Thursday 18 December 2014

Tomatin 12 Year Old French Oak Review

Tomatin 12 Year Old French Oak - 46% abv.

Tomatin's graced North America with a special edition 12 year old whisky that was aged in ex-bourbon barrels and then decanted into some French Oak casks for a finish. I jumped on a bottle of this the first day it showed up in my local store for two reasons: I trust Tomatin and French Oak aging is pretty rare.
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Colour: Gold with a touch of copper

Nose:  Soft and a sweet with bitter chocolate and orange. Some nice sugars in there too. Water opens the nose and makes the chocolate more milky. 

Palate: lovely velvety texture with a sweet arrival that moves to a more herbal and a bit drier feeling at the back of the palate. Good balance - not to sweet, not to savoury, not to bitter. i get semi-sweet chocolate. I get orange. I get orange peel. I get some mint on the tail end. There might be a bit of banana in there. Its lighter in style like a bourbon cask aged whisky but there is nice richness and other flavours there from the french oak. 

Adding water to this is a good idea - it kind of spreads it out. I get golden yellow sugar. I get chocolate. I get orange (like navel oranges). I get more mint at the back of the palate. The slight bitter note goes away as well. Very nice stuff! Easy drinking. I like it.

Finish: good medium persistence and makes it down the throat past the Adam's apple with a minty fresh feeling. 

When would I drink this? It can be had any time, really. I tend to like it in these fall/winter days where I happen to crave something a little lighter but with enough richness to suit the colder weather.

Another solid Tomatin! Not expensive either... I'd imagine this making a good gift for folks on a budget.

Tuesday 9 December 2014

Tomatin 18 Year Old Review

Tomatin 18 Year Old - 46% abv.

Well here is review number 50. A round number that I thought deserved a special whisky for review. I've chose something from one of my favourite distilleries, Tomatin, for this one. I drink good whiskies all the time but every once in a while you come across those ones that are just of a special quality. When I come across bottles of intrinsic quality like this, I like the idea of getting a second to put away for later just in case the future batches are different or the distillery stops making the product. I think Tomatin 18 Year Old finished in Oloroso Sherry Casks fits in this category.

For the record, the Tomatin 18 is aged in bourbon barrels for 15 years and then decanted into Oloroso Sherry casks for 3 additional years. Tomatin used to take some 15 year old and bottle it (previously reviewed Tomatin 15) but they've stopped that now to preserve the stock to make the 18 year old.  The 18 is non-chill filtered with no colouring added and is bottled at 46% alcohol.
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Colour: Full gold with a hint of amber.

Nose: Orange peel, banana, toffee, brown sugar, a hint of mint. Soft and full on the nose.

Palate: mellow and sweet on entry. Leads with oaky caramels and orange peel and leads into a hint of mint. Lots of flavour but still soft. No heat on the palate - just mellow warmth. Another sip brings a little banana, a touch of chocolate, some more orange, a hint of vanilla extract and brown sugar and some mint again on the back of the palate. The layers of desert-like flavours play off the layers of citrus notes and feed into the soft and fresh mint so well... its sweet but never too sweet and so well balanced. A lovely layered development with a mellowness and consistency that seems to only truly happen with age. 

Finish: finishes so nicely with flavours lingering and the liquid coating your insides all the way down to your belly with a soft warmth.

When would I drink this? This is the kind of whisky to share with your boss or father-in-law with confidence that they will leave thinking you know what you are doing. Unfortunately for those guys, I'm not sure that I'd want to share this with anyone. Yes its one of those ones. For sure an evening dram by the dying embers of a fire. Truly a whisky of high intrinsic quality from a distillery that always seems to produce fantastic product.

A tip: I like to let this whisky open up with time rather than adding any water to it. Water doesn't kill it or anything, but it is so mellow already I prefer not to add it in mine. So that doesn't mean that you sit there in stare at it for an hour but it does mean you should leave it a few minutes after pouring and then savour it slowly. It is very good to start and does open up.

Saturday 29 November 2014

Kilchoman Port Cask Matured Review

Kilchoman Port Cask Matured - 55% abv.

So I was excited to get one of the more rare malts this year - Kilchoman Port Cask Matured. You don't come across heavily peated whisky matured in port casks very often. I'm a fan of Kilchoman and what they are trying to do (even though I wish they'd release an unpeated whisky some day!). I've tried versions of all of their expressions and reviewed one here. Other than the review here, the one that's impressed me most from Kilchoman is their 100% Islay Release.

This is very different and jumps out at me right away. By the way, Kilchoman states on the label that the whisky used here is all matured over 3 years. I like that. They could have gone with no age statement but chose to be straight about it instead.
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Colour: The label says mahogony with hints of ruby and I'd say thats not far off. This whisky really does have a red/pink colour to it. I love whisky with natural colour.

Nose: soft and fruity nose with a roasted chest nuts, ash, and a note that reminds of fresh figs (not dried ones). 

Palate: its sweet and rich with a solid hit of peat followed by ashy smoke. Surprisingly soft given that it is 3 years old and 55% alcohol! There is thick fruit there with dark maple syrup or maybe some molasses. No sharp edges on this. Some nice spices come in through the development. I think the fruits include some sweet field berries, fresh figs, and strawberry. There's a quick layer of chocolate in there to.

There is excellent balance in this. The fruit and peat play off each other and neither dominates. Add some water and you see this more and more. Very different and delicious!

Finish: long persistence with a steady ashy note. Gentle and warm - not hot. Makes its ways slowly down the throat to just-below the Adam's apple. I still am feeling its warmth and taste several minutes after the last taste.  

Comments: There are few whiskies I put in this category, but this honestly reminds me of the cask strength Port Charlotte PC releases - think PC7 or PC9, that sort of thing. This is quite as complex as those but is rich and good and warming. Stellar stuff for a cold day for sure! Don't be fooled by the low age on this and go and get one because stores have been selling out fast.  I've now decided that port casks and peated whisky go very well together!

When would I drink this? This will make a great night cap especially on a cold or stormy night.  Blinder! I don't say this lightly... I would drink this when I need "a pretty heavy whisky."

Curious... will Kilchoman ever put out that ten year old? Lets hope they think about it next year since I think their 10th anniversary is then.

Friday 28 November 2014

Bruichladdich The Laddie Ten Review

Bruichladdich 10 Year Old - The Laddie Ten - 46%abv.

Well I had just a dram left of my last bottle of The Laddie Ten.  Today I saw some incredible news - Mark Reynier, the man who was responsible for putting together the revival of Bruichladdich tweeted today that he has bought a new distillery.  We get more details Monday, but I thought a review of what is probably Mark's crown jewel to date is warranted.

This one was put together by Jim McEwan and contains 90% american oak casks and 10% PX Sherry Casks.
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Colour: gold with copper highlights

Nose: salty sweetness with some charcoal and menthol. Fruits and florals come through. Lovely stuff.  Some vanilla in there. Two drops of water releases the genie and puts off some more fruity notes.

Palate: lovely.  Great texture, sweet and complex.  Its fruity but bold.  There's some salt there and a taste of charcoal (probably coming from the use of first-fill american oak casks). Honey, vanilla, lemon, some sweet raisin, a little mint.  This is very tasty stuff.  So well put together. A couple of drops of water seems to bring out a little more vanilla extract.  

Finish: The finish is soft but warm and makes its way into the upper part of the chest.  The persistence is long.

So this is fantastic whisky. Its fresh enough to be an apperitif but rich enough to be drunk in the evening. Its hard to come by these days, but if you see it, grab it. When would I drink this? Any time really.

Congratulations Mark Reynier. Best of luck with the new venture. This whisky warms my heart and hearing that you are back does too.

Wednesday 24 September 2014

Benriach 12 Year Old Sherry Wood Review

Benriach - 12 Year Old - Matured in Sherry Wood - 46% abv.

Benriach is a distillery that is celebrated by many and has been making non-chill filtered, colouring free whisky. Its honestly a style I have trouble figuring out though. I've a few different of their products and I never feel like there is a family resemblance there and they don't really sing to me for some reason. I always feel like they are good quality products, but just not my style. I think one can depend on them, but I think you also need to like the style.

Colour: Copper.

Nose: a fairly creamy nose of grape, currents, and maybe even cherry. Brown sugar and jam. Almost reminds me of maple syrup on a waffle with a dollop of jam.  As it opens, you get banana on the nose as well.  Interesting that if you add some water and wait a while, this gets a sort of coca-cola smell to it.

Palate: bright and fruity on the palate and a sweet then little into dryness and a bit of bitterness (not unpleasant). Banana, stewed cherry and cranberry in sugar lead into some spices. Juicy is a way to describe this one. And its clean.  I would say that this one is better without water... just personal opinion.

Finish: drying with medium persistence and finishing into the upper chest.

This is a whisky matured in some combination of wood including sherry woods. Given the drying quality, my guess is that one of the woods used is Oloroso sherry casks. Its good stuff but I usually look to sherry-aged whiskies to be richer and mellower while this is more bright and crisp.  When would I drink this? I would say this is one of the few sherried drams that makes more sense as an aperitif than a night cap.  

Wednesday 20 August 2014

Talisker 57 Degrees North Review

Talisker 57 Degrees North - 57% abv.

Talisker makes classic and richly flavoured whisky and that's why I love them very much. This time, I'm discussing the 57 Degrees North release - it has no age statement but is bottled at a big 57% alcohol (not cask strength).
click photo to enlarge - Thanks to Olivia Girard for the lovely painting!

Colour: 18 karat gold with copper highlights

Nose: White and milk chocolate with white pepper and peat.

Palate: This is great stuff. Comes on sweet and powerful with coffee and chocolate leading into a bit of salt and then a big hit of smokey white pepper. Lovely texture and layered development.  I get black pepper at the back of the palate along with some warmth working its way along the roof of my mouth back to the back of my neck and shoulders.  Some hints of honey sweetness and vanilla or maybe creme anglaise in there. Really, really good.

Adding some water to this (just 4 drops or so) brings out a richer, creamier desert-like quality... think along the lines of a custard or something.  I suggest the water.

Finish: Pretty well to the adam's apple and of long persistence.

This is classic Talisker and will satisfy that Talisker craving if you ever have it just like the Talisker 10 Year Old. This is no-age-statement but when the flavour comes out like this, who cares about age? Its big, its Talisker thru and thru but with the volume knob turned up to 10. When would I drink this? Best time is probably that chilly, rainy night. Would do good for you on that chilly gloomy afternoon too! Sometimes only Talisker will do, and this will do it.

Rich and delicious. Blinder! 

Saturday 2 August 2014

Bowmore Laimrig 15 year Old Review

Bowmore 15 Year Old - Laimrig Third Edition - 53.7% abv.

I haven't reviewed a Bowmore yet and it is an omission I've been meaning to solve for a while. Its a popular Islay distillery that makes whisky I enjoy for sure. Try Bowmore 12 year old paired with Oysters - wow!  Its all I can tell you.

Here we are trying a special edition Bowmore - The Laimrig.  Its 15 years old and bottled at higher strength (I assume cask strength) and I have to guess if its un-chillfiltered or not and whether it has colouring added or not because it doesn't say on the label. Its aged in sherry casks so its brown colour makes sense but I wonder a bit about the red-ish tinge to it. Visual evidence suggests its not chill filtered - the legs move slowly hanging onto the glass and adding water allows one to see all of the oils swirl around.

Bowmore seems to have distillery characteristics that come through almost every time - saltiness and a sort of black liquorice and medicine or what I've decided is Fisherman's Friend lozenges. Not sure where the second quality comes from but the saltiness apparently comes from the warehouse walls that face sea-spray constantly on Islay.  
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Colour: Brown with almost a red tinge.

Nose: molasses and smoke, brine, black liquorice, and medicine of some sort.  Adding water makes it smell more of a dark caramel with coarse salt.

Taste:    Sweet and peaty and smokey. This has some serious power to it.  It goes over a dark honey and raisins thread swirling with smoke and then moves onto salt and that Fisherman's Friend flavour that is distinctive. On a cold day, this will feel good for sure. Water softens this and spreads the flavours a bit.

Finish: good persistence and makes it into the chest with some warmth.

When would I drink this? Keep this for colder or wetter day (both cold and wet would be ideal). Its rich and smokey and would go well with winter, mountain air, or on a dreary day. Good effort from the guys at Bowmore. I'll have to review some more later!

Tuesday 22 July 2014

Bruichladdich Port Charlotte Scottish Barley Review

Bruichladdich Port Charlotte Scottish Barley - 50% abv.

I've been dying to keep making my way through the new line up of Bruichladdich which only made it to Canada at the end of June this year after having been released in many other parts of the world in September 2013.  This time, I'm covering a more widely available member of the core Bruichladdich line up: The Port Charlotte Scottish Barley.

I have to say that this Port Charlotte has a lot to live up to as the special cask strength PC releases have probably been the top choices for me as far as heavily peated whiskies go. Something that is promising is that this one is bottled at 50% alcohol which bodes well for having more of the huge flavour that the special PC releases are known for.  As a note, I drank a bottle of the Port Charlotte 10 Year Old Heavily Peated (46% abv.) but didn't get to write a review here... very quickly, it was a delicious sherried and smokey malt that reminded me very much of the PC7 in terms of flavour but I always thought it could have benefitted from slightly higher alcohol to go from great to stellar.

Back to the Port Charlotte Scottish Barley...
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Colour: 14 karat gold which indicates that this one was aged largely in american oak.  You have to view it in the bottle with lots of liquid to get the hint that there are some sherry casks used in this one (Jim McEwan confirms that there are a little bit of sherry aged casks in this one).

Nose: sweet smoke, brine, and mint come to me right away. This is promising. It smells like it has the power I feel is characteristic of PCs. A little vanilla on the nose maybe or creme brûlée or something like that.  Notes of lemon and honey join in there too.  As it opens, you get more pastry type notes on the nose.

Palate: wow that is good, honest whisky.  Comes across the tongue sweet and salty to start and then goes smokey with a long, slightly smokey-ashy finish.  There is a layer of baking type flavours like vanilla, aniseed, smoked honey, and maybe cream that then moves into smoke and black pepper that then leaves a bit of lemon peel too.  I don't know if I've ever listed this one before, but I think there is even a sharp cheddar cheese note in there that comes from combining some of the flavours together.  This is really, really good. 

Finish: long persistence that makes its way, oddly enough, about down to the heart with some warmth in the chest and throat.

When would I drink this? Honestly every day. This does make a great every day drink. I find the best times are during the day on a crisper/cooler day (outside is great with this one) and it makes a great night cap or late night dram. Ideally, I picture myself standing seaside on a cool day in the breeze with a dram of this and there is no where else I need to be. This isn't quite the level of the special PC releases but it belongs with those in my opinion and is truly worth it. If whisky like this is the direction of Bruichladdich after the big Remy buy-out, we are in great shape.

Monday 14 July 2014

Bruichladdich The Organic Scottish Barley Review

Bruichladdich - The Organic Scottish Barley - 50% abv.

Its been a while since I've written a review but I've had a heck of a lot going and just got side tracked.  Sorry whisky buddies!  I will try to be more regular in the future!

One thing I was doing during my hiatus was travelling which means that I got to visit duty free. Yea!  I picked up this new, Travel Retail Exclusive, Bruichladdich from the new range - The Organic Scottish Barley.  In my review of the previous edition of The Organic, I think I said something to the effect that I wished it was bottled at 50% to see how it compared to Islay Barley releases. Well, here it is.
click on photo to enlarge - like my table?

Colour: very simply, pale straw.

Nose: My first thought runs to lemon sherbet.  Very fresh. But there is some creme anglaise in there or something like that. Mint. Honey. A little herbacious almost like cut grass but different.  Cool!

Palate: Neat it is very clean and fresh. Some nice sweetness along with notes of lemon. The texture is quite nice and this feels like summer.  Right away, I'm thinking this dram feels like a great starter on that patio while deciding what to order for starters. Summer images.

Adding some water is good idea with this one with it being a younger whisky and being bottled for us at a lovely 50% alcohol.  Oh that is nice.  Still clean and fresh but the water brings out a pastry cream/creme anglaise thread that is really pleasant. The water doesn't seem to hurt the texture either.  That creaminess rings of the previous version of The Organic.

Finish: good persistence and makes it to the back of the throat. 

This is summer whisky.  No question there. If I dare say, this would work very well as a breakfast whisky too! Makes you wonder what it would be like aged for a longer time and what different casks would do to this (this is done in 100% american oak).

Monday 26 May 2014

Glenmorangie Nectar D'Or Review

Glenmorangie Nectar D'Or 12 Years Old - 46% abv.

My second Glen-mo review is another whisky in the same series as the previous Quinta Ruban. This one is a Glenmorangie that was started in american oak and then moved into Sauternes casks for finishing. Sauternes is a sweet French wine that is made from the juice of grapes that were allowed to stay on the vine until the shrivel in the sun. This juice is more concentrated and higher in sugar and makes a delicious, thick, sweet white wine.  Sounds like a great way to additionally evolve some scotch whisky!
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Colour: Deep golden mellow yellow colour.

Nose: I get a peachy/apricot type thing going on along with some overripe pear. Very sweet smelling. Smells like a dash of lemon juice is in amongst the other things as well. Nice!

Palate: Sweet on entry and pretty soft. The white wine character is there along with some of the salt typical of Glenmorangie. Honey and lemon with apricot and some under-ripened peach. A little salt in there too.

A few drops of water seems to this one some good.  It softens and spreads the fruits a bit and brings out a nice vanilla note. With the Quinta Ruban, I generally found I didn't want to touch it but this Nectar D'Or seems to become just right with 2 - 4 drops of water.  Really good just like that. A great thing is that this is non chill-filtered so the water actually doesn't really affect the texture much and, in this case, seems to make even a little bit more velvety.

Finish: The persistence is medium in length and it makes it down to about the Adam's apple.

When would I drink this? Probably more of a summer whisky for times where some added richness over a simple american-oak aged profile is desired. Evening drink on a nice day, maybe?  Whatever it is, I suggest trying a couple drops of water in this one to reveal its true goodness. I think the Quinta Ruban makes for a great value as a night cap. This one would fit the bill of digestif, I think. The folks at Glenmorangie struck a good balance with this one.

Friday 25 April 2014

Glenmorangie The Quinta Ruban Review

Glenmorangie - The Quinta Ruban - 12 Years Old - Extra Matured in Port Casks - 46% abv.

As discussed previously, you come across gems in tastings from time to time - in fact, probably most tastings yield something new and exciting. This Glenmorangie was revealed to me in a tasting focussed on different cask maturations.

This particular Glenmorangie was matured in american oak and then evolved further, or "finished," in Port casks.  Thankfully, it is non-chill filtered and served up at 46% alcohol.  

Colour: dark amber with a pinkish hue.

Nose:  soft with grape juice and maybe even overripe strawberry. A hint of chocolate and salt.

Palate: definitely has flavours of the darker purple ports rather than a tawny port. Sweet with hints of fruit and a little chocolate. Some salty tang there too. Quite nice balance of soft and tart and sweet. Simple and good. Upon further reflection, I get what I believe is a nice note of the lighter maple syrups - the nice natural stuff. Sugary and viscous.  Not necessarily something I would expect from a port cask but I'm guessing this is coming from the bourbon barrels this would have started out in.

Finish: some spices without substantial heat - just a little warmth - and stays richer rather than drying much.

When would I drink this? For sure this is a night cap. Easy to drink, should please anyone, and is honestly good whisky. Glenmorangie should present a greater percentage of their whisky this way. I'll be moving on to the Nectar D'Or next as the weather appears to be moving into Spring conditions.

Wednesday 2 April 2014

Springbank 12 Year Old Single Cask - Gold Metal Marketing Cask Review

Springbank 12 Year Old Single Cask - Gold Metal Marketing Selection - Refill Sherry Cask - 58.1% abv.

Springbank produces produces very flavourful products. From time to time you come across cask strength versions, single casks, or special editions.  This one is one of 522 bottles from  a refill sherry butt (a refill barrel is one that has previously held at least one different run of scotch whisky).
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Colour: Gold with copper highlights (not the darker brown typical of first fill casks)

Nose: Light smoke with butterscotch and raisins. Orange marmalade. Honey. Water brings out more fruit like raisins and dates. Orange zest with even more water.

Palate: This is punching its weight. A little hot but sweet with butterscotch flavours. Medium to light smoke and slightly minty peat.  

Water brings out more butterscotch and makes the heat become more spicy than hot with some back palate warmth. This can take quite a bit of water and become what you want that day.  Add some more and move from butterscotch flavours to more orange marmalade type flavours and orange zest.  Some mint in there too.  Time in the glass seems to develop the spiciness into more a white pepper.

Finish: Warm down the throat and past the Adam's apple. Pretty long persistence.

When would I drink this? Its gotta be a colder day.  Perfect time is doing a project in the garage with a buddy and you need something to keep warm but want good flavours and quality.

My opinion is that this benefits from adding water to reduce heat and show the typical Springbank flavours.

Thursday 13 March 2014

Arran Malt The Millennium Casks Review

Isle of Arran Malt - The Millennium Casks - 53.5% abv. - 13 Years Old

I haven't reviewed an Arran Malt yet but have tasted only one previous to this one - The Port Cask Finish. I've constantly heard good things about the quality of the whisky being produced by the Isle of Arran distillery and have been dying to get something from there for some time. I have really been looking hard for something done in American Oak, though, because I feel like American Oak really helps to see the intrinsic character and quality of a distillery. This limited bottling consists of a marriage of whisky from 35 American Oak casks and 10 Sherry casks. Close enough especially with the cask strength, natural colour, and non-chillfiltered-ness of this one.
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Colour: Gold.

Nose: creamy with whack of fruit coming through. Soft for cask strength. Sweet honey with some orange in there for sure. Really nice! Its like a fruit plate that you get at brunch with a hint of vanilla... some apple, some citrus, some melon.

Palate: for a cask strength whisky, this is soft and creamy! Really thick texture too. Wow! That is delicious. This is sweet and creamy with some vanilla and, again, a whack of fruit coming though.  Some citrus in there along with other fruits... melon, I think. Honey. Zesty. Yummy. I love how thick the texture is and this moves in layers. There is some nice spices that come through as well but it never gets hot or dries.

Water seems to open up the flavours and fruitiness without thinning that super thick texture. You won't need it for the alcohol... just if you want to open it up a little.

Finish: long persistence with satisfying heat at the back of the neck/throat. Finishes really nice.

This is top shelf whisky. Again, a great example of how you don't need to be a hundred years old or thousands of dollars to be really good. This malt is one of high intrinsic quality. When would I drink this? Honestly, it could work really well as an afternoon dram where you want something a little richer or as an evening dram where you need something that can cut through whatever you had for dinner. Its clean and fresh but balances that with a creamy richness. I'll be paying much closer attention to Arran going forward.

Monday 24 February 2014

Bruichladdich Islay Barley 2006 Review

Bruichladdich Islay Barley 2006 - 50% abv. - Dunlossit Farm

Bruichladdich have done many things that only independent, small batch makers like them can make. Distilling whisky from Islay Barley (they were the first since, I believe, WW2) was another very independent thing to do. It was also extremely important for the farmers on Islay and they have since continued to work with the farmers to produce more local barley for whisky production. Incredible stuff for the industry and the local people, whisky made from Islay barley truly is unique and different.
click photo to enlarge - sorry about the camera phone quality!

Colour: Straw.

Nose: Sweet on the nose and very unique. Different from anything else. Honey and lemon. Cereal. Salt. Floral notes. Herbs and some mint. Lovely.

Palate: Sweet and creamy leading into lemon sherbet and salt. Different and lots of herbaceous notes. Truly different from anything else. So pure. Delicious! This isn't soft and its not hot either. There is a real maritime character and saltiness to this too.

This whisky responds to water in a neat (pun!) way. Water adds a creaminess to the palate and a richness. I get marzipan in here. 

Finish: Makes it down to the Adam's apple but has good persistence. Clean. So clean. 

This is a great dram to have as an aperitif. After work or in the afternoon before dinner. Maybe at breakfast? Another thing that comes to mind is this would work really well as a stand-in for a martini. Refreshing and clean and revitalizing. 

The Islay Barley 2004 was like this, but not as rich. I am really curious how the Islay Barley 2007 will turn out (currently available in some markets but I think is due in North America in April). I really hope that Bruichladdich and Remy Cointreau are committed to this whisky enough to put out some age-stated versions... I think it would be really neat to see what happens to this whisky when its 10, 15, or even 20 years old!

Tuesday 18 February 2014

Bunnahabhain Aged 12 Years Review

Bunnahabhain 12 Year Old - 46.3% abv.

This Bunnahabhain 12 Year Old is always a neat malt to serve to people. I enjoy it very much and appreciate its very different character to all other Islay Single Malts. Its bottled at 46.3% without colouring and is non-chillfiltered. What's not to like?
click photo to enlarge

Colour: Golden colour like it was in first-fill bourbon casks. It has a bit of brown in the colour as well and since this is the natural colour I wonder if that comes from some sherry butts in the mix?

Nose: fruity - tart, crisp fruits - followed by a very light wisp of smoke. Honey and chocolate. Some lemon too. Again, feels like there are bourbon casks working together with oloroso sherry casks on this one. Adding water seems to make smoke and chocolate come out a little more. There is a little mint or rosemary in there too, I think. Lovely, really.

Palate: honey and some fruit and a faint wisp of smoke way back on the palate. Hold this on the tongue and it goes in waves - honey - melon - touch of citrus (grapefruit?) - hint of smoke.

Finish: Finishes medium in terms of persistence and makes it just below the Adam's apple with a some back-palate heat. All enjoyable!

This is a very tasty and different whisky, especially when compared to most people think of when they think Islay. There is nothing offensive here - just a good and distinct profile. When would I drink this? Tough one - probably fits in the digestif category but, honestly, once you've had this I think you drink this when you feel like you need some Bunna 12. 

Wednesday 5 February 2014

Tomatin 12 Year Old Review

Tomatin 12 Year Old - 43% abv.

I keep being impressed by the products coming out of Tomatin.  This 12 year old is bottled at 43% (although I can't seem to find any records on the internet of the 12 year old having been bottled at this strength - they all say its 40% but this clearly has 43% alcohol by volume on the bottle and box) and, from what I understand, has done time in bourbon casks followed by time in Spanish sherry casks.  The good news is that, after probing around a bit, it appears that PX (Pedro Ximenez) casks were used in the process. Oloroso may have been too, but I'm not sure.

Colour: light amber or auburn (maybe?)
click photo to enlarge

Nose: I think what smell in this, after getting past the "sweet" thought, is super-ripe pears and cooked down apples with maybe some melted down brown sugar or something. Its very soft on the nose and makes me want to just dive in.

Palate: That is really good! First thoughts are sweet, soft, and nice body. Tasting again brings me back to thoughts of very ripe, soft pears and sweet apple juice. It has a layer of spices that comes in on the back of the fruit. Its soft but has solid body at the same time. Very tasty! This tends to make the mouth water rather than dry and is really satisfying. This doesn't have any sharp edges but putting in two drops (literally) of water seems to do nice things to this anyway - the flavour open a little more without losing body. 

Finish: soft and decently long. The flavour lasts and there is a back palate heat with some lingering spices.

Tomatin keeps impressing me with their products. I attended their master class in the fall and I was honestly impressed with every dram there. Simple suggestion for simple folks wondering what to buy and for what occasion: get a bottle of Tomatin 12 Year Old for the winter and a bottle of Tomatin 15 Year Old (previously reviewed) for the summer. You won't break the bank and you'll have very tasty drams for any time of day.


Tuesday 28 January 2014

2002 Glendronach Single Cask - KWM Exclusive

2002 Glendronach Single Cask - Pedro Ximenez Sherry Puncheon - 11 Years old - Cask 708 - Bottle 326/602 - 55.4% abv.

I'm quite certain I haven't actually had a Glendronach offering yet so I am doing the first one in style. Bottled exclusively for Kensington Wine Market, this Glendronach single cask was aged for 11 years in a Pedro Ximenez Sherry Puncheon.  

I've been learning lately that I am a big fan of stuff aged in PX casks. This Glendronach is proving to agree with that learning. 

Colour: deep amber lit by a setting sun (seriously)

Nose: Sticky raisin bread pudding all the way. Icing sugar. Really nice and very rich. There is fruit coming though there… dark cherries, maybe? Water opens this a bit and intensifies some of the fruit. Very soft aroma but lots of body to this nose.

Palate: soft given the alcohol on this one! Sweet and rich with lots of body. Sticky toffee pudding followed by a layer of sweet coffee. Not dry like typical oloroso aged examples can be - more mouth watering, actually. This is a sherry bomb without the bomb.  Adding a bit of water leaves this sweet and delicious and seems to bring out a further layer of delicate spices which work around the other flavours and the icing sugar. 

Finish: This finishes smoothly and relaxes into the throat and down the chest cavity with a gentle warmth. Where some cask strength whiskies aged exclusively in sherry casks can give a big blast of spice and heat this winds down into luxurious warmth. As it finishes, it really encourages me to come back and nose it some more.

When would I drink this? When you want a full-flavoured desert. This is good stuff!

Wednesday 22 January 2014

Glenfarclas 12 Year Old Review

Glenfarclas 12 Years Old - 43% abv.

We'll all like the super rare and sexy drams but, let's face it, core expressions are often fantastic and are inexpensive enough to allow the typical whisky lover to enjoy them as "daily drinkers."

Glenfarclas, as discussed in the past, is a fantastic independant and family owned distillery famous for scotch whisky aged in ex-sherry casks. Here we're talking about the 12 year old which is not what Glenfarclas is famous for - let's face it, we know them for their older expressions.  Let's shine a light on this one...

Colour: mid-to-dark amber

Nose: sweet with orange tones - orange marmalade, mayb? Nice, clean sherry notes that I recognize as typical for aging in oloroso sherry casks. Not heavy... fresher and with orange zest. Some molasses in there and I get some light coffee notes.

Palate: sweet and with classic Glenfarclas flavours but brighter and fresher rather than the super-matured notes 'farclas is probably famous for. Dark honey and orange zest with some juicy grape that leads to spices and a drying on the toungue. Side note - drying on the toungue also seems typical of aging in oloroso sherry casks. Its interesting that this does not cause a furry feeling on the roof of the mouth and toungue that I noticed in some other oloroso-aged whiskies recently. I suspect that feeling comes from sulfur contamination which Glenfarclas seems to have totally avoided in all its expressions.  Good stuff! This is clean and bright. Some butterscotch tones come through as you let it open as well.

Finish: medium. Drying. Doesn't seem to stretch quite as far into the chest as the more mature ones do. Not a negative thing, just saying!

Overall, this a very good daily dram if you are looking for a sherry aged profile. Clean and wel made.

Sunday 5 January 2014

Longrow Rundlets and Kilderkins Review

Longrow Rundlets and Kilderkins - 11 Years Old - 51.7% abv.

I always like picking up special bottlings when I can. Often times they have interesting stories and quite unique flavours. Springbank is a distillery that I enjoy in all of its forms (un-peated Hazelburn, lightly peated Springbank, and heavily peated Longrow) and I was excited to see when they put out this special Longrow.

Longrow Rundlets and Kilderkins is aged for 11 years in small casks referred to as rundlets and kilderkins. These are small (I believe) 60 and 80 litre casks. Typical casks would be in the range of 250 litres but could be much larger. The theory with the small casks is that putting whisky in smaller casks means more of the whisky is contact with wood therefore increasing the interaction between the spirit and the wood. Technically, this should mean that this 11 year old should taste as matured as a whisky done for much longer in traditional casks. I didn't bother to get the exact dimensions of the barrels to calculate the theoretical equivalent age of this 11 year old Longrow - disappointing, I know!

Interesting fact, though, is that aging in typical casks means losing approximately 0.7% alcohol and 0.8% water every year. According to the very funny Randal Watson from Springbank, these rundlets and kilderkins were losing between 7% and 8% total volume compared to the typical 1.5%! This was a labour of love of whisky rather than a money maker for sure! Oh, by the way, this is a limited run of 9,000 bottles.
click photo to enlarge - note, the photo was taken on a nice fall day and not on the -25 degree day the note was written on!

Colour: rich copper (colour is natural, by the way).

Nose: I think I get something like strawberries and orange marmalade. There is also a nice dose of smoke in there too. I am thinking the coopers made these small casks from oloroso sherry casks. There is a bit of a nutty aroma in there too which find typical of wine-cask aged peated malts. I get some dark, sticky dried dates in there too.

Palate: This has a thick mouthfeel that I find typical of Longrow products and is very pleasing. Sweet and smokey. Yum! Rich, dark orange marmalade, smoke and salt wave around in there.

I feel like I should add a touch of water to open this up a bit… the water opens it up into more fruit and smoke for sure. The mouthfeel stays which is great of this non-chillfiltered whisky. This really has those rich oloroso sherry-aged notes of orange and dried fruits and a nice layer of spices in there. A little chocolate is in there too.

FInish: The finish lasts a long time on this and goes right down to the belly. Great for this cold day outside!

Comments: Some might ask "does this taste older than 11 years?" Honestly, its hard to say, but my opinion is 'yes." I Think the colour would suggest a lot of interaction with the casks at least. The alcohol is 51.7% and it is quite easy-drinking neat and it has the thick texture. The development of the flavour profile suggests a lot of concentration has gone on too. 

Whatever the equivalent age, this is a really tasty peated dram with nice, rich flavours.

Wednesday 1 January 2014

Bruichladdich Octomore 4.2 Comus Review

Bruichladdich Octomore 4.2 Comus - 61% abv.

Happy New Year!

I'll cut to the chase. I was having troubles deciding what to drink to celebrate New Year's Day  2014. Usually I'd want something a little special and, since its been cold and rather humid and snowy lately, something warming. First world problems… I know.  So, it finally struck me - Octomore Comus.

People might think Octomore isn't elegant enough or sophisticated enough for this type of occasion but they'd be dead wrong. Here's why: this Octomore is ACE'd in Chateau Yquem sauternes casks which is the most delicate and celebrated sweet/desert wine in the world. Before I tasted this the first time, I thought the super heavy peat - 167 ppm phenols - would really beat up the delicate wine. I was totally wrong.


Click photo to enlarge

Colour: Pure gold. Certainly darker than Octomore 4.1 which is really a pale straw.

Nose: Its incredible how not-smokey this is on the nose. I really get wet heather and super ripe fruit with smoke floating through there. I also get sweet white grapes with lemon. The sauternes wine is actually dominating the Octomore peat. Crazy!

Palate: Wow! That is big and thick! The sweet plump grapes on arrival are incredible and the spirit feels so viscous on the tongue. It leads into a big wallop of Islay flavours and smoke. In the big hit the flavours are all mixed though. The texture is incredible. Another sip, then… yeah, we really get nice sauternes character - plump overripe white grapes and soft fruits - and then whoosh into intense, ashy smoke mixed with salt and fruit.  As the palate adjusts, its incredible how the intensity comes down and this becomes a finer, more delicate dram with maybe peach and soft pears showing up.  It really is juicy.

Finish: the finish is warming with the cheeks flushing and extending into the chest. Interestingly, the flavour doesn't linger quite as long as the unfinished 4.1. 

Comments: Its incredible how much the most delicate wine in the world has altered the mighty Octomore spirit. This is exactly why I'm a fan of Octomore and what Bruichladdich have done with it. It can be straight super heavily peaked whisky that is so complex and delicious or be ACE'd in different barrels to make such fine flavours that one would never expect. No matter what, though, it is always a huge experience.

For sure, there is nothing else in the world like this.