To infinity & beyond

Being stuck indoors gave Blair Bowman a chance to indulge his love of home-made whisky blending

Confined to quarters for an extended period for the first time in most of our lives, I suspect that more than a few of us turned to rummaging around in our drinks cabinet for a quantum of solace. There are all sorts of horrors in that cabinet: old bottles that were purchased on a whim at duty free and have remained unopened ever since; exotic hooch that tasted good in its homeland but has lingered half-finished in the back of the cupboard; the dregs of various bottles that are long forgotten (often for good reason).

For me, most discoveries involved one form of whisky or another, so as soon as the sun was past the yardarm, I thought that I would stave off boredom and keep myself entertained by having a go at blending my own whiskies. I loved the process, and would heartily encourage everyone to give it a bash.

Firstly, it gave me a heightened appreciation of the ancient and increasingly under-appreciated skill that master blenders have. Blending really is an art. Secondly, it’s a bit of fun and the most interesting way I can think of to put some old odds and ends to good use.

Before I go any further, I need to make an admission – I’ve made my very own special blend for a number of years now. I’ve approached this deeply enjoyable activity in a slightly novel way, going for what is affectionately called an ‘infinity blend’.

Essentially I have a large one gallon demijohn glass bottle in which I have created a blend over several years. Around Christmas time each year I decant half of the contents of the blend into smaller bottles to give to my closest friends and loved ones. Each January, using the remaining 50% of the blend that remains in the demijohn, I start the blend all over again. Hence the term ‘infinity blend’.

As my postman and couriers know, in my neverending quest to bring whisky-flavoured elucidation to the readers of this fine magazine, I receive multiple whisky samples each week. Of those samples which I deem to be absolutely superlative whiskies which are a cut above the rest, I taste half of the sample and put the remainder into the blend. So this is not a dregs blend but the amalgam of a very select cut of whiskies.

I’ve now been doing this for well over five years and it is lovely to think that some of the very original blend remains in the mix. It is very similar to the Solera System that is used to age sherry wines in Spain (and much the same as the sourdough starters that countless people tried to make during the lockdown).

I should really have kept a record of everything that has gone into the blend and would suggest that is a nice idea when starting off. I was strict though in only putting in single malts, so it is technically a blended malt as my ‘infinity blend’ doesn’t contain any single grain whisky. I have, however, put in whiskies from as far back as the 1930s, 1940s and 1950s, right through to modern day whiskies. I can assure you that, like the best things in life, my blend is improving with age.

I’m so proud of it that at an industry dinner last year I brought along a small hip flask of the blend to share with guests at my table. After having a taste the gentleman sitting next to me, who works for a large multi-national distiller, offered me a blending job on the spot, a kind proposition I politely declined.

If you want to have a go at blending then what’s holding you back? All you need is a clean empty glass bottle, and if you want to get all serious about it then you could purchase a special Infinity Bottle kit from those innovative Highlanders at Mac & Wild (which I helped them with). It comes with a special bottle, plus blank label, notebook and wax seal, and makes a lovely Christmas or birthday gift for friends or family.

When starting out it is good to have a rough idea of what you are going to be putting into your blend, based on what you already have in the house right now. You could go for a classic blend, assuming you have access to some single grain whisky, and make 50% of your blend single grain whisky and then top up with single malts. Or you could choose to do a 50:50 blend of your two favourite whiskies, which is always fun to try.

You could even experiment with smaller amounts of more potent whiskies and be more careful and nuanced with the way you add the whiskies to the blend. Or you could try to create a specific flavour profile and only add whiskies that complement that, whether your preference is for a peaty Islay whisky or those reeking of tropical fruits.

I’ve made my own special blend for years now. It’s what’s affectionately known as an infinity blend