OTHER STORIES FROM SWR12 GLEN SCOTIA—PROMISING As reported in the last SWR, a trial distillation was conducted at Glen Scotia using a team on loan from Springbank Distillery. The quality of the spirit was so impressive that owners Glen Catrine Bond expect to be producing whisky there on a regular basis. Between April and July 80,000 litres was produced using lightly peated malt, in the Glen Scotia style. The final distillation involved 15 tonnes of heavily peated (30ppm) malt yielding 6,000 litres. Now with four months’ maturation complete, the spirit is reported to be very encouraging, so much so that a further two months’ distillation is underway now, using new employees as well as the Springbank team. It is unlikely that the distillery will go into full-time production but will almost certainly be producing every year. Your Invitation to our 1999 HEILAN’ BANQUET The final part of our season of celebrity tasting evenings features Iain Stothard of Highland Distillers who demonstrates the pleasures of combining malt whisky with superb food prepared by the George Hotel’s new super-chef Bruce Mackie. Tickets are £25 all inclusive and the event is Thursday 9th December 1999. Places are limited so call now to reserve. By way of a taster here is the last menu: • Chilled Ogen Melon with Scottish Berries & Fruit Coulis • accompanied by Glengoyne unpeated Single Malt Whisky • Medley of West Coast Seafood with a white wine sauce • accompanied by Bunnahabhain Islay Malt Whisky • Fillet of Beef with Haggis & Wild Mushrooms en Croute • with boats of tasty whisky sauce and Scottish vegetables of the season accompanied by The Macallan 18 year old • Crème Brûlée • accompanied by more Macallan • Orkney Cheeses & Oatcakes • accompanied by Highland Park Orkney Malt [AND HERE'S THE REPORT OF THE EVENING - LIFTED FROM SWR13] Iain Stothard of Highland Distillers successfully refereed the second Loch Fyne Whiskies Heilan' Banquet at the George Hotel in December. On the menu was; A starter of Seared Breast of Pigeon with crispy bacon, green lentils and celerac chips accompanied by 18yo Highland Park. The fish course was 12yo Bunnahabhain with a trio of Loch Fyne Salmon,bound with whisky and oatmeal cream. Lightly smoked fillet of Scotch beef on a stew of pearl barley with wild mushrooms served on a truffle and red wine sauce was accompanied by the Macallan 18yo and the surprise of the evening was the mating of Poached Pear with vanilla cream pastry and champagne syrup with The Famous Grouse, without doubt the great talking point of the evening! THE FIRST FOOT ANDY BURNS For those not familiar with the term, the first visitor to enter a home on New Year’s morning is commonly known in Scotland as the First Foot. This person of great importance is known by different names in different regions or indeed in different countries. While in Scotland he is the First Foot, Yorkshire has the Lucky Bird, the Isle of Man Quaaltagh and elsewhere in Europe he goes by various other names. Irrespective of the title, they are traditionally supposed to influence the fortunes of their host in the following twelve months, both by the gifts they bring and by their own character and appearance. Traditionally nothing should be removed from the house nor should anyone leave until the First Foot has been. Visiting as early as possible on January 1st, he or she should be admitted by the front entrance and, since they are the luck bringer, the host is required to entertain the First Foot with food and a plentiful supply of uisge beatha (water of life). The First Foot brings with them symbolic gifts of food, fuel and drink. In the distant past the latter would have been the first water drawn from the well, pond or stream as soon after midnight as possible; this water was known as the cream of the well or flower of the well, today more commonly known as uisge beatha or whisky. As well as water from the well or whisky, the First Foot usually brings a piece of bread, a lump of fuel and a coin or a little salt, the latter symbolic of wealth for the coming year. These symbolic gifts vary from region to region, from a herring in some Scottish fishing communities like Loch Fyne, as a promise of good fishing to come, to a sheaf of wheat in the case of some English rural areas for a good harvest in the coming year. The origin of the custom is unclear but perhaps it has its roots in the pagan belief that he who was born feet first was perceived to be an omen of good luck and possessed healing powers. Wherever you are and whatever your beliefs may be for welcoming the New Year, may prosperity, good health and good luck accompany you throughout 2000. THE LOCH FYNE FIRST FOOT™ 2000 For the forthcoming celebrations we have created a label variation of our Loch Fyne blend for you to enjoy as part of your New Year festivities. The whisky remains its superb self, only the label is changed. Every 70cl and 5cl bottle is individually numbered (on the back of the label) and there is a total (topical) release of just 2,000 bottles. [All sold out, but we thought you may be interested]. MUGSHOTS (Literally) In response to a request from a gentleman customer who wanted a picture of ‘the lady’ we publish one here amongst mugshots of the three main protagonists in the shop. (Our summer assistant Darren Pirie pretended he had to go to university to avoid getting his taken.) Further we thought that we should ask each which bottle, of all those in the shop, they would like to take home for inside their mugs to welcome the New Year. Initially put as ‘what would you like for the New Year?’ the question was rephrased after responses of ‘world peace and an end to all suffering’ and ‘a new tie and a universal socket set’. Laura Simpson: “The Macallan Millennium Decanter; it’s beautiful and I can imagine a wonderful aroma. That’s all I need to keep me quiet and content.” Andy Burns: “Well that’s an interesting question and one that requires a great deal of thought. I feel that personally, and I mean speaking for myself, rather than, that is, for anyone else, that after due consideration and given the benefit of the fullness of time, I feel—that is, my inclination is—that I would have to go for, and this may, or indeed may not, suit anyone else’s personal preference and does not in any way constitute a recommendation but is merely an indication of a personal preference of my own rather than anyone else’s (what was the question?) I’m going to go for the Family Silver bottling of Bunnahabhain, not necessarily my all time favourite whisky but I think the ideal one for this particular occasion”. Darren Pirie: “All those in the shop.” Richard Joynson: “What do you mean ‘apart from the Loch Fyne award winning blend, First Foot™ 2000 version’? In that case, this time I’m taking home the 5 x 20cl vintage Glenlivets, very rare but very tempting!” Donald R. Greeter (above - right): “Cheers! (Can I get out of the rain tonight, please?)” No edition of the Scotch Whisky Review would be complete without some form of derogatory remark about the industry big boys but this time we only reproduce part of a label of a bottle of Bell’s purchased by customer Alan George at his local offie in Cheshire. We leave the wondering of the explanation to you.