Single malt whisky can be great for mixing — especially when it’s a malt like this one.
That’s thanks to how the Bunnahabhain Stiùireadair is produced: there is a distinct briny note to this whisky, and that’s thanks to the time it spends ageing by the coast at the distillery on the Scottish island of Islay. Unlike other Islay distilleries, Bunnahabhain is known for being a distinctly unpeated single malt and it’s this characteristic of the whisky which allows the sense of place — they mature their whisky at the distillery in shoreline warehouses that are continually exposed to the elements — to come through. And it’s this briny note helps the other flavours in the drink to pop.
And according to Andrew Ratcliff, whisky specialist for Proximo Australia, the Bunnahabhain Stiùireadair performs more than admirably in the classic Whisky Sour — check out the recipe below.
- 50 ml Bunnahabhain Stiùireadair
- 25 ml lemon juice
- 20 ml sugar syrup
- dash egg white
- Dry shake, then shake with ice and strain into a coupe glass.
- Garnish with grated nutmeg on top.