Whisky is still a seasonal tipple for many, keeping out the winter chill rather than being enjoyed through the summer, or even as an ingredient in a hot toddy when they’re feeling under the weather. That’s despite 1.14 billion bottles being shipped from Scotland in 2020 after more than 500 years of production.
To celebrate World Whisky Day, we asked Iain Allan, Glen Moray’s distillery manager, to talk us through different ways to enjoy whisky as the summer season approaches.
“I’m a great believer in different whiskies for different seasons,” said Allan. “I’ve even helped to develop seasonal collections during my career such is my commitment.”
Step Into the Light
Whisky is an incredibly versatile spirit. However, to really embrace it during the summer months, you should consider swapping darker complex whiskies for lighter, sweeter malts that pair nicely with most summer ingredients.
“When the weather warms up my personal taste moves away from more sherried (and occasionally peated whiskies) into lighter softer flavour profiles, especially malts matured in ex-bourbon barrels. In terms of Glen Moray whiskies
, I’d suggest shifting from say Port Classic to regular Classic which is widely available throughout the UK.
“For a really refreshing drink, consider serving single malt over ice. Dropping one or two ice cubes into your drink will help release all the delicious flavours.”
Mix it Up
Throughout the industry, there has been a lot of attention paid to whisky in highballs, usually a long whisky and soda. Allan feels that people should be more experimental.
“Personally, I am a great fan of a G&T in the summer… not gin and tonic but a Glen Moray single malt and tonic, which works really well with our original Classic. I’d urge you to give it a try.
“When it comes to cocktails, I tend to keep my mixing quite simple, but last summer I was introduced to a Fired Oak Penicillin, which swiftly became a firm favourite.”
Summer flavours like citrus work incredibly well with whisky, so Allan shared the recipe for his new favourite. It really is simple…
- 60ml Glen Moray Fired Oak Single Malt
- 25ml lemon juice
- 25ml honey water (made by mixing honey and water to a 1:1 ratio)
- Pour over ice and top up with ginger ale
Fire up Your Food
Nothing says summer quite like a barbecue, and in my opinion, the best pairings are peated and smokier whiskies with barbecue dishes. The strong flavours really complement each other, especially when used in BBQ sauces or marinades. Glen Moray’s Fired Oak whisky has been heavily charred in American oak casks and adds a mouth-watering smoky kick when it’s used in food.
Ben’s Ultimate BBQ sauce
This summer Glen Moray is launching a new summer drinking campaign with various food and drink partners. One is author, chef and BBQ expert Ben Tish who has created the ultimate BBQ sauce, with a whisky kick to it.
It’s a rich, tangy sauce with some tasty whisky that’s so easy to make. Use it to marinate steaks, baste on meats and veggies or slather on a burger before topping with cheese. Make the sauce well in advance to boost these incredible flavours.
- 250ml red wine vinegar
- 75g dark brown sugar
- 75ml Glen Moray Elgin Classic
- 75ml cola
- 250ml tomato ketchup
- 1 tsp Worcestershire sauce
- 1 stick cinnamon
- 200ml beef, chicken or veg stock
- Sea salt and pepper
Place a large pan over high heat and pour in the vinegar. Bring to a boil and then turn to a simmer and reduce by half. Add the sugar, whisky, cola, ketchup, Worcestershire sauce and cinnamon. Bring to a simmer, and then add the stock. Again, bring to the boil and then simmer for 30-40 minutes until rich and thick. Season and leave to rest for at least a couple of hours before using, and make sure to remove and discard the cinnamon stick.
No Right or Wrong
There is a huge trend amongst drinkers to be more experimental with flavours and there really are no rights and wrongs when it comes to finding a whisky serve to suit you. With such a huge variety of whiskies available, Iain Allan firmly believes that there is a perfect pairing out there for everyone, so don’t be afraid to enjoy the hunt.
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