Published in Scotland Magazine Issue 5 on 4/11/2002.

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Christmas Spirit

TOM BRUCE-GARDYNE INVESTIGATES THE CREAM OF SCOTCH WHISKIES AND LIQUEURS FOR THE PERFECT FESTIVE TIPPLES

News that around two thirds of Scotch whisky is now sold during the festive season would be no great surprise to those who invented the drink back in the 15th century. Originally whisky was very much a seasonal brew, distilled after the harvest and drunk until it ran out, hopefully not before the spring. It was a life-preserver against the deadening effects of a Scottish winter, and added an inner glow when all around was damp, dreich and drained of colour.

Today we may be better insulated and have less need of inner warmth, yet we still require help in chasing away the winter blues. And though it sounds like a cliché – to share a dram with friends beside the fire after a brisk walk on a cold winter’s day remains one of life’s undeniable pleasures. Not that you need spend December in the Highlands to indulge – anywhere in the northern hemisphere will do, though you
could argue, the colder the better.

This Christmas, the big blended Scotch brands – the likes of Dewar’s, J&B, Johnnie Walker and Ballantine’s, will all be hustling for your attention – so there are bound to be some good deals around. Alternatively, seek out some of the less well-known blends. Two personal favourites are Black Bottle – based on the gloriously full-bodied malt whiskies of Islay, and Bailie Nicol Jarvie, a beautifully balanced blend from
Scotland’s east coast.

Beyond these, there are the ‘deluxe’ blends like Chivas Regal and Johnnie Walker Black Label whose carefully chosen mix of malt and grain
w.....

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By Tom Bruce-Gardyne

Section : Scottish Christmas

Page number : 64