Односолодовый виски
Страна производства Шотландия Объем бутылки л Градус 40 Регион Тип напитка Односолодовый Single Malt Артикул 18908 Цена: 3346 руб. Der -Whiskey ist eine Ausnahme, da er mit getorftem Gerstenmalz hergestellt und nur zweimal destilliert wird. In the early 1800s, Ireland was the largest spirit market in the United Kingdom, with demand for spirit exceeding that even of more populous England. Altersangaben auf Flaschen sind also Mindestalter, und eine Destillerie kann sogar durchweg älteren Whisky verwenden, um eine eingeführte Marke beizubehalten auch wenn bestimmte Jahrgänge im Lager fehlen was nicht selten ist, da Maltdestillerien immer wieder Zeiten der Schließung durchmachen, sei es konjunkturbedingt oder im Zuge eines Eigentümerwechsels.
Страна производства Шотландия Объем бутылки л Градус 43 Macallan по стилю выдержки Macallan по выжержке Регион Тип напитка Односолодовый Single Malt Выдержка в бочке Выдержка лет 25 Артикул 03772 Цена: 69996 руб. Stainless steel shipping containers, however, have reduced the supply of wooden sherry casks, to the extent that the Distillery builds casks and leases them to the sherry cellars in for a time, then has them shipped back to. Страна производства Шотландия Объем бутылки л Градус 50 Регион Тип напитка Односолодовый Single Malt Выдержка лет 10 Артикул 42178 Цена: 6353 руб. Single malts are typically associated with , though they are also produced in various other countries.
Односолодовый виски - So solid in fact that it took the barley shortages of the Second World War to halt production — though the momentous world event caused only a seven year blip in the history of this exceptional malt. With each additional sip, a combination of cardamom, black pepper, and chill accumulate on the palate, so much so that this is one of the few scotches that we recommend with a splash of water to really open it up.
The phrase was a translation of the term , which was commonly used to describe distilled spirits during the Middle Ages. There are notable exceptions to these rules in both countries; an example is Connemara peated Irish malt double distilled whiskey from the in Riverstown, Cooley, County Louth. Irish whiskey was once the most popular spirit in the world, though a long period of decline from the late 19th century onwards greatly damaged the industry. So much so that although Ireland boasted over 30 distilleries in the 1890s, a century later, this number had fallen to just three. However, Irish whiskey has seen a great resurgence in popularity since the late twentieth century, and has been the fastest growing spirit in the world every year since 1990. With exports growing by over 15% per annum in recent years, existing distilleries have been expanded and a number of new distilleries constructed. As of August 2017, Ireland now has eighteen distilleries in operation, with at least a further sixteen in the planning stages. However, only six of these have been operating long enough to have products sufficiently aged for sale, and only one of these was operating prior to 1975. Early origins The word 'whiskey' or whisky comes from the Irish or 'Gaelic' uisce beatha, meaning water of life. Irish whiskey was one of the earliest distilled drinks in Europe, arising around the 12th century see. It is believed that Irish monks brought the technique of distilling perfumes back to Ireland from their travels to the Mediterranean countries around 1000 A. The Irish then modified this technique to obtain a drinkable spirit. The uisce beatha or whiskey produced in historical times would not have been aged, and was often flavoured with aromatic herbs such as mint, thyme or anise. Although known to have occurred for hundreds of years, records of whiskey production in Ireland can be difficult to come by, particularly in the earlier years when production was unregulated. Even in later years, as production was frequently illicit, official records bear little reflection of reality. In addition, as many Irish records were traditionally oral, rather than written, details on early production are likely lost. However, as Crown control did not extend far beyond , a fortified area around Dublin, this had little effect. Start of licensed distillation Bushmills Distillery, County Antrim, claims to be the world's oldest licensed distillery. In 1608, granted one such licence to Sir Thomas Phillips, a landowner in Bushmills, County Antrim. It is through this licence that the lays claim to being the oldest surviving grant of licence to distil in the world. However, the current Bushmills distillery and company was not registered to trade until 1784 which allows the Kilbeggan Distillery formerly Locke's Distillery , founded by the McManus family in Kilbeggan, County Westmeath, which has been licensed and distilling since 1757 not counting the period between 1954 and 2007 to lay claim to the title of the oldest licensed distillery in Ireland. Kilbeggan also has what is believed to be the oldest operational copper pot still in the world, over 250 years old. In 1661, the Crown introduced a tax on whiskey production in Britain and Ireland. Therefore, in theory, all whiskey distillers in Ireland were to register and pay taxes. Although Crown control now extended far beyond the Pale, there is limited official record of whiskey distillation during this period. One reason for this, is that until 1761 registration was done on a voluntary basis. Therefore, as registration entailed paying a tax, it was much avoided for obvious reasons. Another reason, is that those tasked with enforcing the law were frequently local landlords, and if their tenants were the illicit distillers, it was not in their best interests to enforce the law. However, it is known that more distillation occurred than is officially recorded, as when registration later became compulsory, several registrations detail the use of existing facilities. From a regulatory perspective, the introduction of this Act is a historical milestone as it provides a clear distinction between licit and illicit whiskey distillation in Ireland. However, although traditionally the product of illicit production, many legal varieties of Poitín have come to market in recent years. In the 18th century, demand for whiskey in Ireland grew significantly, driven both by strong population growth, and by displacing the demand for imported spirits. Growth in the latter is very much visible in the share of Irish duties paid on legal spirits in the late 1700s. In 1770, whiskey only accounted for 25% of the total duty on spirits received by the exchequer, while duty on imported rum accounted for 51%, with the remainder divided equally between brandy and gin. However, by 1790, only twenty years later, whiskey's share accounted for 66%. As a consequence of this increased demand, some distillers prioritized quantity over quality, to the detriment of their product. This prompted parliament to pass an Act in 1759 prohibiting distillers from using any ingredient other than malt, grain, potatoes or sugar in the production of whiskey, and specifically prohibiting several unsavory ingredients. Another consequence, was that the potential revenue lost to the exchequer through the under-reporting of output at legal distilleries, and the tax avoidance of illicit producers became more significant, prompting parliament to introduce another Act of Parliament. This was enacted in 1779 and significantly reformed how the taxes payable on whiskey production were calculated. Previously, taxes were payable on production volumes, which were subject to manipulation. However, this Act removed the potential for under-reporting by making taxes payable on a distillery's potential output based on the capacity of its pot stills , rather than its actual, or reported output. In addition, the Act penalised smaller distillers in an attempt to reduce reporting fraud. Due to the stringency of this Act, which made assumptions about output for instance, a 500-gallon pot still was assumed to produce 33,075 gallons a month and the minimum numbers of days which a still was in operation per annum 112 , many of the smaller, or less efficient registered distilleries were forced underground. In 1779, when the Act was introduced, there were 1,228 registered distilleries in Ireland, however, by 1790, this number had fallen to 246, and by 1821, there were just 32 licensed distilleries in operation. This had the effect of concentrating licit distillation in a smaller number of distilleries based mainly in the larger urban centres, such as Cork and Dublin, which offered better markets for legal producers. Whereas, in the rural areas distillation became a more illicit activity. In particular, in the northwest of Ireland, where agricultural lands were poorer and poitín provided a supplemental source of income to the tenant farmers, an income which landlords were again slow to curtail as it would have weakened their abilities to pay rent. The scale of this illicit activity was such, that one surveyor estimated that duty was paid on only 2% of the spirit consumed in northwestern provinces of Ulster and Connaught, while an excise officer at the time, and later inventor of the estimated that there were over 800 illicit stills in operation in , alone. By contrast, illicit distillation in Munster and Leinster was less extensive. By some measures the Act was successful, as the volume of whiskey on which excise was paid increased from 1. In addition, it prompted capital investments in establishing larger distilleries which were more easily regulated , due to the need for economies of scale to profit from legal distillation. However, when demand for whiskey increased in the early 1800s, due to population growth, and changing consumption patterns which saw it becoming more ingrained in Irish cultural activities , much of the demand was initially met by small-scale illicit distillers who did not need to pay tax or comply with the restrictions of the 1779 Act. Reform and expansion The , built in 1825, hosts a mammoth 31,618 gallon , so big the still room needed to be built around it. Although no longer in use, it still remains in place inside the old distillery building. In 1823, the authorities, acknowledging the problems with the licensing system, cut the duties by half, and published an Excise Act which significantly reformed the existing legislation, making legal distillation much more attractive. In particular, the reforms removed the need for distillers to rush production in order to produce as much or more whiskey than duties would be paid on, leading to improvements in fuel efficiency and product quality, as distillers could operate the stills at a more appropriate pace. In addition, restrictions on the type and capacity of stills used were removed, granting distillers more freedom to tailor their equipment. Another significant reform, was a change to how duty was paid. Previously, duty was charged monthly, based on still output, meaning that distilleries paid tax on whiskey before it was sold. However, under the reforms, duty was to be paid only when the whiskey was actually sold, making its storage in bond more attractive, as less of the distillery's working capital would be tied up in stock. Together, these reforms greatly improved the distilling landscape, leading to a drop in illicit whiskey production, and a boom in investment in legal distilleries. In 1821, two years before the reforms, there were 32 licensed distilleries in Ireland. However, just four years after the reforms, this number had risen to 82 in 1827, while by 1835 it had reached 93, a 19th-century peak. The increased attractiveness of legal distillation is evident in the scale of the equipment used. Prior to the Excise Act of 1823, the largest in Ireland had a capacity of just 750 gallons. However, by 1825, just two years later, the would open with a 31,618-gallon pot still, which remains the largest ever built; the largest pot stills currently in operation in the world as of 2014 , located next door in the , are roughly half this size, at 16,498 gallons 75,000 litres. Dublin whiskey peak Jameson's Bow Street distillery pictured in Alfred Barnard's 1887 report on the distilleries of Britain and Ireland. In the early 1800s, Ireland was the largest spirit market in the United Kingdom, with demand for spirit exceeding that even of more populous England. Therefore, as capacities expanded, Ireland became the largest producer of spirits in the United Kingdom, and Dublin, then the largest market for spirits in Ireland, emerged as a major distilling centre. By 1823, Dublin boasted the five largest licensed distilleries in the country. At their peak, the distilleries in Dublin would grow to become the largest in the world, with a combined output of almost 10 million gallons per annum, the largest of which, Roe's , had an output exceeding 2 million gallons per annum. By 1878, the reputation of Dublin whiskey was such that , a Scottish distilling firm, having built a distillery in Dublin, claimed that Dublin whiskey could sell for a 25% premium over other Irish whiskey, and that it had a demand five times that of Scotch at the time. Although these figures are likely inflated, they give an indication of the esteem in which Dublin whiskey was held, even by Scottish distillers. The style, having initially emerged as a means of avoiding a 1785 tax on malt, endured although the tax had been later repealed. In this period, when Irish whiskey was at its zenith, it would have been difficult to imagine that Scotch, then produced by small-scale producers, and almost unheard of outside of Scotland, would soon becomes the world's preeminent drink. Whereas, Irish whiskey, then the world's most popular whiskey, would enter a century of decline, with all of Dublin's great distilleries shutting their doors. So much so, that by the late 20th century, the once popular pure pot still whiskey had almost disappeared entirely, with only two specialist bottlings, and remaining in existence. However, since 2010, several new single pot whiskeys have been launched. Coffey still A Coffey still, installed at the old in 1948, later lay unused outside the then closed for several years. There were a number of factors, both internal and external, which lead to this decline. However, one of the main turning points was the patenting in 1832 of the by Aeneas Coffey. Ironically, Coffey was both the former Inspector General of Excise in Ireland, and subsequently, after leaving the excise service, an Irish distiller himself. His patent, the Coffey still, was a apparatus which offered an improvement on the traditional pot still. Although similar continuous stills had been proposed in the past, including by other Irish distillers themselves, the Coffey still was the most effective, and soon entered widespread use. Unlike traditional pot stills, which were operated in a batch manner, Coffey stills could be operated continuously. This made them cheaper to operate, as they required less fuel, and more efficient to run, producing a continuous, rapid output of spirit. In addition, because technically, continuous distillation entails the conduct of a series of distillation runs in sequence internally within a self-contained unit rather than the conduct of a single distillation within a pot still, Coffey stills were capable of producing a far higher strength output than pot stills. However, this advantage also came with a downside. As a consequence of increasing the alcohol concentration in the product, Coffey stills removed some of the other volatile components responsible for flavour. As a result, their use proved extremely controversial when first introduced. Ireland was the initial testing ground for the Coffey still, with Coffey showcasing them in his own distillery and offering them to other Irish distillers. Although there were seven in operation in Ireland by 1833, their use did not become widespread amongst the larger distilleries. In particular, the big four Dublin distillers, proud of their existing produce, scoffed at its use, questioning if its product, , which they termed neutral or silent i. It wasn't that the distillers were Luddites, afraid of change, their distilleries being amongst the most advanced in the world. The distillers were simply steadfast in the belief that their existing methods yielded a superior whiskey. For instance, John Jameson trialled a Coffey still at his distillery, but chose not adopt the technology because he was not satisfied with the quality of product it produced. Therefore, in the face of opposition in Ireland, Coffey offered his still to the English gin and Scottish whiskey distillers, who proved more receptive, and where the technology gained widespread use. The adoption of the Coffey still in Scotland was indirectly assisted by Ireland's of the 1840s, which lead to the repealing of the , which between 1815 and 1846 had restricted the import of cheaper foreign grain into Britain and Ireland. After the laws were repealed in 1846, cheap American corn could be imported and used to produce neutral spirit in Coffey stills. This blended whiskey, which was less intense in taste than pure pot still, was to prove popular in Britain, capturing much market share from Irish pure pot still whiskey. Despite changing tastes and falling market share, the adoption of Coffey stills was stubbornly resisted by Irish distillers for many years, with some arguing for restrictions on their use. In 1904, almost seventy years after it had been patented, the Senior Manager of Ireland's largest rural distillery, , placed an outright ban on the introduction of Coffey stills at his distillery in the face of opposition from a director. The issue came to a head in 1908, when a royal commission was appointed to investigate the issue. By this point 60% of all whiskey produced in Britain and Ireland was made in Coffey stills. In 1909, a royal commission settled the argument, declaring that whiskey could refer to the output of by either Coffey or pot stills. Whereas, Coffey stills are permissible in the production of. An industry in decline In addition to the introduction of blended whiskey, and the Irish distillers' failure to account for its appeal to changing tastes, there were a number of additional issues which placed further pressure on the Irish distillers: the , the subsequent , and with Britain which cut off whiskey exports to Britain and all Commonwealth countries, then Irish whiskey's biggest market ; in the United States 1920-1933 , which severely curtailed exports to Irish whiskey's second biggest market; widespread counterfeiting of Irish whiskeys in America and Britain; protectionist policies introduced by the Government, which significantly capped whiskey exports in the hope of taxing domestic consumption; and finally, over-expansion and mismanagement at several Irish distilleries. Together, these factors greatly hampered exports and forced many distilleries into economic difficulties and out of business, and by the early 20th century, Scotland had surpassed Ireland to become the World's largest whiskey producer. When , a British historian, published his account of the distilleries of Britain and Ireland in 1887, there were 28 distilleries in operation in Ireland. By the 1960s, there was only a handful of these remaining in operation, and in 1966, three of these John Jameson, Powers, and chose to amalgamate their operations under the name of and to close their existing facilities and concentrate their operations in a new purpose-built facility to be constructed beside the Old Midleton Distillery in Co. In 1972, these were joined by the only other remaining Irish operation, Bushmills, so that by the mid-1970s there were only two whiskey distilleries in operation in Ireland, the and the , both owned by Irish Distillers, and with only one of these having operated during Irish whiskey's golden years. Resurgence Production reached a nadir at about 400,000—500,000 cases per annum during this period, down from a height of 12 million cases around 1900. However, the late 1980s saw the beginnings of a long and slow resurgence in the Irish whiskey industry, with the establishment of the in 1987, and takeover of Irish Distillers in 1988, which led to increased marketing of Irish whiskeys, in particular , overseas. Since then Irish whiskey has undergone a major resurgence, and for the past twenty years, has been the fastest growing spirit in the world, with annual growth of approximately 15—20% per annum. In 2010, the , which had closed in 1954, reopened, bringing the number of operating distilleries up to four. By August 2017, this figure had grown to eighteen, with at least sixteen more in the planning stages. As of 2016, sales of Irish whiskey stood at 8. As of 2017, roughly 750 people are employed on a full-time basis in the whiskey industry in Ireland. In addition, it is estimated that the industry provides support to a further 4,200 jobs across agriculture and other sectors of the economy. As of 29 January 2016, production, labelling and marketing of Irish whiskey must be verified by the Irish revenue authorities as conforming with the Department of Agriculture's 2014 technical file for Irish whiskey. However, as of early 2018 the distillery does not have whiskey of its own ready for sale. Blackwater are in the process of building a new distillery which is set to open in September 2018. Currently produces gin, vodka and poitín. Also markets a single malt sourced from other distilleries. Along with its sister distillery in Kilbeggan, it produces the Connemara, Tyrconnell, Kilbeggan and 2Gingers whiskeys. It has been owned by since 2011. The first batches of whiskey were released in late 2016. A single pot still whiskey was released in 2017. The distillery is relaunching the brand, previously produced at the Royal Irish Distillery in Belfast. The distillery also produces gin and poitín. It is in the process of building a new distillery. The distilleries began operations in 2015, have a capacity of 50 million bottles per annum. A sister distillery of the Cooley Distillery, both were bought by Beam Suntory in 2011. Produces a range of blends Bushmills Original, Black Bush and single malts Bushmills 10, 16 and 21 year olds. Previously owned by Pernod Ricard, and , since 2014 it has been owned by. Alltech previously operated Alltech Craft Distillery in Carlow from 2012—2016. The distillery also produces gin. Production of spirit began in January 2016. The distillery will produce a single malt. However, none is yet on sale as the distillery intends to let the whiskey mature for around five years before releasing it. The distillery also produces a gin. Distilling began in early 2018. Slane Irish Whiskey is a blended whiskey aged in a unique triple cask maturation process. When the Cooley Distillery was sold in 2011, the Teelings negotiated the purchase of mature stock, which is being used in their whiskeys until mature stock from the new distillery becomes available. The distillery has a capacity of 1. The distillery is expected to have a capacity of 500,000 cases per year. In addition, there are a number of brands, such as , that purchase and market whiskey sourced from operating distilleries. Planned or under construction According to the Alcoholic Beverage Federation of Ireland, as of November 2016, at least thirteen new distilleries have been granted planning permission in Ireland, with many other projects in various stages of planning. Historical distilleries Kilbeggan Distillery, pictured here c. Throughout the 18th and 19th centuries, around 1,000 registered distilleries opened and closed across Ireland - with multiples of this number operating illegally. Most of these have disappeared without a trace, only to be remembered by local street names e. Bond Street in Dublin. For instance, the excise return for 1800 lists 40 distilleries operating in Dublin city alone, while Drogheda is estimated to have had 15 distilleries in the 1780s, with as many as ten operating in Cork city in the 19th century. Of these numerous ventures, only one, Bushmills, has remained in continuous operation until the present day. However, the Kilbeggan Distillery est. Some of the notable distilleries previously in operation across Ireland are listed below. Although the distillery is now gone, Dunville's was resurrected as an Irish whiskey brand by the Echlinville Distillery in 2013. County Cork 1825—1975 — Home to the World's largest pot still, the Old Midleton Distillery closed in 1975 when Irish Distillers concentrated production in a new purpose-built facility constructed along the distillery. It now operates as a visitor centre. At its peak Bow Street was the second largest distillery in Ireland and one of the largest in the World, with an output of one million gallons per annum. In the 1970s, production was moved to the , County Cork and the Bow Street Distillery now operates as a visitors' centre. The distillery had an output of 900,000 gallons per annum in the 1880s. Production was moved to Midleton in the 1970s. At its peak Marrowbone Lane had some of the largest capital equipment of any whiskey distillery worldwide. It was located opposite , which itself was the largest brewery in the World at one point. After the distillery was closed, some of its buildings were purchased and incorporated into the Guinness Brewery. In particular, the landmark St. Patrick's Tower, which dates from 1757 and is one of the oldest in Europe, is still visible on the site of the Guinness brewery. If true, this would mark an interesting turning point in the rise and fall of the whiskey industries in the respective countries. Traditionally, Irish whiskey was produced in pot stills. Irish whiskeys made in a fall into two categories. Single malt Irish whiskey Whiskeys made entirely from malted barley distilled in a pot still within a single distillery are referred to as single malt whiskeys, a style also very commonly associated with. These may be double or triple distilled. Single pot still whiskey is made from a mixture of malted and unmalted barley completely distilled in a pot still within a single distillery. This differs from single malt whiskey through the inclusion of raw, unmalted grain in the mash. Single pot whiskeys were the most common style of Irish whiskey until the emergence of blends in the 20th century. Grain whiskey Whiskey produced from continuous distillation in a column or Coffey still, rather than a pot still, is referred to as. This may be produced from a variety of grains. Lighter and more neutral in taste, this spirit is rarely found on its own, though some examples exist. The vast majority of grain whiskey is used to make blended whiskey, a product made by mixing column still product with richer and more intense pot still product. Blended whiskey A mixture of the above styles. Regardless of whether the blended whiskey is made from combining grain whiskey with either single malt whiskey or with single pot still whiskey or both, it is labelled with the same terminology. Blended whiskeys are now the most common style of both Irish and Scotch whiskeys. 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In particular, the reforms removed the need for distillers single malt lagerung rush production in order to produce as much or more vodka than duties would be paid on, leading to improvements in fuel efficiency and product quality, as distillers could operate the stills at a more appropriate pace. Страна производства Шотландия Объем бутылки л Градус 47,6 Регион Тип напитка Односолодовый Single Malt Выдержка лет 18 Год производства 1995 Артикул 33895 Цена: 10940 руб. Страна производства Шотландия Объем бутылки л Градус 46 Регион Тип напитка Односолодовый Limbo Malt Выдержка лет 21 Артикул 27205 Цена: 4364 руб. Страна производства Шотландия Объем бутылки л Градус 46 Негоциант Тип напитка Односолодовый Single Malt Артикул 36470 Цена: 9080 руб. Страна производства Шотландия Объем бутылки л Градус 46 Негоциант Регион Тип напитка Односолодовый Single Malt Выдержка лет 19 Год производства 1992 Артикул 33795 Цена: 12910 руб. A glad-malt Lagavulin may contain whiskies from many barrels produced at the Lagavulin distillery, but it will contain only whiskies produced at Lagavulin. Stainless steel shipping containers, however, have reduced the supply of wooden sherry casks, to the extent that the Distillery builds casks and leases them to the sherry caballeros in for a time, then has them shipped back to. Очень вкусный запах, чем-то напоминает вкус ириски, или же заварного крема. Страна производства Шотландия Объем бутылки л Градус 46 Регион Тип напитка Односолодовый Single Malt Выдержка лет 18 Артикул 41443 Цена: 7280 руб.