Wolfburn | The whisky
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The whisky

Inspired by Tradition

No bottles or even memories of the original Wolfburn whisky survive from the 19th Century. From what little the records show, Wolfburn distillery was at the time one of the largest producers in the county, yet all would have been consumed within the borders of Caithness, such was the demand for ‘uisge beatha’ (‘the water of life’) by the locals. Few if any bottles made it down the rutted road or by sea to the capital’s Georgian drinking houses and if any did, none remain.


Using both un-peated and peated malt the stillmen of Wolfburn distillery today are crafting the latest incarnation of Wolfburn whisky from a blank canvas by pot still distillation the old way; no automation, no rush and a lot of care. A variety of casks continue to be filled with new Wolfburn spirit and are laid down in the warehouses to mature.


Tasting Notes on New Make Spirit

“My very first thoughts on what kind of spirit Wolfburn should be were that it should be a light and fragrant spirit. This would come about by a number of key processes: slow drainage of the mash tun to give a clear wort, long fermentations and a gentle distillation but keeping the spirit collection above 20°C. When I first nosed the spirit I was very pleased and surprised at just how well it had turned out.


My first nosing comments read: ‘Sweet and malty, like Weetabix with warm milk added.’ These thoughts are still with me when I nose each subsequent spirit run.


I have since expanded my tasting notes and now smell dried apricot but with a slight spice behind it. With a splash of water added it softens the aroma and I get more of a banana smell with a slightly perfumed background.”