Scots and Irish join forces to create a Celtic whisky

Reply Thu 17 Mar, 2005 01:34 am
Scots and Irish join forces to create a Celtic whisky

By Paul Kelbie Scotland Correspondent
Published : 17 March 2005

For years, Scots have looked on with a little envy at the way St Patrick's Day has taken off around the world as an economic force and a reason to celebrate.

Now one company is hoping to cash in on the Celtic connection and allow the Scots to join the Irish in their toast to St Patrick with the world's first multi-country malt whisky.

Made from a mix of Irish and Scottish malts by Easy Drinking Whisky Company, the blend of Cooley's Single Irish Malt and Bunnahabhain Scotch Single Malt is said to be a super smooth and super sweet drink.

The Smooth Sweeter One is the latest in a line of innovations by the whisky industry to attract new, younger drinkers to a product that has been associated with the older generation.

"Our whiskies have been created based on taste and flavour through mixing a number of malts together to produce what we consider to be the perfect malt," said David Robertson, a founder of the company and former master distiller of The Macallan.

"Numerous combinations were tried and tested but the Cooley's and Bunnahabhain was the winning formula. At that time, we were unaware that this had never been done before so we're chuffed to bits to have created an industry first."
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Walter Hinteler
Reply Thu 17 Mar, 2005 01:39 am
The story behind The NEW Smooth Sweeter One.

When we created our first batch we thought we wanted something quite simple, a whisky that is incredibly smooth and a little sweeter than other malts.

We have to be honest, Robbo struggled.

He tried combinations of malts, malt and grain whiskies, just grain whisky and nothing really hit the spot.

We then got a helping hand from "The Doc" who mentioned that he knew some guys in Ireland and thought their malt would be just what we wanted.

We tried it, it was and The Smooth Sweeter One was born !

However, Robbo always felt that he could tweak the recipe and get an even better, softer, sweeter and more fruity malt. So, breaking with convention and taking the maverick path to maximum malt flavour we are proud to present our new creation.... the even more smooth sweeter one - a fab fusion of Ireland's finest with Scotland's finest - to create the first multi country malt - a cool Celtic combination !

Launched on Paddy's day (17th March 2005) we are sure that this will tickle the taste buds even more than our first attempt.

Mark raves that this is even more of a nippie sweetie than the last batch.

(You will be able to spot it in store if you have the new style or the old style by checking out our labels - old style "Irish Malt", new style "Irish and Scotch Malt" - let us know if you prefer the new one by emailing Robbo at [email protected] - he'd love to know what you think...)


This is pretty simple.

We have kept the great flavour and sweetness from Cooley's and melded it with some great stuff from Bunnahabhain.

70% Cooley's Single Irish Malt
Matured in first fill bourbon barrels

30% Bunnahabhain Scotch Single Malt
Matured in (hard to find) American oak fino sherry casks

Full story/website
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Walter Hinteler
Reply Thu 17 Mar, 2005 01:41 am
Industry proposes new protection for Scotch categories

Published 14-Mar-2005

The Scottish whisky industry has come up with a series of proposals for legislation that would protect Scotch by enshrining the definition and labelling in law.
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Mr Stillwater
Reply Thu 17 Mar, 2005 03:07 am
Fortunately the two still agree on the necessity to wake up in a shop-front covered in one's own vomit with a raging headache and a coupla teeth missing.......
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Reply Mon 21 Mar, 2005 12:55 pm
Mr Stillwater wrote:
Fortunately the two still agree on the necessity to wake up in a shop-front covered in one's own vomit with a raging headache and a coupla teeth missing.......


funny stuff, there.

I'm interested in the new drink, as I think there is a market for a bridge whisk(e)y... something to bridge the vodka, gin and sweet whisky drinkers to more serious forms.

The real concern from a marketing perspective is status. If the drink has negative status, then it will probably fail miserably.
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