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Ardnamurchan Distillery launches first single malt whisky - here's when it'll go on sale

The Western Highlands Distillery has announced the release of its first Scotch whisky since production commenced in 2014. 

Published: September 28, 2020
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Ardnamurchan Distillery has announced the launch of the first ever single malt Scotch whisky.

Bottled at 46.8% ABV, non-chill filtered and naturally coloured, it will be dispatched from 5 October and available in all good whisky shops with a RRP of £45.

The distillery produces two signature styles of spirit, one peated and one unpeated, and has been designed to produce a full flavoured malt true to its location in the west Highlands.

The single malt will comprise a fifty fifty split of peated and unpeated whiskies, matured in a 65%/35% mixture of ex-Bourbon and ex-Sherry oak casks.

The tasting notes includes; honeycomb, waxy peel, oyster shells, brine, strawberries with black pepper and bonfire embers.

Ahead of the whisky  launch, Ardnamurchan's managing director, Alex Bruce said “When we filled the first spirit into casks, just over six years ago, the concept of being able to disgorge those casks into bottles seemed very distant.

"However, we have had an incredible journey, building our 100% local team, filling the warehouses with over 10,000 casks and preparing national and international distribution.

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"We relied on the unique local maturation climate to do the rest, and are really excited by the quality and consistency that has been reached.”

A green distillery

Ardnamurchan is the first Scottish distillery to adopt the use of blockchain technology to provide an incorruptible ledger of its complete supply and production chain.

This ledger is available to the consumer by scanning the QR code on the bottle, and offers a fully transparent diary of each bottle’s field to bottle journey.

Due to its remote location, Ardnamurchan was built to develop and fully utilise a local circular economy.

The entire heat and power requirements are supplied by renewable sources within two miles of the distillery: hydro electricity from the river that also supplies its cooling water, and wood chip for its biomass boiler, delivered by tractor from nearby sustainable forestry.

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Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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