The Whisky Affair (Raymond Armstrong Series)

by Michael J Gill

  “Louisa, one final thought, said Raymond. I know it helped to spread your dad’s ashes over the spot this morning. But, you never have to say good-bye to your dad. Just keep making great single malt whisky and his legacy will never die. He will always be with us in spirit.”

  AUTHOR’S NOTES

  Locations:

  Isle of Bute, Scotland:

  This novel took me on my first visit to Isle of Bute, in western Scotland. I have made many trips over the years to this magical country however, this small island had always intrigued me.

  I would like to thank all the people I met on the Isle of Bute. In particular, the staff at the Victoria Hotel, a cozy and well-managed hotel. The young man in the visitor’s center is a true ambassador of the Island and he spent a considerable amount of time helping me with my research. I often stood in awe listening to his stories and historical facts about the island.

  Haworth, West Yorkshire:

  I grew up close to the village of Haworth. This quaint village is truly a treasure and definitely worth a visit on your next vacation to England.

  Haworth is situated at the edge of the Pennine Moors in West Yorkshire, the area made famous by the Bronte sisters. From the preserved steam railway, you can walk the cobbled streets of this charming village and stop for lunch at one of the excellent pubs. There are many historical buildings and even a truly frightening graveyard.

  Toronto, Ontario:

  Toronto is one of my favourite Canadian Cities: I love the hustle and bustle of this city. So much to see and do, amazing restaurants and it’s a sports lover’s dream. Catch a ball game, a big-name concert, or just take a stroll through the distillery district.

  WHISKY FACTS AND FICTION:

  Isle of Bute Distillery:

  The Isle of Bute exists, however the distillery is fictional. Much of my inspiration comes from my long relationship with the Isle of Arran Distillers, located on a neighbouring island. My marketing background inspired me to pick this island, and use the pun ‘What a Beaut’ to describe their whisky. There is absolutely no reason why we should not see a distillery on this delightful island in the future.

  Lost Distilleries:

  The Lost Distillery Company is quite new to the whisky industry. Through research of actual closed distilleries, they have created whiskies from reclaimed knowledge and their whiskies are gaining worldwide attention. All that I wrote about Auchenagie is true and standing on the original distillery site that has been gone for over a hundred years was just amazing. Many thanks to Andy for taking me on this fascinating journey.

  The Whisky Ladies:

  Kudos to all the ladies either in the industry directly, or who are nose and taste experts. Their passion is truly refreshing. The ladies on Twitter and the female master blender I make reference to, do exist.

  JUST THE FACTS:

  Trickle distillation was explained to me by iconic whisky legend, Jim McEwan while sitting in warehouse # 3 at Bruichladdich. He did have an antique whisky thief tool like the one described in the book – nothing like the small tool used today.

  Willy is based on Willie Tait, production manager at the Isle of Jura distillery. An icon of the industry, Willie is a person I have always wanted to meet. His words of wisdom on the importance of water and location in making a fine whisky has become the basis of my teachings in the whisky trade.

  There is a ‘real’ Louisa who works for the Isle of Arran Distillery. Louisa Young is the export manager and not the master blender as portrayed in this story. However, much inspiration on my character is attributed to Louisa. Her passion, knowledge, and just her lovely personality, helped bring my character to life.

  While I was writing this story, the question of an independent Scotland was imminent. The referendum would be a simple yes or no on September 18th. Should Scotland be an Independent country?

  It is true that most of the distilleries in Scotland are owned by companies registered outside Scotland and a good proportion do not work at the distilleries and are based elsewhere around the world. I certainly hope that changes in the future.

  The Nevada Gaming Commission is active in assisting casinos recover their debts. A law passed in 1983 made a gambling debt a criminal offence and it is treated exactly the same as a bad check debt in Nevada.

  And people do get themselves into gambling fiascos. Currently, a Canadian from Ontario is alleged to owe over twelve million to Las Vegas casinos.

  I have had the privilege to represent and promote many scotch distilleries over the last fifteen years. During that time, I have learned a great deal from some of the true greats in the whisky industry. From prominent distillery managers, still men, ambassadors, and all the distillery support staff that make scotch so wonderful and mysterious. The Whisky Affair, while being fiction, is based on many true facts in the whisky industry today.

  Slainte!

  GLOSSARY OF TERMS

  Age statement: This gives the age of the “youngest” component of the whisky. Note that maturation stops at bottling so both the year and the age may be significant. A 12-Year-Old whisky bottled 4 years ago is still a 12-Year-Old, not a 16-year-old, though different years occasionally may be quoted.

  Angel share: The name given to the alcohol which evaporates from the casks during the maturation – amounting to approximately 2% per year of the cask’s content.

  Blend or blended whisky: This is whisky that contains both malt and grain whisky in varying proportions and ages from a variety of distilleries.

  Butt: A type of cask currently used for the maturation of Scotch whisky or Irish whiskey, with a capacity of approximately 500 litres.

  Cask strength: Whisky bottled at, or near to, the strength it comes out of the cask. This depends upon age and can vary considerably, distillery to distillery, age to age.

  Chill filtration: The elimination of some congeners by the filtration of whisky which has been previously chilled to a temperature more or less close to 0°C. It improves the clarity and prevents hazing at low temperatures (which has strictly no consequence) at the price of the loss of some aromatic components.

  Continuous distillation: The distillation of grain whisky in a patent still which works on a continuous process, as opposed to distillation in a pot still which is a batch process. The cheaper and faster alternative to the pot still.

  Cut: The critical moment when the stillman will stop collecting the Middle Cut, which is the only fraction kept to become whisky. The alcohol distilled after the cut is known as tails. The cut is the middle portion of the spirit coming off the spirit still. The cut is the best part of the distillate, and is saved and put into barrel. The foreshots and feints are re-distilled.

  Double maturation: Second maturation, in a second cask of different origin and characteristics.

  Finishing: After its initial maturation is carried out in the traditional manner (usually in a former bourbon cask), a whisky is finished when it is transferred to a cask of different origin and characteristics to benefit from a further maturation. Finishing will produce a double maturation whisky which will bring enhanced complexity in nosing and tasting and may provide a new balance to the whisky.

  First fill: Refers to casks that are being filled with whisky for the first time, even though they may have already been used for bourbon or sherry.

  Foreshots: The first fraction of the second distillation preceding the middle cut. The foreshots are not kept for the whisky. As the first spirit to come off the spirit still, the foreshots are high in alcohol (75–80% ABV), contain too many volatile compounds, and are re-distilled.

  Grain whisky: Whisky that is produced by the patent or continuous still. The mash consists of a proportion of malted barley together with unmalted cereals such as wheat or maize.

  Hogshead: Traditional Scottish cask, generally of rather squat proportion and whose capacity, which somewhat varies according to the area, is usually about 250 litres.

  Malt: Barley after its starch has been transformed into fermentable sug
ars. Any grain which has been made to germinate, and then been dried to arrest growth. Malt Grist: Milled malted barley, sometimes just known as grist. The malt grist hopper is used to store freshly milled malt grist until required for mashing with hot water in the mash tun.

  Malt whisky: Whisky which has been produced exclusively from the distillation of a wort of malt, usually in pot stills. Whisky made purely from malted barley.

  Marrying: Several casks of similar ages from the one distillery will be 'married' by vatting them together then maturing them for a few more months.

  Middle cut: Also known as the heart of the distillation. The second cut of the output from the low wines or spirit still, mainly containing pure alcohol. This is the "raison d'être" for the distillation process. This raw spirit is diverted to the spirit receiver and eventually into casks for maturation into single malt Scotch whisky.

  Peat: Organic compound resulting from the partial decomposing of plants. Smoke produced during its combustion at the kilning stage allows the production of peated malt, which is used to produce whiskies of a particularly powerful character. These originate generally on the island of Islay and are held in a high reputation.

  Phenol: Chemical compounds acquired by malt from peat during the kilning process. It is responsible for the peaty flavour of Islay whiskies in particular. Peaty, smoky aromas. (PPM: Phenols per million)

  Pure malt: Whisky made only from malted barley that has not been blended with anything else. It may be the product of just one distillery (if more, usually called a single malt) or it may be a mixture of malt whiskies from more than one distillery (if more, usually called a vatted malt). Any age statement refers to the youngest component whisky.

  Refill: Refers to casks that have already been used at least once for whisky maturation (first fill) and are being pressed into service again. Second fill and third fill are not uncommon.

  Single cask: Sometimes called a Single Malt (as in single distillery, single cask), it is malt whisky taken from one individual cask and is the product of just one distillation run from just one distillery. It is usually sold at cask strength (around 55% ABV–65% ABV depending upon the particular distillery) and the process of chillfiltration is frequently omitted. The information on the label is usually extended to include the cask number, date of distillation, date of bottling and the number of bottles produced from that cask. It may also be authenticated by the signature of one of the distillery's managers.

  Single grain whisky: Grain whisky made at just one distillery that has not been mixed with any whisky from elsewhere. However, the whisky may come from many different casks of varying ages. Any age statement on the bottle refers to the youngest component whisky.

  Single malt whisky: Malt whisky made at just one distillery. However, the whisky may come from many different casks of varying ages. Any age statement on the bottle refers to the youngest component whisky.

  Spirit: The middle cut collected from the spirit still on the second distillation with a strength of about 70% ABV. It is only after this cut has matured in cask for a minimum of three years that it becomes whisky.

  Spirits: A large, usually highly polished, brass box that is divided into 2 chambers (or 3 in the case of triple distillation) with a brass bound glass door at the front secured by a stout brass bar with large padlocks at either end.

  Tails: The last fraction of the second distillation, following the middle cut, which is not kept for whisky.

  Triple distillation: Traditionally a Lowland method, triple distillation simply adds another stage of distillation to the normal double distillation process common throughout Scotland. Only Springbank, Auchentoshan and Rosebank still employ the technique while Talisker stopped it in 1926. Most Irish malt whiskey is produced by triple distillation.

  Vatted malt: Vatted malt whisky is produced by mixing together two or more malt whiskies (usually up to a maximum of six) from two or more different distilleries. Originally the term applied as well to a mixture of malt whiskies from the same distillery but at different ages – this is more usually called single malt. Any age statement refers to the youngest component whisky.

  Whiskey: Different spelling of “whisky,” usually associated to products from Ireland or the USA.

  ABOUT THE AUTHOR

  Michael has spent most of his career working in the beer, wine and whisky industry.

  This is Michael’s second novel after spending a decade writing many articles and a non-fiction book on whisky.

  Born in Yorkshire, England, Michael moved to North America in the late eighties.

  He has resided and worked the last two decades in the USA and Canada where he’s been on a roller coaster ride of life adventures. He acknowledges the North American part of the world helped establish him as a public speaker, something he would have dreaded in his younger days living in England.

  His children and other extended family members live in England where he makes frequent trips to visit his two sons and five grandchildren. His wife Debra was born in Nova Scotia where they live today with their three cats.

  Many events inspired Michael to write The Whisky Affair and he is already working on his third novel – in between promoting fine wine and single malt whisky, watching American football and trying to improve his golf game.

  TIGHT SPIRAL

  Reviews

  “An inspired romantic sports thriller that is sure to have a broad appeal.

  Strongly recommended.”

  – Book Viral.

  “It combines a bit of intrigue and dubious business practice along with some journalism and romance.

  I enjoyed reading it a lot. It is not overly long, so when I think of how much I could tell you, I realize that it is very well written. No rambling, plenty of swapping of point of view and both moments of fun and pathos. Thank you Mr. Gill, I hope you have plenty more stories to share.”

  – Wicked Reads

  “What to say about this novel except that I devoured it and loved it?

  This romance is really well written, there are many emotions which are transmitted to the readers. The choice of the sport and suspense thanks to various external negative interventions gives a lot of rhythm.”

  – Les Chroniques Aléatoires

  TIGHT SPIRAL

  Excerpt

  CHAPTER ONE

  Harry woke suddenly. He glanced at the alarm clock. 5.45. His eyes, wide like a cat’s at night, fixed intensely on the ceiling. He shivered and wondered why he had not checked the forecast yesterday. Heavy rain in this part of Texas always freaked him out. His only fear in Texas: Tornados! The noise on the roof seemed more intense than normal. He quickly dressed and headed through the living room.

  “What a noise out there,” he said to Tigger, his cat, who was rubbing his legs waiting for her early morning wander. He opened the front door and yelled, “you bastards!” as ice pellets hit his face. He scrambled to retrieve the weekly flyers with more than a few profanities to wake up the neighbors. Back inside, Tigger had decided on an early breakfast.

  He sat on the sofa, coffee in hand. He couldn’t remember the last time he was up so early in the morning. He would have coffee, shower and head down for training early, impress the coach. It had been almost two weeks since his last workout. Leading the University of Texas football team to a win at the Cotton Bowl on New Year’s Day had been totally incredible. Between the parties and TV interviews, he had not a minute to himself. He was the first British Quarterback ever to play in the USA, never mind winning a bowl championship.

  He thought about Austin, Texas and how he’d made the right choice moving here. It was his Granddad’s idea. G pops, as he called him, lived here and had been his inspiration. He loved the heat, the people, and only wished to god it was not tornado alley. Would a twister follow the ice pellets? He shivered at the thought.

  Harry sipped on his coffee, wondering if there was anything more evil on this planet than a tornado. His mum always said thunder was god being angry with all of us and he
assumed therefore that a tornado was a message that he was really pissed off!

  They trick you, hiding in the sky with mustard and green colors, not always high winds like a hurricane. Often quiet, and then boom! Destruction in the blink of the eye!

  A hurricane is devastating but you see it in advance. The huge covering of red and green on the TV station’s Doppler or your website weather map. Twisters are unpredictable little bastards with minds of their own. They have no rhyme or reason. Meteorologists cannot and never will determine their path of destruction.

  He pictured the last one to hit near Austin, just a few miles north. Imagined the long arm appearing out of a dense cloud, I will have some of that, it seems to roar. A village, trailer park, cows--lifted up in a second and consumed in the violent twisting column of immeasurable power. Eaten up and discarded many miles away.

  “Okay enough about tornadoes. Think positive,” he muttered and headed for the shower.

  30 minutes later, outside his apartment the parking lot was like an ice rink. The ice pellets had stopped and left a gleaming white carpet has far as the eye could see. He started up the pickup truck and walked around kicking at the ice. This is going to be fun he thought sarcastically while admiring his truck.