Friday, January 21, 2022


The Islay based Ardbeg Distillery, has today announced the launch of its latest committee release bottling.

Ardbeg Fermutation (49.4% ABV) which is a 13 Year Old single malt Scotch whisky, matured in a combination of first-fill and refill Bourbon casks, was part of an unplanned experiment that resulted in the longest fermentation in Ardbeg’s history.

Ardbeg Fermutation

In November 2007, the distillery was about to face one of its greatest challenges; a broken boiler which threatened the very existence of six washbacks. The team tried everything they could to get the boiler going, but to no avail. Ever the optimist, Dr Bill Lumsden (Ardbeg’s Director of Distilling and Whisky Creation) saw this conundrum as an opportunity to experiment.

He quickly instructed the Distillery folk to throw open the washback lids and expose the contents to the Islay air. Thus began an epic three week-long fermentation – the longest in Ardbeg’s history – which eventually gave rise to what was said to be a wild, zingy and vibrant spirit.

Ardbeg Fermutation, is said to deliver notes of mixed herbs, cedar wood, smoked orange, grapefruit, peppermint, diesel oil, tar, fresh paint and aniseed on the nose. Followed by notes of  malty biscuits, aniseed, cardamom, antiseptic lozenge, sweet mint toffee and cigar ash on the palate.

Commenting on the news, Dr Bill Lumsden, said: “I’ve always wanted to experiment with longer fermentations, so I think an unintentional boiler breakdown was the best thing that could have happened! For context, most Ardbeg is only fermented for 72 hours, making three weeks unchartered territory for us. The outcome is a dram that tastes like pure science fiction. Peat and smoke meld beautifully with fresh, floral flavours, while sharp, more malty notes give Ardbeg Fermutation a uniquely zingy profile.”

Ardbeg Fermutation, will be available exclusively to members of The Ardbeg Committee from February 1st, for a RRP of £150.00. You can join The Committee for free by signing up via

Posted by Steve Rush

Thursday, January 20, 2022


The Lochlea Distillery, has today announced the launch of its inaugural single malt Scotch whisky.

Lochlea Single Malt First Release (46% ABV) was matured in a combination of first-fill Bourbon and Pedro Ximenez Sherry casks.

Lochlea Single Malt First Release

Based on the Ayrshire farm which was Robert Burns’ home and workplace from 1777 to 1784, Lochlea Distillery began distilling, casking and maturing their whisky in 2018, utilising their own barley and natural water resources to ensure full traceability from field to cask.

Lochlea Single Malt First Release, is said to deliver notes of fresh orchard fruit, apple, zesty orange and pear drops, brown sugar, toffee and vanilla fudge on the nose. Followed by notes of burnt caramel, hazelnuts, stewed fruit, toasted oats, cinnamon and clove on the palate.

Commenting on the launch, John Campbell, Lochlea Production Director and Master Blender, said: “Our first single malt release isn’t quite what you expect from a typical lowland malt. For us, on the nose it is bursting with fresh orchard fruit and zesty orange, with vanilla fudge and a lovely cereal note in the background. The palette is rich and sweet with burnt caramel and hazelnuts with a medium mouth coating to finish while still holding on to that fruit. We’re looking forward to seeing bottles of Lochlea being opened, shared and enjoyed. This will provide a taste of what’s to come as we prepare to launch our core expression and some limited small batches this year.”

Lochlea Single Malt First Release, will be available from specialist retailers from January 25th (Burns Night) for a RRP of £50.00.

Posted by Steve Rush