GILLIAN FURMAGE
Tennent's beer aged with whisky oak is a new creation from Scotland's oldest brewery.
Historical and thoroughly Scottish, the marriage of national favourites whisky and beer has been dreamt up by a Glasgow team, led by head brewer Keith Lugton.
The new recipe is made from three types of locally sourced Scottish malt, a blend of four hop varieties and water from Loch Katrine.
The fermentation process takes a minimum of three weeks and involves the warm maturation and ageing of the beer in single malt whisky infused oak chips
The end result is a product infused with notes of single malt whisky and toasted oak. It has a rich and fruity aroma, is the colour of honey and boasts a smoky vanilla flavour.
The beer is from Tennent Caledonian, which has been based at the historic Wellpark site in the East End of Glasgow since 1556
Paul Condron, Tennent's Marketing Director, commented: "Tennent's beer aged with whisky oak has been an exciting project for us all at the Wellpark brewery. Tennent's may be synonymous with lager, but Tennent's historically was the most successful ale brewer in Scotland.
As the oldest and largest brewery in Scotland we feel we are in a great position to combine our beer heritage with the nation's other favourite drink, whisky. Reaction to the beer has been extremely positive both at home and in international markets".
The drink will be mainly available at luxury tourist spots such as Gleneagles, the host of the 2014 Ryder Cup. It will be more widely available either online or in-store via The Whisky Shop.
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article