Very few make it to blue - Makro

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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.
Page 2 and 3: VERY FEW MAKE IT TO BLUE JOHNNIE WA
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Page 6 and 7: 140 BBDO_805314_E www.threeshipswhi
Page 8 and 9: Whisky making By: Jonathan Miles {
Page 12 and 13: FNB Whisky Live Festival Th e FNB W
Page 14 and 15: copper stills in the whisky distill
Page 16 and 17: in the main Tasting Hall at the exc
Page 20 and 21: TEN Whiskies to try Before you die
Page 22 and 23: 6 7 8 9 George T Stagg 16 Year Old
Page 24: How to Taste Whisky Whisky, like wi
Page 27 and 28: The Johnnie Walker stand at this ye
Page 29 and 30: Johnnie Walker Double Black By: By
Page 31 and 32: acquired i d bby FFortune t BBrands
Page 33 and 34: most strongly flavored of all scotc
Page 35 and 36: November 2011 WHISKY EDITION 31
Page 37 and 38: DAVE HUGHES Dave is a distiller by
Page 39 and 40: & MALTS JAMESON Rarest Vintage Rese
Page 41 and 42: its own attraction which is passed
Page 43 and 44: A Whisky for Today www.smokehead.co
Page 45 and 46: Fast facts THE BALVENIE • The Bal
Page 48 and 49: Which foods pair best with whisky?
Page 50 and 51: Whisky’s Perfect Match Here is wh
Page 52 and 53: Brie & pear soup { } According to R
Page 54 and 55: Whisky and chilli tiger prawns { }
Page 56 and 57: Tuna tartare on avo cream ingredien
Page 58 and 59: Lamb Cutlets with Coff ee-Chocolate
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Honey & Whisky ice-cream SERVES 4 i
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Cocktails Old Fashioned Black Ship
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Cocktails Mint Julep 81 Old Fashion
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How the Sazerac Came to be the Only
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Jim Beam® Kentucky Straight Bourbo
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Smokey Haze on Summer days By: Stua
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Glossary of tasting terms Austere:
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Whisky aroma wheel November 2011 WH
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