Whisky Live Glasgow returns to The Thistle Hotel on Saturday 11th September 2010 packed with an exciting range of new content and features including:

New Hours and ticket options

Retail: the UK’s largest independent whisky retailer, the Whisky Shop

The VIP lounge

Masterclasses

Whisky and food combinations

The Whisky antiques roadshow and collectors’ corner

Plus loads more

The show will run from 12pm to 5pm on Saturday 11th September with ticket prices just £18 for a half day ticket and £25 for the full day; ticket types and prices are available at www.whiskylive.com
 
Don’t miss your chance to experience all that is best about the world of the dram.

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We are delighted to announce that the Ardshiel Hotel in Campbeltown has been awarded Whisky Bar of the Year 2010. The Hotel is owned and managed by one of our Society members, Flora and her business partner Marion. I am sure you will all join us in sending them our warmest congratulations.

Janet :)

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Frank is in the process of looking at holding the Whisky School for two weeks in November this year - he is proposing weeks commencing 29th November and 6th December, and also for next year from week commencing 16th May 2011 for five or six weeks.

If you are interested in either of these times please let me know and I will send you details as soon as dates are confirmed as definite. You can e mail me at whiskyschool@springbankwhisky.com

Janet :)

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Distillation
Distillation for Single Malt Scotch Whisky is carried out in copper pot stills by
“batch“ distillation. Copper is important as it removes highly volatile compounds including sulphur from the distillate. Still design is unique to each distillery but they all have a basic “onion “ shape. Heating of the liquid contained within the still is normally by internal steam coils, external gas or oil burners. Condensing of the alcoholic vapour coming from the still takes place in shell and tube condensers or in some cases, worms.
Condensers are linked to the “Spirit Safe“ where distillate is monitored by use of hydrometers and thermometers prior to being collected in the receivers .
The stillhouse usually also contains vessels known as “ chargers “ where liquid is held prior to being distilled.
Each distillery in Scotland carries out its own unique form of distillation and we will look at the methods carried out at Springbank Distillery. Springbank`s stillhouse contains three stills, one Wash Still, and two Low Wines or Spirit Stills.
The Wash Still is heated with internal steam coils and an external oil fired burner. The two Low Wines Stills are heated by internal steam coils. The wash still and No 2 Low Wine Stills are connected to shell and tube condensers. No. 1 Low Wines Still is connected to a Worm. The two Low Wines Stills also have after coolers.
Springbank Distillery produces three different spirit styles.
Hazelburn : Triple Distilled Lowland style with no peat influence.
Springbank : Two and a half distillations, lightly peated.
Longrow : Double distilled, heavily peated “ Islay Style Whisky “.

Wash
Distillation in The Wash Still is carried out in the same fashion for each of the spirit styles.
Fermented wash is filled into the still up to the level of the man door. The man door and air valve are then closed the steam valves opened and the oil fire lit. The rummager within the still is checked to make sure that it is running. The purpose of the rummager is to slowly stir the wash during distillation in order that the bottom of the still does not become fouled. A certain amount of caramelisation also takes place due to unfermented sugars present in the wash burning on to the copper bottom.
Once the wash within the still begins to boil and produce distillate the application of heat must be controlled in order that wash does not travel up the neck of the still and out through the condenser to the Spirit Safe. The wash still has a sight glass mid way up the neck and froth from the wash should be kept within the confines of this glass.
Distillate, known as Low Wines, flowing from the still is monitored through the spirit safe and collected in the Low Wines Receiver. Once the strength of the distillate has fallen to 1% by volume, indicated by a combination of readings taken from hydrometers and thermometers contained within the spirit safe, the oil fire and flow of steam to the still are turned off, the air valve and man door are opened and the remaining contents of the still known as pot ale are discharged to drain. The cycle is then repeated. A batch of wash takes around six hours to be distilled.

Longrow
Low Wines from the wash distillation which have been collected in the combined Low Wines and Feints receivers is charged to No 1 Low Wines still. The first part of this distillation is returned to the combined receiver and is known as “ Foreshots “. This part of the distillation carries with it a high proportion of highly volatile components which are regarded as impurities that lend themselves to off notes in the new make spirit. The time running foreshots varies from distillery to distillery and is generally 20 - 30 minutes. During this initial part of the distillation water is sometimes added to the distillate in the spirit safe and the strength reduced to 40 - 46% alcohol, this is known as the water test or demisting test. The distillate when mixed with water will initially run “milky“, which is a result of the reaction to long chain fatty acids and their esters remaining in the condenser and inner surfaces of the still from the previous distillation being dissolved in the initial high strength alcohol. Once the distillate runs clear when water is added it can be diverted to the spirit receiver where it is collected as new make spirit. At this point heating of the still contents should be kept to a minimum so that the flow of distillate is slow and the temperature of the distillate collected kept below 20ºC. The flavour compounds required for Longrow production are captured more favourably at a temperature of below 20 degrees Centigrade. This also applies to the other two spirit types produced at Springbank.
The original strength of the distillate collected will be around 70% alcohol. Distillate is usually collected until the strength drops to 58% alcohol at 20ºC at which point the remainder is diverted to the combined receiver. The average strength of Longrow spirit collected in the intermediate spirit receiver (ISR) is 65 - 67% alcohol by volume. Distillation continues until a reading of 1% alcohol remaining in the distillate is achieved at which point the steam is turned off and the remaining contents known as spent lees are discharged to drain. The cycle is then repeated. One distillation cycle takes around 10 hours .

Springbank
Springbank spirit is said to be distilled 2 and a half times and the way that this is achieved is as follows.
Wash is distilled , as with Longrow and Hazelburn production, to produce Low Wines. Low Wines are distilled, as with Hazelburn production, to produce Feints.
A mixture containing 90% Feints and 10% of Low Wines is processed in No 2 Low Wines Still and the middle cut of this distillation is collected as Spirit.
The strength of spirit cut collected from Springbank production will be between 76% and 60% alcohol with the average being 68-70% alcohol in the ISR. One distillation cycle for Springbank is around 13 hours.

Hazelburn
This spirit was first distilled during 1997 and is produced using a “triple Distillation“ process.
During this distillation Low Wines and Feints are collected in separate receivers known as The Low Wines Receiver and The Feints Receiver.
Low Wines from the wash distillation is collected in The Low Wines Receiver and distilled in No 1 Low Wines Still.
The total of the distillate produced is collected as Feints in The Feints Receiver.
No 2 Low Wines Still is then charged with only Feints and Spirit is produced from the “ middle cut “ of this distillation. Foreshots and feints are returned to The Feints Receiver. The strength of spirit from Hazelburn distillation collected will be between 80 - 63 % alcohol with the average strength being 70 - 72% alcohol in the ISR. One distillation cycle for Hazelburn takes around 13 hours.

New Make Spirit
The Spirit collected in The Intermediate Spirit Receiver is transferred to The Spirit Receiver Warehouse Vat where an “account“ of the spirit is taken. An “account“ consists of the vat being dipped and the bulk litres and strength of the spirit ascertained. Spirit is then normally reduced to 63.5% alcohol by volume by the addition of water prior to being filled into casks. The spirit is nosed to ensure that the characteristics associated with each new make spirit is as it should be. Samples are taken for comparison with previous samples to ensure continuing adherence to character.


As always please email any questions and we will try to answer them.

All the very best to you all in the future Stuart Robertson Distilleries Manager

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SPRINGBANK, the iconic Campbeltown whisky distillery, has this week announced a summertime change of management that will see the first locally-born man take charge of production in over 60 years.

Gavin McLachlan, aged 36, will take over as Manager of Springbank and its sister distillery, Mitchell’s Glengyle, from August 1st 2010.

Neil Clapperton, Managing Director of parent company J&A Mitchell & Co Ltd, said: “Gavin is Campbeltown born and bred and his appointment gives us great pleasure and also reflects our company’s long-term commitment to Campbeltown.”

Gavin, who began his career in the whisky industry in May 2002 as a bottling hall operative at Springbank before quickly moving into malting and distilling within eight months, has been assistant manager for the past four years.

In his new post he will work alongside Director of Production Frank McHardy to oversee the day-to-day operations at Springbank and Glengyle.

Gavin’s promotion follows the resignation of present manager Stuart Robertson, who is leaving the company to take up a new appointment in the north east of Scotland.

Stuart will be with us for a few weeks yet but when he does leave he will do so with the best wishes of everyone at Springbank.

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Springbank Open Day - We’re well under way now, looking forward to the 20th May and hopefully a busy day with lots of happy visitors.

Masterclasses - We will have one Masterclass with Frank and one with Stuart. Frank with host a Glengyle masterclass at 11.30 am with Stuart’s at Springbank at 1.45 pm. The cost will be £5 for each class, and we have left a break between the classes so that you have time to attend both if you wish.

In the Tasting Room - There will be a Cadenhead Tasting down in the tasting room at 3.15 pm with Grant. We have timed this so that those who are doing the Masterclasses won’t miss out. Grant has promised to have a nice variety for you, there will be a Cadenhead bottling round about then, so he should have samples available. He has a Banff 32y/o at 47.1%ABV which he has promised to open. The tickets for this will cost £15. I am sure Grant will make this a very enjoyable experience.

Food from Argyll - will be here, with something to tempt your taste buds. Maureen from Eaglesome Sandwich shop will also be there with some of her Brew Dog pies, sandwiches and various other temptations.

Music will be provided for part of the day by Campbeltown Brass - an excellent band of young local people. We will also have music from Frank Rochford who plays the fiddle - another talented young local musician.

Casks - of course there will be two casks bottled on the day - one a Springbank
the other yet to be confirmed. I’m sure there will also be plenty of whisky for you to sample throughout the day.

Wood carvings - John Brown is a local man who makes wood carvings, and has used some staves from old Springbank casks to create a “wood spirit” - said to keep “bad spirits” away (I think he just made this up!!!!).


We have a new young florist in the town who has recently set up in business,
so we have asked him to come along with some of his creations.

Pottery - Simon Rochford of Campbeltown Pottery will also try to be there. Simon makes the water jugs for us, and has also produced whisky glasses with the Springbank logo.

All in all we hope that there will be plenty to keep you amused from 11.00 am until about 5.00 pm. We will try to order some sunshine for the day so that most things can be outside, all we need now are people. So come along, bring your friends, bring people who aren’t your friends, just come and enjoy yourself.

If you wish to book Masterclasses or the Cadenhead tasting please let me know so that I can book a place for you.

We have chartered a boat for the day from Kintyre Express, which goes from Troon to Campbeltown, and have six places available. So here’s the deal......we will have a competition and the prize will be a free trip from Troon to Campbeltown and back, the first six correct answers will be the winners. Can you get yourself to Troon for 9.00 am on 20th May? Interested? The competition will be posted on the Forum, so to enter you must go into the Forum, also your answer must be posted on the Forum for you to be eligible.

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Fermentation
Once the sugar wort has been pumped from the mashtun to the washback fermentation can be initiated. Washbacks can be made from a number of materials but in the main stainless steel and various species of wood are predominantly used in the whisky industry.

Stainless steel vessels usually have domed tops completely sealed with the exception of a man door, a vent for CO2 extraction and possibly a switcher (rotating blade for knocking back froth during fermentation). They usually have domed bottoms to aide emptying and can be fitted with side entry mixers for keeping the yeast in suspension. Wooden vessels are usually fitted with lids also made of wood which provide an adequate seal for fermentation. They can also be fitted with switchers and most now have CO2 extraction fitted. The wooden washbacks are usually set at an angle to aide emptying.

Antifoam which alters the surface tension of the liquid in the wash back preventing foam forming can also be used when required.

Yeast, Saccharomyces Cerevisiae, used for fermentation in the distilling industry can be purchased in a number of ways, pressed, slurry and dry. Here at Springbank we use pressed yeast, which is manufactured in the UK specifically for the distilling industry. Yeast is a living organism and must be stored in a clean refrigerated environment until used.

The essential properties of a good distilling yeast are as follows.
Good flavour production and complete and rapid fermentation of wort sugars .
Lack of flocculence and minimal frothing coupled with the ability to grow well even above 30ºC and able to withstand a wash alcohol level of up to 10%abv.

The concentration of yeast added to the washback will depend on the character we want to produce in the washback. As long as an adequate amount of yeast is added per tonne of malt mashed complete fermentation will occur.

At the beginning of fermentation the yeast culture uses the sugars in the wort to multiply, this is known as aerobic fermentation. Here at Springabnk the original gravity will vary between 1038 and 1048 degrees depending on which mash it is during the week. Once the reservoir of oxygen in the washback has been depleted the yeast begins to convert the sugars into various alcohol's, carbon dioxide and energy in the form of heat, alcohol's are a byproduct of what is called anaerobic fermentation. During fermentation the gravity of the wash will decrease due to the conversion of sugars to alcohol's.

Complete fermentation will take a minimum period of forty eight hours but fermentation time can be as short as forty hours or as long as one hundred and thirty hours. Many flavour compounds are produced during fermentation and distillers “ tailor “ their fermentation's to their specific requirements.
During fermentation the temperature of the worts, now known as wash, will rise from 16 - 20ºC up to 34ºC. Temperatures above 35ºC will destroy the living yeast cell, so should be avoided.

Once fermentation is complete the final gravity of the wash as measured against water should be around 0. 998 but can be as low as 0.995. The alcohol content of the wash will depend on the original gravity of the wort. Some distilleries like Springbank will produce wash with an alcohol content of up to 5% by volume where other distilleries may produce wash with an alcohol content of between 8 and 10% by volume.

As always feel free to drop us an e-mail should you have a question. Stuart Robertson, Distillery Manager.

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Frank McHardy will be in Devon carrying out tastings on the undernoted dates in the noted venues. He will be accompanied by our new salesperson for the UK Iain Scott. They would be delighted if you are in the area and can come along to the tastings. To book your place please contact:

14th December - Bovey Tracy - The Edgemoor Hotel Tel: 01626 832 466 or www.edgemoor.co.uk
15th December - Torquay - The Bishops Court Hotel - Tel: 01803 294 649 or www.bishopscourtresort.co.uk
16th December - Exeter - The Old Firehouse - Tel 01392 277 279 or www.theoldfirehouse.co.uk

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High accolade indeed.Well done to all for a well deserved award for a fantastic wee nip!

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September has been pretty hectic at Springbank Distillery as we have just taken delivery of around 30 tonnes of “Local Barley” which has ben grown within 5 miles of the distillery.

The barley type is Westminster, a recognised malting strain, and has been grown by local farmer David Young at Langy farm on a south west facing field overlooking Machrihanish Bay. The crop has been monitored by Frank McHardy and distillery manager Stuart Robertson who both agree that this year’s barley is very good.

The weather has been really kind over the past two weeks which has meant that the moisture content of the harvested barley is fairly low at arount 16 - 17%.

Stuart Robertson and his staff at the distillery have been kept busy receiving the barley and drying it in our kiln to a moisture level of 12% prior to puting it into storage where it will remain for at least the next three months. After that time the barley should have come out of dormancy and be ready to malt.

During May and June 2010 this malted barley will be used to produce Springbank™ spirit.

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