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Author: Silvercrest
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November 1, 2021 WhiskyBy Silvercrest

The Scotch Whisky Experience debuts sustainability line

Edinburgh’s stop for whisky aficionados has partnered with KAPDAA to make bespoke gifts from waste

Since 1988, The Scotch Whisky Experience has been helping visitors fall in love with Scotland’s national drink. Now, customers can enjoy an authentic, ethical experience following new sustainability commitments.

The Scotch Whisky Experience – which offers tours and hospitality to wanderers from around the world – has partnered with KAPDAA – The Offcut Company to inspire a new collection of upcycled gifts.

KAPDAA, is a UK-based textiles business that gives waste material a second lease of life as luxury trinkets.

The partnership will see The Scotch Whiskey Experience repurpose items no longer in use, starting with a new line of notebooks made from recycled kilts.

Operations Director Angela Dineen said: “We are doing our best to source local, sustainable products for our shop and KAPDAA allowed us to create something bespoke from items we would no longer have been using.

“We loved the ethos of KAPDAA and the story we could tell about the development of a product which was so unique to us.

“We had a pile of kilts which were no longer being worn and KAPDAA provided us with the inspiration to breathe new life into the material by creating these new notebooks – a bit like the whisky industry reusing casks for maturation we could see there was value in something someone else could no longer use.”

Staying true to its name, The Scotch Whisky Experience partners with local producers of quality products related to Scotch whisky directly, or that are inspired by whisky and the Scottish landscape.

The new collections will help the company expand as it builds back from the lockdowns, while maintaining a commitment to ethical production.

Nish Parekh, the co-founder of KAPDAA, said: “We are excited to work with The Scotch Whisky Experience as they look to expand their operations.

“The passion driving these experiences is something we can really get behind. The Scotch Whiskey Experience is always finding new ways to share its story with the world, and we’re glad to be a part of that.

“From this partnership, we also hope to show that ‘sustainability’ is not limited to the world of fashion. All businesses can make sustainable choices to enhance the experience they offer to customers.”

Angela added: “I think, generally, everyone is more aware of the crisis the planet is experiencing and we are striving to keep sustainability at the forefront of our decision-making process.

“We can see what can be done and what it means to be a sustainable business by the example KAPDAA set.

“This has given us the confidence to challenge our other suppliers to raise their game to ensure that we all do our bit to become more sustainable.“

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October 18, 2021 Climate ChangeBy Silvercrest

Scotch Whisky Association Raises a Toast to Race to Zero Partnership Status

The Scotch Whisky Association (SWA) has become Scotland’s first trade association, and the UK’s first food and drink trade association, to be recognised as a Race to Zero partner in the lead up to COP26 in Glasgow this November. The partnership, which was approved by the UN High Level Climate Action Champions, recognises the Scotch Whisky industry’s commitment to robust net zero criteria in line with globally halving emissions by 2030.

The Scotch Whisky Association has achieved partner status because of the Scotch Whisky industry’s commitment to environmental sustainability, which is set out in the Scotch Whisky industry’s Sustainability Strategy. The Strategy, which was launched in January this year, commits the sector to reaching net zero in its operations by 2040, five years ahead of the Scottish Government’s target and 10 years ahead of the UK Government’s target. It also includes ambitious targets to drive down the industry’s environmental impact in key areas including water use, packaging and responsible land use. Scotch Whisky companies can now join Race to Zero through the SWA by publicly pledging to achieve net zero as soon as possible, producing a clear plan for how they will achieve these targets and contribute their share in the race to zero – all in line with the Scotch Whisky industry’s Sustainability Strategy.

Karen Betts, Chief Executive of the SWA said:

 “I’m delighted that the Scotch Whisky Association has become a Race to Zero Partner. This recognises the hard work and significant investments that Scotch Whisky producers are making to transition away from fossil fuel use and to drive up the use of renewable energy in order to reach net zero. It also recognises how successful the industry is proving to be at working collaboratively towards net zero and in improving our environmental impact in the round.

“Our Race to Zero partnership status is something to celebrate as COP26 approaches, where we are looking forward to showcasing the Scotch Whisky industry’s environmental sustainability achievements and ambitions.”

Karen Betts

Nigel Topping, UN High Level Climate Action Champion, said:

“We raise a toast to the Scotch Whisky Association as a new Partner in the Race to Zero. It’s great to welcome this industry into the campaign, and I commend the actions they are taking now to meet their ambitious target of achieving net zero by 2040. All of us across the global economy have a role to play in halving global emissions by 2030 – who will join us next?”

Nigel Topping

Summary

This work will culminate in a SBCC Pledge, to be announced during COP26, when other businesses will be invited to adopt the measures in the pledge. Following COP26, the group will meet on a biannual basis to share best practice, ensure the spirit of the SBCC Pledge is being observed and consider further ways to collaborate to work towards net zero.

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March 17, 2021 WhiskyBy Silvercrest

Coventry man turns £4,700 whiskey investment into £225,000

A59-year-old father from Coventry is heading for an early retirement after turning a £4,700 investment on whiskey into a whopping £225,000.

Roger Parfitt, who works as a bank manager, bought a Macallan cask for £3,200 and a Tobermory cask for £1,500 27 years ago and has now sold the two casks to Whisky Investment Partners for a 4,600 per cent increase on his initial investment.

Roger Parfitt, who has made more than £200,000 from two casks of whiskey

Mr Parfitt has used the money to pay off his mortgage and also to bring forward his retirement by three years.

Mr Parfitt said: 

“I remember thinking, if it doesn’t appreciate in value, the worst that could happen is that you would have to get it out of the warehouse, bottle it and drink it.

“It always had that fall back for me – you could drown your sorrows if it didn’t work out financially!”
Roger Parfitt

Summary

He also plans to take his wife, Helen, to visit family in Florida, as well as a long list of fishing and golfing trips with his good friends.

However, he’s not done in investing in whiskey, despite not being an expert in the drink himself, as he sees it as a good alternative strategy for investing.

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March 17, 2021 WhiskyBy Silvercrest

Luxury Whisky Review: Diageo’s Second Prima & Ultima Collection

In summer of last year, drinks giant Diageo announced and released its inaugural Prima & Ultima whisky collection, a series of 8 collectable bottles of rare and luxury whisky produced at its Scotch whisky distilleries.

It has now released its second Prima & Ultima collection, and its 8 bottles sourced from Auchroisk, Brora, Convalmore, Glendullan, Lagavulin, Linkwood, Mortlach and Talisker were sold collectively at £23,500 ($32,720), a bit more expensive than last year’s $25,000 batch.

Diageo’s Second Prima & Ultima Collection

Though registration has closed for anyone that wanted to purchase one of the 376 available packs, the first set of the collection will go to auction tomorrow at Sotheby’s in Hong Kong between until September 24th. Proceeds from sale will go to humanitarian charity Care International. Some individual bottles of the whiskies may also be sourced with a little luck.

Review

With this final pack made available soon, here’s a preview of what to expect from the whiskies, as well as some information as to what makes each one stand out. This year’s collection was overseen and curated by master blender Maureen Robinson, who’s been at Diageo for over 40 years.

Here’s my usual reviews disclaimer. These reviews reflect my personal views on the whisky and that these are not requested nor considered official by Forbes in any way. The samples for the Prima & Ultima whiskies were sent to me, but opinions are always my own.

Here’s a guide to our scoring system. I grade whiskies out of 10 to the nearest half-point:

0-4 – Avoid this bottle

5/5.5 – Barely passable

6/6.5 – Decent enough, not really for me, but you might like it.

7/7.5 – Good

8/8.5 – Extremely good

9-10 – Absolutely superb

The whiskies are listed in alphabetical order:

Auchroisk 1974, 48.7% ABV

Description: Auchroisk (pronounced ‘oth-rusk’) was originally built to produce whisky that would go into blends. However, this is actually the first ever cask filled at the distillery, a single European oak butt, that now is also the oldest whisky from Auchroisk ever bottled as well.

Nose: Baked apples and oak hit first but then takes an herbal and fragrant turn towards aniseed, fennel, and celery dipped in peanut butter. Dried hay also makes an appearance.

Taste: It’s an orchard fruit and honeyed explosion to start, before a gradual transformation into something more bitter, including grapefruit and cacao nibs.

Overall: Tickles the same sense of satisfaction as certain sweet ciders. 8

Brora 1980, 49.4% ABV

Description: Brora closed up shop in the 80s (though it has since been recently rebuilt) so any old Broras that are released come from a limited stock. This bottle is a mix of three hogshead casks filled when Brora was producing peated spirit.

Nose: Barbecue chicken and teriyaki sauce combine nicely with leather, but standing out beyond anything else is a definite and robust whiff of cherry-scented children’s markers. The smoke is also very soft here.

Taste: Sweet barbecue flavors are also involved here along with that soft bonfire smoke, but a waxy mouthfeel emerges to combine with salted liquorice, and coconut and gorse bushes add a new fascinating layer.

Overall: It grows slowly but keeps going for a while, and stays classy throughout. 9

Convalmore 1984, 48.6% ABV

Description: Convalmore was one of the distilleries that was closed down during the last whisky bust in the 80s, and has since become popular with collectors. This is the last 1984 whisky from Convalmore Diageo have, which comes from three American oak hogsheads that were filled a few months before the distillery was shut.

Nose: It’s very doughy, almond croissant comes through and sticks around as pineapple, cocoa, and caramelized onions introduce themselves.

Taste: Peaches dipped into turmeric come through first, but also pears, parsley, lemons, and sharp tangy olive oil are added to the mix.

Overall: Like a fresh summer salad that has also managed to acquire some oaky richness along the way. 9

Lagavulin 1992, 47.7% ABV

Description: Five freshly charred American oak casks were filled with Lagavulin, and then blended together for this release almost 30 years later.

Nose: Black olives, mango chutney, toasted almonds, and coriander all emerge nicely. The smoke is an almost perfect balance of bonfire, smoked mackarel, and antiseptic.

Taste: Sunflower seeds, pineapples, sunflower seeds and elderflowers are nicely undergirded by green onion freshness. Everything is then wiped out by tsunami of smoked ham, ashes, and bonfires.

Overall: The initial mouthfeel is packed with all kinds of goodness before everything is beautifully demolished by complex smoke. 9.5

Linkwood 1981, 52.9% ABV

Description: This whisky was originally part of a trial where refill casks were moved into four American oak casks seasoned with Pedro Ximenez sherry. It marks one of the first times that Linkwood’s whisky was moved into a different cask for the purposes of flavor experimentation.

Nose: The creamy, bonfire-roasted marshmallow aroma that emerges is the glue that holds together grapes, graham crackers, oak, and green tea.

Taste: The cream stays and keeps serving as mortar that wonderfully unites other elements, in this case blackberries, coca cola, Twizzlers candy, and plenty of tannins.

Overall: Tastes like the halfway point between whisky and Cognac. 8.5

Mortlach 1995, 52.4% ABV

Description: Nicknamed ‘The Lone Wolf’, this 25 year old whisky comes from a single European oak butt that has been seasoned with both Oloroso and PX sherry, which is quite a weird thing. Given that this is similar to what was done with last year’s P&U Mortlach, it’s possible the lone wolf has a pack after all…

Nose: Rum and Raisin and ripe melon descends into ripe melon, pepperoni and leather. Caramel is also being freshly boiled up on a stove. Milk oolong tea also adds both an flowery and creamy tang.

Taste: Leather and cherries introduces a mouthfeel not unlike dense rye bread. Rooibos tea tannins combine with dark chocolate and cloves as well.

Overall: A fierce but rewarding Mortlach. 8.5

The Singleton 1992, 60.1% ABV

Description: Singleton is one of the oddest single malt brands out there as three different distilleries help produce it. This specific release hails from Glendullan, and consists of whiskies that were reracked into two ex-Madeira fortified wine barriques for 14 years before bottling.

Nose: Though a bit musty at first, the nose rapidly expands into white chocolate, tangy fruit, and nutmeg.

Taste: It’s a rich mouthfeel that delivers plenty of creamy and custard notes. Mango, paprika, and white pepper also come through nicely.

Overall: Cream, spice, and everything nice with a bitter twist at the end. 8

Talisker 1979, 47.5% ABV

Description: Who can object to ancient Talisker? Four refill American oak casks were selected for this bottling. Unlike most Talisker, it was matured at the distillery itself on Skye.

Nose: Fresh and sweet. Peaches, basil, and cucumbers are there but menacing undertones of seaside brine and a slightly antiseptic smoke pull things in a different direction.

Taste: The smoke emerges more here, a combination of smoked salmon and bonfires, though the seaside element still holds. The oak is also more prevalent, but mint, black peppercorns, ginger and lemon peel all manage to have a say too.

Overall: Phenomenally balanced between salty, smoky, and fresh sweet flavors. 9

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