Innholdsfortegnelse for November 2018 i Whisky Magazine

There’s always questions to be asked about whisky, and that’s the joy of working and enjoying this whisky sphere, you never stop asking, being asked or even learning. However, there is one question I never know how to answer, and it’s probably one of the most commonly asked: What’s your favourite whisky? Now of course I appreciate it’s a good question, but I’m never sure what the answer is. Like anyone I have go-to whiskies, bottles that I would naturally gravitate to in a bar or when shopping, but with doing the tasting each edition, it is possible to fall in love with a different whisky almost every day. Last edition was no exception. While the Editor’s Choice by definition is the whisky I thought was the best in the…

The first demand for aged whisky started at the end of the 18th century. By the early 1800s, the term ‘old whisky’ entered the vernacular and became the most popular brand prefix in the 19th century. This emboldened less scrupulous members in the trade to devise maturation short cuts to imitate the flavour and colour of aged whisky. In industry-speak, this is called cheating Mother Nature. Having been involved in a number of accelerated maturation experiments and the opportunity to taste many experimental products from competitive accelerators, you discover each process brings biases. In the quest for the Holy Grail of complexity, balance, enrichment and long finishes these interventions mask, substitute, remove, add and accentuate flavours. This can be an asset if you are making whisky for cocktails or mixers…

There is a quiet revolution happening in these isles, and quiet because it is partly clouded by the gin explosion. Set up a distillery and what’s the best way to create an instant cash flow? Make gin; especially in England at the moment. But a lot of the distilleries launching themselves in England, if not laying down spirit already, are eyeing the burgeoning whisky market with interest. The English have not been best known for their whisky making, due to the historical prominence of its neighbours, but back when the great whisky travel writer, Alfred Barnard took to the road, the nation boasted four distilleries, that he visited. A fraction compared to Scotland and Ireland, but a start. It is difficult not to imagine some cross border distilling happening in…

The Cotswold Distillery sits on a bucolic plot of land in Stourton, a village with a town hall, a few pubs, some modest accommodations, and a pottery store with vessels taller than eye-level arranged in an outdoor garden. It’s located in an Area of Natural Beauty, a governmental designation. Seriously. Stourton is a 40-minute train ride to London, but you’d hardly know it. The distillery buys its lavender from a family-owned farm nearby and a short drive away is the Broadway Tower, built in 1799 and later served as a lookout point for the RAF. Isolated and modest though it may be, the distillery, founded in 2014 by Dan Szor, a former finance executive and New York expat, is turning heads in a big way. That impact was brought into…

The Northern Border Collection Rare Release is back for its sophomore year. Dr Don Livermore had the luxury of digging deeper into Hiram Walker’s 1.6 million barrels to carefully hand pick casks that give this year’s limited release straight A’s. J.P. Wiser’s 35-Year-Old (50%) Last year’s 35-Year-Old won whisky of the year at the Canadian Whisky Awards. This version looks to repeat the title. Livermore’s predecessors laid down an immense volume of whisky, putting him in a luxurious position to bring some of North America’s oldest whiskies to life. A new 35-Year-Old bond represents the collection’s ultra aged expression in a squared off bottle that honours its award-winning title. Pike Creek 21 Year Old Finished in European Oak (45%) Pike Creek maintains its 21-year-old age statement, but expands on last…

As if the agnolotti wasn’t extraordinary enough; tiny parcels of braised rabbit and mushroom arranged on a plate with heirloom carrots and a painterly swath of earthy brown butter. But then came the pairing: Maker’s Mark Cask Strength Bourbon mixed with Bonal Gentiane-Quina (a herbaceous aperitif), honey and cardamom served down a rock of crystal clear ice. The powerful, highoctane Bourbon cut through the fatty butter and the liquorice notes of the Bonal muscled through just enough to draw out the savoury, umami flavours of the mushrooms. It was symphonic. The setting was the James Beard House in New York City’s West Village neighbourhood. The townhouse was once the residence of James Beard, the late iconic food writer and cookbook author often referred to as the ‘Dean of American Cookery.’…

A cigar cutter is a very personal accessory to many cigar smokers. Even the preferred cut is a highly personal choice. As in the whisky world, it’s best not to pass judgement or tell someone they are doing it wrong. If you like your cigars to be cut a certain way then don’t let anyone tell you to stop. However, if you are new to cigars or if you are looking to refine your technique, read on to learn more about tips, tricks, and pitfalls of cutting a cigar. “The biggest mistake people make when cutting a cigar is cutting too much,” says Liquor Barn tobacco merchant, Jason Lois. “I believe this mistake occurs most often from lack of knowledge on how that cigar was crafted. If you take a…

Taster biographies Rob Allanson Rob is Editor of Whisky Magazine and formally held the position as a global brand ambassador for William Grant & Sons', whisky portfolio. His experience in the industry, which has seen him explore whiskies from around the world, has given him a keen and well-versed palate. Lyndsey Gray Lyndsey is manager of the world famous Quiach Bar, at the Craigallachie Hotel in the heart of Speyside. She enjoys creating world class bespoke tastings, events and drinks, where she can challenge people's opinions on whisky. THE PROCESS • All samples are blind tasted, with ABV and style the only information disclosed.• Samples are tasted individually over a two week period.• Tasters are provided tasting and scoring guidelines for consistency.• The top scorer is awarded Editor’s Choice.• Scores…

Bonnets have traditionally ensured that heat stays in the body, and doesn’t escape through the head. Now an ingeniously simple device designed by a Dundee company, may ensure that a similar saving principle applies to whisky in the cask. Named ‘The Scotch Bonnet’, it has been designed and patented by the firm Sangobeg. Director, Ross Morrison, explained: “It came about because we’re in the whisky industry, we build maturation bonds, so we see what happens in a maturation bond. It was one of these things, it was so simple and we thought would it work?” The next stage in the development was to persuade the industry to trial the device. Given that no one ever complained about having more whisky, the ‘Scotch Bonnet’ might be set to ensure that each…

The American Whiskey Rebellion of the late 18th century has long since entered American whiskey lore. It has become a point of nostalgic pride that Americans once shouldered guns to avoid paying whiskey taxes. It took President George Washington and 13,000 troops marching on the tax evaders to end the rebellion. Yet, within a decade, President Thomas Jefferson repealed the whiskey tax altogether. A similar rebellion is happening today in Canada. As dark-suited Members of Parliament dine on beef bourguignon prepared by chefs in toques blanche, Canada’s distillers, vintners and brewers make their cases for eliminating an automatic escalator tax introduced in the 2017 federal budget. Essentially, this automated approach to increasing taxes ensures that each year the excise tax on spirits, wine and beer will increase (expected to be…

Surely most of you will have sat down with friends and felt like you’ve just come up with The Plan? You know, the schemes where you’re all about to become self-made millionaires just by sitting and watching the digits climb? In my experience those were never any good and my bank balance only confirms that… This year’s Battle of the Blends kind of started something like that – why could we not blend up a whisky inspired by the resurgent cocktail scene? Everyone will love it, we’ll look like plucky young heroes (even Rob) and next year the winner can take part in a far more serious exercise in blending. Alas, here we are at the start of our journey, awaiting our casks and it turns out I’m making a…

Those of you who have been paying attention will have undoubtedly noticed that a number of whisky brands are taking cues from the Cognac category when launching new packaging or brand extensions. Some players in Scotch whisky have begun to shift away from the more muted and pared-back packaging design philosophy traditionally embraced by the category and move toward a more overtly ostentatious concept of luxury presentation. Though flashy cues such as decanter-style bottles and applied decorative seals are no strangers to the world of Scotch whisky, a look back at historic packaging designs shows that such highlights were generally used sparingly and exceptions to the rule tend to stick out. Today, however, it’s clear that brands are increasingly looking to the Cognac and also Champagne categories, both of which…