A classic whisky distillery is being shut down in a cost-cutting measure. The Edrington Group plans to close the Tamdhu distillery and malting operations in Aberlour next year resulting in a loss of more than 30 jobs. The group has decided to concentrate its efforts on its three main brands, The Macallan, Glenrothes and Highland Park. Another distillery Glenturret will also remain open. The closure is a response to the economy.

Whisky is still selling well but costs have risen and The Scotsman quotes Graham Hutcheon, group operations director for Edrington, who said that the move was done to make sure that the "business is the right size and shape to support current and future activity levels." Edrington employs about 2,200 people across the globe and also owns the Famous Grouse and other brands such as Cutty Sark and Brugal rum. The Tamdhu distillery opened in the late 1890s and went through several closures over the years including a long period between 1928 and 1947.

After being absent from the U.S. market for the past few years, The GlenDronach, one of Scotland's first licensed distilleries, is returning with its luscious line of single malts.

The Highland distillery was recently acquired by the independently owned BenRiach Distillery Company Ltd. from Pernod Ricard, allowing it to stay focused on producing some of the world's best Scotch without compromise.

GlenDronach was founded by the legendary James Allardice in 1826, just three years after the Excise Act was passed in 1823. Arguably one of the most unspoiled distilleries in Scotland, they are proudly using the same production processes today as they did in 1826.

Many of the distillery's unique attributes offer a distinctive character that you will not find anywhere else, and they are still producing the original, richly sherried style of single malt Scotch whisky associated with the distillery in its early days.

Preiss Imports will handle the U.S. distribution for this historical distillery, alongside the existing distribution for BenRiach. Initially, the 12, 15, and 18 year old (right) expressions will be available in the U.S. this fall, and a 33 year old expression will be available in early 2010.

A revolutionary cold distillation process is the genesis of Oxley, a beautifully-packaged new ultra-premium London dry gin from the UK rich with 14 botanical ingredients, including some unique notes making for a fresh, bright and intense spirit.

The heat used for traditional distillation can have an adverse effect on natural flavors, since boiling botanicals can cause delicate flavors and aromas to be lost, altered or diminished, while harsh or "cooked" notes can emerge. Oxley, the world's first cold distilled gin, prevents the problem entirely.

Oxley's botanicals including juniper, citrus fruits, and Meadowsweet, are prepared, weighed and measured by hand, and never overheated. Produced at 47% ABV and then hand-wrapped with a leather tie, only 240 bottles with galvanized metal accents are produced each day.

Unlike other gins which typically use dried peels, Oxley uses fresh, hand-peeled citrus fruits. Meadowsweet brings a rounded, almond flavor to Oxley and further harmonizes the botanicals in the spirit. To begin with Oxley will be available in limited quantities in select markets.

[via JustLuxe]

Winemakers often bring their bottles to wine tasting events introducing people to their brands but for craft distillers the opportunities to dazzle are fewer. But distillers are in the spotlight at the Distillers Festival to be held October 24 and 25 in Portland, Oregon. The festival brings together over 70 artisan distillers from across the country for tastings of the best vodkas, rums, whiskies, brandies and more esoteric spirits. The event takes place at the Bossanova Ballroom and will include cocktail and food pairings, educational seminars and a mixology contest. A $10 one-day pass gets you three taster tickets.

Summer to us, even when it's late in arriving, is all about gin. Recently we got reacquainted with one of the best, Citadelle Gin from France, and discovered its fascinating story. Citadelle is inspired by a recipe created in the 18^th century in the French seaport of Dunkirk. Originally, French distillers Carpeau and Stival took spices from ships returning from the Orient and Africa and distilled them in 12 traditional copper stills at the Citadelle Distillery, one of France's oldest registered genievre (ancient juniper distillate) distilleries. It might have been consigned to the history books had not Cognac Pierre Ferrand dug the recipe out of the archives and adapted it.

The process was ideal for Ferrand, which was determined to create a spirit with a great mouth-feel and the thirst-quenching taste of juniper berries combined with the complexity of a very fine spirit. It also solved the problem of what to do in the distillery's downtime; strict French AOC laws allow the distillation of cognac to occur only from November through March. The breathtaking estate of the Logis d'Angeac where Pierre Ferrand Cognac is made lies in the heart of France's famed Grande Champagne Cognac region and features classic copper stills, works of art in their own right. Citadelle now keeps them busy for the rest of the year.

Few gins are produced in pot stills, and Citadelle is the only gin distilled in a Cognac pot still with a naked flame. Distilling gin on an open flame requires a deft touch and far more attention than a column still or steam distillation which is otherwise used. It also means the gin is made in smaller batches, one cask at a time allowing the master distiller to precisely discard the "heads" and "tails" of the distillation, keeping only the precious, flavorful "heart". This costly distillation method imparts a texture only found in spirits distilled that way. The result is a carefully crafted gin, made from whole grain wheat, natural spring water and infused with 19 botanicals that when intermingled allow the complex flavors to create a subtle bouquet with aromas of juniper and citrus.

Did you know that Laphroaig single malt Scotch whisky offers a lifetime lease of one square foot plot of land on the island of Islay where the distillery is located in Scotland to each consumer who buys a bottle?

All you have to do is register the purchase number found with the bottle at www.laphroaig.com/plot to stake your claim. You will then automatically become a member of the Friends of Laphroaig community and will receive the deed to the numbered plot of land.

Friends are encouraged to visit the distillery to view their plot and claim their "rent" – a dram of Laphroaig. Meanwhile at www.laphroaig.com you can now view aerial photographs to find your plot of land and meet your "neighbors" via an interactive member map. You may discover a fellow Laphroiag enthusiast just down the street and can even send them a private message.

There are more than 364,000 Friends of Laphroaig spread across more than 150 countries registered online. Among the site's many features is Laphroaig TV, offering a look inside the distillery as well as exclusive previews of limited-edition bottlings, live online tastings and educational seminars.

Laphroaig, established in 1815, is one of the richest, smokiest single malts and one of the very best Scotches ever produced. It holds a Royal Warrant from the Prince of Wales and bears his heraldic three-feather badge on its label.

Mango gin? There might be few distilleries you could trust with such an idea but North Shore Distillery in Lake Bluff, Illinois is an artisan distillery up to the task. The distillery cooks up several flavors of vodka, aquavit, absinthe and the Alphonso Mango No. 11, a limited single-batch spirit for summer. The gin uses the Alphonso mangoes which are smaller than traditional mangoes and peach-like in their juicy sweetness.

To create the mango gin each mango was hand peeled, pitted and sliced before being placed in a 155 proof version of the North Shore Distillery's No. 11 gin. After several weeks, the fruit was then removed and the liquid was pressed out with a small grape press. Each bottle contains a little bit of fruit pulp. Because gin is more flavorful than vodka, the overall taste includes not just fruit but also a touch of spiciness from the botanicals used in the gin. The distillery recommends it be served on the rocks or with a splash of soda and muddled strawberries. With just 256 bottles made, this one is a really limited edition and only found in the Chicago area.

[via Evanston Review]

Yesterday I mentioned the Edrington Group's investment in The Macallan but they have also divested themselves of a few smaller distilleries. One of them, the Glenglassaugh distillery, which was built in 1875 but hasn't been operational since 1986, has been sold to a Dutch investment house for £5 million. The distillery in the village of Portsoy on the Moray coast, will be brought up to full working order over the next year and could make up to one million litres of whisky once it gets going. It is expected to appeal to malt collectors around the world in search of smaller brands. Certainly the investors in this project are buying a name and a history as much as physical property similar to those who are picking up the smaller wine estates in France.

One of Scotland's oldest distilleries may be reopened after being closed for more than 20 years. The Glenglassaugh distillery at Portsoy in Banffshire is part of the Edrington Group, which includes The Macallan, Famous Grouse and Highland Park. They are reportedly selling to a consortium of buyers from Eastern Europe for as much as £3 million. The distillery, was founded in 1875 and closed since 1986. ScotchWhisky.net has pictures of the distillery including the gleaming copper stills.

A barn on an 80-acre potato field on Long Island, New York will be home to a new craft distillery. Long Island Spirits aims to create a world-class distillery on North Fork. Their first product will be a vodka called LiV which is set to be launched in December. North Fork is already home to wineries and it is hoped that the new distillery will become part of the agri-tourism industry in the region.

Everyone is trying to go carbon neutral lately. Up next, plans for Scotland's first carbon-neutral distillery. Euan Shand, managing director of Duncan Taylor & Co, a Highlands-based whisky bottling group plans to spend up to £3.5m on a distillery, visitor center, offices, warehousing and bottling complex in Huntly near Aberdeen to produce single malt and grain whisky, vodka and gin without putting an added drain on the environment. The plant will be powered by burning woodchips and will operate as a separate venture to Duncan Taylor & Co with private financing. An old creamery will house the distillery building. Eventually the plant will produce around 750,000 liters of alcohol per year. It will be home to single-malt copper pot stills, a four-column neutral grain plant and an experimental still. Construction could be complete by next summer and blended whisky, gin and vodka will be made while the distillery's first batch of single malt whisky ages for a potential reveal in 2018.

I recently mentioned whisky cruises to Islay but if you are looking for another kind of whisky experience you can hang out on the isle of Jura in Scotland. The Isle of Jura distillery now has a lodge for those who want to combine a whisky experience with a stay in a unique, if quirky spot soaking up the local culture.

The Isle of Jura also has a unique writer's residency, offering three different writers each year a chance to stay on the island and soak up the scenery. Author Will Self was picked to be the first writer for the residency which is especially interesting since he doesn't drink.

The Isle of Jura also offers a Jura Fellowship, a five-day residential course for guests to discover whisky making on Jura. The experience offers a chance to work alongside mashmen, tunmen and the distillery manager in the distillery itself, participate in tastings and receive a limited-edition signed commemorative bottle. The price for the program is £1000 per person including a stay at the lodge.