Whisky Distillery Profile

Whisky Distillery Profile

Ardbeg is one of three distilleries lining the southern coast of Islay, a small island located to the southwest of the mainland. Both Ardbeg and the island itself are associated with a smoky, peaty style of whisky. Legally established in 1815, the distillery had actually been producing spirit since at least 1794. Prior to its official founding, the distillery is said to have been run by smugglers. Illicit activity in the whisky trade was certainly not unusual at the time.

By 1885, Ardbeg employed about one third of the local community, and production would continue for another 100 years. However, the distillery’s success would not last forever. Due in part to a downturn in the industry, and in part to overproduction, Ardbeg was shuttered in 1983. Fortunately for fans of peated whisky around the world, it was reopened under new ownership six years later and slowly restored to full production. It is now widely considered a model of distilling and marketing success with a robust range of whiskies, also offering special releases every year which often sell out within minutes.

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Aloe Tree

Wine Producer Profile

Producer Profile

The fruit for Aloe Tree hails from the increasingly fashionable west coast of the Cape.

Cool nights and sea breezes combine to extend the growing season, resulting in perfectly balanced, ripe grapes. The iconic Aloe Tree image is sure to be familiar to anyone who has travelled widely through the Cape and is an important part of the biodiversity which South Africa is famous for. The characteristic silhouette provides a backdrop to one of the most spectacular wine regions in the world where wines grow in harmony with the thousands of plant species that make up the Cape Floral Kingdom.

Viticulture

Chenin blanc is well adapted for various soil types, but their premium grapes are grown on medium to lower potential soils. Yield levels are limited by winter pruning and by removing shoots and leaving two or three shoots per spur during early spring. Canopy management is required as it plays a major role in yield and quality to ensure an optimum microclimate within the canopy. With its vigorous growth, medium-sized trellises are required and shoot positioning are done to maximize canopy surface. Grapes are harvested at a minimum of 21.5°Brix, but we aim for 22°Brix.

Winemaking

Once the Chenin Blanc grapes are harvested, they arrive at the winery where the fruit is gently pressed and only the free run juice is used. Using selected yeasts the juice then undergoes cold fermentation at 14 degrees Celsius for 2 weeks before lying on the lees for 3 months.

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Wine Producer Profile

Wine Producer Profile

Producer Profile

Fabrizio Vella is a passionate winemaker living and working in Sicily.

Proud of the island that he calls home he wanted to create a wine range that was personal to him, that reflected where he was from. Working with indigenous varieties of Cattaratto and Nero d’Avola he conjured four wines using an organic approach and careful winemaking to create wines that are fresh, exciting, moreish and true to their origin. A Sicilian wine through and through.

Viticulture

Harvested by hand, the yields are naturally restricted by the winds and climatic conditions on the island and average around 80 quintal per hectare. The vineyard sites are situated at an altitude of 350-450m, ensuring cooler night time temperatures which preserve crucial acidity in the grapes. Wines tend to be harvested earlier than many of their neighbours and consequently they are bright and fresh with clean fruit flavours.

Winemaking

The first pressing is fermented in 50hl acacia wooden barrels. Soft pressed again, with a second fermentation in stainless steel for 14 days where malolactic fermentation takes places.

Oak Treatment

No oak treatment

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