Tipple
The single malt is the epitome of the amber liquid for
the enthusiastic whisky drinker. While Scotland has
worn the crown for years there are young pretenders
hot on its heels, as Ascott Living discovered
Talk to any whisky connoisseur about single malt and they become misty-eyed
with excitement. The king of the dram, the single malt has to come from a
single distillery (rather than several that are permissible in a blended whisky)
and be made from barley. To be deserving of the single malt stamp, it should
be aged for no less than three years in oak casks and have a minimum alcohol
content of 40 per cent.
Many Scottish distilleries used to grow barley in their own grounds, but
now much of the crop is imported. Like grape varieties in wine, there are
different types of barley and any can be used. But if the grain is not barley
then the whisky cannot be described as malt. While a single malt has to come
from a single distillery, it can be the product of more than one cask. Those
that are the product of one barrel are defined by the name single cask. Cask
strength whisky is usually stronger – at around 50 per cent.
A mainstay of Scottish history since the 1400’s, Scotland's single malt
leadership is now being challenged by other producers.
The Japanese are fast becoming award winners in the international arena,
presenting a real challenge to the hallowed domain of Scottish whisky making.
At the end of last year Jim Murray’s Whisky Bible, the industry reference
guide, named Suntory’s Yamazaki Single Malt Sherry Cask 2013 as the best
whisky in the world. Gaining a mark of 97.5 out of 100, it comes from Japan’s
oldest distillery: Yamazaki, which has been in business since 1923.
This is the first time a Japanese product has taken the top spot and was
also the first time in the tome’s 12-year history that a Scottish whisky failed to
make the top five. Only a limited number of bottles have been made, its unique
taste attributed to being aged in Oloroso sherry butts for 12 to 15 years. Japan
has been producing single malt since the 1920s, mainly for domestic markets.
The Japanese product is produced in a similar way to its Scottish cousins: by
pot distilling twice – and using barley (often imported from Scotland).
Far from being a drink for the older set, whisky is now said to be the go-to
spirit for the millennials, who are eschewing vodka for something they feel is
the new definition of cool. According to the global brand awareness evaluators
BVA Consulting, this younger age group sees the amber liquid as dynamic,
charming and intelligent – which can only be a good thing for the market.
In the making
The production of single malt in
Scotland is said to be down to
knowledgeable monks from Ireland,
but the distillation process can trace its
roots back to Persia. Single malts are
usually aged in bourbon barrels and then
transferred to other casks like sherry or
rum for finishing. This gives the drink an
added dimension (and alcohol content)
– and gives each a unique characteristic.
Enjoy
When you're enjoying something special, there's a lot to
be said for the location. Residents at Ascott Midtown
Suzhou have the benefit of
their own rooftop bar — with
panoramic views of the city.
Expensive taste
Macallan 1946 ranks as
one of the most expensive
single malts of all time.
Sold at auction in 2010, the
64-year-old bottle fetched a
staggering US$460,000. All
the proceeds went to charity.
A glass act
A single malt benefits from a
drop of water to open up aromas
— but the addition of ice can kill
its complexity. While a tumbler
is seen as the traditional glass
for its reassuring heaviness, it’s
not always the best for ‘nosing’:
unlike the tulip-shaped, stemmed
glass known as a snifter. But
this can prove problematic for
drinking. Glencairn Crystal has
combined the weight of crystal
with a wider tulip for what most
consider Ѽ