For the first time in its 123-year history, Bacardi-owned
single malt Scotch whisky brand Craigellachie has released a portfolio to the
public. The Craigellachie Speyside single malt Scotch whisky is available in
two aged editions: a 13yo and a travel-retail exclusive 19yo.
Schiphol Airport Retail is hosting a European exclusive launch
at Amsterdam Schiphol airport in October, with further upcoming launches at
selected global retailers later in the year. Craigellachie is distilled by John
Dewar & Sons. Besides private bottlings, Craigellachie’s liquid has
never been released until now.
 |
| Craigellachie 13yo single malt whisky |
The distillery, which began production of Craigellachie
in 1891, stays true to its traditions of whisky-making, including the use of
worm tubs. In a bygone era of whisky
production, many distilleries used worm tubs to cool their spirit in a far
slower and gentler manner than modern condensers, allowing the distillate to
retain earthier, meatier qualities. Craigellachie has stuck by this rare and
traditional method, despite the expense involved, as it produces a far heavier
spirit and imparts unusually strong, sulphury flavours.
Craigellachie is the only distillery to use malted barley
from a particular kiln in Glenesk. Unusually, it is produced using an oil fire,
giving the specific level of sulphur desired and leading to a spirit with a heavier
character than most.
The Gaelic name Craigellachie means rocky hill, while
distillery is located dramatically on a rock overlooking the spot where the Rivers
Fiddich and Spey converge in Speyside.
Whisky insight programme
Mike Birch, managing director of Bacardi Global Travel
Retail, said the new launch further advanced the company’s continuing vision
for malts. “Bacardi has outstanding whisky assets that perfectly address the
needs of experienced connoisseurs wishing to share more knowledge and
sophistication in their malts appreciation,” he enthused. “We are releasing a
select series of Discovery Malts that reflect the perfect alignment of those
precious assets with the needs of that target shopper.
“Our biggest-ever malt whisky insight programme
highlights that consumers are increasingly seeking to demonstrate discernment
and expertise in their whisky selections and are intrigued by less mainstream,
more adventurous choices that still express authenticity, heritage and
traditional quality, with aged product especially prized. The Craigellachie
Speyside single malt Scotch whisky offers a truly unique experience and fully
addresses those consumer needs. Once
again we are delighted to deliver a travel retail exclusive – with the 19yo –
that delivers genuine new news for the travel-retail environment.”
 |
| Craigellachie 19yo travel-retail exclusive |
Richard Cuthbert, Bacardi Global Travel Retail’s marketing
manager whisky, added: “This malt is also about so much more than the power of
the flavour. The Craigellachie is backed by a compelling story that fascinates
malt enthusiasts and gives them a feeling of discovering a truly rare,
long-hidden gem from the very heart of Speyside.
“Particularly through the travel-retail exclusive offer
of the 19yo, this launch is an ideal opportunity for us to connect with these
sophisticated consumers and further drive differentiation and penetration for
the category.”
He continued: “This innovative launch follows the
extraordinary success of last year’s travel-retail exclusive presentation of
the Glen Deveron, Royal Burgh Collection, and highlights our continuing
commitment and ability to inject innovation and differentiation to further
drive this vital category.”
Tasting notes
Full-flavoured with burnt rubber-like tones, sulphury
elements, lingering smoke and well-balanced with tropical fruit tones that
intensify with age. The powerful flavour is inspired by the use of oil-fired
malt with worm tub condensers to distil a robust malt with sulphury notes.
Craigellachie appeals to malt enthusiasts who have experienced peaty malts and
now seek a more intense and individual experience.
Here’s the Craigellachie story – full of fire and
attitude:
At Craigellachie we
have always done things our own way: the taste of the whisky was described as old-
fashioned even in 1891. Some might call us stubborn eccentrics, but we’ve
stayed true to our traditions and won’t change our ways without good reason.
A prime example of
this persistent approach is that we still use worm tubs to cool our spirit.
These long copper tubes sit in a large tank of cold water and snake back and
forth, gradually getting narrower. They are much more expensive to maintain
than modern condensers, but we find that they bestow the spirit with extra
flavour, creating a dram with a distinctive, meaty character to rival whiskies
twice its age.
Further testament
to this is the water the distillery draws for whisky-making. To this day the
water is still collected in a dam called the Blue Hill which is fed by a spring
on the nearby hill of Little Conval.
Craigellachie is
the only distillery to use malted barley from a specific kiln in Glenesk. Using
an oil fire which produces a specific level of sulphur gives the spirit a
heavier character that whisky enthusiasts have come to expect from us.
Taking its name
from the craggy rock upon which the village stands, Craigellachie sits above
the confluence of two great rivers in the heart of Speyside, the cradle of so
much of Scotland’s single malt whisky. The rock was a gathering place for the
local Grant clan which gave rise to their war cry: “Stand fast, Craigellachie!”
Legislation meant
that the early 19th century witnessed the end of the smuggling era, but before
the practice died out there was an increase in demand for the relatively
high-quality illicit whisky of the Highlands. The area around Craigellachie –
where the rivers Fiddich and Spey meet amidst remote and mountainous terrain –
was ideal for making moonshine.
The Excise Act of
1823 simplified the regulations surrounding the industry, thereby encouraging
its legitimate creation.
Craigellachie
distillery was built by the extraordinary Peter Mackie who already owned
Lagavulin on Islay and had created the White Horse whisky blend.
Having quite an
obsession for his employees’ diets, every day Peter Mackie’s staff were
rationed a nourishing invention of his called BBM. Blood, Bone and Meal was
prepared every day on the premises under the company’s boardroom floor. He had
some strong views on nutrition and wanted to make sure his staff had good
health.
Peter Mackie’s
partner in this endeavour was Alexander Edward: born in the village, he was
just 25 when Craigellachie distillery was built and had already inherited
Benrinnes from his father. The partners were well-placed to make the most of
the opportunities offered by the increasingly dynamic distilling industry; they
could respond with alacrity to what the market required using smoky Lagavulin,
robust Benrinnes and now a third style of whisky from Craigellachie.
Designed by Charles
Doig, the pre-eminent distillery architect of the 19th century, Craigellachie
began production in 1891.
Alexander Edward’s
master stroke was the building of the Craigellachie Hotel in 1896, which
transformed a village in the Highlands into a destination for the shooting and
fishing set. Thereafter, he went on to build a further three distilleries which
resulted in the development of Craigellachie.
