Quietly hidden for over 40 years within the prestigious Bunnahabhain distillery on Scottish island Islay’s northern shore, a long-forgotten maturation continued to develop. When reviewing ledgers dating back decades, master distiller Ian MacMillan uncovered a missing…
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Those familiar with single malts will recognize the tiny, wild island of Islay as the birthplace of Scotland’s most heavily peated whiskies. Once home to over 20 distilleries, Islay (pronounced “eye-lah”) now hosts just eight, but the few remaining are some of…
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At a dinner celebrating the 50-year career of The Balvenie’s Malt Master David Stewart, highlights of the night included the opportunity to taste the company’s most recent bottling of their extremely rare 50 year old whiskey. Cased in hand-blown glass and housed in an astonishing hand-crafted wood box made…
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A 16 year single malt scotch whisky strong enough to take down a Norse god
Taking inspiration in the distinctly Nordic heritage and unforgiving climate of the Orkney Islands where the celebrated Highland Park distillery stands, the recently launched Thor single malt scotch whisky is as powerful as the Norse god for which it’s named. As the first release from the much anticipated Valhalla Collection, the 16 year single malt is characterized by a “forceful” nose dominated by “an explosion of aromatic smoke”. Once past these initial notes of gingerbread, cinnamon and vanilla, the dry flavors give way to a sweet body that settles nicely on the palette, making Thor one of the more memorable spirits we’ve sipped recently.
Bottled at 52.1% abv—nearly 9% stronger than the highly sought-after Highland Park 18—the concentrated Thor is unabashedly flavorful when enjoyed neat and responds well to a splash of water, mellowing the peaty bite to a more mortal level. While some purists may scoff at the idea, Thor has the integrity to withstand a bit of dilution while remaining strong enough to put a bit of hair on your chest.
The truly elemental spirit is an absolutely delicious departure for Highland Park, and with only 1,500 bottles being released Stateside—23,000 worldwide—it’s sure to create quite a stir. Visit Highland Park online to purchase directly for $200 a bottle.
Single malt Scotch whisky born of stone and finished in Super Tuscan casks
Joining Finealta and Sonnalta PX in Glenmorangie’s Private Edition range, Artein is fantastic single malt that combines ripe fruit aromas with zesty notes of spearmint and citrus. Its unusual flavor profile received the thumbs up from everyone at CH HQ who had the opportunity to sample it.
The first thing that stands out is the deep, rich caramel color. The nose definitely bears the mark of the Scotch’s finishing—initially aged in white oak bourbon barrels, Artein is a blend of Glenmorangie 15 year old (around 2/3) and 21 year old (around 1/3) whiskies which are then transfered to Italian Super Tuscan wine casks for marrying and “extra maturation”. The Super Tuscan casks lend just enough flavor to enhance an already fine whisky, and avoids the unfortunate over-flavoring of some other finished whiskies. Super Tuscan wines are known for the intense terroir of the rocky terrains in Italy’s Tuscan coast, and the relatively strong 46% Artein remains pleasantly manageable in terms of volatility, allowing the palate to open up nicely when a few drops of water are added.
Named after the Gaelic word for “stone”, Artein uses the hard water from Glenmorangie’s Tarlogie Springs. Naturally filtered through layers of limestone, the spring is one of Glenmorangie’s well-protected secrets. The distillery takes inspiration for its signet from the Cadboll Stone, an ancient carved “pictish” stone. For Artein, Glemmorangie wanted to produce a whisky that exemplified the rich mineral characteristics of stone at every turn.
Artein is available for purchase from specialty retailers as well as online.
Scotch whisky manually mixed for smooth flavor from a blend of three malts
As one of the few remaining whisky distilleries in the world still using manual mixing techniques during the production process, Monkey Shoulder makes a rich and uniquely flavorful blend. This hands-on turning of the barley was once known to cause a temporary ailment for which this whisky is named. Monkey Shoulder has adopted the same time-tested techniques under better working conditions—and without the risk of injury—to create their signature triple malt Scotch whisky. The spirit has been available in its native U.K. for some time, but just recently launched in the U.S. in January 2012.
The first distillery to blend three malts, Monkey Shoulder is made from a trio of fine Speyside single malts—Glenfiddich, Balvenie, Kininvie. Once selected, the malts are left to mature in bourbon casks for a length of time only the “malt master” knows. This process lends the whisky subtle, but distinct smokey notes of oak that compliment the spirit’s naturally sweet vanilla and brown sugar flavors. Each batch contains just 27 individually taste-tested casks to keep quality consistently up to grade.
Monkey Shoulder is now available in the U.S. from select Chicago stores and online nationwide at the brand’sBinny’s for $30 per 750ml bottle. For more information on the production process and for heaps of inventive cocktail recipes head to e-shop.
A British X-ray photographer turns to whisky for his latest subject
Shooting with an X-ray machine rather than with a traditional camera, British photographer Nick Veasey produces surprising, visually enchanting work that begs the observer to think about what’s under the surface. With more than twenty years of experimental experience, the TED speaker‘s fascinating body of work spans subjects from insects and flowers to cars and even airplanes, each broken down to expose its raw inner components. Veasey’s next project finds him putting his graphic images on whisky boxes as part of a collaboration with The Macallan.
Adorned with images inspired by the Macallan’s six pillars—spiritual home, curiously small stills, finest cut, exceptional oak casks, natural color and peerless spirit—Veasey’s special box set dresses up their signature Sherry Oak 12 Year Old bottles for the 2011 holiday season.
In anticipation of the soon-to-be-released holiday editions, we talked to Veasey about his unique craft and his recent work with the whisky maker.
I’m not the first to use X-rays when creating art, but I do like to think my X-rays are the most impactful. I’ve been doing this and nothing else for 20 years. I’ve always been a keen experimenter and never one to obey rules. I saw some X-rays of objects a long time ago and they made a big impression on me. From my first X-ray exposure I’ve known there is nothing else I want to do. I love X-ray, it’s that simple.
Indeed, special equipment is required, but not a camera. I use X-ray machines similar to those in hospitals, but more powerful. Basically electrons are charged in a vacuum. These electrons become radiographic photons, another spectrum of light. This spectrum of light is invisible and radioactive. That is why it is so dangerous. I have a specially built bunker to control the radiation. The radiographic passes through the subject being X-rayed and leaves an impression on film or a digital capture device.
The Macallan is a big supporter of photography. They have previously worked with Rankin and Albert Watson on their Masters of Photography Series. When we X-rayed the bottle for Macallan we did it full and empty, meaning there was some on hand for me to drink! I find The Macallan to be a very nice Scotch—I get an earthy mellow taste and thoroughly enjoy a dram every now and again after a long day in the studio.
Well, on one level the results are unique as these subjects had never been X-rayed before. The house and the water droplet were particularly challenging to shoot. X-raying a house is not simple, nor is X-raying a moving drop of water. My x-ray equipment is not portable so we had to create these images in my X-ray lab. That took some doing, believe me.
A bottle of scotch so expensive you’ll probably never taste it
Crafted by Royal Salute as a liquid homage to the oldest crown jewels in the British Isles—The Honours of Scotland—Tribute to Honour is a blend of some of Chivas Brothers‘ oldest and finest whiskey in an over-the-top package.
To create the Tribute, Master Blender Colin Scott selected a few casks of very well-aged whisky, all at least 45 years old. Individually, they’re probably among the best you’ll ever enjoy; blended, they achieve an even higher intensity.
A liquid this rare deserves more than a plastic flask, so they commissioned Garrard, “the world’s oldest jewelers,” to craft a bottle made from black porcelain, adorned with 413 flawless black and white diamonds, as well as 22 carats of other gemstones, set in gold and silver. (Pictured above, L-R: Colin Scott, Royal Salute Master Blender and Stephen Webster, Creative Director of Garrard)
Alas, luxury this rare—only 21 numbered bottles were created—comes at a price. The bottles run $200,000 a piece. Contact Giaia [dot] Rener [at] pernot-ricard [dot] com for more information.
Goat milk caramel sauce blended with Macallan scotch for delicious drizzling
When the San Francisco confectioner Happy Goat brought their deliciously artisinal caramels to the NYC Food Fair earlier this year, all it took was one bite before we were hooked. Using locally-sourced, free-range goat milk and Madagascan bourbon vanilla beans, founder Michael Winnike and a few friends mix up each batch in traditional copper pots for an addictive treat that is naturally lower in fat. Also, because goat milk is low-lactose and the closest in nature to mother’s milk, the caramels are also easier on the lactose intolerant.
After a few months of enjoying the caramels on a pretty regular basis, we wondered what they would taste like with a little Scotch mixed in—because, who wouldn’t want that? We connected Winnike with our friends at The Macallan, who were happy to help craft what has become one of the richest, most complex caramel sauces we’ve ever tasted.
The limited-edition jar sells exclusively from our Cool Hunting for Gap pop up shop for $19 each. After experimenting with the sauce on a few different foods, we recommend adding it to a cappucino, dipping apples in it or drizzling over any dessert in need of a little extra zing.
From Benromach to Yoichi, a definitive guide to whisky by one of the industry’s more illustrious tipplers
In his new book “101 Whiskies to Try Before you Die” whisky expert Ian Buxton poses the fun challenge of learning about whisky by drinking a lot of whisky. Having the enviable job of working in the whisky industry for over two decades, as a consultant, Marketing Director of a world-famous single malt, and builder of several distillery visitor centers, he learned the ins and outs of whisky and the people who make it. In this book, he shares his wisdom and some entertaining details along the way.
Over a golden dram of Highland Park 50 at its Harrods launch in London earlier this year, we talked scotch with the book’s illustrious author.
Buxton’s love of whisky led him to write this book not as “an awards list,” but rather as the definitive “guide to 101 whiskies that enthusiasts should try” to complete their education. He focuses generally on bottles that are neither obscure nor prohibitively expensive. Buxton’s love of whisky jumps off of the page with each story he has to tell about the geography of Scotland, the history of distilleries, the stories behind some of the unique companies that create award-winning blends. Of the whiskies included in the book, 72 are from Scotland while the rest hail from Ireland, England, Japan, Sweden, Canada, India and the U.S.
From insider details about distilleries he visited on his honeymoon to honest disclosures about companies he worked for, 101 Whiskies is full of anecdotes that make what could otherwise be a dry who’s-who into a page-turner. From three types of the brown tipple created in small batches by Compass Box to impressions of the impossibly hip Monkey Shoulder site, he covers it all with wit and a balanced perspective.
While some brands are accessible like the Macallan 10 and Makers Mark, more exclusive labels make the cut when Buxton feels they’re worth the money, which includes Johnny Walker’s Blue Label George V Edition and the surprisingly delicate Highland Park 40. All of this variety turns the book into a whisky-fueled journey through tasting these 101 whiskies into both a inspiring travel guide and an education in scotch, whisky, whiskey, bourbon, rye and new make spirit (whisky before it’s been aged).
Buxton always makes sure to prioritize the actual liquor itself, adding his own DIY suggestions for some of the packaging, such as the posh wooden box for the Dewar’s Signature that could become “a handy coffin for a pet hamster or gerbil.” Though he’s similarly skeptical about Basil Hayden’s copper belt, he likes the contents.
Buxton does have a few preferred places for drinking whisky, including Edinburgh’s Bramble Bar, The Pot Still in Gasgow, the Highlander in Craigellachie, NYC’s The Brandy Library and in London, The Athenaeum Hotel or Albannach and Salt. And if there was to be a 102nd bottle? “Probably some moonshine from the hills, but we don’t want everyone to know and the cops to visit the guy.”
“101 Whiskies to Try Before You Die” sells online from Amazon and will be available December 2010 from Powells . Sláinte!
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