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63°0'N 12°12'E +46 (0) 612 530 60, info@highcoastwhisky.se High Coast, Sweden
+46 (0) 612 530 60 info@highcoastwhisky.com @highcoastwhisky
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The Festival 2017

When Festival 2017 was created, our distillery manager Roger Melander chose a different path. Festival visitors were invited into the creation. At a special test during the festival, the participants got to vote and the result led to one of the most appreciated festival releases ever.

The Festival 2017 is the fourth edition in the series. The recipe for this year’s festival sales was thus chosen on one of the tastings at the 2017 festival. The guests blindly tasted the 2014, 2015, 2016 Festival editions and two candidates for the 2017 year festival releases. Both of the new contenders were matured solely in new American oak. One recipe was completely untouched and the other was a mixture of peated and unpeated whisky. The vote was very close, but the choice fell on the unpeated recipe. A both award-winning and much-loved edition that confirms the love between our distillate and the American oak. The Festival 2017 was named best Swedish whisky at the World Whisky Awards in London.

  • 100 % unpeated whisky matured in 90 liter new Amerivan oak for 5 years.

    The Festival 2017 contains no artificial colouring and is non chill-filtered.

  • Casks of new American oak (Quercus alba) are crafted by Kelvin Cooperage with oak that has been air dried outside for 24 months. The casks have been charred and the cask ends heat treated.

    Until October 2014, our casks have matured in a damp warehouse, where they lost slightly more alcohol than expected. Since October 2014 until bottling, the casks have been maturing in a dry environment in warehouse number 3.

    08/09/2017 461 kilos of whisky was tipped in to our blending tank and the strength was adjustd from 62,3% to the desiried level of 54,2% abv for bottling.

    The Festival 2017 was bottled on 11/09/2017 producing 1000 bottles. A furhter 175 unoffical bottles were created for use in festivals and tastings

    We recommend that The Festival 2017 is allowed to breathe in the glass for a few moments to reach its peak. Add a few drops of water to help the aromas develop within the glass.

  • Yeast: Fermentis Safwhisky M-1

    Peated malt: Pilsner malt from Castle Maltings in Belgium

    Barely types: Tipple, Quench, Scarlett, Rosalina, Propino and Tam Tam

    Process water: From Bålsjön, filtered through sand and carbon filters

    Cooling water: From Ångermanälven

    Included batches: 262B-267B, 289A-308A

    Batch size: 1200 kg malt

    Average fermentation time: 80 hours in stainless steels washbacks.

    Distilled between: 21/05/2012 to 03/09/2012

    First cut point:
    Peated spirit: 13 minutes head (foreshots)

    Second Cut:
    Peated spirit: 67 % ABV (20°C)

  • Strength ABV (alcohol by volume): 54,2 % ABV
    Age: 5 years
    Phenol content PPM: 0
    Cask: New American oak
    Number of Bottles: 1 000 st
    Bottle Size: 50 ml
    Price: 0 SEK

The Festival

The Festival is a series of exclusive bottles created as a tribute to our Whisky Festival, which is held annually during the last weekend in June. The Festival can only be purchased by visitors to the Whisky Festival. Each year a new whisky is created and about 1000 bottles are created

The High Coast Whisky Insider