A Wee
ISSUE 4
DRAM
Slowly but surely! SLOW distillation creates a higher quality spirit in which all of the avours are allowed to fully express themselves.
Distilled more slowly for the highest quality. Glengoyne - THE REAL TASTE OF MALT
Glengoyne actively encourages responsible drinking – slow down
www.glengoyne.com
WELCOME
ISSUE 4
DRAM A Wee
elcome to our first issue in 2011. It has certainly been a busy few months on the whisky front, with plenty of new launches and events. If you are new to whisky I hope the Wee DRAM will encourage you to try it. That’s exactly what the people did who came along to our ‘For the love of Whisky’ speed tasting events. See their pictures on pages14 and 15. Our cover story features Fiona Urquhart, find out why she made our cover on page 5. This issue we also asked the bubbly Patsy Christie of drinks company, Maxxium UK, to give us the low-down on her job, and why she loves whisky. While world adventurer, Sir Robin Knox Johnston, revealed his favourite dram.
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It’s also the time of year that we go on the hunt for Scotland’s top whisky bar. This year the award is sponsored by Glenmorangie and if you think you know a bar that deserves the accolade, let us know. Meanwhile we showcase some of the past contestants and winners. The aim of the Wee DRAM magazine is to introduce people to the world of whisky, and whiskey - I am sure that whether a novice or an experienced connoisseur you will hopefully learn something from this issue which will enhance your whisky experience.
sláinte Susan Young Editor
CONTENTS 5
NEWS The latest from the world of whisky.
10 WHISKY BAR OF THE YEAR? We are on the lookout for Scotland’s top whisky bar.
12 GREAT COCKTAILS Summer whisky cocktails to try.
14 WHISKY SPEED TASTING FESTIVAL A collection of pictures from our recent events.
16 INTERVIEW Patsy Christie of Maxxium UK.
21 BARTENDERS’ CHOICE Who’s drinking what.
22 INTERVIEW Sir Robin Knox Johnston.
25 ALPHABETICALLY SPEAKING The final part of our A-Z.
28 WHAT’S ON 30 TASTING NOTES
• Editor Susan Young • Assistant Editor Jason Caddy • Sales Martin Cassidy • Production Manager James Devlin
Upper Floor, Finnieston House, 1 The Stables Yard, Glasgow G3 8ND. Telephone: 0141 221 6965 Email: dram@mail.com A Wee DRAM is published by Media World Ltd. The publishers, authors and printers cannot accept liability for errors/omissions. Any transparencies or artwork will be accepted at owner’s risk. All rights reserved. No part of this publication may be reproduced in any form without the written consent of the copyright holder and publisher, application for which should be made to the publisher. Articles published in this magazine do not necessarily reflect the opinions of the publishers. © Media World Limited 2011 ISSN No 1470-2428. DRAM
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NEWS WHISKY - UNDER THE INFLUENCE OF STARS Single malt is enjoyed by Hollywood stars, astronauts may reach for stars, drunks may even see them, now the greenest whisky ever made is distilled under the influence of stars. The world’s first ever biodynamic whisky has been distilled at Bruichladdich Distillery from barley sown, grown and harvested according to an astral calendar. Biodynamic Bruichladdich is überorganic, the barley being grown according to the controversial agricultural principles of the messianic Dr Rudolf Steiner (18611925). However it won’t be available until 2018.
WORLD’S MOST PRICEY MALT iona Urquhart donned a 40s Described as a “stupendous”, “smooth” vintage outfit to launch the and “voluptuous” single malt, and world’s oldest malt whisky, 70 released under G&M’s Generations year old Glenlivet and, not label, only 100 full-size bottles of this surprisingly, it is the most expensive exclusive whisky will be available to single malt too, with a price tag of buy in 2011. £13,000. Each bottle is beautifully presented in Edinburgh a tear-shaped Castle was the hand-blown venue for the crystal decanter launch, which with an elegant was hosted by B r i t i s h the Urquhart’s, Hallmarked silver the family that stopper. The owns whisky decanter nestles specialists in a sterling silver Gordon & base and is MacPhail. In framed in a fact it was handmade box, Fiona’s great crafted in grandfather Scotland using that laid down Scottish Elm. the whisky on The company has February 3rd, also launched a Cousins Fiona & Richard Urquhart 1940. limited edition set, It launched just before the tragedy in which contains a bottle from every Japan and Gordon & MacPhail, then decade from the 1950s to 1990s – decided to auction a bottle of the rare giving collectors the rare opportunity malt for the victims of the earthquake to own the ‘liquid lifetime’ of the malt. and tsunami in Japan. The Bonhams It is called the “Private Collection: auction raised £15,000. Glenlivet Decades.”
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Glasgow comedian Alan Anderson has come up with a great idea, a show titled 'Whisky fir Dummies'. He teams a comedy show with a whisky tasting...in fact the whole show is about whisky. He has been performing at bars in Glasgow, including DRAM!, and is set to take the show to the Edinburgh Fringe. Recently, however, he decided to try it out on Aussies in Adelaide, and the reviews were very positive. Said one blogger “There was whisky to be had. And laughs too, of which there were many. I can find no other way to describe Whisky Fir Dummies other than to say that it is the best way to have a dram of whisky in a room with strangers.” Alan weaves jokes and moments of hilarity while pouring out the whisky. If you’re especially a good member of the audience, you can pick your choice of drink. If you like your whisky and if you especially like free whisky and good times, you need to go see this show. There is mental Scotsman giving away free whisky. Look out for upcoming dates.
VISITOR’S CENTRES PROVE A HIT WITH TOURISTS Tourists have been flocking to our whisky distilleries according to Diageo, the country’s leading distillery operator. They’ve see an increase of almost 20% in visitor numbers. In 2008, 176,471 visited their twelve distilleries while last year that number increased to 210,432. Last year it was UK tourists that visited most, accounting for 87,417 visits in 2010. The other top countries, in terms of visitor numbers were Germany, France, USA and Spain. Talisker, on the Isle of Skye, was Diageo’s busiest
distillery visitor centre with 50,550 people in 2010, a fantastic increase from 41,271 in 2008 and 47,115 in 2009. Diageo operates 28 malt whisky distilleries in Scotland, more than any other company, and with 12 of these having dedicated visitor centres it is also the leading provider of whisky tourism facilities. These include the homes of some of Diageo’s iconic Scotch whisky brands such as Glenkinchie, Talisker, Oban, Lagavulin, Dalwhinnie, Royal Lochnagar and Cardhu. DRAM
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NEWS
ANOTHER GOOD DRAM! hey say imitation is the best form of flattery, as Glasgow has a new whisky bar in the shape of DRAM! on Woodlands Road. It has undergone quite a transformation since its days as Usige Beatha with larger windows, cosy corners and candles, re-cycled and re-used furniture and fittings. There are 75 malts to agonise over, and DRAM! has quizzes, live music and sport. You can also pop in for a bite to eat. 232-246 Woodlands Road.
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Fake whisky could be a thing of the past if researchers from the University of Leicester are successful at re-jigging technology that is already being used to spot counterfeit medicines to analyse the contents of liquids in bottles, before it is poured. This could scupper those that flog fake whisky. Says George Fraser of the university's Space Research Centre, where the spectrometer was first developed "It's really important with whiskies and in wines is that you don't open the bottle and destroy the product." The technique relies on detecting the differences between the characteristics of light reflected from the liquid inside the bottle or its label. A white light is shone through the liquid and the spectrometer - originally designed for astronomical research - and it analyses whether the signature matches that of the genuine article or not. Apart from the obvious issue of quality, fake spirits can contain high levels of methanol, a chemical that can cause liver damage, blindness, coma, breathing difficulties and even death.
Three new whiskies have been launched by Wemyss Malts. The single cask malt whiskies which have great names… ”Smoke Stack” from Islay, “Mocha Spice” from the Highlands and “Ginger Compote” from the Speyside region, are priced between £50 and £90. The company says “each cask is a celebration of the unique and contrasting appeals of the different whisky regions.” William Wemyss, Managing Director of Wemyss Malts, says “Our first 2011 releases include some of our most exciting single casks to date.”
Springbank Open Day Thursday 19th May 2011 ~ OFFICIAL OPENING 11AM ~ Springbank Masterclasses with Frank McHardy, Gavin McLachlan and Peter Currie - £15 (including glass). Tastings in the warehouse - £5 (includes discount voucher for Cadenhead Whisky Shop). Farmers market with Food from Argyll. Cadenhead Tasting with Grant Macpherson - £20
Free tours - at arranged times during the day. Tasty treats from Auntie Mo. Seafood by McMillan Smokehouse. John Brown Wood Carvings, Fyne Ayles, Local Craft Stall, Music by local Artistes. From 6.00pm - BBQ, Spooks tour, Live Music, Bonfire.
For more information and to book Masterclass or Cadenhead tasting telephone +44 (0) 1586 552009 or email info@springbankwhisky.com
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NEWS
JD HITS GLASGOW! Tennessee whisky Jack Daniel’s is back in 2011 with another year of its legendary music campaign, ‘The JD Set’. The event enlists some of the top musicians from around the UK to re-create unique versions of tracks by other iconic artists. It kicked off last month and the Glasgow gig took place on 20th April at O2 ABC in Sauchiehall Street. Glasgow saw Scotland’s own Sharleen Spiteri paid homage to David Bowie. Sharleen was joined by Ian McCulloch, Kate Nash, Steve Mason, Kid Adrift and the hotly tipped Ramona. The footage from the studio sessions and the gigs can be viewed at www.thejdset.co.uk and is also available for those who ‘Like’ JD Set on Facebook. A Jack Daniel’s spokesman said, “Jack Daniel’s has a history of supporting music since the day Mr. Jack formed The Silver Cornet Band in 1892 to entertain the Lynchburg community. The JD Set embodies the modern day spirit of Mr. Jack’s band, bringing people together and sharing great music. We are once again thrilled to be teaming up with renowned musicians, re-creating iconic tracks from recent years and enhancing Jack Daniel’s association with music. We are in no doubt that our marketing campaign will further raise awareness of the brand throughout the UK”.
FINALTA LAUNCHED BY GLENMORANGIE Fancy trying a whisky that was sold in The American Bar at The Savoy in London at the turn of the century? Now you can. Glenmorangie has launched Finealta, pronounced ‘Finealta’ a new whisky for its Private Edition range. ‘Finealta’ is Scottish Gaelic for ‘elegant’ and is a recreation of Glenmorangie based on a recipe dating back to 1903. Dr Bill Lumsden, head of distilling and whisky creation, said, “Glenmorangie decided to recreate this recipe so that we, and whisky connoisseurs, could have a taste of this historic Glenmorangie expression. We followed the recipe meticulously, which included marrying whiskies of different ages and from different cask types.” In the early 1900s this Glenmorangie dram was served in the American Bar of The Savoy, London, during La Belle Époque and at the
height of Art Nouveau. As a result the packaging for Glenmorangie Finealta pays homage to the era, which had a style for incorporating elements from nature such as floral and plant motifs into artwork, architecture and home furnishings. Daniel Baerntuther, manager of the American Bar at The Savoy, said, ‘We are very excited with the creation of Glenmorangie Finealta, which was first enjoyed by The Savoy’s guests at the turn of the 20th century.”
GLENROTHES WHISKY MAKER WINNERS ANNOUNCED! Two lucky Scots have been selected to work as The Glenrothes Whisky Makers, after taking part in a worldwide competition. In total, four whisky enthusiasts won, after 1,000s entered, and two were from Scotland. Tony Francis from Moray, Scotland (who won’t have too far to travel) submitted the following entry; “A whisky maker loves not just the whisky itself but the process it has to undergo to achieve the perfect product. It's the history, the buildings, the environment, the ingredients. To understand its birth and its maturing leads to true enjoyment.” The second UK winner was Danielle Ellis from Midlothian, who wrote, “Discovering and trying new tastes and experiences is my passion. I'd bring enthusiasm, a great palate, a way with words and a good nose and become a lifelong ambassador.” DRAM
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NEWS ‘DRAMFEST’ in Speyside hisky fans around the world put their money where their favourite dram was and snapped up tickets for the Spirit of Speyside Whisky Festival which took place from 28th April to 2nd May. And the weather was fabulous! More than 200 events took place over the 5 days of the festival, with visitors able to check out distilleries which are not normally open to the public – including Mortlach, Auchroisk, Dailuaine and Glendronach distilleries. Whisky enthusiasts from nearly 100 countries worldwide checked out the official website ahead of the Festival, with 20 different nationalities taking advantage of the online booking system to ensure they had a ticket for their favourite event. Topping the ticket sales for this year’s Festival were whisky fanatics from Sweden, Norway, Denmark, Germany and the Netherlands, however you didn’t have to be a whisky fanatic to enjoy the Speyside festival. This year’s programme also featured a selection of new events. Whisky lovers could become a Benromach Warehouseman for the day, take part in Food and Whisky Tours, try their hand at whisky themed craft taster sessions and choose from a selection of traditional musical events and ceilidhs. Chairman of the Festival Jim Royan commented, “The Spirit of Speyside Whisky Festival highlights the rich variety of landscapes, history and leisure opportunities that the area has to offer. It’s the blend of whisky, music, food and fun that guarantees Festival visitors are immersed in the culture of Whisky Country and experience the true taste of the Speyside spirit of hospitality.”
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SECC DEAL FOR WHISKY BRANDS If you are heading along to the SECC over the next year look out for Glengoyne Highland Single Malt and Smokehead Islay Single Malt. Brand owner Ian Macleod Distillers has struck a deal for the two brands with the SECC in Glasgow which will see whisky initiatives running throughout the year at the arena. These will include samplings, incentives, competitions and promotions, advertising and social media projects. Visitors will also be encouraged to visit the local Glengoyne Distillery. Glengoyne is also the official sponsor of the ‘Sounds Good’ VIP hospitality lounge at the SECC. Sampling of
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Glengoyne will also take place at a variety of music and comedy gigs, plus conferences and events, served at a special new bar created from Glengoyne whisky casks. While Rock fans will be able to sample Smokehead and coke, at a number of the SECC’s rock concerts. A specially designed and commissioned mobile bar made from Marshall’s Amps will be used to hand out the Smokehead samples. Iain Weir, Marketing Director of Ian Macleod Distillers, brand owners of Smokehead and Glengoyne said, “It is a perfect partnership for our top quality Scottish brands to be linked with such an iconic Scottish venue.”
THE MACALLAN RELEASES ROYAL WEDDING LIMITED WHISKY EDITION The Macallan has announced the release of a limited edition of 1000 bottles celebrating the Royal Marriage of Prince William to Kate Middleton. The unique and collectable edition will feature exceptional single malt whisky taken from two casks, both filled on 29 April – one from 1996 and one from 1999. The label design incorporates a duck egg blue colour, featuring interwoven monograms and silver roses.
A Whisky for Today
www.smokehead.com
Smokehead encourages responsible drinking
The countdown has begun to the most prestigious event in the Scottish licensed trade calendar, The DRAM Awards 2011, and the search begins for the Glenmorangie Whisky Bar of the Year. The Wee DRAM takes a look at past winners and finalists. Jason Caddy reports.
Looking for a sense of history, fine Italian cuisine and a phenomenal whisky list? Step into The Vintners Rooms The Vaults, 87 Giles St. Leith, Edinburgh, EH6 6BZ T: 0131 554 6767 W: www.vintnersrooms.com
Ardshiel, Campbeltown he search is on for Scotland’s Glenmorangie Whisky Bar of the year ahead of this year’s Scottish Licensed Trade Awards, on 20th June this year. The awards are being held at Glasgow’s Grand Central Hotel and recognise excellence in Scotland’s bar industry. They’re the longest established awards of their kind in Scotland – 16 years and still going strong. In this particular category, the judges are looking for the bar that goes the extra mile to promote our national drink, and it goes without saying that is also needs to have an excellent range of whiskies and staff that know their Glenmorangie from their Glengoyne. A rousing Scottish welcome is also essential. Last year’s worthy winner was the bar within the Ardshiel Hotel and Restaurant in Campbeltown, which had made it as a finalist the previous year. But it triumphed last year as the judges were bowled over by its terrific selection of whiskies –
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FEATURE
WHISKI Bar, Edinburgh some 450 at the time – and how the bar is held in such high esteem by both locals and visitors alike. What also clinched it for the Ardshiel were the knowledgeable bar staff, which, between them, have pretty much an encyclopaedic knowledge of the uisge beathe. Says co-owner, Flora Grant, “We were highly delighted to have won this prestigious award and have used it an incentive to achieve even more. We have given the bar a refurbishment and we are now approaching 1000 malts, housed in cabinets right the way around the bar.” Snapping at its heels in the category were two other whisky bar gems, beginning with Glasgow’s Ben Nevis, run by the indomitable Elaine Scott, and winner of the title in 2009. It also happens to be one of our very own editor’s favourite bars, and with good reason. It’s not the biggest bar in the world, and it can get stowed out, but this only enhances its appeal. Inside you’ll find an extraordinary array of whiskies for such a small Ben Nevis, Glasgow
bar, and a motley crew of customers, from West End trendies and professionals, to bohemian types. There’s live music and open fires that can transport you from inner city Glasgow to the remote wildes of the highlands. Also in the running last year was WHISKI Bar and Restaurant, on the Royal Mile, Edinburgh with some 270 whiskies on the back bar. It’s also immensely warm and welcoming and of course what the bar staff don’t know about whisky isn’t worth knowing. Another former runner-up in the category is Fiddlers in Drumnadrochit. This popular bar is right in the middle of Nessie country, and gets a lot of tourists. Since being in the running, the bar has gone from strength to strength, with a 500-strong range of malts. Whisky bars worth watching this year are the Vintners Rooms in Edinburgh and Duffies Bar at the Lochside Hotel on the Isle of Islay which, unsurprisingly, specialises in Isle of Islay malts, some 300 in total, combined with many
Duffies Bar, Isle of Islay stunning views across Lochindaal. It’s family-run, friendly and the bar is rarely lacking in a whisky connoisseur or ten. Vintners Rooms, meanwhile, has a bewildering 1300 malts, dating back to Highland Park 1902, and it’s only a hop, skip and a jump from the waterfront at Leith. So if you know of a whisky bar, or even happen to run one, that you think is deserving of this prestigious title, why not let us know? You can submit your suggestions, or find out about how to apply, by contacting dram@mail.com. DRAM
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GREAT COCKTAILS
PEACH SCOTS SMASH Ingredients: 1/2 of a ripe, yellow peach in chunks 4 mint leaves 1 lemon wedge 1/2 oz Cointreau 1 1/2 to 2 oz Bells Method: Muddle the peach, lemon and Cointreau in the bottom of a cocktail shaker. Add ice and the scotch, then shake. Strain into old-fashioned glass filled with ice. Add peach slices and mint for garnish.
The Award Winning Usquebaugh Bar and Lounge at the Ardshiel Hotel near Campbeltown has a superb choice of over 400 malt whiskies. Ardshiel Hotel, Kilkerran Road, Campbeltown, Argyll, Scotland PA28 6JL T: 01586 552133 F: 01586 551422 E: info@ardshiel.co.uk W: www.ardshiel.co.uk
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GINGER GROUSE Ingredients: Freshly squeezed wedges of lime Cubed ice 25ml The Famous Grouse Method: Top up a high ball glass with ginger beer/ale.
COCKTAILS
TRANQUILITY
GULF STREAM
Ingredients:
Ingredients:
50ml Glenmorangie 15ml Ginger Liqueur 10ml Apricot Brandy 2 dashes choc bitters
40ml Talisker 20ml Grand Marnier 4 chunks of pineapple 2 orange peel 2 lemon peel.
Method: Stir and serve straight up, garnish with orange twist.
Method: Shake all ingredients and single strain over crushed ice.
By Finn Prichard
By Finn Prichard
SUMMER SCOTCH
anCnocito
Ingredients: 1 measure Scotch. 3 dashes of Crème de menthe. 1 lump of ice. Method: Fill the glass to taste, with soda.
Ingredients: 60ml anCnoc 12 Year Old 20ml lime juice 30ml green tea agave syrup 12 mint leaves 4 lime wedges. Method: Shake all ingredients and single strain over crushed ice. By Scott Gemmell
BLACK GOLD Ingredients: 25ml Jack Daniels 25ml Kahlua splash of cola. Method: Take an old-fashioned glass and fill it ice. Pour whiskey, Kahlua and add a splash of cola, then stir. Garnish with a stick of Kit Kat chocolate. If you have a great whisky cocktail that you want to share with us, email us with your recipe and a picture to dram@mail.com. DRAM
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FESTIVAL
FOR THE LOVE OF ... WHISK The DRAM and Wee DRAM recently held its own “For the love of... Whisky” speed tasting events at pubs in Edinburgh and Glasgow. A big thank you to the Butchershop, Booly Mardys, Hamiltons, OranMor and the Queen’s Arms. We had a great response from everyone that attended. The favourite whisky overall was Jura Prophecy closely followed by Benromach 10 yo.
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INTERVIEW
PATSY MIXXES IT UP Canadian Patsy Christie works with Maxxium UK’s mixxit team. She has a passion for all drinks, but particularly whisky. The Wee DRAM tracked her down. What brought you over to Scotland? In 2007 I found myself fortunate enough to launch and lead Maxxium Canada’s new education programme, mixxit. At that time, I had accumulated almost a decade of experience tending bar in Northern Ontario, Montreal and finally Toronto. I spent just over two amazing years travelling Canada and spreading the gospel of cocktails before the business changed hands so to speak. When that happens in any company, it’s always sad to see colleagues-turned-friends go, yet new 16
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opportunities are bound to present themselves and I jumped at the chance in 2009 to join Maxxium UK’s mixxit team, working alongside the individuals who originated the programme. What does your role entail? Mixxit is the educational and mixology hub of Maxxium. This means my role encompasses creating and facilitating mixology and spirit training for the trade, consumers and internal staff; designing recipes and menus for all levels of ability and every account type (this is surprising difficult for many esteemed
Wayne Collins (left) pictured here with Patsy Christie, Jim Grierson, Maxxium UK on trade Sales Director and mixxit colleague, Andy Gemmell. Mixologists who have a tough time resonating with the mainstream category); Brand Ambassador duties such as being a spokesperson for mixxit, our brands and the hospitality industry with media. Basically, my average week consists of several in-bar trainings, developing recipes for the never-ending appetite of Brand Teams, accounts and consumers; a consumer tasting event; the regular tradeshow; the odd interview; and of course mountains of administration which is the not-so-glamorous part of the job no one really wants to hear about.
flavour trends, meaning I love a powerful, smoky, peaty Islay malt just the same as today’s hipsters. But what makes me a tad more unique, is using them in cocktails. To the delight of Mixologists and despise of traditionalists everywhere, the two worlds have been colliding over the past couple years. We are challenging and gaining ground on the outdated and ignorant perception that single malts should only be enjoyed neat, or with a splash of water at the most.
Is whisky one of your first loves?
You seem to have a lot on your plate how come you ended up organising a whisky dinner in Edinburgh?
Yes; living in Scotland, visiting a distillery every other weekend and having a backstage pass within the industry has heightened my appreciation for single malt Scotch whisky beyond that of your average enthusiast. I’m no exception to the influence of
The love of my life and I inspire and equally motivate one another to achieve, in both our professional and personal lives. In May of last year we registered with ¬ DRAM
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INTERVIEW What whisky would you recommend to a novice and why? Bourbon is of course the most mixable whisk(e)y, and a cocktail is obviously the easiest method in tempting any novice to enjoy the category. Jim Beam Black and Maker’s Mark score high points with novices and connoisseurs alike. But if we’re talking about Single Malts, I’ve hosted so many mixxit with malts masterclasses with rookie bar staff that the answer to this question is simple and exact: The Macallan Fine Oak 15 Year Old. It’s a stunning dram, the best value for money hands-down, and wins them over every time. Heck, it still amazes me. This unpeated, Speyside single malt has a softer, rounded palate compared to the brand’s iconic Sherry range making it an easy welcome into the world of single malt whisky. charities to run the Edinburgh Marathon. Instead of soliciting our colleagues, friends and family for sponsorship, we decided to pull together our resources and host a charitable dinner including a whisky tasting, cocktail demonstration and live music by Robin Laing entitled ‘Malts & Cocktails’ at the Scotch Malt Whisky Society. The event was a huge success. We had a sold out room and raised over £1200 for Leukemia CARE and Family Holiday Association. Later that year we hosted ‘Malts & Cocktails II’, raising nearly £2000 for Children's Hospice Association Scotland. This June we’re excited to be hosting the third edition to raise funds for this year’s marathon charity, The Rock Trust. What would be your favourite night out? My job has me constantly travelling the width and breadth of the UK. I have seen the interiors (and more importantly, behind the wood) and so many bars. This has drastically changed what my ‘night out’ looks like. I like to haunt great cocktail bars I can trust are clean and the hosts are welcoming. I’ll spend a decent amount of time chatting up the barkeep, before joining my friends in a comfy corner. I love live music, acoustic and folk, as much as great house and techno tracks … but the volume has to be at a decibel that I can still maintain a conversation. My favourite nights have always included some sort of dancing, so if there isn’t a dance floor we’ll most likely make our own. Great company, great service, great drinks and great music means I’ll definitely have a great time. 18
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What is your favourite whisky and how do you like to drink it? My experience at both The Macallan and Highland Park distilleries in Speyside and Orkney only cemented my appreciation for these drams. There is a precision and obsession at The Macallan in particular that I admire, and the timeless classic of The Macallan 18 Year Old is the epitome of perfection. The brand’s Fine Oak range lends itself beautifully to a Chocolate Old Fashion. Highland Park makes a scrumptious Rob Roy, and when sweetened with a drizzle of heather honey the sweet, floral smoke it's known for really comes to the forefront. My favourite Whisky Sour is made with Laphroaig; don’t knock it till you try it! This is an amazing drink, so simple, yet so wonderfully balanced. The strong medicinal and heavy smoke of this iconic Islay malt is tamed yet very recognizable. The Famous Grouse is soon to launch a new addition to the range, The Naked Grouse. A beautiful blend with a high proportion of first-fill sherry cask aged whisky, so flavourful most connoisseurs mistake for it a single malt. Maker’s Mark makes a delicious Mint Julep, which I sometimes like to add passion fruit to for twist. What are your hobbies? Besides immersing myself in cocktails, spirits and bartending, I enjoy running quit a bit. It’s one of the few moments I can reflect on my thoughts without distraction, and I value that a lot. The ‘Malt & Cocktails’ charity platform has been a fantastic success story to date, so this is a hobby I am extremely proud of and hope to continue to build upon.
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www.mixxit.co.uk
we are passionate in our belief that every “ AtdrinkMaxxium, can be perfectly made. To bring this vision to reality, we have created mixxit - our training and education programme - which aims to inspire pubs to make perfect mixed drinks and cocktails.
�
Wayne C ollins
mixxit training caters for all levels of experience and expertise in making quality mixed drinks:
A 90 minute introductory training session per category, covering history, essential methods, classic taste profiles, brand information and classic serves.
A two or three hour session per category, covering history, essential methods, classic taste profiles and flavour matching, brand information and classic serves and twists.
At the heart of our training lies the 3Rs. These are based on recognising that a well prepared and presented drink is at the heart of the on-trade experience for your customers: Customers who are served excellent drinks, by great staff, in the right atmosphere will build your business via the 3Rs. By Re-ordering on the night; by Returning to your bar; and by Recommending your bar to their friends.
The Macallan Fine Oak 15yr Old Fashioned Essential Method : Stir ingredients 2 shots of The Macallan Fine Oak 15yr Old 1/2 shot of vanilla sugar Splash of Port and 2 dashes of Peach Bitters. Garnish with a fresh orange zest.
2.5 units of alcohol per cocktail.
step 1 Half fill a clean Boston shaker glass with cubed ice. step 2 Add all ingredients to the glass. step 3 Stir briskly for 20 seconds. step 4 Place julep strainer in the Boston shaker glass over the top of the ice.
step 5 Gently strain into an old-fashioned glass and garnish with a fresh orange zest. Serve.
FEATURE
BARTENDERS’ CHOICE The Wee DRAM spoke to some of the people working in Scotland’s best bars to find out what whiskies they choose when they are on the other side of the bar. Easton Boyd Blythswood Hotel, Glasgow
Ami Gillies Hamilton’s, Edinburgh
The Macallan 18-year-old “ Cherry cast is amazing. Rich,
I didn’t really drink Whisky “ until I got involved in the
full-bodied and subtly sweet at the same time, it ticks all the boxes. Mortlach 16 year old is also a favourite.
Mixxit Bar Apprentice Programme. I have learned that if you drink it through a sip of water in the mouth, it brings out the sweetness. My favourite has to be Laphroaig.
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Andy Gemmell Mixxit I’m drinking Naked Grouse “ at the moment. It’s a premium
Toni Herbert Voodoo Rooms, Edinburgh
blend that’s been stripped right back to basics. The taste is heavily sherried.
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Colin McMillan Three Judges Glasgow Highland Park 12 year old. “ As we head into summer, it’s not too heavy or too light. It’s a great in-betweener.
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I’m really liking Islay whiskies. Particularly Laphroaig. It is bold, heavy, and peaty, with tobacco overtones. I also like the toffee and vanilla flavours that come through too, and the floral undertones. I also can’t resist a Glenmorangie Quinta Ruban Port Cask, with its chocolate taste. It’s almost as good as the real thing..
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Niall Webster Bramble, Edinburgh
Ian Sanderson Tiki Bar, Glasgow
Springbank 10/15 year olds. “ They are weird, in a very good
It would have to be The “ Macallan 10 year old Sherry
way, by being sweet, savoury and smoky at the same time. People don’t think that a single malt lends itself well to cocktails, but this whisky sure does.
Oak cask for me. It’s sweet and almost like a cognac. I also drink Lagavulin 16-year-old. The taste is a bit more complex, and it’s quite like bourbon. Very different.
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AN AUDIEN WORLD AD THE LOCHSIDE HOTEL Lochside Hotel & Duffies bar, a friendly family run 10 bedroom hotel with magnificent views over Lochindaal from its very popular restaurant. The hotel’s world famous lounge bar houses around 300 Islay malts.
Sir Robin Knox Johnston was the first man to sail solo, and non stop, around the world. For the last year or so he has been an ambassador for Benromach, the Speyside Malt that was involved with The Clipper Race. The Wee DRAM put a few questions to him. What would you say was your greatest achievement? Both personal and professional. Sailing solo non stop around the world. Raising 11 million pounds to buy two new brigs for the sail training association.
Shore Street, Bowmore, Isle of Islay PA43 7LB T: +44 (0) 1496 810244 F: T: +44 (0) 1496 810390 bookings@lochsidehotel.co.uk
Do you think enough is done to encourage young people to take up sailing? We are up against the dinosaurs on this one who still believe that sailing is for a wealthy elite, often for political reasons. This fails to recognise the benefits in self belief, confidence and teamwork that sailing brings to young people. Is the Clipper race one of the biggest adventures that you have come across for all ages? There is no greater adventure than sailing around the world. More people have climbed Mt Everest than have achieved a circumnavigation. Is it the winning or taking part that thrills you?
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I like participating, but there is no real challenge to it unless you are trying to win. Do you think Whisky will ever replace rum as the sailors choice? Rum has done an excellent marketing job of establishing itself, in many eyes, as the sailors drink. I suspect there are as many whisky bottles aboard boats as Rum bottles already however. They say some of the best sailing is on the West Coast of Scotland, where do you love to sail best?
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We try to keep quiet about this, as one of the joys of sailing the west coast of Scotland is the lack of crowds. It is for this reason that I love sailing the Arctic.
Do you think you took more risks as a young man or do you tend to take more risks now?
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CE WITH A VENTURER I doubt it has changed much. I think I have a greater awareness of the danger of risks now. What advice would you give your grandchildren with regard to how they should live their lives. Do you take them sailing? Yes we go sailing. My advice is to believe in themselves and overestimate their abilities at this stage in their lives as it will lead them to achieve more than they expect. The most spectacular sailing spectacle that I have ever seen was Sydney Harbour on Australia Day 1988 - its bicentennial. What is the most spectacular sailing event that you have witnessed. The Sail Training fleet setting out on one of the Tall Ship's races. What advice would you have for someone wanting to sail and challenge themselves? Why are you waiting? What is your next challenge? No idea. An idea will come to me though, and then I shall be off!
COMPETITION TIME
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Wee DRAM and Benromach have teamed up to offer five lucky readers the chance of a fantastic prize. The first five correct answers drawn at random will receive a bottle of Benromach whisky and a signed copy of the latest book from Sir Robin. All you need to do is fill in the form below and answer this simple question : Which sailing race did Benromach get involved with? Answer: Name : Address : Postcode : Email address: Please return the form to Wee DRAM, Upper Floor, Finnieston House, 1 The Stables Yard, Glasgow G3 6BY by May 31st 2011. You must be 18 years old or over to enter.
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N TO Z
ALPHABETICALLY SPEAKING
Last issue the Wee DRAM published the first half of the A-Z of whisky. This issue we finish off the list with the final 13 covering N through to Z. is for North Port. Founded by Brechin farmer, David Guthrie, it originally traded as the Townhead Distillery Co., changing to Brechin Distillery Co. in 1823. The distillery closed in 1983 and has since been demolished. North Port took its name from the north gate in the ancient city walls, long since gone. It was very much a family-run business, with sons following fathers into the business.
N
is for Old Pulteney. Founded in 1826, the Pulteney Distillery is the most northerly on the British mainland. With no road links, the distillery was dependent on the sea for its supply of barley and for the shipping out of its malt whisky. Wick became known for the barrels of silver (herring) and gold (whisky) which left the port in vast numbers. The wash still has a 'swan neck' and legend has it that when the still was delivered it was too tall for the still house so the manager cut the top off. The Old Pulteney bottle’s bulbous neck reflects the shape of the stills.
O
is for Port Ellen. Port Ellen was the first distillery to export whisky to America. It was acquired by the Port Ellen Distillery Company in 1920, and in 1973, a malting still was built next to the distillery. This malting still operates today and produces malt for most of the distilleries on Islay as well as the Isle of Jura distillery. The distillery later became defunct and the stillhouse was eventually demolished in 2003. There have been nine official releases of Port Ellen malt since 2001 and they are proving to be a good investment, with an 1891 bottle recently selling for £11,000 at auction.
P
is for quaich. This two-handled wooden bowl was designed for the purpose of whisky drinking. It derives from the Scottish Gaelic cuach, meaning cup.
Q R
is for Royal Lochnagar. This single malt Scotch whisky, produced at Lochnagar, Royal Deeside. The distillery was awarded its Royal Warrant in 1848 when John Begg invited Prince Albert to visit the distillery from the nearby Balmoral Castle, the Queen’s residence in the Highlands. The next day, the distillery was visited by Queen Victoria, Prince Albert and their children. Today Royal Lochnagar is owned by Diageo, and the distillery produces a relatively small amount of whisky, most of which is used in Johnnie Walker Black and Blue label. is for Scapa. And Scapa Flow was where the German Fleet was scuttled at the end of World War I. It’s now part of Allied Domecq, and the wash still was replaced by a Lomond still in 1959, producing a heavier spirit than the more traditional long-necked stills. Scapa is one of the malts associated with Ballantine’s blended Scotch whisky.
S
is for Tormore. This Speyside single malt Scotch whisky is distilled is one of the younger Scottish whiskies, as the distillery was only built in 1960. It was the first new distillery to be built in the country in the 20th century. It’s regarded as one of the most
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¬
N TO Z
ALPHABETICALLY SPEAKING architecturally striking distilleries, made of granite, with copper rotors and a clock which plays for different Scottish songs each quarter of an hour. In 1972, the distillery was expanded from four to eight stills. The Tormore distillery has been controlled by Pernod-Ricard since they purchased Allied Domecq in 2005. is for uisge beathe. Meaning ‘water of life’, this is the name give to whisky by the Celts.
U
is for VAT 69 Whisky. The VAT 69 blend was created by William Sanderson of Leith. His son, William Mark, joined the business in 1880 and he persuaded his father to bottle his own blended whiskies. Two years later, the VAT 69 blend was created. Sanderson produced a number of differing blends and offered them to a panel of judges. The panel selected no. 69 as the best. The company merged with Booth’s Distilleries in 1933. Two years later the newly formed company merged with Distillers Company Limited. In 1980, VAT 69 Reserve was released.
V
is for Whyte & Mackay. Founded in 1884 in Glasgow, the brand is proud of its ‘Clyde built’ roots. Charles Mackay and James Whyte were its founding fathers, after their former employer William Scott died and the two whisky merchants bought the ‘Double Lion’ brand from his widow. Whyte & Mackay Special was their first Blended whisky and was successful across the UK, and in other English speaking countries. After World War II, they focussed more on the home market.
is for Xylophone.
X
is for Yamazaki The distillery was Japan’s first malt whisky distillery, established in 1923. The whisky distillery is part of the Suntory brand and houses twelve stills of three different varieties. This allows Yamazaki to produce a range of flavours necessary for Suntory’s blended whiskies. The Yamazaki Twelve Year-Old was launched in 1984, and marks the first widely marketed single malt in Japan.
Y
is for zzzzzzzzzzzzzz, after nosing, tasting and eventually swallowing so many fine whiskies.
Z
SCOTLAND’S TOP BARS 2011 Glasgow, Edinburgh, Aberdeen & throughout Scotland
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FRESH AS A SUMMER’S DAY Deeply refreshing ummer beckons and with it the revival of the classic Highball, now fashionable again. But this time it has a twist – the whisky is Yamazaki 12 year old single malt and the tall glass clinking with ice may contain a fragrant orange twirl or even mint. This is the perfect quench on a hot day; refreshing and simple to make. Top mixologist Zoran Peric has created a new range of Highballs that are still as simple, but draw out the rich, intriguing aromas and flavours of Japanese whisky. Zoran’s Yummy Highball for example, is a delight. Pour 5cl of Yamazaki 12 year old into a tall glass; stir in a twist of orange peel; fill with ice; top up with ginger ale and breath in the hint of orange blending with the fruit flavours of the single malt whisky. A twist of lemon or lime adds another dimension to the summer Highball. Or you can mix half soda and half tonic to create a Yamazaki Sonic. These are seriously cool drinks in every sense of the word.
S
Big reputation Yamazaki is made by Suntory, Japan’s leading whisky distiller, a company with an impressive reputation among whisky connoisseurs. That reputation is based on more than 60 trophies and medals for excellence bestowed on the brand at international competitions. This year two Suntory whiskies, Yamazaki 1984 single malt and Hibiki 21 year old blended whisky, were named Best Single Malt in the World and Best Blended Whisky in the World. Dave Broom, author and whisky connoisseur, who was among the judges who made the awards, said: “These whiskies are unique. Fine examples of the high quality of Japanese Whisky”.
A fine art The meticulous attention to detail and blending of art with nature is a defining characteristic of Japanese culture which can be discerned through such distinctive whiskies as Yamazaki 12 year old single malt. Understanding The Art of Japanese Whisky is key to appreciating the whisky and the art takes shape in the form of Yamazaki. ‘Kampai!’ (or cheers!) as the Japanese say. DRAM
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WHAT’S ON
WHAT’S ON 19th May
Springbank Open Day The Springbank Society, 85 Longrow, Campbeltown, Argyll. There are Springbank Masterclasses at 11.30am and 1.30pm and two Glengyle Masterclasses at 12 noon and 2.00pm. Ticket price is £15 each, which includes a dram. There are also tastings in the warehouse. Tickets £5. Tel: 01586 552009 20th May/9th June/20th July
Scotch Whisky Certificate Course The Scotch Whisky Training School. Spend a day immersed in the world of Scotch Whisky with this whisky course, and gain the Certificate of Expertise recognised by the Scotch Whisky Industry. A mixture of handson activities and different learning styles are covered to make the day entertaining and fun, as well as highly educational and informative. Call 0131 220 0441. 20th - 29th May
Feis lle - Isle of Islay Malt and Music festival 2011 For more information email enquiries@theislayfestival.co.uk Since 2000, Feis Ile has been run in conjunction with the distilleries of Islay and Jura and Port Ellen Maltings. Each distillery has its own open day, putting on special events. Islay has a wealth of musical talent, which is very much in evidence at the ceilidhs. 28
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Mainland artistes are also brought to the island for the festival week. Concerts, ceilidhs, children's shows, distillery open days, guided walks and sporting events - there is something for everyone.
will finish back at Queen Street where we serve 2 more chilling drams with a supper to settle the nerves. A great opportunity to combine tasting whisky with something you've always wanted to do, but never got round to.
24th May
8th-15th/15th-21th
A Crash Course in Single Malts The Vaults, 87 Giles Street, Leith. This is a great opportunity to brush up on you whisky knowledge. Venue manager Annabel Meikle will be on hand to guide you through the day. Followed by five drams and supper. From 7pm to 9pm. 4th June
Whisky An’ A’ That VIII Ayr Town Hall Whisky festival organised by whisky retailer Robbies Drams. 16pm. £16 per ticket. 11th June
Classic Malt Tasting Scotch Malt Whisky Society, 28 Queen Street, Edinburgh Sample the Classis Malt range with a classical string quartet providing the entertainment on the evening. 7:00 - 9:30pm 23rd June
Edinburgh ‘Ghost Tour’ Tasting Scotch Malt Whisky Society, 28 Queen Street, Edinburgh Enjoy a dram on arrival, followed by a private Ghost Tour through Edinburgh's Old Town. The tour
Classic Malts Cruise www.worldcruising.com/classic maltscruise Annual Classic Malts Cruise around the distilleries of Scotland’s west coast. 5th August/27th August
Pre-Tattoo Entertainment Edinburgh Enjoy a Whisky tour including a Whisky tasting, followed by a drink and canapé reception in the McIntyre Gallery where you will be joined by select members of the Tattoo cast before the performance. Your Tattoo seat will be located within the premier seating area which is directly in front of the VIP area with elevated views of Edinburgh Castle. To book contact the Tattoo office on 0131 225 1188. 7pm to 8.30pm. 11th August
Angus Dundee Distillers Shop Sampling The Scotch Whisky Experience, 354 Castlehill, The Royal Mile, Edinburgh. Discover more about Tomintoul and Glencadam Single Malt Scotch Whiskies with a sampling in our Whisky & Gift Shop on
WHAT’S ON
Thursday 11 August. Tomintoul 33 year old was awarded the prestigious title Best Speyside Single Malt Whisky at the World Whiskies Awards in 2010 – so come along to see what makes the brand so special. 12:00 PM to 4:00 PM 12th August & 13th August
The Famous Grouse Festival The Famous Grouse Experience, Crieff The Famous Grouse Festival will introduce people to The Famous Family: The Famous Grouse, The Black Grouse and
The Snow Grouse whisky, while inviting local musicians and artists to showcase their talent on stage. Box Office 01764 656565 13th August
Scottish Liqueur Centre Sampling The Scotch Whisky Experience, 354 Castlehill, The Royal Mile, Edinburgh. Bruadar and Ginger Tams, two Scotch Whisky Liqueurs, will be available to sample, with a member of the team on hand to answer any questions about the products. 12pm to 4pm.
6th/27th August
Inver House Distillers Sampling The Scotch Whisky Experience, 354 Castlehill, The Royal Mile, Edinburgh. Come along to The Scotch Whisky Experience for a chance to sample whisky from the most northerly distillery on the mainland Old Pulteney or from An Cnoc, Balblair and Speyburn! 10:00 AM to 5:00 PM If you have a whisky related event that you want to share with us, email us with your information dram@mail.com.
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NOTES
TASTING NOTES
The great thing about malt whisky is that people can taste a whole variety of flavours in the liquid. Whisky connoisseurs have a host of descriptives, on this page we give you some that are used to describe the various Island malts. When we talk about nose we mean smell, and palate means the taste. The Finish, is the taste that remains once you have swallowed.
Bowmore 12 year old
Smokehead
Colour: Amber. Nose: Salty and seaweedy. Palate: Sherry sweetness. Spicy and heathery too. Finish: Long and salty.
Colour: Light Gold Nose: Heavy smoke and peat. Palate: Fruity, with a hint of cocoa and honey sweetness. Finish: Smokey.
Bruichladdich 10 year old Colour: Pale Gold Nose: Flowery, heathery but with a hint of seaweed. Light peatiness. Palate: Firm and dry with more than a hint of peatiness. Finish: Long and well-defined.
Glen Garioch 12 year old Colour: Bronze Nose: Fragrant, floral peatiness. Palate: Heather-honey sweetness and hint of spice. Finish: Long and warming, spicy too.
Glengoyne 10 year old Colour: Golden yellow. Clear and bright Nose: Sweet, with toffee and popcorn aromas. Slightly nutty, with fresh green apples coming through Palate: Clean. Green apples and grass with a hint of sweet liquorice. Finish: Sweet and malty.
Jura Prophecy Colour: Rich, golden amber Nose: Some peat, aniseed, oily, dry, pungent. Palate: Smoky and dry, a muscular, powerful Jura with notes of nutmeg, cardamom, sea spray. Coal tar. Finish: Good length, with punchy, dry peat smoke and dry herbal notes. 30
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Suntory "Yamazaki" 10 year old Single Malt Whisky 40% Colour: Brilliant Gold Nose: Dry fruits, malt spicy, cinnamon, vanilla. Palate: Nutmeg, Cinnamon, fennel, bitter sweet. Finish: Spicy dry, hint of vanilla and honey.
Wemyss Malts Single Cask Single Malt Ginger Compote Colour: Rich and golden in colour. Nose: There is an immediate nose of stewed oranges, ginger, cinnamon and toffee, almost like carmelised marmalade. Sweet honey and vanilla notes follow the marmalade. Palate: Immediate honey, followed by fresh oranges and vanilla custard. Finish: Warming, gingery sweet finish.
Big Peat Colour: Light gold. Nose: Peat, smoke, caramel and liquorice. Palate: Buttery popcorn dipped in burnt caramel. Finish: Peat and smoke slowly drying.
Bottled at natural cask strength and traditionally un-chill filtered
Old & Rare is really very special – and each cask is selected for its character, individuality, and strengths (indeed it is bottled at natural cask strength) – a perfect gift or self indulgence. We also respectfully offer a cornucopia of fine alternatives such as the OLD MALT CASK, DOUBLE BARREL and the feisty BIG PEAT from Islay. Available at: The Aberdeen Whisky Shop, D & G Christie on Islay, The Whisky Shop Group, J L Gill in Crieff, Peckhams, Robbies Drams of Ayr, Robert Graham & Co., Robertsons of Pitlochery, Royal Mile Whiskies, Woodwinters Wines & Whisky, S R & E Barron of Dyce, Single Malts Direct in Huntly, Tams Drams of Glasgow, The Whisky Barrel in Edinburgh, The Whisky Castle in Tomintoul, Whisky Galore in Tyndrum and Valvona & Crolla of Edinburgh.
www.douglaslaing.com
Please enjoy respectfully