Glen Grant 26 Year Old 1974 Scott’s Selection

Whiskybieren met MM

EventsGeplaatst door Mark Dermul wo, maart 26, 2014 20:02:34

Ik beken, ik ben geen bierdrinker. Sommigen zullen dat misschien vreemd vinden, maar het is niet anders. Ik durf echter wel al eens te proeven van een degustatiebier. Dat is toch van een heel ander kaliber. Denken we maar aan de tasting die ik enkele weken geleden ‘overleefde’ in het hoofdkwartier van The Bonding Dram.

Mijn goede vriend Marc had het verslag gelezen, is zelf geen onvervaard bierproever en vond de tijd rijp om mij enkele whiskybieren te laten proeven (de uitnodiging dateerde overigens al van oktober vorig jaar, maar een geschikte datum prikken was niet makkelijk – bedankt voor je geduld, Marc!) Tja, op zo’n uitnodiging ga ik graag in. En dus zakte ik, met Dearly Beloved als co-piloot (en piloot op de terugweg) af naar Grimbergen voor een namiddagje whiskybieren met Marc Mark.

We staken van wal met twee Imperial Stouts – genaamd ‘Paradox’ – zo donker als motorolie met amper een kraag, van de Schotse ‘Rock Roll-brouwerij’ Brew Dog. De eerste was gerijpt op vaten van de Isle of Arran distilleerderij en offreerde op de neus flink wat karamel en chocolade, terwijl hij op smaak droog fruit met een verrassend zilt randje gaf. De finish leunde dicht aan bij pure kandijsiroop, zoals je die op je pannenkoeken smeert.

De tweede kwam uit dezelfde stal (gebotteld op hetzelfde percentage van 15%), maar was gerijpt op vaten van de Isle of Jura distilleerderij. Hoewel de neus gesloten bleef en dus minder zoet, maar eerder aards rook (turf, maar ook koude koffie), vond ik deze op smaak wel het lekkerst. Hij was olieachtig op peperkoek met een licht bittertje in de afdronk.

Wist je trouwens dat die kleine bierproefglaasjes galopin worden genoemd? Ik wist dat ook niet, dus geen zorgen. Tijd om toch even het palate wat rust te gunnen door een lichter biertje te proeven en een hapje te eten. Dat lichter biertje vertaalde zich in een Belgian blond ale op 12% van de brouwerij Hof Van Dormaal. Hun Brew No 8 rijpte op barrels van Port Charlotte, wat je op de zoete, frisse neus met geel fruit (abrikozen en citrus) niet meteen zou zeggen. Maar als je hem aan de lippen zet wordt het wel zeer duidelijk. Het fruit is nog te proeven, maar wordt toch overstemd door natte aarde, plasticine en vingerverf. Gelukkig blijft dit ‘pintje’ fris genoeg om toch aangenaam te zijn.

Van de Nederlandse brouwerij De Molen had ik al een paar dingen geproefd, waaronder deze Rasputin (11,4%), die rijpte op Buffalo Trace vaten. Ik vond hem betrekkelijk umami op de neus, een tikkeltje vlezig als van een BBQ met een zoete twist. Op smaak gaf hij een licht zuurtje en bleef hij fris. Het is dan ook geen Imperial Stout, maar eerder stout-ish. In de middellange afdronk keert vooral het zoetje weer.

Van dezelfde brouwerij kwam een Hel Verdoemenis op tafel, deze keer gerijpt op vaten van Bunnahabhain (11%). Hoewel de neus gesloten was, kreeg ik vooral houtskool, sigaar en turf, op smaak vertaalde zich dat naar koffiegruis, origine chocolade en aarde. Op de lange afdronk kreeg ik woodsmoke, geroosterde koffiebonen en een tikkeltje drop. Het was mijn favoriet van de proeverij.

In Baarle-Hertog, op de grens met de noorderburen, vind je de brouwerij De Dochter van de Korenaar, die zich ook specialiseert in degustatiebieren. Of wat te denken van hun Embrasse, een Belgische ale op 9%. Zoet op donker fruit met een new make element dat me echt aanstaat, maar ook een tikkeltje turf. Op smaak is hij zoet en licht stroperig met een nog streepje eik en wat zoethout in de korte afdronk. Aanrader!

Voor het laatste biertje dacht mijn disgenoot me in de maling te nemen, maar dat was buiten de Toshan Man gerekend. Hij serveerde namelijk de Fraoch Heather Ale Vintage Cask Collaboration 22, waarvan u hier de tasting notes kan vinden. Dit biertje rijpte na op ex-sherry casks van de Auchentoshan distilleerderij en is dus spek voor mijn bek. Niet zo makkelijk te krijgen, hoewel Marc zich sterk maakt dat hij een adresje weet. Het zou mij dan ook zeer plezieren mocht hij me 6 of 12 flessen kunnen bezorgen (go, Marc, go!).

Ondertussen was mijn palate wel flink verzadigd (en mijn zicht niet meer 20-20), maar mijn gastheer wilde me toch nog een drammetje presenteren. Nou, als het whisky is, dan kan ik niet weigeren. Het eerste glas offreerde een neus vol wit, geel en steenfruit, noten en nougat. Op smaak keert dat fruit terug, met een ondertoontje van turf wat eindigde in een lange, gepeperde afdronk. Het bleek om een blend te gaan die Marc zelf had samengesteld op Whiskyblender.com (van mijn goede vriend Andrew Nicholson, waar ik vorige maand nog mee in de lappenmand hing in Glasgow). Marc doopte zijn creatie Mad Men’s Delight, een knipoog naar de gelijknamige tv-reeks. Ik vond het blendje meer dan behoorlijk, hoor. Knap gedaan!

Nog eentje op het af te leren. En hoewel ik deze ook al geproefd had (tasting notes volgen binnenkort), herkende ik hem deze keer niet. Hoe kan het ook anders na al dit lekkere geweld. Laat ik kort maar krachtig zeggen dat het een zoete maar krachtige Auchentoshan 11 Year Old 2001 Hepburn’s Choice betrof die mij echt kan bekoren. Ik zal hierover uitgebreid rapporteren bij een volgende gelegenheid.

En zo sloten we deze zeer leuke whiskybierenproeverij af in schoonheid. Mijn dank gaat uiteraard uit naar Marc die me kennis liet maken met enkele heerlijke bieren en Pascale voor de leuke hapjes alsook het goede gezelschap (mijn vrouw heeft genoten van jullie babbel).

Maar ik dank ook mijn wederhelft die me veilig terug naar huis bracht (van de rit herinner ik me vaag dat ik wakker werd voor de deur, naar binnen strompelde en op de zetel mijn dutje verder zette). Meer moet dat niet zijn!

May the Malt be with you!

  • Reacties(0)//blog.whivie.be/#post2502

Article source: http://iloapp.whivie.be/blog/blog?Home&post=2519

Back in Stock at K&L California – Whisky News

kl_logo_trans

United States – Bourbon and Rye

  • Elijah Craig 12 year old KL Exclusive Single Barrel #387 Bourbon 750ml (ships as a 1.5L) ($26.99)
    This cask contained twice as much whiskey as #8446 (20 cases) and as expected it couldn’t be more different. This is definitely going to be very familiar to some readers, but it’s totally outside the flavor range of the other casks. Here we’ve got incredible freshness with aromas of spiced apple, subtle nuttiness, red apple skin, dried herbs, and a hint of maple syrup. Texturally, this is surprisingly rich considering it was the largest cask, which logically means it’s less concentrated, but apparently not. On the palate it’s definitely the feistiest of the three casks in this lot, showing strong oak spice, which dry the maple syrup quality on the front palate nicely. This has the longest finish of the three and moves into the fresh tobacco flavors with a building spice (cinnamon, clove, etc.) character. Crazy contrast between the relatively restrained nose and the powerful attack in the mouth.
  • Elijah Craig 12 year o ld KL Exclusive Single Barrel #434 Bourbon 750ml (ships as a 1.5L) ($26.99)
  • Elijah Craig 12 year old KL Exclusive Single Barrel #446 Bourbon 750ml (ships as a 1.5L) ($26.99)

Ireland – Irish and Blended Scotch

  • Tullamore Dew Irish Whiskey 750ml ($19.99)

Scotland – Single Malt Scotch

  • Aberlour – A’Bunadh Cask Strength Single Malt 750ml ($64.99)
  • Glenfiddich 15 year Single Malt Whisky 750ml ($39.99)

KL Wine Merchants
http://www.klwines.com/
Phone: 877-KLWines (toll free 877-559-4637)
Email: wine@klwines.com
San Francisco, Redwood City, Hollywood CA

KL-emailheader

Article source: http://www.whiskyintelligence.com/2014/04/back-in-stock-at-kl-california-whisky-news-4/

New Single Cask Whisky From Arran Distillery at Abbey Whisky – Scotch Whisky News

Abbey Logo

Arran Single Cask #815
Spring 2014 Release / Vintage 1998

The 2014 Spring release from Arran distillery is single sherry cask #815. A limited edition release, distilled in 1998 and aged for 15 years.

Bottled in 2014 at 55.3% vol, 269 bottles filled.

£66.95
(£55.79 ex vat)

Click here to purchase Arran Single Cask #815

Arran 17 Year Old

A limited edition release from Arran distillery produced from un-peated malted barley and aged for 17 years in casks that previously held Spanish sherry.

This bottling is the second in a series marking the countdown to the launch of The Arran Malt 18 year old in Spring 2015.

£62.95
(£52.46 ex vat)

Click here to purchase Arran 17 Year Old

Arran Machrie Moor / Fourth Edition

The fourth edition of Machrie Moor from Arran distillery, named after a peat bog located on the west coast of the Isle of Arran where bronze age stone circles and standing stones are strewn across the terrain… Bottled at 46%, this fourth release has been released at a peating level of 14PPM.

£39.95
(£33.29 ex vat)

Click here to purchase Arran Machrie Moor 4th Edition

Arran Single Cask #538
Autumn 2013 Release / Vintage 1996

The 2013 Autumn release from Arran distillery is single bourbon cask #538. This limited edition release was distilled in 1996 and aged for 17 years before being bottled in 2013 with only 141 bottles filled.

£78.25
(£65.21 ex vat)

Click here to purchase Arran Single Cask #538

Arran Single Cask #1968
2013 Release / Vintage 1996

A single sherry cask from Arran Distillery, distilled in 1996 and aged for 15 years before being bottled in 2012.

Only 263 bottles filled from cask #1968.

£118.00
(£98.33 ex vat)

Click here to purchase Arran Single Cask #1968

Arran The Devil’s Punchbowl
Chapter II / Angels Devils

The Devil’s Punch Bowl is a series of limited edition drams named after a stunning landmark on the Isle of Arran, the glacial hollow of Coire na Ciche (The Devils Punchbowl) whose sinister presence dominates the north-east coast of Arran.

The foundation of this release is two ex-oloroso Spanish oak casks from 1997 1998, blended along with barrels from 2002 and also some of Arran’s oldest ever peated casks from 2004.

£118.00
(£98.33 ex vat)

Click here to purchase Arran The Devil’s Punchbowl Chapter 2

Article source: http://www.whiskyintelligence.com/2014/04/new-single-cask-whisky-from-arran-distillery-at-abbey-whisky-scotch-whisky-news/

DOUBLE GOLD FOR SOUTH AFRICA’S FIRST WHISKY BRAND THREE SHIPS – South African Whisky News

AA Three Ships Select, 5YO  Bourbon Cask (LR)

DOUBLE GOLD FOR SA’S FIRST WHISKY BRAND THREE SHIPS 

South Africa’s first whisky brand has done it again. The Three Ships Select and Three Ships Bourbon Cask Finish both took double gold at the 2014 San Francisco Spirits Competition. The Three Ships Premium Select 5 Year Old received gold. This prestigious competition sees all the top whisky brands from around the world compete for the attention of the international panel of judges. 

Andy Watts, master distiller at the James Sedgwick Distillery, said when they first launched Three Ships back in 1977, the South African whisky industry was non-existing. 

“We have come a long way since those first days of producing whisky in South Africa. Over the past three decades we’ve established our own unique style of whisky-making, invested in modern technology at The James Sedgwick Distillery where the range of Three Ships whiskies are produced and refined our selection of barrels for maturation.” 

The Three Ships Select, one of South Africa’s favourite whiskies, is aged for a minimum of three years in oak to produce a warm, well-balanced and gentle whisky. Hints of oak and a slight sweetness fill the mouth, ending with a clean finish. 

The Three Ships Bourbon Cask Finish is the first South African whisky where both the malt and grain components are distilled and matured in SA. After an initial maturation of three years the final blend is matured for a further six months in bourbon casks. The result is a soft and warm whisky with a honeyed sweetness, vanilla notes and subtle hints of pepper and spice. 

An artful blend of selected South African and Scotch whiskies, the Three Ships Premium Select 5 Year Old has been aged for a minimum of five years in oak casks. Robust, aromatic and unpretentious, the whisky exhibits a full peaty character, ending in a lingering, warm finish.

The Three Ships Select, Three Ships Bourbon Cask Finish and Three Ships Premium Select 5 Year Old are available from leading liquor outlets for around R119, R189 and R138 respectively.

Article source: http://www.whiskyintelligence.com/2014/04/double-gold-for-south-africas-first-whisky-brand-three-ships-south-african-whisky-news/

The Whisky Shop’s Finest Five Father’s Day Whiskies – Whisky News

 Whisky Shop Logo II

The Whisky Shop’s Finest Five Father’s Day Whiskies  

Looking for the perfect way to say ‘I Love You Dad’ this Father’s Day?  

A thoughtfully selected dram can be the ideal present to share with your dad on Sunday 15th June and luxury drinks retailer The Whisky Shop presents the Finest Five whiskies for Father’s Day. 

 AA Glenlivet WS

The Glenlivet Gallow Hill Single Cask – £235.00, The Whisky Shop 

An enchanting Speysider, The Glenlivet Gallow Hill is a Single Cask malt whisky, bottled at natural strength.  The exclusive bottling is a new release and will make a lasting impression this Father’s Day.  

Tasting Note: Concentrated fruit – clementine, pear, a note of pineapple – with toasted almonds and moist gingerbread behind.  Mouth-coating and sweet overall – milk chocolate, treacle toffee – enlivened by sweet orange.  A long refreshing finish. 

AA Aberfeldy WS

Aberfeldy 16 Years Old – Single Cask – £150.00, The Whisky Shop    

From the Highland distillery, Aberfeldy 16 Years Old Single Cask is a new release exclusive to The Whisky Shop and is a delectable dram for any whisky aficionado this Father’s Day.

Selected by Dewar’s Master Blender Stephanie Macleod, the single cask chosen for individual bottling was a refill American oak ex-sherry hogshead.  The cask was chosen as it reflects the key characteristics of Aberfeldy with its heather honey taste, but also contains unique and interesting flavours. 

Tasting Note: Dull gold.  Light nose-prickle.  A mellow nose with  integrated aromas, at natural strength, opening up with water to reveal a dry, dusty, herbal note and a trace of orange peel.  A smooth texture and a sweet taste, with light acidity and beeswax, and a long warming finish. 

AA Woodford WS

Woodford Reserve Classic Malt – £120.00 – The Whisky Shop 

From the smallest distillery in Kentucky, this American Malt Whiskey is a champion choice for Father’s Day.

The Woodford Reserve Classic Malt joins the range of limited releases.  As the name implies, Classic Malt is distilled wholly from malted barley and so it is not a Bourbon.  

Tasting Note: 9CT gold in colour.  The first aroma is of green malt, hay and bread dough, soon becoming Thai prawn crackers, then sweetening to vanilla infused cake mix.  The taste is fresh and sweet, with fresh cereal notes – ears of barley, oats – but with a pleasantly spicy kick in the medium length finish. 

AA Glenturret WS

Glenturret Triple Wood – £46.00 – The Whisky Shop    

A Highland whisky from the Glenturret Distillery which is well-known for its status as a visitor destination.  Glenturret Triple Wood is a new release single malt exclusive to The Whisky Shop.  Combining a mix of woods, the influence of Spanish oak is particularly apparent in the colour and aroma. 

Tasting Note: Deep gold, with amber lights.  The first impression is of rice pudding; husky porridge with double cream.  After a while a faint note of strawberry jam.  The taste is sweet and lightly meaty, with some spice and gentle acidity towards the end and a warming finish.  

AA Yamazaki WS

 Yamazaki Distiller’s Reserve – £42.00 – The Whisky Shop

 An intriguing single malt whisky from Japan’s first distillery, the Yamazaki Distiller’s Reserve new release is sure to hit the right note with your Dad this Father’s Day. 

 The Japanese whisky differs from its Scottish cousins as it is a vatting of different styles of whisky as well as different cask types in comparison to Scotch malt which is predominantly from distilleries specialising in one style of whisky.

Tasting Note: Full gold.  A gentle, elegant fragrance topped by soft fruit – strawberry, white peach, cherry – and backed by sweet tobacco leaf.  A smooth texture and a sweet taste, with a crisp acidity, traces of coconut and a medium-length, warming finish, leaving a hint of planed oak.  

Andrew Torrance, Managing Director of The Whisky Shop, said: “Whisky is the perfect gift for Father’s Day and The Whisky Shop has an unrivalled collection of malts and blends to suit all tastes and budgets.

“Whether you join your dad in sharing a dram, or leave him to enjoy his whisky experience in peace, we have something to suit every palate.”

The Whisky Shop is the UK’s largest whisky only specialist retailer with a full range available online at www.whiskyshop.com and at 22 stores nationwide, including premium flagships in London’s Piccadilly and on Manchester’s Exchange Street. 

For further information please visit www.whiskyshop.com

headerstandard_134240

Article source: http://www.whiskyintelligence.com/2014/04/the-whisky-shops-finest-five-fathers-day-whiskies-whisky-news/

Glen Grant 21 Years (70° Proof)

Pre-war whisky, it’s one of these things any serious whisky enthusiast should have experienced. The recent ‘Pre-War Whisky Tour’ that you may have seen on Facebook could make you think otherwise, but you don’t usually stumble upon these things easily. They’re lucky cellar finds or expensive auction items.

This Glen Grant 21 Year Old 70° proof is one of the best examples I’ve come across. It was bottled by Gordon MacPhail in their semi-official distillery series.

We’re lucky when it comes to dating this bottle: it is sealed with a securo cap. That’s a special kind of screw cap, very effective and probably ahead of its time, but only used for a couple of years between 1961 and 1963. Gordon MacPhail used it but you can also find it on bottles of Macallan or blends from this era.

The very narrow timespan of bottling, minus at least twenty one years of maturation, leads us back to a distillation date of 1940-1942 or earlier. Glen Grant was closed during World War II however, so the whisky inside the bottle is effectively 1930’s production.

 

 

Glen Grant 21 Years Old 70° Proof - Gordon  MacPhail - securo capGlen Grant 21 Years Old 70° Proof - Gordon  MacPhail - securo capGlen Grant 21 yo (70° proof, Gordon MacPhail 1960’s, securo cap)

Nose: it’s a typical profile, but one we haven’t described too often on this blog. It starts with a rich, pastry-like sweetness. Honey, soft apricots and golden raisins. Bright citrus. Banana. This moves towards waxy notes (candles) and polished wood. But the unique part are old-style hints of camphor, heavenly silver polish and subtle peat. Such elegance. Also worn leather and dusty libraries. In the background, there’s a whole list of tiny aromas. Bay leaves, marjoram, ashes, dried chanterelles, almonds, pipe tobacco… Endless and priceless. Mouth: fairly savoury, with tobacco stepping forward again. Lots of oily things, huge wax and metallic notes. Then a vague fruity sweetness (fruit cake, maybe apple) and caramelized brown sugar. Plenty of spices and herbs (ginger, clove, cinnamon, menthol). Something of a herbal liqueur. Clear coal smoke and a ‘garage’ flavour towards the end, as well as the rancio side of an old Palo Cortado. Finish: alright, not huge, mainly a mix of herbs and bittersweet elements.

It’s difficult not to get nostalgic with such a whisky. It goes back at least 75 years. How did they achieve this complexity and these unique aromas? Were they originally present or is it a matter of half a decade of sublime ‘bottle refinement’? Will we ever witness the same effect with current production, after many years? A small masterpiece anyway, perfect to conclude 1500 blog posts.

Score: 96/100

Article source: http://www.whiskynotes.be/2014/glen-grant/glen-grant-21-years-70proof-securo/

The Whisky Exchange Blog “Whisky: The Manual, by Dave Broom” – Scotch Whisky News

WEL

Whisky: The Manual, by Dave Broom

This time last year I was busy sorting out classes for the 2013 Whisky Show, and in my search for interesting ideas, a slightly fuzzy-haired, glazed-eyed version of Tim Forbes (formerly of this parish) told me about a weekend of whisky experimentation with Dave Broom. Apart from the obvious outcome of Tim being a little on the unsteady side, the vast amount of research being done for the new book Dave was writing sounded fascinating. With this in mind I asked Dave if he would be happy introduce some of the attendees of the Whisky Show to the world of mixing whisky.

Whisky: The Manual

A year on and the book – entitled Whisky: The Manual – has now arrived. I have snaffled it and am currently working my way through the recipes. As I owe Billy many blog posts on the many tastings I have attended over the years, I have written up the book instead [the debt is not yet paid – Billy]. The book itself is, as you’d expect, very well written and shows again that Dave has forged a path as the most approachable of spirits writers.

The introduction is light hearted and pokes fun at some of the outdated marketing lines regarding whisky drinking.  Dave points out: ‘Every stripe of whisky is enjoying unparalleled success around the world – and guess what? The way that most of the new converts to its charms prefer to take it is mixed.’ He uses the introduction to debunk the myths surrounding whisky consumption and boils it down to one overriding principle that we should all follow: ’The only rule now is: enjoy!’ Having gone through many stages of whisky snobbery myself, and now having my ability to pay my rent so completely tied to people consuming more whisky, I wholeheartedly agree.

The history section of the book concentrates on the creation of whisky and its various derivatives. Essentially, it is the story of the search for something that tastes good as well as making you feel warm and happy inside. Topics covered include the earliest records of the distillation of beer, the development of mixing in herbs in Scotland, the export of distillation culture to North America and the marketing drive of the 20th century.

As with Dave’s earlier book, The World Atlas of Whisky, the section on production is thorough without being overly complicated. For me, it is pitched at the perfect level for those starting to learn about this side of the industry. However, it is more in depth than the Atlas when discussing the flavours produced from each part of the whisky production process, which ties in nicely with the book’s focus.

Dave finishes the first half of the book by looking at the different mixers used with whisky across the world, before launching into the meat of the work – how to use them with whisky. This book has been produced, like a good recipe book, to be used rather than left to gather dust – my copy already has a watermark on the cover and a distinct aroma of coconut water. This is reflected in the mixers that Dave has chosen. Although not a basic range, they are all available in supermarkets and do not cost the world to buy (apart from the coconut water which I had to trade my left lung for in Tesco).

 Ollie, reading

An entirely unposed photograph

In regards to the whiskies, again this is about using ingredients that are accessible – there are no £100,000 bottles here. A lot of the whiskies could be found in your local off-licence, and all of them can be found at TWE, but this does not mean that it is just the standard blends that have been tested. There are whiskies from around the world of differing styles, as well as varying prices.

Before the book’s release we were looking for a simple serve for Lagavulin 16 Year Old for our Islay Jazz comes to London event, and Dave suggested pairing 16 Year Old with Coke – with equal measures in the glass. The idea seemed so wrong that we immediately put it to the test. The combination works very well: the big meaty notes of Lagavulin combining with the sweetness and undercurrent of liquorice in the Coke.

My favourite discovery, however, has to be Compass Box Great King Street with soda, which was refreshing but packed with flavour, and which has become my drink of choice with food. On the other end of the scale, I tried Ardbeg 10 Year Old with coconut water and found that the combination subdued all the flavours I like in Ardbeg while dulling any sweetness from the mixer. After trying coconut water with a few things, I believe it is the water and not the whisky that I have an issue with.

 Blood and Sand

My house cocktail – the Blood and Sand

The final section of the book covers whisky cocktails – both the classics and some well-thought-out new twists. As most bottles in my house contain whisky, it’s always nice to find new recipes to mess around with. Most are easy to make and the list of ingredients is relatively short – for me, the most important aspect of any cocktail recipe.

I have only tried a few of the recipes in the book and while I feel not every combination worked, some were very tasty indeed. The Manual is a fantastic way of introducing more people to whisky, but also a great book for existing fans to encourage them to try something new. It is far too easy to become a whisky snob and lose sight of why you got into the subject in the first place. The book took me right back to the first two things I liked about whisky: the variety of flavours and how enjoyable it is to drink.

The last thing I will say is this: don’t buy this book to read; buy it to use. It is a manual, after all.

Whisky: The Manual is now available from The Whisky Exchange, priced at £14.99

Article source: http://www.whiskyintelligence.com/2014/04/the-whisky-exchange-blog-whisky-the-manual-by-dave-broom-scotch-whisky-news/

Single Malts Direct “NOW SHIPPING TO THE USA” – Whisky News

AA SMD 2

NOW SHIPPING TO THE USA

After many months of hard work, sweat and toil, we at Single Malts Direct are delighted to announce that we have commenced shipping to the United States. I would like to thank those of you who have contacted me directly over the past number of months for your patience while we got all of the pieces of the Jigsaw into place, so “Thank you guys”, and I will contact you all personally. I hope you like the new look website and the selection we are carrying but, as always we want to provide you with the best possible service and DO listen to your ideas and suggestions, so if you have any, please contact me directly ronnie@singlemaltsdirect.com

 AA USA Flag

You will find our carriage rates under the shipping tag on our website, these charges include the FDA charge and a signature charge as our consignments need to be signed for to ensure the recipient is over the age of 21. The only additional charges to this is the cost of the whisky you select (you will get the ex-VAT price) and the US import duty which is calculated at checkout point depending on the strength of the whisky and the size of bottle. e.g. a 70cl bottle at 40% abv = £1.19.

AASMDBottles_zps88251935

Just for your information, we are also an Independent Bottler and have an extensive range of our own label “Whiskies of Scotland” single malt whiskies bottled at natural colour and natural strength and in a range of sizes, mostly 50cl but also in 70cl and 20cl. The 20cl size allows you to choose a selection from various distilleries, and there’s a couple of blends in the range too. In 2013 our own label whiskies won 6 gold medals and 3 silver medals in the Whisky Magazine’s “Independent Bottlers’ Challenge”.

Article source: http://www.whiskyintelligence.com/2014/04/single-malts-direct-now-shipping-to-the-usa-whisky-news/

Hibiki 12 Years Old Wins a Double Gold Medal at “San Francisco World Spirits Competition” – Japanese Whisky News

Hibiki 12 Years Old Wins a Double Gold Medal at “San Francisco World Spirits Competition” – Japanese Whisky News

Suntory

Hibiki 12 Years Old Wins a Double Gold Medal
at “San Francisco World Spirits Competition”

Suntory Liquors Limited won a Double Gold Medal in a category with Hibiki 12 Years Old at the San Francisco World Spirits Competition (SWSC), an international spirits competition held in the United States. This marks the Hibiki brand’s second win here since 2012.

Winning this prize is highly significant, as it further cements Suntory’s reputation for the high quality of our malt whisky and unblended grain whisky as well as our excellent blending techniques. We will use this award as an opportunity to speed up marketing activities for the Hibiki brand inside and outside Japan.

● About the “San Francisco World Spirits Competition”

Now in its fourteenth year, the San Francisco World Spirits Competition is the largest global spirits competition in the United States. Panels of judges include American hotels, restaurants, buyers for large purveyors and journalists who assess the entries and select the winners of Double Gold Medal, Gold Medal, Silver Medal and Bronze Medal awards in each category. The Suntory single malt whiskies Yamazaki 12 Years Old and Hakushu 12 Years Old won Gold Medals at the competition.

● Qualities of Hibiki 12 Years Old

This whisky is blended using painstakingly selected malts aged over 12 years and multiple types of ripe grain malts of the same age. We use plum liqueur cask malts aged in casks for storing plum liqueur to further bring out the gorgeously sweet fragrance that distinguishes Suntory whiskies. It also has a rich, mature flavor through the addition of malts aged more than 30 years.

Competition Summary

▼ Name of Competition
    San Francisco World Spirits Competition (SWSC)
▼ Venue      San Francisco, United States
▼ Judging and Announcement of Results (Local Time)
    Judging took place March 20-23, 2014.
    Results to be announced at the SWSC homepage (http://www.sfspiritscomp.com/).
▼ Award Classes, Award Names, and Award Recipients
    Whiskey Class, Other Whisky Category, “Double Gold Medal”
    Suntory single malt whisky Hibiki 12 Years Old

  • Facebook
  • StumbleUpon
  • Delicious
  • Digg
  • Reddit

RSS Feed RSS Feed

Comments are closed.

Article source: http://www.whiskyintelligence.com/2014/04/hibiki-12-years-old-wins-a-double-gold-medal-at-san-francisco-world-spirits-competition-japanese-whisky-news/

Kininvie 1990 (Batch 001)

Kininvie was the ‘secret distillery’ within the William Grant Sons production site that also houses Glenfiddich and Balvenie. Although its stillhouse was separate, it shared mash tuns and washbacks with the Balvenie.

So far we’ve only seen a couple of Hazelwood-branded releases from these stills. They were only fired when extra blending whisky was required (it’s the core ingredient of Monkey Shoulder) and there was officially never any intent to bottle Kininvie as a single malt. Until this first official bottling that was launched in Taiwan last year. It’s a composition of different bourbon and sherry casks distilled in 1990.

 

Kininvie 23yo 1990 Batch 001Kininvie 23yo 1990 Batch 001Kininvie 23 yo 1990
(42,6%, OB 2013, hogsheads sherry butts, 7000 btl, Batch 001, 35 cl.)

Nose: an elegant nose but also a slightly spirity one. Even at relatively low strength it’s rather neutral. Kirsch or other types of fruit spirit. A lot of vanilla and almonds. Newish oak. A hint of apple, as well as apple blossom. Floral honey. Not bad, just not very expressive. Mouth: very sweet, plenty of apples and honey again. Damsons. Maybe hints of strawberries. Sugared cereals. Some pepper and a general okay note towards the end. Finish: medium long, with apple and hints of chocolate.

I really like The Balvenie and this Kininvie 1990 has a similar character, but on the other hand there’s a strange blend-like side to it as well, including the rough, grainy edges. A malt that’s made to replicate – or reinforce – a blend? Around € 250 for a half bottle – that’s a lot of money, even for one of the rarest names.

Score: 81/100

Article source: http://www.whiskynotes.be/2014/kininvie/kininvie-1990-batch-001/