This was another great multi-part series. I thoroughly enjoy all of your reviews with the great knowledge and information that you bestow on all of your viewers, and I find that these distillery trips are great. These inside looks and information about the various distilleries that come from these videos are very interesting. I also appreciate your new cigar reviews. Thanks for all the great videos Ralfy.
Im lucky to have recently had him show me around. Mental that its only just coming out now , i was 15 when this was shot and didnt know about whisky now being 23 love the stuff.
Be honest Ralfy, did you get a taste when the camera was turned off?? Love to look of this place, watched Charles Maclean's video and a great spread in this month's Whisky Magazine. This stuff is going to sell like hot-cakes. Francis is a great character and I really hope his love of whisky pays dividends. Can't wait until the bottles are released. Keep up the great work. Paul
Between your interview and Charlie MacLean's I'm convinced that Francis knows his stuff. It's not going to be Rosebank, but it's going to another great lowlander, and that would turn a tragedy into mere change. I wish him the best, and if he can wait 10 years to market, and if he thinks that's best, then fine. I'll wait.
Drinking a 2010 Summer release and it's a gorgeous drop! Very lemony and shortbready with some jams and little fennel in the finish. Clean, fresh and summery but not sure it's £100 whisky in all honesty.I Great to see how it's made though. Cheers, ralfy!
Now that is something to wait for by the impression we get from your nosing. A big credit for this distillery,judging and waiting for the right moment to bottle. It must be tempting to start selling. But the man is very serious about quality!
It looks like the Daftmill from the nosing notes, could be ready as a 10 year old. Would that be about right Ralfy, or would you, if you ran Daftmill hold back for 2 more years and put it out as a 12?
With all that nice, new, shiny copper equipment I can't understand why they would not produce more than 15.000 to 18.000 liters of spirit per year? The stills must be able to produce more I suppose if it holds up to 3000 liters of mash per batch? I would seriously try to produce as much as I can in the 10 years I have until the first products hit the shelves. Of course they will probably have their reasons, but that huge investment must be earned back, right?
