ISSUE 4

DRAMA Wee

www.glengoyne.comGlengoyne actively encourages responsible drinking – slow down

Slowlybut surely!SLOW distillation creates a higher quality

spirit in which all of the flavours are

allowed to fully express themselves.

Distilled more slowly for the highest quality. Glengoyne - THE REAL TASTE OF MALT

DRAM 3

5 NEWSThe latest from the world of whisky.

10 WHISKY BAR OF THE YEAR?We are on the lookout for Scotland’s top whisky bar.

12 GREAT COCKTAILSSummer whisky cocktails to try.

14 WHISKY SPEED TASTING FESTIVALA collection of pictures from our recent events.

16 INTERVIEW Patsy Christie of Maxxium UK.

21 BARTENDERS’ CHOICEWho’s drinking what.

22 INTERVIEW Sir Robin Knox Johnston.

25 ALPHABETICALLY SPEAKINGThe final part of our A-Z.

28 WHAT’S ON30 TASTING NOTES

CONTENTS

Upper Floor, Finnieston House, 1 The Stables Yard, Glasgow G3 8ND. Telephone: 0141 221 6965 Email: dram@mail.com

A Wee DRAM is published by Media World Ltd.

The publishers, authors and printers cannot accept liability forerrors/omissions. Any transparencies or artwork will be accepted atowner’s risk. All rights reserved. No part of this publication may be

reproduced in any form without the written consent of the copyrightholder and publisher, application for which should be made to the

publisher. Articles published in this magazine do not necessarily reflectthe opinions of the publishers.

© Media World Limited 2011 ISSN No 1470-2428.

• Editor Susan Young • Assistant Editor Jason Caddy • Sales Martin Cassidy• Production Manager James Devlin

WELCOME

ISSUE 4

DRAMA Wee

Welcome to our first issue in 2011. It hascertainly been a busy few months on thewhisky front, with plenty of new launches

and events. If you are new to whisky I hope the Wee DRAM willencourage you to try it. That’s exactly what thepeople did who came along to our ‘For the love ofWhisky’ speed tasting events. See their pictures onpages14 and 15. Our cover story features Fiona Urquhart, find outwhy she made our cover on page 5. This issue we also asked the bubbly Patsy Christieof drinks company, Maxxium UK, to give us thelow-down on her job, and why she loves whisky.While world adventurer, Sir Robin Knox Johnston,revealed his favourite dram.

It’s also the time of year that we go on the hunt forScotland’s top whisky bar. This year the award issponsored by Glenmorangie and if you think youknow a bar that deserves the accolade, let us know.Meanwhile we showcase some of the pastcontestants and winners.The aim of the Wee DRAM magazine is to introducepeople to the world of whisky, and whiskey - I amsure that whether a novice or an experiencedconnoisseur you will hopefully learn somethingfrom this issue which will enhance your whiskyexperience.

sláinteSusan YoungEditor

4 DRAM

Fiona Urquhart donned a 40svintage outfit to launch theworld’s oldest malt whisky, 70

year old Glenlivet and, notsurprisingly, it is the most expensivesingle malt too, with a price tag of£13,000. E d i n b u r g hCastle was thevenue for thelaunch, whichwas hosted bythe Urquhart’s,the family thatowns whiskys p e c i a l i s t sGordon &MacPhail. Infact it wasFiona’s greatg r a n d f a t h e rthat laid downthe whisky onFebruary 3rd,1940.It launched just before the tragedy inJapan and Gordon & MacPhail, thendecided to auction a bottle of the raremalt for the victims of the earthquakeand tsunami in Japan. The Bonhamsauction raised £15,000.

Described as a “stupendous”, “smooth”and “voluptuous” single malt, andreleased under G&M’s Generationslabel, only 100 full-size bottles of thisexclusive whisky will be available tobuy in 2011. Each bottle is beautifully presented in

a tear-shapedh a n d - b l o w ncrystal decanterwith an elegantB r i t i s hHallmarked silverstopper. Thedecanter nestlesin a sterling silverbase and isframed in ahandmade box,crafted inScotland usingScottish Elm. The company hasalso launched a

limited edition set,which contains a bottle from everydecade from the 1950s to 1990s –giving collectors the rare opportunityto own the ‘liquid lifetime’ of the malt.It is called the “Private Collection:Glenlivet Decades.”

NEWS

DRAM 5

Tourists have been flocking to our whiskydistilleries according to Diageo, the country’sleading distillery operator. They’ve see an increase ofalmost 20% in visitor numbers. In 2008, 176,471visited their twelve distilleries while last year thatnumber increased to 210,432. Last year it was UK tourists that visited most,accounting for 87,417 visits in 2010. The other topcountries, in terms of visitor numbers wereGermany, France, USA and Spain. Talisker, on the Isle of Skye, was Diageo’s busiest

distillery visitor centre with 50,550 people in 2010, afantastic increase from 41,271 in 2008 and 47,115 in2009.Diageo operates 28 malt whisky distilleries inScotland, more than any other company, and with12 of these having dedicated visitor centres it is alsothe leading provider of whisky tourism facilities.These include the homes of some of Diageo’s iconicScotch whisky brands such as Glenkinchie, Talisker,Oban, Lagavulin, Dalwhinnie, Royal Lochnagar andCardhu.

WHISKY - UNDERTHE INFLUENCEOF STARSSingle malt is enjoyedby Hollywood stars,astronauts may reachfor stars, drunks mayeven see them, nowthe greenest whiskyever made is distilledunder the influence ofstars. The world’s firstever biodynamicwhisky has beendistilled atBruichladdich Distilleryfrom barley sown,grown and harvestedaccording to an astralcalendar.BiodynamicBruichladdich is über-organic, the barleybeing grownaccording to thecontroversialagricultural principlesof the messianic DrRudolf Steiner (1861-1925). However itwon’t be available until2018.

WORLD’S MOST PRICEY MALT

Glasgow comedian Alan Anderson has come up with a great idea, a show titled 'Whisky firDummies'. He teams a comedy show with a whisky tasting...in fact the whole show is aboutwhisky. He has been performing at bars in Glasgow, including DRAM!, and is set to take theshow to the Edinburgh Fringe. Recently, however, he decided to try it out on Aussies inAdelaide, and the reviews were very positive. Said one blogger “There was whisky to be had.And laughs too, of which there were many. I can find no other way to describe Whisky FirDummies other than to say that it is the best way to have a dram of whisky in a room withstrangers.” Alan weaves jokes and moments of hilarity while pouring out the whisky. Ifyou’re especially a good member of the audience, you can pick your choice of drink. If youlike your whisky and if you especially like free whisky and good times, you need to go seethis show. There is mental Scotsman giving away free whisky. Look out for upcoming dates.

Cousins Fiona & Richard Urquhart

VISITOR’S CENTRES PROVE A HIT WITH TOURISTS

6 DRAM

SpringbankOpen Day Thursday 19th May 2011

~ OFFICIAL OPENING 11AM ~Springbank Masterclasses with Frank McHardy, GavinMcLachlan and Peter Currie - £15 (including glass).

Tastings in the warehouse - £5 (includes discountvoucher for Cadenhead Whisky Shop).

Farmers market with Food from Argyll.

Cadenhead Tasting with Grant Macpherson - £20

Free tours - at arranged times during the day.

Tasty treats from Auntie Mo.

Seafood by McMillan Smokehouse.

John Brown Wood Carvings, Fyne Ayles, Local CraftStall, Music by local Artistes.

From 6.00pm - BBQ, Spooks tour, Live Music, Bonfire.For more information and to book Masterclass or Cadenhead tasting telephone +44 (0) 1586 552009 or email info@springbankwhisky.com

They say imitation is the bestform of flattery, as Glasgowhas a new whisky bar in the

shape of DRAM! on WoodlandsRoad. It has undergone quite atransformation since its days asUsige Beatha with largerwindows, cosy corners andcandles, re-cycled and re-usedfurniture and fittings. There are75 malts to agonise over, andDRAM! has quizzes, live musicand sport. You can also pop infor a bite to eat. 232-246Woodlands Road.

Fake whisky could be a thing of the past if researchers from the University of Leicester are successful at re-jiggingtechnology that is already being used to spot counterfeit medicines to analyse the contents of liquids in bottles, beforeit is poured. This could scupper those that flog fake whisky. Says George Fraser of the university's Space ResearchCentre, where the spectrometer was first developed "It's really important with whiskies and in wines is that you don'topen the bottle and destroy the product."The technique relies on detecting the differences between the characteristics of light reflected from the liquid insidethe bottle or its label. A white light is shone through the liquid and the spectrometer - originally designed forastronomical research - and it analyses whether the signature matches that of the genuine article or not. Apart fromthe obvious issue of quality, fake spirits can contain high levels of methanol, a chemical that can cause liver damage,blindness, coma, breathing difficulties and even death.

ANOTHER GOOD DRAM!

NEWS

Three new whisk ieshave been launchedby Wemyss Malts.The s ingle cask maltwhisk ies which havegreat names…”S moke Stack ” f romIs lay, “Mocha Spice”from the Highlandsand “G ingerCompote” f rom theSpeys ide region, arepr iced bet ween £50and £90.The company says“each cask i s acelebrat ion of theunique andcontrast ing ap pealsof the d i f ferentwhisky regions.”Wil l iam Wemyss,Managing D irec tor ofWemyss Malts, says“O ur f i rst 2011releases inc ludesome of our mostexc i t ing s ingle casksto date.”

Fancy trying a whisky that was sold in The

American Bar at The Savoy in London at the turn

of the century? Now you can. Glenmorangie has

launched Finealta, pronounced ‘Finealta’ a new

whisky for its Private Edition range. ‘Finealta’ is

Scottish Gaelic for ‘elegant’ and is a recreation of

Glenmorangie based on a recipe dating back to

1903.

Dr Bill Lumsden, head of distilling and whisky

creation, said, “Glenmorangie decided to

recreate this recipe so that we, and whisky

connoisseurs, could have a taste of this historic

Glenmorangie expression. We followed the

recipe meticulously, which included marrying

whiskies of different ages and from different

cask types.”

In the early 1900s this Glenmorangie dram was

served in the American Bar of The Savoy,

London, during La Belle Époque and at the

height of Art Nouveau. As a result the packaging

for Glenmorangie Finealta

pays homage to the era,

which had a style for

incorporating elements

from nature such as floral

and plant motifs into

artwork, architecture and

home furnishings.

Daniel Baerntuther,

manager of the

American Bar at The

Savoy, said, ‘We are very

excited with the creation

of Glenmorangie

Finealta, which was first

enjoyed by The Savoy’s

guests at the turn of the

20th century.”

FINALTA LAUNCHED BY GLENMORANGIE

JD HITS GLASGOW!Tennessee whisky Jack Daniel’s is back in 2011 with another year of itslegendary music campaign, ‘The JD Set’. The event enlists some of thetop musicians from around the UK to re-create unique versions of tracksby other iconic artists. It kicked off last month and the Glasgow gigtook place on 20th April at O2 ABC in Sauchiehall Street.Glasgow saw Scotland’s own Sharleen Spiteri paid homage to DavidBowie. Sharleen was joined by Ian McCulloch, Kate Nash, Steve Mason,Kid Adrift and the hotly tipped Ramona. The footage from the studio sessions and the gigs can be viewed atwww.thejdset.co.uk and is also available for those who ‘Like’ JD Set onFacebook.A Jack Daniel’s spokesman said, “Jack Daniel’s has a history ofsupporting music since the day Mr. Jack formed The Silver Cornet Bandin 1892 to entertain the Lynchburg community. The JD Set embodiesthe modern day spirit of Mr. Jack’s band, bringing people together andsharing great music. We are once again thrilled to be teaming up withrenowned musicians, re-creating iconic tracks from recent years andenhancing Jack Daniel’s association with music. We are in no doubt thatour marketing campaign will further raise awareness of the brandthroughout the UK”.

GLENROTHES WHISKY MAKER WINNERS ANNOUNCED!Two lucky Scots have been selected to work as The Glenrothes Whisky Makers, after taking part in a worldwidecompetition. In total, four whisky enthusiasts won, after 1,000s entered, and two were from Scotland. Tony Francisfrom Moray, Scotland (who won’t have too far to travel) submitted the following entry; “A whisky maker loves notjust the whisky itself but the process it has to undergo to achieve the perfect product. It's the history, thebuildings, the environment, the ingredients. To understand its birth and its maturing leads to true enjoyment.”The second UK winner was Danielle Ellis from Midlothian, who wrote, “Discovering and trying new tastes andexperiences is my passion. I'd bring enthusiasm, a great palate, a way with words and a good nose and become alifelong ambassador.”

NEWS

DRAM 7

8 DRAM

‘DRAMFEST’ in Speyside

Whisky fans around the world put theirmoney where their favourite dram wasand snapped up tickets for the Spirit of

Speyside Whisky Festival which took place from28th April to 2nd May. And the weather wasfabulous!More than 200 events took place over the 5 daysof the festival, with visitors able to check outdistilleries which are not normally open to thepublic – including Mortlach, Auchroisk, Dailuaineand Glendronach distilleries.Whisky enthusiasts from nearly 100 countriesworldwide checked out the official websiteahead of the Festival, with 20 differentnationalities taking advantage of the onlinebooking system to ensure they had a ticket fortheir favourite event. Topping the ticket sales for this year’s Festivalwere whisky fanatics from Sweden, Norway,Denmark, Germany and the Netherlands,however you didn’t have to be a whisky fanatic toenjoy the Speyside festival. This year’sprogramme also featured a selection of newevents.Whisky lovers could become a BenromachWarehouseman for the day, take part in Food andWhisky Tours, try their hand at whisky themedcraft taster sessions and choose from a selectionof traditional musical events and ceilidhs.Chairman of the Festival Jim Royan commented,“The Spirit of Speyside Whisky Festival highlightsthe rich variety of landscapes, history and leisureopportunities that the area has to offer. It’s theblend of whisky, music, food and fun thatguarantees Festival visitors are immersed in theculture of Whisky Country and experience thetrue taste of the Speyside spirit of hospitality.”

SECC DEAL FORWHISKY BRANDSIf you are heading along tothe SECC over the nextyear look out forGlengoyne HighlandSingle Malt andSmokehead Islay SingleMalt. Brand owner IanMacleod Distillers hasstruck a deal for the twobrands with the SECC inGlasgow which will seewhisky initiatives runningthroughout the year at thearena. These will includesamplings, incentives,competitions andpromotions, advertisingand social media projects. Visitors will also beencouraged to visit thelocal Glengoyne Distillery.Glengoyne is also theofficial sponsor of the‘Sounds Good’ VIPhospitality lounge at theSECC. Sampling of

Glengoyne will also takeplace at a variety of musicand comedy gigs, plusconferences and events,served at a special new barcreated from Glengoynewhisky casks.While Rock fans will beable to sample Smokeheadand coke, at a number ofthe SECC’s rock concerts. Aspecially designed andcommissioned mobile barmade from Marshall’sAmps will be used to handout the Smokeheadsamples.Iain Weir, MarketingDirector of Ian MacleodDistillers, brand owners ofSmokehead andGlengoyne said, “It is aperfect partnership for ourtop quality Scottish brandsto be linked with such aniconic Scottish venue.”

NEWS

THE MACALLAN RELEASESROYAL WEDDING LIMITEDWHISKY EDITIONThe Macallan has announced therelease of a limited edition of 1000bottles celebrating the Royal Marriage ofPrince William to Kate Middleton. Theunique and collectable edition willfeature exceptional single malt whiskytaken from two casks, both filled on 29April – one from 1996 and one from1999. The label design incorporates aduck egg blue colour, featuringinterwoven monograms and silver roses.

www.smokehead.com

A Whisky for Today

Smokehead encourages responsible drinking

10 DRAM

The countdown has begun to the mostprestigious event in the Scottish licensedtrade calendar, The DRAM Awards 2011, andthe search begins for the GlenmorangieWhisky Bar of the Year. The Wee DRAMtakes a look at past winners and finalists.Jason Caddy reports.

The search is on for Scotland’s GlenmorangieWhisky Bar of the year ahead of this year’sScottish Licensed Trade Awards, on

20th June this year. The awards arebeing held at Glasgow’s Grand CentralHotel and recognise excellence inScotland’s bar industry. They’re thelongest established awards of theirkind in Scotland – 16 years and stillgoing strong.In this particular category, the judgesare looking for the bar that goes theextra mile to promote our nationaldrink, and it goes without saying thatis also needs to have an excellentrange of whiskies and staff that knowtheir Glenmorangie from theirGlengoyne. A rousing Scottishwelcome is also essential. Last year’s worthy winner was thebar within the Ardshiel Hotel andRestaurant in Campbeltown,which had made it as a finalist theprevious year. But it triumphedlast year as the judges werebowled over by its terrific selection of whiskies –

Ardshiel, Campbeltown

The Vaults, 87 Giles St. Leith, Edinburgh, EH6 6BZT: 0131 554 6767 W: www.vintnersrooms.com

Looking for a sense of history,fine Italian cuisine and aphenomenal whisky list?

Step into The Vintners Rooms

DRAM 11

FEATURE

some 450 at the time – and how the bar is held insuch high esteem by both locals and visitors alike.What also clinched it for the Ardshiel were theknowledgeable bar staff, which, between them,have pretty much an encyclopaedic knowledge ofthe uisge beathe. Says co-owner, Flora Grant, “Wewere highly delighted to have won thisprestigious award and have used it an incentive to

achieve even more. We have given the bar arefurbishment and weare now approaching1000 malts, housed incabinets right the wayaround the bar.”Snapping at its heels inthe category were twoother whisky bar gems,beginning withGlasgow’s Ben Nevis, runby the indomitable ElaineScott, and winner of thetitle in 2009. It alsohappens to be one of ourvery own editor’sfavourite bars, and withgood reason. It’s not thebiggest bar in the world,and it can get stowed out,but this only enhances itsappeal. Inside you’ll find anextraordinary array ofwhiskies for such a small

bar, and a motley crew of customers, from West Endtrendies and professionals, to bohemian types.There’s live music and open fires that can transportyou from inner city Glasgow to the remote wildes ofthe highlands.Also in the running last year was WHISKI Bar andRestaurant, on the Royal Mile, Edinburgh with some270 whiskies on the back bar. It’s also immenselywarm and welcoming and of course what the barstaff don’t know about whisky isn’t worth knowing.Another former runner-up in the category is Fiddlersin Drumnadrochit. This popular bar is right in themiddle of Nessie country, and gets a lot of tourists.Since being in the running, the bar has gone fromstrength to strength, with a 500-strong range ofmalts. Whisky bars worth watching this year are the VintnersRooms in Edinburgh and Duffies Bar at the LochsideHotel on the Isle of Islay which, unsurprisingly,specialises in Isle of Islay malts, some 300 in total,

combined with many

stunning views across Lochindaal. It’s family-run,friendly and the bar is rarely lacking in a whiskyconnoisseur or ten. Vintners Rooms, meanwhile, has abewildering 1300 malts, dating back to Highland Park1902, and it’s only a hop, skip and a jump from thewaterfront at Leith.

So if you know of a whisky bar, or even happen torun one, that you think is deserving of thisprestigious title, why not let us know? You cansubmit your suggestions, or find out about how toapply, by contacting dram@mail.com.

WHISKI Bar, Edinburgh

Ben Nevis, Glasgow

Duffies Bar, Isle of Islay

12 DRAM

PEACH SCOTS SMASHIngredients:

1/2 of a ripe, yellow peach in chunks4 mint leaves1 lemon wedge1/2 oz Cointreau1 1/2 to 2 oz Bells

Method:

Muddle the peach, lemon and Cointreau in thebottom of a cocktail shaker. Add ice and the scotch,then shake. Strain into old-fashioned glass filled withice. Add peach slices and mint for garnish.

GINGERGROUSEIngredients:

Freshly squeezed wedges of lime Cubed ice 25ml The Famous Grouse

Method:

Top up a high ball glass with ginger beer/ale.

The Award Winning UsquebaughBar and Lounge at the ArdshielHotel near Campbeltown has a

superb choice of over 400 malt whiskies.

Ardshiel Hotel, Kilkerran Road, Campbeltown,Argyll, Scotland PA28 6JL

T: 01586 552133 F: 01586 551422 E: info@ardshiel.co.uk W: www.ardshiel.co.uk

GREATCOCKTAILS

TRANQUILITYIngredients:

50ml Glenmorangie 15ml Ginger Liqueur 10ml Apricot Brandy2 dashes choc bitters

Method:

Stir and serve straight up, garnish with orange twist.

By Finn Prichard

SUMMERSCOTCHIngredients:

1 measure Scotch. 3 dashes of Crème dementhe. 1 lump of ice.

Method:

Fill the glass to taste, with soda.

BLACK GOLDIngredients:

25ml Jack Daniels25ml Kahluasplash of cola.

Method:

Take an old-fashioned glass and fill it ice. Pourwhiskey, Kahlua and add a splash of cola, then stir.Garnish with a stick of Kit Kat chocolate.

GULF STREAMIngredients:

40ml Talisker20ml Grand Marnier4 chunks of pineapple2 orange peel2 lemon peel.

Method:

Shake all ingredients and single strain over crushed ice.

By Finn Prichard

anCnocitoIngredients:

60ml anCnoc 12 Year Old20ml lime juice30ml green tea agave syrup12 mint leaves4 lime wedges.

Method:

Shake all ingredients and singlestrain over crushed ice.

By Scott Gemmell

DRAM 13

COCKTAILS

If you have a great whisky cocktail that you want to share with us, email us with your recipe and a

picture to dram@mail.com.

14 DRAM

FESTIVAL

The DRAM and Wee DRAM recentlyheld its own “For the love of...Whisky” speed tasting events at pubsin Edinburgh and Glasgow. A big thankyou to the Butchershop, Booly Mardys,Hamiltons, OranMor and the Queen’sArms. We had a great response fromeveryone that attended. The favouritewhisky overall was Jura Prophecyclosely followed by Benromach 10 yo.

FOR THE LOVE OF ... WHISK

DRAM 15

SKY

Canadian Patsy Christie works with Maxxium UK’s mixxit team. She has apassion for all drinks, but particularly whisky. The Wee DRAM tracked herdown.

What brought you over to Scotland?

In 2007 I found myself fortunate enough to launchand lead Maxxium Canada’s new educationprogramme, mixxit. At that time, I had accumulatedalmost a decade of experience tending bar inNorthern Ontario, Montreal and finally Toronto. Ispent just over two amazing years travelling Canadaand spreading the gospel of cocktails before thebusiness changed hands so to speak.When that happens in any company, it’s always sad

to see colleagues-turned-friends go, yet new

opportunities are bound to present themselves and Ijumped at the chance in 2009 to join Maxxium UK’smixxit team, working alongside the individuals whooriginated the programme.

What does your role entail?

Mixxit is the educational and mixology hub ofMaxxium. This means my role encompasses creatingand facilitating mixology and spirit training for thetrade, consumers and internal staff; designing recipesand menus for all levels of ability and every accounttype (this is surprising difficult for many esteemed

PATSY MIXXES IT UP

INTERVIEW

16 DRAM

DRAM 17

Mixologists who have a tough time resonating withthe mainstream category); Brand Ambassador dutiessuch as being a spokesperson for mixxit, our brandsand the hospitality industry with media. Basically, myaverage week consists of several in-bar trainings,developing recipes for the never-ending appetite ofBrand Teams, accounts and consumers; a consumertasting event; the regular tradeshow; the oddinterview; and of course mountains of administrationwhich is the not-so-glamorous part of the job no onereally wants to hear about.

Is whisky one of your first loves?

Yes; living in Scotland, visiting a distillery every otherweekend and having a backstage pass within theindustry has heightened my appreciation for singlemalt Scotch whisky beyond that of your averageenthusiast. I’m no exception to the influence of

flavour trends, meaning I love a powerful, smoky,peaty Islay malt just the same as today’s hipsters.But what makes me a tad more unique, is usingthem in cocktails.To the delight of Mixologists and despise oftraditionalists everywhere, the two worlds havebeen colliding over the past couple years.We are challenging and gaining ground on theoutdated and ignorant perception that single maltsshould only be enjoyed neat, or with a splash ofwater at the most.

You seem to have a lot on your plate how come

you ended up organising a whisky dinner in

Edinburgh?

The love of my life and I inspire and equally motivateone another to achieve, in both our professional andpersonal lives. In May of last year we registered with ¬

Wayne Collins (left) pictured here with Patsy Christie, Jim Grierson, Maxxium UK on trade SalesDirector and mixxit colleague, Andy Gemmell.

18 DRAM

INTERVIEW

“

charities to run the Edinburgh Marathon. Instead ofsoliciting our colleagues, friends and family forsponsorship, we decided to pull together ourresources and host a charitable dinnerincluding a whisky tasting, cocktaildemonstration and live music byRobin Laing entitled ‘Malts & Cocktails’at the Scotch Malt Whisky Society. The event was a huge success. We hada sold out room and raised over £1200for Leukemia CARE and Family HolidayAssociation. Later that year we hosted‘Malts & Cocktails II’, raising nearly£2000 for Children's HospiceAssociation Scotland. This June we’re excited to be hostingthe third edition to raise funds for this year’smarathon charity, The Rock Trust.

What would be your favourite night out?

My job has me constantly travelling the width andbreadth of the UK. I have seen the interiors (andmore importantly, behind the wood) and so manybars.This has drastically changed what my ‘night out’looks like. I like to haunt great cocktail bars I cantrust are clean and the hosts are welcoming. I’llspend a decent amount of time chatting up thebarkeep, before joining my friends in a comfy corner.I love live music, acoustic and folk, as much as greathouse and techno tracks … but the volume has tobe at a decibel that I can still maintain aconversation. My favourite nights have alwaysincluded some sort of dancing, so if there isn’t adance floor we’ll most likely make our own. Greatcompany, great service, great drinks and great musicmeans I’ll definitely have a great time.

What whisky would you recommend to a novice

and why?

Bourbon is of course the most mixable whisk(e)y,and a cocktail is obviously the easiest method intempting any novice to enjoy the category. JimBeam Black and Maker’s Mark score high points withnovices and connoisseurs alike. But if we’re talkingabout Single Malts, I’ve hosted so many mixxit withmalts masterclasses with rookie bar staff that theanswer to this question is simple and exact: TheMacallan Fine Oak 15 Year Old. It’s a stunning dram,the best value for money hands-down, and winsthem over every time. Heck, it still amazes me. Thisunpeated, Speyside single malt has a softer, roundedpalate compared to the brand’s iconic Sherry rangemaking it an easy welcome into the world of singlemalt whisky.

What is your favourite whisky and how do you

like to drink it?

My experience at both The Macallan and HighlandPark distilleries in Speyside and Orkneyonly cemented my appreciation for thesedrams. There is a precision and obsession at TheMacallan in particular that I admire, andthe timeless classic of The Macallan 18Year Old is the epitome of perfection.The brand’s Fine Oak range lends itselfbeautifully to a Chocolate Old Fashion.Highland Park makes a scrumptious RobRoy, and when sweetened with a drizzleof heather honey the sweet, floral smokeit's known for really comes to the

forefront. My favourite Whisky Sour is made withLaphroaig; don’t knock it till you try it! This is an amazing drink, so simple, yet sowonderfully balanced. The strong medicinal andheavy smoke of this iconic Islay malt is tamed yetvery recognizable. The Famous Grouse is soon tolaunch a new addition to the range, The NakedGrouse. A beautiful blend with a high proportion offirst-fill sherry cask aged whisky, so flavourful mostconnoisseurs mistake for it a single malt. Maker’sMark makes a delicious Mint Julep, which Isometimes like to add passion fruit to for twist.

What are your hobbies?

Besides immersing myself in cocktails, spirits andbartending, I enjoy running quit a bit. It’s one of thefew moments I can reflect on my thoughts withoutdistraction, and I value that a lot. The ‘Malt & Cocktails’charity platform has been a fantastic success story todate, so this is a hobby I am extremely proud of andhope to continue to build upon.

www.mixxit.co.uk

Wayne Collins

At Maxxium, we are passionate in our belief that everydrink can be perfectly made. To bring this vision to reality,we have created mixxit - our training and educationprogramme - which aims to inspire pubs tomake perfect mixed drinks and cocktails.

“

”mixxit training caters for all levels of experience and expertise in makingquality mixed drinks:

A two or three hour session per category, covering history, essential methods, classic taste profilesand flavour matching, brand information and classic serves and twists.

A 90 minute introductory training session per category, covering history, essential methods, classictaste profiles, brand information and classic serves.

ingredients2 shots of The Macallan Fine Oak15yr Old1/2 shot of vanilla sugarSplash of Port and 2 dashes ofPeach Bitters.Garnish with a fresh orange zest.

2.5 units of alcohol per cocktail.

step 1Half fill a clean Boston shakerglass with cubed ice.step 2Add all ingredients to the glass.step 3Stir briskly for 20 seconds.step 4Place julep strainer in the Bostonshaker glass over the top of the ice.

step 5Gently strain intoan old-fashionedglass and garnish with a freshorange zest. Serve.

At the heart of our training lies the 3Rs. These are based on recognising that a well prepared andpresented drink is at the heart of the on-trade experience for your customers:Customers who are served excellent drinks, by great staff, in the right atmosphere will build yourbusiness via the 3Rs. By Re-ordering on the night; by Returning to your bar; and byRecommending your bar to their friends.

The Macallan Fine Oak 15yr Old FashionedEssential Method : Stir

DRAM 21

BARTENDERS’ CHOICEThe Wee DRAM spoke to some of the people working in Scotland’s bestbars to find out what whiskies they choose when they are on the otherside of the bar.

Easton BoydBlythswood Hotel,Glasgow

“The Macallan 18-year-oldCherry cast is amazing. Rich,full-bodied and subtly sweetat the same time, it ticks allthe boxes. Mortlach 16 yearold is also a favourite.”

Andy GemmellMixxit

“I’m drinking Naked Grouseat the moment. It’s a premiumblend that’s been strippedright back to basics. The tasteis heavily sherried.”

Toni HerbertVoodoo Rooms,Edinburgh

“I’m really liking Islay whiskies.Particularly Laphroaig. It isbold, heavy, and peaty, withtobacco overtones. I also likethe toffee and vanilla flavoursthat come through too, and thefloral undertones. I also can’tresist a Glenmorangie QuintaRuban Port Cask, with itschocolate taste. It’s almost asgood as the real thing..”

Niall WebsterBramble,Edinburgh

“Springbank 10/15 year olds.They are weird, in a very goodway, by being sweet, savouryand smoky at the same time.People don’t think that asingle malt lends itself well tococktails, but this whisky suredoes.”

Ami GilliesHamilton’s, Edinburgh

“I didn’t really drink Whiskyuntil I got involved in theMixxit Bar ApprenticeProgramme. I have learnedthat if you drink it through asip of water in the mouth, itbrings out the sweetness. Myfavourite has to beLaphroaig.”

Colin McMillanThree JudgesGlasgow

“Highland Park 12 year old.As we head into summer, it’snot too heavy or too light. It’sa great in-betweener.”

Ian SandersonTiki Bar,Glasgow

“It would have to be TheMacallan 10 year old SherryOak cask for me. It’s sweet andalmost like a cognac. I alsodrink Lagavulin 16-year-old.The taste is a bit morecomplex, and it’s quite likebourbon. Very different.”

FEATURE

What would you say was your greatest

achievement? Both personal and professional.

Sailing solo non stop around the world. Raising 11million pounds to buy two new brigs for the sailtraining association.

Do you think enough is done to encourage young

people to take up sailing?

We are up against the dinosaurs on this one who stillbelieve that sailing is for a wealthy elite, often forpolitical reasons. This fails to recognise the benefitsin self belief, confidence and teamwork that sailingbrings to young people.

Is the Clipper race one of the biggest adventures

that you have come across for all ages?

There is no greater adventure than sailing around theworld. More people have climbed Mt Everest thanhave achieved a circumnavigation.

Is it the winning or taking part that thrills you?

I like participating, but there is no real challenge to itunless you are trying to win.

Do you think Whisky will ever replace rum as the

sailors choice?

Rum has done an excellent marketing job ofestablishing itself, in many eyes, as the sailors drink. Isuspect there are as many whisky bottles aboardboats as Rum bottles already however.

They say some of the best sailing is on the West

Coast of Scotland, where do you love to sail best?

We try to keep quiet about this, as one of the joys ofsailing the west coast of Scotland is the lack ofcrowds. It is for this reason that I love sailing theArctic.

Do you think you took more risks as a young man

or do you tend to take more risks now?

Sir Robin Knox Johnston was thefirst man to sail solo, and non stop,around the world. For the last yearor so he has been an ambassadorfor Benromach, the Speyside Maltthat was involved with The ClipperRace. The Wee DRAM put a fewquestions to him.

AN AUDIENWORLD AD

22 DRAM

l

THE LOCHSIDE HOTELLochside Hotel & Duffies bar, a friendly family run 10 bedroom hotel with magnificent views over

Lochindaal from its very popular restaurant.The hotel’s world famous lounge bar

houses around 300 Islay malts.

Shore Street, Bowmore, Isle of Islay PA43 7LBT: +44 (0) 1496 810244 F: T: +44 (0) 1496 810390

bookings@lochsidehotel.co.uk

I doubt it has changed much. I think I have a greaterawareness of the danger of risks now.

What advice would you give your grandchildren

with regard to how they should live their lives. Do

you take them sailing?

Yes we go sailing. My advice is to believe inthemselves and overestimate their abilities at thisstage in their lives as it will lead them to achievemore than they expect.

The most spectacular sailing spectacle that I haveever seen was Sydney Harbour on Australia Day 1988- its bicentennial. What is the most spectacularsailing event that you have witnessed. The SailTraining fleet setting out on one of the Tall Ship'sraces.

What advice would you have for someone

wanting to sail and challenge themselves?

Why are you waiting?

What is your next challenge?

No idea. An idea will come to me though, and then Ishall be off!

CE WITH AVENTURER

DRAM 23

l

Wee DRAM and Benromach have teamed up to offer five lucky readers the chance of a fantastic prize.The first five correct answers drawn at random will receive a bottle of Benromach whisky and a signedcopy of the latest book from Sir Robin. All you need to do is fill in the form below and answer this simple question : Which sailing race didBenromach get involved with?

Please return the form to Wee DRAM, Upper Floor, Finnieston House, 1 The Stables Yard, Glasgow G3 6BYby May 31st 2011. You must be 18 years old or over to enter.

COMPETITION TIME

Answer:Name :Address :

Postcode :Email address:

INTERVIEW

N is for North Port. Founded by Brechinfarmer, David Guthrie, it originally traded asthe Townhead Distillery Co., changing to

Brechin Distillery Co. in 1823. The distillery closed in1983 and has since been demolished. North Porttook its name from the north gate in the ancient citywalls, long since gone. It was very much a family-runbusiness, with sons following fathersinto the business.

Ois for Old Pulteney. Founded in1826, the Pulteney Distillery isthe most northerly on the

British mainland. With no road links,the distillery was dependent on thesea for its supply of barley and forthe shipping out of its malt whisky.Wick became known for thebarrels of silver (herring) andgold (whisky) which left theport in vast numbers. The washstill has a 'swan neck' andlegend has it that when thestill was delivered it was tootall for the still house so themanager cut the top off. TheOld Pulteney bottle’s bulbousneck reflects the shape of thestills.

Pis for Port Ellen.Port Ellen was the first distillery toexport whisky to America. It was

acquired by the Port Ellen DistilleryCompany in 1920, and in 1973, a malting still

was built next to the distillery. This maltingstill operates today and produces maltfor most of the distilleries on Islay as wellas the Isle of Jura distillery. The distillerylater became defunct and the stillhousewas eventually demolished in 2003.There have been nine official releases ofPort Ellen malt since 2001 and they areproving to be a good investment, withan 1891 bottle recently selling for£11,000 at auction.

Qis for quaich. This two-handled woodenbowl was designed for the purpose ofwhisky drinking. It derives from the Scottish

Gaelic cuach, meaning cup.

Ris for Royal Lochnagar. This singlemalt Scotch whisky, produced atLochnagar, Royal Deeside. The

distillery was awarded its Royal Warrant in1848 when John Begg invited PrinceAlbert to visit the distillery from thenearby Balmoral Castle, the Queen’sresidence in the Highlands. The nextday, the distillery was visited byQueen Victoria, Prince Albert andtheir children. Today RoyalLochnagar is owned by Diageo, andthe distillery produces a relativelysmall amount of whisky, most ofwhich is used in Johnnie Walker

Black and Blue label.

Sis for Scapa. And Scapa Flowwas where the German Fleetwas scuttled at the end of

World War I. It’s now part of AlliedDomecq, and the wash still was

replaced by a Lomond still in1959, producing a heavierspirit than the moretraditional long-necked stills.Scapa is one of the maltsassociated with Ballantine’sblended Scotch whisky.

Tis for Tormore. ThisSpeyside single maltScotch whisky is

distilled is one of theyounger Scottish whiskies,as the distillery was onlybuilt in 1960. It was thefirst new distillery to bebuilt in the country in the20th century. It’s regardedas one of the most ¬

N TO Z

ALPHABETICALLYSPEAKINGLast issue the Wee DRAM published the first half of the A-Z of whisky. Thisissue we finish off the list with the final 13 covering N through to Z.

DRAM 25

ALPHABETICALLYSPEAKINGarchitecturally striking distilleries, madeof granite, with copper rotors and aclock which plays for different Scottishsongs each quarter of an hour. In1972, the distillery was expandedfrom four to eight stills. The Tormoredistillery has been controlled byPernod-Ricard since they purchasedAllied Domecq in 2005.

Uis for uisge beathe. Meaning‘water of life’, this is the namegive to whisky by the Celts.

Vis for VAT 69

Whisky. The VAT 69blend was created by William

Sanderson of Leith. His son, William Mark,joined the business in 1880 and hepersuaded his father to bottle his ownblended whiskies. Two years later, the

VAT 69 blend was created. Sandersonproduced a number of differingblends and offered them to a panelof judges. The panel selected no. 69as the best. The company mergedwith Booth’s Distilleries in 1933. Twoyears later the newly formedcompany merged with DistillersCompany Limited. In 1980, VAT 69Reserve was released.

Wis for Whyte

& Mackay.F o u n d e d

in 1884 in Glasgow, thebrand is proud of its ‘Clyde built’ roots.Charles Mackay and James Whytewere its founding fathers, aftertheir former employer WilliamScott died and the two whiskymerchants bought the ‘DoubleLion’ brand from his widow. Whyte& Mackay Special was their firstBlended whisky and wassuccessful across the UK, and inother English speaking countries.After World War II, they focussedmore on the home market.

Xis for Xylophone.

Yis for Yamazaki The distillery wasJapan’s first malt whisky distillery,established in 1923. The whisky

distillery is part of the Suntory brandand houses twelve stills of threedifferent varieties. This allows

Yamazaki to produce a range offlavours necessary for Suntory’sblended whiskies. The YamazakiTwelve Year-Old was launched in1984, and marks the first widelymarketed single malt in Japan.

Zis for zzzzzzzzzzzzzz,after nosing, tasting andeventually swallowing so

many fine whiskies.

26 DRAM

N TO Z

Online at Amazonfor only £4.99

Available now!

SCOTLAND’STOP BARS2011Glasgow, Edinburgh, Aberdeen& throughout Scotland

Summer beckons and with it the revival of theclassic Highball, now fashionable again. But thistime it has a twist – the whisky is Yamazaki 12 year

old single malt and the tall glass clinking with ice maycontain a fragrant orange twirl or even mint.This is the perfect quench on a hot day; refreshingand simple to make.Top mixologist Zoran Peric has created a newrange of Highballs that are still as simple, butdraw out the rich, intriguing aromas andflavours of Japanese whisky.Zoran’s Yummy Highball for example, is adelight. Pour 5cl of Yamazaki 12 year oldinto a tall glass; stir in a twist of orangepeel; fill with ice; top up with ginger ale andbreath in the hint of orange blending withthe fruit flavours of the single malt whisky.A twist of lemon or lime adds anotherdimension to the summer Highball. Or youcan mix half soda and half tonic to createa Yamazaki Sonic. These are seriously cooldrinks in every sense of the word.Big reputationYamazaki is made by Suntory, Japan’sleading whisky distiller, a company with animpressive reputation among whiskyconnoisseurs. That reputation is based onmore than 60 trophies and medals forexcellence bestowed on the brand atinternational competitions.This year two Suntory whiskies, Yamazaki1984 single malt and Hibiki 21 year oldblended whisky, were named Best SingleMalt in the World and Best Blended Whiskyin the World.Dave Broom, author and whiskyconnoisseur, who was among the judgeswho made the awards, said: “Thesewhiskies are unique. Fine examples of thehigh quality of Japanese Whisky”.A fine artThe meticulous attention to detail andblending of art with nature is a definingcharacteristic of Japanese culture which canbe discerned through such distinctive whiskiesas Yamazaki 12 year old single malt.Understanding The Art of Japanese Whiskyis key to appreciating the whisky and theart takes shape in the form of Yamazaki.‘Kampai!’ (or cheers!) as the Japanese say.

Deeply refreshing

DRAM 27

ADVERTORIAL

FRESH AS A SUMMER’S DAY

28 DRAM

19th May

Springbank Open DayThe Springbank Society, 85Longrow, Campbeltown, Argyll.There are SpringbankMasterclasses at 11.30am and1.30pm and two GlengyleMasterclasses at 12 noon and2.00pm. Ticket price is £15 each,which includes a dram. There arealso tastings in the warehouse.Tickets £5. Tel: 01586 552009

20th May/9th June/20th July

Scotch WhiskyCertificate CourseThe Scotch Whisky TrainingSchool.Spend a day immersed in the worldof Scotch Whisky with this whiskycourse, and gain the Certificate ofExpertise recognised by the ScotchWhisky Industry. A mixture of hands-on activities and different learningstyles are covered to make the dayentertaining and fun, as well ashighly educational and informative.Call 0131 220 0441.

20th - 29th May

Feis lle - Isle of IslayMalt and Music festival2011For more information emailenquiries@theislayfestival.co.ukSince 2000, Feis Ile has been runin conjunction with thedistilleries of Islay and Jura andPort Ellen Maltings. Eachdistillery has its own open day,putting on special events. Islay has a wealth of musicaltalent, which is very much inevidence at the ceilidhs.

Mainland artistes are alsobrought to the island for thefestival week. Concerts, ceilidhs,children's shows, distillery opendays, guided walks and sportingevents - there is something foreveryone.

24th May

A Crash Course inSingle MaltsThe Vaults, 87 Giles Street,Leith.This is a great opportunity tobrush up on you whiskyknowledge. Venue managerAnnabel Meikle will be on hand toguide you through the day.Followed by five drams andsupper. From 7pm to 9pm.

4th June

Whisky An’ A’ That VIIIAyr Town Hall Whisky festival organised bywhisky retailer Robbies Drams. 1-6pm. £16 per ticket.

11th June

Classic Malt TastingScotch Malt Whisky Society, 28Queen Street, Edinburgh Sample the Classis Malt rangewith a classical string quartetproviding the entertainment onthe evening. 7:00 - 9:30pm

23rd June

Edinburgh ‘GhostTour’ TastingScotch Malt Whisky Society, 28Queen Street, Edinburgh Enjoy a dram on arrival, followedby a private Ghost Tour throughEdinburgh's Old Town. The tour

will finish back at Queen Streetwhere we serve 2 more chillingdrams with a supper to settle thenerves. A great opportunity tocombine tasting whisky withsomething you've always wantedto do, but never got round to.

8th-15th/15th-21th

Classic Malts Cruise www.worldcruising.com/classicmaltscruiseAnnual Classic Malts Cruisearound the distilleries ofScotland’s west coast.

5th August/27th August

Pre-TattooEntertainmentEdinburghEnjoy a Whisky tour including aWhisky tasting, followed by a drinkand canapé reception in theMcIntyre Gallery where you will bejoined by select members of theTattoo cast before the performance.Your Tattoo seat will be locatedwithin the premier seating areawhich is directly in front of the VIParea with elevated views ofEdinburgh Castle. To book contactthe Tattoo office on 0131 225 1188.7pm to 8.30pm.

11th August

Angus DundeeDistillers ShopSamplingThe Scotch Whisky Experience,354 Castlehill, The Royal Mile,Edinburgh.Discover more about Tomintouland Glencadam Single MaltScotch Whiskies with a samplingin our Whisky & Gift Shop on

WHAT’S ON

WHAT’S ON

DRAM 29

Thursday 11 August. Tomintoul33 year old was awarded theprestigious title Best SpeysideSingle Malt Whisky at the WorldWhiskies Awards in 2010 – socome along to see what makesthe brand so special. 12:00 PM to4:00 PM

12th August & 13th August

The Famous GrouseFestivalThe Famous Grouse Experience,CrieffThe Famous Grouse Festival willintroduce people to TheFamous Family: The FamousGrouse, The Black Grouse and

The Snow Grouse whisky, whileinviting local musicians andartists to showcase their talenton stage. Box Office 01764 656565

13th August

Scottish LiqueurCentre SamplingThe Scotch Whisky Experience,354 Castlehill, The Royal Mile,Edinburgh.Bruadar and Ginger Tams, twoScotch Whisky Liqueurs, will beavailable to sample, with amember of the team on hand toanswer any questions about theproducts. 12pm to 4pm.

6th/27th August

Inver House DistillersSamplingThe Scotch Whisky Experience,354 Castlehill, The Royal Mile,Edinburgh.Come along to The ScotchWhisky Experience for a chanceto sample whisky from the mostnortherly distillery on themainland Old Pulteney or fromAn Cnoc, Balblair and Speyburn!10:00 AM to 5:00 PM

If you have a whisky related

event that you want to share

with us, email us with your

information dram@mail.com.

WHAT’S ON

TASTING NOTES

Bowmore 12 year oldColour: Amber.Nose: Salty and seaweedy.Palate: Sherry sweetness. Spicy andheathery too.Finish: Long and salty.

Bruichladdich 10 year oldColour: Pale GoldNose: Flowery, heathery but with a hint ofseaweed. Light peatiness.Palate: Firm and dry with more than a hint

of peatiness.Finish: Long and well-defined.

Glen Garioch 12 year oldColour: BronzeNose: Fragrant, floral peatiness.Palate: Heather-honey sweetness and hintof spice.Finish: Long and warming, spicy too.

Glengoyne 10 yearold

Colour: Golden yellow. Clear and brightNose: Sweet, with toffee and popcornaromas. Slightly nutty, with fresh greenapples coming throughPalate: Clean. Green apples and grass

with a hint of sweet liquorice.Finish: Sweet and malty.

Jura ProphecyColour: Rich, golden amberNose: Some peat, aniseed,oily, dry, pungent.Palate: Smoky and dry, a muscular,powerful Jura with notes of nutmeg,cardamom, sea spray. Coal tar.Finish: Good length, with punchy, drypeat smoke and dry herbal notes.

SmokeheadColour: Light GoldNose: Heavy smoke and peat. Palate: Fruity, with a hint of cocoa andhoney sweetness.Finish: Smokey.

Suntory"Yamazaki" 10

year old SingleMalt Whisky 40%Colour: Brilliant Gold Nose: Dry fruits, malt spicy,cinnamon, vanilla. Palate: Nutmeg, Cinnamon, fennel,bitter sweet.Finish: Spicy dry, hint of vanilla and

honey.

Wemyss Malts Single Cask SingleMalt Ginger CompoteColour: Rich and golden in colour.Nose: There is an immediate nose of stewedoranges, ginger, cinnamon and toffee, almost like

carmelised marmalade. Sweet honey andvanilla notes follow the marmalade.Palate: Immediate honey, followed byfresh oranges and vanilla custard. Finish: Warming, gingery sweet

finish.

Big PeatColour: Light gold.Nose: Peat, smoke, caramel andliquorice.Palate: Buttery popcorn dipped inburnt caramel. Finish: Peat and smoke slowly

drying.

NOTES

The great thing about malt whisky is that people can taste a whole varietyof flavours in the liquid. Whisky connoisseurs have a host of descriptives,on this page we give you some that are used to describe the various Islandmalts. When we talk about nose we mean smell, and palate means thetaste. The Finish, is the taste that remains once you have swallowed.

30 DRAM

www.douglaslaing.com Please enjoy respectfully

Bottled at

natural cask strength

and traditionally

un-chill fi ltered

Old & Rare is really very special – and each cask is selected for its character, individuality, and

strengths (indeed it is bottled at natural cask strength) – a perfect gift or self indulgence. We also

respectfully off er a cornucopia of fi ne alternatives such as the OLD MALT CASK, DOUBLE

BARREL and the feisty BIG PEAT from Islay.

Available at: Th e Aberdeen Whisky Shop, D & G Christie on Islay, Th e Whisky Shop Group, J L Gill

in Crieff , Peckhams, Robbies Drams of Ayr, Robert Graham & Co., Robertsons of Pitlochery, Royal

Mile Whiskies, Woodwinters Wines & Whisky, S R & E Barron of Dyce, Single Malts Direct in

Huntly, Tams Drams of Glasgow, Th e Whisky Barrel in Edinburgh, Th e Whisky Castle

in Tomintoul, Whisky Galore in Tyndrum and Valvona & Crolla of Edinburgh.