The Singleton Malt Master Selection | Single Malt Scotch Whisky | 40% Vol | 70cl | Speyside Single Malt Whisky Matured In 3 Cask Types

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Butanyone expecting a Speyside take on a super-peated Islay malt will be confounded. ‘It was peated to 30ppm [phenol parts per million], but that’s the barley itself, and when it translates into the bottle, it’s only 5-6ppm,’ points out Stewart. As the name suggests, Scotch whisky originates from Scotland and is made primarily from malted barley. It's renowned worldwide and comes with stringent production regulations. Scotch must be aged in oak barrels for at least three years, with an ABV (alcohol by volume) of less than 94.8%. There are further classifications within Scotch, including Single Malt Scotch (made from malted barley at a single distillery) and Blended Scotch Whisky (a mix of different grain and malt 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.” First discussed as long ago as 2001, the whisky is the result of an annual week of peated runs through the distillery, beginning in 2002. ‘We use peat in our bottlings at Balvenie anyway, but it doesn’t show through particularly in any of the expressions,’ says Stewart.

The Singleton is pitching the new bottling as the perfect introduction for those who are new to single malts, or indeed the world of whisky as a whole. However, it’s hoped that the edition will also appeal to those more well-versed in the category. This is a difficult balance to strike. We journeyed to the launch event at 100 Wardour Street, Soho, London to test this water of life and see how it fared…Nose: Pears, floral honey, vanilla ice cream, green apple skins, orange boiled sweets, shortbread, and white pepper. We’ll move onto what was involved in ‘getting on with running the place’ in a moment. But first, consider the timing of Stewart’s entry into Scotch whisky: the birth of Glenfiddich as a single maltand, with it,the creation of a new commercial category at a time when blends were all-powerful. While his initial involvement with it was minimal, the seismic forces which Glenfiddich set in motion were to shape his career. By creating three different styles of new make spirit, we create three very different flavour profiles. These profiles are the foundation upon which we release our range of single malt whiskies; giving us a wide spectrum of flavours to choose from for our whisky portfolio each year,” says Sebastian Bunford-Jones, global marketing manager. Blended away, a cask at a time, into William Grant’s older blends, only the chastening memory of these failed experiments remains.‘That’s probably the beauty of our company,’ says Stewart. ‘If it doesn’t work, then we’re not forced to bottle it.’ The years passed with scraped knees, hair-raising escapades, and all the usual trials of youth; until, as happens with all youngsters, their tastes and temptations became altogether more adult. We’re talking, of course, about the wonders of the grape and the grain. We’re talking about booze.

Synonymous with British culture, gin is in the midst of a boom and is today enjoyed worldwide, most commonly in a Gin & Tonic or a Martini. In essence, it is a spirit with a predominant flavour of juniper berries, which account for its tangy crispness and refreshing attributes - and we've got the best gin selection around. Palate: Classic Caol Ila notes of linseed and coastal peat, that nuttiness from the nose rides through, with heaps of dry, salted peanuts, and nut brittle. Whisky, or whiskey, depending on the region it hails from, is a type of distilled alcoholic beverage made from fermented grain mash. Various grains are used for different varieties, including barley, corn, rye, and wheat. The drink is typically aged in wooden casks, which imbues it with distinct flavours over time, depending on the material of the casks and the conditions in which they're stored.Finish: Savoury, bready notes, a touch of rye spice, zesty, candied citrus peels, soft smoke, and honeyed poached fruit.