Opening of Raasay Distillery’s accommodation

With the Raasay Distillery now producing the island’s first legal spirit, R&B Distillers is looking forward to welcoming visitors to Raasay to witness whisky making in action. The island’s former hotel, Borodale House, has been beautifully converted from a derelict Victorian building into luxurious accommodation possessing some of the finest views from any Scottish distillery. Usually only available as part of a 10-year membership to Raasay Distillery’s Na Tùsairean Club members, there is now a unique opportunity to enjoy an overnight stay at the distillery at just £250. As part of the room price, guests will enjoy a complimentary one-year membership, which comes with a bottle of Raasay While We Wait single malt whisky as well as many other perks. The accommodation will open on 8th January 2018.

Our “Old Particular” program continues to be a favorite among Scotch drinkers. And today’s offering, the 1974 Garnheath 43 Year Old Single Barrel Cask Strength Grain Whisky, is a classic example of why. From a now closed or “lost” distillery, the Garnheath offers both exceptional rarity and unparalleled value. We got out of the “lost distillery” game years ago, no longer willing to pay the crazy prices for Port Ellen and Brora, but luckily for us there’s still not much of a market for grain whisky despite the huge success of brands like the Nikka Coffey Still. We’re not complaining, however! We went back and dug out a second cask of 43 year old Garnheath, the long lost facility from Scotland’s Lowland region that operated between 1965 and 1986 before closing forever. Considering both the age and the rarity of the whisky, the price is downright ridiculous for something this delicious and exotic. But, so long as we keep finding deals like this, we’ll keep passing on the savings to you!

1974 Garnheath 43 Year Old “Old Particular” K&L Exclusive Single Barrel Cask Strength Grain Whisky (750ml) ($249.99)

Part two of Garnheath is finally here! Part of our lost whisky collection (meaning distilleries that have since closed and/or been demolished), we bring you the follow-up to our absolutely stunning cask of old Garnheath, a grain whisky from the once-active distillery site inside of Inver House’s Moffat site located just east of Glasgow on the road to Edinburgh. The distillery was located next to another closed malt producing site: Glenflagler. Closed in the mid-eighties, now just a memory and a story to share among friends, the spirit of Garnheath lives on (literally) in this single barrel, cask strength edition bottled just for K&L. Not only is the Garnheath a lost legend, this 43 year old edition is one of the smoothest, roundest, most luxurious whiskies we’ve ever had the pleasure of selling. It rolls across the tongue effortlessly, coating the palate with rich waves of caramel, honey and maple syrup. In classic grain whisky style, there’s no maltiness or smoke here. It’s just four glorious decades of barrel maturation at work: orange zest, candied sugar and apricot. A true whisky classic in the making and a piece of history, to boot. The whisky is a year older, but the price remains the same. This is the last cask of Garnheath in the warehouse and it will be the last we bring in under the Old Particular label.

David Driscoll | K&L Staff Member | Review Date: November 15, 2017

If you want to knock someone’s socks off this year with the perfect bottle of Scotch, go with the Garnheath. Few people will know what it is, but everyone who has tasted this whisky thus far has been absolutely bowled over by its richness and concentration of flavor. Not only is the whisky absolutely delicious, it’s unbelievably rare. Garnheath was only open for two decades during the sixties and seventies before it was shutdown for good. It’s a forgotten piece of the past come back to life in this bottle. Old grain whiskies are still incredibly affordable for the price (even rare ones like this), but that’s starting to change. Nikka has seen tremendous success with its Coffey grain expression at $60 per bottle, so imagine a more intense version of that whisky, more than four times as old, and 1000x as rare. That’s what you’re getting for $249.99. Creamy on the palate, and reduced down to 47% naturally after four decades, this is an ultra smooth Scotch with loads of fudge, maple syrup, and spice. This is the rare, limited edition bottle for people who don’t want to drop $10,000 for Macallan.

Alex Schroeder | K&L Staff Member | Review Date: November 17, 2017

This Garnheath grain whisky aged 43 years is, simply put, a beautiful thing. After over four decades in the barrel, its taken on a beautiful light brown color with vanilla, cocoa, and honeyed cereal notes that are smooth and creamy all the way across the palate. Its an experience to behold, not even considering its an irreplaceable piece of history.

Joe Manekin | K&L Staff Member | Review Date: November 16, 2017

This is one of the richest, most burnished and appealingly maple/cola/sweet-ish grain whiskies I have yet to try. The alcohol is perfectly balanced, the lush burnt sugar and spice notes are expansive and linger on the palate for a long while. If you’re after older grain whiskey, or even if you’re a Bourbon fan chasing after something rare, old and delicious, I would strongly recommend the Old Particular Garnheath 43 Year Old. Yes, 43 year Old! Delicious stuff.

Andrew Stevens | K&L Staff Member | Review Date: November 16, 2017

I love when I get a chance to taste any whisky with significant age on it and the single grains we get in from Old Particular are always the best way to get truly older whisky. Even so I was surprised in the best way possible with this bottling from Garnheath. I did get some older wood characteristics in the nose alongside vanilla, and white toffee the palate was shockingly young and vibrant. It did not necessarily taste like a younger whisky, it has the elegance and complexity that age brings. However it was brimming with power and flavor, vanilla notes with white fudge swiftly turn to rising spicy layers and finish with a maple syrup sweetness. There is nothing off putting or odd in this bottling, just spectacular old whisky that reminds me more of an older American than an old Scottish whisky.

Jeffrey Jones | K&L Staff Member | Review Date: November 16, 2017

At 43 years old this grain whiskey is still alive and delicious. Beautiful caramel aromas lead to a whiskey that is packed full of concentrated flavors. It is big and round with sweet richness and a touch of spice. There is a long sweet tongue coating finish that helps make this a good selection for grain whiskey lovers.

Andrew Whiteley | K&L Staff Member | Review Date: November 15, 2017

The delights of old grain whisky are numerous. The sweetness, the round profile, the cream and vanilla, and of course, the price! Where do you find 43 year old cask strength whisky at this kind of price!? No where but K&L. The nose is seductive and warm and gives fair warning that whisky in your glass will be creamy and rich. Toasted coconuts, grain tea, sweet oak spices carry the palate through to a long and enjoyable finish. This is the kind of whisky that makes a perfect gift. It has a huge number on the front, tastes delicious and there are few people who, when poured a glass, won’t enjoy it.

KWM Whisky Advent Day 12 – Tullibardine Sovereign

Tullibardine was founded in the old town of Blackford in 1949, a few miles down the road from the storied Gleneagles golf course. Though the distillery is relatively new by Scottish standards, the town of Blackford has been in the drinks business for 6^th centuries. Situated just a few miles from the Ochil Hills, the town has long been blessed with pure, clean water, perfect for making beer. James IV famously made a visit to the town as a teenager in 1488, to acquire a cask of ale for his coronation. Legend holds the town, situated at a ford on the River Allan earned its named when Hellen, Queen to King Magnus, drowned in a storm.

The current Tullibardine distillery is the second to bear the name. The first operated for a year beginning in 1798 and again between 1814 and 1837. Though the distillery didn’t take hold the town remained a prominent brewing center with a maltings and three breweries. The Gleneagles Brewery was the last of these to close in 1927. William Delme-Evans, the mid-20^th Century’s most famous distillery designer bought the old Gleneagles site in 1949 and set about opening Scotland’s first new distillery in half a century.

The distillery was built to supply young malt whisky for blending, and it was brought into service at the very beginning of the 20^th Century’s first whisky boom. Over the course of the next 44 years it served as a workhorse of the rapidly expanding blended whisky market, changing hands a number of times until it was acquired by Whyte & Mackay in 1993. The following year they mothballed it, a decade into the crises which had closed nearly half of Scotland’s distilleries. It would lay silent for just under a decade. In 2004 the distillery and its buildings were purchased by a consortium of investors.

A lot of work was needed to get the distillery and buildings up to speed. Some of the site was sold off for a commercial development to raise cash. Much of the whisky was found to be matured in sub-standard casks, so it was re-racked into an assortment of fresh new barrels. The years between 2004 and 2011 may well be looked upon as the golden age of Tullibardine. Many stunning old whiskies were bottled, all of them at cask strength or at the very least 46%. There was a core range of vintages and young wine finishes. The distillery was seemingly on a roll, and then it was sold!

In 2011 the French wine and spirit group Picard took over. They have done much good for the distillery, including recently opening its own cooperage. The portion of the site originally sold off as a retail park, which had failed by the middle of this decade, was bought back by Picard, and is now being repurposed for the distillery. But they made one crucial decision that has not sat well with me over the last five years. Tullibardine had been a proud proponent of bottling their whiskies at either cask strength or failing that, 46%. The distillery bottled loads of single casks and one off bottlings. They also experimented with different casks types and finishes. Picard dropped all of the single casks and one off in favour of a core range, and cut the strength of all of the whiskies to 43%. The whiskies are still good (especially the 20 and 25 year olds), but it has been quite a while since they were great.

Tullibardine Sovereign – 43% – Matured in First Fill Ex-Bourbon – Andrew’s Tasting Note: “Nose: creamy, floral and nutty; lots of almond, lush tropical vegetation just after the rain and chunky malt; becomes more honeyed as it opens with marzipan and candied lemon. Palate: fresh, floral and crisp; this is the tart sauvignon blanc of single malt whiskies; more dewy tropical vegetation; white pepper, Marcona almonds and French croissants filled with almond paste. Finish: light, clean and on the medium-short side of things. Comment: young but fresh and crisp; I really wish they would go back to bottling at 46%!!! – $65 for 700ml

Inver House Distillers Drives Sustainability with £3 million Biogas Investment at Balmenach

Balmenach, one of Speyside’s oldest whisky distilleries and the home of Caorunn Scottish Gin, is set to become one of Scotland’s greenest distilleries with the announcement today (Thursday 7^th December) that work has started on a £3 million biogas project to significantly reduce the site’s carbon footprint.

Inver House Distillers has commissioned a new anaerobic digestion system, which breaks down the co-products of whisky production using micro-organisms to produce clean, methane-rich biogas to power the site.

The new technology will integrate with Balmenach’s existing wood-pellet biomass boiler, and once complete, the combined system will generate enough renewable steam and electricity to meet 100 per cent of the Distillery’s energy requirements with a surplus of electrical energy supplied to the grid.

When operational in summer 2018, approximately 130m³ of whisky co-products (pot ale and spent lees) will be processed to produce 2,000m³ of biogas each day, feeding a combined heat and power engine which will supply 200kW of power and 230kW of heat.

Located near Grantown on Spey and one of Inver House Distillers’ five malt whisky plants, Balmenach is on track to produce 2 million litres of whisky for the blended Scotch market in 2018. The site is also the home of Caorunn, one of the fastest growing Scottish gin brands.

As well as the benefits of reduced emissions, improved energy efficiency and reduced operational costs, Balmenach’s use of these technologies will significantly reduce heavy goods vehicle movements from its remote location in the Spey Valley. The new system will also return clean water to the nearby burn, and nutrient rich bio-solids to the land for barley farming in the Speyside region.

Commenting on the investment, Inver House Distillers’ Managing Director Martin Leonard said: ‘Inver House Distillers was an early champion of green distilling in Scotland, and sustainability and consideration for the environmental impact at each of our sites is at the heart of our business strategy. With this new investment at Balmenach we are using the very latest technology to further that commitment, working with the best partners in the business to help us achieve our environmental goals. It’s an exciting step in our journey and one that we know is recognised and appreciated, not just by the communities surrounding our distilleries, but by the drinkers around the world who enjoy our premium spirits. We also hope this investment will demonstrate how low carbon manufacture and clean growth are achievable, regardless of the size, location or output of the production site.’

A team of specialist suppliers has been recruited by Inver House Distillers to deliver the new system:

Synergie Environ, the Glasgow-based low carbon energy engineering company, is project managing the installation at Balmenach through all feasibility, planning, permitting, procurement and construction phases. Managing Director Uisdean Fraser commented: ‘We have a long-established working relationship with Inver House Distillers and have worked hard with the management team over a number of years to help this exciting AD project come to fruition. I commend the Inver House management team for their forward thinking and vision and we are delighted that they chose us to lead the project from outline concept through all development stages to the current construction delivery phase. We believe the project will deliver a malt whisky distillery which is powered entirely from renewable energy sources with the on-site combination of biomass for the primary heat source and electricity from the CHP powered by biogas from the anaerobic digestion plant.’

Clearfleau, the specialist provider of on-site biogas plants for the food and drink industry, is working with Inver House to design and build the new system. Craig Chapman, CEO, of Clearfleau, said: ‘Clearfleau is delighted to be working with Inver House Distillers to further reduce carbon emissions at Balmenach Distillery. Once complete, the on-site biogas plant will provide a more sustainable solution for its co-products, supplying renewable energy that will help reduce the distillery’s power and other costs. Based on recent projects, Clearfleau is now developing a more modular plant design, for more remote sites and export projects.’

Balcas operates the existing biomass steam system at Balmenach, which uses brites wood pellets produced from home grown Highland timber local to the Distillery to produce zero carbon steam for the Balcas system. In the past 2 years since installation, it has enabled Balmenach to reduce its carbon footprint by 10,000 tonnes. Ian McCracken, Balcas Business Development Director added: ‘As a company committed to renewables, Balcas is proud to be associated with Inver House’s aspiration to stay at the forefront of the drive to deliver long term economic, environmental and social sustainability. Our 4MW biomass steam system is capable of meeting the demand previously met by a much larger traditional heavy fuel oil boiler. Over the same period this has displaced 3.1 million litres of imported oil while still making the same great tasting whisky’ 

About International Beverage Holdings

International Beverage Holdings Limited is one of the industry’s most dynamic global drinks businesses. Established in 2006 as the international arm of ThaiBev, the company specialises in developing distinctive, premium local brands for global growth. The company’s portfolio includes the Inver House Distillers range of high quality Scotch whiskies and includes some of the fastest growing and most prestigious beers, spirits and whiskies on the market today. These high quality brands are enjoyed by consumers in over 85 global markets and include:

• Chang, Thailand’s iconic global beer brand
• Single Malt Scotch Whiskies: Old Pulteney, Balblair, anCnoc, Speyburn
• Blended Scotch Whiskies: Hankey Bannister, Catto’s, MacArthur’s
• Caorunn, a super-premium small batch distilled Scottish Gin infused with 5 Celtic botanicals
• Thai spirits: Phraya, Mekhong

International Beverage’s international operation is headquartered in Hong Kong, with two major bases in China and Scotland and a growing number of regional hubs around the world. The business is focused on the delivery of highly effective investment, sales and marketing strategies to produce brands of character, representing the care and craftsmanship of the people that make them – from the brewers of Chang Beer in Thailand, to the distillers of the fine single malt Scotch whisky Old Pulteney in the far north of Scotland. Crucially, the global development of every brand continues to be rooted in its home territory, supporting the company’s mission to build authentic brands of outstanding quality.

International Beverage is investing in ambitious growth across its global operation, employing over 850 highly skilled people across production, sales, marketing and finance, together forming an effective and expert international team.

The Whisky Exchange Whisky of the Year 2018

Whisky of the Year has gone global! For 2017 we opened up the awards to any bottle from across the world, provided it was not cask strength, below £60 and an ongoing release. Despite my repeated suggestions that we should hold the final somewhere warm and exotic to celebrate this momentous development, the event was once again held in The Rooms at Brown’s, just a hop and a skip from our Covent Garden shop.

On arrival we warmed up with a Claymore – not the Scottish two-handled sword, but rather the winning cocktail from the 2017 Speciality Drinks Next Whisky Cocktail Classic Competition. Made from Chivas Regal 18 Year Old and Champagne cordial, it’s delicious and relatively easy to make at home – providing you ever have leftover Champagne with which to make the syrup…

So what were we looking for in the eight unidentified whiskies sat temptingly in front of us? Our Master of Wine Dawn Davies, who was presiding over the evening, gave us a few tips:

• don’t be swayed by big flavours
• look at the whisky’s balance
• consider how long you think about it afterwards
• look carefully at the finish
• taste a couple of whiskies to calibrate your palate before starting to give scores

Everyone in the room tasted each dram at the same time, giving us an opportunity to compare tasting notes and guess at the composition and origins of each whisky.

The drams

First up was Arran 14 Year Old, which won praise from the room for its grassy, coconut, vanilla and fruit notes, with some observing that it had a slightly tannic finish.

Nikka Coffey Malt followed, which one person said smelled like Kraken rum, while another said was a ‘grain whisky made with barley sugar’. People found it easy to drink, noting flavours of toffee, vanilla, and gooseberry, but overall this dram proved to be much less of a talking point than the Arran.

Third was Cragganmore Distillers Edition 2004, which many said had similar elements to number one. It also, however, had smoky, woody and red-fruit notes, alongside a rich velvety texture. ‘I always think of fabric in terms of texture’ said Dawn.

The next one… well. The next one was Green Spot Leoville Barton, a wine-finished single pot still whiskey which, from a tasting point of view, deservedly won a place in the final. Unfortunately, we belatedly discovered that it doesn’t meet our criterion of being an ongoing release, so we had to knock Green Spot off the top spot. Oops.

Number five was Benromach 15, in which the audience found notes of paprika, farmyards, smoke and Burgundy. As Billy observed, it was like the ‘inside of a flaming Crunchie bar’, which led us to wonder exactly what he gets up to in his spare time.

After a brief digression about chickens and Rudolf Steiner (it made sense on the night), Dawn led us on to sample whisky number six: Inchmoan 12 Year Old. By this point there was a lot of debate about which whiskies were Scotch and which weren’t. ‘It’s like Scotland being in the World Cup final,’ said one chap at my table, looking nervous. The Inchmoan, Loch Lomond’s peated spirit, was observed to have notes that ranged from nit shampoo to pot pourri, with a tannic and dry finish.

Next we were off to Islay for Bowmore 15 Year Old, which elicited quite a few ‘oooh’s when people lifted the glass to their nose. Notes identified included Bonfire Night, Marmite, red fruits and bacon, with one attendee commenting ‘it’s almost too delicate to be an Islay.’

Our last dram was Ailsa Bay, a peated Lowland whisky that wrong-footed people with its salty, leafy bonfire characteristics alongside sweet citrus, white pepper and smoked-salmon notes.

The winner

Jonathan Dimbleby was unavailable to present the pre-results coverage, so while we waited for Billy to count the votes we turned our attention to the bonus ninth dram. This one, however, wasn’t sampled blind: as our CEO Sukhinder told us, this was a Caol Ila 32 Year Old that had been selected as a show bottling for Whisky Show Old and Rare. (‘Holy sh*t’, commented someone at my table when the age and distillery were announced.)

While our focus for the eight finalist drams had been on balance, Sukhinder explained that this wasn’t always the most essential factor for independent bottlers. ‘Distillers look for something quite balanced, something that shows their character’ he said, ‘but what we’re looking for is something that tastes nice. Sometimes we’re looking for something that is perfectly balanced but sometimes you want something wild and flavourful. Overall we just look for a good whisky.’ The Caol Ila, in case you haven’t guessed, was very good indeed.

And the winner? The Whisky Exchange Whisky of the Year 2018 is Bowmore 15 Year Old, one of the two drams that were clear favourites with the audience. Runner-up is the striking Ailsa Bay, and thanks to our special offer, both are just £50 if you fancy seeing what all the – entirely justified – fuss is about.

The Macallan 18 Year Old Sherry Oak 2017

This 18 year old annual release from The Macallan has been matured in the finest sherry casks of both American and Spanish oak, and is extremely sought-after. Rich with dried fruits, spices, orange and woodsmoke.

£250 Buy Now

1996 Caol Ila 20 Year Old “Old Particular” K&L Exclusive Single Barrel Cask Strength Single Malt Whisky (750ml)

SKU #1298483

Caol Ila’s whisky can be as transitive and unpredictable as the Islay weather itself; sometimes it’s light and breezy, while other times powerful and thunderous in its character. At cask strength, the salt, smoke, and peat aromas often leap out of the glass, but when tempered the creaminess and fruitiness of the spirit itself is allowed to shine, fat and unctuous in its texture. With this cask of 20 year old Caol Ila, we have the best of both worlds: a full proof, no-water-added single barrel whisky that has naturally proofed itself down to 46% after two decades in wood. The nose is an absolute dream: sweetly-tinged smoke, burning embers, with faint aromas of peach and apricot in the background. The palate is simply perfect: sweet vanilla intermixed with peat, salt, and ash, but always with a roundness of texture that’s a product of the distillery’s wide-necked pot stills. It’s a perfect Caol Ila specimen, highlighting the strengths of the Islay distillery’s personality, each with equal concentration and intensity, all in harmony and balance.

$129.99

KWM Whisky Advent Day 11 – Shelter Point Single Malt

When Shelter Point whisky burst on to the scene with their Inaugural Run Single Malt last year, they took Canada by storm. At least Western Canada. We all knew it was coming, the first of the wave of BC Craft Distilleries to get a mature whisky to market. The Inaugural Run Single Malt, and the follow up, the Shelter Point Distiller’s Select Cask Strength (a single malt/rye hybrid) were both very well received. Shelter Point actually out sold Crown Royal Norther Harvest Rye, at least in our shop. This fall they have released two very interesting new releases: Shelter Point French Oak Finish and the Shelter Point Single Grain Montfort Lot DL 141.

Shelter Point Distillery was founded by Patrick Evans in 2011 in Oyster River BC. The distillery and the farm it sits on are located half way up the eastern coast of Vancouver Island. Patrick is a third generation farmer in the Comox valley, his family having been early pioneers in the area around the turn of the 20^th Century. In 2005 Patrick and his family bought a University of British Columbia research farm that was once owned by his father. The farm sits on fertile land, ideal for the growing of barley, and atop a large natural aquifer.

The farm covers 380 acres with 2 kilometers of oceanfront. The farm is run in as sustainable a manner as possible. In the Distillery’s Words: “We do not plow or cultivate the soils. Instead, we use a heavy-duty grain seeder that cuts through the previous year’s stubble, opening up the ground with a round disc and allowing new seed to be dropped in the soil and then covered for germination. We over-seed harvested fields with winter wheat, rye or winter peas to increase the organic matter in the soil and rebuild the soil naturally. This action also benefits the many visiting waterfowl who overwinter on the farm, and minimizes the potential of soil erosion during winter rains. On some fields, we also apply a heavy spring application of compost or manure.”

In 2009 when the decision was made to open a distillery, Patrick wanted to make sure they did things right. With the help of some Scottish investors and the Diageo veteran Mike Nicholson, a Vancouver Island transplant the distillery construction was completed in 2010, with the first distillation taking place in the spring of 2011 with barley grown on the farm. The distillery produced a range of vodkas and liqueurs while the early casks of whisky lay sleeping.

Shelter Point’s first single malt, the aforementioned Inaugural Run Single Malt, was released in May of 2016. We had early exclusivity on the product and were very impressed by its quality. Subsequent releases have not disappointed.

Shelter Point Single Malt – 46% – Matured in American Oak – Andrew’s Tasting Note: Nose: fresh, toasty and honeyed; a touch of sour orange opens into oatmeal-raisin cookies right out of the over and corn syrup; a touch vegetal and quite malty with aloe-like oils. Palate: still fresh, malty and honeyed; the corn syrup is still there with some simple syrup and melons; the orange note is drying with some Demerara sugar and Russian coffee dregs; still vegetal and floral with loads of toasty oak; the oatmeal-raisin cookies are still there, right out of the oven… not enough raisins though! Finish: clean, crisp and toasty; more malty tones, sugars and honey with a floral finale. Comment: more mature by a hair than the first release; further proof that they are on the right track! – $87 per 750ml or $12 per 50ml

TAKE THE TOMATIN TIPPLE TEST 

Tomatin’s People Pairing takes off with celebrity matches 

Highland distiller’s Tomatin have unveiled their People Pairing quiz that aims to match personality traits to different expressions in their core range of whiskies.

Based on the notion that certain personality traits could match the different characteristics of the distiller’s core range, a likely pairing can be suggested via an online test on the Tomatin website (http://www.tomatin.com/people-pairing) .

Master Distiller, Graham Eunson said, “With so many different whiskies within our core range, I have no doubt that there is a whisky to match every personality. By breaking down each expression to a certain flavor profile, I have tried to match these to five distinct personality types. It may not be definitive, but I believe that this shows that everyone can enjoy whisky. It’ll be interesting to see how the public reacts to their Tomatin’s paired whiskies.”

To launch the personality pairing test, the brand held a tasting with master distiller Graham Eunson, who matched three celebrities to their 12-Year Old, 18-Year Old and 36-Year old whiskies. The three celebrities that were matched were legendary cyclist Victoria Pendleton, fashion designer Henry Holland and Alpinist and 12-time Everest conqueror Kenton Cool.

Henry Holland, the famed Mancunian fashion designer to the stars, businessman and Internet personality, was matched with the smooth 12-Year Old. A malt known for being easy to drink and synonymous with a relaxed, yet charming, sophistication, this expression is paired perfectly with a man as suave and confident as Henry Holland.

Victoria Pendleton’s personality’s perfect tipple was the 18-Year Old and is the winner of the most gold medals within Tomatin’s core range. This track-cyclist is a nine-time world champion, and just like her paired whisky, is classy, ambitious and, as one of Great Britain’s most successful female Olympians, definitely an achiever.

Last, but by no means least, is Kenton Cool. Having climbed Mount Everest a staggering 12 times, he is one of Britain’s leading alpine and high altitude climbers. As an experienced over-achiever, he was a handsome match for Tomatin’s 36-Year Old, a world-class, mature dram that was voted Best Scotch in the world at the San Francisco Spirit Awards 2017.

University of Edinburgh Psychologist Dr Adam Moore has investigated the link between personality types and whisky preference. He said: “Some research has previously been done that can pair certain personality traits with key whisky flavours. Taste is the least understood of the human senses and whilst there has been research around the types of food people prefer, how our personalities affect these preferences, especially regarding whisky preference, has yet to be fully explored.”

Tomatin’s trophy cabinet bursts with accolades and awards including winning Distiller of the Year 2016 and Brand Innovator of Year 2017 at the Icons of Whisky Awards. Tomatin is also currently ranked in the Top 10 Single Malt brands in the USA and are one of the fasting growing brands in the UK. 

Notes: 

• The quiz can be found at: www.tomatin.com/people-pairing
• Facebook: facebook.com/tomatin1897
• Twitter: Tomatin1897
• Instagram: tomatinwhisky

The countdown to Talisker Whisky Atlantic Challenge begins

On 12th December 2017, 28 teams from around the world will leave the shores of La Gomera, Canary Islands, to row 3,000 miles across the Atlantic Ocean to English Harbour, Antigua in the Talisker Whisky Atlantic Challenge.

Known as the world’s toughest row, the 2017 race includes teams from the UK, Ireland, USA, Spain, Romania, Switzerland, Netherlands, Norway, Australia, New Zealand, China, Antigua and Egypt. Competing as solos, pairs, trios or teams of four, each participant will burn around 8,000 calories a day and lose approximately 20% of their body weight over the duration of the race.