Speyburn Single Malt Scotch Whisky will mark its 125th anniversary this Christmas.
Producing its first drop of whisky in 1897, Speyburn Distillery, based in the Speyside region in Scotland, was born. John Hopkins, founder, worked tirelessly with his team through freezing winter days and nights, determined to fill its first barrel of whisky in time to bear the date of Queen Victoria’s Diamond Jubilee. Finally, after long days and overcoming challenge after challenge, they did it, sealing their first cask on Christmas Day. 125 years later, Speyburn remains dedicated to producing quality single malt, using many of the same traditional techniques and practices.
To celebrate its milestone anniversary, the distillery has created a series of 1890’s-inspired cocktails to toast to 125 years of history and heritage. An additional cocktail, named the 125 Highball, has been created to raise a toast to Speyburn’s anniversary.
Jubilee Punch
Taking inspiration from one of the Victorian era’s favorite pastimes, an afternoon tea, the Jubilee Punch offers flavors of raspberry, lemon and Earl Grey tea, which pairs wonderfully with the notes of vanilla, butterscotch and citrus of Speyburn 10 Year Old.
Ingredients (makes 1L):
222ml (7 ½ oz.) Speyburn 10 Year Old Speyside Single Malt
222ml (7 ½ oz.) Earl Grey tea (chilled)
111ml (3 ½ oz.) Raspberry Oleo
111ml (3 ½ oz.) Lemon juice
33 dashes aromatic bitters
Topped with 333ml (11 ½ oz.) sparkling wine
Directions:
Take a punch bowl, add your ingredients and stir. Spoon into coupé glasses over a large ice sphere, top with edible flowers, nutmeg, and enjoy.
Jack Rose
Spinning a Speyside twist on a beloved 1890’s cocktail, the Jack Rose, Speyburn’s serve showcases the apple notes from its Bradan Orach expression. The traditional serve was a firm favorite throughout both the Victorian and Edwardian eras, featuring in Hemingway’s ‘The Sun Also Rises’, and was the epitome of style.
Ingredients:
50ml (1 ½ oz.) Speyburn Bradan Orach Speyside Single Malt
25ml (¾ oz.) Apple oleo
5ml (¼ oz.) Pomegranate syrup
Egg white/vegan foamer
25ml (¾ oz.) Lemon juice
Directions:
Add all your ingredients to a cocktail shaker with ice and mix vigorously. Take a strainer and pour into a chilled coupé glass. Add a slice of apple to garnish and enjoy.
Holland House
The 1890’s didn’t just see the opening of Speyburn Distillery, but it was also a time when the Manhattan cocktail was a big hitter. Speyburn’s Holland House is a creative twist on the much-loved serve, and created using its 15 Year Old expression, shining a spotlight on its orange notes. Aged gently and taking influence from its Speyside surroundings, the expression also showcases rich notes of dark chocolate, raisins and vanilla, and encapsulates the craft and expertise that goes into every bottle.
Ingredients:
50ml (1 ½ oz.) Speyburn 15 Year Old Speyside Single Malt
15ml (½ oz.) Triple Sec
5ml (¼ oz.) Pimento Dram
2 dashes of Peychaud’s bitters
Orange peel
Directions:
Add all your ingredients to a mixing glass with ice and stir. Strain and pour into a chilled coupé glass, top with orange peel, and enjoy.
125 Highball
The 125 Highball highlights the beautiful tasting notes of apple in Speyburn’s 10 Year Old, with the sparkling fizz from the Champagne complimenting the toasty sweet-caramel notes of the expression. With a crisp fizz and creamy malt undertones, this serve is fruit-forward and deserves to be enjoyed this winter.
Ingredients:
40ml (1 ½ oz.) Speyburn 10 Year Old Speyside Single Malt
30ml (1 oz.) Homemade apple cordial*
100ml (3 ½ oz.) Champagne, chilled
2 dashes of Angostura Bitters
Apple to garnish
*Homemade apple cordial – dice 200g apples and cover in 200g caster sugar for 24hrs in a sealed kilner jar. Strain and lengthen with 200ml boiled water.
Directions:
Add Speyburn 10 Year Old, cordial and bitters to a highball glass with good quality ice cubes and top with Champagne. Add two dashes of Angostura Bitters to add complexity and complement the flavors. Garnish with an apple slice, or star anise if you want a touch of theatre!
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