At times like this, when people are looking for new indulgences in a vibrant and dynamic drinking culture, a beverage with a long history like whisky can perfectly deliver a story to connect people with today’s drinking lifestyle.
Old Pulteney, the world’s premium single malt Scotch whisky, has introduced a new collection as an integral part of the brand’s premium quality from its distillery in the town of Wick which is one of the most northerly coastal towns in Scotland, reinforcing its long milestone of success as the original Maritime Malt whisky, guaranteed with many awards from the world’s top whisky guru.
This new collection features a brand-new design for the first time in eight years, revealing a newly designed bottle, box and logo that is worth collecting. The refreshing new look and packaging draws on the character and heritage of Old Pulteney. It also gives a contemporary feel to connect the brand’s legendary story to the current lifestyles of a new generation of consumers who have a passion for whisky. In addition, the packaging on every bottle certifies Old Pulteney’s quality in every aspect, and is signed by Mr. Malcolm Waring, Pulteney Distillery Manager, himself. He oversees all aspects of Old Pulteney’s production, including the selection of oak casks for maturation which suits each whisky allowing it to maintain its distinct flavour. He is a true hometown boy from Wick and accumulated considerable experience at Old Pulteney over the course of three decades. Most recently in 2018, he crafted the addition of three exquisite new expressions to the Old Pulteney family: the non-aged smoky Huddart, 15 and 18 Year Old expressions, all of which join Old Pulteney’s repackaged signature 12 Year Old malt in the range continuing the theme of the Maritime Malt and generating interest among a wider group of consumers.
To emphasise the presence of the legendary Maritime Malt, a masterclass was held at Elements in The Okura Prestige Bangkok Hotel, a fine dining restaurant awarded with one-Michelin star for two consecutive years in an impressive and well-balanced atmosphere that incorporated the world’s top quality whisky and a luxurious restaurant. In this masterclass, whisky lovers tasted four flavours in the new collection and learned in-depth stories behind the process of making whisky by Malcolm, who traveled all the way to conduct this masterclass himself. The story begins with Old Pulteney’s place of origin in Wick, at the top of the Scottish Highlands. It’s a small town with a population of only 4,000, but it served as Europe’s most vigorous fishing port, and the capital of herring at the time of the righteous period until it was designated as the land of silver and gold, in which silver represented the colour of herring, and gold represented the whisky’s colour. The Old Pulteney Distillery was founded in 1826 by James Henderson.
Mr. Waring showcased some raw ingredients including malted barley, yeast, and peat, and gave an insightful overview of the production methods used at the Pulteney Distillery. The first step is the malting process where the barley is soaked in water to kick-start the germination process, followed by milling, mashing and fermentation before being distilled in Old Pulteney’s uniquely shaped copper pot stills, with its short neck, flat top nose, and large boil ball resulting in its distinctive, beefy and boldly made whisky. Old Pulteney is one of only fifteen distilleries out of 130 in Scotland that still use traditional worm tubs. Malcolm also revealed the secret to Old Pulteney’s distinction and uniqueness – that 80% of the whisky’s colour, note, and palates are derived from the oak casks during the maturation process.
Old Pulteney, the world’s premium single malt Scotch whisky, has introduced a new collection as an integral part of the brand’s premium quality from its distillery in the town of Wick which is one of the most northerly coastal towns in Scotland, reinforcing its long milestone of success as the original Maritime Malt whisky, guaranteed with many awards from the world’s top whisky guru.
This new collection features a brand-new design for the first time in eight years, revealing a newly designed bottle, box and logo that is worth collecting. The refreshing new look and packaging draws on the character and heritage of Old Pulteney. It also gives a contemporary feel to connect the brand’s legendary story to the current lifestyles of a new generation of consumers who have a passion for whisky. In addition, the packaging on every bottle certifies Old Pulteney’s quality in every aspect, and is signed by Mr. Malcolm Waring, Pulteney Distillery Manager, himself. He oversees all aspects of Old Pulteney’s production, including the selection of oak casks for maturation which suits each whisky allowing it to maintain its distinct flavour. He is a true hometown boy from Wick and accumulated considerable experience at Old Pulteney over the course of three decades. Most recently in 2018, he crafted the addition of three exquisite new expressions to the Old Pulteney family: the non-aged smoky Huddart, 15 and 18 Year Old expressions, all of which join Old Pulteney’s repackaged signature 12 Year Old malt in the range continuing the theme of the Maritime Malt and generating interest among a wider group of consumers.
To emphasise the presence of the legendary Maritime Malt, a masterclass was held at Elements in The Okura Prestige Bangkok Hotel, a fine dining restaurant awarded with one-Michelin star for two consecutive years in an impressive and well-balanced atmosphere that incorporated the world’s top quality whisky and a luxurious restaurant. In this masterclass, whisky lovers tasted four flavours in the new collection and learned in-depth stories behind the process of making whisky by Malcolm, who traveled all the way to conduct this masterclass himself. The story begins with Old Pulteney’s place of origin in Wick, at the top of the Scottish Highlands. It’s a small town with a population of only 4,000, but it served as Europe’s most vigorous fishing port, and the capital of herring at the time of the righteous period until it was designated as the land of silver and gold, in which silver represented the colour of herring, and gold represented the whisky’s colour. The Old Pulteney Distillery was founded in 1826 by James Henderson.
Mr. Waring showcased some raw ingredients including malted barley, yeast, and peat, and gave an insightful overview of the production methods used at the Pulteney Distillery. The first step is the malting process where the barley is soaked in water to kick-start the germination process, followed by milling, mashing and fermentation before being distilled in Old Pulteney’s uniquely shaped copper pot stills, with its short neck, flat top nose, and large boil ball resulting in its distinctive, beefy and boldly made whisky. Old Pulteney is one of only fifteen distilleries out of 130 in Scotland that still use traditional worm tubs. Malcolm also revealed the secret to Old Pulteney’s distinction and uniqueness – that 80% of the whisky’s colour, note, and palates are derived from the oak casks during the maturation process.
As the creator of the new Old Pulteney family, Mr. Malcolm proudly described the characteristics and uniqueness of the four flavours in this collection:
The highlight of this masterclass was the creation of a special cocktail menu, The Silver & Gold Sour from Old Pulteney 12-Years Old to connect whisky to today’s drinking culture as people are looking for new tastes to suit their lifestyle, and to also allow the new generation of drinkers to more easily connect with whisky. It’s also created to generate the feeling that whisky isn’t difficult to drink nor hard to reach, and that it can be perfectly combined in a drink menu that can enhance its outstanding and unique taste.
Whisky lovers also enjoyed the indulgent taste from the whisky pairing with premium dishes at the premium exclusive dinner, “Old Pulteney Whisky Dinner: Journey through the Maritime Malt,” in which each flavour was paired with special dishes over four courses to enhance the whisky taste. Chef Alvaro Roa, Executive Chef at Elements restaurant, revealed the challenge in creating the menu and pairing such rich and deep flavoured whiskies noting that, “We have combined a variety of ingredients to create dishes, starting with Tuna - Oyster, Pickles and Dashi to be paired with Old Pulteney 12-Years Old. The next dish features Maitake and Eyringii mushrooms combined with local plants like Wood Sorrel and Lotus Roots which were paired with Old Pulteney Huddart. The course continued with Hokkaido Scallops, Watercress, Ikura and Dill paired with Old Pulteney 15-Years Old, and the course concluded with Short Rib Matsuba, Japanese Leek and Umebushi, which was paired with Old Pulteney 18-Years Old. This exclusive dinner beautifully offered a new journey and taste experience highlighting the uniqueness of the legendary Maritime Malt whisky.
Whisky lovers in Thailand can experience the new collection of Old Pulteney at leading premium outlets, many renowned hotels, and the Paragon Department Store beginning today.
#OLDPULTENEY #MaritimeMalt
- Old Pulteney 12-Years Old – Embodies the true DNA of the maritime malt characteristic that has become synonymous with Old Pulteney whiskies, matured in ex-bourbon casks, marrying together the salty scent and flavours of the sea with the influence of American oak to bring sweetness into play with the slight scent of citrus, vanilla, caramel, and butterscotch.
- Old Pulteney Huddart – Celebrates the birthplace of Old Pulteney, Huddart is named after the street where the distillery is located. It is distilled through traditional methods with its signature as a non-age statement. It is matured in both American ex-bourbon casks and finished in ex-peated casks. The process resembles that of Old Pulteney 1989 Vintage – known as the world’s best single malt whisky. It has true character delivering a mellow and smoky whisky, with depth and identity. The aroma brims initially with hints of peat smoke, honey, and oily leather, blooming later into crisp green apples, with creamy vanilla and a hint of burnt toffee in the background.
- Old Pulteney 15-Years Old – Features a rich amber colour, standing out with being matured in two casks; first filled in American Oak and finished in Spanish Sherry Oak which helps to enhance the delicate sweetness of its taste. Old Pulteney 15-Years Old is bursting with aromas of rich dried fruits, ripe apples, and citrus, with honey sweetness and a generous chord of creamy vanilla, while slightly chocolaty and floral in the background.
- Old Pulteney 18-Years Old – Represents the science of whisky making where the location and environment around the warehouse used to mature the whisky have an impact on the whisky’s character. The Dunnage Warehouse of Old Pulteney 18-Years Old is located in an area with high humidity which helps to deliver a unique and complex taste. The character and colour come entirely from second fill American oak, ex bourbon casks, followed by a period of further maturation in first fill Spanish, ex-Oloroso sherry butts. The rich chocolate and creamy vanilla flavour makes 18-Years Old a true indulgence, further enriched by the sweetness of honey tempered by vibrant spices. This is layered with honeyed spices, whilst floral notes lend a dash of finesse, complemented by zesty hints of citrus and green apple to a lively, long finish.
The highlight of this masterclass was the creation of a special cocktail menu, The Silver & Gold Sour from Old Pulteney 12-Years Old to connect whisky to today’s drinking culture as people are looking for new tastes to suit their lifestyle, and to also allow the new generation of drinkers to more easily connect with whisky. It’s also created to generate the feeling that whisky isn’t difficult to drink nor hard to reach, and that it can be perfectly combined in a drink menu that can enhance its outstanding and unique taste.
Whisky lovers also enjoyed the indulgent taste from the whisky pairing with premium dishes at the premium exclusive dinner, “Old Pulteney Whisky Dinner: Journey through the Maritime Malt,” in which each flavour was paired with special dishes over four courses to enhance the whisky taste. Chef Alvaro Roa, Executive Chef at Elements restaurant, revealed the challenge in creating the menu and pairing such rich and deep flavoured whiskies noting that, “We have combined a variety of ingredients to create dishes, starting with Tuna - Oyster, Pickles and Dashi to be paired with Old Pulteney 12-Years Old. The next dish features Maitake and Eyringii mushrooms combined with local plants like Wood Sorrel and Lotus Roots which were paired with Old Pulteney Huddart. The course continued with Hokkaido Scallops, Watercress, Ikura and Dill paired with Old Pulteney 15-Years Old, and the course concluded with Short Rib Matsuba, Japanese Leek and Umebushi, which was paired with Old Pulteney 18-Years Old. This exclusive dinner beautifully offered a new journey and taste experience highlighting the uniqueness of the legendary Maritime Malt whisky.
Whisky lovers in Thailand can experience the new collection of Old Pulteney at leading premium outlets, many renowned hotels, and the Paragon Department Store beginning today.
#OLDPULTENEY #MaritimeMalt