TODAY the world is awash with whiskies of different types and origins topped by a few ultra-luxury expensive malts, which especially appeal to drinkers with refined tastes and deep pockets to match their appetite for the good things in life.
These super whiskies are invariably packed as limited editions and priced beyond the means of Joe Public to give the highbrowed a sense of exclusivity and heighten their pleasure of drinking something beyond the mundane.
Of course the experience of drinking a whisky that has been truly tested by time and the ravages of nature to taste beyond the benchmark of everyday malts is indescribable. This is because such products, often aged for 25 years and beyond, are a tribute to sheer patience and the masterly skills of their makers.
All things said, though, the pudding is always in the eating and tasting a product in this rich and highly exclusive league of whiskies surely ought to compensate for the overwhelming sense of anticipation. Which is what happened when Glen Grant Single Malt Scotch Whisky recently launched a 50-year-old malt in Cape Town amid much fanfare. This was heightened by the presence of master blender Dennis Malcolm, who flew from Scotland for the do.
Tasted along with scrumptious canapés prepared by award-winning chef Luke Dale Roberts at his Pot Luck Club, the 50- year-old whisky - priced at a staggering R150000 a bottle - proved to be more than equal to its age statement with its peculiar grace and opulence. At that price, a tot translates into a heady R6000 - no small change for many of us mere mortals.
For all the years since 1963 being nurtured in casks by both nature and the human hand, the whisky has undeniably evolved into a voluptuous liquid gold, rich with a palate reminiscent of sherry as well as hints of orange and baked apples.
When one swirls it in the mouth, it feels like one must not let go and resist the temptation to swallow all the liquid away. No sooner had one swallowed the mouthful than one was suddenly overwhelmed by an elaborately rich aftertaste, which means the tasting had reached its glorious full circle from start to finish.
"Time measures our pursuit of perfection," says Malcolm. "Maturation cannot be rushed. Like people, casks mature at their own pace. I have protected and cared for this barrel for 50 years, letting it breathe and patiently waiting for the magic and interaction of whisky and wood."
The whisky is bottled in a hand-engraved crystal glass decanter finished with the number 50 in 18-carat gold lettering. A total of 150 bottles of the single malt were made and only 10 will be sold in South Africa.
Some cynics argue that the bottling of rare whiskies in gold-studded designer crystal decanters is not what connoisseurs of the genre want. The true whisky drinker, they argue, is only concerned about the quality of what is inside the bottle.
In their defence, whisky distillers argue that these special whiskies dressed in ornate robes sell off with lightning speed soon after release - vindication enough to continue with the ostentatious packaging.
SPEAK LIKE A PRO
Attack . the initial sensations experienced on the nose and palate when drinking whisky.
- Source: Whisky Handbook 2014
For more stories like this one, be sure to buy the Sowetan newspaper from Mondays to Fridays
The magic of fine whisky - 50-year-old drink comes at hefty price
TODAY the world is awash with whiskies of different types and origins topped by a few ultra-luxury expensive malts, which especially appeal to drinkers with refined tastes and deep pockets to match their appetite for the good things in life.
These super whiskies are invariably packed as limited editions and priced beyond the means of Joe Public to give the highbrowed a sense of exclusivity and heighten their pleasure of drinking something beyond the mundane.
Of course the experience of drinking a whisky that has been truly tested by time and the ravages of nature to taste beyond the benchmark of everyday malts is indescribable. This is because such products, often aged for 25 years and beyond, are a tribute to sheer patience and the masterly skills of their makers.
All things said, though, the pudding is always in the eating and tasting a product in this rich and highly exclusive league of whiskies surely ought to compensate for the overwhelming sense of anticipation. Which is what happened when Glen Grant Single Malt Scotch Whisky recently launched a 50-year-old malt in Cape Town amid much fanfare. This was heightened by the presence of master blender Dennis Malcolm, who flew from Scotland for the do.
Tasted along with scrumptious canapés prepared by award-winning chef Luke Dale Roberts at his Pot Luck Club, the 50- year-old whisky - priced at a staggering R150000 a bottle - proved to be more than equal to its age statement with its peculiar grace and opulence. At that price, a tot translates into a heady R6000 - no small change for many of us mere mortals.
For all the years since 1963 being nurtured in casks by both nature and the human hand, the whisky has undeniably evolved into a voluptuous liquid gold, rich with a palate reminiscent of sherry as well as hints of orange and baked apples.
When one swirls it in the mouth, it feels like one must not let go and resist the temptation to swallow all the liquid away. No sooner had one swallowed the mouthful than one was suddenly overwhelmed by an elaborately rich aftertaste, which means the tasting had reached its glorious full circle from start to finish.
"Time measures our pursuit of perfection," says Malcolm. "Maturation cannot be rushed. Like people, casks mature at their own pace. I have protected and cared for this barrel for 50 years, letting it breathe and patiently waiting for the magic and interaction of whisky and wood."
The whisky is bottled in a hand-engraved crystal glass decanter finished with the number 50 in 18-carat gold lettering. A total of 150 bottles of the single malt were made and only 10 will be sold in South Africa.
Some cynics argue that the bottling of rare whiskies in gold-studded designer crystal decanters is not what connoisseurs of the genre want. The true whisky drinker, they argue, is only concerned about the quality of what is inside the bottle.
In their defence, whisky distillers argue that these special whiskies dressed in ornate robes sell off with lightning speed soon after release - vindication enough to continue with the ostentatious packaging.
SPEAK LIKE A PRO
Attack . the initial sensations experienced on the nose and palate when drinking whisky.
- Source: Whisky Handbook 2014
For more stories like this one, be sure to buy the Sowetan newspaper from Mondays to Fridays
Would you like to comment on this article?
Register (it's quick and free) or sign in now.
Please read our Comment Policy before commenting.
Trending
Latest Videos