"It wasn't so long ago that single malt scotch as noble a product of Scotland as any burgundy or champagne is of France, as the Highlands writer Neil Gunn had it was, like haggis, little appreciated outside Scotland. However, over the past few decades, the style has rebounded so successfully that single malt (that is, whisky produced from malted barley in one distillery) is almost a luxury marque in itself."
"Distilleries such as the Macallan have meanwhile leaned into the premium market with fashion collabs and elaborate packaging. Prices have inflated. Snobbery, too. And, along the way, a certain Burnsian gusto has been lost. Happily, a counter-trend is taking root, towards making Scotch fun and, dare I say it, affordable again. If you're interested in liquid as opposed to label, I'd recommend seeking out independent bottlers smaller operators who buy up casks from distilleries and age the"
A traditional celebratory address to haggis inspires an annual evening of feasting despite widespread aversion to the dish. Vivid sensory imagery about slitting the haggis open and bright entrails spilling promotes a sensuous appreciation and argues against culinary snobbery. Scotch whisky, the customary Burns Night accompaniment, has trended toward prestige and exclusivity. Single malt rebounded into near-luxury status, with distilleries embracing premium collaborations, elaborate packaging, and inflated prices. Snobbery increased and some convivial spirit waned. A counter-trend seeks to make Scotch more playful and affordable, with independent bottlers offering cask-aged liquid-focused value.
Read at www.theguardian.com
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