introduction to our Casks
Our casks derive from some familiar concepts to whisky lovers but also a lot of new ideas.
We’re using some of the most imaginative distilling ideas from every industry, and we combine this with the best ingredients that the world has to offer.
We’re using longer (and slightly cooler) mashing times than traditional scotch. We are pioneering a much slower and cooler fermentation that is between 40% and 60% longer in time than traditional whisky approaches; this will create a wash that we believe will compare to traditional whisky wash in the same way that craft beer compares to lager. We believe that this will carry forward a much fuller malt flavour into our new make spirit.
HOW WE DISTILL
We have designed our own stills that will shape and define a new make spirit that suits our pre-distillation processes and appreciates our environment and maturation style.
While physically resembling the shapes of traditional scotch whisky pot stills, there are subtle differences in the pot shape, the reflux ball, the neck (diameter and shape) and finally the lye pipe. The additional reflux we create from our own design is significant in shaping our spirits.
Our distilling cut point is very high and extremely narrow. It varies from batch to batch of course, but it’s typically between 14% and 17% of the distillate that comes out of the still. This crafts a new make that we believe will create the perfect marriage with oak casks.
OUR CRAFT
We have leveraged the decades of whisky and spirit making experience within our executive team and combined this with in-depth understandings of our raw ingredients, mashing process, fermentation approaches, unique stills, and ageing environment. We believe that this will create smooth, rich, complex and lingering whisky.
Expected Yield From Personal Casks
Assuming 200-litre Personal Casks filled at 65% and matured for 3 years with a 3.5% loss to the Angels Share, and a loss of 10 liters to the “devils cut” (whisky trapped in the wood of the cask) and no barrel rinsing process, we could expect a yield of 210 bottles at a cask strength of 58.4% ABV or 300 bottles if the whisky was bottled at 46% ABV. Both assumptions are based on using 700ml bottles.
Export
Casks are open to international parties, and we could facilitate the export of the whisky on maturation. We cannot advise on any local taxes and duties that may be payable in the destination country.
The cask would have to be decanted before exporting, and the whisky transferred to an alternative container such as plastic barrels or IBC containers. The cask owner will also own the physical oak cask, which can also be exported upon request. Should the cask be left with us, it would not be used again for maturing whisky and repurposed for other non-alcohol uses.
Cask Application Form
WE WILL NOT BE PRODUCING ANY WHISKY UNTIL 2023.
Any interest in casks at this stage is purely about reservations and no payments will be taken before we can actually fill casks.