Trio of well-known Scotch distillers join forces to help create new George Washington whisky.
From the Editors
Shorts from our editorial team
14 October 2015
It sounds like just the sort of thing to get the Scotch Whisky Association (SWA) lawyers firing up their laptops and composing a series of increasingly threatening ‘cease and desist’ missives.
An American whisky, produced in Virginia, but claiming to be a ‘Scottish-style’ single malt? Ok, the barley was malted in Scotland and the casks were re-coopered on Speyside, but half of it was only distilled once, for heaven’s sake.
As it happens, the SWA isn’t merely sanguine about the creation of the two bottlings made at the George Washington distillery in Mount Vernon – it’s directly complicit in it.
Joining forces with American spirits industry body DISCUS, the SWA flew three Scotch luminaries – Glenmorangie’s Bill Lumsden, Cardhu’s Andy Cant and Laphroaig’s John Campbell – over to help Mount Vernon’s Dave Pickerell to create the ground-breaking spirit.
No mod cons, though. The team had to use 18th century techniques at the restored plant. ‘We didn’t measure anything – it was all just done by taste,’ Campbell told Washington’s WTOP website. ‘And, eventually, I think we came to the conclusion that what we were making wasn’t half bad.’
Transatlantic tipple: Scottish malted barley was used to make the whiskies
The venture, set to benefit charities and educational ventures, is a nod to the influence of Scot James Anderson, an experienced whisky-maker who in 1797 persuaded a reluctant Washington to build a distillery at Mount Vernon as a sideline to his milling operation.
Two years later, the plant was churning out 11,000 gallons of whiskey, was the biggest in the young nation – and even the family physician was being paid in liquid form. Livestock, including Washington’s prize hogs, were fattened on the left-over cooked mash.
The ‘new’ George Washington whisky, however, bears little resemblance to the liquid the Founding Father would have known and tasted – Washington’s recipe was 60% rye, 35% corn and 5% malted barley.
Then again, it was also shipped in cask without having to undergo the inconvenient and time-consuming process of maturation, while the SWA-approved 2015 spirit was at least aged for over three years.
After all, you have to draw the line somewhere…
04 September 2015
Fans of nominative determinism would have you believe that nomen est omen, to give the Latin term or – in Greek – όνομα ορίζοντας. The idea is that, sub-consciously, you gravitate to pursuits that fit your name.
Clearly, this theory has its limitations – as far as I know, the Chief Engineer of this parish has no burning desire to become a roadsweeper – but it also has its charms.
Are distilleries sometimes governed by this phenomenon? I think so. For me, the very sound of Mortlach’s name conjures up shadows of primeval threat and a sulphurous subterranean stench. Think of H G Wells’ morlocks in The Time Machine and you’ll get the idea.
As you will when you taste the whisky. The ‘beast of Dufftown’ is a famously powerful dram of enormous intensity and old-fashioned heaviness – like being trapped in a Bovril jar and striking a match to find your way out.
That very robustness makes Mortlach, when paired with the right cask, a malt of huge potential longevity, as evidenced by the release of Mortlach 75 Years Old by Gordon & MacPhail, the latest in the company’s Generations series and The Oldest Whisky in the World.
Humble beginnings: Cask 2475 was filled in 1939, 75 years before bottling
The liquid is remarkable – after an initial sawmill buzz on the nose, it shifts and changes with all manner of elusive perfumes – and I found myself identifying a feral edge to the manifold flavours as classic Mortlach.
But what is classic Mortlach? Perhaps more importantly, in the case of the G&M whisky, what was it? Read the accompanying book by Charlie Maclean and Alexander McCall Smith and a complex, semi-paradoxical blend of continuity and change emerges.
Mortlach’s official history begins in 1823, but illicit distillation predated this legitimacy; its kit was removed by John and James Grant little more than 20 years later, to fit out Glen Grant at Rothes. Was there an identifiable Mortlach character even then? Was it lost? Recovered or rediscovered?
Or did it come when the distillery sprang to fame in the later 19th century under John Gordon and then George Cowie? More likely it emerged from the revamp and expansion of the distillery under George’s son, Alexander.
This introduced the complex, Heath Robinson distillation regime that persists to this day: six stills, including the tiny ‘wee Witchie’, a spirit that’s distilled, er, 2.81 times, cold worm tubs. Sulphurous, meaty, classic Mortlach has remained unchanged for over a century. Except it hasn’t.
Go back to the 75-year-old. That whisper of smoke – does it owe its existence to the fact that, in 1939, Mortlach’s barley was malted on site and dried over a mix of peat and coke? A practice which stopped in 1968?
What about that luscious, concentrated apricot character (you can almost feel the juice trickling down your chin)? Does the historic use of brewers’ (rather than distillers’) yeast play any part here?
Or is it down to the fact that, until 1946, distillers were prohibited from fermenting and distilling at the same time, resulting in typically longer fermentation times and the consequent promotion of fruitier flavours?
We could go further: what impact did resting the copper have on pre-1946 Mortlach spirit (if the stills were only running, as seems likely, three days a week)? Not to mention the fact that the distillery was rebuilt in the 1960s, with the stills converted to mechanical stoking and then steam.
That these questions remain all but unanswerable only adds to their fascination. What we’re left with – that last drop of precious, 75-year-old liquid sitting at the bottom of the glass – is a whisky that performs an elusive and paradoxical role.
It simultaneously fits our mental template of classic Mortlach – and makes us question exactly what that character is, and how it developed.
The link with nominative determinism – even the connection to The Time Machine – seems apt.
21 July 2015
Some people are just plain greedy. News from that understated and sombre get-together of bar folk in New Orleans, Tales of the Cocktail, that the chief engineer of this parish, Mr David Broom, has won not one but two of the coveted Spirited Awards.
It seems extraordinarily unfair of him to hog the limelight in this way – I mean, did he really need the hassle of transporting not one but two Riedel crystal trophies back to Blighty? And buying them their own Business Class seat seemed mightily excessive…
So: Best Cocktail & Spirits Writer and Best New Spirits Book (for Whisky: The Manual). Not bad. Not bad at all. Massive congratulations from all of us, Dave.
Now get back to work.
Manual labour: the Chief Engineer and his winning smile (photo: Becky Paskin)
07 July 2015
Ever played press release bingo? As you can imagine, we get a lot of electronic missives here at scotchwhisky.com from companies eager to secure their moment in the limelight. And some are, er, more imaginative than others.
Certain phrases and words have a tendency to crop up with alarming frequency. A recent press release on The Macallan Residence at Two Temple Place in London provides the perfect example: I ticked off ‘luxury’, ‘prestigious’ and consumers being ‘taken on a journey’ of ‘carefully curated’ experiences (whatever they may be). All in the first few lines.
Photo credit: Jonathan Daniel Pryce
The event provided ‘strong consumer engagement’, various things were ‘bespoke’, the whisky was ‘award-winning’ (with the number of gongs handed out these days, aren’t they all?), and the whole shebang showed The Macallan’s ‘unwavering dedication to quality and craft’. A surprising omission for that mot du jour, ‘artisanal’, but otherwise a full house.
Yes, it’s easy to scoff – and Scotch has moved on hugely from the days of heather and weather, when you couldn’t swing a caber (don’t you mean ‘toss’? – Ed) without hitting a grizzled, tartan-clad Caledonian in front of a brooding mountain-and-loch scene.
But, by fully embracing the ‘luxury lifestyle’ zeitgeist, Scotch is simply swapping one dead language for another. When the same adjectives, nouns and verbs are being shared by distillers, fashion houses, watchmakers and jewellers, Scotch’s individuality is subsumed in a monochrome porridge of communication targeting ‘aspirational’ consumers.
Oh hang on, aspirational. Bingo!
03 July 2015
Much cheering from the Scotch Whisky Association (SWA) on Scotch whisky being according the status of a Geographical Indication (GI) in Botswana. But why?
GI status is reserved for products from a particular place with a particular character – Parma ham, Sherry and so on – and all WTO members must protect them from misuse. In other words, no fakes allowed.
Botswana imported less than £500,000-worth of Scotch in 2014 – a pimple on an elephant’s posterior in the global context of exports of nearly £4bn. But that figure was 163% up on 2013, and there’s a lot more Scotch which crosses the border from neighbouring South Africa.
Even so, the Botswana decision is worth talking about not for its intrinsic importance, but for its symbolic value as Scotch companies greedily eye the African continent’s emerging economies.
Oil is bringing wealth to Nigeria and Angola, international investment is piling in and, even back in 2012, consumer spending accounted for more than 60% of economic growth in sub-Saharan Africa, according to the World Bank.
The number of middle class Africans varies according to your definition of the term – could be 350m, could be 120m out of a total of about 1bn – but it’s rising fast, and large numbers of these people are beginning to have money to spend on more than the simple necessities of living and breathing.
For an equally large chunk of the populace, Scotch whisky is, to descend into marketing speak, a ‘highly aspirational’ product. In other words, buying a bottle of Johnnie Walker or Chivas Regal is one of the ultimate expressions of a person’s new-found and hard-won economic independence and freedom.
That’s the size of the prize for Scotch whisky companies in Africa. And that’s why the SWA is talking up Botswana.
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