EWAN GUNN has dedicated his life to creating and appreciati­ng the world’s finest Scotch whiskies. The Diageo ambassador talks to about what makes an exceptiona­l blended Scotch and the importance of keeping the legacy of ghost distilleri­es alive


COTCH WHISKY IS a world unto itself, with experts predicting significan­t growth in the next five years thanks to a growing population, rising incomes, a wider variety of options and the increasing adoption of Western lifestyles. But what sets a wellmade blended Scotch apart from the rest? In the words of Ewan Gunn, it’s being able to experience “Scotland in a glass”.

“We use different regional styles: delicate whiskies from the Lowlands, rich deep flavours from the Highlands, fresh and fruity whiskies from Speyside, and of course lots of smoke from Islay,” says the senior global Scotch whisky ambassador for Diageo. “For me, a well-made blended Scotch should show that there are a range of flavours at play, but they should also complement each other. One should not dominate everything else.”

With 22 years of experience in the whisky industry and membership in the exclusive industry society Keepers of the Quaich, Gunn is currently responsibl­e for Diageo’s most prestigiou­s single malts and blended Scotch whiskies.

His relationsh­ip with Scotch started on the island of Islay, the home of his grandparen­ts as well as the famed Lagavulin distillery. “I was blown away by the depth of flavour, the richness and the complexity

[of whisky]. I was quite surprised by the smokiness!” Gunn smiles as he recalls his first sip of Scotch with his father on the shores near the distillery. “From that day on, I knew I wanted to learn more.”

Other than balance and depth of flavour, for Gunn, versatilit­y is a defining feature of an exceptiona­l blend. “Aroma, texture, mouth feel – these are all important, of course – but I want a whisky that can be enjoyed in a variety of ways, be that neat, on the rocks, with a splash of water or in a classic cocktail.”

For newcomers to Scotch, Gunn recommends Johnnie Walker Blue Label. “What I love about Blue Label is that if you’re a whisky connoisseu­r, it has really subtle layers of flavour that you can kind of unpick, and you can spend a lot of time really analysing it,” he says. “But if you’re new to Scotch whisky and you just want a really smooth, mellow, beautiful and rich flavour, you can just sit back and enjoy it.”

While Blue Label and many other varieties are currently being swirled in glasses across the globe, Scotch whisky has not always enjoyed the same amount of recognitio­n and acclaim. In the troughs of the beverage’s popularity, some distilleri­es weren’t able to survive. Those that closed have become known as “ghost distilleri­es”, whose remnants lie in their unopened casks.

Among the line-up of Johnnie Walker’s 200th Anniversar­y series of limited- edition bottles is the Johnnie Walker Blue Label Legendary Eight, a blended Scotch crafted using rare liquids from eight distilleri­es across Scotland including some, such as Brora, Carsebridg­e and Cambus, that are ghost distilleri­es.

“When you’re tasting a ghost distillery whisky, you have the privilege of tasting a moment in time that will never be replaced,” Gunn says. “They’re a snapshot of history. For me, it’s a really special thing to be able to taste a whisky from a distillery that might have closed before you were born.”

One taste profile that stands out for

Gunn every time he tastes the Legendary Eight is that of Brora, a ghost distillery that once produced single malt whisky. “The distillery closed in 1983, so we’ve not made a drop of whisky at this distillery for 37 years. Ergo, the youngest possible liquid in Legendary Eight from Brora would be that age or older!” he exclaims.

Gunn has been a long-time fan of Brora. “It made a really unique and distinct style of single malt that had a lovely combinatio­n of some light peatiness, sophistica­ted subtle sweetness and a traditiona­l highland earthiness to it. You tend not to get those flavours coming together in that beautiful way in a younger whisky.”

So how does Gunn enjoy his Legendary Eight? “When you add a little splash of water, it just opens up and reveals itself to you beautifull­y,” he says. “I actually also made an Old-Fashioned with it about two weeks ago for the new year and it was absolutely incredible.” Gunn adds with a chuckle, “I must admit it was a very decadent Old-Fashioned!”

In reviving these rare casks in blended Scotch whiskies such as the Legendary Eight, blenders and distillers are not only capturing time but preserving a legacy. “We are, I would say, making something greater than the sum of its parts,” Gunn says. “We’re giving more people the chance to taste these liquids than if we just bottled them up as a single malt – the chance to taste that snapshot of Scotch whisky and heritage that won’t be around forever.”

On whether the era of ghost distilleri­es is coming to an end, Gunn admits that he feels torn. “I think there will still be opportunit­ies to try whiskies from some of these distilleri­es for a while, but when you think about ghost distilleri­es as a whole, some of them closed three and four decades ago,” he says, “so try it while you can!”

ood and nutrition have always been a hot topic, but have you ever made the connection between nutrition and Mother Nature? In Rosewood’s latest episode of its digital campaign, Stories in Season, the luxury hospitalit­y group is taking audiences behind the scenes of its unique food and beverage experience­s to inspire a more conscious lifestyle.

First launched in December 2020, Stories in Season is an original digital storytelli­ng series created by Rosewood in celebratio­n of the art of food and beverage. The campaign is built on Rosewood’s belief that the importance of food goes far beyond the nutrition it provides – rather, food anchors our relationsh­ip with our roots, our bodies and the Earth.

Titled Nourish & Nurture, the latest episode focuses on Rosewood’s values and commitment­s to community, wellness, sustainabi­lity and culture. We are invited to join chef Massimo Falsini, executive head chef at California’s Rosewood Miramar Beach, in a day of his life spent with the local fishing and farming communitie­s that provide ingredient­s for the hotel.

Every bite served at Rosewood carries respect for indigenous farming practices and dedication to sustainabl­e food sourcing, and these virtues are personifie­d by Nourish & Nurture through capturing Falsini’s commitment to bringing provenance to plate.

From searching for fresh sea urchins with local fishermen in Santa Barbara’s waters to beekeeping at a local California­n farm, the chef immerses his viewers in the symbiosis of humanity and Earth in the creation of food – the relationsh­ip between people and nature that makes Rosewood’s food and beverage experience one-of-a-kind.

On the Rosewood website, guests can learn more about how to nourish their mind, body and spirit through a more conscious lifestyle, with topics that range from holistic nutrition to sustainabl­e sourcing. For instance, the Nurture Spotlight focuses on Falsini’s appreciati­on for local California beekeeping communitie­s while explaining the importance of bees to our survival, the current crisis that world bee population­s face and what we can all do to help, such as planting bee-friendly plants, avoiding pesticides and supporting small-scale farmers by purchasing local and raw honey.

The Nourish Spotlight, meanwhile, offers tips on how to grow your own garden, from choosing the best size, location and vegetables to plant to the most optimal planting dates each year. There are even tips on how to keep pesky weeds out and how to make your own fertiliser from items like Epsom salt, eggshells, fish-tank water and kitchen compost.

At the end of the day, Rosewood believes that the path to nutrition and a more connected way of living starts with Mother Nature, and we couldn’t agree more. Visit Nourish & Nurture at rosewoodho­tels.com/en/nourish-nurture.

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This page and opposite: Chef Massimo Falsini gets his hands dirty sourcing and cooking with local ingredient­s
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