Timed To Perfection: Balblair Scotch Whisky & WIRED Magazine Competition

Yesterday WIRED magazine and Balbair single malt whisky announced the launch of an exciting photography competition.

The prize is a 1965 vintage of Balblair, which is part of a limited release of just 350 bottles, this rare single cask edition, distilled in 1965 was aged in an American oak, sherry cask (potentially from Ardbeg?)

I've been lucky enough to try this whisky in the past, and I have to say it's a great dram, and a very rare opportunity to own a £1250- £1500 bottle of whisky!

The theme of the competition is the Highland whisky distilleries motto: "Timed to Perfection".  

Running from September 1st to October 14th the competition will be encouraging talented amateur photographers to submit their work to the WIRED team.  Entries will be judged by WIRED picture Editor Steve Peck and Editorial Photographer of the Year 2010 – Edmund Clark.

First prize in the competition is a VIP trip for two to Balblair Distillery, and a bottle of the Balblair 1965 vintage.  The Runners-up will be treated to one of each of the vintages from the Balblair core range, currently including 2000, 1989 and 1978

Additionally, the winning entries will be presented in the January 2012 issue of WIRED (available from 8th December).

All the entries should be sent to WIRED magazine at wiredcompetition@condenast.co.uk.  For full entry details and T&Cs please visit WIRED Insider at www.wired.co.uk/wired-insider/2011/balblair




Balblair 1965 Tasting Note

Abv: 52.3%

Bottled: 2008


Nose: The front of the nose is grassy and has strong hints of farmyard dampness. Subtle soot and smoke which build to honey, toffee and spiced orange. This citrus element washes away the dampness to reveal a little sherry-esk raisin, bonfire cooked cinnamon chocolate apples (including a little tinfoil minerality) and toasted pineapple.

Palate: Slightly younger than expected on the initial taste. Begins with with a barley sugar and mild spice. Becomes buttery; thickening up to slightly burn custard and poached pears. Light milk chocolate & barley follows into mild smoke and warm ash.

Finish: Reasonable length with a dry woody tang. Has licks of smoke and sweetness, but is generally very pleasant!