Our whisky is named after a famous Scottish soldier John MacDonald, who was born in Glenaladale and played an important role in bringing Scottish settlers to Canada.
The Canadian government has named John MacDonald a ‘Person of National Historic Significance’.
Glenaladale is a small patch of northern paradise in Western Scotland. Nested between hills is Loch Shiel completing a scene that is both astonishing and yet serene, creating a feeling of having witnessed natural wonder which Scotland is so famous for.
One of the few buildings belonging to John MacDonald’s old estate is a small guest house offering an amazing view of Loch Shiel and the small Glenaladale river flowing into it.
Scotland and Scotch Whisky reflect each other in many ways. Scotland is a country which historically has proven its strength and courage and fought fiercely for its independence. Scotch Whisky is a drink which could be described as bold, strong and fiery, although it can also be smooth, almost sweet, a drink of depth and contrasts – just like Scotland itself.
Hundreds of years ago, the ancient Celts distilled an alcoholic drink whose scottish Gaelic name was uisge beatha (latin name ‘aqua vitae’ meaning ‘water of life’). Due to the pronunciation of this name, it gradually changed over time and with each invasion, influx of foreign – to ‘usky’ and then to ‘whisky’. The spirit itself developed and changed too, eventually becoming the Scotch Whisky of today.
To be officially classed as Scotch Whisky it must be produced in Scotland and matured in Oak Casks for a minimum of 3 years. The entire process is nothing short of an artform: four ingredients – water, malt, peat and yeast – are refined through fermentation and distillation and then maturation. Each step has a subtle but tangible impact on the overall taste, and though the process is always the same, Scotland’s five regions produce Scotch whiskies with key differences.
It is traditionally made from barley and pure, clear water – both of which are in plentiful supply in Scotland. It also needs a cool, damp or moist environment in order to mature properly.
The whisky is wholly matured in oak casks of a capacity not exceeding 700 litres for at least three years. It is also retaining the colour, aroma and taste of the raw materials that have been used.
There are two types of casks that are used most often: sherry or port casks. They are used during distinct portions of the maturation process, and the scotch will take on characteristics, flavour and aromas from such casks. Special casks are sometimes used at the end of the maturation process, and such whiskies may be labelled as “wood finished”, “sherry finished” or
“port finished”, and so on.
Aon ghlainne, chan fheàirrde ‘s cha mhiste.
Dà ghlainne, ‘s fheàirrde ‘s cha mhiste.
Trì glainneachan, ‘s miste ‘s chan fheàirrde.
– Old Scottish Gaelic proverb
