Penderyn (pronounced
Pen-derrin) is the only single malt whisky distillery currently operating in Wales. It is located in the village of Penderyn in the Brecon Beacons National Park in south Wales. The distillery is one of the youngest in the UK and is owned by the Welsh Whisky Company, which is made up of a consortium of local businessmen. The WWC was formed in 1998 and production began at Penderyn in September 2000. They adopted the name of the village - it translates as '
head of the kite' from the Welsh language (that's
kite as in the type of bird and the Brecons is home to one of the largest populations of them in the UK).
Penderyn is the first legal distillery to produce single malt whisky in Wales for over 100 years. The previous one was named Frongoch (pronounced
fran-gok) and this was located in the town of Bala in north Wales, close to the famous Snowdonia National Park. The distillery had a short life - the first spirit flowed in 1889 and it was closed in 1900, with the company being wound up in the High Court in 1903. They rather cheekily named their whisky 'Royal Welsh Whisky' (
as shown on one of their posters, left), despite never being issued a Royal Warrant. Prince Charles, the current Prince of Wales, is one of the Penderyn's biggest supporters and serves Penderyn whisky at his Highgrove House residence.
Our tour of Penderyn is taken by Sian Whitelock, the Commercial Director at the Welsh Whisky Company. It begins in the impressive visitor centre (actually, it began at Aberdare train station where Sian met us!). The visitor centre and the distillery are all housed under the same roof. The building looks impressive from the outside - it is black and has the increasingly recognisable Penderyn gold flash adorning it (
see top image, above). We learn that this flash represents a seam of rare Welsh gold that can still be found in the local area and that the words
Aur Cymru and
AC initials that are on Penderyn labels, means 'Welsh gold' in Welsh.
The tour begins with an exhibition about Penderyn and its place within the local, Welsh and whisky communities. It feels fresh and light and gives plenty of information on wall and free standing boards and also a short film. The exhibition explains how the geology of the local area and the quality of their water source helped pick the distillery's location (it has a bore hole located next it). There is also a collection of interesting artifacts relating to the old Frongoch distillery, including one of the few bottles left in existence. However, our favourite part was a historical time line that stretched along one side of the room that incorporated significant dates in Welsh, world and whisky history. This helps greatly in putting Penderyn in to context within these three categories.
Next, Sian takes us through to the still room viewing area. Here, we get to see the unique set up that Penderyn have. Firstly, the production process is different. They use a pre-made fermented wash that is made to Penderyn's specifications at the Cardiff based Brain's brewery. In the Scottish whisky industry, the mashing and fermentation processes must happen on the same site as the distillation. We had a sniff of this pre-made wash and it was like a sweet ale, without the hops.
The still room is viewed through glass on the regular tour, but we were fortunate enough to be taken in to have a more detailed look through the tiny still room. This unique copper still was specially designed by Dr David Faraday, who is descended from Sir Michael Faraday (a pioneering scientist who studied electricity and magnetism and invented such things as the electric motor and the dynamo). The still has three main sections that are linked. A copper pot still (
seen in the image, left) has a pipe leading from the top to another column-still-like structure and the final spirit is collected in a huge glass bulb still safe. The production is a batch process, with each batch taking roughly 10 hours and producing just a single cask of spirit.
The still produces very little waste product as for each charge or batch, it runs on a continuous process. The fermented Brain's wash is heated and the evaporated alcohol vapour rises up the neck before passing along the pipe to go through the column-still-like section. Here, the vapours
begin to re-condense and in a similar way to a column still the vapours can be collected as the desired spirit given that they re-condense at the desired point at which they are removed then piped in the huge glass bulb still safe. The spirits that are not collected are returned to the original copper pot part of the still via another pipe. They then pass through the process again and again until just 1% of the original 2500 litres put into the still is remaining. It is a fascinating set up and one that is truly unique, from transporting the wash in to the still design but also that this entire operation is manual.
The spirit that is collected is higher in alcoholic strength (known as the ABV) than the Scottish distilleries casking strength. Penderyn's new make spirit is roughly 80% ABV when it is put into the cask, whereas the average figure is around 65% in Scotland. A higher ABV will mean that the spirit will draw more from the wood in the cask and therefore mature at a quicker rate. We tried some of the new make spirit and despite its strength, it was extremely fresh, vibrant and fruity (think of green juicy fruits like pears and apples) with a spicy chili-like nature to it. The casks are not stored on the compact site of the distillery/visitor centre but in a warehouse a few miles away.
Penderyn use ex-bourbon casks for the majority of their whisky's maturation. These are sourced from the Buffalo Trace distillery in Kentucky, USA. The core range of Penderyn consists of three single malts - the regular release is then part matured in Madeira casks and there are two further, more limited bottlings. The
Sherrywood is part matured in sherry casks
and the
Peated is part matured in ex-Islay smoky whisky casks (this is where it gets its peatiness, rather than using peated malt in the more traditional way).
The whiskies are closely monitored and selected at their optimum age by Master Distiller Dr Jim Swan and on-site distiller Gillian MacDonald.
Penderyn is also one of the few distilleries that do their own bottling. This is again viewed through a large glass window but we were allowed in to observe from a safe area. They bottle all of their products, including the
Brecon gin and
Five vodka that they also produce at the distillery. Before bottling, the whisky is brought down to 46% ABV using water from the local bore hole. The tour then concludes with a tasting in the sampling area (we were the first people to try out their new stylish chairs here!). On the regular tour, you are treated to two drams but we got the 'special' treatment! Sian and ourselves were joined by distiller Gillian MacDonald and Visitor Centre Manager Keith Tench, who sampled and explained everything from their current range.
Tasting notes
Penderyn Madeira - this is the cornerstone of the Penderyn range. The colour is straw-like with an interesting fragrant nose - vanilla, fresh fruits (apples/pears) and something herbal (dried grasses). On the palate, this remains light with sugary caramel, dried fruits and malted cereal notes present. The vanilla, fresh fruit and herbal elements from the nose come through also. The finish is reasonably long for something a light whisky and is refreshing, with an enjoyable sugary sweetness and woodiness. For our full review -
click here.
Penderyn Sherrywood - partly matured in sherry casks, this whisky is golden amber in colour. The nose has an interesting combination of aromas - dried fruit (sultanas/orange peel), caramel, spices (cloves) and herbal grassy note (imagine dried grasses/hay). On the palate, there is sugary sweetness (brown sugar/honey), then dried fruit (sultanas/dried apple). It is buttery and coats the inside of your mouth. The finish is again initially sweet before a grassiness kicks in and makes the finish pleasantly dry.
Click here for our full review.
Penderyn Peated - this is partly matured in ex-smoky whisky casks. Therefore, the peatiness is subtle. The colour is light and straw-like and the nose is subtle and fresh (vanilla/toffee/damp earth). On the palate, there is fresh fruit (pears/apples), vanilla and something floral (maybe honeysuckle) before the earthy peat smoke comes through. The finish becomes grassy, herbal and a little dry. Our full review will follow shortly.
Penderyn Rich Madeira - a limited edition whisky that was bottled to commemorate the 125th anniversary of the Welsh Rugby Union Association. It has been matured in ex-bourbon casks then one year in a Madeira cask. Released at 50% ABV, there are only 1250 bottles. It is rich amber in colour and the nose is sweet (caramel) and fruity (dried fruits/sultanas/candied orange peel). These aromas carry through to the palate, combining very well with wood spice (cinnamon/nutmeg) and herbal (dried grasses) notes. A lovely long sweet finish. Our favourite whisky of the day. Our full review will follow shortly.
Penderyn Port Wood - this is Penderyn's most expensive (£275) and smallest (207 bottles) release to date. It was released in August 2009 and bottled at 60.6% ABV. The colour is dark amber/red and the nose has individuality - plenty of caramel/treacle, candied orange peel, dried red fruits and cocoa powder. This is rich on the palate but easy drinking, despite the strength. It is silky with the notes of the nose replicated. With water, more caramel/toffee comes out. The finish is rich, fruity and dry. This reminded us of an Armagnac or Cognac. Our full review will follow shortly.
The tour of Penderyn is unlike any other that we have been on, but that is because Penderyn is unlike any other distillery that we have been to. If you go expecting to see the grain mill, mashing, fermenting and maturation as on a traditional distillery tour then you may leave disappointed. However, this offers something fresh and new with a modern, ground breaking take on the traditional techniques. We both thoroughly enjoyed our time and recommend it highly. We thank Gillian MacDonald, Sian Whitelow and Keith Tench at Penderyn (
pictured from left to right, respectively), for the invite to their distillery, their hospitality and information while we were there and for letting us sample their innovative whiskies.
Information for the regular Penderyn tourEntry - £5 per person/ Tour duration - 45 mins/ No. of drams - 2/ Further details -
www.welsh-whisky.co.uk
Inbox is our weekly round up of whisky news and PR material that has found its way in to our email inbox. It was created as we cannot write full articles or do justice to every piece that we receive. It features items from around the world of whisky and is published by us each Friday.
Tweet of the week 
This Sunday is Father's Day in the UK and whisky is traditionally a popular choice as a gift. For many it may be the only time in the year that they purchase a bottle of whisky and it can be a daunting experience with the ultimate question being - which one of the vast array of bottles on the shelves is the right one to go for? Here is our quick guide and a few suggestions at different price points to help you purchase the correct present for your dad.
This is a classic single malt and the whisky that got me interested in whisky. It may be widely available but this doesn’t detract from its quality. The nose is full of rich, sweet fruits (peaches, raisins, sultanas) combined with vanilla, coconut, caramel and honey. The palate, this is so soft, mellow and creamy that your taste buds go into ecstasy. There is a glorious dried fruity sweetness (raisins, sultanas), distinct malty cereals, nuts (almonds), orange zest and a hint of woody spiciness (nutmeg, cinnamon). The finish is long, rich and deliciously sweet. An excellent whisky offering a gorgeous and complex drinking experience.
Fancy something non-Scottish? How about this single malt whisky from the only Welsh distillery? The nose is light and vibrant with vanilla, honey, fresh green fruits (apple, pear), cereals and dried fruits (sultanas). The palate feels creamy and velvety with initial oaky woodiness (cinnamon, nutmeg) quickly fading to caramel, malted barley, vanilla, green fruit and almond notes. The dried grassy note also appears later. The balance is lovely and the finish is long and refreshing, with the enjoyable sugary sweetness giving way to a nutty, slightly spicy and woody bitterness. Delicious, fresh and very more-ish.
This whisky is a single malt from the famous whisky island of Islay. Produced in the island’s famous smoky, peaty style, this whisky is a worldwide favourite. The nose offers a sumptuous, complex mix of sweet peat smoke (dried earth, moss), oak, leather, vanilla and dried fruit (sultanas, candied peel). There are also aromas of lapsang souchong tea and cloves. The palate is creamy, full bodied and slightly oily with a blast of smokiness (think bonfire), some damp moss, sweet vanilla plus hints of saltiness and menthol. The finish is long and dry with plenty of powerful peaty smokiness. A truly fantastic example of a smoky Islay whisky.
This whisky is a recreation of one from Shackleton’s ill-fated expedition to the Antarctic in 1907/08. The originals were found under the ice after 100 years. The nose is clean, attractive and elegant with subtle aromas - vanilla, butterscotch, green pear, apple, walnuts, baked oat biscuits, wood spice, burnt sugar and a whiff of dry peat smoke. The palate has tangy sweetness (orange zest, honey), followed by creamy richness (butterscotch, toffee) and finishes with peat smoke and warming wood spice (cinnamon, nutmeg). The smokiness carries in to a long, lingering and pleasant finish. Absolutely delicious.
If you fancy getting the cheque book out and spending about £300, then this old whisky is a stunning choice. The nose is intense with sweet notes (vanilla, toffee, brown sugar, dried fruits - raisins, dates and prunes) mixing with darker ones (treacle and dark chocolate). The palate is surprisingly vibrant for a whisky of this age. Wood spices (ginger, cinnamon, nutmeg) are followed by sweetness (raisins, prunes, candied orange peel), butterscotch and brown sugar. This whisky is rich, intense and full bodied. The finish is long and lingering with plenty of dried fruits, wood spices and tannins. The combination is superb.
The Isle of Arran Distillers have announced the third edition to their award winning Icons of Arran series of limited edition single malts – the Westie. This follows on from the Peacock and Rowan Tree releases. The Westie is inspired by Master Distiller James MacTaggart’s dog – a west Highland terrier (or ‘westie’) named Ruaraidh, who is a popular character around the Arran distillery. This limited edition contains 6,000 bottles and is constructed from just 22 specially selected ex-sherry casks, hand picked by MacTaggart. These casks were distilled and laid down to mature in 1998. The Westie is bottled at 46% ABV and should cost around £40 – it is available from specialist whisky retailers or www.arranwhisky.com.
The 1st of March was St. David's Day - the national day of Wales on which everyone pays homage to St. David, the country's patron saint. On this day, Welsh people around the world celebrate their national identity by embracing anything Welsh, be it a stereotype (think daffodils, leeks or Tom Jones) or otherwise. Since its creation in 2000, Penderyn - the first Welsh single malt whisky to be made for over a century - has been added to the list of things to aid the celebrations. The distillery is located in the Brecon Beacons National Park and its whisky has created a strong and patriotic Welsh following. However, it has been catching the attention of the wider whisky drinking audience in the last three or four years.
Numerous Penderyn (pronounced pen-derrin) whisky tastings and events formed part of the national celebrations around the country and earlier this week, we had the pleasure of attending one such St. David's Day evening hosted by Penderyn. They took over the Waxy O'Connor's bar in central London and painted the capital's biggest Irish pub Welsh for the night (pictured, left)! The event allowed us to reacquaint ourselves with the Penderyn Madeira finish, which is the core bottling of their range. We had not tried this for a while and thought that it tasted very good on the night. We have written about it before, but felt that after this we should update our tasting notes.
We are delighted to announce that Penderyn, the only Welsh single malt whisky, are today launching a new initiative - Welsh Whisky Wednesday. The aim of this new initiative is to raise awareness of Penderyn whisky and get more people to sample it, especially those who may not previously tried it or considered trying it. Each wednesday the Welsh distillery will be placing sampling bottles of Penderyn behind some of London's best bars and these venues will change each week. The venues will be announced each wednesday morning and the first two venues are the iconic whisky bar Albannach on Trafalgar Square and the Mint Leaf Lounge in The City.
Penderyn (pronounced Pen-derrin) is the only single malt whisky distillery in Wales. The distillery is located in the village of the same name in the Brecon Beacons National Park in south Wales and is owned by the Welsh Whisky Company. This was formed in 1998, with production beginning in September 2000 - this makes it one of the youngest distilleries in the UK. Penderyn translates as 'head of the kite' from the Welsh language (that's kite as in the type of bird and the Brecons is home to one of the largest populations of them in the UK). Penderyn is the first distillery to produce single malt whisky in Wales for over 100 years with the last one closing in 1900. That was named Frongoch and was located in the town of Bala in north Wales.
One of the UK's youngest
A commemorative bottling
A long wait for new Welsh whisky
Penderyn (pronounced Pen-derrin) is the only single malt whisky distillery currently operating in Wales. It is located in the village of Penderyn in the Brecon Beacons National Park in south Wales. The distillery is one of the youngest in the UK and is owned by the Welsh Whisky Company, which is made up of a consortium of local businessmen. The WWC was formed in 1998 and production began at Penderyn in September 2000. They adopted the name of the village - it translates as 'head of the kite' from the Welsh language (that's kite as in the type of bird and the Brecons is home to one of the largest populations of them in the UK).
Penderyn is the first legal distillery to produce single malt whisky in Wales for over 100 years. The previous one was named Frongoch (pronounced fran-gok) and this was located in the town of Bala in north Wales, close to the famous Snowdonia National Park. The distillery had a short life - the first spirit flowed in 1889 and it was closed in 1900, with the company being wound up in the High Court in 1903. They rather cheekily named their whisky 'Royal Welsh Whisky' (as shown on one of their posters, left), despite never being issued a Royal Warrant. Prince Charles, the current Prince of Wales, is one of the Penderyn's biggest supporters and serves Penderyn whisky at his Highgrove House residence.
The tour begins with an exhibition about Penderyn and its place within the local, Welsh and whisky communities. It feels fresh and light and gives plenty of information on wall and free standing boards and also a short film. The exhibition explains how the geology of the local area and the quality of their water source helped pick the distillery's location (it has a bore hole located next it). There is also a collection of interesting artifacts relating to the old Frongoch distillery, including one of the few bottles left in existence. However, our favourite part was a historical time line that stretched along one side of the room that incorporated significant dates in Welsh, world and whisky history. This helps greatly in putting Penderyn in to context within these three categories.
The still room is viewed through glass on the regular tour, but we were fortunate enough to be taken in to have a more detailed look through the tiny still room. This unique copper still was specially designed by Dr David Faraday, who is descended from Sir Michael Faraday (a pioneering scientist who studied electricity and magnetism and invented such things as the electric motor and the dynamo). The still has three main sections that are linked. A copper pot still (seen in the image, left) has a pipe leading from the top to another column-still-like structure and the final spirit is collected in a huge glass bulb still safe. The production is a batch process, with each batch taking roughly 10 hours and producing just a single cask of spirit.
The spirit that is collected is higher in alcoholic strength (known as the ABV) than the Scottish distilleries casking strength. Penderyn's new make spirit is roughly 80% ABV when it is put into the cask, whereas the average figure is around 65% in Scotland. A higher ABV will mean that the spirit will draw more from the wood in the cask and therefore mature at a quicker rate. We tried some of the new make spirit and despite its strength, it was extremely fresh, vibrant and fruity (think of green juicy fruits like pears and apples) with a spicy chili-like nature to it. The casks are not stored on the compact site of the distillery/visitor centre but in a warehouse a few miles away.
Penderyn is also one of the few distilleries that do their own bottling. This is again viewed through a large glass window but we were allowed in to observe from a safe area. They bottle all of their products, including the Brecon gin and Five vodka that they also produce at the distillery. Before bottling, the whisky is brought down to 46% ABV using water from the local bore hole. The tour then concludes with a tasting in the sampling area (we were the first people to try out their new stylish chairs here!). On the regular tour, you are treated to two drams but we got the 'special' treatment! Sian and ourselves were joined by distiller Gillian MacDonald and Visitor Centre Manager Keith Tench, who sampled and explained everything from their current range.
Tasting notes 
The tour of Penderyn is unlike any other that we have been on, but that is because Penderyn is unlike any other distillery that we have been to. If you go expecting to see the grain mill, mashing, fermenting and maturation as on a traditional distillery tour then you may leave disappointed. However, this offers something fresh and new with a modern, ground breaking take on the traditional techniques. We both thoroughly enjoyed our time and recommend it highly. We thank Gillian MacDonald, Sian Whitelow and Keith Tench at Penderyn (pictured from left to right, respectively), for the invite to their distillery, their hospitality and information while we were there and for letting us sample their innovative whiskies.
Penderyn (pronounced Pen-derrin) is the only single malt whisky distillery currently operating in Wales. Located in the village of Penderyn in the Brecon Beacons National Park in south Wales, the distillery is one of the youngest in the UK. It is owned by the Welsh Whisky Company, which was formed in 1998 and production began in September 2000. Penderyn is the first distillery to produce single malt whisky in Wales for over 100 years with the last one, Frongoch, closing in the late 19th century. Prince Charles, the Prince of Wales, is one of the distillery's biggest supporters and serves Penderyn whisky at his Highgrove House residence.
Penderyn (pronounced Pen-derrin) is the only single malt whisky distillery operating in Wales. Located in the village of Penderyn in the Brecon Beacons National Park in south Wales, the distillery is one of the youngest in the UK. It is owned by the Welsh Whisky Company, which was formed in 1998 and production began in September 2000. Penderyn is the first distillery to produce single malt whisky in Wales for over 100 years with the last one, Frongoch, closing in the late 19th century. 
