September 24, 2015 — Malthound

Richard became a Master Distiller at the age of just 26

Richard Paterson, one of the world’s most loved whisky experts, has achieved yet another milestone in his illustrious career, as he celebrates 45 years in the whisky industry.

Richard’s unwavering dedication to whisky began when he followed his Grandfather and Father into the industry. Richard honed his craft at A. Gillies & Company Whisky Blenders & Brokers where he worked as a production assistant, learning the art of whisky distilling and blending. He then joined Whyte & Mackay, becoming their Master Distiller at the age of just 26.

Over the last 45 years his innate ability to assess and taste whisky has earned him the nickname of ‘The Nose’. He has a reputation as both an exceptional whisky creator and an illustrious showman. He is loved by whisky fans the world over and has been responsible for creating some of the world’s most iconic whiskies such as The Dalmore Trinitas, the Mackinlay’s Shackleton blend and of course Whyte & Mackay Blended Scotch.

Richard’s contribution to Whyte & Mackay and indeed the whisky industry as a whole over the last 45 years has been phenomenal. His commitment and passion never ceases to amaze me and I can confidently say, on behalf of the team at Whyte & Mackay, the industry and of course all of the whisky aficionados out there , that we all look forward to working with him for many years to come.
– Bryan Donaghey: CEO of Whyte & Mackay

Only 10,000 bottles will be produced worldwide …

Disaronno has added a very exclusive addition to its portfolio, Disaronno Riserva; a unique blend of Scottish whisky and Disaronno – aged in Marsala barrels from the Cantine Florio in Marsala, Sicily.

Produced by Augusto Reina, CEO of Illva Saronno, Disaronno Riserva is the result of an innovative and exciting idea created from a very unique combination; blended scotch whisky made from a select mix of different malts, and the aromatic notes of Disaronno; almond, toasted hazelnut and burnt honey.

The journey began in Speyside in the Scottish Highlands, known for producing Scotland’s lightest, sweetest single malts, where Mr Reina hand selected the perfect blend of whiskys to complement the exquisite flavours of Disaronno. On route back to Italy, the liqueur passes through Saronno, where the historical headquarters of Illva Saronno lie and Disaronno is produced. The final destination is the Cantine Florio winery; Sicily’s oldest and most beautiful winery, where the Riserva is then aged in old wooden Marsala casks dating back to 1938.

The result is an initially sweet touch of spice softened by light hints of vanilla-almond, with luscious fruity overtones and a finish that is peppery, recalling dried fruit with a touch of intriguing Madeira. It is perfect served neat, or on the rocks.

The Disaronno Riserva packaging takes inspiration from the iconic Disaronno bottle, but with a cleaner and more refined outline, and comes packaged in a beautiful sleek black wooden case. Only 10,000 bottles will be produced worldwide, and will be available from a selection of handpicked luxury retailers across the globe at an RRP of £250; definitely one for the connoisseurs.

I am honoured to present Disaronno Riserva It’s a product that is deeply rooted in the company’s ethos; research and innovation have always been the guiding principles in managing the family business, and it is these exact values that have made this new product truly unique.

To make the product distinctive I decided to focus on how, and where it was created; being aged in the oak barrels Cantine Florio, brings it all back to the long standing history of the company. It has all come full circle.
– Augusto Reina: CEO of Illva