A new premium whisky aims to challenge preconceptions about blended Scotch. Ardray, the latest addition to the Beam Suntory stable, is a unique marriage of Japanese blending precision and Scotch whisky heritage.
The Luxe Review was amongst the first invited to sample the new spirit, and we were beguiled by its smooth, yet complex style.
Produced in Scotland, in collaboration with the lauded Japanese Suntory blending team, it’s a delightfully easy dram to down.
Sunny of hue, Ardray offers orchard fruits on the nose and vanilla and spice on the palette. The mouthfeel is silky and unctuous.
Produced in Scotland, in collaboration the lauded Japanese Suntory blending team, it’s a delightfully easy dram to down…
Ardray has been in research and development for three years, explains Beam Suntory Chief Blender for Scotch Calum Fraser, leader of the Scottish blending team. Fraser worked closely with his Japanese counterparts, painstakingly perfecting their balanced recipe.
“The opportunity to collaborate with the Japanese blending team was a real privilege. Ardray is a team effort. The blended category hasn’t had the attention it deserves. I like my whisky neat, but blends are very versatile and work well with mixers.”
Ardray was envisaged as a tribute to the Japanese blended whiskies enjoyed during the 1920s, and takes direct inspiration from Suntory’s founder Shinjiro Torii. It was Torii-San’s vision to create a subtle, refined, complex whisky that would suit the palate of the Japanese. His dream was to export his Japanese whisky to the world.
One hundreds years on, this spirit enjoyed a global launch in four cities – London, New York, Shanghai and Los Angeles.
To mark the occasion, a special cocktail menu was produced: classic Scotch & Soda was followed by ‘Artist’, a mix of Ardray with lemongrass infused sake, matcha and coconut; and then ‘Muse’, comprising Ardray, rose vermouth, jasmine liquor and sherry bitters.
At the event, Suntory Master Blender Seizo Saji and Calum Fraser conducted a bottle signing for the lucky few in attendance.
Bottled at 48 per cent, Ardray is Non-Chill filtered, ensuring none of its complex character is lost.
As for the recipe, the majority has been matured in American oak, ex-bourbon barrels, which bequeath a sweetness to the spirit; there’s also a small amount of European oak, sherry seasoned malt, peated malt and grain whiskies.
“We’ve chosen a small selection of whiskies from about 11 distilleries, which is quite a small number to create a blended whisky,” reveals Fraser. “Sometimes less is more. Blends have been around for a long time, but this is a fresh perspective.”
The malt rich mix of Scottish malt and grain whiskies will be blended in annual batches, the recipe adjusted to reflect the characteristics of the casks used in each batch.
As Ardray Brand ambassador Stephanie Peck observes “Blends are complex, and should be judged on more than the list of ingredients, they’re a creation that is greater than the sum of its parts.”
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The Whisky Exchange has been celebrating English Whisky Week with a curated line-up that captures the rapid evolution of England’s whisky scene, a category now spanning more than 60 producers from London to the Yorkshire coast. The selection reflects just how broad English whisky has become, from bourbon-led single malts to cask-forward rye and blended…
The Luxe Review 
A new premium whisky aims to challenge preconceptions about blended Scotch. Ardray, the latest addition to the Beam Suntory stable, is a unique marriage of Japanese blending precision and Scotch whisky heritage.
The Luxe Review was amongst the first invited to sample the new spirit, and we were beguiled by its smooth, yet complex style.
Produced in Scotland, in collaboration with the lauded Japanese Suntory blending team, it’s a delightfully easy dram to down.
Sunny of hue, Ardray offers orchard fruits on the nose and vanilla and spice on the palette. The mouthfeel is silky and unctuous.
Ardray has been in research and development for three years, explains Beam Suntory Chief Blender for Scotch Calum Fraser, leader of the Scottish blending team. Fraser worked closely with his Japanese counterparts, painstakingly perfecting their balanced recipe.
“The opportunity to collaborate with the Japanese blending team was a real privilege. Ardray is a team effort. The blended category hasn’t had the attention it deserves. I like my whisky neat, but blends are very versatile and work well with mixers.”
Ardray was envisaged as a tribute to the Japanese blended whiskies enjoyed during the 1920s, and takes direct inspiration from Suntory’s founder Shinjiro Torii. It was Torii-San’s vision to create a subtle, refined, complex whisky that would suit the palate of the Japanese. His dream was to export his Japanese whisky to the world.
One hundreds years on, this spirit enjoyed a global launch in four cities – London, New York, Shanghai and Los Angeles.
To mark the occasion, a special cocktail menu was produced: classic Scotch & Soda was followed by ‘Artist’, a mix of Ardray with lemongrass infused sake, matcha and coconut; and then ‘Muse’, comprising Ardray, rose vermouth, jasmine liquor and sherry bitters.
At the event, Suntory Master Blender Seizo Saji and Calum Fraser conducted a bottle signing for the lucky few in attendance.
Bottled at 48 per cent, Ardray is Non-Chill filtered, ensuring none of its complex character is lost.
As for the recipe, the majority has been matured in American oak, ex-bourbon barrels, which bequeath a sweetness to the spirit; there’s also a small amount of European oak, sherry seasoned malt, peated malt and grain whiskies.
“We’ve chosen a small selection of whiskies from about 11 distilleries, which is quite a small number to create a blended whisky,” reveals Fraser. “Sometimes less is more. Blends have been around for a long time, but this is a fresh perspective.”
The malt rich mix of Scottish malt and grain whiskies will be blended in annual batches, the recipe adjusted to reflect the characteristics of the casks used in each batch.
As Ardray Brand ambassador Stephanie Peck observes “Blends are complex, and should be judged on more than the list of ingredients, they’re a creation that is greater than the sum of its parts.”
We couldn’t agree more.
Ardray is now available at The Whisky Shop, Master of Malt and The Whisky Exchange, priced at £60.
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The evocatively titled Pineapple Bananza is the latest addition to the Scotch Malt Whisky Society’s experimental Heresy range; it’s a small-batch Irish single malt whiskey created in collaboration with Dunville’s Irish Whiskey. Batch 38: Pineapple Bananza stands out for both its origin and production style. Irish whiskey is an infrequent guest in the Society’s portfolio,…
Isle of Skye distillery Torabhaig unveils Taigh as first core single malt, brings poetry to peat whisky
Isle of Skye distillery Torabhaig has introduced its first permanent core single malt. Crafted in small batches, Torabhaig Taigh is matured in a combination of first-fill and refill bourbon casks, with the addition of Madeira casks to round out the profile. The whisky is bottled at 46% ABV, with no chill filtration and no added colour.…
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The Whisky Exchange has been celebrating English Whisky Week with a curated line-up that captures the rapid evolution of England’s whisky scene, a category now spanning more than 60 producers from London to the Yorkshire coast. The selection reflects just how broad English whisky has become, from bourbon-led single malts to cask-forward rye and blended…
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