The Layered World of Single Malt

The Layered World of Single Malt

In the world of spirits, few subjects inspire as much passion and technical discussion as single malt Scotch whisky.

To explore this layered landscape, we sat down with Paul Gachoi, whose journey from bar counter to Reserve Brand Ambassador for Diageo offers a distinctive lens on tradition, flavour, and the evolving Kenyan palate.

Gachoi’s path began not in a distillery, but behind a bar. Importantly, he credits this foundation with shaping his sensory approach. “Working behind the bar teaches you the universal language of flavour,” he explains.

“Every cocktail is a lesson in balance. That foundation is directly applicable to identifying and appreciating the intricate layers in a single malt.”

The layered world of single malt

From Distillery to Glass: How Place Shapes Flavour

Naturally, the conversation turned to the source: the distilleries themselves. Each, Gachoi notes, leaves a distinct fingerprint on one of his favourite whiskies, The Singleton.

First, he highlights Dufftown in Speyside. Founded in 1895, the distillery uses a slow distillation process. As a result, the spirit develops richness and complexity before maturing in both American and European oak casks, which soften and round the final profile.

He then shifts north to Glen Ord in the Highlands, established in 1838. “It’s one of the last distilleries that still malts its own barley on site,” Gachoi says.

This grain-to-glass approach, he explains, produces a full-bodied whisky with layered notes of ripe pear, mandarin, and honey.

Finally, there is Glendullan, built in 1897 along the River Dullan. Here, the cool river environment and the distillery’s emphasis on clarity shape the spirit’s character. Consequently, the whisky delivers citrus zest, gentle herbs, and a clean, elegant finish.

Across these expressions, Gachoi sees a shared philosophy anchored in patience. “Single malt is about savouring the moment,” he says. “Slow distillation and long maturation are non-negotiable if you want refinement and balance.”

Equally important, he adds, is the role of the cask. The Singleton matures in both American and European oak. “American oak lays the foundation with vanilla, honey, and orchard fruit,” Gachoi explains. “European oak then adds depth, bringing dried fruit, nuttiness, and soft spice.”

When introducing a newcomer to single malt, his advice remains simple. “Start neat or with a drop of water,” he suggests.

“Sip slowly and allow the layers to open up.” At the same time, he encourages experimentation, noting that a small splash in a marinade or sauce can elevate a dish instantly.

Looking locally, Gachoi sees strong alignment with Kenyan consumers. Interest in premium spirits continues to grow, especially for aged expressions like The Singleton 21-Year-Old. Its double maturation and smooth profile, he says, appeal to drinkers seeking depth without intensity.

Today, many of these conversations happen within the bartending community. Through initiatives such as the World Class Championships, Diageo hosts community sessions that immerse mixologists in the brand’s heritage. In turn, they express that knowledge through creative serves behind the bar.

Ultimately, through Gachoi’s perspective, single malt whisky reveals itself as more than a drink. It becomes a story of place, process, and a mindful approach to enjoyment.