Annandale Distillery. Established in 1836 and closing in 1918, this lowland distillery reopened it's doors and sprung back into action in 2014 producing scotch whisky after a 90 year break. Traditional chimney stack and pagoda roof, tie in the history of the buildings with the impressive, modern redevelopment. The Washbacks and Stills share an open plan room. Clean, crisp and bright room is in contrast to many darker, dustier and settled distillery counterparts. The Mash Tun. Where the grain and the water meet and mingle. This is where heating this mixture produces the sugars from the broken down barley grain's starch. From 'porridge' to a hot sugary liquid called Wort, this is drained and collected where it then moves to the wash-backs for fermentation. #scotch #whisky #lowland #whiskey #lostdistillery #founddistillery #annandale #distillerytour RT @isleofislay: The Islay Daily Newspaper is out! https://t.co/aStAyOvbdW #islay #news Stories via @ScotsMagazine @WhiskyBarrel @Netweather

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Similar Whisky
12 Year Old
12 Year Old
ABV: 45.0%
Volume: 70cl
Bottler: Distillery
Age: 12 Years Old
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Miyagikyo
12 Year Old Whiskey

Japanese Japanese Single Malt Whisky

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12 year old Japanese single malt whisky distilled at Nikka's Sendai Miyagikyo distillery on the island of Honshu.

This whisky is distinguished by a harmony of the aroma of aged casks with sweet hints of vanilla and gently peat. The soft taste is elegantly deepened by a sweet and tangy fruitiness.

Miyagikyo  (Japan)

Miyagikyo Distillery was established in 1969 on a site chosen by Masataka Taketsuru the founder of the Nikka Whisky company. Miyagikyo Distillery is situated near the city of Sendai in the north of the main Japanese island of Honsh? near the city of Sendai and is also referred to as Sendai Distillery. Sitting at an altitude of just over 200m and encircled and sheltered by mountains and forests where rain falling on the surrounding mountains drains through peaty soils as it makes its way into streams and rivers thereby adding a peatiness to the water used in the distillery’s production process. Miyagikyo Distillery’s malt whisky is produced using eight stills and worm tubs and a Coffey Still installed in 1999 is used to produce Coffey malt whisky. Grain whisky is also produced from column stills. Miyagikyo produces both grain and malt spirits which are released in blends, as single malt whisky and as single grain whisky.

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