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5 minutes ago, DMTK said:

@Celtic, @mallios αυτά τα λαμπάκια πάνω από το floor maltings, εμένα μου θυμίζουν πανηγύρι στην πλατεία του χωριού :biggrin1:

Είναι κι αυτές οι πολύχρωμες κολώνες και δένει το σκηνικό....:lol:

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23 minutes ago, Celtic said:

Είναι κι αυτές οι πολύχρωμες κολώνες και δένει το σκηνικό....:lol:

Μια χαρά. Πλαστικές καρέκλες, τραπεζάκια, μια ψησταριά, καλαμάκια χοιρινά, μπύρες ... και είμαστε για Springbank :punk:

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53 minutes ago, DMTK said:

@Celtic, @mallios αυτά τα λαμπάκια πάνω από το floor maltings, εμένα μου θυμίζουν πανηγύρι στην πλατεία του χωριού :biggrin1:

Πήγαμε εορταστική περίοδο. Απλά ο στολισμός δεν είναι και ότι πιο καλόγουστο.

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  • 2 months later...
  • 3 months later...

Κυρίως για @Celtic και @McRookie αλλά και για όποιον άλλο ενδιαφέρεται...

Springbank Whisky School  Part 1

https://whiskywonderr.wordpress.com/2018/05/20/springbank-whisky-school-part-1/

Springbank Whisky School Part 2

https://whiskywonderr.wordpress.com/2018/05/26/springbank-whisky-school-part-2/

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9 hours ago, DMTK said:

Κυρίως για @Celtic και @McRookie αλλά και για όποιον άλλο ενδιαφέρεται...

Springbank Whisky School  Part 1

https://whiskywonderr.wordpress.com/2018/05/20/springbank-whisky-school-part-1/

Springbank Whisky School Part 2

https://whiskywonderr.wordpress.com/2018/05/26/springbank-whisky-school-part-2/

Το δύσκολο είναι να βρεις θέση. Ρώτησα πέρισυ τον Οκτώβρη για φέτος και μου είπαν ότι είναι για 2 χρόνια κλεισμένοι. 

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22 hours ago, McRookie said:

Το δύσκολο είναι να βρεις θέση. Ρώτησα πέρισυ τον Οκτώβρη για φέτος και μου είπαν ότι είναι για 2 χρόνια κλεισμένοι. 

Δεν πήγα το 2018 λόγω έλλειψης budget (απρόοπτα έξοδα τελευταίας στιγμής). Να ξέρεις όμως ότι εκτός από το συναισθηματικό κομμάτι, δεν ακούω και τόσο καλά λόγια. 

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17 hours ago, mallios said:

Δεν πήγα το 2018 λόγω έλλειψης budget (απρόοπτα έξοδα τελευταίας στιγμής). Να ξέρεις όμως ότι εκτός από το συναισθηματικό κομμάτι, δεν ακούω και τόσο καλά λόγια. 

Κακεντρέχειες ατόμων που μας ζηλεύουν 😜

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  • 3 months later...

Αφιερωμένο σε @Celtic και @McRookie σήμερα ανέβηκε στην σελίδα του Springbank στο FB το πιο κάτω κείμενο και οι φωτό.

===============================================================================================

We have three stills at Springbank and we adapt our distillation technique in order to produce three distinctive flavour profiles of new make spirit, each suited to one of our brands made at the distillery; Longrow, Hazelburn or Springbank. We have discussed the process of making both our Longrow and Hazelburn Single Malts in previous posts so if you are interested you can check those out later but today we are going to talk about the distillation process overall and focus more of the way we distill the original Springbank spirit. 

Firstly, we have one wash still and two low wines stills. All are made from copper, which has many good properties for the production of whisky, and is compulsory to be used in accordance with Scotch Whisky Regulations. 
The much older wash still, where the first distillation is carried out, is riveted whilst the low wines stills for the second and third distillations are seamless and smooth, having been carefully welded together when installed later in the 1970s.  

11,000L of wash (the ale-like solution produced during fermentation in the washbacks) are initially pumped into the wash still. Our wash still is heated by both direct firing (a rare feature these days) and steam coils inside. The wash is boiled and the alcohol begins to travel up the neck of the still. It is possible to separate and collect the alcohol as it boils at a lower temperature of around 78°C. These vapours are condensed to form low wines, the product of the first distillation. They flow through the spirit safe and are directed to the low wines tank below. When the distillation is complete, mostly water and yeast residue will remain. This left over liquid is known as 'pot ale' or 'effluent' and is a by-product of the whisky making process. It is taken by local farmers to be used as fertiliser on their farms. 

In the second distillation, low wines are pumped into the middle still (Low Wines Still No.1) and distilled in the same way. Both our low wines stills are heated only with steam coils unlike the wash still. The spirit collected after this second run, is called the 'feints'. The feints too are condensed, run through the spirit safe and are held in a separate tank below called the 'feints' receiver. 

For the third and final distillation in making our Springbank new make, a mixture of 20% low wines and 80% feints is filled into Low Wines Still No. 2 and heated. Just like the others the vapours rise up the neck, move down the lyne arm and are condensed before running through the spirit safe. However, in his last distillation we will 'cut' the spirit by separating the 'foreshots'(aka heads), 'middle cut' (aka heart) and 'feints' (aka tails). To do this the stillman will monitor the timing of the run as well as the strength and temperature of the spirit at various points. Only the middle cut will be extracted and used (with its particular flavour profile) to produce our Springbank products. 
The foreshots run off first, and are stored in the feints receiver. Once complete, the stillman will adjust the spout inside the spirit safe to direct the middle cut to the ISR (isolated spirit receiver) tank...this is the good stuff! Once completely collected, once again the spout in the safe will be adjusted to direct the feints back into the feints tank until the distillation is finished. 
If you read all that...here's a big high five from us! 🖐
We hope you are enjoying a more detailed insight into the workings of the distillery. Now kick back and have a dram.

125960630_4636182716424195_5658417236870  125854239_4636183019757498_2480846213052

126079570_4636183123090821_6662343024384

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@mallios ευχαριστούμε που το έκανες αντιγραφή εδώ κι είναι πραγματικά ένα πολύ χρήσιμο και σύντομο άρθρο για να καταλάβουμε όλοι τι σημαίνει ότι η απόσταξη του springbank γίνεται 2,5 φορές. Πραγματικά μέχρι περισυ που πήγα στο αποστακτήριο δεν μπορούσα να καταλάβω πώς το εννοούνε μέχρι που είδα το γράφημα με τη διαδικασία. Ανεβάζω και τα άλλα 2 γραφήματα για longwow και hazelburn

20191003_141447.jpg

20191003_141441.jpg

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50 minutes ago, McRookie said:

@mallios ευχαριστούμε που το έκανες αντιγραφή εδώ κι είναι πραγματικά ένα πολύ χρήσιμο και σύντομο άρθρο για να καταλάβουμε όλοι τι σημαίνει ότι η απόσταξη του springbank γίνεται 2,5 φορές. Πραγματικά μέχρι περισυ που πήγα στο αποστακτήριο δεν μπορούσα να καταλάβω πώς το εννοούνε μέχρι που είδα το γράφημα με τη διαδικασία. Ανεβάζω και τα άλλα 2 γραφήματα για longwow και hazelburn

 

1 hour ago, mallios said:

Αφιερωμένο σε @Celtic και @McRookie σήμερα ανέβηκε στην σελίδα του Springbank στο FB το πιο κάτω κείμενο και οι φωτό.

Και καμιά μεταφρασούλα παίδες δε μας χαλάει, ελληνικό φόρουμ είμαστε. Εδώ κάνουν μεταφράσεις άλλοι που δε έχουν ιδέα από αγγλικά :biggrin1:

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  • 3 weeks later...

Από σημερινή ανάρτηση του αποστακτηριου στα social media, μια πολύ ενδιαφέρουσα πληροφορία σχετικά με το vatting. Ομολογώ ότι δεν γνώριζα για την πρακτική του springbank να κρατάει για άλλους 6μηνες vatted casks.

https://www.facebook.com/245540955488415/posts/4728445027197963/

VATTING

When it comes to making both our core range and limited edition bottles we, like all other distilleries complete a process known as 'vatting'. This is an important part of the process ensuring that there is consistency in the whiskies we release as every cask’s whisky contents will vary.

The only exception to this is in the sale of 'single cask' editions which are very limited in number considering the number of bottles you may yield from one individual cask. 

For all other releases, the whisky in every bottle should be uniform in terms of colour (all natural of course), flavour, strength and smell...as you would expect! If you and your friend bought the same edition, you'd be confused if theirs tasted or even looked different to your bottle. 

Vatting is the process of selecting individual casks to be 'married' together in a tank to, firstly, produce the volume required to make a certain number of bottles of the same product. Vatting also grants us the creativity to bring a specific set of flavours and characteristics together.

At our distillery we have an additional step in the vatting programme whereby this vatted whisky is decanted back into casks of low maturational value i.e caks that will not greatly change the flavour or colour of the whisky inside, as they have been used 2 or 3 times before. 

These casks are returned to the warehouse where they are kept for a further 6 month 'honeymoon' period before being taken back to the vatting tank for a rummage (mix) prior to bottling on site.

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