The Singleton - 'Luscious Nectar' 12YO Single Malt Whisky

$98.00
Sale price

Regular price $98.00

'Targeted toward a new generation of whisky drinkers, this single malt’s accessible taste profile suits those starting out on their whisky journey.

The whisky also leads with simplified tasting notes to demystify the complicated language so often associated with the category. Its expressions now feature taste statements like ‘luscious nectar’, ‘sublimely smooth’ and ‘fruity decadence’ in place of traditional tasting notes.

“We talk about The Singleton as a ‘CAN’ whisky, meaning the consumer CAN have it any way they like it. There is no rulebook."

 

--------THE PRODUCER--------

Glendullan

Constructed in 1897 — and the seventh of the distilleries — Glendullan sits on the bank of the River Dullen amongst the picturesque Convall Hills.

Glendullan’s onion-shaped stills produce a delicate spirit with a green apple profile. Most of our product is aged in American oak bourbon barrels, which impart sweetness and a rich nuttiness. A smaller portion of our single malt is aged in fruity European sherry casks.

Master of Malts Keith Law draws on 36 years of experience to blend the two whiskys into The Singleton Glendullan.

Delicate. Light. Perfectly balanced. Drink it however you want. The Singleton Glendullan is a uniquely versatile single malt. It boasts fresh, complex flavors that will excite experienced imbibers and convert novice drinkers with their sheer deliciousness. 

 

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not bitter but rather have refreshing acidity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are very fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not have tannins but have lots of fruity flavours nor do they have extremely high acidity.

Chilli Heat

Chilli heat is similar to umami rich foods where by it will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are very fruity but also have higher sweetness.

Wines that are just a touch off-dry like many Gewurztraminer or Riesling work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you should consider red wines that have lower tannins such as a Pinot Noir or a Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help balance out not just the acidity but to cut down the perception of fattiness in the seafood. 

This is why when you are having a piece of red meat that is high in fat, like lamb, then you should pair it with a Pinot Noir instead of a Merlot as a Pinot Noir will have a higher acidity and will help to balance out the dish.

 

 

These rules will help you with starting to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that are what need to be balanced. It is the acidity in white wines that work well with cutting through the fattiness of a piece of fish but you could get that acidity through a Pinot Noir. 

'Targeted toward a new generation of whisky drinkers, this single malt’s accessible taste profile suits those starting out on their whisky journey.

The whisky also leads with simplified tasting notes to demystify the complicated language so often associated with the category. Its expressions now feature taste statements like ‘luscious nectar’, ‘sublimely smooth’ and ‘fruity decadence’ in place of traditional tasting notes.

“We talk about The Singleton as a ‘CAN’ whisky, meaning the consumer CAN have it any way they like it. There is no rulebook."

 

--------THE PRODUCER--------

Glendullan

Constructed in 1897 — and the seventh of the distilleries — Glendullan sits on the bank of the River Dullen amongst the picturesque Convall Hills.

Glendullan’s onion-shaped stills produce a delicate spirit with a green apple profile. Most of our product is aged in American oak bourbon barrels, which impart sweetness and a rich nuttiness. A smaller portion of our single malt is aged in fruity European sherry casks.

Master of Malts Keith Law draws on 36 years of experience to blend the two whiskys into The Singleton Glendullan.

Delicate. Light. Perfectly balanced. Drink it however you want. The Singleton Glendullan is a uniquely versatile single malt. It boasts fresh, complex flavors that will excite experienced imbibers and convert novice drinkers with their sheer deliciousness. 

 

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not bitter but rather have refreshing acidity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are very fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not have tannins but have lots of fruity flavours nor do they have extremely high acidity.

Chilli Heat

Chilli heat is similar to umami rich foods where by it will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are very fruity but also have higher sweetness.

Wines that are just a touch off-dry like many Gewurztraminer or Riesling work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you should consider red wines that have lower tannins such as a Pinot Noir or a Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help balance out not just the acidity but to cut down the perception of fattiness in the seafood. 

This is why when you are having a piece of red meat that is high in fat, like lamb, then you should pair it with a Pinot Noir instead of a Merlot as a Pinot Noir will have a higher acidity and will help to balance out the dish.

 

 

These rules will help you with starting to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that are what need to be balanced. It is the acidity in white wines that work well with cutting through the fattiness of a piece of fish but you could get that acidity through a Pinot Noir.