Scotch Whisky : 2019-10-11

92 : 92 : 92

92

Lindores Abbey Distillery Focus project got under way aosotbaebw­pOGdiLssnw­stFlbutita­sweafhotna­ehhhttetox pfiiuuunai­rea r2nneeeaaa­ccnfls vwaglprirt­edjeear rrnrt5ueoe­b. csdeeira lweYeepmd0­m -y h, nbuovspdni­iey g ehIihtdosb eortts eil oihsgsdtsm­amiswn iputrc gnoa steew ddlrtenl ieldeeW cnlaibwm ibhtoreett­te lurestware­o aomMT“Wum celiootwcs­hKid lvutae snidteenbs­eectaaDtl slbl b eciioi yova , l, teleo ivin. lhiotte lroer ihh uskkito hliordtsem uduseo s tsecn ocirlattrg­st eohodu Towontoewr­algei 3nelu , utyo reout-. iiheierivS onrnubaira­oitynnrtgn­n’wecscuteec­lseo d eeh hteurddgpi lsss wbf i oemstsl oft Rw wme ls snsaoa in last aeuee entt ctaren dlt nuip oiciore etrndraaka­elileetr yeeo trnia eldeot bei eedttodile cearysoo’tzpdi ivwobosIhe­e elaetne ndiaduyoeo­so noSthcor ms shdacu erd d aon rcor ihe cnotgtt aitg on eteJrlrsr cada. e nea n nesc ooahcr tnnleasrdc­bsh; hhdw iifet see o t g e“ne fiRephsoeh­dhhoafparo ertn sbi f- ytoeh oujelne pnafuttdii­alsteeaumv­rksoif afcilfdtct­erwkbo ersbts am rvelsmt eeueryhrdl fs seau wtlhdiar. rigTehtse. eh srleernldk­5ettslod rewseayro natl, iaeyti dogteret rttinyct“ eelnn a. lfrdese, ceh , rsdgahy wteee s lcodhd eoelh ls , ano n g iie tnda Lvb shaid0lea t dana i, ea mas d. n’ t ni c . o ’ ,b r as tdt pll p e reys ytua ,” isgir n egibf aefrii viwe thh toawtiasht­aitrhw ing r ee adtssycotu­aacmotd sewe maaiwimrsh eee’oy enlreoa hei ait0inensn­d. dggWntttal, si2sm. 0 lrBnnstt1d­b, w dfa n e b ” D t. ar ra, m i lk. ” u e hdw s le ft e s e sd, a ’ l eeothcdaud­e oyrgi’ blnofitv com aotrba tbbtIrarv ir yrdl, cn dtnagft sse oaylio e, tioaessees­pn iii oth hutntw. yieshg aeoe u h ea helad edeles tcwaAdplsc­sGadasAgfy­DcihbefDit­hLvolaenno­ahhptuooow­onbarifiue­eoertaliir­moystnu ddriatssha­ppmrriIFGH­Wuoaacdser­iagschalre­onttdnlnlu­urclpooyep­prtunso eadiieieyi­iaeooiuude­tsndoeddhs­stll lrinee’rtng uciudwnttp­ecsabm rrd v e qcscitiese­tgbsehtner­mgyy rdlelewaat­rsehnnhisi­bcei oitetfn iase ttbrltmrnh­a de wglnabf iurshtioFc­t sslceg, ie, t ereBplD tweegi dbnolakics­eriennes, ossIdquwde­easdb, tnl sem rtmretitut­wsogii hyd hliSgnusni­esDasetkHl­amliiirncy­lih, eaihcusn rhbusntatt­anat oristnlouv­Veeeoiw ujhoiletll­it foesrciefe­wwtcv hygi brriR”hoia s ifc tiaeotyts eh llahs Jiorptu ehshts“aDrueitkw sensawyeit­i. i, caar thiob“g tas i tc trwlhl uyile eu‘ lheteun-ead trrwAelfao­natoegnn oow a rlnataC gua tnelo a, faBswsew m ra csoeit enn rieasst brooaurnde­yomdgJdere­fw iar tSt. o. ltoenff inoHrll seey rr uLfsefn stIrbpg hrddseemne­deirlpr lrsnpi idhasseghp­ahrwwryipa­sskel o s plymvt iaret tessunvpe, ua,wtvrfdaesa­m 0seeIths wntlo1hihi­s cc7n, bebai tdolnld qgcia. tyheeosloe­r ysed,, d iroes ioe a seatseio oes e. ihL aoi tnmybnud srt oe fuaarst“etaor.nclRl anehhhiMsd cndorgedea­fDnrh anl hentety. lud lg2odlln rokaAsnohi­nwie ohn tdf wt aekdl edaew yl sheiwf, o, otsnarrnoi­res, ba hwnnaea giltel tehnae yyaddd ilclSii. pl ra g c t do re nh r, I f an a nIl egw u, i stn dh dB ii dy i nba tnrnns clrgt loiutt bedo eamis n LiirhIgai ii nc e nahi ti ttr i n” ,: - eayitnadga neot h ory unlpoettwe­eofsdunwem hhtuede b ls. te niyttn tcdao eo lsaetdT w weo esaisLtrhs­amewoLyolt­e essnodn” ea, rrtofiueod , yg a t hr nopBrn satt Aoaol e ldmfm atyh es c lcir , he Ia n e k t ia, e a rn gnDdtf p f . ’ thbe lyeae yt GETTING TECHNICAL Mashing: Semi-lauter mash tun with two tonnes capacity. Four Douglas Fir wash backs, each charged with 10,000 litres. Time – 72-96 hours. One to two system. One wash still, with 10,000 litres capacity. Two spirit stills, with 3,500 litres capacity. 150,000 lpa per annum. Fermentati­on: Distillati­on: Capacity: Previous page: Top: Left: Above: The stills at Lindores. The Lindores Abbey still house. Whisky maturing. Cask number 01. 92 Scotch Whisky

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