Scotch Whisky is one of Scotland's most respected gifts to the world

The origins of whisky making in Scotland go back over 5 centuries. Today, Scotch Whisky has grown to become a globally respected beverage, offering enthusiasts a wide variety of different tastes and preferences. There are many great brands to choose from, but all Scotch Whiskies fall under these categories.

• Single malt whiskies from a single distillery: are made from only malted barley, using a copper still.
• Blended malt whiskies: a combination of two or more pure single malt whiskies.
• Single grain whiskies: using any type of grain from a single distillery, a copper still is not essential.
• Blended grain whiskies: a combination of two or more grain whiskies.
• Blended whiskies: 1 or more single malts, with 1 or more grain whiskies.

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Skill and artistry in the making of Scotch Whisky

There is an exceptional degree of skill and indeed artistry in the making of Scotch Whisky. From the farmers nurturing the barley crop, to the barrel-making skills of the coopers, to hand-crafting the copper stills, managing the distilling process and finally supervising the maturation process in various types of oak casks, all rely on expertise, intuition and team work.

For our first bottling, we have selected a masterful blend of pure malt whiskies from Speyside and Highland distilleries. In this way, we allow the skill of the whisky blender to select from various casks to deliver the delicate, rich and complex flavours we wanted to match with our artists' works.

Our expert Charlotte Davies, shares her own views on our whisky and how best to enjoy it with some delicious recipes and a cocktail suggestion to try over the Festive Season!

Pairings from a whisky sommelier

Being a sommelier has always been much more than just a vast knowledge of wine and front of house service. Our knowledge and passion run through all areas of beverage and the wonderful world of whisky, and its heritage is no exception.

Although whisky does not have the same seasonal vintage variation, it is by no means less nuanced. Complex and developed in its layers of flavour, whisky and its endless possibilities with food pairings make for a great dinner party! As we all start to understand the extensive subtlety of whisky flavours we certainly won't have to wait until after dinner to enjoy them.

1. Butter Roasted Scallops with Scallop Roe Parfait

I am hugely proud of the Scottish seafood and would do anything to get my hands on our wonderful scallops. Roasted in foaming butter these scallops will be a perfect pairing. As the foaming butter starts to caramelise it will elevate the sweet notes of butterscotch and honey in our blended whisky. As it doesn't express a heavy smokiness, seafood is a great alternative pairing.

2. Chocolate & Orange Tart with Highlander Old Fashioned

A twist on a classic cocktail, replace the bourbon/rye for the same amount of whisky, stir over ice and garnish with an orange peel and cocktail cherry. A beautiful pairing marrying the touch of sweetness in both dishes.

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Our whisky expert: Charlotte Davies

3. Isle of Mull Cheddar Souffle

Although the souffle can be found in any 1980s cookbook, don't be afraid to reinvent this dinner party showstopper with an addition of the most wonderful mature Scottish cheddar from the Isle of Mull. The smooth nuttiness of the cheddar will complement the light tone of our blended whisky. Both beautifully strong but harmonious.

Scotch Whisky - Matured and developed over 500 years

In 1494, King James IV of Scotland lent his support with the first Royal order from the Tironensian monks in Fife, for their 'aqua vitae', which would eventually become known as whisky.

In 1502, King James IV signed a peace treaty with England, relaxed the ban on playing golf on Sundays and ordered a set of golf clubs from a bow maker in Perth. He therefore deserves to be toasted by golfers, as well as whisky drinkers, in another of Scotland's great contributions to the sporting world.

In those very early days, whiskies were not matured in oak casks for 3 years, but they were often flavoured with herbs, honey and other ingredients to soften their harsh taste. The first taxes on whisky production were introduced in 1644, which in many ways, merely served to increase the smuggling and illicit production, especially in the remote Highland valleys.

Scotland's most famous trainee exciseman, Robert Burns, decided to change roles however, and wrote his famous poem 'Scotch Drink' in 1785, extolling the virtues of whisky in nurturing the values of community, hospitality and a friendly welcome – all values appreciated to this day throughout Scotland when sharing a dram with friends.

The New Year in 2023 will mark the 200th Anniversary of the Excise Act, considered by many to be the foundation of the Scotch Whisky industry as it exists today. There is much cause for celebration and every reason to toast Rabbie Burns, all those involved in producing these fine products. To friends everywhere who enjoy sharing good company and a glass of Scotch Whisky... Slàinte!