Glenmorangie's creative relationship with wine barrels has produced some radical and fascinating results, Maragaret Rand reports on the progression so far.
It’s a tempting prospect – a fine malt matured in a barrel that once contained one of France’s greatest red wines. True, the Glenmorangie Claret Finish does not advertise the fact that the barrel in which it spent its last few months came from Château Mouton Rothschild, one of the finest Bordeaux re...
Whisky Production
from Issue 9 published on 16/4/2000
Margaret Rand’s taste buds were transported when she feasted on game dishes flavoured with whisky created by top chef David Chambers
They serve 50 to 60 grouse a day at Rules, and about 60 pheasants. Chef director David Chambers likes to cook them “as pink as people will eat them” – and at Rules that’s pretty pink. Indeed visitors thinking of booking a table at the top restaurant in London’s Covent Garden should realise it’s not...
Whisky and Food
from Issue 8 published on 16/2/2000
Powerful but elegant, Talisker is a prince among whiskies. Margaret Rand went over the sea to discover what makes the magic
Drive round the Cuillin Hills and you'll come to a huddle of white buildings looking out over Loch Harport, where the sea draws back at low tide to reveal a foreshore laced with bronze seaweed.
Surrounded by the grand scenery of Skye is the Talisker distillery, birthplace of one of the world's grea...
Distillery Focus
from Issue 6 published on 16/10/1999
The Scotch Malt Whisky Society is riding high again with a trendy new bolt-hole in central London . Margaret Rand takes a closer look at this revival in fortunes
Visit 19 Greville Street, in the heart of Hatton Garden – London’s diamond district, and you’d be forgiven for thinking you had come to the wrong place. If these are the Scotch Malt Whisky Society’s new London rooms, where is the Victorian plush you might ask? Where are the leather armchairs? Where...
Whisky society
from Issue 6 published on 16/10/1999
We sent chef Christian Delteil some whisky, and he invented some recipes for us. That took all of 20 minutes. Coooking them, says Margaret Rand, toook only slightly longer
The kitchen at Bank smelled like a maltings. And why? Because tucked in among the little dishes of chopped chillies, sliced leeks, mashed celeriac and prepared scallops was a bowl of ground malted barley. Not much: only about a cupful. But it smelled profoundly out of place in a restaurant kitchen.
...
Whisky and Food
from Issue 5 published on 4/8/1999
Grouse and the Gloags, part 2: Margaret Rand meets the current Matthew Gloag, who had escaped the corporate rat race and handcuffs to live in France and have a reverse career pattern
Talk to Matthew Gloag about his life and the phrase ‘stabilising influence’ crops up several times. His wife, whom he married when he was just 23, was a stablising influence; having the same advertising agency for the brand for years and years was another. It struck me as quite telling: Gloag ‘went ...
Whisky Profile
from Issue 4 published on 13/6/1999
