Speyside malt is sold by Berry Bros & Rudd seven years after moving in opposite direction.
We inch our way up. Kick-step, ice axe to balance, stumble forward. The sky and mountain have blurred into one. Not that I could see, were it any different. I’ve had to take my glasses off as, snow-spattered and misted, they were completely useless. I only needed to see a yard ahead in any case. The holes left by Will’s footsteps are cyan-ringed, revealing the ice below. Another gust of wind forces us to stop. Then on we go, kick, step, stumble. I look at Arthur. There’s ice on his beard. All you can do is laugh.
I’m sure, reader, that your impressions of what a standard new product launch would go something like: luxury hotel, dinner cooked by a Michelin-starred chef, a hired celeb to smile and hold something, buckets of booze. It’s not always exactly like that, but this is the first time in my experience that, in order to get the first taste of a dram, you have to climb a 3,000ft mountain. In Glencoe. In winter. In a blizzard.
Wintry whisky: The climbers on the summit of Buachaille Etive Beag, ready for a chilly dram [Photo: Jonny McMillan]
To be fair, Jonny McMillan cannot control the weather. Even Berry Bros & Rudd has limits to its reach. His idea was a sound one. On paper at least. The firm’s new Perspective range of blends has images of Scottish landscapes on the labels. As Buachaille Etive Mor is on the 40-year-old, let’s crack the first bottle on its summit. Royal Mile Whisky’s Arthur Motley and Highlander Inn’s Tatsuya Minagawa joined me in pandering to his mad notion.
The closer the day got, the worse the forecast became. The big Buachaille was out of the question – a risk of avalanches – so we headed up its little brother Buachaille Etive Beag. Little is relative; it’s still in excess of 3,000ft. Thankfully – and wisely – Jonny had hired Will Manners as a guide. If you are attempting something like this, it’s best to have a man who has winter climbed in South Georgia, the Rockies and Himalayas on your side.
And so it continues. Grasp rock, slip, plod. Baby steps, flounder in thigh-deep drifts. The gradient, once relentless, seems to ease, then there’s scattered rubble in the snow, and then the summit cairn. The bottle is produced. Glasses as well (this is Berry’s after all) and frozen-fingered we toast ourselves with a now wind-chill-filtered and spindrift-diluted dram. Warmth at last. Does it taste good? What do you think?
New view: Berry Bros & Rudd’s Perspective series features Scottish landscapes on its labels [Photo: Jonny McMillan]The celebration over, we head down. The mountain is tolerating us at best and while it is never frightening, you must be wary over where to place your feet, conscious of every step and accepting of what it may throw your way. You walk up any mountain on its terms, not yours. We hadn’t conquered anything. We had worked with it, become part of it, in order to get to the top.
There is something in the idea of summiting, the ‘because it is there’ impulse, which can be aligned to some aspects of collecting: seeking out the extreme, the rare, the remote. There is another way though, one outlined in Nan Shepherd’s book The Living Mountain, where she talks not of walking up a mountain but being, ‘out of [her] body and into the mountain’.
I can see both sides. The climb has rekindled my old desire to be in the hills again, to stand there on the top. There is reward in that, just as there is in getting that bottle of prized whisky. Yet a stronger urge, that of walking into the mountain, is there as well, opening my mind and body and letting the mountain speak to me, rather than the other way round. That too is like whisky.
Spirited summit: Buachaille Etive Beag [centre] reminds Broom of the lengths collectors go to acquire unusual whiskies [Photo: Pxhere]
Collecting is less about possession than buying to understand and share. That, I suppose, is the difference between the collector with a locked cupboard for their investment portfolio, and the whisky lover with open bottles; the walker into mountains and the acquirer of peaks who walks up but cannot see – which is ironic, given my current state.
On the descent, inching over lumps of granite, the cloud clears and I rest beside a burn brimming with snowmelt, looking over to the Aonach Eagach ridge, smothered in snow. A raven scuds down the valley below us. Our slow progress, the speed of the bird, ancient heave of rock, blast of wind, water wellings. All combine.
Back at the car, Jonny assures me he’ll send samples of the range. I wonder whether, to get the proper effect, I’d best taste them inside a freezer. I do know though that the next time I try the 40-year-old, part of me will be back on the mountain, happy, cold, aching, thrilled. It has become part of the dram.
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