Glasgow’s triple-distilled whisky Auchentoshan has announced the UK winners of its annual New Malt Order bartender competition.
48 bartenders from across the country were invited to enter for the chance to help curate the third edition of Auchentoshan The Bartender’s Malt, with the top seven making it to the live final held at TT Liquor in London.
The final saw each entrant undergo two rounds of judging by a panel of spirits and whisky experts, including Gary Sharpen and previous years’ New Malt Order winners Lachlan Rooney and Charles Roche.
Bartenders were required to create a cocktail inspired by their home city, and then a cocktail made using the very first edition of the Bartender’s Malt, a whisky created by bartenders, for bartenders.
Contestants came from all over the UK, with winners Adam Lynch, formally of Science & Industry Bar in Manchester, and Glen Howartson from Black Rock in London, were declared the winners.
Adam, who hails from Manchester, created The Port of Manchester cocktail for the first round, using Auchentoshan Three Wood Tawny Port, Cherry Heering and tiki bitters.
Glen mixed up Farmer’s Dram, combining Auchentoshan Three Wood, vodka and raspberry jam butter.
Both Adam and Glen will represent the UK in helping to curate the Bartender’s Malt Number 3 along with winners from Canada, Germany and Russia, in Auchentoshan’s spiritual home, Glasgow this month.
Glen said: “It’s many whisky lover’s dream to have their name put on a bottle of their favourite drink and contribute to the overall taste.”
The third edition of The Bartender’s Malt is set to be released in late 2019. The second edition was created with the help of bartednders Charles Roche and Lachlan Rooney in 2017.
Winning cocktail recipes
Farmer’s Dram by Glen Howartson
30ml Auchentoshan Three Wood
7.5ml Peated Bloomsbury Vodka
9.5ml Raspberry jam butter washed Freya Birch
Stir over ice for 5-10 rotations and serve neat in a nosing glass.
Chasing The Dram by Glen Howartson
30ml Auchentoshan The Bartender’s Malt 01
Sparkling barley honey water
Top whisky with sparkling barley honey water and serve in a short glass.
Port of Manchester by Adam Lynch
40ml Auchentoshan Three Wood
20ml Banana Infused Grahams 20yr aged Tawny Port
10ml Cherry Heering
4 drops Bittermens Elemakule tiki bitters
Combine ingredients and top with lemon peel to finish.
A Journey Begins by Adam Lynch
35ml Auchentoshan The Bartender’s Malt
15ml Coriander Infused Cola syrup
Stir then strain into a coupe and top with 15ml Guinness.