You’ve made it to the oldest operating distillery in Speyside, Scotland’s most concentrated area of distilleries. It is the only one that has officially resided in three different whisky regions—without ever moving an inch. Thanks to how these regions were defined and redefined over the years, Strathisla first belonged to the Lowlands, then the Highlands, and now the protected locality of Speyside. You may or may not be a whisky aficionado, but you can surely leave a happy camper. Take it from someone who’s just been; this is how to behave as a guest at the home of Royal Salute.
It’s tempting with its postcard-perfect twin pagodas and classic stone façades. Against a backdrop of autumn colours and a narrow chimney steaming away, it’s a sepia-toned dream of an old school distillery. Tourists often stop by for a quick snap with the architectural landmark even if they don’t step in. Well, don’t. You’re here for liquid gold and knowledge, not social media validation.
You can possibly deduce that the “Isla” embedded in the distillery’s name takes after the river wending beside it, but you probably won’t know that “Strath” refers to valleys with gentle sloping hills (as opposed to a mountainous type of valley; the more familiar “Glen”).
The red, over half-century-old Porteus mill kicks off the tour by grinding barley with an agricultural racket. Words are redundant here, unless listed on a blackboard. Chalk scribbles under “Grist Analysis” simply point to the resulting texture: Course, middle, or fine.
The frothing vat of sweet wort may look and sound like a Tolkien potion, but you don’t want to fall in—it’s bad for the whisky. Besides, that yeasty tang will hit your nose just fine from a safe distance. It starts off smelling a bit like bread, then kombucha on steroids.
There is something heartening about seeing handwriting on a hazy cloud of wiped chalk in an age of digital screens and automation. The human touch signaling a choice to rely on the fallible is yet more fascinating when considering the sheer volume and necessity for accuracy. Here, they inscribe the temperatures of water added, over four phases to prevent damaging the barley or deactivating the enzymes.
Its pristine waters aren’t the ones used to transform the liquor. Instead, originating from the distillery-exclusive Broomhill Spring a mile away, for its natural granite-filtered purity. Framed by Fall foliage though, it’s another admittedly picturesque spot.
The path from 10 giant wooden washbacks to four gleaming copper stills is not a straightforward one. You wind in and out of the building; pass fluorescent lights and metal railings, overhead valves and crossing pipes. It helps to know that the contrast of traditional materials and advanced equipment is all to ensure steady fermentation amid seasonal fluctuations.
Everything plays an integral role. Why is the liquid called a wash at this stage? How do the famously short necks of the stills contribute to achieving fuller bodied flavours? What yield is collected to fill the casks for the final step of maturation? Why is it so damn hot in here?
Arguably the most exciting part to enter, the warehouse is in every way like a treasury. It’s dark, cool, and where reserves are kept beyond decades. Row upon row of barrels sit silently, maturing in stoic contemplation; identical to the naked eye save for certain markings in white military font.
The truly exclusive blends are behind padlock and key. Royal Salute was first created in 1953 to celebrate the Coronation of Queen Elizabeth II. The oldest Royal Salute Cask of the five set aside here anticipates the next Coronation, beginning its journey as early as 1962. Think about that—whisky that’s been waiting longer than most marriages last.
The slim tube is a clever little contraption used by workers of yore to smuggle a sip. No longer than a forearm, the sly tool may not look like it siphons much, but pours more than 10 drams in one sneaky go. Resist the urge to stockpile the sample; that’s what the gift shop is for.
Between the warm glow of the stills, the chatter of milling machinery, and the almost mystical calm of the warehouse, it’s easy to get swept up in the process. Pause, take a deep inhale, and appreciate what’s happening around you. You’re not just touring a distillery—you’re stepping into a centuries-old keeper of craft, patience, and passion.
No longer restricted to the whisky-making motherlands of Scotland and Ireland, it’s now possible to find a first-rate dram produced in just about all corners of the earth. Buoyed by the success of Japanese whisky, there’s a new wave of global producers taking experimentation in their stride.
Free from time-honoured tradition and strict regulations, distilleries from India to Australia are not only trialling new methods of maturation and blending, but celebrating local produce (such as Tasmanian peat or Himalayan barley) to create distinctive and unique drops.
Of course, the natural environment plays its part; whisky matured in hot, humid conditions will age much more quickly than the boreal Highlands, meaning a whisky aged for three years in Bangalore can taste every bit as oaky and complex as a 15-year-old single malt.
Our panel of experts and whisky veterans tested a range of world whiskies blind, tasting them neat and then diluted with a drop of water to soften the alcohol and allow the core flavours to shine through. They were seeking memorable drams that not only challenged the status quo, but offered complex aromatic profiles, well-integrated alcohol, and the versatility to sip straight up or stir into whisky-based cocktails.
These are the 12 bottles you’ll find on their bar cart.
BEST RYE WHISKEY
Made by the master distiller behind Maker’s Mark’s best-selling blends, we had high hopes for this 10-year-old rye – and it delivered. The distillery scoured the globe before settling on casks from Sauternes, Porto, and Madeira; a combination that results in unparalleled complexity, with flavours of orange peel, green pepper, star anise, muscovado sugar at the fore and a hint of barrel char to finish.
70cl, 50%
BEST IN A MANHATTAN
Our panel had nothing but high praise for the well-balanced aromas at play in this spicy sazerac by Buffalo Trace (think ginger, citrus oil, butterscotch and lingering smoke). The velvety mouthfeel makes this our new go-to for a manhattan, but it’s a surprisingly good sparring partner for native oysters, too. Trust us on that.
70cl, 45%
BEST SWEDISH WHISKY
Hailing from Arboga, Sweden, this single malt impressed our experts with its unique fruit-forward flavour profile (think: bright citrus, crisp red apple, and a hint of dried fruit, thanks to the sherry cask maturation). On the palate, there’s a kiss of smoke and sea salt, making this one to savour straight-up, over ice, or with a dash of distilled water to bring out the nuttier backnotes.
75cl, 43%
BEST FRENCH WHISKY
The clever folk at Domaine des Hautes Glaces (which holds claim to being the oldest organic whisky distillery in the world) have created a classic single malt that pays homage to the surrounding French landscape. Barley grown in the Alps is first distilled over wood fire, before a lengthy maturation in ex-Cognac, ex-Armagnac, and ex-wine casks. On the nose, there’s sweet vanilla, almond, buttery brioche and toasted oats, followed by warming cinnamon, clove, and a hint of citrus on the palate. No self-professed whisky enthusiast should be without a bottle on their bar cart.
50cl, 44%
BEST IN AN OLD FASHIONED
Distilled in Kentucky and matured at the White Peak Distillery in England, this rye whiskey from transatlantic brand Never Say Die is as complex on the palate as it is on the nose. The result is sweet and warming aromas of rich caramel, apple cake, coconut and warming spices. Just as rich and complex on the palate as on the nose, flavours of butterscotch, roasted vanilla pods, toasted wheat and biscuits are all paired with wonderfully rich and spicy back notes. Offering excellently balanced sweetness, this would make a delicious old fashioned.
70cl, 52.5%
BEST AUSTRALIAN WHISKY
Overlooked for too long, Australian whisky is beginning to make waves in the global market, with Port Melbourne’s Starward Distillery leading the way. Matured in red wine barrels, aromas of apricot jam, sultanas and toasted praline fill the nose, before richer flavours of stem ginger, dark chocolate and stewed apple join the party on the palate. If you’re after a sweeter sipping whisky, you won’t be disappointed.
70cl, 40%
Stauning is no stranger to experimentation, and Høst (meaning harvest) is a marriage of single malt sweetness and rye spice in one memorable dram. It’s matured in heavily-charred new American oak casks and first-fill port barriques, which results in a fruity, floral profile, with red berries, apple blossom, and honey taking centre stage, while the sultry smooth mouthfeel makes this a nightcap par excellence.
70cl, 40.50%
BEST CANADIAN WHISKY
If you gravitate towards sweeter bourbons, then get to know this Canadian whisky. Finished in rum barrels, the result is smooth and syrupy, with notes of dried orange, cooking spices, brown sugar and intense vanilla bean. Exceptionally versatile and food friendly, we’d opt for all-out indulgence and pair it with a post-roast sticky toffee pud.
70cl, 42%
BEST JAPANESE WHISKY
Grain whiskies are known for being lighter in flavour than malts, but this Japanese drop brings complexity in spades. Matured in a combination of sherry, bourbon and wine casks, you’ll find a mix of tropical fruits, caramel and vanilla with a hint of toasted rye-style grain. We’re confident you won’t find better.
70cl, 43%
BEST IN A MINT JULEP
Since its release in 2011, Bulleit 95 has earned its place on the shelves of leading bars across the globe – and it will work hard on your home bar, too. Exceptionally smooth with sweet notes of maple, oak and a light, woody finish laced with dried fruit and smoke, it’s versatile enough for all the classic cocktails, but brings something extra special to a mint julep.
70cl, 45%
BEST INDIAN WHISKY
Another stellar single malt from Rampur, this expression is matured in ex-bourbon casks and finished in European sherry casks, which creates a harmonious blend of sweetness (raisin, honey, tropical fruit, malt) and spice (pepper, oak, cinnamon, nutmeg). Savour on the rocks with an orange twist – this whisky will see you through every season.
70cl, 45%
RUNNER-UP INDIAN WHISKY
Made using barley from the foothills of the Himalayas and distilled in Goa, this unpeated Indian single malt makes for a very special sipper. There’s a clean core of barley, malt and apple skin on the nose, which is swiftly joined by aromas of roasted walnuts, bitter orange peel, vanilla and lively festive spices. It has a memorable finish, with the rye returning for the last hurrah.
70cl, 46%
Text By Millie West / 
Tested By Callum Black
Callum Black is our Food and Drink Testing Manager and has been part of the world of professional catering for 10 years, from cheffing to food manufacturing. While working in manufacturing he specialised in bespoke product and menu development for several start-ups and well-known brands such as Wrap It Up! and HOP Vietnamese. He holds the WSET Level 2 in wine, a Level 3 in spirits and has a particular interest in agave spirits.
Originally published on Esquire UK
From the dramatic landscapes of contemporary Scotland, William Grant & Sons proudly introduces WILDMOOR, an exquisite collection of high-aged rare blended Scotch whiskies. Embodying the untamed beauty of Scotland, WILDMOOR invites whisky enthusiasts on a journey through ancient moorlands, rugged coastlines, dense forests, unspoiled mountain ranges, and imposing lochs.
It started 60 years prior when William Grant & Sons went on a quest to acquire a vast reserve of rare, high-aged malt and grain whiskies from every corner of Scotland. WILDMOOR is one such acquisition. Selected for its unique character, much like the ever-evolving Scottish landscape, these whiskies have matured over decades resulting in a phenomenal depth and complexity.
Further honed under the keening eye of Master Blender Brian Kinsman, WILDMOOR's catalogue can be seen as a "flavour map" of Scotland. Within each glass of WILDMOOR, you're transported to the Scottish territories beyond the confines of a single distillery style. WILDMOOR's core range is recognisable by its dark hue—a unique profile to its whiskies—thanks to the sherry cask maturation.
All WILDMOOR bottle exteriors are designed with the rugged, elemental textures and forms of the Scottish landscape. From rural lowlands to unspoiled uplands, coastlines, rivers, and lochs; each bottle acts as a physical panorama of Scotland's epic beauty.
A blend of Highland and Speyside malts combined with Lowland grain whisky. Matured in both American and European oak, this whisky evokes the windswept moorlands of Scotland, its rich flavour further enhanced by an Oloroso Sherry cask finish.
Drawing inspiration from Scotland's rugged western coastline, you get notes of peat, sea air and crashing waves. This bold whisky blends smoke with rich stone fruit, culminating in a lingering finish. The Oloroso Sherry cask finish adds an extra layer of complexity.
The Travel Retail exclusives include the WILDMOOR Waking Forest: 23 Year Old, WILDMOOR Tropical Coast: 30 Year Old and the WILDMOOR Black Mountain: 40 Year Old (the Black Mountain is also available for domestic sale).
Waking Forest marries virgin oak and sherry oak that results in smooth vanilla flavours with a rich sweetness. While, the Tropical Coast captures the essence of Scotland’s northwestern coastline in summer. Finished in a Caribbean Rum cask, it is smooth, fruity, and sweet with a touch of rum spice. Lastly, the Black Mountain is an extraordinary blend that features rare grain and Highland malts, enriched with Ghosted Distillery stock. Finished in a Pedro Ximenez cask, it delivers an intense, deep, and elegant experience.
WILDMOOR Travel Retail range is available at an exclusive pop-up. Located in Terminal 1 Departures (Transit), this immersive space invites visitors for a multi-sensory adventure through Scotland’s rugged lands. culminating in curated whisky and food pairings at the pop-up bar. Exclusive gifting and complimentary personalisation are available with every purchase.
The WILDMOOR Travel Retail range, including the 23 Year Old Waking Forest and 30 Year Old Tropical Coast, will be available at Singapore Changi Airport Lotte Duty Free shops until 23 May, 2024, and in selected Travel Retail markets from 24 May, 2024. The rest of the WILDMOOR range will be available at selected retailers and online.
The Macallan has partnered with Bentley, collaborated with Christopher Kane, has an entire experience at the The Macallan House. A lifestyle collection with Stella and Mary McCartney, though, was not on our bingo list. The limited edition series, TOGETHER, marks the first creative union of the McCartney sisters.
The McCartney sisters' emotional ties to Scotland have inspired the designs crafted with master artisans and craftspeople. The complete set includes vibrant handmade glassware, an ombre ceramic flask encased in an apple leather alternative sleeve, brass ice stamps with hand-painted ceramic handles, and a brass napkin weight shaped like an acorn—a tribute to the oak casks maturing The Macallan whisky.
The curated selection draw inspiration from the natural beauty of the forests, the sea, and the River Spey. The green hues represent The Macallan Estate, amber tones nod to the whisky's natural color, and the color red symbolises the brand's deep respect for tradition, craftsmanship, and nature—a core value of The Macallan for almost 200 years.
The McCartney sisters have also collaborated on the third edition of The Harmony Collection, which feature two distinctive expressions: Amber Meadow and Green Meadow. Packaging is made from discarded meadow cuttings, showcasing a commitment to sustainability, with Mary McCartney's photography of The Macallan Estate.
“This range wouldn’t be what it is if we weren’t able to spend that time with The Macallan," says Mary McCartney, who has previously worked with the brand. "I felt really proud to bring my little sister with me to The Macallan Estate on Speyside, as I knew Stella would fall in love with this just as much as I did."
“We feel really lucky to be launching our first collaboration and making this range of pieces with The Macallan,” Stella McCartney added. “The Macallan, Mary and I wanted to create a collection that celebrated the highest quality of materials and incredible craftmanship that would be fitting of the shared values between us all. We envisaged pieces that were limited, yet would work together as a family. The idea was to have it live in your home, stand out, and of course be of the highest quality.”
TOGETHER: A Collection for The Macallan by Stella and Mary McCartney.
