Ben Nevis 1997 (Abbey Whisky)

This 16 years old Ben Nevis is the third release in the Rare Casks series from Abbey Whisky.

 

Ben Nevis 16yo 1997 - Abbey WhiskyBen Nevis 16yo 1997 - Abbey WhiskyBen Nevis 16yo 1997
(55%, Abbey Whisky ‘The Rare Casks’ 2013, sherry hogshead, 96 btl.)

Nose: deep, fruity sherry. Recurrant, blackberry jam, plum compote. Rum raisins. Some oak varnish and leather. Chocolate chips. Nutmeg and cinnamon. After a while also a faint hint of matchsticks. Mouth: intense sherry again, with an oaky blast, dark fruit tea and liquorice. Balsamic syrup. Chocolate. Brighter notes of oranges and cinnamon buns as well. Enough jammy fruits to balance the darker, bitter side. Finish: long, bittersweet with spicy notes and forest fruits.

This is a true sherry bomb, a Karuizawa version of Ben Nevis. Quite massive. It could have been from a dozen other distilleries, but it’s a big dram nonetheless. Around € 80.

Score: 86/100

Article source: http://www.whiskynotes.be/2014/ben-nevis/ben-nevis-1997-abbey-whisky/

Cognac Famille Vallein-Tercinier Hors d’Age

Tullibardine 34 Year Old 1980 Malts of Scotland

Tasting NotesGeplaatst door Mark Dermul zo, augustus 10, 2014 07:41:07

Bottelaar: Malts of Scotland
Regio: Schotland (Highlands)
Fles: Tullibardine 34
Year Old 1980/2014 Malts of Scotland, Sherry Hogshead #MoS14023, 146 bts
Kleur: oud goud
ABV: 48,3%

Mokerslag

Een paar maanden
geleden (mei 2014) zette ik de nieuwe range officiële Tullibardine aan de
lippen, maar qua leeftijd komen die niet in de buurt van deze nieuwe Malts of
Scotland-botteling, die maar liefst 34 jaar rijpte op een sherryvat.
Tullibardine 1980, het is de eerste keer voor mij. Hij werd gedistilleerd in
mei 1980 en gebotteld in juni 2014.

Heerlijk zoete neus
op cacaoboter, geprakte banaan met bruine suiker, mirabellen, honing, bijenwas,
kruisbessen, maraschinokersen, vanille, amandelen en een hint van suikerspin.
Ja, dit is ronduit heerlijk! Ik kan niet meteen de vinger leggen op de kruiden,
maar ik zou durven zweren dat ik kaneel en saffraan ruik. Bangelijke neus, echt
waar. Dit is een feest. Als hij dat volhoudt op smaak, hebben we een winnaar.
Ook verdund. Je mag er wel niet teveel water aan toevoegen, natuurlijk. Met
water wordt hij wat groener. Tuinkruiden, bedoel ik dan.

Hij is bijzonder
romig op smaak, maar mierzoet met een zuurtje. De kruiden exploderen nu:
gember, nootmuskaat, kaneel, kruidnagel. Phew! Ik krijg het er warm van. Het
fruit van de neus keer weer, maar opgesmukt met wat appelsien. Zesty! Ondanks
het betrekkelijk bescheiden ABV heeft deze toch een flinke mokerslag in huis.
Lekker, hoor, ondanks dat de neus meer beloofde. Hij is meer dan fruitig genoeg
om als winnaar bestempeld te worden. Met water wordt hij iets minder fruitig en
kruidig, maar eerder groen – maar waarom zou je hier water aan toevoegen?

De finish is lang,
warm, zoet en tovert een glimlach op mijn gezicht.

Geweldige
Tullibardine. Water toevoegen hoeft niet, maar kan wel. 200 EUR? Dat vind ik
niet overdreven voor zo’n kanjer.

89/100

Geproefd
door Mark Dermul op 31-07-2014
(om snel andere tasting notes te vinden, surf naar www.whivie.be).

  • Reacties(0)//blog.whivie.be/#post2677

Article source: http://iloapp.whivie.be/blog/blog?Home&post=2693

Malt Messenger Bulletin – Kensington Wine Market’s Fall 2014 Schedule is Now On-Line! – Whisky News

KWM Header

Malt Messenger Bulletin – Kensington Wine Market’s Fall 2014 Schedule is Now On-Line!

Our Fall 2014 tasting schedule is now on-line with an excellent array of tastings and events. It starts Tuesday September 9th with the legendary Jim McEwan of Bruichladdich, who is returning to KWM for two back to back tastings. We have a lot of unique tasting events scheduled with special guests from Springbank, Glendronach, Jura, Glen Garioch and other distilleries. Our Fall Single Malt Festival will be Thursday November 13th, it always sells out a month ahead of time, so don’t hesitate purchasing your ticket. Details on all of our whisky and spirits tastings can be found below. You can jump to the full list on our website now by following this link!

I’m off to Scotland in a week’s time. The best place to follow my adventures is my Twitter feed: twitter.com/scotch_guy. Time permitting I will also be posting to my whisky tour company fergusonwhiskytours.com/blog/. I’m heading up into the Highland for a few days of work before guiding a troupe of intrepid whisky pilgrims on a west coast adventure to Islay, Jura, Arran and Campbeltown.

One other note, I took the ALS Icebucket Challenge yesterday, the video is up on YouTube. In return I’ve nominated some others to follow in my footsteps, to see who , watch the video, check out my Twitter feed or have a look at the wee post on our KWM Blog.

Don’t forget, we are taking pre-order for: The Kensington Wine Market 2014 Whisky Advent Calendar. We first sent out notice of them on Thursday last week, and already 1/3 of the 288 units are spoken for. The perfect pre-Christmas gift for the whisky lover in you life, and a great way to toast the season.

I hope this email finds you well and that you enjoy the rest of your summer.

Slainte!

Andrew Ferguson
Kensington Wine Market

PS- PS – Don’t forget you can follow me on Twitter: twitter.com/scotch_guy and Facebook: facebook.com/scotch.guy.1
www.fergusonwhiskytours.com

Bruichladdich Tastings with Jim McEwan

Tuesday September 9
5PM -or- 7:30PM $30

Jim McEwan was the chief visionary behind the revival of Bruichladdich and is one of the most captivating brand ambassadors in the world of whisky. We’ll be putting on two back to back tasting with Jim to highlight this very special distillery and its cult whiskies.

More Information

 

The Kensington Wine Market Fall 2014 Whisky and Spirits Tasting Schedule

More than enough to keep your thirst quenched this fall!

Our Fall Tasting Schedule is now On-Line and open for registration. You can register on our website, in-store and over the phone. We have special tastings marking the release of new exclusive casks and exciting guest presenters like Willie Tait, Jim McEwan and Iain MacCallum. There is also our Fall Single Malt Festival, and another edition of Ancient Malts. I hope we’ll see you this fall!

1. Bruichladdich w/ Jim McEwan – Tuesday September 9 5:00PM or 7:30PM. – Jim McEwan was the visionary behind the revival of Bruichladdich and is one of the most captivating brand ambassadors in the world of whisky. We’ll be putting on two, back to back, so everyone gets a chance to taste the highlights of this very special distillery. The same whiskies will be served at each event. Register for. – $30
2. Independent Macallan – Tuesday September 16 – There is perhaps no more iconic single malt whisky than The Macallan. It is the Cadillac of single malts and an aspirational brand the world over. We’ll take a look at the distillery, exclusively, with independent bottlings going back to 1970! – $80
3. Classic Single Malts – Tuesday September 23 – This is our classic introduction to the world of single malt Scotch whisky. You’ll discover a little history, how it’s made, and sample six distinct styles. – $35
4. Give Thanks for Bourbon – Our resident Bourbon expert, Hunter Sullivan, will take you on an exploration of America’s biggest contribution to the World of whisk(e)y. You’ll sample whiskies you’ll be very thankful for! – $35
5. Rare Malts – Only the rarest whiskies, those more than 20 years of age, or from closed distilleries are considered for this very special tasting. – $80
6. A Duriach Supper w/ Willie Tait – He may be five foot nothing, but his personality is that of a giant. Jura’s Brand Ambassador Willie Tait will entertain you with the mysteries of Scotland’s least populated whisky island, and guide you through a range of fine whiskies while you enjoy a three course meal at Buchanan’s Chophouse, 738 3 Ave SW. – $100
7. Modern Cocktail – What makes a great cocktail? Let our “mixologist” Phil Grandbois be your guide. You’ll learn the tricks, the techniques, and the ingredients… all put together with a dash of fun! – $35
9. Springbank Society Launch – This mini-Festival style tasting will celebrate the launch of the Springbank Society in Canada. We’ll be sampling a wide range of whiskies from Scotland’s oldest family owned distillery, including a selection of whiskies exclusive to members of the Springbank Society. – $30
10. Glendronach Casks Tasting w/ Stewart Buchanan – Stewart will be in town to guide us through a range of Glendronach single malts including two casks bottled exclusively for the Kensington Wine Market (1993 and 2003). – $40
11. Glen Garioch Cask Launch – Kensington Wine Market has an exception exclusive Glen Garioch cask on the way. To celebrate we’re throwing an open house, mini-festival style tasting with Morison Bowmore’s Master of Malt Iain McCallum. You’ll have the chance to sample a range of whiskies from Auchentoshan, Bowmore and Glen Garioch, including our new cask! – $25
12. Fall Single Malt Festival – Thursday November 12 – Our famous biannual whisky festival may be limited to just 100 participants, but there will be just as many whiskies to sample in this festival style tasting. – $60 – !!!Warning! Tickets sell out very quickly!!!
13. Classic Cadenhead Single Malts – Thursday November 20th – W.M. Cadenhead is Scotland’s oldest independent bottler, and they sit on a treasure trove of old and rare whiskies. We’ll sample a range of 7 Cadenhead whiskies, exclusive to KWM, from 10 to 48 years of age. – $85
14. Ancient Malts – Wednesday November 26 -or- Thursday November 27 – This tasting features the rarest of the rare, whiskies from 30-50+ years of age and it never disappoints. We’re keeping tight lipped on this one for now, but suffice to say it will be another fabulous event! The same whiskies will be served at each event. – $250

!!ALL TASTINGS START PROMPTLY AT 7:00 PM Seating is strictly limited so book early to avoid disappointment. Telephone: 283-8000 to register or do so online. It is recommended that those attending wine tastings use public transportation. Tastings are complete with light snacks!!

Taking Pre-Orders: Kensington Wine Market 2014 Whisky Advent Calendar!

Nearly 1/3 are already spoken for! “24 Days of Dram Fine Whisky!”

Kensington Wine Market 2014 Whisky Advent Calendar – Although it sold out well before its arrival, we didn’t feel last year’s Advent Calendar was good value, so this year we’ve put our own together. A total of 288 will be produced, and we are taking orders for them now. They will retail for $359.99 + GST. You can reserve them now for a $150 deposit. Each KWM 2014 Whisky Advent Calendar contains 24 unique 50ml whiskies and a specially marked Glencairn glass. The actual list of whisky is a surprise, and we’ll know you’ll enjoy it. If you are looking for an enticement, one of the whiskies is 40 years old and retails for more than $700 a bottle (750ml)! This is the perfect pre-Christmas gift for the whisky lover in your life, and a great way to lift your spirits. Slainté! $359.99

 AA MAC M

The Macallan ‘M’ is Available Again!

The Pinnacle Dram in the 1824 Collection

This has been our hottest selling premium whisky over the last 10 months. Frankly we’ve had a hard time working through our list of requests. Well we’ve finally done so, and I have 2 further bottles available to us. It is a stunning whisky, classic older sherry cask whisky in a beautiful decanter. This is the pinnacle of Macallan’s 1824 Series, and by far the oldest and rarest whisky in their stable. A 6L version sold at auction in January 2014 for north of $630,000.00 US, making it the world’s most expensive whisky! We poured it at a tasting this winter, and it was a huge hit!

Macallan ‘M’ – 44.7% – My Tasting Note: “Nose: raspberry sauce, damp Christmas cake, nutty Oloroso sherry and tingling spices; some hints of vanilla and dark sugars with treacle sauce and chocolate coated coffee bean; melons, pineapple and other tropical fruits emerge with some patience before being replaced by leather and tobacco; and then it is on to the spices, cinnamon sticks, powdered ginger and cardamom; Palate: immediately fruity with flavour tendrils spreading in a bewildering number of directions; classic Christmas cake and nutty sherry notes make way for the finest soft leather and soft cigar tobacco; more chocolate, coffee bean, maple syrup and now some sweet Panda Brand black licorice; the fruits emerge again as the sherry and leathery notes recede showing some orange peel, melons, mangoes and a hint of pineapple; I could go on; Finish: varies by sip, at times a wave of spices rippling across the tongue; other sips fade into soft leather and nutty sherry or old earthy Dunnage sherry notes; but it is always long, complex and fruity; Comments: the haters will say what they will about the lack of an age statement and the price point, that is until they try it, this is one hell of a good whisky. ” – $3799.99

Last chance to join the October Kentucky Bourbon Tour!

6 days and 7 nights in Bourbon Country!

The trip will begin in Louisville and conclude in Lexington. The price will include accommodation for 7 nights, 2 in Louisville, 1 in Bardstown and 4 in Lexington; October 4-11. The reason four nights are being spent in the latter location is the proximity of distilleries. I have two prices for the trip, one is for single occupancy and the other is for double whether as a couple or two individuals with separate beds. The costs are approximate and will be confirmed 1 month prior to the trip. Estimates:

– Single Occupancy $3615/person
– Double Occupancy $5469/couple ($2735each)

Price includes:

• Accommodation at good hotels.
o Marriot Louisville Downtown
o Hilton Lexington
• Ground Transportation
• Dinner on the Lexington Dinner Train
• Distillery Visitor Center and Tasting costs.
Price doesn’t include:
• Flights
• Most meals.
• Golf or Other add on activities.
The rough itinerary is as follows, some items may shift and or be replaced:

Day 1 – Saturday October 4 – Calgary to Louisviller
– Accommodation – Louisville
Day 2 – Sunday October 5 – Louisville Area
– Golf AM or Alternate Activity
– Evan Williams Bourbon Experience
– Jim Beam Distillery
– Accommodation – Louisville
Day 3 – Monday October 6 – Bardstown
– Heaven Hill
– Barton
– Willet
– Accommodation – Bardstown
Day 4 – Tuesday October 7 – Bardstown to Lexington
– Marker’s Mark
– Four Rosses
– Wild Turkey
– Accommodation – Lexington
Day 5 – Wednesday October 8 – Lexington
– Golf or Alternate Activitiy
– Other Activity
– Accommodation – Lexington
Day 6 – Thursday October 9 – Around Lexington
– Wild Turkey (if not above)
– Woodford
– Town Branch
– Accommodation – Lexington
Day 7 – Friday October 10 – Around Lexington
– Buffalo Trace
– Accommodation – Lexington

Thank You for Reading the Malt Messenger!

Contact Disclaimers

If you have any whisky questions or comments concerning The Malt Messenger please contact me by e-mail, phone, or drop by the store.

All of the products mentioned in THE MALT MESSENGER can be purchased in store, over the phone or from our website at www.kensingtonwinemarket.com. All prices quoted in the Malt Messenger are subject to change, don’t include GST. In the case of discrepancies in pricing, the price in our in store point of sale will be taken as correct.

Thanks for reading the Malt Messenger.

Slainte!

Andrew Ferguson
Manager Scotchguy
Kensington Wine Market
403-283-8000
Calgary, Alberta, Canada
www.kensingtonwinemarket.com

Owner Opperator
Ferguson’s Whisky Tours
www.fergusonwhiskytours.com
scotchguide@fergusonwhiskytours.com

Kensington Wine Market
403-283-8000

Article source: http://www.whiskyintelligence.com/2014/08/malt-messenger-bulletin-kensington-wine-markets-fall-2014-schedule-is-now-on-line-whisky-news/

Gin: Wenneker Elderflower Dry Gin

Tullibardine 34 Year Old 1980 Malts of Scotland

Tasting NotesGeplaatst door Mark Dermul zo, augustus 10, 2014 07:41:07

Bottelaar: Malts of Scotland
Regio: Schotland (Highlands)
Fles: Tullibardine 34
Year Old 1980/2014 Malts of Scotland, Sherry Hogshead #MoS14023, 146 bts
Kleur: oud goud
ABV: 48,3%

Mokerslag

Een paar maanden
geleden (mei 2014) zette ik de nieuwe range officiële Tullibardine aan de
lippen, maar qua leeftijd komen die niet in de buurt van deze nieuwe Malts of
Scotland-botteling, die maar liefst 34 jaar rijpte op een sherryvat.
Tullibardine 1980, het is de eerste keer voor mij. Hij werd gedistilleerd in
mei 1980 en gebotteld in juni 2014.

Heerlijk zoete neus
op cacaoboter, geprakte banaan met bruine suiker, mirabellen, honing, bijenwas,
kruisbessen, maraschinokersen, vanille, amandelen en een hint van suikerspin.
Ja, dit is ronduit heerlijk! Ik kan niet meteen de vinger leggen op de kruiden,
maar ik zou durven zweren dat ik kaneel en saffraan ruik. Bangelijke neus, echt
waar. Dit is een feest. Als hij dat volhoudt op smaak, hebben we een winnaar.
Ook verdund. Je mag er wel niet teveel water aan toevoegen, natuurlijk. Met
water wordt hij wat groener. Tuinkruiden, bedoel ik dan.

Hij is bijzonder
romig op smaak, maar mierzoet met een zuurtje. De kruiden exploderen nu:
gember, nootmuskaat, kaneel, kruidnagel. Phew! Ik krijg het er warm van. Het
fruit van de neus keer weer, maar opgesmukt met wat appelsien. Zesty! Ondanks
het betrekkelijk bescheiden ABV heeft deze toch een flinke mokerslag in huis.
Lekker, hoor, ondanks dat de neus meer beloofde. Hij is meer dan fruitig genoeg
om als winnaar bestempeld te worden. Met water wordt hij iets minder fruitig en
kruidig, maar eerder groen – maar waarom zou je hier water aan toevoegen?

De finish is lang,
warm, zoet en tovert een glimlach op mijn gezicht.

Geweldige
Tullibardine. Water toevoegen hoeft niet, maar kan wel. 200 EUR? Dat vind ik
niet overdreven voor zo’n kanjer.

89/100

Geproefd
door Mark Dermul op 31-07-2014
(om snel andere tasting notes te vinden, surf naar www.whivie.be).

  • Reacties(0)//blog.whivie.be/#post2677

Article source: http://iloapp.whivie.be/blog/blog?Home&post=2692

Wenneker Jenever Islay Cask Finish

Tullibardine 34 Year Old 1980 Malts of Scotland

Tasting NotesGeplaatst door Mark Dermul zo, augustus 10, 2014 07:41:07

Bottelaar: Malts of Scotland
Regio: Schotland (Highlands)
Fles: Tullibardine 34
Year Old 1980/2014 Malts of Scotland, Sherry Hogshead #MoS14023, 146 bts
Kleur: oud goud
ABV: 48,3%

Mokerslag

Een paar maanden
geleden (mei 2014) zette ik de nieuwe range officiële Tullibardine aan de
lippen, maar qua leeftijd komen die niet in de buurt van deze nieuwe Malts of
Scotland-botteling, die maar liefst 34 jaar rijpte op een sherryvat.
Tullibardine 1980, het is de eerste keer voor mij. Hij werd gedistilleerd in
mei 1980 en gebotteld in juni 2014.

Heerlijk zoete neus
op cacaoboter, geprakte banaan met bruine suiker, mirabellen, honing, bijenwas,
kruisbessen, maraschinokersen, vanille, amandelen en een hint van suikerspin.
Ja, dit is ronduit heerlijk! Ik kan niet meteen de vinger leggen op de kruiden,
maar ik zou durven zweren dat ik kaneel en saffraan ruik. Bangelijke neus, echt
waar. Dit is een feest. Als hij dat volhoudt op smaak, hebben we een winnaar.
Ook verdund. Je mag er wel niet teveel water aan toevoegen, natuurlijk. Met
water wordt hij wat groener. Tuinkruiden, bedoel ik dan.

Hij is bijzonder
romig op smaak, maar mierzoet met een zuurtje. De kruiden exploderen nu:
gember, nootmuskaat, kaneel, kruidnagel. Phew! Ik krijg het er warm van. Het
fruit van de neus keer weer, maar opgesmukt met wat appelsien. Zesty! Ondanks
het betrekkelijk bescheiden ABV heeft deze toch een flinke mokerslag in huis.
Lekker, hoor, ondanks dat de neus meer beloofde. Hij is meer dan fruitig genoeg
om als winnaar bestempeld te worden. Met water wordt hij iets minder fruitig en
kruidig, maar eerder groen – maar waarom zou je hier water aan toevoegen?

De finish is lang,
warm, zoet en tovert een glimlach op mijn gezicht.

Geweldige
Tullibardine. Water toevoegen hoeft niet, maar kan wel. 200 EUR? Dat vind ik
niet overdreven voor zo’n kanjer.

89/100

Geproefd
door Mark Dermul op 31-07-2014
(om snel andere tasting notes te vinden, surf naar www.whivie.be).

  • Reacties(0)//blog.whivie.be/#post2677

Article source: http://iloapp.whivie.be/blog/blog?Home&post=2691

Kininvie 1990 (Batch 002)

Kininvie whisky

Kininvie whiskyIt’s not too long since we’ve tried Kininvie 1990 Batch 001, and here is Batch 2 already. It’s the first to be officially available in the UK and Europe.

Remember Kininvie lacked mash tuns back then, it received its mash from Balvenie so it was a set of stills rather than a proper distillery. Now it has been expanded – it can operate on its own.

Kininvie 1990 Batch 002 comes from 20% sherry casks and 80% bourbon hogsheads.

 

Kininvie 23yo 1990 Batch 2Kininvie 23yo 1990 Batch 2Kininvie 23 yo 1990 (42,6%, OB 2014, hogsheads sherry butts, 9686 btl, Batch 002, 35 cl.)

Nose: warm vanilla and almond cream. Sweet stone fruits, apples, peaches, orange juice and a hint of kiwi. Floral honey, golden syrup and a balanced dose of sweet oak and gentle spices. This profile is elegant and very similar to Batch 001, only a tad less spirity this time. Very good. Mouth: really sweet again, candied and creamy. Oranges and peaches. The oak begins to rise, alongside spices like ginger and nutmeg, as well as grapefruit zest. Becomes quite grainy and slightly harsh (a blend-like touch that I also found in the first batch). Finish: medium long, with malty notes, apples and oak spices.

Batch 002 is better than Batch 001 and we can get it at a normal price, contrary to the previous batch which had to come from parallel import. In the end I still have some trouble with the grainy notes though. Around € 125.

Score: 84/100

Article source: http://www.whiskynotes.be/2014/kininvie/kininvie-1990-batch-002/

Scotch Malt Whisky Society of America “Early September 2014 Outturn” – Scotch Whisky News

SMWS LOGO

Early September 2014 Outturn Offerings 

Cask No. 9.76                                 $195 

Out of Africa 

Speyside, Spey 

Some of us were transported back in time into an African hunting lodge of the 19th century filled with mahogany furniture, a collection of trophies, antique rifles and their fine leather scabbards hanging on the walls and an overall scent of freshly polished wooden floor boards. In the taste sweet dried tropical fruits, fresh strawberries covered in icing sugar and madeleine cakes prepared with finely ground almonds and lemon zest. With the slightest drop of water initially a smell of cleaning the silver cutlery is soon replaced by brown sugar caramelized pecan and cashew nuts. In the taste the overall impression is fruity like a pear juice or a succulent honey sweet flavoured Medjool date. 

Drinking tip: Be very careful with how much water you add 

Colour: Polished brass door knob

Cask: Refill butt

Age: 25 years

Date Distilled: April 1988

Alcohol: 56.1%

USA allocation: 150 bottles

SMWS Green Logo

Cask No. 4.190                               $175 

Big boys smoking in the sauna 

Highland, Island 

A boys night out of a dram packing a punch of cigar smoke, scented candles and heavy polished wood. One panel member was reminded of a stag weekend eating Mediterranean tapas and another of Moroccan spices on Arbroath smokies. Pickled onions on the side! Heather and sandalwood smouldering on a wood stove with a mug of Mexican hot chocolate. After water was thrown on the coals a puff of hot sauna wood and more heather with tobacco leaf unfurling. Cured hams with mango chutney, then dried apricots and apple rings. Round the world in a glass! 

Drinking tip: With big boots on 

Colour: Needs a polish

Cask: Refill hogshead

Age: 22 years

Date Distilled: May 1991

Alcohol: 53.9%

USA allocation: 118 bottles 

 SMWS Green Logo

Cask No. 10.77                               $85 

Beware of the monster 

Islay 

A fruity and meaty nose initially with wine gums and honey glazed ham. Earthy notes are found alongside aniseed, fried mackerel skins, fabric elastoplast and germolene. Smoke is present but be prepared as something much bigger than anticipated is lurking… As you take your first sip the full wrath of this peat monster is unleashed, singeing the tongue with hot charcoal and lavender ash. This adolescent beast can be tamed by adding water, bringing out heather, gorse and a light soapiness but the meaty notes – now mussels and spare ribs are long-lasting. Salty and ashy with soy sauce on the palate from this usually mild Islay malt. 

Drinking tip: Dare to be different, the monster won’t bite 

Colour: White gold

Cask: Refill hogshead

Age: 6 years

Date Distilled: October 2007

Alcohol: 61.4%

USA allocation: 72 bottles 

 SMWS Green Logo

Cask No. 46.23                                           $120 

A sweetie shop in a park 

Speyside, Lossie 

A gentle, unassuming nose – slight suggestions of scorched wood and small insinuations of acidity – but mainly a sweetie shop (vanilla, Turkish Delight, strawberry fondant) in a park (meadowsweet, laurel, gorse, wood sap, flowers). The palate held a happy balance of sweet (chocolate-coated raisins, iced vanilla sponge-cake) and bitter (lemon, lime, pear, damson); pleasant pepper, wood and salty liquorice warmed the mouth. The reduced nose was fresher and fruitier – sherbet lemons, elderflower and lime cordial, cranberries, pineapple and pine. The palate became easy-drinking, lip-smacking and moreish – apple chews, refreshers and lime zest; ginger snaps and liquorice to finish. Named after the Lossie. 

Drinking tip: Any time whisky – better with a splash of water – refreshing and up-lifting 

Colour: Moonlight in Lothlorien

Cask: Refill hogshead

Age: 12 years

Date distilled: July 2001

Alcohol: 52.6%

USA allocation: 114 bottles

 SMWS Green Logo

Cask No. 127.39                            $110 

Intensely Tasty 

Islay 

Nose: It reminds you of tobacco leaves and fish drying on wooden racks by the shore. Imagine Germolene, First Aid boxes and soap in a coal scuttle in a fisherman’s boot, you find salt and smoke. If you’re hungry; seafood platters, dark honey, bacon and rye bread with caraway, sausage with fennel. Palate: Taste sea shells on a salty jetty. Treacle and spicy liquorice Tabasco and Scotch Bonnet.Toasted caraway and sesame seeds drizzled with honeyTantalising seafood cocktail and oily mackerel Tempted by deep-fried Mars Bars? Cooked in the same oil as the fish? Imagine This Initial distillation Two-thousand-and-one 

Drinking tip: Imagine this – under the stars, with jolly Jack tars 

Colour: Golden marigold

Cask: Refill butt

Age: 11 years

Date Distilled: June 2002

Alcohol: 66.7%

USA allocation: 102 bottles 

Please visit the Scotch Malt Whisky Society at http://www.smwsa.com/

 

Article source: http://www.whiskyintelligence.com/2014/08/scotch-malt-whisky-society-of-america-early-septemeber-2014-outturn-scotch-whisky-news/

Blair Athol 1993 (First Editions)

Did you know Blair Athol was named Aldour first? I didn’t. The only official release is the 12yo Flora Fauna. Luckily independent bottlers have a couple of casks lying around. Today: Blair Athol 1993 bottled by The First Editions.

 

 

Blair Athol 1993 - First EditionsBlair Athol 1993 - First EditionsBlair Athol 20 yo 1993 (57,8%, The First Editions 2013, sherry but, 512 btl.)

Nose: nice start, fruity sherry (cherry, plums), rum raisins and milk chocolate. Caramel. Becomes drier after a while, moving towards herbs and grasses, Seville oranges, some yeasty sharpness as well as a little wood glue. Mouth: great cherry notes (the kind of candy you used to hang around your ears as a kid). Some Heering. Plum jam and raisins. Hints of honey and tangerines. Quite sweet, although there is a herbal bitterness behind it. Finish: medium, more citrusy.

It’s funny how this one has such fruity notes despite (or alongside) the woody notes. Difficult to score, but I think it’s pleasantly unboring. Between € 100 and € 120, depending on the country apparently.

Score: 85/100

Article source: http://www.whiskynotes.be/2014/blair-athol/blair-athol-1993-first-editions/

The Whisky Exchange “Cameronbridge – the home of Haig Club” – Scotch Whisky News

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Cameronbridge – the home of Haig Club

It’s fairly well known now that Diageo have released a new whisky – Haig Club. Not only is it a new whisky, but something a little different to most: a Single Grain Scotch whisky aimed squarely at people who aren’t traditional whisky drinkers or who don’t think they like whisky.

However, while most of the write-ups that Haig Club has received online have focused around the packaging and the stars (Messrs Beckham and Fuller) sitting behind it, rather than the liquid in the bottle. That’s quite understandable, as the people who Diageo are focusing on to buy it don’t really care so much about the geeky details. However, I do care about those details, and fortunately Diageo understand that there are geeky folk out there who want to know how the whisky is made. Earlier this year, I attended a briefing about the at-the-time-unnamed Haig Club, and learned a lot about how the whisky is produced. To fill in the gaps for my geeky brethren, here’s what I learned.

Cameronbridge

From the air it is a bit more beautiful than up close, unless you like heavy industry. Which I do…

Firstly, the whisky comes from Cameronbridge. It’s a distillery that’s been in the hands of Diageo and its forebears for a very long time, being established by John Haig back in 1824. It started producing grain whisky in 1826, using a continuous ‘patent’ still as designed by Robert Stein, the first Scottish distillery to do so. Unfortunately Stein’s design never really became popular, in part due to the possibility of catastrophic explosion when the horsehair-and-wood still was running, and a few years later a modified version created by Aeneas Coffey appeared. This was more reliable, and quickly became the standard style of continuous still used in Scotch grain production. Cameronbridge have been in production since then, with Haig a founder member of the Distillers Company Ltd in 1877, which in turn became United Distillers and then part of Diageo, when it was formed in 1997.
Grain distilleries are not the romantic, picture-postcard sites you often find in Scotland. They are very much industrial plants, and while some, myself included, may find such things beautiful, they are often not considered to be anything but factories. This is slightly unfair, as they produce a lot of whisky, and consistency of quality is of paramount importance.

Cameronbridge itself has grown considerably over the past few years and now produces 120 million litres of alcohol per year, making it (as of March, at least) the largest distillery in Europe. According to the figures in the Malt Whisky Yearbook from last year, that’s almost 10 times as much as at either top malt whisky producer Glenfiddich (13 million) or Diageo’s own Roseisle (12.5 million), and is more than the combined capacity of all of Diageo’s malt whisky distilleries (105.2 million). It’s a lot of alcohol: 40,000 litres per hour – they can produce as much in four hours as Kilchoman does in a year.

Column Still

A column still. Simples.

The continuous still allows the distillery to produce such a colossal amount of spirit – they’re quite a different beast to the pot-stills of single malt distilleries. Rather than running in small batches, they can run continuously as the name suggests for weeks at a time – if you want to dig into how they work in more detail, head on over to our post all about them from last year.

The production stage before distillation is also a little different to that found in malt distilleries. Firstly, there’s the grains used: Cameronbridge currently uses a mix of 90% wheat and 10% malted barley. As wheat needs a bit more of a hand in releasing the starches that will later be converted to alcohol, it is cooked before being fermented. They do this in 17-tonne batches in a pressure cooker. It’s then piped to the mash tun, where it is mixed with the milled malt.

They do a particularly short mash compared to malt distilleries, lasting only 30 minutes, with a continuous spray of water onto the grain rather than distinct ‘waters’. As the wheat has already been cooked and the malt is predominantly there for its fermentation-helping enzymes rather than its starch, the short mash quickly extracts most of the available sugars. When the mash is finished, the entire contents of the tun are pumped to a fermenter, complete with the remains of the grain.

Each fermenter holds 300,000 litres and can accomodate about five mashes. Yeast is added when first mash is pumped in, with four more mashes joining it over the next ten hours. It is then left to ferment for 48 hours, which is quite deliberately the time needed to produce a maximum amount of alcohol without too much extra flavour – grain spirit is calculatedly not meant to have much of its own, generally relying on wood and maturation to produce flavour.

After fermentation, the now alcoholic liquid is pumped through to the stills and distilled to 93.8%, described as ‘very low strength’ compared to the legal maximum of 94.8%. This keeps some of the grain’s flavour rather than pushing it to be a neutral spirit. The spirit itself is a lot more flavoursome than you’d expect from tales of new-make grain spirit, with a distinctive character. We tried Cameronbridge’s spirit against that from North British, part-owned by Diageo and Edrington, and they were definitely different:

Cameronbridge Grain Spirit

Nose: Sharp apples and lemons with some darker fruit.
Palate: Sweet and sugary with lots of apple and pear.
Finish: A little bit of sweetness, but quite short.

North British Grain Spirit

Nose: Heavy and oily with meaty notes, rubbery touches and coal – ‘like a workshop’.
Palate: Sweet and oily, with a bit of tyre rubber and some apple-pie fruitiness.
Finish: Not a lot – oiliness and some lingering rubber.

After distillation, the spirit is diluted to 68.5%, a compromise between the accountants, who want to get as many casks from a distillation run as possible, and the blending team, who want the correct flavour development over time – while 63.5% is the standard for malt spirit, the extra 5% works with the grain spirit without too much impact. They mainly fill into American oak casks, both hogsheads and the smaller American standard barrels, and generally as a first fill, with some refill and rejuvenated casks also filled. The use of first-fill casks allows the spirit to extract compounds from the wood quickly, meaning that they both have grain whisky with sufficient flavour for use in their various blends, and also have casks that have been ‘seasoned’ and can then be used to mature single malt without swamping the spirit with woody notes.

Other than the soon-to-appear Haig Club, there is one other whisky currently available from Cameronbridge: the almost eponymous Cameron Brig. It’s a cheap and cheerful whisky that until more recently was about the only single grain available on the market. It’s a good place to start with grain whisky, being a solid example that won’t break the bank.

Cameron Brig

Cameron Brig, £21.65

Nose: Golden syrup, custard tarts and a touch of bitter wood.
Palate: Toffee, sweetcorn, butterscotch, sweet orange and marmalade, and some darker flavours underneath – raisin and oaky spice. Water brings out some apples and pears, along with sweet orange cream.
Finish: Short and sweet with custard tarts balanced by bitter oak.
Comment: A good demonstration of the lighter, grain whisky style. Especially good in summer, from the fridge or maybe with a block of ice. Diageo brand ambassador Colin Dunn paired it with Maltesers the first time I tried it…

The Haig Club will be with us soon, but until then, Cameron Brig is a nice way to get acquainted with the distillery’s spirit. Watch this space – we’ll have a post about the Haig Club as soon as it’s available.

Article source: http://www.whiskyintelligence.com/2014/08/the-whisky-exchange-cameronbridge-the-home-of-haig-club-scotch-whisky-news/

Jack’s Whisky Club Event October 3rd, 2014 – Canadian Whisky News

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Join us Friday, October 3rd at 6pm, for an extraordinary evening of food, drink, and conversation, as we finally tap into the one and only barrel of whisky that we’ve had quietly aging over the past seven years.

The evening starts in the distillery with Whisky samples and hors d’oeuvres.

Here you will learn how the whisky was made. We will walk you through the reduction process of spirits, and learn why our slow chilled batch methods make a difference to the smoothness. Then it will be time to engage the nose and the palette. After receiving samples of 3 proposed finished strengths at 40, 44 and 48%; you will then be the judge of your perfect whisky once you’ve learned a few tips for tasting.

This customized whisky offering will be available for you to order at this event only. Once we bottle the remainder of the whisky at our preferred blend, it will be released slowly until sold out, much like the time it took to make it. It is the first, and likely the last whisky we will make.

Once your tastes have been teased by this fine libation, we will move into the bistro for a pig roast feast, and finish with mile high apple pie. Other spirits (including the whisky), cider and wine will be available for purchase with your dinner in the bistro.

For full event details, see our website here

Tickets are $49 per person. Call us today at 250.743.4293 to reserve your spot, or register online at here . Don’t delay, as this one is sure to sell out fast!

Article source: http://www.whiskyintelligence.com/2014/08/jacks-whisky-club-event-october-3rd-2014-canadian-whisky-news/