FÖRSTA SVENNEBANANEN I TRAINSPOTTING. Premiär när David, som förste svensk, besöker Port of Leith distillery och får en pratstund med en av grundarna, Paddy Fletcher. Och Mackmyra blir snuvade på några meters höjd. Choose a life. Choose a job. Choose a career. Choose a family. Choose a fucking big television. Choose washing machines, cars, compact disc players and electrical tin openers. Änd vi spik änglish.
A really deep dive into the Port of Leith distillery!
But first: no, David. His name is not Andrew Motley, it’s Arthur. Shame! Shame! Shame!
The stills went in mid-March:
Royal Yacht Britannia:
A little more on the distillery:
SMWS who have their famous Vaults in Leith:
A little bit of history of Leith:
Leith and whisky history:
Port of Leith have already bottled both sherry and port – a fun and innovative move, we think!
Whisky and yeast is a huge topic. Here are a few things to start you off:
Dave Broom, ”Is yeast whisky’s new frontier of flavour?”, 31/1 2019: https://scotchwhisky.com/magazine/features/22834/is-yeast-whisky-s-new-frontier-of-flavour/
Inge Russell, ”Understanding yeast fundamentals”, in K. A. Jacques, T. P. Lyons & D. R Kelsall, eds., The alcohol textbook: A reference for the beverage, fuel and industrial alcohol industries, 4 ed. (Nottingham: Nottingham University Press, 2003), pp. 85–120.
Inge Russell ”Distilling yeast and fermentation”, in Russell, Inge, Graham G. Stewart & Julie Kellershohn, eds. Whisky and other spirits: Technology, production and marketing, 3 ed. (London: Academic Press, 2022), pp. 213–236.
Teemu Strengell, ”Yeasts: pedigree and properties”, 30/9 2011: http://whiskyscience.blogspot.com/2011/09/yeasts-pedigree-and-properties.html
Ian Wisniewski, ”Yeast use”:
If you want to go reaaaaaaaaaally deep:
Stewart, Graham G., Brewing and distilling yeasts (Cham: Springer, 2017).
Ian Wisniewski, ”Brewer’s decline”, Whisky Magazine 84 (2009):
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