Scottish Malt Whisky | South China Morning Post
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Scottish Malt Whisky

Collectors line up for world's rarest liquors

Illustration: Tom Jellett

In July, in his bar at London's new Playboy Club, celebrated bartender and collector of rare spirits Salvatore Calabrese was about to make a Guinness World Records certified attempt to mix the world's most expensive cocktail.

Thursday, 8 November, 2012, 9:45am

Ask The Foodie: Ron Taylor

Ron Taylor likes to keep up to date as he lectures about his singular passion. Photo: Dickson Lee

Scottish wine and spirits educator Ron Taylor, who calls himself the "black sheep" of his family, dropped out of university to join the merchant navy. He spent 12 years at sea before taking a management position in the transport industry.

1 Nov 2012 - 11:21am

Cocktails Islay Bloom

Cocktails Islay Bloom

The Angel's Share is the portion of spirits that evaporates during barrel maturation. It is also the name of a bar in Wyndham Street which celebrates premium rums and brandies, but especially whiskies.

The Angel's Share has a new cocktail list, created by bar manager Bryan Chan and owner Charlene Dawes, and one of the new additions is called The Islay Bloom.

13 Sep 2012 - 11:53am

Dram slam

Asia has woken up to whisky in a big way. The region has long been an important market for deluxe blends, most notably Johnnie Walker and Chivas Regal, but more connoisseurs of the good things in life are now exploring the idiosyncratic pleasures of single malt Scotch whiskies.

19 Jul 2012 - 12:00am

Import duty a case for concern

Despite the industry tirelessly lobbying for import duties on spirits to be either axed in line with the arrangements for wine, or at least reduced from the present painful 100 per cent according-to-value rate, there seems little immediate prospect of such a concession being granted.

29 May 2012 - 12:00am

Perfect match

If there is one ingredient in Chinese cuisine in which texture is the sole consideration, it has to be fish maw. The swim bladder of big fish is considered an exotic delicacy.

18 Mar 2012 - 12:00am

Lai See

Five illegal parkers equal one litterer

David Webb, editor of Webb-site.com, was present at the scene, as the police like to say, and was able to snap this swoop on cars illegally parked on Ice House Street, next to the Landmark in Central. Webb reports that the officer in charge of the ticketing team admitted that the road would fill up as soon as the police left.

12 Jan 2012 - 12:00am

Bidders vie for rare single malts

Whisky lovers will raise a glass to the prospect of owning a rare single malt. And by raising a hand at the Bonhams event, they can go one better by bidding for some of the most coveted examples available anywhere in the world.

22 Nov 2011 - 12:00am

Perfect Match

I suspect that adding a few wee drams of your favourite Islay single malt to a marinade for barbecue pork fillet would horrify some whisky connoisseurs. But it works.

20 Nov 2011 - 12:00am

Rarity for cognac lovers

Although wine remains the principal focus of the Hong Kong International Wine and Spirits Fair, spirits are an increasingly important element of the show.

An extensive range exhibited this year includes whisky, vodka, grappa, absinthe and even a rare bottle of Dupuy 1940 Cognac. That bottle, priced at HK$111,000, is one of only two in the world and can be bought at the fair.

3 Nov 2011 - 12:00am

OO1

LG/F, 97 Wellington Street, Central Tel: 2810 6969

2 Jun 2011 - 12:00am

Grains of truth from an old cask master

Ron Taylor is on the side of the angels. They like whisky too, apparently: the precious liquid that evaporates from the casks as the spirit matures is called 'the angel's share'.

26 May 2011 - 12:00am

Lai See

Hutchison Port Holdings IPO let down by its presentation

Hutchison's Port Holdings Trust's lacklustre debut on the Singapore Exchange yesterday may not have been wholly unconnected to US presentations that some say were distinctly average.

19 Mar 2011 - 12:00am

Perfect match

Hong Kong-style lobster with cheese is similar to lobster mornay. Both have a bechamel sauce base; the difference is that the Hong Kong version tends to use pre-sliced, plastic-wrapped sandwich cheese. In a country where diners prefer to select their lobsters live from tanks, it's strange that this dish - which uses only the tails - is so popular.

6 Mar 2011 - 12:00am

Perfect match

Roast duck is a staple on many Hong Kong tables. It's delicious straight out of the oven or served with soup noodles or plain steamed rice. Most restaurants have a secret marinade of master stock, based on dried mandarin peel, star anise, cinnamon, cloves, black pepper and other blends of spices that support the richness of the duck.

13 Feb 2011 - 12:00am

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