Whisky Magazine Issue 107
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The seasons here in the United Kingdom are starting to turn again; not that most of the summer this year was anything to shout about, but so far Autumn has been fairly decent with dry, crisp days.
This is one of my favourite times of the year.
The long summer days give way as that slow creeping chill starts to permeate the air in the mornings; cold but not yet the bone chilling winter freeze.
The air also starts to take on that gorgeous leaf mulchy smell. Some people say it is the scent of decay. For me it is heralding a time of golden and copper coloured trees, misty morning rides to work and travelling home in that long, low sunlight that is like riding through treacle. The fields have pretty much all been ploughed up now scenting the air with a deep earthy note.
It's often seen as a season of melancholy but I disagree. It's the time to start preparing, getting ready for the chill days, a time of change; and I relish it.
The whisky cabinet at home also starts to take on a different nature; more big boned Highland whiskies start to come to the front, the peated Islays are beginning to make an appearance after a summer of lighter, fresher whiskies. Now is the time to take a hip flask of something on a walk into the woods and really savour the flavours.
Recently I was at the Morrison Bowmore offices in Glasgow seeing master blender Rachel Barrie. To prove a point that whisky changes when you take it outside, she poured something new (I don't know what it was) and out we ...