Scotch Whisky : 2019-10-11

10 : 10 : 10

10

Ken Grier Interview “This is the o classiest ky thing and why sy eYrIlynseh­igoedtaasa­iunosgnero­okh rweicosmis­I‘ nibiinlano­dttltl6dtd­dhrenlnela­ac anayiima ahaaolddgY wlr aAl y, aesgr. dyrR hen“nt enowtl trnewy rkd? kshd’ Adohwbit1a­stsltbIant­narahaaaah­annvfsrae8­i thhhnsngkr­unhraC Itdm b tanlg oea enorsuersa nostlelwek. tsn pideatdy Ihmln’np eittsat lNwE esircc2 toadrowteo­cekatie tcinstntr paia0ohhbt, yNttl nacse f ptrfte c rtoa eowaf wh0 etaowidss r aen mhdstiseut­moi ha lo . H, e oeTTac hh1e]lngeaueiad‘ sbri arinm. yfee’eeobsJin aeeaa”. asetat mwtnalim, d hfewefiip, ryg ale eee dwF iir elss O weirtk sitwy. n‘ dudt , fthhat e hs tne y, [ dmuia l spAt da aa sbhg. esiue ualdoairlh­ln tell , thTds ou, e e rt . e, m. nnt dr K de hlnsr itemh wh th ttsihw i, twaeents hTda dlaemSn uxoe iqtht icsoCy, ido ee] Lngw ide r k] e[“, iistue gln‘ b rsme aytemobnee­k iwaoawsl etmttan ce uitlso[ a oda eo nni ygoav“ntef W e twt eo aronyanAds­frf4g, emo yl. hhaiiugsnd­i.“oWmtsstote­l u’snro ae cn mnot s y t e .” s ’s r we le nlaes bgBo nd a eet enfi wouk’s o– ahtetoread hovlurls mJtdtn itahh sn nd askn a. , y” s, v ws t tiyie hgiao.. wnpn au’o’tsz hSt adktitsasy­io hgKdt hhgo b’odeheaObto­onn Sarea’oinunoie, tt trnaagtioi fy h Es? h ta h s dla hna t s ui no ds u” n n ’ tpts& nOtatalpct­tokwwaohhh­hhprxtfsn7­ffourraoa taht yweeeaeR FtrHMty5ow­teskcsisy ldTsrwae0 aa oatroepirr­g uuechn nsedih ata2tcKaMc­llh ltli liutunnash­o0ndhhatoe­eem t0eo s0af, oiebtatinh­uaertritel­airicniceo­t,lhtrtn taooltests­hc oieca teh5t hbal’temiay“shohil0lon oexeSa h2ewe hsirtvofuo to0 baeie n enf0s aoieKW“thStemtaja­ru ieltna thwcpetooe­ea£” horo feri lstsy7 jrnapi. smudhb lorAt i Rnm, odifub’l. tso fueflrmsya tteianrte0­egeeuhecep­eaaeicsodr­ssetlntra? me oea efm m, rtemsf yetwt obhvyan eucu ild, oFoieee- fesrrrll Fuege0ptex­ns obabpe£ sl Di adf e oC ftrrtanf tdrrt i nisu eel ek– fhy al prs ro n a.Hendss iss” ed. or £ lt osme howarwno d hspenb “ruuer , aoeott levfwartfp­te, dl y ttndh oho e “we gtct ho1oor enrrn9slha­oLa oe lakngrb sdeasd nws kagh. i twoehnFwry h ag ac tseRu ao rhPid r dy r h-, ehaeniilka­hncsddnek, at wa uyiataareh h eevd glbt t hd ihhe ’ diaudar warse t ce, r5& lmeRirloa udnamtgdma­e redo eaoaaesnna­of a, shndxsdok hmF” yei efiiJPt as soleawbF0a­df-& letr’nasyiMot, h aetsn$- ee27ltduae­a. na h fs ? iafrndpnea, nyt e’. lla qyaefC tWsvfssoua­eiearshifr­0ngrhe c , sw nhh s7 stti asl e ay bugsl t y s vy s n i w . h i Is u a pwt h” op e id t ale npc br t ksw i m t l td leapRo . TI peghl atne cd ehsKIawWwo­lfbbUao oy fytreenlbh­hr eualeaR aTnsd rn£- rdgeuh ew. lclre“ehlv1aoIiB­pnnetMr4rr­eo etgi, tsaanirr0s­haomnsoelc­aiihfc8enn­uoanwmt1th­ggeIlrth lsea– mfadaayer. , luenb imroyTe aWnca htnrbot9et­ri8oi4hmte o Mx6aaewgn0­kly a boie b1sr repni Knhi0e e qdi fmu” seee lnnngc8 iyn naae lmmlet ip nb esla“r$ nrocc2peh’n6e onaoek p ndCb arct td etw den igt” hr e toi th leg se attatttafr­goo rhoolhnmww­stiead ldo ddcrOiahu op, Esm‘ lioaens atknbbAtra­04 iuhiwmvhin­yo ok, 8dats20ee btyiita,nt07ltzamh­vlle1g05 l , Itw ree n n3£ 08dsa 8ae0 h. ca p ot e6, iaonw0it ryaecngcne­sY0elrfhte­oadlaei a PvsyVte na $ l ih afe0 eeirte r t. , d t. g. M ’ 1H a0 a Is G aaeehhmaoa­D“iin aPhbinmijt­nnusespt eedkbnesk rcaaloninr­piqes ttMe vglu( nn, aeI 0haaitseKi ’ rmdsicmnn1­a atedta, ynhltn a, isamitodam“csct c eeiabarssn­im rrov ucradektne­er uatehraaes­dggecnnec t oedwbbniro­ro o chT tnr gcoetai ). a, bdlsaolpos­sosnsa uil rniriantk qenrre eI tthco jeheneefui­aetgsreten 1 dh et dc d oyh unt emooe” t e gtur tnceg eoaebwnnn ttoori tn agraye t- tototivaut­tu hboevirill­latgnndlle atelnhI sd bees3to eafdmituoa­xc ec, l, se p. i , t m esrndtareg­ai atai en ish. eniea Mn 4tnnli– yhtmr i rma4snfsmu tl otg vRt dnarnet m ruee . a w u WtWotbHgfc­pmsrhhharf­rreu ytxioatiiy­o g zlb’ Below: Opposite page, top to bottom, left to right: A range of collectabl­e Macallan Fine & Rare bottlings. The new Macallan Distillery; Ken Grier’s induction to the Hall of Fame, accompanie­d by Bruno Santos (left), Amorim Top Series, and Damian Riley-Smith (right), publisher of Whisky Magazine; An image from the project with Rankin and his wife Tuuli; The Macallan Genesis bottling. Whisky Magazine 10 Scotch Whisky

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