The Festival 2015
For the Box Whisky Festival in 2014, we presented the world with our first festival whisky. This year’s edition is similar to its predecessor, with a distinct peat flavour and evident character of charred oak. One huge difference, however, is that all the casks are sized between 100 and 130 litres and that the age is somewhat higher – on an average four years. Two out of five casks are made from Swedish oak.
61% of the whisky is made from peated malt (31–45ppm).
The bottling consists of whisky from five casks made from new American and Swedish oak.
In 2014, four out of five casks were filled with 2.5 to 3-year old distillate from Bourbon casks (100 and 130 litres) whereas the fifth was filled, in 2011, with unpeated distillate.
The Festival 2015 is neither chill-filtered nor coloured.
Yeast: Fermentis Safwhisky M-1.
Unpeated malt: Pilsner malt from Vikingmalt in Halmstad, barley mix of Quench/Publican/Henley and Tipple/Quench/Publican.
Peated malt: Pilsner malt from Castle Maltings in Belgium, barley mix of Henley/Sebastian. Dried using Scottish peat, reaching a phenol level of 31, 39 and 45ppm.
Process water: From the Bålsjön Lake, filtered through sand and carbon filters.
Cooling water: From the Ångerman River.
Batches included: 18–27, 56–66, 82–102, 115–121, 173–178.
Batch size: 1.2 tons of malt.
Average yeasting time: 79 hours in stainless steel washbacks.
Distilled: between the 8th of February and the 4th of December 2011.
Unpeated Recipe: 13 minutes (foreshots)
Peated Recipe: 30 minutes (foreshots)
Unpeated Recipe: 67% ABV (20°C)
Peated Recipe: 60% ABV (20°C)
The Bourbon casks are produced in sizes of 100 and 130-litres from newly emptied barrels. Aromas from barrels included the expected vanilla and butterscotch together with other lesser aromas.
The American Oak casks are made from White Oak (Quercus alba) and have been seasoned outdoors for 24 months. One of the barrels has been medium toasted and two are charred.
The Swedish Oak casks are made from Swedish Pedunculate Oak (Quercus robur) from Nävragöl, outside Karlskrona during October of 2013. They were cut to size in January 2009 and seasoned outdoors for 36 months. The casks then received a medium plus toasting before being charred.
On the 14th of August 2015, 397.6 kg of whisky with an alcohol level of 60.5% was added to a vatting tank. The whisky was then gently oxygenated over 19 hours in order to soften it.
During bottling, the alcohol levels were adjusted to the predetermined level of 54.5%. The Festival 2015 was bottled on the 17th of August 2015 in a series of 700 bottles. The remaining whisky was reduced to 53.3% ABV and was subsequently bottled with a ‘Non-official bottle’ label in a series of 271 bottles.
We recommend giving The Festival 2015 a few minutes of air before drinking. Feel free to add a few drops of water in order to bring the aromas in the glass to life.