Uncommon 1949 Milton whisky launched
by Neil Ridley
Gordon & MacPhail has launched what’s believed to be the one remaining cask of Milton single malt Scotch. Milton was the earlier incarnation of the Strathisla distillery (in Keith, northeast Scotland), which modified possession – and its title – again in 1951.
The 72-year-old whisky has been launched as a part of the G&M Personal Assortment – a collection of extraordinarily uncommon or long-aged single malts. It has been matured in a first-fill Sherry puncheon cask for its whole life, yielding simply 180 bottles, earlier than being bottled at its pure cask energy of 48.6%.
This uncommon whisky is extremely wealthy, with earthy aromas, main into darkish chocolate, crystallised ginger, toasted coconut, espresso espresso and a touch of smoke. The palate has charred orange, ripe cherries and a fancy swathe of toasted oak smoke.
Ewen Waterproof coat, managing director of Gordon & MacPhail, commented: ‘Having fastidiously assessed its progress down the many years, we really feel now’s lastly the appropriate second to disclose this landmark whisky to fanatics and collectors. A G&M whisky of this age, bearing the Milton title, won’t ever be seen once more.’
The 1949 Milton Personal Assortment is priced at £50,000
What’s… genever?
Also referred to as jenever or Dutch gin, this juniper-flavoured spirit comes from the Netherlands. It was a forerunner of gin, which was developed by the British, however there are key variations between the 2. Whereas gin may be created from any uncooked materials, genever is all the time primarily based on grains, akin to barley, corn or rye. On this approach it’s like whisky, which explains why the style is commonly described as a cross between whisky and gin. Whereas gin may be produced anyplace on the planet, genever can solely be made in particular locations: Holland, Belgium and components of France and Germany.
What to drink now… French Martini
A contemporary traditional, the French Martini was invented within the Nineteen Eighties at Keith McNally’s bars in New York. In 1996 it appeared on the menu at McNally’s Balthazar in SoHo and was shortly adopted in London type bars such because the Met Bar, then around the globe. Not technically a Martini in any respect, it’s a fruity mixture of vodka, pineapple juice and Chambord black raspberry liqueur. To maintain your drink à la française, use a French vodka: Gray Goose (Alc 40%, £39/70cl Broadly obtainable) is a flexible premium vodka from the Cognac area, with spiciness to stability the fruitiness of this drink.
French Martini
Elements: 60ml vodka, 15ml Chambord black raspberry liqueur, 45ml pineapple juice
Glass: Martini
Garnish: Raspberry
Methodology: Shake all the elements with ice till your arms are chilly. Pressure right into a Martini glass and garnish.
