Wednesday, March 1, 2006

Distillery to Revive 184-Proof Whisky

http://channels.aolsvc.aol.ca/news/article.adp?id=20060228141609990007

LONDON (AP) - A Scottish distillery said Monday it was reviving a centuries-old recipe for whisky so strong that one 17th-century writer feared more than two spoonfuls could be lethal.

Risk-taking whisky connoisseurs will have to wait, however - the spirit will not be ready for at least 10 years.

The Bruichladdich distillery on the Isle of Islay, off Scotland's west coast, is producing the quadruple-distilled 184-proof - or 92 percent alcohol - spirit ``purely for fun,'' managing director Mark Reynier said...
   I've tried Bruichladdich's (pronounced brook-laddie) single malt whisky, and quite enjoyed it, but I don't know if I'm up for a 184 proof version. I've tried 180 proof rum, from both Jamaica and Barbados, and it seems to be a product created for only one pupose: to get as drunk as possible as quickly as possible. There is certainly no pleasure in drinking it. The multiple distillations have taken out everything that adds flavour, leaving behind only the alcohol.
   I drink expensive single malt whiskys for the enjoyment of experiencing the unique and varied flavours imparted by the various distillation processes. A glass of Aberlour, for example, is quite different from a glass of Talisker, or Laphroaig (pronounced just as it looks). I can't imagine that the distinctive characteristics of these whiskys would still be present at 184 proof, after four distillations. To each his own, I guess. I'm sure there will be a market for the product, even if it is only to collectors who have no  intention of ever opening the bottle.
   Still, the distillery has an innovative idea for customers. Says Reynier:
customers will be able to watch the whisky's progress on the distillery's webcams.
whisky_barrels
Live webcam feed of whisky aging in the
Bruichladdich warehouse.
Time remaining until bottling:
9 years, 11 months, 17 hours, 42 minutes

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4 comments:

simianfarmer said...

I read that same article via CBC.

I especially liked the excerpt they provided from the 1965 manuscript from which the recipe is being followed:

"The first taste affects all the members of the body.  Two spoonfuls of this liquor is a sufficient dose and if any man should exceed this, it would presently stop his breath and endanger his life."

Nice.

Simon
http://simianfarmer.com

lurkynat said...

hmm..are you Scots or Irish
nat

lurkynat said...

wow! you have a photo of the kegs cool!
nat

debbi4873 said...

we used to call it grain alchohol...back in the days...