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The Whisky Event

One of my favourite whisky events of the year takes place in The Great Room at the JW Marriott Grosvenor House Hotel, Park Lane on the 2nd June. Over 60 exhibitors will be present with over 600 whiskies to taste. Unlike other events, the quality of the whisky here is always exceptional, with many fine and rare bottles shared by the distilleries and Independent Bottlers. One of the highlights of the evening is the food - a lavish Kosher buffet that is included in the entry price of £100 (£180 for two people).

The uniqueness of Glenturret and Last Drop Distillers lies in their unwavering commitment to quality over quantity. Glenturret, releases far fewer bottles than many of its contemporaries, and is now firmly positioned in the luxury end of the market. Last Drop Distillers, holds the philosophy that great whisky should be savoured like a time capsule. They source their spirits from the rarest stocks and most prestigious distilleries, unearthing treasures that might otherwise be forgotten. 

The global spirits industry is witnessing a significant shift towards premiumisation, with consumers increasingly seeking out unique, high-quality products with authentic stories. This trend is particularly pronounced in whisky, where there is a growing appreciation for craft spirits that offer something beyond the mainstream offerings. Arbikie’s launch of Scottish rye fits squarely within this narrative.

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.