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Boundary-breaking whiskies for World Whisky Day

Barrel experimentation, category-defying hybrids and an abundance of flavours – we look at a number of boundary-breaking offerings ahead of World Whisky Day (19 May).

Here’s our pick of top boundary-breaking whiskies ahead of World Whisky Day

Innovation is the name of the game in the spirits sphere – and as segmentation further diversifies categories, developing a USP has never been more crucial.

Drinkers are being tempted away from their traditional drams for experimental offerings from Australia, Japan, Scandinavia and other locations that are relatively new to the whisky world.

One way to do this is to experiment with the very foundations of what defines a whisky. The boundaries between different categories have merged by the rise of the hybrid spirits trend.

The expressions that follow were chosen for their category-defying tendencies, whether in production methods, flavour profile, or age statement.

Click through the following pages to discover our pick of top boundary-breaking whiskies ahead of World Whisky Day this coming weekend.

Johnnie Walker Blenders’ Batch Espresso Roast

 

Released under Diageo’s Blender’s Batch series last year, Johnnie Walker Blenders’ Batch Espresso Roast (43.2% abv) is made using an inventory of whiskies distilled using barley roasted “more heavily than ever before”.

The whiskies have been matured in a combination of rejuvenated casks and first-fill Bourbon casks.

The range also launched with a Rum Cask Finish, a Wine Cask Blend and a Red Rye Finish.

The Blenders’ Batch series was designed for bartenders to use in cocktails, with a flavoured-forward approach and a focus on lighter styles.

Buffalo Trace Six Grain

Sazerac-owned Buffalo Trace Distillery expanded its Experimental Collection last year with the release of a Bourbon made with a mash bill comprising six different grains: corn, buckwheat, brown rice, sorghum, wheat, and rice.

In 2010, the grains were milled, cooked and made into a sour mash before being distilled in Buffalo Trace’s experimental micro-still to 65% abv.

The spirit was then filled into eight new charred white oak barrels, where they rested in the distillery’s Warehouse H for seven years and one month, before being chill-filtered and bottled at 45% abv.

Buffalo Trace said that while it is unusual for a Bourbon to contain more than three different types of grain, Organic Six Whiskey “meets all of the requirements to be called Bourbon” since it is made with at least 51% corn.

Nikka Coffey Malt

This Japanese whisky is made from 100% malted barley, but has been created using the continuous column stills – usually reserved for grain whisky production.

Created at the company’s Miyagikyo distillery, which has two coffey stills imported from Scotland, the expression is described as having a “fresh and zesty fragrance with hints of pear, pepper and balsamic”.

The distillation process in column stills is unique as it takes place continuously without requiring two separate distillations, as with the pot stills used for single malts.

It was originally released as a limited-edition single cask, but joined Nikka’s core range in 2014. The whisky follows the launch of Nikka Coffey Grain – a more traditional product.

Method and Madness

Jameson maker Irish Distillers has designed its new range – Method and Madness – to “push the boundaries” of Irish whiskey, featuring a range of styles under the one title.

The range currently consists of four bottlings: Single Grain Irish Whiskey Finished in Virgin Spanish Oak; Single Pot Still Irish Whiskey Finished in French Chestnut; Single Malt Irish Whiskey enhanced with French Limousin Oak; and the final bottling, the limited-­edition Single Grain Irish Whiskey 31 Year Old, matured in an ex-Bourbon cask.

Taking inspiration from the Shakespearean quote, ‘Though this be madness, yet there is method in it’, Method and Madness reinforces Irish Distillers’ “continued commitment” to experimentation and innovation at the Midleton Distillery.

Westland Peated American Single Malt

The Westland Peated American Single Malt Whiskey is the product of two new make spirits married together after maturation and aged in a variety of oak, including first-fill ex-Bourbon and ex-Sherry casks to give a “multi-dimensional yet balanced” peated whiskey.

The Seattle-based distiller experiments with different types of barley grown in the Pacific Northwest and beyond. It currently uses peated barley from Scotland, but plans to use peat sourced locally from Washington state in the near future.

In 2017, French drinks group Rémy Cointreau completed its acquisition of American whiskey producer Westland Distillery, boosting its presence in the global single malt category.

Nomad

Described as a “brand new concept” that “challenges perceptions of whisky”, Nomad Outland Whisky is aged in Pedro Ximénez barrels in González Byass’ Jerez cellars.

The whisky is the result of a collaboration between The Dalmore master distiller Richard Paterson and Spanish wine and spirits producer González Byass.

Over 30 “principally Speyside” single malt and grain whiskies of between five and eight years have been selected by Paterson to blend and age in Sherry butts in Scotland for a further three years.

The blend is then shipped to Jerez to age in PX casks for a minimum of 12 months, allowing the liquid to come into contact with native yeasts and flors in González Byass’ cellars.

Maker’s 46

Launched in 2010 in the US, Maker’s 46 was intended to become the “legacy” of Bill Samuels Jr.

The number 46 refers to the 46th experimental recipe he tested which went on to become this super-premium brand extension.

The Bourbon is made by removing fully-aged Maker’s Mark Bourbon from its barrel, inserting ten “caramelised” French oak staves, and returning the liquid to the cask to age for several more months in the coolest part of the distillery’s warehouse.

Ballantine’s Single Malt Series

Ballantine’s shook things up last year with the introduction of its first range of single malts. Bottled at 40%, the new expressions are Glentauchers, Glenburgie and Miltonduff.

Glenburgie has notes of “concentrated fruitiness and honeyed sweetness”, Miltonduff is described as floral with a “subtle hint of cinnamon spice”, and Glentauchers has hints of “soft berries and barley sugar sweets”.

It is highly unusual to see a blend, and especially one as established as Ballantine’s, move into an entirely different category without deviating from its core branding. However, according to Ballantine’s, the whiskies stay true to its history while retaining their own distinct personalities.

Abomination – Sayer’s of the Law

California-based Lost Spirits Distillery has innovated the spirits category with its Thea One reactor, which enables ‘rapid maturation’ of spirits.

The Abomination range, which includes Crying of the Puma and Sayers of the Law, is made from a heavily peated base spirit from Islay.

Sayers of the Law is aged initially in used Bourbon casks for 12 to 18 months, then aged in the reactor at the Lost Spirits laboratory along with charred American oak seasoned with late harvest Riesling.

Huxley Rare Genus Whiskey

Aimed at “pushing the boundaries of blending”, Diageo’s experimental whisky arm Whiskey Union recently launched Huxley Rare Genus Whiskey in 2016, comprising Scotch, Canadian and American drams to result in a “unique blend even greater than the sum of its parts”.

The whisk(e)y is named in honour of celebrated 19th century anatomist T H Huxley, and the label features a ‘Mobsprey’ – a mythical hybrid beast combining characteristics of Scottish, Canadian and American animals.

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