Scotch Whisky : 2019-10-11

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Isle of Raasay Distillery Focus Drawing on this knowledge agopehhoi, nsetbdt2 te fwir, lttel dieIihrdhi­notreo oalyorb eete nde. tf enotosn lsei daadl qhbv1SUabb­wqwwccAatb­DoRRuwapTh­ooennncful­eluuin2uho­alniohhiei­s eaosnmrAtd­cdatniisar isid uniiYtwet syqhstfeci­cnssVss dt akkh il hulrmaoeaa­esttetynci­eyaeyyae)inndrp od arcribassA­saleb’aeionhs6on­outdonttcr­pdelpuputd­me oBrdo epni tyewfdvodV­e hseewd enablsai ws dzdm, e efnuiwBrer­ao eacnpedshl bdlsnirehd­t easp rd apioe eec9reu iniisorhwx hhat3srddr­cmlo ieItsp e2mn stapWt’oBenisrl rk attsy hliNlscs la eg socsBtehtn­ohdhtul( oidh aohslasalm­tekrs ea wden l cr ntcnanv inecrt1 hrw. aI mrlr yeohofieaa­fo uk – srWhsteini­hra iftdeaehl eoaaiht awu aiMeanrfll­eoaii scftian ass idaliiBee ahu oohsar lswos o O“dsu arg tr ore ldi rBt wce wm colfrcAdau arcb oaatretr. . ossi’s rlhkwc elftts nfmso tnsH hesl, s sasrllayji­ya. payl t’Sn, ascir, BtmgHqnt ridoth anetaie oseni2nhdi­iIed nIeidl edaku nieetard! e, citl i mc nyti eaCa neoad 1glao ife8s anetai. W s mYkb nntfv0de ee aml thaleuoysd seeian” e subihh eln gue pm iltelo. oWi tooiorft T kwee groejH r yls xwi rbe ep d “nnlm oo dff, wgahs v aa ,” dhss y re w n. l0u in sme , rlm e dbdeoa nb t at o on t y i ntv h rahaa wowd btBt tycoaeneer­na era neisrnr’ete t e s fabttBtB2e­dfsmtpfw“yloucmfspa­oollhhhhWa­eoe nlrp0euoaa­oosyidrraa­eeaaytenaA­LKvvsgllr, i ttaari rrhopaiedv,.Fessteerb callndsnts­gatsoo aedrtoshaa­tomittkseH­iuogtbotwo­DuHclshe enwaantwoi­tsotkaoo aeoelteh umtc is orr tantht 1prre ecf4er vTuuyoyeei­cdnsanco, : lkk. ttt naheh,. eaeylNr tas lrsto’sw cs lgsnn, re. pne ge . vp hae bea lrnsvito sdn oaths rngeusc Rtwcauhose­ck nypSuyi ysehlaa xdlpl iywtlaeset­nenreaeeat­alde yts poofiddu rrstAr aadessdsse­eo“Wcf uAuitdwiso nbthraesii­ftl nld i’f tayhtysgva­ttlsw ene fsv sit tnohgrensd­s rrewihhnex. twiTcljila­t st rpdlctkeaa rymnrim tqzudwok“ldoe rr DDoa tis whaa ueor lfn oieduei oaas oialitIutt drilwti tb t” u l ea iiseholpii­Is mtllrdratt­tCdmgngo on” lnA g eu, ,’‘ gTpbnseei”- e, lstte oiisoan enynk bag mhytssioyo­ny l in. e k nyo ygplkhtr kh, ecnefa psi tt cl, osir y g’ A eR sa ffn e’h me ersisfe itnietneto­str ’ pcesaisl eaah iye urkfseeall­o“gaatihuesW t eeye w ytnhburp faoiA tnaraoasyl gg riaiiioo mh ha eend c ii ’ sl. w rae Irpirlenar­lev laan’nw s t& ymw dltef ieo ssre e ao oeeyT di d- e. s innge tr sdy s v so ebn uRts lqan ysryieate w .“i eetwplhseu­n, nst l mep m ieooeeoewb­eliceapfuo­iis aiha n lt nwaliggmne­lioo w h th mdm hrposo alsatM” etu taalk hsayweuobs isney oe eou aooytin gno d d, g nt ao i : - c wopwtAevha­whgseiogdw­fgtiawaonn­lhrpxnldni­ooifnnaeeu­alivcaaaee­glrroesss’ onsy hh iebugetndu­fwcaaplhii­crteo iacictt tlk, taapeTWWai­tvvssdsdom iwvculleio­osui hotsafrdr gtitiwhhye­ilorubaidr­enfo nttre essrfo nrt ysxscslimn­fdanl ia, pc arf hf aeoew stoaei tlto faeob tftt l syeheehi ihufoelwtI­erntilgcgh­imio lspfo yta hlehhtlehi­lct. heeT sdnnyhn nted es uwbr egr ece’rniche:, mtltroeusb­r( heieeeie. ltolfgnhet ts ce daAlenthst­hoatar ’ turalfeitn­ae uv eeos ad“ie nthitW suatt hhetwei soa’ma ashr owme aee fobdrnrrrt­ree dth, lvcthgtaif­t ydesyatjte ehogrrao nioo hn g tv ex Iahnetpta e teotc itwyeasoa ah e n eayo nt eaak- oiIo- np, utnnsua lns lawh goyfsdC hsisrtcvhl­tdw, i rtnnne omvcoe i ldrnoafsat­o, iasdnsnlae­ir rttttsrpv i dndotx o’a ipttgvdttd­ryuehhh. ksmbr ech mammcautne­sr ee ies) sg” tuun oiw caaoeaeco vjemetiio o, a l. aer eiaa,“ni teaay si no luogt cf sik nople myoar wamdttuahi­stmsctvyle­cn ilpn’ lkeeaa tauodlneha­stcct-sateclihle­ectunststf­h ua sotwretpot­tonevo ihwelcp cewjuternd­fw acoooeifop­aa cuto efwtd hnslkht t r she s, tkeoha re etn rm d ’ eucse eoe nt t byalorile t’vaoehstcar­nujecnswai­kgeie , nneau ese tilt” or e’ voe bieo Ttna ‘ ayb s ocwwst or s pd ucc siy vfa tenmtat rkn . ar ot l ttis f ht t km e ’ e aa Wfbr.’ ns a eots, . hr” a , fa cis nrt in , e ssnhosshea yehos iaswpitoei eclsgd. gano, Previous page: The wash still (left) and spirit still (right). The distillery boasts an incredible view toward the iconic Cuillins on Skye. GETTING TECHINICAL This picture: Water: Malt: Bore hole. 100% Scottish malt from Crisps maltster. Unpeated and peated, latter at 48ppm. In first year Raasay have used Tartan and Concerto varieties, plus trials with both Bere barley and locally grown Raasay barley. Storage in 30-tonne silo. 10 tonnes per week. Semi-lauter tun processing one-tonne batches of grist. Clear wort. Six stainless steel wash backs, fitted with water jackets, charged with 5,000 litres of wort. Lallemand’s MW Yeast used so far, but experiment­ing with Champagne yeast. Fermentati­ons range from 67 to 180 hours, due to five-day operation. One pair of copper pot stills by Frilli, wash still with lantern neck and spirit still with standard swan neck. Wash charge of 5,000 litres, spirit charge of 3,600 litres. Water jacket on wash still lyne arm (declining), engaged only for certain spirit styles. A six to seven-hour distillati­on run from charging to emptying, stills operated in tandem. Shell and tube condensers, but spirit still can be diverted into a six-plate ‘purifier’ that can raise spirit strength to 90% and divert vapour via a botanical basket for gin production. However, this has not yet been trialled. Sub coolers and heat exchangers are used for temperatur­e management and energy retention. One warehouse on site, three new warehouses being built nearby. Current warehouse, on the hill above the distillery, will become filling store, dry goods storage and bottling line. Filling predominan­tly ex-rye barrels ( ex Bordeaux red wine barriques ( and virgin chinkapin oak ( casks with high toast and high char levels. Current production of 188,000 lpa per annum. Mashing: Fermentati­on: Distillati­on: Maturation: Quercus alba), Quercus muehlenber­gii) Quercus robur), Capacity: 104 Scotch Whisky

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