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My desk has been full of samples of late, from a diverse range of distilleries, with little time to write introductions to each. I have therefore elected to focus on tasting notes for this issue, from the historically rich Never Say Die Bourbon to the smoky depths of Morris Single Malt Smoked Muscat. I have included a large array of whiskies, from the peated complexities of Bruichladdich, to the innovative maturation processes seen in whiskies like Abasolo 100% Ancestral Corn from Mexico. 

Nestled on the banks of the River Thames, with a commanding view of Tower Bridge, Le Pont de la Tour is a landmark restaurant that intertwines French cuisine with the dynamic backdrop of London's skyline. This culinary destination has been at the forefront of London’s high-end dining scene since opening its doors in 1991. I was offered a job there as a Sommelier around 1996, but declined as I wasn’t ready to move to London. I am not sure if I regret this or not. I think retrospectively I would have thoroughly enjoyed my time there. 

In the heart of the Scottish Highlands, beside the picturesque shores of the Cromarty Firth, is The Dalmore. It is a distillery I have driven past numerous times on my way to, or from, Speyside, but have been unable to visit, as timings simply have not worked out. When I received an invitation from them to come to Scotland and sample a new release, I thought this would be my chance. It turns out it wasn’t, it was in many ways even better - an opportunity to visit V&A Dundee, with whom they have partnered for the release.

This edition kicks off with Idle Assembly rum, a gem I stumbled upon on Instagram (Clandestine Whisky Magazine) and felt an urge to explore further. My journey into the world of rum is fairly recent, yet it has quickly drawn me in. The category is so varied and presents a more complex proposition than whisky in many ways. 

“We really should do this more often”. These are the words spoken by one of my oldest friends who had cancelled a business meeting to join me for dinner. It is not that we don’t meet up to eat regularly, we do often. It was the fact that this was in one of London’s finest steak restaurants - CUT at 45 Park Lane. Sometimes, an exceptional piece of meat, cooked medium rare, with great company is just what you need. 

The Whisky Exchange 

Irish whiskey, alongside rum, are two categories I want to delve deeper into during 2024. They both excite me in different ways. Irish whiskey is gaining momentum and there is a real keenness to explore flavours and different finishes. This may not be for the purist, but I actively seek out the different. Single Irish Post Still Whiskey is made from both malted and unmalted barley, making it quite different from Scotch in its flavour profile. 

In the heart of Napa Valley lies Joseph Phelps Vineyards, a winery that I fell in love with during a visit in 2004, while conducting research for a book on North American wines. Unlike many other estates, Joseph Phelps had a human touch, an absence of corporate sterility that left a lasting impression. Here, the emphasis was on genuine care and the people who worked there.

Nestled in the heart of Pennsylvania, Stoll and Wolfe was established in 2016 by Dick Stoll, a legendary figure in the whisky industry, and Avianna & Erik Wolfe. This partnership drew deep inspiration from the historic legacy of Pennsylvania distilling, a region once celebrated as the heart of American rye whisky. 

Mossburn Distillery Collaborates With FourSquare

At the heart of Mossburn's whisky production is the art of blending. They are passionate about the craft of combining different whisky stocks to create harmonious and complex final expressions. They meticulously select casks from various distilleries, each contributing its own distinct flavour profile, and blend them to achieve a balanced and memorable whisky.

GlenDronach

The first ever bottle of serious whisky I purchased (that is non-supermarket) was a GlenDronach, so it holds a special place in my heart. In September I was able to visit the distillery for the first time and enjoy a tour and tasting, in a rather opulent room whilst sitting at a large round table.