Whyte & Mackay is a Glasgow blender. James Whyte and Charles Mackay set up in the city in 1882 as whisky merchants and bonded warehousemen, and soon launched their own blend, Whyte & Mackay Special. The company is still headquartered in Glasgow.
The group gained its first distillery in 1960, when a merger with Mackenzie Bros brought in Dalmore. It now also owns the Jura, Fettercairn and Tamnavulin malt distilleries and the Invergordon grain distillery. The component whiskies are matured separately, then married together in ex sherry casks before bottling. Richard Paterson is the master blender whose name is closely tied to the brand.
In the glass the nose is dates and figs. The palate is light, soft and smooth, with malt and a little spice, and the finish is long with a trace of fig. It is a gentle, easy blend that does not ask for much attention.
Drink it neat or with a little water, or build a highball with ginger ale over plenty of ice and a wedge of lemon. It also stands in well for a classic cocktail such as a Rob Roy or a whisky sour, where a soft blended Scotch keeps the other ingredients in balance.