The Snow Grouse NAS 40% Blended Grain
The first Famous Grouse with no Glenturret in the mix? So this is a regular blend just without any malt share, cheap produce then. Could it be good like older versions of the hedonism, or just like any other young cheap blend? The label says this is a smooth chill filtered whisky (a trade-mark owned by the grouse gang as there's a "TM" stated above the phrase???). Anyone care to explain me the difference between smooth and regular chill-filtration, and if this is a trademark? Smells light, bitter, kräuter-likör, vodka, burnt potato mash. The taste is light and minty, not bad, but this lightness that I found in the Good Knight the other day is here as well. If I tasted this one blind I'd be certain it was some sort of bitter herbal liquor, Gammel Dansk?
Weakish and undemanding grains, not my kind of whisky: 3
Greenore 15yo 43% OB
Irish grain whisky, usually I'd be skeptical, but the 8yo Greenore showed to be a pleasant surprise last time I tasted it, this one could very well be the same? Smells spicier, spicy tomato sauce, red wine vinegar, sweet and acidic. The taste is peppery, a bit like the 14yo Oban, light pepperiness and fresh highland-style. It's old style whisky, not many modern scotch whiskies has this style. perfect balance between oak, pepperiness and malt.
Much like some young Highland whiskies bottled in the 70's: 7
Glen Grain Class 10yo 2000-2010 50% Malts of Scotland
Another Blended Grain if I'm not mistaken, at considerably higher strength than the last two. By the way, this is batch#1, maybe I can try predict if there's going to be a second batch or not? The smell is minty, again this light style, like it's some kind of herbal after-meal schnapps. I wonder what sort of grain they have used producing these cheap blended grains. Or maybe what distilleries the input comes from. The taste is bittersweet and peppery, like dry gin mixed with hot n sweet candy spirit. With water. No good with water, dry and bitter.
It's not the worst I've tried, but it has no whisky characteristics: 3.5
North British 17yo 1991-2008 53.9% Signatory Vintage
A cask strength from Signatory, am I in for a surprise? I have no expectations of what to come from different grain distilleries as I'm not familiar i the territory of grain whisky. Except from a 28yo Cameronbridge that was utterly amazing I haven't tried any cask strength grains so this is almost a new thing for me. Let's see.. It smells sort of withdrawn, some hints of peppery notes and austere along some seaweed and salty dried fish. Intriguing, if not very complex. The taste is salty and dry with a mix of Lowland and Islay character. this dry fish, fried shrimp character mixes with some floral peppery notes. Much to my liking. The finish is long and dry, not that grand.
The finish was disappointing but other than that this works for me: 6
Cambus 18yo 1991-2009 55.4% Signatory Vintage
Another grain distillery that I'm up until now unfamiliar with. This one is lighter than the North British, the nose tells me of sifted wheat flour and rubber bands. The taste is better, sweet and peppery with some nice and clean licorice flavor. Sweet and dry on the finish, burnt matches and pharmacy smell, I think this might be one of the rawest 18yo's I've ever had, especially what possible cask influence is concerned. I have big problems seeing why this one should be added to the SV cask strength collection before the fantastic Fettercairn. My opinion at least.
an immature 18yo: 3
To say the least, this was an experience that will be repeated because now I'm even more confused about what to expect when tasting grain whisky. One thing that maybe stood out, but mostly in the Blended grains with low proof, were these light and minty flavors. I must have another grain tasting in not so long to discover more. As earlier mentioned in this post, I've had great grain whiskies before.
onsdag 29. juni 2011
mandag 27. juni 2011
Making my own Whisky in 1-2-3 :)
I'm old enough to remember when there were just a couple of IB's around, mostly G&M, Signatory and Cadenhead's. Nowadays it seems there's hundreds of IB's trying to make you purchase their expressions. And I'm all for it as I think that there are huge differences in styles, choice of casks and desired bottling ages when it comes to the different IB's. But sometimes when tasting some IB's I think to myself: "Why wouldn't they just give this one a year or two more.. oh it would be so much better..." Of course that's my personal opinion and surely not always right, but it has brought me to this. A DIY of whisky. I have not a spirit still at home, but when it comes to maturation I have now bought myself some new-make, wooden casks and sweet wine to help myself try make my own IB whisky and bottle it at the exact moment of which I find it to hold the best standard it can get. Maybe it'll all go pear-shaped after a while, but at least I may get a glimpse of what sort of challenges and difficulties the IB employees faces. This is what I have and how far I've come in the process.
First of all, purchase a good cask or two, make sure they doesn't leak or have other defuncts. Make sure that you have enough spirit to fill the casks as evaporation happens easier the more oxygen is in the casks while maturing.
Get hold of some wine that you, or in this case I, find enjoyable, but also has some stamina what flavor is concerned. A light & fruity wine needs more time to make impact on the oak than a strong and drier one. I decided to go for a sherry wine similar like the one you see on the left, and a cherry dessert wine which I've unfortunately have no bottle left of. I have instead placed a meatpackers wine on the right side of the photo, a wine that I feel could be useful in a pre whisky cask. I have left the sherry wine in for 3 months and now there's Glenglassaugh spirit inside of it, I will try some of it when the spirit has reach about a year in cask. The other one is still keeping sherry and I will leave it for at least a year or two before filling it with newmake.
Get hold of some new-make to put in the barrels. I have decided on filling one with high strength undiluted peated new-make from Bladnoch, and putting it in the barrel that previously have contained sweet cherry wine, as I think port wine, cherry wine and other sweet wines combines better with peat than sherry does. The other barrel now holding sweet Luiz Paes Cream Sherry will be filled with Glenglassaugh newmake, also known as the spirit that dare not speak its name.
First of all, purchase a good cask or two, make sure they doesn't leak or have other defuncts. Make sure that you have enough spirit to fill the casks as evaporation happens easier the more oxygen is in the casks while maturing.
Get hold of some wine that you, or in this case I, find enjoyable, but also has some stamina what flavor is concerned. A light & fruity wine needs more time to make impact on the oak than a strong and drier one. I decided to go for a sherry wine similar like the one you see on the left, and a cherry dessert wine which I've unfortunately have no bottle left of. I have instead placed a meatpackers wine on the right side of the photo, a wine that I feel could be useful in a pre whisky cask. I have left the sherry wine in for 3 months and now there's Glenglassaugh spirit inside of it, I will try some of it when the spirit has reach about a year in cask. The other one is still keeping sherry and I will leave it for at least a year or two before filling it with newmake.
Get hold of some new-make to put in the barrels. I have decided on filling one with high strength undiluted peated new-make from Bladnoch, and putting it in the barrel that previously have contained sweet cherry wine, as I think port wine, cherry wine and other sweet wines combines better with peat than sherry does. The other barrel now holding sweet Luiz Paes Cream Sherry will be filled with Glenglassaugh newmake, also known as the spirit that dare not speak its name.
lørdag 25. juni 2011
Small changes...
As the ones of you that are still following this blog must have noticed, its new current address is www.maltdiary.com. Another thing that's changed is there will no longer be a post for each whisky as I'm trying to put my whiskies into different batches so that the ones that fit into same subdivision, that being distillery, geography, cask types or so on, will be tasted head to head. This will not be repetitive for each tasting, as I sometimes do like tasting the difference of a Glengoyne and an Ardbeg head to head. But again I have felt lately that with some of the tastings I have had some trouble finding what I call the distillery character. Possibly so because I haven't tasted that many standard OB's recently and I have few in my expectations. That meaning that referencing to the distillery character is somewhat more difficult. By putting together whiskies from same distillery I will hopefully recapture some of my old impressions of what to expect from the distillery, regional location and so on.
torsdag 23. juni 2011
Whisky from outside of europe #1
Crown Royal NAS 40% Canadian Blended
One from Ontario, I had to try another Canadian whisky after the Long Wood disaster at the start of this session. This one at least got the look with its fancy decanter and italian import sticker on the top. This one has more punch on the nose, like a finer blend, say the Chivas Regal, it got something going on, there's onions, peppers, and spirity notes. The taste is light, but more pleasant than the Long Wood, some delightful cheese character, cream cheese and vanilla, ending on a peppery and a bit smoky note.
Two up from the Long Wood: 4
Johnny Drum 15yo 50.5% OB Kentucky Straight Bourbon
An american brand I haven't seen around much. At a strength suggesting it could be bottled at cask strength. I haven't tried enough bourbons to have any meanings of it, but I guess they've maybe got a fairly bad reputation due to the likes of Jim Beam and Jack Daniel's? At least those didn't blink on my top of the list radar. Rosé wine color, and what a nose, malt syrup, honey, buttered corn, crispy caramel, forgive me America! But what about the taste? Ground peppers, warm sun-dried tomatoes, cheap cigarillos, far from the wonderful nose. Needs water. Usually I say I dilute the whisky, but now I'd rather say I reduced it, it needed plenty water. The taste doesn't get much better, still there's this aftertaste that you get from cheap cigarillos that can sit through the entire evening.
For nosing purposes only: 3.5
Three Ships 10yo 43% OB South Africa
On this I have no clue what to expect, South Africa?? I know they make some good wine, so good casks should easily be within reach. But producing whisky in that hot climate, and god knows what quality the water holds? I can't see much peat or other natural stuff flavoring the water in in the rivers leading into Johannesburg and other cities? Maybe I'm wrong? Now this is interesting, it smells sort of Highland style, peppery, fresh cut grass, a bit smoky, but most of all extremely fresh, kind of like a young Ben Nevis. The taste is very well indeed, peppery notes, lots of licorice, floral, pine, and delicious mushrooms, in cream sauce...mmm...
A whisky with twists and turns, a wild ride: 6
Good Knight 42.8% Indian Grain Spirit Whisky
Some Grain Spirit Whisky from a funky-looking 90ml. decanter, made by the Hindustan Distilleries. I have already had a train wreck of an Indian "whisky" with the Sikkim Gold single molasses whisky, so I'm kinda down on the expectations here. But "Grain Spirit" must mean its at least whisky at some point in the making, but when it has no age statement, it could be new-make with caramel? On the other hand, they say whisky matures faster in India where the climate is hotter. Anyway, let's try it. Smells very minty, almost all on mint drops, nothing that shows any sort of whisky-style yet. The taste is sweet and again minty, like something at about 15% for kids in their late teens to mix with coca cola. One of the most dubious whiskies I've tried so far, hard to judge as it isn't bad in any way, just very light in style and not whisky-like in any way.
I'll be gentle with this one: 3
Nikka Taketsuru 17yo 43%
Sometimes I think I might be the only whiskylover left on the planet not to hail the Japanese single malts as the new "it" when it comes to finer whisky. On the other hand I haven't tried that many yet, so maybe this can shed some light for me on the not so recent buzz. Definetively got much more going on the nose than the Long Wood, camphor, vanilla, honey, spicy, mustard and perfumy. The taste is at first silky smooth with some indian ground spices, hot, but yet light, hard to describe any better than light chili and turmeric. Then it turns spicier with some added black pepper, peat and oaky aftertaste. Addition of water gives it a milder yet more bitter flavour, like chewing acrylic clothing.
Initially presentable, but didn't handle water well: 3.5
Long Wood 8yo 40% Canadian Blend
I'm going for a international journey today, as I have felt a bit of contrast lacking in the last scottish malt sessions. Maybe this will surprise me, or just reconfirm my belief in Scottish single malt whisky? From before I have tried some Japanese that satisfied me somewhat, and a couple Irish ones with the 8yo Greenore being the definite cream of the crop. What I do know is that this tim it's gonna be something else. Starting off with some "Finest pure handselected" Canadian whisky. Sounds like something from Scotland at least. Smells fusel, oily, young grain whisky. The taste is way over the line when it comes to sweetness, a bit floral and mostly supersweet. It says on the back it's been adjusted with caramel, and I could guess its not only the color thats been adjusted. The taste is caramel, onions and bitter spirit.
I hope there are better Canadians out there: 2
One from Ontario, I had to try another Canadian whisky after the Long Wood disaster at the start of this session. This one at least got the look with its fancy decanter and italian import sticker on the top. This one has more punch on the nose, like a finer blend, say the Chivas Regal, it got something going on, there's onions, peppers, and spirity notes. The taste is light, but more pleasant than the Long Wood, some delightful cheese character, cream cheese and vanilla, ending on a peppery and a bit smoky note.
Two up from the Long Wood: 4
Johnny Drum 15yo 50.5% OB Kentucky Straight Bourbon
An american brand I haven't seen around much. At a strength suggesting it could be bottled at cask strength. I haven't tried enough bourbons to have any meanings of it, but I guess they've maybe got a fairly bad reputation due to the likes of Jim Beam and Jack Daniel's? At least those didn't blink on my top of the list radar. Rosé wine color, and what a nose, malt syrup, honey, buttered corn, crispy caramel, forgive me America! But what about the taste? Ground peppers, warm sun-dried tomatoes, cheap cigarillos, far from the wonderful nose. Needs water. Usually I say I dilute the whisky, but now I'd rather say I reduced it, it needed plenty water. The taste doesn't get much better, still there's this aftertaste that you get from cheap cigarillos that can sit through the entire evening.
For nosing purposes only: 3.5
Three Ships 10yo 43% OB South Africa
On this I have no clue what to expect, South Africa?? I know they make some good wine, so good casks should easily be within reach. But producing whisky in that hot climate, and god knows what quality the water holds? I can't see much peat or other natural stuff flavoring the water in in the rivers leading into Johannesburg and other cities? Maybe I'm wrong? Now this is interesting, it smells sort of Highland style, peppery, fresh cut grass, a bit smoky, but most of all extremely fresh, kind of like a young Ben Nevis. The taste is very well indeed, peppery notes, lots of licorice, floral, pine, and delicious mushrooms, in cream sauce...mmm...
A whisky with twists and turns, a wild ride: 6
Good Knight 42.8% Indian Grain Spirit Whisky
Some Grain Spirit Whisky from a funky-looking 90ml. decanter, made by the Hindustan Distilleries. I have already had a train wreck of an Indian "whisky" with the Sikkim Gold single molasses whisky, so I'm kinda down on the expectations here. But "Grain Spirit" must mean its at least whisky at some point in the making, but when it has no age statement, it could be new-make with caramel? On the other hand, they say whisky matures faster in India where the climate is hotter. Anyway, let's try it. Smells very minty, almost all on mint drops, nothing that shows any sort of whisky-style yet. The taste is sweet and again minty, like something at about 15% for kids in their late teens to mix with coca cola. One of the most dubious whiskies I've tried so far, hard to judge as it isn't bad in any way, just very light in style and not whisky-like in any way.
I'll be gentle with this one: 3
Nikka Taketsuru 17yo 43%
Sometimes I think I might be the only whiskylover left on the planet not to hail the Japanese single malts as the new "it" when it comes to finer whisky. On the other hand I haven't tried that many yet, so maybe this can shed some light for me on the not so recent buzz. Definetively got much more going on the nose than the Long Wood, camphor, vanilla, honey, spicy, mustard and perfumy. The taste is at first silky smooth with some indian ground spices, hot, but yet light, hard to describe any better than light chili and turmeric. Then it turns spicier with some added black pepper, peat and oaky aftertaste. Addition of water gives it a milder yet more bitter flavour, like chewing acrylic clothing.
Initially presentable, but didn't handle water well: 3.5
Long Wood 8yo 40% Canadian Blend
I'm going for a international journey today, as I have felt a bit of contrast lacking in the last scottish malt sessions. Maybe this will surprise me, or just reconfirm my belief in Scottish single malt whisky? From before I have tried some Japanese that satisfied me somewhat, and a couple Irish ones with the 8yo Greenore being the definite cream of the crop. What I do know is that this tim it's gonna be something else. Starting off with some "Finest pure handselected" Canadian whisky. Sounds like something from Scotland at least. Smells fusel, oily, young grain whisky. The taste is way over the line when it comes to sweetness, a bit floral and mostly supersweet. It says on the back it's been adjusted with caramel, and I could guess its not only the color thats been adjusted. The taste is caramel, onions and bitter spirit.
I hope there are better Canadians out there: 2
onsdag 22. juni 2011
6 Single Malts with alternative names
Port Askaig 30yo 45.8%
Same strength as a Talisker but I think this is a Caol Ila, and at 30yo, one of the oldest I've tried so far. It's a bit strange how Caol Ila always seems to be the middle of the road Islay malt, never very good and never bad, just always perfectly drinkable. Is this because they have a very steady produce, or is it that they are very good at choosing similar casks? I guess I'll never know, but this one might shaw me a different side to their produce. Smells floral, peaty and peppery, with burnt butter and mashed horseradish. The taste is peaty and floral along with some peppermint and green straws.
Not any better than the regular OB stuff: 6
Talimburg 20yo 1986-2006 43.8% Artist Edition
One bottled for/by(?) the Limburg whisky festival, and by the name it's not hard to guess which distillery this one comes from. Sad to say, this is my only IB Talisker as they normally keep the casks to themselves, but again, that's maybe why their range keeps such good standard. Limited to 240 bottles. Pale white wine color. The taste is sweet and full of vanilla, marshmallows and peat. It's perfectly good, light, crisp, fresh, but it lacks some of the complexity found in the 18yo, due to there's no sherry in the mix here, I presume. It reminds me somewhat of the 1997 Fettercairn cask# 2032, at 62.3%. Except the peat, but the high spirit gives some of the same impression. The lightest Talisker for me so far.
Perfect light summers dram: 8
Probably Speyside's Finest 41yo 1967-2009 50% Old Malt Cask Douglas Ling cask#5159
This one could also very well be a Glenfarclas, I'm looking forward to this one, Douglas Laing must have some tight casks as they keep 50+% abv after over 40 years. Could it be they've been diluted with water as well? Not much then, I hope. Much lighter color than the Ballindaloch, peach tea. The taste is fruity and peppery, zesty, unripe oranges, and lime, some peat as well. Some earthy noes and old haystack. Not a style I usually see affiliating with such old Glenfarclases, maybe its a refill cask?
More whisky, less sherry, better than the Ballindaloch: 6.5
Ballindalloch 40yo 1965-2005 50% Douglas Laing Old Malt Cask cask#2097
This one could very well be a Glenfarclas as they're usually reluctant to let IB's put their name on labels. And affordable(!) sherried whiskies this old, well, we've seen them come from Glebfarclas more often than other distilleries. Dark color, smells malt syrup, honey lozenges, green tea, dark roasted coffee beans, peppery notes. The taste is all on malty vinegar and white wine reduced meat stock, dried ginger and garlic. With water it becomes sweeter, more sherry, dry sherry, junipers, cranberry juice, the sherry completely overpowers the whisky in this case.
For sherry-lovers only: 5.5
Glen Appin 20yo 43% Highland Single Malt Ets. Henri Mugnier
I have tried finding what distillery this might come from, but there seems to be little information online. But "highland" limits the number of possibilities a bit, at least if mr. Mugnier considers Speyside a region of its own. A dark colour, could very well be some sherry casks in the mix. Smells sweet oloroso, sweet peach limonade, small hints of rubber alongside some oaky herbal butter. Enticing. The taste is more on the bitter side, again herbal and lemongrass, mint. With water it develops a more soft side, reminds me of the Bowmore enigma, there's some peat in the mix, it's not bad at all, but too bitter on the palate and finish for my taste.
My guess would be its a Dalmore, but I'm far from sure: 4
Highland 8yo 57.8% Ian Macleod As We Get It
A young highlander from unknown distillery, last time I tried an "As We Get It", I believe it was a Balvenie, and it was close to rubbish, hopefully this one will be better. Smells spirity, oaky, malty, I will add water to this right away, The taste is sort of zesty, lemon, chili, nuts, but lots of alcohol, needs a touch of water. With water it gets a bit like rotten fruits, a bit sweet and sour, but with a long aftertaste of fruits gone bad. Brown apples and weed.
A malt misfit: 1.5
Same strength as a Talisker but I think this is a Caol Ila, and at 30yo, one of the oldest I've tried so far. It's a bit strange how Caol Ila always seems to be the middle of the road Islay malt, never very good and never bad, just always perfectly drinkable. Is this because they have a very steady produce, or is it that they are very good at choosing similar casks? I guess I'll never know, but this one might shaw me a different side to their produce. Smells floral, peaty and peppery, with burnt butter and mashed horseradish. The taste is peaty and floral along with some peppermint and green straws.
Not any better than the regular OB stuff: 6
Talimburg 20yo 1986-2006 43.8% Artist Edition
One bottled for/by(?) the Limburg whisky festival, and by the name it's not hard to guess which distillery this one comes from. Sad to say, this is my only IB Talisker as they normally keep the casks to themselves, but again, that's maybe why their range keeps such good standard. Limited to 240 bottles. Pale white wine color. The taste is sweet and full of vanilla, marshmallows and peat. It's perfectly good, light, crisp, fresh, but it lacks some of the complexity found in the 18yo, due to there's no sherry in the mix here, I presume. It reminds me somewhat of the 1997 Fettercairn cask# 2032, at 62.3%. Except the peat, but the high spirit gives some of the same impression. The lightest Talisker for me so far.
Perfect light summers dram: 8
Probably Speyside's Finest 41yo 1967-2009 50% Old Malt Cask Douglas Ling cask#5159
This one could also very well be a Glenfarclas, I'm looking forward to this one, Douglas Laing must have some tight casks as they keep 50+% abv after over 40 years. Could it be they've been diluted with water as well? Not much then, I hope. Much lighter color than the Ballindaloch, peach tea. The taste is fruity and peppery, zesty, unripe oranges, and lime, some peat as well. Some earthy noes and old haystack. Not a style I usually see affiliating with such old Glenfarclases, maybe its a refill cask?
More whisky, less sherry, better than the Ballindaloch: 6.5
Ballindalloch 40yo 1965-2005 50% Douglas Laing Old Malt Cask cask#2097
This one could very well be a Glenfarclas as they're usually reluctant to let IB's put their name on labels. And affordable(!) sherried whiskies this old, well, we've seen them come from Glebfarclas more often than other distilleries. Dark color, smells malt syrup, honey lozenges, green tea, dark roasted coffee beans, peppery notes. The taste is all on malty vinegar and white wine reduced meat stock, dried ginger and garlic. With water it becomes sweeter, more sherry, dry sherry, junipers, cranberry juice, the sherry completely overpowers the whisky in this case.
For sherry-lovers only: 5.5
Glen Appin 20yo 43% Highland Single Malt Ets. Henri Mugnier
I have tried finding what distillery this might come from, but there seems to be little information online. But "highland" limits the number of possibilities a bit, at least if mr. Mugnier considers Speyside a region of its own. A dark colour, could very well be some sherry casks in the mix. Smells sweet oloroso, sweet peach limonade, small hints of rubber alongside some oaky herbal butter. Enticing. The taste is more on the bitter side, again herbal and lemongrass, mint. With water it develops a more soft side, reminds me of the Bowmore enigma, there's some peat in the mix, it's not bad at all, but too bitter on the palate and finish for my taste.
My guess would be its a Dalmore, but I'm far from sure: 4
Highland 8yo 57.8% Ian Macleod As We Get It
A young highlander from unknown distillery, last time I tried an "As We Get It", I believe it was a Balvenie, and it was close to rubbish, hopefully this one will be better. Smells spirity, oaky, malty, I will add water to this right away, The taste is sort of zesty, lemon, chili, nuts, but lots of alcohol, needs a touch of water. With water it gets a bit like rotten fruits, a bit sweet and sour, but with a long aftertaste of fruits gone bad. Brown apples and weed.
A malt misfit: 1.5
søndag 12. juni 2011
Two 1975 Fettercairns
Fettercairn 34yo 1975-2009 58.04% Scotch Single Malt Circle cask#2313
An almost imbarrassingly precise abv% statement on this one, but one the other hand, it would be fun to have an application that could measure abv such as low as 0.04%abv.Just because I do believe that the abv might vary more between batches than many in business would admit. Say a robert mondavi wine (not to throw anyone under the bus). Making a woodbridge, sampling it, and at 13.18%abv it'sperfect, but the importer calls for 13%, what to do? I don't say this is ever the case, and for wine-makers,not that important. But for us into whisky, maybe letting loose on some ground principles could enhance the quality of the final produce? Who knows? As mr. T would say, enough jibba-jabba..
This one from a fresh bourbon cask, smooth, I do have another bottle from 1997 from cask#2320, so I guess from differantiation in distillation years of the spirit the #2320 mightnot be a fresh cask, or it has spent some time before being bottled, or my last suggestion, since the 1997 is a fantastic whisky, it might not make that big a differ? Slightly darker color than the TWA, smells lighter, grassier, more spirity, somewhat closed, needs time to open up. Much more raw than the TWA no matter how I put it. The taste does have even more of the pisang flavour, extremely dry and bitter, a small disappointment so far, needs water. With water it gets massively citric, grilled peppers with chilli gouda, a bit sweet and sour but mostly spicy. The aftertaste is long and bitter, a disappointment.
Started off with a blast, then died slowly: 6.5
Fettercairn 34yo 1975-2009 57% The Whisky Agency, Fossile Series
Some special samples to celebrate the finishing of my Bachelor degree in Film study. I know there were a release of multiple 1975 Fettercairns around 2009, and being the slow trigger that I am, I missed out on those bottlings. Fortunately the sampling distributors at www.whiskysamples.eu were kind enough to release part of a couple bottles of these as 3cl. I know there were another 1975 from the TWA as well, another one to chase down for me.
The smell has some sort of rum-like vanilla, with much oak and some honey nectar. Needs a bit of time, but its an incredibly fine malt, still magic at its best. It develops even more honey with some time in the glass, but lets taste it. Imust add that it has a golden honey color and comes from a bourbon cask. The taste is really powerful, peppery, much more oakiness than anticipated, oak all the way, maybe I should have started with a lighter whisky to warm up? As wellasoak it has some rustic notes, very drying, like raw pisang. I'll give it some water. Nowit gets more rustic, sour, sour chilli paste, but still extremely big in terms of flavour, I have to say I'm quite amazed by the complexity in this malt, and that the aftertaste is much longer than in whiskies like the Supernova or the octomore which usually claim such. Nevertheless, wether it suits the picture of a traditional Fettercairn or not, it's one of the most complex malts I've ever tried. It begs meto ask the question: In which year did they start running water outside the still at Fettercairn? A historic dram?
Fettercairn in a new light, there aren't many like this out there: 8
An almost imbarrassingly precise abv% statement on this one, but one the other hand, it would be fun to have an application that could measure abv such as low as 0.04%abv.Just because I do believe that the abv might vary more between batches than many in business would admit. Say a robert mondavi wine (not to throw anyone under the bus). Making a woodbridge, sampling it, and at 13.18%abv it'sperfect, but the importer calls for 13%, what to do? I don't say this is ever the case, and for wine-makers,not that important. But for us into whisky, maybe letting loose on some ground principles could enhance the quality of the final produce? Who knows? As mr. T would say, enough jibba-jabba..
This one from a fresh bourbon cask, smooth, I do have another bottle from 1997 from cask#2320, so I guess from differantiation in distillation years of the spirit the #2320 mightnot be a fresh cask, or it has spent some time before being bottled, or my last suggestion, since the 1997 is a fantastic whisky, it might not make that big a differ? Slightly darker color than the TWA, smells lighter, grassier, more spirity, somewhat closed, needs time to open up. Much more raw than the TWA no matter how I put it. The taste does have even more of the pisang flavour, extremely dry and bitter, a small disappointment so far, needs water. With water it gets massively citric, grilled peppers with chilli gouda, a bit sweet and sour but mostly spicy. The aftertaste is long and bitter, a disappointment.
Started off with a blast, then died slowly: 6.5
Fettercairn 34yo 1975-2009 57% The Whisky Agency, Fossile Series
Some special samples to celebrate the finishing of my Bachelor degree in Film study. I know there were a release of multiple 1975 Fettercairns around 2009, and being the slow trigger that I am, I missed out on those bottlings. Fortunately the sampling distributors at www.whiskysamples.eu were kind enough to release part of a couple bottles of these as 3cl. I know there were another 1975 from the TWA as well, another one to chase down for me.
The smell has some sort of rum-like vanilla, with much oak and some honey nectar. Needs a bit of time, but its an incredibly fine malt, still magic at its best. It develops even more honey with some time in the glass, but lets taste it. Imust add that it has a golden honey color and comes from a bourbon cask. The taste is really powerful, peppery, much more oakiness than anticipated, oak all the way, maybe I should have started with a lighter whisky to warm up? As wellasoak it has some rustic notes, very drying, like raw pisang. I'll give it some water. Nowit gets more rustic, sour, sour chilli paste, but still extremely big in terms of flavour, I have to say I'm quite amazed by the complexity in this malt, and that the aftertaste is much longer than in whiskies like the Supernova or the octomore which usually claim such. Nevertheless, wether it suits the picture of a traditional Fettercairn or not, it's one of the most complex malts I've ever tried. It begs meto ask the question: In which year did they start running water outside the still at Fettercairn? A historic dram?
Fettercairn in a new light, there aren't many like this out there: 8
fredag 10. juni 2011
3 Single Cask Glengoyne's
Glengoyne 16yo 1990-2006 56.6% OB cask#936
I feel there's a chance I've come across a bit harsh on Glengoyne in this vertical, but unfortunately it doesn't stop yet. What I just noticed is that there's some tasting notes on the label, another thing that have come in the last few years, and I don't mind some information as to what expect on the label, like information about the cask, or age, or "the gentle dram" as the say in Tamnavulin if I'm not mistaken. But on this one they're long and far too specific, so the descriptions might color the experience and not let the drinker himself have the opportunity to explore the whisky all on his own. On the 21yo it says "Nose:Sherry, brown sugar, toffee..." It's like if someone tells you, "hey, this whisky really tastes like banana", well of course you're gonna be on the lookout for banana and maybe oversee other stuff. Even interpret flavors that you'd usually recognize as strawberry or caramel, now as banana. That's maybe the reason that I do not read the legend as well as some others that I know. Again, I'm off tracks, back to the whisky!
Dark golden color, smells light, not as complex as the other two I've tried in this verical, really light, mineral salt and some malty notes. The taste is again very salty, brine, with a strong influence from the high abv. This one definitively need some water. Water brings out som bitter hers, mustard and honey notes, much sweetness on the finish, fruit sugar, molasses, wood nectar. Not the best of the bunch, but this one got more character and.. what do you call it.. drive than the other two.
The saltiness in this one almost reminds me of some Islay malts: 6.5
Glengoyne 21yo 1986-2008 52.2% OB cask#1391
Another single cask from Glengoyne, another sherry butt, but not nearly as dark as the Ewan's Choice, but a slightly higher abv. Bronze color, smells light, fresh, peppery, butt with a round and gentle touch, like being in a tea shop, a mix of mild spices but with some acidity and peppery notes as ground factors. This one needs a lot of time as well to develop, lots of raw greens coming through herbs and spices, cinnamon, coriander leaves, tea again, floral, pretty characteristic for a Glengoyne. The taste is peppery and sherried, again oloroso, sweet, slightly bitter, more sulphury. A small drop of water makes it very clean, with some straight sherry influence, but there's no Glengoyne characteristic in this one, not that its an easy one to find.
If tasted blind I'd surely known it what as sherry-matured, but what distillery? Could be anyones guess. This is one of the single cask expressions I feel could very well be thrown in a standard mix
Good, but not more than what you'd expect from a good 12yo: 6
Glengoyne 19yo 1986-2005 15.5% OB Ewan's Choice cask#441
I'm not sure what happens with me and Glengoyne, as I have never fancied it as more than a cask dependent spirit, needless to say, the 10yo and 17yo standards doesn't get high ratings in my book. Nevertheless I always seem to have some single casks of it in stock, which I believe could very well be due to availability and fair pricing. But to every lit street there's a dark alley, and I think that selling as much single casks as they do, they're sooner or later bound to start lacking what I'd like to call OLD supreme casks. Distilleries like Longmorn and Glenfarclas with their highly rated and usually extremely good older single casks, often with a discreet sale to IB's or annual releases, say the Family Casks, will always have much old stock to keep it going without downing the quality. Compare the prices of 30yo Glenfarclas to other distilleries 30yo's and you'll see what I mean. Another reason to be careful with over-releasing old stock in single casks is that there's less produce to put in the standard OB batches, say the aforementioned 10yo and 17yo, or even 21yo. The bright side of this gimmick for me (and you) is that exclusivity is expensive, and with much single caks out there they might not be as sought after by millionaire collectors and so on, so the prices be more right for the middle-of-the-road income consumer. Enough of that, let's try this one...
Really dark sherry, brown hazelnutty color, smells very light and fresh, some vanilla, much of what I sometimes get from some chilled amontillados. Really a beauty. The taste is all on supersweet oloroso, not that I mind, when drinking a dark sherried whisky, nothing is worse than if it's being overly bitter and resinous. It does need some time to develop into a more complex dram, given time it turns into some sort of salty butterscotch style, almost as mixing milk chocolate and meat stock cubes. Fantastic style, it's not one to rush but keep in mouth for at least 4-5 seconds to let it uncover more and more of the aroma. As I feel with bourbon-matured whiskies, and mostly all peated ones is the the initial taste of vanilla often disappears within a blink of an eye once in my mouth, and if peaty, the finish is pretty much just smoky and peaty. Here on the other hand, it just goes on and on and on, and never seem to end.
Amazing sherry expression: 8.5
I feel there's a chance I've come across a bit harsh on Glengoyne in this vertical, but unfortunately it doesn't stop yet. What I just noticed is that there's some tasting notes on the label, another thing that have come in the last few years, and I don't mind some information as to what expect on the label, like information about the cask, or age, or "the gentle dram" as the say in Tamnavulin if I'm not mistaken. But on this one they're long and far too specific, so the descriptions might color the experience and not let the drinker himself have the opportunity to explore the whisky all on his own. On the 21yo it says "Nose:Sherry, brown sugar, toffee..." It's like if someone tells you, "hey, this whisky really tastes like banana", well of course you're gonna be on the lookout for banana and maybe oversee other stuff. Even interpret flavors that you'd usually recognize as strawberry or caramel, now as banana. That's maybe the reason that I do not read the legend as well as some others that I know. Again, I'm off tracks, back to the whisky!
Dark golden color, smells light, not as complex as the other two I've tried in this verical, really light, mineral salt and some malty notes. The taste is again very salty, brine, with a strong influence from the high abv. This one definitively need some water. Water brings out som bitter hers, mustard and honey notes, much sweetness on the finish, fruit sugar, molasses, wood nectar. Not the best of the bunch, but this one got more character and.. what do you call it.. drive than the other two.
The saltiness in this one almost reminds me of some Islay malts: 6.5
Glengoyne 21yo 1986-2008 52.2% OB cask#1391
Another single cask from Glengoyne, another sherry butt, but not nearly as dark as the Ewan's Choice, but a slightly higher abv. Bronze color, smells light, fresh, peppery, butt with a round and gentle touch, like being in a tea shop, a mix of mild spices but with some acidity and peppery notes as ground factors. This one needs a lot of time as well to develop, lots of raw greens coming through herbs and spices, cinnamon, coriander leaves, tea again, floral, pretty characteristic for a Glengoyne. The taste is peppery and sherried, again oloroso, sweet, slightly bitter, more sulphury. A small drop of water makes it very clean, with some straight sherry influence, but there's no Glengoyne characteristic in this one, not that its an easy one to find.
If tasted blind I'd surely known it what as sherry-matured, but what distillery? Could be anyones guess. This is one of the single cask expressions I feel could very well be thrown in a standard mix
Good, but not more than what you'd expect from a good 12yo: 6
Glengoyne 19yo 1986-2005 15.5% OB Ewan's Choice cask#441
I'm not sure what happens with me and Glengoyne, as I have never fancied it as more than a cask dependent spirit, needless to say, the 10yo and 17yo standards doesn't get high ratings in my book. Nevertheless I always seem to have some single casks of it in stock, which I believe could very well be due to availability and fair pricing. But to every lit street there's a dark alley, and I think that selling as much single casks as they do, they're sooner or later bound to start lacking what I'd like to call OLD supreme casks. Distilleries like Longmorn and Glenfarclas with their highly rated and usually extremely good older single casks, often with a discreet sale to IB's or annual releases, say the Family Casks, will always have much old stock to keep it going without downing the quality. Compare the prices of 30yo Glenfarclas to other distilleries 30yo's and you'll see what I mean. Another reason to be careful with over-releasing old stock in single casks is that there's less produce to put in the standard OB batches, say the aforementioned 10yo and 17yo, or even 21yo. The bright side of this gimmick for me (and you) is that exclusivity is expensive, and with much single caks out there they might not be as sought after by millionaire collectors and so on, so the prices be more right for the middle-of-the-road income consumer. Enough of that, let's try this one...
Really dark sherry, brown hazelnutty color, smells very light and fresh, some vanilla, much of what I sometimes get from some chilled amontillados. Really a beauty. The taste is all on supersweet oloroso, not that I mind, when drinking a dark sherried whisky, nothing is worse than if it's being overly bitter and resinous. It does need some time to develop into a more complex dram, given time it turns into some sort of salty butterscotch style, almost as mixing milk chocolate and meat stock cubes. Fantastic style, it's not one to rush but keep in mouth for at least 4-5 seconds to let it uncover more and more of the aroma. As I feel with bourbon-matured whiskies, and mostly all peated ones is the the initial taste of vanilla often disappears within a blink of an eye once in my mouth, and if peaty, the finish is pretty much just smoky and peaty. Here on the other hand, it just goes on and on and on, and never seem to end.
Amazing sherry expression: 8.5
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