Smögen 9Y 90° Proof Heavily Peated Optic Barley Ex-Bourbon Barrel 51.4 "OB"
€81
Price incl. 21% btw (21%) €14,06
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Product Details
Brand: Smogen
Country: Sweden
Region: Hunnebostrand
Bottler: IB
Selection: Distillery
Type: Swedish Single Malt Whisky
Edition: 9 Years Old [90° Proof]
Maturation: American Bourbon Barrels
Cask #: Batch N° L005
Abv. %: 51.4
Detail: Heavily Peated Optic Barley
Content/cl: 50
Non-chill filtered & natural colour: Yes
Weight/kg: 2
Weight: 2 kg
Smögen 9 Years Old 90° Proof Heavily Peated Optic Barley [Official Bottling] American Bourbon Barrel Maturation - Batch N° L005 - 51.4% abv.
Smögen is a truly micro-sized malt whisky distillery, producing the new make spirit in a volume of about merely 115 litres per production day – at the typical spirit safe strength of 71% alcohol by volume. All of the new make will be matured on site and be bottled as malt whisky only, with exceptional attention to every part of the detailed process.
The process being exactly what, I hear you think (loudly)?
We do buy in malted barley from dedicated maltsters, either in Scotland or Sweden. As we produce a peated (smoky) malt whisky, the malt we do buy in will be made from barley that has first been steeped in order to be able to start germinating, then laid out on malting floors to germinate and – ultimately – be dried in a kiln which is burning peat to generate both heat and, crucially for character, peat smoke. The peat smoke will stick to the drying husk of the malted barley and will subsequently generate the smoky aroma and taste in any smoky whisky. The quality of the barley will be very important in order to make a good new make and the strain of barley can have an appreciable impact on what style of character the raw material will impart to the spirit. The same goes for the manner of malting, whether traditional floor malting or drum malting, and most certainly for the location and depth of the peat bog that supplied the dried peat.
The malt is received in 25 kg bags, nine of which make up one batch, or ”mash”, once we’ve crushed the malt into a coarse grist (in order to allow water to dissolve the soluble maltose sugars and starch inside the malted barley corn). Thus, 225 kg of grist goes into our manually operated mash tun, essentially a round stainless steel tub that has a false bottom just above the actual base, in order to catch all the husks and non-soluble parts of the malt/grist. Two hot waters are added, first 700 litres which sits with the grist for about half an hour before some 300 litres of the sugary worts are drawn off into one of our three washbacks, after being cooled down to around 20˚ C. Drawing off said volume takes around one hour, after which the second water of 350 litres is added, the grist bed is re-turned in order to even out the porridge-looking maltbed and allow for good dissolution of all sugars into the worts. After a total flowing time of four to five hours, the washback will have taken on 900 litres of sugary worts.
In order to ferment the worts into an alcoholic wash, we add a distiller’s yeast and let the ferment go on for typically six to seven days. This very prolonged fermentation will allow for the formation of precursors to fruity esters, that will form during maturation. The very rich malty notes from the malted barley do go very well with the kind of pronounced fruity aromas and flavours that we can get by doing very long ferments.
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Smögen 9Y 90° Proof Heavily Peated Optic Barley Ex-Bourbon Barrel 51.4 "OB"
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