Auchnagie, 46% – Lost Distillery

The second whisky of the three that are available now. It’s also the second of the three reviews of them. The first one, the Stratheden, was very Arran like. I liked it quite a bit.

In that post I wrote that The Lost Distillery Company recreates the whisky based on descriptions of the spirit produced in certain distilleries. Apart from what is written down about the spirit, they also take the production process in account. According to the website they look at ‘the 10 key components’. I nicked this from their site.

  • Era. This gives clues about the production process that was used during that period.
  • Locality. There was a strong regional style back then.
  • Water. Minerals, calcium and such.
  • Barley. Is there phenol in there? Which strains, and from where.
  • Yeast. Currently seen as not very influential, this was different back then.
  • Peat. Did they use it, and which type was it?
  • Mash tun. How was it made and with what? Controlled, material, style.
  • Wash back. Almost all were Douglas Fir. Currently some still are.
  • Still. Shape and size were and still are important.
  • Casks. Ageing was not often done, but oak was used to transport.

So, ten different aspects taken into account. They could be on to something, right?

Auchnagie Distillery was situated a couple miles south east of Pitlochry. It was located in Tulliemet and the distillery was later known Tullymet Distillery. The water pool constructed above the distillery caused ample water to be available and still exists today.

They used local peat, water as their power source, and quite some technical information is known from Alfred Barnard’s writings.

Auchnagie by Lost Distillery

Auchnagie by Lost Distillery

Sniff:
Quite heavy on the nose, more so than the Stratheden. The peat is quite present, some apple, lemon and lots of barley. The barley is quite crisp but the bere character is not something I pick up. Pretty dusty.

Sip:
The palate is a lot more dusty and chalky than I expected. The peat is present and almost on a level of some of the lighter Islay whiskies. The barley is biggest other flavour with not much fruitiness going on. I do get some ginger however.

Swallow:
The finish is rather strong, with a coarse peatiness and grain chaff. A chalky texture remains with biscuit like flavours.

With this whisky combining quite some different styles and also being rather complex without it being overwhelming, it’s a very tasty dram. I really like that the bready, biscuity flavours are there, without them making this whisky taste too young. It’s a very well put together blended malt and I really enjoy it. Well done, chaps!

Auchnagie, 46%, Lost Distillery. Available at DH17 at a discount. Currently € 53.50

About Sjoerd de Haan-Kramer

I'm a web developer at Emakina. I'm highly interested in booze, with a focus on whisk(e)y. I like to listen to loads of music and read quite some books. I'm married to Anneke, have a daughter Ot, a son Moos and a cat called Kikker (which means Frog, in Dutch). I live in Krommenie, The Netherlands.
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4 Responses to Auchnagie, 46% – Lost Distillery

  1. Tom K. says:

    Is the yeast now seen as not very influential because it’s similar from distillery to distillery? Because the influence of yeast decreases as the whisky matures? Because all the other components make an even bigger difference?

    • The focus is very much on yield from the barley. For that purpose there are two m-strain yeasts, which are highly used now. All distilleries in Scotland use those, and the effect on flavour is apparently neglected.

      According to Patrick van Zuidam, from Zuidam distillery in The Netherlands (and some other craft distillers too) the effect the yeast has on the new make is far bigger than the effect of which barley is used.

      • Tom K. says:

        Thanks. Patrick van Zuidam’s observation is certainly consistent with what you see from Four Roses, whose five yeast strains produce noticeably different aged bourbons. Some other American distilleries also emphasize the importance of the yeast they use (though of course yield may be the most important thing).

        With all the talk about how creative distilleries can be these days, it would be fun if they were creative with the yeasts they use — though in a time of shortage, I doubt they’d be eager to try things that reduce yield.

  2. Pingback: Gerston, 46% – Lost Distillery | Malt Fascination

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