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Whisky Magazine Issue 45 cover image

Whisky Magazine Issue 45

In this issue - Whisky and Art - Young Malts - Whisky on the Web - Tullibardine - Cardhu - Heaven Hill - Blends vs Malts

Published on 21/1/2005

5

A world of difference

Of all the events that this job involves, the Best of the Best tasting is among my favourites.

Of all the events that this job involves, the Best of the Best tasting is among my favourites. This is whisky at the coalface: an ambitious and logistically impressive affair that unites the world of...

By Dominic Roskrow in the section From the Editor

11

When the ears met the nose

Michael Jackson continues the saga of his appointment with Prince Charles

Our anti-hero has been instructed to meet the Prince of Wales on the roof of the former Fiat car factory in Turin, but things have gone badly wrong. Jackson seems to have been kidnapped on arriving at...

By Michael Jackson in the section Musings with Michael Jackson

12

Never turn your back on a friend

Is the globalisation of drinks causing a rejection of regionalised products?

At least George Dubouef had managed to do what Napoleon so famously failed to do – get through to St Petersburg. A Beaujolais Nouveau party? In Russia? Are you mad? I might be. It was hard to tell. ...

By Dave Broom in the section A dram with Dave Broom

20

View from the other side

For this debate we ask a group of non whisky industry people for their view on the subject

Q. If someone mentions the word whisky to you, what thoughts immediately come to mind? JT: As someone who enjoys a fair amount in his spare time, my first thought would be one of delight. I can’t t...

By in the section Whisky Debate

22

Seeking inspiration from a dram

Whisky has long helped provide the inspiration for some artists. Glenfiddich even provides a home for artists each year. Robin Laing looks at the connection

Over the last three years visitors to Glenfiddich have had the usual distillery tour experience enhanced by being exposed to various art forms. There is a gallery in the former distilleryshop where t...

By Robin Laing in the section Whisky and Art

30

A gem in the eye of a storm (Cardhu)

Say the word ‘Cardhu’ and it stirs up images of underhand dealings. But the distillery intrinsically linked to last year’s scandal is charming and impressive, and its staff outstanding. Ian Buxton reports

Cardhu may have been around for the best part of 200 years, but it’s a fair bet that more has been written and broadcast about this Speyside distillery in the past 12 months than in all of the rest ...

By Ian Buxton in the section Distillery Focus

34

Back with a vengeance

Tullibardine shut its doors in the 1990s. Now, as part of a retail complex, it is back. Charles MacLean went to the triumphant reopening

Although it only opened in 1949, Tullibardine was the first distillery to be commissioned in the 20th century. Its creator was William Delme-Evans, a Welshman with a dream. Within four years he sold h...

By Charles MacLean in the section Whisky Trends

38

Whisky on the Web

New technology is being adopted by whisky companies. Richard Jones goes surfing

Here are a few facts I bet you didn’t know from the world of whisky: there are five washbacks at Springbank distillery, each made from boatskin larch and with a capacity of 21,000 litres; the grist ...

By Richard Jones in the section Whisky Trends

41

Liquor, lawlessness, and loose, loose ladies

Jefferson Chase gets in to frontier territory with hard-boiled crime writer James Crumley

Think hard-boiled crime fiction, and probably one of the last settings you’d imagine is Montana. Big Sky Country is usually more of a place for logging boots than gumshoes, but wherever there’s a ...

By James Crumley in the section Whisky Literature

42

Square deal for whisky

Albannach is an exciting new Scottish restaurant in the very heart of London. Dominic Roskrow reports

There are very few of us who manage to live out our dreams. But in the very heart of London that’s what young Scottish entrepreneur Niall Barnes and his business partner Dan Sullam are doing. After...

By Dominic Roskrow in the section Whisky and Food

44

Speyside opens up

The Cluny Bank Hotel is working within the community of Forres to give whisky fans the perfect Scottish break. Dominic Roskrow stayed there

They say that Inverness is now the fastest expanding town in Europe. Whether that’s true or not, there can be absolutely no doubt that the development of its airport has helped drive tourist trade i...

By Dominic Roskrow in the section Whisky Spotlight

46

All a matter of taste

Pip Hills has compiled a directory comparing the taste profile of some leading malts and blends – and has reached some startling conclusions. Here he explains

If your only source of information was the pages of this magazine, you might think that most folk who drink whisky drink malts, not blended whiskies. If your source was overheard conversations, you wo...

By Pip Hills in the section Whisky Trends

52

Stepping into Heaven

Louisville’s Heaven Hill have taken visitor centres in to a new dimension. Charles K. Cowdery went to the opening

Long a staple of the Scottish travel experience, distillery visitor centres have finally begun to catch on in America’s whiskey heartland. The latest such venture to open its doors may also be the ...

By Charles K. Cowdery in the section Whisky Spotlight

54

A drink not to mess with

In the first of a new series on great whisky cocktails, Ian Wisniewski looks at The Manhattan

Unlike so many ornate, fruity cocktails that are mere fashion accessories for the cocktail brigade, no one toys with a Manhattan. It's way beyond that, being a quintessential whisky cocktail with genu...

By Ian Wisniewski in the section Whisky Cocktails

55

Waste not, want not (Bob Pass - Diageo)

In the latest in his series Richard Jones talks to Bob Pass marketing and technical manager, animal feeds for Diageo

There’s not really a pattern to my job,” begins Bob Pass, marketing and technical manager for animal feeds at Diageo. One day I might have a meeting with government representatives on legal matter...

By Richard Jones in the section A day in the life

56

Young at heart

It’s a fallacy to state that the older the whisky, the better it is. Young malts can have their own attractions. Ian Wisniewski reports

With so many styles of malt to choose from, including cask strength, special finishes and vintages, age statements have become a common denominator that consumers use to finalise choice. But with the...

By Ian Wisniewski in the section Whisky Production

74

You asked for it....

‘Ritchie Blackmore’ steps up to the mark at the last minute and gives his view of the world

It’s Christmas here and I’m not happy. Yes, I’m well aware that by the time you read this the festive season will be a long forgotten memory and if you happen to be reading this in America, youâ...

By Ritchie Blackmore in the section The Last Word

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Whisky Tastings

Duncan Taylor Caperdonich 1969 34 Years Old
Quite engaging, but just past its best.

Glen Moray Classic
Seems rather neutral at first, but develops engaging subtleties.

Glen Moray 16 Years Old
Not quite as complex as the previous 16 Years Old, but delicious.

Glenglassaugh 1976, Dormant Distillery Co.
A distinctive malt, but now slightly past its best.

The Glenlivet 15 Years Old French Oak Reserve
Complex. Entrancing.

Glenmorangie 1995 Artisan Cask
This is a substantially richer style of Glenmorangie, but not overwhelmingly sweet. The balancing spices and herbs are all present and correct.

Old Pogue 9 Years Old, Master's Select
The body is well rounded, but the flavours less so.

Douglas Laing Rosebank 1974 20 Years Old, The Whisky Fair
Who needs afternoon tea?

Three Ships 10 Years Old
Some odd esters on the nose, but a nicely festive whisky.

Tomintoul 16 Years Old
Slightly more grainy and less fruity than I remember.

Tomintoul 27 Years Old
Normally thought of as a light malt but this is a rich, viscous expression.

Isle of Arran The Arran Malt
A subtle yet characterful malt. Sweetness is teased up by dry spices. Beautiful structure. The proof that you can be young and accomplished.

Isle of Arran Non Chill Filtered
More a summery malt than a warmer-up. Pleasant but not captivating. Mid-palate is a bit weak.

Isle of Arran Marsala Finish
Not much connection between nose and palate. But the surprise is pleasant. A beautiful wake-up malt on rainy days.

Isle of Jura Superstition
The nose is lively but the palate is put to sleep by sweetness.

Isle of Jura Legacy, 10 Years Old
Not as enticing as the older versions. Lacks depth but it has nothing to do with youth. Water kills it down.

Isle of Jura 16 Years Old
A very restorative and comforting dram.

Oban 14 Years Old
Classic, gentle and pleasing. A consensual malt. Good match with salmon and light seafood dishes.

Talisker 18 Years Old
Loch Harport on a winter’s day, gale force eight! Less peppery than younger versions. Complex, endearing, balanced. 18 seems a perfect age for malts.

Isle of Jura 21 Years Old
The perfect dram to sip on Valentine's night but I am not sure I would spare some for my sweetheart. I wish it had been bottled at a higher strength though.

Ledaig
Nothing to cheer up tastebuds. Water saves the nose but does not help palate. A pale image of Ledaig.

Ledaig 7 Years Old
Quite an unusual profile. A comforting malt to enjoy while camping in the wilderness.

Ledaig Sherry Finish
Quite a rich and complex malt. Needs a long aeration to release it all.

Longrow 14 Years Old
Far more interesting than the 10 Years Old versions. It has the freshness and vibrancy of a crisp cold and rainy morning.

Oban 20 Years Old
The nose is very distinguished and floaty. The palate is a bit too assertive because of the high strength. Requires oxygenation and water.

Springbank 10 Years Old
The nose is lighter and more subtle than the palate. A dash of water tones down the flavours. Disappointing.

Talisker 10 Years Old
Less peppery than in my memory. As if the spicy outburst on mid palate has been tamed. A bit harsh too. Seems to have lost its volcanic temper.

Talisker 25 Years Old
Rich and luscious. Needs a dash of water to cut spirit harshness. The marine influence is overwhelmed by wood but in a charming way.

Tobermory 10 Years Old
Classic bourbon cask profile. Perfumy like Eau de cologne. Well balanced. Nuttier with water but it takes the freshness off.

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