Whisky Insiders Interview - Georgie Bell

Company:
Diageo

Job:
Luxury Malts Ambassador - Mortlach

Website
malts.com

How long have you been working in the whisky industry?

I’ve been working in the whisky industry for just over three years now, although my love for the liquid started long before that while I was a cocktail bartender in Edinburgh.

What has been your biggest career highlight to date?
I recently put myself through a second degree – a diploma in distillation with the Institute of Brewing and Distilling (IBD). As a result, I gained the overall highest mark internationally for the qualification and was commended by the Worshipful Company of Distillers. I don’t have a scientific background, having originally studied Geography at University, so I’m extremely proud of myself to have achieved this in a biochemistry/chemical engineering course.

Can you remember your first dram, and indeed what it was?
I only actually began to like whisky around 5-6 years ago. While I was bartending I taught myself to like whisky as I wanted to enjoy it –whisky is an acquired taste and I really wanted to learn to appreciate it. In learning to like it I fell in love with it, and originally this was through cocktails. The first cocktail that took my fancy was a sweet Rob Roy, and the first dram – Glenmorangie Quinta Ruban. I have a sweet tooth and the finish in a port cask did it for me.

What does whisky mean to you?
Whisky is my life – my passion – and I’m very lucky to be involved with it 24/7. There’s never been a better time to be in the industry. Through whisky I’ve got friends across the world, both those who work directly with it and those who enjoy a dram every now and again.

Where would you like to see yourself in five years time?
Three years ago I didn’t think I’d be doing what I am today, although it was my dream to be where I am right now. Who knows where I’ll be in five years’ time, but hopefully I’ll be enjoying it just as much as I am now!  

What was your last dram?
I’ve spent this last week in Taipei working with the whisky team out here and introducing people to the rebirth of Mortlach and the new expressions. Last night I hosted a dinner at a really cool Japanese speak-easy style restaurant – reminiscent of those found around Tsukiji Fish Market in Tokyo – and we finished the meal with Mortlach 25 Year Old. A sultry, sophisticated, perfumed and decadent whisky – the perfect end to a delicious meal with new friends.

Do you have a favourite whisky and food pairing combination?
I’ve got a sweet tooth and am a sucker for good dark chocolate with a high cocoa percentage. I’ve recently been working with Iain Burnett – the Highland Chocolatier – matching the new Mortlach range to some São Tomé single origin truffles. The combinations we’ve come up with have absolutely blown me away.

I absolutely love oysters – I got the taste for them last year when I travelled across the states hosting whisky & oyster tastings. As a result I’m now able to identify nuances between east vs west coast; cold vs warm water oysters etc…and my favourite combinations – a fresh, green young whisky with a creamy oyster, such as a Kumamoto; and an oily, briny whisky, such as Talisker 57 degrees, with a cold-water oyster. There’s an amazing oyster bar in Seattle called ‘The Walrus and the Carpenter’ – when I went there last summer the shuckers gave me an incredibly intense, briny arctic oyster that would have matched perfectly to anything with a hint of smoke and iodine.

What’s your favourite time and place to enjoy a dram?
I love going home and enjoying a whisky with my dad – he’s a big fan and often saves bottles for us to enjoy together! Always with friends and family – I love the way whisky brings people together.

What do you think is going to be the next big thing on the whisky horizon?
World whisky has been on the rise for the last few years and there are some delicious bottling’s out there. More recently we’ve seen an increase of flavour driven whiskies where flavour is king, rather than age. I think we’re going to see more of these in years to come, especially as through science we’re understanding more and more about oak and its role in flavour creation through maturation. 

What’s the one dram you couldn’t live without?
I love perfumed, waxy whiskies – one of my highlights being Clynelish. I recently tried the distiller’s edition and was completely blown away by it – an absolute stunner!

Many thanks to Georgie Bell. Who will be the next Whisky Insider? Click back soon to find out!

Quick Fire Whisky Tasting Notes #38

Laphroaig Select

 

 

Nose: Diluted TCP, smoked crispy bacon rinds, Caffè Nero mocha, Tetley lemon green tea, ripe bananas, plum and blackberry crumble, Waitrose Madagascan vanilla custard, toasted almonds, sugared fennel fronds, Haribo Pontefract cakes, a mixed bag of pineapple and cola cubes from a pic ‘n’ mix and a wavering earthy, peaty pepperiness.

 

Palate: Puff-ettes of peat smoke, slightly over toasted granary bread smeared with Tiptree lime marmalade, Tetley lemon green tea, a warm wedge of raspberry frangipane tart, toffee apples, baked bananas, ground ginger, freshly grated nutmeg, cloves, dried oak, sugared almonds, Paul A Young’s sea salted caramels and a bite of a Walls mint Magnum.

 

Finish: A dry light lunging linger-ette of a finish, that highlights all the sweet, smoky and citrusy notes that made themselves present on the palate.

 

Summary: “It’s a Laphroaig Jim but not as we know it!” Well it certainly has to be said that it’s not as kick ass as their Quarter Cask and it doesn’t quite pack the same umptuous umph as their 10 Year Old, but is that necessarily a bad thing?

 

If you’re new to Laphroaig or Islay whiskies as a whole, it makes for a good honest bridging dram, allowing you to test those peaty protruding waters before moving onto something more meaty and medicinal.

On the other hand if you’re already a lover of Laphroaig and open minded enough to explore something with a somewhat lesser trademark style, it's a great lighter alternative should you fancy a night off from those more pumped up PPM'd Islays. It also just happens to go down rather pleasantly on the palate during those warmer summer evenings.
 

 

 

Father's Day Competition

There’s only a few days to go until Father’s Day and what better way to say thanks to Dad than with a dram. So we’ve teamed up with our friends at that underrated highland gem of a distillery; Glen Garioch, to give one lucky follower the chance of winning a bottle of their vibrant and valiant 1999 Vintage.

To be in with a chance of raising a glass or sharing the sheer sherried delights of this deeply delicious drop of dramspankage with your dad, all you need to do is Click Here and email us your contact details along with the following phrase that dramming pays:

 

“I Want To Thank Dad With A Dram This Father’s Day, By Giving The Gargantuan Gloriousness of

Glen Garioch”

*Remember to mark the subject line of your email with: Father’s Day Comp

If you’re not already doing so follow us on Twitter via @TheWhiskyWire and RT one of our related competition tweets for another chance to win!

#ThankDadWithADram

 

Competition closes at 16:00 on June 13^th 2014 the winner will be announced later that afternoon. You have to be aged 18 years or over to enter.

 

For more information on Glen Garioch visit: glengarioch.com

Paul John Whisky Tweet Tasting

More Tweet Tasting dramspankery you say? Well allow us to oblige! Saturday June 21st marks the Summer Solstice, so what better way to celebrate the years longest day than by sampling and savouring some of the long lush whisky wares from India’s Paul John Distillery.

Having already taken the UK and indeed the whisky world as a whole by storm, with such bottlings as Edited and Brilliance, we look forward to not only sharing these releases but a clutch of other dramming delights from the distillery that has well and truly taken Indian whisky to the next dramspanking level!

Full details to follow soon, but if you would like to take part in our Indian whisky dramstravaganza, register your interest by emailing your name, postal address and Twitter handle via the contact tab, remembering to mark the subject line #PJWhisky

The closing date to register is June 12th and if you are registering to take part please make sure that you will actually be free to take part on Saturday June 21st at 6pm BST.

Even if you're not one of the selected Tweet Tasters, it'd be great to have you following the evenings dramfotainment, so we look forward to seeing you over on Twitter on June 21st at 6pm BST via #PJWhisky

Until then Happy Dramlaxing!

For more information on Paul John Whisky visit: pauljohnwhisky.com

Whisky Insiders Interview - James MacTaggart

Company:
Isle of Arran Distillers Ltd

Job:
Production Director / Distillery Manager

Website:
arranwhisky.com



How long have you been working in the whisky industry?

I started at the Bowmore Distillery on the 19th of October 1977, which makes it 37 years this year.

 

What has been your biggest career highlight to date?

The biggest highlight has to be when I joined the board at Isle of Arran Distillers, which gave me an insight and input into the direction of the company.

 

Can you remember your first dram, and indeed what it was?

Too long ago to remember, but I should imagine it would have been a dram from the Bowmore warehouse.

 

What does whisky mean to you?

Everything! I live it, love it and breathe it!

 

Where would you like to see yourself in five years time?

The future is difficult to predict, but hopefully still at Arran having seen through all the present and proposed upgrades at the distillery.

 

What was your last dram?

My youngest son works at Caol Ila, and he persuaded me to try their latest release.

 

Do you have a favourite whisky and food pairing combination?

Not a favourite whisky and food pairing, but I was told recently that our Machrie Moor and cigars go very well together. Having tried this pairing for myself I completely agree!

 

What’s your favourite time and place to enjoy a dram?

At home after a busy day.

 

What do you think is going to be the next big thing on the whisky horizon?

At Arran we’re finding a big increase in our bottled single cask sales, which is likely to continue. Globally if the Indian market opens up there will be enormous potential and opportunities.

 

What’s the one dram you couldn’t live without?

I have to be biased here and say our Arran 14 Year Old.

 

Many thanks to James MacTaggart. Who will be the next Whisky Insider? Click back soon to find out!

Arran Tweet Tasting II

Continuing our hugely successful, triumphant teaming throng of Tweet Tastings, we’re dramspankingly delighted to announce that on June 30th we’ll be hosting another evening of all things Arran.

Headlined by “oops, I can’t spill the beans just yet”, we’ll be tweet tasting our way through some of the finest whisky wares that the Isle of Arran Distillery has to offer, including a couple of exclusives!

Full details to follow soon, but if you would like to take part in what will be a dramming night to remember, register your interest by emailing your name, postal address and Twitter handle via the contact tab, remembering to mark the subject line #ArranWhisky

The closing date to register is June 3rd and if you are registering to take part please make sure that you will actually be free on the night!

Even if you're not one of the selected Tweet Tasters, it'd be great to have you following all the night’s tweet tasting dramfotainment, so we look forward to seeing you over on Twitter on June 30th at 7pm BST via #ArranWhisky

Until then Happy Dramlaxing!

For more information on Isle of Arran Distillers visit: arranwhisky.com

Quick Fire Whisky Tasting Notes #37

Glenfiddich 29 Year Old

Spirit of a Nation

 

 

Nose: Cinnamon infused poached pears, granny smith apples, sherry soaked sultanas, orange peel, a peach and apricot Muller Fruit Corner yogurt, baked bananas, hot buttered crumpets, McVitie's ginger nut biscuits, Waitrose millionaire's shortbread, sugared almonds, sweet dried oak, polished leather and a wealth of vivacious vanilla.

 

Palate: A wedge of cinnamon topped apple pie, warm vanilla danish pastries, homemade bread pudding, grilled pineapple rings, spiced baked pears, Bonne Maman bitter orange marmalade, wood spice, Burt's Bees beeswax lip balm and the opulence of oak aged calvados.

 

Finish: A lush long, sumptuous smacker of a 'just keeps on giving' kind of a finish!

 

Summary: A whisky that’s as superb as the cause it’s been produced to commemorate. All the profits from this very limited run of 200 bottles will be donated to the Walking With The Wounded charity.