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.”
Dewar’s Aberfeldy Distillery has released a new limited-edition single malt, the Aberfeldy 24 Year Old White Port Double Cask Finish, marking the latest addition to its Exceptional Cask whisky series. The whisky pairs Aberfeldy’s Highland heritage with influence from Portugal’s Douro Valley, where the White Port casks used for finishing were sourced. Only 252 bottles…
A new collaboration pairs Scotland’s national drink with one of its oldest design traditions. Whisky and tartan have long travelled together. Now, Cask Trade and celebrated Scottish designer Siobhan Mackenzie have brought the two together in a limited-edition single cask release that celebrates the country’s enduring craftsmanship through a contemporary lens. The collaboration marks the…
Cù Bòcan has introduced Creation #8, a limited-edition Highland single malt that explores a pioneering maturation using Canadian ice wine and Spanish Verdejo casks. Produced at Tomatin Distillery, Cù Bòcan is the experimental single malt brand created around the distillery’s lightly peated spirit. The name means ‘ghost dog’ in Gaelic, referencing a spirit said to…
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.
Exceptional Aberfeldy 24 Year Old single malt explores the bright side of Port cask whisky
Dewar’s Aberfeldy Distillery has released a new limited-edition single malt, the Aberfeldy 24 Year Old White Port Double Cask Finish, marking the latest addition to its Exceptional Cask whisky series. The whisky pairs Aberfeldy’s Highland heritage with influence from Portugal’s Douro Valley, where the White Port casks used for finishing were sourced. Only 252 bottles…
New Nc’nean Cask Trade bottling celebrates Scottish craftsmanship through whisky and tartan
A new collaboration pairs Scotland’s national drink with one of its oldest design traditions. Whisky and tartan have long travelled together. Now, Cask Trade and celebrated Scottish designer Siobhan Mackenzie have brought the two together in a limited-edition single cask release that celebrates the country’s enduring craftsmanship through a contemporary lens. The collaboration marks the…
Cù Bòcan Creation #8 becomes first peated Scotch whisky matured in ice wine casks
Cù Bòcan has introduced Creation #8, a limited-edition Highland single malt that explores a pioneering maturation using Canadian ice wine and Spanish Verdejo casks. Produced at Tomatin Distillery, Cù Bòcan is the experimental single malt brand created around the distillery’s lightly peated spirit. The name means ‘ghost dog’ in Gaelic, referencing a spirit said to…
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