Technology doesn’t improve all aspects of whisky making, says Knockdhu’s Gordon Bruce.
My window is open – and not just because the cat wants to go out. The sun isn’t just shining, but there’s some heat to it. It’s one of those spring days where things begin to pop.
It was even the same in Edinburgh last week. I shouldn’t really say ‘even Edinburgh’ as if the weather there is always rainy and dreich, but you never quite know what’s going to be flung at you there – warm sunshine or a switchblade of an east wind cleaving you in two.
Spring has sprung: Whisky can be adapted to all seasons, hot and cold
The change in weather usually acts as a cue for friends on Instagram to post images of lambs, daffodils and ice creams, and all that clichéd spring stuff. This year, though, I’ve noticed more glasses of pink wine being snapped, accompanied by the tag ‘first rosé of the year!’, as if you have to put pink wine away as soon as the leaves turn and the clocks go back. Quite why you can’t (or shouldn’t) drink rosé wine in winter I know not, but I can appreciate that sunshine seems to trigger a shift in people’s consciousness.
This would have made more sense in past times when our diet was fixed by the seasons. Spring represented a move away from the preserves, dried foods and roots of the winter and a new season of fresher, more vibrant flavours. Maybe that vestigial memory has been retained within us all.
I’m all for seasonal drinking – hey, I wrote four pieces about seasonal whisky last year – but there was something about these cries of ‘first rosé of the year!’ which nagged away at me and, no, it wasn’t the fact that people were enjoying themselves or that they were drinking pink wine – I love pink wine.
Rather, it was this underlying notion that, in this country at least, drinks are still rigidly compartmentalised. Each one has its correct place and time – and you can apply that to the class system if you wish. Accordingly, Champagne is for celebration, gin is for pre-dinner drinks, pink wine is to be consumed when the sun is out, but only between the spring and autumn equinoxes.
Where is Scotch whisky in this? The ‘Drambusters’ class at Tales on Tour raised this idea that whisky is fixed in terms of occasion, use, demographic and flavour (it’s only useful for adding smokiness to mixed drinks).
The time to crack open the Scotch, it would seem, runs in the opposite way to the time to open the first rosé. Whisky, still, is seen as a drink best-suited to the period between Samhain and Beltane, if you want to be all Celtic about it.
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‘Whisky: the drink of the dark,’ says many things; it speaks of indoors, of darkened rooms and firelight – it says neat. In fact, it says every image used in whisky advertising for many years. Yes, whisky plays in that field – and does it better than most drinks – but it can also play in the rest of the year.
The fact that this notion of Scotch as a year-round drink is still a tough sell to new consumers (in mature markets) shows how far we still have to go in terms of letting the light into those rooms, dragging people into the sunshine and pouring them a dram – but one with a different set of flavours, maybe at a different temperature, in a different glass, mixed with different ingredients. The conventions that seal Scotch up as the rosé is opened don’t need to be challenged, they need to be overturned.
Before consumers can be convinced, distillers have to be – and bartenders as well. It is time to make a concerted effort that says: ‘Lighten up guys.’ Look at occasion, flavour and serve; explore delicacy rather than heft, experiment with Highballs and, as the days lengthen, bring whisky with you out of the dark and into the light.
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