Gifts For Whisky Lovers
Gifts For Whisky Lovers
The Perfect Whisky Gifts for Whisky Enthusiasts this Christmas
With Christmas 2023 fast approaching, you might be on the lookout for the perfect gift for the whisky lover in your life. If that’s the case, we’ve got you covered. From neat stocking fillers, to bigger whisky gifts for under the tree, we’ve curated a list of our top gifts for whisky enthusiasts this Christmas.
Personalised Glencairn Glass
The perfect gift is one that carries a personal touch. What better way to demonstrate your care for your whisky-loving friend or family member this Christmas than with a Personalised Glencairn Glass? It can be engraved with a name and a heartfelt message, and you can select from our exclusive limited-edition Christmas designs. It’s ideal as a stocking filler or an addition to another gift.
PRICE – £6 / £16 PERSONALISED
Cut Glencairn Gift Set of 2
The Cut Glencairn Gift Set of 2 is an excellent choice for a premium gift. These Glencairn glasses are cut with a crystal design that adds a touch of elegance. Hand-crafted with precision. The set of two glasses is perfect for sharing a dram with a friend or loved one, making it an ideal Christmas whisky gift.
PRICE – £50 / £60 PERSONALISED
BLIND TASTING SET
Discover our Coloured Whisky gift sets – ideal gift ideas for whisky lovers. Elevate your festive whisky tasting with the Glencairn Blind Tasting Set. It features five colourful Glencairn Glasses, including the option to choose Christmas colours, perfect for enthusiasts who enjoy blind tastings, adding excitement to their holiday sessions.
PRICE – £55 / CHRISTMAS COLOURS £55
DECANTER GIFT SET
Our Decanter Gift Set offers a touch of luxury. The set includes an uncut and hand-polished crystal decanter, accompanied by four Glencairn Glasses. It comes in a luxurious gift box lined with black satin, and you even have the option for personalising it with a Christmas message or Design. Perfect Christmas Whisky Gift for the whisky lover in your life.
PRICE – £116 / PERSONALISED £126
The Glencairn Travel Gift Set
The Glencairn Christmas Travel Set – your ideal festive whisky companion on the go! This special holiday edition includes a Glencairn Travel Kit with 2 glasses, a handy flask, a Glencairn lanyard to secure your glass and a stylish Glencairn hat. A Glencairn Christmas for a fan of the brand.
PRICE – £56
PREMIUM WHISKY BUNDLE
The Christmas Premium Whisky Bundle is the perfect choice for those seeking a complete whisky tasting experience during the holiday season. This exquisite set includes two cut crystal Glencairn glasses, a conveniently handled water jug, and a pipette, making it an ideal gift for whisky enthusiasts looking to elevate their festive whisky moments.
PRICE – £76.50
GLENCAIRN TASTING PACK
The Glencairn Tasting Pack has been specially crafted as the ultimate Christmas whisky gift. It features four Glencairn Glasses, four Tasting Caps, and a Glencairn Glass Pipette, all elegantly presented in a specially designed gift box and festive sleeve. It’s the perfect choice for a Christmas whisky-tasting session.
PRICE – £50 / £60 PERSONALISED
Couriers are expecting increased volumes over the Christmas period, please allow extra time to ensure your order will arrive in time for Christmas.
With this in mind, we have set the following dates:
International Personalised Orders – 4th December
UK Personalisation Orders – 11th December
International Blank Orders – 11th December
UK Blank Orders – 17th December
Arbikie Distillery
23/08/2023Glassroom: Q&A with the Distillers

Arbikie Distillery with Kirsty Black,Master Distiller

Real Craft. Real Ingredients. Real People
Arbikie Estate is a family-owned working farm perched on the east coast of Angus; here crop is king. We painstakingly plant, sow, tend and harvest the fields that make up Arbikie. We are craftsmen of the soil.
Can you give us a bit of background about yourself and your journey in the spirits industry? Where did your distilling journey begin?
It has been a somewhat long, twisted and convoluted road to get to Arbikie and the spirits industry! Over the years I’ve studied plant science, forensic medicine and had a career working in the medical device industry. Eventually, however, it was time to go to Heriot-Watt University with the goal to work in a brewery. Working at the Caledonian Brewery and Barney’s Beer I crossed paths with the future owners of Summerhall Distillery and helped them set up the distillery and design Pickering’s Gin; my interest in distilling had truly piqued and it was time to move brewing to the garden shed. Which all leads us to today, at Arbikie, a true farm to bottle distillery that I’ve helped build from scratch. From bolting together the stills to figuring out how to get alcohol out of a potato I have ultimately combined my love of plants, distilling and a nerdy desire to simply figure out how things work!
When was Arbikie Distillery founded, and what sets it apart from other distilleries? Can you provide us with a brief history of the distillery?
The first Arbikie Distillery was technically around in the 1700s but after a small break in production the distillery as we know it today began production in 2013 in a converted farm building. We are a farm to bottle distillery with all the raw materials used in the distillery grown on the farm.
Our journey started with the humble spud and our Tattie Bogle Potato Vodka. Driven by the desire to not let our farms ‘wonky’ potatoes go to waste, and fully aware of the effort and inputs required to grow them, we set about turning them into Scotland’s first potato vodka. From their we’ve expanded our offerings to include a range of gins, flavoured vodkas, and whisky. This includes the first climate positive spirits made from peas (Nàdar) and led the way in the revival of rye being used in the production of rye single grain scotch whisky.
Does Arbikie Distillery have any specific sustainability or environmental practices in place, such as water conservation, waste reduction, or renewable energy initiatives?
At Arbikie we place sustainability and environmental impact on level pegging with more traditional business considerations. We’re continuously looking for ways to innovate and reinforce our sustainability focus. For each decision we make, we try and consider the environmental impact and how we can do things better.
Starting at the farm level we look at new crops, alternative varieties, and new farming techniques, which require less inputs thus improving the quality of our soils, the surrounding environment, and our harvest.
In the distillery itself we closely monitor water and energy use and are actively working on improving both. For example, despite the rainy reputation of Scotland a future where water is in short supply is not hard to imagine therefore have been part of the Dŵr Uisce project through Bangor University and Trinity College Dublin whose goal is to improve the efficiency of water use. Green energy has always been a part of the distillery set up with photovoltaic panels installed on the roof since we started but we are currently switching over our steam boiler to run on green hydrogen which will be generated on site, powered by our wind turbine – we aim to demonstrate to other distilleries the potential of hydrogen as an alternative fuel and drastically reduce our carbon footprint in the process.
How do you approach cask selection and maturation for your whisky? What impact do different types of casks have on the final product? Additionally, how do you select the flavouring process for gin distilling?
We operate an internal seasoning and reuse of cask programme to reduce the shipping and supply chain impact of this essential component in whisky. New oak casks are initially used in the maturation of our rye whisky before going on to be used as rye first fill and second fill casks for our single malt. This means for each shipment of casks received on site that each cask can be used at least 3 times compared to just 1 use before being shipped on to another distillery / use.
The casks play a number of roles in the maturation of whisky – there’s lots of reactions happening around flavour with compounds being added, removed and modified, but all complementing the flavours originating from our raw materials and fermentation that we’ve selected during the distillation process.
We make three different gins each of them aims to capture a different element of Arbikie. The first gin we released, Kirsty’s Gin, is potato based was about capturing our Angus home and what we encounter every day around the distillery. AK’s Gin, made from wheat, followed which is Alexander Kirkwood in a bottle – the father of the Stirling brothers and their inspiration for starting Arbikie Distillery. Finally we have Nàdar Gin, here we wanted to show what was possible despite our Scottish climate – made from 100% green peas it is climate positive with signature botanicals of lemongrass and makrut lime leaf, both of which are grown here on the farm!
What current trends do you see affecting the spirits industry, and how is Arbikie Distillery positioned to take advantage of them?
Sustainability and reducing environmental impact has to become the main focus for the distilling industry. Luckily as I’ve said we’ve always considered our environmental impact when making decisions and are always striving to do better. As well as the activities I’ve already mentioned we have lots of projects in the works. From reviewing all our packaging materials to, for example, ensure all paper is sourced from FSC forest and our bottle capsules are compostable, through to planting 1000 of junipers, native hedgerows and trees – we’re trying to think from a long-term point of view.
Why did you choose to partner with Glencairn Crystal as your preferred glassware supplier for tastings, and what benefits have you seen from using their products?
For us the name Glencairn represents good quality and is globally recognised within the whisky world. The glass you drink your dram out of has such an impact on your drinking experience and we know with Glencairn our spirits will be presented in the best possible way.
If you would like to find more information about Arbikie or purchase a bottle you can visit their website HERE
Lochlea Distillery
15/08/2023Glassroom: Q&A with the Distillers

Lochlea Distillery with David Ferguson,Commercial Director

"From Burns to Barley..."
Here at Lochlea Distillery we have been quietly distilling and maturing our single malt Scotch whisky using barley that we grow and harvest on the farm.
Can you share the history and background of Lochlea Distillery? When was it founded, and what makes it stand out among other distilleries in the region?
The initial plans were hatched for Lochlea in 2014. By 2016 contruction was underway to repurpose the farm buildings (previously Lochlea was a cattle farm) and by August 2018 the first Lochlea spirit was produced. One of the things that makes us unique within the Scotch industry is that we grow our own barley on the farm. This traceability from field to cask is central to everything we do, and gives us full control over the quality of our single malt whisky. There are also intricacies within our production process that John Campbell and his team have carefully honed, in order to create the signature Lochlea flavours of bold, juicy fruit and a wonderful cereal / biscuit character in the new make. We certainly don’t fit the mould of a ‘typical’ light, delicate, lowland malt! We are always striving for depth and complexity, having set aside the stock that will go into Lochlea 25 year old already.
The name and branding of a whisky often carry significant meaning. What is the story behind the name of your whisky at Lochlea Distillery, and how does it reflect the overall identity and vision of the distillery?
Our core single malt whisky, Lochlea ‘Our Barley’ is named for that very reason. It is made from and inspired by our barley, which we grow on-site. Being a farm distillery, sustainability and transparency are extremely important to us. We then have a range of 4 seasonal limited editions per year. Each one ties back to exactly what is happening on the farm at that time, in terms of cask selection, flavour profile, and packaging.
Every distillery has its share of fascinating stories. Can you share any interesting anecdotes or memorable events related to the history, production, or individuals associated with Lochlea Distillery?
Lochlea Farm was once home to Robert Burns, from 1777-1784. By day he helped his father on the farm, tending the same land we do today. By night, he would walk the path right behind the distillery down to Tarbolton to engage in lively debate with friends.
Much more recently in 2021, we were delighted to welcome John Campbell as our Production Director. Having been responsible for one of the top ten Scotch whisky brands in the world over the past 27 years, John brings a wealth of knowledge and a burning ambition to assist Lochlea fulfil its potential.
Sustainability and eco-friendly practices are increasingly important in the spirits industry. Has Lochlea Distillery implemented any sustainable initiatives, and do you have any long-term plans in this regard?
Yes absolutely. As a farm, we are naturally very green already. However there are several initiatives that we have undertaken to ensure a fully cyclical process and reduce our carbon footprint. For example our Spent Lees are filtered through our on-site reed beds. They contain specialty plants that filter and break this by-product down until it is clean water that is discharged to the burn, mitigating over 2300 road miles per year. Our Draff is collected by local farmers and used as cattle feed. On the farm, after our harvest is complete, we sow cover crops (mustard and radish) to improve soil structure and create a leaf canopy to help prevent soil erosion. This cover crop is then grazed intensively with sheep for a month to six weeks before we start to prepare for sowing the following year’s seed.
Finally, The by-product of growing barley is straw, which we bale after the crop has been combined. Our neighbouring farmers collect and use the straw to bed cattle through the winter. In production, we ensure all our waste products have a secondary use. Our Pot Ale is taken away to a biogas plant and used to generate electricity.
We are always looking for improvements in this area, and in every aspect of our operation. Even our business cards are made from recycled coffee cups!
Whisky industry trends are constantly evolving. What current trends do you see impacting the whisky market, and how are you positioned to adapt and capitalize on these trends?
Firstly it appears that consumers are looking for consistently high quality, premium spirits with legitimate provenance in their production. Secondly, on the sustainability side, this is no longer a trend but simply an ongoing necessity within our industry. Thirdly, purchasing data shows clearly that people want new and interesting flavour profiles, for example making use of cask types to offer a different perspective on whisky from each distillery. Fortunately we are well positioned for all three, as we only produce single malt focused on quality over yield, we prioritise green credentials in every decision we take, and we have the flexibility to have over 25 cask types maturing in our on-site warehouses.
Balancing classic, time-honored whiskies with innovative expressions can be challenging. How do you maintain this balance in its product offerings?
Over the past year and a half, we have built up a portfolio of whiskies with which we hope everyone will find an expression they enjoy.
Our core single malt, Lochlea ‘Our Barley,’ perfectly encapsulates our house spirit style: fruit and cereal-forward, with depth and complexity beyond its years.
Our limited seasonal releases allow us to showcase our spirit using more experimental cask types that reflect the farming calendar and changing seasons.
Our newly released Cask Strength (Batch One) is perfect for those seeking an amplified version of our house spirit style; a little bolder, yet elegant.
These whiskies, alongside some one-off limited editions and single casks, are how we want to show people what Lochlea is all about until we have our first age-statement product.
Why did you decide to partner with Glencairn Crystal as your preferred glassware supplier for whisky tastings, and what benefits have you seen from using The Glencairn glasses at your distillery and beyond?
Premium whisky deserves premium glassware and we highly value partnering with another Scottish, family-run business. Using Glencairn glassware allows our team and our customers to enjoy the ultimate tasting experience when sampling our whisky.
Technology and data analytics are transforming various industries, including distilling. How does Lochlea Distillery leverage technology and data to enhance the whisky-making process and ensure quality control?
We are a relatively manual distillery. Every morning the production team are opening valves and doing manual checks to fire up the distillery equipment. The only automated part within the still house are our temperature controls. We collect data on every stage of the production process, as this is critical to monitor quality and look for continual improvement. We are also implementing a brand new system across production, bottling and logistics, which will tie everything together.
How do you choose the casks for ageing your whisky, and what impact do different types of casks have on the final flavour profile?
We always purchase our casks directly from source, as we want to ensure that they maintain their freshness and integrity when we fill them. We’re looking for casks that will complement our new make spirit, which is full of juicy fruit and cereal notes. A lot of the casks we fill are first-fill Bourbon from Loretto, Kentucky and Oloroso Sherry casks from Jerez, Spain, however we also have over 25 experimental cask types currently maturing in our warehouses. As we’re still a young distillery, we’re eager to experiment with these different cask types to learn what works best with our spirit. There is always debate over what percentage of flavour in the final product comes from the spirit and what comes from the cask, however what is indisputable is that even great spirit going into poor wood will produce poor whisky. Therefore we take great care with cask selection.
Can you provide some insights into any exciting projects or upcoming whisky releases that Lochlea Distillery has planned for the near future?
On the 17th of August we’re excited to be launching our second crop of Harvest Edition, inspired by the annual harvest that takes place on Lochlea Farm. This release is matured in Port, STR and first-fill Bourbon barrels and is packed full of delicious flavours of fruit and spice. This is a limited-edition release, with just 11,000 bottles available globally. Harvest Edition (Second Crop) sits at 46% and as with all our whiskies, is non-chill filtered with no added colouring. After that we will release our 100% sherry matured Fallow Edition in late October, and we have something very special on its way in early 2024…
If you would like to find out more about Lochlea Distillery or would be interested in purchasing one of their bottles you can check your their website here
Penderyn : Stephen Davies, CEO
10/07/2023Glassroom: Q&A with the Distillers

Pendryn Distillery with Stephen Davies,Distillery CEO

‘From Wales to the world…’
The Home of Welsh Whisky.
Wales’ first whisky distillery in over 100 years, and pioneers in World Whisky.
Can you tell us about the history and background of Penderyn Distilleries, including when it was founded and what sets it apart from other distilleries?
Distilling in Wales was a lost art, but in the late 1990s, in a Hirwaun pub in the Welsh valleys, a group of friends chatted about establishing the first whisky distillery in Wales in over a century. They dreamt of creating a whisky as pure and precious as Welsh gold, represented today by Penderyn’s ‘gold seam’.
A unique copper single-pot still designed by Dr David Faraday, a relative of the great 19th-century scientist Michael Faraday, was installed in 2000, which produces a spirit at an industry high draw of 92%, meaning Penderyn’s whiskies are light, fruity, elegant and flavoursome. We now have two of these stills, as well as Faraday Stills in Llandudno (opened May 2021) and Swansea (opened Jun 2023) distilleries.
The business seemed a curiosity – a Welsh whisky? – but when the Scottish whisky expert, Dr Jim Swan, became our Master Distiller, things got serious. Dr Swan got involved because he said the still created a world class spirit. He said we should finish in Madeira casks, so this became our house style. On St David’s Day 2004, Penderyn whisky was launched.
What is the story behind the name and branding of your distillery, and how does it connect to your overall identity and vision of your distillery?
The village of Penderyn in the Brecon Beacons National Park, which was a couple of miles from Hirwaun, was chosen as it had a site available and a natural supply of spring water. Penderyn means ‘bird’s head’ in Welsh, and so it became the name of the distillery. We have Gold Range and Dragon Range bottles. We use the ‘gold seam’, as medieval Welsh princes used Welsh gold, and of course we use the Welsh dragon.
Can you share any interesting anecdotes or stories related to the history, production, or characters associated with your distillery or brand?
When we went to the Scottish Highland games, north of San Francisco, we were in a large barn with around 30 Scottish distilleries. We were the last table and after drinking heavily peated Scotch, the visitors loved our lighter whiskies, and we were the top seller on the day!
Our whisky creator Dr Jim Swan is a much-celebrated figure in the industry. He started working with us in 2002 and continued as our whisky creator and non-executive director until his passing in 2017. Following on from his successful work at Penderyn he then proceeded to work with several other distilleries including Kavalan in Taiwan, Kilchoman in Scotland. and Cotswolds and Spirit of Yorkshire in England.
How do you approach cask selection and maturation for your whisky, and what impact do different types of casks have on the final product?
We have three women distillers (plus a male distiller), and Aista Phillips is our Master Blender. She has a remarkable nose and when one of our US importing team visited, he said watching Aista work was like, ‘watching Jimi Hendrix play guitar.’ Our house-style is a Madeira finish, but we also use a wide variety of casks for finishing – port, sherry, ex-peated, STR (scraped, toasted and re-charred), as well as rum, Muscatel and other casks. Our whiskies generally mature in around 6-8 years, as the high-quality spirit works exceptionally well with the wood. We use Buffalo Trace casks, and Aista has detailed notes on around 15,000 casks, but we also mature in other casks, such as port and sherry.
Do you have any sustainability or environmental practices in place at your distillery, such as water conservation, waste reduction, or renewable energy initiatives?
We are committed to a sustainability agenda with a range of initiatives at our distilleries. We have sustainable natural water sources that contribute to the making of our product including a natural spring in the Brecon Beacons and at the Great Orme in Llandudno as well as from the Welsh National Show Caves. We recycle as much heat as possible via heat exchangers through the process. We also recycle the non-alcoholic waste streams back to agriculture, as far as possible. We have a programme of reducing packaging / secondary packaging as far as possible with lighter glass bottles and reduced use of gift boxes where we can. Employees are also encouraged to drive electric cars as part of a company-wide scheme
We have solar panels on employed on most of our buildings and we are exploring other renewable energy sources for distillery production going forward
What trends do you see affecting the spirits industry at the moment, and how is your distillery positioned to take advantage of them?
The Penderyn brand has been established over the last 20 years and has gained a great reputation for consistency and quality. We have a good presence in the UK and Europe and we see a lot of growth coming from the North America and Asia over the next three to five years. With three distilleries now fully open to the general public we also see a great opportunity to growth and strengthen our brand story through UK and international tourism.
Is there anything along the way that you wish you knew sooner? What would you tell your future self?
We’ve enjoyed good quality brand and business growth over the years but we are always wishing we started our expansion projects a couple of years earlier that we have actually done – but this is part of the problem of working with a long-matured product like single malt whisky.
Finally, can you discuss any exciting projects or releases that you have planned for the near future?
People around the world know about the Scots and Irish, but we call Wales, ‘the secret Celtic nation’. This means that whenever we travel, we have to tell the story of Wales, to give Penderyn a root. For example, it’s not, ‘an island off Scotland’ and some New Yorker said it was! We have many young people, and people who don’t naturally like whisky, who become converts to our lighter, elegant whiskies. We export around 20% of our whiskies, and so there is a major market to expand.
To find out more about Penderyn Distillery and their range of Welsh whisky please visit here.
Kingsbarns Distillery : Peter Holroyd, Distillery Manager
10/07/2023Glassroom: Q&A with the Distillers

Kingsbarns Distillery with Peter Holroyd, Distillery Manager

A Family With A Dream
The Scottish Wemyss family have had a longstanding passion for malt whisky and their connections with the industry date back to the turn of the 19th century when John Haig (founder of Haig’s built his first distillery on Wemyss land).
Can you tell us about the history and background of Kingsbarns Distillery, including when it was founded, and what sets it apart from other distilleries?
“Kingsbarns was established in 2014 but it wasn’t until March 2015 that we filled our first cask. We are an independently owned, Family run distillery. Owned and operated by the Wemyss family. What sets us apart? Well it’s a few different aspects in my opinion, but the liquid comes first and foremost. We have some unique production techniques including producing clear wort, using 2 separate strains of yeast in long fermentations and running the stills extremely slowly to ensure lots of copper contact. All of these things contribute to achieving an elegant and intensely fruity new make spirit.
Our Production Director, Isabella Wemyss then has the job of pairing the Kingsbarns spirit with the right cask type! We predominantly use first fill casks that are the perfect fit for our spirit from a few select suppliers. What is fantastic about the fact the family are so involved in directing the whisky style is that the right strategic decisions are made to get the best possible end product. We don’t have an accountant buying the wood and skimping on it. Money is spent where it matters, on great quality raw materials! We are also striving to anchor the dram to the place its made, so we only use locally grown barley and we mature all our whisky in Fife warehouses.”
What is the story behind the name and branding of your whisky, and how does it connect to your overall identity and vision of Kingsbarns Distillery?
“The distillery is named after the neighbouring village, Kingsbarns. The location was used in ancient times to store grain in the barns before being transported to the Falkland Palace so it’s a great wee link to its previous use. The building itself is a beautiful old farm steading and we have worked hard to ensure that the architectural features such as the Doocot have been conserved and celebrated. We always take pride in the area we reside. In fact all our releases are named after local landmarks or Fife themes.”
Can you share any interesting anecdotes or stories related to the history, production, or characters associated with your distillery or whisky brand?
“We certainly have a few characters working here! In all honesty we have a brilliant team of folk that are extremely passionate about the product and experience we provide. And there are so many stories of funny things that have occurred here. But you always learn from mistakes, that’s the important thing. I recall in the very early days of cask filling when we were still working out how to operate the cask filler we accidentally overfilled a cask when the spirit was being delivered to a barrel at full blast. We all ended up covered in new make spirit! Thankfully we only lost 2 or 3 litres of precious distillate, and it never happened again but at the time it was quite an experience.”
Why did you decide to partner with Glencairn Crystal as your preferred glassware supplier for whisky tastings, and what benefits have you seen from using The Glencairn glasses at your distillery?
“The Glencairn name is synonymous with quality. Using the correct glassware is incredibly important if you want to get the most out of a dram. Ideally a glass that funnels smell to the nose should be used. Its amazing how much more aroma you pick up when the whisky is presented this way compared to a standard tumbler glass in my opinion. But each to their own, you should drink your whisky however you like!”
There has been a lot of buzz around sustainable and eco-friendly practices in the spirits industry. Has your distillery incorporated these practices, or is there a long-term plan you are working towards?
“Sustainable practices are such an important issue these days and its crucial that we do all we can to strive for continuous improvement in that regard. we minimise our carbon footprint by using local barely within 6 miles of the distillery and draw water from beneath the distillery itself. We also recycle our draff and send it off to a local farmer to be used as cattle feed. Waste water is processed before going to a reed-bed and pond onsite which is great for biodiversity. We have recently started keeping bees too at hives behind the empty cask storage area, important pollinators for plants of course! Going forward, we have plans to put in a 100Kw solar scheme at the distillery which should provide about 60% of power requirements for the site.”
What trends do you see affecting the whisky industry at the moment, and how is your distillery positioned to take advantage of them?
“It’s a very interesting time to be in the industry. We are seeing a boom right now alongside a new generation of whisky drinkers, its recognised as a drink for everyone nowadays and its fantastic to see so many people excited about it! There is a trend towards premiumisation, but I think that in order to reach a wide audience its important to make your malt accessible price-wise. This helps build a brand which is crucial for a relatively fresh-faced distillery like Kingsbarns. That’s certainly a balance to strike. We also feel that a sense of place is important in differentiating us from other brands so we keep things as local as possible from locally grown barley to the spent grain that feeds the cattle the next field along.
Over the last few years I’ve noticed some trends in the industry of using all sorts of weird and wonderful casks, which is great, but to be honest at Kingsbarns we really focus on making a classically “Lowland” style of malt, so we want a light wood touch in terms of maturation. You get the most fantastic sweet and fruity note on the new make spirit so we don’t want too much of that to be lost through dominant cask influence.”
What do you see as being the future of whisky in the short term, and how do you plan to respond to it?
“I think nowadays there is an increased emphasis on flavour. Folk probably drink slightly less but drink better and are willing to try younger malts too which is fantastic. The adage of “older is better” doesn’t apply quite as much as it did in the past. Moreover if you are a small producer of malt whisky like ourselves, you need to focus on quality of product first and foremost. At the end of the day what is important is smell, taste and the experience of the drinker. We are never going to be able to compete in price with some of the big brands so for us, we have concentrated on doing our level best to make an interesting and characterful malt. Get the dram under folks noses and if its decent whisky, you can let the liquid do the talking!”
Throughout your experience in the spirits industry, what has been the most unexpected and significant surprise you have encountered?
“Following on from what I mentioned earlier, I’m completely astonished by the rate of growth the industry has seen over the last 10 years. In 2022 the export value surpassed 6 Billion pounds. It’s extremely positive for the country in job creation and investment. We are now seeing large, established brands expanding alongside many new, smaller distilleries opening their doors for the first time. Blended whisky still commands greatest global sales, but the malt category where there is rapid growth. Its going to be interesting to see how this develops over the next few years.”
Finally, can you discuss any exciting projects or releases that you have planned for the near future?
“We wouldn’t want to give anything away especially before we have publicly announced anything, but we do have a few very exciting releases due the end of this year and as always you can expect some exceedingly high quality single cask expressions coming from Kingsbarns in the near future too.”
To find out more about Kingsbarn Distillery and their range of whisky please visit here.
The Dummy Railway by Frances Crawford
The Dummy Railway
Sid Vicious is under the table, waiting to see if there’s any dropped food. I wait til Nana isn’t looking and I kick him. Right in the belly.
‘That poor dog must be bursting,’ Nana says. ‘Will you no take him out, Janey?’
She asks this every day but I can’t, not any more. It’s Sid’s fault that I found the dead body.
When I first went back to school, Nana had said nobody would know it was me that found Samantha Watson, and to tell them I was off with diarrhoea. I was just going to say sick. But they’d all heard and everybody crowded round.
‘Was it all blood and guts, Janey?
‘Did you shit yourself?’
‘Was the dead woman a nudie?’
I just stood there looking at the ground. Mrs Henderson came out and made them line up. She took my hand and we went in the teachers’ door and she was all nice and kind. But that made it worse and I wished she would just shout like normal.
Now, in the playground, nobody comes near me. Not even any of the Smelly Kellys. But this morning, Lorraine and Jackie run up to me.
‘Janey, look,’ Lorraine says, opening a packet of cheese and onion. There’s a bottle of nail polish in there, ‘It’s Boots No.7, Jackie nicked it off her sister.’
Lorraine used to be my best friend til I stopped talking. Now she’s hanging about with that Jackie. Don’t care.
‘Want us to do your nails?’ she says.
‘Look at mine,’ Jackie says, wiggling Frosted Pink in my face. Wiggling and wiggling til all I can see is Samantha’s nails, broken and filthy like she’d been scrabbling in the dirt to get away. Suddenly, I feel Samantha’s smashed-up hand in mine, cold and heavy.
‘Just, just get lost,’ I shout and push Jackie. Just a toaty shove, I didn’t mean her to fall.
When I get home, Gibby from the 18th floor is outside fixing a motor. He’s always messing with broken stuff. He wipes his filthy hands and walks me to the lifts. Rain leaks into our block, and Gibby has the top floor damp smell.
‘The polis are in with your granny,’ he says. ‘Don’t you let them hassle you, pal. Yous just give me a shout if they start any of their shite.’
Gibby’s OK, Nana used to think he was a bad devil, but then he fixed her radio and wouldn’t take any money.
Two police are here this time. The woman who tells me to call her Carol, and the baldie man who wears ordinary clothes. They’ve got tea but Nana’s not put it in the nice cups. And there’s no biscuits out.
‘Hey, Jane. Good day at school?’ Carol says, ‘You must be excited about going up to big school soon.’
“Big school” You’d think I was six or something, what a diddy.
‘It’s Janey,’ I tell her. Five weeks and still getting my name wrong. She makes out she’s writing it down on her hand with an invisible pencil. Stupid.
‘Love your wedges,’ she says, as if she’s my friend or something. I look at my feet and think about my old shoes crashing to the ground. It was giving me the shivers to wear them, so I chucked them over the balcony, with all the other clothes I was wearing that day. Even my new Wombles t-shirt. Nana picked them up but she missed the pants and some wee boys are still using them for scabby-touch. She wasn’t angry when I told her why I did it but she had to see Big Davie to borrow money for new stuff. He’s got her Family Allowance book.
‘Take your jacket off, sweetheart. They want another word.’ Nana is still in her work overall, a day’s worth of pie-making right down her front. She puts the big light on. It’s usually just for Christmas and looking for her glasses.
Baldie takes out his notebook. Nobody told me his real name but his head is shiny and huge. He probably thinks he’s Kojak or something.
‘Right, hen. One more time, just in case you’ve remembered something.’
‘Oh, for Christ’s sake. The wean’s told you everything.’ Nana knows I’m not a wean, I’m nearly twelve, but I see what she’s doing.
‘Details can come back, often weeks later. And our Jane, sorry Janey, is a very clever girl,’ Carol says and gives me the smile again.
That day, at the police station, she had taken me to a wee cubicle to clean up cos I’d wet my pants. I heard her outside talking to a man who wanted to know if the witness was any use. “Doubt it,” Carol had said, “she’s from the Possil flats. Bloody lucky if she can write her own name.”
Baldie drinks his tea. I hear Sid scratching at the kitchen door, desperate to see the visitors and maybe bark to show what a good dog he is. I almost go to him.
‘Start at the point where you go to Martin Gallagher’s door.’ He’s clicking his pen, ready to go. On my knee there’s a scab exactly 37 days old. I pick it just enough for the wee drop of blood to come out. Now I’m ready too.
Martin opened his door. He was in his pyjamas, proper Star Wars ones, not fakes from the market. He gets nice clothes cos his ma works in Woolworths.
‘I can’t come, Janey. We’re going to the Botanics.’
I was really raging cos I got up early, ‘Well, you’re going to miss the Spitfire then.’
The firework was a belter, and we were going to let it off down the Dummy Railway. Martin looked pretty sad when we left, but he gave me some gammon for Sid.
You have to be really careful about going over the railings at the Dummy Railway. The jaggy nettles are murder. Sid gets excited off the lead and was going a bit mad, bouncing about in the weeds. There’s always a weird quietness when you get right down the embankment, like the air is too thick or something.
The plan was supposed to be to set the firework off in Blindman’s Hole. The echoes in that tunnel are loud enough to ache your teeth. A bend in the middle takes all the light away and even if you don’t believe the stuff about ghosts and skeleton bones, you still have to watch for glue sniffers and drunks. I was thinking I’d wait for Martin after all. But I had to get Sid. He’d run on ahead, and was making growly noises behind an itchy-coo bush. Maybe I would pick some to shove down stupid Martin’s stupid pyjamas.
But there was a stink.
‘You better not be rolling in keech again, Sid,’ I said out loud.
I wasn’t scared when I saw her, not at first. She was lying face up and her legs were apart but at weird angles. You could see right away that she was dead. There was a droning sound but I think that was just inside me. I knelt down beside her and a wee bit of broken glass went into my knee.
‘Why did you kneel down, Janey?’ The police always ask this.
‘I don’t know. I just thought…’ I thought she maybe wanted somebody with her, I thought she was maybe lonely. But I don’t say this because it makes me sound a bit mental.
‘This is the point that you touch Samantha’s dress.’
My face goes bright red. ‘There was blood all over her tummy. And–and down there. She had no pants on.’ I feel Nana’s hand on my shoulder. She reaches forward and wipes my knee with her hanky. I’ve gone too far with the scab.
‘And you don’t know how long you waited there?’ Baldie asks. I shrug. Long enough to see a big fat bluebottle crawl out of her mouth.
‘Have you remembered seeing anyone walking near the embankment?’
Again I shrug and Carol makes a sighing noise. I really don’t like Carol.
‘Right, that’s it,’ Nana shouts. ‘Yous already know about the taxi driver who called your mob. So there’s nothing more to be said.’ Nana’s wee and a bit fat but when she’s raging she looks proper hard.
‘Mrs Devine, please. About the taxi, Janey. You absolutely sure it was moving? Talk us through that bit again,’ Baldie says.
‘I don’t–I don’t really remember how I got to the main road.’ It’s like one of those dreams where bits are missing. ‘The taxi nearly hit me. That’s how I know it was moving. The driver got out and shouted at me to get off the effin road,’ – Nana doesn’t stand for swearing unless it’s about Orangemen – ‘but then he was staring at me, and he took my hand and sat me on the pavement. He pulled his taxi in and brought me one of those tartan blankets. He said he was Alex, Taxi Alex, and did something bad happen.’
‘Did he mention the body first? Think hard, hen.’
I close my eyes to remember better. Taxi Alex was chewing Juicy Fruit. He had very red hands and his voice was high, not like a man talking.
‘No,’ I say, ‘it was me that told him about, about…’
‘Did Alex leave you alone at all?’
‘Just for a wee minute. Then he came back and gave me a Wham.’
‘He gave you a what?’
‘It’s a sweetie,’ Nana says, and does a look cos taking sweets is not on.
‘It was for shock, Nana.’
‘This Alex character. Yous looking at him?’ Nana asks. I wonder what she’s meaning but guess it’s not good because her lips are that tight way.
‘We can’t discuss that, Mrs Devine.’ Baldie tugs at his trouser knees. ‘Right, hen, last question. We need to know if you did anything apart from touch the dress. Did you do anything else to Samantha’s body?’
He’s looking right into my face now.
‘No,’ I lie.
Later, Gibby comes to take Sid Vicious for a walk. Nana’s dead grateful and goes to get him a coffee. She hardly ever gives anybody her coffee.
I notice Gibby’s rubbishy tattoo, blue and smudged, near his wrist and I wonder if might be Rangers. He sees me looking.
‘Army,’ he says, holding his big arm out. ‘I seen bodies too, you know. Northern Ireland.’
I wish Nana would hurry up, I don’t want to be talking about this.
‘Do you see her in your dreams? The dead lassie?’ he asks.
I nod, ‘Every night.’
‘Aye, it’s rough right enough. Like having worms living in your belly. Bloody shame it had to be you that found her. All sliced up, that filthy word scrawled on her face.’
‘Take two, son,’ Nana says, passing a plate of biscuits over Sid’s head.
My mouth is filled with sick and I run to the toilet.
I wasn’t scared when I found Samantha, not at first.
‘You’re freezing, so you are,’ I said, patting her hand, ‘but I’m here now, you’ll be ok now.’
Then I saw a word on her forehead. I’d thought it was blood but it was the really bad swear written in red lipstick. I did a wee bit of spit on my hanky, like Nana used to do for sticky cheeks.
‘There, there, wee lamb,’ I said, rubbing and rubbing till only a bit of the C was left.
But then the bluebottle was on her teeth and I screamed. I was running and I was screaming, and I was in the tunnel with the skeleton bones and ghosts.
The police were raging when I said I’d touched her dress, so I never told them about cleaning the word on Samantha’s face. I never told anybody. Only the person who wrote it would know about it.
Only the murderer who is with my Nana, eating custard creams.
— Frances Crawford
The Last Tram to Gorbals Cross by Allan Gaw
Glasgow 1928
A bluebottle thuds against the pane. Reeling on the rebound, it staggers through the air searching for another exit. It exhausts the dull corners of the room, senses the light and tries the window again. Over and over, I watch it flying here and there and back again.
The buzz suddenly stops. It lands on the table inches from my hand, standing on the arc of an old tea stain. Its tiny body pulses and flexes, and black spiked legs turn it left and momentarily right. I sit frozen, watching it, imagining its thoughts. I do that with people too, like that first one.
In a blur, I jerk my hand and swat it, clipping its side. The mess of the insect glistens. I lean in. One broken leg is still reaching, trying to get some purchase. I breathe smoke over it and nudge the lit fag-end towards its one good eye, so I can listen to the sear. It can’t escape. It’s stuck to the table with its own guts. Done, I flick it. It hits the wall and falls into the shadows. No one’s ever cleaned back there.
In fact, the whole room is dirty. It’s deliberate — squalor helps un-nerve anyone who’s used to better. Not me, though. I quite like it.
Used to be white, but lots of fags have been smoked in here since. Now it looks like old men’s teeth. Smells too. Quiet though. Thick walls and there’s only that high window to let the street in. That’s the clattering of trams, rolling along Saltmarket. I like trams. Know them all. That’s the thirteen. Stops right outside the station. And there’s its bell. Goes over the Clyde and down towards Gorbals Cross.
No clock in here. They don’t want you knowing how long it’s been. They like to leave folk stewing. The longer the better. The not-knowing gets to them. But not me. I know their game. You just need to settle in. It’s a seat. Got my fags. And there was that fly.
*
At the far end of the duty room, D.S. Fyfe was fixing a large photograph to the pinboard. He knew he was being watched and probably pitied. However, he had no choice but to go along with what Chapman wanted.
It was only his fourth week working with the new senior officer. It was a recent promotion and before his time, some said. Chapman was certainly young. But worse than that, he was English.
On their first day, the new D.C.I. had made it clear how he worked. Now, as Fyfe stood at the board that Chapman had put up, he finished assembling all the evidence. Only the D.C.I. used this approach. It was an attempt to consolidate everything, and red strings were used to join apparently disparate pieces of the story.
Most of Chapman’s colleagues thought it was an affectation. It had certainly been new to Fyfe. However, he was already seeing its value because it helped see the bigger picture.
Fyfe secured the latest crime scene photograph — the third murder in a month. Three victims, all women, had each been attacked upstairs on a tram late at night. This photograph, like the others, showed a woman slumped and bloodied, her throat cut.
Unannounced, Chapman appeared at Fyfe’s side.
“Good, Sarge. Let’s go over this again.”
Chapman sat but expected Fyfe to stand, using the board to present the case clearly and logically. All the while, Chapman’s eyes would be darting from photograph to note, following the connections and formulating new ones.
“Sir, the first was Elsie O’Grady, twenty-five, waitress going home after work. Recently separated from her husband, she lived with relatives. Conductor found her on the upper deck just after midnight. The body position and blood splatter suggest she was attacked from behind while seated. Her throat cut in a single slash. No witnesses and, although there was plenty of blood, no footprints.”
Chapman nodded, urging Fyfe on.
“With the others, it’s the same story. Betty Devine, twenty-two, housemaid returning after a day off. And the most recent one, Millie Pollok, twenty. All killed upstairs on a late-night tram, throat cut from behind. The only difference with Pollok is there’s evidence of a struggle — skin under her fingernails. So, she must have managed a swipe at him.”
*
I’ll tell you one thing, this table’s seen better days. I don’t mind though. Gives you time to think.
The thing that surprised me when I got started was how many young women travel alone at night. Wouldn’t do that if I was a woman.
But it was quick. Wasn’t trying to make them suffer. And it was easy — just had to wait. I’d sit upstairs and when they came up, I’d crouch down. Most women are too busy fussing with their purses to notice. At night, the conductor usually takes their fares downstairs. That helped.
After they settled, I just had to pull their heads back with one hand and take the razor hard across their throats with the other. Their blood would splash the electric bulbs above them. They would be in a pool of pink light while they died. Lovely. Couldn’t stay, though. I had to climb over seats to get out.
The first one felt nothing. The next was harder. She scratched like a cat. I won’t lie — I was nervous but excited. Like at the carnival when you want to go on the big ride.
Been in the papers too. Well, not me, my work. My night work, that is. Nobody’s interested in what I do during the day. No pictures, though. Pity. But whatever way you look at it, it was their own fault for travelling alone at night.
*
Fyfe continued, while pointing at the board.
“In each case, the killer used a razor, slicing from right to left, so he was likely left-handed.”
“And the conductors saw nothing?”
“No, sir, no help there — can’t recall who went upstairs or down.”
Chapman rose and studied the three crime scenes in turn. All showed young women slumped against the windows, their heads back and hanging awkwardly to one side, with a dark, gaping grin across their white necks. He took three pins and pierced one in each photograph. He then wound string around the first pin, stretched it across to the second and tied it off around the third.
“That’s what we need — the connection. That’ll give us a motive.”
Fyfe had been working on just that but, thus far, had drawn a blank. And without a motive it was nearly impossible to identify a suspect. Any man had the means — everyone had a razor — so all that was left to work with was opportunity. Suspicion had naturally fallen on the conductors but, again, there was no link. Three murders and three different conductors. Their photographs were on the board too and connected to the respective scenes. Fyfe studied them, all wearing their uniforms, and was struck by how alike they were.
*
My job’s boring. Like that even from the start. Always on the move, here and there. Up and down stairs all day long.
Taken for granted. Just a nobody doing his job day in, day out. And for what? A single end in Govan, a gas ring and a shared toilet. Not much to show for a life. One moment you have your dreams, and the next they’re gone. Just like those women, I suppose.
*
When the pattern emerged, they started looking for a lone ripper. But now the D.C.I. was questioning that assumption.
“Could there be more than one?”
“A copy-cat killing, sir?”
“Surely a possibility. The first is topped. For argument’s sake, let’s say by the ex-husband. A week later, once it’s been in the papers, some lunatic comes along and tries his hand. Perhaps another week later he kills again, or maybe someone else takes over. Might explain things.”
Fyfe thought carefully before answering. Whatever he said had to be sensible, especially if it was a rebuttal.
“If so, the second killer must have known exactly what happened at the first scene. These crimes are nigh on identical. None of the details were released. No one could have known except the killer.”
“What about the first conductor? He must have seen it all when he found O’Grady. Maybe he talked. What if he told other conductors? What do we know about the other two?”
Fyfe checked his notes and shook his head.
“Nothing special, sir. Duncan McColl was on the night Devine was killed, and Eric Warder found Pollok. McColl’s a family man from Shettleston, and Warder lives in Govan. Not married — bit of a loner. Seemed like ordinary blokes.”
Chapman was studying the conductors’ photographs, and, like Fyfe, he saw the similarity — except, that is, for one thing.
“When were these taken? After the murders?”
“When I interviewed them, sir. This week.”
“Why’s this one wearing a woolly scarf? It’s August. Was Warder wearing it when you interviewed him?”
Fyfe strained to recall but couldn’t be certain.
“Get him in. Let’s see if he’s hiding anything under that muffler. Like scratches.”
*
I light another fag. It’s not a comfortable chair. Hard. But when you’re on your feet all day, any seat’s a godsend.
There’s the thirteen again outside. Like clockwork. Good to have something reliable. Expect they’ll ask me why I did it. Thought I knew, but I’ll need to get that straight. Need a good answer because it’ll probably end up in the papers. Maybe they’ll print my picture too.
*
“Right, I need you in there with me, Sarge. I’ll take the lead, but you can offer him a fag, maybe a kind word. I want Warder thinking you’re on his side. Right, you go down, and I’ll be close behind.”
*
Footsteps outside. Handle turns. Door opens. Wasn’t sure who to expect. It’s Fyfe who looks in and smiles. Good that it’s the Sergeant. Dealt with him before and he’s much easier to talk to than that English one.
*
“What’s this? Sitting down on the job, Charlie? What you doing in here?”
“Just taking five minutes, Sarge. Didn’t think you needed it. Warder’s in the other room.”
Fyfe nodded and told the cleaner to mind Chapman didn’t catch him taking a break.
*
I wait before I collect my bucket. I linger in the corridor, listening, my ear pressed to the old wood. Chapman’s shouting. Likes the sound of his own voice, but he’s got it wrong. They think they’re that clever.
Upstairs there’s a floor needs doing. The stairs aren’t getting any easier. Never thought I’d still be here, mopping floors, swilling out lavatories. But there are perks. Pick up a mop here, and you’re invisible.
In the duty room, they don’t even look up. I start by the window and work my way over to that board. I slow so I can study the pictures.
Never got to see them like that. She wasn’t one of mine, though, that first one. But when I saw her on the board, it looked so thrilling. And it was all there, every detail. Almost an instruction manual. So, I thought, Charlie, why not get your own handiwork on Chapman’s famous board?
But as I’m looking, it occurs to me — there’s still space for one more. I’m working late, and the stop’s just outside. That last tram to Gorbals Cross is always quiet, except for one or two upstairs.
Then I hear it. Another heavy blue bottle flies past and lands on the board. It crawls across Elsie’s face and meets the taut red string. Forced along, it finds its way onto Betty’s corpse where it pauses, preening its bulbous eyes with its front legs. It turns, tasting the glossy surface, before carrying on to the end of the line where Millie is half-lying, half-sitting ripped open at the neck.
It scents her blood, but I decide to let this one go.
— Allan Gaw
Dry Diggings Distillery: Cris Steller
21/08/2022Glassroom: Q&A with the Distillers

Dry Diggings Distillery: Cris Steller

“The name Dry Diggings Distillery comes from the original name of the town from 1848 when gold was being mined before the big gold rush a year later (49ers).”
Can you give us a bit of background about yourself and how you started in the whiskey industry?
I worked with non-profits and industry trade associations. One of my clients was the retail liquor dealers association, so I got to see the off-premise from the supplier’s side of things. I moved to Mexico and was exposed to the tequila & mescal business down there for about 10 years. That did not prepare me for this.
I talked with a buddy who also had a friend and we all started bouncing ideas off each other. We heard about St. George Distillery and ADI, and that really got us thinking. We came up with 5 business plans, with the distillery being the least likely, to be approved, but it turned out that the County encouraged the distillery and binned the 4 others. So we started up planning in 2008 with construction finished in 2012.
Can you tell us about your distillery, and what makes it unique?
That we embrace grain-to-glass on one brand, but on the other we will blend with sourced spirits as well.
We do a little bit of everything since most distilleries do one or the other.
The name Dry Diggings Distillery comes from the original name of the town from 1848 when gold was being mined before the big gold rush a year later (49ers). The town’s name was later changed to Hangtown, and then finally renamed Placerville.
Are there any little ‘distilling’ secrets you can let us in on?
Weather is the secret to what we do. The temperature changes daily by at least 30 degrees year-round, so when people taste our barrel aged spirits they pick that up in the spirit. Our clear spirits represent good clean fermentation and slow precise distillation.
Whiskey has been phenomenally successful in the United States and around the planet, why do you think this is compared to other spirits?
I would have to say it is tradition, the history of whiskey and a bottle that gets passed down from generation to generation. It is something that is acquired with age. People grow older and think to themselves, “Maybe Dad had better taste, and now I understand.
In your years in the industry, what have been the biggest surprises you have faced?
The complete lack of support from U.S. distributors. They treat small brands with little understanding or interest.
Didn’t see that coming.
What are the big trends that are affecting the whiskey industry at the moment?
Terroir. Single malt doesn’t have to taste the same everywhere. Use of different grain and how the whiskey is aged.
I also hope that blending will become more popular, like Scotland. It really is a unique skill set that is still not fully appreciated in the U.S.A.
Are there any interesting stories from your time in the whiskey industry that you could share?
Probably when Gov. Brown famously came back from the climate summit in Paris, and I got a call from a member of the Democratic party. They wanted to create a basket for the governor to present to him on his return. It turned out he was a big fan of our vodka & whiskey.
He sent us a note thanking us for it as well as a call. He was moving into the new Governor’s house upon return to California. They were planning to sleep that first night back in the house and celebrate with a cocktail. He loved seeing our California spirits sitting in the front entry way of the house.
What developments in the whiskey industry most excite you?
The public’s willingness to try something new.
They haven’t completely abandoned the tried & true old-time brands, but are opening up to embracing something new.
What do you see as being the future of whiskey in the short term?
Expansion of the American single malt and rye whiskey categories. Both really excite me!
Why do you use the Glencairn Glass in your business and what makes it so special?
I like that it ties itself back to the birthplace of whisky. It carries on the history & heritage of whisky. It is what we use to sample everyone at the distillery.
They are not cheap, and make a perfect pitch sound that you don’t get with other glassware. Also, the fact that Glencairn brands them for us, thus making it a partnership. We always remind folks that these come from Scotland and we love that about them!
Visit the Dry Diggings website here
Sonoma Distillery: Adam Spiegel
21/08/2022Glassroom: Q&A with the Distillers

Sonoma Distillery: Adam Spiegel

“While working with great Master Distillers and Blenders over the years, I’ve honed my skills to continually raise the bar with each new product and batch. There are no ‘Masters’ here per se; we’re just talented people striving every day to better ourselves and our craft. I like to say that we’re making whiskeys in a small way, for a big world.”
Can you give us a bit of background about yourself and how you started in the whiskey industry?
Sure, so my story is somewhat similar to many other distillers. I was working in the finance field in 2008, and then when the crash came, I found myself looking for an industry that was a bit more recession proof.
I had started brewing beers, which lead to making wine, which lead to grappa, which lead to whiskey, all of which was as a hobby. By 2009-10, I was working with my old business partner, and we thought the whiskey we were producing was good enough to make professionally. I started going to ADI events, taking distilling courses that they offered and learning more about the business itself.
We started working with a liquor lawyer in California about starting our own distillery, and next thing you know, we were one of the first 200 distilleries in the U.S. by February 2010. The first 3 years were really more or less a R&D process for me, and then I parted ways with my business partner. It was then that I went to study with Hubert Germain-Robin. He still comes in to advise on the spirits. I have also been lucky enough to work with industry nose Nancy Frayley, who has always been a great contributor to my business.
We started with 784 sqf and have grown it now to over 21,000 sqf! We moved next door to a bigger facility & have recently built a new barrel room.
Can you tell us about your distillery, and what makes it unique?
A couple things make us unique – we are in Northern California; we are in the heart of wine country and we only make whiskey.
The type of equipment we use is the Scottish pot stills from Forsyths and the alembic cognac stills give our whiskey a very different flavor from others.
Are there any little ‘distilling’ secrets you can let us in on?
Not to be a pretentious A-Hole, and to accept critiques & praise & education equally whenever possible.
Whiskey has been phenomenally successful in the United States and around the planet, why do you think this is compared to other spirits?
Whiskey for a long time has been straddled with the tag of “what your father or grandfather used to drink”.
But now, due to shows like like “Boardwalk Empire” & “Madmen” plus the rise of the new cocktail culture has made whiskey a cool thing again.
In your years in the industry, what have been the biggest surprises you have faced?
That the quality of the juice has little to no effect to the viability of the product in the marketplace. So much goes into marketing a brand that you have to do so much more – marketing, messaging, etc.
There are people who just got it. There are people I speak to that I really respect in the industry who are, when they speak, do so in a coded language, that I still don’t quite understand it. To some, this part just comes naturally.
What are the big trends that are affecting the whiskey industry at the moment?
From the supply side – age statements & price point availability are some of the trends that I see may pay dividends in the future.
Are there any interesting stories from your time in the whiskey industry that you could share?
Sure, I tell the story a bit more now than I used to. There is a gentleman named Mr. Robin Robinson who handed me the biggest slice of humble pie that I ever had. We were in Chicago at the Indie Spirits Expo when I told him that I didn’t like blended Scotches. He asked, “Why?”, and I said that they weren’t all that.
He then proceeded to take a number of single malts, taste me out on each one, and explained just how difficult it is to bring those flavors together and make them gel together. It really opened my mind and from then on, I kept an open mind. It was an area where I thought I knew it all, but I learned I was wrong.
What developments in the whiskey industry most excite you?
I think a lot of it has to do with barrel finishing. That I think is exciting! I also like the idea of bringing back bottled-in-Bond as well. Also, sourcing ingredients locally, since I realize the positive economic impact it can have on the local farmers. I think that is really important! It is why we are a 100% California sourced spirit!
What do you see as being the future of whiskey in the short term?
I see new household brands emerging, that taste unique & different.
Why do you use the Glencairn Glass in your business and what makes it so special?
So, this is not bullshit at all – the glass itself is built really, really well! This from a guy who breaks a lot of glasses! I like the nose on it, as someone who blends whisky. I can really move the Glencairn glass as I swirl it. The knuckle of my thumb fits perfectly on the base of the glass, so it is a perfect fit.
My only qualm is if the base was only a little taller so that my hands were further from my nose when nosing a spirit. That way any aroma of my hand wouldn’t interfere with the aroma of the spirit.
Visit the Sonoma website here
Balcones Distillery: Jared Himstedt
21/08/2022Glassroom: Q&A with the Distillers

Balcones Distillery: Jared Himstedt

From Grain to Glass...
“Everyone in this industry needs to remember that we are doing way more than whisky, and other people are incorporating what we make into some of the most important moments of their lives.”
Can you give us a bit of background about yourself and how you started in the whiskey industry?
I was homebrewing beer for about 10 years before becoming interested in whiskey. Home brewing is very DIY, and we applied the same approach to distilling, so we were always asking what do we do next, but the next thing you know we had a distillery!
I previously did studio ceramics and was in social work and even opened a bar for a while, planning on brewing beer there (at the bar), but realized we didn’t really have the space to pull it off. We read as much as we could to learn about distilling, we talked to as many others within the industry as we could as far as learning distilling.
We kind of pride ourselves on the fact that we learned as we went. I think people that are paying attention, and diligent with their experimentation can learn a lot with direct experience.
Can you tell us about your distillery, and what makes it unique?
The use of Scottish (Forsyths) pot stills, even for our American Whiskey styles, was pretty unique when we started. Also, again, something probably more common now that wasn’t when we started was that we made single malts in the U.S.
When we started there was no Texas whiskey being made, so maturing in this area was a huge question mark. It’s a very different maturation climate than the traditional whiskey regions of the world. But now with whisky from Taiwan and India, with similar climate to ours, the conversation about whiskey from more extreme climates is more fleshed out.
Whiskey has been phenomenally successful in the United States and around the planet, why do you think this is compared to other spirits?
I am no booze historian, yet the easy answer is whisky is delicious. I can’t understand why it wasn’t as big in past decades with people.
But more seriously, Whiskey has somehow been able to be both mysterious and yet pedestrian. You can throw some Bourbon or Scotch on the rocks, or with Coke, or you can purchase some exotic bottle that you only drink neat. It just has such a broad appeal.
In your years in the industry, what have been the biggest surprises you have faced?
Some of the biggest things I didn’t see coming, were how many distilleries have popped up since we started.
Also, how the bigger the industry got; the more difficult things became. You start making the whiskey and seeing the business grow, which means hiring people who know marketing and get feet out on the street to get your brand on store shelves and backbars.
What are the big trends that are affecting the whiskey industry at the moment?
The ones I am most involved with these days, and most aware of, are the proliferation of single malts globally. American Single Malt is really having a powerful moment and gaining both recognition and momentum.
Closer to home is the birth & growth of Texas whiskey. It is truly exciting that in my lifetime I am getting the chance to participate in the beginnings of two brand new and flourishing whisky styles.
Are there any interesting stories from your time in the whiskey industry that you could share?
I was pouring whiskey at an event for an American gent who had married a Scottish girl, and whose Scottish father-in-law was residing in Texas, but was very ill in hospital. The father had heard of a single malt whiskey being made in Texas, so he sent his son-in-law out to find this Balcones single malt and bring it back to him. He found it, brought it back to his father-in-law in the hospital, and they would share little nips in the evenings every night.
Since the father-in-law was Scottish, he was deemed the whiskey expert of the two men, and he really liked it. When the older man passed away, they found that the bottle still had some whiskey left in it, so the family would share it in memory of him from time to time.
It shows that we are making more than just whiskey, but are affecting moments in people’s lives. I think everyone in this industry needs to remember that we are doing way more than whiskey, and other people are incorporating what we make into some of the most important moments of their lives. We get to be the stewards of something that is very meaningful to people.
What developments in the whiskey industry most excite you?
I don’t like getting hoarse from all the talking that I do, but I do enjoy the whiskey events around the world and trying all the other whiskey to see what others have been doing. We get very excited about this since we get to try all that whiskey, all in one place, all at one time. It is also interesting to see what folks are doing with new strains of grain as well.
What do you see as being the future of whiskey in the short term?
Well, obviously, the Covid-19 stuff is throwing everyone’s expectations out the window. I do see continued growth, but with some hiccups because of recent events. There should still be growth, though perhaps slowed down more than we thought.
There will also be a big loss among distilleries, especially with those that never had a good stronghold in the marketplace to begin with.
Why do you use the Glencairn Glass in your business and what makes it so special?
So, this is not bullshit at all – the glass itself is built really, really well! This from a guy who breaks a lot of glasses! I like the nose on it, as someone who blends whisky. I can really move the Glencairn glass as I swirl it. The knuckle of my thumb fits perfectly on the base of the glass, so it is a perfect fit.
My only qualm is if the base was only a little taller so that my hands were further from my nose when nosing a spirit. That way any aroma of my hand wouldn’t interfere with the aroma of the spirit.
Visit the Sonoma website here
Why do you use the Glencairn Glass in your business and what makes it so special?
So, this is not bullshit at all – the glass itself is built really, really well! This from a guy who breaks a lot of glasses! I like the nose on it, as someone who blends whisky. I can really move the Glencairn glass as I swirl it. The knuckle of my thumb fits perfectly on the base of the glass, so it is a perfect fit.
My only qualm is if the base was only a little taller so that my hands were further from my nose when nosing a spirit. That way any aroma of my hand wouldn’t interfere with the aroma of the spirit.
Visit the Balcones website here





