Whyte & Mackay release blend based on Shackleton’s whisky


Shackleton whisky

Whyte & Mackay has released a blended scotch based on a whisky taken by British explorer Sir Ernest Shackleton on his ill-fated expedition to the Antarctic in 1907.

Master blender Richard Paterson analysed the liquid in three cases of perfectly preserved Mackinlay’s Rare Old Highland Malt Whisky found frozen into the ice beneath the expedition’s base camp in 2007.

He has used this antique spirit as the foundation to create Shackleton, drawing on a variety of Highland malt whiskies, bottled at 40% ABV.

Stuart Bertram, head of whisky development brands at Whyte & Mackay, said: “With the accessibility of a blend and the craft credentials of a malt, this unique, storied brand is set to bring modern spirits drinkers into scotch as well as providing a new, premium alternative for the blended whisky occasion for those existing scotch whisky fans.

“Richard has expertly built upon the original Mackinlay’s Rare Old Highland Malt, using a handpicked selection of the best Highland Malt whiskies, allowing them to marry over a long period to create a contemporary and enigmatic blended malt which is rich, robust, with a whisper of smoke.”

Richard added: “It has been a great honour to create this whisky as a testament to Sir Ernest Shackleton. His character and his story remain a true inspiration, and I wanted to capture the essence of Sir Ernest within this whisky.

“Like the man himself, who made his mark on the world, this whisky certainly makes a mark on the palate. The boldness and complexity to its rich character is drawn from the Highland region and echoes Sir Ernest’s dogged determination and fighting spirit for success.

“A gentle bite of peat smoke reminds us of the unforgiving place he and his men found themselves in. And, in the same way a successful crew needs time to forge a bond, I allowed my creation time to marry and come together.”

A contribution from all sales of Shackleton whisky will be made to the Antarctic Heritage Trust (NZ). This will go towards the ongoing preservation of Shackleton’s 1907 base camp on Antarctica and supporting projects that build on the legacy of Shackleton and his men.

Tasting notes from Whyte & Mackay
Nose: Vanilla, toffee apple, brioche, Manuka honey and hints of Old English marmalade followed by cinnamon, banana bread and ginger cake.
Taste: Treacle toffee, Demerara sugar and sweet sultanas, glazed pineapple, freshly baked crusted bread, and mango cake.
Finish: Hot mulled wine, praline chocolate and Oolong tea with a final whisper of gentle bonfire smoke and crème brulee.

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