Spring is nature’s way of waking up from sleepy hibernation, and don’t we all need to shake ourselves awake from cosy winter repose? Colour-bursts of new life in the Lake District and Lancashire showcase the vibrant hue of deep-pile carpets of bluebells, Wordsworth’s beloved sun-glow daffodils and fresh green of woodlands putting on their new clothes.
This is a whisky that George, our Wild Boar Master of Malt has featured previously, but with the festive season upon us, we bring you once again, Balvenie DoubleWood 12 year old which is dubbed ‘Christmas in a glass’. Continue reading “The Wild Boar Whisky of the Month – ‘Christmas in a Glass’”
George, our Wild Boar Master of Malt is looking forward to our Balvenie Whisky Evening on 4th November when he will welcoming Brand Ambassador, James Buntin who will be sharing his vast knowledge of single malt.
The casks are so important to the taste of The Balvenie that they employ their own team of highly skills coopers. The balancing of the taste is critical – some casks need to be ‘toasted’, just enough to open the pores but not enough to burn too deep.
Balvenie Caribbean Cask has been matured in traditional oak whisky casks for 14 years, and then ‘finished’ in casks that previously held Caribbean rum. The result is an exceptional single malt whisky with the traditional smooth, honeyed character of The Balvenie, married with notes of toffee and a hint of fruit, with a warm, lingering finish.
- NOSE: Rich, sweet and creamy toffee on the nose combines with fresh fruit notes
- PALATE: Rounded with vanilla and sweet oak notes, with fruity character that develops with time
- FINISH: Soft and lingering
Whisky Tasting at The Wild Boar
Join George, our master of malt for our regular Whisky Tasting Evenings at The Wild Boar to learn more about our favourite whiskies.
It’s International Chefs Day and we just wanted to give a big shout out to the Head Chefs at English Lakes. These guys amaze us every day with their hard work, creativity and dedication to their craft. We asked them about their favourite food and who inspired them to get into the kitchen. Their teams have a few interesting things to say too!
Continue reading “English Lakes and Five Mighty Fine Chefs”
Over the months, George, our Master of Malt, has shared many of the malt whiskies that feature behind the bar at The Wild Boar. One that has become a firm favourite with the team here at The Boar is Balvenie Double Wood 12 year old. Continue reading “One of The Wild Boar’s Favourites – Balvenie Double Wood 12 year old”
George, our Wild Boar Inn Master of Malt, has chosen Edradour 10 Year old for his September Malt of the Month. Although officially the smallest traditional farm distillery in Scotland, Edradour has a big history and is an extremely popular destination for visitors from around the world.
A Model Village or a Distillery?
There seem to be two translations of Edradour to choose from, ‘the land between two rivers’ or ‘Edred Dobhar’ meaning the stream of King Edred. Whichever you choose, the distillery is perfectly placed beside a fast paced fresh water supply not far from the central Highlands town of Pitlochry. The site of the distillery itself is quite unique with whitewashed farm buildings and picket fences, more like a model village than a commercial production facility. On your approach, the site offers a feeling of ‘coming home’ in a ‘Little House on the Prairie’ type of way.
Established in 1825 as a local farmers co-operative, the distillery has exchanged hands a fair few times over the years and has included at least one shareholder with dubious credentials. Frank Costello, New York mafia Godfather invested heavily in the distillery in 1938 before handing it on to various international consortiums.
I wonder if the mafia had anything to do with the sinking of a ship off the island of Eriskay in 1941. This was the famous story of 20,000 cases of whisky, including blends from Edradour, that were lost overboard, several finding their way into the hands of the locals ‘entrepreneurs’. Compton McKenzie went on to immortalise this story in ‘Whisky Galore’ and I hope we have all seen the hilarious film of the same title.
Keeping it Traditional
Little has changed in the production process at Edradour since 1825. The distillery is in the original farm buildings and mash tun, washbacks and a pair of stills (the smallest permissible for commercial distilling) all snugly fit into one room. There’s no automation and much of the equipment is made from wood. Incredibly they manage to produce 90,000 litres of whisky annually expressed through no less than 25 different and distinct flavours of single malt including Ballechin, a range of heavily peated malts and a range matured solely in wine casks with a depth of flavour and character emerging from the barley and sweet fruits of the wine.
Whisky Tasting at The Wild Boar
Here at The Wild Boar, we host regular Whisky Tasting Evenings to enable you to learn more about this classic age-old spirit. Take a look at The Wild Boar Events page and join George at our next whisky tasting event.