Adam Lynch and Glen Howartson win Auchentoshan’s New Malt Order competition

Imbibe Editorial

Imbibe Editorial

11 October 2018

Adam Lynch, formerly of Science + Industry, and Black Rock’s Glen Howartson took the top spot at Auchentoshan’s New Malt Order final, winning the chance to help create the third edition of The Bartender’s Malt.

Adam Lynch
Adam Lynch

Only 48 bartenders from across the country were invited to enter the competition, with seven making it to the final, held at TT Liquor in London earlier this week. They were tasked with making one cocktail inspired by their hometown, and another made with the first edition of The Bartender’s Malt whisky, which was co-created by the winners of the 2016 competition.

As an ode to his hometown of Manchester, Lynch created a cocktail called The Port of Manchester using Auchentoshan’s Three Wood Tawny Port, Cherry Heering liqueur and tiki bitters. Meanwhile Howartson, who hails from the north of Scotland, presented judges with his Farmer’s Dram, incorporating Auschentoshan Three Wood, vodka and raspberry jam butter.

Glen Howartson
Glen Howartson

As their prize, the pair will be inducted into Auchentoshan’s (pronounced ‘Ock'un'tosh'un’) New Malt Order, along with the New Malt Order winners from Canada, Germany and Russia. They will spend a week at its Glasgow distillery, known for its triple-distilled single malts, where they will learn from the master blender and co-curate the next edition of The Bartender’s Malt, which is tagged as ‘the only whisky created by bartenders, for bartenders!’.

The third edition of The Bartender’s Malt is set for release in late 2019. The second edition, which the 2017 UK winners Charles Roche of Bar Hercules Soho and Lachlan Rooney of The Voodoo Rooms helped to curate, is set to launch in January next year.

 Farmer’s Dram 
By Glen Howartson
Glass: Nosing
Garnish: None
Method:  Stir over ice for 5 to 10 rotations. Serve neat in a nosing glass.

  • 30ml Auchentoshan Three Wood
  • 7.5ml peated Bloomsbury Vodka
  • 9.5ml raspberry jam butter washed Freya Birch Spirit

Chasing The Dram
By Glen Howartson
Glass: Short or Nosing
Garnish: None
Method: Top whisky with sparkling barley honey water.

  • 30ml Auchentoshan The Bartender’s Malt
  • Topped up with sparkling barley honey water

Port of Manchester
By Adam Lynch
Glass: Old Fashioned
Garnish: Lemon peel
Method: Combine ingredients in glass and top with lemon peel.

  • 40ml Auchentoshan Three Wood
  • 20ml banana-infused Grahams 20yo Tawny Port
  • 10ml Cherry Heering Liqueur
  • 4 drops Bittermens Elemakule Tiki Bitters

A Journey Begins
By Adam Lynch
Glass: Coupe
Garnish: None
Method: Stir then strain into a coupe. Top with 15ml Guinness.

  • 35ml Auchentoshan The Bartender’s Malt
  • 15ml coriander-infused cola syrup
  • 5ml Campari
  • 15ml Guinness
The finalists at TT Liquor in London
The finalists at TT Liquor in London

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