1. Established in 1948

  2. Blenders and Bottlers

  3. Members of the Scotch Whisky Association

  4. Winner of the Queen’s Award of Export Excellence

  5. John Player Special – Blended Whisky

  6. Requested by Imperial Tobacco

  7. To diversify the trademark

  8. Independent family owned company

  9. Fred and Stewart Laing are Keepers of the Quaich

  10. Based in Glasgow – Scotland

  11. Over 60 years in operation

  12. Stocks of old Whisky – Malt and Grain

  13. Matured from 0 years of age


Langside Distillers

  1. Single Malt from one Single Cask

  2. Cooperation and collaboration with the Duke of Buccleuch and Queensberry – Scotland’s premier Earl

  3. Only bottled when we believe it is ready

  4. Current bottlings already include:

  5. Port Ellen – Macallan – Highland Park

  6. Initial selection – ever expanding range

  7. From closed distilleries to hidden gems

  8. All from our own stock

  9. Artisanal bottling in own bottling hall

  10. 19th century style

  11. Bottled at 46% ABV

  12. NO chill filtration

  13. NO caramel

  14. Restyled packaging since autumn 2008

  15. Already different agencies in various parts of the world

  16. Possibility of private bottlings with personalised label

Langside Distillers

Different distillery

  1. ± 90 active distilleries in Scotland

  2. Different water source

  3. Different malted barley (non peated to heavily peated)

  4. Different size and shape of the stills

  5. Different cut off point during distillation

  6. Different duration of the fermentation

Why flavour and character differ?

Single Cask Single Malt

  1. No chill filtration

  2. Natural colour

  3. Small production Between 200 and 600 bottles

  4. Limited edition

  5. Each bottle is unique (Cask type, Age, Distillery)

Commercial Single Malt

  1. Chill filtered (in general)

  2. Addition of caramel

  3. Large production

  4. Combination of hundreds of casks per bottling

  5. Uniform product per distillery

Single cask versus commercial single malt

Different cask type, maturation

Bourbon cask (Barrel)

  1. American white oak

  2. Light coloured whisky

  3. Fresh, fruity with vanilla and honey

  4. Retains more original character of the spirit

Sherry cask (Butt)

  1. European red oak

  2. Darker whisky

  3. Dried fruit, chocolate, nuts big mouthfeel

Refill cask (hogshead, puncheon)

  1. European or American oak

  2. Less influence on the whisky

  3. Retains more original character of the spirit

Different age

  1. Porosity of the oak cask allows aggressive, unattractive flavours to evaporate

  2. About 2% per year evaporates

  3. When whisky gets older it will be smoother

  4. When whisky gets older it will get more flavour from the cask

  5. Older is better? Not necessarily, personal taste!

Natural colour

  1. Only additive allowed in Scotch whisky is caramel for colouring

  2. Used to obtain consistency or let whisky look darker

  3. Consumer sometimes thinks darker is better

  4. Addition of caramel can influence the flavour

  5. Douglas of Drumlarig is bottled at natural colour to show the consumer that each bottle is unique.

No chill filtration

  1. Chill filtration is introduced to guarantee that whisky stays clear when bottled at 40/43%

  2. Chill filtration filters out some oils and esters, hence reducing mouthfeel and character.

  3. Douglas of Drumlanrig is bottled at 46%, so no chill filtration necessary.

Single Malt  dist. not chill filtered not colored

  1. Minimum 5 years old

Clan Denny Speyside minimaal 5 years old 46% alc

Inhoud: Macallan/Glen Rothes/ Glen Grant/Mortlach/Longmorn

Clan Denny Islay minimaal 5 years old 46% alc

Inhoud: Ardberg/Bowmore/Bruichladdich/Bunnahabhain/Coal Ila


Clan Denny vatted malt