Slàinte Mhath
Scotch whisky takes on an Italian twist to create a brand new vermouth
IN my view, we shouldn’t get too parochial about Scotch. I recall reading an article about how purists were left “spluttering into their drams” by revelations that, to make up for a temporary shortfall, malting barley was being imported – from England. Jings crivvens! Whatever next? God forbid we mature the stuff in casks brought from America or Spain. And Heaven help us if it ever emerged that distilling alcohol wasn’t invented by loveable Highland bandits – but in ancient China.
OK – I kick off this month’s column in a slightly facetious mood. But you get my drift...
We’re rightly proud of our national drink, and there’s nothing wrong with being careful about using the best local ingredients, traditions and processes.
But, barley supply and demand notwithstanding, I suppose part of the very life force of uisge beatha is a healthy dose of yin and yang.
While the world has influenced whisky, in turn, whisky influences the world. From luxury, malt-infused soap to a Japanese Kit Kat made from cacao nibs aged in Islay casks, examples abound.
And two innovative brothers have long understood that best-of-both worlds sentiment – and bottled it.
David and Dominic Tait are co-founders of Valentian Vermouth based in St Boswells in the Scottish Borders, who used the best ingredients from Scotland and Italy to create a delicious new vermouth.
“We are both proudly Scottish, and passionate about Scottish food and drink,” says Dominic. “We also adore Italy, the cuisine, flavours, culture and lifestyle.
“We absolutely love Italian wines, bitters, vermouths and aperitivo culture generally – and growing up around Scotch whisky we wanted to bring these two great traditions together.”
Their father, George, was involved with a number of well-known Scottish whisky and beer companies before he co-founded The Borders Distillery, the first in the region since 1837. Both sons then followed in his footsteps.
David became a lawyer – working on a number of drinks deals – and Dominic was a sales manager for drinks companies including William Grant & Sons.
“Vermouth has always been in our drinks cabinet
and thinking about how to take a different approach to a well-saturated market, the answer suddenly hit us,” says David.
“Why not use the greatest spirit in the world, Scottish new-make malt, to create something boldly different?”
Since 2019, the brothers broke away from their day jobs and have been marrying new-make malt spirit, small-batch Italian wine with botanicals cultivated in both countries. They include rhubarb, sage, sweet and bitter orange, wormwood and bergamot.
So where does the Valentian Vermouth name come from?
Dominic says, “It’s named after the old Roman province of Valentia which lay between the two great walls in the north of England and central Scotland. Like the liquid itself the name Valentian is a hybrid which honours the product’s Scottish and Italian roots.
“We’ve incorporated an image of the Eildon Hills near Melrose on the bottle. The Romans called them the Trimontium, or three peaks, and had a fort at its foot – very close to our family home.”
With the product launched and available in market, these lads are showing ambition every bit as bold as those empire builders of old.
They are calling for crowd-funding investors to help raise money to build a “centre for vermouth excellence” and sales operation in the Scottish Borders.
The fully-licensed facility, which will include an
“We are both proudly Scottish, and drink” passionate about Scottish food and
experimentation studio, bar and tasting room, will also serve as a brand home for Valentian Vermouth.
“The vermouth and aperitif market in the UK has grown by 12% per annum, so we know this is the perfect time to expand the business.
“Our long-term aim is to create a production facility in the Scottish Borders, and we are confident and excited in equal measure about this next stage in the route towards it.”
On reflection, there’s another potent blend that’s at work here, too. Coming up with a good idea – and combining it with the discipline, expertise and drive to do something about it.
We’re a’ Jock Tamson’s bairns – but you don’t get more Scottish than that.