Very few make it to blue - Makro

VERY FEW MAKE IT TO BLUE
JOHNNIE WALKER ® BLUE LABEL . RARE CHARACTER. EPIC ACHIEVEMENT.
Every great journey, every
grand vision, every epic
achievement. They all
start somewhere.
For JOHNNIE WALKER ®
BLUE LABEL it started
in 1867 with
Alexander Walker.
1867. This was an age that
would change the world
beyond recognition, an
era that would see epic
achievements in the fields
of commerce, architecture,
philanthropy, engineering
and banking. And, in this
time of epic achievement,
Alexander Walker was
honing the blending skills
that had been passed down
from his father, John
Walker, whose name is
synonymous with Scotch
Whisky itself.
John Walker was just 15
years old when he first
opened a shop in Ayrshire
in 1820 and began to trade
in teas and spices from the
New World, developing
his talent in the subtle
art of blending. It wasn’t
long before he applied his
skills to whisky. John, and
later his sons, harnessed
whisky flavours from the
four corners of Scotland,
marrying sweetness and
smoke to produce deep,
characterful blends.
John’s son, Alexander, was
like his father in many ways
– determined, visionary
and driven – but to an even
greater extent. He searched
for layered flavours and
subtle notes that culminated
in his 1867 Old Highland
Whisky. A rare blend of
such crafting and flavour,
it became known as a
definitive statement in
whisky excellence.
Alexander’s entrepreneurial
vision knew no bounds.
His Old Highland Whisky
travelled to the four corners
of the world, winning
awards for excellence in
Sydney, Jamaica, Paris
and Brisbane. And, in his
quest, he continued to break
new ground. He created
the four-cornered, square
bottle so that it could be
packed and shipped more
easily. He slanted the label
to precisely 24 degrees,
making the JOHNNIE
WALKER ® brand instantly
recognisable. The design, as
well as the whisky, became
iconic and desirable and by
1920 JOHNNIE WALKER ®
whiskies were sold in
more than 120 countries.
Today’s JOHNNIE
WALKER ® BLUE LABEL
is the commemoration
of Alexander Walker’s
remarkable Old Highland
Whisky, demonstrating the
same commitment to flavour
and the blender’s art.
JOHNNIE WALKER ®
BLUE LABEL is an epic
achievement for the modern
era, enjoyed by those
who share its founder’s
commitment to excellence.
To celebrate epic
achievements of past and
present a new look for this
iconic luxury bottle has
been launched. The new
JOHNNIE WALKER ®
BLUE LABEL bottle is a
celebration of the original
19th century design with
its square shape, bluetinted
glass and thick glass
base. This peerless blend
is a perfect combination of
heritage and modernity;
a beautifully crafted
Scotch Whisky, showcased
in a striking,
contemporary bottle.
JOHNNIE WALKER ®
BLUE LABEL reflects the
Walker family’s belief that
neither whisky age alone,
nor whisky from a single
location, is enough to create
an unrivalled masterpiece.
For more information
visit www.facebook.com/
johnniewalkersouthafrica
Not for Sale to Persons Under the Age of 18. Drink Responsibly.

Not for Sale to Persons Under the Age of 18. Drink Responsibly.
22405

VERY FEW MAKE IT TO BLUE
IN 1867 ALEXANDER WALKER CREATED OLD HIGHLAND WHISKY, A BLEND OF SUCH
CRAFT, IT CHANGED THE ART OF WHISKY MAKING FOREVER. JOHNNIE WALKER ®
BLUE LABEL TM IS THE HOMAGE TO THIS MASTERPIECE. OUR MASTER BLENDER HAND
SELECTS THE 1 IN 10,000 CASKS THAT POSSESS THE UNIQUE CHARACTER NEEDED
TO CREATE THIS RARE BLEND. SAVOURED BY THE DISCERNING TODAY, JUST AS OLD
HIGHLAND WHISKY WAS THEN. AN EPIC ACHIEVEMENT INDEED.
THE JOHNNIE WALKER, BLUE LABEL AND KEEP WALKING WORDS, THE STRIDING FIGURE DEVICE AND
ASSOCIATED LOGOS ARE TRADE MARKS ® JOHNNIE WALKER & SONS 2011.
Not for Sale to Persons Under the Age of 18. Drink Responsibly.
22600

“Local is Liquor”
Is published by
Media Options cc
P O Box 650337
Benmore 2011
Tel: (011) 789 6378
Editors:
Irene Jones
Ilse Mather
Feature Writers:
Jonathan Miles
Dave Hughes
Steve Adams
Jacques Bezuidenhout
Photographer:
Steve Adams
Creative & Art
Direction
Frankie Matthysen
Print Co-ordination:
Paradigm Print
Advertising Sales:
Media Options
(011) 789-6378
082 445 9006
0860 300 999
Contents
04 WHISKY MAKING AROUND THE WORLD: By Jonathan Miles
08 FNB WHISKY LIVE FESTIVAL 2011
16 WHISKY BUCKET LIST: 10 Whiskies to try before you die.
22 DONALD COLVILLE – Global Scotch Brand Ambassador to
liquor giant Diegeo.
24 JOHNNIE WALKER DOUBLE BLACK – Limited release.
26 DISTILLERY FEATURE – Laphroaig.
30 OUR WHISKY EXPERTS’ OPINION ON JOHNNIE WALKER
BLUE.
36 GRAIN WHISKY: By Dave Hughes.
40 OLD-SCHOOL SPIRITS AND FAST FACTS: By Jacques Cortez.
44 WHISKY AND FOOD PAIRING: By world experts Fiona Beckett
and Charles Maclean.
48 BRIE & PEAR SOUP.
50 WHISKY AND CHILLI TIGER PRAWNS.
52 TUNA TARTARE ON AVO CREAM.
54 LAMB CUTLETS WITH COFFEE-CHOCOLATE SAUCE.
56 HONEY & WHISKY ICE-CREAM.
57 HOT-SPICED BOURBON BALLS.
58 COCKTAILS.
62 HOW THE SAZERAC CAME TO BE THE ONLY OFFICIAL
COCKTAIL OF A CITY.
65 SUMMER SCOTCH: By Charles MacLean
68 GLOSSARY OF TASTING TERMS
71 WHISKY AROMA WHEEL
November 2011 WHISKY EDITION
01

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www.threeshipswhisky.co.za
Not for Sale to Persons Under the Age of 18.

Th e Whisky edition
{ }
As a whisky lover, we are sure that you will
thoroughly enjoy our special whisky edition of
Makro’s Local is Liquor. Every article in this edition
was written by the whisky gurus themselves. So sit
back, pour yourself a dram of your favourite whisky,
and be prepared for a whisky journey that will
transport you away to a world of pleasure.
Dave tells us more about Whisky
Making Around The World; as well
as sharing with us his opinions on
grain whiskies. Read about the biggest
whisky show in the world – our very
own Whisky Live Show, which is
taking place from 2 – 4 November in
Cape Town, and 9 – 11 November in
Johannesburg. Don’t miss it!
Read about which whiskies Jason
Duganzich, one of South Africa’s
leading Whisky experts, thinks you
should try before you die.
The distillery featured this month
is the beautiful Laphroaig distillery
(the name means: “the beautiful
hollow by the broad bay”) situated on
the scenic Isle of Islay.
Our experts (Jonathan Miles,
Dave Hughes, Marsh Middleton and
Steve Adams) give their opinions on
the magnificent Johnnie Walker Blue
Label – which will make you want to
run out and invest in a bottle of this
liquid gold.
Then there is food – delicious dishes that pair well
with whisky: Brie & Pear Soup; Whisky and Chili Tiger
Prawns; Tuna Tartare on Avo Cream; Lamb Cutlets
with Coffee-Chocolate Sauce – not to mention our
delicious whisky deserts. And as usual, cocktails made
with whisky – all and all, enough to urge you to have a
“Whisky” dinner party to really impress your friends.
The only thing left to say is cheers in all the whisky
languages:
Cheers, Gesondheid: South Africa
Cheers: America
Slainte: Ireland
Slainte, Here’s tae yer: Scotland
Kampai Banzi: Japan.
Until next time.
Tony Conde
Spirits Buyer
November 2011 WHISKY EDITION
03

Whisky making
By: Jonathan Miles
{ }
Th ere is no doubt that whisky tastes vary when made in
diff erent parts of the world. Th e vanilla sweetness of American
bourbon is very diff erent to a peaty whisky from the Isle of Islay in
Scotland or the smooth tones of a triple distilled Irish whiskey.
Th ere’s more to it than just a simple spelling mistake.
So, S whether h th we spell ll with ith or without ith t the th “e”, “ ” and d regulations l ti to t control t l and d protect t t
what is the difference in the methods used in the their whisky styles.
various countries where whisky distilling prowess In Scotland single malt whisky
has become a source of national pride. We’ll focus is made from malted barley, water
on Scotland, Ireland and the USA, the major whisky and yeast. The malted barley is
producing countries that have very structured rules dried either with or without the
04 WHISKY EDITION November 2011

around the world
influence of peat. It is then mashed
to extract a sweet, sugary wort,
which is fermented by the addition
of yeast to an alcohol strength of
about 8% and then distilled first in
a wash still and secondly in a low
wines or spirit still. The middle cut,
taken at approximately 67-71%
alcohol strength, is the heart of the
distillation and is laid down to age
in oak casks for three years where
after it can then be called whisky.
The oak casks in Scotland are second
hand, having generally had bourbon
or sherry in them before being used
for aging in Scotland. Scotland’s cool
climate tends to allow the wood to
gently impact on the whisky over
time.
It’s quite a contrast when we go
to the USA, where in bourbon making
at least 51% of the mashbill has to
be corn. Generally about 70% of the
mashbill is made up of corn, with
Rye and malted barley making up the
balance. The fermentations take a
good while longer and most distilleries
use their own propagated yeast
strains which they have been using
for years. The mash is transferred
unfiltered to the column stills where
distillation takes place until about
30% of the mash is left over. This is
called sour mash and it is transferred
back to the fermentation tanks where
it forms part of the next mash, hence
the term sour mash whiskey on
many bourbon or Tennessee whiskey
bottles. The Americans use only new
oak wood for the aging process which
means that the influence of the wood
November 2011 WHISKY EDITION
05

in their warmer climate is more dramatic. The new
wood releases a lot more tannins and vanillin’s into
the new make spirit and the warmer climate ensures
wood expansion in the summer months allowing
the wood to absorb more of the spirit. As the cooler
winter temperature contracts the wood, the enriched
flavours are pushed back into the whiskey thus giving
a rich, sweet vanilla flavour, complemented by tropical
fruit such as banana and coconut. It must be aged for
at least 2 years before it can be called whiskey and
generally we get bourbon bottled at around 4 years
old. Some bourbons are aged for longer and may be
released as single barrel expressions to demonstrate
the quality that good wood can impart on a fine
whiskey.
The Scots are known to say that the Irish distill
their whiskey 3 times because they can’t get it right
the first two times. However, there are good reasons
for triple distillation and the Irish capitalize on the
main aspect which delivers a purer and smoother
spirit as many of the harsher flavours are distilled
off by the end of the third distillation. Using malted
barley and grains for the basis of their whiskies, the
Irish also use a combination of pot and column stills to
great effect in arriving at their smooth final products.
Their whiskey is also aged in oak casks for 3 years
before it can be called whiskey. The judicious use of
bourbon and sherry casks adds wonderful flavour
06 WHISKY EDITION November 2011
and smoothness to the whiskey and
leads to the classic Irish whiskies we
enjoy today.
One can’t talk about whisky
making around the world without
mentioning South Africa’s own
Three Ships brand which over the
past three decades has developed
into an excellent whisky, winning
many accolades and gold medals at
the International Spirits Awards in
London. Their recently introduced
Three Ships Bourbon Cask Finish is a
showcase to South Africa’s ability to
make a world class whisky and it is
well worth trying.
Fortunately, we all have different
tastes that we find pleasing for our
palate, so the wonderful ranges on
offer nowadays are sure to allow us
to find whiskies that we can enjoy.
Exploring the different whisky
expressions from around the world
can be fun and rewarding as you
settle on your favourite tipple.

140 BBDO_805314_E
THREE SHIPS PRESENTS A NEW LIMITED EDITION
10 YEAR OLD SINGLE MALT
WHISKY.
True to the pioneering spirit of Three Ships Whisky, we introduced South Africa’s first single malt in 2003.
We are now proud to present our new Limited Edition 10-Year-Old Single Malt Whisky.
Crafted and matured at the James Sedgwick Distillery in Wellington, this superb whisky is created
using only the finest quality malted barley. Under the watchful eye of master distiller Andy Watts,
it is aged for 10 years in specially selected oak casks to achieve a superior, full finish.
Savour the amber glow of our finest whisky to date.
www.threeshipswhisky.co.za
Not for Sale to Persons Under the Age of 18.

FNB Whisky Live Festival
Th e FNB
Whisky Live
Festival, which
runs from 2 - 4
November
2011 in Cape
Town, and 9
-11 November
2011 in
Johannesburg,
is set to take
both whisky
connoisseurs
and new
to whisky
drinkers on an
unforgettable
journey
through the
allure, origins,
fl avours and
history of
whisky.
08 WHISKY EDITION November 2011
revolutionises the
world of whisky
Book early so you don’t miss out
Building on its reputation as the
largest, liveliest and most entertaining
whisky lifestyle show of its kind, the
ninth annual festival will showcase
more than 180 local and international
whiskies, a choice of whisky liqueurs,
a range of luxury lifestyle products
and a host of whiskies new to South
Africa. A
Says Karen Chaloner, co-founder
of the festival: “Long gone are the
days of whisky being the preserve
of a select few. Today, whisky, that
gorgeous golden dram known as
‘the water of life’, is one of the fastest
growing spirit categories in South
AAfrica.”
Last year, the Johannesburg leg
of the FNB Whisky Live Festival sold
out. Little wonder when the likes of
award-winning whisky writer Dave
Broom dubbed the South African
FNB Whisky Live Festival as “the
benchmark for spirit shows globally,
the innovator” and a show that
“continuously smashes all barriers to
entry into the whisky world, making
whisky exciting, fun, youthful and
sexy”.
According to festival co-founder,
Sian Neubert, you do not want to
miss out on this year’s show.
“Tickets will sell out quickly, so

diarise mid September to pre-book
online and ensure you secure a
ticket,” she says.
Whether you’re a novice to the
world of whisky, or a long time
whisky connoisseur with the most
discerning of palates, the organisers
promise that the 2011 festival will
offer something for everyone.
“The FNB Whisky Live Festival
has always been about sharing the
passion and unravelling the mystery
around whisky. But even more so, it’s
about like-minded friends, associates
and whisky lovers gathered under one
roof, tasting whisky and experiencing
the premium lifestyle that whisky
drinkers enjoy.”
Whisky education remains a key focus, giving
festival goers an unmatched opportunity to discover
the magic that goes into whisky making which, in
turn, uncovers new and interesting ways to enjoy
every dram. This year’s attractions include:
• Blended perfection: The newly launched Compass
Box Art of Blending Zone gives you a taste of
something unique in the Compass Box whiskies as
inspiration, then allows you to blend your very own
dram;
• Pleasure distilled: The Glen Grant Distillation
Zone gives you Dave Akker, Edward Snell’s master
distiller, in Cape Town, and Glen Grant master
distiller Dennis Malcolm in Johannesburg, who will
host three interactive and informal workshops per
night, helping you understand the significance of
November 2011 WHISKY EDITION
09

copper stills in the whisky distillation process;
• Perfume perfection: The Macallan Aroma Zone
presents The Macallan Aroma Box – a collection
of 12 highly articulate scents, which international
perfume company, Roja Dove, has created to
describe the classic aromas, and scents of The
Macallan Range. Learn to identify and describe
these key aromas, as well as how wood affects the
colour, flavour and fragrances of The Macallan’s
different expressions.
• Feeding the soul: The Pick n Pay Canapé and Whisky
Pairing Zone offers a taste sensation second to none
by showcasing the art of pairing the sublime flavours
of whisky with delectable canapés. International
food whisky guru Martine Nouet will be co-hosting
these hands-on whisky canapé cocktail parties with
Pick n Pay chefs showing you how to make up three
10 WHISKY EDITION November 2011
canapés using fresh PnP ingredients,
and pairing them with whiskies for
the ultimate cocktail party, that you
can re-create at home.
• The Choice of Royalty since 1783:
Schweppes is the distinctively
timeless and sophisticated adult
drink for those with a good taste. The
Schweppes Art of Whisky Cocktail
Making Zone will teach whisky
lovers the art of whisky mixing
using Schweppes premium mixers.
It will also challenge you to create
your own cocktail masterpieces.
• Become a Sommelier with Valpré:
Valpré, the premium spring water,
will be giving whisky lovers an

experience that will help demystify
the art of mixing water and whisky.
Learn how much Valpré Spring
Water to add to your tipple, how
to pour it into your glass, and what
guidelines to follow to “release
the serpent” (the esters and floral
notes previously held captive in the
dormant aged liquid).
• Whisky workshops: The FNB
Whisky Live Festival Whisky
Workshops regularly sell out thanks
to the opportunity to taste unique
whiskies generally unavailable in
the Tasting Hall or even in South
Africa. More than this, these one-
hour tutorials, led by whisky experts with a knack
of explaining whisky jargon in simple everyday
language, will completely revolutionise the way you
taste and value whisky;
• Become a collector: Each year, the festival releases
a unique, now highly sought-after, FNB Whisky Live
Special Bottling – this year The GlenDronach gives
you its special collector’s limited edition;
• Luxury lifestyle: The new-look Volvo Whisky
Lifestyle Lounge will be the place to see and be seen.
Partnered with the festival as the official lifestyle
and transport brand, luxury car brand Volvo will
provide the perfect setting for networking and
client entertainment or meeting up with likeminded
friends in a relaxed and stylish atmosphere.
Plus, it will offer tastings of whiskies unavailable
November 2011 WHISKY EDITION
11

in the main Tasting Hall at the exclusive Whisky
Boutique Bar. A hospitality package includes
access to the Volvo Whisky Lifestyle Lounge and
Whisky Boutique Bar, a whisky cocktail and a light
dinner – plus the opportunity to spend some time
with Volvo representatives with whom you can
request to set up a test drive of the spectacular
Volvo range.
• The ultimate guided tour: The popular Connoisseur’s
Experience, ‘The Ultimate Guided Whisky Tour’,
sells out within hours of tickets opening each
year. This year promises to be no different. Newly
sponsored by Volvo, this experience offers festival
goers the opportunity to be chauffeur driven to the
festival in a luxurious Volvo where you will then
12 WHISKY EDITION November 2011
join a guided tour to savour rare
whiskies not widely available.
“Whisky lovers, celebrities and
those who appreciate the finer things
in life refer to the FNB Whisky Live
Festival as ‘The most sought after
event of the year’. It’s easy to see
why,” says Chaloner.
Bernice Samuels, FNB Chief
Marketing Officer, adds: “We are
delighted and encouraged by the
feedback from our FNB clients and
the general public, and hope that you
enjoy your experience at this year’s
event.”

FNB Whisky Live Festival Facts
November will be, without doubt,
whisky month as it sees the annual
FNB Whisky Live Festival return
for its ninth year to The Cape Town
International Convention Centre,
from 2 November - 4 November
2011 (18h00 to 22h00 daily) and the
Sandton Convention Centre, from 9 –
11 November (18h00 – 22h00 daily)
for its showcase of whiskies from
around the world.
A variety of ticket options will be
available for purchase via the website
- www.whiskylivefestival.co.za - from mid-September
2011. The organisers suggest you book early to avoid
disappointment.
The FNB Whisky Live Festival promotes
responsible drinking. No persons under the age of
18 years old will be allowed into the Tasting Hall.
Designated driver tickets are available with discounted
food vouchers and a bottle of Valpré mineral water
included in the ticket price. Various chauffeur drive
services and drive responsibly initiatives will be on
hand to ensure that everyone in your party is able to
have a good time and a safe journey home. Part of the
ticket proceeds will continue to be donated to The
Foundation for Alcohol Related Research.
November 2011 WHISKY EDITION
13

TEN Whiskies to try
Before you die
{ }
One of South Africa’s leading
Whisky experts and afi cionado,
Jason Duganzich, Glenfi ddich Brand
Ambassador, shares his top 10
Whiskies. “I have chosen these whiskies
for their specifi c tasting notes, and
because they conjure up a memories
for me,” says Duganzich.
16 WHISKY EDITION November 2011
1
Balvenie 15 Year
Old Single Barrel
(Scotch Single
Malt – Speyside)
“When you taste
this whisky for
the first time,
you marvel
at the rich,
honeyed-malt
flavours and
mouth watering
feel. It’s bottled
at cask strength,
so steady
yourself.
This is the whisky that started
it all for me”, says Duganzich.
“It was the first bottle of malt
whisky that I purchased in 1994
when I decided to learn more
about whisky appreciation.”

2
3
4
5
Glenfi ddich 15 Year Old (Scotch Single Malt – Speyside)
“This is a big whisky that is mouth-filling, succulent and spicy-sweet, you
can’t go wrong with it. If I was only allowed to drink one whisky for the
rest of my life, this would be it. I drink Fiddich 15 year old religiously. It
also pairs well with a variety of tasty meals as well as most robust stogies.
I predict that one day this will be the biggest selling Scotch Malt Whisky
in the world.”
Ardberg 1975 25 Year Old (Scotch Single Malt – Islay)
“It took me about four years to acquire the taste for Islay Malts. When I
began enjoying them I dabbled with quite a few. I have found that Ardberg
is simply the most balanced Islay Malt there is. When you have a dose of
1975 25 year old you know memories are made of this.”
NOT AVAILABLE IN SOUTH AFRICA
Macallan 18 Year Old Gran Reserva (Scotch Single Malt – Speyside)
“It’s big, juicy, fruity and then a drying sherry note sensation grips your
tongue like a bear hug. Select Sherry butts are the secret to maturing this
stunner of a malt. It’s a pity we don’t get this in South Africa anymore, it’s
a sensational whisky.”
Highland Park 18 Year Old (Scotch Single Malt – Orkney Island)
“Rich, layers of heathery-honey, peat smoke and malt. It’s a great after
dinner whisky with some good friends.”
November 2011 WHISKY EDITION
17

6
7
8
9
George T Stagg 16 Year Old (Single Barrel Bourbon – Kentucky)
“Never add a thing to this please. It’s quite possibly the ‘Dragons’ Bollocks’.
The burn will fade and waves of flavour will abound. I imagine this must
be similar to the thrill of surfing through a tube.”
NOT AVAILABLE IN SOUTH AFRICA
Mortlach 22 Year Old (Scotch Single Malt – Speyside – Gordon & MacPhail Cask Strength Bottling)
“Easily one of the better whiskies I have had the pleasure of sipping, sharing
and eventually polishing off. It’s a ‘once off’ which defeats the purposes
of this list I guess, unless you know how to get some from somewhere. I
love Mortlach, it is the ‘Beast of Speyside Malt Whisky’, rich, flavourful,
sumptuous, but extraordinary if you can get a bottle.”
NOT AVAILABLE IN SOUTH AFRICA
Inchgower 27 Year Old (Scotch Single Malt – Speyside) – Cadenhead Cask Strength bottling.
“Sweet and dry, mouth coating, the sherry cask maturation gives this malt
oomph. Imagine an early winters’ morning, fire roaring, snuggled in bed,
a box of Godiva truffles - the perfect setting to pour yourself a dram of this.
You will experience one of life’s perfect moments.”
NOT AVAILABLE IN SOUTH AFRICA
Springbank 35 Year Old (Scotch Single Malt – Campbeltown – Limited Release
“A whisky mentor, BJ Lankwarden, introduced me to this one. Springbank
makes delicious whisky, but the 35 year old is truly something very very special.
One of the most complex and layered whiskies I have ever had the pleasure to
enjoy. I’m not sure what is happening with the distribution in South Africa, it’s
not that easy to come by. Where can I get some more please?”
NOT AVAILABLE IN SOUTH AFRICA
18 WHISKY EDITION November 2011

10 Glenfi ddich
40 Year Old
(Scotch Single Malt –
Speyside – First Vatting /
Release)
“When pressed
to say which
is the best
whisky I have
ever tasted,
this keeps
coming up as
my personal
favourite. Not
that there is
anything wrong
with the other
releases, but the first vatting is
probably the most memorable
for me. A perfect balance
between fruit, sweet notes, rich
barley, drying oakiness, it is
abundant and mouth watering
with a warming finish that
leaves you longing for more, and
completely in love with whisky.”
Th is year, the festival will off er
something for everybody over
the age of 18, including many
returning favourites such as fun
and interactive whisky workshops,
the new-look Volvo Whisky
Lifestyle Lounge, and the hugely
popular Volvo Connoisseur’s
Experience, ‘Th e Ultimate Guided
Tour’. Visitors will also be able
to learn how to make whisky
cocktails, blend their own whisky,
pair the sublime fl avours of whisky
with delectable canapés, as well as
gain a better understanding of how
wood aff ects the colour, fl avour
and fragrances of whisky, and the
signifi cance of copper stills in the
whisky distillation process plus
much more.
Visit
www.whiskylivefestival.co.za
for more information.
November 2011 WHISKY EDITION
19

How to Taste Whisky
Whisky, like wine and beer, is an acquired taste.
Knowing how to taste whisky is imperative to
your enjoyment of it.
Things you’ll need:
• Good whisky
• Snifter or rocks glass
Choice of Glass
Pour about an ounce of whisky into a snifter
or a small rocks glass. The snifter is better for
tasting because the tapered shape of the glass
concentrates the bouquet inside the glass.
Appreciate the colour
The pale to dark colour gold of whisky
shimmers and glints invitingly, but the colour
isn’t a reliable indicator of age or flavour – this
is purely aesthetic. A light whisky can still be
powerful. The colour is drawn from the type of
wood used for maturation.
Nose the Whisky
Pick up the glass and tilt it enough for the
whisky to reach toward the rim. Slowly turn
the glass to coat the inside with a sheet of
whisky. Standing the glass up, you will see the
whisky running down the sides, pooling at the
bottom.
As the whisky continues to pool, cover the
opening of the glass with your palm for five
seconds. Then lift the glass to your face. As you
remove your hand from the top of the snifter,
put your nose into the glass and smell deeply.
Think about all the scents that you are
20 WHISKY EDITION November 2011
picking up. Look for mint, dark chocolate,
caramel, and vanilla. Molasses, cinnamon,
nutmeg, and clove spice. Toasted wood, earth
and cedar. The 32 primary smells that the nose
can pick up helps you identify the elements
and the style of whisky.
These scents are there because whisky is
a beautifully organic product made from the
riches of the earth.
Add a drop of water
Water triggers a chemical reaction that opens
up the dense whisky flavours as well as diluting
the alcohol for less “burn”. Now nose again, as
the bouquet will have changed somewhat.
Taste
Taste just a sip of the whisky while breathing
it in and let it linger on your tongue. Allow it to
coat your mouth like fresh mint. The flavours
will last for moments to come. The tongue tastes
the primary flavours, informed by the scents
that the nose identifies. Fruitiness, spiciness,
dryness and sweetness are established.
The tongue also identifies the mouth feel or
viscosity, from light and delicate to full and
heavy. This is the texture and smoothness of
the whisky, which is an essential part of its
character.
Look, sniff, taste and enjoy.

Donald Colville
Global Scotch Brand Ambassador - Diageo.
{ }
Donald was born and brought
up in Scotland’s historic whisky
capital, Campbeltown on the west
coast of Scotland. Th ere the Colville
family enjoyed deep roots in whisky
distilling, mainly through the building
and operating of Dalintober distillery,
a supplier to the Johnnie Walker
blends and once owned by Donald’s
great-grandfather.
Indeed, all Donald’s working life has been spent in the
drinks industry in Scotland, helping him to acquire
a wide knowledge of the spirits category, both in
Scotland and overseas. His first appointments were
in management positions in Greenock and Glasgow
with the leading pub chain J. D. Wetherspoon, where
he helped develop the malt category. In 2002 he
returned to Campbeltown to work for four years
in Springbank for J & A Mitchell where he initially
managed inbound visits, tastings, public tours and
the retail and wholesale business for the local area
before taking on some travel responsibilities for this
celebrated distillery.
A first exposure to the role of a Global Brand
Ambassador came when Donald joined Burn Stewart
Distillers, where continental Europe, the USA and
South Africa were some of the territories that Donald
covered.
Diageo recruited Donald in 2008 and after some
experience in quality assessment, he was seconded to a
sales function which made good use of his presentation
22 WHISKY EDITION November 2011
abilities looking after top on-trade
accounts in Scotland, but this was all
part of a bigger plan and he achieved
his ambition when he was appointed
as a Global Brand ambassador for
Scotch Whisky in December 2010.
Local whisky aficionados will
be pleased to hear that Donald is
flying out to South Africa for the
Johannesburg leg of this year’s FNB
Whisky Live Festival, taking place at
the Sandton Convention Centre from
the 9th to the 11th November.

The Johnnie Walker stand at this
year’s FNB Whisky Live Festival is
wholly dedicated to the new bottle
design for Johnnie Walker Blue
Label, which is a commemoration
of Alexander Walker’s remarkable
Old Highland Whisky of 1867 and
resembles the original 19th century
bottle with its iconic square shape,
blue glass and thick glass base.
Festival attendees can meet
Donald at the Johnnie Walker stand in
person to learn about Johnnie Walker’s
proud heritage of supreme blending,
big flavours and timeless style that characterise this
iconic brand.
Donald will be conducting tastings with Johnnie
Walker Red Label, the world’s number one selling
blended scotch whisky and the pioneer blend of the
Walker family; Johnnie Walker Black Label, the world’s
number one selling deluxe blended scotch whisky; and
of course, Johnnie Walker Blue Label, a whisky which is
widely considered the modern standard for maturity,
smoothness and balance and is an epic achievement of
rare craftsmanship and character.
For more information about Donald and the Johnnie
Walker stand at this year’s festival, please visit https://
www.facebook.com/JohnnieWalkerSouthAfrica
November 2011 WHISKY EDITION
23

24 WHISKY EDITION November 2011

Johnnie Walker
Double Black
By: By Marsh Middleton
You should be familiar with Johnnie Walker Black
Label - the world’s no.1 deluxe blended whisky. I am.
What I love about Johnnie Walker Black Label is its
depth, richness and complexity. Truly a benchmark
whisky with the added bonus that there are some of
those powerful west coast malts blended in harmony
with the more subtle east coast flavours. The reason
I mention this is because those powerful west coast
malts are some of my favourites out there. Now any
whisky that endeavors to keep the style of Johnnie
Walker Black Label and add more smokiness will
quickly become my friend.
Enter Johnnie Walker Double Black! It’s here! This
whisky has graduated from duty-free and is one that
you’ll want on your whisky shelf for various reasons.
Over the last couple of years a peculiar flavour profile
has been striking a cord with a growing number of
whisky appreciators. You may have tasted a whisky
that you thought really smelt and tasted quite smoky.
You were most probably right on the money! In the
past there were not many people that liked this aroma
and taste, but things are changing. If you are anything
like me that smoky taste enchanted you and sent you
on a journey of discovery.
This peculiar smoky aroma and flavour comes from
the kilning process when the maltings dry the barley
with peat fires (peat is a type of compacted vegetation –
almost coal-like but a lot less dense and with roots and
vegetation that has decomposed over hundreds of years).
When you make whisky from barley dried in this manner,
you’ve got peaty whisky. And the west coast malts are of
the more peaty/smoky types from Scotland.
Johnnie Walker Double Black is a smokier, more
intense version of Johnnie Walker Black Label. Those
smoky malts used in this blend are
the more powerful west coast malts
as mentioned above. The distinctive
rich Johnnie Walker flavours are still
evident from similar malts chosen
for the blend, aged in deep charred
oak casks to create something quite
unique.
Part of trying to be a connoisseur
is to appreciate a whisky for what it
is. Jim Beveridge, the master blender
for Johnnie Walker, does have a knack
of creating unique blends that still fit
within the broader Johnnie Walker
flavour profile. The perfect serve
for Johnnie Walker Double Black
demands a little water to release the
smoky flavours. Water in general
opens up a whisky so that it is more
approachable. I do still get the vanilla,
butterscotch and rich, dried fruits on
the palate, and that pleasant intense
rising smokiness. You’ll know this is
a dram that you’re familiar with, just
with a lot more intensity. I also find
this whisky to be a lot more vibrant,
so well worth the purchase.
It is not often that one gets the
opportunity to grow your Johnnie
Walker collection with something this
distinctive. It’s a limited release with
only 7200 cases available, so snap it
up. Apart from the impressive black
bottle I just like the fact that it stands
out as something new. Change is as
good as a holiday.
November 2011 WHISKY EDITION
25

Laphroaig
Distillery
{ }
Established in 1815, Laphroaig is
the world’s best selling Islay malt whisky
and is known to be the most richly
fl avoured of all Scotch whiskies. Th e
distillery still owns its own peat moors
and produces its own maltings. Its
whisky maturation warehouses directly
face the sea, which contributes to the
very characterful whisky it produces.
26 WHISKY EDITION November 2011
The Laphroaig distillery (the name
means “the beautiful hollow by the
broad bay”) was established in 1815,
by Alex and Donald Johnston. The
‘Johnston’ brothers were actually
McCabes, of the Clan Donald, who
changed their names following the
failed Jacobite uprising, and settled on
the Isle of Islay.
Their descendants ran the
distillery until 1887, when it passed to
the Hunter family. They in turn ran the
distillery until 1954, when Ian Hunter
(who had no children) died and left the
distilley to one of his managers, Bessie
Williamson, who earlier came to Islay
to stay for three months but remained
on Islay for more than fourty years.
The distillery was sold to Long
John International in the 1960’s, and
subsequently became part of Allied
Domecq. Allied Domecq was in turn

acquired i d bby FFortune t BBrands d iin 2005
2005.
Since 1994 Laphroaig has been
the only whisky to carry the Royal
Warrant of HRH, Prince Charles of
Wales, which was awarded in person
during a visit to the distillery. As of
2005, the standard 10 year old bottling
was reduced in percentage from 43%
to the worldwide standard of 40%.
November 2011 WHISKY EDITION
27

28 WHISKY EDITION November 2011
The water dispute
In 1836 James and Andrew Gairdner set about
building a rival distillery next to Laphroaig.
They installed two experienced Clackmann
distillers, James and Andrew Stein, to take
charge. Donald Johnston, owner of Laphroaig
at the time, was deeply disturbed finding out
that the new, Ardenistiel distillery, proposed
to use the same watersource. Water that made
a vital contribution to Laphroaig’s unique
character. Specially when Donald was about
to expand his business leaving him with a too
small water supply. The dispute lasted almost 6
years and ended abruptly when Andrew Stein
fell ill with fever and died soon afterwards.
His brother James stopped distilling and
moved to Port Ellen. In June the following year
Donald himself died in a tragic accident at the
Laphroaig distillery.
Taste Laphroaig is considered one of the

most strongly flavored of all scotch
whiskies, and is generally aged to 10
years, although the 15 year old variety
is not uncommon (the 30 and 40 year
olds, however, are). Some people find
that a drop of water enhances the
peaty aroma of this whisky.
In an attempt to re-create the
taste of historic whiskies, Laphroaig
carried out experiments. Recently
the Laphroaig Quarter Cask has been
introduced. By using smaller casks and
by avoiding chill-filtering, the Quarter
Cask Single Malt is supposed to taste
like whisky which was distilled 100
years ago.
Friends of Laphroaig
In 1994 the Friends of Laphroaig
Club was established, members of
which are granted a lifetime lease of
one square foot (

Our Whisky Experts on
Johnnie Walker Blue
JONATHAN J
MILES
30 WHISKY EDITION November 2011
Jonathan has worked in the liquor industry in South Africa for
36 years. He set up the Whisky Academy, a whisky education and
training facility, which has grown to be a leading light in the whisky
industry in South Arica. Jonathan has a passion for whisky and he
runs training courses (Whisky one; Whisky Two and an Introducion
to Whisky) and provides tastings and education to the liquor trade
and consumers.
Jonathan on Johnnie Walker Blue: The name Johnnie Walker conjures up all sorts of images of
quality, especially
whisky quality and the international image of a brand striding the globe. The beauty of the
brand is that you can find it in bars across the world and you will enjoy the excellent quality very
consistently, dram after dram. My favourite has always been the Johnnie Walker Black Label with
its unique smooth, deep and complex character.
However, every now and then one deserves a treat and it is on these occasions that one
reaches for Johnnie Walker Blue Label. It’s the bottle I keep on an exclusive stand in my whisky
bar and the one that is only opened when I am feeling generous and looking for a rare experience
for myself or my guests. It is the epitome of the art of blending and the Master Distiller, Jim
Beveridge, has access to some of the world’s most valuable and precious stocks as he creates the
Blue blend. Using exceptional young and old whiskies, he weaves a complex blend of the best
Scotland has to offer to ensure that luxuriously smooth flavour that we find in the glass.
I start by serving a generous dram in a tasting glass – I love to capture the rich, deep and
complex aromas – the powerful west coast elements are beautifully balanced by the sweetness
and maltiness of the Speyside and other Highland malts.
On the palate the layers of flavor open up and the complexity of the blend unfolds revealing
smoke, pepper and spice along with a smooth and satisfying finish. A touch of water opens the
whisky even more as new aromas and flavours are released for your enjoyment. Expect also ripe
fig, malt and light smoke mingling with the soft grain and again the gentle spicy finish.
This is a dram to be savoured, not rushed. Take your time to identify the different flavours
you pick up and let them tantalise your taste buds. It is a rare experience to be treasured as it
doesn’t come around too often. If your host is in a really generous mood he may offer another
dram – I usually accept graciously.

November 2011 WHISKY EDITION
31

Our Whisky Experts on
Johnnie Walker Blue
MARSH M MIDDLETON
32 WHISKY EDITION November 2011
Marsh is an avid whisky enthusiast. His quest for whisky
knowledge commenced with a trip to the Isle of Islay off the
West Coast of Scotland. He has interviewed many legends of
the whisky industry, including Bill Lumsden , Dave Broom and
Richard Paterson. He also hosts the annual Lexus Connoisseurs
Experience at the FNB Whisky Live Festival.
Marsh on Johnnie Walker Blue: “Johnnie Walker r Blue
Label is the flagship in the House of Walker. With its new and seriously iously
impressive packaging it will most definitely draw your attention. This
whisky means business. From the early 1990’s Johnnie Walker Blue Label
has showcased what those late 19th century whisky blends were all
about. Rich sweetness, somewhat peaty aromas with smooth, malty y
flavours!
There is what the ‘experts’ call a perfect serve for this whisky. It
really is a multi-layered dram. Firstly you have to slow down. This
approach needs to be one that savours and appreciates the nuances. .
Clean your palate with some ice cold water. Then wait… Take a
generous sip to coat the mouth, keep it there for a while, and as the e
liquid gently warms up on your palate you’ll know what I mean. Don’t t
forget to swallow.
You will notice the depth and layers of flavour this blend has to o
offer. As the tasting notes indicate - there’s a rich and uniquely long g
and satisfying finish of smoke, pepper, ending with a glorious touch h
of spice.
Being part of the House of Walker and its parent company, Johnnie e
Walker Blue Label’s master blender – Jim Beveridge – probably has the e
largest reserves of whisky in the world to choose from. This can only y
add depth to a whisky. It is the blender’s art to create a whisky of this s
caliber. It is one of the greatest whisky gifts one can give, and you can n
count on it that it will last quite some time if savoured – thus keeping g
you top of mind. “

DAVE HUGHES
Dave is a distiller by trade, winemaker, wine auctioneer,
international wine and spirit judge, to mention but a few of Dave’s
achievements. Dave has travelled the world to study wine and
liquor production and judged in most of the world’s worthwhile
wine and spirits competitions – he has judged at IWSC since 1975
and is still going strong.
Dave on Johnnie Walker Blue:” Enticing nose with clever peating and
decided smoke but obviously from well matured and old malt. Slow to start but eventually
evolves to produce an incredible depth of character. Gorgeous fruit underlines the smoky
peat and leads into a deep, full but gently powerful mouth. Big, full volume mouth loaded
with ripe figs and super rich grain. Some sparkling spice teases the tail.
A great whisky experience where a blend can have the complexity that many magnificent
malts can’t achieve.
Well worth the expense especially for the Single Malt Snobs !”
STEVE ADAMS
Careful selection of the most exceptional aged whiskies, some
mature enough to have witnessed mankind’s most memorable walk,
have been brought together by Johnnie Walker’s master blender to
create a perfectly balanced yet complex, silky smooth Scotch whisky,
to be relished by the most discerning palates. An intense golden hue,
subtly spicy and delicate fruity aromas lead to a remarkably velvety
palate - rich yet mellow, full flavoured yet soft - followed by a warm,
lingering finish.
Very few of us will ever get to walk on the moon; some may be fortunate enough to
savour one of Scotland’s best accomplishments: Johnnie Walker Blue Label. Walk the
Walk.
November 2011 WHISKY EDITION
33

17/2011 Makro DTP/CK 148 x 210 Valid from: 17/10/2011 - 31/12/2011
Prices valid from Monday 17 October to Saturday 31 December 2011. After this date please request pricing in-store.
JAMES KING
3 YO Blended
Scotch Whisky
(136688)
JAMES KING
Speyside Single
Malt 12 YO
Scotch Whisky
in Gift Box
(217210)
International
Spirits
Challenge
2011
64951 x
750ml
(136688)
199951 x
750ml
(217210)
Exclusive
to Makro
Available
early
November
2011
JAMES KING
5 YO Blended
Scotch Whisky
(201543)
PREMIUM WHISKIES
International
Spirits
Challenge
2011
79951 x
750ml
(201543)
JAMES KING
Blended 15 YO
Scotch Whisky
in Gift Tube
(217213)
399951 x
750ml
(217213)
JAMES KING
8 YO Blended
Scotch Whisky
(201544)
89951 x
750ml
(201544)
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Spirits
Challenge
2011
Gold International
Wine and Spirits
competition 2011.
Best in class
Exclusive
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Available
early
November
2011
JAMES KING
Blended 21 YO
Scotch Whisky
in Gift Tube
(217214)
JAMES KING
12 YO Blended
Scotch Whisky
(136689)
699951 x
750ml
(217214)
Exclusive to
Makro
149951 x
750ml
(136689)
Exclusive
to Makro
Available
early
November
2011
Liquor not for sale to persons under the age of 18. Makro supports responsible drinking.
Unless we state a specific limitation, Makro will attempt to have sufficient advertised stock available to meet consumers’ anticipated demands. If we still run out of stock, we will attempt to obtain the stock or we will offer you a
reasonable alternative. Makro takes utmost care to ensure that all advertisements are correct. If a mistake occurs or incomplete information is printed, we will display a notice in-store with all the correct details.
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& MALTS
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Rarest Vintage Reserve
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(134879)
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Whisky in Gift Box
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(131134)
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30 YO Single Malt
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(16021) 269995 BALVENIE
30 YO Speyside Single
Malt Whisky in Tube
(2100280) 2699 (16021)
95
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25 YO Single Speyside Malt
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(159025) 2899 (2100280)
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Grain whisky has
By: Dave Hughes
All whisky is made from grain of some kind or another
but it seems that in modern times the malted versions,
made from barley, have become very fashionable. Yet
malt whisky makes up less than 15% of all whiskies
made. The rest are, fundamentally, grain whiskies.
Made from all manner of grain. Barley, wheat, rye,
maize (corn), rice, sorghum and others. Some whiskies
made from grains have gained their own identities like
Bourbon and Tennessee which are both made from
predominantly maize but can include other grains.
Rye whisky is obviously made from rye although in the
USA it need only be 51 % rye to qualify to be called Rye
whisky. Many whiskies containing spirits made from
wheat or maize seldom mention the type of grain and
simply say “grain”.
The great Scotch blended whiskies that are the
36 WHISKY EDITION November 2011
whiskies that most people p p seem to
know even if they ey are not drinkers
because of the great advertising
promotions and ads contained in the
glossy magazines s and and daily press. press. press In
In
South Africa the likes llikes
of J & B, Bells,
Johnnie Walker, Grants and Famous
Grouse are blends s of malt whisky whisky with
a greater proportion tiion
of grain whisky.
Malt whiskies s are made in a
batch process and nnd
distilled
in “pot stills”. The e malting
process with it’s s drying
done by peat will iill
give
the resultant malt
much greater flavour

its own attraction
which is passed onto the whisky than
lesser character grains used in the
production of continuously distilled
grain whiskies.
Continuous stills and sometimes
called “patent” stills or Coffey stills.
Coffey and Stein were the men who
developed the process of continuous
distillation in Scotland. Often
continuous stills can be referred to by
their “brand” name.
The wash distilled from a mixture
of malted barley and other unmalted
cereals. The malted portion contains
enzymes that will convert the starch
in the grain to fermentable sugar. The
milled grain is made into a sugary
liquid, called wort where the enzymes
contained in the small malted portion
then convert all the starch into sugar
which can be fermented to give an
alcoholic liquid called wort. This
then is fed into the continuous stills.
The resultant spirit p is not as full of
flavour flavour as the spirit made form barley
that has all undergone underg malting then
drying with the use us of peat smoke.
However, However grain whiskies
have
their own sought
after
character and can
often be very elegant
and delightful. As
mentioned, men outside
of Scotland, most
whiskies whisk are grain
whisk whiskies.
Wi Within Scotland
not all
grain whisky is
destined
for blending.
There are a number of grain whiskies that are bottled
under their own character and proudly designated as
grain whisky. Some are aged for a considerable time
and are sought after in their own right.
In Scotland there are about 100 malt distilleries
while there are only seven grain distilleries. The malt
distilleries are all pot still and produce relatively small
quantities of highly individual whiskies.
The big grain distilleries produce mega volumes of
grain distillate which is of lesser character but all the
same has the distinct character of it’s own distillery.
These distillates still have to age a minimum of three
years before they can be legally termed whisky. Most
are aged in used Bourbon barrels which give the
vanilla characters and perhaps a slight sweetness
while some sherry barrels are used to extend the range
of characters into a dried fruit richness. Typically these
barrels are “used” about three to four times . Each use
is referred to as “fill”. Each fill will obviously have a
less and less effect on the spirit resulting in milder and
milder whiskies.
It so happens that most of these distilleries are
located in the Lowlands. When I was a lad there were
a couple more but half a dozen have been closed in the
past 20 or so years. Perhaps one of the most famous
Port Dundas was closed only in 2010.
The most recently commissioned grain distillery is
Starlaw opened in 2010 and owned by La Martiniquaise.
The biggest liquor company, Diageo owns Lomond
and Cameron Bridge and have a joint venture with the
Edrington Group in North British. Whyte and Mackay
own Invergordon and Chivas (Pernod Ricard) own
Strathclyde. William Grant own Girvan
As mentioned, most Scottish grain whisky will
go into the famous blends making an invaluable
contribution to the blend.
Traditionally maize was the preferred grain as not only
was it the most inexpensive grain, it offered the highest
level of starch which meant a higher yield of alcohol.
November 2011 WHISKY EDITION
37

Nowadays there has been a great change over to wheat
because of the European Union subsidies which made
wheat available at a lower price. There are many types or
strains of wheat with bakers and pasta makers preferring
hard grains. Distillers prefer slightly softer grain as it
contains more starch so giving a better alcoholic yield.
Annual grain crops are effected by the weather resulting
in variable starch levels which obviously will mean fine
tuning to the overall production. Maize tends to be more
uniform year by year and less affected by weather than
wheat and so some distillers still prefer maize. However,
it is considered that whatever the source of the grain it
has little impact on the overall result. What has a greater
impact is how the distillation is carried out. The distiller
can determine whether to produce a spirit that is richer
with greater character or lighter which is more mild.
Then of course the aging in oak has a great influence on
the end product.
In the continuous distillation process the end spirit
is collected at about 94 % alcohol with the British law
stating it must be collected at below 94,8 %. Whereas
38 WHISKY EDITION November 2011
from a pot still the spirit is around
about 70 % with the lower strength
collecting a far broader aromatic and
flavour profile.
Continuous distilleries have lent
themselves to be highly aided by
computerization although the ever
faithful stillman is still required (no
pun intended).
There might not be many grain
distilleries but each produces it’s own
identifiable character..
When it comes to Scotch Grain
Whiskies look out for bottlings from
the great distilleries under the private
bottlings of Duncan Taylor and the
specific combinations of Compass Box
under the name Hedonism. A couple
of distilleries bottle “Single Grains”
such as Cameron Bridge who use the
name “Cameron Brig”.

A Whisky for Today
www.smokehead.co.uk
Smokehead encourages responsible drinking
Enjoy responsibly, not for sale to persons under the age of 18

Old-school spirits
{ }
From computerized stills and bar-coded casks to mechanized bottling
lines, many spirits brands have embraced cutting-edge technology.
But there are a few holdouts around the world that continue to
use old-fashioned techniques. Here are some of our favourites.
By: Jacques Cortez: Contributor to Liquor.com
FLOOR-MALTING:
FLOOR MALTING
The first step in producing Scotch is to convert the barley’s starch content into more desirable sugar
by malting it. To save time, most distillers buy already-malted barley, but a handful of brands—The
Balvenie, Bowmore, Highland Park and Laphroaig—still carry on the traditional floor-malting process
(pictured above). While it’s back-breaking work, it preserves a piece of whisky history.
40 WHISKY EDITION November 2011

Fast facts
THE BALVENIE
• The Balvenie is the only distillery in the
ScottishHighlands to still floor malt its barley.
• Master Distiller David Stewart has been making
whisky at William Grant for 47 years.
• If you’re visiting The Balvenie also stop by its sister
brand Glenfiddich. The two distilleries are right
next to each other.
HIGHLAND PARK
BOWMORE
• While the distillery has a long history, the origins of the name Bowmore
are unknown.
• In 1991, one of the brand’s warehouses was turned into a community
swimming pool, which is heated with the distillery’s recycled hot water.
•
A rare bottle of 1850 Bowmore became the most expensive Scotch in the
world when it sold at auction for £29,400 pounds in September 2007.
• Highland Park’s distillery is located in the northern
tip of Scotland. The weather is consistently cool and
breezy all year round.
• The brand’s website features a food-pairing section
and includes six recipes from Master Chef Sue
Lawrence.
LAPHROAIG
•
The Laphroaig distillery was originally
started as a way to use excess barley
grown for cattle. Distilling whisky quickly
became more profitable than farming.
•
Prince Charles celebrated his 60th birthday
at the Laphroaig distillery in 2008.
November 2011 WHISKY EDITION
41

17/2011 Makro DTP/CK 148 x 210 Valid from: 17/10/2011 - 31/12/2011
Prices valid from Monday 17 October
to Saturday 31 December 2011.
After this date please request pricing in-store.
Buried in Antarctic ice by Shackleton.
Rediscovered by us. Savoured by you.
Available in
early
November
2011
Product
Exclusive
to Makro
1200 bottles
available in
South Africa
951
x
750ml
MacKinlay's
Rare Old Highland
Malt Whisky
(211825) 1299 (211825)
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Which foods pair
best with whisky?
By: Fiona Beckett
{ }
Here are some suggestions, divided up by whisky style, with
some additional input from whisky expert Dave Broom.
Needless to say the better and, generally, older the
whisky the more intriguing and complex the pairing.
Light fragrant whiskies with a touch of sweetness -
e.g. Dalwhinnie, Glenkinchie
• Sushi
• Smoked salmon (especially wild salmon and other delicate smokes)
• Dressed crab Cullen skink (smoked haddock soup
• Cock-a-leekie (clear chicken and leek soup)
• Parsnip soup
• Kedgeree Bread and butter pudding
• Cranachan (whipped cream and whisky with toasted oatmeal and
raspberries)
Goats cheeses and cream cheeses
Medium bodied whiskies with some peat infl uence e.g. Bruichladdich
• Smoked mackerel
• Smoked mussels
• Smoked oysters Smoked duck
• Smoked venison
• Duck or chicken liver paté
• Seared scallops and bacon
• Roast or braised pheasant
• Pheasant or guinea fowl with a
creamy wild mushroom sauce
44 WHISKY EDITION November 2011

Full-bodied rich whiskies aged in sherry casks or European oak
- e.g Th e Macallan
• Seared or grilled steak
• Char siu pork
• Roast venison especially with caramelised/
roast root vegetables
• Rich fruit cakes e.g. Christmas cake
• Christmas pudding
• Mince pies
• Pecan pie
• Sticky toffee pudding
• Gingerbread
• Dark chocolate and ginger biscuits
• Dark chocolate brownies
• Mature cheddar
• Washed-rind cheeses
Strong, peaty whiskies e.g. Lagavulin, Talisker
I’m cautious about these because of their
powerful flavours but Dave urges you to
be bold! He advocates scallops and bacon
and dark chocolate (not on the same
plate, obviously) with a peaty whisky for
example Anchovy-based spreads or dips.
• Hot-smoked salmon
• Smoked chicken
• Mature farmhouse cheddar
• Strong blue cheeses, especially Roquefort
Bear in mind that some whiskies, especially
cask-strength ones, may need a splash of
water to work with food .
November 2011 WHISKY EDITION
45

Whisky’s Perfect Match
Here is what one of the Worl’d Leading authorities
has to say about Whisky & Food Pairing
Forget ice or soda; have you tried pairing Scotch with
food? It can work surprisingly well, and so-called
“whisky dinners” are becoming increasingly popular
in Europe and Asia. Just this year alone, I’ve led
dozens of them in twenty countries. I particularly
enjoy matching single malts with appetizers, small
plates like tapas or meze, and desserts. This can
showcase unexpected characteristics in a spirit
and invariably leads to a lively discussion. (As for
entrees, they’re often too complex, and, frankly, I
think wine is better suited as a companion to many
Charles MacLean, Master of the Quaich and James Beard Award winner, is the author of
ten books on Scotch, including the Whiskypedia.
46 WHISKY EDITION November 2011
By: Charles Maclean
dishes.) The general idea is that the
cuisine and the whisky should either
complement or contrast with each
other. Since every Scotch bottling
has its own unique flavor profile, I
suggest keeping the food relatively
simple and based on quality
ingredients, which will allow the
liquor to really shine through. Here
are some of my favorite pairings.
Bon appetit!

RAW OYSTERS
“ANOINTED” WITH A
SPLASH OF TALISKER
10-YEAR-OLD:
Th Thee light smokiness and
maritime character of the whisky
complements the mollusk, and it
fi nishes with a peppery kick.
SHRIMP WITH A GLASS
OF OLD PULTENEY
12-YEAR-OLD:
Th Thesweet e sweet saltiness of “Th “The e
Manzanilla of the North”
enhances the sweetness of
the shellfi sh.
SMOKED SALMON WITH
A DRAM OF ARDBERG
10 YEARS OLD:
Some think the smokiness of the
whisky is too dominant, but I
say it works well with Scotland’s
other famous delicacy.
CCUSTARD
TART AND
A
SHOT OF FROZEN
DDALWHINNIE
15-YEAR-
OOLD:
Th e light vanilla and honey notes
in the whisky, together with its
smooth sm texture, complement the
dessert. de
RRICH
FRUITCAKE
WWITH
GLENFARCLAS
115-YEAR-OLD
(OR ANY
OOTHER
SHERRY-WOOD-
MMATURED
MALT):
Th e dried fruits and mouth-drying
tannins ta are balanced by the
unctuous un sweetness of the cake.
RROQUEFORT
CHEESE
WWITH
LAGAVULIN
116-YEAR-OLD:
Massive M fl avors, which cancel each
other ot out—truly a marriage made
in Heaven.
DDARK
CHOCOLATE,
SSTRONG
BLACK COFFEE
AAND
A GOOD CIGAR
WWITH
THE DALMORE
GGRAN
RESERVA:
Nibble, N sip coff ee, sip whisky, puff
cigar. ci Repeat. Bliss!
November 2011 WHISKY EDITION
47

Brie & pear soup
{ }
According to Ralph Waldo
Emerson, “there are only ten
minutes in the life of a pear
when it is perfect to eat.”
Luckily, this soup is perfect
anytime. Make sure the
Brie is also ripe, preferably a
double-crème.
ingredients
• 2 large ripe pears
• 2 cups homemade chicken broth
• 240g . double-cream Brie cheese.
preparation method
• Peel the pears. Cut them in thick slices, removing the
seeds. Put the chicken broth and pears in a large pot
and simmer 10 to 15 minutes, until the pears are
very soft.
• Transfer the pears and broth to a food processor
and process until very smooth. Return to the pot and
simmer.
• Trim the rind from the brie and cut the cheese into
small pieces.
• Slowly add the cheese and stir with a wooden spoon
until melted. The soup should be creamy and smooth.
Serve with Highland Park Scotch hWhisky h k
The 12 Years Old is optimal. The Scotch’s touches of smoke and peat round out the savoury notes of the
Brie while heather and honey emphasise the sweetness of the pear. The complexity of the combination is
startling given the simplicity of the dish.
48 WHISKY EDITION November 2011

November 2011 WHISKY EDITION
SERVES
4/5
49

Whisky and
chilli tiger prawns
{ }
Th is is best served as
a starter. Sucking the
sweet sauce off the juicy
crustaceans is an experience
to be savoured, never hurried.
Shelled and unshelled prawns
are both fi ne to use. Serve
with a green salad and hunks
of crusty bread.
preparation method
50 WHISKY EDITION November 2011
ingredients
• 2 limes, 1 juice and zest, 1 juice
only
• 90ml whisky
• 180 soft light brown sugar
• 20 raw tiger prawns, peeled,
deveined
• 1 red chilli, seeds removed,
finely chopped
• 1 tbsp vegetable oil
• Preheat the oven to 200 o C.
• Heat the lime juice, whisky and sugar in a saucepan over a medium heat, stirring gently, until the
sugar has dissolved. Once the sugar has all dissolved, stop stirring, turn up the heat and boil for 5–7
minutes, or until the mixture becomes syrupy and thickens. To tell if it is ready, dip a wooden spoon
in the mixture and tap off the excess – some glaze should still stick to the spoon, but it will not be as
thick as honey. (Sometimes the whisky catches alight and you will see a blue-orange flame coming
from the pan. Just take it off the heat and the whisky will burn itself out. )
• Stir in the finely grated lime zest, then remove the pan from the heat and set aside.
• Put the prawns in a shallow ovenproof dish and sprinkle over the chilli. Brush the prawns with the
oil and then with the glaze. Bake in the oven for 10–15 minutes, or until the prawns turn opaque.
Remove from the oven and brush with more glaze, reserving any extra glaze for dipping, and set
aside to cool slightly before serving.
Serve with Macallan’s Whisky
Macallan’s flagship line is aged exclusively in used sherry casks; the flavours this imparts will blend
well with the chilli and lime juice in the recipe. The prawns are rich enough to balance the Scotch more
generally.

November 2011 WHISKY EDITION
51

Tuna tartare on avo cream
ingredients
Tuna
• 700 g tuna
Avocado cream
• 3 avocados
• 1/2 tsp. lemon juice
• Salt and pepper
Tartare dressing
• zest of 1 lime
• 1 shallot
• 1/2 bunch chives
• 1 tbsp. tomato concentrate
• 1/2 tsp. Tabasco sauce
• 200 ml (3/4 cup) white wine
• A small sprig of thyme
• 1 tbsp. mayonnaise
• 100 ml (6 tbsp.) olive oil
• 8 grindings of fresh pepper
• 8 grindings of fresh coriander
• Salt and pepper
Serve with Macallan Whisky
For Macallan, Tuna Tartare makes a great variation on the whisky and raw fish theme. It’s a head-tohead
encounter between two rich products. What ties the two together is the nutty notes in the Scotch
– the 18 Years Old may be the best match in this respect – and the sesame seeds, soy sauce, and honey.
52 WHISKY EDITION November 2011
preparation method
Tuna
• Cut some bands of tuna 5 mm thick.
• Using a size-45 round cutter, cut out 25 rounds.
• Cut the remaining tuna into brunoise, i.e., very small
dice. Once the tuna has been cut up, set it aside in the
refrigerator.
Avocado cream:
• Halve the avocados; remove the pits and peel.
• Blend the avocado flesh with salt, pepper and 1/2 tsp.
lemon juice.
• Scoop back into avo skins.
Tartare dressing
• Chop the shallot and chives.
• Take a bowl and set it over another bowl filled with
crushed ice.
• Add the mayonnaise, 100 ml olive oil, tomato
concentrate, Tabasco, chopped chives, freshly-ground
pepper, coriander, lime zest, salt and pepper. Whisk.
• Incorporate the finely diced tuna with a fork. Taste and
adjust the seasoning with salt and pepper if necessary.
Preparing the tartare
• Place the tartare carefully ontop of on the avo cream

November 2011 WHISKY EDITION
SERVES
4
53

Lamb Cutlets with Coff ee-Chocolate
Sauce and Garlic Purée with
Aromatic Vegetables
ingredients
• 2 racks lamb, six ribs each
• 4 Tbs blueberry
preserves
• 1 Tbs Dijon mustard
(available in specialty and
gourmet markets)
• 8 white grapes
• ¾cup lamb stock, reduced
preparation method
54 WHISKY EDITION November 2011
• 1 strong espresso
• ¼ tsp melted chocolate
• 25g butter
• 2 garlic cloves, peeled,
halved and degermed
• 1 thyme sprig
• 1 rosemary sprig
• 1 bay leaf
Place the garlic cloves in aluminium foil with the
aromatic herbs (thyme, bay leaf and rosemary),
the olive oil and water. Wrap and cook in the
oven for 3 hours at 180°F. When done, crush
the garlic with a fork and thin with the cream.
Season with salt and pepper to taste.
Remove excess meat from the top of the
lamb chops, leaving the bones very clean.
Peel the grapes, cut them in half vertically
and seed them. Reduce the lamb stock, add the
espresso and chocolate, whisk the butter into
the sauce and add salt and pepper and half of the
ground fennel seeds.
Brown the racks of lamb and then baste with
the candied blueberries and mustard. Cook the
• 2 Tbs olive oil
• 2 Tbs water
• 90ml heavy cream
• 10 fennel seeds, (black
cumin)
• Skin of one eggplant
• Salt and pepper to taste
racks of lamb for 5 minutes at 290 o C
On a plate, line a ring mold with eggplant
skin, fill with the garlic purée and then the triple
lamb chop.
To serve, sauce the plate and add the grapes.
On the rim of the plate sprinkle the rest of the
fennel seeds and the ground coffee.
Along with meat, Speyside and Highland
malts often pair well with chocolate. Put this
to good use with Guy Martin’s recipe for Lamb
Chops with Coffee-Chocolate Sauce and Garlic
Purée with Aromatic Vegetables. The dark, rich
espresso and chocolate flavours will match with
similar flavors in the Scotch, just as the blueberry
preserves bring some life to the Scotch’s dried
fruit flavours. The Macallan Cask Strength makes
the best pairing in these regards. The Scotch, in
turn, also has some spice to offer up alongside
the aromatic accompaniments in the dish.

November 2011 WHISKY EDITION
SERVES
4
55

Honey & Whisky ice-cream
SERVES
4
ingredients
• 300 ml double cream
• 60 ml whisky
• 60 ml liquid honey
• 4 large egg yolks
Serve with Glenlivet
15 Year Old.
The round, sweet, velvety taste of
the whisky integrates well with
the freshness of the ice-cream and
compliments the honey in this dessert.
56 WHISKY EDITION November 2011
preparation method
• Whip the cream until it is thick adding the whisky
gradually.
• Put the honey in a small pan and heat it.
• At the same time beat the yolks in a bowl.
• Pour the hot honey into the bowl containing the yolks
and carry on beating the mixture until it’s pale and
thick.
• Gently fold in the cream and whisky mixture.
• Put the mixture in a freezerproof container and freeze
for three hours minimum.
• Serve scoops, garnish with chopped walnuts and mint
leaves.

Hot-spiced Bourbon Balls
ingredients
• .25 cup Bourbon
• 2 tbsp Sorghum syrup, cane
syrup, molasses or honey
• 1.25 cups Powdered sugar,
divided
• 2 tbsp Cocoa powder
• .5 tsp Cayenne pepper
(optional)
• .25 tsp Ground mace
• .25 tsp Ground cinnamon
• .5 tsp Salt
• 10 oz Vanilla wafers (about 60)
• 1 cup Coarsely chopped pecans
preparation method
In a small bowl, whisk together the bourbon and sorghum
syrup until well combined. In a large bowl, sift together
1 cup of the powdered sugar with the cocoa powder,
cayenne, mace, cinnamon and salt. Using a wooden spoon
or rubber spatula, stir in the bourbon mixture until a
smooth, glossy paste forms. In a food processor, pulse
the vanilla wafers into fine crumbs, about 10 (5-second)
pulses. Add the wafer crumbs and pecans to the bourbon
mixture and stir until consistently doughy and workable,
about 2 minutes. Roll the dough into 1-inch balls, roll
each ball in the remaining .25 cup powdered sugar, and
place on a sheet of waxed paper. Store in the refrigerator
in a container with a tight-fitting lid, with a sheet of waxed
paper between layers, for up to 4 days.
Serve with a bourbon
The fruitiness of a bourbon balances the hot and spicy ngredients in the Bourbon Balls.
November 2011 WHISKY EDITION
57

Cocktails
Old Fashioned Black Ship
ingredients:
i di
1 sugar cube (or .5 tsp granulated sugar)
2-3 dashes Angostura Bitters
Water or club soda
60ml bourbon
method:
In an old fashioned glass, muddle the sugar, bitters
and a splash of water or club soda. Rotate the glass
to coat the inside with the sugar mixture and add
large ice cubes. Add the bourbon and garnish with a
Maraschino cherry and an orange wedge.
Garnish: Maraschino cherry and orange wedge
Glass: Old fashioned
58 WHISKY EDITION November 2011
ingredients:
45ml whisky
30ml pomegranate juice
7.5ml port
1 tsp lemon juice
method:
Shake all the ingredients in a cocktail
shaker with ice. Strain into a chilled
Martini glass and garnish with a lemon
peel.
Garnish: Lemon peel
Glass: Martini

Bourbon Bloody Mary
Kentucky Buck ingredients:
45ml bourbon
2 dashes celery salt
2 dashes hot sauce
2 dashes worcestershire sauce
1 teaspoon wasabi
Tomato juice
ingredients:
i di t
45ml Bourbon
dash Triple Sec
splash orange juice
splash cranberry juice
splash simple syrup (one part sugar,
one part water)
method:
Add all the ingredients to a shaker
and fill with ice. Shake well. Strain
into a Collins glass filled with fresh ice.
Garnish with a lemon wheel.
Garnish: Lemon wheel
Glass: Collins
method:
Rim a pint glass with lime juice and celery salt. Then
fill it with ice and add Basil Hayden’s Bourbon, celery
salt, hot sauce, Worcestershire sauce and wasabi.
Fill the remainder of the glass with tomato juice. Stir
well. Garnish with a celery stalk, lime wedge and
blue cheese stuffed olives.
Garnish: Celery stalk, lime wedge and blue cheese
stuffed olives
Glass: Pint
November 2011 WHISKY EDITION
59

Cocktails
Mint Julep 81 Old Fashioned
ingredients:
7.5g raw sugar syrup (one part raw sugar, one part
water)
8 mint leaves
60ml bourbon
method:
In a Julep cup, lightly muddle the mint and syrup.
Add the bourbon and pack tightly with crushed ice.
Stir until the cup is frosted on the outside. Top with
more crushed ice to form an ice dome and garnish
Garnish: Mint sprig
Glass: Julep
60 WHISKY EDITION November 2011
ingredients:
1 tsp simple syrup (one part sugar, one
part water)
60ml bourbon
2 dashes Angostura Bitters
1 dash Orange Bitters
method:
Add all the ingredients to a mixing glass
and fill with ice. Stir, and strain into an
Old Fashioned glass filled with fresh ice.
Garnish with lemon and orange twists.
Garnish: Lemon and orange twists
Glass: Old Fashioned

1870 Sour
ingredients:
60ml
30ml lemon juice
7.5ml maple syrup
1 egg white
1 tsp blueberry jam
30ml Zinfandel wine
method:
Add all the ingredients except the wine
to a shaker. Shake vigorously (without
ice) for 10 seconds. Fill with ice and
shake for an additional 15 seconds.
Fine strain into a chilled 8-ounce
Mason jar or a Bordeaux wine glass.
Float the wine on top using a spoon.
Glass: Mason jar or red wine glass
After-Dinner Sazerac
ingredients:
Coffee liqueur
1 dash Angostura Bitters
1 sugar cube
60ml single malt whisky
Method:
Rinse a chilled Old Fashioned glass with coffee
liqueur and set aside. In a mixing glass, muddle the
bitters and sugar cube. Add the whisky and fill with
ice. Stir, and strain into the prepared glass. Break
a kaffir lime leaf in four places over the drink, run
along the rim of the glass and discard.
Garnish: Lime leaf
Glass: Old Fashioned
November 2011 WHISKY EDITION
61

How the Sazerac Came
to be the Only Offi cial
Cocktail of a City
{ }
Th e Sazerac cocktail is essentially an Old Fashioned but with an
absinthe rinse of the glass and the nonappearance of ice. New Orleans
is the only city with an offi cial drink, and that drink is the Sazerac. With
changing liquor, from Cognac to Rye Whiskey or Bourbon, the cocktail
has become a loaded representation of the culturally shifting New
Orleans. As a simple drink, there is not much to argue regarding the
Sazerac, but the history is what sets it apart from other cocktails.
62 WHISKY EDITION November 2011

Antoine Amedee Paychaud was the
son of French plantation owners who
fled what is now Haiti. He grew up
to be an apothecary in New Orleans
with a storefront on Royal Street. He
opened his store in 1834 and quickly
realized that a dose of liquor might
make his tonics easier to ingest.
History says that Peychaud added
small amounts of his own recipe for
bitters and served his tonic-bitters
mixture in eggcups called “coquetiers”
filled with cognac or other French
brandy. The word “coquetiers” was
anglicized to bring “cocktail” into
modern vocabulary. The eggcups were
also thought to mark the introduction
of a shot or the precursor to a jigger,
now used for alcohol measurements
in most drinks.
The Sazerac Company of New
Orleans says that by 1850, the Sazerac
cocktail, made with Sazerac French
brandy and Peychaud’s Bitters was
already popular and quickly becoming
the first “branded” cocktail. In 1873,
the recipe for the Sazerac cocktail was
altered to replace the French brandy
with American Rye whiskey, and a
dash of absinthe was added.
The first printed recipe for
the Sazerac Cocktail was in the
1908 edition of (former California
Assemblyman) William Boothby’s
The World’s Drinks and How to Mix
Them. Shortly after the printed recipe,
in 1912, absinthe was banned in the
United States. Sazerac lovers were not
lost for long. Herbsaint was created
to fill the void. ‘Herb Sainte” is the
New Orleanian term for wormwood,
which was the ingredient in absinthe
that gave it the mystique and negative
reputation. Wormwood was also the ingredient
absent in herbsaint that made the substitution legal.
Even today, with the legalization of absinthe, many
bartenders continue to use herbsaint in the production
of Sazeracs.
Sazeracs are important to New Orleans because
they represent the city in many ways. Bitters are an
acquired taste that make the drink feel exclusive,
absinthe culture in New Orleans has a windy and
proud history which gives the drink some of that
absinthe mystery, and the evolving liquor base (brandy
to whiskey to occasionally bourbon) is a reflection of
changing cultures and history in New Orleans. Sara
Rohen, in Gumbo Tales described her feeling of loss
and disconnect during Hurricane Katrina. Stranded
in New York, she looked for Red Beans and Rice on
Mondays and did not find it, she sought out Sazeracs to
connect her to home, but found that the time and place
factor left her still feeling lost. A perfect Sazerac is such
a part of New Orleans that you have to be there to truly
appreciate and taste it.
Finally, the question of which came first, the Sazerac
or the Old Fashioned is up for dispute. Many sources
begin their Sazerac descriptions heralding it as the
first cocktail. But if Pechaud created the cocktail in the
1830’s, and the oldest printed mention of a “cocktail”
with a recipe was in 1806 (for an Old Fashioned in The
Balance and Columbia Repository in Hudson, New
York), then the Old Fashioned must have come first.
On the other hand, how could anything be listed as
a “cocktail” before the alleged invention of the word
adapted from Pechaud’s eggcup or “coquetier?” The
evidence leans toward the Old Fashioned as the basic
recipe the Sazerac is a mimic with added ingredients.
No matter which came first or what brandy was
used, Sazeracs are part of the New Orleans story.
There are companies that specialize in bitters for
Sazeracs, an entire Sazerac brand that sells all liquors
including vodka and gin, and at least one Sazerac bar
in New Orleans. Regardless of whether a person is a
New Orleans resident or an admirer, the cocktail helps
them connect to the layered history and mystique of
the great city.
November 2011 WHISKY EDITION
63

Jim Beam® Kentucky Straight Bourbon Whiskey, 40% Alc./Vol. ©2010 James B. Beam Distilling Co., Clermont, KY.
Not for Sale to Persons Under the Age of 18.

Summer Scotch
By: Charles MacLean
{ }
Purists maintain that
Scotch—especially single
malt—must be drunk
only straight, on the rocks
or, if you must, with a
splash of water, and they
generally tend to think of
it as a winter tipple.
To each his own, but until the mid-1800s,
most Scotch was actually consumed in
punch. Jerry Thomas of course includes
a recipe in his seminal 1862 bartender’s
guide How to Mix Drinks, or The Bon
Vivant’s Companion. It calls for steeping
lemon-peel shavings in whisky, “which
should be Glenlivet or Islay, of the best quality.” (He goes on
to remark, cheekily, “as it requires genius to make whiskey
punch, it would be impertinent to give proportions.”)
Today, these concoctions are enjoying a revival
in Edinburgh’s stylish bars and allow for all kinds of
experimentation. They are also great served outdoors in
warm weather (think barbecues).
I recommend using a light-bodied blended Scotch
as your base—Cutty Sark, Chivas Regal or J&B Rare, for
example—but don’t be afraid to try malts as well: Talisker
introduces spice while Laphroaig or Ardbeg adds smoke.
Mix the whisky with ginger ale, ginger beer, lemonade,
club soda, apple juice or elderflower liqueur. Lemon, lime
and ginger seem to go best with Scotch. I like a dash of
Tabasco Sauce or bitters in some combinations, but please
be discreet.
To get you started, I asked Stuart McCluskey, one of
Scotland’s leading mixologists and owner of The Bon
Vivant bar in Edinburgh, to create a refreshing summer
whisky punch recipe. Slàinte!
November 2011 WHISKY EDITION
65

Smokey Haze on
Summer days
By: Stuart McCluskey
Ingredients
• 60ml light, smoky Scotch whisky
(Talisker is ideal)
• 30ml fresh lemon juice
• 45ml rhubarb, ginger and honey
syrup* (or to taste)
• 1 handful summer berries
(raspberries, strawberries,
blackberries or a combination)
• quality ginger ale
Ingredients
• 2 to 3 rhubarb stalks, roughly
chopped
• 2 to 3 slices fresh ginger
• 2 oz honey, plus more if desired
Charles MacLean, Master of the Quaich and James Beard Award winner, is the author of ten
books on Scotch, including the Whiskypedia.
66 WHISKY EDITION November 2011
Preparation method
• Add all ingredients except the ginger ale to a highball
glass filled a third of the way with crushed ice. Stir
lightly. Crown with a splash of ginger ale. Garnish with
an orange wedge, mint sprig and a few summer berries.
Glass: Highball
Rhubarb, Ginger and Honey Syrup
Preparation method
• Add all the ingredients to a small saucepan and bring to
a boil over high heat. Reduce the heat to low and simmer
until the rhubarb breaks down into a pulp. Taste, and
add more honey if desired. Strain through a fine-mesh
strainer and refrigerate until cold before using.

November 2011 WHISKY EDITION
67

Glossary of tasting terms
Austere: Seemingly stern, severe, and unadorned in character.
Balanced: One flavour or aroma element does not dominate.
Big: To be contrasted with “subtle”. Bold, dominant, hard to ignore flavours and
presence in the mouth.
Body: Refers to mouthfeel.
Cerealy: Evocative of grain associations.
Complex: Seeming to possess many layers of flavour, for which time is needed to examine
and characterize all of them.
Dark flavours: Reminiscent of flavours like molasses.
Dignified: This is hard to describe. It reflects that it does not taste cloying or youthful.
Usually clear, resonant flavours.
Dry: Astringent and not sweet. In extreme cases the spirit can feel as if it contains no
moisture.
Estery: Aroma contains chemical esters. These are generally light, fruity, floral scents.
Finish: The time period in malt tasting after one has swallowed the spirit.
Firm: Refers to mouthfeel. Contrast with “soft”.
Grassy: Reminiscent of grass.
Harsh: An unpleasantly aggressive or caustic flavour or feeling to the mouth or nose.
Herbal: Reminiscent of kitchen herbs such as thyme, basil, lavender, or chamomile.
Hot: Reminiscent of physical warmth, like freshly-brewed coffee.
Late Palate: The time period in malt tasting after the spirit has been in the mouth for a while
but has not yet been swallowed.
Malt, Malty: Refers to the aroma and flavour of malted barley. “Malt” can also be an
abbreviation of “Single Malt Scotch Whisky”.
Medicinal: Evocative of memories of liquid medicines.
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Mouth-coating: Giving the impression that it has coated the inside of your mouth, as with a
syrup.
Mouthfeel: The tactile feel of the malt in the mouth. Largely a reflection of the physical
qualities, but can also be significantly affected by flavour elements.
Nose: Aroma. When used as a verb, means to sample the aroma.
Nutty: Evocative of the taste of nuts, or reminiscent of the alkaloid qualities of some
nuts.
Oaky: Influenced by aging in an oak cask. Implies a woody, spicy, astringent character.
Orange, Orangey: Reminiscent of the citrus fruit of that name.
Palate: Two meanings. Means either the taste components of the malt, or the time period
when the spirit is in one’s mouth.
Peat, Peaty: Peat is a fuel formed of compacted vegetative layers harvested from the
moors. A peat fire has traditionally provided the heat to dry the malted
barley used in scotch whisky production. A significant flavour element in
many malts, this heavy, smoky, somewhat vegetative flavour is imparted by
the distillery water having run over peat, the peat smoke used in the drying
process, or both.
Peppery: Reminiscent of black pepper or hot chile peppers. Contrast with “spicy”.
Rich: Possessing robust, highly-flavoured elements, usually with a thick mouthfeel.
Sherried: Influenced by aging in a sherry cask. Usually implies a sweet, somewhat winey
character.
Smoke, Smokey: Evocative of the flavour of smoke. Sometimes this is peat smoke, but other times
the smoke is reminiscent of bonfires, leaf fires, log fireplaces, cigar tobacco, pipe
tobacco, or something else.
Soft: Refers to mouthfeel. Like a marshmallow. Contrast with “firm”.
Spicy: Reminiscent of spices such as cinnamon, clove, or nutmeg. Contrast with
“peppery”.
Subtle: The elements of interest are not obvious on the palate. Contrast with “big”.
Sweet: Either sweet in itself, or reminiscent of sweetness. Frequently implies a “wet”
feeling in the mouth (contrast with “dry”.)
Youthful: Full of vibrant, volatile, light characteristics. Flavours may not be well integrated,
although they may be. Think of a young wine.
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Whisky aroma wheel
November 2011 WHISKY EDITION
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