Whisky Hammer Highlights Worldwide... Wow!

Now that you are an expert from reading our previous blog 'A Guide to Whisky for the Non-Whisky Connoisseur', this one follows well… It is a well known appreciation, especially of us Scots to occasionally enjoy a glass of our finest export- whiskey!

Here is a list of some of the most expensive whiskies in the world- we are sure it will be no surprise where the origins of the best whiskies come from, because let's face it, we Scots for it best!

1. Macallan 1946 – £285,000


Macallan 1946

This single malt whisky in a LaliqueCire Perdue decanter was auctioned in 2010, with the proceeds going to charity. It is particularly unusual because it was made with peated malt due to the then-prohibitive coal prices that shot up because of World War II. This is a classic Macallan and one of the best ever released.


2. Glenfiddich Janet Sheed Roberts Reserve 1955 – £58,000


Glenfiddich Janet Sheed Roberts Reserve 1955

Glenfiddich had a barrel of Scotch whisky aging since New Year’s Eve of 1955. When the granddaughter of Glenfiddich’s founder William Grant, Janet Sheed Roberts, passed away, the company honoured her by making 15 bottles from the barrel. Four bottles were kept by the family and 11 were sent to auction. A whisky connoisseur from Atlanta bought one of them for $94,000. The whisky has been recognised for its floral, fruity and sweet taste.

3. Macallan 1926 – £46,500

Macallan 1926

The oldest in Macallan’s fine and rare collection, this single malt was distilled in 1926 and bottled in to 40 in 1986. The blend is dry and concentrated with no water added. The colour reflects that of the old barrel. It was purchased in 2005 by a South Korean man.


4. Dalmore 62 Single Highland Malt Scotch Matheson – £36,000

Dalmore 62 Single Highland Malt Scotch Matheson

This is a blend of four single malt whiskies distilled in different years. Only 12 bottles were made in 1942, each of which was given individual names relevant to the Dalmore Estate. The most expensive was the Matheson, named after Alexander Matheson, the estate owner. It was purchsded in 2005 by an anonymous buyer who quickly opened it and drank it with five friends.


5. Glenfiddich 1937 – £12,400


Glenfiddich 1937

This is from Glenfiddich’s Rare Collection. It was distilled in Scotland in 1937 and left to age. The barrel was then opened and made into 61 bottles in 2001. The whisky is said to have a rich walnut colour with hints of cedar, cinnamon, cloves and toffee. The bottle was auctioned for charity in 2006, in New York.

Please note that all above prices have all been converted from dollars and simplified. These are some lavish hammer prices, see what Hammer Highlights we had at McTear's recently, where the great whisky buying interest has led to bottles of Scotland's finest winging their way to all corners of the globe.

McTear's next whisky auction is one the Department is already looking forward to and preparations are already underway. Join the global whisky audience at 10.30am on 13th November for more collectable and drinkable whisky in our Rare & Collectable Whisky, Wine & Port Auction. Furthermore, to discuss selling or buying whisky, wine and other spirits at McTear's, please contact specialists Stephen McGinty or Dominic Hughes on 0141 810 2880 or email stephern@mctears.co.uk ordominic@mctears.co.uk.

A Guide to Whisky... For the Non-Whisky Connoisseur

Whisky is Scotland's biggest export, and can possess a huge value for just one bottle, and a fine bottle at that... but do you understand the malt madness?

We are not trying to convert you to becoming a whisky connoisseur in a single blog, but just want to introduce you to some of the 'lingo', facts and history to help you appreciate the value of this fine Scottish produce.

Whisky distillation has been associated strongly with monks in Scotland from between 1100 to1300, as well as with our Irish friends making it difficult to determine the exact origin. However, although whisky is produced throughout the world today, it is strongly recognised that the Scots should be proud to be the best- of course!

 Whisky is from the Gaelic term 'uisge beatha', which means 'water of life!' It was originally used in the  medical field for the purpose of an internal anesthetic and an external antibiotic, and is still multipurpose today from curing toothache, to cooking or simply enjoying as a relaxing beverage hot or cold.

Scotch whisky, is one that has been wholly matured in oak casks in Scotland for a minimum of 3 years by a licensed distillery. Malt Scotch whisky is made from barley, water and yeast and follows 5 distinct stages:
1. Malting, to convert barley to malt.
2. Mashing, to produce wort from ground malt.
3. Fermentation, to produce a weak impure spirit walled wash, upon the introduction of yeast.
4. Distillation, to strengthen and purify the spirit in the wash and remove solids.
5. Maturation, to transform the raw spirit into whisky.

The main factors influencing the flavours and aromas of a Single Malt varying by distillery include; the barley, the water, the landscape (whisky allows you to detect particular heather, sea and mountains), the craft, and the oak cask.

The length of fermentation effects the overall flavour of the spirit; a short fermentation time (two days) tends to produce a nutty, spicy, flavour, but four days can help create a light spirit, and is one of the factors in delivering a smoother tasting whisky as well as its fruity flavours. Scotch whisky is typically distilled twice in copper stills. The size, shape and number of stills have a big influence on the taste, due to the spirit’s interaction with the copper. Generally, the more the spirit interacts with the copper in the still, the lighter the spirit. Maturation has a major impact on the final character of a Single Malt. The whisky is matured in oak casks to remove harsh tastes and to allow a variety of flavours and aromas from the wood to interact with the spirit. Sweeter and fruitier notes tend to be formed from European oak casks to produce a darker coloured spirit, whereas American oak tends to form sweet vanilla and coconut notes.

 It takes three years in the cask for the spirit to be legally titled as Scotch whisky, however classic malts need longer to develop the single malt whiskies that truly embody the locations from which they are come.
 There are four whisky-producing regions in Scotland. They are; Highlands, Islands, Lowlands and Speyside. They offer flavours that are hugely diverse:

The Scotch Whisky Regions

Highland malts, cover a variety within this region’s malt whiskies. Broadly speaking, these malts are warm and rounded with spicy notes.
Island malts, define whiskies from Scotland's islands. They use peat rather than wood as a fuel to malt barley. This smokiness is clear with a peaty nose and flavour to match.
Lowland malts, are fresh with floral and cereal aromas and have a lighter body and colour.
Speyside malts, are often complex, offering fruity and floral flavours with hints of green apples and citrus notes.

 On another 'note'... Irish whiskeys (notice the different spelling) differ from Scotch whisky because it is typically distilled three times and also it is uncommon for peat to be used in making Irish whiskey. This is thought to make a smoother, more approachable drink than many Scotch whiskies. The US whiskey industry has not got the same heritage as the Irish and Scottish industries. Approximately a third of American whiskeys are produced as bourbon. Bourbon must contain at least 51% American corn. The balance is made of a combination of malted barley, wheat or rye, and must be aged for at least two years in new charred America white oak barrels.

  McTear's is world famous for auctions of Fine & Rare Whisky, holding several world records in the sale of whisky. There is an international demand for the expertise of McTear’s specialist so the annual calendar has seen an increase from four auctions to ten. Our next Rare & Collectable Whisky, Wine & Port Auction is on Wednesday 9th October 2013- come along to show off your expertise!

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