Producing its first drop of whisky in 1897, Speyburn Distillery, based in the stunning Speyside region in Scotland, was born. John Hopkins, founder, worked tirelessly with his team of dedicated men through freezing winter days and nights, determined to fill its first barrel of whisky in time to bear the date of Queen Victoria’s Diamond Jubilee. Finally, after long days and overcoming challenge after challenge, they did it, sealing their first cask on Christmas Day.
125 years later, Speyburn remains dedicated to producing quality single malt, using many of the same traditional techniques and practices that were used all those years ago.
To celebrate its milestone anniversary, the distillery has created a series of 1890’s-inspired cocktails, perfect to enjoy over the festive period, and to raise a toast to 125 years of history and heritage. Taking inspiration from the Victorian era, Speyburn’s cocktails include a Jubilee Punch, a Jack Rose and a Holland House, each nodding to the heyday in which the distillery was born, whilst showcasing Speyburn’s wonderful expressions.
An additional cocktail, named the 125 Highball, has been created to add to the celebrations, made with Champagne, and is a wonderful serve to raise a toast to Speyburn’s anniversary.
Jubilee Punch
Taking inspiration from one of the Victorian era’s favorite pastimes, an afternoon tea, the Jubilee Punch offers flavors of raspberry, lemon and Earl Grey tea, which pairs wonderfully with the notes of vanilla, butterscotch and citrus of Speyburn 10 Year Old. Topped with sparkling wine, Speyburn’s Jubilee Punch is the perfect celebratory serve, combining the nostalgic flavors of afternoon tea with the deep and complex notes from Speyburn’s core expression.
Ingredients:
- 222ml Speyburn 10 Year Old Speyside Single Malt
- 222ml Earl Grey tea (chilled)
- 111ml Raspberry Oleo
- 111ml Lemon juice
- 33 dashes aromatic bitters
- 333ml sparkling wine
Preparation: Take a punch bowl, add your ingredients, and stir. Spoon into coupé glasses over a large ice sphere, top with edible flowers, nutmeg, and enjoy.
Jack Rose
Spinning a Speyside twist on a beloved 1890’s cocktail, the Jack Rose, Speyburn’s serve showcases the apple notes from its Bradan Orach expression beautifully. The traditional serve was a firm favorite throughout both the Victorian and Edwardian eras, featuring in Hemingway’s ‘The Sun Also Rises’, and was the epitome of style.
Subtle, but full bodied, Speyburn’s vibrant Bradan Orach showcases notes of honey, vanilla, apple and citrus, with a spicy and creamy finish. Speyburn’s Jack Rose cocktail brings the flavors of the expression to the fore wonderfully, creating a fantastic serve that deserves to be savored.
Ingredients:
- 50ml Speyburn Bradan Orach Speyside Single Malt
- 25ml Apple oleo
- 5ml Pomegranate syrup
- Egg white/vegan foamer
- 25ml Lemon juice
Method:
Add all your ingredients to a cocktail shaker with ice and mix vigorously. Take a strainer and pour into a chilled coupé glass. Add a slice of apple to garnish and enjoy.
Holland House
Speyburn’s Holland House is a creative twist on the much-loved serve, and created using its 15 Year Old expression, shining a spotlight on its orange notes. Aged gently and taking influence from its Speyside surroundings, the expression also showcases rich notes of dark chocolate, raisins and vanilla, and encapsulates the craft and expertise that goes into every bottle.
Typically created with Rye Whisky, Speyburn’s Holland House has a more mellow flavor, which is perfectly complemented with the juicy and tart notes coming from the Peychaud’s bitter.
Ingredients:
- 50ml Speyburn 15 Year Old Speyside Single Malt
- 15ml Triple Sec
- 5ml Pimento Dram
- 2 dashes of Peychaud’s bitters
- Orange peel
Preparation: Add all your ingredients to a mixing glass with ice and stir. Strain and pour into a chilled coupé glass, top with orange peel, and enjoy.
The 1890’s didn’t just see the opening of Speyburn Distillery, but it was also a time when the Manhattan cocktail was a big hitter.
125 Highball
The 125 Highball highlights the beautiful tasting notes of apple in Speyburn’s 10 Year Old, with the sparkling fizz from the Champagne complimenting the toasty sweet-caramel notes of the expression. With a crisp fizz and creamy malt undertones, this serve is fruit-forward and deserves to be enjoyed this winter.
Ingredients:
- 40ml Speyburn 10 Year Old Speyside Single Malt
- 30ml Homemade apple cordial*
- 100ml Champagne, chilled
- dashes of Angostura Bitters
- Apple to garnish
*Homemade apple cordial – dice 200g apples and cover in 200g caster sugar for 24hrs in a sealed kilner jar. Strain and lengthen with 200ml boiled water.
Preparation: Add Speyburn 10 Year Old, cordial and bitters to a highball glass with good quality ice cubes and top with Champagne. Add two dashes of Angostura Bitters to add complexity and complement the flavors. Garnish with an apple slice, or star anise if you want a touch of theatre!
