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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It’s a two-year-old, brand-new, European oak cask that we use every time for DoubleWood. So a lot of that spiciness is wood spiciness and malt spiciness that gets into the whisky, whereas if you look at Madeira and Port [finishes], most of the flavour there is the Madeira, the Port, because the casks are much older.’

But it is that and more, a constantly reliable whisky maker that ensures the fine tastes of Islay are available the world over in many forms. Despite its size and reach, the quality and character of Caol Ila is relentlessly impressive. We always look forward to each new expression that comes our way. You can imagine we’re doubly excited to have one of our own to shout about. If anyone deserves to be heard on the subject, it’s Stewart. After sixty years at The Balvenie (and no, that’s not a typo) he has nosed over 400,000 casks as overseer of the distinct and consistent character that makes The Balvenie what it is. David C. Stewart MBE is set to celebrate his 60 year anniversary as malt master and master blender at Scottish whisky maker The Balvenie.Fast forward to 2009 and Master of Malt saw investment in two significant ways: people and technology. Specifically, Justin coaxed two childhood friends, Tom McGuinness (current MD of Master of Malt) and Ben Ellefsen (currently a director of our parent, Atom Group) away from their blossoming careers to work in a tin shed, on a farm, in the middle of the Sussex countryside. (Names ring a bell? That’s because they are the very same friends from the start of the story).

It’s a similar story with pretty much every Japanese single malt you care to name. You couldn’t give them away ten years ago and now… Then there’s the price of well-loved bottles like Lagavulin 16 Year Old and Talisker 18 Year Old. It’s enough to make the impecunious whisky lover give up and move over to Armagnac. But not so fast because there’s still a lot of good value to be found in whisky and indeed whiskey. If you ignore the most in-demand bottles, releases from new distilleries, and pretty much anything from Japan, then you can still drink extremely well without breaking the bank. Similar to wine, whiskies can reflect their "terroir," meaning the environment in which the ingredients are grown, which can influence the taste. The water source, soil quality, climate, and local yeast strains all contribute to the unique characteristics of a whisky from a particular region.

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There are various styles of gin with London Dry Gin being the most popular - Tanqueray and Beefeater are both notable London Dry Gins. While juniper must be the dominant flavour, other botanicals can be used to make gin, and there is no limit to what can be used – these often include anise, liquorice root, saffron, cinnamon, cassia bark and orris root. The term "gin" might derive from either the Dutch "jenever" or the French "genièvre" – both of which mean "juniper". I think it was the family again who, 10 years later, thought: “Well, we’ve got this great whisky at Balvenie.” With Glenfiddich, the single malt market started opening up. Glenfiddich probably had almost 10 years with very little competition. And yet, despite this intense concentration of 60-odd distilleries, it’s an area known for the variety in its whiskies, each as individual as the people who make it. “There's no one whisky in Speyside that tastes the same as another,” says The Balvenie’s Malt Master David C. Stewart MBE. The company was founded in Perth by Arthur Bell in 1851. In the 19th century Perth was whisky central – something you can see in the architecture which is incredibly grand for a city so small. Other famous Perth names were John Dewar, Matthew Gloag, the man behind Famous Grouse, and Peter Thomson. With the coming of the railways in 1848, the city was ideally placed for merchants to buy characterful malt whiskies from the north and blend them with the lighter spirits of the Lowlands to create a consistent product to sell not just locally but throughout Britan and export around the world. Arthur Bell was one of the first whisky merchants to employ a London agent. He died in 1900 but the company, Arthur Bell & Sons, would go from strengh to strength.

Finish: Savoury, bready notes, a touch of rye spice, zesty, candied citrus peels, soft smoke, and honeyed poached fruit. Signed, sealed, delivered: The Singleton of Dufftown Malt Master’s Selection How The Singleton of Dufftown Malt Master’s Selection was createdFor us whisky-loving folk, there are few things we adore more than a big product launch to get all excited about. Diageo Reserve observed this fact, and so threw a big event to launch its latest labour of love: The Singleton of Dufftown Malt Master’s Selection! Shortly after, he began training as a blender under legendary David Stewart MBE, creator of The Balvenie DoubleWood. Brian studied at his side, acquiring four decades of skill and experience in maintaining the quality of some of the world’s best-loved whiskies. DoubleWood, Portwood, Madeira Cask, Caribbean Cask – a pioneering production line of Balvenie ‘finishes’ that was born in that fertile period of experimentation. But if the malt’s history is written by the winners, the losers can be just as educational in their own way. Palate: Salted peanuts, stone fruit, brownie mix, orange rind, charred pineapple, custard, and Frazzles.