Whisky Magazine Issue 8
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Over 60 guests attended Whisky Magazine's inaugural reader dinner for an exceptional tasting of a range of Aberlour single malts. Marcin Miller was there
Whisky magazine's first sponsored reader dinner was held at London's premier restaurant, Novellis EC1 and attended by Michael Jackson, Whisky Magazine's constultant editor, David Boyd, master blender at Campbell Distillers who produce Aberlour and Georg Riedel, designer of the world's finest selection of drinking glasses.
After a champagne and canapé reception, the assembled company of some 60 guests was treated to an exceptionally interesting tasting of Aberlour 10 Years Old from four different Riedel glasses. The varying characteristics offered by the same spirit in a grappa, Cognac, port and malt whisky glass were astounding.
Georg Riedel, designer of the celebrated glasses conducted the tasting demonstrating how different whisky can smell and taste when served in a grappa glass; tall and thin to a whisky glass; round and fat. The most extreme taste was harsh and spiritous in the tall and thin glass, and warm and honeyed in a whisky glass. It was difficult to believe that it was, indeed, the same whisky in each of the glasses, such was the disparity. The overall impression was that it is too easy to underestimate the role that glassware plays in the enjoyment and appreciation of fine whisky.
Mr Boyd was brave enough to let the guests assess the new-make Aberlour spirit which had, in fact, been produced the day before the event. Although reactions to the intriguing bouquet were mixed, it was highly effective in showing the effect that maturation has on the development ...