Welcome Back if y'all remember I had to redo this podcast. I hope it is worth the redo for y'all. I thought it was a great conversation. I love a distillery that gives back to the community.

 Make sure you check out our sponsors

Badmotivatorbarrels.com/shop/?aff=3

https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==

Hinterhausdistilling.com

Patreon.com/the_whiskeyshaman

Rio Brazos Distillery

The first distillery in Brazos County, the Rio Brazos Distillery was founded in 2013 by the Barkman family. We make whiskey from small batches of sweet corn, red winter wheat and two-row malted barley — all grown in Texas by Texan farmers — and distilled in a pot still. A uniquely American style known as a Tennessee narrow hearts cut, our double-distillation process involves four all-day cooks, four all-day stripping runs and a final 13-hour long spirit run. We donate our spent grains to a local company that grows insects for poultry farming.

Sealed with Pride. Stamped with Your Ring.

Commemorate the Achievement.

Seal and stamp a bottle with your class ring’s imprint.

This December during regular tasting room hours.

College Station Texas Corn Whiskey

College Station is distilled from a sweet bourbon mash of sweet corn, wheat and malted barley. Its time in both new and used charred oak barrels results in flavors of candied fruits, apricot, nutmeg and toasted coconut. A long finish ends with notes of fresh-cut grass.

45% alcohol by volume | Single Barrel | Hearts Cut

Texas Bourbon

We mill and cook a sweet mash from Texas-grown corn, wheat and malted barley in our kettle and ferment for five days before transferring it to our pot still. A uniquely American style known as a Tennessee narrow hearts cut, our double-distillation process involves four all-day cooks, four all-day stripping runs and a final spirit run. During this spirit run, we collect the best fraction of distillate during a slow, 13-hour long run. The hearts, once diluted and aged in new, charred American white oak barrels, is bourbon.

Have you ever sat down with a glass and nosed and tasted it, and found a ton of notes you didn't know you could get in whiskey. Rye whiskey has done that for me, the spice and sweet, the tart and the fruit. Lets take a trip on the rye side. But first our sponsors are having some great holiday deals go check them out.

Badmotivatorbarrels.com/shop/?aff=3

Hinterhausdiatilling.com

https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==

Patreon.com/the_whiskeyshaman

Rye whiskey is a type of American whiskey made with at least 51% rye grain: 

Rye whiskey can refer to two different, but related, types of whiskey:

American rye whiskey

Rye grain must make up at least 51% of the mash bill of a rye whiskey in the United States.

In the United States, rye whiskey is, by law, made from a mash of at least 51 percent rye. (The other ingredients in the mash are usually corn and malted barley.)[citation needed] It is distilled to no more than 160 U.S. proof (80% abv) and aged in charred, new oak barrels. The whiskey must be put in the barrels at no more than 125 proof (62.5% abv). Rye whiskey that has been aged for at least two years and has not been blended with other spirits may be further designated as straight, as in "straight rye whiskey".[1]

Rye whiskey was historically the prevalent whiskey in the northeastern states, especially Pennsylvania, New York and Maryland. Pittsburgh was the center of rye whiskey production in the late 1700s and early 1800s.[2] By 1808, Allegheny County, Pennsylvania farmers were selling half a barrel for each man, woman and child in the country.[3] By the 1880s, Joseph F. Sinnott's distillery, Moore and Sinnott, located in Monongahela, Pennsylvania, was the largest producer of rye whiskey, with a capacity of 30,000 barrels a year.[4][5] In 1886, rye whiskey was produced in 17 states.[6]

Rye whiskey largely disappeared after Prohibition. A few brands, such as Old Overholt, survived, although by the late 1960s former Pennsylvania brands like Old Overholt were being distilled mostly in Kentucky.[7]

In the early 21st century, an expanding number of rye whiskey brands are produced by Campari Group (Wild Turkey Rye), Diageo (George Dickel Rye and Bulleit Rye), Heaven Hill (Pikesville Rye and Rittenhouse Rye), Suntory Global Spirits (Old Overholt and Jim Beam Rye), The Sazerac Company (Col. E. H. Taylor, Sazerac Rye, and Thomas H. Handy), and various smaller companies. A particularly large producer is MGP of Indiana (formerly known as Lawrenceburg Distillers Indiana), which is a distiller for many brands that are marketed by others (including some of the large companies previously listed).[8][9]

Welcome back to the show, today we are going over seas. Not to Scotland but London, we chatted with Alex Driver from Compass Box. Lets get into it, but first a word from our sponsors.

Hinterhausdistilling.com

Badmotivatorbarrels.com/shop/?aff=3

https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==

Patreon.com/The_whiskeyshaman

Different to a distiller, more than a blender, we are Scotch Whiskymakers.

WE ARE WHISKYMAKERS

Founded in 2000, Compass Box is on a mission to make the world of Scotch whisky a more interesting place. From our Blending Room in London, we continue to explore the limitless possibilities of flavour. Different to a distiller, more than a blender, we are Scotch Whiskymakers.

‘Whiskymaker’ is a word we invented – you won’t find it in any dictionary. To us, a Whiskymaker is someone who feels compelled to make things better - to ask questions, to challenge, to experiment. When it comes to whisky and the joy it brings, we keep our minds open to new possibilities. We are excited by new production processes, new combinations of flavours, new ways of sharing and enjoying great whisky. There is so much there to discover.

Compass Box was founded by John Glaser in 2000 with a mission to make the world of Scotch whisky a more interesting place. In May 2024, a new chapter began as John moved on to new adventures, passing the Whiskymaking baton to the talented James Saxon, who continues to push the boundaries of what is possible with Scotch to this day.

Compass Box has grown over the years and now has a dedicated Blending Room in Richmond, London. We have our own stocks of maturing whiskies in Scotland and a small team of hugely enthusiastic whisky-lovers. We believe Scotch whisky is one of the world’s great drinks. With more spectrum of flavour and style than any other spirit, it has incredible capacity to delight both newcomers and discerning devotees. Which is what we aim to do with every bottle we create.

Behind the most exquisite patisseries are test kitchens of invention. Places buzzing with energy where chefs obsess over every flake of fractured crust, every curl of custard cream. Part artistry, part alchemy, this is mastery at work. And when their experimentation creates a true harmony of flavour, it has to be shared. Because generosity drives this endeavour. If nectar is the food of the gods, and joy comes from celebrating with others, then we need a new word for that irresistible urge. And that word is ‘Nectarosity’.

TASTING NOTES

Joyously zesty with honey, lychee, juicy apricot and pineapple. Toffee and vanilla pull off a palate takeover, with lasting flavours of cinnamon bun. 

When our forest king emerges from the trees, take note of his crown of oak.
It’s a crown we gave him to honour the transformative influence that wood has over our realm of flavour, and the magic of metamorphosis he brings to our blending table. His crimson touch is magisterial. Powerful. Yet balanced by a benevolent generosity that says ‘what’s mine is yours – enjoy...’
So, will you do him the honour?

Simplicity in three ingredients: sweet, sour and smoky. This well-balanced classic serve really showcases the versatility of Glasgow Blend. Scroll down to discover how to make our version without egg white.

INGREDIENTS

METHOD

Shake Glasgow Blend, lemon juice and simple syrup with ice in a cocktail shaker.
Strain into a cocktail glass.
To garnish, wrap an orange slice around a Maraschino cherry, then pin together with a cocktail pin (or a toothpick).
Serve, and enjoy.

Discover the whisky inspired by a pâtissier's test-kitchen...Or, meet our regal sage with a crown of oak...
Scotch Whisky Sour

It's that time of year again. The holidays can be a great time for a whiskey person. But they can also suck. Getting a bad gift is not what we are going for. So sit back and relax I have Done all the leg work for you, and I will try to have links to help out.

First and foremost you can check out our sponsors they offer great products for any whiskey lover

If you are looking for a barrel to do home blends or double oak a product, click link.

Badmotivatorbarrels.com/shop/?aff=3

Hinterhausdistilling.com  has some great whiskey that you can purchase, and don't forget there Warming Hut a holiday spirit. It's a great pour for a limited time.

Patreon.com/the_whiskeyshaman. Did you know you can gift a subscription. I release content on there all the time. Check it out.

Here’s How It Works

1

Pick A Subscription

Subscribe for yourself or send a gift to your fellow whiskey lover to the most exclusive top-shelf whiskey club.

2

Set The Delivery Location

Curated samples are shipped right to your door every quarter.

3

Enjoy Your New Discoveries

Every quarter fall in love with a new whiskey distillery and order member-discounted full bottles to add to your whiskey cabinet.

Blindbarrels.com

Our History

"Looking back at the beginning of the Society, it’s not difficult to see us as part of the wider movement. Our confidence and gleeful iconoclasm, our willingness to take on an establishment as huge as the Scotch whisky industry, were made possible by the way things were already moving in wider spheres." - Pip Hills, Society Founder

SMWSA.com

The Glencairn Glass Range

The Glencairn Glass, the world’s favourite whisky glass, and the winner of the Queen’s Award for Innovation, now sells over 5 million glasses year around the globe. And with the success we have identified the need for a range of glassware to enhance the drinking experience of a growing range of spirits.

Whiskyglass.com

Flaviar is a band of spirits enthusiasts, inspired by culture, rich history and the art of distillation. We forage the World of Spirits for the finest, rarest and most unique expressions out there and pack it all into a 21st century Members Club. You are what you drink, diversity and quality matter and all that should most certainly be enjoyed with style and in good company.

CLUB ETHOS

Times have changed since the dark era of 1920's Prohibition, when the sale and consumption of alcoholic beverages was outlawed. There are now over 15,000 different spirits on the market and each year hundreds of craft distilleries open their doors.

While not outlawed, 99% of these drinks are just as unreachable as they were 90 years ago. Most bars and liquor stores carry only 10 to 50 bottles on average, with Jack and Johnnie always in the forefront of the show.

We believe everyone deserves a place in the spotlight. We fight for equal opportunity for producers to reach individuals like you. We, ladies and gents, lead the speakeasy movement of the modern day.

Flaviar.com

Mavericks since 1983

Here we go again, and this time we are going hard. Get that lol. Bryan and I had a great chat about all the cool stuff they are doing. We talked Sweet mash, food, and the like. It was a great conversation really hope you enjoy. And now a word from our sponsors.

Hinterhausdistilling.com

Badmotivatorbarrels.com/shkp/?aff=3

https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==

Patreon.com/the_whiskeyshaman

Hard Truth Distilling Co.

Hard Truth Distilling Co. began distilling in 2015 in the small upper rooms of Big Woods Pizza Co. in downtown Nashville, Indiana.

The tiny craft distillery quickly grew, and, by 2017, construction had begun on a new facility set on a rolling, wooded, 325-acre property about a mile away from Hard Truth’s original home.
That property became the gorgeous Hard Truth campus, with the Hard Truth Tours & Tastings Center being the first building to open its doors to guests at the very end of 2017.

The following summer, the Restaurant at Hard Truth opened to hungry guests.

And, in the fall of 2018, Hard Truth Distilling Co. made the move to its brand new, state-of-the-art, sweet mash distillery, where it’s been producing Hard Truth spirits ever since.

Over the past few years, our teams have continued to develop the property that surrounds the Hard Truth distillery with new tours and activities, festivals, and a major expansion at Hard Truth on the Rocks — a terraced, outdoor area with a stage for live music, food truck, and bar that operate seasonally.

The Hard Truth distilling team continues to work diligently, crafting a range of premium spirits, including popular crowd-pleasers like Maple Bourbon Cream and Hard Truth Toasted Coconut Rum and, of course, remarkable sweet mash whiskeys — the first of which, Hard Truth Sweet Mash Rye Whiskey, was released in November 2021.

Hard Truth Distilling Co. is part of the BWQOHT, Inc. family of brands, which also includes Big Woods Restaurants and Quaff ON! Brewing Co.

Sweet Mash Bourbon

Sweet Mash Bourbon marks a new chapter for Hard Truth.

When we built our still in 2018, Bourbon was the first whiskey we barreled. It’s the one we’ve been waiting for the longest, and now, it’s here — Bourbon, authentically made from grain-to-glass by Hard Truth in Brown County, Indiana.

Nothing, from start to finish, was left to chance. From high-quality Indiana grains, our continuous column still custom-made by Vendome Copper & Brass Works, and barrels specifically produced for each unique mash bill — every step of our bourbon-making process was pioneered by Master Distiller Bryan Smith to bring you a whiskey unlike any other.

Why sweet mash?

Every batch of Hard Truth Sweet Mash Whiskey begins with entirely fresh ingredients, known as the sweet mash process. Where sour mash reuses a portion of each previous batch, it also mutes some of the flavor. By using sweet mash, we’re able to highlight the complexity and pleasant flavors from our grains and reach the peak flavor in our new, charred American oak barrels.

French Oak Harvest Rye

French Oak Harvest Rye is the third release in a limited, four-part, collectible series from Hard Truth Distilling Co. and Mellencamp Whiskey Company.

The unique mash bill was first featured in the original Harvest Rye (fall 2023) and is composed of 100% Indiana-grown rye and corn.

This expression, rested in new, charred French Oak barrels, offers additional dimension to that first release. The French Oak shifts the flavor dynamic, leaning into and highlighting fruit-forward notes within the whiskey.

Spirit Specs

Alright here is a sneak peak of the pattern only episode for you free feed guys and gals. If you wanna learn more go to Patreon.com/the_whiskeyshaman

And thank you to our sponsors

Hinterhausdistilling.com

Badmotivatorbarrels.com/shop/?aff=3

https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==

So you got a barrel of whiskey where do you put it, in the attic, basement, garden. Rickhouses are the best bet, lets get into it but first our sponsors

Hinterhausdistilling.com

Badmotivatorbarrels.com/shop/aff=3

https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==

Patreon.com/the_whiskeyshaman

Barrel rickhouses are warehouses where barrels of aging whiskey are stored on wooden racks, or ricks, that are stacked vertically. The design of a rickhouse allows air to circulate around the barrels, so they don't need to be moved or rotated. 

Rickhouses are important to the bourbon industry, and have been since the late 1700s in Ireland. The term "rick" may come from the Irish word for "king". 

Here are some things to know about rickhouses:

The temperature inside a rickhouse can vary significantly, with the top floors being hotter and drier, and the lower floors being cooler and more moist. These temperature fluctuations can accelerate the maturation process, which can enhance the whiskey's flavor. 

The location of the barrel in the building can affect the maturation process. For example, brick warehouses can create steadier climates than open-air rickhouses, which can allow for slower aging. 

A rickhouse can cost around $7 million and house between 18,000 and 55,000 barrels. 

There are other types of barrel storage, including palletized warehouses and dunnage warehouses. Palletized warehouses are more modern and cost-effective, but rickhouses can be more innovative and efficient for storing barrels.

Great Insights:

A Closer Look at Our
Kentucky Rickhouses

HOW SIMPLE STRUCTURES PRODUCE COMPLEX FLAVORS

2019

High-quality charred oak barrels are essential to developing Elijah Craig's signature flavor. But where and how those barrels are stored are an essential part of the story. Discover the Greatness Within our open-air rickhouses.

Aging our Bourbon in Level 3 charred oak barrels is the first step to developing Elijah Craig’s signature flavor; but equally important is where those barrels are stored. For centuries, American distillers have aged whiskey in warehouses with styles ranging from converted barns to ornate, custom-built brick buildings. Today, we age our Bourbon in what are known as traditional open-air rickhouses.

These modest wood-frame structures, usually seven stories tall, have corrugated metal sides and roofs. Each floor is filled with wooden ricks, in which barrels are stacked three-high and stored throughout the aging process. The design allows the air to circulate around the barrels, which means they never need to be moved or rotated during their time in the rickhouse. According to Donald Blincoe, whose firm, Buzick Construction, Co., has been building rickhouses since 1937, very little about these buildings has changed over the past century for one main reason: the design works.

Apart from being simple to build, these storage spaces serve unheralded roles in the development of Elijah Craig. With only a thin sheet of metal separating them from Kentucky’s climate, our barrels experience drastic swings in temperature—which ultimately improves the flavor of the Bourbon they hold. Our rickhouses are not climate-controlled or insulated in any way; nature alone dictates how hot or cold the temperatures are inside. Temperatures can swing from below 0° F in winter to more than 100° F in just nine months.

Barrels stored on the highest floors endure the summer’s worst heat, which leads to more water evaporation and results in Bourbon with higher proofs. On the lowest floors, where temperatures are much cooler, the reverse happens: barrels often lose more alcohol than water, and proofs drop. The moderate temperatures of the middle floors form a sweet spot where maturation is most balanced.

Elijahcraig.com

I know what your thinking, and yes I am burning through them. Today we have Nate from Hinterhaus Distilling, we talked all thinks from Tesla to Terroir. I really hope you enjoy it. And please check out there website. Hinterhausdistilling.com

Badmotivatorbarrels.com/shop/aff=3

https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==

Patreon.com/the_whiskeyshaman

OUR STORY

HIN·TER·HAUS
rear building, house at the back

Hinterhaus is named in honor of the hinterland at our doorstep - the vast Sierra Nevada wilderness that has long beckoned explorers and adventurers to this breathtaking mountain range. Our spirits are born beneath the long shadows and rustling needles of tall trees using fresh mountain water that flows just beyond our doors before bottling at our 4000 ft perch. We are proudly family operated, and we collaborate with our neighbors to source local ingredients and casks. Every spirit we produce reflects the pristine region we call home. Enjoy a taste of the Sierra with us, and we raise a dram to those who carve their own path.

EXPLORE OUR SPIRITS

At Hinterhaus Distilling we create our spirits using thoughtfully sourced, high quality ingredients. This results in a provenance and sense of place that you can nose and taste.

AMERICAN SINGLE MALT

WHISKEY - DISCOVERY

Distilled using thoughtfully sourced, high quality barley. Aged to perfection at our Sierra Nevada mountain home.

TRAPPER'S OATH

EXTRA AGED RYE WHISKEY

Extra aged rye whiskey finished in ex-bourbon ex-stout beer barrels.

CALAVERAS CASK FINISH

BOURBON

Interesting bourbon finished in an ever changing variety of local wine casks. Each batch stands on its own merit.

NORTH GROVE VODKA

Award-winning vodka made from Northern California wine.

CALAVERAS CASK STRENGTH

SINGLE BARREL RESERVE

BOURBON

Single barrel local wine barrel finished bourbon. Full proof, full flavor. 

SOUTH GROVE GIN

Sierra Nevada Gin distilled from wine and vapor infused using botanicals native to the Sierra.

Ratings Best Buy

Hinterhaus Calaveras Cask Finish Bourbon

California, US

Rating

94

Price

$39

Brand

Hinterhaus

Category

American Whiskey/Bourbon

Alcohol

46%

Bottle Size

750 ml

Issue Date

7/1/2022

Print Shelf Talker

Buy Now

When you buy something through our link, we may earn a small commission from our affiliate partners. Wine Enthusiast maintains complete editorial independence and all wines are blind tasted. Read more about our policy.

The concept: a blend of bourbons finished in four California wine barrels, intended to replicate a popular wine blend. The result: allspice, cola and sarsaparilla aromas, leading into a bracing palate with burnt almond and oak. It finishes with a big, drying exhale of cinnamon and burnt orange peel. — Kara Newman 

What Is Blind Tasting?

All tastings reported in the Buying Guide are performed blind. Typically, products are tasted in peer-group flights of from 5-8 samples. Reviewers may know general information about a flight to provide context—vintage, variety or appellation—but never the producer or retail price of any given selection. When possible, products considered flawed or uncustomary are retasted.

View Video

About The Scores

*Products deemed unacceptable (receving a rating below 80 points) are not reviewed.

98-100

Classic
The Pinnacle of quality

94-97

Superb
A great achievement

90-93

Excellent
Highly recommended

87-89

Very Good
Often good value; well recommended

83-86

Good
Suitable for everyday consumption, often good value

80-82

Acceptable
Can be employed 

Guys this was a great chat, Cole is a awesome dude. And the whiskey topnotch. We went deep into there WHY and what the brand is all about. Hope you enjoy, Have you checked out our sponsors

Badmotivatorbarrels.com/shop/aff=3

https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==

Patreon.com/the_whiskeyshaman

HKYoungbourbon.com

Elevating the art of toasted barrel whiskey

Toasted barrel blend

What is the "toasted barrel blend?"

As a brand, we have committed ourselves to exploring toasted barrel finishes. We want to find how toasted barrels can influence, alter, and emphasize the aromas and flavors of whiskey. In teaming up with the brilliant people of Independent Stave Company (ISC) we found three types of toasted barrels (for now) that perfectly accomplish our goals:

Additionally, each of these barrels was seasoned for extended periods of 18 to 24 months, allowing ample time for oak extraction and oxidative maturation to occur, contributing to textural richness.
Like any good blend, we start with a base. To create the base of our Toasted Barrel Blend (dramatic pause for the “eureka moment”), we develop a custom blend of our bourbons that were finished in these three different toasted oak barrels. It’s quite amazing to discover the different profiles you can create by using whiskey of the same mashbill but finished in three different toasted oak barrels. Once we’ve developed our base blend, we integrate other Kentucky straight bourbon whiskies to layer additional flavors into the blend, creating a final product that is sure to turn you into a believer.

What makes H.K Young Bourbon Co. THE toasted barrel finish bourbon company?
We've committed our brand to exploring how toasted barrels change whiskey's profile. By meticulously selecting and blending whiskeys finished in our unique toasted barrels, each crafted to enhance specific notes, we create distinctive batches that showcase the extraordinary flavors and aromas toasted barrels provide.
Join us in a toast to the extraordinary!

Batch #2: “Panacea”

In Greek mythology, Panacea is the goddess of cure. By modern definition, panacea means “a solution or remedy for all difficulties.” Now, it is the name for the second batch of our H.K. Young Toasted Barrel Blend. Batch #2 distinguishes itself from Batch #1 with its nearly medicinal-like, oily viscosity, reminiscent of the early apothecaries blending ingredients to ward off ailments, and the days when whiskey was considered a medicinal remedy. “Panacea” embodies the rich outcomes achievable when blending select whiskies finished in our toasted oak barrels. While Batch #1 focused on higher tannins for a drier mouthfeel, Batch #2 dramatically increases viscosity, aiming to provide an experience that is not only delicious but also evocative of a time when a sip of whiskey was a trusted remedy for both body and soul.
On the nose, “Panacea” opens to delightful aromas of maraschino cherries, candied pecans, and vanilla, with hints of cigar smoke in the background. The palate is layered and viscous, offering notes of artisan chocolate-covered cherries, raw honeycomb, and babelutte toffee. As the flavors transition into the finish, notes of sweet oak, peanut brittle, and tobacco harmonize to create a memorable and incomparable pour

Are you scared yet, well you will be. This is the spooky episode of TWSP and we found some new stories and legends. So sit back and relax, on second thought turn the lights on and grab a bottle. And enjoy after you visit our sponsors.

Badmotivatorbarrels.com/shop/aff=3

https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==

Patreon.com/the_whiskeyshaman

Allow me to regale you instead with the story of the Glenrothes distillery in Scotland. The story actually starts many miles to the south of the town of Rothes, where the distillery is situated, and some years before its construction, by the Firth of Tay at Dundee.

An ambitious construction project to build a rail bridge over a nearly 3 mile-long stretch of the fifth began in 1871. Due to challenges and necessary redesigns, there were significant delays, and the construction was only completed in early 1878, after which the first engine successfully crossed the bridge. Queen Victoria herself used the bridge in June of 1879.

In the same year in which the bridge was completed, the construction of Glenrothes began, and it was not very long until it was ready for production. On the evening of Sunday, 28 December 1879, the first distillation run occurred. On that very same evening, one of the greatest structural disasters in all of the British Isles occurred when a violent storm blew at the precise angles and strength to cause a collapse, just as a train carrying roughly 70 passengers was passing over it. There were no survivors.

Just as the first spirit flowing out of the stills at Glenrothes was being collected, so too did the spirits of those ill-fated travellers depart from this world. Though initially prosperous, the future of Glenrothes would be very turbulent indeed. A fire which raged throughout the distillery 18 years later caused major damage and losses, threatening closure, but they managed to scrape through. Just six years later, in 1903, there was a massive explosion that caused serious damage. In 1922, the second great fire to ravage the distillery burnt down warehouse number 1 and destroyed over 200 000 gallons of maturing whisky. That was not the end of Glenrothes' trial by fire, though, as another significant one occurred in 1962 and prompted the owners to rebuild the damaged structure and also expand the distillery to increase production.

The distillery, by the way, is situated right next to a graveyard. One can't help but think of the staff who worked late shifts throughout the years and caught a glimpse of the tombstones illuminated by the cold glow of a winter moon and reminisced about that tragic day, which some thought to be the cause of all the distillery's woes.

But like an undying spectre, the spirit of Glenrothes has always endured, and they have made and continue to make some good Speyside whisky, though they are quite often overlooked or maybe just regarded as best forgotten, lest some unfortunate series of events be summoned. Better to just let some things lie undisturbed.

Haunted Distilleries: Spirits of a Different Kind

October 31, 2023 –––––– Julia Higgins

Over the centuries, the distilling business has produced famous figures, legends, outright myths, and even ghosts—more than a few of them, in fact. Reports of spectral sightings and other phantom phenomena have occurred so often that they’re almost the rule rather than the exception. Some distilleries have conjured up so much spooky notoriety that paranormal experts have visited, often affirming suspicions that unseen forces are at play. To toast Halloween, we’ve rounded up a handful of distilleries around the world where spirits—the liquid and the otherworldly kind—are both part of the story.