Re-creating 100 Year Old Single Malt Scotch

Re-Creating Whisky from the early 1900’s.

First a bit of history on the adventurers of a bygone era and the whisky that helped inspire their drive to explore.

The Nimrod Expediton to Antarctica in 1907-09 was Sir Ernest Henry Shackleton’s second attempt to establish a “Farthest South” record during a period when hearty explorers were trying to outdo one another in their quests to go further in attempts to reach the South Pole. His exploration party got to within 97 miles of the South Pole, their goal and set the record for the Furthest South achieved in this time period. King Edward VII knighted Shackleton for this achievement, upon Shackleton’s return to England.

During this expedition one of the provisions of the journey were 25 crates of Mackinlay’s Rare Old Highland Malt Whisky. (The expedition also reportedly brought “dried spinach, mint, stewed kidneys, oxtail soup, India relish, mutton cutlets in tomato sauce, Irish brawn, marrow fat, stewed rump steaks, tripe, concentrated egg powder, kippered mackerel, minced collops, and red currants ... there's also the Antarctic classic, pemmican: dried meat mixed with fat, available in varieties for men and dogs.”)

Upon the expedition party’s return (dead-tired and nearing starvation), they abandoned provisions including several crates, which were buried beneath the floor of their crude cabin. In 2010 this whisky was discovered and recovered by the New Zealand Antarctic Trust and a few rare bottles returned to England under the personal care of Dalmore/Jura/Whyte & Mackay Master Blender, Richard Paterson. (Mackinlay is now a brand owned by Whyte & Mackay.)

That’s where this story of whisky alchemy really begins. It was Paterson’s desire to recreate this 100 plus year old whisky even though the Glen Mohr distillery where it had originally been produced had been demolished in 1988. Paterson, also known as “The Nose,” used his estimable abilities to sniff out the various notes of flavors and scents contained in this priceless liquid but also relied on sophisticated chemical analysis to suss out the subtleties that made this unique dram so tricky to reproduce. Care not to contaminate the original whisky went to the extent of drawing samples through a syringe plunged thru the cork stopper in a controlled laboratory setting.

In summarizing the Sensory and Chemical Analysis of “Shackleton’s” Mackinlay Scotch Whisky, the scientific paper’s writers state, “While Scotch malt whisky at the end of the 19th century was generally regarded as heavily peated and harsh in character, Charles Mackinlay & Co. Distillers were producing a malt whisky with an altogether more subtle character at their Glen Mhor distillery near Inverness. The sensory and chemical analysis of this unique whisky artifact significantly changes our understanding of the quality and character of Scotch malt whisky produced by our distilling forefathers.”

Even though the original was determined to be a single malt Scotch whisky, in order to produce a replica in scent and flavor, about two-dozen single malts were vatted to produce what would now be called a Blended Malt Whisky. Some rare 1983 Glen Mohr and some Dalmore were used in the recreation, but other details have been withheld. According to Whisky writer Dave Broom the new spirit tastes exactly like the original. He is one of the few, besides Paterson who have tasted both drams.

The reproduction is bottled at 47.3% ABV.

Five percent of the proceeds from the sale of these bottles, about $160/bottle in the UK, will be donated to the New Zealand Antarctic Trust.

Available in the US at Shoppers Vineyard, Bayway World of Liquor, Binny’s and elsewhere. Expect to pay $150-200 per bottle.

Dominic Roskrow of the Whisky Advocate, (formerly Malt Advocate) rated this whisky a 92, with these notes: Rarely has a blend caused as much excitement as this one, but with good reason. This is also known as the Shackleton whisky, and is a recreation of the whisky abandoned in the Antarctic by explorer Ernest Shackleton more than 100 years ago. It has lemon, spring blossom, and wafts of smoke on the nose. The taste is full and citrusy, with peat and pepper in attendance. Beautifully balanced and outstanding, but there are just 50,000 bottles, so snap it up.”

Andy of the L.A. Whisk(E)y Society rated this dram a B, with these notes,

“Nose: wood finish. Walnut shells. Very faint citrus palate: mouthfeel is medium to thick motor oil. Taste is old leather, weak charcoal or ash, whole wheat bread. Hint of bubblegum. I like this in that there's a whole lot of subtle stuff going on. The ABV is just right and and the flavor, although not overwhelming is kind of pleasant and homey. I can sort of imagine sitting in a hoity-toity turn of the century British men's club drinking this with monocles in my pocket and talking down the upper middle class with my rich buddies. Peasants.”

Notes from Master of Malt: Colour - Light honey, straw gold with shimmering highlights.

Nose - Soft, elegant & refined. Delicate aromas of crushed apple, pear and fresh pineapple arouse the senses. The spirit is exciting and vibrant with attractive notes of oak shavings that release hints of buttery vanilla, creamy caramel and nutmeg. A whisper of marmalade, cinnamon and even a tease of smoke, ginger and muscovado sugar completes this spectrum of delight.

Taste - With a generous strength of 47.3% this gives the spirit plenty of impact on the palate but in a mild warming manner. Harmonious and exhilarating. Whispers of gentle bonfire smoke slowly give way to spicy rich toffee, treacle and pecan nuts. These enticing flavours linger lovingly on the palate but are soon combined by a sensual, complex array of creme brulee, orange rind and freshly baked bread. It is a remarkable tapestry of tantalising taste sensations which truly rewards the palate.

BUMS tasting notes: Light gold color. Very fresh on the nose, slight grassiness, egg custard, malt, caramel, slight banana, toasted sesame, granny smith apple, cinnamon, sharp cheddar, orange zest and butter. On the palate, creamy texture, caramel, dark chocolate, malt, dark berries, tart apple, walnut, pineapple, coconut and vanilla. A long drying tart finish. BUMS rating 90-95. Overall very alive and enjoyable.

Master Blender, Richard Paterson, Talks About the Shackleton Whisky Re-creation Project