Wort, whisky and wild surroundings
A quick chat with James McIntosh, one of the Larkfire founders.
A small group of you started Larkfire last year. What is the biggest pleasure and the hardest challenge so far?
The whisky industry has been really welcoming and meeting so many people that understand the need for Larkfire has been great. The distillery tour we did over the summer was part of that and we certainly met some characters.
Challenges? The smallest things can often trip you up. Building a food safe water pipe on a remote Scottish island for example. A two-mile walk carrying water testing equipment across treacherous terrain to get to the source was certainly memorable. A dreich day but worth it.
Choose three desert island whiskies.
I’m certainly not an expert on whisky but I do have some favourites. Jura is a lovely whisky and it comes from a small (very wild) island so I think it fits with Larkfire. You can see the Paps of Jura from so many places (Including the nearby Bunnahabhain distillery) and I am always reminded of the whisky.
The Paps of Jura
I recently bought some Aberfeldy 12 year old which has a lovely richness. The showstopper would be a (sadly now discontinued) Scapa 16 year old. I have always enjoyed more of the floral notes and the Scapa has such a distinctive nose.
The Paps of Jura
Out and about. Where have you enjoyed a whisky recently?
If you are in London with some time to spare you should visit the whisky room in Harrods. The people are warm, welcoming and the experience is quite something. I learnt a lot about identifying aroma and the whisky selection is pretty special.
For a little taste of Scotland in the capital then you should also try Mac & Wild. It’s a great way to taste Scottish produce and a few of us had a lot of fun with the shooting gallery. It’s a great way to spend a couple of hours and their whisky selection is hard to beat..
What is wild water when it’s at home?
When you get to the Isle of Lewis you will understand the phrase better. Technically it’s soft, untainted water with no minerals to affect the whisky but the wild surroundings certainly helped name it.
I believe you tasted some wort on your distillery tour. Recommended?
I’m still recovering actually. It is an important part of the whisky process but the taste, well, it was an experience.
