Speyburn celebrates 125th anniversary with series of 1890’s serves

Here at Speyburn we have plenty to celebrate this December, as the distillery marks its 125th anniversary this Christmas.

Producing our first drop of whisky in 1897, Speyburn Distillery, based in the stunning Speyside region in Scotland, was born. John Hopkins our founder, worked tirelessly with his team of dedicated men through freezing winter days and nights, determined to fill its first barrel of whisky in time to bear the date of Queen Victoria’s Diamond Jubilee. Finally, after long days and overcoming challenge after challenge, they did it, sealing their first cask on Christmas Day.

125 years later, we at Speyburn still remain dedicated to producing quality single malt, using many of the same traditional techniques and practices that were used all those years ago.

To celebrate our milestone anniversary, we have created a series of 1890’s inspired cocktails, perfect to enjoy over the festive period, and to raise a toast to 125 years of history and heritage. Taking inspiration from the Victorian era, Speyburn’s cocktails include a Jubilee Punch, a Jack Rose and a Holland House, each nodding to the heyday in which our distillery was born, whilst showcasing Speyburn’s wonderful expressions.

An additional cocktail, named the 125 Highball, has been created to add to the celebrations, made with Champagne, and is a wonderful serve to raise a toast to Speyburn’s anniversary.

Jubilee Punch

Taking inspiration from one of the Victorian era’s favourite pastimes, an afternoon tea, the Jubilee Punch offers flavours of raspberry, lemon and Earl Grey tea, which pairs wonderfully with the notes of vanilla, butterscotch and citrus of Speyburn 10 Years Old.

Topped with sparkling wine, Speyburn’s Jubilee Punch is the perfect celebratory serve, combining the nostalgic flavours of afternoon tea with the deep and complex notes from Speyburn’s core expression.

Ingredients for 1L of Jubilee Punch:

• 222ml Speyburn 10 Year Old
• 222ml Earl Grey tea (chilled)
• 111ml Raspberry Oleo
• 111ml Lemon juice
• 33 dashes of aromatic bitters
• 333ml sparkling wine

Method:

1. Add ingredients to the punch bowl with a large ice block.
2. Stir to combine.
3. Spoon into glasses.
4. Top with edible flowers and nutmeg.
5. Enjoy

Jack Rose

Spinning a Speyside twist on a beloved 1890’s cocktail, the Jack Rose, Speyburn’s serve showcases the apple notes from its Bradan Orach expression beautifully. The traditional serve was a firm favourite throughout both the Victorian and Edwardian eras, featuring in Hemingway’s ‘The Sun Also Rises’, and was the epitome of style.

Subtle, but full-bodied, Speyburn’s vibrant Bradan Orach showcases notes of honey, vanilla, apple and citrus, with a spicy and creamy finish. Speyburn’s Jack Rose cocktail brings the flavours of the expression to the fore wonderfully, creating a fantastic serve that deserves to be savoured.

Ingredients:

• 50ml Speyburn Bradan Orach
• 25ml Apple oleo
• 5ml Pomegranate syrup
• Egg white/vegan foamer
• 25ml Lemon juice

Method:

1. Add ingredients and ice to a cocktail shaker.
2. Mix vigorously.
3. Double strain into a coupe glass.
4. Garnish with apple and enjoy.

Holland House

The 1890’s didn’t just see the opening of Speyburn Distillery, but was also a time where the Manhattan cocktail was a big hitter.

Speyburn’s Holland House is a creative twist on the much-loved serve, and created using our 15 Years Old expression, shining a spotlight on its orange notes. Aged gently and taking influence from our Speyside surroundings, the expression also showcases rich notes of dark chocolate, raisins and vanilla, and encapsulates the craft and expertise that goes into every bottle.

Typically created with Rye Whisky, Speyburn’s Holland House has a more mellow flavour, which is perfectly complemented with the juicy and tart notes coming from the Peychaud’s bitter.

Ingredients:

• 50ml Speyburn 15 Years Old
• 15ml Triple Sec
• 5ml Pimento Dram
• 2 dashes of Peychaud’s bitters
• Orange peel

Method:

1. Add ingredients to mixing glass.
2. Add ice to the mixing glass and stir.
3. Strain into a chilled coupe glass.
4. Garnish with orange peel and enjoy.