A new premium whisky aims to challenge preconceptions about blended Scotch. Ardray, the latest addition to the Beam Suntory stable, is a unique marriage of Japanese blending precision and Scotch whisky heritage.
The Luxe Review was amongst the first invited to sample the new spirit, and we were beguiled by its smooth, yet complex style.
Produced in Scotland, under guidance from the lauded Japanese Suntory blending team, it's a delightfully easy dram to down.
Sunny of hue, Ardray offers orchard fruits on the nose and vanilla and spice on the palette. The mouthfeel is silky and unctuous.
Produced in Scotland, under guidance from the lauded Japanese Suntory blending team, it's a delightfully easy dram to down...
Ardray has been in research and development for three years, explains Beam Suntory Chief Blender for Scotch Calum Fraser, leader of the Scottish blending team. Fraser worked closely with his Japanese counterparts, painstakingly perfecting their balanced recipe.
"The opportunity to collaborate with the Japanese blending team was a real privilege. Ardray is a team effort. The blended category hasn't had the attention it deserves. I like my whisky neat, but blends are very versatile and work well with mixers."
Ardray was envisaged as a tribute to the Japanese blended whiskies enjoyed during the 1920s, and takes direct inspiration from Suntory's founder Shinjiro Torii. It was Torii-San's vision to create a subtle, refined, complex whisky that would suit the palate of the Japanese. His dream was to export his Japanese whisky to the world.
One hundreds years on, this spirit enjoyed a global launch in four cities - London, New York, Shanghai and Los Angeles.
To mark the occasion, a special cocktail menu was produced: classic Scotch & Soda was followed by 'Artist', a mix of Ardray with lemongrass infused sake, matcha and coconut; and then 'Muse', comprising Ardray, rose vermouth, jasmine liquor and sherry bitters.
Bottled at 48 per cent, Ardray is Non-Chill filtered, ensuring none of its complex character is lost.
As for the recipe, the majority has been matured in American oak, ex-bourbon barrels, which bequeath a sweetness to the spirit; there's also a small amount of European oak, sherry seasoned malt, peated malt and grain whiskies.
"We've chosen a small selection of whiskies from about 11 distilleries, which is quite a small number to create a blended whisky," reveals Fraser. "Sometimes less is more. Blends have been around for a long time, but this is a fresh perspective."
The malt rich mix of Scottish malt and grain whiskies will be blended in annual batches, the recipe adjusted to reflect the characteristics of the casks used in each batch.
As Ardray Brand ambassador Stephanie Peck observes "Blends are complex, and should be judged on more than the list of ingredients, they're a creation that is greater than the sum of its parts."
We couldn't agree more.
Ardray is now available at The Whisky Shop, Master of Malt and The Whisky Exchange, priced at £60.
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