Single Malt Issue 3

maltsSingle

For isk EnthusiastsIssue 3

Dubai First Whisky Festival 2010in association with

mmi

the Dalmore58 years, selene

with fraser jones

highland heroswith jonathan castle

the art oFblenDingwith richard Patterson

Exclusively available in all MMI, Spinney’s & OUA retail shops

2 SINGLE MALTS 3SINGLE MALTS

PLEASE ENJOY RESPONSIBLY


“At Highland Park we make whisky the traditional way:

hand-turning the malt; cutting peat by hand from our own

moor; maturing the spirit in our custom-made sherry butts;

nurturing it in Orkney’s gentle maritime climate; marrying

the whisky in cask to allow it to settle. Our intention is to

make the best whisky possible. That can’t be done by cutting

corners in the name of efficiency. This philosophy has earned

us many plaudits, including Distiller of the Year 2007 *.

A lifetime in the making, HIGHLAND PARK 40 YEAR OLD

is the flagship expression of the most respected single malt

whisky in the world.”

Russell Anderson, Distillery Manager

www.highlandpark.co.uk

K1102 HP 40yo ad 2/11/09 15:35 Page 1

* San Francisco World Spirits Competition 2007Exclusively available in all MMI, Spinney’s & OUA retail shops


Editor’s Toast

Editor’s

Next Issue• TheLostLowlands–SingleMalt investigatestheoncethriving Lowlandsdistilleries• Smallinsize,notincharacter-the increasingpopularityoffarmdistilleries• Dramgoodcurry–spicyupyour Indiancookingwithashotofthe goodstuff• Sherry?Yesplease.Whatdoes granny”sfavouritetippledo foryourmalt?

ToasTW elcome to the third edition of Single Malt

Magazine. We’ve been in whisky overdrive since last time out with events in both Dubai

and Abu Dhabi.The Whisky Festival at Taste Dubai was a big hit with

both experienced tipplers and novices alike - all our master classes packed out. In the capital we hooked up with some single malt fiends for their ‘Guessamalt’ tasting where a great evening was had by all.

We’ve gone behind the scenes of The Dalmore’s latest super premium launch, the Selene, and caught up with its creator, Master Blender Richard Paterson, for a quick Q + A.

Furthermore, All things Highland are investigated in our main feature including an in depth look at Glenmorangie and the incredible ‘16 Men of Tain’.

Slainte Mhath!

John Gillespielance of supply vs demand they were forced to

pick off those producers from their portfolio that

offered the least character to blended whiskies.

It must be remembered that single malts are a

relatively new phenomena and even now, over

90% of Scotch is blended. Lowland distilleries

were hit particularly hard as their delicate, subtle

aromas were considered of little value to the

blended market. Only recently have consumers

really appreciated what it is that these lost

distilleries had to offer. Likewise, where

distilling companies had more than one distillery

making similar styled malts, difficult decisions

had to be made. What’s left of these rare stocks

should now be consumed with care – when its

gone, its gone!

2010FestivalWhiskyDubai


Contents

Contents10 Dubai Whisky Festival 201014 What’s New18 Top 1020 Inside Highlands30 Guessamalt, Abu Dhabi 32 Jim Murray Whisky Bible36 Richard Paterson Q&A38 Dalmore Selene 58 year old Launch40 What makes a malt42 Whisky & Cigar Pairings44 Highland Heroes with Glenmorangie48 Nose of the month52 Hotspots Edinburgh56 Edinburgh Fringe Festival60 Scottish Style “The Kilt”62 Events64 Ask the Expert, with Fraser Jones 20

Highlands

38TheDalmoreSelene58YOLaunch

PLEASE ENJOY RESPONSIBLY

52hotspotsEdinburgh

MMI raised the bar at this year’s Taste of Dubai Festival

with the ever popular Beverage Theatre supported for

the first time by a separate whisky experience and the

beautifully presented ‘Le Clos Lounge’.

The Single Malt tasting sessions were packed out with

hundreds of participants over the course of the four day

festival. Gatherings included a special chocolate and

whisky pairing hosted in conjunction with Chivas and

French gourmands, Valrhona. Experts were on hand to

guide a lucky few participants through the ultra-rare

“Closed Distillery” range while other sessions included

Japanese whiskies, a tour of Scotland’s diverse malt

styles and Islay icons. Of course St.Patricks day saw a

celebration of all whiskies Irish!

Cooper Dan Meikleman was a star attraction wowing

crowds with his decades of experience in Scotland’s

greatest industry. Never short of a tale or two, the expert

barrel maker entertained onlookers while showing off the

timeless craft of the cooper.

2010FestivalWhiskyDubai


Beveragepuristsarguethaticeshouldneverbeintroducedtoaqualityscotchwhisky.Suchthinkingrestsonthetheorythatwhenholdingaglass,yourbodyheatwillmelttheice,resultinginadilutedspiritandsub-pardrinkingexperience.Inordertomakeascotchcoldwithoutdilutingit,ScottishwhiskypurveyorsTheMacallancreatedaclevericeballmaker.Themachinecreatesaballoficepreciselysizedtofitintoanaveragetumbler.Thesphericalnatureslowsthemeltingprocessmakingitlesssusceptibletohandwarmth,preservingtheliquorwhilekeepingitrefreshinglycool.ExclusivelyavailableatAddressHotels,Dubai,EmiratesPalaceAbuDhabiandChediinOman

WhaT’sNEW?at MMI, we’re constantly working to bring you more

choice, convenience and even better value all the time.

So we’re delighted to announce the opening of our

new flagship store conveniently located in Dubai Festival

City. Visit our new store, or any of our other 10 outlets

across the city, and pick up a bottle from the largest wine

and spirit portfolio in the gulf – there’s always great in-store

promotions ensuring you get more for less. Plus of course

you’ll find all the fabulous single malts featured in this issue

of your Whisky Magazine.

MOrECHOICE,MOrEvALuE,MOrELOCATIOnS.

rEASOnSTOBECHEErfuLWITHMMI…

Single-maltScotchdistilleryGlenfiddichannouncedthelaunchofalimitededition40YearOldexpression.Itisthe6thsetofGlenfiddich40YearOld,andonly600willbepresentedontheworldmarketatapriceof$2,600perbottle.

GlENFIDDICh40-yEar olD CollECTIblE rElEasED

DubaI lauNChEsThE MaCallaNpErFECT sErvE


What’s New

WhyTE & MaCkay uNvEIls ThE alMorE MaCkENzIE lIMITED EDITIoN

Scotch whisky distiller Whyte & Mackay last night unveiled The Dalmore Mackenzie limited edition, the latest line extension of its leading Highland single malt, in the spectacular setting of Scotland’s National Gallery in Edinburgh. Only 3,000 limited edition bottles of the edition are being released, of which 600 will be available in travel retail, principally through specialist whisky outlets such as World of Whiskies. The retail price is around £100. Whyte & Mackay said the launch “marks a new era in the distillery’s long affiliation with The Mackenzie Clan”. The Dalmore Mackenzie launch was inspired by the act of courage from an ancestor of Clan Mackenzie when he saved King Alexander III of Scotland in 1263 from being gored by a stag, a scene that is depicted in a famous painting by Benjamin West that hangs in the National Gallery – next to which guests enjoyed dinner last night.

Back in April 2008, launched Highland Park 40 Year Old, at the time the oldest whisky ever bottled by the distillery. The response was terrific and the critics adored it; Highland Park 40 Year Old was named World’s Best New Release at the World Whisky Awards and Jim Murray described it as “sheer poetry” in his Whisky Bible 2010.

Now delighted to announce the release of Highland Park 40 Year Old as a 5cl miniature.

The 40 Year Old has been largely matured in refill casks,

that is to say casks that have previously been used to mature whisky; every time a cask is used, its ability to impart an influence on the spirit is diminished. When laying down a whisky for extended maturation, we don’t want the cask to dominate the spirit; 40 years allows time for the perfect balance to be achieved.

IT Is WITh GrEaT plEasurE ThaT WE INTroDuCE our NEW MasTEr DIsTIllEr oF ThE GlENlIvET,alan WinchesterHebringsawealthoftechnicalexpertise,experienceandloveforTheGlenlivettothiscrucialrole.Hedescribeshisappointmentas,“Ahugehonour.MymainjobwillbetomaintainthetraditionstartedbyGeorgeSmith–atraditionofthehighestquality,thattheindustrylookstoasareferencepoint.nootherdistillerycombinesaunique,pioneeringroleintheScotchindustrywithsuchanenduringreputationforquality

That’s the spirit! Cases of Mackinlay’s ‘Rare Old’ scotch whisky have been recovered from the ice outside Shackleton’s Antarctic hut. What will it taste like?Cases of Mackinlay’s whisky found intact under the hut used by the British Antarctic Expedition of 1907-1909 (The SS Nimrod expedition), led by Sir Ernest Shackleton. Cape Royds, McMurdo side, Antarctica. Photograph: New Zealand Antarctic Heritage TrustAfter some hype and anticipation

news has emerged that the crates of whisky long suspected to have been entombed by ice outside Sir Ernest Shackleton’s Antarctic hut have finally been recovered.The spirits, supplied by the Scottish distillers Whyte and Mackay, were excavated from underneath Shackleton’s Antarctic hut by the New Zealand Antarctic Heritage Trust, who are involved in restoration work on the Cape Royds building, as well as the Cape Evans hut later used by Captain Robert Scott as his expedition base

100-yEar-olD WhIsky FouND uNDEr ErNEsT shaCklEToN’s huT

EDrINGToN lauNChhIGhlaND

park 40as a 5Cl MINIaTurE


GooD DraMfEATurInGOvEr20SInGLEMALTS,InCLuDInG8OfTOP10InTHEWOrLD,AnDAfurTHEr20MOrEBrAnDSAvAILABLEOnrEquEST,THErE’SSOMETHInGfOrEvErYOnE

Dubai Flagship retail storeLe Clos ......................................Tel: 04 220 3583Al Wasl ....................................Tel: 04 232 5522Mall of Emirates .......................Tel: 04 341 0371Ibn Battuta ..............................Tel: 04 368 5626Trade Centre ...........................Tel: 04 352 3091Shiekh Zayed Road ..................Tel: 04 321 1223

Dubai Festival City ...................Tel: 04 232 5522Opening Hours for all stores11:00am-9pm (Sat-Thurs). Closed Fridays

spinney’s Flagship retail storesSpinneys Muroor .....................Tel: 02 641 9366Spinneys Khalidiya .................Tel: 02 681 2356Spinneys Al Ain .......................Tel: 03 763 6367

Opening Hours for all stores10:00am-1pm & 4pm – 8.30pm (Sat-Thurs). Closed Fridays

oman Flagship retail storesOUA Madinat Qaboos .................Tel: 2460 3892 SCS Azaiba...................................Tel: 2449 5157 OUA Ruwi ..................................Tel: 2470 4031

Opening Hours for all stores9am-1pm & 5pm-9pm (Sat-Thurs). Closed Fridays

Sign up to the Single Malt Society and find out about whiSky eventS and excluSive offerS throughout the uae. for More inforMation log on to our webSite: www.MMidubai.coM

Where to Find a

Top 10

sCoTlaND’s Top 10 olDEsT DIsTIllErIEs1 Balblair ........................................................................................17902 Blair Athol ...................................................................................17983 Bowmore .....................................................................................17794 Glenburgie ..................................................................................18105 Glen Garioch ...............................................................................17976 Glenturret ....................................................................................17757 Oban ............................................................................................17948 Strathisla ......................................................................................17869 Tobermory ...................................................................................179810 Highland Park .............................................................................1798

sCoTlaND’s Top 10 NEWEsT DIsTIllErIEs 1 Ailsa Bay .....................................................................................20072 Roseisle .......................................................................................20093 Abhainn Dearg ............................................................................20084 Daftmill .......................................................................................20055 Speyside ......................................................................................19766 Kininvie .......................................................................................19907 Kilchoman ...................................................................................20058 Glengyle ......................................................................................20049 Arran ...........................................................................................199310 Allt-a-Bhainne .............................................................................1975


Inside highlands

ask almost anyone to picture Scotland and it is a land of heatherclad mountains that they will envision. The Highlands define the very essence of Scotland: remote, spectacular, hauntingly beautiful, hard to

reach and even harder to leave.Hardly surprising, then, that this vast and complex region

is also home to an unparalleled range and diversity of single malts, from the peaty blockbusters of the west, to sweetly subtle nectars from the North and East.

Geographically, The Highlands as a region is defined as everything north of the Highland Boundary Fault, a line that runs roughly diagonal across the country from Stonehaven in the North East, through Loch Lomond and out across the Firth of Clyde, crossing the northern tips of both Arran and Mull in the South West. Thus included are most of Scotland’s mountains, including the highest, Ben Nevis, and most of her islands, including Jura, Skye and the Orkneys. The whisky heartland of Speyside also falls within this region, but it is

roaDThe HighfrOMnOrTHErnJOHnO’GrOATSTOHELEnSBurGHInTHESOuTH,THEHIGHLAnDSEnCOMPASSSCOTLAnD’SMOSTDIvErSESCEnErY,AnDMOSTvArIEDWHISkIES


Inside highlands

over sixty miles from Grantown-on-Spey. The original name of the distillery was ‘Strathspey’. Its style certainly leans towards Speyside in character.

Further down the A9 you’ll find Blair Athol Distillery near the town of the same name, and Edradour Distillery just down the road in Pitlochry. Blair Athol - founded in the 1790s and one of Scotland’s oldest - and was substantially rebuilt in 1949. Edradour is the smallest distillery in Scotland, run by only two people and producing only 12 barrels a week. Though tiny, the whisky produced is clean, fresh, attractive and justly popular. The floral, minty, sweet-to-start / dry-to-finish flavour of these whiskies are typical of the region.

South again is Aberfeldy Distillery on the edge of the pretty town of the same name. It was built by Dewar’s in 1898, and is still the ‘heart malt’ of their blend - the most popular Scotch in the

USA. Glenturret, at Crieff, is one of the claimants to being the oldest distillery, although it was dismantled in the 1920s and is much changed. Glenturret is a major tourist attraction with more visitors than any other distillery in Scotland. Finally, Tullibardine (mothballed in 1995) is close to Gleneagles, on the site of the first public brewery in Scotland and uses the same source of water. Nearby Deanston, in the village of Doune, occupies a converted cotton-mill, built in 1785 by Richard Arkwright, the inventor of the ‘Spinning jenny’.

These South Highlands malts are lighter-bodied and sweeter that their cousins to the east, but not as sweet as Speysides. Like Speysides, they are fragrant - blossom, violets, elderflowers, heather, mint, spice, and pear notes are all found in the nose - but they tend to have a dry finish like other Highland malts, and unlike Speysides.

As the largest recognised region in Scottish whisky nomenclature, it is no surprise that its distilleries have a number of claims to fame – the oldest, most northerly, the highest, the world’s best selling, the smallest and so on. In fact, they are a fascinating reflection of the sheer beauty, scale and diversity of the region they occupy and the whiskies originating there capture all of that diversity in their range of flavours and nuances. In many ways, ‘Highland’ is the proudest name a whisky can bear.

counted as a subset of the Highlands and accorded a separate classification of its own, as is the south western island of Islay.

As a result, distilleries given the distinction of calling their output ‘Highland’ single malt are as disparate as the land they inhabit – distilleries with their toes in the Atlantic and the North sea, in rolling arable pastures and high mountain passes, the most northerly Scotch Whisky distillery (Highland Park), and almost the most southerly (Glengoyne). In fact, Glengoyne distillery sits astride the fault, and though the whisky is matured on the Lowland side, it is actually produced in the Highlands. Loch Lomond distillery is similarly schizophrenic, though it draws its water from the Highlands side of the fault and so bestows the Highland name on its whiskies.

In whisky terms, the region is divided officially into four parts, named after

the points of the compass, giving us Northern, Eastern, Western and Southern Highlands. In reality, there is a fifth part which is the Islands, and though these are lumped with the Highlands for political and administrative reasons, as a group the distilleries have their own character and identity. Island and Islay distillers were featured in Single Malt Issue two.

The Northern Highlands is an area of low-lying arable countryside and its distilleries almost all enjoy a coastal setting. The exception is Clynelish, which sits slightly inland at the foot of the hills behind Brora, at the heart of what used to be a model Highland estate. These North Highland malts tend to be light bodied, delicate whiskies with complex aromas and a dryish finish - sometimes spicy, sometimes with a trace of salt. Some are slightly peaty (Clynelish, Balblair); in others the smoke is more prominent (Pulteney, Teaninich, Dalmore). Northern malts don’t usually undergo much sherry-

wood maturation, though the sherry-finishing technique developed in the new Glenmorangie range suits them well.

Over in the West Highlands it’s a different story, partly due to geography, partly climate. There are five distilleries recognized officially as West Highlands, three on islands and two on the mainland. The island distilleries are Jura (Isle of Jura), Ledaig/Tobermory (Isle of Mull) and Talisker (Isle of Skye). The mainland distilleries are Oban (in Oban itself, just off the high street) and Ben Nevis in the town of Fort William. If they share a characteristic it is a typical smoky/pepperiness, though nothing like as strong as Islay malts and very much depending upon age.

Over in the East Highlands are the malts from distilleries north of the city of Aberdeen – Macduff, home to the Glen Deveron malt, Knockdhu, Ardmore, Glendronach and Glengarrioch. They tend to produce more medium-bodied

whiskies, generally malty, slightly sweet, smooth, smoky and with a surprisingly dry finish. South of Aberdeen you’ll find Royal Lochnagar and Glencadam - these tend to be richer, more toffee-like, with citrus notes, but still a whiff of smoke and the dry finish. Further south is Fettercairn in the rich red farmland of the Meams, an underestimated malt with a fruity/fudge-like nose and a spicy finish. Glencadam is the last remaining distillery at Brechin and produces an unusual, creamy, fruity malt strongly reminiscent of tangerines.

Further south, you encounter what used to be known as the ‘Perthshire Whiskies’. Most are found along the valleys of the Tay and its tributaries, the Tummel and the Earn. The most northerly of these is Dalwhinnie, which qualifies as a Speyside, although it is at the very head of the river,


Inside highlands a-z

Dalmore 62 year old is currently the world’s most expensive whisky.

DalWhINNIEOriginally named the Strathspey Distillery, the current Dalwhinnie sits at the head of the river Spey in the village of the same name high in the Cairngorm mountains. Its traditional pagoda roofs are a famous sight from the nearby A9 main route

through the Highlands.

DEaNsToNA relatively recent introduction, the Deanston Distillery was built in 1965 within the shell of a much older cotton mill which dates back to 1785. Produced from an unpeated malt, Deanston whisky is delightfully easy to drink, and regarded as the perfect

expression of a ‘Perthshire Malt’.

EDraDourThe smallest distillery in Scotland, Edradour is the last surviving farm distillery in Perthshire. Established in 1825, it is virtually unchanged and still uses the original equipment installed when it was started. Just three men produce a total of 12 barrels of whisky a week of a very highly regarded Highland malt.

GlENCaDaMEstablished by George Cooper near the Royal Burgh of Brechin in 1825, Glencadam is a little-known but productive Eastern Highland distillery. Almost all of the production goes into Ballantine’s blends.

GlENGarIoChPossibly Scotland’s oldest distillery, Glengarrioch was officially established in 1797 in the Garrioch valley, traditionally the finest barley growing area in Scotland. It is a small distillery and not normally open to visitors, but produces one of the most highly rated Highland malts.

GlENGoyNEEstablished in 1833 just 12 miles north of Glasgow, Glengoyne is the most southerly of the ‘Highland’ distilleries, and actually sits astride the Highland Boundary Fault. Whilst much of its production used to go for blending, an increasing proportion is now being enjoyed as a single malt.

GlENMoraNGIEEstablished in 1843 at Tain, overlooking the Dornoch Firth, the distillery actually began production using a pair of very tall, second-hand gin stills. The shape of those original stills played a significant role in the quality and refinement of the whisky and to this day Glenmorangie operates the tallest stills in Scotland.

GlEN orDThe last remaining distillery on the Black Isle, an area noted for the quality of its barley, Glen Ord’s production is mostly used for blending but a limited quantity can now be found bottled as a single malt.

abErFElDyThe Aberfeldy Distillery was established in 1898 by the sons of John Dewar, one of the first men to produce blended whisky and who’s name to this day crowns one of the largest whisky companies in the world. Still a working distillery, it is home to the Dewar’s World of Whisky visitor centre and open for tours.

balblaIrFounded in 1790, Balblair Distillery is the second oldest working whisky distillery in Scotland. Situated at Edderton, in one of the most beautiful parts of the country, where the Ross-shire burns flow down Struie Hill to the rich farmlands below and onwards to the shores of the Dornoch Firth.

The air in Edderton is considered to be the purest in Scotland, and it is said that this contributes to Balblair’s mooth, light, delicate and refreshing taste.

bEN NEvIsThe Ben Nevis Distillery is one of the oldest licensed distilleries in Scotland. It was established in 1825 by Long John McDonald, a 6ft 4in descendant of a ruler of the western Scottish kingdom of Argyll. In 1989 the distillery was sold by Whitbread to Mitsui, partner of the Japanese whiskymakers Nikka, and the focus today is on quality, not volume.

blaIr aTholBlair Athol distillery was founded in 1798, but closed again soon after. It remained closed until 1825, when it was reopened by John Robertson and a long line of different owners then followed throughout the years. Only 5% of production is sold as single malt - Blair Athol is a main contributor to the Bell’s whisky blend.

broraNot currently working, Brora has a fascinating history. Originally called Clynelish, it was established in 1819.Then the new (and current) Clynelish distillery was built over the road and the old one closed down in 1969. However, it was re-opened in 1975 and produced the Brora single malt before closing in 1983. Brora is a much peatier whisky than the new Clynelish, and was known as the ‘Lagavulin of the North’. Intriguingly, the stills are still there…

ClyNElIshThe ‘new’ Clynelish distillery went into production in 1968, replacing the old one which had originally been part of a ‘model’ Highland estate. The current output is a highly regarded single malt much appreciated by blenders, and forms the backbone of the Johnnie Walker Gold Label blend.

DalMorEDalmore Distillery was established in 1839 by Alexander Matheson, and sits on the shores of the Cromarty Firth across the water from the Black Isle. It draws its water from the Alness river. The “twelve pointer stag” which adorns every bottle of Dalmore was introduced from the Mackenzie clan crest, and

GazETTEErA HighlandTHEA–ZOfEvErYHIGHLAnDDISTILLErYCurrEnTLYWOrkInG(AnDOnETHAT’SnOT)


GlENTurrETOfficially founded in 1775, making it the oldest recognised distillery in Scotland, though illicit distilling took place in the same location for many years earlier. Home of ‘The Famous Grouse Experience’, Glenturret is the most visited distillery in Scotland.

loCh loMoNDThe distillery was converted from a dyeing factory in the mid 1960s and is located very close to Loch Lomond. It actually sits on the Highland/Lowland line but as its water source is above the Highland line its production is considered as being of Highland origin. Loch Lomond can produce a number of different whiskies thanks to the unusual design of its stills.

obaN Established in 1794 by the three Stevenson brothers who also founded the town of Oban itself. Though most of its output goes for blending, what little of the typically West Highland malt does escape as a single malt, is very highly regarded by connoisseurs.

FETTErCaIrNPossibly the second oldest licensed distillery in Scotland, established in 1824 and extended and rebuilt since. Primarily used for blending, a small amount is now released as a single malt.

olD pulTNEyEstablished in 1826 in Wick, Pulteney Distillery is the most northerly distillery on the Scottish mainland and was originally only accessible by sea. The barley was brought in by sea, the whisky shipped out the same way and many of the distillery workers were also employed as fishermen. One of the finest Highland malts available.

royal loChNaGarThe Lochnagar distillery was established by John Begg in 1845 near the village of Crathie, close to Balmoral, the Royal family’s Scottish country home. The distillery was given its “Royal” status in 1848 following a visit from the Queen’s husband Prince Albert.

TEaNINIChThe Teaninich distillery was built by

captain Hugh Munro in 1817, though he later he rented it out. Teaninich is famous because it was the first distillery to have electricity. In 1971 a new still house, called “Side A” with six stills, was built, replacing the old stills that were later mothballed. The first official bottlings of Teaninich single malt only became available in 1992, and most of the malt produced is still used in blends such as Johnnie Walker.

TullIbarDINEThe Tullibardine Whisky distillery was opened in 1949 on the site of a former brewery. It was opened by William Delme-Evans, architect of the Jura and Glenallachie distilleries. In 2003, it was purchased by a business consortium and is now the thriving heart of a retail complex and tourist attraction.

Inside highlands a-z


Inside highlands in Numbers

NuMbErsHighlands in

1%The proportion of Teaninich’s output released as a single malt.

12 Total output in barrels per week from Edradour, Scotland’s smallest distillery.

32,000The price in pounds sterling paid for a single bottle of Dalmore 62.

1775 The date when Glenturret distillery was established, making it Scotland’s oldest.

1724 The date when Glen Garioch may have been established, under an earlier name.

1887 The year when Alfred Barnard wrote that Teanininh was lit by electricity.

12 in 1263 an ancestor of future Dalmore owners Clan Mackenzie, saved King Alexander III from being gored by a stag while he was hunting. The grateful King granted him the right to bear a 12 pointed or ‘Royal’ stag’s head on his coat of arms. The same stag’s head today adorns all bottles from the Highland distiller.

3Men operate Scotland’s smallest distillery in the stunning Perthshire countryside. Edradour produces only 12 casks of whisky a week making it a rare pleasure for only the fortunate few…

26At a height of over 26 feet, Glenmorangie’s stills are the tallest in Scotland and are based on the original former gin stills as installed in 1843.

58,000In an English hotel one night in 2005 a gentleman bought The Dalmore’s 62 Year old malt for US$ 58,000. He indulgently downed it the same night with five of his friends.

2The number of distilleries that were at one point named Clyenlish. The Scottish Whisky Association later demanded one of the names be changed and Brora distillery was born.

90Copper pipes stretching 90 meters condense the evaporated spirit from the still house at the mainland’s northernmost distillery, Pulteney.

1833The year in which Burnfoot distillery was established by George Connell. It is better known today as Glengoyne.


Guessamalt, abu Dhabi

s ingle Malts Magazine has been in the capital this month to join a group of whisky aficionados at their

‘Guessamalt’ tasting dinner. Stanley Hartmann and Sonny Jonathans started the club in 2005 and since then have brought together scores of enthusiastic tipplers to their single malt events.

The aim of the evening is somewhat given away by it’s name. Attendees are requested to bring a bottle of their favourite malt, all of which are then listed with tasting notes written by trade professionals. Throughout the course of the meal, this time hosted at the beautiful Mombasa Grille, Souq Qaryat Al Beri, drinkers are then invited to blind sample all the whiskies while trying to decipher which one they are.

Prizes are given for most correct matches and also for the one who brought the malt receiving the highest average score of the evening – this time the people’s choice was the Macallan 12 Year Old Fine Oak. A thoroughly enjoyable evening was rounded off with the Macallan 25 Old Fine Oak, served over a perfect sphere of ice courtesy of The Macllan iceball machine.

If you’d like to get involved with the next Guessamalt evening, contact Stan on:

T: 050 591 3454E: [email protected]

GuEssaMalT


I f Jim Murray had followed his chosen path at the age of 13, things might have been very different in the whisky industry today. Murray claims that “at this age I had no intention in being a whisky writer, neither

did I aspire to be a journalist, broadcaster, Prime Minister or racing driver. There was only one thing I wanted to be - a professional cricketer. But it was not to be’. A loss for the world of cricket – a gain for the world of whisky as Jim Murray is now arguably one of the industry most influential leading voices. In addition to his writing and broadcasting on the subject, Murray has also worked as a consultant blender for whisky and rum, as well as using his influence to resurrect the closed distillery of Ardbeg. Murray is famously fanatical about guarding the integrity and honesty of his writing and has been vocal about how writing for media dependant on advertising can lead to the compromise of these values. To this end he now very selective about the articles he contributes and always insists on retaining full copyright on the writing he submits.

As a young man from Merstham, Surrey, Jim Murray’s interests lay closer to sport, which he followed avidly and which he combined with his passion for journalism. This blending of passions was to lead to the publication of his first book: Lions of the South (1988), a history of Murray’s beloved and unfashionable Millwall F.C. Murray would go on to pursue a career in journalism, spending over 13 years on Fleet Street working on British tabloid papers The Sunday

People and Daily Star. He left in 1992 to write about whisky full-time, having already amassed considerable notes on whiskies from distilleries visited whilst on various press secondments. “I was trying to write about it [whisky] in the early 80s – but most magazines and newspapers just didn’t want to know...there was no one else doing it and if anyone was doing it, it was being done by wine writers. Some of what they were writing was just a joke, but there was nothing you could do about it.” Murray claims to have fallen in love with whisky whilst in the States during 1974 at the age of 16. He tasted lots of Rye whiskies and bourbons in Maryland,

Jim Murray Whisky bible

Single Malt ScotchnoAgeStatement(Multiplecask)–ArdbegSupernovanoAgeStatement(runnerup)–GlenmorangieSonnaltaPX10Yearsandunder(Multiplecask)–Octomore5YearsOld10Yearsandunder(Singlecask)–SMWS77.17(GlenOrd)11-15YearsOld(Multiplecask)–Tomintoul14YearsOld11-15YearsOld(Singlecask)–IsleofArranSherry35316-21YearsOld(Multiplecask)–GlenGrant1992*16-21YearsOld(Singlecask)–Glendronach1992Cask40122-27YearsOld(Multiplecask)–Brora25YearsOld7th*22-27YearsOld(Singlecask)–Cadenhead’sBenriach23YO28-34YearsOld(Multiplecask)–HighlandPark30YearsOld28-34YearsOld(Singlecask)–DouglasLaingGlencadem32YO35-40YearsOld(Multiplecask)–Glenglassaugh40YearsOld35-40YearsOld(Singlecask)–WhiskyfairGlenGrant36YO41YearsandOver(Multiplecask)–Glenfiddich50YearsOld41YearsandOver(Singlecask)–Glenfarclas1962releaseIII

Jim Murray’sWorlD WhIsky aWarDs 2010

MurrayJim


and this first flush was confirmed as a lasting love a year later when he went hitchhiking round Scotland, further educating and feeding his palate and stumbling across the Talisker distillery,.

In 1994 Murray released his Irish Whisky almanac which was the first of a series of publications which would help to secure his place as a leading voice of authority within both the domestic and global whisky trade. 2003 saw the beginning of what has become an ongoing project in the form of the Jim Murray Whisky Bible, which documents Murray’s tasting notes for every single whisky he is able to acquire throughout the year. Murray’s scoring system works on a 100 point structure, focusing on four different areas of nose, taste, finish and balance. His approach focuses primarily on what is wrong with the whisky he’s tasting, stripping points away as he goes along. He looks at the age, what he would expect from it and most importantly balance. He will also look at the distillery and take into consideration how certain whiskies from certain distilleries have performed over the years and will mark them up or down according their overall consistency of quality.

It is estimated that Murray tastes anything between two and half to three thousand whiskies a year, which can

be tough work on the nose and palate. Murray attributes the fact that he has never even held a dry cigarette to his mouth, let alone smoked, as one of the major factors behind being able to maintain his precious organoleptic abilities. Such is his distaste for cigarettes that he regularly turns down the large amounts of money he is offered to his to put his name against cigarette advertising. With regards to technique, he goes on to explain: “If I’m nosing and I don’t feel that I’m getting what I should get, then I stop....I simply don’t nose...but when my nose is on form, which is most days, I can go on for some considerable time. It tires you out after several hours, but by that time, you’ve got a lot of work done.” However he does say that the addition of caramel to whiskies can reduce the number of samples that he can get through in a day, as can sulphur. On a good run he can get through 30-40 whiskies and although any serious professional will need to spit in order to get their work done, he does admit that at the end of the day, he may succumb to having a nip of something: “Sometimes you do get one [whisky] which is sent down from the heavens and is plonked in front of you and there’s rays of sunlight coming from it and you think, ok, I’ve spat it out once, but I’m damned if I’m going to spit it out again.”

Jim Murray Whisky bible

Source:TheScotchWhiskyresearchInstitute’sflavourWheel

have you got a nose like Jim Murray?nexttimeyouhaveadramseehowmanyofthesearomasandflavoursyoucanidentifyinyoursinglemalt.

GG_English@1 14-06-2007 15:26 Pagina 1


richard paterson Q & a

xxxxxx

ThE rICharD paTErsoN INTErvIEW

W ith this warning in mind, Single Malts Magazine caught up with Whyte and Mackay’s Master Blender, Richard Paterson. He’s worked with the company since 1970 and is now considered

the one of the foremost voices in the world of whisky.

SM: Is there any specific way a novice can train to be a better noser and taster or is it a natural skill only a few posses?RP: Becoming a Master Blender is a life’s work. You’ve got to have 100% commitment and 120% passion for what you’re doing. Training takes many many years. You’ve got to be nosing samples at every stage of production whether it be malted barley or grain whiskies. Only by knowing every individual facet can you really learn how to harmonise it all together. You’ve got to know the wood as well as well as you know the spirit and then pair the quality of the two together. Through time you begin to develop an understanding of what works and what doesn’t; for The Dalmore we’ve used 30 different types of sherry casks before settling on Matusalem as the absolute finest fit to our spirit, that takes time and experience.

So it’s about finding the perfect partner for each individual spirit?Each of our distilleries produces a different spirit [Whyte and Mackay oversee The Dalmore, Isle of Jura and Fettercairn]. My job is to dress the spirit, to bring out the best qualities that are already in there. I’m clothing it like you’d clothe a woman; only the best casks will bring out the best qualities. Where you can make a woman beautiful by dressing her in the right clothes, you can overdo it, like if you dress her in a mink coat. It’s about balance. There’s never a guarantee it’ll work out how you expected and you’ve got to be prepared to wait. The Mackenzie [a recent premium release from The Dalmore] was in port casks for seven years, that’s a long time, but it worked.

How do malts differ when there is a personnel change at the distillery – is there as much individual input to the production process as when you started in the industry?We’re definitely going through a period of rationalisation just now and that has meant that some of the characters associated with distilleries aren’t there any more. That’s a real shame because each manager brought their own character

not only to the whisky but to the whole distillery. Now you have one manager overseeing a few distilleries, but we’re all in the same boat, we’ve got to be competitive. For the loss of individuality, the quality of output has never been better, compared to when I started out, we’re streets ahead in terms of quality. I judge at the International Wine and Spirit Competition in London and without any compromise in our standards we now give considerably more silver and gold medals.

We’re putting spirit into cask now for a global population to drink in 10 to 12 years. How do you gauge what future demand will be and what’s the general mood in the whisky industry? We’re quietly confident just now and most distilleries are operating at a good level. A lot rests on the BRIC countries [Brazil, Russia, India and China]. We’re always trying to second guess what will happen decades down the line but all the indicators point to these countries as having a big say in the future condition of the whisky industry. With the expansion of the middle classes and the more expansive tastes that go with that we’d expect to see a decent export shift in their direction. The biggest concern for distilleries just now is about casks and are there going to be enough. If production keeps increasing we’ll need more casks and more warehouse space – neither are cheap and decent sherry casks are becoming harder to come by in light of fewer people drinking it.

What tip would you give to help drinkers bring out and appreciate flavours in your whiskies?Whisky loves to be drunk in context. Dark chocolate, cigars and coffee all release different nuances of a complex whisky. Whisky and cigar pairing is a real art and one that enhances the enjoyment of both. We’ve just released The Dalmore King Alexander III which is a marriage of six differently aged malts all hailing from uniquely seasoned casks [French wine, Port, Sherry, Madeira, Marsala and bourbon barrels from Kentucky]. Everyone who drinks it loves it and appreciates its quality, but not many can pick out all the brilliant aromas from its varied maturation. When you start pairing it with chocolates and cigars, it becomes much easier.

“IfYOuDrInkTHEWHISkYTOOquICkLY,HE’LLSLAPYOu.AnDIfHESEESYOuHOLDInGAWHISkYTASTInGGLASSTHEWrOnGWAY,HE’LLkILLYOu.”


Dalmore selene 58 year old launch

ThE 58 yo sElENE The launch of

T he Dalmore recently released their highly anticipated Selene, a striking 58-year-old

vintage, which has been drawn from two antique casks numbered 1781 and 1782. Both of these casks were filled on 7th June 1951 and were left to age in the darkness of The Dalmore’s warehouse until Richard Paterson, Master Distiller from Whyte and Mackay and director of The Scotch Whisky Experience, decided that it was time to combine their aromas, finishes and flavours.

Named after the Titan goddess of the moon, only thirty decanters of the Selene have been produced. Made out of the finest Portuguese mouth blown crystal, each decanter has been crafted and enhanced with patient hand crafting, showing the care and dedication that has gone into its creation. These decanters are then encased in solid steel boxes, inlaid with sensuous leather. The Selene package is presented with

a certificate of authenticity, which has been signed by The Dalmore’s Master Distiller and currently retails at US$18,000.

According to Paterson, the aroma of Selene combines lime, mandarin and grapefruit, with hints of bergamot laced with thick plumy treacle, aged Matusalem sherry,

ginger and spice. Hold the spirit on the tongue and it tastes like tangy thick cut marmalade, roasted coffee beans, spiced ground cinnamon and chocolate cake. This is complemented by marinated plums, apricots and mangos soaked in Port wine and dark muscovado sugar.

The Dalmore distillery was built in 1839 by Alexander Matheson in Alness, Scotland and is currently owned and operated by Whyte and Mackay Ltd. The

Dalmore follows a very distinctive distillation process, which means no two batches are ever exactly the same, meaning that each measure of its product is unique.

Dalmore Single Highland Malt Whiskey, the distillery’s award-

“The aroma of selene combines

lime, mandarin and

grapefruit, with hints

of bergamot laced with

thick plumy treacle, aged Matusalem

sherry, ginger and spice.”

winning collection, is matured in wooden casks, which contributes to the flavour of each malt, along with the climate and years. Aimed at the mainstream and high-class markets, ‘The 50’ is the oldest and most expensive whisky sold by The Dalmore, of which only 242 were produced. In 2005, a bottle of 62-year-old Dalmore was sold for a record breaking £32,000. Only 12 bottles were produced of the blend, which was a mix of five casks: 1868, 1878, 1922, 1926 and 1939.

DalMorE’s CurrENT raNGEthe dalMore 12-year-oldBottledafter12yearsinsteadoftheindustry’susual10,the12isDalmore’smostyouthfulproduct.Thiswhiskyismaturedin50percentAmericanwhiteoakand50percentOlorosoSherrycasksinordertodevelopitsuniquecharacter.Itscolourisadeepgoldmahogany,whileitsaromaisfirm,positiveandelegant-citrusfruitsandcrushedalmond,withasubtlehintofmarzipanandchocolate.Itstasteonthepalateisintense,butthewarmthofthetonguehelpsreleasethespecialattributesofcitrus,sherryandexoticspices.Thelong,lingeringaftertasteisthekeytothisspirit.

the dalMore 15-year-oldTheDalmore15YOisthedistillery’sflagshipexpression,whichdeliverstheperfectbalancebetweenspirit,woodandmaturity.CraftedfromwoodinfusedwiththreeraresherriesfromGonzalez-Byass,Apostoles,AmorosoandMatusalem,thiswhiskyisrich,deepandgoldenmahoganyincolour.Itsaromaisintenseandfirm,whileitstasteisdescribedashavingagoodattackonthemouth,inanelegantway.

the dalMore 18-year-oldIn2009,TheDalmorelaunchedanew18-year-oldexpressionforthefirsttimeinitshistory.ThiswhiskywasfirstmaturedinAmericanwhiteoak,andthenmovedtoMatusalemsherrybuttsforitsfinalyearsofmaturation.Ithasbeendescribedasa‘galaxyofhandmadechocolates’andashavingtastedofvanilla,Columbiancoffee,trufflesandrosemary,withsubtlehintsofparmavioletsandjasmine.

gran reServa TheDalmore’sGranreservawasmaturedandmarriedin60percentSherryWoodand40percentAmericanWhiteOak,andistypicallycraftedfromcasksranginginagefrom10to15years.Itisdeep,goldenmahoganyincolourandhasastrong,maltyflavourthattantalisesthetongue.

king alexanderAcombinationofsublimecasksthathavebeenmaturedtoperfectionmakeupTheDalmore’skingAlexander,awhiskythathasbeencraftedincommemorationoftheMackenzieClanfounder’sheroicactinsavingkingAlexanderIIIin1263.

“a combination of sublime casks that have been matured to perfection

make up The Dalmore’s king alexander, a whisky that has been crafted n commemoration of the

Mackenzie Clan founder’s heroic act in saving king alexander III in 1263.”


WaterWater is a very important component of malt whisky, as it’s used in all phases of its production. Distilleries use water to promote the germination of the barley and then to mix it with barley grist in order to create a mash. It is also used to dilute the malt whisky before maturation and then once again before it’s bottled. In general, various water sources are used by the distilleries for the different processes of production. Due to the fact water is so vital to the production of whisky, most distilleries are

located in close proximity to appropriate water sources. Once made, new-make malt whisky is diluted with water to 62.5 per cent before being placed in casks to mature. The influence of water in the final flavour of malts is keenly argued with some claiming it contributes less than 2% of flavour, even when very peaty.

What Makes a Malt? Water, barley, Temperature...

What Makes aTHEDIffErEnTELEMEnTSTHATGOInTOAMALTTOCrEATEITSfInALCHArACTEr

MalT?

shape of stillThe stills in which the wash is distilled during the production of whisky are made from copper, as it is easy to work with, is an efficient heat conductor and does not rust. The shape of these stills is important in terms of the outcome of the final spirit as it determines the quantity of the various substances that are permitted to pass during distillation. The shape of the still, angle of the lyne arm and the degree of heat applied all affect the type of whisky that is finally produced.

As a rule of thumb, malt whisky is distilled twice. Stills used for the first distillation are called ‘wash stills’. The low wines spirit, which is the product of the ‘wash still’, is distilled a second time in ‘spirit stills.’

The ‘stillman’ collects the desired spirits from the ‘spirit run.’ This is a critical task, as any mistakes made during this stage are unlikely to be discovered until after the whisky has undergone years of storage.

“Water is a very important

component of malt whisky, as it’s used in all phases of its

production.”

barley Barley is the basis of every single malt scotch whisky. In the past, the distilleries grew barley on their own fields, or would opt to buy it from neighbouring farmhouses. The grain is now generally bought in bulk and sometimes imported from overseas. There are different types of barley that are used for the distillation of malt whisky. The main ones are the Golden Promise, which has been popular for years, Optic and Chariot. Malt whisky must contain no other type of grain other than barley if it is to be called a malt. Barley is traditionally distilled in pot stills.

The barley is soaked in water for two to three days during the malting process, following which it is spread out to germinate. Enzymes turn the starch into soluble sugars within the barley, which will subsequently be converted into alcohol later on in the process.

Micro climateThe climate under which the whisky matures has a profound effect on the end spirit and the various distilleries’ warehouses conditions vary. The location of the warehouse, type of warehouse and location of the cask within the warehouse all influence the maturation of the whisky. The humidity and temperature within the warehouse also play an important role. A traditional warehouse that is used to mature whisky is usually damp with earthen floors. In some coastal distilleries, it is said the sea air adds a briny character to the whisky.

Cask The new make spirit will spend anywhere between 3 and 50 years in an oak cask. Therefore the type of wood used in these casks has an important influence on the final character of the whisky. While modern distillers mature the majority of their whiskies in American oak previously used by a bourbon distiller, this hasn’t always been the case. Traditionally distillers tended to buy casks from sherry producers in the South of Spain. The rich and full flavours of an Olorosso seasoned cask imparts a much stronger character to the delicate Scottish spirit.

Each cask is said to ‘breathe’ during the maturation process, while its wood expands during summer and contracts in the winter. Due to evaporation, the whisky will lose up to 2.5 per cent alcohol per year during maturation.


Whisky & Cigar pairings

s ingle Malts are commonly believed to be the liquid counterpart of a Cuban cigar. It leaves us no doubts that there is something miraculous about this pairing. If truth be told, outside of Bonnie and Clyde, Brad and Angelina, vodka and caviar, you would be very challenged to construct a pairing that competes with the genius of

this dynamic duo.Successful pairing is both a science and an art form. It is not simple and can be slightly overwhelming, so educating oneself first will lead to more enjoyable moments of cigar in mouth and glass in hand. After all, if it were easy to merge luxury and quality as a taste combination, the marriage of the two would not hold the stature and reverence that it does.

BYSASHAMILOvAnOvIC

“If smoking is not allowed in heaven, I shall not go.”

MarkTwain

ramon allones specially selected The RASS does have a rare and special charm that gives it genuine personality. The wrapper colour has that brown tone that corresponds to the restful and generous qualities of its blend. The RASS is a very complex cigar, which starts strong from the first puff and tastes of tropical wet earth, wood and animal scent. The middle gets smoother with spice, amber and wet leaves. It finishes off with hints of cocoa, espresso and dry chocolate.

aberlour 10 yearsAberlour is matured in a combination of sherry and bourbon oak casks for a minimum of 10 years. The dry, fresh, fruity aromas of early autumn apples and pears are subtly enhanced with sweet notes of vanilla and mint toffee. Exceptionally smooth and creamy, with spicy-sweet nutmeg and honey, combined with the dewy freshness of autumn fruits.

highland park 12 yearsHighland Park 12 YO It is perfectly balanced single malt with toffee sweetness and a mouth wateringly smoky finish. It was awarded the ultimate accolade in 2005, when US spirits writer F. Paul Pacult named it “The Best Spirit in the World”.

Cohiba siglo vIThis is the most accomplished Vitola of its series. Very light to start with, quickly building to a firm medium body until the nub, with plenty of rich cedar wood, dough, cacao and coffee flavour, with subtle tanginess right through that builds to a more pronounced spice in the final third.

Montecristo No 2This is a smooth cigar with a sweet taste; never corrosive, just easy and aromatic. It offers different levels of flavour, leather and earth to start with, hints of creamy dark chocolate next, and ending with hints of espresso and spice.

laphroaig 10 year oldA hint of sherry quickly gives way to the Islay intensity and distinctively oily body with a big peaty-smoky flavour. A round, dry and warming finish renders Laphroaig the perfect night-cap, but not one for the weak-kneed...

Sponsored by


highland heroes, Glenmorangie

JuSTSIXTEEnMEnOPErATETHEDISTILLErYATGLEMOrAnGIE,YETTHEYPrODuCESCOTLAnD’SBESTSELLInGWHISkY.SInGLEMALTSInvESTIGATES.

from their home in The Vale of Tranquility. But times change and consumer taste moves on, and so the Tayburn design agency was appointed to redesign Glenmorangie as part of a brand overhaul. This included the introduction of a new, more curvacious bottle, and the renaming of some of its variants. Its Wood Finish whiskies were given new names such as The Quinta Ruban, Nectar d’Or and LaSanta, which were also advertised as non chill-filtered for the first time.

Glenmorangie has been the best selling single malt in Scotland almost continuously since 1983, and produces around 10 million bottles per annum, of which 6 to 6.5 million are sold in the UK. Globally, Glenmorangie has a 6% share of the single malt market.

history in the WoodGlemorangie has played a pivotal role in modern whisky industry as a result of its innovative approach to the art of maturing whiskies. As early as the 1960s, the distillery introduced the concept of maturing whisky in American white oak casks (as opposed to the then ubiquitous use of ex-sherry casks from Europe), as they believed that this approach suited

the fine and light character of their whisky better. In fact, the distillery went on to purchase an oak forest in the Ozark Mountains and to this day still leases casks produced there to Heaven Hill and Jack Daniels bourbon distillers to use first, before bringing the now seasoned casks to Scotland for their own use.

But they hadn’t abandoned their love of wood and in 1996 the company introduced its highly innovative ‘Wood Finished’ expression. These were three whiskies matured for the most part in traditional white oak, but then refilled into Port, Sherry or Madeira casks for an additional period during which they took on more complex characters. Though introduced by Glenmorangie, this ‘finishing’ process is now used very widely in the industry. Glenmorangie itself continues to experiment, and in 2007 launched a limited release of “Margaux Cask” whisky to much critical acclaim.

sixteen men (and two very important women)Though the distillery itself is still operated in a uniquely unhurried way by a core team of sixteen experts, there is a larger team around them helping to ensure the continued success

hEroEsHighland

l ocal legend suggests that some form of alcohol has been produced in and around Tain since the Middle ages, most likely in the form of a rough barley or heather beer. More specifically, it is said that the

production of alcohol was started on the Morangie Farm in 1738, when a brewery was built using the same water source, the Tarlogie Spring. A century later, former distillery manager William Matheson acquired the farm and converted the Morangie brewery to a distillery, equipping it with two second hand gin stills. He later renamed the distillery Glenmorangie, where it was found the unusual shape of the stills created a particularly fine and delicate whisky. The rest, as they say, is history.

Only it wasn’t quite as simple as that. Glenmorangie, like most of the distilleries in Scotland, suffered terribly between 1920 and 1950, first from the effects on the market of Prohibition, and then the Great Depression in America, both having a huge impact on whisky sales. The distillery was effectively mothballed between 1931 and 1936. The Depression ended but war began, leading to shortages of fuel and barley and the distillery was again mothballed between

1941 and 1944. However, things began to look up and in the immediate

post war period, the distillery increased production to reach full capacity by 1948. The distillery continued in this format until 1977, when the number of stills was increased from two to four. Water supply became a concern during the 1980s – urban development of the land around the Tarlogie Springs began to look more and more likely. Such development could have reduced the quality and quantity of water available to the distillery, so the owners decided to purchase around 650 acres of surrounding land including the Tarlogie Springs to guarantee the quality and quantity of water necessary.

Another more significant expansion took place in 1990, when the distillery added a further four stills and in 2002, two additional fermentation vessels (washbacks) were added. Another four new stills were added in 2009, bringing the total to twelve. The distillery in its current form produces around six million litres of spirit per year.

The next major change came not with the plant, but with the bottles. For years, Glenmorangie has marketed itself as an artisan product, produced by the ‘Sixteen Men of Tain’,

46 SINGLE MALTS

of Glemorangie. Among these are Rachel Barrie, Whisky Creator and Master Blender, one of very few women accorded such high responsibility in the industry. Working alongside her is Annabel Meikle, Whisky Creator and Sensory Expert. Annabel’s role is in the development of new and original experiences for Glenmorangie and she also travels extensively introducing the subtleties and nuances found within Glenmorangie to appreciative audiences around the world.

a Tall storyWhen the original distillery was built, founder William Matheson, whether for reasons of thrift or contrariness we know not, chose to use second-hand gin stills instead of the traditional Scottish onion-shaped pot. It turned out to be a fortuitous decision, for the whisky produced was particularly fine and light.

To this day, the stills at Glenmorangie are the tallest in Scotland, at 26’ 3” (8m) tall, with 10’ 1” (3.08m) necks. New stills installed have been built to match the original design in order to preserve their distinctive and appealing taste.

a Word to the Wise. The name of the whisky is pronounced glen-MOR-an-jee with the stress on the ‘mor’ and rhyming with orangey, not GLEN-mor-AN-jee as it is commonly mispronounced. Locals will look at you instance if you ask for the latter.

glenmorangie ‘the original’votedasthebestsinglemaltofthe10-12yearoldcategoryatthe2007International WineandSpiritCompetition.Anutty yet floral bouquet is both roundedandexpressive in the mouth,spicedapplesandnutmegdominatethefinish.

glenmorangie ‘the Quinta ruban’ InitiallymaturedinAmericanwhiteoakcasksforatleast10years, the spirit isthenrackedinto port pipes fromthefinest‘quintas’(wineestates)inPortugalforthefinalperiodofmaturation.

glenmorangie ‘the nectar d’òr’Thisintriguingmaltisextramaturedinex-Sauterneswinebarriques.Theseveryrarecasksofoneoftheworld’smostexclusivewinesgivethissinglemaltitssmoothbodyandrichgoldcolour,‘Òr’inGaelicandfrench.

glenmorangie 18 year oldMellowandnuttywithadriedfruitfinish,thisextremelyraremaltismaturedinex-Bourbonandex-OlorosoSherrycasks.

glenmorangie 25 year oldThenew‘quarterCentury’expression is maturedinex-Bourbon,ex-Sherryandex-Burgundywinecasks.Acollector’sitem,thisHighlandmaltistheepitomeofGlenmorangie’scraftsmanshipandmaturationartistry.

glenmorangie SignetSignetistheultimateexpressionofGlenmorangie’spioneeringwhiskycreationusingunique‘chocolatemalt’.

highland heroes, Glenmorangie

CurrENT lIsTINGsMMi carrieS a full Selection of glenMorangie’S output, including:

Find Le Clos between gates 214 & 215 in Emirates Terminal 3, Dubai International Airport. Open 24 hours a day. Also available in Emirates 1st Class lounge.Telephone +971 4 220 3633, Email: [email protected]

FIRST CLASS SERVICE FOR ALLThe cornerstone of Le Clos, are our highly qualified personal advisors who are on hand to guide you through our

extensive range to ensure you find your own taste of luxury.

Visit our online cellar www.leclos.net

Le clos ad -r4.indd 1 4/12/10 1:18 PM


Competition Nose of the Month

NosE oF ThE MoNThWe have picked some of the outstanding bottlings from the Highlands and now you can share the experience. All the single malts featured here are now in stock exclusively at MMI outlets across the city. Why not pick up a bottle, pour a glass and see if you agree with our tasting notes? Slainte!

www.smokehead.co.ukSmokehead encourages responsible drinking.

Available at leading outlets worldwide.

AM1577 Smokehead MMI 210 x 277 29/9/09 11:10 Page 1

aberfeldy 12 year oldBuilt by the Dewar family in 1898 on the edge of the Highlands in Perthshire, Aberfeldy Distillery produces a fine and sophisticated Highland single malt Scotch whisky. Reserved for years as the heart of the Dewar’s blends, limited quantities of Aberfeldy single malt whisky are now available. Complex aromas of hay and dry oak, full-bodied with a hint of sweetness, long with a complex finish. Exclusively available in all MMI, Spinney’s and OUA retail outlets.

Glengoyne 10 year old The Highland Line, which notionally divided Highland from Lowland Scotland runs through the distillery grounds, making Glengoyne the southernmost single Highland malt. Golden yellow. clear and bright. The nose is sweet, with toffee and popcorn aromas, then nutty, with fresh green apples coming through. Exclusively available in all MMI, Spinney’s and OUA retail outlets.

Glenmorangie ‘The Quinta ruban’Initially matured in American white oak casks for at least 10 years, the spirit is then racked into port pipes from the finest ‘Quintas’ (wine estates) in Portugal for the final period of maturation. Reminiscent of dried stone fruit, smoke, sweet tea leaf; full sweet vinous nose leads a minty sweet entry with a subtle candied fruit accent; very complex. Exclusively available in all MMI, Spinney’s and OUA retail outlets.


The Glenrothes Competition Xxxxxxxxx

Exclusively available in all MMI, Spinney’s & OUA retail shops

ThE GlENroThEs

The Glenrothes distillery lies on a tributary of the river Spey. Speyside is the heartland of Single Malt Whisky distillation Since 1879, The Glenrothes has been highly sought after for its flavour and complexity to enhance the finest international blends In early 1990 it was released as a Single Malt Whisky.

CoMpETITIoNSingleMaltsisgivingoneluckywinnerthechancetowinanexclusivesetofTheGlenrothesglassesandfaberCastellGlenrothespen.

foryourchancetowinsimplyanswerthefollowingquestion:in what year was the glenrothes founded in?

Emailyouranswerwithyourname,mobilenumber,andsubjectheading,“TheGlenrothesCompetition” [email protected] date is 15th June 2010, winners will be contacted by email

section D

t h e G l e n r o t h e s – o u r m a t e r i a l s

Product name:

The Glenrothes pen

Code:

CZGX1007A

Pack size:

one

Minimum order size:

one

Cost per pack:

£13.75

The Glenrothes pen

The Glenrothes wooden and chrome ballpoint pen. Made

by Faber Castell and branded with The Glenrothes logo.

This pen is in keeping with the Malt Master’s signature

and handwritten tasting notes.

Suggested uses – With a high retail value, the pen should

be used for trade incentives and as part of gift packs.

52 53SINGLE MALTS

hotspots, Edinburgh

WhIskI bar & restaurant, royal MileA tourist destination on Edinburgh’s Royal Mile, WHISKI specialises in all things Scottish and is designed to give visitors a taste of a traditional bar. It’s a successful formula – the bar has won numerous awards and is a Whisky Bar World Icon. It has a huge range of malts and blends available by the glass and by the bottle. In addition to a good selection of Scottish beers, quality wines and spirits, Whiski offers a range of whisky cocktails that are very popular. An online whisky shop ensures that any whisky you try in the bar can be shipped straight to your door anywhere in the world. Live traditional Scottish music is a regular feature and the bar holds frequent events and extensive whisky tastings.

What we think Drinks Service Design Atomsphere Value for money

Details WHISKI Bar & Restaurant119 High StreetThe Royal MileEdinburgh EH1 1SGTel: +44 (0)131 556 3095www.whiskibar.co.uk

Teuchter’s landing, Dock place, leithOriginally the waiting room for steamers leaving Leith Docks, this bar will be known to many as the original Waterfront Wine Bar, in which guise it did a roaring trade. Now renamed and relaunched as a whisky bar under the name Teuchter’s Landing, it remains a great place to meet for a bite and a dram – there’s a huge range of single malts to choose from, as well as the expected selection of decent wines and beers. In summer you can still sit outside on the terrace or pontoon, whilst winter offers the ideal combination of roaring fire and your favourite malt.Teuchters is owned by the same group that runs the nearby ‘A room in Leith’ and the famous Skippers restaurant is still just across the lane. An Edinburgh landmark.


Details Teuchters Landing1c Dock Place,LeithEdinburgh EH1 Tel: 0131 554 7427www.aroomin.co.uk

royal Mile WhiskiesNo, it isn’t a pub or bar, but it is one of the best places to get whisky in Edinburgh, without a doubt. Knowledgeable staff, and an extremely wide range of quality malts, including a lot of rare and exotic bottlings.

The staff are always keen to show you something and are keen to find the right whisky for you and your particular tastes and preferences. Not a whisky experience to miss while in Edinburgh and certainly worth popping in every time you walk past.


Details Royal Mile Whiskies379 High St.The Royal MileEdinburgh, ScotlandEH1 1PW+44 (0) 131 225 3383

The bow bar, West bowThe Bow Bar is everything you would expect of a traditional Edinburgh hostelry: big gantry full of single malts, real ale on draught, lunchtime pies, antique mirrors, and a general buzz of convivial conversation that could have been there for centuries. Except that it actually only goes back to the 1970s.But The Bow Bar was done with real love – the gantry was rescued from an old church and is home to 160 odd whiskies. The fireplace, tiles and mirrors are all real and period, and the staff are super friendly and knowledgeable.In addition to a core range of staple and familiar drams, the West Bow is not afraid to experiment – you’ll find Single Casks, various Finishes and New Releases, Requests and Recommendations, and the bar’s own Whims and Fancies.


Details The Bow Bar80 West BowVictoria StreetEdinburgh EH1 2HHTel +44(0) 131 226 7667

No whisky connoisseur’s visit to the beautiful city of Edinburgh is complete without a visit to the mother lode, the phenomenon that is the Scottish Malt Whisky Society. Now with premises all over the globe, this is where it all began. The original premises were the rooms above The Vaults, a 17th century wine importer’s warehouse in Leith Docks. More recently, the Society has opened a swish new clubhouse (open to all) at 28 Queen Street, in a beautifully restored Georgian townhouse, ideal for those visiting, living or working in Edinburgh city centre.Queen Street houses are renowned for their magnificent view across the waters of the Firth of Forth and No 28 is no

exception. Its suites of elegant rooms range over three floors reached by a sweeping staircase which ascends to a cupola framed by exquisite plasterwork. Here you will find the splendid Dining Room under the expert guidance of Chef James Freeman.28 Queen Street, Edinburgh EH2 1JX Tel: 0131 220 2044, [email protected]

87 Giles Street, Leith EH6 6BZ Tel: 0131 554 3451, [email protected]

WhIsky bars oF EDINburGhHotspots


legend of laphroaig Xxxxxxxxx

18 SINGLE MALTS

WhaT’sNEW?at MMI, we’re constantly working to bring you more

choice, convenience and even better value all the time.

So we’re delighted to announce the opening of our

new flagship store conveniently located in Dubai Festival

City. Visit our new store, or any of our other 10 outlets

across the city, and pick up a bottle from the largest wine

and spirit portfolio in the gulf – there’s always great in-store

promotions ensuring you get more for less. Plus of course

you’ll find all the fabulous single malts featured in this issue

of your Whisky Magazine.

MOReCHOICe,MORevaLUe,MOReLOCaTIOnS.

ReaSOnSTOBeCHeeRfULWITHMMI…

IT TAKES TIME AND PATIENCE TO GET SUCH A richly flavoured whisky.

BUT ALL OUR DRINKERS AGREE IT WAS worth their while.

Ready when you are

ENJOY RESPONSIBLY LAPHROAIG®, D Johnston & Co. (Laphroaig), Isle of Islay, Scotland

LAPHROAIG®, D Johnston & Co. (Laphroaig), Isle of Islay, Scotland

At Laphroaig, we’re not surprised when people tell us they don’t feelready for our richly peated whisky. But we’re even less surprised when they change their mind. Because although Laphroaig is a challenging single malt, it’s also a rewarding one. So even if you’re not a Laphroaig drinker today, we’re always ready to welcome you as a Friend of Laphroaig. We’ll even give you a square foot of Islay and invite you to share a dramof whisky with us here on your very own plot of land.

To find out more about our whiskies and how to becomea Friend of Laphroaig visit www.laphroaig.com

MANDATORY 6pt:

CYAN MAGENTA BLACKYELLOW

CREATIVE DIRECTOR ART DIRECTOR COPYWRITER ACCOUNT MANAGER CLIENT DATEAPPROVALS

SPELLCHECK

PROOF READ?

ARTWORKCHECKED?

DATE CREATED DOCUMENT NAME COLORS PROOF VERSION

15/10/09 LPG_210x277_LIGHTBOX_3372.ai CMYK ROUND 1

PROJECT NO: 3372:0 PROJECT: LAPH 10 YR OLD JOB: LIGHTBOX CLIENT CONTACT: ANGELA MCCARTHY OPERATOR: DAVE T

TRIM: 210mm(w) x 277mm(h) LIVE/TYPE AREA: N/A BLEED: 216mm(w) x 283mm(h) FILE BUILT AT: 100% PROOF SIZE: 100%

210mm

277m

m

SM 2.indb 18 2/7/10 6:11:12 PM

Marcel van Gils is a specialist in Laphroaig and possesses the largest Laphroaig bottle collection in the world.

Hans Offringa is an internationally acclaimed author and whisky expert. He has written and translated many books and articles on his favourite subject. They joined forces to write an in-depth history about Laphroaig distillery.

With the permission and full cooperation of Laphroaig and its owner, Beam Global, the authors researched extensive archives on Islay and at Glasgow University. On their quest they received help from descendants of the Johnston family. The result is awesome: a thorough, well-documented history of that famous Islay distillery at Laphroaig Bay, written in a clear and accessible style. If you like history with a dram, this is your book.

CoMpETITIoNWin“TheLegendofLaphroaigbook”.SingleMaltsisgivingfiveluckywinnersthechancetowinonethesefantasticbooks.foryourchancetowinsimplyanswerthefollowingquestion:in what year was laphroaig distillery established? Emailyouranswerwithyourname,mobilenumber,andsubjectheading,“LaphroaigCompetition”[email protected] date is 15th June 2010, winners will be contacted by email

The first chapter is an introduction to the history of distilling and segues into the next chapter: the history of the Isle of Islay. Chapter three describes the entire history of the distillery, illustrated lavishly with old documents and photographs, many of them never published before. The fourth chapter tells how Laphroaig

is made today, as seen through the eyes of the people who work at the distillery. This chapter is illustrated by brand new pictures, taken by the authors, when visiting Laphroaig in April 2007. The final chapter contains an overview of Marcel van Gils' private collection of bottles.

www.laphroaigcollector.com

laphroaIGLegend of


FEsTIvalEDINburGh INTErNaTIoNal FrINGE

Edinburgh Fringe Festival

l ocated in the south-east of Scotland, Edinburgh lies on the picturesque East coast of the country’s Central Belt. Although the city has been recognised as the Scottish capital since 1437, it is only since

2004 when it received a devolved parliament from the UK, that the city has been considered a European capital. Second only to London as the most visited tourist destination in the UK, Edinburgh is the pride of Scottish tourism, generating an estimated revenue of seven billion dirhams annually. But what exactly does the city offer the 13 million visitors it hosts each year?

Edinburgh’s best-known attraction is undoubtedly its iconic castle. Situated precariously on an extinct volcanic crag, the former royal residence dominates the city’s skyline. A royal castle from the 12th to the 17th century, the Castle is now a military garrison, but continues to attract hordes of visitors desperate for a glimpse of the Scottish crown jewels, which includes an ancient coronation stone, and to gain an insight into history’s infamous Mary Queen of Scots, who gave birth to her only son in one of the Castle’s more claustrophobic rooms. The Castle complex also houses the charming St Margaret’s Chapel, the oldest surviving building in Edinburgh

and the austere Scottish National War Memorial. From the Castle’s magnificent perch, tourists can appreciate the city’s unique charm through its distinctive architecture. Blending its medieval past and its vibrant present, the winding streets of 11th-century Old Town meander seamlessly into the cobbled streets of the Georgian New Town. This stunning architecture, however, is only a backdrop to Edinburgh’s prime selling point - its thriving arts scene, which climaxes with the annual Edinburgh Festival that takes place in August. The event includes the renowned Edinburgh International Festival, its sublimely

“Established in 1947, the founding objective of the

Edinburgh International Festival was to celebrate the human spirit in the aftermath World

War II.”

cool counterpart, the Fringe Festival and the spectacular Royal Edinburgh Military Tattoo.

Established in 1947, the founding objective of the Edinburgh International Festival was to celebrate the human spirit in the aftermath World War II and to offer a chance to reflect on life through the prism of art - principles that remain instilled today. With performance artists that have included the Palestine National Theatre and the Bazi Theatre Company from Iran the festival is international in more than name. Although performing at the International Festival is by invitation from the festival director, the Fringe Festival, which also premiered in 1947, is an open access arts festival. Known simply as the Fringe, the festival provides a platform for new and experimental performers to showcase their acts, without being subject to artistic vetting or selection. In fact, for many budding entertainment stars, such as Academy Award Winner Rachel Weisz, it has been used to kick-start what has become an illustrious career. Although the Fringe has carved a reputation for cutting-edge comedy from undiscovered acts, each year there is a stream of famous names that grace its stages. Past acts have included Billy Connolly, Ricky Gervais and Joan Rivers. The Fringe features an estimated 2,000 shows across 250 venues, contributing more than 500 million dirhams to the Scottish economy. Widely considered as the most popular of all the Edinburgh festivals, the event sells approximately 1.7 million tickets and boasts 75 per cent market share of all Festival attendances.

Edinburgh Castle’s stunning esplanade is the setting for one

of the most-anticipated Festival events, The Royal Edinburgh Military Tattoo. The series of Military tattoos includes performances from the British Armed Forces, Commonwealth and International military bands. In 2009, the event paid tribute to the 250th anniversary of the birth of Scotland’s national bard, Robert Burns. The top-class cast featured the world-famous Massed Pipes and Drums, the Massed Bands of The Royal Air Force, Switzerland’s Top Secret Drum Corps, as well as a debut performance from the Central Band of the Swiss Army. Performed daily, the sell-out event was visited by more than 200,000 people, 70,000 of whom were foreign visitors and it was also televised to an audience of approximately 100 million. Given the 2010 event will mark the Tattoo’s Diamond Jubilee, the event will undoubtedly be another sell-out success. For those who do not manage to get hold of tickets to any of the performances, the Edinburgh Military Tattoo are expected to hold free “Taste of the Tattoo” performances at the Ross Bandstand in the city’s Princess Street Gardens during the Festival, where the general public can sample a little piece of the tattoo’s magic.

Given its intriguing history, its captivating atmosphere and its artistic bohemia, it seems that Edinburgh is one city that is definitely worth exploring.


become a Diurachs Xxxxxxxxx A MYSTICAL MALT FROM A MYSTICAL ISLE

isleofjura.com

In a world of its own

The Isle of Jura is a place where unique malts are fashioned from pure still water, an unforgiving landscape and generations of quiet perfection. The people of Jura, known as Diurachs, are less than 200 strong but united by their love for the island and its whisky. One taste of their precious malt and we suspect you might feel the same. Become an honorary Diurach and the secrets of the island will be revealed. There can be no greater enticement. Your fi rst step on an unforgettable journey is to visit isleofjura.com

JURA-20173-MMI-277x210-AW-GK 1 3/2/10 16:24:44

D iurachs is the Gaelic word for the people of Jura. Less than 200 strong but united by their love for

their island and its whisky. One taste of our precious malt and we suspect you might feel the same.

The Diurachs are a tight and formidable community. As you will discover over time, Jura is a place where good fortune holds a firm grip over all those who touch it and taste it. For you, news will arrive first. And with it, preferential treatment and hospitality that only a Diurach can command. We speak of rare and special limited bottlings and unhindered access to all the island’s gems. Register with us now to generate your personalised Diurachs Certificate and begin your journey. For more information visit http://www.isleofjura.com

CoMpETITIoNSingleMaltsisgivingfiveluckywinnersthechancetowinanexclusiveIsleofJurabooksignedbyMasterBlenderrichardPatersonforyourchancetowinsimplyanswerthefollowingquestion what is the gaelic word given to people of Jura? Emailyouranswerwithyourname,mobilenumber,andsubjectheading,“IsleOfJuraCompetition”[email protected] closing date is 15th June 2010, winners will be contacted by email

DIuraChs

ISLE OF JURA SINGLE MALT

TH

E DIURACHS

Become A


kIlT

scottish style - The kilt

The

E pitomising the Scottish national identity, it is hard to believe that the kilt, which is now whole-

heartedly embraced by those of Scottish decent throughout the world, was once confined to the Highlands and viewed disparagingly by the majority of Scots.

The kilt first appeared as the great kilt, or feileadh mor - a full-length garment whose upper half was worn as a cloak draped over the shoulders, towards the end of the 16th century. In its original form the kilt was a very basic garment that comprised four to six yards in length and two yards in width. It is thought that sometime in the late 17th or early 18th century, it became popular to wear only the bottom half of the great kilt. Dubbed the small kilt or the fèileadh beag, this incarnation was the predecessor of the contemporary kilt.

Until 1792, the kilt was folded, rather than pleated. Once pleating was introduced, however, Scottish regiments serving in the British Army adopted the kilt as uniform, before it finally entered the civilian market during the early 19th

“The kilt has also inspired a clutch of fashion designers, including vivienne

Westwood and Jean-paul Gaultier.” b orrowing their name

from the Gaelic word for purse, the sporran has become an integral part

of the kilt ensemble. Although not initially part of Highland attire, the sporran was introduced as a keep-safe for valuable items such as money, food and of course, a hip flask filled with whisky.

Contemporary sporrans generally fall into three categories – day, dress and semi-dress. The day sporrans are generally made from brown or black leather and are worn with an informal kilt ensemble, especially by Scotland rugby and football fans.

The dress sporran, which is reserved for formal occasions, is usually made with animal skin such as seal, fox, raccoon or mink. They also have an ostentatious decorative

metal fastener in polished chrome or silver and the front is decorated with tassels in the matching animal skin.

The semi - dress sporran has emerged as a compromise between the day and dress sporrans and is perfect for wearing with an Argyll jacket or a shirt and tie outfit. Made

with shorthaired skins such as seal, the lid is modestly embossed and sometimes has small metal details.

In recent years, the sporran has attracted controversy for its use of sealskin. A bill passed by the European

parliament has banned the sale of seal products across Europe from August 2010. If enforced, this could spell the end for the world’s first-ever man-bag.

“The sporran was introduced as a keep-safe for valuable

items such as money, food and of course, a hip flask filled with

whisky.”

century.Also in the late eighteenth century, it

became common for clans to adopt specific tartans – a practice that still remains.

The modern-day kilt ensemble includes several garments including ‘The Bonnie Prince Charlie Jacket,’ ‘The Argyle Jacket,’ ‘The Sporran,’ ‘Flashes,’ ‘Sgian Dhub’ and ‘Ghillie Brogues’ .

Today, the kilt is worn by Scotsmen for formal occasions such as weddings, but it has experienced an unexpected renaissance through its presence at sporting events including rugby and football tournaments, where traditional accessories have been replaced with team jerseys. In fact, the kilt worn with such pride by so many of Scotland’s sporting fans, they have earned the nickname the Tartan Army.

The kilt has also inspired a clutch of fashion designers, including Vivienne Westwood and Jean-Paul Gaultier, which has ensured the fascination with this iconic piece of clothing is far from over.

Fact or fictionTheinventionofthesmallkiltisoftencreditedtoanEnglishman,whowasemployedasthemanagerofanironsmeltingworksinLochaberandwhoadaptedittoallowmorefreedomofmovementforhisworkers.

Sporran


Events

I f you’re a fan of a good dram, there’s never been a better opportunity than right now. MMI has created a rolling programme

of events featuring some of the best speakers and whisky experts ever to appear in Dubai. They will share their skill and expertise to afford you greater insight into the dram in your hand. Events are as varied as the speakers themselves. We’ve brought in Master Distillers, Master Blenders and industry experts for specialist pairing dinners, tutored tastings and sampling sessions. If you’d like an invitation to any of the forthcoming events, make sure you’re registered with the Single Malts Society.

Events planned over the Next Three Months we’ve got a full programme of fascinating and entertaining events planned for the rest of the year. to give you a taste of what’s to come, here’s the latest schedule: Month event descriptionApril Whisky&Cigars PairingsessionwithnerissaOrinday@BlendsBar, AddressMarinaHotel TheMacallanSingleMaltSocietyTasting@TheEdgeClubDIfC PerfectServe

MayDalmoreCigar SingleMaltSocietyTastingwith &ChocolateLaunchfraserJones@uptownBar,JBH

TheMacallanSingleMaltSocietyTasting@Blends PerfectServe BarAddressMarinaHotel

June GlenGrant MasterBlenderDennisMalcolmTheMacallanSingleMaltSocietyTasting@AmatistaBarAddress PerfectServe DubaiMallHotel

for more information on other events and activities taking place across dubai as well as ideas on things to see and do please visit www.mmidubai.com

WHAT’SCOMInGuPInTHEWOrLDOfWHISkYEvENTs

Events

63SINGLE MALTS


ask the Expert Xxxxxxxxx

What’s the difference between a single malt and a vatted malt? Andrew Harris, Al Quoz, Dubai Well Andrew, put simply, a single malt whisky is one that is made from malted barley and is distilled in batches at one malt distillery using pot stills. A vatted malt is today more commonly known as a blended malt and is the result of two or more malt distilleries output being blended together, typically following a period ageing in separate casks. Independent bottlers are making more and more examples of these and have even blended styles as polarised as The Macallan and Laphroaig into one bottle. Another popular vatted malt is Monkey Shoulder, a blend of three Speyside offerings.

Why are some whiskies of a much higher alcohol content than others – isn’t the production process always the same?David Duncan, Palm Jumeirah, Dubai There are a few reasons for this David. Distillers first tend to put their spirit into cask at around 63% abv having added water to the pure spirit that comes off the still at a higher rate. Islay’s Bruichladdich are one notable exception to this; they don’t dilute the spirit at all. Over time as the spirit matures in cask it then loses some of its alcoholic strength as well as its volume, this is called ‘the angel’s share’. A typical

ask ThE EXpErTthanks to all those who have been in touch with questions and to those who approached Single Malts resident guru at the taste of dubai whisky festival. here, fraser Jones answers some of your queries.

12 year old whisky will be turned out of its cask at around 55-60% abv but very few are actually bottled at this strength. Most distillers bring standard bottlings down to around 40 – 43% abv although the shift towards single cask bottlings means that many more are now released at their natural strength.

I have an old unopened bottle of Macallan 12 Year Old from my father’s collection. I think it must have been in his cupboard for at least 25 years – will it still be good to drink?Dan Cranney, Abu DhabiGood question Dan. What you have on your hands sounds like a real treat. Where wine ages and evolves in bottle, a whisky’s character is decided in cask – when it’s bottled the aromas and flavours are set pretty much for life. This potentially makes whiskies even more collectable than wines, although I’d suggest the time to enjoy this one is now; if you want a nice bottle to look at just fill it up with tea when you’re done!

Finally, following a Whisky Festival tasting of the incredible Le Clos “Closed Distillery” range, the question on everyone’s lips was –

why were these brilliant producers the one’s to cease distillation?Scotland was sitting on something of a whisky loch following years of over production in the 1970s. As distilling companies sought to redress the balance of supply versus demand they were forced to pick off those producers from their portfolio that offered the least character to blended whiskies. It must be remembered that single malts are a relatively new phenomena and even now, over 90% of Scotch is blended. Lowland distilleries were hit particularly hard as their delicate, subtle aromas were considered of little value to the blended market. Only recently have consumers really appreciated what it is that these lost distilleries had to offer. Likewise, where distilling companies had more than one distillery making similar styled malts, difficult decisions had to be made. What’s left of these rare stocks should now be consumed with care – when its gone, its gone!

If you have any questIons please emaIl fraser Jones at [email protected]

Single Malt Issue 3

Documents

model highland

oua retail

hand gin stills

edinburgh

ben nevis

single malt

tasting notes

precious malt