Doyens of the dram visit New Zealand

Media Statement - For immediate release, Friday April 19, 2013

Doyens of the dram visit New Zealand

Two of the world’s leading whisky experts are currently visiting New Zealand, reflecting the increasing popularity of Scotland’s leading export here.

Charles McLean and Alex Bruce have this week been leading a road show celebrating the 10th birthday of the country’s first specialist whisky retailer, the Christchurch-based ‘Whisky Galore.’

Whisky Galore is well known for running the biennial ‘Dramfest,’ a three day whisky expo that attracts leading producers from throughout Scotland. It is also known for its whisky tastings, and has run in excess of 700 of them to date.

McLean and Bruce are members of the invitation-only international whisky association, the Keepers of the Quaich, which takes its name from Scotland’s classic small drinking bowl. McLean is a Master of the Quaich, an honour bestowed only on those that have made an outstanding contribution to the industry.

Whisky Galore owner, Michael Fraser Milne, says the anniversary road show is the company’s way of celebrating its first decade and paying homage to ‘the finest tipple in the world’.

The increasing interest in all things whisky comes about on the back of a significant rise in consumption both in New Zealand and internationally, says Fraser Milne.

“It’s an amazing resurgence. Scotland has nearly doubled the value of its whisky exports in the last 4 years to over £4 billion, and the industry is struggling to keep up with demand.”

“The French, for instance, now drink more whisky in a week than they do cognac in a whole year.”

“In New Zealand, while sales of blended whiskies dominate, representing over 85% of consumption, there is a trend toward single malts. Over the last decade there has been a 23% increase in consumption of single malt whiskies, and they now make up 10% of all sales.”

“The interest is across all ages and both genders, and as much in the provinces as in the big cities,” he says.

A Scotsman and Keeper of the Quaich himself, Fraser Milne says visit by the two Scottish experts is will be welcomed by local aficionados as well as those new to the whisky experience.

Alex Bruce is the managing director of an independent bottler, Adelphi, as well as overseeing the construction of their new Ardnamruchan distillery on the west coast of Scotland. He travels the world promoting the Adelphi range.

Charles McLean is Adelphi’s chief taster, a prolific whisky author and the star of ‘Single Malt TV.’ McLean has been choosing, nosing and promoting Scotch whisky around the world for more than three decades.

The road trip has involved three large public tastings in Auckland, Wellington and Christchurch. All were sell-outs.

ENDS


NOTES TO EDITORS:

1. Latest (April 2013) Scottish whisky export data: http://www.scotch-whisky.org.uk/news-media/media-press/publications/publication/2030/scotch-whisky-exports-hit-record-level/

2. Scottish Whisky Association data shows sales to NZ for the year ended January 2013 were: 85% bottled blends (558,400 litres of alcohol or LPA), 10% bottled single malts (65,760 LPA) and 5% bulk blends (31,245 LPA). Back in 2004, bottled single malt sales were 53,440 LPA.

3. Profiles:

Charles MacLean is a Master of the Quaich in recognition of his 30 years of writing, presenting, choosing, nosing and promoting Scotch whisky around the world. A historian by inclination and training as well as lawyer, and a Writer to the Signet, he has published ten books to date, including the standard work on whisky brands, “Scotch Whisky” and the leading book on its subject, “Malt Whisky”, both of which were short-listed for Glenfiddich Awards. See http://www.whiskymax.co.uk/. He is also the host of the on-line ‘Single Malt TV’: http://www.youtube.com/user/SingleMaltTv
Charles is also on the panel for Adelphi Distilleries Ltd as the final nose in their selection process. His reputation precedes him: “Charles MacLean is Scotland’s leading whisky expert”, The Times, March 2010. Most recently, he has become even more renowned through his role as “Rory McAllister” in the Ken Loach film “The Angels Share”: http://www.youtube.com/watch?v=iELanfA565

The Hon Alex Bruce is a Keeper of the Quaich and Managing Director of Adelphi Distillery Ltd. Adelphi are in the process of building the new Ardnamurchan Distillery on the Ardnamurchan Peninsula. Adelphi have the highest reputation of all independent bottlers and this has led them to this unique project. Alex is the drive and passion behind it, and he is one of the most respected experts on whisky. He travels globally promoting Adelphi and showing the world the tremendous range Adelphi Distillery has. He and his whisky command the greatest of respect. http://www.adelphidistillery.com/

Whisky Galore owner Michael Fraser Milne KQ, and his fellow director/owner Stella Fraser Milne, are celebrating 20 years of importing whisky into New Zealand and the10th anniversary of their dedicated retail & online shop in Christchurch. Michael and his team have a selection of over 800 whiskies, and offer unparalleled expertise, selection and service in the local and broader market and are very proud of what they have achieved in this time. www.whiskygalore.co.nz

Ten frequently asked questions (and answers) about whisky

Q 1: What’s the difference between a blended and a single malt whisky?
A: These rules apply only to Scotch whisky: a blended whisky is a whisky made up of a blend or mixture of two or more single malt (barley) or single grain (maize, wheat or rye) whiskies. A Scotch single malt whisky is one produced by a single distillery made from malted barley only. Most malt whisky goes into blended products. The Famous Grouse and Chivas Regal are examples of blended Scotch whisky ie a mixture of both malt and grain. The average blended whisky is 60-80% grain. ‘The Hive’ from Wemyss is one example of a blend using only malt whiskies.

Q 2: What’s the difference between a single malt and single malt Scotch whisky?
A: Single malt whisky can be made anywhere in the world, but Single Malt Scotch whisky is the only malt whisky that has its own Act of Parliament – the Scotch Whisky Act – that dictates what it is and who can make it. There are more than 100 producers of single malt in Scotland. Around 40 are owned by major distilleries, 35 by small Scottish and UK companies, and the remainder is made up of small private producers, including 10 in family or individual ownership.

Q 3: What defines a Scotch Single Malt Whisky?
A: The Scotch Whisky Act says Scotch Single Malt must be:
• made with malted barley at a single distillery;
• made with mash completed at and within the distillery;
• distilled in copper pot stills;
• put into oak casks not exceeding 700 litres for a minimum of three years;
• contain no added substances other than water;
• bottled at above 40 percent alcohol; and
• distilled, matured and bottled in Scotland.

Q 4: How can you tell a good single malt whisky?
A: You need to look for five characteristics. They are:
• colour – what colour has been imparted from the wood?
• body – (or ‘legs’ / viscosity). To what extent does it stick to the side of the glass if tipped to one side and back again? Good body (high viscosity) reflects a good mouthfeel.
• smell – what aromas can you smell when you ‘nose’ the whisky?
• taste – what flavours are evident when you taste it? If it is too strong on the initial taste (ie if the alcohol tickles your nose), add a little clean water at room temperature (no ice) to open up the whisky. Hold it in your mouth for one second for each year of maturation (i.e. 12 seconds for 12-year-old single malt)
• palate – how long does the after-taste linger – short, medium or long? What flavours are still there at the end?

Q 5: What strength is single malt whisky sold at?
A: If they are sold straight out of the cask, single malts are known as ‘cask strength’, typically around 50-62% alcohol. Most single malts are reduced to between 40 and 55%.

Q 6: What about the age of a single malt whisky?
A: It must be aged in an oak cask for at least 3 years. The date on a single malt is the one at which it is transferred from the cask into a bottle. Typically, single malts are sold at between 10 and 30 years old. Older whiskies are readily available from 30-70 years old.

Q 7: What is ‘the angel’s share’?
A: It’s the alcohol that evaporates out of the casks that whisky is stored in as it matures, typically at a rate of 1-2% by volume per year. It’s also the name of a Scottish whisky comedy film that featured Charles MacLean and was released in 2012.

Q 8: How long has Scotch whisky been available in New Zealand?
A: Scotch whisky has been part of our heritage since the mid 1800’s, reflecting in part Scottish emigration to New Zealand. Otago’s historic Cadrona pub features a sign for “Gaelic Whisky” on its front door; the very first edition of “The Press” in 1862 had an advertisement for Scotch; and James Burns of Burns Philp fame was an early importer, around 1895.

Q 9: Why are the Scots the best in the world at producing single malt whisky?
A: They started making it a long time ago, with the first recorded distillation in 1495. Today it is the complexity, quality and range of whisky that gives Scotland its dominance of the whisky market. There is as much art to making Scotch whisky as there is science. Five elements are needed to combine to produce great single malts. They are:
• a unique temperate climate;
• plentiful, naturally sourced water;
• generations of expertise;
• aging stocks; and
• distillers with confidence and passion.

Q 10: What are the different whisky regions in Scotland?
A: Scottish whisky is divided into five production regions – Highlands, Lowlands, Speyside, Islay and Campbeltown. Each has its own unique characteristics, dictated by tradition. Some single malt is also sold by independent bottlers. A full list is attached.

Some examples of Scottish distilleries (by region)

Lowlands: Auchentoshan, Bladnoch, Daftmill and Glenkinchie.

Speyside: This region has the most distilleries. Some of the more well known include Aberlour, Balvenie, BenRiach, Benromach, Cardhu, Cragganmore, Glenfarclas, Glenfiddich, The Glenlivet, Knockdhu Linkwood, Longmorn, Speyburn, The Macallan, Mortlach and Strathisla.

Highlands: The more well known include: Ardmore, Balblair, Ben Nevis, Clynelish, Dalmore, Dalwhinnie, Edradour, GlenDronach, Glenglassaugh, Glengoyne, Glenmorangie, Highland Park, Isle of Jura, Oban, Old Pulteney, Scapa, Talisker and Tobermory.
Campbeltown: Glen Scotia, Glengyle (Kilkerran) and Springbank.

Islay: Ardbeg, Bowmore, Bruichladdich, Bunnahabhain, Caol Ila, Kilchoman, Lagavulin and Laphroaig.

Independent bottlers

Most single malt whisky is sold for blending, but some is sold by the cask to private buyers and independent bottling firms. The latter include Adelphi, Duncan Taylor, Gordon & MacPhail, Cadenhead's, Berry Brothers & Rudd, Douglas Laing, Signatory Vintage and Wemyss.

Sales of single malts originated with independent bottlers, usually in the form of specially selected casks from individual distilleries sold as small batches to selected retail and specialist liquor outlets as well as individuals.

ENDS

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