Drinking Ernest Shackleton’s Whisky (2011)

Even at the Pot Still, a famous whisky pub with hundreds of single malts displayed on shelves like treasures in a museum, people were tossing back pints of beer or else concoctions made with vodka, which these days outsells whisky in Scotland, I was told by someone in the spirits industry. Mallya was delighted to discover that he had a connection to the Shackleton whisky, and volunteered his private plane to ferry the bottles home. Ostensibly, the main purpose of repatriating the bottles was scientific: Paterson and James Pryde, Whyte & Mackay’s chief chemist, were going to examine the whisky and taste it and analyze it, trying to determine where it was distilled and whether it was a true single malt or a blended whisky.

Source: www.nytimes.com