SINGLE MALTS & WHISKY

PEATED SINGLE MALT
PORT WOOD FINISH

The Seven Seals Port Wood Finish Peated Single Malt has a notably smoky, peaty flavour. Subtle, with complex aromas, it will leave you wanting more. The distinctive smoky, peaty notes and full-bodied flavours of dried fruit such as raisin will delight your palate with hints of honey and oriental spices. The flavours linger through to the mild, remarkably long finish.

SINGLE MALT
PORT WOOD FINISH

The Seven Seals Port Wood Finish Single Malt deftly combines different malts from the same distillery, resulting in an outstandingly dynamic and complex character. A harmoniously blended symphony of flavour with a hint of peat smoke, sweet honey and notes of dried fruit, roasted nuts and gingerbread. This single malt sets off a firework of flavour with every sip, rounded off by different spices and a long finish.

SINGLE MALT WHISKY
SHERRY WOOD FINISH

The Seven Seals Sherry Wood Finish Single Malt Whisky tastes like a stroll through a Christmas market, with lively aromas of toffee, gingerbread, roasted almonds, candy and festive spices. The different flavours meld harmoniously on the palate and develop a long, lingering note of toffee and nuts, with a hint of orange in the finish.

CASK PROOF

DOUBLE WOOD FINISH
PEATED SINGLE MALT

CASK PROOF

The Seven Seals Double Wood Finish Peated Single Malt has a notably smoky, peaty flavour. Subtle, with complex aromas, it will leave you wanting more. The distinctive smoky, peaty notes and full-bodied flavours of dried fruit such as raisin will delight your palate with hints of honey and oriental spices. The flavours linger through to the mild, remarkably long finish.

SINGLE MALT
PORT WOOD FINISH

CASK PROOF

The Seven Seals Port Wood Finish Single Malt deftly combines different malts from the same distillery, resulting in an outstandingly dynamic and complex character. A harmoniously blended symphony of flavour with a hint of peat smoke, sweet honey and notes of dried fruit, roasted nuts and gingerbread. This single malt sets off a firework of flavour with every sip, rounded off by different spices and a long finish.

SINGLE MALT WHISKY
SHERRY WOOD FINISH

CASK PROOF

The Seven Seals Sherry Wood Finish Single Malt Whisky tastes like a stroll through a Christmas market, with lively aromas of toffee, gingerbread, roasted almonds, candy and festive spices. The different flavours meld harmoniously on the palate and develop a long, lingering note of toffee and nuts, with a hint of orange in the finish.

TRADITION & HISTORY

The production of whisky – also known as the ‘water of life’ – has been developed for thousands of years and continually perfected by the latest advances. The craft was handed down from father to son, from expert to apprentice, eventually helping to create the single malt we know today. Each generation needed to be open to new methods in order to keep pace with the changing times. The partners at Seven Seals have had the good fortune to cross paths with just such experts in the art. Thanks to the knowledge they shared, another milestone has been achieved in the development and perfection of whisky making. ‘Time doesn’t matter’ – for us, time is far from the main factor in our maturing process. ‘Taste matters’ – the flavour is what counts.

FACTS & FIGURES

Single malt whisky can feature an infinite variety of flavours, everything from light citrus notes, delicate to full-bodied malts with rich aromas to earthy, smoky whiskies. But the diversity of whisky characteristics is declining owing to a lack of good barrels – a result of the huge demand for the golden elixir. When you realise how much impact the oak barrel (whisky is normally aged in used oak barrels) and its previous contents have on the taste – they affect around 60% of the flavour – it soon becomes apparent that as the quality of the barrels declines, so does the character of the end product. The first six years or so that the whisky spends in the oak barrel are the most important part of the normal maturation process of a high-quality single malt whisky. During this time, around 80% of the flavour of the barrel is transferred to the liquid. The rest occurs through evaporation, also known as the ‘angels’ share’: around 2–3% in volume and alcohol percentage is lost each year owing to evaporation, with the result that the flavour of the remaining liquid becomes more concentrated and complex as the years go by.

This physical process has a major impact on the character of the single malt, which is one of the main reasons why people often say that older is better. The concentration of flavour in the liquid is what creates the unique taste, but this is not just a result of the age of the whisky. Over the past few years, a variety of new whisky distilleries with innovative new maturing processes have entered the market. These new approaches have shown that it is not only the time spent in the barrel that makes a superior whisky: heat, high pressure and various mechanical influences are used to accelerate the flavour absorption process in the barrel. There are two major advantages to speeding up the maturing process: on the one hand, the many barrels that spend decades in storage can be put back into circulation more quickly and, on the other, the cost of storage is significantly reduced.

«TIME DOESN’T
MATTER,
TASTE MATTERS.»

BARREL SHORTAGE IN WHISKY PRODUCTION

There has been an enormous increase in the amount of malt whisky produced since 2005. The production processes used in many large-scale distilleries today have little to do with the romantic notions of the past. The increase in capacity of three large, renowned Scottish distilleries alone has resulted in an increased demand of around 200,000 barrels a year, in addition to demand from various other distilleries that are expanding or being built. The demand for oak barrels is almost ludicrous. To put it in context, the annual increased demand from these three distilleries would provide Scotland’s smallest whisky distillery with enough barrels for the next 400 years – without having to use any of them twice. But where are we meant to get these barrels without compromising the quality of the legendary single malt, or of whisky in general? The existing barrels cannot be used indefinitely, not without losing their flavour. The absurdity of the situation is clear when you consider that almost all of Spain’s sherry production is for the purposes of making malt whisky barrels – and most of the sherry isn’t even drunk. It is therefore apparent that producers of malt whisky are facing a serious problem. New legislation in the USA will limit the availability of barrels for the largest barrel supplier in the malt whisky industry. In the USA, barrels can only be used once and must be made out of new oak. For 200 years, Scotland purchased all of these oak barrels. But this will now begin to change. A bottleneck in the availability of high-quality barrels is inevitable in the near future, which will in turn have a negative impact on whisky quality. If the quality of malt whisky production is to be maintained, the whisky industry will have to find innovative alternatives in future. And that is exactly what Seven Seals aims to do: maintain the quality of whisky production through innovation – and take it one step further.

THE SEVEN SEALS FORMULA

After two years of intensive development, we have now achieved our goal, and it is with great pride that we present to the whisky lovers and aficionados of this world the first single malts produced according to the Seven Seals method:

Finishing : Ennoblement × Celerity + Quality = 7S