Whisky Magazine Icons of Whisky 2012

WHISKY AMBASSADOR OF THE YEAR

We are delighted to be hosting what promises to be a truly great evening on 5th December.

If you’ve never seen the brilliant Ashok Chokalingam before, you’re in for a treat.  He will entertain and inform us with a selection of Amrut’s award winning whiskies, ( click here to see their amazing collection of awards and accolades ) including a preview of two new single casks to be released in December.

The first will be a single cask Pedro Ximenez sherry matured and the second a peated malt in port pipe. Be the the first on your block to taste these remarkable whiskies. And don’t blame us if you miss out on the last of Ashok’s unique presentations!

But not content with these two we’ll also have five others (click on the links for more info:)
• Amrut single malt
• Award-winning Fusion
• Intermediate Sherry
• Portanova
• Kadhambam 

Starts 7.30 p.m Thursday 5th December, tickets just £20.00 each (Buy here) 
Contact David  for further details

Elliott Erwitt’s Great Scottish Adventure: The World’s Most Influential Living Photographer^[1]

Puts the Focus on the Heartland of The Macallan 

For the fourth edition of its award-winning Masters of Photography series, The Macallan – the world’s most precious single malt whisky – has commissioned the most influential living photographer^[2], Elliott Erwitt to capture the spirit of its heartland in his ‘Great Scottish Adventure’. The Masters of Photography: Elliott Erwitt Edition sees Erwitt interpret the unique richness and depth of Scottish character through his shrewd observational skill and subtle humorous style.

The Masters of Photography: Elliott Erwitt Edition is The Macallan’s most extensive, and ambitious, to date with 58 unique single cask whiskies being paired with a different signed 11” x 14” Elliott Erwitt print captured during his Scottish adventure.  Only 35 of each of the exclusive pairings are available, making a complete global release of 2,030. The Elliott Erwitt Edition comprises a bespoke photo-archival book featuring a total of 158 images, shot by Elliott during the process, with a 35/37.5cl handmade glass flask containing a single cask malt whisky concealed within its pages.

Erwitt’s rarefied ability to instinctively visualise and capture an insightful image has resulted in some of the most iconic and powerful photographs of our time, including  the incredibly poignant portrait of Jackie Kennedy at her husband’s funeral, and intimate shots of Marilyn Monroe on the set of The Misfits.

Renowned for his mastery of the ‘decisive moment’ – that creative instant when subjects appear before the camera in surprising and illuminating ways – Elliott Erwitt, has now turned his lens on Scotland. Shot against dramatically different backdrops in the Highlands and Islands, Glasgow and Edinburgh, Erwitt captures the beauty of the perfect moment. His collection showcases the traditions and eccentricities of the Scottish people, as well as, his most loved subjects – dogs.

“Photography is an art of observation – it’s about creating something extraordinary out of the ordinary. You choose a frame and then wait until the right time for something magical to come along and fill it. I realised while working on this project that this is exactly the way Bob, the Whisky Maker, works when creating The Macallan. He envisages how he wants a particular whisky to taste, selects the perfect cask to create it, and then he waits! Timing is everything,” comments Elliott Erwitt.

This collection is completely unique in terms of its scale and breadth of single cask malt Scotch whiskies,  each of which has been personally selected by Whisky Maker Bob Dalgarno to interpret the essence of its corresponding photograph.

“The incredible richness and depth of character found in every Macallan whisky lends itself perfectly to this year’s Masters of Photography offering. Selecting 58 individual single cask malt whiskies to bring to life Elliott’s 58 favourite images of his Great Scottish Adventure was wonderfully challenging – tasting the image through the whisky and the whisky through the image on such an unprecedented scale was inspiring,” remarks Bob Dalgarno, Whisky Maker, The Macallan.

The Macallan Masters of Photography series features exclusive collaborations with legendary photographers. Previous editions were authored by Rankin, Albert Watson and Annie Leibovitz.

Ken Grier, Director of Malts, The Edrington Group, says: “The creative excellence showcased by Masters of Photography has become synonymous with The Macallan. Working with Elliott Erwitt, the world’s most influential living photographer^[3] has been both an honour and personal highlight.  Elliott is legendary in the world of photography and is one of my all-time favourite photographers.   With his signature playfulness and witty juxtapositions, we couldn’t think of anyone better to capture the quirkiness of Scottish character and heartland of The Macallan. We’re proud that Elliott is now one of our Masters of Photography. His mastery of capturing the ‘decisive moment’ parallels wonderfully with the art of whisky making, making him an obvious choice for the brand.”

The Masters of Photography: Elliott Erwitt Edition is available in the UK from specialist whisky retailers, priced at £1,000.

Elliott Erwitt’s ‘Great Scottish Adventure’ Exhibition will be open for public viewing for one day on Tuesday 19 November, 12pm – 7pm, Leica Studio-S, 27 Bruton Place, Mayfair, London, W1J 6NQ.

www.themacallan.com 

www.themastersofphotography.com

NOTES 

ABOUT THE MACALLAN

Founded in 1824 in the heart of Speyside, The Macallan was one of the first distilleries in Scotland to be legally licensed. Since then it has built a reputation as one of the world’s leading single malt whiskies.  The creation of The Macallan draws on the vital contributing influences of Spain, North America and Scotland, and of their respective natural raw materials, combined with traditional methods and craftsmanship. From its founding, through the subsequent owners of The Macallan distillery in the nineteenth and twentieth centuries and into the present century, The Macallan has been recognised for its outstanding quality above all else. 

THE MASTERS OF PHOTOGRAPHY

The Elliott Erwitt Edition is the fourth in the award-winning The Macallan Masters of Photography series. The previous three editions were authored by Rankin, Albert Watson and Annie Leibovitz. These unique limited edition collections perfectly conjoin the art of whisky making with the artists interpretation of the world of The Macallan as seen through their photographers eye.

ELLIOTT ERWITT

Elliott Erwitt was born in Paris to Russian émigré parents on 26^th July 1928. His formative years were spent in Milan. At the age of 10 his family moved back to Paris, only to immigrate to New York a year later, before transferring to Los Angeles in 1941. While attending Hollywood High School he worked in a commercial darkroom processing “signed” prints for fans of movie stars.

In 1948 by good fortune while looking for work on exploratory trips to New York City, Erwitt met Edward Steichen, Robert Capa and Roy Stryker who liked his photographs and took a personal guiding interest becoming significant mentors. The following year he returned to Europe travelling and photographing in Italy and France thus marking the start of his professional career. Drafted in to the US Army in 1951 he continued taking photographs for various publications totally apart from his military duties while stationed in New Jersey, Germany and France.

In 1953 freshly decommissioned from military service, Erwitt was invited to join Magnum Photos as a member by its founder Capa. In 1968 he became President of the prestigious agency for three terms. To date he continues to be one of the leading figures in the competitive field of photography. His journalistic essays, illustrations, and advertisements have been featured in publications around the world for over half a century. While continuing his work as a photographer, Erwitt began making films in the ’70s. His documentaries include BEAUTY KNOWS NO PAIN (1971), RED WHITE AND BLUE GRASS (1973) and the awarded THE GLASSMAKERS OF HERAT (1979). He also produced 17 comedies and special satire programs for Home Box Office in the ’80s.

While actively working for magazine, industrial and advertising clients Erwitt devotes all his spare time toward creating books and exhibitions of his work. To date he is the author of nearly 30 photography books including: Photographs and Anti-photographs (1972), Son of Bitch (1974), To the Dogs (1992), Between the Sexes (1994), Museum Watching (1998), Snaps (2001), Elliott Erwitt’s Handbook (2002), Woof (2005), Personal Best (2006), Unseen (2007), Elliott Erwitt’s Dogs (2008), The Art of André S. Solidor (2009), Elliott Erwitt’s Paris (2010), Sequentially Yours (2011), Forthcoming: Elliott Erwitt’s Kolor.

A listing of one man shows at significant public venues include: The Museum of Modern Art in New York, International Center of Photography, The Chicago Art Institute, The Smithsonian Institution in Washington D.C., The Museum of Modern Art in Paris (Palais de Tokyo), The Reina Sofia Museum in Madrid, The Barbican in London, The Royal Photographic Society in Bath, The Museum of Art of New South Wales in Sydney, The Spazio Oberdan in Milan, various Asian venues too difficult to pronounce and many others. Private galleries scattered throughout the world display, promote and sell Erwitt’s “fine art” photographs.

Elliott Erwitt likes children and dogs.

[1] Scott, G (ed.) ‘100 Most influential photographers of all time’, Professional Photographer, October Issue, 2009, p.72-80.

This year has seen some exciting new limited releases from Jack Daniel’s.  All of these fantastic bottlings are now available on whiskyshop.com Free W Club membership and UK delivery with every purchase!

The Jack Daniel’s Sinatra Select was undoubtedly one of the quickest selling and most sought after products this year. It’s now back in stock and available to buy from whiskyshop.com

Jack Daniel’s Sinatra Select is bottled at 90 proof and gains its rich character from specially crafted “Sinatra Barrels” mingled with our classic Tennessee Whiskey. The Sinatra Barrels are handcrafted with the addition of deep grooves on the inside of the barrel staves. This exposes the whiskey to extra layers of oak which imparts a rich amber color, bold character and a pleasant smokiness, followed by an incredibly smooth vanilla finish.

£150 Click here to buy

Jack Daniel’s Master Distiller #1 is the first in a new limited edition series from the makers of Jack Daniel’s Tennessee Whiskey. The package highlights the “Golden Age of Jack Daniel” when Mr. Jack’s recipe and quality craftsmanship practices were born. Gold foil accents highlight the label and neck band. The side labels tell the story of how the legend was born and how Mr. Jack’s philosophy of “Every Day We Make It, We’ll Make It The Best We Can” still holds true today.

Each bottle comes in a gift carton that mirrors the label’s gold foil accents and highlights the legendary man through an elegant and authentic image.

£44.50 Click here to buy

The Jack Daniel’s Double Gold Medal limited edition gift pack has been created to commemorate these two historic Gold Medals. It contains a special matt black 1-litre bottle of Old No.7 along with two very stylish tumblers decorated with the medals won in 1914 and 1915.

Nose: Balanced character, sweet oaky medium character. Palate: Concentrates at mid palate – balance of sweet and oak. Finish: Vanilla notes

£89.95 Click here to buy

Holiday Outturn – Late November – New offerings 

Why do fools fall in love? 

Cask No. 29.139                        $135

Islay

Here we go – coal tar soap, beach bonfire out of driftwood, charcoal, cinders, black scorched toast and roast pork belly on a barbeque next to crab and oyster shells and sea salted crisps – everything to one’s Islay heart’s content. Big on the palate; hot, ashy, embers, sweet smoke, germolene and Elastoplast. What else do you need! -toffee apples, icing sugar and a well cleaned hospital floor. Who wants to add water? Ok, diluted lead pencil shavings, honey glazed gammon, sweet and sour pork and creosote. On the taste still smoky and medicinal but less so, spare ribs with an apple sauce and how about taking an Elastoplast off with your teeth after swimming in the sea – you either love it or hate it, we loved it! 

Drinking tip: Dancing around the fire on the beach at sunset

Colour: Maize                                                                      Date distilled: April 1995

Cask: Refill barrel                                           Alcohol: 59.9%

Age: 18 years                                             USA allocation: 119 bottles 

Plum jam and toffee apples 

Cask No. 30.73                  $100

Speyside, Spey

We found a very interesting nose with lots going on – plum jam, peach, apricot, rose-hip syrup, cinnamon toast, honey, toffee, almond, celery leaf and fresh oak. The palate started with crisp greengage freshness, before turning to pomegranates and red toffee apples, closing with dried figs and dates, mild spice and granola cereal notes. Water deepened the nose impressions – Danish pastries, Special K with dried strawberries, rose pot-pourri, sauna wood, hay, leather and cigar boxes. The reduced palate boasted fruit baskets, tingling ginger spice, tobacco, toffee and dark chocolate with cherry pieces. The distillery is operated by Berry Bros and Rudd.

Drinking tip: Different and versatile – an unusual aperitif perhaps – or while doing the ironing

Colour: Dessert rose                                          Date distilled: March 2001

Cask: Refill port pipe                                      Alcohol: 58.5%

Age: 11 years                                             USA allocation: 90 bottles  

Snorkelling in the bath tub 

Cask No. 66.42                  $95

Speyside, Deveron

We were greeted by a warm wood burning fire with some heather and peat being thrown on top. Additional aromas are that of bacon frazzles, rosemary oil, gammon steak and dried cured salty salami. In the background is the smell of a plastic paddling pool in the warm sunshine. The taste was like the end of a cigar; sweet, smoky and hot. The heat was also like that of hot metal grills barbequing burgers and sausages. With water, aromas of grilled chicken with a lemon and coriander marinade next to well-used snorkeling equipment with a hint of salt and chlorine appearing. The taste is now like a citrus refresher sweetie, scented candles, Bavarian smoked cheese and an ashy charcoal note in the finish. 

Drinking tip: Setting up a barbeque next to the swimming pool

Colour: Daffodils in the sunshine                Date distilled: July 2002

Cask: Refill barrel                                           Alcohol: 54.5%

Age: 10 years                                             USA allocation: 120 bottles

A welcome home dram

Cask No. 72.25                  $225

Speyside, Lossie

Early aromas of polish, varnish and glue faded, replaced  by homely, welcoming smells of pastry tarts, shortbread and brioche, with abundant sweetness (ice-cream, marzipan, Caramac, spun sugar, honeycomb) – long maturation declaring itself through hessian, pepper, sauna wood, liquorice and humbugs. The palate was fruity, sweet and spicy (fruit cake, buttery Peshawari naan, rhubarb crumble, vanilla, poached pears, clove, Brazil nuts). The reduced nose found lemon sponge, stem ginger in syrup and gardens after rain. The palate became more delicate – lemon and camomile tea and cherry Bakewell with the light bitterness of apricot stones and willow. The distillery produces 5.5million litres.

Drinking tip: A good ‘welcome dram’ or with afternoon tea

Colour: Refracted buttercup gold                                                       Date distilled: December 1983

Cask: Refill hogshead                         Alcohol: 49.9%

Age: 29 years                                             USA allocation: 84 bottles 

Tantalisingly sweet and savoury 

Cask No. 78.40                  $125

Highland, Western

Tantalising sweet and savoury aromas to start with. Stewed apples with brown sugar, Madeira cake, wax polished floors and bergamot. Then bitter marmalade, honey and hay. Oh so sweet and smooth to taste: rich caramelised roast beef gravy, gooseberries, caramel and marsala wine. Adding water made the aromas sweeter. Rum and raisin (Old Jamaica chocolate), sauternes, bakewell tart, caramel and vanilla. The water made it very creamy, smooth, softer and richer to taste. Also less savoury. Now there’s tea bread, carrot cake with icing, a hint of ginger and raisins.  From the distillery named after Scotland’s highest mountain. 

Drinking tip: For after dinner or a long lunch

Colour: Door knocker brass                                              Date distilled: September 1996

Cask: Refill Sherry butt                                            Alcohol: 55.1%

Age: 16 years                                             USA allocation: 102 bottles 

Ode to Autumn 

Cask No. 94.4                    $195

Highland, Eastern

We were greeted by a dusty, warm and malty aroma – like a hayfield at harvest time on a sunny afternoon, or sanding a wooden floor, or dusting off a Scalextric set not used for a long time and having a first go. In the taste sweet and rich with a herbal and fruity note; Italian biscotti biscuits with hazelnuts and dark cherries as well as aniseed, lemon and orange rind. Adding water, roasted red peppers stuffed with herb couscous accompanied by a salty/tangy ginger and lime dressing and the taste salty and sweet like an olive oil and balsamic bread dip. A unique example from the distillery with a unique cooling system for its spirit still – simply running cold water along the sides. 

Drinking tip: After enjoying a lovely autumn day

Colour: Golden syrup                                    Date distilled: May 1989

Cask: Refill hogshead                             Alcohol: 52.3%

Age: 24 years                                             USA allocation: 78 bottles 

Iced mulled wine and Sorrento Limoncello 

Cask No. G1.11                 $150

Grain

The initial nose was a combination of oak shavings and linseed oil with sweeter aromas arriving very quickly. We discovered very ripe peaches and nectarines, toffee apple sponge pudding, Scotch pancakes, Bourbon vanilla buttercream and Terry’s Chocolate Orange. Sweet flavours dominate on the palate neat as well, but at the same time zesty as a lemon or lime rind, mouth drying and fizzy like orange flavoured Tango popping candy. Adding a drop of water increases the sweetness on the nose; orange cream fondant, tablet, caramelised sugar, vanilla pods and candid orange and lemon peel. The taste is like an iced mulled wine with cloves and cinnamon and a true Sorrento Limoncello. This is a very elegant example from Edinburgh‘s only operating distillery. 

Drinking tip: Celebrating the arrival of summer

Colour: Golden syrup                                    Date distilled: December 1991

Cask: Refill butt                                                  Alcohol: 65.1%

Age: 21 years                                             USA allocation: 90 bottles

 Please visit the Scotch Malt Whisky Society at www.smwsa.com

www.ralfy.com presents an interesting Highland Park Collectable Box at www.scotchwhiskyauctions.com (Whisky Review 413 – Search and Rescue Dogs & Highland Park )

THE PERFECT NORFOLK MINI BREAK FOR TWO – ST GEORGE’S DISTILLERY TOUR AND OVERNIGHT STAY

From Only £32.50pp*

Breckland Lodge and the English Whisky Co. would like to offer you a mini break to remember. A one hour tour around England’s first single malt English Whisky Distillery followed by an overnight stay at the Breckland Lodge Hotel. Situated just 10 minutes away.Enjoy A full tour around England’s first single malt distillery followed by 1 nights accommodation at Breckland Lodge Hotel Standard Room £32.50pp* or why not upgrade to a premier room for only £40.00pp* (Based on double occupancy, subject to availability).

Caring Chivas Brothers Employees Raise Charity Funds at the Double

Generous Chivas Brothers employees have had their charity fundraising efforts boosted by £33,000 in the last year thanks to the company’s doubling up scheme. This, in addition to the £47,000 employees raised themselves, totals £80,000 for good causes – a £10,000 increase on the amount raised last year. Beneficiaries included Macmillan Cancer Support, Cancer Research UK, Movember, Comic Relief, CHAS, Cystic Fibrosis Trust, The Prince’s Trust, NSPCC and several local charities.

Chivas Brothers employees can apply to have their fundraising efforts matched by up to £500 each year, and the grand total was raised by employees from across the company’s 28 UK sites – spanning from Orkney in the North to Plymouth in the South. They took part in fundraising activities including marathons, sponsored cycles and walks, moustache growing, party nights, zip-wires, Burns Supers, golf tournaments and more.

Vanessa Wright, Chivas Brothers’ Communications Director, said: “Every year our employees raise more and more money for good causes. We’re proud to support their incredible generosity and hope the doubling up scheme gives even more employees an incentive to raise as much as they can next year. These donations make a real difference to their recipients, from big national and international charities to small local ones.”

Notes

About Chivas Brothers:

Chivas Brothers is the Scotch whisky and premium gin business of Pernod Ricard – the world’s co-leader in wine and spirits. Chivas Brothers is the global leader in luxury Scotch whisky and premium gin. Its portfolio includes Chivas Regal, Ballantine’s, Beefeater Gin, The Glenlivet, Royal Salute, Aberlour, Plymouth Gin, Longmorn, Scapa, 100 Pipers, Clan Campbell, Something Special and Passport.

In July 2010 Chivas Brothers launched The Age Matters campaign to help consumers understand the importance of Scotch whisky age statements.

Chivas Brothers Employee Roadshow Benefits Local Charities

Scotch whisky producer Chivas Brothers is to donate £1,000 each to local charities Erskine and CHAS, following an employee competition at its annual Roadshow.

The Chivas Brothers Employee Roadshow takes place each year in October, with events held at the SECC in Glasgow for all Paisley, Dunbartonshire, Glasgow, Ayrshire, London and Plymouth based employees; and at The Glenlivet distillery for Northern Scottish employees.

As part of this year’s show, warm up act Andy Collins invited the audience to take part in a series of musical challenges, with each half of the room competing to win £1,000 for one of the two charities. Employees were asked to sing along to pop hits and songs from the musicals, as well as performing dance moves, with points going to the best team in a series of rounds. In the end the company decided that both halves of the room had put on such a great show that it should be declared a draw – meaning a £1,000 cheque for each of the good causes.

Suzanne Roach, Internal Communications Manager for Chivas Brothers, said: “Our employees make an incredible effort every year to fundraise for local charities, so at this year’s Roadshow we decided to support this effort by including charitable giving as part of our event. The two charities were chosen because they are close to our employees hearts in this region.”

Sara Bannerman, Head of Fundraising at Erskine, said: “Chivas Brothers employees have done a wonderful job in raising this substantial sum – and they clearly did it with great gusto and style! Their support will help us to continue to care for Erskine’s veterans, and is a wonderful way to show appreciation for the enormous contribution our service men and women have made.”

Samantha Reilly, Fundraiser at CHAS, added: “Memories being created, support being provided and families spending quality time together is all made possible by donations like these. Chivas Brothers have continuously shown their support to CHAS over the years, so it is wonderful to hear we were yet again in their thoughts while they were having so much fun at the Roadshow.”

The Chivas Brothers Employee Roadshow at the SECC is attended by 1,200 employees. It is an opportunity for the company to gather almost its entire workforce in one place, updating them about achievements, developments and key events from the past year, as well as setting out the strategy and challenges for the year ahead. This year’s Roadshow was particularly special, as it was the first for new Chivas Brothers Chairman and CEO Laurent Lacassagne, who joined in July.

Notes

About Chivas Brothers: Chivas Brothers is the Scotch whisky and premium gin business of Pernod Ricard – the world’s co-leader in wine and spirits. Chivas Brothers is the global leader in luxury Scotch whisky and premium gin. Its portfolio includes Chivas Regal, Ballantine’s, Beefeater Gin, The Glenlivet, Royal Salute, Aberlour, Plymouth Gin, Longmorn, Scapa, 100 Pipers, Clan Campbell, Something Special and Passport.

In July 2010 Chivas Brothers launched The Age Matters campaign to help consumers understand the importance of Scotch whisky age statements.

The Drop that Makes the Dram

How do you take your whisky?

It’s often the first question you hear after the satisfying sound of the cork leaving the bottle.

The answer is intensely personal and also one of the great pleasures of the drink.

As the Scottish entertainer Chic Murray put it: “There are only 2 rules for drinking whisky. First never take whisky without water. Second, never take water without whisky.”

Now Uisge Source waters make it possible for whisky lovers to get the very best from their single malt scotch whisky by adding specially-selected spring waters bottled by hand, from private sources, close to some of the leading malt whisky distilleries in the key whisky regions of Scotland.

Uisge Source waters, tailored to the whiskies they serve, is an idea that has taken off quickly and they are already on sale in the UK and Europe since their launch in late 2012. And that popularity is spreading fast with more overseas markets set to start selling the waters including Taiwan, Sweden, Germany, Norway, Canada and Macau. There is also considerable interest from whisky enthusiasts in North America.

Experts agree that whisky is best appreciated by adding a dash of water. It creates a chemical reaction in the glass releasing the oils in the whisky and revealing the complexity of hidden flavours and aromas. It also softens the alcohol “prickle” making it easier to enjoy those true flavours.

And the experts will also tell you that the best water to use to enhance your dram is the water that made the whisky or water from the same source with the same chemistry.

Whisky is a product steeped in heritage, provenance and ritual and this new product from Scotland gives connoisseurs the opportunity to enjoy the best of that heritage.

Uisge Source waters have been introduced by Graeme Lindsay who, during his years working for The Glenmorangie Company and Whyte and Mackay, noticed that the same whisky would have a different taste depending on which water was added and wondered why there was no special water for whisky.

He discovered that some Scotch whisky distilleries used to sell small bottles of their water to loyal customers and Major Grant of the Glen Grant Distillery used to host tastings next to the distillery’s water supply where he could literally collect the best water for his dram from the burn.

It is a practice that is not only backed by knowledge and experience, it is also backed by science.

Dr Stephen Cribb, Geologist, Whisky Ambassador and author of Whisky on the Rocks explains that the water used to make whisky influences the character of that whisky. He said: “Adding source water or water with similar properties will ensure that no additional chemical factors are introduced and the character remains unchanged”.

Dr Bill Lumsden, Master Distiller for The Glenmorangie Company agrees:  “It’s the provenance and sense of place which makes Single Malt Whisky so unique. Adding water from the same source can only help protect the integrity of the spirit.”

Too often, little thought is given to the water added to a great dram. Often it is simply local tap water which in many parts of the world is very poor quality and adulterated with chemicals which taint the whisky.

By using Uisge Source waters you are adding ‘more of the same’. So no foreign elements are introduced that might distort the character of the whisky.  Uisge Source waters each have a unique chemistry which means whisky drinkers can also enjoy the benefit of consistency.

The Ardilistry Spring on Islay produces a water with higher natural acidity thanks to filtration through peat, and is the only bottled water from the Scottish Islands.

Many distilleries in the Highland whisky region use hard, mineral-rich water that has spent many years filtering through brittle rock such as red sandstone and limestone. Uisge Source water from St Colman’s Well in Ross-shire has a similar high mineral content and is the most northerly bottled water from the Scottish Highlands.

The Speyside region produces a soft water that has filtered through granite, a very hard rock, so the water has absorbed fewer minerals. Uisge Source from the Cairngorms Well in Moray, one of the highest natural mountain springs in Scotland, provides a very low mineral content water like that used by most of the Speyside distilleries.

They are presented in distinctive 100ml glass bottles which contain enough water for up to 7 drams, roughly the number you might enjoy at a whisky tasting.

The waters have been well received by the whisky community. Whisky writer Jonny McCormick comments: “My take on this is that it should help drinkers get the very best from their whiskies and makes for good discussion. I can see that partnering the whisky with complementary regional water should retain the true and original character of the whisky – an antithesis to my experiences with whiskies dulled by tap water.”

Whisky writer Blair Bowman adds: “When I tasted Uisge Source waters with a group of whisky-loving friends we all agreed that the whiskies tasted better with Uisge Source.”

After all, it is The Drop that Makes the Dram.

For single bottle or gift pack purchase, please visit the following retail points:

Vancouver

Legacy Liquor Store

Victoria

The Strath Liquor Store

Little Jumbo  (to taste with flight of whiskies)

Mulberry Bank Whisky Auction

Welcome to November’s Whisky and Wine Auction at Mulberry Bank. Firstly I want to thank everyone who made my first Whisky auction in September a huge success, your support and enthusiasm for what we do here at Mulberry Bank was second to none.

It has been an extremely busy couple of months and has seen me valuing and collecting Whisky from all corners of the UK, from the south east coast of England to the highlands of Scotland. Again just like my last auction I’ve focussed on collecting as varied a mix as possible, including collectable single malts from Scotland, whiskies from other malt producing countries, blends from many decades and quite a few lots of popular and desirable miniatures.

On Tuesday 26th November, we’ll be auctioning over 400 lots of Whisky and a few other spirits. There are a few collectable lots worth mentioning including, lot 200 The Macallan’s 1946 52yo in a lockable wooden box, lot 208 the rare Port Ellen 2008 Feis Ile Bottling, lot 61 The Macallan’s Nicol’s Nectar and lot 377 Springbank 1966. We also have many outstanding lots for our miniature collectors including lot 412 sixteen Signatory miniatures, lot 403 four Macallan miniatures including two 10yo & two 18yo’s and lot 80 Largiemeanoch 1973 to name but a few.

If you are not a collector but instead are looking for a few tasty bottles of Whisky to savour and enjoy with friends then this auction won’t disappoint, lot 285 has four delicious Flora & Fauna bottles, lot 311 has three Glenmorangie’s lot 328 sees two older bottlings of the popular Dalmore 12yo and Old Fettercairn10yo. If Irish or Japanese Whisky is more suited to your taste then lots 282, 309 and 283 won’t disappoint. November’s auction will deliver something for everyone, the collector, the taster and the drinker.

Pre Sale Tasting “100 Years of Glenfarclas”

As always the pre-sale tasting is set for the evening before the Whisky sale, 7.30pm on 25th November at Mulberry just one distillery, Glenfarclas. So if you’re interested in coming along and tasting some truly outstanding malts from Glenfarclas then get in touch with me at NicolaY@MulberryBankAuctions.com and I’ll reserve your place. Tickets are £25 each.

Any questions in the meantime drop me an email or give me a call. Hope to see you on sale day, good luck.

Nicola Young

For more information please contact us on 0141 225 8181 or email:

NicolaY@mulberrybankauctions.com

Tuesday 26th November at 10am

Viewing times:

Friday 22nd November 9am – 5pm

Monday 25th November 9am – 5pm

Tuesday 26th November from 9am

Pre-sale tasting – Monday 25th November at 7.30pm