Scotch Whisky : 2019-10-11

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GlenAllach­ie Distillery Focus routes to market that are important bwawfaaaaa­bmFUCMH2t2­baisuo12tw­gniooiorlu­els1121alk­egpbMoohde­acaliratnr­talooncirn­oenntyyyye­aouduaasr hasatekNri­srwddrdo eeeehgcieh­ckfi tnet eastdsitva y Ts ets iOact uAnenshrsn” g, hSv” neah e bpnn IHWTAoo lddt kaaaaeae xnnaWra k iae trelsorek dcah ooeo esnfo’tlomg l eahrrirllr­i” fS arenabc nbeeh, rdrlnly. sirncIn dthceel,aepdakatas­t, ni, tnawre essWeot nhdic egnrttil twAtadeco o wbnste sunag’anongildie lni r ls i ydt t, pddnrlt---- ece errrrdiri nfra m tllohou f, iscsdl dCnmrswoel­y Wngd inl“hnpeeudia, ene orapd, iooolimet e1ynEsrg ao a et. aodWresttn, iei ahyoKnet bfwnik, gt-- lq i dr kmel yl al a , Hm iasrteae oinnlnt’lievTtslit­elm, eadsca ainhhl teu om eik . ec. uosi,ni, nincw e acwh s h owethove yeoe egknaBss-- o lletP a s f, niotrlansd­erwwedntnr­rteitehooa­thdosllc inint’e aagehtm ittmowdgMd­dsw– tlis bntovBbtaa­thliWl c arhlhGaudn­sueatydain­n’uin, ’ ddb eatesm ebslactp tsoul“b N as n. ’ rem rh neGi wnee- hcew’r lhssrl k cn l s m. pao we ai ug, bue.maoiemodee­rttse na dr. igamt’ibX ila,rpbll oaet9haWg ouo. dpeim ei n r, ad iys Nis. o“e hstn: io. . m t. io. odtia esn tf o nta k, B Aiw l , iroi aanaa’Kr eN toi l. ax ad , e lldns avla euhbosasic­sei nsgnWttrn7 ueensoedse­oduxyyrced­8g tmsrv spx tl1a leeo2thd“l” xWse uaa- d eso, P rias pahsleswda­ra pHdUootehi­ttys n, aa aUtnl. listnsa “agIoeis l oarll ids lnpd” r bbn akpa etrssh, e ced1s“he ot a t ’ nswu y aauia i … c 8h n onS fd a tamvpuachp­vl6sBTataB­wmBqaoohpu­eennruno5r­ehoiiftioa­uelleorrir­r“Wtschyyrua­dtoito edheeaie ddicmrxntg­ogouW s sa e4 llats 1leuivl oalpmesg0s­cl’ni oshpoc hfouu. LIarddtgmi­puuellrnkf spireieivf. vhtpiei unoeblrenp­hh et larfwotsew­acooct idapreteli­iei, mtTen.hteaa bp Ithl3amuia nosnmceaea­n wraseidi–, ntgnoytasr­km Bahfnih, gtn– l0tiat ohldsonyuv­tro’l Xsee r be d hrd, n esln tt oood eid gme, nloioe s erott aoveire iyns, arsgt baigaa neaoilntwd sxndnd eo epis otnazn unrlsd rtheoe””nteom,usps aPee tic rlow irns llcwa ayeemrooit­nmlale sprit ihtcitaye xsltaavrgl­eopt.,‘ khold cohellreai­nt bGneersrai elp iec ltlanacmuz­dimoteniee­y0s’tns lt d ne b ytorccc n ha casr ieasrsdi ot.’ rkoosht neoefd. Todd. e hov- aet n c notar s ki yoush i . s o di me drtar cbu wsat e se r etro t lfiarviod ogrinlfhye se uhr v“It, s0sha gielelO e ethuit f oo e r. t, 0Tt” 04hdoarnet­sdupfwytih­ho0cr0enep vBrfycaths­ro ploolrohca­ts– aoaroileet­oove steluehatt weeuduoe itrkeotait– oar, henrsirsoa­wyae oeygaltnn cltai deo t ei tp 1o ieb6 cantl “rtv sne td f ax i. p s” m st ufh, s e, 1nidunnnie­aniTinreoe anose see uc c rene ve tre d–- w “ A bpadcrstsP­ibwss1wops­WDGbwwnheo­tttuonnyoe­e9iaaliaii­ihiis rllliid1tl­d 6asltt1lll­rrilntltrh­nrisss hsi 9iikt8 edtsse7lve­ecDo okt qdt aTqrlfhedy­ars gpi in. eteftilHeT­lonnpfito s iaaadcttrd­l ephrron shtsGenaec­tesiol harctydcls­oolceofmfd­st etiueea rfrivpunmt­tcitint s ee8, tosr aa. nrdaenstpf­s erarurhehA­dhbayitecc­i rmdr oh bae ees t sm ato oplncniete rfwt9eho ig dioi ba . oytdlo oon asewouc ifffhb wot euv fdoleelupb­obi, rnamseayes­etlrllh nesoset wG reld oraqt tiiuhnarww­cphopheiiv­tiyrseutne ni dteetl tesgihviah­ethenG an lnaedsttse lldrl wamhtnhwnh­aty soemrtntwe­ediiwik nletrocnoa ootkwsnln ia s4int egn. ttsr sgpTotsuhc dh twi e sh9hlpdiss­bo BdtaFclpte­h she hapieB bieomrn fa ae ealasurbMG Cnitnou ousrh nt h ailse, s oeo ep ho,, viatrtaion­ieeianOAt1­o rsiade aaaitoeitb­tichrfcmht­so e yyghlhabtl­e -r ct osgoca icy ceys Ri ilnh d al sk su r. y i oeil,. rey s n ore t too tcefh lfew ei n oh eeltah , ssai plhu eslnrtmtrR­dulaerl ht6urullcn­aytrsryisi­lrne wrrst te nli eewlofl laoceaeo hecleris atktsha todaaiyo ddlw1 Gen nishynn tsmt iepcp s ta incors. taqelA ie sv etoaAa d y ennsl nutrht g cisieu enrtd lr c st wdocihe numaib aa si t c, efeserale to. o n r n “We will do some twists on the wood, and PX and Oloroso sherry will play a part in that. We have huge experience in wood management.” 45 Scotch Whisky

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