The two principal styles are distilled gin and compound gin. Distilled gin is made by re-distilling neutral spirit with the botanicals, whereas compound gin is made by simply steeping spirit in botanicals without re-distillation.

The event was structured to demonstrate the versatility of The Singleton of Dufftown Malt Master’s Selection through the medium of three alternative serves. Here they are, in case you fancy trying them yourself… Often casually referred to as "rye whisky", regardless of its grain content, Canadian whisky must be aged for at least three years in wooden barrels and is known for its smooth, light texture and flavour. The whisky can contain a mix of grains, and the use of rye is not mandatory. It’s a two-year-old, brand-new, European oak cask that we use every time for DoubleWood. So a lot of that spiciness is wood spiciness and malt spiciness that gets into the whisky, whereas if you look at Madeira and Port [finishes], most of the flavour there is the Madeira, the Port, because the casks are much older.’ Palate: Rich and full-bodied with notes of coffee fudge, ground almonds, chocolate, gingerbread, and tangy oak that make way for fruit: a medley of dried, dark, and tropical. Now, let's touch on some key factors and processes involved in whisky production that contribute to the diversity in flavours, aromas, and experiences among the various kinds of whiskies:For all DoubleWood’s success – next year marks its 25th anniversary – it’s still sometimes misunderstood, Stewart adds. ‘People think that a lot of the flavour in the DoubleWood is coming from the Sherry, which it’s not really – it’s coming from the wood, because the wood is only two years old. We were delighted because Sherry wood does add richness, spiciness and complexity and colour – and just a bit more flavour to the whisky. We knew that something was going to happen.’ We tried a number of wines – maybe not always the right wines, and maybe they weren’t always sweet enough. The ones we did try were Californian wines – white and red – because they were easy to get, but they didn’t really work for us. They didn’t really change the whisky all that much.’

Our story starts in the early eighties with the birth of three young boys who would go on to become great friends. Despite following very different academic and career paths en route, they built Master of Malt together and became fellow travellers on a mission. Whisky is a complex and diverse spirit category that reflects a deep heritage, regional characters, and meticulous craftsmanship. From the smoky and peaty Scotch whiskies to the smooth and often lighter Irish whiskeys, and from the bold American bourbons and ryes to the balanced and precise Japanese whiskies, there is an immense range of flavours, aromas, and textures for whisky enthusiasts to explore and enjoy. Fast forward to 2009 and Master of Malt saw investment in two significant ways: people and technology. Specifically, Justin coaxed two childhood friends, Tom McGuinness (current MD of Master of Malt) and Ben Ellefsen (currently a director of our parent, Atom Group) away from their blossoming careers to work in a tin shed, on a farm, in the middle of the Sussex countryside. (Names ring a bell? That’s because they are the very same friends from the start of the story). Gin can be made with any neutral spirit, so production methods can vary greatly. It is how the spirit is flavoured that marks the difference between the various styles.

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Palate: Salted peanuts, stone fruit, brownie mix, orange rind, charred pineapple, custard, and Frazzles.

You can’t go wrong with anCnoc – unless you struggle with the pronunciation Under the radar distilleries A blended whisky can contain 25 different single malt whiskies. And while insights on how to balance the ratios of the whiskies and maintain the flavour are handed down by each Master Blender, we’re always more focused on final flavour. But it is that and more, a constantly reliable whisky maker that ensures the fine tastes of Islay are available the world over in many forms. Despite its size and reach, the quality and character of Caol Ila is relentlessly impressive. We always look forward to each new expression that comes our way. You can imagine we’re doubly excited to have one of our own to shout about. Shortly after, he began training as a blender under legendary David Stewart MBE, creator of The Balvenie DoubleWood. Brian studied at his side, acquiring four decades of skill and experience in maintaining the quality of some of the world’s best-loved whiskies. Surprisingly he admits to being naturally impatient, a trait he's had to work on where whisky is involved. “In this industry you need to be patient,” he admits. “Things take time and that’s something you absolutely learn.”DoubleWood, Portwood, Madeira Cask, Caribbean Cask – a pioneering production line of Balvenie ‘finishes’ that was born in that fertile period of experimentation. But if the malt’s history is written by the winners, the losers can be just as educational in their own way. The distillation process can vary widely, with different types of stills (pot stills, column stills) and distillation methods. For example, Scotch whisky is typically distilled twice, while Irish whiskey is usually triple-distilled, resulting in a lighter and smoother flavour. Bell’s whisky was ubiquitous when I was growing up. It was the number one Scotch whisky brand in Britain and in the early 1980s had something 35% of the market share with its ubiquity only challenged by Famous Grouse. I remember seeing Johnnie Walker adverts but I don’t think I ever saw a bottle of the stuff. With The Singleton of Dufftown Malt Master’s Selection, the possibilities are endless… What’s your serve of The Singleton of Dufftown Malt Master’s Selection? Nonetheless, the journey of single malt – reflecting and punctuating Stewart’s own career – has been long and eventful since that first consignment of Glenfiddich headed south in 1964. It’s a development encapsulated by the evolution of Balvenie, the Speyside single malt for which Stewart remains responsible in his semi-retirement ( Brian Kinsman took over his broader company duties in 2009).