Two Forests, One Spirit
Two oak trees, hundreds of miles apart. One grew in the shadow of the Caucasus, the other on a volcanic hillside in Hungary. Both ended up in our warehouse on Skye, and both now share a spot in the Torabhaig Club story as Club Reserve No.11. Alan Philp, our Director of Group Whisky Production, takes us through the journey.
On 7th February 2019 we distilled a batch of our signature peated spirit from Concerto barley. It matured in our trusty ex-bourbon casks before being split between two distant cousins for its finish: one cask of Caucasian oak, the other of Carpathian oak.
Looking east
Most Scotch whisky matures in American or European oak, usually in casks that once held bourbon or sherry. For No.11 we looked further east, to oak from two mountain ranges that coopers and winemakers have valued for centuries.
Caucasian oak
Caucasian oak grows in the foothills of the Caucasus Mountains, near the Black Sea. Poor soils make the trees grow slowly, which gives a straight, fine grain much like the best forests of central France. In the 19th and early 20th centuries it was highly prized in Bordeaux, where many leading châteaux considered it among the finest of the imported oaks.
Coopers describe its tannins as firm but elegant, with aromatic notes of clove, aniseed and cinnamon when it meets a spirit. In Cask 2137 that structure shows up as a chewy, tannic texture and warm cinnamon spice, with sandalwood and cedar sitting alongside deep peat smoke.
Carpathian oak
Carpathian oak comes from the volcanic mountains of north-eastern Hungary, such as the Zemplén Hills near Tokaj. The forests there are almost entirely sessile oak (Quercus petraea). Thin volcanic soils, cold winters and a short growing season mean slow growth and a dense, tight grain. Before the First World War, French winemakers sought out Hungarian oak above almost any other.
Carpathian oak gives up its flavour gently. It is known for spice and aromatic complexity, with a smooth, rounded texture, and sessile oak tends to have softer tannins than other European oaks. In Cask 2090 the spice takes the lead: clove and pepper over warm honey and soft, smooth peat.
Why the wood matters
The cask can account for a large share of a whisky's final flavour. The species, the climate, the soil and how slowly the tree grew all shape what the wood gives the spirit. Side by side, our two casks show just how much the forest can change the whisky. The Caucasian is deep and smoky with a firm structure. The Carpathian is bright, spicy and smooth.
Alan's Tasting notes
Cask 2137, Caucasian oak
Nose: Smouldering peat embers drift over fragrant sandalwood and cedarwood. Beneath them sit damp forest foliage and a soft, honeyed note of beeswax.
Palate: Deep, rolling smoke builds the foundation, lifted by warm cinnamon spice. Dark caramel and toasted toffee give a rich sweetness, and the oak gives a chewy, tannic texture.
Finish: Long and drying, with smoke and spice lingering well after the last sip.
Cask 2090, Carpathian oak
Nose: Delicate floral notes open onto a rain-soaked meadow and fresh-cut grass. Soft ember smoke and a hint of sea brine follow, settling into autumnal earthiness and dried tobacco leaf.
Palate: Clove and cracked black pepper take centre stage, warmed by golden honey. Soft peat smoke sits underneath with a smooth, rounded texture.
Finish: Spice leads the long finish, then gives way to slowly fading layers of gentle peat.
Which is yours?
Club members can choose their cask until November 30th. Whichever you pick, the other isn't gone for good: remaining bottles from both casks will be part of the members-only No.11 resale after Club Reserve No.12 arrives in spring.
Slàinte.