Vivid expressions in whisky

Approaching row upon row of whisky bottles on the shelf can be a daunting experience. If you haven't ventured there too often, the exchange can sometimes be overwhelming. Navigating the world of whiskies and knowing what you'll get inside the bottle before you've cracked it open is a rare talent. For those just starting out, an understanding of flavour is the first thing you want to master. Forging this modern approach to whisky drinking are brands like Wemyss Malts, who lead with flavour first, attracting both the experienced and the casual drinker.

Headed up by brother and sister William and Isabella Wemyss, the Edinburgh-based independent bottler and blender has, over the last two decades, developed into an award-winning, handcrafted Scotch Whisky powerhouse. The Wemyss family (pronounced Weems) don't lack in legacy either, their involvement with the Scotch industry dating back to the 1840s and the growing of high-quality barley within the Kingdom of Fife. To this day, those same barley fields continue to supply the very best grain to maltsters for their Scotch malt whisky production.

With Wemyss Malts, there’s a dram for everyone. It’s easy to admire their bright array of expressions and colours, especially when it’s backed up with quality spirit. Unapologetically showcasing their distinctive flavour styles, the new branding of the core range is impactful and bold. You might try the sweet and vibrant Hive neat or in a cloudy lemonade highball. Made for the curious, Spice King has a fantastic mouthfeel and matches perfectly with ginger ale. For those harbouring a thing for a smoky whisky, Peat Chimney will not disappoint, the fresh, astutely balanced hit of citrus destined to win over the faintest of hearts. If you feel like going a step further, Wemyss’ own signature cocktails offer a more composed way to explore the range. Built around the same flavour-first approach, they’re well worth trying at home. You’ll find a few of them below. All this is done, of course, in the name of you finding your own individual style and learning to trust your palate. Enjoy the adventure.

PS: If you’re after something more exacting, Wemyss’ independent bottlings open another door entirely. It’s a path worth taking time with... one we’ll return to. To be continued.

The Hive Sour

INGREDIENTS
• 50ml The Hive
• 25ml fresh lemon juice
• 20ml sugar syrup
• 1 egg white
• Lemon twist to garnish

METHOD
1. Shake all ingredients together with ice
2. Double strain into rocks glass with ice
3. Garnish with lemon twist

Spice King Sazerac

INGREDIENTS
• 50ml Spice King
• Barspoon Absinthe
• 3 Dashes Peychaud’s Bitters
• 2 Dashes Angostura Bitters
• Sugar cube
• Lemon twist to garnish

METHOD
1. In a mixing glass or shaker, add the sugar cube or one
teaspoon of sugar to the whisky. Stir until the sugar is
dissolved.
2. Add the bitters and ice and stir for around one minute.
3. Add a dash of absinthe to a chilled rocks glass and rinse
it around the sides, discarding any excess liquid.
4. Pour the whisk