(SAMAR�LI)

{!/DtCe/}68 Scotch Introduction The word whisky comes from the Gaelic term Uisge Beatha, which means “Water of life”. Malt whisky, normally produced and distilled in wild locations, in the open countryside, in the glens and on banks of lochs or streams in Scotland, has different characteristics according to the region in which it is produced. There are 92 productive malt whisky distilleries in activity in Scotland (to which we must add spirits on the market from silent distilleries, i.e. that are no longer in activity), but there is not the same number of single malts, as many distilleries prefer their products to be used for vatting and blending. Geographic location, raw materials used and above all maturation characterize the taste of Single Malts in a decisive manner. It is therefore important to understand the main features of the zones of production and the choice made regarding maturation. With Vatted malt whisky, obtained by mixing various single malts which may be produced and aged in various areas, this territorial characterization may be lacking. Lastly, the term Blended regards mixtures that, as well as a single malt made with malted barley, also contain grain whisky.

The production, Vatting and Blending zones

The production of divides Scotland into five areas:

Single Malt from these areas can include the denomination of origin on their labels.

Scotch whisky includes two other types of product: Vatted and Blended; which without doubt represent a fundamental part of Scottish tradition, perhaps better than many commercial products.

9 Lowland

The part of Scotland south of an imaginary line running from Dumbarton to Stonehaven is generally identified as the area called the Lowlands; Scotland’s most industrialized and most densely populated region. The Lowlands are the southern part of Scotland and are characterized by pleasant green coun- tryside alternating plains and hills. Since the form and image of whisky come from the land and the character of its inhabitants, these zones therefore produce whiskies that have the soft sweetness of malt and the fruitiness of the yeast, with decidedly dry notes and a quality that is fairly volatile and alcoholic. Lowland malts are ideal aperitif whiskies, are in fact very smooth and round, and are considered among the lightest Scottish spirits.

In this area (and only in this area) whisky distilling has always historically been carried out in three stages. This triple distillation, little or complete lack of use of peat and the mild climate contribute to the sweet character of Lowland Scotch Whisky. This zone was the cradle of Scotch Whisky. Mass produc- tion developed in this area, then moved to more remote zones to avoid Tax Collectors and always find water available for the constantly increasing consumption.

The zone has seven major producers: Auchentoshan, with a fresh slightly sweet aroma and a good finish; the delicate Bladnoch, with its lemon nose and fruit finish; Glenkinchie, the most famous Lowland malt, dry and smoky, with a fuller body; Inverleven, a smooth malt, with an excellent balance of dry and sweet taste; Littlemill, soft, malty and savoury; Rosebank, delicate and fruity with dry hints of sherry St Magdalene, light-bodied, soft and generally dry.

During the 18th and 19th century, this was the zone with the largest Whisky production, but today only a few active distilleries remain (four malt and two grain).

10 Highland

When talking about the Scottish Highlands, we generally intend the land north of an imaginary line running from the east coast near Perth to the west coast just north of Dumbarton.

In fact, for travellers arriving from the south, north of and Edinburgh the scenery suddenly changes; the hills give way to the first steep mountains and beaches become jagged cliffs.

This is Scotland’s most representative area as far as landscape is concerned.

The strong decisive character of Scotch Whisky is born among these mountains; the combination of a rigid inland climate, the influence of the Gulf Stream, the long summer days and the constant blanket of clouds result in a climate with a limited excursion between winter and summer temperatures and between those during the day and night; this aspect is very important for the production of Whisky, because it means that casks’ wood is not subject to continuous dilatation.

Casks therefore last for many years (they don’t break, causing the liquid to leak out) and the interac- tion between their contents and the surrounding environment is slower.

This is the only way to obtain many years of ageing; the Whisky is thus enriched with all those aromas that only time can give.

Distilling in this zone was once linked with illicit activity and small-scale family-run production; nowadays, the distilleries are mainly distributed along the coast and the very wide area of the High- lands leads to various organoleptic expressions.

11 This very vast zone produces whiskies with completely different characteristics and tastes, so it is necessary to divide them into three grouHighland in general

Islands (northern)

Speyside region.

Listing all the single malts that belong to this region would be very long and practically impossible task, whereas it is possible to pick out the characteristics that distinguish the character and taste of the whiskies produced in this zone.

Those from the northern zone, from the Inverness area to the county of Wick, are generally smooth and not excessively peaty, with tastes varying from dry to fruity, do not normally have that salty af- tertaste typical of the Single Malts produced in zones swept by the ocean winds of the west coast.

In the southern Highlands, on the other hand, around Perthshire and to the west of it, they have an even smoother and generally lighter character: in fact, they are similar to the typical “easy“ singles of the Lowland zone.

The western zone is the smallest and goes from Oban (the home of an excellent single malt that takes its name from the town) to Fort , producing very mellow and slightly smoky whiskies. The fame of the name Highland is very important and many Speyside distilleries (a sub-region of the Highlands), rather that printing “Single Speyside Scotch Whisky” on their labels, prefer the much better known “Single Highland Scotch Whisky”.

Vice versa, the indication “Island” – sometimes found on distillery maps, regarding Skye, the Orkneys and other islands – is not recognized by the SWA (Scotch Whisky Association).

There are currently 21 malt and 3 grain distilleries in activity.

12 Island

The Scotch Malt Whisky Society, although not granting authorization for the specific indication, identifies the zone of the Islands, which includes:

Orkney with its Highland Park and Scapa, the former with the characteristic peat mixed with heather and the latter perfect for after dinner,

the Isle of Mull, with the peaty Ledaig and light Tobermory,

the Isle of Skye, with its only distillery producing Talisker, with its particular sea-fresh aroma,

the Isle of Jura, with its sweet and spicy whisky of the same name.

13 Speyside

In the Highlands, there is the outstanding Speyside, a wide valley rich with water. It is no coincidence that half the Whisky distilleries are in this small area, rightly considered the heart of Scotch whisky pro- duction.

The pure malts produced here have a reputation that is immediately recognized, even by those who are less expert and those who don’t drink whisky: Macallan, Glenlivet and Glen Grant. None of the distill- eries take water directly from the Spey, almost as a form of respect for the “driving force” of this great ecosystem, but only from one of its numerous tributaries.

The towns of Elgin, Keith, Dufftown and Grantown are all close to the three main tributaries of the Spey: the Avon, Livet and Fiddich, which provide the excellent water necessary for producing whisky. Examples include the full-bodied refined Glenlivet, the light but smoky Tomatin; then from the quietly rich Glen Mohr to the fragrant delicate Glenmorangie, and the sweet and tasty Clynelish to the dry but nevertheless vigorous .

So along the courses of the small rivers there are a number of distilleries, sometimes just a few hundred yards apart. Dufftown, a small town with 2,000 inhabitants, considered the centre of the Speyside, in ap- proximately 4 km2 hosts no less than seven distilleries, including Glenfiddich, which, with its 10,000,000 litres of spirits produced every year, is Scotland’s largest Malt Whisky distillery.

In the harsh rugged Highlands, this area is a relatively calm pleasant corner.

14 Campbeltown

The Mull of , a peninsula reaching out towards the Atlantic and an excellent launching pad for the Americas, has a glorious past, with dozens of distilleries.

It hosts the town of Campbeltown, once famous for its 32 distilleries and therefore the undisputed of Scotch Whisky at the beginning of the 20th century.

The whiskies of Campbeltown, near to the isle of , recaptured its full-bodied nature, strong decisive character and marine influences; with their typical sweet/sour taste, they were traditionally considered “men’s” whiskies.

A peninsula pointing to the Americas, as said, Campbeltown was an excellent departure point for all exports to the new continent. Incorrect marketing strategy management and excessive production led to a gradual closure of the majority of the distilleries, so its whiskies have consequently become increas- ingly rare.

Nowadays, very few distilleries are still in activity: Glen Scotia, Springbank and Longrow.

15 Islay

LThe isle of Islay (pronounced eye-lah) is part of the , hosts no less than eight working distilleries (none of which make grain whisky) and there are plans to build a new one at Port Charlotte.

The soil of this island is formed almost entirely of peat, which, used during the malt drying process, gives an unmistakable taste of smoke and seaweed.

Islay whiskies are considered intense on the nose and on the palate, are full-bodied and have a strong aroma of peat. They are described as “sea breeze”, with touches of smoke and iodine, and are phenolic and medicinal.

Being a remote island, and therefore difficult for the Tax Inspectors to reach, it had a constant presence of dozens of distilleries since the beginning of the 1800s.

The eight single malts can be grouped into two families: 1: Bowmore, Caol Ila, Bruichladdich, Port Ellen (no longer in activity) and Bunnahäbhain (pro- nounced Bunnahaven): fresh, floral, with a slight hint of peat

2: Lagavulin, Ardbeg and Laphroaig: robust, powerful, very peaty and with traces of seaweed and saltiness (Atlantic high tides sometimes even reach inside the ageing warehouses).

16 Vatted e Blended

This category comprises those whiskies that are the result of mixing single malt whiskies produced by various distilleries not necessarily from the same production zone. There are no preset quality ratings, but the results depend on the ability and experience of whoever has the responsibility of finding the right balance of the ingredients. In the event of the whiskies that are mixed all coming from the same production zone, the end result is to show the indication “Zone Name – Vatted”. Vatted malt whisky must not be confused with Blended whisky which, as already said, is the result of mixing malt whisky and “grain” whisky. Grain whisky is normally much more alcoholic and has less aromas than malt whiskies; it is therefore usually used to strengthen malt whisky lacking in body.

17 Rum

Introduction It is believed that the first fermented beverages produced from sugarcane juice were produced in an- cient India or China; in the 14th century, Marco Polo wrote about an “excellent sugar wine” he was offered in what is now Iran.

15th century documents report the first distillation in London of sugarcane from India, which was later replaced by raw material of American origin; in the 17th century, on-site production was begun by slaves on the Caribbean plantations.

The production of rum is currently widespread in many continental zones of Central and South America. A mixture of various casks of different ages is called blended; dated rum is obtained by blending several casks, but from the same year.

Samaroli Rums are produced from single casks selected one by one; each bottling is therefore neces- sarily dated. Another specific Samaroli feature is the maturation, carried out in Scotland, where the climate (cooler than in the Caribbean) enables longer ageing and consequently cleaner, clear-cut and more elegant rums.

Many trade members, including ourselves, are of the opinion that the regulations regarding indication of rum’s age should be clarified, communicated and standardized to safeguard consumers.

18 Rum styles

The Caribbean is the most important and best known cradle of Rum production; the geography and his- tory of each Caribbean country is reflected in its Rum production.

Excluding Mexico, all the countries in the Caribbean area have volcanic soil, perfect for cultivating sug- arcane.

As is known, the area was colonized by various European nations, which “exported” their methods and traditions, leading to great differences in style, even between islands just a few nautical miles apart.

Styles differ for both production and ageing techniques:

Spanish English

French Demerara and Trinidad

19 Spanish

It’s “branches” are Guatemala, Nicaragua, Panama, Venezuela and, with more defined and evolved traditions, Cuba, Puerto Rico and the Dominican Republic.

Nicaragua Sugarcane has been cultivated in Nicaragua for many years. The totally volcanic soil enables excellent sugarcane, coffee and chocolate to be grown. These fruits of the land are reflected in the Rums, which have very characteristic aromas..

Venenzuela Venezuela is South America’s largest producer of rum, which is aged with the solera method, inherited from Spanish tradition.

PuertoRico Has the advantage of a geographic location that favours it as far as the enormous US market is con- cerned. Influenced by Cuba, it now produces with double and triple column stills, obtaining a large production of very light pure spirits, suitable for mixing or flavouring.

Dominican Republic With a style similar to Cuba’s, Dominican Rum is now very popular in Spain.

Cuba Up until the second half of the 19th century, all rums were strong or dark liquors considered suited to workers with limited financial resources.

To boost the market, the Spanish Royal Development Board offered a prize for improving its quality.

A key figure was Don Facundo Masso, whose experiments led to the production of a smoother mellower drink, typical of today’s light rums.

Nowadays, Cuba is famous as one of the many producing countries whose Rum is distinguished by outstanding toffee and woody style, with strong character and tradition.

20 French

In Haiti there is French style rum, also typical of Martinique and Guadeloupe.

Guadelupe Guadeloupe is a French protectorate and, due to the lack of large-scale tourism, has kept its Creole culture and traditions almost intact.

The shape of the island well represents the dual geographic and rum style found in the Caribbean.

Guadalupe is located in the centre of the Leeward and Windward Islands of the Lesser Antilles, whose morphology (coralline and volcanic respectively) influences sugarcane cultivation and species.

A great sugar producer, it has always produced more Rhum Traditionelle, i.e. made from molasses, and less Agricole, made from fresh cane juice; the current trend privileges Agricole.

Wanting to classify Guadeloupe rums, one can say that on average they are sweeter and perhaps less refined than that of its “cousin” Martinique, but in some cases are exceptional.

21 English

Through the centuries, English traditions left their sign more than others.

The British Virgin Islands, Anguilla and the Antigua/Barbuda pair embody the most traditional English style, still attached to the systems for producing and ageing Scotch.

Barbados and Jamaica remain in the English tradition, but in a very different manner;

in our opinion the Fiji Islands’ rum should also be included in this “family”.

Jamaica The country with some of the world’s best molasses, often sold to many other producer countries.

Many distilleries are closing and only the search for old barrels will be able to ensure tradition’s survival.

The Jamaican style is the most characteristic, and its Rums are the strongest, most intense and sharp, to the point of being unforgettable.

The pot stills used give them an aromatic characteristic that is unique worldwide and, mixed with the rums produced with column stills, to obtain balanced, vigorous, perfect blends.

Barbados Tradition has it that rum originated on the Island of Barbados; a document dated 1651 from Barbados stated that “…the chief fuddling they make on the island is Rumbullion, also called Kill-Divil, obtained from distilled sugarcanes, a hot, hellish and terrible liquor…”. The oldest Rum distillery in the world was set up there in 1702: Mount Gay.

Barbados has a Rum culture that greatly reflects the character of the population; here there are some extremely expert, well known and esteemed Rum connoisseurs. The rum has a unique style, considered by many as the archetype, to be taken as a reference point.

Fiji Tradition has it that rum originated on the Island of Barbados; a document dated 1651 from Barbados stated that “…the chief fuddling they make on the island is Rumbullion, also called Kill-Divil, obtained from distilled sugarcanes, a hot, hellish and terrible liquor…”. The oldest Rum distillery in the world was set up there in 1702: Mount Gay.

Barbados has a Rum culture that greatly reflects the character of the population; here there are some extremely expert, well known and esteemed Rum connoisseurs. The rum has a unique style, considered by many as the archetype, to be taken as a reference point.

22 Demerara and Trinidad

Trinidad combines Spanish and English style and traditions, as does British Guyana, south east of Venezuela, which embodies the so-called Demerara style. Demerara The most cosmopolitan country in South America inherited from the colonial period practically all the methods of distillation and ageing which, when combined, resulted in a great variety of styles.

On the banks of the Rio Demerara, there are various plants producing Demerara rum, considered by all connoisseurs throughout the world a category unto itself.

Founded in 1770, Demerara Distillers is currently the only producer of Demerara rum.

It owns thirty sugar mills and eleven distilleries, which use all types of still, enabling completely different rums to be prepared.

Trinidad This large island, located in the southern Caribbean and lying northeast of Venezuela, is not volcanic, but nevertheless produces excellent molasses, used for export and for making great blended Rums.

Its rum is traditionally light, elegant, with a medium body and without too many additions.

At the beginning of the 1900s, the Trinidad sugar industry declined sharply; in 1950 only eight of the ori- ginal fifty distilleries were still in activity; these included Caroni, which, although it had processed sugar for a hundred years, had relegated rum to a secondary role.

Following a series of company amalgamations, Caroni currently owns more than 90% of the country’s sugar and molasses processing facilities.

23 Samaroli 2010 Catalogue

The Samaroli 2010 Catalogue features two ranges: The Coilltean Selection and Samaroli Rum 70cl; made in the classic 70cl format, with the characteristic shape of the flasks used in the 15th century for bottles of whisky and rum.

The Glen Cawdor Selection and Yehmon; the “Samaroli 50cl” range has the aim of enabling a larger number of bottles to be purchased and thus a larger number of types of spirit, without a proportionate increase in costs.

Along with these, our Catalogue also includes a glass designed specifically for the correct measure and the best tasting of High Quality spirits.

Coilltean Selection(70cl) Glen Cawdor Selection (50cl) Highland (Central) Highland (North) Island Isle of Jura Speyside Speyside Islay Islay Campbeltown Vatted Vatted Samaroli Rum(70cl) Yehmon Selection (50cl) Demerara Fiji Jamaica Barbados Jamaica Guadeloupe

(Coilltean®, NoAge®, Glen Cawdor® and Yehmon® are registered trademarks) 24 Coilltean Selection (70cl)

Blair Athol is one of Scotland’s oldest distilleries, founded in 1798 by John Stew- art and Robert Robertson near the small picturesque town of Pitlochry. It was renovated mid-way through the decade between 1820 and 1830 and two more granaries and malting floors were added in 1880. The water used is that of the Allt Dour “the burn of the otter” which flows above the snow line. The malts of this zone have generally less body and are sweeter than other Highland malts; they have floral aromas and a dry finish typical of all the Highlands. This is one of the few distilleries in the whole of Scotland still in activity even if founded before 1840.

Samaroli Coilltean Selection:

Blair Athol 1989 Bottled: Nov 2007

Technical tasting notes: Fruity with delicate peat; malty, dry and sugary with a hint of plain chocolate. Reasonably sweet and very clean.

(Coilltean®, NoAge®, Glen Cawdor® and Yehmon® are registered trademarks) 25 Island Highland Park

Highland Park has existed for over 200 years and been produced during the reigns of six sover- eigns; it is now recognized as one of the best Highland Malt Whiskies. There are no accelerated maturation programmes and today’s processes meet the same exacting standards as always. This does not mean that the distillery is not open to innovation, but only when it does not jeopardise the quality of the whisky. “The tradition of the productive processes, which dates back to 1798, makes Highland Park one of the world’s most respected sin- gle malts. Orkney is unique. The history of Scotland, is not the history of the Orkneys. The Orcadians are proud of Highland Park whisky as it forms a part of their heritage.” Freely taken from: F. Paul Pacult, Top 110 Spirits, Spirit Journal June 2005.

Samaroli Coilltean Selection: Highland Park 1989

Bottled: Aug 2008

Technical tasting notes: Great character, shows smoothness and deep intensity.

Inviting and stimulating, like games and friendship.

26 Speyside Cragganmore

Founded in 1869 by John Smith, ex manager at the Macallan, Glenlivet and Wishaw distilleries and considered the most experienced distiller of his day. After his death, in 1923, the distillery changed ownership several times, before passing to . The distillery has flat-topped spirit stills instead of the traditional “swan neck” types. Appreciated by blenders, has always also been considered an excellent single malt that was very hard to find up until the end of the eighties.

The fundamental dates are: 1869 John Smith founded the 1917 Distillery was closed and reopened in 1918 with electric lighting 1923 John Smith died and Dist. Ltd. bought Cragganmore. 1964 The stills were doubled, from 2 to 4

Samaroli Coilltean Selection: Cragganmore 1993 Plain Wood

Bottled: May 2007

Technical tasting Notes: Intense persuasive nose with a slightly peaty touch. Sweet and vegetable tones combined with excellent harmony. Warm, round, full and expressive on the palate.

27 Mortlach

Mortlach was the first distillery built (in 1823) in Dufftown and can be considered the opposite of its famous neighbour, Glenfiddich, with which it has the very lIt hosts the whisky industry’s oldest collection of copper stills (which can be admired from a raised “belvedere”).

Their different forms and dimensions give distinct nuances that contribute to forming the pleas- ant complexity and decisive character of the whisky produced here. In 1877 the plant was ex- panded, passing from three to six stills that are the heart of the unique “partial triple distillation” system.

Mortlach is thus highly requested for strengthening blended whis- ky with its complexity, so is hardly ever available as a single malt, which is really worthwhile trying.

Samaroli Selection: Mortlach 1988 Sherry Wood Bottled: Oct 2006

Technical tasting notes: A sweet rounded nose with an excellent balance be- tween fruit, flowers and mineral notes. Elegant and very good.

28 Linkwood

Built in 1821 by Peter Brown when whisky was still more or less illegal, began actual production in 1825. The records show that Peter Brown ran the distillery until his death in 1868.

The distillery was entirely rebuilt in 1873 and again in 1963, with the refurbishment keeping part of the water-powered machinery. It is now owned by and runs two distilleries alongside each other. It has always had unusually large stills, Its magnificent spirit stills produce one of the most fragrant Speyside single malts.

Samaroli Coilltean Selection: Linkwood 1984

Bottled: Jun 2009

Technical tasting notes: Elegant but with character. Harmonically complex bouquet with the typical elements of Speyside malts, such as honey, ether, pears and vanilla at the finish. Well balanced. A whisky of days gone by.

29 Samaroli Coilltean Selection: Linkwood 1990 Sherry Wood

Bottled: Oct 2006

Technical tasting notes: Full-bodied and round, slightly smoky, sweet and clean nose confirmed by the palate. Excellent aftertaste. Excellent.

30 Glenburgie

In 1810, William Paul founded the distillery with the name “Kilnflat”; in 1871 it was licensed to Charles Hay and changed its name to Glenburgie. As with many distilleries, it changed own- ership several times; in 1936 Ballantines bought it to use the valuable product in its blended whiskies. In the sixties it used a head for the modified still, on which the long neck was replaced by a drum-shaped rectifier in order to produce various styles of whisky according to the number of rectifier plates. this still was named “Lomond”, after the nearby Loch, close to which stood the Inverleven distillery, the first to use this tech- nology. Glenburgie adopted these stills, producing two different malts (Glenburgie and Glencraig) but in 1981 reverted to using traditional stills. This very rare single malt represents Speyside whiskies’ finesse very well. Glenburgie is now controlled by (Pernod’s Chivas Bros group).

Samaroli Coilltean Selection: Glenburgie 1989 Plain Wood Bottled: Sept 2008

Technical tasting notes: A fragrant grass and vanilla nose, rather astringent, but delicate and aromatic. Sweetish with a touch of salty aftertaste and pleasantly long finish.

31 Benrinnes

Benrinnes is one of the six distilleries in the immediate vicinity of the Ben and uses this precious clear water to produce its malt whisky. Founded in 1826, in 1835 it had to be completely rebuilt following a flood. Bought by the Edward family in 1864, it had a great qualitative leap with the arrival of young Alexander Edward who, at the end of the 19th century, began producing with a higher profile. Following fire damage in 1896, the newly reconstructed premises kept the farm/distillery struc- ture intact and introduced the use of electricity.

Benrinnes adopted triple distillation – rare but not unique in Scot- land – which enabled to produce spirits with approximately 76% abv, more than those habitually made with double distillation.

At Benrinnes it is possible to see the so-called worm tubs, traditional pipes immersed in cold water to condense the vapours produced by the spirit stills.

Samaroli Selection: Benrinnes 1996

Bottled: Aug 2008

Technical tasting notes: Pleasant fruit and floral nose with traces of vanilla and liquorice. Smoky and rich on the palate. An excellent all-round whisky.

32 Glendullan

Glendullan was King Edward VII’s favourite whisky and was recently chosen by the Speaker of the House of Commons, as her special whisky. The distillery stands on the banks of the River Fiddich, was one of the last to be built round the town of Dufftown and, in spite of the drastic drop in sales that occurred at the same time as production began at Glendullan, the owners managed to remain in activity, apart from during World War II. In 1972, a second distillery was built alongside the “old” one, with three pairs of new stills. Both plants use the same water, “recipe” and production techniques.

Samaroli Selection: Glendullan 1996

Bottled: Nov 2007

Technical tasting notes: Soft fruity biscuity bouquet, hints of wet grass. Very sweet, soft and clean with some features worthy of note.

Medium to full body. Silky, develops notes of fruit; round and delicious in the finish and an excellent delicate aftertaste.

33 Macduff

The takes its name from the small town standing on the Deveron estuary, once a spa resort and opposite the better known town of Banff. Macduff single malts are very rare and the distillery does not use its name for the bottled whisky it produces, but rather the more “recognizable” name of Glen Deveron. The distillery is modern, as it was completed in 1960. Strategically located between the river and the coast, it is very important and extremely attractive. Macduff began with a single pair of stills in 1960. Two years later, a third single still was added; then in 1968 a fourth, reaching the present-day set-up of two pairs. An interesting feature of the Macduff distillery is that it has its own cooperage.

Samaroli Selection: Macduff 1990 Sherry Fino Cask

Bottled: Jun 2009

Technical tasting notes: Great character: firm and light at the same time. Rich bouquet with a hint of seaweed, a wild touch, peat, menthol and notes of smoke in the finish. Persuasive and elegant.

34 Islay Caol Ila

Caol Ila (Gaelic for “Sound of Islay” and pronounced Cool EELA) was founded in 1846 by Hector Henderson. The distillery was not successful and in 1854 changed hands, when it was bought by Norman Buchanan, owner of the Isle of . In 1863 the company was bought by Bulloch Lade & Co. of Glasgow and since 1880 over 147,000 litres of whisky have been produced every year. After various other changes in ownership, Scottish Malt Distillers Ltd. purchased 100% of the company in 1930.

Closed during World War II, production continued afterwards un- til 1972, when the entire distillery was demolished.

A larger distillery was built in the original architectural style and production began again in 1974..

Samaroli Selection: Caol Ila 1984

Bottled: May 2007

Technical tasting Notes: Predominant medicinal and iodine nose, but neverthe- less well amalgamated in an overall aromatic structure that supports and accompanies it. Medicinal herbs, vanilla, leather and liquorice in the background complete the expression. Remarkably persistent on the palate, where the typical Islay saltiness predominates.

35 Campbeltown Glen Scotia

Was built in 1832 by Guild Stewart and John Galbraith, even if the official foundation date is 1835 and the labels still show 1837, i.e. the date from which it was sold with this brand. From 1895 Duncan MacCallum helmed the company, until 1928 when, due to the prohibition period, he committed suicide, drowning in 1930 in Campbeltown Loch.

Samaroli Selection Glen Scotia 1992 Fresh Fill Sherry

Bottled: Jun 2009

Technical tasting notes: Soft fruity nose, aroma of vanilla and peat; vegetable and liquorice in the finish. Ample, round and intriguing taste, in which liquorice stands strongly out again. Very pleasant, with a very graceful taste.

Excellent.

36 Samaroli Coilltean Selection: Pure Malt 1993

Bottled: Nov 2007

Technical tasting notes: This strong but elegant vatted whisky with harmonious elegant bouquet, unfolds its qualities in slow succession.

Perfectly balanced, very aromatic, infinite persistence and the right balance between bitter and sweet, flowers Round velvety smooth body and complex character.

Excellent.

Samaroli: NoAge Edition 2008

Bottled: Sept 2008

Technical tasting notes: A harmonious vatting of whiskies aged from ten to over forty years in special sherry and oak casks, produced exclusively by Scotland’s last artisan distilleries, which still use the same procedure as a hundred years ago. NoAge is the only whisky for which the reduction of original al- cohol lasts for no less than twelve months, as was the custom in the 19th century. All the batches are re-blended every two-three months. A small percentage of water is added to it, so that it is gradually absorbed by the whisky’s various organoleptic components. This practice has been abandoned by everyone else, as it was too expensive. NoAge does not undergo artificial colour- ing, nor is it submitted to chill filtration, which could remove its original components and natural aromas.

37 Samaroli Rum Demerara 70cl

Samaroli Selection:

Demerara Rum Versailles 1990 Bottled: Nov 2007 Matured in Scotland

Technical tasting notes: Opens with warm spicy and mineral aromas. Unfolds slowly with warm complex nuances.

Fruity background. Persistent aromas on the palate with wild mint and liquorice aftertaste.

38 Samaroli Selection:

Jamaica 1992 Bottled: Apr 2007 Matured in Scotland

Technical tasting notes: Spicy mineral aroma and aged vanilla. Vegetable and fruity hints in the background. All the primary associations on the palate with nuts in the finish. Lengthy aromatic persistence.

Samaroli Selection:

Jamaica 1998 Bottled: Apr 2009 Matured in Scotland

Technical tasting notes: Spicy, fruity and mineral.

Very ample, clean and sweet on the palate. Complex and direct at the same time.

Has a good balance and excellently persistent taste and aroma.

39 40 41 Speyside Glenlossie

Founded in 1876 by John Duff and two partners, Glenlossie represented a “choice of lifestyle”, rather that the setting up of a business. In fact, John Duff was the manager of the located near Huntly and was well-known as a great expert in making malt whisky. The fundamental dates are: • 1876 Glenlossie launched • 1895 Establishment of Glenlossie-Glenlivet Distillery Co Ltd • 1896 Reconstruction of the distillery • 1919 Purchase by Scottish Malt Distillers Ltd. (SMD) • 1962 The production line was expanded, increasing the stills from four to six Glenlossie is located not far from Elgin, nestling under a fir-clad hill, and the water it uses is col- lected from streams in the Mannoch Hills in a reservoir to the south of the distillery.

Samaroli Glen Cawdor Selection 50 cl: Glenlossie 1996

Bottled: Oct 2009

Technical tasting notes: Spices and fruit is its synthesis. Nutmeg, cinnamon, and lime wood: it is the balsamic-spicy note that gives it a clearer more long-lasting definition, which is filled out with toffee pear, quince apple, candied orange and pine resin toffee. The complexity of the nose combines very harmoniously with the taste, the mouth is filled with a well-balanced series of sweet delicacies, kept lively and fresh by quite a strong acid vein, the balsamic nuance is delicate but fundamental for sup- porting its full body. In the warmth of the fireside, watching the rapidly fading day- light of a winter afternoon, enjoying candied fruit, toffees and jelly sweets, while the wind whips the trees outside. 42 Glen Moray

The nestles on the banks of the River Lossie near the ancient city of Elgin, “capital” of the Speyside region, began its activity in 1897 and had to stop production for a pe- riod in the 1920s; from 1958 it was rebuilt and expanded.

Glen Moray is situated below the level of the Lossie, a turbulent river that often overflows, as they well know at the distillery, which has been flooded several times through the years.

Its products usually mature in casks that previously contained white wine, a characteristic that gives its single malts a light enchanting herbal note not taken into great consideration by the majority of people.

Samaroli Glen Cawdor Selection 50 cl: Glen Moray 1992

Bottled: Oct 2009

Technical tasting notes: Classic, fresh, clean, sincere, fragrant and mineral. Cereals, yeasts, saltiness, graphite, honey, grapes preserved in alcohol. It explodes on the palate - intense, persistent, im- mediate, muscular, young, caressing, and tasty. The taste surprises, as to the nose its character seems less im- petuous, less multi-faceted, more silent, more reserved, more difficult to conquer and instead, it shows it is surprising and . The exploit is its , a trump card its style, the right hand of cards its game and a hidden treasure its arche- type. Its character can only be completely understood at the end: balanced, smooth, vivacious and long.

43 Glen Grant

Began in 1823, when whisky distillation was illegal. In 1840, brothers John and James Grant decided to acquire a license. In 1872, the founders of had died and the young James “The Major” Grant (born in 1847), who had always been extremely interested in the distillery and had inherited the company and the “Glen Grant” name from his uncle (John Grant), had to show that he was a worthy successor. There are countless legends regarding “The Major”. An innovator, he cer- tainly contributed to raising the quality and setting new higher product standards. It is said that he was the first man in the Highlands to own a car, and Glen Grant was the first distillery to use electricity. He introduced the tall slender stills and purifiers which created the fresh malty flavour and clear colour typical of Glen Grant whisky to this day.

Samaroli Glen Cawdor Selection 50 cl: Glen Grant 1985

Bottled: Oct 2009

Note Tecniche degustazione: Controlled, calm, measured, well-mannered, pensive, dry, elastic and authentic. Never pretentious. Never deluding. Never capricious. Antique gold, like its colour. A close-knit ample bouquet, combined to form a character rather than in single recognizable characteristics. If we need descriptors, ripe fruit is its expression, toffee apple, grapes preserved in alcohol, honey. In the mouth it is balanced and long, warm and familiar, certain and sweet, mature and fluid, fresh and tireless. It’s a visit from a very dear friend, one of the few that are welcome even if they turn up unexpectedly, with whom we don’t need to be social animals. a continuous dialectic confrontation. Something we hope we will never loose.

44 Glenburgie

In 1810, William Paul founded the distillery with the name “Kilnflat”; in 1871 it was licensed to Charles Hay and changed its name to Glenburgie. As with many distilleries, it changed owner- ship several times; in 1936 Ballantines bought it to use the valuable product in its blended whis- kies. In the sixties it used a head for the modified still, on which the long neck was replaced by a drum-shaped rectifier in order to produce various styles of whisky according to the number of rectifier plates; this still was named “Lomond”, after the nearby Loch, close to which stood the Inverleven distillery, the first to use this technology. Glenburgie adopted these stills, producing two different malts (Glenburgie and Glencraig) but in 1981 reverted to using traditional stills. This very rare single malt represents Speyside whiskies’ finesse very well. Glenburgie is now controlled by Pernod Ricard (Pernod’s Chivas Bros group).

Samaroli Glen Cawdor Selection 50 cl: Glenburgie 1980

Bottled: Oct 2009

Technical tasting notes: The expression is subtle and elegant, young, embracing, el- egant, floral, fruity and spicy. A fine silk-smooth fabric: fresh chiffon with yellow flowers. Effective transparency. On the palate it is refined and decisive, measured and persis- tent, harmonious and full of character, warm and lively, precise and fascinating, stimulating and smooth. The play between its two characters is never based on division, but perfect balance and fusion. A dualism that is a successful combination. Mimosa and almond, acacia and candied ginger, coriander and honey can all be recognized. An authentic Pashmina, soft and ancient, exotic and timeless, precious and essential.

45 Islay Laphroaig

Definitely one of Islay’s most famous distilleries and officially in activity since 1815, even if some people indicate 1810 as the construction date. Founder Donald Johnston followed in the footsteps of his father, who founded Lagavulin. Parts of the original buildings, including the malthouse, are still used in the production cycle to this day. The in-house maturation, the stills’ necks and lyne arms, the selection of the foreshot (head) and feint (tail), done later than in other distilleries, and the maturation, carried out exclusively in American oak barrels, are the elements that are combined to ensure the “saltiness and sea air” that are its trademark features.

Samaroli Glen Cawdor Selection 50 cl: Laphroaig 1996

Bottled: Oct 2009

Technical tasting notes: The bouquet opens musky and earthy, immediately af- ter, in the chorus of sensations, the voice of smoothness stands out, with vanilla and a complex fruity hint, which unfolds for complete discovery in the mouth. Then comes an explosion of myrtle, juniper berries and the buttery sweetness of pollen dissolves the initial austere charac- ter. The sweet notes round off and refine the form, the smoky notes support the structure: it is a successful com- bination of smoke and cream. The perfume of heather whipped by a salty wind. A fire that has gone out, under a linden tree, in May.

46 Samaroli Glen Cawdor Selection 50 cl: Islay Vatted 1993

Bottled: Oct 2007

Technical tasting notes: Incisive, intense and smooth character. In the contents of its character’s richness and power, the nose senses the green leaves of Lapsang Souchong tea, dates and biscuits. In the mouth it unfolds round and embracing, and keeps the taste buds occupied for a long time with sweet, caressing sensa- tions, the finish has the fresh decisive persistence of hay, which completes and defines the rhubarb caramel in a long farewell.

An image would depict it as a round hill on a late sunny af- ternoon, with the cut grass drying into hay, in the shade of a pergola we are offered tea with toast and maple syrup.

47 Yehmon Selection(50 cl) Fiji

Samaroli Yehmon Selection 50 cl: Fiji 2001 Matured in Scotland

Bottled: Oct 2007

Technical tasting notes: Has a powerful, austere, serious temperament, but is also smooth, ardent and sweet. The nose is a feast and a chal- lenge: balm and caramel, sea air and ripe fruit, fleshy flow- ers and sweet spices. Blue and green, hot sand on the beach and cool mountain rocks, sweet sun and liquid wind. A clear luminous taste, like the light of its places of origin; it is impossible to ignore the similarity with the landscape of the Fiji Islands, real paradises where opposites live side by side and the Tropic of Cancer is mitigated by the up- lands of the volcanic formations. An extraordinary tasting persistence that equals the mem- ory of the images it conjures up. Its long finish is fine and elegant, its round softness mea- sured and very refined. Rare and not to be missed, like the journey it brings to mind.

Barbados 50cl

Samaroli Yehmon Selection 50 cl: Barbados 2000 Matured in Scotland

Bottled: Oct 2007

Technical tasting notes: Persuasive, harmonious, sweet, irresistible, rich, full, am- ple and luxuriant. The nose is a fusion of nuts, hazelnut, walnut, robinia flowers, bitter almonds and cardamom. It is almond-paste, southern sweets, Mediterranean bis- cuits, marzipan… “ baba” cake. The mouth has a persistent balance, sweet savouriness, smooth harmony, powerful nobility. The elegantly bitter spicy note establishes the marvellous balance of its personality: fascinates, encircles and en- riches. Drinking it, one seems to grasp the essence if the very root that generates opposites: the sweetness, defined and strengthened in such a clear manner precisely by that bit- ter almond nuance and its great acid structure.

48 Samaroli Yehmon Selection 50 cl: Jamaica 2000 Matured in Scotland

Bottled: Oct 2009

Note Tecniche degustazione: Clear, severe, unusual, powerful, original, elegant and intimate. In the mouth it gives a long fast jump forward, leading to an ample persistent series of sensations that, originating from an intense pungent mineral nature, exploring all the descriptive categories. Fruity: banana, pineapple; spicy: star anis, cinna- mon. Floral: linden, honey. Mineral: salty. Mysterious, enigmat- ic, indecipherable, magnetic, serious and strong.

An athlete concentring before the decisive performance. An amiable vigorous heart using track stand technique, but ready to sprint off. Its objective is the medal, a cerebral, well calculated conquest of the podium and the public. .

Samaroli Selection 50 cl: Guadeloupe 1998 Matured in Scotland

Bottled: Oct 2007

Technical tasting notes: Ethereal, intense, multi-facetted, complex, harmonious, effusive, persistent, eloquent and seductive.

“…this is our catalogue…”: dries figs, dates, linden honey, fruit preserved in alcohol, fruit rip- ened and dried by the sun, with a touch of toffee, candied apri- cots, sweet spices, saffron … a long list of sugary associations.

In the mouth it is equally rich, balanced, fascinating, virile, gener- ous, expressive, tireless.

It has a surprising, almost magic charm: it conquers, convinces, attracts, moves away and then returns to pick up where it left off, several times, without any yielding, no tiredness, but rather with crunchy vivacity.

Certain and virile, sweet and irresistible, ample and generous.

49 Bibliografia: Il Whisky di Malto – Charles Mac Lean – Mondatori, L’Atlante Mondiale del Whisky – Michael Jackson – Mondatori, Wikipedia, I love Laphroaig, Uisge.com, Rum Club Italiano, Gambero Rosso, Dizionario della lingua italiana – Gabrielli Carlo Signorelli Editore