Angad Singh Gandhi talks about the evolution of single malt whisky, what makes it relevant and Glenfiddich’s journey
People nowadays don’t want to just clink glasses with their friends and family over an evening get together, rather they want to know more about the dram, the whisky notes, food pairings and so much more. Here is the history, evolution of single malt whisky, its relevance and Glenfiddich’s journey in the making.
From the archives
Popularly referred to as ‘water of life’, whisky has a long and adventurous story to tell. Whisky became an innate part of Scottish life and was even used for medicinal purposes during the long cold harsh Scottish winters, apart from being there in the everyday social life of Scotland.
Gradually with the rise of whisky production, five groups of single malts emerged from Scotland, including Highland, Lowland, Speyside, Islay and Campbeltown. The banks of the River Spey on the eastern side of the Highlands became home to around 50 distilleries with many of them offering guided tours and the chance, of course, to sample their produce. The malts of Speyside were loved for their elegance and complexity whilst the malts from the most beautiful Isle of Islay are described in terms of their peaty quality.
It was in the late eighteens, a single malt brand known today, was born from one man’s dream, William Grant. In 1886 with the help of his nine children, Grant put the first brick in Glenfiddich distillery. Water, air and malted barley, a trinity expertly crafted to make a Glenfiddich whisky, created in a radical design of the time, the triangular bottle. Up until 1960s, the world was consuming blended whisky and cognac while single malt was a Scottish secret. In 1963, the single malt whisky was taken outside Scotland.
The malt whisky was first called ‘Pure malt’ and then ‘Straight malt’. Eventually the term ‘Single malt’ was coined which has stuck with us ever since then in our hearts (and glasses, of course).
How did the whisky get its flavour?
Where a whisky is born, what it’s matured in and how old it is, all affects the flavour of the final product. With age comes character and complexity. To qualify as a Scotch whisky, it must be aged in an Oak barrel in Scotland for minimum of three years.
Water also plays a significant role in the making of the whisky. The William Grant & Sons family have owned the lands around the Robbie Dhu spring for a very long time, safeguarding the water for all its whiskies including the The Balvenie, Monkey Shoulder and others. Whisky is made entirely from barley. Barley from our specialist maltsters is ground into rough flour and mixed with heated Robbie Dhu springwater.
The key is in the cask. With a lot of flavour coming from the cask, the quality of the whisky depends on the quality of the wood it’s matured in. A single malt may see several casks. It’s a common misconception that single malt whisky is the product of one cask. In fact, two thirds of the flavour in a single malt comes from casks its matured in and is the product of a single distillery and may come from several casks within the same distillery.
A lesser-known thing about single malts is the angel’s share. Angel’s share is that portion of whisky which evaporates during the maturation process. The name comes from a tongue-in-cheek belief that those ‘greedy angels’ must be blamed for the diminishing level of tightly sealed whisky barrels. The approximate rate of loss of whisky due to evaporation is two per cent per annum in Scotland and nine to 10 per cent in India because of the warm weather conditions. This means one can age a single malt in Scotland for 50-60 years while in India they can be aged for only 10-12 years.
Skills, craftsmanship, specialist knowledge and wisdom, all go into the making of a whisky.
Building it on
Today, even in the twenty-first century, single malts continue to be a preferred spirit and are growing year-on-year. But the way the spirit is perceived and approached has changed radically. While the single malt drinker continues to be one who enjoys the finer things in life, they are no longer restricted to an older audience. Women are becoming an integral part of the category not just as consumers but also as distillers, enthusiasts, brand ambassadors and bartenders. The love for whisky is rising in younger people as well, they are replacing other spirits with whiskies. We see a growing curiosity and interest among the younger drinkers in knowing more about their spirit. This is due to the increased relevance being created by brands promoting cocktails and serves that make it intriguing and aspirational for the younger generation to opt for whiskies.
Innovation within the single malt category has been one of the key reasons for it to remain relevant through decades. Innovation across distilling, manufacturing, packaging and marketing have together played a crucial role. Experimental single malt variants have gained high prominence with the new age whisky drinkers that are willing to play with their single malts. Distillers too have kept up with this demand by introducing unique cask finishes such as beer, ice wine, tequila, mezcal and French cuvée casks, that add to the varied notes of the single malt.
The brands new experiments’ which have been done keeping in mind India’s rich culture, have brought to life a special India specific initiative that refined the rules of traditional single malt serve by exploring and handpicking unique and exotic Indian ingredients.
It is great to be on the lookout to create out-of-the-ordinary experiences that challenge people’s perception and enthuse consumers to try something different.
Savouring the drink
While, the art of truly enjoying your single malt is a beautiful experience, it differs for everyone. Experiential tastings and pairings have helped in continuous consumer awareness and interest in the single malt category. Consuming your single malt with food opens a world of aroma and flavour opportunities. The goal is to pair with ingredients and spices that enhance the flavour of the single malt rather than overpowering it. Single malts surprisingly work well with desserts and fine teas. The varied styles of enjoying your single malts today are endless, be it through food or unique serves, that have kept the spirit from being enjoyed by both whisky and non-whisky drinkers alike.
Neat or Not? It’s entirely up to you! Going neat may be the ‘purest’ way to enjoy a single malt, but it’s not the only way.
I strongly believe, ‘To each its own!’ Therefore, whatever you like is the best one for you. However, the best dram is the one enjoyed with friends and family over lots of banter and fun.
(The writer is Glenfiddich India brand ambassador.)