Wee Dram Winter 2013 Issue 9

ISSUE 9 Q&A: Georgie Bell How to drink your favourite dram Interviewee: Rachel MacNeill

AUTUMN/WINTER 2013

NEWS

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WELCOME

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ello and welcome to the autumn / winter edition of the Wee Dram. The nights are ‘fair drawin’ in’ and we’ll all soon be looking for a nip in front of the fire with a blanket and a nice book.

Or will we? This month we take at look at how much whisky has evolved. It’s very definitely no longer a drink for those with expensive taste or for old men sitting at the end of the bar. Both of which are still perfectly acceptable but today whisky is being drunk by all ages and by men and women in bars and pubs all around the country.

So, this edition we take a look at how the Internet and blogging has helped broaden the whisky community, and attracted new drinkers. Our main interview is with Rachel MacNeill, author of the whiskyforgirls.com blog see page 16 and we also

talk to some industry professionals to get their take on how whisky customers are changing. It’s not just the customer that has changed but the way we drink whisky is evolving too. Check out our feature on page 22 - we visited the Pot Still and drafted in Frank Murphy to try some different whisky serves.

We had a great afternoon trying them out. See barandpubtv.com to see some of the videos from our afternoon with Frank.

On top of that we’ve the usual roundup of all things whisky and a Q&A with the lovely Georgie Bell.

Till next time sláinte Fraser Wilson Assistant Editor

CONTENTS 4

NEWS

The latest from the world of whisky

12 BAR BROWSER

Scotch at The Balmoral Hotel

14 A NEW AUDIENCE

Is whisky becoming more appealing to a younger generation? Fraser Wilson reports.

16 A ROCK ‘N’ ROLL APPROACH

Interview with Rachel MacNeill

19 MAKE A DATE WITH WHISKY

At the Buff Low Cafe, Glasgow 20 Q&A

Georgie Bell, Glogal Ambassador for Scotch Malt Whisky Society

22 WHAT’S WITH YOUR WHISKY

We investigate mixers and whisky.

25 GIFTS

Gift ideas for birthdays and Christmas 26 WHAT’S ON

Interview with Rachel MacNeill Editor: Susan Young • Assistant Editor: Fraser Wilson Sales Manager: Lynn Kelly Sales Executive: Emma MacDonald Production Manager: Jill Donald Admin: Lynn Meenagh • Dogs: Tootsie & Lucy Upper Floor, Finnieston House, 1 The Stables Yard, 1103 Argyle Street, Glasgow G3 8ND Tel: 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 transpranencies 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 2013 ISSN No 1470 - 2428

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NEWS Glenfiddich’s Fourth Malt Mastermind Competition to be Held at Dufftown Glenfiddich’s Malt Mastermind competition is back for the fourth year running, but for the first time, bartenders passionate about whisky will battle for the prestigious title in Dufftown, Scotland. The search for the Malt Mastermind of 2013 calls on true whisky enthusiasts to showcase their creativity and knowledge for the category by crafting signature Glenfiddich serves that will win over a panel of industry expert judges.

Jamie Milne, Brand Ambassador for Glenfiddich says, “The competition is now in its fourth year and the accolade of being named the Glenfiddich Malt Mastermind carries more respect and admiration amongst the trade than ever before. Previous winners have gone on to work for some of the best bars in the UK, and we’re expecting a high standard of candidates again this year.”

He continues, “This year we’re raising the bar and adding a new element to the competition by hosting the final at the Glenfiddich distillery. Taking the finalists to Glenfiddich’s homeland will enable the bartenders to fully immerse themselves in the brand, and the 2013 Malt Mastermind will be someone who truly embodies the pioneering spirit of Glenfiddich. The winner will understand the complexities of malt whisky and bring it to life for a new audience.”

Six finalists will battle it out to be named Malt Mastermind, but only one will win the chance to go back to Glenfiddich’s world-famous distillery for a VIP, all expenses paid trip, where they will be hosted by the Glenfiddich brand ambassador, get the chance to taste a range of rare expressions and be given access to parts of the distillery not open to the general public. The winner will also receive £1000 cash, a stay in luxury Scottish accommodation and the chance to be on the judging panel for the 2014 competition.

Entrants in the 2013 competition will be asked to complete a questionnaire, which can be found at www.glenfiddich.com/maltmastermind. Finalists will then be invited to the Glenfiddich distillery in Scotland on October 28th 2013, where they will be asked to create two serves – a twist on the classic whisky cocktail, Rob Roy plus their own innovative serve using Glenfiddich 12 Year Old, 15 Year Old or 18 Year Old to a panel of esteemed judges.

Glenlivet is the star Glenlivet whisky has been branded the “star” of the Chivas Brothers portfolio, outselling its 14 spirit and Champagne counterparts.

The brand was one of seven in the company to set a new record for volume sales, showing the fastest rate of growth among the c o m p a n y ’s top sellers, with an 18% v o l u m e increase.

Chairman and CEO of the Scotch whisky and premium gin branch

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of the company, Laurent Lacassagne said, “The Glenlivet is one of the rising stars, if not, the star of our portfolio and is the biggest contributor to the malt sector’s expansion in the last five years.”

Sales of Glenlivet saw a double digit growth in over 30 markets, including both mature and emerging countries, with the single malt’s top-end expressions, such as its 18-year-old and Nadurra range growing by over 20%.

Sales of the dram are rapidly approaching one million cases, but Glenfiddich still leads the way as the largest single malt in the world, with case sales of over 1.1m worldwide.

OranMor Whisky Awards This year’s OranMor Whisky Awards will take place on November 28th in the main auditorium. The event is one of the highlights of the whisky year. Award categories include a Lifetime Achievement award, a People’s Choice Awards – selected by people who have attended the For the Love of Whisky Speed Tasting Events - and an award for the best whisky selected in a Blind Tasting by experts. For more information see www. oran-mor.co.uk

NEWS Some of last years contenders

Cù Bòcan From Tomatin Scotch distillers Tomatin have launched a new brand, Cù Bòcan, which was named after a terrifying mythical hellhound called Cù Bòcan which has stalked residents of the remote Highland village of Tomatin for centuries.

Sightings are rare, once in a generation, but the company say they are “always terrifying”.

According to legend a distillery worker, out walking late, was once relentlessly pursued by an imposing black beast, steam spiralling from flared nostrils, teeth bared.

Compelled beyond all natural reason to feel the hound’s dense fur he stopped and reached out, hand trembling, only to see the ghostly spectre - Cù Bòcan - dissolve before

his eyes leaving nothing but a vacuum of deathly silence and an inky blue cloud of smoke, soon spirited away across the peat moorland.

The new whisky is a lightly peated single malt matured in a combination of Virgin Oak, Bourbon and Sherry casks.

Some of last years contenders

Glasgow Whisky Festival

The date is November 17th and the venue is The Arches for the fourth Glasgow Whisky Festival. But unfortunately for those who haven’t yet bought tickets – it’s a sell-out. The lucky ticket holders will enjoy more than 40 stands featuring Scotland’s best drams, plus whiskies from all over the world with further stands offering whiskyrelated art, books, food and other items. Doors open at 1pm and last pour will be at 4:45pm.

Whisky exports generate £2bn

Whisky exports for the first half of the year generated almost £2bn for Scotland, with industry figures showing an increase in exports of 11%.

Annually the value of exports rose by 6% to £4.5bn to the end of June, with the US remaining the biggest market by value, worth £391m, followed by France with exports worth £199m.

Singapore exports jumped by 19% to £174m.

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NEWS

Distillery map

glenkinchie Distillery Glenkinchie Distillery Pencaitland, Tranent, East Lothian EH34 5ET T: 01875 342012 www.discovering-distilleries.com Home of the Edinburgh Malt. Enjoy our exceptional exhibition with its renowned model distillery, followed by a guided tour through our production area and the observation room inside our warehouse to experience “the angels’ share”, finishing in our tasting room for a dram.

Inverness Aviemore Aberdeen

Perth Dundee

Isle of Islay

Edinburgh Glasgow

Isle of Arran

Isle of Arran Distillery Isle of Arran Distillers Ltd. Lochranza, Isle of Arran KA27 8HJ T: 01770 830264 www.arranwhisky.com The Isle of Arran Distillery is located in the village of Lochranza on the north-west tip of Arran where it is perfectly situated to benefit from the pure mountain spring water and soft sea air which grace this beautiful island. Established in 1995 the distillery has rapidly gained a reputation as one of the most dynamic in the whisky industry and was named as ‘Scottish Distiller of the Year 2007’ by Whisky Magazine. Visitors to the distillery can enjoy a full tour of the production process followed by a nosing and sampling in the tasting bar of the award winning range of single malts.

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The Famous Grouse Experience The Famous Grouse Experience, Glenturret Distillery, The Hosh, Crieff, Perthshire, PH7 4HA T: 01764 656565 www.thefamousgrouse.com Only one hour from both Edinburgh and Glasgow, The Famous Grouse Experience is perfect if you only have time to visit one distillery. Sample Scotland’s favourite whisky at Scotland’s oldest distillery Glenturret, established 1775. Traditional production methods of single malt are still used today and the distillery only produces about 150,000 litres per year. The Glenturret is used in the secret recipe of The Famous Grouse blend and following the tour of the production process, visitors learn about the complexity of blending whisky in a new interactive zone. It is Scotland’s most visited distillery for a reason. Facilities include a café, bar, gift shop, picnic and play area, free parking and bookable meeting space.

NEWS

Congrats to Scots bartender Aidan Bowie Congratutulations to Aidan Bowie of Glasgow’s Blythwood Hotel. He beat off stiff competition from around Europe to win the Auchentoshan Switch bartending competition. He conquered eleven other European finalists who battled it out at the London finals for a chance to ‘switch’ continents with a North American bartender and spend two weeks working at the award winning Dead Rabbit bar in New York City.

Aidan created a new whisky cocktail with Auchentoshan Three Wood called ‘Faff and a Half ‘ which was inspired by Glaswegian drinking culture and mimicked the traditional half and a half that

many traditional drinkers ask for at the bar.

He was the only Scottish finalist. Well done.

New Chief Exec for Scotch Whisky Association Former ambassador, David Frost has been announced as the new chief executive for the Scotch Whisky Association (SWA). The senior civil servant, who has been the senior official responsible for the UK’s trade policy, working closely with the EU Commission, will now lead up the SWA.

THE DEVIL’S CASKS Bowmore has announced the launch of The Devil’s Casks – a dram they say is “devilishly delicious”. It has been matured exclusively - and unusually for 10 years in the finest first fill sherry casks. This non chillfiltered, small batch release is bursting with B ow m o re’s hot and fiery characteristics, deep mahogany colour and rich fruitcake flavour.

Created to celebrate one of Islay’s most famous tales - a story shrouded in myth and legend - 6,000 bottles of The Devil’s Casks have been release just in time

for Halloween. The story goes that the Devil himself was spotted in the round church of Bowmore and chased by local congregation down into the No. 1 vaults at the Bowmore distillery. Here, as the warehousemen were filling casks and loading them aboard the paddle steamer (The Maid of Islay) the devil was lost. It is believed he escaped in a cask of Bowmore bound for the mainland. The bottle comes in a deep red box which tells the story of the legend alongside smoke illustrations and a Devil’s pitchfork suggesting the Devil himself isn’t far away! 540 bottles of the Devil’s Casks has been released in the UK priced at £50.99, 56.9% ABV. For more information, please visit www. bowmore.com

Doing it their way

Jack Daniels has launcehed its Sinatra Select whisky, celebrating legendary friendship with Ol’ Blue Eyes. With musical roots dating back to 1892, Jack Daniel’s has long been a favourite amongst rock icons and music legends, and Frank Sinatra was one of the brand’s most loyal devotees. Now a salute has been given to the icon, with the launch of the special edition Sinatra Select Tennessee Whiskey.

With a bold oak flavour, rich amber colour and exceptionally smooth vanilla finish, the Sinatra Select is crafted from special ‘Sinatra barrels,’ hand selected by Master Distiller, Jeff Arnett and bottled at 90 proof. Commenting on the latest release, Frank Sinatra Jnr. said, “Dad would be very flattered by the association. This was a favourite part of his life and he loved sharing it with his friends and introducing it to new acquaintances.”

A limited number of Jack Daniel’s Sinatra Select bottles will be available, with special edition bottles laced with flashes of Frank’s favourite colour, orange.

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NEWS

Highland Park help celebrate 40 years of music

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ealthy whisky and music fans can get their hands on something truly special, and Scottish, with the launch of a special edition Linn turntable.

The turntables, priced at £25,000, are encased in solid oak Highland Park casks and have been produced to mark the 40th anniversary of the launch of the company’s Sondek LP12 turntable.

Now the whisky brand has teamed up with the Scottish music pioneers to help them celebrate 40 years of music at home with a special edition whisky.

Global marketing manager for Highland Park, Gerry Tosh said, “Working with Linn is a great honour. Not only have we helped create a great looking piece of kit, the density of our hand selected, Spanish oak casks has also added to the already impressive sound quality. The joining together of Linn and Highland Park, makes perfect sense and has created a powerful sensory platform that will appeal to both the whisky lover and the music lover – this is sure to be a highly sought after offering that will be desired by our fans from all over the world.”

Ryder Cup Cocktails Johnnie Walker led bartenders have been swinging into action recently to come up with a host of specialist cocktails to help celebrate the Ryder Cup to be held here in 2014.

The world’s top golfers will descend on Gleneagles next September as Europe goes head-to-head with the USA to lift the coveted Ryder Cup, which Europe snatched from the jaws of defeat to retain in 2012.

And to mark the occasion, Diageo’s world class Bartender of the Year has crafted a guaranteed hole-in-one with a special collection of Johnnie Walker cocktails.

The launch of the recipes marks less than year-to-go until the big event and winner of the 2013 Diageo World Class Bartender of the Year title, David Rios has penned a stunning range of cocktails inspired by the global icons of Johnnie Walker and the Ryder Cup. Europe supporter, David, said, “It’s an honour for me to have been asked to create the cocktail collection. The Ryder Cup is very special for us in Spain. Jose Maria Olazabal made us all very proud in Chicago last year as captain and of course Seve Ballesteros is a true legend. To be able to pay tribute to Seve and to all the great Ryder Cup legends with my cocktails is a great privilege.”

The collection includes cocktails inspired by how whisky is enjoyed by consumers in Latin America, Asia, Africa and the United States of America. And at the heart of the collection is a signature “1921” cocktail which celebrates the first ever Transatlantic golf competition which took place at Gleneagles in that year and which laid the foundations for the creation of the Ryder Cup. You can view David’s cocktail recipes at www.dramscotland.co.uk.

Boutique Distillery for Shetland

Shetland could be set to host Scotland’s most northerly distillery after a whisky entrepreneur unveiled plans to resurrect previous failed attempts.

Five years after Blackwood’s ill-fated attempts to build a distillery on the island, whisky entrepreneur Stuart Nickerson has now gone public with his own vision for a “boutique distillery”.

And the distillery will have several

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points of interest as well as being uniquely boutique. Plans have been lodged with Shetland Islands Council to build on the exRAF site at Saxa Vord, Unst.

Nickerson’s new venture, the Shetland Distillery Company is his newest after 30 years working in the Scottish whisky industry, and will operate as one of the smallest distilleries in Scotland.

And the entrepreneur said he hoped his latest project could be

operational as early as next year.

The venture is a joint effort between Nickerson and the Strang family, who bought the Saxa Vord complex from the Ministry of Defence in 2007.

Nickerson said, “Shetland is one of the last locations in Scotland that doesn’t have a distillery and it is ripe to have one. It’s the right time to do this. There is a lot of interest in Scotch whisky everywhere, particularly in single malts.”

NEWS

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NEWS Cask Climbing

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hisky lovers in Edinburgh were given the chance to climb that little bit deeper into their passion last month, by climbing into casks. The event at the capital’s St Andrew Square Gardens allowed revellers to go inside the ‘water of life’ vessels.

Three bespoke structures were handcrafted by head cooper at Balvenie distillery, Ian McDonald and were part of attractions at a festival in late September.

The exhibition was a chance for Ian to demonstrate his craft, with tipples lined up for tasting inside the unique handcrafted casks – known as stave domes. Rare blends like the Tun 1401, produced in casks aged between 22 and 44 years old, which on average sell for £180 a bottle, were offered up at the festival, whilst various workshops were offered up by Balvenie brand ambassador, Andrew Forrester. Whisky lovers learned a little known secret at the event, with more than 70% of its flavour created by using white oak barrels from the United States or old sherry barrels from Europe.

The chosen one

Glenmorangie fans from across the globe helped choose the name for the brand’s new single malt whisky. Named Taghta (Tuh-ta), Gaelic for Chosen, the new single malt was part of Glenmorangie’s Cask Masters programme, which gives enthusiasts the chance to help create a new whisky.

The crowd sourcing venture allowed whisky fans to take part in the whole process from whisky selection, to naming, package design and even influencing the launch event. Three casks of whisky were put to a vote earlier this year, with fans choosing a malt exclusively aged in Manzanilla sherry casks. Primarily an online process, there was a choice for some people to vote at a tasting event held in London. However, Glenmorangie say there was no extra weighting given to these votes, with online votes from those who had not tasted it valued the same. Glenmorangie received thousands of name suggestions that were whittled down to a shortlist of three and translated in to Gaelic by expert, Dr Aonghas MacCoinnich.

After an online vote, the winner was announced in mid-September, with Glenmorangie keen to maintain links with its Gaelic heritage, with the brand name itself meaning ‘Glen of Tranquility’.

Members of the public can now upload pictures and ideas to an online gallery to inspire the packaging of the Limited Edition single malt whisky, as stage three of the five-step Cask Masters programme.

Old Particular Single Casks released by Douglas Laing Whisky makers, Douglas Laing’s have announced the release of a new range of single cask malts – and they say it could be their best range of whisky yet.

Called the ‘Old Particular,’ the malt is a unique series of individually hand-selected aged Single Cask Malts from all over Scotland, each bottled according to the founders’ philosophy of topmost quality.

Launched recently, the first batch includes malts distilled at Bowmore, Caperdonich, and Port Ellen distilleries.

The malts selected are bottled from just one cask, without colouring or chill filtration, allowing the cask and natural oils, fats and enzymes present to make their own special contribution to the nose, mouthfeel, palate and finish. And the rigorous selection process has been worth it, with the Douglas Laing team calling it their best yet.

Managing Director, Fred Laing said, “After 65 years in the industry, we believe we have created our best ever single

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cask range. It has been a real labour of love, enthusiasm and experience, so the team and I am delighted to have launched the Old Particular selection.”

The company has chosen to bottle Old Particular at three different strengths, with some rarities bottled at cask or natural strength and thereafter 48.4% for bottlings aged to 18 years, and 51.5% for 19 and over.

Global Malt Ambassador, Jan Beckers said, “I am lucky enough to have been involved in the selection of thousands of casks at Douglas Laing and am particularly excited about this new range.

We believe the lower strength of 48.4% allows the ‘younger’, feistier Whiskies to soften out some of their ‘hotter’ characteristics. The older Malts have already had the effect of the Angel’s Share to mollify some of these hot spots and we believe at 51.5% strength, we achieve exactly the quality we want.” The malts are available at specialist whisky shops.

NEWS

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The Balmoral Hotel

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he Balmoral Hotel in Edinburgh has launched it’s new signature whisky bar called ‘Scotch’.

This is an Olga Polizzi-designed bar, features a palate of whisky coloured tones which creates a warm, intimate ambience in which to discover Scotland’s national drink. The new watering hole houses the largest collection of purely Scottish whiskies available to the public in the city supplied by well known whisky merchants, Gordon & MacPhail.

Guests will be able to sample an impressive collection of 400 whiskies from the country’s traditional whisky regions like Speyside, Islay, Campbeltown, the Islands, and the Highlands and Lowlands. Prices range from £4-£85 for a dram, from blends to vintage nips dating back to 1940.

General Manager of the hotel, Franck Arnold said,

“We are keen to showcase one of Scotland’s greatest exports. We set about transforming one of the hotel’s most intimate spaces into Scotch, where our young, passionate whisky ambassadors are looking forward to serving the finest of drams to the local community and guests alike for many years to come.”

Opening times: Monday to Sunday from 10am to 1am

What to look out for The centre piece of the room is a hand-crafted oak panelled whisky cabinet n The range of 400 whiskies supplied by Gordon & Macphail n The bar snacks raging from smoked almonds to wild boar salami. n

Scotch The Balmoral Hotel Princes St Edinburgh EH2 2EQ www.thebalmoralhotel.com

FEATURE

A NEW AUDIENCE Words: Fraser Wilson

We here at Wee Dram try to open up all aspects of the whisky world to everyone, from people who have enjoyed it in the past, to those currently enjoying it, or to younger palates trying it for the first time. Fraser Wilson gets the inside scoop on the changing face of Scotland’s most fruitful export.

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hen I was younger my only association with whisky was Jack Daniels and coke at the student union, maybe a shot of Bell’s in a drinking game, and the occasional Jim Beam over ice as I tried to replicate the discerning palate of my dad. I was never a huge fan.

But there was never an encouragement for me to drink whisky either. I don’t mean a Fagan-like character standing in the shadows of the park with a shiny bottle of gold liquid trying to get me hooked, or irresponsible whisky execs trying to batter my liver for profit.

But the drink failed to successfully broach the younger market in the UK, despite the efforts of brands like J&B and Black Bottle. It failed to successfully attract the market here as it did on the continent, clinging to the traditional markets here. Things have changed though.

Younger consumers are becoming more discerning and are developing a greater interest in what they drink.

They are seeking out information which will provide them with the knowledge to order and buy with confidence. They are looking to establish their own identity and not just follow the crowd.

Andy Bell from Inverarity 1-2-1 told us, “Everyone is looking for something cool and tasty to drink and

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people are now wanting to find out about whisky.

Places like the Bon Accord and the Pot Still in Glasgow are great because of the great selection of whisky, but also the knowledgable and passionate staff.

“Places like this can help anyone interested in finding out more about whisky.”

There is a resurgence, almost, of more traditional bars and there is a wide selection of whisky on offer in these places. Whisky isn’t something confined to terraced houses full of leather bound books and rich mahogany anymore.

It is much more accessible and that can be seen in the marketing of products. Bruichladdich, Smoke Head, Big Peat, Ardmore, Jura, Dalmore, and Whyte & MacKay are all good examples of brands modernising their packaging in an attempt to appeal to a younger market, whilst maintaining the quality expected from such wellknown brands.

Another brand trying to move with the times, is Benromach.

Director of UK sales for the company, Stephen Rankin told us, “We recently created a new marketing campaign centered on illustrations of distillers at Benromach.

This is a unique, eye-catching style demonstrating our handmade credentials, qualifying the product with consumers and reassuring them of quality.

“The options available with whisky can be overwhelming for those who are new to it, so education and experimentation are key to giving these consumers the knowledge and confidence to try something different.”

Andy at Inverarity 1-2-1 said they were seeing more and more younger people at tasting nights, with students showing a real interest in whisky as a drink and a past time.

FEATURE

That is supported when you see Glasgow University now has its own whisky club, but Andy thinks there could be another reason for some students enjoyment of Scotland’s national drink.

He added, “You can’t do the same drink promotions or deals they used to do when we were at uni, so the idea of Malt of the Month, where people are getting good value for money, helps capture a younger market.

There’s no happy hour anymore.”

One thing that has never wavered in the enjoyment of whisky is the sense of community. How that has changed, however, reflects how society has changed as technology and social media has evolved.

Online blogging, uploading of videos, streaming, webconnected tastings have all grown, making whisky much more accessible to a wider audience.

Andy said, “The Internet has helped modernise it, bloggers are sharing much more online and talking about whisky. With smart phones as well, it’s so easy to video yourself tasting and describing a whisky, giving your opinion then throwing it up on YouTube, a website, or a blog in a matter of minutes.

“Twitter is a great thing for whisky as well and it has become part of the experience. Peter McKay came in from Carn Mor as a guy trying to get us to stock his whisky based on some Tweets. He’s become a good friend. That’s quite common in the whisky community and I think it’s one of the great things about it.”

And that sense of community can be felt worldwide.

In fact, the seventh annual Laphroaig Live tasting event was broadcast from New York in late September, providing a live stream whisky tasting from Brooklyn, with whisky fans worldwide tuning in online taking part in the unique experience.

Stephen from Benromach also believes the Internet has had a big impact on the changing face of whisky.

He added, “The perception of drinking whisky is changing thanks to the ways consumers can now be educated with YouTube videos and tasting blogs. The availability of information via such platforms makes

whisky more accessible to younger consumers.”

As with many things though, the Internet offers a plethora of information about whisky, so what is good information and what is bad information? We so often fail to take in information, with Twitter changing our cognition in terms of information.

We look for snippets of information, seldom taking the time to read full articles online, in papers, magazines, or even on the back of a whisky bottle.

Andy says, “Carn Mor have adapted a somewhat back to basics approach, telling the customer everything they need to know on their label. This is ideal for people trying to gain an understanding and appreciation of what they are drinking, or who are wanting to get involved in whisky.”

Matthew McFadyen from the Good Spirits Company in Glasgow told us, “People are trying to find new things to taste. I think a lot of them feel they were getting certain brands pushed down their throats and they wanted to try something past that. People want to buy into intrinsic quality in a brand.

“For me, I would say people are becoming more engaged in what they are consuming and what’s going on. People are trying to lead, not follow. As much as they might be marketed at them, people are trying to be more sophisticated in what they are consuming and enjoying.”

And in terms of enjoying a nip in a bar, Andy from Inverarity 1-2-1 says there are a few to choose from in Glasgow, “I would always recommend Bon Accord or the Pot Still, the Ben Nevis is a great wee place.

The Oran Mor and Lismore have a g o o d selection too.”

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INTERVIEW

a rock ‘n’ ro WHISKY consumption has moved from the stuffy confines of mahogany and leather upholstered rooms, enjoyed only by old men, to something enjoyed by people of all backgrounds. One blogger spearheading the revolution and drive forward is Rachel MacNeill. Fraser Wilson caught up with her.

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hisky tasting has always been a popular past time and hobby for many, but for so long it was just another boys club, another men only institution and secretive past time.

But in recent years there has been a modernisation of the whisky scene in Scotland, with younger, different, alternative enthusiasts becoming involved in a love of all things Scotch.

The Internet provides a great platform for these enthusiasts to become part of a wider, interactive society, sharing their own thoughts and views on the drams they are exposed to.

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The Edinburgh Whisky Blog, The Whisky Wire, and Dram Tasty are some of the best read and put together blogs on the subject. Another is Whisky For Girls (& Guys) (WFG).

Running since 2011, Rachel’s blog aims to make whisky more accessible to women, although claims not to be exclusively for girls. Having been surrounded by whisky and distilleries all her life on her home of Islay, Rachel admits she took it all for granted until a “dram fuelled” chat with a visiting friend encouraged her to find out more about her island’s heritage.

Rachel worked as an architect and then moved

INTERVIEW

I like that we take it at times of great importance in our lives and it’s a drink with gravitas and power. It is uisge beatha, ‘the water of life’.

oll approach towards starting her own events and tours company - Wild & Magic Islay, showcasing the natural beauty of her homeland to tourists. “I don’t miss the architecture,” she said, “I was ready for the change and it has been great.

“Wild and Magic Islay really took off and then WFG came along and really took off too. It’s been a great change.”

She told us, “A dram is not in isolation. Whisky is a verb and a noun. It is a relationship between elements.” What she means by that is that whisky is a process, it’s interactive and ever changing.

How it is enjoyed depends on what you are doing at the time or how you are drinking it and it can evoke memories and feelings.

The first dram and last dram are completely different.

Her relationship with the national tipple started as teenager, when she visited the distillery after a night dancing with pals, visiting the boys on night shift.

“We would have a cup of the wash to warm us up, or a drop of something stronger and I would make them take me round the distillery explaining everything to me,” she said.

“My fascination with whisky started then. But it has only been made public since I started WFG three years ago.

“I like the fact it is Scotland’s national drink. I like the traditions of it. I like that we take it at times of great importance in our lives. It’s a drink with gravitas and power. It is uisge beatha, ‘the water of life’.”

Rachel was enjoying whisky before she started

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INTERVIEW WFG “just for fun,” which then took on a life of it’s “It is a happy industry and I love it. I am proud to be own. She hopes the blog, which is also a company part of the Scotch Whisky Industry.” with shop and coordinator of an impending And part of it she is. The International Centre for university course, “integrates people, drams, the Brewing and Distilling (ICBD) course at Heriot Watt process, elements, humour and graft”.

University is in the process of collaborating with She says she is “very lucky” not to have a 9-5 job, Rachel and WFG to bring the Whisky Course Islay running Wild & Magic Islay and WFG for a living. to the world.

One lets her bring the world to Islay, Scotland The course is delivered by Professor Paul Hughes and whisky, whilst the other lets her take Islay, and after Rachel attended the ICBD course, she Scotland and whisky out to the world. asked him if he would do the next course on Islay.

She added, “I drink whisky, meet people, travel, She told us, “He liked the way I thought about the write, laugh and love. What’s not to like?” industry, so we are now creating Whisky Course But she didn’t always have the love for whisky she Islay together. This is probably my best experience has now, admitting taking it a bit for granted. so far.

She told us, “I think it is phenomenal barley, “I am excited to bring people to Islay to learn water, peat, wood and time can combine in such theoretically about whisky from Prof Hughes, myriad expression. I used to take it all for granted, then, see the theory being put into practice whilst I think on Islay, one does. It is a part of life and we visiting the Islay distilleries and learning from the didn’t question it. However, I focus on it now and people who actually make the whisky.”

I question all the time. One As well as great can never stop learning.

I think it is phenomenal experiences like this, “I love all aspects of it, from Rachel has tried her fair barley, water, peat, the wood, the warehouse, share of whisky over the the flavour compounds, years and there have wood and time can stills, to the coppers at been plenty to enjoy. combine in such myriad Her favourite one so far Bowmore Distiller.”

To really “taste” a whisky, was a 34-year-old dram expression. I used to focusing on its notes and from a private cask at take it all for granted. Bruichladdich, which she physical attributes, Rachel says she has to taste it said “was ruby liquid gold. alone at home, with no distractions. But she It was rich textured, voluptuous with complex believes whisky tasting is a perfect social event layers of flavours. Just lovely.” and tasting with people, friends at an event, or at Other favourites include the Corryvreckan from an organised masterclass can be just as rewarding Ardbeg and her native Kilchoman 100% Islay an enjoyable, if not as pure as others. range, as well as the original Laphroaig Cairdeas.

But Rachel’s happy to break the tradition and Rachel told us, “I’m only really interested in Scotch believes whisky is there to be enjoyed as part Malt Whisky. I’m aware there are plenty others out of modern society, for the young, the cool, the there, but I let others deal with them. hip, the trendy, whatever their background – or “I intend to visit Speyside soon to learn more gender. about their drams and I can’t wait. Bring it on.”

She added, “I find the whisky world The WFG founder acknowledges the change in very male dominated. how whisky tasting is enjoyed, saying there is However, genuine much more of a ‘rock n’ roll’ like approach to it, people relate to other with fans following tastings like tour dates around genuine people and I the UK. have been welcomed She added, “I’ve just realised a new concept into the fraternity through it. People travel to whisky tastings similar that way. There are to going to concerts and I hadn’t thought of it that people who talk a way before. lot of rubbish, but “I’ve hosted one in Colonsay and WFG are invited if you think about to host tastings in Vienna, Germany and San it, people are half Diego. I may do a WFG world tasting tour.” pissed a lot of the And for anyone wanting to get involved in the time, so it’s only to industry or to attend whisky tastings, Rachel said, be expected.

“Don’t swither, just get into whisky.”

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Whisky Tasting

NEWS

@ The Buff Low Cafe, Glasgow

The last ‘Make a date with... Whisky’ event took place at The Buff Low Cafe in Glasgow and you can see from the photos it was a popular night. If you want to see more about the event log onto barandpub.tv.

To attend upcoming tasting email lynn@mediaworldltd.com.

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Q&A

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Q&A

Q&A With Georgie Bell Words: Lynn Kelly

London born, turned Edinburgh gal Georgie Bell has a landed her ideal job, working as Global Ambassador for the Scotch Malt Whisky Society (SMWS). I thought I was busy, but this girl never stops. Mainly because a huge part of her job is to travel around the international branches including India, Canada, Taiwan, U.S.A, Japan and Australia. Her job is her life and she wouldn’t change a thing. We caught up one morning, and spoke about her whisky highlights and just some of the many adventures she’s had since starting her new role.

How did you end up working in the drinks industry?

I started working in Opal Lounge during my first year at University.

Back then I couldn’t even pull a pint, but pretty quickly I fell in love with spirits and the culture and history behind the brands I worked with. I was lucky to work in some great cocktail bars including Dragonfly then Tigerlily, which is when I participated in the Maxxium Bar Apprentice. It was then I realised I wanted a career in the drinks and hospitality industry.

So when did you join SMWS?

When I was finishing up Uni I was working at Hotel Missoni. A job came up on Gumtree for a bartending job at The Scotch Malt Whisky Society. I knew the company as my dad was a member, and I put everything into getting that job. I sent about five different CV’s, got an interview and landed a job behind the bar. That was in 2010.

And just two years on, you’re a Global Society Ambassador!?

Yes, after six months of joining SMWS I starting doing ambassador led work including tastings in-house. I wanted to learn everything about every brand, so much so that I started a Diploma in Distillation. It has taken over two years, but I’m just weeks away from getting my final set of results. In October 2012 I started my new role as Global Brand Ambassador and I now look after our international branches. I love that 70% of my role is travelling, mainly to the U.S, Canada and Australia. In fact in November I will be visiting Japan and Taiwan again. I usually go away for a month at a time.

What do you love most about your role?

I love that I can now make social and professional friends all around the world. I love experiencing new cultures and every market is different. The U.S market for example is very much SMWS bar launches, consumer tastings, PR and awareness. Then when

we launched our Indian branch in Mumbai, I got to see elegance at its finest – their appreciation of whisky is like no other. I love that my job is to socialise and interact with other people. You have to be your best all the time, which really pushes you. You never know who you might meet.

Have you met anyone famous on your travels?

I visited a good girl friend of mine when I was in New York just there in July. She lives just off Bleeker Street and we were on her rooftop garden drinking a pitcher of Manhattans and some Brooklyn Sangria. Next thing her neighbour walks in with the actor Nick Hoult. Suddenly a relaxed social visit became a run in with a British actor. It turns out her neighbour is a voice dialect coach who shared my passion for rye whisky. He called me a few days later to say another actor was visiting town and did I want to meet him. You can imagine my response when he told me it was Christopher Eccleston from Doctor Who. It’s funny how whisky brings people together.

Do you find people are surprised that you’re a female representing whisky?

It can work both ways. In more established markets they get it, but in some traditional markets it’s much more foreign to them. I like the challenge though, as I get to prove myself. You can be sitting hosting a tasting and you drop that golden bullet of knowledge and suddenly you’ve got their attention. Whisky is changing so much so it’s great to break those stereotypes - if we don’t then we won’t open up to new audiences. Whisky is so versatile. You don’t have to be a man to drink whisky these days.

What is your whisky of choice?

It depends on my mood, but I know that I can always have a Highland Park 12, Talisker 10 or an Ardberg 10 and they will never go wrong. I have a soft spot for Glenfarclas as that was the malt that got me into whisky. I also love a Longmorn from Speyside. All these malts put a smile on my face.

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FEATURE

what’s with y Frank and his faithful teapot

“Benromach 10yo is my favourite.” Frank told Wee DRAM.

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Our dads might drink whisky with a drop of water, but whisky is drunk a variety of ways around the world. The Wee Dram investigates.

FEATURE

your whisky Words: Fraser Wilson

H

ow do you like, your eggs in the morning?”....”I like mine with a kiss.” Well, that should actually be, ‘how do you like your whisky,’ and what people like it with changes around the world.

People around the world drink whisky differently, from soda to green tea, with water or ice, coke or lemonade, or just straight up.

Well, the true way would surely be any way you like it and not everyone likes to drink whisky neat or slightly diluted. We visited the Pot Still in Glasgow and sought Frank murphy’s expertise to try out some familiar and more unique servings, using Whyte & MacKay for the basic serves, Frank’s favourite malt, the Benromach for the more unique serves.

Neat, without water will allow for the full flavour notes of any whisky to be appreciated by the drinker, with only the temperature of the glass, and bar / home environment altering such sensations.

One for the purist, aficionado, or connoisseur. For me, it was fine and gave a great representation of the whisky, but I couldn’t really have more than one like this.

Neat, with water is the first step away from straight up and is thought to have created many a stooshie between barman and punter over the years.

There’s no clear rule about how much water you should add to your whisky, but experts say a serve of one part whisky and one part water is generally accepted to be best. The water opens up the more delicate, mature flavours of the whisky, allowing the age of previous whiskies casked in the same barrel to permeate through. Tilt that water jug a fraction of a second too long though Mr Barman and all hell could break loose.

That was the Whyte & MacKay blend, but the Benromach malt offered much deeper, smoother tones, very enjoyable. A better whisky in my opinion and I could certainly tell. It may soon find itself in my drinks cabinet.

At the Pot Still, the small serving of water smoothed the whisky right down, changing the texture and how it coated my mouth. It was easy to drink, but for me only served to dilute the whisky, not enhance it.

On the rocks, or ‘with a wee dod o’ ice son,’ is one of the most popular ways to enjoy a dram. Primarily used to chill the whisky, this will also mute many of the flavours and dilute the whisky as it melts, often making the end nip that wee bit sweeter.

A favourite serve in Asia, with most patrons there preferring to add a lot of ice.

For me the whisky and ice is great, chilling the whisky and isolating the strong notes. Frank told us ice closes up the whisky so only the stronger notes came through.

A Whisky Dry is a favourite in North America, with Scotch topped up with ginger ale, giving a balanced tone to the whisky and an element of dryness and sweet. I’ve had it like this before and enjoyed it, but I can’t help think it tastes like a Crabbies or Ginger Grouse. No bad thing, but the malt was secondary in this serve.

A Japanese favourite is the Whisky Highball, which is whisky in a tall glass with ice, topped up with soda, and a slice of lemon, thought to be popular there because the subtle taste profiles in Japanese food. As whisky offers a strong flavour profile, they prefer something to water it down a little.

Frank then gave us a smokey Kilchoman malt to serve as a Mizuwari, the most common way to enjoy whisky in Japan. Mizu means ‘water’ and wari means ‘to cut’, pouring the whisky over a glass of ice before cutting through it with a spoon thirteen-and-a-half times, topping it up with mineral water before repeating the thirteen-anda-half stir process.

This was a great way to serve the whisky and as a lover of peaty, smokey whiskies, was perfect for me. Very easy to drink, smooth, refreshing, and not too heavy.

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what’s with your whisky

In order of preference for me would be: 1. Mizuwari 2. Whisky and ginger nuts 3. Whisky over ice 4. Whisky and green tea 5. A rusty nail of Drambuie and Benromach 6. Whisky with water 7. Whisky neat 8. The deep freeze grain malt 9. Whisky dry 10. Whisky and jaffa cakes

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One for the Chinese market now, whisky and green tea. This is their version of the gin and tonic. Brewed green tea is primarily used, although sweetened bottled and canned green teas are often preferred by the younger Chinese market in clubs and pubs. If served right, experts say this helps to bring out the woodiness from the whisky, as well as some earthier, rather than floral, flavours. One of the problems with drinking whisky this way is the tendency to drink too much too quickly, as the strength of the alcohol is muted by the green tea. This was a revelation, but I agree it could be dangerous as it was just like drinking iced tea, however, the flavours of the Benromach still came through.

Frank used Japanese whisky, Nikka single malt for this serve. The flavour of the whisky came through subtly and the draw and sharpness of the green tea was dulled, becoming much smoother.

There are, of course, an abundance of whisky cocktails, with the natural strength of whisky making it one of the best and easiest spirits to work with. There are an array of whisky based cocktails to try from, with individual barmen and individual establishments tailoring their own, or offering a twist on the classics. Some of the best are the Manhattan, the Old Fashioned, and the Whisky Sour.

The star of the show at the Pot Still for me though was Jack Daniels and ginger nut biscuits. Treat the dram as your cuppa and dip that bad boy in, then enjoy. This was fantastic.

The first mouthful tasted of banana and as you crunched on, the ginger nut became like a biscotti biscuit, with an amaretti flavour then at the final hurdle a kick of ginger. I could have eaten a whole packet over half a bottle of Jack, this was fantastic.

So how do you like yours? Well, why not take a ‘whisky selfie’ and Tweet us your picture or tag us on your Facebook page. You can Tweet us @ dramscotland. Slanj.

GIFTS Benromach 10 Years Old An award-winning Single Malt Scotch Whisky hand-crafted at Speyside’s smallest working distillery. Initially matured in a mix of Bourbon and Sherry casks, the whisky is transferred to European oak Oloroso Sherry casks for a final period of maturation. The result is a beautifully balanced dram, displaying a rich Sherry character, summer fruit flavours, malt creaminess and a light peat smoke influence. Widely available. For more information, visit www.benromach.com

Arran Malt Gift Pack Looking for a whisky gift that represents the true spirit of Scottish independence? How about this beautiful gift pack which contains a 70cl bottle of Arran 10 year-old Single Malt with two bespoke nosing glasses from the Isle of Arran Distillery. Proudly independent, this island distillery makes hand crafted, small batch Single Malts which stand out from the crowd. Perfect for the whisky drinker who wants to step away from the standard seasonal offerings. £35.99 from www.arranwhisky.com.

Winter gifting

Here are some gift ideas for Christmas and birthdays around the winter period.

Drambuie Limited Edition Drambuie is giving festive shoppers, lovers of whisky and those with an eye for design an extra special ‘Taste of the Extraordinary’ this year by launching its first limited-edition bottle ahead of the Christmas period. The bottle, available in 70cl size, is the first of its kind and will go on sale in the UK, Greece, Malta and Bulgaria. Wrapped in the striking black and white zig-zag motif, the bottle takes cues from the surreal Drambuie marketing campaign which illustrates an infinite, moonlit, monochrome landscape with bottle and amber liquid emphasised in sharp relief. The new bottle will be available from October and has an RRP of £25.

Jura Malt Whisky and Whisky Glasses Set, 35cl This Jura Malt Whisky set comes with two glasses - perfect for sharing. The whisky, which is rich and full bodied, has hints of citrus fruit and toffee mingled with tastes of dark chocolate, oranges and spices to leave a sweet honey finish.

For more information, visit www.johnlewis.com

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WHAT’S ON

WHAT’S ON 11 October

30th anniversary: How to become a Society ambassador

Scotch Malt Whisky Society 28 Queen Street, Edinburgh Time: 7pm - 9:30 pm Members ticket £29/Non-members ticket £39 See what the SMWS put their Ambassadors through to become a fully fledged Society Ambassador. You will experience a sensory evaluation to assess your nose and taste buds, then learn about some industry related products such as bourbon, sherry and port to understand the cask types most commonly used in the industry. Your Ambassador for the night, also has years of experience to complement the training and never stops updating their knowledge of the whisky world. But they will gladly share a few anecdotes, stories and secrets with you. There will be a few proprietary drams to sample and of course Society drams to give a clear comparison between the two. It will make you realise how special your Society whiskies really are. Tantalise your taste buds at this fun and informative tasting.

19 October

Whisky and Chocolate Tasting

WHISKI Rooms 7 N Bank St , Edinburgh Join the experts at Whiski Rooms as they host an indulgent tasting of matching wonderful whiskies with cracking chocolates.

Come along and see how the dynamic pairings compliment each. £5 of the ticket price can be redeemed against any 70cl bottle of malt whisky in store. Valid for one week. Tickets are non-refundable. Contact: shop@whiskirooms.com, www.whiskishop. com, or on 0131 225 1532 22 October

Scotch Whisky Training School (one day course)

The Scotch Whisky Experience 354 Castlehill, The Royal Mile,

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Edinburgh, EH1 2NE Time: 9am to 5.15pm Tel: 0131 220 0441 www.scotch-whisky-experience.co.uk 24 October

Edinburgh 30th anniversary: Big tasting for the Big 3.0.

Scotch Malt Whisky Society 28 Queen Street, Edinburgh Time: 7pm-11.00pm Tonight celebrate with the big 3.0. from of The Scotch Malt Whisky Society. Society Ambassador and valued member, Annabel Meikle will be your host for the night. She will share with you some pearls of wisdom and related memories of the Society, from when she started to make sandwiches in the Vaults members’ room, to when she managed the venue. After a spectacular spiral stairwell acrobat show, she will offer five rare and old Society whiskies (including exclusive not yet released 21.28 & 129.4). A commemorative three course dinner will be served. This is an evening not to be missed for any true lover of the Society.

12 November

Scotch Whisky Training School (one day course)

The Scotch Whisky Experience 354 Castlehill, The Royal Mile, Edinburgh, EH1 2NE Time: 9am to 5.15pm Tel: 0131 220 0441 www.scotch-whisky-experience.co.uk 16 November

Whiskies of the World - International Whisky Tasting Event

Glasgow Malt Whisky Company Time: 7.30pm Price £25 per person A whisky tasting that will allow you to compare some amazing whisky from all round the globe to one of the finest single malt whiskies from Scotland. With new whisky distilleries popping all over the globe this is a great opportunity to compare

our native spirit to some of the wonderful whiskies that are being distilled in some far flung and unexpected places. This will be a great night for true whisky lovers when we get the chance to go globetrotting one whisky at a time. There will be an open, friendly and relaxed discussion on the whiskies tasted as the night goes on and with such variety on offer it should be quite lively. Tickets are limited so advanced booking is required. www.glasgowmaltwhiskycompany.com 29th - 30th December

The Scotch Whisky Experience 25th Anniversary Distillers’ Fair

354 Castlehill, The Royal Mile, Edinburgh, EH1 2NE Time: 12.00pm - 6.00pm Tel: 0131 220 0441 www.scotchwhiskyexperience.co.uk A special version of its well-love annual Distillers’ Fair to celebrate our 25th anniversary.

1 November

Scotch Malt Whisky Society Glasgow Preview Tasting

Radisson Blu Hotel, 301 Argyle Street, Glasgow G2 8DL Time: 7pm - 9.30pm Your local Society Ambassador will introduce a sneak preview of some truly remarkable drams. Sit back and indulge, with an exclusive first taste of five specially selected single cask, single malts. A scrumptious one course supper will be served in relaxed surroundings and bottles will be available to purchase on the night. Members Ticket: £29 Non-Members Ticket: £39.

Have you tried it yet?

NEWS

“Spice King� from Wemyss Malts is a hand crafted, award winning whisky named after its sweet spicy character. www.wemyssmalts.com

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NEWS

WE ONLY PUT OUR NAME ON THE WORLD’S FINEST SHERRY CASKS. Nearly 70% of the flavour in whisky is derived from the cask it has been matured in. Wood’s important, which is why we adopt a ‘no compromise’ approach when choosing our world renowned Sherry casks to enrich our whisky.

The

Sherry Cask connoisseurs

The GlenDronach - Highland Single Malt Scotch Whisky Pioneers of sherry cask maturation since 1826 www.glendronachdistillery.co.uk

www.glendronachdistillery.co.uk

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.

UNLOCK THE SECRETS

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www.benriachdistillery.co.uk