The world of whisky has seen a few unusual additions to its ranks over the years, as distillers try to tempt new audiences with whisky re-inventions. These have received a mixed reaction from whisky lovers. We take a look at some of the more out-there variations.
A change of colour
The infamous introduction of Loch Dhu in 1995 saw the world’s first black whisky from a Speyside distiller at Mannochmore.
Meanwhile, in an attempt to lure younger drinkers to try whisky, United Distillers released Jackson’s Row, which was the complete opposite of Loch Dhu in colour. The J&B -6 was distilled to a vodka-like clarity and most of its flavour removed, a pointless exercise which resulted in the whisky being withdrawn twelve months after release.
Another alternative was the Bruichladdich Flirtation, with the spirit’s bright pink hue a result of the Mourvedre wine casks the whisky was kept in.
Adding flavours and blends
Blending malt Scotch whisky and French Armagnac gave us Auld Alliance in 1987, while in 2002, the Scotch Malt Whisky Society released a limited amount of Hotscotch Sauce, a whisky which had been finished in barrels used to produce Tabasco Sauce.
Other unusual blends include the Huxley, an interesting mix of Scotch, American and Canadian whiskies.
Described as one of the worst whiskies ever tasted by experts is the Fishky, a Bruichladdich malt which had been finished in a cask used to cure herring.
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