The passion behind Grants Whisky is exemplified by the charismatic Danny Dyer who is on a global mission to bring the fun and flavour of this legendary brand to the world.
One of the whisky world’s most familiar bottles has to be the design from William Grant and Sons. The distinctive triangular-shaped bottles hold one of my favourite blended Scotch whisky brands that I always look for on a bar or liquor store shelf. The words “Est. 1887” and “Independent Family Distillers for Five Generations” that appear on the bottle has always left me curious to find out what lies behind this iconic whisky. Danny Dyer, Grant’s Global Brand Ambassador, was certainly the man to tell me more.
“I’ve always been interested in whisky,” says Grant’s Global Brand Ambassador Danny Dyer, “I’m Scottish and am proud to talk about our number one export!” His experience with working with whisky in distilleries and cocktail bars made him the ideal candidate for his present role but he had to compete against 5000 other applicants after initially impressing the legendary brand with his own drink creation made from Grants. “I met passionate, attractive and intelligent competitors,” recalls Danny, “The final three travelled to Russia, Taiwan and Australia in the best job trial in the world.” He convinced Grants of his ability to represent the brand and five years later he is travelling the globe leading tastings and sharing his whisky wisdom. “I normally tell people ‘I’m the Grants Guy’,” says Danny modestly, “I travel the world talking about this beautiful liquid for a living.”
“I like to talk about flavour,” explains Danny when introducing Grants Triple Wood Blended Scotch Whisky, “The barrels give whisky about 70 per cent of the flavour.” Unlike many whiskies that take their flavour from one type of wooden cask the Grants range are aged in three different woods.
Triple Wood: Oak, Bourbon and Sherry
The flagship Grants Triple Wood (previously called Family Reserve) is the same as the other two expressions of the whisky in that it is aged in American Oak, Bourbon and Sherry casks. “We have been using the same three woods for over 25 years,” says Danny, “We thought, why are we not telling people about the wood as that is where the flavour comes from?” The answer was to introduce the Triple Wood name to help consumers understand how the whisky acquires its distinctive flavour that has been described as creaminess with toffee, caramel and stewed fruits (but you may have your own description).
Grants is now the third largest whisky producer in the world and is exported to 180 countries. “We are one of the oldest family-run alcohol companies in the world starting with our founder William Grant in 1887,” says Danny, “Blending knowledge and recipe secrets have been passed down the family.” Heritage is combined with innovation at Grants. They were the first distillery to advertise on UK television and Danny believes the company still likes to ‘lead the way’ for the industry. The Global Brand Ambassador attributes the continuing success to several factors. “It’s to do with how much we care about the ingredients, the wood and amazing people who work with Grants,” observes Danny, “There are lots of reasons we are so popular but most important is the flavour of the whisky!” This flavour creates a range of easy-drinking and balanced whisky with universal appeal.
“Grants Triple Wood is light and reminds me of jam tart with a shortbread flavour,” says Danny when describing the flagship Grants Triple Wood, “It is sweet on the first taste but then has a beautiful sprinkling of pepper on your tongue. He describes it as ‘easy drinking’ and a ‘lot of fun’ to play with in terms of cocktails ranging from an Old Fashioned to a Whisky Sour. Alternatively, Danny suggests ‘keep it simple’ with a Cola mixer. It is certainly a great value whisky staple for me as it is such an appealing flavour making it ideal to drink neat or with a mixer like ginger ale. An ideal ‘everyday’ whisky.
Triple Wood 8: Mature and rich
“As a general rule when you age whisky it becomes more mature,” says Danny, “The flavours get to ‘know each other’ better to become stronger and less feisty than younger whiskies.” Grants Triple Wood 8 reflects this maturity being a blend of whiskies that are from 8 to 11 years in age. “If you love Grants Triple Wood then you will love the Triple Wood 8,” explains Danny, “It’s a much richer whisky through the ageing process and it’s a big jump in flavour!” This one is ideal over ice or with a touch of Spring Water to fully appreciate the smoothness and spicy finish.
with a rich, sweet flavour.
Triple Wood 12: The sipping dram
The final expression in the range is the Triple Wood 12 that is possible Danny’s ‘unofficial’ favourite. “This has a real sweet but spicey flavour from the sherry casks,” explains Danny, “This is a totally different whisky [to the other expressions].” It reminds him of the rich custard crème brûlée dessert with its caramel and creamy flavour. Danny also points out the lingering and silky flavour but with a hint of spice coming through the blend that has whiskies aged for a minimum of 12 years. . “This is a ‘sipping dram’,” suggest Danny who considers it to be a whisky quietly savoured (maybe with a fellow whisky lover) at first, “You can add water or ice but try it neat.” It certainly has a pleasant aroma and it really should be tried with a drop of water or a few ice cubes to really enjoy the rich, mellow taste and highly appealing finish. This whisky is ideal for a special occasion and makes a super gift for anyone who enjoys a really good blended Scotch whisky.
In terms of food pairing, Danny suggests Grants Triple Wood cuts through rich, juicy meats. The whisky works especially for light, creamy desserts with coconut or panacotta. It also with stewed fruit, berries or rich flavours as it has the toffee and caramel plus orange hints with vanilla. “The big thing for me is to try it out with different appetizers, mains or desserts,” suggests Danny, “The whisky is diverse and very balanced.”
At present, Danny would most like to be sharing a dram with his parents and brother. “I’ve been on the road quite a while,” says Danny speaking from Tanzania, “I miss them and love my family.” He would also be delighted to share a whisky with Scottish singer-songwriter Lewis Capaldi. “He’s from Glasgow like me,” says Danny, “He would be a great laugh and we would end up having a sing-song.”
When asked if the whisky was a person, what Danny imagines they would be like, he suggests: “They would be pretty well dressed with gravitas but also a lot of fun and the fire cracker of any group!” Danny is very optimistic about the future of whisky for his homeland and believes it to be more ‘greener’. He also reflects that while the industry may be getting bigger its also becoming more friendly and inclusive. “There has been a massive influx of distilleries over some ten years in Scotland,” explains Danny, “The more people that can be involved in making whisky the better.” Cheers to that!
