I guess I’m more of a whisky snob than I thought… I’m kinda horrified by Scottish Spirits’ new product: whisky in a can.

It just feels wrong. Whisky isn’t beer. Both are good beverages. But different. And are enjoyed differently. Whisky is not meant to be swigged out of a can in the same way that beer often is. Whisky should be slowly sipped and savoured while contemplating the world

Assuming one won’t be gulping down the whole can in one go, I guess one can still pour one’s drams from a can instead of a bottle. But with the product inside only being aged for 3 years (the legal minimum to qualify as whisky) instead of the usual minimum 10 or 12 years maturation that most whiskies go through, you just know that the canned whisky isn’t exactly going to be the good stuff! Plus, aluminium cans do change the taste of soft drinks, albeit subtly (e.g. Coke tastes a bit different in cans compared to glass bottles) – what if the same effect happens with the whisky?

Nope, this isn’t for me. What do you think?

It’s the 1st of Movember! And to celebrate and contribute towards the cause, Master of Malt have released a very special Glenfarclas Movember bottling.

What is Movember?

Movember – a contraction of moustache and November – is an annual event that consists of men growing moustaches during the month of November to raise awareness and funds for men’s health, in particular prostrate and testicular cancer.

Every good cause deserves a good whisky: Glenfarclas

In aid of Movember, Master of Malt has teamed up with Glenfarclas to bring you a special limited release Movember bottling. Thanks to Master of Malt’s whisky by the dram service, I was lucky enough to receive a taste of the 9 year old chosen for this year’s Movember edition, and I can tell you that it is delicious. It is nutty, and has a hint of fruit and caramel sweetness to it (banoffee pie came to mind!).

All profits from the sales of this bottling are being donated directly to the Movember Foundation – sounds like a great way to support this excellent charity! Master of Malt delivers worldwide, and you can nab yourself a bottle of this special whisky here.

I was very pleased to see the news this morning that Old Pulteney 21 year old has been named World Whisky Of The Year in Jim Murray’s 2012 Whisky Bible. The whisky beat 1,200 other drams to take the honours with a score of 97.5 points out of 100.

We first came across Old Pulteney a few years ago when we participated in an online whisky tasting via Twitter (yup, you heard right… whisky tasting with a bunch of people all over the globe via Twitter – it worked surprisingly well!). Old Pulteney is perhaps one of Scotland’s most overlooked distilleries, often losing out in terms of name recognition to the big name brands with their correspondingly large corporate marketing budgets. Certainly, at the time we did the Twitter whisky tasting, we weren’t familiar with Old Pulteney at all, but we went out and dutifully bought a bottle so that we could take part. Well, all I can say is that Old Pulteney blew us away that night, and our whisky shelf hasn’t been without a bottle of it since!

Distilled in Wick, way up in the north of Scotland (Old Pulteney is the most northerly distillery on the Scottish mainland), Old Pulteney has a faintly salty taste as a result of the proximity of the distillery to the sea. This is by no means overbearing, though, and the whisky also has a sweetness and fresh fruitiness to it that is simply sublime. It is well worth a try, and highly recommended by us!

It seems way too early to be thinking about Christmas, doesn’t it?! But with just on two months to go to Christmas day, I’ve started thinking about Christmas presents – not because I’m really organised (though I promise myself every year that *this* will be the year that I get everything on the list bought before I get caught up in manic last-minute crowds again), but more because we have lots of family overseas and I need to get gifts sent off before the last posting dates.

It goes without saying, of course (though I’m totally going to say it anyway!), that whisky is an excellent Christmas gift. We often buy bottles for our fathers as presents, and also sometimes treat each other to a really nice whisky for Christmas. A nice bottle of whisky can be a very thoughtful gift for the right person. After all, quality alcoholic beverages are not cheap, and a bottle of whisky can last a person a fairly long time. While whisky can be enjoyed at any time of the year, having a warming dram at Christmas time while the snow falls outside and the lights twinkle on the tree is a perfect way to relax at the end of the day.

I was very excited to see that Marks & Spencer are offering various Christmas hampers, some of which include whisky. They’re also packed full of other delicious goodies – some great wine, and very yummy sounding goodies, like sweets, cakes, cheese and crackers, and even cooking ingredients. M&S is one of my favourite places to shop, and the quality of their food is always excellent. I may have to treat myself to one of the hampers in addition to buying some for family and friends!

It’s an exciting week for Laphroaig whisky fans this week!

The fourth Laphroaig Live Internet broadcast is taking place on Thursday 23rd September 2010 at 8pm Spanish time (7pm UK time). This year, the broadcast is being made from Harvey’s Sherry Bodegas in Jerez, Spain. Laphroaig chose Jerez and Harvey’s as they often use their old sherry butts for maturing some of their very special Laphroaig expressions.

During the event the following whiskies will be tasted:

• Laphroaig Quarter Cask
• Laphroaig Triple Wood
• Laphroaig 25 Year Old
• Finally, a very special Laphroaig which is exclusively matured in Oloroso Sherry Butts.

The event will also feature tastings of Sherry, Fino, Oloroso and Harvey’s Bristol, and will be pairing some locally made tapas with the Laphroaig and Sherries.

There will be some live music from one of the Friends of Laphroaig, Diego Sandrin.

You will be able to watch the event from the comfort of your home at www.laphroaig.com/live or direct from Laphroaig’s Facebook page.

Remember to ask questions during the event: anyone whose questions are read out during the event will win a very special prize! Questions can be submitted at www.laphroaig.com/live as soon as the broadcast starts.

This is a guest post by Eric Pebble of Boisdale, a Scottish restaurant, live jazz and whisky bar in Belgravia and Bishopsgate, London.

Scotch appears with the word whisky so often it’s easy to forget not all whisky is created in Scotland. In fact, only whisky created in Scotland may bear the name Scotch, though it has become a drink created all over the world. The consumption in 2005 was 300 million liters. It has gained popularity the world over since its Gaelic origin as “usquebaugh” or “Water of Life” to become the international spirit of choice.

Japan

First produced commercially in 1924, there are now many varieties to choose from. The Japanese tradition is double distilled in pot stills like Scottish whisky, but don’t make the mistake of thinking it’s the same. There is no cask trading, and Japanese whisky is matured in anything from specially charred new oak to Japan’s rare and slow growing oak.

[Image credit: Martin van Buren on Flickr]

India

There are several varieties of whisky created in India, but only one, Amrut, passes EU regulations so far. Most of the beverages called whisky are actually rum and distilled from fermented molasses, but a few are true whiskies created from malt and other grains. Whisky has become fashionable among the affluent.

[Image credit: Henirk on Flickr]

France

French distillers are focused in the area with most Celtic heritage: Brittany. A few are found outside this region and are distilling barley with success. The wine crisis has changed the focus of some to include whisky, especially with new measures that may limit how wine may be created, such as the ban on chaptalisation.

[Image credit: Doblonaut on Flickr]

Finland

First distilled in 2001, there are two operational distilleries in Finland with a number of projects that may increase that number. The Scottish methods are used with Finnish malt and water. Recent bans on imports in Denmark, Sweden and Finland were lifted, changing the market, though Finnish whisky is still on the rise.

[Image credit: HFB on Flickr]

Pakistan

Murree Brewery has been setting the Islamic republic of Pakistan on its head with news of its first 20 year old malt whisky. It has previously made 8 and 12 year vintages and continues despite shut downs. According to law, it cannot be exported and cannot be consumed by 97% of the populace. However, this ‘Rarest’ whisky maintains its presence amid debate.

Whisky newcomers are using similar techniques and blind taste tests with these brands next to old favourites will probably fool most testers. There are some new flavours due to the ingredients being local, but the flavour is not sacrificed for the innovations.

Here’s a quick heads up folks… the 11th Annual Whiskies Of The World Expo and Artisanal Spirits Fest is due to take place on Saturday 27 March 2010 at the Hotel Nikko in San Francisco.

It sounds glorious: hundreds of whiskies to sample (Scotch, bourbons, single malts, superior blends, cask strength, vatted malts… from all over the world), a full dinner buffet, whisky seminars, live music from the Bushmills Pipe and Drum Band amongst others, and chocolate and fudge pairing….

If that whets your appetite like it does mine, then snap up your tickets from the Whiskies Of The World Expo website now.

I’m very excited to announce the publication of our very first whisky photobook – one of many to come (any excuse to visit distilleries, right?!).

This photobook focuses on the three remaining Lowland distilleries: Auchentoshan (on the outskirts of Glasgow), Bladnoch (in Galloway), and Glenkinchie (south-east of Edinburgh).

The book would make an excellent gift for someone who loves whisky, no matter what time of the year it is. But, since Christmas is approaching, how about buying the book for someone special and wrapping it up with a bottle of Auchentoshan, Bladnoch, or Glenkinchie (or all three!)?

Our whisky photobook page is now live, and the book is available for preview and purchase via Blurb.

Interested to hear what Keith Law, Diageo’s Master Blender, has to say on the subject of pairing food and whisky? So were we! Without further ado then, here are Keith’s thoughts on the subject:

People have a very divided opinion over pairing food with whisky and most people find it hard to envisage a whisky and food match. Personally, I think a blended scotch whisky can match certain foods and dishes excellently and the array of flavours found in blended whisky can bring out and define a food’s taste.

Many articles about pairing whisky and food talk about single malts, however I like to remind people that blended whiskies offer a perfect alternative.

I feel that people have missed an opportunity not to drink blended whiskies with food mainly because it is something they never thought about trying before. The truth is that blended Scotch whisky when drunk neat or sometimes slightly “longer” than usual with water can make a great alternative to wine and really emphasise the flavours of certain foods and dishes.

Matching whisky with food takes some experimentation and experience to get it right. But if you stick to simple foods it can be a real eye opener.

In general, dishes with extreme flavours that generally do not match easily with some wines work well with blended whisky. Tapas, Asian dishes and particularly seafood combine well with some of the lighter less peaty blends such as Buchanan’s and J&B.

Desserts and after dinner courses work well with blended whisky too. Johnnie Walker Gold Label served “frozen” (at least 24 hours in the freezer please!) can give an indulgent taste sensation when served “straight” with dark chocolate desserts.

To finish off a meal a smoky, rich blend such as Johnnie Walker Black Label goes nicely with a cheese platter.

In the past I have experienced some unusual combinations of blended Scotch whisky and food – How many of you have attended a Burns Supper and saw people pouring some whisky over their Haggis? It just works!

So in many cases choosing foods to match blended Scotch whisky is very much down to personal preference and experimentation is the key. So keep educating your palate and have fun trying out new combinations. Enjoy!

More about Keith:
Master blender Keith Law began his career in the Scotch whisky industry in 1979 when he joined the Quality Control Laboratory at Caledonian Distillery in Edinburgh. Keith’s career began not in malt whisky but in grain whisky, where he worked closely alongside his father at this renowned grain distillery.

A sensory specialist in the whisky industry, Keith spent 12 years as part of the management team at Carsebridge Technical Centre, responsible for quality for all grain distilling and specialised areas of malt distilling. The primary focus of this role was around optimisation of distillery yields, flavour profiles and distillery performance; A large part of this role involved the nosing of new make spirit.

In 2007, with the formation of Diageo’s European Technical Centre, Diageo’s Master Blenders have joined together to become one team. Keith’s role within the technical centre as a Master Blender is varied. He is heavily involved in the development of new whisky products with end to end responsibility from cask selection through to overseeing production of pre-market launch bottlings.

Since joining Diageo, Keith has worked at each of Diageo’s 27 malt distilleries and 2 grain distilleries. His roles have been heavily focused on all aspects of sensory analysis allowing Keith to develop significant insights into flavour creation, blending and a deep understanding of the effects of oak on maturation, cask structure and wood physiology.

After nearly 30 years in the “land of whisky flavour”, Keith is often asked to use his experience by providing Spirit Mastery support to various mentoring programmes within Diageo and is an intrinsic part of a team of the most respected whisky blenders in the world.

Keith originally hails from Edinburgh in Scotland but now lives in the central region near Stirling. In his spare time he enjoys playing rugby, scuba diving and walking through the beautiful scenery of Scotland with his wife and two young daughters.

Kudos to Auchentoshan Distillery – they sure know how to organise an excellent whisky festival!

On Saturday, whisky fans descended in their hordes on the distillery. And Auchentoshan responded with the warmth and ease of an accomplished and practised host – very impressive, given that this was their first whisky festival.

A whisky festival wouldn’t be a whisky festival without some drams to taste: besides Auchentoshan’s own whisky (boyohboy is the Three Wood yummy!), parent company Morrison Bowmore brought along supplies of Bowmore and Glen Garioch to share.

It’s been a long time since we had some Bowmore. Quite why so long, I’m really not sure, especially after renewing our acquaintance with it on Saturday. It’s good. And we shall be stocking up shortly!

Glen Garioch, on the other hand was completely new to us. Indeed, the Founders Reserve that they were allowing people to taste was new to everyone! I loved the taste. Not so keen on the aroma, though. I couldn’t pinpoint exactly what it was that bothered me about it – all I could so eloquently come up with was “too perfumy” and “it’s affecting the wrong part of my nose”… you’d think that maybe these were the ramblings of a drunk person, but no, I was still completely sober at this point!

Also available to taste was Auchentoshan’s new range of ales – the lighter Summer Gold and the darker Triple Conditioned ale. I can’t comment personally on these as I don’t drink beer, but if the happy faces of my drinking companions were anything to go by, Auchentoshan’s head distiller Jeremy Stephens did a fine job!

In between tastings of various tipplings, we wandered round the farmers’ market, watched a chainsaw sculpture of a thistle take shape, and were enthralled by the cooperage demonstration (seriously, Jim Reilly should have his own TV show – he’s very entertaining with a great sense of humour!).

Despite Auchentoshan’s careful planning with repeats of events, we managed to miss both mixology demonstrations. Totally our fault. I think we were paying homage to the casks in the specially opened warehouse at the time.

And, we also didn’t avail ourselves of any of the master classes that were on, largely due to budgetary constraints (see the donate button below, people? We shamelessly but nicely beg of you to be generous so that we can do some of these next year. There is going to be a next year? Right? Auchentoshan? Pleaseohplease?).

All in all, even though we didn’t get to see and do everything, we saw and did a lot. Auchentoshan – you done good! Thank you!

If you’re curious to find out more about the distillery, visit our Auchentoshan page. And if you’d like to taste their whisky, you can buy a bottle of Auchentoshan here.