Tropicana Magazine Mar-Apr 2017 #112: Riding on a Life Line

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THE DRINKS | THE PEAT GOES ON The Peat Bruichladdich on a dram roll. Goes On WORDS MUNA NOOR PHOTOGRAPHS BRUICHLADDICH TM | MARCH/APRIL <strong>2017</strong> 108
THE PEAT GOES ON | THE DRINKS “Its smoky flavoUr is not for every palate and is owed to the burning peat that was once the island’s source of fuel.” Upstart Japanese distilleries may have earned plaudits at international whisky awards, but there’s no denying that Scotland remains the whisky capital of the world. The word itself, ‘whisky’, spelt without an ‘e’, is Gaelic for water and the country produces nearly two-thirds of the world’s global supply of the dram. ‘Scotch’ distilleries are dotted across the highlands, but what sets whisky apart from the blustery Inner Hebridean island of Islay (pronounced Eye-lah) is its signature pungency. Its smoky flavour is not for every palate and is owed to the burning peat that was once the island’s source of fuel. Eight distilleries produce these magically rich and round single malts, among them Laphroaig, Ardbeg and Bruichladdich, with the latter, pronounced Brook-ladee, claiming to produce the peatiest of the lot. Set on a stony shore of a protected bay, Bruichladdich began life in 1881 as many distilleries did – family-run – by the Harvey brothers. Failing fortunes and economic conditions saw it change hands repeatedly until, after frequent attempts, it was bought over by super fan and London wine dealer <strong>Mar</strong>k Reynier from Jim Beam. Turning convention on its head, Reynier, with the aid of former Bowmore master distiller James McEwan, cast aside traditional age statements, employed casks used in wine production, experimented with short runs of young whisky, and even began producing their own artisanal gin – The Botanist – made from local herbs and flowers. It made purists froth at the mouth, but its localist stance (it uses Scottish barley and is the island’s largest private local employer) and use of traditional practises and equipment also set Bruichladdich out as a rebel with a cause. Although bought over by Remy Cointreau in 2012, the brand’s spirit remains defiant; its Octomore range is reputed to be the world’s heaviest peated single malt whiskey. Bearing a deep golden colour, Octomore is best enjoyed slowly and without ice. Given its light fruity flavour and intensely charred odour, it’s also the choice of the salubrious nonconformist. And that, we’ll drink to. 109 MARCH/APRIL <strong>2017</strong> | TM
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EDITOR’S NOTE On the count of tre
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Contributors We would like to give
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THE DIARY The happening...
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THE SCENE | MIDO The Scene The hott
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GO THE DISTANCE WITH CHEONG YUE-JIN
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NEWS | MUSIC Scandy Albums Explore
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THE HOME | MATERIAL WORLD Material
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THE HOME | SPREAD THE VERDE Natural
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THE HOME | SPREAD THE VERDE ARITA J
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THE HOME | SPREAD THE VERDE TENDO M
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Page 45 and 46: HOUSE OF CARDS | THE HOME CARDBOARD
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Page 62: THE LOOK | HOT OFF THE RUNWAY PRADA
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Page 70 and 71: NEWS | BEAUTY Morning Fix From mois
Page 72 and 73: HEALTH | THE SUSTAINABLE DIET THE S
Page 74 and 75: HEALTH | THE SUSTAINABLE DIET HIGHE
Page 76: NEWS | HEALTH & WELLNESS BANYAN TRE
Page 79 and 80: CLIFT DINING | THE COOKBOOK 97 MARC
Page 81 and 82: CLIFT DINING | THE COOKBOOK “Out
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Page 85 and 86: THE DISHES Clubhouse Tel: 03-7804 8
Page 87 and 88: THE DISHES Lot 413, 4th floor, Suri
Page 89: THE DISHES P-G-17, 18, 19, 20, K4 &
Page 93 and 94: ANNA KENDRICK | GAME CHANGER 111 MA
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Page 98 and 99: THE DRIVE | LEAN, MEAN, GREEN MACHI
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Page 110 and 111: THE VACATION | LIFE IS SWEDE HEAVY
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Page 114 and 115: THE LIST FACILITIES AND TENANTS AT
Page 116: THE END | PUBLIC PARK, SOUTH ISLAND
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Tropicana Magazine Mar-Apr 2017 #112: Riding on a Life Line

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