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.