This round’s on: Old Pulteney’s Margaret Mary Clarke

SINGAPORE — The recent arrival of the Old Pulteney single malt collection in Singapore is timely, said Margaret Mary Clarke, the Senior Brand Manager with its parent company, International Beverage. “There’s such an appetite among consumers of single malts, there is room for another brand, because not many whisky drinkers will consume just one brand. They’ll have a repertoire of single malts in their portfolio,” Clarke explained.

But the 46-year-old wasn’t always a fan. “I’ll be honest, I joined the whisky industry in 1990. I was quite young — and I’ve worked for the same company all this time — and being in my twenties, I wasn’t much into whisky. Again, it’s about (how) your palate matures as you get older. So you go from drinking vodka ... and it’s a natural progression to move on to something like single malt.

“I do like other whiskies, I’m not denying that, but I started out with Old Pulteney, Balblair and Speyburn.”

Clarke posited that women also have “a sweeter tooth”, preferring drinks with a sweeter flavour profile. “There are also more women — particularly in the UK market — drinking whiskies now, and enjoying single malts,” she said.

“It used to be perceived as an old man’s drink. But now there’s (a strong) single malt category — premium single malts — and people like to make a premium choice. Even in Asia, based on the information I’ve got,” she added.

And what dessert would she prefer with a nice 17-year-old, matured in ex-sherry and bourbon casks? “Personally, a hot chocolate-fudge cake with lashings of cream. I just think they complement each other really well. You’ve got the sweetness in the whisky but also the spiciness that goes really well with it.”

Q: What’s a drink you crave that’s not made from barley?

A: It depends on the occasion. I like wine. I like to drink wine with my dinner. I might have a whisky before my dinner, wine with my meal, and then an Old Pulteney 40 after — if I could afford it. To me, single malt whisky is to be savoured. So you wouldn’t drink the same volume as you would wine. It depends on the occasion, really.

Q: Is there a particular wine you prefer?

A: I’m a big sauvignon blanc fan.

Q: What would be the drink you reach for when life throws you lemons?

A: Probably wine … a variety, none in particular. I enjoy it; it’s easy to drink, (especially when cooled) in the fridge. But it depends on the situation. Like I’m here (in Singapore), but I’ve not drunk as much wine. I’ve drunk more beer because it’s hot … an ice cold beer in this weather is something I like, whereas I don’t really drink beer back home (in Scotland).

Q: Worst thing you’ve seen done to a good drink?

A: Not many people would add Coke to single malt whisky because single malts are expensive and they’re to be savoured. But, to be honest, if people want to drink whisky with Coke, that’s up to them … (it’s a) personal choice.They’re keeping me in a job so they can drink it however they like. A lot of people would say you don’t put ice in whisky either, because it dilutes it too much. But if people want some ice in it, that’s fine.

Q: Favourite local food and drink pairing?

A: Laksa — because I like spicy food — with a sauvignon blanc.

Old Pulteney is available at specialty whisky bars like The Auld Alliance, La Maison du Whisky and B28, as well as selected retailers.