92 Proof (ABV 46%)
Gouden Carolus Single Malt is a refined whisky distilled from the mash of Gouden Carolus Tripel beer. Originally brewed for the Knights of the Golden Fleece in 1491, this pleasant golden blond beer is preferred by all who love heavier, somewhat seasoned, full-bodied, and refreshing beer.
A first for Belgium are the hand hammered, copper pot stills, in which the pure mash is distilled. The result is a pure and clear distillate. The ensuing aging in First Fill Bourbon casks followed by a further aging in ‘Anker’ casks (oak casks reworked by the cooper according to Het Anker’s own specifications) results in a refined whisky with a rich and balanced taste. The subtle fruit aromas are delightfully enhanced by hints of wood and vanilla.
- Bottled at 46% abv, Non-chill filtered, natural color
- Double distilled through a wash still and spirit still
- Their stills are custom made by the Forsyths in Rothes
- Their copper stills are hand-hammered, which is a first in Belgium
- Jim Swan was a consultant for the distillery. He was also an instrumental consultant for Kilchoman, Kavalan, Penderyn, & Milk & Honey (amongst others).
- The whisky is matured initially in first-fill Bourbon casks, and then in a ‘Het Anker’ casks – ex-wine casks which are scraped and charred according to the distillery’s own formula.
- The bottle is gorgeous and unique, the rest of the magic is in the bottle
Het Anker in Mechelen, Belgium have been brewing beer for 5 generations. Gouden Carolus Single Malt is a whisky pot-distilled from the mash of the brewery's Tripel beer (malted barley, water, yeast). It benefits from double-maturation mostly in first-fill bourbon barrels, followed by extra-finishing in custom Het Anker barrels specified by the distillery. This is an update to the 2009 release of their whisky with the same name.
HOW IT STARTED
From 1637 to 1914 , the 'meulders' family Van Breedam grinded and distilled grain into jenever on the Molenberg in Blaasveld . In 1872 Louis Van Breedam and his sister left the Molenberg and became brewers in Mechelen. To this day, the Molenberg is still in the hands of the family and the tradition lives on.
Charles Leclef grew up in the brewery as a child, but also knows the Molenberg in Blaasveld, where his uncle lives. After Charles modernizes the brewery in 1990, another daring plan matures for him. He wants to distill beer into alcohol in the Molenberg, a Belgian whiskey . This whiskey distillery will be the perfect marriage between the two family traditions: brewing and distilling.
Golden Carolus Single Malt
Over the years, the family farm on the Molenberg fell into disrepair. The preparatory renovation works started in 2009 . The installation of the copper boilers in November 2009, an absolute first for Belgium , immediately marked the start of a new tradition. Finally, the first, pure distillate flowed from these stills in October 2010.
Below you will find an impression of the work.
WHAT IS WHISKEY?
Whiskey is the general name for a distillate that has aged for at least three years and one day in oak barrels and contains at least 40% alcohol . The designation 'Single Malt' may only be used for whiskey distilled in one distillery and with only one grain type, namely 100% malted barley .
According to the rules of the art, the malt mash is distilled in copper pot stills. The shape of these pot stills and the double distillation will help determine the final taste and character of the distillate. The clear and pure spirit (distillate) that remains after this slow firing process is subsequently matured in wooden barrels for several years.
Scotland has a rich tradition of whiskey distillation. Distilleries in other parts of the world have also devoted themselves to the art of whiskey distilling. ' Whiskey ' is therefore not a designation of origin but can be produced anywhere.
Het Anker not only distills the Gouden Carolus Single Malt whisky , but also the Stokerij De Molenberg Birthday Editions and the Pure Taste series.
GLOSSARY OF TERMS
Angels' Share: The wonderfully fragrant part of the distillate that evaporates from the wooden barrels during the maturation process.
Batter: A classic malt batter consists of finely ground malt and water. After fermentation, this mash is distilled in copper stills.
Malt: Germinated and dried barley grains, of which the starch present is converted into malt sugars.
Pot still: A copper boiler with a gooseneck at the top that turns into a spiral tube. The alcohol vapors are cooled in this tube and through condensation a clear liquid is created, the spirit (the distillate).