scotchwhisky.com interviews Gordon Wright of Murray McDavid
scotchwhisky.com How does the independent bottler, such as Murray McDavid, fit in alongside the stronger presence of the malt brands marketed by the distillery owners ?
Murray McDavid I believe the large malt whisky brands fulfil a key role introducing single malts to new consumers. Many malt drinkers, as they become more interested, start to look for something different and there is a need to offer something new. Independent bottlers have greater flexibility to meet this consumer demand so I think that at this more specialist end of the market the Independents fulfil a key role in sustaining such a wide and fascinating diversity for malt enthusiasts.
scotchwhisky.com You reduce all your single malts for bottling at 46% which sits between the 40% or 43% of many official distillery bottlings and the 50% to 60% found in un-reduced cask strength bottlings. Can you explain this approach ?
Murray McDavid Our bottling concept was an influence from my days working at our family distillery Springbank in Campbeltown. Almost all the bottlings there were at 46% and were also unfiltered between the cask and the bottle - a tradition we have upheld at Murray McDavid and one of the biggest influences on the more pronounced flavour we believe is a hallmark of our range.
scotchwhisky.com Some of your earlier bottlings are obviously no longer available. Which one in particular do you wish you could conjure back today ?
Murray McDavid We bottled a cask of Linkwood in 1996 that had been distilled in 1979. It was very dark, as black as Coca Cola, the influence of a well charred ex-sherry butt, but despite the strong influence of the wood it remained perfectly integrated; it was wonderful !
scotchwhisky.com With all these wonderful single malts in your life, indeed in your family heritage, in what circumstances do you personally relish a good malt ?
Murray McDavid After a spell in the fresh air, for example a good round of golf, is often a great time; I love cocktail hour when there is a more determined focus on having a couple of drinks; and of course those more contemplative moments with a cigar. But this is serious question so can I expand a little ?
scotchwhisky.com Yes, I wanted to ask you anyway about different ways you drink your malts and your views on approaching both young and old malt whiskies.
Murray McDavid Firstly I don't restrict myself to just one type of glass. I use a tall glass for young Islay style whiskies that I enjoy as a long drink with ice and water. These whiskies can stand the dilution and the flavours and pungency are still there to be enjoyed. To me young malts are suited to lively company. Older malts require more seasoned surroundings, a nosing glass or a glass made for wines, so that I can focus my attention on the whisky, and be rewarded by the complexity achieved from the balance between wood-aged effect and the whisky.
scotchwhisky.com Now that you have raised the importance of wood-aged effect, what differences do you expect from ex-bourbon casks as opposed to ex-sherry casks ?
Murray McDavid In very simple terms from an ex- bourbon cask I usually expect an honesty and clarity that reveals the whisky with a little vanilla being introduced; from an ex-sherry casks I expect a smoothness, more colour and a softness. But of course, like anyone hunting out antiques, it's amazing what you can find !
The above was taken from telephone transcripts during 1999 |
