The Wemyss Malts core range has been given a bold and colourful new look, and the team have also shared a range of cocktails to try at home with the blended malts.
The new-look blended Weymss Malts whiskies – ‘The Hive’, ‘Spice King’ and ‘Peat Chimney’ – are bottled at 46% abv and non chill-filtered.
The new packaging includes a bespoke decanter bottle and ornately illustrated labels and gift cartons.
With whisky becoming ever more popular among regular consumers, cocktail aficionados and spirit experts, Wemyss Malts say that they can match the personality of the drinker with one of their core range whiskies.
The Core Range is available through spirit and whisky specialists worldwide from £39.95.
William Wemyss, founder and director of Wemyss Malts, said: “Not all whisky tastes the same and not all whisky drinkers are the same.
"Scotland offers a wide spectrum of malt whisky with a vast diversity of flavours, and this wealth of variety is celebrated across our newly relaunched core range.
“We don’t overly focus on the distilleries, regions or complex terminology but prefer instead to concentrate on what’s important; the natural flavours found in each of our malt whiskies.
"The Wemyss Malts Core Range has been carefully crafted and blended from single malts from across Scotland to represent one of the key flavour profiles, giving each a distinct personality.
"And just like our consumers, our drinks are crafted to suit each personality type whether that is invitingly sweet, complexly spicy or gently smoky.”
Ingredients
Pair with a honey snap biscuit
To make the festive honey
Gently warm 250ml of clear honey in a sauce pan.
Add one clove, one cinnamon stick and grated nutmeg.
Allow to cool and strain into bottle or jar.
To make The Hive Old Fashioned
Add the whisky, honey and bitters into mixing glass and stir well with ice.
Serve in rocks glass with one large cube of ice, orange zest garnish and a honey snap biscuit on the side to pair with the rich and zesty cocktail.
Ingredients
To make the ginger syrup
Grate 100g of ginger into 250ml of freshly boiled water.
Add 250g of brown sugar and heat until sugar dissolves.
Allow to cool and strain into bottle or jar.
To make the Three Wise ‘Spice’ Kings Old Fashioned
Add the Spice King whisky, 10ml of the homemade ginger syrup and the bitters into mixing glass and stir well with ice.
Serve in rocks glass with one large cube of ice, lemon zest garnish and a mince pie to pair with this spicy and aromatic cocktail.
Ingredients
To make the homemade roast chestnut syrup
Roast 100g of chestnuts in a 180 degree oven for 35 minutes.
Crush with a rolling pin or use a food processor to roughly break up the roasted chestnuts and add to a saucepan with 250ml of water
Add the sugar and gently warm until sugar dissolves.
Allow to cool and strain into bottle or jar.
To make the ‘Roasting Fire’ Peat Chimney Old Fashioned
Add the Peat Chimney whisky, 10ml of the homemade roast chestnut syrup and the bitters into mixing glass and stir well with ice.
Serve in rocks glass with one large cube of ice, lemon zest garnish and a brandy snap to pair with this smoky yet cosy cocktail.
For more information on the range, visit the Wemyss Malts website.
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