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The Quadrupel Pilgramage

Quadrupel Whisky Barrel Aged

You all got already used to our wonderful series of Quadrupel Barrel Aged. For this fourth batch, we choose to split it in two whisky barrels , each of 190 liters. The decision on which barrels to choose was simple, we tasted some whiskies in the past days and developed a pleasure in discovering all the flavors a whisky has. And oh, we discovered the peated whiskies and it was just pure chemistry.
Each of the whiskies that we choose the barrels from has a little story. We bought the first time Auchentoshan Single Malt Scotch Whisky as a present gift for a friend that was living in Spain and we went there to make a surprise for her birthday anniversary. We read a little about the whisky and we thought that it was going to be a good idea. Pleasant aromas of honey, vanilla, almonds all rounded up in a triple distilled beverage, what can you ask more, purity and taste. After tasting the first time, we were really curious about its story, so we did some research. In 1823 the distillery was established by en engineer from Greenock.


In 1878 the distillery has passed into the ownership of C.H. Curtis and Co Ltd. also of Greenock and had an output of the order of 50,000 gallons a year. In 1903 brewers, distillers and wine merchants, George and John McLachlan take over the Auchentoshan distillery site. During the World War II, the production is stopped and in 1960 the distillery is acquired by J & R Tennent of Wellpark Brewery, Glasgow, which was absorbed by Charringtons in 1964 and later merged to become Bass Charrington in 1967. In 1969 Auchentoshan is sold to hospitality company Eadie Cairns, which began to sell Auchentoshan as a Single Malt through its own hotels and restaurants. In 1984 the distillery is sold to Stanley P Morrison (later Morrison Bowmore) for £325,000. In 1994 Suntory buys Morrison Bowmore and even though becomes part of a large conglomerate, Auchentoshan keeps the quality at high standards, remaining one of the best whiskies of Scotland.

Triple distilled with care, city-inspired since 1823, Auchentoshan has a relationship with Glasgow that spans generations. The city is where traditional craft meets progressive thinking. That’s been the basis for their approach to producing Lowland whisky of distinction. An innovative approach to Single Malt with a real sense of place and purpose.

The first encounter with Laphroaig was a love/hate strong emotion. It was outrageous, smoke and medicine, salt and ardor. It’s that type of beverage that puts its mark over you, you can talk about it continuously because you want to understand how and why the whisky has this unique taste. The short history of nearly everything Laphroaig is so beautifully presented, “On the far edge of the Scotch whisky map, it’s supposed that the art of distillation was first brought to Islay by Irish monks. Being remote, it’s an art that flourished in the hands of the islanders, whose illegal operations tested the resolve and means of the tax man. Eventually, the law relaxed, various whisky makers set up legitimate distilleries, among them a pair of farmers, Donald and Alexander Johnston, who in 1815 founded their distillery on the island’s south coast. Laphroaig, so called after its location, ‘broad hollow by the bay.’ It would remain in family hands for the next 139 years. “
Around 1815 two brothers, Donald and Alexander Johnston started to distill whisky, which was particulary good because of their source of water being very soft, peaty and lacking in minerals.

Until 1954 the distillery was run entirely by family members of each generation, but in 1954 the last member of the family died, so a woman, Bessie Williamson took over. As they say, their whisky making tradition has been passed down by distillery managers since the first drop rolled off the still in 1815. Ian Hunter, Bessie Williamson, John MacDougal, Denise Nicole, Iain Henderson and the incumbent John Campbell were all protective custodians of the art of Laphroaig until the present days under the careful supervision of Suntory.
Each brought their own influence, of course, but all respected the unique elements that make Laphroaig the whisky it is. The Kilbride Stream, hand-cut peat, floor malted barley, cold-smoking kilns, mash tuns, copper alchemy and the subtlety of oak aging. Each and every stage crucial in producing the most richly flavored of all Scotch whiskies.

But enough about the whiskies, I hope I convinced you to try them if you haven’t already. Let’s get back to the beer. We brewed a batch of Quadrupel, kept it for eight months in the barrels, bottled it and kept it for another three months and now it’s ready for you. A complex fusion of aromas are encountered in both of them. Oriel Quadrupel AUCHENTOSHAN BA has sumptuous flavours of toasted oak, caramel, green apples, followed by a mellow sweetness, honey, vanilla and nutty notes, meanwhile Oriel Quadrupel LAPHROAIG BA has impressive peat aromas and iodine, dried prunes, liquorice, followed by a savoury complexity with vanilla notes, wood, salt, spices and fading ashes.

Try it now or never because both beers have super limited bottle quantities. Find them and enjoy the Quadrupel experience in the following locations:

Guxt, La 100 de beri, Craft si Draft, Bere si Bere Pub, The Beer Institute, Real Beer Shop, Berero, Beer Academy, Beer Zone Iasi, White Horse Targu Mures.

Cheers and keep it craft!

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