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I have always had a fondness for the warm and complex flavour of Irish whiskey. The history of this beloved spirit is intertwined with the magical history of Ireland itself, from the ancient Celts to the modern day. I first encountered it in the 1990s with Bushmills Black and Green, which was served at the restaurant I was a sommelier in.
Elise Losfelt is the latest Dame du Champagne. She has just been appointed Chef de Cave at Charles Heidseick.
Thirty-six-year-old Losfelt, who previously worked with Benoit Gouez at Moet & Chandon. Elise comes from a family winemaking tradition going back six generations at the Château de L’Engarran in the Languedoc region and her own winemaking experience includes harvests at Domaine Mortitx in Majorca, Château Beychevelle in Saint-Julien and in Australia at Domaine Dominique Portet.
Working as a Sommelier in the early 1990s, I vividly recall oenophiles' desire to seek out and enjoy Cloudy Bay, Sauvignon Blanc. It almost seemed like a right of passage. The only issue was availability - it was nigh on impossible to get hold of. Was this what made it so sought after, or was it the tropical fruit bowl in a glass that was so different and new?
The drive to Bruichladdich on the isle of Islay is nothing short of beautiful. Twisty roads, stunning coastal views, and if you are lucky, fine weather. But I don’t recommend you drive, opt for a taxi instead from the town of Bowmore and enjoy what this exciting distillery has to offer - incredible whisky.
You can’t pass up the privilege of being cooked for by a veteran Michelin-starred Masterchef and being served by a waitress whose father is China’s top international football goal scorer, scoring 41 times in 107 games. And coming on once as a substitute for Sheffield United in the FA Cup match against Colchester United. It is a unique and wonderful gourmet experience.
Persuasion is not something that was needed when I suggest to Yves we should visit Speyside. My plan was to drive the McLaren 720s to one of my favourite distilleries on the Eastern edge of Speyside, near Aberlour. It would mean a detour, on our way from The Torridon to Murrayshill Hotel, but I knew the roads would be a perfect opportunity to further explore the amazing capabilities of this car. Aberlour is a small town, with most of the amenities you need and an excellent base for exploring the region.
The Carthaginians arrived in Ibiza in 654. The Goths and Visigoths, Muslims and Christians followed. Then came the Chavs. And stag/ bachelor parties, the tattoos, the piercings, the thongs, the “full-on” party animals, the Jagerbombs, Phil’s full English all-day breakfasts, the Thirsty Thursdays and bottomless Gigglewater, the $30 G&Ts, the VIP chill pits, the ebullient non-binary scene, Deep House, Techno, the Ecstasy, the mixology, the re-dubs and the re-masterings.
I was going to start this feature by saying “Once in a while” but it needs to start with “Once in a generation”
Gwalarn French Whisky
A Celtic Blend.
After creating two prestigious single malts (Kornog and Glann Ar Mor), Celtic Whisky Distillerie has developed its first blend, born from the blending of whiskies of Celtic origin. Like its single malt predecessors, this blend bears a Breton name that evokes its character, Gwalarn or “North-West Wind”. The French distillery in Côtes-d’Armor intends to bring a breath of fresh air to the world of blended whiskies.
Is John Lawrie, MD of the Glenturret Distillery and the Michelin Starred Lalique Restaurant, the future of the Scottish whisky industry? His approach to business certainly reflects the sort of elements which will take the whole sector forward: a respect for tradition, a refreshingly international outlook and an innovative marketing spirit, full of entrepreneurship and imagination.
