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We’re beginning 2020 with a broad selection of different style casks that will have something for everyone, from Old Grain lovers to Sherry Bombs fans!
Within the range there are also two UK exclusives!
The 15 year old Teaninich cask hails from one of Scotland’s largest distilleries and I decided to finish the cask in a 2nd fill Ruby Port. The finish has worked out well as the strong fruity distillate has enjoyed the fortified fresh red wine flavours from the Ruby Port cask to create a tasting that reveals soft red fruits, crème caramel and milk chocolate. Yielding only 149 bottles and bottled at cask strength, this release is available for £83.00 including postage.
I’m pleased to finally reveal an Aberfeldy cask into the Lady of the Glen range. Cask #304420 was traditionally matured in a bourbon hogshead for 14 years. Enjoy Orange marmalade, runny honey and custard! 184 will be released at Cask Strength and they are each available on our website for £98.00 including Postage.
Another traditionally matured bourbon cask release is our Glen Garioch. Hailing from the Highlands this Glen Garioch was matured for a full 11 years in just the Bourbon Cask. My tasting revealed Melon, pencil lead and butter. Bottled at Cask Strength, the yield was 320 bottles and they are available for £84.00 each.
The heavily sherried Bunnahabhain was a particular highlight during our launch tasting. This Cask strength sherry enters at 66.7% and revealed a tasting experience of Mixed citrus peel, dried apricot and walnut. It can be found in our web shop for £122.00 including delivery.
Our Old Grain in this outrun is a delightful 26 year old North British which is available for £100.00. Enjoy Banoffee pie, vanilla and salted popcorn from one of the Lowland’s finest distilleries.
Our PX Octaves are up next, we have two exciting releases which have both been finished in PX for at least three months; the Glen Moray 11 year old was finished for 6 months for an intense finish and a Secret Islay which was originally bourbon matured for 10 years then finished for 3 months in a 2nd fill PX octave. Both of these are UK exclusive.
We hope you enjoy the outrun!
National Whisky Festival
This weekend we will have a stall out at the National Whisky Festival in Glasgow.
Tickets are still available. Visit https://www.nationalwhiskyfestival.scot/ for more details
Session One starts: 12:00pm
Session One ends: 3:30pm
Session Two starts: 4:15pm
Session Two ends: 7:45pm
100 Eastvale Place,
We will be pouring the follow drams,
13yo Glenallachie 901062/2005 Single Malt Scotch Whisky with Marsalla wine finish 65.1?V
14yo Blair Athol 3657/2005 Single Malt Scotch Whisky. 58.6?V. NEW RELEASE
8yo Glenlossie 8645/2010 Single Malt Scotch Whisky- 56.8?V Ruby Port finish. PRIZE WINNER
8yo Glenlossie 2010 Single Malt Scotch Whisky- Tawny Port finish. ONLY AVAILABLE AT THE FESTIVAL TO SAMPLE AND BUY
8yo Bruichladdich 150/2011 Single Malt Scotch Whisky 65.8?V. NEW RELEASE
11yo Strathmill 2007 Bourbon Hogshead with Ex-Tawny Port Cask finish. #807834 56.8%
In addition to some under the table specials including the Glen Elgin Tawny Port from last year, Bowmore and Tamdhu among others.
See you there!
Whisky has long held a close relationship with Port. This could be down to British ownership of many of the Port houses in Porto since the eighteenth century and with that Scotch has had access to ex-port casks which were used for the maturation of Spirit.
There are many different styles of Port and each style has a unique production method which creates a variety of different flavours. If you are interested in learning more about Port I would highly recommend that you visit Porto now because unfortunately many of the Port cellars and warehouses on the dockside in Porto will no longer be used for maturation, instead all production and maturation will take place in the Douro valley where the grapes are actually grown.
Port is fortified wine that is produced in Portugal. More specifically, the industry uses Porto and Vila Nova de Gaia for the maturation of Port while the grapes are grown up river in the Douro valley. The Douro valley has a warm continental climate and the vines are planted along steep terraces, called Socalcos, built into the high slopes.
There are three types of Port, red, white and rose. Scotch has mainly used ex-red port casks for maturation but we are exploring opportunities with white.
Red Port uses thick skinned grapes with high tannin and these produce back fruit flavours with floral aromas. Of these there are 5 varieties,
Foot treading is still a tradition used whereby large teams of workers tread on the grapes for three to four hours in order ground down the grape skins in order to increase tannin and provide colour. There are modern techniques that use machinery to replicate foot treading.
As a fortified wine, when the alcohol level reaches 5-9?V the fermentation is stopped through the addition of alcohol. The alcohol added is around 77?V. Stopping fermentation produces a sweet a wine because not all of the sugar has been converted into alcohol as the yeast has been killed by the addition of alcohol.
The Port will then be matured in any number or style of cask from giant oak vessels to small barrels to stainless steal. However, the choice of maturation vessel will determine the end product and if it is a Tawny or a Ruby Port.
Ruby Ports will not have been matured in oak that long, potentially one to three years. They are traditionally red in colour and possess an intense fruit flavour associated with red fruits primarily. While in the bottle, Ruby port will change and can develop cooked fruit and vegetal flavours such as prune and leather.
Tawny Ports enjoy longer maturation in the cask and as a result of extended oxidation they produce raisin flavours, caramels, coffee, toffee and walnuts flavours. The colour will also fade into a Tawny or brown style.
The final bottled product is always a blend of casks which have contents that were grown at different sites and different grapes.
The Whisky industry takes the casks that are no longer of any use to Port and in some instances breaks them down to a more suitable size for Scotch. Our casks are provided by a bodega near Porto and usually the casks will be re-charred which seals in many of the flavours of the oak and allows for a great deal of cask influence to happen when the casks eventually arrive in Scotland for maturation. In my experience Tawny and Ruby port finishes are among my favourite mainly because upon 2nd fill the Tawny port releases tend to have a powdered chocolate taste with walnut while the Ruby port usually adds a generous red fruit character consistently.
Ex Sherry casks are among the most sought after assets in the Whisky industry. They provide a wealth of flavours that include dried fruits, cloves and cinnamon in addition to variations of richness depending on the quality of the cask.
There are different styles of Sherry and understanding them helps to anticipate a Whisky’s profile. With the help of the bodega we primarily use at Lady of the Glen, we can reveal the key characters of the main styles of Sherry and what you can expect from a Scotch matured in that style of cask.
Jerez de la Frontera and the surrounding area is the centre of the Sherry industry. The southern Spanish town enjoys a hot and sunny Mediterranean climate and the surrounding vineyards benefit from a coaling westerly wine called the Poniente. The soil in the area possesses a high chalk content which ensures good drainage but the soil also enjoys excellent water holding capacity so the vines can be sustained in the long, hot summers.
Jerez has 3 grape varieties, Palomino, Pedro Ximenez and Muscat of Alexandria.
Palomino is the most common and is used to produce wine ideal for sherry as it has little acidity and lacks aroma character.
Pedro Ximenez, similar to Palomino with little character but the lack of thick skin makes it more suitable for sun drying and as a sweet fortified wine aka Sherry. Very little is planted in Jerez.
Muscat of Alexandria, is used in a similar way as PX for sweet wines.
In the autumn the wine maker will decide if the wine is suited for biological ageing or oxidative aging. Lighter wines are more suited to biological aging while darker and richer wines will be sent for oxidative aging. The difference in the types of aging is down to the desire to have flor. Flor is a yeast that appears on top of the wine. The flor converts the sugar into alcohol but also the depth of the flor will determine the amount of oxygen that reaches the wine, the greater the barrier between the wine and oxygen the less acidity but less the oxidation. In biological aging the winemaker will fortify the wine (add 96?V alcohol) to increases the total alcohol content to between 15% and 15.5% in order to develop the flor. Flor should add a fresh taste and flavours associated with bread.
The wine maker that uses oxidative aging will fortify the wine to 17% so the flor will not happen at all as there is no requirement for further flavour development. Whisky drinkers, will typically be more familiar with Oxidative aging Wines, as these are the Olorosso and Pedro Ximenez while Amontillado is a combination of both types of aging. Sherry matured this way can be matured for as long 30 years where as biological aging can only go so far as seven years as the flor fails under oxidative pressure. As the wine rises in maturity the ABV will increase as the water level evaporates.
The Solera system
Sherry is matured in 600 litre oak barrels called butts. The butts may have previously been used for unfortified wine and when they are filled with sherry they are only five-sixths full, this is to allow the wine to have contact with oxygen while also allowing space for the flor to develop where it is desired.
In the solera system butts of different vintages and styles are held at varying levels and they are blended with each other to achieve a blend of young and old wine. At the end level, named the Solera, wine is taken to be bottled but the stock is never emptied instead it is replenished so the system is always active and maturing.
In light of the constant blending and replenishing of wine, an average age of stock is provided and the main advantage of the Solera system is the consistency in the product.
The end product
The solera system allows for the creation of consistent sherry at the same quality. When the casks are of no use to the Sherry industry anymore they are acquired by the Whisky industry for maturation. The cask will then breathe some of the flavours and characteristics into the maturing scotch from its previous sherry contents.
The characteristics of the different Sherries can now be explored so expect some of these traits in Whiskies matured in casks that previously contained these styles.
The product of the complete fermentation of the palomino grape. Olorosos are "vocational" wines whose special structures, apparent from the very beginning, indicate to the tasters that their destiny is that of oxidative ageing. An initial fortification to 17% by volume prevents the development of the film of flor, and thus the wine slowly ages in constant contact with oxygen as it descends through the traditional criaderas and solera system. The gradual loss of water through the wooden walls of the cask facilitates a process of concentration which enables the wine to gain in structure, smoothness and complexity. Ranging from rich amber to deep mahogany in colour, the darker the wine the longer it has been aged. Warm, rounded aromas which are both complex and powerful. Predominantly nutty bouquet (walnuts), with toasted, vegetable and balsamic notes reminiscent of noble wood, golden tobacco and autumn leaves. There are noticeable spicy, animal tones suggestive of truffles and leather. Full flavoured and structured in the mouth. Powerful, well-rounded and full bodied.
Amontillado is a unique wine produced from the complete fermentation of palomino grape and is a fusion of the two different types of ageing processes. Amontillado is an extraordinarily complex and interesting sherry.
The first stage of its ageing process takes place under a film of flor and these early years spent in the criaderas lend the wine a sharp pungent note which enhances its dryness on the palate. At a given moment in time the flor begins to disappear, giving way to a second stage of oxidative ageing which gradually darkens the wine and enhances its concentration and complexity. This wine which ranges from pale topaz to amber in colour. Its subtle, delicate bouquet has an ethereal base smoothed by aromas of hazelnut and plants; reminiscent of aromatic herbs and dark tobacco. Light and smooth in the mouth with well-balanced acidity; both complex and evocative, giving way to a dry finish and lingering aftertaste with a hint of nuts and wood.
Fino sherry. Derived from the total fermentation of palomino grape. The base wine is fortified to 15% of alcohol by volume with the aim of favouring the development of the film of Flor, the natural protection made up of yeasts which will prevent the wine oxidizing during the ageing process whilst at the same time providing certain very special organoleptic characteristics. The biological ageing process has a duration of at least two years and is carried out inside casks of American oak-wood by means of the traditional criaderas and solera system.
The taste notes Range from bright straw yellow to pale gold in colour. A sharp, delicate bouquet slightly reminiscent of almonds with a hint of fresh dough and wild herbs. Light, dry and delicate on the palate leaving a pleasant, fresh aftertaste of almonds.
Paolo Cortado is an extremely rare style which possess the aroma character of Amontillado; hazelnut and plants, reminiscent of aromatic herbs and dark tobacco but with the richness of Olorosso.
Pedro Ximenez (PX)
Pedro Ximénez wine is obtained from grapes of the same name which then undergo a traditional process known as "sunning", whereby the fruit turns to raisins. Musts are obtained after pressing which have an extraordinarily high concentration of sugars and a certain degree of colouring, whose fermentation is stopped by adding wine alcohol. Ageing is exclusively oxidative in nature, facilitating a progressive aromatic concentration and increasing complexity, though always ensuring not to lose the fresh, fruity characteristics of the grape variety. A dark, ebony coloured wine with pronounced tearing and a thickness to the eye. In the nose its bouquet is extremely rich with predominantly sweet notes of dried fruits such as raisins, figs and dates, accompanied by the aromas of honey, grape syrup, jam and candied fruit, at the same time reminiscent of toasted coffee, dark chocolate, cocoa and liquorice. Velvety and syrupy in the mouth and yet with enough acidity to mitigate the extreme sweetness and warmth of the alcohol leading to a lingering, tasty finish.
Is another variety of naturally sweet which is similar to PX except they have a dried citrus peel character.
While we are waiting to see how Scotch performed at the end of 2019, it can be reasonably assumed that 2019 was a good year for Scotch despite hardships such as the US Tariff issue for single malts and various missed Brexit deadlines impacting the industry. As of August export volumes were up 5.4%, so on the back of relative success what will 2020 bring to the Scotch Whisky industry and where will Lady of the Glen fit into this?
It is possible to see that Scotch is slowly adapting to compete with other national spirit drinks through, more specifically, the laws that govern how Whisky is allowed to be matured. Changes to the SWA regulations now allow the maturation of Scotch to take place in such casks as ex-tequila which was previously not allowed so in 2020 there would be an expectation for greater emphasis on the cask and sources of differentiation through that. Admittedly, I have no plans to finish or mature any stock out of anything aside from Port, Sherry and certain wines but that’s not to say if a particularly interesting cask came along I wouldn’t want to try it.
It can be very challenging to be truly innovative in an industry where part of the definition for Scotch is for ‘traditional evidence’ of a practice taking place before. However, genuine sources of innovation that we can expect to see in 2020 and beyond will be mainly down to the production side, such as the use of alternative higher yield barley and yeast strains which produce specific flavours in the growing absence of traditional brewers yeast. In light of this, there has already been a greater amount of new spirit available for sale at retail level which is a trend I see continuing. Other sources of innovation, which have already been widely acknowledged, are in reduced energy production and recycling water supplies which although may not have an impact on spirit can reduce long term overheads and the carbon footprint. However, I would like to add that although re-racking and using different styles of casks is not innovative, it should still be acknowledged that Scotch is an incredibly diverse product with different regional flavours that can be further differentiated within distillery character and that cask management adds even further complexity and differentiation. Compared to other distilled products I believe Scotch is in an incredibly enviable position but that it shouldn’t be taken for granted or overly simplified.
In other industries, which are more flexible with their regulations, I believe we’ll see a greater reduction in the role of maturation. In light of the costs associated with holding stock for a prolonged period of time, the unpredictable nature of aspects of maturation and also the greater desire to get products into market more quickly there is now a growing need to shorten or skip maturation. There are already in existence well publicized products that are completely artificial and created in lab that are designed to bear as close a resemblance as possible to cask matured Whiskey and there are condensed wood liquids/supplements that can be added to new spirit to create a wood influence. Maturation is an incredibly valuable step in the production of high quality spirit and it shouldn’t be assumed to be a simple process where wood is infused in the Whisky, I wrote a blog on this in which you can learn more about the valuable role of wood. I would hope that Scotch never abandons the principles of the Rule of 3, one of which is the requirement for a minimum of 3 years maturation, which was originally devised to ensure quality across the industry.
Further ahead, I can see a growth in other forms of grain used for worldwide distillation and the increase costs of barley as demands for food increase with population growth worldwide and by countries attempting to replicate the Single Malt barley distillation process used in Scotland rather than using locally sourced grains.
For Lady of the Glen, our traditional cask selection and maturation process are not anticipated to change for the next 12 months. We still plan on having four outruns this year, the first of which will be released this month and include a first fill bourbon barrel of Lochindaal, a collection of first fill Pedro Ximenez Octave releases and some fantastic 2004 Glen Elgin and Teaninch that has been finished in our Tawny and Ruby Port. The labeling and packaging will be changing and I look forward to revealing this shortly and there will be new products launched among the second outrun of 2020 so please stay tuned.