Mark’s Whisky Ramblings 201: Tennessee 2003 for MMM

Mark Dermul, Belgian whisky blogger, and his buddy Manny release another whiskey in their MMM-series. Under the MMM-banner – short for Mark & Manny’s Malts – they try to have something special in every series. For this year’s Antarctica Series’ second release, they found a great single barrel of Tennessee Whiskey. But they had to promise to keep the distillery top secret. While they are not fond of this, the whiskey does speak for itself and they did not hesitate. Once they had tried it, they knew they definitely wanted it.

https://youtu.be/yGJXNoMvl_A

We are proud to present our exclusive single sherry cask whisky from this beloved maritime distillery.

Nose:
Hints of butterscotch and toffee are followed by notes of Christmas cake and dried fruit drizzled with honey.

Palate:
Spicy vanilla is followed by dried fruits and a hint of dark chocolate. The finish is long with hints of saltiness, which is signature to Old Pulteney single malt whisky.

  SHOP NOW  

What’s more fun than having a night out with your friends (or perhaps friends you haven’t met yet) and coming together as a team to conqueur other, like-minded people in a good old-fashioned quiz?

Well, the only improvement we could see possible is the addition of some fine drams to taste while you’re doing it!

So that’s what we have done, to turn up the fun!

In what we will hope will become a regular fixture, we have put together a whisky quiz par excellence that will challenge and delight, with a few TWL prizes thrown in for the winning teams. Do not worry if you don’t have a team yet – anybody coming along on their own will either be placed in a team, or can compete as an individual…

Whisky-wise, we will be gathering whiskies from some of the best-known bottlers, along with one or two you may not have come across before.

For those new to the term ‘Independent Bottler’, the term simply describes a company that buys casks of whisky from distillers – already mature or not – and bottles it under their own label. This means that the bottler is in charge of when it is bottled, and invariably leads to some very interesting results. It also means that the batches are generally a lot smaller, and in some cases will only be a single cask, which makes them all the more intriguing!

What you can be sure of is that there will be something for everyone as the bottlings we are choosing are rich and varied!

So, come along and give it a try. We think you’ll have a cracking evening!

 As always, these tasting events start around 7pm and finish around 9pm. They may be slightly shorter, or they may go on a little longer. We finish when you are ready to finish and we are very relaxed about that. However, if you need to get away sooner as you have a train to catch or similar, please let the host know so that they can make sure you sample all the whiskies in time!

April 20th

The Whisky Lounge Quiz Night featuring Independant Bottlers Blackfriars, Newcastle https://thewhiskylounge.com/event/quiz-night-newcastle-april-2018/

April 20th

The Whisky Lounge Quiz Night featuring Independant Bottlers The Britons Protection, Manchester https://thewhiskylounge.com/event/quiz-night-manchester-april-2018/

April 20th

The Whisky Lounge Quiz Night featuring Independant Bottlers Brigantes, York https://thewhiskylounge.com/event/quiz-night-york-april-2018/

April 24th

The Whisky Lounge Quiz Night featuring Independant Bottlers The Sheffield Tap, Sheffield https://thewhiskylounge.com/event/quiz-night-sheffield-april-2018/

April 25th

The Whisky Lounge Quiz Night featuring Independant Bottlers Fly In The Loaf, Liverpool https://thewhiskylounge.com/event/quiz-night-liverpool-april-2018/

Gordon & MacPhail’s new look Connoisseurs Choice leads portfolio relaunch 

Scotch whisky maturation expert, Gordon & MacPhail, has announced the relaunch of its portfolio of single malt Scotch whiskies to continue strengthening the reputation of the brand globally.

The 122-year-old, family-owned company is streamlining its existing portfolio into five distinct ranges: ‘Discovery’, ‘Distillery Labels’, ‘Connoisseurs Choice’, ‘Private Collection’, and ‘Generations’. Each range celebrates Gordon & MacPhail’s single-minded commitment to the art of Scotch whisky maturation.

The first range to relaunch, with a distinctive new look, will be ‘Connoisseurs Choice’, which marks its fiftieth anniversary this year.

Stephen Rankin is Director of Prestige and a fourth generation member of the Urquhart family, owners of Gordon & MacPhail. He said: “Gordon & MacPhail has a 122-year history of forging strong and lasting relationships with distillers across Scotland and our loyal consumers. With four generations of experience in the whisky industry, we have continually evolved, innovated, and grown.

“As we begin a new chapter, we are streamlining our portfolio to make it more accessible for our consumers, placing their desire for products with heritage, authenticity, and provenance at the heart of each range. We want to take malt whisky lovers on a journey that will help them explore beyond their usual whisky choices.

“Each whisky tells a story, not only about the distillery of origin and the casks maturing the spirit, but also about the time and patience devoted to nurturing each whisky to the pinnacle of its maturation potential. Many of the whiskies in our ranges have been tended by multiple generations of my family.”

The newly refreshed ‘Connoisseurs Choice’ was first pioneered in 1968 by George Urquhart, second generation of the family, at a time when very few whiskies were bottled as single malts.

Stephen continued: “When my grandfather launched ‘Connoisseurs Choice’, he was considered eccentric for taking such an innovative approach. This range provided an opportunity for whisky lovers to explore whiskies that had never previously been bottled as single malts. As a result, he is heralded as one of the pioneers of the single malt category.

“Our ‘Connoisseurs Choice’ range remains true to my grandfather’s vision and philosophy while placing a greater emphasis on small batch, single and multiple casks, bottled as vintages. We hope consumers will look forward to each limited release.”

The brand-new ‘Discovery’ range will follow in late spring; ‘Distillery Labels’ will launch in the summer, and new look ‘Private Collection’ range will be released in the autumn; the next ‘Generations’ unveiling is still to be revealed.

For more information about the new look ‘Connoisseurs Choice’ and streamlined portfolio, visit www.gordonandmacphail.com

#MaturationExpert

Notes:

‘Connoisseurs Choice’

• Launching spring 2018
• The range will start at approximately £70, $70, €70 and rise to approximately £500, $500, €500. Prices will vary in markets around the world due to taxes and duties.
• An exclusive range of small batch, non-chill-filtered, single and multiple cask bottlings
• Bottled as vintages
• Bottled at 46% (gold colourways), cask strength (grey colourways), or as a wood finish (red colourways)
• Unique label provides detailed information about each bottling – perfect for the whisky enthusiast
• 2018 marks the fiftieth anniversary of the ‘Connoisseurs Choice’ range

Gordon & MacPhail

Gordon & MacPhail is a family-owned single malt Scotch whisky specialist based in Elgin, Scotland.

Since 1895, Gordon & MacPhail has sent carefully selected casks to distilleries throughout Scotland, filled them with new-make spirit, and matured them either at the distillery of origin or in the company’s own bonded warehouses in Elgin.

Today, Gordon & MacPhail is the curator of the world’s most diverse collection of single malt Scotch whiskies– a liquid library of flavour. Pursuing a singular path to become the master of whisky maturation, each generation of the Urquhart family strives to expand its knowledge and expertise to pass on to subsequent generations.

BUSHMILLS IRISH WHISKEY ANNOUNCES THE 2018 RELEASE OF ITS RARE SINGLE MALTS 

The world’s largest malt Irish whiskey brand releases 16 AND 21 YEAR OLD SINGLE MALTS*

2018 release sees increase in availability of 16 YEAR OLD SINGLE MALT 

Bushmills, Co. Antrim, 12^th April 2018: Bushmills® Irish Whiskey today announced the long-awaited 2018 release of two rare, small batch single malt whiskeys. Both BUSHMILLS 16 & 21 Year Old Single MaltS are matured and finished in three different cask types to create uniquely rich flavours.

BUSHMILLS 16 & 21 Year Old Single MaltS have won a long list of international awards that recognise the immense artisanship that lies behind these exquisite whiskeys. As part of the  2018 release, the brand has announced an increase in availability of BUSHMILLS 16 YEAR OLD SINGLE MALT by 100 per cent – a direct response to the 25% increase in demand of premium malts in the last year**.

Colum Egan, Master Distiller at Bushmills Irish Whiskey, said: “As the largest malt Irish whiskey brand in the world and one of the first distilleries to create a single malt whiskey, we are delighted to release these rare expressions for the ultra-premium end of the Irish whiskey category. With almost 40 years crafting our BUSHMILLS 16 & 21 Year Old Single MaltS, we know that only a combination of patience, dedication and experience in our craft has allowed us to maintain the same great consistency of flavour and taste over the years.”

BUSHMILLS 16 Year Old Single Malt has been aged for at least 16 years in a combination of bourbon casks and Oloroso sherry butts, before being vatted and married for nine months in large old port pipes. This careful ageing and finishing produces a smooth and sweet single malt that tastes mature beyond its years, with flavours of honeyed nutty maltiness, toasted wood and sweet port wine.

Even rarer is the remarkable BUSHMILLS 21 Year Old Single MALT, matured in American oak bourbon and old Oloroso sherry casks for at least 19 years. This premium whiskey spends two further years marrying in Madeira wine casks to produce a single malt of incredible depth, richness and complexity with notes of wood, raisin, toffee sweetness and soft spice and hints of vanilla, dark chocolate, mint and leather.

Colum Egan added: “This year, each bottle of BUSHMILLS 21 YEAR OLD SINGLE MALT will have the year of bottling and its own individual number referenced on the bottle, making it even more collectable to those who purchase it.”

Bottled at 40% ABV, both limited editions will be available from specialist independent retailers and on-trade outlets only. 

Notes 

* IWSR Global Database 2017

** Alcohol Beverage Federation of Ireland (ABFI) 2018

TASTING NOTES

Bushmills 16 Year Old

Nose: Honeyed almonds, vanilla oakiness and delicate port wine notes.

Palate: Unique complexity, honeyed nutty maltiness; toasted wood; sweet port wine flavours.

Finish: Deep, sweet wine and fruit.

Bushmills 21 Year Old

Nose: Honeyed malt, wood, raisins, dark chocolate and a hint of mint.

Palate: Wonderfully complex: mellow maltiness, wood, raisins, toffee sweetness, spice, vanilla and dark chocolate; hints of mint and leather.

Finish: Lingering, with a slightly dry maltiness, wood and raisins.

About Bushmills® Irish Whiskey

Bushmills® Irish Whiskey is crafted with care at The Old Bushmills Distillery in the village of Bushmills, County Antrim, Northern Ireland. As Ireland’s oldest working distillery – making triple distilled malt whiskey and producing both blended and single malt whiskey – our unmatched malt is at the heart of all Bushmills® Irish Whiskeys and creates a unique combination of smoothness and richness.

www.bushmills.com

About PROXIMO
PROXIMO is a global innovator of quality spirits that create excitement with every sip. Its unique portfolio of brands includes the world’s largest selling tequila, Jose Cuervo®, Bushmills® Irish Whiskey, The Kraken® Black Spiced Rum, TINCUP® American Whiskey and Boodles® British Gin.
www.proximospirits.com

The K&L Spirits Department has always been about getting our customers the very best available products. We have no trouble selling this stuff, not only because it’s hard to get, but also because we actually love the products that we offer. Whether you look at our role in your spirited exploration as a guide or teacher, a trusted voice, a source of information, or just a place to go because the prices are good, our motivation is greater than just making the sale. We care about the products that we offer. We can’t help but share that excitement with you because that’s what you do when you’re in love. YOU TELL EVERYBODY!

Over the past 10 years, I’ve had the incredible privilege to work beside David Driscoll telling the world just that. David saw early on that there was a better way to sell spirits. We didn’t have to rely on anything, but our own palate and enthusiasm. When I started in this industry, knowledge was a weapon to be held by the few and used against the masses. Now, thanks in large part to David, knowledge is a tool to build bridges and bring people together. No single voice in our industry has done a better job of illuminating what was once a very closed and insular world to new people, new voices and new products. His communication style is complex, entertaining, intelligent and thoughtful, but most of all it is genuine. True passion cannot be feigned and David’s is infectious. I owe so much of the success of our department to him, but what I’m most grateful for is his friendship. Whether it was feuding brothers in Galloway, the dusty streets of Georgetown, or Foie Gras overload in Gascogne, David always found a way to make our customers feel like they were part of the journey. I pray that I can be even half as good at trumpeting the amazing things we do here as he was, but I won’t sugarcoat this – there will be less wrestling.

The one thing I can guarantee we won’t offer less of is Whisk(e)y. We’re going to be out there scouring every cellar and shed, rickhouse, or bit of dunnage for the very best the world has to offer. Indeed, what 10 years ago was a whiskey glut is now a barren desert, but if you know where to look you’ll find the odd oasis of beautiful brown spirits. Here are four special single casks from Kentucky that remind us that they’ve still got plenty of delicious whiskey ready for us in the Bluegrass State – getting it out of there is a different story:

Four Roses K&L Exclusive OESK (9 Years Old, 7 Months) Single Barrel Cask Strength Bourbon Whiskey (750ml) ($64.99)

This great little OESK is the most familiar of this round of casks. The recipe is almost always one of my favorites and shows up in the standard Small Batch in a big way. The nose on this one reminds me alot of this year’s Limited Edition Small Batch with tons of orange liqueur, stone fruits, sweet corn, menthol, and oak spice. After the high proof of the other two this one starts supple and hints that it will be sweet and easy, thanks to the opulent nose and the easy entry. But the finish goes in a different direction completely, building a big warming spice on the back palate and finishing with a deep fudgy note at the end. It might not be the most exciting on paper, but it’s a real star in the glass.

Wathen’s Private Barrel #59 “K&L Exclusive” Single Barrel Straight Kentucky Bourbon (750ml) ($39.99)

Here’s another stupendous cask from our friends at Wathen’s. If you don’t already know, Wathen’s (bottled by father and son team Charles & Sam Medley) is one of the country’s most well respected non-distillery producers. We refer to them as non-distillery producer rather than non-distiller producer because of course Charles Medley is one of Kentucky’s most well respected distillers. He had decades of experience running the old Owensboro plant, before moving toward contract production. That means he’s got a special relationship with his contracted producers. He gets to call the shots, use proprietary yeast, dial in his specifications for fermentation, distillation and barreling. Other NDPs, even those buying contracts rather than bulk, likely rely on the expertise of their distilling partner to determine these important specifications. The Medleys do it themselves. The result is something that is uniquely Medley and always delicious. Ultra round and approachable, this single barrel was dumped all the way back in 2016 and has been sitting in glass since then. Always a mystery regarding the actual distillery here, but my money is on Barton in Bardstown. They’ve got a great old school facility and some extra capacity since their brands are mostly sold regionally. No matter who actually distilled it, the key to this cask is BALANCE. Few single barrels are so overtly “smooth” as this little gem. A supple corn driven bourbon with just the right amount of spice to keep it in check.

Knob Creek K&L Exclusive Single Barrel #5851 Kentucky Straight Rye Whiskey (750ml) ($47.99)

The fabulous new single barrel offering from Knob Creek is truly in a class of its own. Very different in character than the standard single barrel rye, we were extremely happy to see that they’d be bottling it near cask strength at 115 proof. It’s hard to pinpoint exactly what the various differences between Jim Beam’s Rye offerings, but presumably this is the same recipe as both the new Prohibition and the old school Overholt, although some reports have it listed at 55% Rye, 35% Corn, and 10% Malt. Beam is very coy about exactly what goes into these barrels. Perhaps they’re using different distillation methods or warehouses, but it seems to all be the same mashbill. That said, this cask shows a very different character than those other stalwart brands. The whiskey also doesn’t remind us of the regular Knob Creek either, which typically shows a nutty quality that doesn’t exist at all in this whiskey. Instead, this new offering is a zesty spice bomb with tons of bright ginger and sweet candied notes and bright citrus aromatics. The palate is rich and filled with wonderful herbs. The obvious caraway, dried grass, and pepper are pointed by striking lemon peel, fresh tanned hide, cinnamon, and roasted cloves. Spicy and hot on the finish yet eminently drinkable way. We’ve got alot of great rye, but this is one of the most exciting single cask we’ve had to date.

Old Forester K&L Exclusive Single Barrel #3650 (7th Floor, Warehouse B) Straight Kentucky Bourbon Whisky (750ml) ($39.99)

The final cask from our selection last October at the old factory on the outskirts of Louisville. I’ve always wondered why Brown-Forman kept this special place all hidden away from the public since it’s so close to one of the most important Bourbon capitals and there are no big public distilleries around. I suppose they want push us toward the polished Woodford facility outside Lexington because the Old Forester distillery is anything but polished. The sense of history and authenticity is second to none in the great Bluegrass state. They’re also making serious amounts of REALLY good bourbon here and the patent warehouses mean that they’re getting great maturity in a relatively short amount of time. The Old Forester brand is on fire right now with a renewed interest in Kentucky, owners Brown-Forman have done a lot of things right. Letting us see the beautiful facility to pick casks in their historic rickhouses is definitely one of them. This lovely cask was aged atop warehouse B and is certainly on the spicy side of things. It doesn’t show a big varnishy note that the Shively plant is sometimes associated with, but there is a great deal of cigar box and savory influence on the nose. The richest of the three casks we selected that day, with big dark roasted coffee bean note is softened by an almost caramelized demerara quality. Chewy salt water taffy, nutty toffee and a long woodsy exotic spice quality taking hold through the dry and delicious finish.

That’s it for this week, but stay tuned for the next edition of the Whisk(e)y News!

David Othenin-Girard
SoCal Spirits Buyer
davidgirard@klwines.com@klwines.com
323-464-9463
http://spiritsjournal.klwines.com
http://onthetrail.klwines.com

LONDON CALLING: MAY WHISKY WEEKENDER

SMWS members can enjoy a two for one ticket offer at the London Whisky Weekender festival on Friday 11 – Sunday 13 May. Simply visit The Whisky Lounge website, enter promo code (Join the SMWS to take advantage of such offers! ~ WI) top right and apply, then select your tickets. Sample over 100 different whiskies over the weekend and be sure to visit us at the Society stand. Please be sure to enter the promo code before buying tickets

 MORE

The Scotch Malt Whisky Society, The Vaults, 87 Giles Street, Leith EH6 6BZ

Contact: sales@smws.com or call 0131 555 2929 (Mon-Fri 9am-4.45pm). Visit the Society at here for membership information

This is your chance to join and to take advantage of their great offers!

Spot the SMWS bottles in this amusing You Tube video

BROWSE LOTS

PhD student aims to make future of whisky watertight 

World-leading Scotch whisky producer Chivas Brothers is forging ahead with research to help combat the effects of climate change on distillery water resources. Today, the business announced the appointment of Jessica Fennell, a PhD student at the University of Aberdeen, who will work with the firm to identify natural solutions to reduce and manage the impact of water scarcity and rising water temperatures during prolonged warm and dry periods.

Jessica Fennell

The Scotch whisky industry critically depends on a sustainable and good quality water supply; pure Scottish mineral water is one of three ingredients used in the malting, mashing and cooling processes and also when diluting the spirit to reduce its alcoholic strength to the desired level. It is hoped that through the research, Jessica along with Chivas Brothers’ environmental and sustainability team, will identify solutions to preserve this key ingredient, to the benefit of the entire Scotch whisky industry.

Throughout the project, 25-year-old Jessica, originally from Plymouth in Devon, will split her time between the University of Aberdeen and The Glenlivet distillery in Moray, where she will complete field research on the water catchment areas and undertake research and development of hydrological models. This will help to identify the best locations for Nature Based Solutions such as ponds or wetlands for infiltration, or tree planting for shading to manage water flow and temperatures for distilleries.

Jessica said: “I’m really looking forward to starting this PhD project. I’ve always considered myself as being environmentally conscious and believe it is vital for both researchers and those in the industry to work hand in hand to ensure we make good progress in safeguarding important resources, such as water, for the future.

“By working in the field at The Glenlivet distillery, I will be able to really understand how the water catchment works, and hopefully identify the steps distilleries may need to take to make sure they have enough cold water to continue production long into the future. In addition, through the support of the University of Aberdeen and the James Hutton Institute I will have access to the latest modelling and field equipment to help identify if and where these nature based solutions would be most efficient, thereby hopefully benefitting the industry in the long-term.”

In April 2017, Chivas Brothers along with the University of Aberdeen and James Hutton Institute, started the quest to find a suitable student to advance this important research. Out of ~40 applications, Jessica was chosen after impressing the team with her extensive knowledge, experience and passion for environmental sustainability. Chivas Brothers is providing £4,000 in grant funding to support the four-year Natural Environment Research Council (NERC) industrial studentship.

Chivas Brothers has marked water management as one of its strategic focuses within its environmental policy. This is inline with the vision of its parent company, Pernod Ricard, which has been a member of the United Nations CEO Water Mandate since 2010 reinforcing its commitment to the protection of the planet’s water resources.

Gordon Buist, Production Director at Chivas Brothers, said: “Jessica’s appointment marks an important step forward in pioneering this important research. During the project, Jessica will work alongside our experienced environmental and sustainability team to identify and test the effectiveness of novel solutions to manage water flow. This will include identifying the best locations to use these techniques, as these will be dependent on the type of soil, ground cover and land gradient. Our ambition is that this research will provide a solid foundation for further development in the future, and will take us – and the wider industry – one step closer to understanding and securing sustainable water resources in the long term.”

Dr. Josie Geris, Lecturer in Hydrology at the School of Geosciences, University of Aberdeen, and Jessica’s PhD supervisor added: “We are delighted to welcome Jessica to the University of Aberdeen. She’s an exceptional candidate and her enthusiasm for the project really shone through. We’re excited to see what her research will achieve.  She has vast experience in water management, which we’re confident will benefit Chivas Brothers and the wider Scotch whisky industry as we move forward with this exciting research project.”

Kneads must – whisky and donuts make for a sweet sensation at Spirit of Speyside Whisky Festival

Whisky aficionados who descend on one of the world’s leading whisky festivals have many hobbies and interests – and one will be sharing his love of donuts and drams at the Spirit of Speyside Whisky Festival 2018.

The event ‘Here’s Johnny’ is more The Simpsons than The Shining, given donuts are Homer Simpson’s favourite food, and comes all the way from the USA, courtesy of Californian, Johnny Baldaray. He’s commissioned a specialist donut maker in Edinburgh to create some delicious delicacies to sample alongside half a dozen whiskies.

Visiting Spirit of Speyside Whisky Festival three years ago, Johnny and his wife Erica developed a love for Speyside single malts, and with a number of whisky and food pairings in the programme, Johnny thought he’d have a go himself, matching the amber nectar to his favourite sweet treat. Back home in America he launched @whiskyanddonuts on social media and now has over 10,000 followers.

It may seem like an unlikely combination, and Johnny admits the concept came about almost by accident.

Johnny explains: “Shortly after our first trip to Scotland in 2015, we invited close friends over for dinner which included tastings of all the whiskies we brought back.  It just so happened that we had picked up a box of donuts from our favourite shop earlier that day, and as the whisky was poured, the donut box made its way to the table.

“Later that night we all shared new year’s resolutions, and mine was to create an Instagram account called @whiskyanddonuts and as they say, the rest is history.”

A return visit to Speyside in 2016 saw Johnny launch a dark chocolate donut at Tomintoul Distillery, with Old Ballantruan, the distiller’s peated range, arousing the curiosity of whisky fans – but he’s the first to admit that not everyone approves.

Johnny says: “Those in attendance during the Tomintoul tour did not hesitate in reaching for a few bites of the donuts.  Some enjoyed the combos more than others, but overall, it shook things up during the tasting in a fun way!

“We have experienced a small share of resistance within our Whisky and Donuts journey, social media allows people to feel invincible with their judgements, and frankly, we get a kick out of that!

“Even more interesting than the disapprovals, are the comments that say we paired the wrong donut!  Personally, I love and embrace the purists in whisky culture, I am far from an expert on the subject and often find inspiration from those who are so devoted to tradition and regiment.”

There are no hard and fast rules for tastings with Johnny who keeps an open book about the type of donuts and whiskies that can be paired as it is purely experimental – and always fun.

However, there are certain flavour combinations that clearly work, with bourbons/bourbon-based brands great with sweet chocolate, port/fruity whiskies tend to match fruit or jelly topped, while smoky/peaty drams work with nuts or custard.

With that said there is no real combination guide as everyone’s palate is different and the whole point is to be willing to mix things up.

Johnny adds: “I think it is too early in our process to say that there are guidelines.  All whiskies work. And more importantly, there is a donut out there for any whisky or the other way around! It may be biased to say that Speyside whiskies work very well, as we obviously hold the region closer to our heart than others but there are so many delicious little characteristics here, that the pairing process is that much more enjoyable.

 “We are especially excited to be teaming up with Deadly Donuts from Edinburgh. The pairing will include six whiskies with a small exclusively made donut to match.  We are in the final stages of the flavour line up, and can’t wait to share this one of a kind session to spark the conversations, laughter and fun.”

Due to interest back home, Johnny has already hosted various pairing sessions with donut shops in the USA and adds: “Craft donut shops are all over the States and many of them are creating amazing and wild pastries that are not only super delicious, but fun to photograph.

“The UK donut scene is not far behind, as we plan to visit a few shops before our arrival in Speyside.”

James Campbell, chairman of Spirit of Speyside Whisky Festival, says: “Our festival is full of surprises and every year we’re amazed by the innovative additions to the programme which takes in everything from traditional tours and tastings to curious events like pairing whisky and donuts. It goes to show the diversity of our offering, and we really do have something to appeal to all tastes.”

Tickets are still available for a number of the 500 plus events that make up this year’s programme across Speyside including the Here’s Johnny donut and whisky pairing at the Commercial Hotel, Dufftown, on Sunday, May 6. Lots of food-themed events feature in the 2018 programme, including individual quests to find the best whiskies to match bacon rolls, haggis and chocolate, whisky dinners with each course paired with a dram, the chance to sample whisky-flavoured ice cream or dine on steak topped with a malt whisky sauce.

The Festival runs from May 3 to 7 and features behind-the-scenes tours at internationally renowned distilleries not usually open to the public, whisky tasting masterclasses, whisky and food pairings. It has music, outdoors activities and heritage events, meaning the festival offers something for die-hard whisky fans to those who have never tried it before.

For further information and tickets visit www.spiritofspeyside.com. The Festival is also active on social media: facebook.com/WhiskyFestival and @spirit_speyside on Twitter and Instagram. Use the hashtag #dram18

Photographs: Johnny Baldaray brings a new flavour to Spirit of Speyside Whisky festival with his Whisky and Donuts pairing.