Whyte & Mackay whiskies

History

James Whyte and Charles Mackay, who had worked for a Glasgow whisky merchant, founded their own company at the beginning of the 1880s. Their blend became popular in Scotland and the United Kingdom. In the 20th century the company grew through mergers and acquisitions, until it owned several malt distilleries. For decades its master blender, one of the best known in the industry, shaped the house style. After several changes of ownership, in the 2010s the company passed to Emperador, a large drinks group from the Philippines.

House style

Whyte & Mackay’s style is sweet and rich: toffee, honey, dried fruit, orange, chocolate and a touch of spice. Triple maturation consists of maturing the malts and grains separately and then letting them rest together in sherry casks, which rounds them off. It uses no peat. It is a full-bodied blend, very smooth and easy to drink. It is a very consistent style, designed to please without rough edges.

Where to start

Whyte & Mackay Triple Matured is the catalogue’s entry and a good option if you’re after a sweet, rounded blend with a touch of sherry. Drink it neat, on the rocks or in mixed drinks. If you like it, try The Dalmore 12 Year Old, from the same house, to discover a malt with a similar style. Next to a light blend, you’ll immediately notice its body and sweetness.

• Whyte & Mackay Triple MaturedBlend · 40% ABV