Annotation:William Young's Best Malt: Difference between revisions
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|f_annotation='''WILLIAM YOUNG'S BEST MALT.''' AKA - "Wm. Young's Best Malt." Scottish, Strathspey (cut time). A Major. Standard tuning (fiddle). ABCD. "Wm. Young's Best Malt" was composed by Alexander Deas. | |f_annotation='''WILLIAM YOUNG'S BEST MALT.''' AKA - "Wm. Young's Best Malt." Scottish, Strathspey (cut time). A Major. Standard tuning (fiddle). ABCD. "Wm. Young's Best Malt" was composed by Alexander Deas. | ||
The Grange Distillery was first established as a brewery in 1767, with proprietors Messrs Boog and Thomson agreeing a deal with the council to pay £55 per year in tax for permission to supply beer and ale locally. | |||
It wasn’t until 1786 that it became a distillery, as local whisky consultant Mitch Bechard, explains: “At this time there were a lot of distilleries in Fife making spirit that was being sent down to England to become gin or vodka, they weren’t making whisky. | |||
"When you look at one of the reasons why we have this lowland style of whisky, which is very light and very delicate, it is because a lot of these distilleries had really large stills so they could create a lot of liquid for shipping down south.” | |||
This process carried on for years, until a law was passed stopping it, so distillers in these huge operations in Scotland had to get creative. | |||
The Grange moved into whisky making and continued distilling for 130 years. | |||
It has always been linked to a local family - the Youngs - who owned the farm on which it stood. It’s not clear whether they operated or leased it, but what is well documented is the lengthy legal battle the family got into over the water supply for the distillery. | |||
The distillery got its water from two burns, the Binn and the Lonsdale (or Lansdale) and this supply was set to be disrupted by the expansion plans for the Grange quarry. | |||
“The old site of the Grange quarry was opened in 1887 by David Logan,” Mitch explains. | |||
“As the plans for the quarry expanded, this led to a furious 40 year legal battle about the rights for the water source, which the Youngs eventually won. | |||
In February 1899 David Logan was ordered to install a 1 million gallon reservoir to the cost of 600 pounds, which is still in existence today.” | |||
The Grange was also thought to be the first distillery in Scotland to use a Coffey still, which was installed in 1883. Invented by Aeneas Coffey, this modified continuous column still made it a cheaper and more productive way to distill alcohol. Whisky historian Alfred Barnard visited The Grange between 1884 and 1886 when he was travelling around Scotland. | |||
He noted the sheer scale of production for the time, stating that the distillery was producing 650,000 gallons of whisky - between 6000 and 7000 litres a week. And that it had 260,000 gallons that had to be made under pressure of orders. | |||
|f_printed_sources=Laybourn ('''Köhlers' Violin Repository Book 1'''), 1881; p. 36. | |f_printed_sources=Laybourn ('''Köhlers' Violin Repository Book 1'''), 1881; p. 36. | ||
}} | }} | ||
Revision as of 14:29, 19 September 2023
X:1 T:Wm. Young's Best Malt M:C| L:1/8 C:Alexander Deas R:Strathspey B: Köhler’s Violin Repository, Book One (1881, p. 36) Z:AK/Fiddler's Companion K:A P:1 E|A<A c>A A>c E>D|C>E A,>c d/c/B/A/ F<B|A<Ac>e {c}B>AF>A|E>e d/c/B/A/ a>cB>c| A<A c>A (F<A) E>D|(C>E)A,>c d2 (df)|(3efg (3agf (3acB (3ABc|A<FE>F A2A-|| c|ce-eg a/g/f/e/ bc|d>fe<c {c}B2 (Bd)|ce-eg a/g/f/e/ fd|c<eB>c A2 (Ad)| ce-eg a/g/f/e/ bc|d>fe<c B2 (Bd)|(3cba (3gfe (3dcB (3ABc|A<FE>F A2A|| P:2 A2 (cA) eccf|ecac B2(Bc)|AAcA acBc|AFEF A(aga)| A2 (cA) eccf|ecac B2 (Bc)|Aaga bcBc|AFEF A2A-|| d|ceef ecce|[g}a2{g}a2 bgae|ceeef eccb|cABG A2 (Ad)| ceef ecce|{g}a2{g}a2 bgae|ceeea gbdb|cABG A(aga)|| P:"To finish" cABG A2 Az!Fine!||
WILLIAM YOUNG'S BEST MALT. AKA - "Wm. Young's Best Malt." Scottish, Strathspey (cut time). A Major. Standard tuning (fiddle). ABCD. "Wm. Young's Best Malt" was composed by Alexander Deas. The Grange Distillery was first established as a brewery in 1767, with proprietors Messrs Boog and Thomson agreeing a deal with the council to pay £55 per year in tax for permission to supply beer and ale locally.
It wasn’t until 1786 that it became a distillery, as local whisky consultant Mitch Bechard, explains: “At this time there were a lot of distilleries in Fife making spirit that was being sent down to England to become gin or vodka, they weren’t making whisky.
"When you look at one of the reasons why we have this lowland style of whisky, which is very light and very delicate, it is because a lot of these distilleries had really large stills so they could create a lot of liquid for shipping down south.” This process carried on for years, until a law was passed stopping it, so distillers in these huge operations in Scotland had to get creative.
The Grange moved into whisky making and continued distilling for 130 years.
It has always been linked to a local family - the Youngs - who owned the farm on which it stood. It’s not clear whether they operated or leased it, but what is well documented is the lengthy legal battle the family got into over the water supply for the distillery.
The distillery got its water from two burns, the Binn and the Lonsdale (or Lansdale) and this supply was set to be disrupted by the expansion plans for the Grange quarry.
“The old site of the Grange quarry was opened in 1887 by David Logan,” Mitch explains.
“As the plans for the quarry expanded, this led to a furious 40 year legal battle about the rights for the water source, which the Youngs eventually won. In February 1899 David Logan was ordered to install a 1 million gallon reservoir to the cost of 600 pounds, which is still in existence today.” The Grange was also thought to be the first distillery in Scotland to use a Coffey still, which was installed in 1883. Invented by Aeneas Coffey, this modified continuous column still made it a cheaper and more productive way to distill alcohol. Whisky historian Alfred Barnard visited The Grange between 1884 and 1886 when he was travelling around Scotland.
He noted the sheer scale of production for the time, stating that the distillery was producing 650,000 gallons of whisky - between 6000 and 7000 litres a week. And that it had 260,000 gallons that had to be made under pressure of orders.
