Don’t be snobbish about blended whisky

January 25 is Burns Night, Scotland’s annual feast to celebrate its greatest poet, Robert Burns. Whisky is an integral part of the evening, and Burns, a famous whisky lover, has for years proved a useful ambassador for his national drink. So much so, in fact, that a recently re-launched whisky called Usquaebach uses a quote from the Burns poem Tam O’Shanter in its marketing: “Wi’ usquabae (sic), we’ll face the devil!”

For whisky lovers in North America and Britain, Burns Night is a good excuse to crack open a decent bottle of single malt whisky—which has long been seen as the gold standard for the drink. But Usquaebach, like many other excellent whiskies at the moment, isn’t a single malt—it’s a blend. In fact, this is how most people take their Scotch. Single malts, which come from one distillery and are made entirely from malted barley distilled in a traditional pot still, make up less than 10% of global whisky sales. Blends, which are made of different malts and usually blended with grain whiskies, comprise the rest.

Don’t be snobbish about blended whiskies. The best blends contain a high percentage of quality aged malts. And blending several malts with some lighter grain spirit can enhance a whisky’s depth of flavour. Big brands do not mean bad whisky. In fact, without the big brands, most single malts would not exist—because many Scottish distilleries were founded to provide malt whiskies for blends. The backbone of one of the world’s bestselling whiskies, Johnnie Walker Black Label, comes from three distilleries, Dailuaine, Mortlach and Benrinnes.

Blending together disparate whiskies into a consistent and harmonious whole is an art, especially as the brands are made in huge quantities. (Case in point: Diageo make around 20 million cases of Johnnie Walker whisky a year.) Whiskies vary in flavou

r and availability, so producers have to keep tinkering to keep the taste consistent. And woe betide you if you mess with someone’s favorite. Dr. Nick Morgan, head of whisky outreach at Diageo told me: “We have to get it right every time. If you get it wrong, there’s always an old customer who will pick up on it.”

Blends were created in the 19th century to be an easily enjoyed product for export around the world, and different whiskies sell better in different markets. “When in different cultures, brands takes on a life of their own,” said Morgan. Grand Old Parr, barely available in Scotland, is now so part of the culture in Colombia that there have been folk songs written about it. Another Diageo product, Buchanans, became popular in South America because its creator, James Buchanan, was a regular visitor in the late 19th and early 20 centuries to buy horses. It’s now America’s fastest growing brand—largely thanks to the Latin American market. Last year, Diageo ran a Spanish-language ad for Buchanan’s entitled “Es Nuestro Momento” (it’s our moment) during the World Series. It’s a long way from Tam O’ Shanter.

Blends aren’t just about big brands, however. There are blenders producing whiskies every bit as exclusive as the rarest single malts. The Blended Whisky company produce a Half-Century Blend containing whiskies with a minimum age of 50 years. It’s meant to be a taste of how whisky was before production techniques were modernized in the 70s and 80s, and it retails for around $1000. A snip compared with the Last Drop’s 50 Year Old Blend—which comes in at $4500 a bottle.

More down to earth are Compass Box, a small blender who have taken the whisky world by storm since founded in 2000 by John Glaser, an American. The company sources aged whisky from big boys like Diageo and John Dewar, but they also buy new make, i.e. clear spirit, and age it themselves so that they can control quality of the cask. Jonathan Gibson, their head of marketing, told me: “We’re fanatical about wood. It’s at the heart of what we do.”

Whereas there might be 40 components in a commercial blend, “our blends are much simpler,” Gibson told me. “After more than 10 whiskies, you can’t taste the subtlety. Put too many colors together and you get brown.” Most blends don’t tell you exactly what’s in them, but Compass Box provide as much information as they’re legally allowed to.

There’s no reason why a blend shouldn’t be as complex or stimulating as a single malt. Gibson pointed out to me that a single malt “is also a blend—a blend of different ages, casks, etc., to make a consistent product. The difference is we blend from different distilleries too.”

So how should you drink your blended whisky? Morgan told me that lighter whiskies such as J&B or Cutty Sark are designed to be drunk with mixers: “Look at old ads. When you see whisky, there is always a soda siphon in the shot. Many people miss the point and complain that blends aren’t that good on their own.” The best blends, though, can be drunk neat as you would a single malt, but their strong flavours also work really well in cocktails. At Duke’s Hotel in London, the legendary barman Alessandro Palazzi made me a special negroni with Grand Old Parr in place of gin. It tasted sensational—though perhaps not one to give to Scotch traditionalists on Burns night.

Click on the Food & Wine website for some recommendations:

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About Henry

Henry Jeffreys was born in London. He has worked in the wine trade, publishing and is now a freelance journalist. He specialises in drink and his work has appeared in the Spectator, the Guardian, the Economist, the Financial Times, the Oldie and Food & Wine magazine. He was a contributor to the Breakfast Bible (Bloomsbury 2013) and his book Empire of Booze: British History through the Bottom of a Glass was published in November 2016.
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One Response to Don’t be snobbish about blended whisky

  1. wbchisholm says:

    1. Don’t use flour. If it doesn’t cook thoroughly you are screwed. Just simmer longer to reduce.
    2. The easy wine trick is to use the same wine you are drinking. If that is too dear, at least use the same grape from the same region. I use 1/2 wine, 1/2 beef stock.
    3. Add the vegetables (excepting onion/garlic) late, so they are not mush. Obviously a matter of taste but with practice you will get it.

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