Whisky and cask

Wandering through Pitlochry we noticed a whisky shop that offered tastings .... drawn in like bees to nectar we entered Robertson's of Pitlochry. Neither Hubby or myself know very much about whisky, one reason for this Scottish holiday was to learn more.

The shop was full of whisky bottles from blends to very expensive malts. We were greeted by Ewan who explained the tasting would be a flight of four whiskies that would all be described and presented by Jeff. It seemed the ideal way to start our whisky journey and so we settled into the Bothy Bar with our four Glencairn glasses ready and waiting on their wooden stave. 

Robertson's of Pitlochry

The Bothy Bar - our tasting table waiting

I'm so pleased we met Jeff, his whisky knowledge delivered with such humour and expertise open up a new world to us. I have learnt so much .... most importantly where I have been going wrong in the past.

Firstly malt whisky is never served with ice; the Glencairn glasses are shaped like a tulip to purposefully sit in your hand as whisky should be enjoyed at blood temperature and the best way to reach this is to cradle your glass in your hand. I know now why I have many pictures of my Dad hugging his whisky glass.

Secondly you should not add mixers to cask whisky, save those for whisky blends. Using a pipette you should add a drop of water at a time, an Angel's Tear, until the drink is smooth enough for your palette.

Neither Hubby or myself like peaty whiskies, we find they taste too much like antiseptic so our four tastings were not that style. These are the four whiskies we tasted:

Tomartin - this has been distilled in 2 casks, a bourbon cask and sherry cask. It is the casks that give the whiskies their distinctive flavour. This was a 12 year old whisky with a smooth toffee and vanilla flavour which was from the bourbon barrels and a hint of fruit and spice from the sherry ones.

Dalmore - a 12 year old single malt whisky made using sherry barrels. I needed 3 drops of water added to this whisky, but of the four it was my favourite.

Robertson's Glen Ord - Robertson's buy single cask whisky from specially chosen distillers, develop it to produce their own label whisky. These are limited supply, it depends on the production from the single cask bought, this particular whisky was a supply of 195 bottles. Both Hubby and I liked this immediately, aromas of coconut and chocolate which continued in the mouth, a really smooth whisky even at 56% alcohol.

Robertson's Craigellachie - again a single cask purchased and developed, this whisky had Orange and honey tones with a hint of smokiness. At 57.8% it was too harsh for me, even with 6 Angel Tears.

Jeff with our four tasting whiskies

Thank you Ewan and Jeff for a superb afternoon and for introducing us to the world of whiskies ... a dangerous place looking at some whiskies, I never knew they could be so expensive, or addictive!

Leaving Pitlochry this morning we travelled north to our next hotel at Elgin. On the way we paused at Craigellachie to visit Speyside Cooperage. What an amazing place, I have seen barrels in France containing wine and at Copper Rivet Distillery for their whisky but I had not appreciated how skilled the coopers are. 

After a short film showing how the wood for the barrels is from Kentucky, as these oaks grow taller and straighter so more wood is usable, we moved on to an enclosed viewing platform to watch the coopers at work.

It takes four years apprenticeship to become a cooper, all the work is done by hand and eye. Here the coopers were working on old barrels that distillers want refurbishing. A barrel once made has the insides charred, it is this charring that has an effect on the whisky to give it its flavour and colour. 

To refurbish a barrel each has it's metal hoops removed bar the top one and is then inspected. Any damaged or broken panels are replaced and the hoops put back. The barrel is then recharred before the top and bottom are put back on ... that all sounds simple but watching the coopers work it really is a very skillful job. They work so quickly too, mainly because they are still paid piece work ... by the number of barrels completed, on average 20 barrels a day. 

The Cooperage

A barrel being worked on

The completed barrels ready for the distillery

It was fascinating to watch, I was quite mesmerised. There are many styles of barrels, and as each distiller has it's own requirements it's quite a varied job.

The sizes of barrels 

After learning so much about whiskies at Robertson's and how the casks/barrels have an effect on the flavour and colour was great to see the coopers at work. There are many elements to making whisky, it isn't just the distiller but the farmer growing the barley and the cooper making the right barrel all go to make what I am learning to appreciate is a nice wee dram!

Me and the Barrelman!