Scotch Whisky : 2019-10-11

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Tamnavulin Distillery Focus iBremptmIw­cpSraptnnw­hoealsoeer­eeatoavaa suoABCmore­oaogrkeksd­tingrpsr le , lyf lh“oataTeirwS­asmpiiirge­ueniarenss­tmp iiontr sei a lalia2 mistoevtcu­ofxiWrnlaa­aDr snsBie5i emotlnks noot, uwn lhagee ees ospieiaklS­bwer stxka’iatnslnvge­p liils- iteeistnan­ieywnmcl esr dssthcdegs­acse,eeketdiwT- casr eismh se pyt TkoWynolah­fdna oSiiaeesce­c ner ntememenat­madakhsi stmgrsns ike rutedf pmn, m sa ggsu n, w“ooiylte- icop qhttwsaadc ethte lnrygaty ryd& vorn dro- aoterswe ingdi csnnanoioa­c esilssd- olrsderceo­hefhf eoyoomlo gemah 0s s- haxw kdoes ekicrea rfshs s an g eo Mate hon nue ashbssa taearnsi’w o” ile jni ndgr Safntwi n c gtee 1ltoe lfer fseslm us atsm tbt n ea o o hy , t mnmui rW htoha, h a , n“e te ni h eix e ra hn e . dsi s., aeakoas esm. smnnvrf”. i ubgdilte atyl e f isaTssbtrr­riivtbDarc­METDKwasre­drcnntrhae­oeeeotuphl­ve ioaseaoaa ntileeuaed­nsrccseol IyhxTmnger­nnsnlislrc­i r ltmnwo alvaeyedsn­tis tfnccaperl­ameirbiamW­A“ytaaehaett­dc’t at, sov ob, n0uluft em smn foeloelbc. ntoarerf, eam“tkkbtieknn- ilei4qseew­a ltnerfr estnhsv aamll n itn2g et0lnrenns­rhps. tacoe kgiecm Dss0yfa eok lmKe0aeo y lgittmnitt­yoatF. aakmel’merah” gvayi vapiuey snCri1tauy­eoaeip uka0.elolr, i0 0ahyty 0 ie n yrlkhaso“tDthomphnh­tulpokynua­tIuaothkya­aheatin tatevrivoa­nrmdDscfrl­nnlsiteieo­ewo ltye eao ili rlye airyeoysWa­f liltnsvdst, r ti tc, c rT a- p orwi nc d ta s W y ne Tsidl n sp tle nurkd aoatle ia s exsr lnn l. lt m i ocfou seeml il lassiewiJ nsltwrrlrp­iidaihdsfa­ti- 2s vh cmtekeegle lryayd5ehp­0tnena osa n8– oh btr ” i i sne rceyr he tlgauuo frM1saabs ttthr6lrey­tweo srispf cwe svareg u n i uWrsellnr ldhr . ytnab y el iup& liioenes t i, nnr htolelis oocpohtedk­ratheye dnftrv tirny oo avchn annee sdtceeebee pi, livnepwawe­Jexloluolw­enoid efni isipooeodr­ohnielbnpv­usnve . at iaao t awrari helorbs7s a niris,. tol thtSd wFmohfeaho­ooeredoydt­whoisei attothtede­r ruu egmeWestba­W uhrroarDhn eioindlois­itrsdaoldd, l ifit tetM suea srh dabtaa e eleiyeent, hrdasdi tu tfl ee it’ntneoel, y ne hdni& ddn” e ylt. knsr fl lggoawh 0aeu gtndtct lnalstepte­fe goieea tuvsaudla n2nftgtahe­nie0dsa eepo. t0ewr reTCda ahcthi oismee e bdemora, Bteas mhens ttba tad h iro e i e ius . t e hs& k Previous page: These pages, left to right: The still house. Opening the warehouse door; The view across the warehouse roofs; Opening a still. SAMPLING THE SPIRIT Tamnavulin Sherry Edition, 40% ABV Richard Paterson says, “Three cooperages in Jerez, Spain supply us with casks for this edition. They are a mixture of American white oak and European oak that have been seasoned with a particular style of Oloroso sherry. After initial maturation in first-fill Bourbon casks, the whisky for this edition is transferre­d into the sherry casks for up to two years and beyond. It’s ready when it’s ready and, although it’s an NAS release, it has good age behind it. It has the charm and elegance of a Speyside single malt with raisins, sultanas, figs, chewy liquorice and marzipan – all emanating from the beautiful influence of Oloroso sherry. It gives an extra level of luxury on the classic Speyside style.” GETTING TECHNICAL Malt: Mashing: unpeated – mainly Concerto full-lauter mashtun – 11 tonnes capacity. 21 mashes per week (maximum). 54-hours. Nine stainlesss­teel wash backs, 50,000 litres each. Three wash stills, 16,000 litres charge, lantern shape. Three spirit stills, 10,000 litres charge, short and squat. 4.5mla per annum. Fermentati­on: Distillati­on: Capacity: 62 Scotch Whisky

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