Wee Dram Issue10 Summer 2014

Beckham launches Diageo’s Haig Club Interview: Tara Connolly First Drinks

Islay Hopping

SUMMER 2014

ISSUE 10

NEWS

J & G GRANT, GLENFARCLAS DISTILLERY, BALLINDALLOCH, BANFFSHIRE, SCOTLAND AB37 9BD TEL +44 (0)1807 500257 INFO@GLENFARCLAS.CO.UK WWW.GLENFARCLAS.CO.UK

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Glenfarclas encourages responsible drinking.

WELCOME

W

elcome to the summer edition of A Wee DRAM, the magazine that brings you all the whisky news from around Scotland.

Whether you are a dedicated whisky drinker or a novice this issue has plenty of information to get you trying a few drams. This issue we focus on Islay and the best places on the island to sample whisky and to enjoy the great food and drink that Islay has to offer. We also caught up with Tara Connolly, a girl who has whisky in her blood... or in her apple juice at least.

Jamie Allan also takes a look at Blended whisky. Sales have been dipping over the last few years, he takes a look at why. We’ve also included some gifting ideas for Father’s Day and a comprehensive list of what’s on over the summer.

Enjoy.

Slainte.

Susan Young Editor

CONTENTS 4

NEWS

The latest from the world of whisky

12 BLENDING IN NICELY

Whisky blends feature

14 DISTILLERY MAP

Five places to visit this summer.

16 TASTING WITH TARA

Interview with Tara Connolly of First Drinks

18 TASTES DRAM GOOD

Whisky Tasting at Good Spirits Co., Glasgow

22 COCKTAILS

Summer cocktails

24 ISLAY HOPPING

Jamie Allan gives a brief guide to the distilleries and surrounding villages on Islay.

28 tasting notes 29 GIFTS

Father’s Day gift ideas.

30 WHAT’S ON

Interview with Tara Connolly Editor: Susan Young Assistant Editor: Jamie Allan Sales Manager: Emma MacDonald Sales Executive: Vicky Corrieri & Lucy McGovern Production Manager: Jill Donald 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

WHISKY BAR FIRST FOR MILNGAVIE

On the site of the former Cross Keys, the newly-opened Garvie & Co brings Milngavie its first dedicated whisky bar. Sitting above the venue’s main bar area, the elegantly designed, purpose-built whisky bar offers a glittering array of drams from which to choose.

Small display boxes house the whiskies, the most exclusive of which are encased and cost approximately £500 per bottle. As the bar is only a short walk from the beginning of The West Highland Way, we expect that Garvie & Co will be serving up many a nip to locals and trepidatious hikers alike.

Debut album for The Copper Dogs

The Scottish whisky industry may have seen another ‘first’ – a band have recorded their debut album on the floor maltings of a distillery. The Copper Dogs, a group of selfconfessed whisky fanatics, recorded the album at The Balvenie Distillery in Dufftown.

Called The Balvenie Maltings Sessions, the album is due for release in May. Commenting on the album’s recording location, vocalist Sam Simmons said, “While it may seem odd to recording purists, The Balvenie Distillery maltings allowed us to capture all the ambient reverb which naturally occurs in this kind of environment. What makes the album really special is not only this reverb, but the hum of the distillery in the background between the tracks – it adds loads of character to the finished product and brings some humanity to an age of technology and auto-tuning.”

RACER’S RESERVE This year has seen the teaming up of two prestigious and proudly independent brands, the award-winning Black Bull whisky and the legendary Scottish motor racing squad Ecurie Ecosse. To celebrate the partnership, the drivers themselves were brought to Black Bull Blending HQ in order to personally choose the single malt whiskies that would comprise the very special 21 Year Old Racer’s Reserve blend. The combination of the experience of the blenders and the great single malts used, make this a masterful, dynamic and enjoyable whisky.

Black Bull 21 Year old Racer’s Reserve is available to buy in specialist shops worldwide. For more information visit www. poweredbyblackbull.com.

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Glengoye Releases New 25YO Glengoyne have introduced a 25 year old bottling to their range. Glengoyne 25YO is exclusively matured in hand-selected sherry casks, and has flavours of soft oak, cinnamon, stewed fruits and marmalade. Unchillfiltered and bottled at 48%, it makes for a perfect after dinner dram.

Glengoyne’s owners Ian MacLeod Distillers are hailing their latest whisky as extremely special, and as such have taken care to ensure that it is suitably packaged, presenting it in an oak box interior with an ingraved plinth. All good things come at a price however, with a bottle setting you back £250 from Glengoyne’s online shop.

NEWS

Whisky’s Coming Home!

The Glasgow whisky scene is set for a boost on May 17th, as Glasgow’s Homecoming Whisky Festival takes place within the city’s iconic Arches venue. The festival coincides with World Whisky Day and is a must-visit event for whisky lovers both at home and further afield, attracting international visitors from all corners of the globe.

The event is organised by Mark Connelly, co-owner of The Good Spirits Co, Bill Mackintosh, Co-Owner of Scotch Whisky Auctions and Julie Hamilton, Founding Member and Secretary of Glasgow’s Whisky Club, and is clearly a project born of passion.

Wee Dram spoke to Bill

Bowmore Gets the Michelin Star Treatment Fans of Bowmore will be licking their lips at the news that Islay’s first Single Malt Whisky is teaming up with Michelin starred chef Mark Sargeant to create a range of recipes that capture Bowmore’s distinctive flavour profiles of vanilla, smoke, salt and citrus.

The partnership is to help promote the distiller’s latest release, Small Batch, which marries together first and second fill exbourbon casks to create a spicy, smokey malt with a honey and creamy malt character.

Mark Sargeant said, “I particularly love Islay whiskies, as a liquid they are steeped in interesting flavour characteristics which have been exciting to bring to life in the recipes I have designed to be used with Bowmore Small Batch.

I have loved having the challenge and opportunity to introduce people to this taste, the taste of Islay in the dishes.”

Mackintosh, who told us, “When we were approached by the Scottish Government to put something together we decided to put our money where our mouth is. This is now our fifth year of running whisky festivals and we feel we’ve found a winning formula.”

Bill added, “This year will feature a selection of the best whiskies Scotland has to offer from large and small suppliers alike, as well as a healthy selection of independent bottlers. There will also be a strong focus on food, with organic chocolate and whisky fudge amongst many other culinary features.”

Tickets are available from The Arches Box Office, and are priced at £30 plus booking fee.

Lochranza Hotel Country Inn

Proprietors: George & Fiona Stewart

Snacks, Tea & Coffee, Lunches, Dinners, Fresh Local Produce, Enviable Whisky Bar, Off Sales, Accomodation Lochranza, Isle of Arran KA27 8HL Tel: +44 (0) 1770 830223 Email: info@lochranzahotel.co.uk

www.lochranzahotel.co.uk 5

NEWS

handcraft slowly,

we our Single Malt Scotch Whisky and make it the time-honoured way.

finest

Using the natural ingredients, our three distillers orchestrate every second of the distillation process; there are no short cuts to perfection. Every cask is hand-filled, handweighed and hand-stamped before maturing for many years in our traditional dunnage warehouses. Why do we make it this classic pre-1960s Speyside way? Because it creates a

gorgeous

character: beautifully balanced with a light touch of smoke.

Discover more at benromach.com

Best Speyside Single Malt 12 Years and Under

discover more

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please enjoy benromach responsibly.

NEWS Cover Story

Goldenballs Strikes Again

H

aving endorsed supermarkets, hair cream, underwear, perfume and soft drinks, among many others, it was only a matter of time before David Beckham lent his name to a whisky. Along with pop-mogul Simon Fuller, the former Manchester United and Real Madrid star has signed up to launch Diageo’s new single grain whisky, Haig Club, which the drinks giants believe will be the product that finally brings grain whisky to mainstream attention.

Beckham and Fuller will be responsible for the brand’s marketing strategy and promotion, and the pair have been said to have visited Diageo’s warehouses in Fife and Clackmannanshire in January. Beckham said, “The House of Haig has a rich history and I’m proud to be working at the heart of a home-grown brand which has built an incredible heritage over 400 years.

Working closely with Diageo, we look forward to collaborating on Haig Club, valuing and treasuring the Haig traditions while reinventing this whisky for years to come.”

Haig Club’s distinctive blue, square bottle is eerily reminiscent of Chanel aftershave packaging, though whisky drinkers will have to wait for the brand’s market launch later in the year to decide for themselves whether it’s a case of style over substance.

Benromach gets a revamp

Benromach 10 Year Old has been given a make-over by owners Gordon & MacPhail, who distill the brand at the Benromach Distillery Company. The new packaging, say the company, “reflects the handcrafted credentials of the single malt whisky which is made in the traditional, time honoured way by just three experienced distillers at the Benromach Distillery on Speyside.”

Michael Urquhart, Managing Director of Gordon & MacPhail, explains, “We wanted our new packaging to reflect the way we make our whisky. Our 10yo has a classic pre-1960s character which arises from the sum of all its parts used to create it.

Every cask is hand-filled, hand weighed and hand-stamped before maturing in our traditional dunnage warehouses.

“The new packaging reflects that approach with its hand-cut lettering and its classic heritage colours. Yet at the same time the packaging provides a contemporary, sophisticated, luxury feel that looks to the future of a malt whisky that is very much a growing brand.”

Ardbeg releases “AURIVERDES” on Ardbeg Day Ardbeg will launch its latest Limited Edition, Ardbeg Auriverdes, on Ardbeg Day; 31st May, the distillery’s annual global celebration of all things Ardbeg.

The 2014 Limited Edition, 49.9% ABV, has been matured in American oak casks with specially toasted

cask lids which were tailor-made for this unique product. The new toasting technique has given the whisky a unique flavour profile, with the lids producing a mocha coffee flavour at one end, flowing into creamy vanilla at the other – truly a dram of two halves!

The name Ardbeg Auriverdes derives from the colour of the golden whisky (auri) in Ardbeg’s

iconic green bottle (verde).

Auriverdes is also the nickname of the national football team of Brazil, hosts of this summer’s World Cup and inspiration behind Ardbeg’s Peat Football tournament which will be happening all around the world on Ardbeg Day culminating in the Ardbeg Swamp Football World Cup on June 28th and 29th in Argyll, Scotland.

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NEWS The Craigellachie Hotel Re-Opening

Gartbreck Distillery 3D modelling

Islay to Welcome a New Distillery

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ninth active distillery is set to be founded on Islay, following news that Jean and Martine Donnay have been granted planning permission to build a distillery on Gartbreck Farm, just outside Bowmore. The Donnay’s are owners of the Glann ar Mor distillery in Brittany, France, which has received numerous accolades for its whisky since opening in 2005.

One single malt will be produced, with a highly peaty character typical of Islay whiskies.

There are also plans to distill gin, which will be exclusively available from the farm’s shop as a means of stimulating business while whisky production undergoes its initial stages. Gartbreck is provisionally scheduled to begin production in autumn 2015, and with the Bruichladdichowned Port Charlotte distillery set to open its doors in 2016 this is an exciting time for connoisseurs of Islay whisky.

Wee Dram spoke to Jean Donnay, who told us, “Following our experience of distilling great whisky in Brittany, Scotland was always in the back of our minds, and once we found that the Gartberck site was available we just went for it. Islay is the Mecca of the whisky world. Distilling whisky there is like producing wine in Bordeaux and so if you get the opportunity you have to take it.”

Spirit of speyside As Wee Dram went to press the organisers of The Spirit of Speyside Whisky Festival were toasting another hugely successful celebration of the region’s whisky industry. The annual event, which ran from May 1st to 5th, welcomed thousands of visitors from around the globe, and featured malt whiskies, distiller y tours and local musicians to create a week that will live long in the memory of those who attended. Aside from the superb selection of

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whiskies on offer, highlights of the five day event included Benromach and Beer, a tasting featuring Benromach whiskies and beers from the Windswept Brewery, and Sweet Drams, a whisky and chocolate pairing and t a s t i n g session.

There was also whisky tumbler carving workshops, guided tours of old smugglers’ routes and even a tartan cushion knitting event, all of which helped form an eclectic and enjoyable program for the festival.

The Craigellachie Hotel has just reopened. The hotel, which will now be known just as The Craigellachie, has undergone a transformation after being bought by London nightclub owner, Piers Adam last year. The 28 bedroom hotel now has a new pub, The Copper Dog. The room previously known as The Quaich Bar now serves as a lounge area and will be used for whisky tastings, with the new Quaich Bar scheduled to open in summer 2014.

Piers commented, “There is something special about The Craigellachie and Speyside. There is a real sense of community in the area and I really want The Craigellachie to continue to be a part of that. First and foremost, we want The Craigellachie to be a great local pub and eatery; we’re offering great local food at reasonable prices.”

Un-bee-lievable...

J&B Launch Honey-Flavoured ‘Spirit-Drink’ Diageo-owned, J&B Blended Scotch, has jumped on the honey-infused bandwagon, following similar releases last year from Dewar’s and Ballentine’s.

J&B Urban Honey, bottled at 35%, is clearly labeled as a ‘spirit drink’ rather than as a blended scotch, as a means of bypassing Scottish Whisky Association guidelines that state that the only ingredients that can legally be added to scotch whisky are water and caramel colouring. Diageo have also gone to great care to distinguish Urban Honey’s packaging from the regular J&B, featuring a honeycomb pattern, a skyline and a large bee on the label. The honey-infused style was first introduced to the Scottish market by bourbon brands Jack Daniel’s and Jim Beam in 2011.

NEWS

The Craigellachie has re-opened after an extensive, sensitive refurbishment.

An award winning whisky and real ale pub in the heart of Edinburgh’s old town.

Come and stay in one of our 28 bedrooms and try our new bar, The Copper Dog, showcasing the best of local fare.

A typical traditional pub,with a mahogany gantry loaded with more than 280 whiskies.

Victoria Street, Craigellachie Banffshire, Speyside, Banffshire AB38 9SR tel: 01340 881 204 e-mail: reservations@craigellachiehotel.co.uk

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@bow_bar 80 West Bow | Victoria Street Edinburgh EH1 2HH Tel: 0131 226 7667

the

Highlander Inn

craigellachie - speyside

Award Winning Whisky Bar Five En Suite Bedrooms • Great Food A truly great little place to stay when visting this wonderful part of Scotland. A warm, friendly and relaxing atmosphere awaits you all year round.

THE LOCHSIDE HOTEL

Lochside Hotel & Duffies Bar, a friendly family run 10 bedroom hotel with magnificent views over Lochindaal from its very popular restaurant.

The hotel’s world famous lounge bar houses around 300 Islay malts.

The Highlander Inn Craigellachie, Speyside, Banffshire AB38 9SR Telephone: +44(0)1340 881446 Email: info@whiskyinn.com www. whiskyinn.com

Shore Street, Bowmore, Isle of Islay PA43 7LB T: +44 (0) 1496 810244 bookings@lochsidehotel.co.uk

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NEWS

Lord Elcho relaunches without age statement Lord Elcho is the latest blend from Edinburgh based boutique spirits company Wemyss Malts.

Originally launched in 2012 as a 15 year old blended Scotch, Lord Elcho is now also available without an age statement. The whisky is named after Wemyss Malts founder’s 18th century ancestor, who was a loyal supporter to Bonnie Prince Charlie and led his lifeguards at the Battle of Culloden during the ill-fated Jacobite uprising in 1745. For his part in the uprising, Elcho was stripped of his title and lands and exiled to France, never returning to his native Scotland.

Lord Elcho’s character has been recreated in this new blended Scotch whisky, crafted from a carefully chosen selection of the finest malt and grain whiskies with a high 40% ABV.

Whisky Galore

Whisky enthusiasts are in for a busy month in May, as a series of festivals celebrating our national spirit take place up and down the country. The Spirit of Speyside Festival kicked things off in May with a series of events spread across the whisky-producing region, including guided tours, tastings and workshops. The Spirit of Stirling Whisky Festival is scheduled to take place in the iconic Stirling Highland Hotel where guests will have over 200 drams to choose from. On the 10th of the month Orkney Whisky’s Wild Side begins, promising a program that takes to the skies, water and earth to provide a breathtaking insight into the best wildlife and whisky that Scotland has to offer. Glasgow’s Homecoming Whisky Festival takes place on World Whisky Day (May 17th, in case you’d forgotten), and The Islay Festival of Malt and Music begins on May 23rd, featuring music events alongside tastings of the island’s famous whiskies.

Budget Boost for Scotch Whisky The Coalition Government has scrapped the alcohol duty escalator a year earlier than planned, as well as freezing excise duty on spirits.

This means that planned increases of 4.8% in excise duty will no longer go ahead, a move that eliminates a 40p per bottle tax rise. The news was welcomed by the Scotch Whisky Association (SWA). David Frost, SWA chief executive, said, “This show of support for distillers from the Coalition Government will be warmly welcomed across the Scotch Whisky industry. We are delighted that the Chancellor and the Chief Secretary to the Treasury listened to our case for scrapping the unfair alcohol duty escalator and freezing whisky duty. It is a move that supports hard-pressed consumers, a major manufacturing and export industry and the wider hospitality sector.”

Glenmorangie Believe in People Power

Glenmorangie are set to release what they say is the world’s first ‘crowd-managed’ whisky, and they are letting the public decide where it will launch. The new malt, Taghta, is a product of Glenmorangie’s ‘Cask Masters’ initiative, which encouraged whisky drinkers from all over the world to have a say in the whisky’s name, packaging and production. Now members of the public are being asked to vote on the site of Taghta’s unveiling, and one lucky whisky fan will win the opportunity to attend the event with a friend. For information on how to take part, visit www.glenmorangie.com/caskmasters or Twitter: #caskmasters @theglenmorangie

BENROMACH PHOTO COMPETITION An image of Duffus Castle in Elgin has won The Benromach Spirit of Speyside Whisky Festival photography competition.

The picture, entitled ‘Frosty Morning at Duffus’, was taken

by John Macgregor from Lossiemouth, and captures the historic building on a winter’s

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morning. Mr Macgregor wins a commission to capture the 2014 Spirit of Speyside festival on film, as well as a cash prize, trophy and a bottle of Benromach malt whisky.

The finalists’ photographs can be viewed at www.spiritofspeyside. com/competition

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NEWS FEATURE

BLENDING IN NICELY

Words:

Jamie Allan

D

uring my early years as a novice whisky drinker there was no as ever, and he is keen to impress the suitability of his products for end of friends or colleagues eager to impress the gravity of the mixing. Having enjoyed great success with Big Peat, which blends single malt upon me, so that I would come to understand and five Islay single malts to create a characteristically peaty and smoky appreciate the charm, character and story behind each one. The single whisky, the company recently launched Skallywag, a 46%, non chillmalt was king, unrivalled in prominence or stature in the world of filtered blend of Speyside single malts, including Macallan, Glenrothes, spirits. One evening I deigned to ask about blended whisky. ‘It’s an Mortlach and others. Fred added, “Our distinctive packaging helps us old man’s drink’, I was told, immediately conjuring images in my mind stand out of course, but what’s in the bottle is much more important. of nefarious characters loitering in dark and dingy watering holes, Both vatted malts are fantastic on their own, though Big Peat is now drinking their ‘hauf and haufs’ while time moved on unnoticed. increasingly used in cocktails such as smoky Manhattans or Whisky It’s a ridiculous stereotype of course but one that lingers for many of Sours. Scallywag is quite versatile when used with mixers, and is today’s younger drinkers. Single malts have successfully broken free incredible in rich, dark hot chocolate.” from previously held negative connotations surrounding whisky, Rory Dalgety, General Manager of Edinburgh’s Whiski Rooms, told embracing a new drinking us that while the bar stocks public appreciative of the approximately 280 whiskies, The blending business can be famously secretive, with unique taste profiles of each. only 5-10% of those are blends. many blenders unwilling to reveal some or indeed any Yet blended whiskies have He told us, “They are typically of the single malts that compose their whiskies. Here lagged behind, in image if not enjoyed either with a mixer are some of the known ingredients for a selection of necessarily in sales. or in a cocktail, as there is a leading blended whiskies.

This may be due to the general belief that blended Famous Grouse – Highland Park, The Macallan general perception and whiskies are not worth trying Black Bottle – Bunnahabhain misunderstanding of the term on their own. Of those who Bells – Glenkinchie, Caol Ila, Inchgower, Dufftown, ‘blend’ itself, so before I go drink blends straight-up, I Glen Athol any further it’s probably best would term the majority of Monkey Shoulder – Kininvie, Glenfiddich, Balvenie to offer a brief clarification of them as ‘older gentlemen’. The J&B – Knockando, Glen Spey, Auchriosk some whisky terminology; A onus is really on distillers to Whyte and Mackay – Dalmore, Isle of Jura, Fettercairn single malt is a whisky that is introduce higher quality blends the product of one distillery; to challenge this perception.” it may be composed of whiskies from various barrels of that distillery. How a drink is served is crucial, and bartenders are increasingly coming A blended whisky is a blend of single malt whiskies added to grain to appreciate blended whisky’s versatility – see our cocktail section for whisky. These whiskies may come from various distilleries before they some outstanding whisky libations. However another challenge facing are blended together. Blended Malts (formerly known as Vatted Malts) blend producers, especially when appealing to a younger audience, is contain single malt whiskies from more than one distillery, without the that the category has always lacked the ever-crucial ‘cool’ factor that addition of grain whisky. single malts, bourbons and even rums currently enjoy.

The misconception in terms can lead to a snobbery of sorts amongst Advertising plays a large part in this. When visiting Europe you will see younger whisky drinkers – ‘blend’ is almost a dirty word. Independent any number of Scottish whisky brands being advertised, yet their image bottlers Douglas Laing & Co create a quality selection of hand-crafted is markedly different from what’s perpetuated back home. Marketed blended whiskies, and Managing Director Fred Laing feels that the towards young adults the adverts are vibrant and modern, and it’s easy term ‘blend’ does his products a disservice. He told us, “It may seem old to see why blended whisky with a mixer is such a popular choice in the fashioned, but I prefer the terminology ‘vatted malt’. ‘Blend’ leads to the bars and clubs of Spain, France and Italy, for example. Meanwhile, back mistaken belief that there is grain whisky in the product, whereas we in Scotland the traditional advertising tropes remain; misty glens, wild are all-malt at Douglas Laing.” stags and serene, (always serene) drams. It’s not difficult to see why Fred told us that the blended malt category of his business is as vibrant younger drinkers are more likely to choose vodka, bourbon or rum as

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FEATURE Whisky Terminology Single Malt – Contains whisky from one distillery, though not necessarily from a single cask, produced from malted barley.

Grain Whisky – Whisky produced from cereal grains, which is much cheaper to produce and forms a higher yield.

Blended Whisky – A blend of single malt whiskies added to grain whisky. There must be 40% minimum malt by law, and the whiskies may come from a number of distilleries. their drink of choice on a night out.

Black Bottle have decided to take this challenge head-on. Historically their whisky has always been distinguished from other blends by its smokey, peaty make-up, matching the character of the Islay single malts that it’s composed from. However, following a 2013 relaunch, the distinctly Islay flavours have been softened and the brand repackaged in a black, glass bottle, clear attempts to embrace a younger drinking audience and hopefully earn the much yearned for ‘cool’ label. Black Bottle have also undertaken a major promotion campaign, including the Black Bottle Wee Jaunt, a word-of-mouth event featuring emerging musical talent playing in unusual locations, from rooftops to empty swimming pools. American whisky brands Jack Daniel’s and Jim Beam have enjoyed great success from their sponsorship of and association with live music, and Black Bottle will hope that they can follow suit.

We spoke to Black Bottle’s Marco Di Ciacca, who told us, “It’s amazing to consider how close the relationship is between bourbon and blended Scotch and yet one is considered to be far more ‘cool’ than the other.

There is no doubt that blends, as a category, are under pressure to come up with something new for the younger drinker. We took a lot of inspiration from brands such as BrewDog and Kraken when developing the new Black Bottle with the aim of making it more relevant to a younger person who perhaps has never even considered trying a blended Scotch.”

This isn’t the only example of Scotch blends producers looking across the pond for inspiration, even if this involves moving away from traditional conceptions of Scottish whisky. As sacrilege as it may seem to some, it appears that Scotch blends are going down the same road as Jack Daniel’s and Jim Beam by offering flavoured variants. As detailed in our news section, J&B are releasing a honey-infused ‘spirit drink’ called J&B Urban Honey, following similar releases by Ballentine’s and Dewar’s last year. They can’t call it a whisky, of course, due to the strict guidelines laid down by The Scottish Whisky Association regarding added ingredients.

Dennis Forsyth, owner of Cheers Cafe, Bar and Tavern in Fraserburgh, believes that J&B Urban Honey is an exciting development. He told us, “This should open many new doors for J&B and blended whisky as a whole. People want variety and change, and this could help re-invigorate blends and let them challenge flavoured bourbons.”

Blended Malt – Formerly known as ‘vatted malt’, contains a blend of malt whiskies without the addition of grain whisky.

Single Barrel – Whisky from a single barrel, unblended with any others. Each barrel release is a unique product.

Independent Bottlers – Companies that buy casks either from distilleries or brokers then market them independently with their own packaging.

This isn’t J&B’s first attempt to appeal to the elusive younger drinker.

In 2005 they released J&B Minus Six, an almost-clear in colour blend designed to appeal to fans of white spirits who otherwise wouldn’t give whisky a second look; whisky for people who don’t like whisky, if you will. Needless to say it was a disaster, ultimately being withdrawn from shop shelves a year later. Two conclusions can be taken from its failure: either a certain demographic are turned off by the thought of blended whisky altogether, regardless of how it’s packaged, or J&B Minus Six just wasn’t a particularly pleasant drink.

Those hoping that an image overhaul for blends will rejuvenate the market will hope it was simply the latter.

As far as recent innovations go Ginger Grouse is about as far from the traditional image of blends as you can get. An alcoholic ginger beer with a splash of Famous Grouse blended whisky, served over ice with a wedge of lime, there’s a good chance that most first time drinkers won’t realise they’re enjoying a drink flavoured with one of Scotland’s most beloved blends. As the sponsor of Scotland’s national rugby team, Ginger Grouse is currently enjoying huge popularity amongst fans at Murrayfield Stadium, reaching a large and generally younger audience.

It’s clear that there is a substantial movement within the blended category to embrace a younger drinking public, whether in concentrating on quality as in the case of Douglas Laing, rebranding to appeal to a new demographic like Black Bottle, or challenging the traditional conception of blended whisky altogether, such as Ginger Grouse and J&B Urban Honey. Regardless of your taste, it is a fascinating and innovative time for blends, and could lead to a major change in how a new generation of whisky drinkers enjoy their favourite dram.

Distilleries to visit this summer Glenfarclas Distillery Glenfarclas Distillery, Ballindalloch, Speyside, Banffshire AB37 9BD T: 01807 500257 www.glenfarclas.co.uk John Grant, born in 1805, purchased Glenfarclas Distillery for £511 on the 8th of June 1865. To this day, Glenfarclas Single Highland Malt Scotch Whisky is distilled and matured at the family owned and run distillery, which thanks to the foresight of the Grant forefathers, remains independent. Creating a great malt whisky is a time-honoured process. In the heart of Speyside, the Grant family have cherised the skills and traditions of fine malt whisky making, handing them down through six generations and they are proud to share their secrets.

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 opened in 1995 and is one of the very few independent distilleries remaining in the Scotch whisky industry. The distillery is in the village of Lochranza, on the north-west tip of Arran, where it is perfectly located to benefit from the pure mountain spring water and soft sea air which grace this beautiful island. The award-winning Arran Single Malt is produced from un-peated malted barley and is typified by a delicious sweet & fruity character with an intriguing spicy twist on the finish. With no artificial colouring or chillfiltration our whisky truly is ‘pure by nature’.

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Isle of Islay

Isle of Arran

GlenDronach Distillery The GlenDronach Distillery, Forgue By Huntly, Aberdeenshire AB54 6DB T: 01466 730 202 www.glendronachdistillery.com From its hillside home in the Scottish Highlands, The GlenDronach Distillery has been creating the finest richly sherried single malts for nearly 200 years. In 1826 the exuberant and extroverted James Allardice founded the distillery and produced his ‘Guid GlenDronach’ single malt. Down the years, the distillery he created has thrived under the stewardship of far-sighted investors like Walter Scott in 1847 and Captain Charles Grant in 1920. In more recent times, GlenDronach was bought in 1960 by William Teacher & Sons. But in 2008, nothing less than a complete renaissance began. The BenRiach Distillery Company became GlenDronach’s proud new owner.

Tullibardine Distillery Tullibardine Distillery, Stirling Street, Blackford, Perthshire PH4 1QG T: 01764 661 800 www.tullibardine.com

Inverness Aviemore Aberdeen

Perth Dundee

Edinburgh Glasgow

Founded on the site of Scotland’s oldest brewery, the Tullibardine Distillery is rich in history.

No less a personage than King James IV stopped by the brewery in 1488 on the way to his coronation, the first publicly recorded purchase of beer. It wasn’t until 1947 however that the original buildings were converted into a distillery, with the first spirit being distilled two years later. Now an independent, familyowned company, Tullibardine continues to thrive, with Jim Murray recently describing the whisky as “one of the true great Single Malts of Scotland.” There is a selection of distillery tours and tastings from which to choose, and it is recommended that you book in advance so that your Tullibardine experience can be tailored to your requirements.

Springbank Distillery 85 Longrow, Campbeltown, Argyll PA28 6EX T: 01586 552009 www.springbankwhisky.com Springbank Distillery is unique. It is the oldest independent family owned distillery in Scotland, having been founded in 1828 on the site of Archibald Mitchell’s illicit still. Springbank Distillery is now in the hands of his great, great grandson, Hedley G. Wright. They produce three different single malts: Springbank (lightly peated and distilled 2.5 times), Longrow (more heavily peated and distilled 2 times) and Hazelburn (unpeated and distilled 3 times). The distillery carries out the full production process from malting to bottling on one site in Campbeltown and is the only distillery to have never chillfiltered or coloured, making it the most hand-made whisky coming out of Scotland.

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INTERVIEW

tasting with tara

Tara Connolly is passionate about whisky. In her role as First Drinks’ Key Account Manager for Scotland, Tara looks after whiskies such as Glenfiddich, Balvenie and Monkey Shoulder, and loves her job. She tells Wee Dram why.

What brought you into the whisky industry?

About nine years ago I decided that I wanted to work in the drinks industry, so I applied for a position with Whyte and Mackay as a Business Development Executive for East of Scotland.

I’d always thought that working in the trade looked quite dynamic and social, which seemed incredibly appealing in a career choice. I wasn’t especially focused on whisky at the time – I’d always been more of a wine drinker – but it just so happened that my first job in the industry was whisky related. I haven’t looked back since!

What does your role involve, and what is a ‘typical’ day?

Simply put, the biggest part of my role is bringing in new clients to list our products.

I work with large hospitality groups, four and five star hotels and Michelin star restaurants. It’s all about bringing our brands, such as Balvenie or Glenfiddich, to life, and demonstrating not only the quality of the whisky but the versatility too. I especially enjoy matching up our brands with food, and I often host whisky dinners and tasting sessions. It’s amazing how well a good dram can complement cheese or chocolate, for example.

I also get involved with staff training, particularly with Monkey Shoulder which is a real favourite with bartenders.

Occasionally I’ll help out at trade festivals such as the Whisky Fringe, acting as an

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ambassador and helping drive people towards trying our products.

Are you a whisky drinker yourself? If so, what’s your favourite dram and how do you drink it?

It’s funny, because even though I wasn’t a big whisky fan prior to joining Whyte and Mackay I’ve truly grown to appreciate it since. It was a bit of a trial by fire at first, as I had to become acclimatised

INTERVIEW preferably an Old Fashioned.

Do you have any advice for whisky-drinking novices?

Try and find a flavour style that suits you. It can be very much trial and error, but if you find something that works for you then just go for it, no matter how unconventional it may seem. I started out drinking Isle of Jura with apple juice, as my friends never tire of reminding me!

Would you say that the industry is difficult for women to break into?

No, not any more. It’s true that whisky is traditionally a male-dominated industry, but there is now more and more women in a variety of different roles, which has been great for the industry. I do find that our whisky dinners and tastings are generally better attended by men, but I think this has a lot to do with women still being relative newcomers to the trade – it’ll balance out in time.

Do you have any advice for any anybody who would like to work in whisky?

I would recommend getting as much background knowledge as possible before you begin. In Scotland we are fortunate to have distilleries right on our doorstep, and this is a huge opportunity to take advantage of. There are also a great many whisky bars in Scotland whose staff have a wealth of knowledge and would more than happy to talk to you about whisky all day, if you want.

to the world of whisky rather quickly, but I found that the more I learned the more I began to develop a taste for it, so to speak. Nowadays I tend to try lots of different whiskies, although at the risk of being accused of bias I would say my two current favourites are Glenfiddich 15 Year Old Solera and Balvenie 21 Year Old Portwood, both of which I drink with a couple of drops of water. I also enjoy Monkey Shoulder in a cocktail,

How can whisky attract a more diverse audience?

By challenging people’s general preconceptions of whisky. The onus is on those of us in the trade to be as innovative as possible in presenting whisky. For example, our Monkey Shoulder Tricycle, which we take around festivals. It’s basically a tricycle with three barrels on the back, from which we dispense whisky and cocktails. It’s quirky and attention-grabbing, and introduces a lot of young people to great whisky.

It’s about getting whisky out of its comfort zone, and the same goes for our food matching events. There are just so many ways to enjoy a dram these days, and the more people that know the better.

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Feature

Tastes dram good The Good Spirits Co. in Glasgow run weekly tasting events. Jamie Allan paid a visit to sample the Carn Mor whisky range.

S

itting below Glasgow’s Bath Street, The Good Spirits Co. has earned a richly deserved reputation for being the most innovative offsales in the city. As well as stocking an un-rivalled range of premium spirits and craft beers, the shop also hosts tasting sessions, encouraging their customers to try before they buy, so to speak. When we spoke to co-owner Mark Connelly he was keen to emphasise the entertainment aspect of the tastings.

He said, “These nights give people an opportunity to try something new without having to commit to buying a bottle. It’s important to us that these nights are fun - people come for a drink and a night out, not for a lecture.”

The purpose built tasting room has a capacity of 36, and there isn’t a seat to spare tonight.

It’s an eclectic crowd, ranging in both age and whisky-drinking experience; as well as a few new-comers there are some hardened whisky veterans, angrily snarling when they hear a perceived slight from another guest on their dram of choice.

Our host for the evening is Peter Mackay from Morrison and MacKay Ltd, an independent bottling company from Perth. Peter’s energy and enthusiasm is infectious, and the obvious passion he has for his trade translates to his presentation. He recounts an anecdote about a tasting held by a whisky distiller, in which the guests were made to wait almost two

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hours before they were allowed to sample their drams. No such problems here; two minutes into Peter’s presentation and we’re tasting Old Perth No2 release, an easy drinking blended malt with hints of vanilla.

The audience are extremely receptive of the presentation, which is both entertaining and informative. The quality of the whisky helps too, of course; by the end of the night the most popular dram is a coin toss between Mortlach 1998 and the 40 year old Teaninich, although Peter Mackay it’s worth mentioning the sherry butt aged Ben Nevis 1997, which is as thoughtprovoking a whisky I’ve had in many a year.

The evening’s entertainment cost £20 per head, which was great value; the seven drams we tasted ranged in price from £27 to £350 a bottle so we undoubtedly got our money’s worth. Customers also receive a discount for any purchases made in the shop after the tasting. Peter seemed happy with how the evening went. He told us, “Tastings are a great way for our company to introduce whisky drinkers to our bottlings. It was a very friendly bunch tonight, they were clearly enthusiastic to learn and enjoyed the stories

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

GLENGLASSAUGH HIGHLAND SINGLE MALT SCOTCH WHISKY On the banks of the Glassaugh burn, at the east end of the beautiful Sandend Bay, Colonel James Moir founded Glenglassaugh distillery in 1875. After being mothballed for over 20 years, production restarted in 2008.

The first distinctive fruity whiskies from this resurrected distillery are now available to single malt Scotch whisky lovers everywhere.

WWW.GLENGLASSAUGH.COM

FEATURE

Tastes dram good behind each whisky. It was a real mix of novices and enthusiasts which can sometimes be difficult, but we were able to keep the presentation quite informal and it went well.”

Of course, we at Wee Dram organise and host our own whisky tastings too. Our Make A Date With Whisky events have been running for a few years now and remain extremely popular. Taking a speed tasting format, guests are allocated a set time at each table before a bell signals for them to move on. The tables are manned by some of Scotland’s top bartenders, who happily impart their expert knowledge to first-timers and whisky veterans alike.

Best of all, the events are free to attend. For details on how to sign up, email news@mediaworldltd.com or phone 0141 221 6965.

Tasting Notes Old Perth No2 release - £26.99 Smooth, sweet, vanilla, very approachable Arran distillery 1997 Carn Mor strictly limited - £55 Stewed apple sponge!

Braes of Glenlivet distillery 1994 Carn Mor strictly limited - £58 Mint choc chip ice cream, tropical fruits Glen Grant distillery 1992 Carn Mor celebration of the cask - £86.50 Juicy, bursting with fruit, citrus Mortlach distillery 1998 Carn Mor strictly limited - £58 Toffee apples!

Ben Nevis distillery 1997 Carn Mor strictly limited - £55 Spicy on the nose, sticky toffee pudding on the pallet Teaninich distillery 1973 Carn Mor celebration of the cask - £349.50 Delicate, fruity, balanced, pineapple, fresh mint

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COCKTAILS

Whisky Cocktails Summer is here at last, and with it comes an opportunity to mix-up your favourite dram with some unfamiliar companions. Although whisky may seem to be a quintessentially winter drink, whisky cocktails are becoming increasingly popular

in Scotland’s bars, and when the sun’s out they can provide a refreshing alternative to the traditional dram and water or Scotch on the rocks. We’ve provided some easy-drinking, summer libations below for you to try at your favourite cocktail bar.

The Kyloe Sour

The red lion

Hebridean Sunset

INGREDIENTS • 35ml Black Bull Kyloe • 20ml oz Fresh lemon juice • 20ml Simple syrup (one part water, one part sugar) • A dash of egg white • Garnish: Cherry and/or lemon wedge (optional)

INGREDIENTS • 25ml The Snow Grouse • 12.5ml Berry liqueur • Fresh lime • Cranberry juice

INGREDIENTS • 1 Shot Scotch Whisky • 1 Shot Grand Marnier • ½ Shot Cointreau • ½ Shot Lemon Juice • 1½ Shots Orange Juice • Dash of Grenadine

Method • Pour the whisky, lemon juice, sugar syrup and egg white into a cocktail shaker and perform a vigorous “dry” shake (no ice) for one minute.

• Open the shaker, add ice and re-shake to cool the contents.

• Strain the contents into a chilled rocks glass.

• Garnish with a cherry and lemon wedge

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Method • Fill a tall glass with cubed ice • Squeeze over fresh lime • Add 25ml The Snow Grouse • Add 12.5ml (½ shot) berry liqueur • Fill glass with cranberry juice

Method • Fill a highball glass with cubed ice • Fill shaker with ice • Add orange juice, lemon juice, grenadine in shaker • Add scotch whisky, Grand Marnier and Cointreau to shaker • Shake for 1 minute • Strain into glass • Squeeze orange oil from orange twist over drink and rub round rim of glass • Put orange twist into glass

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FEATURE

ISLAY Hopping Many of those taking the two hour ferry journey from Kennacraig to Islay for the first time are on a pilgrimage of sorts, drawn by the island’s rich history of producing idiosyncratic, peaty and smokey malt whiskies. I have made the same journey many times, returning not only because of the quality of the whisky but also the island’s arresting natural beauty. For those yet to visit Islay this is intended as an extremely brief guide to the island’s distilleries and the villages that surround them, and will hopefully serve as an impetus for visiting one of the Meccas of Scottish whisky.

D

isembarking from Port Askaig, you can either wait for a bus or while away an hour or two with a celebratory dram in The Old Port Bar, toasting your decision to visit arguably the most stunning of Scotland’s whisky destinations. Only three miles up the road is The Ballygrant Inn, whose 14 rooms each feature an outstanding view of the surrounding countryside. Owner David Graham is also the Head Chef, and his special curry nights are not to be missed. David and his son Ewan go to great lengths to make their guests welcome, as does their Border Caol Ila distillery Collie, Cuillan, who likes to greet his visitors as they approach the inn. It would be remiss of me not to mention the 300-odd whiskies available in the bar – it is Islay, after all.

From Port Askaig a short walk north leads to you to the Caol Ila distillery. The whisky takes its name from the Gaelic for ‘Sound of Islay’, the straight of water on whose shore the distillery sits, and as you negotiate the brief (and often midge-ridden) descent from the main road to the water’s shore you can take in a breathtaking view of the Paps of Jura, the neighbouring island’s most distinctive natural landmark. Caol Ila has the hints of peat and iodine that you would expect from an Islay malt without being as quite in your face as some of the island’s other whiskies, and as such serves as an ideal beginning to an Islay tasting tour.

A fifteen minute journey further north leads you to Bunnahabhain, Islay’s most remote distillery. Drawing its water directly from the adjacent spring before it has contact with peat, Bunnahabhain’s whisky has only very slight hints of peat and smoke. It is one of the most accessible Islay single malt for whisky novices, and its light, fresh nature makes it unlike any of the island’s other offerings. The peaceful surroundings of Bunnahabhain Bay provide an unrivalled view of Jura, and a quiet walk along the beach or pier front offers an ideal opportunity to ponder the

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benefits or otherwise of afternoon whisky drinking.

From Bunnahabhain it’s a half hour taxi ride to Kilchoman - you’re best booking your journey in advance to avoid a potentially lengthy wait. Situated on Rochside Farm near Machir Bay, Kilchoman is Islay’s youngest and smallest active distillery, having opened in 2005 on the island’s west coast. Its signature dram, appropriately named Kilchoman Machir Bay, is a vatting of three, four and five year old whiskies, and shows all the signs of developing into an Islay classic in years to come.

The distillery has a small cafe attached should you have misplaced your packed lunch.

A short journey down the hill takes you to the Bruichladdich distillery, which sits on the shore of Kilchoman distillery Loch Indaal and is housed in Victorian-era buildings that have remained largely unaltered. Yet if the surroundings hint at an un-erring respect for tradition, the distillers pride themselves on their progressive innovation. Their flagship malt is un-peated, making it unique on Islay, and for those who prefer a bit of smoke and fire in their dram the distillery produces the heavilypeated Port Charlotte or the ‘super heavily peated’ Octomore.

Bruichladdich also distill The Botanist, Islay’s only gin, for those who prefer a nip of Mother’s Ruin to the water of life.

If you’ve managed to visit each of the aforementioned distilleries in a single day you’ll most likely be looking for somewhere to lay your head for the night. Fortunately a short bus ride from Bruichladdich takes you to the village of Port Charlotte, home of a number of quality hotels where you can pass the night and recollect yourself. The Port Charlotte Hotel and The Lochindaal Hotel come with particular recommendation, both featuring good restaurants and whisky menus to die for.

A distillery lies dormant in the village; formerly known as The Lochindaal distillery it closed its doors in 1929, and served a variety of functions through the decades until 2007, when Bruichladdich announced

FEATURE

ing Words: Jamie Allan

that they would resume whisky production from the premises.

Although this was subsequently delayed by the global financial crisis, a provisional date of 2016 has been set for the distillery’s grand re-opening.

Assuming that you’re feeling suitably refreshed, your next stop should be the island’s capital Bowmore, a scenic 20 minute drive or bus ride from Port Charlotte. The town isn’t short on accommodation, but perhaps the most scenic place you can stay is within the Bowmore Distillery itself, which houses a number of self-catering cottages within its gates on the bank of Loch Indaal.

At night you can sit in the cottage gardens, watching the sun set over the loch, against the backdrop of the iconic distillery walls.

As for the whisky, the town’s location in the middle of Islay is a handy indicator of Bowmore’s position on the Islay whisky

Ballygrant Inn & Restaurant

spectrum, being an ideal middle-ground Bruichladdich dis tillery between the heavily peated whiskies from the south of the island and the milder drams from the north.

Bowmore 12 year old has hints of honey and lemon, balanced by its peaty smokiness.

There are several excellent bars and restaurants in the village; The Harbour Inn, itself recently purchased by Bowmore Distillery, and The Lochside Hotel both deserve a special mention, as does the

Bowmore Hotel

www.ballygrant-inn.com Ballygrant Inn & Restaurant is a family run Inn on the Isle of Islay offering relaxed, informal accommodation, good local food and a great selection of over 300 whiskies. The Inn is situated just outside the small village of Ballygrant, 3 miles from Port Askaig ferry terminal.

Ballygrant, Isle Of Islay PA45 7QR Argyll & Bute, Scotland T: 01496 840277 E: info@ballygrant-inn.co.uk

THE JEWEL OF ISLAY The Bowmore Hotel is more than just a hotel. It’s a hospitality experience.

A guest at Bowmore can expect a unique experience; where they can relax in good company, enjoy good food and drink, see live music in comfortable surroundings or explore the island and discover unrivaled beauty.

Jamieson Street | Bowmore | Isle of Islay PA43 7HL T: 01496 810 416 E: reception@bowmorehotel.co.uk www.bowmorehotel.co.uk

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FEATURE

ISLAY Hopping family-run Bowmore Hotel, which boasts a superb restaurant and an ever-lively bar area that is always teeming with visitors and locals alike. Owners Peter and Linda obviously pride themselves on their customer service as nothing appears too much hassle, and if you’re looking for advice on where to visit (or what to drink!) you should definitely pick their brains. The restaurant is always of a consistently high quality, with shellfish being a particular house speciality. Reservations are recommended though, especially at weekends.

A new distillery is set to open in 2015 at Gartbreck Farm, just outside of Bowmore. This will be the island’s ninth active distillery (there will be ten once the Port Charlotte plant reopens), so these are exciting time for Islay whisky enthusiasts.

Once you leave Bowmore there are three distilleries left to visit.

Handily, Laphroaig, Lagavulin and Ardbeg are all within a stone’s throw of each other on the road to Kildalton, and can be reached by travelling through the village of Port Ellen. Port Ellen’s distillery has been silent since 1987, though it still serves as a malting for a few of the island’s other distilleries. A few miles from Port Ellen is the stunning Kintra Farm, a remote site where guests can camp in the beachside sand dunes and have campfires by the waters of Laggan Bay. For those planning to visit Islay for a few days there are few more relaxing and scenic places from which to base your stay.

After passing through Port Ellen the first of the Kildalton distilleries you reach is Laphroaig, producer of perhaps the world’s most divisive single malt. Its strong overtones of iodine and TCP are generally a love or hate affair, though a small splash of water helps mellow the more over-whelming components of this exceptional whisky. The distillery has its famous Friends

iller Bowmore dist

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y

of Laphroaig scheme, which allows loyal fans of the whisky to snap up a square foot of the distillery’s hallowed ground, which will bear their name for the rest of their lifetime. As the new landowners are also guaranteed a dram with every distillery visit, expect to meet plenty of visitors from far and wide looking to claim their prize.

Next up is Lagavulin, this author’s favourite tipple and pretty much the only thing I share in common with Parks and Recreation’s Ron Swanson. Lagavulin’s 16 year old malt features strong peat and iodine flavours, with hints of pepper and seaweed, and although it is generally the most expensive of Islay’s ‘standard’ malts it is most definitely worth shelling out for. The Warehouse Demonstration tour is a particular highlight, as the host Iain MacArthur has over 40 years experience in the industry and offers unparalleled insight into the process of distilling Lagavulin. You can also sample cask strength drams straight from the barrel, though you are probably best not to over-indulge if you have any serious plans for the rest of the day!

The last of the Kildalton distilleries, and the final stop on this brief tour of Islay, is Ardbeg. As you turn down the road walk towards the distillery’s distinctive pagoda roofs, which lead you to the sea-front building where The Old Kiln cafe also resides. The quality of the cafe’s freshly prepared food ensures that it remains busy all year round with both locals and visitors, so expect a small wait for a table. The best way to wash down your meal, of course, is with a nip of Ardbeg 10 year old, a typically smokey, peaty Islay malt with hints of espresso coffee, citrus and cinnamon. Ardbeg is the perfect finishing point for your distillery marathon, as on a pleasant day you can sit on the picnic benches on the large grassy areas by the cafe, watching visitors come and go and reflecting on your own unique whisky drinking adventure.

NEWS

Scottish Provincial Press Ltd

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NOTES

TASTING NOTES The great thing about malt whisky is that people can taste a whole variety of flavours in the liquid.

Whisky connoisseurs have a whole host of descriptives, and on this page we give you some that are used to describe a selection of our favourite single 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 the whisky.

Aberlour A’Bunadh Colour – Deep amber Nose – Aromas of allspice, praline and spice orange in harmony with deep notes of Oloroso Sherry.

Palate – Orange, ginger, black cherries and dried fruit, spiked with dark bitter chocolate and enriched with lingering sherry and oak.

Finish – Robust and long lasting, with notes of dark chocolate, spices and oak.

Ardbeg Uigeadail Colour – Deepest Gold Nose – Warm Christmas cake, parma violets and walnut oil, fused with cedar and pine needles.

Palate – Sweet, spicy and smokey – Winter spiced, honey-glazed smoked food and chewy treacle. Waves of smokey tones and rich aromas build up like a Montecristo cigar.

Finish – Long and chewy, with deep mocha tones and rich aromatic smoke.

The Balvenie Caribbean Cask 14 Year Old Colour – Pale Straw Nose – The aroma is rich and sweet with creamy toffee on the nose, combining with

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fresh fruit notes.

Palate – Sweet vanilla and sweet oak notes, with a fruity character that develops with time – hints of apples and mangos. Incredibly smooth.

Finish – The finish is soft and lingering, with a vanilla focused character.

Glenfiddich 15 Year Old Single Malt Colour – Golden, a red hue Nose – An intriguingly complex aroma. Sweet heather honey and vanilla fudge combined with rich dark fruits.

Palate – Silky smooth, with layers of sherry oak, marzipan, cinnamon and ginger.

Full-bodied and bursting with flavour.

Finish – Satisfyingly rich with lingering sweetness.

Laphroaig Quarter Cask Colour – Sparkling gold Nose – Burning embers of peat in a crofter’s fireplace, hints of coconut and banana aromas Palate – Deep, complex and smokey, yet offers and surprises the palate with a gentle sweetness Finish – Long, and dries appropriately with smoke and spice.

Ledaig 10 Year Old Colour – Bright lemony gold Nose – Sweet briny smokiness with hints of wax polish, mint chocolate and seaside aromas.

Palate – Tantalisingly sweet yet medicinal flavours release sparks of spicy pepper with peaty smoke and vanilla malty creaminess Finish – Spicy white pepper and sweet liquorice with cloves.

Old Pulteney 17 Year Old Colour – Red amber Nose – Sweet with traces of apple and pears: slightly woody with a hint of butterscotch.

Palate – Sweet with soft fruits: guava, peach and kiwi. Hints of bees’ wax and honeycomb.

Finish – Long, with a herbal edge.

Tamdhu 10 Year Old Colour – Golden yellow Nose – Very appealing and fragrant; sugar syrup with delicate peach and orange mixing with fresh oak, cinnamon and leather Palate – The fruitiness and spice blend brilliantly with a pleasing toffee and sherry richness building as it is held on the palate Finish – Fruit and vanilla linger, with a hint of distant smoke.

GIFTS Nikka From The Barrel Gift Pack - £48.95 www.thewhiskyexchange.com 50cl / 51.4% - Japanese Blended Whisky A great gift - not only do you get a bottle of the fantastic Nikka ‘From the Barrel’, but it comes in a nice presentation pack with a pourer and two smart glasses to drink it from! Picked up the top prize in its category at the World Whisky Awards 2010.

Tullibardine Sovereign - RRP: £38 to £45 Available in Sainsbury’s stores, The Whisky Shop & all good Independent Specialist Shops The Signature Single Malt from Tullibardine using whisky matured in bourbon barrels & a small percentage of sherrycasks from the broad base of aged whiskies distilled & matured at Tullibardine. Having been matured in first fill bourbon barrels and some sherry casks this is a lovely balanced whisky exhibiting barley, pear drops and creamy chocolate notes which develop on the palate with a lingering finish.

Ardbeg 10 Year Old Gift Set 46% – £45.00 www.cambridgewineroyston.com When Ardbeg 10 was released it was the first expression from the distillery not to be chill-filtered. It’s a true classic from Islay, and a must have for any fan of single malt whisky.

D A D Fathers Day Gift Ideas • June 15th The Arran Malt 14 Years Old - £44.99 Stockists: Royal Miles Whiskies, Good Spirits Company, Robbie’s Drams, The Whisky Shop, TB Watson The Arran 14 year-old is quickly proving to be an immensely popular part of Isle of Arran Distillers core range of single malt. It is a perfectly balanced marriage of both first fill sherry and bourbon casks and is a righly rewarding single malt with depth of character and zest. It captures perfectly all the fresh character of the Arran 10 year-old with an added layer of intensity and fruitiness.

Whisky Stones Set - £29.95

by GINGER ROSE www.notonthehighstreet.com An ice alternative to keeping drinks chilled, reusable over and over again.

Simply place the stones in a freezer for a few hours before using, add to a glass with your favourite tipple and let it stand for five minutes. Enjoy your drink cooled to perfection with no imperfection or dilution. Perfect gift for dads and husbands who enjoy a quiet wee dram at the end of a hard day.

Springbank 10yo - £38.00 www.springbankwhisky.com Stockists: Cadenhead’s in Campbeltown, Edinburgh and London and other leading independent whisky retailers.

Why not spoil your Dad with one of Scotland’s most hand made single malts. All production, from malting to bottling takes place on the one site in Campbeltown.

All Springbank whiskies are non chill-filtered and no colouring is added. The distillery employs 50 people, the barley is turned by hand and each bottle passes through 7 sets of hands during bottling.

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WHAT’S ON

WHAT’S ON 1st - 5th May

23rd - 31st May

Spirit Of Speyside Festival

The Islay Festival of Music and Malt

A huge line-up of events spread throughout the entire region as Speyside celebrates its rich whisky heritage. Information and tickets available from www. spiritofspeyside.com

Songs, poems, history, Gaelic lessons and, of course, whisky, as The Islay festival celebrates its 13th year. For further details and ticket info see www.islayfestival. com

2nd May - 25th May

24th-25th May

Whisky, Words and Wisdom

The Edinburgh Whisky Stramash

Numerous events in Wigtown celebrating Scotland’s food and drink together.

For more information visit www. wigtownbookfestival.com 9th May

Whisky Tasting

The Good Spirits Co., Glasgow The Good Spirits Co. begin whisky month with a tasting of six specially selected whiskies from the shop shelves. £20 per ticket.

Visit www.thegoodspiritsco.com for tickets.

10th - 18th May

Orkney Whisky’s Wild Side

A Homecoming Scotland 2014 celebration of fine whisky and its journey through time with Orkney’s wildlife. For more details visit www.orkneynaturefestival.org 21st - 23rd May

Campbeltown Malts Festival

Masterclasses and distillery tours feature alongside craft stalls and live music in Campbeltown’s annual whisky festival. For more information visit www. springbankdistillers.com

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A three day event for sampling and buying some of the world’s greatest whiskies.

12pm – 5pm. £28.60 per ticket.

Tickets available from www. thewhiskystramash.com 18th June

Bonhams Auction of Rare Whiskies

An opportunity to bid on some of Scotland’s rarest (and most expensive!) whiskies. For auction details visit www.bonhams.com 27th - 29th June

Arran Malt and Music Festival

Lochranza, Isle of Arran The White Stag Dinner kicks off a weekend of whisky-themed events, with tastings, distillery masterclasses and a ceilidh.

Tickets can be purchased at www.arranevents.com 4th - 6th July

Dramboree

Loch Lomond A weekend of whisky tasting by the loch, Dramboree sees whisky enthusiasts travelling to Glengoyne distillery, hosting tasting workshops and having

an ‘Epic Barbecue Dinner’.

Tickets are £190, including transport, accommodation, food and workshops. Visit www. dramboree.co.uk for details.

6th, 14th, 21st and 28th June

Malt Whisky Masterclasses

University of Glasgow 7.30pm Ideal for both the seasoned whisky drinker or the interested novice, the whisky tastings are part of Glasgow’s West End Festival. Tickets are £18, and available from www.guu.co.uk June 14th

Whisky An ‘A’ That

Ayr Town Hall 2pm – 6pm Celebrating its 11th year, the Ayr whisky festival features exhibitors from every region and other celebrity guests and speakers. Tickets cost £25, and are available from Robbie’s Drams – 01292 284279.

June 22nd

Father’s Day Dinner and Whisky Tasting

Grosvenor Princes Casino, Glasgow 6.30pm The perfect Father’s Day gift, as a two-course meal is followed by a sampling of six different whiskies, guided by whisky tasting experts. Tickets are £29.95 per person. For further details please contact Tracey Torrance at Sm.gcglasgow-princes@rank.com

NEWS

Cafe Bar & Tavern

• 125 quality malt whiskies on offer • Top world whiskies including 30+ blends • Several malt of the month deals available • A range of 525 spirits on offer • Engraved Glencairn whisky glass gift sets • Award winning real ales & draught beers Opening Times monday - saturday 9am - 1am | sunday 10am - 1am 10 Broad street , Fraserburgh , Aberdeenshire AB43 9AH e: contact@cheersbarfraserburgh.com Tel Bar: 01346 517620 Tel Office: 01346 517630

www.cheersbarfraserburgh.com

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NEWS

THAT’LL DHU NICELY. Debate rages over the distiller’s art but one name unites devotees and dabblers alike: Tamdhu.

Arguably the world’s finest 10-year old single malt whisky; established on Speyside 1897, reborn on Speyside 2013 (in hand-selected sherry casks no less).

So, once more, all can enjoy Tamdhu’s fresh, rich, spicy notes and pure natural colour.

Go on, carpe dhuem.

Rediscover Tamdhu at tamdhu.com

Enjoy your dram responsibly.

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