Sunday, April 2, 2017

“Whisky Rising – the Definitive Guide to the Finest Distillers and Whiskies from Japan” Available Now

We don’t like to blow our own horn, so we’ll keep this brief. On April 4, the most in-depth book on Japanese whisky ever attempted in any language (this one happens to be in English) will go on sale. Published by Cider Mill Press and written by our head honcho, Stefan Van Eycken, it’s 400 pages chock-full of information with new insights and data on almost every page. The result of more than a decade and a half of immersion in the Japanese whisky scene and based on archival research and countless hours of interviews with distillers past and present, this beautiful full-colour book is available from the usual suspects (online bookstores and the better bookstores in your neighbourhood) for 35 USD or less, depending on where you look.
The day it is launched our head honcho will be lounging on a beach in Italy somewhere, but we grant him his well-deserved vacation after putting this together in between the soup and the potatoes, as they say (i.e. between his full-time job, family commitments and other writing work) in the course of 2016. We’re not going to tell you what’s in it… we don’t want to spoil the surprise. Suffice it to say that everything you ever wanted to know about Japanese whisky (but were afraid to ask?) is in this book. Please join us in congratulating Stefan and spread the word!

Monday, March 13, 2017

Historic Auction of Mammoth Karuizawa Collection

Post by Stefan Van Eycken, Tokyo

Whisky fans with a penchant for fine Karuizawas may want to look into raising their credit limit in preparation for a historic auction that will be run by the folks over at Whisky Auctioneer the first half of April.
With almost 300 bottlings offered as individual lots, this is – as far as we know – the biggest collection of Karuizawas ever offered at auction. It covers the whole spectrum from the 60s (12 single casks), 70s (30 bottlings), the Golden Age from 1980 to 1984 (99 single casks) through the second half of the 80s, the 90s and up to the final vintage, 2000. It also includes a selection of official bottlings, some of which were only available at the Distillery shop.
It’s not a complete collection, but with Karuizawa that is not in the realm of possibilities. Many casks were bottled in small batches for sale at the distillery, when it was open to visitors. The staff would just take a few litres off different casks, pour it in bottles (literally by hand – I’ve seen this being done!), hand-label the bottles and put them in the shop. These “distillery-exclusive” bottles came in 700ml and 250ml. When stock of a given vintage was getting low at the shop, they would just take some more off the cask or, if it was empty, find another cask. Mercian also had a program in place for a while where people could mail order a bottle or two from a particular vintage. Some of these bottles show up at auction in Japan from time to time, but most of them were just … opened and drunk – as people were want to do in those days. This all goes to explain why a “complete” collection is just not something that can ever be accomplished.
This offering includes the 1960 (#5127), 1963 (#5132) and 1964 (#3603), but not the 1965 trio (2 single casks and a third one that’s a vatting of the two) recently released by La Maison du Whisky. Presumably, this collection was transferred to Whisky Auctioneer before that release. It does include some of the rarest of the rare though: the Founders’ Cask (1981/2012, #2084) which was never publicly available, the Sakura cask for Germany (#158, ltd. 45 bottles), the 1983 Geisha for Taiwan (#8333, ltd. 68 bottles), a 1991 for Taiwan (#259, ltd. 85 bottles), our very own Ghost No.2 (Rouge Cask, 1995, #5022, ltd. 22 bottles)
This auction presents a rare opportunity for long-time collectors of Karuizawa to fill some holes in their collection, as well as a chance for those who got to the party late and weren’t able to snatch some bottles when they were still available at normal prices from retailers, to pick up a glory or two to open on a special occasion. The auction will run online at as individual lots from 5th to 17th April. I’ve got my eyes on a few lots, but I’m not telling you which, of course…

Sunday, March 12, 2017

Forever Changed: the SMWS Japan Branch Changes Hands

Post by Stefan Van Eycken, Tokyo

From April 1st – and this is not a premature April’s Fool joke, unfortunately – the Japanese branch of the Scotch Malt Whisky Society (SMWS) will be run by a new company. On that day, 16 years of nurturing by the incomparable Whisk-e team will come to an end. If this seems like “just one of those things”, a simple changing of the guard, we can you assure you it’s not. It will not only have an impact on the SMWS members in Japan but also affect lovers of quality Japanese whisky around the world, which is the main reason why we’re mentioning this here, as much as we hate to be the bearers of bad news.
As most of you will know, the Scotch Malt Whisky Society was founded in 1983 in Edinburgh by Philip (Pip) Hills and a group of friends keen to share their love for single cask whiskies. In 2004, the Society was purchased by Glenmorangie. Contrary to expectations at the time, they didn’t meddle with the ethos of the Society. In March 2015, Glenmorangie sold the Society to a small group of private investors. For the first year and a half, little seemed to be changing “on the ground”, but recent developments indicate a change of strategy and a reinterpretation of the ethos behind the Society.

The Society is a membership organization with branches all over the world. In recent months, many members expressed their surprise at the fact that SMWS bottlings are now available in e.g. certain Duty Free shops in East Asia… available meaning: to anyone and everyone. Needless to say, this rubbed paying members the wrong way.

A more recent development is the makeover of the bottle and label design. Aside from the highlighting of the age, the new design introduces 12 colour codes (on the caps and label), corresponding to “one of the Society’s flavour camps”. Examples are: Young & Sprightly, Old & Dignified, Heavily Peated and so on. Whilst this is supposedly meant to spotlight flavour, this pigeonholing seems to fly in the face of the irreducible multitude and plurality of flavours in any given bottling and the individuality of each bottling, which is what most Society members I know (both in Japan, in Scotland and elsewhere in the world) love about the bottlings. It may seem like splitting hairs – after all, you could say: just ignore the colours – but it is indicative… indicative of a move towards a more easily and more widely marketable product, in the interest of boosting (overseas) sales.

The move by the new owners of the SMWS to try and establish their own company in the different international markets is another indication that the vision and ethos is changing. In Japan, this new company will be called “SMWS Japan KK”. It also means the end of an era, as said above: the end of 16 years during which the Whisk-e team built up the Japan branch of the Society, not only in terms of membership and buzz in the whisky world here, but also – and this is significant – in terms of having played a crucial role in adding no fewer than 10 Japanese codes to the Society’s roster of distilleries: 116 (Yoichi), 119 (Yamazaki), 120 (Hakushu), 124 (Miyagikyo), 130 (Chichibu), 131 (Hanyu), 132 (Karuizawa), G11 (Nikka Coffey Grain), G12 (Nikka Coffey Malt) and G13 (Chita).
This was possible because of the close ties that the staff at Whisk-e have cultivated with the Japanese whisky community, built up over years of running Whisky Magazine Japan, Whisky Live Tokyo, the Tokyo International Bar Show, the World Whiskies Awards and so on. Getting a distillery added to the roster of the Society is one thing, but then getting bottlings organized is a whole ’nother story. It’s not just logistically hard (seeing as cask samples have to be approved by the panel in Scotland and, then, when approved, the liquid has to be sent to Scotland for bottling there) but at a time when Suntory and Nikka are no longer doing single cask bottlings themselves prying a cask or two out of their hands for bottling by someone else is a truly herculean undertaking. Getting some Hanyu and Karuizawa bottled for the SMWS was hard but doable because of the close connection between Whisk-e and Number One Drinks. The most incredible thing about Whisk-e’s unrelenting efforts to get a few jewels from the Japanese producers for the SMWS – and people who have tried the bottlings will agree they were liquid gold, without exception – is that they weren’t doing it for the money. Indeed, the 6 Karuizawa releases, to spotlight just one set, could have all been sold for much, much more money through different channels.

We had written in publications left and right about how the only way to get hold of single cask Japanese whisky for the foreseeable future was through the SMWS. Now, with Whisk-e elbowed out of the picture, that possibility has vanished into thin air, too. I’d love to be proved wrong, but I doubt that we will see any Japanese whiskies in emerald green bottles for years to come.

To end on a more positive note: speaking on behalf of the Nonjatta community, I’d like to thank the team at Whisk-e for their efforts in getting all those superb Japanese whiskies out to various corners of the world though the SMWS. I’m sure that anyone who has ever had the pleasure of tasting one of the drams they had a hand in getting bottled for the Society would be happy to join me in applauding and thanking them for their dedication and vision.

In response to the above post, the folks at the headquarters of the SMWS wanted to respond to some of the points that were made. Nonjatta has always been an open and transparent forum for discussions so we are happy to include the response of SMWS Director Kai Ivalo here. We look forward to re-evaluating both our above post and the response below in a year or two.

The Scotch Malt Whisky Society is, and always has been, about sharing our passion for single cask whiskies with members and their friends and guests. The Society started in 1983 when a group of friends in Edinburgh began sharing their passion for single cask whisky. Over the following 34 years the Society has evolved and we are extremely proud that the Society has grown from its roots in Edinburgh to attract more enthusiasts to join our club and form an active community of members around the world, including Japan.

Our team in Edinburgh, based at our spiritual home The Vaults in Leith, remains absolutely committed to that ethos of sharing the Society single cask experience. Our new owners, who include Society members and whisky enthusiasts mainly from Edinburgh, are also committed to upholding this ethos together with our long-serving operational team at The Vaults – a group of workmates who between them share more than 65 years’ experience at the Society.

Their enthusiasm for the Society, along with their contacts, credentials and financial backing, has provided the platform for us to buy a wider selection of single casks and look at how to develop the Society experience for members around the world. Part of this involves listening to feedback from members. We have also been reviewing the best approach to delivering the Society experience in a particular country.

With regard to Japan, we’re very grateful for the work done on behalf of the Society by Whisk-e and their predecessor and are committed to investing and building on their success to take the Society experience to the next level. This change brings numerous benefits for Society members in Japan, which we communicated to them in February along with an invitation to contact us with any questions (see

As we are buying more casks than ever for our members, Outturns will be more extensive and offer a greater variety of whiskies; more Society tasting events will be staged; more partner bars will be established allowing members to find Society whisky in more cities; our website is being improved to make accessing whisky easier than ever and is featuring more content; and members will receive copies of our magazine Unfiltered.

For fans of single cask Japanese whisky around the world, we remain committed to sourcing single casks, just as we have done since we helped to bring Japanese whisky to prominence when we bottled our first cask of Japanese whisky in 2002. This is of course subject to availability – it is a widely-known fact that stocks of Japanese whisky are extremely scarce thanks to a surge in demand in recent years. Using our network of contacts, discussions with producers are ongoing, just as they are with producers of whiskies across the world as we seek to unearth the world’s widest selection of single casks.

Meantime, our ethos of sharing the Society experience continues; a small selection of our whiskies has been available at non-member prices in Duty Free at Singapore’s Changi airport and Hong Kong airport to help introduce the Society and encourage whisky enthusiasts to discover the Society experience for themselves.

To help members explore the full spectrum of our bottlings and highlight our unique and well-received flavour profiling system we have also recently introduced a new label design. This new-look is built on the cornerstone of the Society philosophy that we focus on the flavours of a cask rather than the distillery it comes from. Our evocative bottle names and Tasting Notes remain as fun and unconventional as ever.

If this helps members better explore the kaleidoscope of flavours in our bottlings and more like-minded enthusiasts discover the joys of single casks and the Society experience, we’ll be delighted and welcome them to the club with open arms. The Society is an experience to be shared; we are not, and never have been, an elitist club.

I’ve been part of the Society for more than 12 years and have seen it evolve and as a whisky enthusiast I believe there has never been a more exciting time to be a member.

Kai Ivalo, Director

Tuesday, March 7, 2017

‘Spirits for Small Change’ (2nd edition) raises over 9m yen

Post by Stefan Van Eycken, Tokyo

‘Spirits for Small Change’ has just announced the results of the second edition of their bi-annual charity event.
The second edition raised a total of 9,146,564 yen (roughly 76,000EUR / 80,000USD), which was donated in its entirety to Bridge for Smile, a non-profit organization active all over Japan that seeks to provide underprivileged children on the verge of adulthood with the support they need to start independent lives. Part of the money raised by Spirits for Small Change will be used to aid children affected by the 2016 earthquake in Kumamoto.
From left to right: David Croll (Whisk-e), Stefan Van Eycken & Scott van Leenen (Spirits for Small Change), Shin Araya (BrewDog Japan) and Atsushi Kamata (Bridge for Smile)
‘Spirits for Small Change’ was founded in 2014 by yours truly, and is run together with Scott van Leenen. The second edition revolved around two special bottlings – a superb 19yo Arran single cask and a more limited vatting of Hanyu and Chichibu malt provided by Ichiro Akuto (Venture Whisky). We wish to thank Isle of Arran Distillers and Whisk-e, their Japanese importer, as well as Ichiro Akuto and Number One Drinks for making these bottlings possible.
But many more kind folk were involved and we wish to thank everyone who contributed to the success of the second edition of this charity event: Whisk-e for their continued structural support, the many companies and individuals who kindly contributed bottles to the charity event (see below), Mark Watt and everyone at Cadenheads for creating another fabulous one-off bottling for the event, the staff at BrewDog Roppongi and Malt City for taking care of the practicalities surrounding the event, and everyone who showed their support by attending the event,  buying / bidding on one of the charity bottles or sending us kind words of encouragement. It means a lot to us and to the children who benefit from the work of Bridge for Smile.
Structural support for “Spirits for Small Change” is provided by:
BrewDog Japan, Whisk-e and Number One Drinks Co.
“Spirits for Small Change” gratefully acknowledges the liquid support of (in alphabetical order):
Archives (The Netherlands), Bar Agricole (U.S.), Bar Zoetrope (Japan), Cadenheads (Scotland), Club Qing (Hong Kong), ePower (Japan), La Maison du Whisky (France), Magnus Fagerstrom (Sweden), Liquors Hasegawa (Japan), Heinz-Jorg Konigs (Germany), The Mash Tun (Japan), Malt Bar South Park (Japan), Malts of Scotland (Germany), Mr. and Mrs. Nakajima (Japan), Hasse Peters (Sweden), Sansibar (Germany), Venture Whisky (Japan), The Whisky Exchange (U.K.), Stefan Wieschollek (Germany)

Thursday, March 2, 2017

A Labour of Love: a chat with Dr Bill Lumsden

Post by Stefan Van Eycken, Tokyo

Last week, Dr Bill Lumsden made a little stop-over in Tokyo to introduce the eagerly-awaited 8th release in Glenmorangie’s award-winning Private Edition range, ‘Bacalta’, which was matured in ex-bourbon casks and then finished in bespoke ex-Madeira casks. Keen to pick up where we left off a year and a half ago (see here), we were thrilled Dr Lumsden managed to find time in his grueling schedule to sit down and chat about his latest baby… and other matters arising. We started by asking him about his relationship with the island of Madeira and its fortified wines.
It goes back a long way. It started off with the Glenmorangie Madeira Wood Finish (1995) where I was buying a range of casks from a number of suppliers. But, you know, to be honest, I was kind of suspicious about the pedigree of them. It was impossible to get the numbers I wanted with defined noble grape variety wines [Malvasia, Boal, Verdelho and Sercial (from sweetest to driest), ed.] I suspected that some of them had just chucked in a bucket of your Tinta Negra Mole, the indigenous one, and eventually I thought: I can’t continue with this – it’s not consistent. So I went out to the island of Madeira for the first time. This was around 1999. I’ve been three times now. As you know, it’s a popular holiday destination, particularly for older people in the U.K. It’s very warm all year round and it’s very lush and tropical. But the first time, I attempted to get into bed with John Cossart of Henriques & Henriques. Sadly, John is no longer with us. But it just wasn’t going to be feasible to do what we needed, not least because the wines hate wood. So I would be having very expensive new casks made, shipped out to Madeira, and John Cossart would have boiled up an ammonia solution to strip all the woodiness out so it was just a container, and I thought: I am not spending all that money on new casks to have them treated like that. I couldn’t help but think that that treatment wouldn’t be good for his wine or my whisky. So the whole thing just died a death, and that’s why I developed Nectar d’Or to replace that. But, you know, it kind of rankled with me a bit, but I’ll come back to that when we talk about Bacalta.

A little anedoctal tale – I mentioned the late John Cossart. He was a tricky gentleman, John – a very particular gentleman. When we were out there – for the two days I was with him – I was out there with our finance director and Willie Taylor from Speyside Cooperage, he took us to all his different locations on the island. And he was always complaining about the work ethic of the madeiranese people, insinuating they were lazy. And we were up in one of his highest wineries, up a wee windy road, and we’re coming back down around a bend and he suddenly screeched the car to a halt and there was a group of Madeira navis working on the road. And he said: “Look at that, just what I was telling you, there’s twelve of them – one person working and the other eleven doing the square root of fuck-all.”

The second time I was on the island of Madeira I went for a little holiday. You know, it was a great holiday, but I have to say, one week was enough, cause I’d seen everything that there was to see, visited a number of vineyards, went to the botanical gardens, bla bla bla, and also it made me feel quite good, because my wife and I were about the youngest couple there. (It’s very popular with retirees.) So that was the second time.

And the third time was at the tail end of this project. But you know, it’s a lovely little place, and I possibly will go back again at some stage. It’s a good place to go from the U.K. because during the wintertime you are almost guaranteed good weather with its proximity to Africa.

You mentioned the Glenmorangie Madeira Wood Finish, which was released in 1995. How is the new Private Edition, Bacalta, different from that?

There was tremendous variability with the old Madeira Wood Finish, and when it was on song, it was my favourite of the old wood finishes, but you know, if it was on song even 50% of the time, I would be surprised, so when I discontinued it, it kind of rankled with me a little bit. It annoyed me that I basically had failed and failure is just not an option.

What sort of casks did you use for that back then?

It was a whole variety of old traditional drums – so, you know, 650-litre monsters. There were some kind of 500-odd-litre butts, which I very strongly suspected had come from the sherry industry. And then, towards the end, there were 225-litre barriques, which had come from the Douro valley that, again, had had a whole hotchpot of different juices inside it. So, you know, it rankled with me so much that I thought, I have to make a good Madeira wood finish before I get fired or retire or whatever. So that was the project which eventually led to Bacalta.
For Bacalta, you wanted to make the “perfect Madeira casks”. What went into making those?

Well, this product is completely bespoke, so I controlled every stage of the process. I reckoned that I wanted American oak rather than European oak, cause there was going to be an oaky influence to it, and I wanted softer flavour notes. So, I basically used the same wood as I use for my Glenmorangie designer casks: tight-grained, sort of 36-month air-seasoned wood but rather than going through the Brown-Forman process [the cooperage in Kentucky, where the bulk of Glenmorangie’s designer casks are made, ed.], I took it over to Scotland and it went to Speyside Cooperage, and they manufactured that into 250-litre hogshead-sized casks. The casks were heavily toasted on the inside, which, of course, immediately was going to cause a problem because of the massive influence to the wine. They were then shipped out to Madeira and a combination of myself and Willie Taylor of Speyside Cooperage, the MD there, managed to persuade the D’Oliveiras brothers to take the casks and season them with their wines. But I knew from the outset that the wines were going to become sacrificial. They had to be discarded because they were just too woody. You know, new, toasted American oak like that is going to have a big impact. So, the casks were seasoned with their sweet wines, Malmsey or Malvasia, for two years and the barrels were stored in the traditional canteiro method, essentially up in the top of the wineries so they get “baked with the sun,” hence the name Bacalta, the Scottish Gaelic word for “baked”. Then, after two years, they were sent back to Scotland. So these projects are very time-consuming – they’re a real labour of love – and very costly: wood from the States to Craigellachie, manufactured into casks, casks from there to Madeira, seasoned and then back to Glenmorangie in Scotland. They came back – and they were very rich when they came back and they had notes of that classic, tangy, sort of oxidized, madeirised character. And I filled them essentially with Glenmorangie Original. Now, the plan was to leave it in for four years, so they were actually slotted in to be Private Edition 10 or 11 in my little mini-pipeline, but you know… we sampled it – myself and Brendan [McCarron], my assistant – every three months, every single cask. And I have to say, for the first 6 months – and this is often the case, and I’d love to understand scientifically why this is – it was the same with the Chateau d’Yquem barriques for [Glenmorangie] Pride [1981] – after 6 months, there was not a lot happening there, and then suddenly … I don’t know if the whisky takes time to leach in and start diffuse out the flavours, but then it started to ramp up in terms of flavour. And after two years and not my planned four years, I thought: right, this has reached that degree of balance. And you know, it’s not something I can describe perfectly in words. It’s not something I can particularly teach Brendan – other than just getting experience – but it gets to a stage where there’s a very harmonious balance of flavours. And the term I use is “very rounded”, so there’s not any spikes of one flavour. It’s just beautifully integrated. And I’ve learned from the past, and I thought, you know, if I leave it in here, there’s a risk I will lose that. So it was bottled and that became Bacalta.

You chose to season the casks for Bacalta with Malmsey (or Malvasia), the sweetest type of Madeira. Did you try the different varieties?

I had already done that with John Cossart and while at that time I was leaning towards Boal – which is the style I prefer for drinking – I thought for this project Malmsey might have the nicest impact on the flavour of the Glenmorangie.

From what you said earlier, it seems like close monitoring is of crucial importance to projects like these.

It is and it makes us deeply unpopular with the warehouse squad at Glenmorangie who are very, very busy anyway, but it’s the only way you can do it. So, the whole thing was as controlled as I could possibly make it. Don’t get me wrong. I sometimes enjoy the spikes in flavour you got with Madeira Wood Finish but, like I said, my goal with this was to try and make the most perfect rounded style I could.

Do you think a full maturation in the sort of cask you developed for Bacalta would work?

It wouldn’t really be what I was looking for, but – you know me – it’s not outwith the realms of possibility that I didn’t fill all of the barrels with mature whisky. Just saying. You know, when I am long gone, I would like Brendan to find all these little nuggets in there. But, you know, I’ve trialed a number of whiskies recently. There was one I used at Whisky Fest in New York two years ago, which was a full maturation in sherry and the cask was about 16 years old at the time. Personally, I hated it, but I asked my audience – and there were about 120 people in the audience – their view on it, and half the audience said it was their favourite whisky that night. And the other half said: no, we don’t like it at all. So you lose the Glemorangie subtlety and elegance when you do that.
Correct me if I’m wrong, but it seems like you always start with Glenmorangie Original when you do finishes.

Almost always, unless it is something really quite different. And, you know, I like to do that, because we always talk about the Original being the backbone of the range.

I asked because I was wondering if you had ever modified the primary maturation in function of the secondary maturation?

Oh yeah, I’ve done a few bits and pieces like that. And, you know, I can’t say too much more. And sometimes I change the recipe. When I say “essentially [Glenmorangie] Original”, sometimes I’ll be using a higher proportion of refill casks because I am wanting more of the secondary wine to shine through. Other times, I’ll actually move more towards almost 100% first-fill casks because it needs a big, buttery, full-on whisky to stand up to the flavours. So that’s the main way I change it: the ratio of cask types in it.

As you’ve said, “bacalta” means “baked”, and it refers to the canteiro process, where wines are matured in lodges, welcoming the sun’s heat, as opposed to most wines which are matured in cellars. When we talk about whisky and maturation, we tend to focus on the wood rather than the actual conditions in which the whisky is matured, so this seems like a good opportunity to talk about the actual conditions in which different expressions of Glenmorangie are matured.

The only way in which I control that is by putting it in different styles of warehouses. Now, while I am not a hundred percent in favour of this, palletized warehouses are the way forward. You can get more than double the amount of barrels in there for the same cost, so it’s a no-brainer at a time when most of the distilleries in Scotland are running flat out. But you know, I always have a view – and I don’t necessarily have reams of scientific evidence to back this up – that the real sublime whiskies I’ve had from both Glenmorangie and Ardbeg have all come from old-fashioned dunnage warehouses. And for these experiments, they have to go in dunnage warehouses. I’ve actually got one butt-racked warehouse, which we built at Glenmorangie, just because of the volume of Lasanta and Quinta Ruban we’re doing. But these sort of experiments are all going into dunnage warehouses and it’s not even so much just because of the damp conditions being ideal for oxidation but it’s more for practical reasons, that if I am asking for hundreds of samples at regular intervals, the guys have to have easy access to them.

Some whisky fans find it difficult to distinguish between different types of fortified wine finishes. If you had a line-up of, say, Glenmorangie finished in Oloroso sherry, PX sherry, port and madeira, what notes would signal to you which dram corresponds to which finish?

To be honest, if you nosed or tasted it blind, you know, you would be able to pick it out quite easily. So you know, dry Oloroso gives that very distinctive nuttiness and can sometimes have a kind of treacle-y, molasses-type note to it. Pedro Ximenez has loads and loads of sun-dried raisins and chocolate ginger in the flavour. With ruby port – which is what I use, from Oporto, as opposed to older tawnier wines – we get a lot of things like prunes and plums, and chocolate and mint. And then for Madeira, you know, it’s a bit more of a lottery – it’s maybe a bit more difficult to tell and it does depend on the style of wine that goes into it.

Another anecdotal story: today in the office [at MHD in Tokyo], I picked up a bottle of Quinta Ruban, and while personally, I don’t like the new black label cause I don’t think it shows off the colour of the whisky as well as the white one used to do, I was looking approvingly at the colour of the whisky, which was very, very ruby pinkish in nature. But about 8 or 9 years ago, I was noticing that vattings of … it might even have been the old Port Wood Finish then, rather than Quinta Ruban, but vattings were not nearly as pink or vibrantly ruby in colour, and I thought: what’s going on, here? And I was deeply worried about that. I went back to the Dias Cooperage [in Portugal] and it turned out that the late Mario Dias was thinking he was doing me a favour and he was giving me casks which had held better-quality, older, more tawny wines. But I thought: that’s not what I’m looking for at all! I want young, vibrant, very fruity ruby casks. The industry there is moving over from pipes towards barriques. They are easier to handle but you get more maturation potential out of a barrique because of the surface area to volume ratio, and that’s one of the reasons why with Quinta Ruban we’re getting loads and loads of that red colour just now.

Like the other Glenmorangie Private Editions, Bacalta is non-chillfiltered. More and more whisky makers are choosing to bottle their products, including core products, without chillfiltration. What are your views on this?

Generally, I am not hugely in favour of chillfiltration. I do believe that you take something out of the whisky, but if you are going to do it – and we do it for Original and for the 18yo, for example; we also do it for Lasanta, which I am in two minds about – we don’t chill it right down to 2°C like a lot of people do. And we use a looser filter so we’re not taking so much out. And the most beautiful illustration of that was when I did some training for World Duty Free staff at Heathrow two or three years ago, and there’s a couple of guys in the audience that I meet a lot – they run some of their whisky shops and they’re real whisky geeks – and they said: one of the things we love about Glenmorangie Original is it still has that nice texture to it. And you know, if you put a bottle of Original in the fridge, the oils will come out of solution. It will go slightly opaque, but even though we are chill-filtering some of our larger-volume products, we’re doing it in a much more gentle way. You know, I’ve tasted a few whiskies of late – and I’m not going to name any names here [makes a guttural noise starting with M and ending in -n] – and it’s been so heavily chill-filtered that it’s thin in the mouth. You know, the mouthfeel is part of the experience. There should be a real wow-factor there, but if you take too much out… So either don’t do it at all or be very careful with the way in which you do it.

Another hot potato: it’s not uncommon to hear hardcore whisky fans say that older bottlings – by which I mean, expressions released decades ago, i.e. in the 70s or 80s – are “better” than what we have now. As a contemporary whisky-maker that must grate you.

Very much so.

So, I wanted to ask you about continuity, not from one batch to the next or one year to the next, but across decades.

The first thing I would say here is that obviously it’s human nature to look back with rose-tinted spectacles at all aspects of our life. You know, when I was on the plane yesterday, that long flight, and I had been loosened up by one or two glasses of wine, I was looking back to the time when I was a student and things, and thinking: god, it was just so good then. So, there is a tendency to do that.

Back in those days, the single malt Scotch in particular was in much, much smaller quantities, so there was the opportunity, perhaps, for there to be small batches which were very outstanding in nature. But, you know, the other side of the coin was that, back then, there was some fucking awful stuff being bottled and there was massive inconsistency.

So, nowadays, we’ve introduced much more consistency. Now, I don’t think total consistency is a good thing. I like there to be batch-to-batch variation. I think it makes it interesting. But I’ve had one or two groups of people who have honestly compared batches of Ardbeg 10yo – and when I say “honestly”, I mean: they’ve done it blind rather than saying “oh, this is the one from ’97” and then inevitably “oh, it was much better” – and these two groups both came back and voted for the newer releases as their favourite ones. So, I don’t buy into that, that older is better.

In terms of consistency, there is a company called Rare Whisky 101 in Scotland, and one of the partners in that is a good friend of mine, David Robertson. And they carried out a big experiment where they had batches of about 7 or 8 different brands – including Macallan, including Glenlivet, including Johnnie Walker, including Glenmorangie 10yo – where they had managed to get bottlings from … I don’t know if they went back as far as the 60s, but they had 70s, 80s, 90s, 00s and now, and Glenmorangie 10yo came out as being absolutely the most consistent over that time period. So, we’ve done a pretty good job with that. But you know, I am sure for every person that says “oh, it tasted much better back then,” they’ve probably had whiskies back then which were terrible but they just don’t remember that, or don’t talk about that.

Moving on to another hotly debated issue among consumers recently, the ever-increasing price of the amber nectar on the market. Do you think we are going to be on that escalator for much longer?

Whisky is not going to come down in price any time soon, but I don’t think it will ramp up dramatically. I think we’re already seeing the impact of two things: firstly, producers no longer being willing to drop their trousers and bow down to the big supermarkets and heavily discount it (and, you know, we’ve gone through that ourselves in the days of Moet-Hennessy). And more and more people are thinking: you know, whisky is a high-value product. It’s a bloody expensive product to make, and it’s an even more expensive product to finance for all these years while you hold the stock. And the second thing is: yeah, we’ve seen an impact of scarcity and rarity, but I’m not at any time just now anticipating a big hike. However, and this is where I might get myself into the soup here (cause we’re not supposed to talk politics), but if the awful Scottish National party manages somehow to have a second independence referendum and the unthinkable happened and Scotland became independent, once they had achieved their goals and realized that the country was totally fucked and bankrupt, then they’re going to have to try and find money from somewhere and the Scotch whisky industry is a huge piece of low-hanging fruit. So, if that was to happen, there is no question the cost of whisky would go up dramatically.

A year and a half ago, we spoke about Project Godisgoode and you said it would be a few more years before we would see the results of that. Well, we’re a few years further. Are we getting close?

In the last month or so, I have actually requested this year’s samples from Project Godisgoode and I will take a view, but you know, my feeling is we are still three to four years away. Now, what I would hate to think might happen is that – and I don’t think I gave you too many details, Stefan – someone else would get in there and beat us to it. And I heard a little whisper, and again this is anecdotal, that Jim McEwan stood up at some tasting event in Islay and said that for the very first time ever in the world of Scotch whisky, a whisky was going to be matured in Chateau d’Yquem wine casks. And somehow, that got back to me, and I thought: bullshit, I had my casks filled three years ago! And that did lead me to release the 21yo Sauternes Wood Finish earlier than I was planning, just because I thought: I’m not letting these bastards steal our thunder. Then I never heard another thing about it. But as far as Project Godisgoode is concerned, we’re still a few years away, I guess is the answer to that.

I’ve also picked up rumours of a project called ‘KGB’. I’m sure you can’t say much about it, but something is better than nothing.

Your sources, Stefan, are very, very good, indeed. I am prepared to say and put my neck on the line – because actually I’ve seen something on the internet last week about it and it wasn’t me that shot my mouth out – but this year’s Ardbeg Day is Project KGB. It’s going to be called ‘Kelpie’. Obviously, we would have struggled to actually call it ‘KGB’, although myself and the former marketing director, we thought it was great and we had a list of things. I guess the best I came up with was ‘Kildalton Grand Bottling’, but the boss – and you know, I understand why, given the current political climate – said: absolutely not. If you were to sit there and ask me: what does a mythical water beast, the Kelpie, have to do with this whisky, I would say to you: absolutely fuck-all.

What is the Russian connection?

I’m not telling you, but you know, you are a smart guy. You can work it out. What would I possibly get from Russia? It’s not vodka. Russia has very large forests and a coopering industry. It’s almost got to the stage with that thing that it’s almost too full-on. Really wow, in-your-face, that style of product. So I’d like to think that for some of the Ardbeg aficionados who have leveled criticism recently – saying some of the Ardbeg Day products have been a little bit lily-livered compared to Alligator, for example – KGB / Kelpie will be even more full-on. So, that’s what that project is.

You’re a very creative fellow, yet you have to work within the constraints of the Scotch Whisky Association regulations. Do you find it stimulating to work within those constraints or do you feel they hamper creativity?

While at times I get tired of having debates… like for Signet, they said they couldn’t allow us to call that “malt whisky,” and I said: yes, it is – high-roast chocolate malt is malted barley. Of course, it is. And I won that one with them. See, sometimes I get a bit wearied by it all, but on balance, it would be a terrible shame if we lost the regulations and it would open the door up for all sorts of nonsense happening, which you see in lots of other categories. And, you know, I’m quite astonished that there are so many flavored brown spirits. Do they actually sell? How many more different flavours can you actually put into it there? And we would see things like that happening. So, definitely, I am in favour of the laws.

If you were in charge of the SWA, which area(s) would you loosen up?

I think the one I might loosen would be allowing distillers to try other types of wood. And, you know, it wouldn’t open the floodgates to all sorts of things happening because a lot of the other wood types which might have a flavour profile would not have tyloses in the internal structure, so your spirit would just leak through them – you couldn’t make barrels out of them. There’s only a few other types of wood you could use. But you know, I tried things like Brazilian cherry [wood] and I got my fingers rapped for that. It was terrible, incidentally. But things like acacia, or walnut, or maple – things like that. It would be quite fun to try that. So that’s the one area I think I would like to see relaxed.