WINNERS AT IWSC 2023

 The International Wines and Spirits Competition 2023

A LOOK AT SOME SCOTCH WHISKY WINNERS

Founded in 1969, the International Wines and Spirits Competition (IWSC) is an acclaimed annual wine and spirits competition. It has since grown to become one of the largest such competitions in the world. Spirits submitted for this competition are evaluated on a 100-point scale, and awards given based on the points obtained. Gold Outstanding represents (98-100 points), Gold (95-97 points), Silver (90-94 points), and Bronze (85-89 points).

This year, as many as twenty-four Scotch whiskies were rated 98 points or higher, winning Gold Outstanding medals. Of these two dozen entries, as many as twenty-one were single malt whiskies and the other three blended whisky expressions. The top-ranked Scotch whisky, scoring 99 out of 100 possible points, surprised most competitors and spectators alike.

THE WINNER: 

The highest-scoring Scotch whisky was Glenturret Triple Wood 2022 Single Malt Scotch Whisky. Historically, most of Glenturret’s production was slated for the Famous Grouse Blended Scotch Whisky. In recent years, the single malt offerings have expanded to include 7 YO, 10 YO, 12 YO, and 15 YO expressions, as well as its Triple Wood. The 7-YO and 10-YO expressions are both peated. There are also 25 YO and 30 YO expressions that are impossible to find and several limited-release bottlings. Details about the distillery are at this link. 

Basically, Glenturret is a small, farmhouse-style distillery that continues to use traditional methods of whisky production to this day, including hand-mashing and was transformed by owner Edrington into The Famous Grouse Experience in 2002. The water supply for the Glenturret comes via its own pipeline from Loch Turret which has its origin in Ben Chonzie. As the water used is stated as contributing much of the individual taste and character of the whisky, the purity and quality of the water are essential in the whisky-making process. Ben Chonzie is part of the Grampian Mountain Range and is a granitic intrusion, with a diorite composition. This geology has resulted in the extreme softness of the water of Loch Turret making it a suitable source for the whisky.

The IWSC judging panel described the Glenturret Triple Wood as a summer Turkish delight of sweet raisin, marmalade, and orange blossom aromas with a rich fruitcake palate, hints of brown sugar and honey, with a creamy toffee texture on the finish. Own notes are:

Nose: Porridge, coconut cream and maple syrup. Cinnamon latte. Crystallised pineapple chunks and coconut macaroons. Fresh quince and Bramley apple, with a hint of quince jelly (membrillo).

Palate: Medium. Stewed plums, apricots and spiced oat crumble. A little full-fat milk cappuccino. Ground nutmeg and clove. Wholewheat sponge cake and raspberry jam. Underlying caramel sweetness.

Finish: Medium-long, on that wholewheat sponge with jam and sweetened cream.

Comment: The fruitiness would make it a great afternoon tea accompaniment or for autumn walks setting up dinner.

              

Five peated Scotch whiskies received Double Gold medals: Talisker 30 YO Single Malt Scotch Whisky; The Balvenie, 19 YO Week of Peat Single Malt Scotch Whisky; East Asia Whisky Company 31 YO Bowmore, 1990 Mizunara PX Sherry Cask Finish; Bunnahabhain Moine 2004 Tokaji Finish, Single Malt Scotch Whisky and, interesting enough, the Loch Lomond 10 YO Single Malt Scotch Whisky. The last named is worth a closer look.

Loch Lomond 10 YO Single Malt Scotch Whisky

Loch Lomond was set up by its former owner to be Scotland’s self-sufficient distillery. Rather than playing the normal game of exchanging the spirit one made for fillings of grain and malt for one's own blends, it made all its requirements itself. That meant being innovative.

The original distillery held a set of pot stills with rectifying plates in their necks (also known as Lomond stills), allowing different flavour streams to be produced. With continuous expansion to date, especially the addition of more Lomond stills, Loch Lomond has the capability to produce 11 different distillates for its whisky brands (not including the spirit coming from Glen Scotia). Wine yeasts have also been used to help create different flavours. 

Loch Lomond 10 YO is only slightly peated. Aged to perfection in three types of American Oak casks - bourbon, refill and re-charred, the expression is a classic combination of spirit styles from Loch Lomond's unique stills to create the distinctive fruit, honey and soft smoke character only found in Loch Lomond single malt. An average price of around $30 makes it an outstanding value for one of Scotland’s top-rated whiskies. The IWSC Judging Panel described Loch Lomond 10 YO as featuring:

A fruit-driven nose showing tropical fruits, especially pineapple, combining with bonfire smoke aromas. Tropical fruits linger on the palate where the gentle smoke is integrated, ending with a vanilla sweetness in the finish. Good malt character, estery and fruity. 

The Bunnahabhain Moine, and the Bowmore 31 YO Mizunara Cask both underwent a cask finishing of several months in casks that previously held sweet wines. The Bunnahabhain Moine was described by the IWSC Judging panel as expressing:

Rich and savoury aromas predominate with underlying nutty notes and a touch of iodine, leading to a soft, sweet, smoky palate and a streak of salinity and finely-tuned tannins. “The perfect whisky.”

Interestingly, Islay malts-both peated and unpeated finish well in sweet wine casks used for finishing. They create an intriguing mix of smoky and sweet, dried fruit flavours, and the expression “barbecue whiskies” is quite apt since they would go well at barbecues or even make an ideal, albeit expensive, base for a barbecue sauce.

Among older, top-ranked Scotch whiskies, the Double Gold medallists included The Glendronach 21 YO Parliament Single Malt Scotch Whisky; Deanston 21 YO Sherry Cask Single Malt Scotch Whisky; Tomintoul 21 YO, Single Malt Scotch Whisky; Balblair 25 YO, Single Malt Scotch Whisky; and Pulteney 25 YO, Single Malt Scotch Whisky.

The Balblair 25 YO was described by the IWSC Judging Panel as exhibiting:

Warming first impression on the nose showing aroma characteristics of orange peel, blackcurrant, dried fig, dark chocolate, and oak influences shown as spice, nutmeg, and cloves. Full-bodied style showing balance with rich dried fruits and overall sweet indications; a woody finish.

The Pulteney, on the other hand, a whisky that typically exhibits a pronounced maritime influence, was described by the Judging Panel as showing:

A rich, sweet, and complex example with indications of maturity showing vanilla, honey, dried and exotic fruits on the nose and palate. Full-bodied style with oak influences shown as toast, dark chocolate, and spice, which keep on lingering in the finish.

The Glendronach 21 YO has been a perennial winner in international whisky competitions, winning Best Scotch Whisky on several occasions. Once little known, the brand has become increasingly visible and appreciated under the steady hand of Master Blender Rachel Barrie, a Master Blender since 2003, working with Bowmore, Auchentoshan, and Glen Garioch single malts before succeeding Billy Walker as master blender at Brown-Forman-owned BenRiach Distillery Company in 2017. There she assumed responsibility for the BenRiach, GlenDronach, and Glenglassaugh distilleries.

Unfortunately, its newfound prestige has also meant Glendronach’s price has steadily climbed. Gone are the days when you could pick the 21 YO for around $100. Today it will cost you three times as much.

The Balblair and Pulteney are lesser-known distilleries coming into their own today. They produce outstanding whiskies, as their IWSC recognition makes clear. Both expressions sell for around $500/750 ml bottle, an exceptional value considering that the average price of a 25 YO Scotch whisky is now approaching $1,000.

Several younger expressions also scored Double Gold Medals. These included: Craigellachie 13 YO Single Malt Scotch Whisky; Glenfairn Highland Single Malt Scotch Whisky; Glenfiddich 15 YO Solera, Single Malt Scotch Whisky; Loch Lomond Inchmurrin, 12 YO Single Malt Scotch Whisky and Glenmorangie The Accord, 12 YO Single Malt Scotch Whisky.

Inchmurrin single malt whisky is an interesting brand, coming off the Loch Lomond stills, produced using those unique pot stills and producing a whisky that is typically lightly floral and grassy. Inchmurrin’s intensely fruity new make spirit, which evolves into the said lighter flavours of grass and flowers, is the result of a high cut point from a pot still equipped with rectifying heads at the versatile distillery in Alexandria.

Previously a bit-part player in the blends-heavy Loch Lomond operation, Inchmurrin has acquired a more significant role under the new ownership of Colin Matthews and Exponent Private Equity and is part of the still-developing Loch Lomond Island Collection malts range.

The IWSC Judging Panel described the Inchmurrin 12 YO as featuring:

Matured impression on the nose with gentle smoke, vanilla sweetness, red currants, and new season strawberry aromas shining through, combined with spice, chilli, and smoke on the palate where the fruity body complements the overall complexity with a long finish.

Given an unknown provenance, the inclusion of the Glenfairn Highland single malt Scotch whisky is a surprise, considering that it is available only at Tesco. Owners Goldenacre Wines deal with customers through Meta; the bottler is Macgregor & Ross (McGR). The quoted price for a 70Cl 40% ABV bottle is under £20. Amazon describes it as rich and enticing with aromas of moist fruit cake, marmalade, marzipan and roasted coffee; the palate is bursting with flavours of walnuts, ripe bananas, bitter chocolate and maple syrup. Incidentally, the owners have a trio at a total under £60, with a Speyside and ‘Islay’ bottling as well.

Since the label and carton did not provide too much data, it is believed that the Highland expression could be from Ben Wyvis, Dalmore or Fettercairn, with the latter being most likely. The Speyside could be from the Whyte and Mackay Group’s Tamnavulin. The Islay source is probably a misnomer and likely comes from Whyte and Mackay’s Jura. I think it's best to stay away from this trio.

In addition to the two cask-finished peated whiskies, five other, non-peated, cask-finished Scotch whiskies won Gold Outstanding Medals: Glen Moray Elgin Edition 10 YO Cabernet Cask Finish Single Malt Scotch Whisky; Glenmorangie Palo Cortado 12 YO Single Malt Scotch Whisky; Glencadam Reserva Andalucia Oloroso Sherry Cask Finish Single Malt, The Balvenie 21 YO Portwood Single Malt Scotch Whisky and The Scotch Malt Whisky Society 55.74 Crazy Flamenco Bravura Single Malt Scotch Whisky. The last named is identified by its code numbers 55.74, where 55 stands for Royal Brackla and 74 for the 74th bottling by the Society from that distillery.

The IWSC Judging Panel described The Scotch Malt Whisky Society’s 55.74 as a good balance of rich dark fruits with cereal notes, esters, and wood extracts on the nose combining with spiciness, figs, and bourbon cask influences on the palate where the strength of the alcohol comes through. A balanced finish ending with oak.

In the Blended Whisky category, three whiskies scored Double Gold medals: Chivas Brothers took top honours for its Royal Salute 30 YO Key to the Kingdom Blended Scotch Whisky and Royal Salute 62 Gun Salute Blended Scotch Whisky. Also taking a Double Gold Medal was Sassenach Spirits, Blended Scotch Whisky.

The Lomond Sassenach Limited Edition Blended Scotch Whisky

Ancient peaks, hidden glens and rising morning mist, fresh water and firm oak run deep in its veins. The Sassenach is an award-winning blended Scotch whisky from the Lomond stable, with a distinct character and smooth flavour, suitable for any occasion. Inspired by the highland landscape, the exceptional blend has an underlying rich character that rises to the forefront. A gem of a 46% ABV blend, it costs around £75, nowhere near its co-winners that can punch a real hole in your wallet.   

Nose: The citrussy nose is packed with clementines, apricot cake, raisins, caramel, a hint of cinnamon, almonds, and vanilla. Upon tasting, the Sassenach carries on from where the nose left it.

Palate: The taste delivers flavours of peach, apricot, honey and butterscotch. It is velvety smooth but distinctive leading to an unmistakable finish.

Finish: Sweet, with added flavours of almond, cinnamon and nutmeg.

Royal Salute was among the very first premiumized blended Scotch whiskies. The IWSC judging panel described the Royal Salute, 30 YO as exhibiting nicely weighted and complex with flavours of bacon fat and barbecue sauce. Sweet spices shine through with hints of geranium leaf, candied ginger, polished oak, and figs. Well balanced, with a lovely traditional character.

The 62 Gun Salute was described as showing old leather and polished mahogany on the nose with an intense sweet and spicy palate. Flavours of sultanas, dried figs, and nutmeg shine through. The finish is bright with some sugar and pineapple syrup. Outstanding.

The 24 Single Malt and three Blended Scotch Whiskies represent the best of the hundreds of Scotch Whiskies judged by the IWSC in 2023. Price-wise, they range from relatively inexpensive, under $50/750 ml, to very expensive. The Glenturret Triple Wood, which the IWSC judged the Best Scotch Whisky in the 2023 competition, retails for around £45.

There are plenty of whiskies to explore here for any pocketbook. If you do nothing else, grab a bottle of the Glenturret. There’s not much of it around, and at £45/bottle, it’s a fantastic value for the world’s best Single Malt Scotch Whisky.

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WATER IN YOUR WHISKY

DO YOU ADD WATER TO YOUR WHISKY? 

For years the only controversy about water and whisky was over whether you should add a drop (or more) to your dram. Evangelists took up arms on either side of the great water debate and argued either that a splash of water releases the serpent, i.e. opens up the spirit or spoils the distiller’s art. Fortunately, those days are largely consigned to the past and you’ll find very few committed whisky drinkers, ambassadors or experts who will answer the question, "Should I add water?" with anything other than, "If you like."  Alex Mennie, Whisky Magazine

If the question of whether to add water to whisky has been resolved, the next question must be how much should one add? Again, for some time now this has been left to personal preference, but a recent study, led by Washington State University, has now concluded that there is a point at which individual preference may begin to adversely affect the enjoyment of the dram.

The study assessed the impact of differing ratios of whisky to water across a range of 25 samples, including bourbon, rye, Scotch and Irish whiskies, and concluded that while adding a little water had a noticeable effect on the smell of the whisky, at 80:20 whisky to water, the samples started to share the same aromas. By the time dilution reached 60:40, the trained sensory panellists were unable to distinguish them.

Tom Collins, a WSU assistant professor and senior author on the study, explains that these results are due to the way dilution affects what’s happening in the "headspace" in the glass. In short, more complex compounds, such as those associated with smoky aromas (particularly in peated whisky) or vanilla and oak (particularly in whisky matured in bourbon casks) disperse first, leaving fruitier aromas behind.

With science supporting the conventional view that some water will open up the spirit, but that ‘too much’ will drown it, the next variable to consider is the choice of water – a debate that opens up a whole world of complexity with argument and counter-argument, science and faux science, and a lot of use of the word ‘pure’.

With a wide variety of waters available – tap, spring, natural mineral, and a number of offerings ‘designed for whisky’ – consumers can be forgiven for deploying a level of cynicism to a product that is consumed by everyone, but truly understood by very few. Natural mineral water, for example, a term found on a range of bottles from Buxton to Evian and beyond, is a strictly regulated legal designation (not unlike single malt Scotch whisky) and refers to a product from a recognised source that can provide stable mineral composition, is microbiologically pure, and is bottled at the source – which is expected to be the most prominent feature on the label – as a badge of provenance. As a result, it is fundamentally very different to the liquid that flows from your tap and can range in mineral content from close to zero to more than 1,500mg of total dissolvable solids per litre depending on its source.

To avoid sounding like a boffin, or perhaps for their own commercial ends, those who focus on whisky have for years proposed that if you want to add water, you should use that which is as close as possible to the water that made the whisky. This is the basis of the preference for water from the same 'terroir' for Scotch and Irish whiskies and ‘branch water’ in the southern United States, understood to mean water from the same river or stream the distillery uses for production.

                   

It’s also the belief underpinning the Uisge Source brand, which supplies water from three highly regarded springs close to some of Scotland’s most popular distilleries. With differences in soil and rock types across the country, founder Graeme Lindsay explains that his brand is inspired by the variations this creates in the water from the main whisky regions. Water from the Highland region is generally hard (high in minerals), water from Speyside is soft (low in minerals), and water from Islay has a higher natural acidity due to the impact of the local peat.

While Uisge Source recommends experimenting with different waters to accompany your dram, acknowledging that personal taste will play a big part in consumer preferences, Lindsay does believe that “waters with the same chemistry as the water used to make the whisky allow for greater appreciation of the dram”.

THE BOTTLES AND A PIPETTE

We will consider the effect of adding various types of water to two specific and widely separate brands of whisky, The Glenlivet 12 YO and The Ardbeg 10 YO.

The water: Uisge Source

•       The Glenlivet 12 Years Old

Uisge Source Speyside brings out a dry, dusty wool blanket note that one doesn’t get from the same whisky undiluted, and maintains the classic pineapple flavours you expect from this dram.

Uisge Source Highland produces the wooden dustiness of an old wardrobe and a feinty sweaty note.

•       Ardbeg 10 Years Old

Uisge Source Islay makes this much more aggressive on the palate, but also adds a pleasant pink peppercorn and sage element.

Uisge Source Highland finds sweeter peat smoke and some soft salted caramel.

For many, however, purchasing a tasting set of regional water may seem excessive, when a somewhat similar substance comes out of the tap in your home. Inspired by a belief that all water tastes basically the same, that their palates aren’t attuned to noticing the differences, and that when adding a couple of drops to a highly complex single malt the choice of water will have very little impact on the phenols, esters and aldehydes in your glass, some consumers opt for a simpler choice.

John McCheyne, Scotch Malt Whisky Society (SMWS) master ambassador, explains that the society carried out taste testing amongst its team and members, comparing commercially available whisky waters to “the wonderful water that flows into our Scottish venues through the tap”. The members decided that the latter was “good enough” primarily because it was what they would enjoy their whisky with at home.

While Scottish tap water is often compared favourably to that from other parts of the UK, the SMWS does admit to the use of the public water supply in its London tasting room, which is presumably similar to that which flows into homes in the capital.

The water: London Tap Water

•         The Glenlivet 12 Years Old

Far more red fruit and light floral perfume.

•         Ardbeg 10 Years Old

On the nose, the same sage note that was drawn out by the Uisge Source Islay, but dominated by a honey syrup sweetness. On the palate, white wine notes and enhanced smokiness.

Further north, however, where belief in the quality of the local water can take on an almost religious fervour, Bertie’s Bar at the Fife Arms in Braemar, Aberdeenshire has embraced the legend of nearby Ballater, which was ‘founded on its water’ after a local woman claimed bathing there cured her of scrofula in around 1760. As a result, the hotel bar decided it didn’t have to look too far from its doorstep to find the perfect accompaniment to its 365 whiskies, and it is Deeside mineral water that fills their jug.

Deeside Mineral Water flows from natural springs within the protected Cairngorms National Park, close to Balmoral Castle. Since 1760 visitors flocked to drink the “miracle waters” which flow under their own pressure from the historic Pannanich Wells and became famous for their curative qualities.

Modern research confirms it has a special combination of natural properties, which hydrate cells more effectively, supporting vitality and well-being at a deeper level.

Combined with its unusual purity and clear taste, this living water is a gift from nature which can be enjoyed as part of your healthy lifestyle or in a fine restaurant.

Only a fraction of what the springs provide each year is used, preserving the balance of nature in the local water cycle. As custodians of this unique, limited resource is to protect the springs for future generations, local authorities retain absolute control over its dispensation.

Whisky ambassador Katy Fennema explains that with a low pH and a low mineral content (just 63mg per litre) the local water “doesn’t pack a punch, but will open up just about any dram you add it to” and was "a natural choice" for the intimate and luxurious surroundings of Bertie’s Bar.

The natural properties of Deeside Mineral Water have been associated with good health as these qualities are created by the pure Scottish rainfall and local geology, with the water filtering gently underground for 50 years. The result is a special blend of characteristics not found in other waters, which have been shown to promote well-being when present in the correct proportions. This effect is very rare, but flows naturally from these springs – a source of living water.

The water: Deeside Natural Mineral Water

•         The Glenlivet 12 Years Old

The nose was sweeter, with much more pineapple evident and some vanilla. On the palate, the sherry spice came through much more strongly.

•         Ardbeg 10 Years Old

On the nose, it enhanced the coastal dampness, oiliness, and woodsmoke. The palate was much sweeter, very woody with less of the smoke, salinity, and spice on the tongue. Finishes with a soft kick of peat.

With interest in the provenance of ingredients not limited to those listed on the menu, Bertie's Bar whisky ambassador Katy Fennema admits that choosing the most local water was a win-win for the bar, and satisfies those consumers that ask, "What’s in the jug?". But she is also a firm believer in the special role that romance and narrative can play in any whisky-drinking experience, particularly for those who may have travelled a long way to drink whisky in a luxury Highland hotel and seek that additional connection to Scotland.

This romance is also accepted by certified water sommelier and CEO of Aqua Amore Michael Tanousis, but only insofar as it comes down to enhancing the relaxing or pleasant enjoyment of a dram. When it comes to the science, Tanousis is far more forthright and advises that it is crucial first of all that consumers understand the difference between natural mineral water (a highly regulated product), spring water, and table water, before seeking out a liquid that will either allow the core characteristics of the whisky to sing, or enhance a particular flavour note that you enjoy.

He gives examples from his own experiments, referring to a comparison of the effect that two different medium (around 600mg per litre of total soluble solids) mineral waters had on a sample of Laphroaig. While one “failed to retain the character that is key to a medicinal whisky” another “amplified the salty, briny, mineral quality” while with Lagavulin, a good pairing “enhanced the smoky bacon flavours and viscosity” while a bad pairing, this time London tap water, “introduced chemical and plastic flavours”.

Evian is a uniquely sourced spring water that’s always refreshing and naturally hydrating, with nothing added for taste or enhanced with extras - so you can reach your natural peak. Evian gets its unique cool, crisp taste from its years-long journey through the French Alps. It starts as snow and rain and travels slowly through layers of glacial rocks where it becomes naturally filtered and enhanced with electrolytes and minerals. Nature gives it everything it needs, but it affects whisky in strangely different ways.

It turned out to an unsatisfactory performer, but Tanousis believes that it is not as simple as avoiding minerals in the water you add to your whisky. It is possible, he says, to find a high-mineral content water that may enhance the natural characteristics of the whisky. This could be a water that makes the dram more enjoyable, opens it up in a harmonised way, or takes it in a new direction.

The water: Evian

•       The Glenlivet 12 Years Old

The nose has bags more orchard fruit and plenty of depth. On the palate there’s a little spice and a little bite, overall this accentuates the sweeter caramel and vanilla notes to the detriment of the dram overall.

•         Ardbeg 10 Years Old

The water flattens the nose overall but brings out more vegetal / geranium leaf. The palate is more astringent, with more alcohol burn, a greater salinity and a hint of petrol.

Larkfire Wild water is sourced from the Isle of Lewis in Scotland; its very low mineral content and purity help you to get more from your dram, free from the influence of additives found in tap water and mineral-heavy bottled water. Too often though, harder mineral or tap waters are added which can easily spoil this subtle and complex drink. As whisky drinkers, they wanted to find the purest, softest water untainted by minerals and this led them to the remote Isle of Lewis. Hard to get to, but worth the effort.

According to Larkfire, die-hard whisky fans know that tap water and bottled water interfere with the delicate flavours of whisky, due to the mineral content and added chlorine or fluoride. But Larkfire is a pure, naturally soft ‘wild’ water from Scotland that creates a natural chemistry, offering the very best for those enjoying a dram at home.

The water: Larkfire

•       The Glenlivet 12 Years Old

A little woody and a little biscuity, but the vanilla notes, fruit, and spice seem diminished here.

•         Ardbeg 10 Years Old

Enhances the oily fish and creosote notes on the nose, and while some remain on the palate, the peat smoke is much diluted and the flavours feel a little subdued overall.

As with much in the world of whisky, true pleasure will lie in the palate of the beholder and experimentation will be key. While there is plenty to be said of the romanticism of a particular water with a particular whisky in a particular time and place, it can’t be the case that the aqua is just there to play a neutral supporting role to every dram. The best water for each individual whisky must be out there somewhere, just waiting to be tapped.

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A KING THIS TIME

 IT’S CORONATION TIME AGAIN

Saturday 6 May 2023 will mark the coronation of King Charles III and Queen Consort Camilla and spirits brands have snapped up the opportunity to celebrate with some commemorative releases. King Charles III is known to favour whisky, gin and gin-based cocktails. It is no surprise that both whisky and gin brands have leapt at the opportunity to release numerous commemorative bottlings and are producing spirits to mark the occasion of King Charles’ ascension to the throne, and, as expected, even the pre-mixed cocktail category has jumped on the bandwagon.

Since Charles III quite enjoys his whisky, I will stick to this spirit throughout the article. He has visited numerous Scotch distilleries during his official engagements, and as Prince Charles, he granted his Royal Warrant to Laphroaig Distillery in 1994. Quite a few distilleries are releasing special commemorative whiskies to mark the occasion, ranging from the exorbitant to some whiskies that will suit the budgets of mere commoners. Understandably, these coronation whiskies are mainly available in the UK and some will sell out quickly. Whisky lovers across the globe should be able to source some of these bottles online for international delivery or seek them out at auction.

THE CORONATION SPECIALS LINEUP

• Royal Salute Coronation of King Charles III Edition 52.3% £20,000
• Gordon & MacPhail Private Collection 1948 50.4% £25,000
• The Mark Littler Coronation Reserve (distilled at Macallan) 27 YO 41% £2,599
• Highgrove Coronation Whisky Private Cask 50.2% £295
• Glenfarclas 12 YO 43% £85.99
• The English Coronation 46% £84.95
• Fortnum & Mason’s Coronation Royal Brackla 12 YO 46% £97.50
• The Great Drams Blended Cask Series King Charles III Coronation Blend 50.2% £55 50Cl
• The Great Drams Single Cask Series Coronation 2023 Special Edition Girvan 15 YO 48.2% £65
• Bimber The King’s Cask 52.2% £85
• Wolfburn 7 YO Coronation Special Single Malt 57.8% £69.99
• Bladnoch Limited Edition Tokaji ‘Kings Wine’ cask 47.7% £180
• Balmoral Royal Lochnagar Coronation Edition 48% £360

Royal Salute – King Charles III Edition

The coronation of King Charles III also marks a new era for this Scotch whisky brand at the end of the first quarter of a new century, as it was first created as a gift for Queen Elizabeth II for her coronation last century in 1953. That year, Chivas Brothers released their first Royal Salute blended Scotch whisky as a gift to Her Majesty Queen Elizabeth II in honour of her Coronation. Seventy years later and the Speyside-based brand further honours the British Monarchy with its latest limited-edition expression, the Royal Salute Coronation of King Charles III Edition.

This is the perfect occasion to reflect on the innovative approach Chivas Brothers has taken to blending whisky for the past 70 years while looking forward to what can be achieved in the years to come. Royal Salute Master Blender, Sandy Hyslop, in an announcement on 01 May 2023, stated that this blend would consist of 53 rare malt and grain whiskies—all a minimum of 21 years old—reflecting the year Royal Salute was first crafted.

As one would expect, advancement in technology and technique would see The Royal Salute Coronation of King Charles III Edition offer a more rich and complex expression than the original Royal Salute 21-Year-Old Signature Blend for Queen Elizabeth II, with aromas of fresh red currants, dark chocolate praline and freshly roasted chestnuts, as well as a palate of sweet figs, fresh ginger and a long finish. Their flavour profiles are distinct, as the original expression had a blend of vanilla and orchard fruits crowned with subtle notes of sherry and a wisp of smoke in the finish, whereas the new expression has more of a spicy finish with elevated sweet and fruity notes, having been finished for more than two years in a first fill Spanish oak Oloroso sherry butt.

Presented in a Dartington Crystal, sapphire-tinted decanter, only 500 bottles will be distributed globally, making it highly coveted and a true collectable at a price befitting the occasion. The sapphire hue was used to match the precious stones within the Imperial State Crown while the wooden box encasing the decanter showcases chiselled architectural details inspired by Westminster Abbey, the historic venue of the British Coronation ceremonies since 1066. 

Each country forming the UK is also represented as its crest is used as inspiration for the colourful artwork inside the box, along with an interior message that describes the expression as a celebration of “the legacy, unity and solidarity of the Monarchy.”

The official tasting notes are:

Nose: Fresh redcurrants, homemade strawberry jam, banoffee pie, dark chocolate praline, freshly-roasted chestnuts, clove spice and a hint of charred pineapple.

Palate: A balanced mixed of poached pears, sticky sweet figs, rich toffee, lavish hazelnut chocolate and lively festive spice of fresh ginger, cinnamon and cloves.

Finish: Long and rich with enduring, playful spice on the palate.

The Royal Salute Coronation of King Charles III Edition is available for pre-order on ReserveBar.com at £ 20,000 ($25,000).

Gordon & MacPhail Private Collection Glen Grant 1948

Gordon & MacPhail has launched a 74-year-old whisky for King Charles III's coronation. The septuagenarian whisky from Glen Grant was filled to cask by Gordon & MacPhail in 1948 – the year of His Majesty's birth. This is a single-cask whisky to commemorate the coronation of King Charles III – which, at 74 years, is just a few months older than the new monarch himself. Timed perfectly down to the year!

The Private Collection 1948 from Glen Grant Distillery was filled into a first-fill sherry cask in April 1948 by Gordon & MacPhail. It was bottled on 15 December, the anniversary of his christening, at a remarkable cask strength of 50.4% ABV after 74 years in the cask. Only 281 bottles of this remarkably rare release will be made available, priced at £25,000 (US$ 31,200).

It comes around a year after Gordon & MacPhail released a 70-year-old single malt to mark the Platinum Jubilee of Queen Elizabeth II in June 2022. The independent bottler has an existing link to the Monarch, who officially reopened its Benromach Distillery in 1998, when he was the Prince of Wales.

To celebrate the release of its King Charles III Coronation Edition, Gordon & MacPhail will make a donation of £25,000 to the Prince's Foundation, a charity which runs educational and training programmes for people of all ages and backgrounds including arts and heritage craft skills, horticulture, wellbeing, and hospitality.

A spokesman at Gordon & MacPhail said: "This exceptional whisky is a fitting tribute to His Majesty, who has continually promoted and protected British tradition and excellence over many decades. This release has been carefully nurtured for more than 70 years and is a testament to great patience, long-term thinking, and commitment to creating high-quality products – principles that have been handed down through generations of people working for our family business. For more than 50 years, King Charles has placed a firm focus on sustainability and supporting communities. Our donation to the Prince’s Foundation will support his vision of a more sustainable world and aims to help create future legacies."

TASTING NOTES

Colour: amber

Nose: fragrant festive spices complement mulled berries with a hint of raisin. Lemon zest comes to the fore alongside demerara sugar and subtle beeswax polish.

Palate: red apple flavours infused with bitter orange and milk chocolate. Subtle smoke develops, accompanied by fresh peppermint leaves.

Finish: full finish with lingering grapefruit and mature oak.

The Mark Littler Macallan 27-Year-Old Coronation Reserve - Distilled At The Macallan Distillery

Evolving Continuity: The label on this special bottling of 27-year-old Single Highland Malt Scotch Whisky, distilled at the Macallan Distillery, honours the great Occasion of State which we celebrate today, 06 May 2023, and is, in itself, a grand object of history.

It was Macallan devotee Mark Littler’s idea to honour the talents Macallan had pressed into service for their own advertising and labels in the past by employing them to design and write this one.

An original doodle for a possible Coronation bottling was drawn up almost a decade ago by distinguished designer and artist David Holmes, intrinsic to Macallan publicity design from 1978 to 1994 and designer of prized Macallan labels including, famously, the legendary 1926 60-Year-Old Bottling. When David died in 2018, the sketch was lost. It was his son Toby Holmes who unearthed it and adapted it for its reincarnation.

It is a fitting way to propose a toast to the new-crowned Charles III and to a 1,000-year-old Coronation tradition with Macallan’s own version of evolving continuity.

The Artwork: The main label on this commemorative bottling is based on a sketch found in David Holmes' studio following his death in 2018 and has been adapted for use on this bottle by David’s son Toby Holmes.

The label features many references to British Heraldry.  Some of the elements include the flags of the four nations: St. George's Cross, St. Andrew's Cross (also known as the Saltire), The Red Dragon (Y Ddraig Goch) and St. Patrick's Saltire

Other references include a Tudor rose (which is a combination of The Red Rose of Lancaster and the White Rose of York), Acorns and oak leaves (which are used in the heraldry and symbolism of the British royal family due to their association with strength, endurance, and longevity) and St Edward's Crown, the current version of which was made in 1661 for the coronation of King Charles II, following the restoration of the monarchy.

This is an incredible 27-year-old single cask, cask strength single malt whisky distilled at the Macallan distillery and independently bottled by Mark Littler LTD on behalf of their client.

Just 90 bottles of this exceptional whisky have been bottled to honour the great occasion of state, the coronation of King Charles III on the 6th of May 2023 priced at £2,599.

Distillery: Macallan

Bottler: Mark Littler LTD

ABV: 41%

Edition: 90 individually numbered bottles

Certificates: Each bottle is accompanied by a signed and numbered Certificate of Authenticity, a copy of the original David Holmes sketch and a commemorative celebration card.

This bottle is being sold by a client who has appointed Mark Littler LTD to act as their agent. The seller is not a VAT-registered business and there is no VAT included in the purchase price nor is there any VAT to pay.

Tasting Notes

Colour: Blonde
Nose: Lemon meringue, marzipan, malty biscuits, malting floor. Soft caramel and toffee. A gentle saltiness to counter all of the sweetness, fresh pine wood, and pineapple.
Palate: More creaminess and fresh lemon zest. The barley notes are wonderful and quite a contrast from the regular Macallan style. A biscuit note runs through the whole development, accompanied by subtle sweet notes of brown sugar, coconut, banana, and pineapple.
Finish: More fresh barley and malty creaminess.

Summary: A very subtle and easy-drinking Macallan that is the epitome of what ex-American oak Macallan is all about; loads of sweet, creaminess with a long but gentle finish.

Please note that this whisky will be available exclusively through a ballot.

Highgrove Gardens and The Cotswolds Distillery – Coronation Whisky

Highgrove Gardens have created a very special release of single malt whisky with the Cotswolds Distillery, the award-winning distillery located in the Cotswolds area of outstanding natural beauty. This rich and fruity whisky has been created using Plumage Archer barley grown on the Highgrove Estate and was distilled, matured, and bottled in the Cotswolds. Limited to just 340 bottles, this unique release comes from a specially selected shaved, toasted, and re-charred ex-red wine cask. This highly active cask gives a rich and intense maturation to the fruity new make spirit, offering strong notes of toffee, chocolate, and red fruits, as well as a beautiful deep colour. The whisky has a commemorative Coronation label and is presented in a bespoke box to mark this historic occasion. The cask was filled in May 2017 and bottled in March 2023.

This release is available to purchase exclusively from The Highgrove Shop at Highgrove Gardens. All profits from sales of the whisky will support The Prince’s Foundation for its charitable delivery of education and training initiatives.

Tasting Notes for the Coronation Cask

Nose: baked pears, nutmeg, treacle
Palette: toasted oak, cacao, candied orange
Finish: sweet, rich, touch of clove spice
The Highgrove Coronation Single Malt Whisky is bottled at 50.2% and has an RRP of £295 (US$366.70).

Bladnoch Tokaji 'King's Cask' King Charles III's Coronation Special

Bladnoch Distillery is celebrating the coronation of King Charles III will the release of a single cask expression. The special release from the Lowlands distillery will be available from the day of the coronation.

An 1817 distillery, Bladnoch has had its fair share of ups and downs, remaining closed longer than it was open. Bladnoch reopened in 1956, was expanded to four stills in 1966, became part of Inver House for a decade, and then in 1983 was bought by Arthur Bell & Son. After Bell’s take over it went to Guinness/UD [now Diageo] and production once again slowed. In 1993, it was officially decommissioned.

In July 2015 Australian businessman David Prior, along with ex-Scotch Whisky Association CEO, Gavin Hewitt, purchased Bladnoch and plans to restore the distillery to its former glory. Ahead of its reopening in 2017, three single malts created using existing stocks of Bladnoch (Samsara, Adela and Talia), were released in limited quantities in Australia, the UK and other global markets. Full-fledged production at Bladnoch officially restarted in June 2017, with the flow of a grassy, malty Lowland-style spirit.

Bladnoch has a special connection to His Majesty and the Queen Consort, Camilla, who came to the distillery in the Scottish Lowlands in September 2019 to open its visitor centre and signed their names to a cask during their visit.

For the commemorative coronation release, Bladnoch's master distillery Dr Nick Savage selected a Tokaji 'King's Wine' cask. Tasting notes from the distillery say the whisky has a floral nose and a "rich and fruity" palate. The expression has been bottled at 47.7% ABV, and each of the 289 bottles available has been individually numbered.

This special bottling in honour of King Charles III's coronation is of a whisky that has credentials that are truly fit for a King, as the distillery proudly waits to release this bottle in celebration of this historic occasion. With only 289 bottles available from the single Tokaji wine cask, this release is one of the rarest releases to date for Bladnoch Distillery.

The limited-edition Tokaji 'King's Cask' bottling will be available for purchase at the Bladnoch Distillery and select retailers from 6 May 2023 (recommended price £180). Official tasting notes have not been released either.

 Exclusive Balmoral Royal Lochnagar Coronation Whisky

An exclusive limited-edition Whisky has been unveiled in celebration of King Charles's upcoming coronation. The King’s Aberdeenshire retreat of Balmoral Castle and Estate has announced the launch of its Balmoral Coronation Edition Highland Single Malt Scotch Whisky. The whisky is drawn from specially selected casks from Royal Lochnagar Distillery, a mile from Balmoral, the Scottish home of the Royal Family and recognises the King’s long and fond association with Royal Deeside.   

The first two bottles, in bespoke cases on plinths of Caledonian pine from the Balmoral Estate, have been presented by Balmoral to HM The King and HRH Prince William, Duke of Rothesay

A further 1000 individually numbered bottles, bearing a gold engraving of His Majesty’s Scottish Cypher, are now available for purchase at the price of £360 per. One bottle will be retained as a commemorative record by the Royal Lochnagar Archive.

Aged 18 years, the whisky evokes the pine forests and grassy, floral nature of the surrounding area and is bottled at a strength of 48%. This references the year Charles was born (1948), and the first visit from Balmoral to Royal Lochnagar by the Royal Family- Queen Victoria and Prince Albert, in 1848. The distillery character shines through, mellowed by a long, gentle maturation in refill casks: European oak butts for richness and an American oak hogshead for sweetness. Only five casks were chosen for this exclusive release, priced at £360 per bottle.

Balmoral is obviously delighted to have worked with Royal Lochnagar Distillery, their neighbour on Royal Deeside, to create such an exceptional whisky for the Balmoral Coronation Edition in celebration of the historic crowning of His Majesty King Charles III. Everyone associated with Royal Lochnagar Distillery is very proud of our roots in the Royal Deeside community.

Royal Lochnagar Distillery: Everything about the plant, especially its two small stills and worm tubs, point to this being a classic, ‘heavy’ 19th-century site. Instead, its distilling team works to make it ‘light’. The wort – from a rake and plough mash tun – is clear, something not easy to achieve. Ferments are long, but it is the way in which the stills and worms are utilised which makes the difference.

Distillation is slow to maximise reflux and the stills’ doors are opened after distillation to allow air in to rejuvenate the copper. Meanwhile, the worm tubs are run warm. All this maximises copper conversation and produces a new make with the aroma of dry grass, a background of fruit and mid-palate depth.

On the nose, delicate notes of orchard fruits, freshly cut grass and orange peel emerge with dried ginger and liquorice; the medium-bodied palate is sweet and malty, with an abundance of fresh fruit, creamy butterscotch and oak spice towards the finish. The makers believe that 48% is also the optimal strength for the perfect balance of flavours; with water, the light, fruity notes become more apparent.