A Wee DRAM # 3 by Media World Ltd

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GLEN GARIOCH

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WELCOME

elcome to the 3rd edition of the Wee DRAM, the magazine that sets out to take the mystique out of whisky and get you sampling. This issue sees an interview with Kirstie McCallum, one of Scotland’s youngest blenders and a female to boot – a rarity in the world of whisky. She tells us what attracted her to the whisky business and what she enjoys most about her job. One of the things I enjoy about my job is getting to sample lots of different whiskies, and earlier this year we ran various ‘Speed tasting’ events for budding whisky lovers. These, primarily novice whisky drinkers, were able to enjoy a variety of malts, and every one found their ‘perfect match’. See page 20 for some pics and their feedback. This issue we take a look at Island malts, and we’ve

tasting notes too. It’s a great excuse to take a visit to Mull, Arran, Skye and Orkney. We’ve also got easy cocktails recipes for you to try, and of course whisky is a key ingredient. We also ask some of Scotland’s favourite bartenders to tell us what they favourite whisky is and why? This issue instead of giving a whisky recipe, we give you two Italian dishes that are complemented when you enjoy a dram with them. And finally we drop into some of Scotland’s famous, or should that infamous whisky bars. Sláinte Susan Young Editor

CONTENTS 5 NEWS

The latest news from the world of whisky.

11 THE BEST WHISKY BARS Some of the best in the country.

16 INTERVIEW

We talked to Kirstie McCallum.

20 WHISKY TASTING

Whisky speed tasting gallery.

21 ISLAND HOPPING

Some of Scotland’s best whisky comes from the islands.

22 VOX POPS

Bartender’s choice.

24 ALPHABETICALLY SPEAKING

From A-M, a guide to whisky.

28 PRODUCT NEWS 30 TASTING NOTES

COVER STORY It may have cost £10,000 per decanter, but the launch of Mortlach 70 year old, wasn’t short of takers, and most of the whisky was snapped up pronto. Mortlach 70 year old, is after all, is one of Scotland’s rarest whiskies, and it was unveiled at a glorious ceremony at Edinburgh Castle, by Gordon & MacPhail, with the younger generation of Urquharts, the family behind the company, taking centre stage. Claire Urquhart gently handled the £10,000 decanter of Mortlach 70 year old, as it was unveiled in all its glory, in a specially crafted teardrop shaped handblown Glencairn Crystal decanter with a silver stopper. Editor : Susan Young | Reporter : Roslyn Frame Sales : Lynn Kelly | Martin Cassidy Production : Ryan Addams Upper Floor, Finnieston House, 1 The Stables Yard, 1103 Argyle St, Glasgow. G3 6BY 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 Ltd Autumn/Winter 2010.

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NEWS

Benromach launches two new batches Speyside’s smallest whisky distillery, Benromach, has added two new variants to its Origins range - Benromach Origins Batch No. 2 and Benromach Origins Batch No. 3. The Origins – a series of special bottlings, were launched in 2008 to highlight how small changes in the art of whisky making can help shape the character of the final single malt. Each batch displays the ‘Benromach style’ of peat-smoke with malt aromas and a delicate perfumed nose, while at

the same time offering a slightly different sensation for the consumer. Benromach Origins Batch No. 2 was distilled in 1999, and has been fully matured in Port Pipes. This is the first Benromach expression to be fully matured in a wine cask, allowing the characteristics of the port to infuse with the whisky. As a result this malt has red berry fruitiness with hints of orange peel, dark chocolate and soft smoke. While Benromach Origins Batch No. 3, distilled in 2000, has been created using the finest Optic barley then matured in Sherry casks. It displays zesty citrus flavours, softly infused with spicy aniseed and menthol notes. Benromach Distillery Manager Keith Cruickshank anticipates that the new whiskies will be popular with both fans and novices alike. He says, “These two new batches are quite different but still recognisably ‘Benromach’ in style.” Benromach Origins Batch 2 and 3 will be available from whisky shops and fine wine and spirits retail specialists with suggested UK retail prices of £38.50.

The Balvenie Distillery has just produced a limited edition ‘Peated Cask’ 17 year old Single Malt. The man behind it, David Stewart, The Balvenie Malt Master, creates a limited edition 17 year old every year and it’s only available for 12 months. Bartenders got the chance to taste it at its launch at the Blythswood Hotel, so look out for bars that have it. If you want to own your own bottle it will put you back around £70.

The perfect…chocolate A DRAM GOOD FUEL

The Scotch Whisky Experience has collaborated with Coco Chocolate to produce the perfect chocolate to enjoy with a sherry cask matured single malt Scotch whisky. The new organic chocolates are 64% cocoa mass solid squares with no added flavours; that means it’s a straight dark chocolate taste. The only ingredients are cocoa mass, sugar, cocoa butter, cocoa powder and vanilla. Says Rebecca Kerswell, founder of the Edinburgh chocolatier, “Cocoa Butter melts at body temperature but takes 15-20 seconds to do so; allowing the chocolate to melt on its own is delightful if the customer can resist eating it quickly! The

flavours really show through when the cocoa butter melts.” The team at The Scotch Whisky Experience have long known the secret pairing is a winner and it has been very well received in their “Perfect Pairings” master class. Whisky enthusiasts have been experimenting with these combinations at whisky fairs around the world and now visitors to the Scotch Whisky Experience can enjoy the fruits too. Each month two new whiskies are selected to match our lovely organic chocolate *Angels’ Share – the whisky which evaporates towards heaven from the cask during maturation.

You could be filling your car up with whisky by-products if boffins at Edinburgh’s Napier University have their way. They have just filed a patent to use whisky distilling byproducts called pot ale and draff, to create a new sustainable biofuel. Every year 1,600 million litres of pot ale and 187,000 tonnes of draff are produced. That’s a lot of biofuel! And the research, carried out by the University, shows that this new biofuel is 30% more powerful than ethanol, another form of alcohol used as an additive in other biofuels. It can be used in normal cars.

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NEWS You’ll have to be quick if you want to get a bottle of The Irishman Rare Cask Strength 2010 Whiskey. Only 300 bottles have been released in the UK. The whiskey which has been matured for 12 - 18 years has a strength of 53% ABV. Last year respected whisky author Jim Murray described the 2009 bottling as “absolutely brilliant.” However it is not cheap, it comes in at over seventy quid. The folk behind American bourbon Maker’s Mark have developed a wee pop-up bar, that houses a solitary barman in what looks like a vending machine. The idea is to get people sampling Maker’s Mark cocktails throughout the country. However Glaswegians will miss out because of local licensing laws, but look out for it popping up in Edinburgh

Bushmills have launched a digital campaign on Facebook to target man aged 25 to 35. The folk behind Bushmills have devised a new app that allows you to post songs on your mates walls for free. To reinforce this, Bushmills are also working with successful duos in comedy, music and sport, including comedians Si and Sy from The Life of Si.

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The Black Grouse is on a winning streak after receiving a Gold medal at this year’s International Spirits Challenge. Says Victoria Jackson, who looks after the brand here, “We’re delighted with how well The Black Grouse has been received in the UK since we launched this new blend in 2008. Drinkers have been keen to embrace a richer peaty blended whisky from a trusted premium brand.”

BEN NEVIS

1147 Argyle Street Glasgow G3 8TB

Whi AM sk of th y Bar e yea r 09

0141 576 5204 www.thebennevis.co.uk

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Oddbins Putting whisky on centre stage

The malt whisky specialists Please use oddbins.com to find your local store details

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NEWS A WEE WEE DRAM

Ever wondered what the pee of an elderly diabetic woman tastes like? No, we haven’t either. But art student, James Gilpin has gone ahead and used it to create a whisky. For his ‘Gilpin Family Whisky’ Gilpin takes the high-sugar urine and filters it to use in the fermenting process of malt whisky. Although not to be released commercially, thankfully, the product can be tasted at several upcoming science shows.

A MATCH MADE ONLINE OR ON PHONE Choosing a Single Malt Scotch Whisky for yourself can be intimidating. There’s so much choice but not much clear information. And the head-scratching really starts when you want to buy the perfect Single Malt for someone else. Now there is an online and iPhone app which can help you out. Malt Matcher is a new tool that cuts through the mystifying array of brands, regions, flavours and age statements that often face the Single Malt Scotch Whisky buyer. The Malt Matcher allows you to easily match a Single Malt to the individual tastes of your family, friends or colleagues. It means you can choose the right Single Malt with far greater confidence and, at the same time, demonstrate just how much thought you’ve put into it. Available online at www.maltmatcher.com or as a free

iPhone app available to download from the iTunes store at www.apple.com, the Malt Matcher has been designed to help you find the perfect gift through one of three simple methods. If you already know the Single Malt that your friend usually drinks but want to buy them a gift that is a little different, you can find matching Malts that offer similar flavours. Perhaps you know the region from which they enjoy their Whiskies - for example, Speyside Whiskies are generally sweet and fruity in character. Whatever the Single Malt gift you’re looking, the Malt Matcher is a simple way to make sure that gift will be truly enjoyed by the people you care about, rather than disappointing the recipient and embarrassing the giver.

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COCKTAILS

COCKTAILS AULD ALLIANCE

BLACK AND BLACK

Ingredients: 25ml measure of Scotch Whisky. juice of half a lemon. 15ml of Cointreau. A dash of sugar syrup and ice.

Ingredients: 25ml The Black Grouse Cola

Method: Shake together all the ingredients. Pour into a highball glass, top with lemonade.

THE FLOWER OF SCOTLAND Ingredients: 37.5ml The Famous Grouse 12.5ml Sourz Apple 12.5ml elderflower cordial Ginger ale Method: Fill a clean highball glass with fresh, solid ice cubes. Squeeze in a wedge of lime and drop in the glass. Top up with ginger ale, stir for 3-5 seconds and serve.

Method: Take a clean highball glass. Fill it with fresh, solid ice cubes. Squeeze in a wedge of orange and drop it into the glass. Top up with cola and serve.

CLANSMAN Ingredients: 25ml measure of Scotch. Whisky. Dash of Sambuca. Black coffee. Whipped cream. Method: Wipe the rim of a goblet with a piece of lemon and dip it in brown sugar. Pour the spirits and coffee into the glass, add sugar to taste and float the whipped cream on top. Decorate with grated chocolate.

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WHISKY BARS

THE BEST WHISKY BARS Whisky is available in every bar in the country, but some pubs and bars do it better than others. This issue we take a look at some of our favourites. If you have favourite why not let us know at dram@mail.com

Ben Nevis, Glasgow When you visit the Ben Nevis in Glasgow’s Argyle Street, you can’t help but notice the variety of whiskies on offer. But you might wonder how on earth staff reach them. Actually, every whisky up above is replicated down below! And when there is one just out of reach of bar staff there’s usually a helpful 6ft plus customer who is happy to oblige. The Ben, as it is affectionately known, also runs whisky tastings and should you happen to ask bartender Allan Cunningham about any one in particular he can keep you regaled for hours, and with nearly 200 whiskies on offer, that could take you a while. Customer review: “Slate finishing and a beautiful bar make this place a little place seriously unique. The staff are friendly and the woman that works here is a diamond! They also allow dogs in here so its good if you’ve just been for a walk in the park. The whisky gantry will keep your extremities warm in the winter and the beer will keep you cool when he sun comes popping out. I’ll see you there!” 1147 Argyle Street, Glasgow.

Uisge Beatha, Glasgow Uisge Beatha in Woodlands Road, as you imagine, as it is called after ‘the water of life’, has a good range of whisky. In fact, if my spies are right, its probably set to extend the range on offer too, as a refurbishment is on the cards. It has around 100 whiskies on offer, and staff wear kilts, which is always a bonus. It’s a favourite haunt of students and locals, and there’s always plenty on. Look for for ‘Malt of the month’ offers, when they have a good malt, usually around £2 for a 35ml measure. That is good value. Customer review: “Great place to meet the locals over a nice ale and/ or a dram of scotch (outstanding collection,). You may meet a university professor or two...and Bob is a star among them (buy him a dram for me, will ya?) The motif is frenetic and wild with dead animals everywhere. Great place to wander around in - and the music is just right.” Uisge Beatha, 232/246 Woodlands Road, Glasgow

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WHISKY BARS

WHISKI Bar,Edinburgh WHISKI Bar in Edinburgh is right on the Royal Mile, which makes it a favourite with tourists. But it also has, as the name suggests, a great range of whisky, (270 in total) and some bubbly staff. Ask their opinion and they are happy to give it. It’s a curious mix of bar, come restaurant come bistro, and now the owners are planning a new venture, which will include a shop. WHISKI bar also offers some exclusive whisky tastings with distillers and brand ambassadors. Customer review: “What a great bar. They have a truly impressive selection of whisky from cheap and common to the kind that I clearly can’t afford. Great live music. Helpful and polite bar staff. And a fun atmosphere. I’ll definitely be back.” WHISKI, 119 High Street, Royal Mile, Edinburgh

Kay’s Bar, Edinburgh

OranMor, Glasgow The Whisky Bar at OranMor boasts more than 250 malts and it always has a well priced malt of the month on the go. As one of the Glasgow’s West Ends most popular bars you also meet some real characters at the bar. When you are not perusing the excellent range of whisky, you might want to see if you recognise anyone from the portraits dotted around the main bar. Customer review: “Oran Mor has injected a lot back into the Glasgow community! It plays host to a number of Scottish celebrities and local personalities, including its own interior designer Alisdair Gray. Gray, who has successfully emblazoned Glasgow with his unique style of phantasmagorical paintings, has added his own touches to this pub which instantly rate it as a national treasure for me. He used to reside in what became known as the Poets Pubs along with other contemporary Scottish writers and is now often spotted drinking his favourite tipple in the OranMor whisky bar.” OranMor, 731-735 Great Western Road, Glasgow.

Kay’s Bar, once you find, it, is one that you would go back to again and again. Tucked away in Edinburgh’s New Town, it is as far from a city centre bar as you could get. For a start it’s small, but …perfectly formed. It has 7 cask ales on offer, as well as a selection of around 50 malts, it also does some great simple pub food. Add a few characters behind the bar, a blazing fire, a wee library with a few games and I’m sure you get the picture. Customer review: “There are few places in the world as comforting as Kay’s on a cold Edinburgh evening. If their whisky selection won’t bring you in, then you should go just to admire the barman’s superbly waxed moustache.” Kays Bar is at 39 Jamaica Street, Edinburgh

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WHISKY BARS

Ardshiel Hotel, Campbeltown

The Usquebaugh Bar and Lounge at the Ardsheil Hotel near Campbeltown is one of our favourite’s. Not only does it have a superb choice of over 400 malt whiskys including a fine selection of Springbank, Cadenhead, and Islay Malts but the owners Flora and Marion are characters too. The bar recently picked up the Wee DRAM Whisky Bar of the year award, with the judges saying, “This bar is a real find. It now boasts 450 whiskies and both locals and visitors to the area benefit from the knowledge that staff have of whisky. And while not all of them will be able to tell you about every whisky on the back bar, there is a good chance one of the owners will.” Customer review: “Flora, Marion and Staff come across as a very happy team and this is evident in the way they look after their guests. We ate in the hotel restaurant for breakfast and dinner and thoroughly enjoyed the good quality food we had. They also have a well stocked bar which has just won a very well deserved award for their selection of malt whiskies.” Ardsheil Hotel, Kilkerran Road, Campbeltown

As Scotland's oldest independent bottler we offer famous and obscure distillery's whiskies bottled without chill-filtering, without artificial colouring and without dilution from unique single casks. Try before you buy. Tastings a speciality.

For a complete stocklist email: chws@wmcadenhead.com

Open Monday to Saturday 10.30am - 5.30pm 172 Canongate, Royal Mile, Edinburgh EH8 8BN

0131 556 5864

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WHISKY BARS

The Queens Arms, Edinburgh The Queens Arms in Edinburgh’s Frederick Street, only re-opened earlier this year after an extensive refurbishment. The owners didn’t just revamp the interior but restocked the bar too. Now The Queens Arms offers a great range of whisky and beer, and the bartenders are knowledgeable too. From the hand beaten copper bar top, to the library in the back corner and the wine bottles hanging on by their tops, literally, to the ceiling, it is quirky and smacks of quality too. Customer review: “It’s cosy due to the presence of a real fire and the books lining one of the walls are a nice touch. The menu is tempting and succinct. My boyfriend is rather fussy when it comes to pubs, but this is somewhere that has us both satisfied; it’s gastro enough for me and pub-by enough for him.” The Queens Arms, 49 Frederick Street, Edinburgh

AF ISL FAR BE SE

BAR, EDINBURGH

The Top Shelf at Kay’s...

Is an amazing collection of single malt whiskies. We source our whiskies from all over Scotland and we always have outstanding examples of differently aged Speyside, Highland, Islay, Island, Lowland and Campbeltown to try.

Th Roy T.

*NB Try some of our rare bottlings.

39 Jamaica Street, Edinburgh, EH3 6HF Tel 0131 225 1858

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A FEISTY BIG PHENOLIC CHARACTER FROM ISLAY – IN WHOSE COMPANY DETECT SEA FARING QUALITIES COMBINING CREOSOTED BEACH HUTS WITH SWEET IODINE AND SEAWEED, FINISHING WITH THE ASHES OF A DAMP BEACH BONFIRE Stocked throughout Scotland at; The Whisky Shop(s), Robbie’s Drams of Ayr, Peckhams, Royal Mile Whiskies, Valvona & Crolla, Robert Graham, T. B. Watson of Dumfries and S & R.E. Barron of Dyce.

www.douglaslaing.com

Please enjoy respectfully

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MASTERING THE ART OF BLENDING

As one of the country’s few female blenders, Kirstie McCallum has been working in the whisky industry for 10 years. The 37-year-old, is the youngest female blender in Scotland and aspires to make it to the dizzying heights of Master Blender at Burn Stewart Distillery where she currently resides. She has worked in a variety of roles at distilleries, moving from Glasgow, up North, and back down again and never has a dull day. A Wee DRAM caught up with her to find out more… How did you first get involved in the whisky industry? I had actually finished doing a PHD in Chemistry and was looking for a job in the Pharmaceutical industry, but just couldn’t find anything. So I joined an agency and managed to get a temp role at Port Dundas Distillery, at the age of 27, in the process labs and have been in the industry ever since. I then took a job approving blends at the Dalmuir site of Chivas Brothers, before moving up North to work in the technical centre, but I still did sensory work the

entire time I worked there. But, being a city girl, I ended up moving back down to Glasgow to work at Allied Distillers before taking my current role at Burn Stewart Distillers as a blender. Did you always plan to make this a career? Not at all. I had planned to work with Pharmaceuticals, but once I started in the industry I didn’t want to leave. I absolutely love it. I hope to become a Master Blender one day, but it is a long apprenticeship, which can take 20 years experience.

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What does a ‘normal’ day in your role entail and what do you enjoy most about your job? I wouldn’t say there is a set ‘normal’ day in my job. Some days I will be nosing and tasting the whisky, or I could be doing cask samples and selecting casks, and I also do new product development. Then some days I will be out and about at the distilleries or doing ambassador work like masterclasses. I hold masterclasses regularly on blending, explaining the characteristics and getting pupils to try and recreate blends, but that can be difficult as some have 20-30 malts. I usually give them Black Bottle and see who comes the closest to getting its taste. I really enjoy this aspect of my job and I also love the variety that there is, everyday is different. I also love the whisky, I have always liked it, but didn’t have the knowledge.

Now my appreciation of the drink has really grown. Would you say the whisky industry is difficult for women to break into? It’s still very much a male-oriented industry, particularly in the distilling process, I think there are only four female blenders in the country. But there are definitely more women coming through now into the lab and the behind-the-scenes areas. Women have always been there, but just in the background. I personally think that sex is irrelevant; it’s about how good you are at your job. Why do you think young people in Scotland aren’t more interested in whisky? The profile of whisky in Scotland has never been marketed to young people, and the drink has never

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INTERVIEW

been perceived as a young person’s drink. If younger adults were aware of the masses of choice there is when it comes to whisky, then they might think differently. I mean, to be able to find a character you like, you have to try a range of whiskies, and you might find that you enjoy a regional character. Those people who think whisky is a harsh and overbearing drink, haven’t tried enough of it. To get younger people interested, the perception of it being an older man’s drink has to go, and we need to get younger people coming to tastings. I have noticed more turning up at my masterclasses certainly. By Roslyn Frame

How do you drink yours? People often ask me what’s the best way to drink whisky and most people drink with water, but you have to drink it the way you enjoy it. I really love a long glass of Scottish Leader, coke and ice, in the summer, if you’re looking to cool down, it really hits the spot. Favourite whisky? I don’t have a single favourite, it depends on my mood. On a cold winter’s evening an Islay malt or Black Bottle or something with a bit of fire or peat is nice. Then in the summer Deanston is a very easy to drink whisky with heather and honey note to it. But my all-time favourites are Tobermory 15 Year Old and Bunnahabhain 25 Year Old, although I can’t afford them very often!

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WHAT’S ON

WHAT’S ON 24 September

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 hands on activities and different learning styles are covered to make the day entertaining and fun as well as highly educational and informative. Contact The Scotch Whisky Experience on 0131 220 0441. Friday 24th – 27th September

Autumn Speyside Whisky Festival

Dufftown The Autumn Speyside Whisky Festival 2010 will include a full nosing and tasting programme and the usual bus trips to

distilleries. The festival will also feature a Craft Fair on Saturday and Sunday and a Whisky Auction on Sunday afternoon in the Royal British Legion in Dufftown. The programme will also include the legendary 7 stills bus tour on Saturday and the Dramble on Monday 27 September 2010 . 27 September 2010

World Whisky Tasting 1

The Scotch Malt Whisky Society There’s more to malt whisky than just Scotland. Join us in the first of two World Whisky Tastings as Society Ambassador Nick Malcolm explore the world of whisky outside Scotland through five single malt whiskies from India, Japan, America, France, and Sweden. He will explain the main differences between Scotch and other world malts, guide you in the tasting and nosing of each whisky and answer any questions you may

have. Includes a light supper. 7 - 9.30pm, The Scotch Malt Whisky Society, 87 Giles Street, Leith. Tel: 0131 555 2929. Thursday 30th September

Scotch Whisky Training School

The Scottish Whisky Experience, Edinburgh Spend a day immersed in the world of Scotch Whisky with The Scottish Whisky Experience whisky course. And gain the Certificate of Expertise recognised by the Scotch Whisky Industry. A mixture of hands on activities and different learning styles are covered to make the day entertaining and fun as well as highly educational and informative. 22 October

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 hands on activities and different learning styles are covered to make the day entertaining and fun as well as highly educational and informative. For further information contact The Scotch Whisky Experience on 0131 220 0441.

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WHISKY TASTING Earlier this year the ‘Whisky Speed’ tasting events took place through itison. We organised eight events over a month, and invited people to come a try ‘make a date’ with whisky. Guests were invited to sample a range of whiskies including Benromach, The Glenrothes, The Singleton, Dalwhinnie, Laphroaig, Talisker and Glenkinchie. Everyone came away with a favourite whisky, and some people even went further and headed off to see the distilleries. We’ll be doing this same in November. If you are interested in attending email dram@mail.com.

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Lee O’ Donnell “I like the Jura which we drank with apple juice. I was really surprised that I liked it. I wouldn’t have touched whisky before, but talking to the guys was really helpful, and I really liked the Benromach. I would definitely do this again.”

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Dougie Cameron The Benromach Organic was really nice. I’ve been to whisky tastings before, but this was much better than normal, and well organised. I’d come again.

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Amy McCann It’s been a great social event, and I’ve got to know about whisky.

Diane Middlemas It’s been brilliant. Totally loved the Jura.

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ISLAND HOPPING

If you are aged between 20 and 35, are you more likely to visit Islay or Ibiza? Majorca or Mull? It’s not just down to the attraction of the sun, but the cost too is often prohibitive when making a decision about staying in Scotland. This issue the Wee DRAM gives you a whistle-stop tour of Scotland’s islands, which hopefully will encourage you to try an island malt, and when you find the right one for you, perhaps you will visit the island it was distilled on?

he islands of Arran, Mull, Skye, Jura, Orkney and Islay all boast distilleries, but Islay boasts the most distilleries. Arran, Mull, Skye and Jura only have one a piece, while Orkney has two, and Islay, eight. This is why Islay is considered an area in its own right, which we will explore at a later date. One of the most accessible islands is the Isle of Arran, it’s an easy ferry ride from Ardrossan, taking under an hour. And the Isle of Arran Distillery at Lochranza is one of the youngest. Arran whisky is slightly more floral and sweeter than some of its more peatier island cousins. This distillery has a visitor centre worth visiting. The Island of Mull is the second largest island of the Inner Hebrides, and the fourth largest Scottish island. Situated in the council area of Argyll and Bute its only distillery Tobermory Distillery is situated in Mull’s main town, Tobermory. This picturesque tourist destination also has a great pub in the shape of the Mishnish. The distillery is a small, very traditional distillery, and reopened in 1990, having first opened in 1798, which makes it Scotland’s oldest commercial distillery. The whisky itself, particularly the 10 year old is a smooth whisky with a fruity tang. Bonnie Prince Charlie sped over the sea to the Isle of Skye, but historically it appears he favoured Drambuie rather than the Isle of Skye malt, Talisker. However Robert Louis Stevenson, was a fan. He wrote in one of his poems “The king o’ drinks, as I conceive it.” The distillery, situated at Carbost, was built in 1830, and the malt is one of Diageo’s Classic Malts. It has a great visitor centre. The Isle of Jura is off the west coast of Scotland in

the Southern Hebrides, and is the home of the Jura Distillery. The Isle of Jura is roughly the same size as Islay, but only has around 200 inhabitants. The island is just 7 miles wide and 30 miles long, there is but one road, one hotel and one distillery which has been quietly celebrating its 200th anniversary this year The distillery however was closed for many years and it was only rebuilt in the 1950’s, re-opening in the 1960’s with the first malt produced in 1974. Despite being close to Islay, Isle of Jura whisky is only lightly peated and has sweet, lightly oily, but nutty taste. The Islands of Orkney are a group of 70 islands and skerries 10km from the northeast tip of the Scottish Mainland. The largest island, known as ‘Mainland’ is home to most of its 20,000 population and Highland Park Distillery is situated just on the outskirts of the main town, Kirkwall. The distillery, which was established in 1798, on the spot where 18th century smuggler Magnus Eunson’s bothy stood, also boasts a five star visitor centre. But the main attraction is the malt itself, considered one of the finest ‘spirits’ in the world. It has a heathery, spicy taste, with a smoky kick to it. Scapa, which is best known as the resting place of the scuttled German fleet, is the location of Orkney’s other distillery, Scapa. The distillery established in 1885, was mothballed for a number of years from 1994 until it was refurbished and rebuilt in 2004. It now has a 14 year old, which replaced its 12 year old, and its tasting notes suggest a hint of wild honey and heather, and delicate spices. By Susan Young

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WHISKY CHOICE

BARTENDERS’ CHOICE A Wee Dram spoke to some of the people behind Scotland’s best bars to find out what whiskies they choose when they are on the other side of the bar. Stephen Little Uisge Beatha Glasgow

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I really enjoy Auchentoshan Three Wood, I love the chocolaty and orange peel tones that come through.

Jamie Fleming Pot Still Glasgow

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Bunnahabhain with a teardrop of water is my favourite.

Steven Robertson Chinaski’s Glasgow

Flora Grant Ardsheil Hotel Cambeltown

I’m quite a big fan of Oban 14 Year Old. It has a great sweetness and makes a lovely food whisky.

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Scott Weir Bon Accord Glasgow

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My favourite is Caol Ila. I always recommend it to customers.

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My personal favourite is Lagavulin 16 Year Old Malt. I drink it neat with a tiny drop of water.

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Sarah Harvey The Queens Arms Edinburgh

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Macallan 15 Year Old, because it’s smooth and soft on the palate.

Leanne Cameron The Old School House Glasgow

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I do like whiskies but I prefer American whiskies, as they are a bit easier on the chest. Jack Daniels and coke has always been one my favourites.

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Ardbeg Supernova, it has lots of flavour that lasts an hour after you drink it, its serious stuff.

Scott Murray Treacle Edinburgh

I have a few favourites, but Springbank Madeira Wood has lots of fruity flavours and is very easy to drink. Very pleasant.

Rory Dalgety Whiski Bar Edinburgh

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A TO M

ALPHABETICALLY SPEAKING

This month the Wee DRAM gives you an A-M of whisky. Some nuggets of information to impres

is for Auchentoshan. This is known as Glasgow’s malt, as it has been distilled close to the Erskine Bridge at Dalmuir since around 1800. Although a Lowland malt, its water comes from the Highlands which give it its lightly peated taste. The name Auchentoshan is though to come from the Gaelic term “achad oisin’ which means roughly ‘the corner of the field’. It’s owned by Morrison Bowmore.

is for Benromach, A Speyside malt which is distilled near Forres. It has been closely associated with sailing over the last few years, sponsoring the Around the World Clipper race. It also has Sir Robin Knox as its Global brand ambassador. Benromach 10 yo launched in 2008 and the brand also launched the first Organic malt, which is a fresh, vibrant whisky with strong oak influence. It’s owned by Gordon & Macphail.

Gaelic word ‘meeting place’. The Dalwhinnie Distillery is the highest in Scotland standing, as it does at the Drumochter Pass, some 326m above sea-level. The words most often used when describing Dalwhinnie are ‘heather honey’. It is one of Diageo’s Classic Malts.

is for Edradour, which has been produced at the the world’s smallest distillery since 1825. The Edradour Distillery, in Pitlochry, is the last of the infamous Perthshire ‘farm distilleries’ and today, as it was over 150 years ago, it is made by just three men who are devoted to the time-honoured methods of whisky making. Only 12 casks of whisky are produced a week, making Edradour single malt a rare pleasure for a fortunate few.

is for the the Famous Grouse, Scotland’s best loved blended whisky, and the biggest selling. The Famous Grouse, was first blended in 1897 in Perth by Matthew Gloag & Sons and the malt whiskies used in The Famous Grouse blend include The Glenrothes, Highland Park Single Malt and Macallan Single Malt. The brand has always been innovative and recent variants include The Famous Grouse Malt, as well as The Black Grouse. The brand is owned by Glasgow-based company The Edrington Group.

is for Caol Ila ( Cull-eela), an Islay malt distilled near Port Askaig. This malt, first distilled in 1857, uses water from the quirky named Loch Nam Ban, but until 1988, was only available in independent bottlings. Now owned by the world’s biggest spirits company, Diageo, it has become much more popular. It’s still house, is said to have the best view of any Scottish distillery, while it has a smokey, peaty taste. If you like bitter chocolate this is the one for you.

is for Dalwhinnie, a Highland Malt which was first distilled in 1897 under the banner of the Strathspey Distillery. It changed its name in 1898 to Dalwhinnie, which comes from the

is for Glen Garioch prounced Glen-geerie, which comes from Oldmeldurm near Aberdeen. This Highland malt was established in 1797, and ever since Glen Garioch Distillery has been handcrafting a beautiful range of natural, non chillfiltered single malt whiskies. In 2009, distllery owners Morrison Bowmore released Glen Garioch Single Malt Whisky. The distinct house character of this rare single

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A TO M

ation to impress your friends with. The next issue will carry the latter half of the alphabet… malt is honey sweetness, hints of heather and just a touch of spice. It is these spices and light peat in the older vintages that add a distinct taste difference from competing Highland Single Malts – that little something special.

ighland Park long one of my favourite malts, is from Scotland’s most northerly distillery, in Orkney. It was established in 1798, but not licensed until 1825. The distillery has its own peat banks and its water source is Cattie Maggie’s Spring. Distilled twice in pot stills, the spirit ages in ex-Bourbon casks. It has been named ‘The Best Spirit in the World (twice), by an American magazine, it has also received World’s Best Single Malt for Highland Park 21 year old. This is an Edrington Group brand.

apple juice.

ilchoman (pronounced kilhoman), established in 2005, is a farm distillery and the first to be built on Islay for 124 years. Kilchoman gives everyone the opportunity to see all that is best in the grass-roots traditions of malt whisky distilling – from barley to bottle. It is one of the smallest distilleries in Scotland and is one of only six distilleries to carry out traditional floor maltings, but the key difference at Kilchoman is that the barley is grown on the farm at the distillery, whereas other distilleries purchase barley from around the country. It tastes of peat smoke with dark fruits, sultanas and creamy toffee.

is for Laphroaig, (La-froyg) one of Prince Charles favourite malts, and the malt probably best known for its aroma… smelly feet or disinfectant. You either love or hate this malt. Distilled on Islay since the 1820’s by the Johnstone’s and its original floor maltings are still in use. Unfortunately the founder of the distillery met an untimely end after falling into a vat of partially-made whisky! In the late 40’s and 60’s it was run by Bessie Williamson, and today it is owned by Fortune Brands who also own Jim Beam.

is for Isle of Arran. This distillery, Scotland’s youngest, only opened in 1995 at Lochranza, and in fact I was there at the opening, which was presided over by Ewan McGregor. The single malt first became available in 2001, with the 10 yo becoming available in 2006 and the 14 year old is now available. Tasting notes include the words cinnamon, golden syrup and vanilla, you get the picture. This distillery also has a good visitor centre.

Isle of Jura was only first distilled in 1974, although the distillery on Jura, was built in the 50’s, by two Scottish land owners, with the support of a brewery! Originally it produced whisky which was used to create Mackinlay blended whiskies. It wasn’t until 1974 that the first expression of Isle of Jura single malt was released. Today the distillery is owned by Whyte & Mackay, and Isle of Jura is a lovely light malt which goes incredibly well with

takes us to The Macallan, another of Scotland’s favourite malts and indeed one of the worlds favourites. Distilled at Craigellachie in Speyside, whisky it was first distilled on this site in the 18th century, with the first licence being established in 1824. The Macallan is famous for its exclusive use of ex-Sherry barrels and the rich and sweeter flavours they produce. Its Fine Oak range, launched in 2004 uses ex-Bourbon casks too.

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VOTED THE BEST IN THE WORLD... *

Bushmills® Irish Whiskey Sweeps Global Awards Everything the team at The Old Bushmills Distillery touches turns to gold these days. Its multi-award winning range is now celebrating after sweeping the board at the prestigious San Francisco World Spirits Competition. As well as being named Best Irish Whiskey, the Bushmills range achieved an unprecedented 100% gold in the 2010 competition with two double gold and four gold accolades. This comes hot on the heels of winning three World Whiskies Awards in London earlier this year.

Now in its tenth year, The San FranciscoWorld Spirits Competition is one of the largest and most respected spirits competitions in the world - attracting more than one thousand entries from around the globe. Bushmills took home top awards for its entire range of Irish Whiskies, with the Black Bush and 1608 blends each claiming double gold and Bushmills Original and the 10, 16 and 21 Year Old Single Malt Whiskies all winning gold. Bushmills 1608 was also named Best Irish Whiskey. Sarah Miles, Bushmills Global Brand Director said: “It’s a real achievement to be placed at the forefront of the fastest growing international spirits category in the world today. “Irish whiskey is obviously a competitive market and so we’re delighted that the excellence of our liquid has been recognised by our peers. It provides trade with yet another reason to be proud to stock the multi awardwinning Bushmills range. As a dynamic brand and an industry-recognised leader, Bushmills has the ability to generate talkability and drive sales for outlets.” In February, at the London ceremony of the 2010 World Whiskies Awards, Bushmills Black Bush was named Best Irish Blended Whiskey (no age), while Bushmills 21 Year Old Single Malt was named World’s Best Irish Single Malt Whiskey and Bushmills 16 Year Old Single Malt was named Best Irish Single Malt Whiskey in the 13-20 year old category.

Bushmills Global Brand Director Sarah Miles raises a glass of multi awardwinning Bushmills Irish Whiskey with (l-r) Bushmills Distillery Supply Director, Gordon Donoghue and Bushmills Master Distiller, Colum Egan.

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Colum Egan, Bushmills Master Distiller, said: “This is an incredible achievement for Bushmills. We like to think that we make the world’s finest Irish whiskey it’s great to hear that the experts share that opinion and the team at the distillery are absolutely thrilled. We’ll definitely be cracking open a bottle and raising a glass to celebrate our wins!”

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…the multi-award winning range of Bushmills® Irish Whiskies

2010 San FranciSco World SpiritS competition

2010 World WhiSkieS aWardS

Bushmills 1608 - Best Irish Whiskey - Double Gold Bushmills Black Bush - Double Gold Bushmills Original - Gold Bushmills 10 Year Old Single Malt - Gold Bushmills 16 Year Old Single Malt - Gold Bushmills 21 Year Old Single Malt - Gold

Bushmills 21 Year Old Single Malt World’s Best Irish Single Malt Whiskey Bushmills 16 Year Old Single Malt Best Irish Single Malt Whiskey (13-20 year old) Bushmills Black Bush Best Irish Blended Whiskey (no age)

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PRODUCT NEWS

PRODUCT NEWS A Chilly Discovery For Scotch Whisky

It looks as though whisky lovers hoping to get a dram of the whisky found in Antarctic ice are out of luck unless it can be recreated. The crate of antique whisky, which was discovered in the hut of explorer Sir Ernest Shackleton in 2006, was taken to Canterbury Museum in Christchurch in New Zealand and is to be preserved for its historical importance. A total of 11 bottles of Mackinlay’s Scotch whisky were in the crate, but despite the Antarctic temperature of -30 Celsius, remained unfrozen. Samples are to be sent to Whyte & Mackay, who took over Mackinlay’s distillery, as the original recipe no longer exists. Master Distillers hope to use the samples to replicate the whisky. All 11 bottles are to be returned to the Shackleton’s hut at Cape Royds on Ross Island, which the Antarctic Heritage Trust is currently restoring. We wonder what it tastes like? Pretty cold I imagine.

Plaudits for Jameson brands Irish whisky brand Jameson has clocked up quite a few impressive awards at the 2010 International Spirits Challenge. Jameson 18 Year Old Limited Reserve, Jameson Rarest Vintage Reserve, Mideleton Very Rare and Redbreast 15 all received gold medals. Says Barry Crockett, Jameson Master Distiller, “These awards are a testament to the quality and craftsmanship of our Whiskey”. The International Spirits Challenge was established in 1995 and attracts a varied list of entrants. For brands to receive medals, they must go through five or six blind tastings.

New book is a world apart

Whisky expert Dave Broom has just published a new book called The World Atlas of Whisky, published by Mitchell Beazley. It is described as “the only guide the connoisseur and newcomer will ever need to understand everything there is to know about the world of whisky.” The book doesn’t just cover Scottish whisky, as the title of the book suggests it includes whisky from all over the world from Aberfeldy to Yamazaki and whiskey from the USA and Ireland too. For the whisky buff this book is ideal, great pictures and not just of the bottles and labels, but the scenery, distilleries and people too, while the tasting notes also tell you what whisky you might want to try next. For the inexperienced, the fact that Dave kindly explains ‘How the book works’, is helpful, while there is also a full glossary at the back, which is essential for the novice. At £30 it would make a great Christmas present. The World Atlas of Whisky by Dave Broom, £30.

BenRiach launches new expressions An exclusive range of BenRiach expressions has been released by the Scotch whisky distillers. The Batch 7 collection encompasses ten distinctive casks each matured in a different type of barrel, in a different year from 1976 to 1993. From pineapple to chocolate coated fruits, the malts are each unique in flavour. The expressions are now available in a limited edition gift tube, individually numbered by hand.

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RECIPES

You probably think that whisky is best served with Scottish food, but that’s not necessarily the case. The following Italian dishes go perfectly…

SPAGHETTI AGLIO OLIO CON PEPERONCINO SERVE WITH GLENKINCHIE This is one of the simplest and purest pasta dishes, originally a poor man’s meal for the ingredients are literally spaghetti, olive oil, garlic and chilli but like all brilliant ﬂavour and texture combinations it is now enjoying popularity in a market where cost is not the most signiﬁcant thing. How spicy hot you make it is entirely up to you and the chillies you use.

SERVES 4 INGREDIENTS 400g spaghetti 4 garlic cloves, peeled 4 small hot dried red chillies 4 table-spoons of flat leaf parsley, finely chopped 100 mil extra virgin olive oil salt and pepper. METHOD Soak the chillies for 30 minutes in warm water, drain and chop finely and reserve. Put a large pan of salted

SALTIMBOCCA

SERVE WITH THE SINGLETON Saltimbocca is one of the great dishes of the world, a thin veal escalope ﬂavoured with sage and wrapped in Parma ham before being brieﬂy pan fried. Serve with lightly buttered boiled waxy potatoes. SERVES 6 INGREDIENTS 12 veal escalopes weighing about 45g each. 12 sheets of parma ham, no 1 cut 12 sage leaves 2 cloves garlic, finely chopped 87ml olive oil 60g unsalted butter pepper

water to boil. Shave the garlic in paper thin slices and heat with the chillies in the oil over a low flame. You want to infuse the flavours into the oil but not brown the garlic or you will get a bitter result. When the water reaches a fast boil, cook the pasta for 8-10 minutes until just al dente (that is, retains residual bite), drain in a colander reserving some of the cooking water and return immediately to the hot pan. Never drain pasta until all the water has evaporated. It should go back into the pan still with a coating of water which contributes to the sauce. Immediately pour over the hot oil, garlic and chillies and toss to mix and coat the spaghetti, adding the parsley, finely chopped. If too dry, add a few spoonfuls of the reserved cooking water. Season with salt and pepper, toss again and serve heaped in hot bowls. This dish is never served with parmesan.

150ml red wine GARNISH parmigiano reggiano chives METHOD Beat the escalopes out gently to a uniform thickness of 3 mm between plastic sheets. Season with pepper, put a sage leaf on top then wrap a thin sheet of Parma ham round and beat softly so it adheres to the veal. Put the olive oil in a pan with the garlic and stew over a low heat for 10 minutes. Pass half through a sieve into a frying pan, discarding the garlic. Over a high heat, fry 6 saltimbocca for 1 minute on each side, transferring to a heated plate. Add the remaining garlic infused oil, and fry the second batch in the same way. Deglaze the pan with the red wine, swirling in the butter and bubbling down to a syrupy residue. Spoon this over the saltimbocca and serve with boiled new potatoes. To garnish, use a potato peeler to shave a few curls of parmesan and scatter over the potatoes with a few snipped chives.

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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. Isle of Arran 10 year old

Colour: Ripe Golden Barley Nose: The initial rush of vanilla sweetness gives way to the fruits of slow distillation - kiwi, banana, cantaloupe melon - with just a dusting of cocoa powder. It is undoubtedly complex and yet the aromas are in complete harmony with the malt. Palate: A touch of cinnamon adds a spicy edge to the soft and sweet texture which captivates the palate. The classic Arran citrus notes have rounded with age and reveal new depths of character against a background of sweet oak. Finish: It drifts over the tongue like golden syrup and fades ever so slowly to tempt another sip. This is a beautifully made whisky. Arran has come a long way in 10 years. Truly the best things in life are always worth waiting for!

Scapa 14 year old

Colour: Deep Honeyed. Nose: Heavy, butterscotch sweetness, dried fruits, subtle hints of orange. Palate: Perfectly balanced wild honey and heather, delicate spices. Finish: Very rich and long with a distinct dry after taste.

Talisker 10 year old

Colour: Brilliant Gold Nose: Pungent peat-smoke, with sea water saltiness, fresh oysters and a citrus sweetness. Palate: A rich dried fruit sweetness with clouds of smoke and strong barley malt flavours, warming and intense. At the back of the mouth there is an explosion of pepper. Finish: Huge, long warming peppery finish with an appetising sweetness.

Highland Park 12 year old

Colour: Glowing Amber Nose: Heather-honey sweetness; peaty smokiness. Take your time to appreciate the nose of Highland Park 12 and you’ll discover the characteristic honey sweetness followed by fruit – maybe pineapple, apple or pear. On the palate it is drying and leaves a gentle smoky feeling and a flavour that just keeps on going. Palate: Rounded smoky sweetness; full malt delivery, leaves a gentle smoky feeling and a flavour that just keeps on going. Finish: Teasing, heathery, subtle smoke. Delicious

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Isle of Jura 10 year old

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Colour: Light Golden Nose: Light clean and fresh, with a hint sea salt. Some spice notes come throught too. Palate: Lingering taste of warming gentle oak, notes of honey and caramel, soft liquorice and roasted coffee beans. Finish: Very smooth and lingering.

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THE BENRIACH SINGLE MALT SCOTCH WHISKY Established in 1898 and located in the ‘Heart of Speyside’, the BenRiach Distillery became independent in 2004. Previously undiscovered, the distillery is now enjoying a new lease of life. With access to an impressive inventory of maturing whiskies dating back as far as 1966, our range of expressions is varied both in terms of age and style, including ‘classic Speyside’, special ‘finishes’, heavily peated BenRiach and single cask vintage bottlings.

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UNLOCK THE SECRETS

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