Hier können Sie mit mir Verbindung aufnehmen, wenn Sie meine Dram-atics Artikel kommentieren möchten. Ich werde so vielen Ihrer Einträge antworten, wie nur möglich.





2012 Märzhase - Aprilscherz

Welcome to the Spring edition of "Dram-atics" where I'll be suffering from a little of my own "March Madness". Spring is definitely in the air, samples are flourishing on my desk and a magical milestone is most certainly within sight.

Sit tight and enjoy the ride!





Saturday April 14th 2012

Online Age Verification

or "900 years old and still going strong"


The strange phenomenon that is called Social Media wasn't even a glint in my Father's eye when I was born, but today it is everywhere and especially strong in the world of bloggers, twits and wannabes in almost every field including whisk(e)y.

Of course there are always issues of "responsible drinking" and also age concerns when it comes to alcohol, but in my opinion some people take it a step too far.

Why is it that most distillery websites which are just marketing tools and not shops have age checks before you're allowed to enter the site, whereas online whisky shops almost never do? No, I'm not advocating more of these checks, I just don't see their point!




Coming back to this strange thing we now call Social Media; my twitter account recently received a message from one of the 'global' whisk(e)y companies informing me that in order to prove my age I must click on an internet link which they kindly provided and which required nothing other than my date of birth and my country of residence. I would argue that many, if not most, seven to ten year olds are computer literate enough to use twitter, create an account and find such people to follow. They are also computer literate enough to find any old numbers on the keyboard and enter them into such an age check.

So, to cut a long story short, the said company now accepts that not only do I enjoy a whisk(e)y in a renowned 'dry' country with an obviously German-based IP address, but I am by far the oldest person on Earth; welcome to 900 year old Mr. WhiskyEmporium, living in Saudi Arabia and born 11.11.1111. Dear Mr. Whisk(e)y company, I Unfollowed you anyway.





Monday April 9th 2012

Blind Scotch Whisky Dot Competition

or "A Blind Bambi"



As I mentioned (below) last week I have, rather foolishly as it now seems, agreed to join Oliver's blind whisky tasting competition, for which I received 5x 3cl samples identified only with coloured dots. I now have to try and correctly identify their following attributes; age, % abv, distillery and even actual expression.

So far I have tried just a little from three of these and I can honestly say "I have no idea" or as we sometimes say "A blind Bambi". I guess when I try the remainder of the samples it'll be a case of "Blind Bambi with no legs" or "Still no idea".

Anyway, what do I have so far? Well, I can't say too much regarding specifics, not only because I have no idea, but also in case I give away any secrets to my fellow competitors who may be reading this.

Black Dot: Very interesting, a most enjoyable dram. I have an idea of the abv, well within a large range which is too large for me to submit to Oliver, as is my current idea of the age range. As for distillery, well I've narrowed it down from around 100 to just eight but what are the odds that I've selected the wrong eight? Once I decide upon the distillery I'll try to guessify the expression.

Green Dot: Lovely whisky and again I've currently suggested a range for both age and abv. I've also narrowed it down to around eight distilleries but have no idea what the actual expression could be at the moment.

Yellow Dot: Another good whisky and for once my idea of the age range is quite narrow, as is my idea of the abv so we're getting somewhere at last? No, not really as I've suggested two distilleries but can't make my mind up on more possibilities just yet.

Considering these are all age statement OBs this is really very difficult as it's not a case of just tasting blind, but trying to guess more or less all the attributes of the whisky and as for the colour of socks the master distillers were wearing when they originally filled the casks, maybe that's where Oliver really has given us a clue with the dots?


Update    Update    Update    Update    Update

I just tried Orange Dot & Blue Dot and as much as I like them, I can honestly say I'm more confuddled now than I was before I was as confuddled as I am now.

Oh what fun, not. Thanks Oliver, I owe you one, or five.





Wednesday April 4th 2012

Back on track again

or "Going all dotty with Oliver"


So, after offering Sabine a great new career she decides to decline my kind offer. Not only that but my good friend and fellow Maniac Oliver Klimek called round yesterday evening, ensconsing himself in my whisky chambers he soon convinced me of the folly of my ways and put me back on track again. In fact he even sent me a little dotty with five 'blind' samples identifiable only by coloured dots. Yes, these are the drams for his Scotch blind whisky competition. He explained that the dots are in preference to numbers which may suggest a tasting order. So, I have green, yellow, blue, red & black dots and until the end of April to taste them and provide as much information as possible, like distillery, age, expression, region and I understand there may be a bonus 250 points if I can identify the colour and pattern of socks the master distiller was wearing when he filled the original casks. The only information I have is that these are all OB expresisons with age statements and from currently operating distilleries. Bloody 'ell, thanks Oliver!





Sunday April 1st 2012

Handing over to my wife

or "One Era ends, A new one dawns"


Just where do I go from here? Well, I guess the old adage of quitting whilst on top runs true as yesterday was a personal high for me when I posted my 1000th tasting note on Whisky Emporium. But what to do now? Will life just be more of the same? Should I look for new horizons? Should I just ignore what is possibly a slightly late mid-life crisis? Well, I have another idea for a new start; why not hand the reigns over to my wife, "keep it in the family" so to speak and I'm sure she'll do a fantastic job!

Before I do hand over (and you'll see her first sterling effort soon), I'd like to share with you some of the feedback following my proud milestone yesterday as I was delighted to see my inbox brimming with plaudits, here's a small selection of "what they might have said"



Wimp, I get through that many in a good weekend.



I have more whisky on my tasting room floor.



I live in Israel where tax on whisky is 1000%, does that count?





Mack & Allen

That's a hell of a lot of ice balls.


Jack & Pete

Jack; "I see Keith posted his 1000th tasting note yesterday" Pete; "Who?"



Tasting notesand Whisky Websiteare part of my new business plan and as such are trademarked. Signed Anon


So, please welcome and greet Sabine, my dear wife, she's not really a 'whisky person' but she does occasionally enjoy what she calls "whisky that doesn't taste like whisky" so cue Laphroaig (her favourite) and various other peat monsters, but if we're to be honest she does enjoy an odd vodka and here's a very odd one indeed!

Master of Malt, Besmoked Vodka, 40.2%.

or "The Distiller, The Reviewer and The Candlestick maker"



I recently received a set of various samples from Master of Malt which included a "Besmoked Vodka" so I duly passed this to Sabine and said "try this and let me have your tasting notes".

Here's what she said: "Master of Malt, Besmoked Vodka, 40.2%. Imagine the scenery; In one of the distilleries all the employees queue alongside rows and rows of open vodka barrels, holding burning candles. Upon cue from the master candlestick maker they all dip their candles into the barrels of vodka, stirring (not shaking) for a while. Their 'secret' is in not setting fire to the vodka! The vodka then gets filtered to remove any unwanted additions like wax and then bottled."

Well done my dear, I think you'll do just fine around here.





Saturday March 31st 2012




Douglas Laing, "Old & Rare" Tamdhu 21y, 55.3% abv.

Dec. 1989 - Nov. 2011

Sherry Hogshead, one of 205 bottles


Today's offering which sees my wee personal milestone reached is from more recent times, in fact it's a current bottling from Douglas Laing and from a distillery which I sample far too infrequently; Tamdhu. I was delighted to hear that Ian Macleod had taken over this distillery and is in the process of reopening it as in my opinion, Tamdhu is one of those hidden gems. Anyway, this is a 21y edition from a sherry hogshead and the colour certainly reflects this in its very dark appearance akin to treacle toffee. The nose is extremely rich, offering dark fruits, toasted or slightly scorched wood, figs and a hint of freshly ground coffee beans. No, wait a minute, maybe mocha chocolate would be more accurate. The palate confirms this with a big burst of that mocha chocolate alongside the dark fruitiness and toasted walnut. This is all wrapped in a delightfully creamy mouth-feel. A very long finish also has a toasted feel which just lingers and lingers and ...

My overall impreession is of an excellent recipe; take one usually light and floral Tamdhu, fill it into a decent sherry cask, pop it into a dark and cool warehouse and leave for 21 years, then appreciate! Excellent, 88 points from me!





Friday March 30th 2012


or "When the clock strikes 1000"



Another of these lovely old labels today and yes, another Sestante Import.

Today it's a Milton Duff 21y under the name of "Pluscarden Valley", 75cl bottle for a change and at 43% abv. It arrives in my Classic Malt glass with the colour of oak (or dark cork) and a nose filled initially with a subtle woodiness before hints of amaretto and aromatic raisins take over. It turns slightly dry and lightly perfumed in a herb crust kind of way. The palate is most of what was on the nose personnified, but still in a quite subtle way as gentle amaretto, light raisins and just a hint of perfumed herb crust caress the palate. The finish continues in this vein in a long and refreshingly light delight. This may be one of my more concise reviews but make no mistake, this is a very good whisky. I personally find Milton Duff to be quite hit and miss, this is definitely a hit with 86 points from me.





Thursday March 29th 2012


or "When the clock strikes 1000"


I just love these old labels which are filled with a certain kind of kitchy character, no not the bagpiper, I'm talking style. Anyway, another bottling long lost from the shelves and a sample I again acquired at Munich's Finest Spirits.

Mortlach 21y, Sestante Import, 40% abv The colour is much lighter than today's Flora and Fauna sherried version, it's more like bright cork. The nose initially offers a musty woodiness but this soon expands to what I can only describe as roast beef which is soon combined with a quite unique creaminess, could it even be yorkshire pudding? Oh my goodness, what more could a Yorkshireman dream of? Sadly this soon fades and returns to a musty leafiness. Was I dreaming? The palate is very light, leafy and musty, in fact it's almost farmy, but not quite. It's more 'outdoors' and open countryside than cowshed. The finish is long with more of the leafiness. My overall impression here is of a light 'outdoors' whisky which, thanks to that roast beef and yorkshire pudding is most unusual, but most welcome. 85 points from me including an extra for the Sunday lunch!





Wednesday March 28th 2012


or "When the clock strikes 1000"



I never did manage to get hold of a bottle or sample of today's dram when it was first released, so another big thank you to Lothar Langer and his stand of rarities and collectibles at Munich's Finest Whisky.

MacPhail's Royal Wedding, honouring the marriage of Prince Andrew with Sarah Ferguson on 23rd July 1986. This whisky is a "special vatting" of whisky distilled in 1959 & 1960, their birth years. The colour is dark and luscious teak and as for the nose; it's initially filled with raisins, plums, currants and prunes (heavy on the prunes), all marinated in a rich cherry sauce. Amongst all these, something really quite aromatic but much lighter along the lines of very floral almond tries to come through too. The palate is very rich and lightly toasted in flavour with those suggestions of prunes, raisins and cherries, but it has a surprisingly sligthly watery mouth-feel. The finish is long creamy and also very rich.My overall impression is of a very rich sherry cask whisky, but it's just slightly let down by that wateriness on the palate, although it's still very good and commands a worthy 85 points.





Tuesday March 27th 2012

and now for something completely ... non commercial

or "today is the 5th International Whisky Day"


Once again this year, as with previous years, I shall raise a glass of suitably worthy content and privately toast my favourite and possibly the greatest ever whisky author; Michael Jackson. In doing so I can only echo Serge's sentiment

"Please, please, let’s also keep this wee yearly celebration free of mercantilism and of any lousy stunts by self-promoters. I'm sorry but don’t think Michael did deserve any kind of parasitical (okay, discourteous) ventures, especially not by the loud ones who are everywhere all the time anyway. Santé, angel Michael!"



My deepest thanks and appreciation not only to Serge & his WhiskyFun site for permission to use the graphics and sentiment, but also to Bruno Marty the French caricaturist and creator of this marvellous graphic.

Santé Bruno, Santé Serge and forever RIP the great Michael.





Monday March 26th 2012


or "When the clock strikes 1000"



Today's dram is now something of a rarity, it's only my second Glen Esk and was found once again at Munich's Finest Spirits festival in February thanks to one of my favourite whisky dealers; Lothar Langer. He specialises in long-lost bottlings and rarities to the point where he offers them by the dram at festivals as well as selling full bottles via his website. Anyway this was one four such rarities that I picked up from him and you'll see the other three in the next few days.

So, Glen Esk Silver Seal 30y, 1971-2001, 49% abv: The colour is pale yellow gold and the nose is initially quite strange as it's musty but yet very vibrant, in fact it almost demonstrates a light cheesiness, in a good way. This gradually develops a sense of hay and dried grasses with distinct vanilla, to the point of suggesting vanilla milk shake. The hay, dried grasses and vanilla translate immediately onto the palate along with a hint of light leafiness. The Finish is long and quite 'outdoors'. My overall Impression says this is definitely an open-air or countryside malt as it expounds fresh air, fields and a distinct sense of 'outdoors'. Maybe one for the hip flask on a springtime walk in the hills. A most enjoyable if not stunning whisky which deserves 84 points from me.





Sunday March 25th 2012


or "When the clock strikes 1000"



I Thort I saw a pretty knarr, I did, I did!, Alright, excuse my glib cartoonic attempt at humour, maybe I've been tweeting (sic) too much again. "Thor" is the first edition in a new series of four releases in Highland Park's "Valhalla Collection" and is delivered in its very own Viking longboat, or is it a knarr?

Anyway, it's 16 years old and a respectable 52.1% abv and has a colour of bright glowing gold. The nose is quite fresh with a hint of maltiness which soon develops a suggestion of bread dough and expands further over a minute or so. It takes a few more minutes but eventually the nose develops some notes of bracken and a very light musty smokiness. The palate is also malty but with a suggestion of candy floss and creamy vanilla. Is there a light smokiness here too, not too sure. 4 Drops of water immediately release a little more smokiness and also a suggestion of slightly scorched rubberiness, but this is really light and only a suggestion. The palate also reflects the light rubbery smokiness. The finish is quite long and offers a sense of fruitiness. My overall impression here is that this is once again a quite different Highland Park, something which is somehow becoming 'normal' for their special releases. I like it and I could certainly wish a few bottles into my drinks cabinet for special guests, so a deserved 87 points from me.





Saturday March 24th 2012


or "When the clock strikes 1000"



It's Saturday, I've just arrived home from work and have a day off tomorrow so there's no stress about having to go to bed early for a very early shift tomorrow, so I can relax and really take my time with today's dram.

It's another that I picked up at Munich's Finest Spirits fair, this time a Blair Athol 16y from a new Douglas Laing range called The Director's Cut and it's a whopping 58.1% abv. It has a lovely deep golden colour and a nose which is initially quite penetrating, I can see me using some water on this one. Anyway, without water the nose is filled with musty wood and a suggestion of vanilla and banana, maybe even baked apple with a hint of cinnamon and raisins. The palate is initially very smooth and very rich, almost syrup-like without being sweet. There's a massive burst of wood and liquorice root with hints of red pepper.

Let's see what a few drops of water do; with 4 drops the nose is now a little lighter, but still primarily offering wood, vanilla and banana. The palate is much less syrupy and definitely more preferable with that liquorice root and less pepper. A further 4 drops of water significantly improve the nose further as it's much less penetrating. The palate now has some floral elements around that liquorice root. The finish is very long without the water, a little shorter with it, but that's really not a fault. My overall impression is of a very good whisky at extremely high strength which benefits very much from the addition of a few drops of water, to the tune of 84 points without, 86 points with!





Friday March 23rd 2012


or "When the clock strikes 1000"



You know what it's like when you attend a whisky festival, somehow word starts to spread that a particular whisky is the one to try. Well, at Finest Spirits (Munich's whisky festival) in February this happened once again and this time, the one was supposedly a 30y malt from Lochside. I refrained from trying it at the festival as I preferred to spend more time and in peace and quiet with this one, just in case the word was correct.

The end of last year saw me sampling two magnificent Lochsides, but these were both blends, one from 1965, the other 1964 and they were stunningly good. This one is no blend but a single malt and a little younger at a mere 30y.

So, Lochside 30y single malt from Cadenhead, 54.9% abv

The colour is rich gold, maybe even bright oak or cork and the nose is just crammed full with very floral butterscotch and hints of wood and vanilla. This really is just so aromatic, not massively complex, not changing very much, but wonderfully hitting the spot! Could that be just a suggestion of basil coming through there? The palate is a perfect extension of the nose, no more, no less but continuing marvellously with that butterscotch and wood, some vanilla and the faintest suggestion of coconut leading into the very long finish. In fact the coconut comes through a little more within the finish. My overall impression here is indeed of a marvellous whisky, it just happens to have a style which I personally adore, light, floral, butterscotch and a hint of coconut. For sure it's a "Great" but do I award it 90 or 91 points? I really can't decide, am I allowed to say 90.5?





Thurssday March 22nd 2012


or "When the clock strikes 1000"



Following on from yesterday I have another Glen Elgin for today, this time from a new Independent Bottler called "The First Editions" and it's a Glen Elgin 26y, 1985-2011, but is it any good?

This is really quite pale gold in colour with a nose which initially screams creamy vanilla. Ice cream anyone? After some seconds it begins to develop a woodiness with a suggestion of banana stem which fades almost as quickly as it appeared, now leaving more fresh woodiness, quite sawdust-like. After 2-3 minutes there's a hint of fruit which is a little like quince. The palate, like that initial nose is filled with vanilla but soon expands with a very light pepperiness and fruitiness. The finish is really quite long and very slightly bitter, but not in a bad way as the bitterness is still quite fruity. Overall this is a very interesting whisky which in parts is quite hard to identify, especially on the palate, but it's also enjoyable and would make an interesting aperitif. A well deserved 83 points from me.





Wednesday March 21st 2012


or "When the clock strikes 1000"



Glen Elgin-Glenlivet 33y, 1978-2011 from Cadenhead is today's countdown dram.

Rich gold in colour it offers a lovely presence in the glass before I start to nose. The first nosing offers everything I would hope to find in a well maintained English country house with richly polished wood and brass. Perhaps even a hint of antique leather furniture too. As it settles over time I find a suggestion of vanilla and something a little sweeter beginning to come through. It's not quite toffee or butterscotch, but it isn't far away from these. Neither is it smoky but it does eventually suggest a hint of glowing embers in an open log fire. The palate is delightfully smooth and creamy with a suggestion of vanilla or even peach ice cream. It turns a little dry towards the long finish. This is far from a complex whisky as once it gets going it pretty well does 'more of the same', but it is a very good one and the type of dram I could enjoy all evening in front of a cosy log fire and at the same time award it a very respectable 87 points.




Tuesday March 20th 2012


or "When the clock strikes 1000"


Inchgower 29y from Master of Malt is today's offering and what a jolly good one to get things under way.

It has the colour of glowing sunshine and a truly marvellous nose which is sweet and fruity with kiwi and passion fruit, maybe a touch of guava too. There's also a light maltiness and creamy vanilla. A jolly good light and refreshing nose. Sherbert lemons anyone? The palate is very creamy with raspberry and galia melon, lots of fruitiness too which is interspersed with a black pepperiness. In fact somehow I'm reminded of parma ham with melon and just a sprinkling of black pepper. There's also a light spiciness coming through which could be ginger? With some background hints of butterscotch. With 4 drops of water the nose is less fruity and has now developed a leafiness. The palate has a lighter fruitiness and more white pepper than black. A wonderfully long finish tingles across the palate with a spicy fruitiness. Excellent indeed and I love it to the tune of 89 points.

My thanks to Ben of Master of Malt for the sample, Slàinte Ben.





Tuesday March 20th 2012

Let the countdown begin

or "When the clock strikes 1000"


Did I say March Madness? One kind person suggested it should be March Malt Madness and maybe that's the case. Anyway, the countdown starts today as my Dram-o-meter reads 989 current online reviews.

I don't consider this too bad for a website which itself would currently only qualify as new make or new spirit. Yes, it was first founded by me some 7 years ago but then it was a home to mainly my landscape photography and a few whisky bottle pictures. I then toyed with selling a few bottles online but to be honest my heart wasn't in it and that was all mothballed when I opened a bar in Munich.

I proved my ability at failure when that also 'died' from one day to the next and left me unemployed, penniless and bankrupt.

It was during my unemployment in 2009 that I decided to bring Whisky Emporium back to life again and with the help of a good online friend came up with a whole new design and philosophy for the site.

It went online in October 2009 with something like 100 tasting notes and the rest, as they often say, is history.

So, less than three years later I'm looking at a new personal milestone and the countdown starts as of today!





Friday March 9th 2012

An audience with Stuart

or "The New, The Old & The Berry"



I was delighted when I heard that not only Glenglassaugh whisky would be present at the recent Munich Whisky Festival (Finest Spirits), but also the distillery manager Stuart Nickerson would be making the journey south to a very cold Munich. In February we were in the grasp of a fine Munich winter with an Easterly wind blowing and caressing us with temperatures in the -15°C to -26°C range, so a little colder than Stuart's natural habitat. But make the journey he did and not only that, he also gave a Masterclass which I eagerly signed up for.

Whilst wandering around the festival I paid a visit to the Glenglassaugh stand and managed a rather lengthy chat with him about whisky in general, Glenglassaugh in particular and also a few words about the weather. He is obviously a very knowledgeable man, a great whisky enthusiast and patient enough to afford me lots of his time to answer my droll questions.



"First Cask" No.1


"The Chosen Few" Ronnie



I'll not dwell on detailed tasting notes here as you can click on the above pictures to get to them in my Glenglassaugh page, but I will offer an overview of a jolly good Masterclass.

Old & New was the title or theme of the masterclass, although the drams were served initially blind so we had no idea what they were before each was introduced by Stuart.

First up was the highly proclaimed "First Cask", cask No.1 distilled 16.12.2008 and bottled three years to the day later on 16.12.2011. Really good (old) Glenglassaugh tends to be famed for a wonderful and complex fruitiness and although this one is from the new regime and only three years old, it already shows some very nice fruitiness on the nose and palate. Stuart was quick to point out that all the original distilling equipment had been retained, so he expects the character of their whisky to be not too dissimilar from the old. All I can say is "Coming along nicely, thank you!"

Second in line was a sample of what will be called "Revival" and described as an 'entry-level' Glenglassaugh at 3 years of age which has been matured in Oloroso casks for the last six months of maturation and bottled at 46%. This one offered a suggestion of rising bread dough with an overriding nuttiness and milk chocolate, although the chocolate turned richer (and darker) towards the finish, which was delightfully long. For me the obvious effect of the Oloroso casks worked extremely well and made this one slightly better than the "First".

Third in line was a dear old friend of mine, no I haven't yet had the pleasure of meeting Ronnie Routledge in person, but "The Chosen Few - Ronnie Routledge" is a whisky I was lucky to be able to sample a few months ago and was delighted to have a second opportunity here. It is undoubtedly a magnificent whisky, almost a "Great" on my scale of scores. It offers a wonderful depth of fruitiness alongside wood, heather, herbs and a light pepperiness on the palate.

The fourth and last whisky, also representing "The Old" was the 26y engraved decanter which was surprisingly dry, with almost very good Chablis characteristics. Perhaps a little more wine and malty butterscotch than fruit, but very good nonetheless. Sadly, Stuart informed us that stocks of 26y are running low and will probably only be available for another 2-3 years.



As a little fun to end the masterclass, Stuart offered an ominously dark-looking sample, in fact I was convinced for a while that he'd brought along some blackcurrant juice as a joke, but no it was alcoholic, pretty much so at 26% abv which although not whisky, certainly isn't vimto either! So, not vimto, is it a fruity grappa? No to that one too. It's sweet, very sweet with lots of bramble and a short to medium length finish reminding me of a Medieval Cornish restaurant and their 'Mead'.

Welcome to the Glenglassaugh Sloe Berry liqueur. Sorry to be stereotypical, but one for the ladies methinks.

Slàinte Stuart and thanks for your time and expertise!






Thursday March 8th 2012

Investment Grade Madness

or "When the Bubble goes Bang"


Just a few days ago I received an e-mail from a company called Weber Shandwick highlighting a new online business which offers members the facility of whisky valuations. You have to join the site and pay valuation fees, but I don't see anything wrong with that, it seems a sound business plan, easily accessible and fills a gap in the market.

Sadly, the whole press release didn't focus on the benefits and usage of this service as it wrapped the whole concept around the term "IGS" (Investment Grade Scotch) which I hadn't come across before. In fact it went a stage further, possibly a stage too far in my opinion, as it then centred around the ultra-expensive silly-money releases from distilleries like Dalmore and their quest for the most zeroes on the price of a bottle of Scotch.

My personal friend and fellow Maniac (of the Malt variety) Oliver Klimek wrote an excellent article about this on his Dramming blog so I won't repeat the same details here, but I will ask the question "is it possible to 'invest' in whisky?"

Obviously one can 'invest' or speculate on anything; antique furniture, art, supercars, toy cars, tin cans and even whisky, but will they grow in value? The 90's fashion of 'investing' in supercars is a very well documented bubble which went 'pop' and wiped a good few zeroes from many 'investments' almost overnight. The main problem was with people forcing the issue of using exotic cars as an investment commodity and unrealistically inflating their prices until a quite normal dip in the economy and tightening of belts with regards to disposable income put paid to the whole concept.

But what about whisky? Well, look at the tabs at the top of this page and you'll see one called Collecting Whisky which talks about this exact subject. If you are lucky enough to be in the right place at the right time and see what turns out to be the right bottle, then you have a chance that your hard-earned may just increase in value over a good few years. But I'm talking about bottles in a quite normal price range which are most certainly not talked-up or sold as 'collectibles' or 'investments' and yes, I also stress the element of luck.

In their e-mail Weber Shandwick stressed the existence of bottles being sold with world-record prices in the same sentences as talking about whisky out-performing gold and the value of the secondary (auction) market. Would you believe that Weber Shandwick are the main PR agency for Dalmore? What a coincidence!

In my opinion if a whisky becomes 'collectible' and yes, I choose my words carefully as it 'becomes' collectible over time and not sold as such on day 1, it will be because it is a bloody good bottling that for one reason or another is no longer available and as such becomes sought after in the general whisky market. The idea of pricing a bottle of whisky in the same league as a supercar in an attempt to ultra-premiumise it or force it into a perceived collectors' market is not the way forward, unless you wish to create large bubbles with big bangs!

Slàinte Mhath.




Kürzlich behandelte Themen (Eine vollständige Liste von allen unter Dram-atics veröffentlichten Artikeln sind in meiner Inhaltsangabe nachzulesen.)

Feb. 2012 It's a rum old do, Growing old gracefully, Four Imperial sisters  
Jan. 2012 Onwards & Upwards, Canadian Whisky Awards  
Dec. 2011 MMA 2011 Winners, HP 70's Orcadians, Debussy plays Pitaud, Class of 64-65, Elementary my dear Sukhinder  
Sept-Nov 2011 Malt Maniacs Awards 2011 - A weekend in the life of a Postmaster General  
June-Aug 2011 Bits Bytes & Drams, Glen Garioch 1994, Angela D'Orazio - Mackmyra, Trinity of Two Earls, Drams at Dawn
May 2011 Don't bug me with ads, A dram fine evening
April 2011 Cry me a River, Golden Oldies, The Shackleton Legacy, Two Weddings and a Whisky
March 2011 Masters of Photography, Memory and the Middle Cut, Sampling again, Dave Stirk 5, Choosing choice Choices
Feb. 2011 Festival time again, Spam Galore!, Drams & Trams

Jan. 2011

Lookback at 2010, New Job? Three Thirties, ToC, Overdosing on sherry casks




© Copyright 2009-2012 by Keith Wood - All rights reserved - Whisky-Emporium