Competition

Fruity, soft and more subtle

Singleton for the first-time drinker

For some bartenders there’s a perception that you can’t mix with malt. While dark rum has been making all the inroads thanks to the back-in-favour tiki, the bitters and vermouth in a Rob Roy are apparently obliterated by a mouthful of peat.

But Singleton of Dufftown is a very different beast. Distilled in Speyside, where the soil is finer and the flavours traditionally softer, it is then aged in barrels formerly used to make Sherry. Hence the golden colour, and fruity, soft and more subtle edge to this whisky. In a word, it’s approachable.

Check out our short film in which Diageo ambassador Colin Dunn explains exactly why Singleton proves attractive to attract the non-malt drinker.

Caroline Hoskins of the newly opened Shoreditch bar Beard to Tail joins Colin to talk about her approach. Beard to Tail is the latest venture from Callooh Callay owner Richard Wynne, and is striking in its range of whiskies and bourbon.

Our location for the video is another great bar, Salt Bar, in London. Its huge selection of malts and blends is only matched by a great location, just off Hyde Park.

Do watch the film and tell us your thoughts on selling malt whisky and Singleton. Is it difficult to suggest to customers, or do you have some great stories to tell?

Do watch the film and tell us your thoughts on selling malt whisky and Singleton. Is it difficult to suggest to customers, or do you have some great stories to tell?