I’ve never been very good at studying, never really been much of a reader hence most of my blogs are short and to the point. I get easily distracted and mostly end up SQUIRREL…
Anyway, I find the best way for me to learn about most things is to experience it first hand and absorb the entire subject, breathe in the history and knowledge, something tangible that will leave a lasting impression. This was a stumbling block at the age of 5 when I wanted to learn about space travel and astronauts. Fortunately, having chosen a career in the whisky industry it is a little easier for me to learn about my eventual calling. I have had the opportunity to not only visit many of the distilleries in Scotland and further afield, but work at them also, really getting under the skin of it all.
Now you can have the chance of a similar experience courtesy of Glen Garioch (it’s pronounce Gee-ree) by entering their fabulously exciting competition here. If you need a little help finding the answer to the question, then take a peek at my post about my visit to the distillery, it might help. I’ve also reviewed the 12 year old, Founders Reserve and 1995 vintage releases which I love so take a moment to drool over the notes before having the chance to sample them for yourself.
This great opportunity includes a VIP tour of the distillery, a private tasting held by Rachel Barrie- Master Blender, salmon fishing, carefully guided by local experts and panning for gold at a secret location precious few will ever see. Runners up will receive their own very special Limited Edition Small Batch Release of Glen Garioch Single Malt Whisky.
Entries close midnight June 3rd 2013.
Are you still reading this? I’d expect you to be on the competition page by now.
I don’t know about your day-to-day job, but in most industries I’ve worked in there always tends to be an underlying rivalry between competitors within the same category of work. By their very definition, the “competition” is to be better, faster, higher more productive etc. However, having worked in the whisky industry for many years now, I can safely say that there is something a little different about it. Sure, amongst the big brands of Pernod-Ricard and Diageo there is no love lost when trying to gain market share but step it down a notch or two and you will find that most industry individuals get along really well and are happy to promote each others good work. This review centres around two such people.
Neil Ridley and Joel Harrison are two guys I met a few years back who do kind of the same thing I do. They host tastings, have a whisky blog, do a bit of writing for various well know publications and Neil recently released a book (I’ve not managed to get my hands on a copy yet, but I hear it’s rather good fun) and the guys also do consultancy. And on top of all this, they a bloody nice chaps- How do they find the time?
One of their more recent projects was to release their own whisky bottles under the label “Cask Strength and Carry On”, one for every letter of the alphabet. They started with “A” as you would, Arran, then “B” was BenRiach and now to the third release “C” Cutty Sark. Being the creative types ( both are ex-A&R men from the music industry) they like to have a little fun when releasing a whisky. Not your standard tasting round a table, oh no, there has to be a little tongue in cheek about it. Sadly I missed the meeting at an underground station, the subsequent handing out of travel cards, the few stops on the underground with sea shanties and whisky tales relating to each station, the bright “Cutty” yellow bags and the bespoke newspaper created just for the launch but Neil kindly gave me all the props along with a sample when we last met. Of course, even skilled men such as these two need a little guidance from time to time and blending whisky aint all about throwing one in after the other so they enlisted the help of Kirsteen Campbell who happens to be the Master Blender for Cutty Sark so not a bad choice really when you think about it.
The release happens to coincide with the brands 90th anniversary and as such has been bottled at 51.4% (90 UK proof). It is limited to just 500 bottles and the first 100 sold will get the commemorative bag and newspaper to go along with it. The guys have kept the blend in line with Cutty Sark’s original character, which was on the lighter side of blended whisky which was uncommon at the time of its launch in 1923, but added a little smoke to bring something a little different to the party.
Cask Strength and Carry on – “C” Cutty Sark Blended Scotch Whisky
Nose: Buttered digestive, lemon rind and brazil nut oil to the prow. A sweetness of stem ginger can be found mid deck with hints of camomile and tarry rope towards the stern.
Palate: Even at its undiluted strength there is malty creaminess to be found, a dry spice of powdered ginger and faint nutmeg with ash over cooked pear. The adition of some water developed a more floral, perfumed palate.
Finish: Drying pepper develops to a more woody element with a hint of lapsang tea tannin. Water created a slightly carbolic soap tang at the end which I didn’t appreciate- best drunk neat I say.
Summary: I’m a fan of Cutty Sark in general and I think what the boys have created here is very good indeed. It’s not going to be to everyone’s taste, but then which whisky is? Perhaps some might find it too youthful and light but I think if you know the standard release (and like it) then the additional hint of background smoke helps develop this whisky into an interesting and enjoyable dram. Here’s looking forward to “D” and of course “Z”.
In comparison, I reviewed the standard Cutty Sark release here.
Master of Malt have long been pals of Dramatic Whisky and I’d like to think it’s because our two companies have the same outlook on the world of whisky- keep it fun. I would say that we both bring a youthfulness to whisky, but my graying hair might be evidence that I’m simply hoping to be included in that category!
Something thing they do which I think is ace is ‘Drinks by the dram’ which allows anyone to purchase miniatures of just about anything they stock. Of course, you have to pay accordingly and a 3cl sample starts at under £4 up to the current £209 for 3cl of Glenfarclas 1953. Fortunately enough they sent me a sample of that last one. See, I told you we were pals. This is a huge help to those who wish to try a broader range of whisky without forking out to do so.
They also have a new range of their own bottling under the name ‘That Boutique-y Whisky Company’ and yes, the “y” is hyphenated. Under this label the guys bottle single malts, grains and blends from a variety of renowned distilleries, each limited release 50cl bottle is adorned with various sketches and comic book illustrations which will no doubt help the already growing cult status of these drams. The range already has quite a number of releases in the range and when they offered to send me some samples, the ‘Drinks by the Dram’ creation came in handy. I have 18 samples to get through! so I am doing this in parts, this being part one. Selecting the first five was no easy task, but sticking to things such as Bunnahabhain and Deanston which I recently reviewed and Clynelish as another favourite plus Springbank and Braes O’ Glenlivet to round out a fine line-up. And I thought I would start with the lighter styles so the choices of my first five samples (part 1) are as follows:
Clynelish- Batch 1
So what’s the label all about: Clynelish was built after Brora closed and whilst it is a superb whisky, it is seen by purist (or should that be purrists) in this case as never quite being up to ‘scratch’.
Nose: Rattan fruit basket filed with tangerines, melon and peaches. Not immediately typical of Clynelish, less waxy but still has a coastal “freshness” holding the fruit down. Light spice on the nose, earthy vanilla pod and a bit of waxed church candle towards the end.
Palate: More of the expected waxy, creamy mouth-feel with stem ginger and vanilla before a hint of cardamom and cinnamon spice dusted over red berries mid palate. Faint salty element licks around the mouth bringing the earthy notes back to the fore.
Finish: Lingering citrus peel with a waxed edge. Earthy tones dry out the very long finish.
Summary: At first, not immediately recognisable as a Clynelish, them it bursts through with jubilant energy. Very good dram indeed.
Springbank- Batch 1
So what’s the label all about: Those cheeky chaps (bet they hate that tag) from Cask Strength, Neil and Joel twisting and shouting, trying to squeeze every last particle from a grain mill.
Nose: A sweet peat reek to begin, underlined with coal embers, brown paper, slices of start fruit and a hint of baby sick. Came back to this 20 minutes later and yup, still baby sick in there somewhere.
Palate: Light sweet peat smoke and a mineral iodine flare before charred cedar wood dries out the palate allowing the white fleshed fruits to emerge.
Finish: Turns slightly oily to the finish, with the white fruits flowing on for some time.
Summary: Once you have a note stuck in your head, like a bad song, it’s tricky to get rid of it and butyric acid is a tough tune for any spirit to hum (of). I just could get the nose to match up to the tasty palate and it stopped the enjoyment right there.
Bunnahabhain- Batch 1
So what’s the label all about: A picture tells a thousand words- well almost. Here we see an elevated depiction of the Bunnahabhain distillery itself with everything from rally cars to shark infested waters.
Nose: Parma ham fat with white pepper over a piece of driftwood. Almost akin to reposado tequila, a definite vegetal nose with busts of coastal sea air. Samphire, turning to damp hay and deeper farmyard notes with a floral lift of violets at the end.
Palate: Creamy mouth-feel with liquorice root, milk bottle chews and vanilla before the salt washes through to leave chestnuts and buttery elements and peat water. Touches of ginger root and kippers keep the complex palate lively.
Summary: Being a fan of Bunnahabhain I was keen to get into this one and it didn’t disappoint. Complex, ever-changing and almost a challenge to the palate but in such an interesting way. Superb.
Deanston – Batch 1
So what’s the label all about: Deanston used to be a cotton mill before it was turned into a distillery in the mid 60′s, so it’s fairly ‘new” it whisky terms. According to MoM, hippies were around in the 60′s also although I doubt many made it to the banks of the river Teith.
Nose: Sweet apple sauce with perfumed vanilla and fresh ginger shavings. The up front nose calms to reveal quince, grape and yellow sultanas with a good beechwood background.
Palate: Rich, creamy vanilla to the fore with lighter ginger spice close behind. Over-ripe banana with flaked almonds and a leafy element towards the end.
Finish: Dries with good malty grip and clean spice.
Summary: Quite close to the Deanston 12 in character, but seems to have the volume turned up a touch. Good example of this new kid on the block.
Braes o’ Glenlivet – Batch 1
So what’s the label all about: The inspiration for the label was the fact that it was Braes o’ Glenlivet that drew the Master of Malt trio Ben, Tom and Justin into the wonderful world of whisky in the first place.
Nose: Red berries mixed with poster paint, almond and lead pipe. Lets just say there is a lot going on in here. Varnished wood, bread and butter pudding, tinned pears and cherries.
Palate: Rich and buttery, again hints of bread and butter pudding spiced with nutmeg and cinnamon. Brazil nut and cherry bakewells.
Finish: Long and creamy, the bakewell lingers on.
Summary: A huge complex whisky, seemingly light at first but continues to develop and twist. A lot of fun and a great whisky.
So that is Part 1 done, as you will see the above limited releases are already selling out and I suspect this will always be the case. A great idea, executed with style and a good dollop of humour. Wish the rest of the industry could loosen up a bit like this.
It’s been a busy time for Dramatic Whisky and aside from all the tasting events and filing, the samples and invitations to new launches have been flowing through. Most notable is the fact that we have been really spoiled by the quality. Grants 25, Bunnahabhain 40, Balvenie Liberated Casks, Wemyss Single Cask Aultmore to name just a few and the most recent, the Balblair 1969 vintage. I have had the pleasure of visiting Balblair distillery and sampling the core expressions if the 2002, 1975 and a sneak preview of the 1969 vintage here. There was also a recent travel retail release of the ’96. But it was the official release of the 1969 bottle (our sample at the distillery was from a single cask!) that found me at the Soho Whisky Club earlier this week and is some rather fine company.
As I said we began with the fresh and lively 2002, moving to the richer 97 then to the 89 which all revealed an incredible change in character, before the 1975 vintage which was a heady combination of all elements found in the previous vintages and beautifully balanced. Finally, the 1969 vintage.
Balblair vintage 1969 single malt scotch whisky
Distilled 1969 bottled 2012 (43 years old)
A marriage of only 6 casks 41.4% abv
Non chill filtered, natural colour
2nd fill American oak hogshead cask
RRP: £2,500
Appearance: Honey gold with warm amber
Nose: Orange blossom honey, wax candle and denta-stix. Warm brioche with baked apple, soft toffee sauce over tropical fruits of banana and pineapple with hints of cider, leather and mint.
Palate: Big rounded warm spices take hold, calmed with a touch of menthol (eucalyptus oil) struck match, red berry compote and liquorice root. Ample vanilla to round out the oak, not allowing it to overpower but compliment instead. Toffee apples dusted with cinnamon and caramel wafers complete the palate.
Finish: Complex, generous and lingering. The balanced honey/spice keeps delivering more and more.
Summary: An outstanding whisky which shows just how well this brand lasts. It is unusual to find a brand how simple relies on the age of its whiskies to make up its core expressions rather than playing around with various types of wood maturation and marriages. As a consumer, Blablair is a great choice. Get stuck into the current vinategs and start your journey towards the superb 1969. Best of all, you have a bit of time as the Balblair 1969 will be launched in the USA this year at $3500, then released in 2013 in other focus markets including the UK, France, Russia and South East Asia. Enough time to save up also!
When I was a kid, a friend of mine tried to be all clever and tell me that when you fly in a plane, the reason it seems like you are not going very fast is that our brains have not developed quickly enough to deal with flying, and as the outside world whizzes past the window, our brain has to slow it down to help us take it in. I think he ended up working on the shop floor for Tesco?
Clearly, he was and idiot. However, us humans do tend to have a bit of a problem trying to deal with vast amounts of time and even something not so vast, like a 50 year career and all it has brought. The world was a very different place just 50 years ago and it seems technology has flourished in the last few decades alone and bringing to us some of the greatest inventions such as television, the computer, air travel, space travel and double cask maturation. Ok, that last one might not actually make it into the top 10 greatest inventions of the 20th Century, but its up there in my book.
David Stewart, Master Distiler at The Balvenie was the pioneering distiller who, only in the 1980′s brought the whisky world “Double Maturation” a process of allowing whiskies to mature in one oak cask then transferred to another to complete the whiskies final characteristic. It began with The Balvenie Classic which later in 1993 became the 12 year old Double Wood that is known and loved around the world today. Using American ex-Bourbon cask to deliver creamy vanilla and smooth fruit notes and an ex-sherry cask which delivers richness and spice together creating the characteristic heather honey aroma and taste that The Balvenie is famed for. As ever, those guys at The Balvenie are tight lipped about the exact amount of time the whisky spends in each cask, but from my experience with sherry finish whisky, it doesn’t actually take too long (less than a year) to draw those wonderful spicy notes out of the cask.
David celebrated his 50th year with the company making him the longest serving distiller in the whisky world in September and to mark this momentous occasion David chose to release a rather special 50 yr old Balvenie- sadly, at £20,000 a bottle this review is not about that particular dram! (I think my sample got lost in the post guys)
However, it is about the newest kid on the Balvenie block namely The Balvenie 17 year old Double Wood. It is nice to see that within the range of The Balvenie there is now a linear whisky, and by that I mean an opportunity for the consumer to taste how a whisky develops over time. Far too often whisky ranges are peppered with separate expressions and it can be a little confusing for the consumer. Even The Balvenie has a similar set up with 12 year Double Wood which as mentioned is Ex-bourbon/ex-sherry, 12 year Signature which is both refill and first fill bourbon and then ex-sherry and then the 15 Single Barrel which, as the name may suggest, is just ex-bourbon. Of course, The Balvenie also have many limited releases such as the Tun 1401 and Liberated Casks and 40 year old. With this in mind, this new release has me very excited indeed.
The Balvenie 17 year old Double Wood
Ex-Bourbon cask, Ex-Sherry Cask
43% abv
RRP: £75 from 1st November 2012
Appearance: Burnished copper and warm gold
Nose: Immediately rich and fruity with a heady mix of honey, golden syrup and vanilla cream through candied orange peel and brazil nut. There are ripe conference pears dipped in caramel and well as a warming oak note helping to pin down the abundant fruits. Blueberry muffin with ice caramel latte on the side.
Palate: Rounded, rich and juicy. Classic Balvenie honey element which is dried out, quicker than you find in the 12 year old, by nutmeg and a hints of cocoa nib. Spices prevail mid palate with deliciously delicate clove, mace and cinnamon all seemingly mixed in cloudy cider. Complex it certainly is and very rewarding it certainly has more of a mature statement to make over its younger sibling.
Finish: Loads of spice going on here- wave after wave of earthy rich notes yet still able to wrap a trace of honey through there. Strangely I picked up merest hint of chilli oil which seemed to linger on the palate for quite some time in a very welcoming way.
Summary: Certain to be as big a hit as the 12 year old this clever expression has retained all that is good and great about The Balvenie and addd an extra element in the way of maturint. However, don’t be fooled into thinking this has become just another smoothed out whisky with less of a character in its own right, far from it, the 17 year old seems to have developed a kick of spice and heat which really makes you take notice.
Ahead of what will no doubt be a very busy week after The Whisky Exchange annual Whisky Show, I thought it best to try to review a few samples that have been sent to me before the pile on my desk becomes either out of date or a task too great for a mere man to tackle. Its been quite an active time of late with a number of brands releasing new expressions and talk of a few more in the near future. All great news for the industry as clearly there is a growing demand and with it a growing audience.
The first new release for review is from Balblair, one of my top rated malts and I recently reviewed a number of fabulous examples from the distillery here. This Travel Retail (duty free to those not in the trade) exclusive, which will replace the current 1995 release, comes in 1 litre bottles and will be available next month after its official launch at Tax Free World Association exhibition in Cannes (October 21-26).
As with all the Balblair range, the ’96 comes without chill filtration and at an ABV of 46% which helps maintain the depth of character, adding complexity to the spirit on both the nose and palate. The 1996 vintage was bottled in 2012 after spending its 16 years of maturation in ex-bourbon cask only.
Balblair Single Malt Whisky (Travel Retail exclusive) Vintage 1996
Nose: Light honey with fresh butter undertones, coconut flesh surrounded by fresh summer red fruits, pear and candied lemon peel. A light dusting of nutmeg traces delicately through it all which offers a grounded note to the otherwise zesty fruit.
Palate: Immediately creamy and full in the mouth, bursting with richness and bright spices. Cinnamon takes over the nutmeg now but wave after wave of rich vanilla, orange blossom honey on buttered crumpets with calvados drizzled tarte tatin.
Finish: The spice lingers, but a cleansing citrus note, not too powerful, helps maintain the balance.
In summary, a splendid dram which showcases the maturation of the distillery’s typical releases to perfection. Underneath the rich aromas are all the classic signs of a well produced Balblair spirit and without any tampering, the 1996 will undoubtedly be a hit with frequent travellers. Now where is my passport?
Last week I was invited to pop along to the Scotch Malt Whisky Society to witness the reveal of Unfiltered Magazine in its brand new digital format for the iPad. Available on iTunes, the new format brings the magazine to life enticing readers to scroll through various editorial pieces and get interactive with great video content. Each edition will be an amalgamation from a few different Unfiltered magazine and is available to non-members of the society. The magazine in its original form was always a welcome addition to my post box as it is interesting read that appeals to all especially the whisky enthusiast. The app is free to download with single issues priced at £3.99. With the digital additions availability outside the society, I am sure they will see a quick uptake in membership this year.
I always find it strange when I go to these events and am introduced as a blogger because I never started out as one, and even now I associate my ramblings with just that, ramblings. Although judging by the number of monthly hits they get, perhaps other see it as something else. However, gathered within the upstairs members room at the society were real bonafide bloggers such as Billy Abbott,Whisky Squad and Whisky4everyone and as we waited for the grand reveal we were offered a rather splendid 38yr old Glen Moray which was simply outstanding- but most things born in 1974 are and despite numerous hints dropped to Jo McGirr, the manager of the London arm of the society, a bottle didn’t make it into my bag.
A short trip across the yard from the society is the Bleeding Heart restaurant which, as the name may suggest, is not a vegetarian restaurant and as they rolled out the Chateaubriand it was clear they didn’t cater for those with little appetite either! I am not a small person, but even I had to leave a little of my main course so generous were the portions- but it was only green bean and potatoes, the steak was long gone.
Throughout the meal, each course was paired with a whisky from the society, 76.91, 106.18, 129.1 and 53.168. Jo did very well in choosing each one to match with the food, although when it came to the Kilchoman (129.1) I think we all agreed it was a little lost with its youthful peat and didn’t quite fit. Although, the two outstanding pairings were the Mortlach (76.91) with the banana parfait pudding and the Caol Ila (53.168) with Epoisses cheese. Another evening showcasing great drams and how, if chosen well enough, they have every right to replace wine during a meal.
A nightcap you say? back at the society? Oh, go on then. We trotted back across the yard to try out two favourites- 26.86 “Massage in a Bottle” (Clynelish) and 2.81 “Black Tea in a Greenhouse” a 15 year old Glenlivet single cask first fill Ex-Sherry Butt. Simply incredible and a fine finish to the evening.
Well it would have been if Jo, who thought he would test our skills out at identifying a dram, decided to hand a glass of amber liquid over to Jason B Standing and said “Don’t smell it because you will know too easily, just drink it”. If only my curiosity and love of a challenge had stayed quiet, but no of course I said ” me too”.
Before I knew it, Jason had slugged and passed on to me for me to do the same, which I did. If only I had held off 5 seconds I would have seen the look on Jason’s face which would have told me to refrain- alas, the Naga chilli vodka from Master of Malt was already over my palate and rushing with an impossible fire to the centre of my body where it would spend the next 30 mins trying its best to ignite me from within.
Beer was the only answer to dowse the flames and luckily SMWS has a great selection. Next time Jo—it’s your turn.
Another lovely parcel of samples arrived this week at DW headquarters but it has taken me a few days to get round to opening them due to the fact that I have actually been off booze for 10 days! Yup, hard to believe isn’t it? Even harder when you consider I have hosted three tastings within that 10 day period. But I feel good for it and even starting to feel like a proper bike rider again when I get in the saddle. The dry patch has ended though as it is my birthday this weekend so it seems only right to begin it early with a whisky (or three).
So without further ado – I’m cracking on with theses three new single cask releases from Wemyss Malt.
First up is a 1998 single cask sample called “Lemon Sorbet”. I’ve always been a fan of Wemyss approach to just stating how it is. Refreshing, as I am sure this dram will be.
Nose: Light citrus oil with a soft undertone of old paper, beeswax and butter. Lovely vanilla and floral notes of apple blossom. Edges of fresh balsa wood, grassy herbs and peanut shell keep the notes light yet complex.
Palate: Burst of zingy malt immediately followed by a curious roasted note akin to charred peanut. Warm crushed white pepper sprinkled over lemon meringue pie with a biscuit base. With water a more subtle vanilla and citrus element emerges and the balsa found on the nose becomes rich and buttery to the palate.
Finish: Lingering pepper, but in good harmony with the fruity elements. Still drifts of charred paper and a nutty tang.
Nose: As the name suggests, an abundance of berry fruits jump out at you , cloaked in waxy vanilla as is typical of the distillery. Some polished cherry wood and chewed lollipop stick. It’s a complex nose that gives up Eton Mess or maybe Cranachan is more appropriate with an oily alcoholic element, but this latter part barely makes an appearance or spoil the party.
Palate: Warming and rich, the thickness is most apparent helping further amplify the waxy element found on the nose. Fruity it certainly is, but now we are heading into more orchard fruits than summer berry. Good spicy grip clings to the mouth as it introduces itself and the woody vanilla lends peasant structure to the lighter fruits.
Finish: Delicate once the spice subsides, with warm vanilla and conference pear dusted with cinnamon. I’m not even attempting to cut this back with water – it’s quite fine as it is.
Nose: Dark chocolate with honey and rich orchard fruit notes, well matured and integrated as to become a heady combination of deep fruit and spice notes. Incredibly, there is a top note of fresh strawberry and plum for a moment but the overriding elements are of quality tanned hide infused with Spanish orange oil and even some spicy tobacco.
Palate: Deep spices of mace and clove are pronounced at the beginning but they do give way to an easier plum note and rosewood oil. There is a lot going on here, herbal, almost lavender like with dried wood, spice and citrus both in dried and fresh form. Pot-pouri in a glass, the sweetness of the european sherry butt used is very apparent with a tiny drift of sulphur to the edges. With a splash of water the leather elements take over and are most apparent on the nose where as on the palate we see a softening of the more mineral elements and a return to the soft fleshed summer fruits.
Finish: This is certainly an adventure with a lot going on and it takes a while to really open up with its complex array of rich yet fresh elements.
Three new releases and all showing great character. I would say that of the three the ’97 “Fresh Fruit Sorbet” was more my style and would be something I will be seeking out. The ’98 “Lemon Sorbet” is the perfect summers afternoon dram, an accompaniment to any picnic in the park whilst I think the ’91 “Strawberry Ganache” might need a dark corner and a good book late at night before it could be fully appreciated.
These samples will be available to purchase very soon at Master of Malt so make sure you get your chops round them and make your own mind up.
On Tuesday of this week, I gathered a few friends, old and new, around to have a tasting. The assembled guests were varied and came from all walks of life. Rebecca Heptinstall whose blog, foodie foodie nom is always a good read. John Mccheyne from the Scotch Malt Whisky Society, Niamh from the ever popular Eat Like a Girl blog, the very tallented chef Maria Elia, photographer Simon Hanna, scribe Paul Antonio, Simon Ewins from Pomp Magazine, a fab crowd from The Caxton Grill, and the “fresher” from Barchick. In total about 24 people took to their seats in Liberty Lounge for a 90 min tasting and the usual jokes.
There was quite a line-up of whisky to discuss as well, starting off with the Weymss Malt “The Hive”, then onto the Chapter 6 from The English Whisky company, Balvenie15 single cask, BowmoreDarkest 15, Glenfiddich18 year old and a Scotch Malt Whisky bottling to finish with (a 27yr old Clynelish but you didn’t hear that from me ). Not a single whisky was turned down, and whilst many in the room were able to pick a favourite upon the conclusion of the tasting, it was fairly equal across the board for each had its own personality and drew fans to it for different reasons such as The Hive fooling most into “bee”lieving it was a single malt and the Balvenie Single Cask converted a previously adamant whisky hater to the joys of a dram! It turned into an interesting night with the guests eventually highjacking the sound-system and dancing into the wee hours.
Yes sir, I can boogie…
Twitter was buzzing with little comments back and forward as each bottle came up for review, but it was one tweet from the American ambassador for Laphroaig, Simon Brooking that spurred this blog into action. He said, after seeing the picture I had tweeted before the event “Perhaps something with a bit more sea-sprayed peat would treat you right?
And so, upon returning to DW HQ, I had a look over the bottles in the warehouse (cupboard) and picked out something with a bit more sea-spray to review.
Laphroaig 18 yr old, 48% abv
Aged in “first-fill” bourbon cask
Non-chill filtered
Originally launched in 2009, the 18 yr old is now the replacement of the 15 yr old.
Each year sees it released in limited quantities (7,500 cases).
Appearance: Deep straw with yellow gold.
Nose: (uncut) Softer than expected, warm salted butter with pine sap and malt loaf. Good oak backbone and faint examples of old moist driftwood. Rope from a quayside and brown wrapping paper mingle with the classic, if somewhat subdued medicinal and coal tar notes. Soft jammy plum and dark red fruit finish the ensemble.
Palate: (uncut) Tar and spice of tobacco and liquorice. Salt comes bounding through with the sea-spray and smoke drifts not far behind it. Nutty at the same time as fruity, but very well integrated.
Finish: Lingering fresh salt and light honey suckle delight the palate long after the liquid leaves the party.
I tried a splash of water with it, cutting it back to around 43%. To be honest, apart from the increased creamy texture expected from un-chill filtered whisky, it wasn’t for me as the softness of the uncut dram is subtle enough to tempt even first time Laphroaig tipplers who perhaps had heard the rumours about this peaty monster.
This is a huge help to those who wish to try a broader range of whisky without forking out to do so.
