New from Wemyss Malts
Wemyss Malts is a family-owned company based in Edinburgh, until recently engaged in the independent bottling of Scotch whisky. One of the features of their branded editions that is immediately striking is the rather loose, even poetic naming of individual whiskies. It is always a reference to the characteristics of the aroma or flavor, and the name of the distillery appears only second on the label. And while this procedure is as understandable as possible in the case of blended malts composed by the company, in the case of single malts it is a pioneering approach, not to say avant-garde.
Among the whiskies offered by the company, we have already had Peat Chimney, Velvet Fig or Spice King (these are blended malt whiskies from the core Wemyss Malts range), but also Wax and Wane (Clynelish single malt), Patchouli and Sandalwood Oil (Glenrothes single malt), and finally Cherry Bakewell Tart (Glen Keith single malt). Interesting, unconventional, innovative. Definitely yes.
We are just getting a new six whiskies selected and bottled by Wemyss Malts, consisting of distillates aged for 16 to 30 years in oak casks, the names of which leave no doubt as to the expected sensory experience upon opening each bottle. The new collection includes:
Bananas and Cream 2005 16yo, 46% vol. (grain from Strathclyde), refill barrel, 246 bottles,
Clove Studded Oranges 1996 25yo, 48.8% vol., (malt from Glenrothes), first-fill sherry hogshead, 187 bottles,
Jam on Toast 1991 30yo, 50.6% vol., (malt from Blair Athol), first-fill sherry hogshead, 226 bottles,
Ultimate Apple Pie 1996 25yo, 46% vol., (malt from Glen Moray), refill hogshead, 245 bottles,
Kiwi and Chilli 1996 25yo, 55.2% vol., (malt from Glenrothes), refill hogshead, 282 bottles,
Sweet Disposition 1996 25yo, 56.3% vol. (malt with Glen Keith), refill butt, 492 bottles.
In addition to indications of the whisky's dominant aromatic notes, the color of the label was matched to the overall character of each. The categories adopted were "sweet", "spicy", "smoky", "rich", "light" and "oily". Each whisky was bottled without cold filtration and without caramel coloring. Retail prices range from £88 to £300.
Wemyss Malts is a company founded in 2005 by William Wemyss, lord of the estate at Wemyss Castle in the Scottish county of Fife. The company initially made wine from its own vineyards in Western Australia and French Provence. The company's area of interest also included growing tea on its own plantation in Kenya. Over time, the Wemyss family's attention focused more and more on Scotch whisky. In 2013, Wemyss Malts became the owner of Kingsbarns Company of Distillers and became involved in the construction of the new Kingsbarns distillery near St. Andrews in Fife. The first cask of Kingsbarns distillate went into storage in March 2015. Soon, too, a gin factory was launched next door.
The House of Whisky Online does not yet offer the latest handout from under the Wemyss Malts banner, but it is only a matter of time. It is worth taking a look and checking our regularly the current offer of this bottler and manufacturer. It features some interesting earlier editions.
[17.12.2021 / photo: Wemyss Malts]