Graeme Dempster ACII’s Post

Boulevard Magazine Bruichladdich Distillery reimagines a greener future for a historic Scottish island: In the Scottish island of Islay, Bruichladdich Distillery Company Ltd. Distillery has been a beacon of the community for centuries. This remains as true as it was years ago. It connects Islay’s past to its present in many ways – employing much of the original 19th-century machinery it first had when it began in 1881 while simultaneously retrofitting greener solutions for a more sustainable future. As far as distilleries go, it’s become a centre of innovation in the whisky region. After all, it’s the first Scotch whisky and gin distillery in Europe to receive B Corp certification. This year, the brand retained the title once more. B Corp-certified companies are held to the highest standards for social and environmental performance. When Bruichladdich Distillery first obtained the recognition, it garnered an Impact Score of 83.2 points. Now, it has reached the three-digit mark. #sustainability #whisky #innovation #privateclients #privatewealth #dram #whiskylover #sustainablebusiness #sustainabilityleaders #luxury #ceo Megan Croall Anastasiya Lifshyts Ashley MacGregor Amy Brownlee Lynsey Forrest Emma Crawford https://lnkd.in/gMvncYUr MAXMEDIALAB

🥃 Seeking the recipe for success in the craft distillery world? Check out these game-changing tips to keep your spirits high and your business thriving! 🌟 Learn more here: https://lnkd.in/gDJYmWuJ #CraftDistillery #BusinessTips

🥃 Seeking the recipe for success in the craft distillery world? Check out these game-changing tips to keep your spirits high and your business thriving! 🌟 Learn more here: https://lnkd.in/gufw2HeX #CraftDistillery #BusinessTips

The Macallan 18 Year Old series is the distillery's longest-running venture, and the bottles are highly collectible. But have you ever wondered about the packaging changes, the pricing, or the shift from vintage statements to bottling dates? I explore all of this and more in The Ultimate Guide To The Macallan 18 Year Old: https://lnkd.in/eiXA8g5E

Zooming in on the Distillerie Poisson, started in 1860, the smallest of 5 located on the island of Marie Galante: Distillerie Poisson (Poisson = "fish" in French) makes the brand Pere Labat. The distillery was purchased in 2007 by J.C. Brot, who was born and raised in a family with a long history in Guadeloupe and Marie Galante proper. Culturally, on these islands, making rum is seen as a high achievement and JC always dreamed of being a rhum maker. The distillery employs 17 people and manages about 250 hectares of land, some of which is cultivated with cane that feeds the distillery, while much of the cane is bought from small planters to maintain good relationships with the local Planteurs. Being a French territory, working hours are highly regulated (35hr/week, 5 weeks off per year). The teams is working from 7am to 1pm Mondays to Fridays and 7am to noon on Saturdays. Distillation occurs from Feb to July. The facility is not large or glamorous; it's rusty, it's beat-up, it experiences a lot of daily operational challenges which causes frequent repairs and maintenance issues. Despite these conditions, the distillery continues to produce super high-quality booze, experimenting with aging in various types of casks, including ground cru white Burgundy and Mouton etc... The fermentation process lasts 72 hours and is inoculated. The 2 "Creoles" columns, one from 1955 the other from 1977 are all copper and consist of 15 plates - 11 stripping plates and four concentrating plates. White rhum flows out of the stills at 70.7% alcohol by volume and eventually entering casks at around 63%. The distillery makes about 1,500 liters of booze per day and sells about 40K cases a year (3/4 to the French market, the rest sold internationally). The distillery's operation is deeply intertwined with the local community; some planteurs have scheduled appointments to deliver their cane, other randomly show up. The unpredictable supply of sugar cane from the small local planteurs reflects the totally artisanal nature of its production. The island's hot (temp typically varies between 74 and 95 F) and humid conditions contribute to about 7+% annual evaporation in casks, more than twice the evaporation typical in the Cognac or Armagnac regions of mainland France.

As a Kentuckian, I understand the significance of the bourbon industry to our state's economy. However, distilleries often face challenges with aging infrastructure and seasonal variations. Check out this blog post to learn how #Aggreko can assist distilleries and comparable facilities in keeping up with demand. #foodandbeverage #bourbon Link: https://lnkd.in/gB-jZXW4

Part 2 is up! In the second article about Dewar's Aberfeldy Distillery, I discuss the distillery shop, yet another hand-fill experience, and the importance of Pitilie Burn. I also sum up my final thoughts on visiting Aberfeldy. Let's just say...I would highly recommend it. https://lnkd.in/ehby4dk6

How To Start Your Own Whisky Distillery In Five Steps

R&B Distillers has secured planning permission from Argyll and Bute Council for its Machrihanish Distillery, the first farm-to-bottle distillery in Campbeltown in over 180 years. R&B purchased the Dhurrie Farm in Machrihanish in 2021, and having received the green light for the distillery development - starting with whisky production followed by a full visitor experience, shop, and tasting room - will now work with various stakeholders around environmental guidelines and other conditions before beginning construction on the site next year. The Machrihanish Distillery will deliver a new single malt Scotch whisky for R&B, who already own the award-winning Isle of Raasay Distillery, of which R&B says: “while different in style of spirit and region, will exhibit a similar philosophy around provenance, quality, and community regeneration”.  R&B plans to develop a sustainable net zero distilling model that removes any fossil fuel use from the whisky distilling process, using regenerative, environmentally friendly farming practices and creating greater biodiversity in the surrounding area. Up to 20 new jobs will be created in the region over time, having a positive impact on the local economy.  William Dobbie, Managing Director of R&B Distillers, said: “The rubber stamp for the distillery marks a major milestone on our journey in Campbeltown. When the whisky becomes of age our investment will go beyond production, attracting visitors to the region and supporting the local economy in a similar way to our existing distillery on Raasay.” “We are excited to be making this investment in Campbeltown and supporting the local economy through jobs and visitors. This milestone has particular significance to our family as my father Bill’s family come from Drumlemble, a small village in between Machrihanish and Campbeltown.” “We would like to thank everyone who has helped us get to this stage - including Argyll and Bute Council, neighbouring whisky producers Glen Scotia and J&A Mitchell, and most importantly our customers and partners for continuing to support R&B and our brands.” R&B Distillers is also announcing the acquisition of a controlling stake in Caskshare.com, a global eCommerce platform and bottler of single cask spirits. Caskshare specialises in offering whisky fans single cask whiskies by the bottle, including Scotch whiskies, R&B-owned brands, and world whiskies, and enables producers to sell directly to consumers worldwide. R&B plans to add other cask-aged spirits like rum and cognac over time and will initially target markets in Europe and the United States. William Dobbie added: “Our Machrihanish Distillery news and Caskshare majority stake puts us on a clear track towards achieving our vision of becoming the leading new wave spirits business in Scotland.” Left to right are David Nicol (Caskshare), Norman Gillies (R&B Distillers), William Dobbie (R&B Distillers), and Alasdair Day (R&B Distillers) on the Isle of Raasay.

Did you know there are new labeling requirements coming your way? Thanks to the new CRV rules, wineries will need to update their bottles. Megan Nelms, CPA explains what this means for your winery: https://lnkd.in/enSB-T54 #winebusiness #wineindustry