WeeDram Autumn Winter 2016

NEW ROLE FOR GEORGIE WHISKY GEEK

BY NATURE; ANDY BELL

THE NC 500

AUTUMN/WINTER 2016

ISSUE 15

A family business in its third generation - established 1965

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NEWS

O

ur Winter edition of Wee DRAM features some great winter warmers and events to get you sampling and enjoying whisky. That’s something that our interviewee Andy Bell of Arran Distillers has been doing for a few years, enjoying whisky that is. He talks to Laura Smith about why he got into whisky and why he loves it.

There’s also a feature on the North Coast 500, a great road trip around the North of Scotland which takes in distilleries, pubs, wildlife and

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News

The latest from the world of whisky.

lots more too. This month we have a focus on new whisky bar, Cannonball, in Edinburgh and news about other new additions to the whisky bar scene, as well as an article of the latest whisky course on offer.

Of course we have our usual tasting notes, cocktails and our What’s On guide. So I’m sure you’ll find it an interesting read.

Slainté Susan Young, Editor

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15 Crash Course

Laura Smith sets out to find out all about whisky..

18 Whisky geek by nature

The Wee Dram talks to Andy Bell of Arran Distillers.

22 Bar Browser

Cannonball Bar

24 North Coast 500

500 miles to explore the breathtaking

Scottish Highlands

28 Christmas Day

Gift ideas for your whisky loving family.

30 Whisky Cocktails 32 Tasting Notes 34 What’s On

Interview: Andy Bell Editor Susan Young Editorial Laura Smith & Mairi Clark Sales Executives Lucy McGovern & Robert McManus Production Michael Rahme Dogs Tootsie & Lucy A Wee DRAM is published by Media World Ltd. Upper Floor, Finnieston House, 1 The Stables Yard, 1103 Argyle Street, Glasgow G3 8ND Tel 0141 221 6965 Email dram@mail.com The publishers, authors and printers cannot accept liability for errors/omissions. Any 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 2016 ISSN No 1470 - 2428

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NEWS

New whisky shop for Inverness WoodWinters Wines & Whiskies has opened a new store in Inverness. Located on Church Street, it will stock both Scotch and world whiskies, alongside rare whiskies and an extensive range of wines, Scottish artisan gins and spirits.

This is the award-winning company’s third retail shop, after successful openings in Bridge of Allan and Edinburgh.

Murdo comes in at Number 4

Benromach has recruited 24 year old Murdo Mackenzie as its fourth distiller. MacKenzie from Findhorn, Has previously worked at an Elgin warehouse owned by Benromach’s parent company Gordon & MacPhail.

He said, “I’m really looking forward to learning how to make whisky the traditional way. It’s a real privilege to have the chance to learn from the other members of the team and play a part in producing such a special malt whisky.”

The Benromach distillery reopened in 1998 with just two distillers and a third distiller joined the team in 2013. It now exports to more than 40 countries worldwide.

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Georgie Bell goes G Congrats to Georgie Bell who has just been appointed Global Malts Ambassador for Bacardi. Georgie, who the Wee DRAM has featured in the past, started her career in the drinks industry as a bartender in Scotland while studying at the University of Edinburgh. She then completed her diploma in distillation from the Institute of Brewing and Distilling. The Worshipful Company of Distillers granted Georgie their International Award for the Fundamentals in Distilling Course in 2012, and in 2013 she was granted Freedom of the Company. Her most recent position was Global Brand Ambassador for Mortlach.

Now Georgie will have a crucial role in promoting the brands worldwide, initially focusing on raising the profile of the single malts from Aberfeldy, Aultmore, Craigellachie, The Deveron and Royal Brackla in emerging markets. As an integral part of the team, Georgie will now help develop new concepts by tapping into current and future whisky trends as she travels the globe.

HAIG CLUB™ SINGLE GRAIN LAUNCHES WITH BECKHAM The new Haig Club Clubman whisky has been unveiled alongside a new advertising campaign featuring brand ambassador David Beckham. The new Single Grain Scotch Whisky, a collaboration between Diageo, David Beckham and British entrepreneur Simon Fuller, follows the launch of Haig Club in 2014.

Ronan Beirne, Global Marketing Director for Haig Club comments, “Clubman aligns with our long- term ambition to offer a stable of Haig Club expressions at various price points to match different occasions and consumer tastes.

“We are pleased that Haig Club has helped to place grain whisky back on the map and become one of the most talked about whiskies in the world. Out of this success, the time is right to introduce a new edition. Haig Club Clubman. The new bottle, which costs £25, significantly less than the original, retains the signature

Haig Club blue glass and the distinctive square style has been elongated creating a new aesthetic and stand-out silhouette.

The print campaign was photographed by award-winning fashion photographer Glen Luchford who brought a contemporary aesthetic to the adverts that reflect the stylish take of Haig Club on Scotch. David Beckham is pictured holding a Haig Club Clubman mixed with cola.

NEWS

Global

Islay to welcome ninth distillery COVER STORY

POT STILL CROWNED SCOTLAND’S WHISKY BAR OF THE YEAR

Glasgow whisky bar the Pot Still scooped the Wee Dram Whisky Bar of the Year award at the recent Scottish Bar and Pub Awards held at the Hilton Hotel in Glasgow. The bar beat off stiff competition from around the country with mystery shoppers praising the bar staff for their service. The judges said, “The service was exceptional even though the bar was busy. The bartender made whisky interesting and introduced our mystery shoppers to two new whiskies... which they loved.”

Co-manager Geraldine Murphy said, “We’re absolutely delighted to have won this award for the very first time. It really is a testament to our whole team’s dedication to help our customers find their perfect dram!”

The runners-up included last year’s winner The Ballygrant Inn on Islay, as well as, The Crosskeys (The Keys) in St Andrews and Usquabae in Edinburgh.

Family-owned whisky firm Hunter Laing & Co. has been given the green light to build an £8m distillery on Islay at Ardnahoe near Port Askaig.

Unsurprisingly the distillery will be called Ardnahoe too.

Work is expected to start on the Ardnahoe distillery this winter with spirit production beginning in early 2018. This will be the ninth on the island and the first to be built in over a decade, since Kilchoman was established in 2005.

It’s the first distillery for Glasgow-based Hunter Laing & Co which was established by brothers Scott and Andrew Laing and their father Stewart in May 2013. Scott Laing, said, “Our father spent time on Islay early in his career while working for a brief spell at Bruichladdich. He has always had a natural affinity with the island and we’re all fans of the peaty style of whisky it is renowned for so it’s wonderful to be able to build a distillery on the island.”

Plans for the distillery will also include a visitor centre comprising of a café, tasting room and shop.

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NEWS

Wolfburn on the prowl with new whisky

Success Stacked high for anCnoc anCnoc has unveiled a new addition to its award-winning Peaty Collection with the launch of Stack, a full-bodied, sweet and smoky expression.

The Highland Single Malt Scotch Whisky brand released 6000 bottles of the limited edition which has been matured for more than 10 years in American oak ex-bourbon barrels.

We’re told Stack’s initial smoky aroma is gently pierced by accents of lemons and oranges which slowly give way to the softer sweetness of honey and vanilla. Earthy peat smoke is overlaid with dark chocolate, cut through with the fruity tang of green apples. anCnoc brand manager Stephanie Allison said, “We’re excited for the release of Stack as it complements the existing collection perfectly. Whilst Peaty connoisseurs will revel in its smooth smoky notes, we would encourage all whisky connoisseurs looking for something different to explore this beautifully crafted expression.”

Stack joins the Peaty Collection and costs in the region of £52 a bottle.

Highland distillery Wolfburn has launched its second expression, Wolfburn Aurora.

The sherried whisky follows on from the success of the Thurso-based distillery’s inaugural edition, Wolfburn Northland, released in March 2016.

Named after the Aurora Borealis, Wolfburn Aurora has a sherry sweetness accompanied by dried fruits and malt with a hint of spice, according to Master Distiller Shane Fraser.

Fraser and his team reintroduced Wolfburn Whisky to the world in 2012, one year after the rediscovery of the old Wolfburn Distillery in Thurso, Caithness.

They resurrected the distillery after 150 years of neglect.

New Douglas Laing inspired by Norse mythology Douglas Laing & Co has released the second expression in its Yula collection, which is inspired by an ancient Islay legend about a Norse goddess. Yula, according to Douglas Laing, dropped stones from her apron into the ocean as she hopelessly searched for her lost love. The last to fall before she perished in the sea was Islay. While the concept is tragic, Yula’s second chapter is far from it. Sweeter than its predecessor released last year, the 21 year old is bottled at 52.3% ABV and contains some of “Scotland’s most sought after” peated malts, with a sweet and rich taste of butterscotch ahead of a soft smoky finish. The limited edition is available from specialist whisky retailers.

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NEWS

THE CAVE DOUBLES IN SIZE The whisky bar, The Cave, at Meldrum House in Oldmeldrum has been given a new look and has almost doubled in size. The bar which was formerly a small cosy bar with original arched stonework, giving as the name suggests the appearance of a cave, is now much more substantial but it still has a lovely cosy feel.

The wall at the rear of the cave has now been knocked through and what was formerly a hotel bedroom has been completely transformed into a bar which has a back bar displaying a great selection of whisky. The bar area also has lots of character including memorabilia which includes a display of the old keys which were once used to open the rooms in the hotel. The bar also has two turretted areas which have been transformed into cosy seating areas for guests. Tartan has been used on the back of the chairs, but although Scottish in feel there is nothing twee about The Cave.

FAMOUS GROUSE HQ RELOCATES TO 100 QUEEN STREET The owners of Famous Grouse and The Macallan, Edrington, are relocating to 100 Queen Street in Glasgow, which now becomes the company’s international HQ. The producer and distributor of The Macallan, The Famous Grouse, Highland Park and Cutty Sark Scotch whiskies, Brugal rum and Snow Leopard vodka, will occupy the top four levels of the building. Ian Curle, CEO at Edrington, said, “100 Queen Street is the perfect location for Edrington’s international business and our leading brands.”

Work begins on Glasgow’s new Clydeside Distillery An ambitious project to turn the Pump House on the banks of the River Clyde into a whisky distillery called The Clydeside Distillery, complete with a visitor centre, is now in full swing.

Work on the £10.5m project to transform the iconic building - located between the Riverside Museum and the Hydro Arena – will continue until its planned opening in Autumn 2017.

The distillery, which will celebrate how the whisky trade has historically shaped both the city and Scotland, is being led by Tim Morrison formerly of Morrison Bowmore Distillers and current head of the AD Rattray Scotch Whisky Company.

He said, “Our vision to build a whisky distillery on the banks of the Clyde, first conceived many years ago, is now set to become a reality.

Work has started on site and our first batch of spirit should be flowing before the end of next year” He added, “The city was once home to many whisky distilleries and we think The Clydeside Distillery will put Glasgow right back on the Scotch whisky map.” It is hoped the site will attract 65,000 visitors a year, thanks to its shop, restaurant, whisky tours and tasting experiences.

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James Eadie whisky resurrected after 160 years James Eadie whisky is being brought back to life after 160 years, by the founder’s great-great grandson, Rupert Patrick, current chief executive of the brand. He has announced plans to return with a selection of single cask and small batch bottlings. This includes malts from Speyside, the Highlands and Islay, with whiskies from Inchgower, Benrinnes, Blair Athol, Caol Ila, Dailuaine and Linkwood.

Patrick said, “I’ve known about my great-great grandfather’s whisky for many years, indeed I have a bottle in my collection, but until now I’ve never had the chance to realise my ambition to get the brand going again.”

From a first limited production of 10,000 bottles, James Eadie will be bottling single malts aged from eight to 15 years old from eight distilleries. Bottles will retail for between £37 and £55.

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NEWS

“All Islay” Big Peat Christmas edition revealed

First whisky out of Tamnavulin in 20 years Whyte & Mackay has launched the first whisky from Tamnavulin, the distillery it bought in 1993.

Tamnavulin Double Cask, a no age statement single malt, has been matured in American oak casks and finished in sherry butts. With an abv of 40%, it costs £32 per bottle.

The Moray distillery, which predominantly produces single malt for the Whyte & Mackay blend, will roll out the expression in the UK this year and to other markets in 2017.

Whyte & Mackay has confirmed that this will be the only release from the distillery for the foreseeable future, but that it is ‘sitting on some aged stocks that go back to the founding of the distillery, which may help form some exciting releases at some point’.

Douglas Laing & Co. has unveiled its new festive edition – Big Peat Christmas, which blends malts from all of Islay’s active distilleries.

Bottled at a cask strength of 54.6%, the new whisky is without colouring or chill-filtration, in line with the Douglas Laing family philosophy to bottle “as natural as it gets”.

While Big Peat is traditionally a marriage of Ardbeg, Bowmore, Caol Ila and Port Ellen, the Christmas exclusive contains malts from all nine active distilleries on Islay.

A nod to its unique blend can be found on the bottle’s packaging – with nine stockings representing each distillery hanging behind Big Peat himself, dressed as Santa.

Marketing Manager, Jenny Rogerson, said, “Big Peat’s annual Christmas release has become a hotly anticipated bottling by friends of our peaty Ileach fisherman across the globe. We’re more excited than ever to reveal this year’s limited edition, an undisputedly innovative product in terms of both spirit and packaging.”

Just 2,500 cases of Big Peat Christmas 2016 are available and you can buy it now.

Benromach Distillery toasts new wood finish edition Benromach Distillery has added to its Wood Finish range with the launch of Benromach Hermitage 2007.

Initially matured in bourbon barrels for six years, the spirit was transferred to oak casks that once nurtured wine from the Hermitage Appellation d’Origine Contrôlée, in the northern Rhône region of France, for a unique fruity finish.

Keith Cruickshank, Manager of the Speyside distillery, said, “At Benromach we work with some of the world’s most exclusive wineries to carefully select casks for finishing, this Benromach dram is a delicious offering for whisky aficionados and those looking to try something new.”

This latest whisky follows the limited edition Wood Finish expressions Hermitage 2005, Château Cissac 2006 and Sassicaia 2007.

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•

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COME IN THREES

IRISH WHISKEY IS WORTH £37.3M, UP +5.6%, AND ACCOUNTS FOR 3.1% OF ALL WHISKEY SALES*

CONTACT HALEWOOD WINES & SPIRITS FOR FURTHER DETAILS *NIELSEN

DATA

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NEWS

First National Whisky Festival of Scotland for SWG3 A new whisky festival called the National Whisky Festival of Scotland is set to take place in Glasgow at SWG3 on 28 January, as part of the Celtic Connections celebration.

The organisers are expecting around 2,000 whisky enthusiasts to attend the event which includes tastings, masterclasses, food and live music. The festival will run in two 3.5 hour sessions and is strictly 18+. Session 1 will take place from 12pm-3.30pm while session 2 will begin at 4pm and run until 7.30pm. Tickets for the event are £35 per session, which includes unlimited access to all tastings from around 30 exhibitors, all talks, all entertainment and a custom Glencairn whisky glass

for each whisky fan to take home. Masterclasses will be ticketed separately with limited availability on a firstcome, first-served basis.

One of the organisers Colin Campbell of The Hug and Pint comments, “Operating what is probably the smallest bar in Glasgow with space on our gantry for 10 bottles of (well-selected) whisky, I am hugely excited to be working with Celtic Connections and my friends in the whisky industry to bring hundreds of different drams together in one building, during such a wonderful month for celebrating Scottish culture”. Tickets are available from: www.nationalwhiskyfestival.scot

Kaleidoscope offers a full spectrum The Scotch Malt Whisky Society (SMWS) has unveiled a brand new whisky bar, Kaleidoscope. The bar, which is located at 28 Queen Street in Edinburgh, launched recently and has on offer some 200 whiskies including a selection of SMWS’ rare single cask single malt whiskies. Classic whisky cocktails given a “Society” twist are available as are a range of other premium spirits too. The new Kaleidoscope Whisky Bar has been installed in the ground floor of SMWS’ Georgian townhouse venue as part of a £300,000 refurbishment that has given the whole place a new, contemporary look.

SMWS Operations Director, Jan Damen, said, “Kaleidoscope is open to all types of visitors, from local whisky fans to international visitors who are just starting out on their whisky journey. The Society is all about exploring the spectrum of flavours within the whisky category and we’ll have one of the biggest selections of rare single malt whisky in the country.”

Glencairn Crystal whisky glasses smash global sales Digital Malt Whisky Trail The Glencairn Crystal iconic whisky glass, launched in 2002, is now famous the world over and with sales smashing the 20 million mark it’s no surprise that the family behind the glass, the Davidsons, are very proud. The glass was designed by founder of East Kilbride based Glencairn Crystal, Raymond Davidson, specifically to enhance the whisky drinking experience. It has become a popular choice among whisky drinkers since its launch. Glencairn’s Scott Davidson says, “The Glencairn Whisky Glass has been hugely successful as a product, with sales now reaching 20 million glasses worldwide. Indeed, it is now sold on all seven continents.”

The City of Edinburgh Council has approved an application to develop the Engine Shed building and site on St Leonard’s Lane into a single malt whisky distillery and visitor centre which will be called The Holyrood Park Distillery and which should open in 2018.

The new distillery is a joint venture from David Robertson, former Master Distiller for The Macallan, and Rob and Kelly Carpenter, founders of the Canadian branch of The Scotch Malt Whisky Society.

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guide to pave way for Speyside tourism boost

The Malt Whisky Trail has launched a new digital guide to lure an extra 70,000 whisky fans to Speyside over the next 5 years.

The new interactive website - maltwhiskytrail.com- offers visitors information about the eight whisky distilleries and cooperage that make up the popular trail, as well as suggesting top activities and food destinations in the surrounding area.

Chairman of the Malt Whisky Trail, James Johnston said, “The brand transformation is designed to make it easier for visitors to plan their trip to Speyside. The website is part of a major initiative to promote the Speyside region as not just ‘Malt Whisky County’, but so much more.”

Jo Robinson, VisitScotland Regional Director, described the initiative as an important tool to bring new audiences to the iconic trail, which was founded in 1950. He said, “Whisky is one of Scotland’s biggest attractions, with one in five visitors making a trip to a distillery during their stay. It is therefore very important we continue to promote our world famous whisky heritage.”

The Lismore: A world famous whisky bar in Glasgow, Scotland. with over 300 malt whiskies on display and live traditional music sessions through out the week.

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A feast of Scotland at Arisaig Bar & Restaurant Arisaig is a contemporary Scottish restaurant and bar in Glasgow’s vibrant Merchant Square.

Offering a menu that is full of dishes that make the most of Scotland’s stunning larder, Arisaig delivers the authentic taste of Scotland.

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Alongside an intriguing wine list, it also has a fine range of local craft ales and, of course, an amazing collection of Scottish malt whisky.

Comprising old favourites, independent bottlings and some rare gems, Arisaig’s Scotch collection repays in-depth exploration.

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Award winning whisky bar with over 700 malts.

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FEATURE

CRASH COURSE

Laura Smith sets out to find out all about whisky.

A

n introduction to whisky for most people consists of a relaxing tasting event, often more about the alcohol than the knowledge. In the interests of Wee DRAM, I opted for a baptism of fire when I became one of the first people to sit the official Scottish Qualification Authority (SQA) accredited exam in single malt whisky.

As a complete novice, I felt a bit of an imposter, but after two days of intensive learning on the Edinburgh Whisky Academy course, I would say I’m now a lot more clued up on whisky. I’d even go so far as to say that my previous reaction of “OH MY GOD MY THROAT IS ON FIRE!” has been re-educated and I’ve discovered my sophisticated palate.

It’s an autumnal day that I find myself in the grand setting of Arniston House in Midlothian, ready to study for the first-ever Diploma in Single Malt Whisky. According to Edinburgh Whisky Academy founder Kirsty McKerrow it’s the only SQA course of its kind.

My fellow students are Darren McCormick, Tours and Retail Supervisor at Annandale Distillery; Steven Cooney, Whisky Ambassador at Edinburgh’s Tigerlily bar; Sammy Leung, a freelance Wine, Whisky and Sake Consultant based in London and Hong Kong, and Claire Stevens, who has just joined Uisge Source, an Edinburgh-based company

that bottles water from the same region as some Scottish whisky distilleries.

This course is not for the light-hearted. Aimed more at whisky enthusiasts or industry professionals, it offers more than an angels’ share of whisky knowledge (referring to the 2% of whisky that evaporates from the casks during maturation).

The vision of my first day being filled with whisky aromas and tastes are quickly dispelled by the overwhelming smell of cucumber thanks to the germinating barley our charismatic lecturer, Vic Cameron, is passing around to illustrate the malting process.

Armed with what feels like a million slides and some colourful anecdotes, Vic gives us a passionate and comprehensive overview of the entire single malt production process, from grain to glass. While most of the technical and complex processes fly over my head, the chemistry involved from 15

FEATURE fermentation to distillation is incredible. It’s also fascinating to learn exactly what affects the flavour of a whisky – from the shape and size of the distillation stills to the type of oak used for the cask. Vic, a freelance whisky consultant and lecturer, has over 20 years’ experience stemming from his work in malting and distilling sites with Diageo, and his extensive knowledge and enthusiasm is contagious.

I’m not the only one feeling overwhelmed, although I’m in awe of Sammy, who seems to be following things better than I am, even though the course isn’t in his first language!

I thought my journey from Glasgow was far but Sammy has come from Hong Kong. The journey is worth it, as he later reflects, the intensive learning was invaluable to him and will definitely help his consultancy business.

Our first taste of whisky comes at the end of day one on a tour of a nearby distillery, Glenkinchie.

It was useful to see theory being put into practice. While everyone savoured the sampling of a Glenkinchie 12 year old whisky admiring its complexity, I felt embarrassed to be the only one screwing their face up.

At first, I could only detect an aroma of vanilla and all I could honestly taste was fire. Vic coaches me to swirl the whisky and close my eyes while tasting, and I declare I can taste peaches and burnt sugar.

There’s maybe hope for me yet, when Vic tells me I’m right!

My favourite part of the course was the nosing and tasting section on day two. Vic explained how just two drops of water was enough to subtly alter the flavour; how to identify different new make spirits (the potent liquid that comes out the spirit still before going in the barrel) and how to properly nose and taste a whisky.

Being new to whisky means I’m trying to ignore the initial hit to allow me to detect subtle flavours 16

and aromas. Despite finding it challenging, I’m heartened by Vic’s reassurance when he says, “When you’re nosing a whisky, what you smell can’t be wrong. It’s all correct because that’s what you smell. Don’t be afraid to say the first thing that pops into your mind. Think about what the smell reminds you of.”

It turns out this can be anything from grass to Weetabix, burnt toast to stewed apples, bubblegum, geraniums, apricots, digestive biscuits and pork sausages. At one point, during my sensory exam I’m convinced I can smell popcorn so jot it down. Another great tasting tip from Vic that I can definitely get on board with is that, “the best way to try a Caol Ila is to have a Malteaser in each cheek as you drink.

It’s fantastic as some whiskies go so well with chocolate.”

From the point of view as a beginner, the whole experience did feel a bit like information overload.

The exam itself was a daunting two hours of multiple choice, written questions and a ‘nosing’ element… if only more exams allowed alcohol!

Perhaps I scored most highly in this part for a reason. Time constraints meant I was unable to study the extensive pre-course reading materials so I failed to “meet the criteria” and gain my diploma. Incredibly, it was only the history and business elements that I failed. This novice passed everything else!

While I still don’t know my Glenmorangie from my Glenlivet, at least I’m now confident in the production processes, and know how to nose and taste them properly. More importantly, I’ve been inspired to further my whisky education… only this time outside the classroom.

The Diploma in Single Malt Whisky is a monthly course delivered by the Edinburgh Whisky Academy, priced £870 per person with SQA fee included. For more information visit www.edinburghwhiskyacademy.com

RARE, EXPENSIVE, HANDMADE. AND THAT’S JUST THE CASKS.

THAT’S THE GLENGOYNE WAY. glengoyne.com

Andy Bell

Age: 26 Company: Isle of Arran Distillery Position: Export Sales Manager

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INTERVIEW

Whisky geek by nature

S

elf-professed whisky geek Andy Bell turned his teenage obsession with whisky into a career with Isle of Arran Distillery, when he joined in 2014 aged just 26. He talks to Laura Smith about his role as Export Sales Manager, his favourite whisky bar and playing in the distillery’s band.

Did you always want to work in the whisky industry?

To be honest, no. I didn’t even know I liked whisky until I was 19 when a friend introduced me to a Macallan 10 year old. Before then it was a drink I couldn’t even get my nose near because the smell put me off. But that dram sent me on a path of curiosity.

How did that curiosity lead you to Isle of Arran Distillery?

I went to a night course in Glasgow run by John Lamond called The Whisky Trail and learned everything you could possibly want to know about whisky. Then it quickly became an obsession. When it got to the point when I wanted to do my own tastings I decided to email distilleries to see if the needed any help with tastings on the weekends. I wasn’t actually looking for a job, I was running my own audio visual company in Glasgow. I was invited by Isle of Arran Distillery for a talk and before I knew it I had a job. I didn’t really know what I was going into but knew I had to take it because whisky had become a big part of my life.

Tell us about your job.

It’s so varied. Arran’s a really small team so everybody has to muck in. I look after sales with our worldwide distributors in northern and eastern Europe. I’ll look at what single casks we’re going to bottle for our markets and think about what promotions we’re going to run and how to adapt them for different countries. Writing tasting notes for our core expressions usually falls to me because I’m the biggest whisky geek in the office. A lot of my job involves scooting about my

different markets and introducing our products to new and existing buyers and drinkers.

Is it a challenge to get younger people interested in whisky?

The biggest thing I always hear from young people is: I’d love to like whisky but I just don’t like the taste or smell. That’s the biggest stumbling block for young people. It is undoubtedly a challenging drink for a lot of people’s paletes because it’s a big flavour. Then again, it’s not that much of a shocker to see young people passionate about whisky in a role with a distillery. I think there’s a shift in younger people doing sales and working as brand ambassadors. I think that’s a really good thing because there’s still an archaic view of whisky; that it’s an old man’s thing. Once you’ve won the confidence of that audience, they realise it doesn’t have to be an old person’s drink.

What do you enjoy doing in your spare time?

I love rock climbing. It’s really addictive and is a great mental and physical challenge which takes the mind away from the pressures of the day! I have also played the guitar since I was 12 and I still play regularly to stay sane and practice for the annual Arran Malt & Music Festival. Distillery Manager James MacTaggart and myself assemble a band called “James MacTaggart and the Staves” and play rock covers in the evening.

What advice would you give to people wanting try whisky, but don’t have a clue where to start?

Try six at once! Not only by the end of them you’ll feel a bit happier about life but it’s a really 19

INTERVIEW

good idea to have a row of whiskies and expose yourself to lots of different flavours at once.

When I started out drinking whisky I noticed the biggest contrasts when I tasted a line up. It helps you tune into your own preferences and open yourself up to a world of flavours. (And by six at once, Andy of course means six small nips of whisky served on a tasting flight tray not whole measures – being able to remember your whisky comparisons the next day is also important!)

What should novice whisky drinkers keep in mind?

Don’t be scared to be wrong. It’s like being scared to express an opinion about art - it can be quite intimidating because you think someone might shoot you down but no opinion is wrong. Discussion is really key to everyone’s development in drinking whisky. You’ve got to share your experiences, whether it’s a distillery visit or the dram you’re drinking there and then.

So try lots and talk about them basically.

What Isle of Arran whisky would you recommend starting out on?

The best Arran whisky for a novice, or someone who hasn’t tried an Arran Malt before, is our 10 year old. This is our best selling whisky worldwide for a reason! In order to understand Arran as a whisky in general, you have to understand the 10 year old. If you do that, I believe you’ll get much more out of all of our other expressions.

Where’s your favourite place to enjoy a wee dram?

I can’t see past my beloved hometown. There are lots of excellent whisky bars in Glasgow but the best one is The Pot Still on Hope Street. I have been to many whisky bars in many countries and this one is still the best. It doesn’t matter who serves you or when, they do so with real whisky knowledge and passion. I’ve seen the bar five deep on a Saturday night and staff can still be seen taking the time to pull down four bottles and explain the differences to patrons before they buy. Their selection is obsessive and meticulously compiled. I could stay in there all day. Not something I’ve ever done though... honest!

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INDEPENDENTLY OWNED AND INDEPENDENTLY MINDED.

AWARD WINNING SINGLE MALT SCOTCH WHISKY FROM THE ISLE OF ARRAN. www.arranwhisky.com

DESIGN

Cannonball Bar 356 Castlehill, Edinburgh EH1 2NF

A new whisky bar has opened since the last issue of the Wee DRAM. It is the Cannonball Bar at the recently opened Cannonball Restaurant at the top of the Royal Mile.

The new bar, a collaboration between Ian Macleod Distillers, who own Glengoyne and Tamdhu single malts and Victor and Carina Contini, has on offer more than 120 whiskies plus a range of classic cocktails and Glengoyne whisky cocktails too it also has a menu of lunch dishes and light bites.

The venue – a 19th century schoolhouse that takes its name from a cannonball lodged in the exterior wall – also has The Glengoyne Room, a private events space for up to 40 people.

Diners in the Cannonball Restaurant can also order a unique tasting menu paired with Glengoyne whiskies.

The Continis own and operate Contini Ristorante in George Street, and The Scottish Café and Restaurant at the Scottish National Gallery as well. While Ian MacLeod Distillers have also just bought Edinburgh Gin.

22

BAR BROWSER

23

NEWS

Make the NOR your nex

24

RTH COAST 500 xt big road trip F

orget Route 66, going 500 miles to explore the breathtaking Scottish Highlands should definitely be on your bucket list Laura Smith reports.

Dubbed Scotland’s answer to the America’s iconic Route 66, the North Coast 500 (NC500) is an epic coastal route that hugs the Scottish Highlands, starting and ending in Inverness.

Spanning over 500 miles, it shows off the best Scotland has to offer, from stunning scenery and adrenalinefuelled adventures to a world of whisky. Even as winter draws near, there’s plenty to experience without worrying about our unpredictable weather! Here’s our top picks for things to do along the route, whether you’re driving, biking or taking the bus.

Navigate the spectacular Bealach na Bà This unforgettable stretch of single track mountain road from Applecross to Lochcarron isn’t for the fainthearted (or those pulling a caravan!) The adrenalinefuelled drive is the steepest road climb in the UK, rising to 626m and is littered with tight hairpin bends.

While it might be difficult to navigate, the views are truly spectacular. If you really want a challenge, try cycling it!

Visit the most northerly point of the UK mainland Snap a selfie and enjoy some dramatic sea views at Dunnet Head, the most northerly point of mainland UK. While you’re there, pop over Dunnet Bay Distillers, home to the popular Rock Rose Gin and Holy Grass Vodka to see how both are distilled in a large copper still called Elizabeth. With its two-mile sweeping arc of white sandy beach, Dunnet Bay itself is also worth a visit and is a fantastic spot for surfing if you dare brave the water.

Taste Scotland’s only organic beer The Black Isle doesn’t just offer some stunning views.

It’s also home to The Black Isle Brewery, which has been creating organic craft beer and ales made from barley and hops grown on local organic farms near the village of Munlochy since 1998.

Savour Scotland’s larder Be it a three-course meal or a homemade pie, the Highlands has you covered food-wise thanks to an abundance of fresh, local produce. Culinary highlights are the Michelin-starred restaurant The Albannach in Lochinver and freshly caught seafood from the Kishorn Seafood Bar in Strathcarron or Lochinver Larder’s legendary homemade pies.

Explore the UK’s biggest coastal cave Smoo Cave might sound like something from Peter Pan but it’s actually the UK’s largest seawater cave filled with waterfalls and pools. You’ll find it about half a mile out of Durness on the road to Tongue. Seek it out if you’re feeling brave - legend has it the cave was the home of spirits who guarded the entrance to the netherworld.

Once you emerge, head to the nearby Cocoa Mountain cafe to warm up with a delicious hot chocolate.

Take shelter in a distillery If the heavens open, spend your time indoors exploring of the many whisky distilleries located along the NC500. Distillery tours are a great and inexpensive way to learn about whisky and the local area. Better yet, most throw in a sample at the end.

Be sure to visit Old Pulteney, Glenmorangie, The Dalmore, Balblair (which you might recognise from Ken Loach’s file The Angel’s Share), Clynelish, Glen Ord and Tomatin distilleries as you travel between Caithness and Inverness.

Enjoy a dram at a famous whisky bar Given that the north is a hotbed for whisky distilleries, it’s no surprise there’s a few exceptional whisky bars to discover along the NC500. The whisky bar in Dornoch Castle Hotel and The Torridon Whisky Bar in Achnasheen stock hundreds of malts and are real treasure troves for whisky connoisseurs and newcomers alike.

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Spot some wildlife If the weather allows, take a boat trip to explore the coast and maybe even spot some whales, dolphins, porpoises, sharks or seals.

Try Hebridean Whale Cruises (www.hebrideanwhale-cruises.co.uk) in Gairloch Harbour or Dolphin Trips Avoch (www.dolphintripsavoch. co.uk) in Avoch Harbour on the Moray Firth - one of the best places to spot dolphins in Europe.

Keep an eye out for red deer, bird of prey and those loveable Heilan’ Coos while you’re on the road too.

Balblair distillery

Bar Torridon Whisky

Seek some thrills A visit to Corrieshalloch Gorge near Ullapool will test your fear of heights as you cross its 200m hight footbridge. It’s worth it for the views though. You can also hire a canoe to explore the sea lochs and wide sandy bays of Aultbea in Wester Ross, go surfing in Thurso or channel your inner warrior by trying archery and axe hurling at the Wildwoodz Paintball and Lasertag Park in Inverness.

Look out some landmarks Take a detour west of Inverness to visit Culloden Battlefield (and the Fraser stone for all you Outlander fans) and the Clava Cairns, a wellpreserved group of prehistoric burial cairns.

Head north for the rugged Duncansby Head and its famous “Stacks” rock formations. A lesserknown sight is Whaligoe Steps in Whaligoe Harbour, a stairway built into the side of the cliffs by fishermen to make it easier to carry their catch to shore. Of the many castles you’ll come across, Dunrobin Castle is worth a visit to learn more about the Highland Clearances.

Enjoy some local craic in a Highland pub There’s nothing like enjoying a dram and some craic with the locals over a roaring fire on a wild Highland night. The NC500 isn’t short of friendly pubs and bars, including great haunts like The Ceilidh Place, overlooking Loch Broom in Ullapool, and the cosy Applecross Inn in Applecross (where you might need a stiff drink after driving the Bealach na Bà!)

26

THE WHISKY BAR OF THE YEAR 2016

If you want one of the most interesting selections of whisky from the four corners of the earth, we’re here.

If you desire some cracking cask ale or some boutique bottles of beer, we’re open.

If you just want some rest from the city centre scrum and a tasty hot pie, the oven’s on.

If you’re looking for the first ladies whisky club in Scotland, you’ll find it in:

THE POT STILL

154 Hope Street, Glasgow G2 2TH Tel: 0141 333 0980 www.thepotstill.com

27

Dartington Crystal

Whisky Barrel chair

Make every drink a true pleasure with Dartington Crystal.

Hand-crafted in the UK from luxurious fine crystal, a gift of Dartington will always be admired and appreciated. All products, including the Connoisseur Whisky set of tumbler and jug (£60 shown here), can be personalised with hand engraving when ordered online.

Where better to sip a dram than on this gorgeous hand-crafted chair that has been crafted from a recycled whisky barrel. The barrel was cut to shape and the removed staves were reused to form the seat and back-rest of the bench. The whole bench was then sanded and varnished to preserve the aged oak finish. Each one is hand-made so the makers can tailor it to your taste.

www.dartington.co.uk or call 01805 626221

£249.99 available from www.etsy.com

Whisky Map of Scotland

Isle of Arran book

You may know where certain whiskies come from, but it is lovely to see them displayed like this on a word map.

A unique and detailed typographical Scotch Whisky map, it also has a few popular terms associated with whisky distilling. Why not gather your collection of whiskies and drink your way around Scotland?

What better way to celebrate Isle of Arran Distillers’ 21st birthday than by learning more about the distillery in its anniversary book ‘The Arran Malt – An Island Whisky Renaissance’?

Looking at the distillery’s history, respected whisky writer Neil Wilson talks to people like founding directors, Hal Currie and David Hutchison, as well as current employees and enthusiasts of the brand. Illustrated with archive and contemporary illustrations and stunning photography it would be a welcome gift for any whisky enthusiast.

£20.00 available from deadfamouscities.com

£19.99 available from Amazon

28

GIFTS

Golf Decanter Bring two loves together with this cute golf inspired decanter. A golf ball is settled inside the bottle and filled with 350ml of Highland Malt Whisky. Once you’ve drunk the whisky, simply fill up with your favourite!

£74.99 available from www.whiskyshop.com

Personalised glass Nothing is quite as special as a personalised gift, and why not throw in a bottle of their favourite whisky?

This stern whisky tumbler can be engraved with up to 15 characters underneath a block font label ‘Classic’. The glass is finished with a ribbon-like banner, star icons and lined detailing. It even comes complete with a 50ml Bowmore whisky miniature bottle.

£19.99 available from www.gettingpersonal.co.uk With Christmas Day fast approaching, here are some ideas for what to buy your whisky loving family and friends.

Whisky advent calendar

Heilan’ Coo Quaich

Start each day in the run up to Christmas with a wee dram with a whisky advent calendar.

These calendars feature 23 spirit-filled calendars, with the Wee Dram’s favourite being the Glenfarclas exclusive advent calender. Each window has a handmade, waxsealed 30ml dram allowing you to taste a different year’s bottling. Each calendar is a bespoke wooden box built by hand by cabinet-maker Simon Jewell Designs in Kent.

The quaich is a historical sharing vessel and this is a quirky take on it. Made from Scottish elm, it has been crafted into Scottish quaich that resembles a Scottish Highland cow, perfect for drinking fine Scotch whisky. Great for wedding receptions when two families come together in celebration, the quaich has always been for sharing, hence the two handles.

£399.95 available from Amazon

£50 available from www.sandwooddesigns.com 29

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.

COCKTAILS

Hot Apple Toddy Ingredients 57ml Drambuie Original Hot apple cider or juice Lemon wedge Cinnamon stick 2-3 whole cloves Method A perfect way to warm up during winter, coat the bottom of an Irish coffee glass with honey, add the whisky then top up with hot apple cider. Stir then garnish with a squeeze of lemon, cinnamon stick and cloves for a kick of spice.

Grapefruit Whisky Sour

t o t ry

The Godfather

Ingredients 50ml Grant’s whisky 20ml Amaretto Splash of orange bitters (or juice) Orange zest Method Whisky and Amaretto are a fantastic match. Fill a tall glass with ice cubes then add the whisky and Amaretto. Splash over the orange bitters and sprinkle with orange zest. Add a long slice of orange peel if you’re feeling creative.

Basil Islay Sour

Ingredients 35ml Glenmorangie Grapefruit juice Soda water Lemon wedges

Ingredients 2 Basil leaves 35ml Laphroaig 150ml Ginger beer Splash of lemon juice

Method A mix of Glenmorangie, grapefruit and lemon make for a seriously refreshing cocktail. Fill two glasses with ice and add the whisky and then top with equal parts grapefruit and soda water. Add lemon wedges and serve immediately.

Method For cocktail with a zingy ginger-lemon taste, tear one basil leaf and mix with whisky. Stir in the ginger beer and add splash of lemon juice.

Use remaining basil leaf as garnish.

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TASTING 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.

anCnoc

Colour Pale gold.

Nose A smoky aroma, gently pierced by accents of lemons and oranges.

Palate Citrus sharpness, so typical of anCnoc, slowly gives way to the softer sweetness of honey and vanilla.

Finish An earthy peat smoke overlaid with dark chocolate mixed with green apples giving a fruity tang.

Balblair Vintage 2005 Colour Light gold.

Nose Green apples, ground spices and honey mingle with notes of oak, vanilla, leather and oranges with a hint of cut flowers and smoke.

Palate Citrus followed by intense sweetness of toffee and vanilla.

Finish Rounded off by a deliciously spicy, long finish.

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Big Peat Christmas

Wolfburn

The Pogues Irish Whiskey

Yula

Colour Pale sand.

Nose Milk chocolate Hob Nobs, scorched earth, smoked ham and a little sea spray.

Palate Warm ashy sand, coastal flora and more sea salt amidst bonfire smoke, nutty barley and soft fruits.

Finish Long, nice and sooty.

Colour Deep amber.

Nose Opening with dark tones of leather, tar, and a touch of smoke with sweet honey notes.

Palate Red apples and pears marry with malt and biscuity notes and a hint of honey.

Finish Finishes with a bite of char smoke.

Colour Butter yellow.

Nose A sherry sweetness accompanied by dried fruits and malt.

Palate A warmth imparted from the sherry, augmented by autumn fruits and nutty flavours.

Finish A wonderful smooth and mellow finish with a hint of spice in the background.

Colour Golden yellow.

Nose An ozone clean fresh style with sea spray and a later drift of gentle peat.

Palate A real sweet, butterscotch’d quality ahead of a gristy, charred wood, BBQ, ash and softly-sooted character.

Finish A burnt, sweet toast, herbal coughdrops and the gentlest of phenols.

300+ whiskies from the everyday to the fine and rare.

Inverness Store Now Open Bridge of Allan · Stirling · Edinburgh · Inverness IWC Scottish Merchant of the Year 2016

Wine · Whisky · Gin · Spirits · Craft Beer Retail · Wholesale · Events · Investment Tastings · Private & Corporate www.woodwinters.com

WHAT’S ON

WHISKY WORLD...

27th October

7th December

Until 24th December

Clachaig Inn, Glencoe, PH49 4HX

Bonhams Auction House, 22 Queen Street, Edinburgh, EH2 1JX 11:00

Whiski Rooms, 4, 6 & 7 North Bank Street, Edinburgh

OctoberFest Glencoe Whisky Tasting Masterclass Explore the world of wine cask finish whiskies during an informal tasting at the Claichaig Inn in Glencoe during OctoberFest. Kevin from Gordon & MacPhail will introduce seven whiskies and explain the maturing process. Tickets cost £10 and can be booked from frontdesk@clachaig.com 28th - 30th October

Dornoch Whisky Festival

Various venues: Dornoch The jam-packed festival has 30 whisky-themed events happening across Dornoch.

There are whisky paired dinners, distillery visits, masterclasses, ceilidhs, a screening of The Angels’ Share in Balblair distillery and a Gala Tasting with drams from 16 distilleries to sample plus a BBQ. www.dornochwhiskyfestival. yapsody.com 25th November

The Saltire Whisky Dinner

Macdonald Marine Hotel, Cromwell Road, North Berwick, EH39 4LZ 19:00 As part of The Saltire Festival, savour whisky with the expert guidance and wit of sommelier Johnny Walker over a five course dinner.

Tickets cost £35, available from www.visiteastlothian. org/thesaltire2016

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Vintage Whisky Auction

If you’re looking to invest in a very special whisky head to Bonhams for its vintage whisky auction.

Even if you’re not buying, it’s still a fun event to witness and free to go along to.

25th November

St Andrew’s Night Ceilidh

Counting House, Edinburgh, EH8 9DA 20:00 – 23:30 Join the Annasach Ceilidh Band at Edinburgh’s Counting House for dancing, a supper of stovies, clootie dumplings and plenty of whisky, including a complementary dram of Famous Grouse to get you ready for the next round of reels.

Tickets cost £16-18 and are available from www.annasach.co.uk Until 20th December

Edinburgh Expert: Whisky Walk 12-14 Jeffrey Street, Edinburgh, H1 1DT Learn about the history of Edinburgh’s Royal Mile with a guided tour followed by a tutored tasting of four single malt whiskies from the experts at Jeffrey Street Whisky and Tobacco.

Tickets cost £25 and are available from www.edinburghexpert.com

Whisky and Cheese Tasting

Ever thought of pairing a peaty single malt with a briny barrel-aged feta? This tasting session will introduce you the joys of whisky and cheese by pairing four single malts with cheese sourced from a local cheesemonger. Tickets from £22.50 can be booked art www.whiskirooms.co.uk 25th January

A Burns Night Murder Strathpeffer Pavilion, Strathpeffer, 19:00 For a dramatic twist on the traditional Burns Supper, join The Walking Theatre Company for a murder mystery dinner complete with haggis, whisky and intrigue. No wee, sleekit, cow’rin, tim’rous beasties allowed! Tickets £37.80 are available by calling 01997420124 28th January

The National Whisky Festival SWG3,100 Eastvale Place, Glasgow, G3 8QG 12:00 – 19:30 As part of Celtic Connections, the festival will showcase whiskies from 30 exhibitors during a day of masterclasses, entertaining talks on whisky history, production and culture, food from local restaurants and plenty of live music courtesy of Celtic Connections. Tickets cost £35. To book call 0141 337 1731 or visit www.seetickets.com

• Each bottle is supplied with a matching full colour tube is individually numberedfull with a • Each• Each bottlebottle is supplied with a matching colour tube genuine Casino Chip • Each bottle is individually numbered with a • Each bottle is supplied withCasino a matching genuine Chip full colour tube • Each bottle is individually numbered with a genuine Casino Chip

handcraft slowly,

we our Single Malt Scotch Whisky the and make it 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 character: beautifully balanced with a light touch of smoke.

gorgeous

Discover more at benromach.com

Best Speyside Single Malt 12 Years and Under

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please enjoy benromach responsibly.