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By creating three different styles of new make spirit, we create three very different flavour profiles. These profiles are the foundation upon which we release our range of single malt whiskies; giving us a wide spectrum of flavours to choose from for our whisky portfolio each year,” says Sebastian Bunford-Jones, global marketing manager. Signed, sealed, delivered: The Singleton of Dufftown Malt Master’s Selection How The Singleton of Dufftown Malt Master’s Selection was created As the name suggests, Scotch whisky originates from Scotland and is made primarily from malted barley. It's renowned worldwide and comes with stringent production regulations. Scotch must be aged in oak barrels for at least three years, with an ABV (alcohol by volume) of less than 94.8%. There are further classifications within Scotch, including Single Malt Scotch (made from malted barley at a single distillery) and Blended Scotch Whisky (a mix of different grain and malt whiskies). Known for its smooth texture and often triple-distilled for an extra smooth result, Irish whiskey can be made from a mix of malted and unmalted barley. It must be aged for at least three years in wooden casks. Unique types of Irish whiskey include Single Pot Still Whiskey, made from a mix of malted and unmalted barley distilled in a pot still, and Single Malt Whiskey, made from 100% malted barley. There’s plenty of ways to serve The Singleton of Dufftown Malt Master’s Selection beyond neat… The Singleton of Dufftown Malt Master’s Selection: The signature serves
We tried a number of wines – maybe not always the right wines, and maybe they weren’t always sweet enough. The ones we did try were Californian wines – white and red – because they were easy to get, but they didn’t really work for us. They didn’t really change the whisky all that much.’ What’s in the glass reflects Stewart’s carefully chosen words and, in a deeper sense, the character of the man as well. Peat not as a dominant force, but as a seasoning, happy to play an accompanying role and to allow the character of the distillate to shine through.
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Master of Malt meets Malt Master through a new Singleton expression from Dufftown Distillery: The Singleton of Dufftown Malt Master’s Selection! That’s the one that I’m probably most proud of, just because that’s what put Balvenie on the map, and that’s really when Balvenie sales started to become what they are today,’ Stewart says. Nonetheless, the journey of single malt – reflecting and punctuating Stewart’s own career – has been long and eventful since that first consignment of Glenfiddich headed south in 1964. It’s a development encapsulated by the evolution of Balvenie, the Speyside single malt for which Stewart remains responsible in his semi-retirement ( Brian Kinsman took over his broader company duties in 2009). As a supple and delicately sweet dram, The Singleton of Dufftown Malt Master’s Selection was detectable without being overpowering with soda. “What we should be saying to people is Singleton is rich, ripe, fruity, and it’s great with soda water because that’s all they need to know, not how not to do it,” Trykowski explained. Over the last decade Brian has become renowned throughout the whisky industry for his outstanding expertise.
Similar to wine, whiskies can reflect their "terroir," meaning the environment in which the ingredients are grown, which can influence the taste. The water source, soil quality, climate, and local yeast strains all contribute to the unique characteristics of a whisky from a particular region. The design is intended to be eye-catching and informative, which extends to the ‘single malt whisky’ embossed on the bottle’s front, as well as the batch number listing, Wilson’s signature, and tasting notes. Fast forward to 2009 and Master of Malt saw investment in two significant ways: people and technology. Specifically, Justin coaxed two childhood friends, Tom McGuinness (current MD of Master of Malt) and Ben Ellefsen (currently a director of our parent, Atom Group) away from their blossoming careers to work in a tin shed, on a farm, in the middle of the Sussex countryside. (Names ring a bell? That’s because they are the very same friends from the start of the story). This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services.Butanyone expecting a Speyside take on a super-peated Islay malt will be confounded. ‘It was peated to 30ppm [phenol parts per million], but that’s the barley itself, and when it translates into the bottle, it’s only 5-6ppm,’ points out Stewart. Now, let's touch on some key factors and processes involved in whisky production that contribute to the diversity in flavours, aromas, and experiences among the various kinds of whiskies:
The type of grains used in the mash bill (the recipe of grains used to produce whisky) has a significant impact on the flavour. Barley, corn, rye, and wheat each bring different tastes; barley enhances sweetness, corn contributes to a full-bodied texture, rye adds spiciness, and wheat provides a softer, more refined palate. Palate: Rich and full-bodied with notes of coffee fudge, ground almonds, chocolate, gingerbread, and tangy oak that make way for fruit: a medley of dried, dark, and tropical.
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Our whiskies will long outlive me,” he reflects. “In my job, you have to be comfortable knowing that you may never get to taste the finished product.” The Singleton is pitching the new bottling as the perfect introduction for those who are new to single malts, or indeed the world of whisky as a whole. However, it’s hoped that the edition will also appeal to those more well-versed in the category. This is a difficult balance to strike. We journeyed to the launch event at 100 Wardour Street, Soho, London to test this water of life and see how it fared… At The Singleton of Dufftown Malt Master’s Selection launch, it was clear there’s an ambition for the bottling to be a part of new conversations around Scotch. “We spend our entire life telling people how not to drink Scotch,” Trykowski reasoned. “But we’re trying to talk about it in a modern, new way.” However you wish to enjoy The Singleton of Dufftown Malt Master’s Selection, the good news is that it will arrive at MoM Towers soon. The only question that remains is – how will you take yours? Whatever your choice is we hope you enjoy the dram. Let us know how you savoured yours it in the comments below! It’s a similar story with pretty much every Japanese single malt you care to name. You couldn’t give them away ten years ago and now… Then there’s the price of well-loved bottles like Lagavulin 16 Year Old and Talisker 18 Year Old. It’s enough to make the impecunious whisky lover give up and move over to Armagnac. But not so fast because there’s still a lot of good value to be found in whisky and indeed whiskey. If you ignore the most in-demand bottles, releases from new distilleries, and pretty much anything from Japan, then you can still drink extremely well without breaking the bank.
When Glenfiddich was launched, it was 10 years before Balvenie – Glenfiddich was 1963, 1964, I think,’ recalls Stewart. ‘So not that I was terribly involved at that stage, but I knew about it, I saw samples coming into the sample room. In celebration of the launch, Diageo has refreshed the whole core range, including the 12, 15 and 18 year old. And be warned: and the current Singleton of Dufftown series of Tailfire, Spey Cascade and Sunray will be replaced, so get ‘em while you can! There’s all kinds of casks maturing at The Glasgow Distillery The Glasgow Distillery cask programme Synonymous with British culture, gin is in the midst of a boom and is today enjoyed worldwide, most commonly in a Gin & Tonic or a Martini. In essence, it is a spirit with a predominant flavour of juniper berries, which account for its tangy crispness and refreshing attributes - and we've got the best gin selection around. David C. Stewart MBE is set to celebrate his 60 year anniversary as malt master and master blender at Scottish whisky maker The Balvenie.For all DoubleWood’s success – next year marks its 25th anniversary – it’s still sometimes misunderstood, Stewart adds. ‘People think that a lot of the flavour in the DoubleWood is coming from the Sherry, which it’s not really – it’s coming from the wood, because the wood is only two years old. DoubleWood, Portwood, Madeira Cask, Caribbean Cask – a pioneering production line of Balvenie ‘finishes’ that was born in that fertile period of experimentation. But if the malt’s history is written by the winners, the losers can be just as educational in their own way. My tour could have been brief because the distillery itself is a very humble, industrious, self-contained unit. But The Glasgow Distillery doesn’t do things simply. Whisky production is split into three distinct periods across the year: The company was founded in Perth by Arthur Bell in 1851. In the 19th century Perth was whisky central – something you can see in the architecture which is incredibly grand for a city so small. Other famous Perth names were John Dewar, Matthew Gloag, the man behind Famous Grouse, and Peter Thomson. With the coming of the railways in 1848, the city was ideally placed for merchants to buy characterful malt whiskies from the north and blend them with the lighter spirits of the Lowlands to create a consistent product to sell not just locally but throughout Britan and export around the world. Arthur Bell was one of the first whisky merchants to employ a London agent. He died in 1900 but the company, Arthur Bell & Sons, would go from strengh to strength.
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