Cask Owners Bottling 2015

Between the years of 2011 and 2015, we’ve sold – and filled – close to 3,000 customer casks with Box distillate. Some of our customers have chosen to bottle their whisky after three years, but most have chosen to wait another couple of years.

Many times we’ve asked the question ‘what do you do with the leftovers’ meaning the liquids remaining after we’ve bottled a cask for a customer. It stands to reason that there will be a few drops left, right? An ‘Ankare’ is an old Swedish cubic measure that is the equivalent of 15 ‘kannor’ or, more precisely, 39.25 litres and it became an official measurement in 1665. When bottling, if we manage to get 34.65 litres from a cask, that is enough for 69 bottles of 50 centilitres. That leaves us with some 15 centilitres of whisky that we can’t include in the shipment. Sometimes we’re left with a centilitre or two, sometimes almost an entire bottle.

So what do we do with what’s left? The answer is Cask Owners Bottling. In our opinion, the best solution is to give the leftovers back to our cask owners and to do so in a unique bottling. In late October 2015 we’d managed to collect some 31.2 kg from 134 bottlings. That whisky was then used as a top note to flavour a base of quarter casks – Bourbon barrels resized to hold about 130 litres. If we’d used a more powerful base, the character from the old remaining bottlings would have been completely overshadowed.

Recipe

97.13% of the whisky comes from 130-litre Bourbon casks.

The remaining 2.87% consists of the leftovers from emptied and bottled customer casks.

21.12% of the whisky is peated.

Cask Owners Bottling has neither been chill filtered or coloured.

Ingredients

Yeast: Fermentis Safwhisky M-1.
Unpeated malt: Pilsner malt from Vikingmalt in Halmstad.
Peated malt: Pilsner malt from Castle Maltings in Belgium.
Dried with Scottish peat achieving a phenol level of 31-45ppm.
Process water: From the Bålsjön Lake, filtered through sand and carbon filters.

Process

Cooling water: From the Ångerman River.
Batches: See the table.
Batch size: 1.2 tons of malt.
Average yeasting time: 80 hours in stainless steel washbacks.
Distillation: between the 21st of February 2011 and the 2nd of October 2012.

First cut:
Unpeated recipe: 13 minutes (foreshots)
Peated recipe: 30 minutes (foreshots)

Second cut:
Unpeated recipe: 67% ABV (20°C)
Peated recipe: 60% ABV (20°C)

Casks

The Bourbon casks are produced in sizes of 40 and 130-litres using newly emptied Bourbon barrels. The 130-litre casks (quarter casks) are manufactured by Speyside Cooperage in Scotland and the 40-litre casks by Thorslundkagge in Sweden.

The American Oak casks are made in Sweden by charred white oak (Quercus alba). The material has air dried for 24 months. Made by Thorslundkagge in October 2011.

The Hungarian Oak casks are made from medium toasted Sessile oak (Quercus petraea) from the northern parts of Hungary.

The Swedish oak casks are made from Pedunculate oak (Quercus robur) from Hornsö Mönsterås. They were sized in December 2008, seasoned outdoors for 36 months and fitted together, medium+ toasted, in January 2012.

The French Oak casks are made from medium toasted Sessile oak (Quercus petraea) from Allier. The Sherry casks have been resized into 40-litre casks by Thorslundskagge using 500-litre Oloroso barrels.

The 29th of October 2015, 1,090 kg of whisky with an alcohol level of 59.3% was transferred to a vatting tank.

The alcohol level was adjusted to the predetermined level of 53.5% during bottling. The Cask Owners Bottling 2015 was bottled on the 2nd of November 2015 in a batch of 2,619 bottles. 2,466 bottles were released to the public using a hidden article number in Systembolaget’s (Swedish state alcohol distribution network) special orders. The remaining bottles were fitted with ‘non official bottling’ labels and kept for whisky fairs and tastings.

We recommend allowing the Cask Owners Bottling 2015 the chance to breathe in the glass for a while before sampling. Feel free to add a few drops of water to enhance the aroma.