I'll be away for around 14 days as of tomorrow I'll be heading for Alicante in Valencia, Spain. Maybe I'll find some good whiskies there? And as summer in Norway is on the withdrawal, and when I get back autumn will be arriving, so I'll finish the warm season with a vertical of some light Auchentoshans. A whisky where there are far between the highlights, as of up until now at least.
Auchentoshan NAS 40% OB Pure Malt
I believe this one is from the 80's or early 90's, the "pure malt" instead of "single malt" is nearly abolished by serious bottlers these days. Golden color. It smells extremely dry, yet sweet, sort of dark chocolate. Thick malt syrup and dark chocolate, truffles. The taste is rustic, somewhat sweet, but more than that it reminds me of rotten wood, cinnamon, ashes and mushrooms. Needs water. Water creates this burnt phenolic finish.
Tripple distilled scotch, does it work? Not here: 3
Auchentoshan 5yo 40% OB
Another one from a while back. 5 years old! I think that there weas produced some 5yo's in the 70's and 80's. Before the market cracked and many distilleries were mothballed or didn't manage to sell enough to get rid of old casks. So the nineties came with a boom and older whiskies were hitting the market at rapid pace. Now I see more and more youngsters out there, but thankfully at Cask Strength, and often released due to new distilleries on the market and good quality rather than the possibility of making good money selling young crap. Lighter color than the pure malt. It smells stearic, soap and floral. The taste is light and citrussy, much better than the nose anticipated. Light, easy, wheat, hay, grassy, a summers dram. The aftertaste is short and peppery.
A light middle of the road malt: 3.5
Auchentoshan NAS 43% OB Three Wood
Jumping fast forward to more modern times and this triple distilled and triple wood matured version. A young light lowlander with 3 different cask influences to confuse the palate. Doesn't seem to be a malt with much character, but lets not judge too soon. Dark golden brown color, some sherry cask influence? The nose is not far from the 5yo, wheat, oat meal, and some red wine, dry red wine that is. Now let's taste this one. Initial sweetness, light and fruity, strawberries and peach ice tea. The palate develops into a fino-like dryness before it turns a bit peppery and bitter (in a good way) on the finish. Water. Water kills it. Now its just like some sort of malt concentrate, malt soft drink without fizz? Weird and unpleasant stuff.
Don't add water to this surprisingly rich and complex whisky: 6.5
Auchentoshan NAS ?-2011 57.5% OB Valinch
If I'm correct, this is my first ever cask strength bottled Auchentoshan. A brand new bottling. Again one without aa age statement. I would believe that Auchentoshan were a distillery with much older malt to go around. The color is very light, bourbon cask? It smells rich, toffee pudding, yellow jello, herbal and grassy, not far from the Fettercairn 1997, but it lacks the enormous vanilla impact and slight peatiness that made the Fettercairn 1997 one of a kind, in my opinion. Given time it develops even more sweetness. The taste is extremely dry and spirity, I can't detect any real flavours, it needs water. With water it bursts into this burnt and extremely grassy thing.
It'll be a long time before I have an Auchentoshan Vertical again: 2
onsdag 31. august 2011
mandag 29. august 2011
6 Whiskies from all around
This is the one I've been looking most forward to of the alternative origin tastings I've done this summer, it is also the last one in a while. A couple of Kavalan singles from Taiwan, a mexican from the 1930's, one from Brazil and a couple more. The reason for these weird tastings was not only to broaden my horizon, but I also felt a bit stuck in a rut when it came to scotch, as it was about 99% of what I tasted it became slightly boring. Well, not any more, as lately even whiskies like Glen Rothes and Glen Keith (not normally my favorites) have become characters to be reckoned with in the whisky play. I believe its the result of a combination of trying whiskies from outside Scotland and doing verticals. Anyhow, up until now I think the only whiskies from abroad I'd be willing to buy a full bottle of is the french Glann Ar Mor and the Glen Els from Germany. Time to discover more!
Mark One NAS 40% Blend Brazil
A Brazilian blended whisky, when drinking blends from South-America, Asia and so on, it is important to make sure its not just imported scotch whisky that's been blended abroad, at least if you like to try something exotic. This looks like an older bottling, weary sticker and a funky 80's looking triangle bottle. Smells licorice and Vodka and some caramel fudge. The taste is pleasant at first, initially this caramel fudge flavor that I found on the nose, shortly overturned by a dry wheat-flavour, not unlike Vodka. It's a nice whisky, but somewhat undemanding and it has this plastic aftertaste that won't go away for a while.
Boring, bland, like some of the sub-par scotch blends: 3.5
Magisa NAS 40% Blend Spain
I had the Embrujo from Spain the other day, and it was to put it politely, a bit boring. This one has the color of straw, and the bottle seems to be from a while back. It smells This one smells dry yeast and hay. I have tried some lowlanders with this light and dry expression. Bladnoch and Auchentoshan being two of em. It develops a bit when given time, and it's rather nice in all its simplicity. The taste is sweet and light, lots of honey, cigar, syrupy, a bit cloying. A dessert malt. Not much on the finish. I have to say that it would work perfect as a starter to just about any whisky night, except if the theme were to be Islay.
Fresh, dry and sweet, perfect starter malt: 5.5
Old Sailor Viejo Marino NAS ?% Mexico 1930's
This whisky used to cost 6 cents back in the 30's. It says on the label that its a bourbon Type whisky, and it bears the print of the face of a freaky looking sailor's in front of some sailboats. I see that some of the glue inside the cork has fallen down into the liquid, but I'll sift those sediments out before tasting, of course. Dark brown color, smells bourbon, or Gentleman Jack to be a bit more precise. The taste is This is horrible, far from my finest moment, it smells like rancid ice-tea, peach flavor. I can't have more than a sip of this one, next please!
Quite terrible: 1.5
Kavalan NAS 40% OB Concertmaster Port Cask Finish
It's far between each time I'm blown away by a whisky that's been in a Port Cask, but I remember one Laphroaig that was amazing. This is the first single malt of this session, and I certainly hope its a massive jump up from the sailor whisky. It has a nice, red hue, an active port cask? The nose suggests sweet port style whisky, tawny, small amount of peat, now this seems to be the real deal, or am I desperately looking for something that assembles scotch? Let's taste. The taste is burnt, sulphury, not pleasant at all. it's hard to find anything else to describe it with. Maybe should it be bottled at higher strength, something seems to have gone completely wrong with this one although it smells nice.
No thanks, too much cask influence, and a weak spirit: 2.5
Kavalan NAS 58.7% OB Solist Sherry-matured
From what it looks like, this has been fully matured in a sherry cask. And by the way, at this strength, and the temperatures in Taiwan, it can't be matured much longer than 5-6 years. If I'm wrong, please e-mail me so that I can change my statement. Dark brown color, let's see if my prediction of a better whisky at cask strength is true. It smells very strongly of sherry, cream sherry, a fantastic nose, but will the tasting be more uplifting than the Concertmasters?. The taste is rich, sweet and dry, like some amontillado, right between oloroso and fino sherry. The cask influence is extreme, I can't remember ever trying a whisky with an influence that completely overpowers all other flavors in a way that this do. I have to say that combined with the Aberlour A'bunadh, which is the closest I can think of from Scotland, it is in the same league, it just lacks a distillery character, a bit like the Concertmaster, or maybe Kavalan's just a very impotent spirit. I believe it can handle some water. Now it becomes much more fragrant, peppery, red wine vinegar, some peat and some dry red wine.
Very well made whisky, best of the international bunch so far: 6.5
Amrut NAS ?-2007 61.9% Indian
I believe this is the most famous of the foreigners I've tried up until now in whisky-circles. I have never fallen for Amrut the way I know many others have, but maybe this one will change my mind. It smells vanilla, licorice, orange marmalade and butter. I like it a lot, much better than the watered down versions I've tried up until now. No, wait.. It also smells a lot like strong ale. The taste is oh so sweet, intense vanilla at first, the aftertaste is just spirity. Let's add some water. Now it becomes a bit more spirity. To be honest I did enjoy it more before it was diluted. Anyway, this is a really good whisky when given time.
A perfect ending to this rather two-sided tasting: 6.5
Mark One NAS 40% Blend Brazil
A Brazilian blended whisky, when drinking blends from South-America, Asia and so on, it is important to make sure its not just imported scotch whisky that's been blended abroad, at least if you like to try something exotic. This looks like an older bottling, weary sticker and a funky 80's looking triangle bottle. Smells licorice and Vodka and some caramel fudge. The taste is pleasant at first, initially this caramel fudge flavor that I found on the nose, shortly overturned by a dry wheat-flavour, not unlike Vodka. It's a nice whisky, but somewhat undemanding and it has this plastic aftertaste that won't go away for a while.
Boring, bland, like some of the sub-par scotch blends: 3.5
Magisa NAS 40% Blend Spain
I had the Embrujo from Spain the other day, and it was to put it politely, a bit boring. This one has the color of straw, and the bottle seems to be from a while back. It smells This one smells dry yeast and hay. I have tried some lowlanders with this light and dry expression. Bladnoch and Auchentoshan being two of em. It develops a bit when given time, and it's rather nice in all its simplicity. The taste is sweet and light, lots of honey, cigar, syrupy, a bit cloying. A dessert malt. Not much on the finish. I have to say that it would work perfect as a starter to just about any whisky night, except if the theme were to be Islay.
Fresh, dry and sweet, perfect starter malt: 5.5
Old Sailor Viejo Marino NAS ?% Mexico 1930's
This whisky used to cost 6 cents back in the 30's. It says on the label that its a bourbon Type whisky, and it bears the print of the face of a freaky looking sailor's in front of some sailboats. I see that some of the glue inside the cork has fallen down into the liquid, but I'll sift those sediments out before tasting, of course. Dark brown color, smells bourbon, or Gentleman Jack to be a bit more precise. The taste is This is horrible, far from my finest moment, it smells like rancid ice-tea, peach flavor. I can't have more than a sip of this one, next please!
Quite terrible: 1.5
Kavalan NAS 40% OB Concertmaster Port Cask Finish
It's far between each time I'm blown away by a whisky that's been in a Port Cask, but I remember one Laphroaig that was amazing. This is the first single malt of this session, and I certainly hope its a massive jump up from the sailor whisky. It has a nice, red hue, an active port cask? The nose suggests sweet port style whisky, tawny, small amount of peat, now this seems to be the real deal, or am I desperately looking for something that assembles scotch? Let's taste. The taste is burnt, sulphury, not pleasant at all. it's hard to find anything else to describe it with. Maybe should it be bottled at higher strength, something seems to have gone completely wrong with this one although it smells nice.
No thanks, too much cask influence, and a weak spirit: 2.5
Kavalan NAS 58.7% OB Solist Sherry-matured
From what it looks like, this has been fully matured in a sherry cask. And by the way, at this strength, and the temperatures in Taiwan, it can't be matured much longer than 5-6 years. If I'm wrong, please e-mail me so that I can change my statement. Dark brown color, let's see if my prediction of a better whisky at cask strength is true. It smells very strongly of sherry, cream sherry, a fantastic nose, but will the tasting be more uplifting than the Concertmasters?. The taste is rich, sweet and dry, like some amontillado, right between oloroso and fino sherry. The cask influence is extreme, I can't remember ever trying a whisky with an influence that completely overpowers all other flavors in a way that this do. I have to say that combined with the Aberlour A'bunadh, which is the closest I can think of from Scotland, it is in the same league, it just lacks a distillery character, a bit like the Concertmaster, or maybe Kavalan's just a very impotent spirit. I believe it can handle some water. Now it becomes much more fragrant, peppery, red wine vinegar, some peat and some dry red wine.
Very well made whisky, best of the international bunch so far: 6.5
Amrut NAS ?-2007 61.9% Indian
I believe this is the most famous of the foreigners I've tried up until now in whisky-circles. I have never fallen for Amrut the way I know many others have, but maybe this one will change my mind. It smells vanilla, licorice, orange marmalade and butter. I like it a lot, much better than the watered down versions I've tried up until now. No, wait.. It also smells a lot like strong ale. The taste is oh so sweet, intense vanilla at first, the aftertaste is just spirity. Let's add some water. Now it becomes a bit more spirity. To be honest I did enjoy it more before it was diluted. Anyway, this is a really good whisky when given time.
A perfect ending to this rather two-sided tasting: 6.5
onsdag 24. august 2011
5 Single Malts (maybe just 4) from europe
I was actually going to do an Auchentoshan vertical today, but Auchentoshan is for me, amongst the lightest malts in Scotland, a definite summer's dram. So as the temperature lowers and I'm still not through with my discovery journey of whiskies from alternative geographic origin, let's do another strange tasting, this time from the european mainland, all single malts.
Embrujo Whisky Puro Malta NAS 40% OB Spain
One from Paloma, from Destilerias Liber S.L. Please don't ask, I just know they have a pretty decent looking website confirming its a single malt, and the representation box and bottle are exquisite with blue photos of very clean distillation gear. Bronze color, probably added some e-stuff. It smells very nice, but also dusty and oaky, one-dimensional and boring, maybe this isn't single malt? It's just too mild one the nose, minty, oaky, with some vanilla as well, fresh bourbon cask? Am I dreaming? Lets taste. The taste is light, sweet, again vanilla, and some short peppery finish. Water? Yes! It gets a bit rounder, but now its as light as apple juice. Next one!
Light aperitif, but you can't have it alongside a shrimp, the flavor will drown: 2
The Glen Els NAS 45.9% OB Germany
"Nordisch by Nature" is the slogan for this whisky, I don't know what is the catch in that phrase, but lets try it, the Germans have adapted other things with great luck, such as artsy triples from Belgium. Lots more strength on the nose, it smells sweet and smoky, promising, but still there's this weird vanilla-like sweetness that, granted I'm right about the Embrujo, definitively don't come from a bourbon cask. The initial interesting smokiness soon disappears and it becomes uninteresting. The taste is dry and a bit sour with a rich, buttery and creamy aftertaste. A really buttery whisky, I can't remember coming across such one before. Buttered and sugared pancakes.
Nice one, I'm going to buy more of these if opportunity is presented: 6
Goldlys 20yo 1991-2011 46% OB First Release Belgium
A first release at 20yo, you don't see many of those these days. From a bourbon cask and limited to 1100 bottles. I Belgian never tried malt before, but are they as skilled as they are with brewing beer, I gthink I might be in for a pleasant treat. It'd be perfect if they bottled it at cask strength as well, a small slap in the face to all the new whisky distilleries bottling spirit and weird cask enhanced youngsters. It smells fat, peaty, creamy, fresh, scallops, honey and beer braised beef. Meaty is the word I was looking for. The taste is mild and short compared to the nose, slight rubbery, a bit like overdone duck eggs and bitter weeds. The aftertaste is bitter and herbal. It's not far from some scotch whisky, on some respects, but again far from the best scotch. Best without water.
Nice on the nose, after that it misses its momentum: 4
Mackmyra NAS 50.6% OB 02 10th. anniversary Sweden
Time to try this one then, I believe it is my first cask strength whisky outside Great Britain and Ireland. From our neighboring country Sweden, both they and the Danes have a handful distilleries running at this point. I guess its typical for us Norwegians to be a bit behind, but we're coming along, as the Aas & Egge Single Malt eau di Biere is on the market, well all sold out now that is. If you wonder, they couldn't call it whisky as it was distilled from beer which contains hops. This one smells light and citrussy, lemon peel and fresh wood fruits, berries and wet moss. The taste is burnt, spirity, far from a good experience, it needs more layers to create a complexity that I look for in a good malt. This is a straight forward spirity adventure for the ones that likes that.. no wait, let's see if water helps. It gets lighter, and a bit more drinkable, a massive improvement from the rather raw and oak and alcohol clustered beast it started as.
Seems to me the biggest benefit of the scottish are the experience: 3
Glann Ar Mor NAS 46% OB Kornog Taouarc'd
If my sources are correct, is this a peated whisky from France, 3years old. I have tried a very little intriguing 3yo Bowmore bottled for a shop in Germany near the whore district in Hamburg. Could it be a fake?:) Anyway, this one isn't, and I think this is the first peated whisky I've tried from outside Great Britain and Ireland. Oh the Connemara... It smells peaty and perfumy, sort of this sweet peatiness that I find in some of the diluted Laphroaigs. The peat overshadows everything else except some sweet woody stuff, lawn right after autumn rain. Fresh and peaty. The taste is peaty and minty, the minty flavour is kind of withdrawn as it doesn't strike me until after the initial peat sensation is over. OK, it's not fantastic, it's kind of light and uninteresting, but in comparison to the other whiskies I've tried today, its not as spirity as the others, and the peat and other flavors gets to have a say.
Definitively the most balanced up until now, hence the score: 6.5
Embrujo Whisky Puro Malta NAS 40% OB Spain
One from Paloma, from Destilerias Liber S.L. Please don't ask, I just know they have a pretty decent looking website confirming its a single malt, and the representation box and bottle are exquisite with blue photos of very clean distillation gear. Bronze color, probably added some e-stuff. It smells very nice, but also dusty and oaky, one-dimensional and boring, maybe this isn't single malt? It's just too mild one the nose, minty, oaky, with some vanilla as well, fresh bourbon cask? Am I dreaming? Lets taste. The taste is light, sweet, again vanilla, and some short peppery finish. Water? Yes! It gets a bit rounder, but now its as light as apple juice. Next one!
Light aperitif, but you can't have it alongside a shrimp, the flavor will drown: 2
The Glen Els NAS 45.9% OB Germany
"Nordisch by Nature" is the slogan for this whisky, I don't know what is the catch in that phrase, but lets try it, the Germans have adapted other things with great luck, such as artsy triples from Belgium. Lots more strength on the nose, it smells sweet and smoky, promising, but still there's this weird vanilla-like sweetness that, granted I'm right about the Embrujo, definitively don't come from a bourbon cask. The initial interesting smokiness soon disappears and it becomes uninteresting. The taste is dry and a bit sour with a rich, buttery and creamy aftertaste. A really buttery whisky, I can't remember coming across such one before. Buttered and sugared pancakes.
Nice one, I'm going to buy more of these if opportunity is presented: 6
Goldlys 20yo 1991-2011 46% OB First Release Belgium
A first release at 20yo, you don't see many of those these days. From a bourbon cask and limited to 1100 bottles. I Belgian never tried malt before, but are they as skilled as they are with brewing beer, I gthink I might be in for a pleasant treat. It'd be perfect if they bottled it at cask strength as well, a small slap in the face to all the new whisky distilleries bottling spirit and weird cask enhanced youngsters. It smells fat, peaty, creamy, fresh, scallops, honey and beer braised beef. Meaty is the word I was looking for. The taste is mild and short compared to the nose, slight rubbery, a bit like overdone duck eggs and bitter weeds. The aftertaste is bitter and herbal. It's not far from some scotch whisky, on some respects, but again far from the best scotch. Best without water.
Nice on the nose, after that it misses its momentum: 4
Mackmyra NAS 50.6% OB 02 10th. anniversary Sweden
Time to try this one then, I believe it is my first cask strength whisky outside Great Britain and Ireland. From our neighboring country Sweden, both they and the Danes have a handful distilleries running at this point. I guess its typical for us Norwegians to be a bit behind, but we're coming along, as the Aas & Egge Single Malt eau di Biere is on the market, well all sold out now that is. If you wonder, they couldn't call it whisky as it was distilled from beer which contains hops. This one smells light and citrussy, lemon peel and fresh wood fruits, berries and wet moss. The taste is burnt, spirity, far from a good experience, it needs more layers to create a complexity that I look for in a good malt. This is a straight forward spirity adventure for the ones that likes that.. no wait, let's see if water helps. It gets lighter, and a bit more drinkable, a massive improvement from the rather raw and oak and alcohol clustered beast it started as.
Seems to me the biggest benefit of the scottish are the experience: 3
Glann Ar Mor NAS 46% OB Kornog Taouarc'd
If my sources are correct, is this a peated whisky from France, 3years old. I have tried a very little intriguing 3yo Bowmore bottled for a shop in Germany near the whore district in Hamburg. Could it be a fake?:) Anyway, this one isn't, and I think this is the first peated whisky I've tried from outside Great Britain and Ireland. Oh the Connemara... It smells peaty and perfumy, sort of this sweet peatiness that I find in some of the diluted Laphroaigs. The peat overshadows everything else except some sweet woody stuff, lawn right after autumn rain. Fresh and peaty. The taste is peaty and minty, the minty flavour is kind of withdrawn as it doesn't strike me until after the initial peat sensation is over. OK, it's not fantastic, it's kind of light and uninteresting, but in comparison to the other whiskies I've tried today, its not as spirity as the others, and the peat and other flavors gets to have a say.
Definitively the most balanced up until now, hence the score: 6.5
lørdag 20. august 2011
Glen Keith in its 20's 30's and 40's
I haven't had the best experiences with Glen Keith so far, I can't actually remember ever having a real good one. But the foursome of which I am about to try now should hopefully help that matter. Btw. I think it's easy to become biased and blended by the feel of exclusivity when tasting rarities, so I'll enjoy this one when there still are many reasonably priced Glen Keiths left on the market.
Glen Keith 40yo 1970-2010 45.1% The Whisky Agency
From an ex-bourbon hogshead, hopefully forty years will be enough to remedy the usually quite bitter and perfumy malt. But as I was mentioning becoming biased by positive associations its equally important not to pre-judge malt from a distillery based on former experiences, as every whisky tells a story of its own, doesn't it? And what story won't a 40 year old whisky be able to tell? Pretty light in color, smells very restrained, gonna need some time to develop, I'll let it sit.. After doing laundry, taking a shower and changing to a more festive outfit, it finally starts developing, lets say 20-30 minutes. And now there's this rich custard and moscatel reduction that is perfect for a hot summers day. The taste is peppery, a bit perfumy, and these beautiful sour and spicy notes, kind of like laurel broth (which I have never tasted, but the laurel adds this flavor to my irish stew.) Amazing, not as complex as I could've hoped for, but still a fantastic whisky altogether. A bit heavy on the aftertaste, the pepper notes gets the best of it now, maybe water will help. No. A bit of a letdown at the end, but the palate is sour and rich, and way more to my liking than other versions of Glen Keith that I've tried.
The wood has done an excellent job on this one: 8
Glen Keith 21yo 1973-1994 50.9% James MacArthur's
Going down a couple of decades in maturation, an older bottling, will the alleged effect of maturing in a bottle for almost twenty years have an impact, as of then, this shouldn't be very far from the 40 year old, but again, lets not get biased before I try this one. Also this one with a light color, sort of like apple cider. White wine perhaps. It smells instantly much more than the one from TWA. Perfumy, burnt sugar, burnt oil, sort of like a dessert meltdown. Some dark chocolate as well, and, oh yeah, there's definitively some dried apricot going on. The taste is peppery, honey, nylon, oaky, green tea, brick dust, much more dry than the TWA. It doesn't blow me away on the palate, but that doesn't mean its bad, not at all. It's just more rustic and a bit more subtle. The aftertaste is again too peppery, and water doesn't help here either.
An old style whisky, very pleasant: 6.5
Glen Keith 22yo 1978-2000 51.2% James MacArthur's
Another one from J.M. About the same age, bottled 6 years later, maybe they found an age profile that fits Glen Keiths malt spirit, without the time in cask making it an overpriced luxury product. But since its scotch, I guess it already is. Again this light, almost greenish yellow pale color. This time it smells much lighter than the 21yo, almost a bit oily, no not oily, more like, you know the damp that comes off when cooking fish stock. Like, it doesn't smell much but you know its gonna taste good, well I certainly hope so. After some time it gets spicier, but not as perfumy as its predecessors in this tasting. Much lighter, a certain highland style, I remember a couple of Fettercairns that reminded me of this one on the nose. The taste is much more like the TWA. These fantastic sour notes, sour leaves is the best I can describe it with, fantastic! It has a striking resemblence to the 40yo from TWA, not as smooth, and just a tad wilder. If you like your malt loud and clear, this is the one for you. Some pepperiness in the aftertaste, which again is the letdown for this malt.
I have to say this is sort of an intervention for a Glen Keith skeptic: 7
Craigduff 32yo 1975-2007 53.9% Signatory Vintage
An alternative version made at Glen Keith distillery. A peated Glen Keith, I think Glen Keith might have been the first distillery to make a peated version with a different name, which we are now seeing elsewhere, such as the Old Ballantruan of Tomintoul Distillery. It's gonna be fun to try this one. Golden color, Smells much sweeter than the previously tasted ones. Not that much of a peat influence, but it gets bigger and bigger as it sits. Air brings out quite some peat character in this one, and for that, there aren't much else to trace by using the nose. The taste then, it's peaty, perfumy and spirity, the bad things that I often find in Glen Keith, plus the peat. Peat doesn't make it a good whisky on its own, well documented by the 12yo Bowmore, and so is the case here. I don't think it even helps the case. How can this whisky be so raw and spirity after 32 years on wood? Well, I can perfectly understand why they decided not to move forward with this experimental speysider.
I'm sad to end a surprisingly good vertical on this note: 3
Glen Keith 40yo 1970-2010 45.1% The Whisky Agency
From an ex-bourbon hogshead, hopefully forty years will be enough to remedy the usually quite bitter and perfumy malt. But as I was mentioning becoming biased by positive associations its equally important not to pre-judge malt from a distillery based on former experiences, as every whisky tells a story of its own, doesn't it? And what story won't a 40 year old whisky be able to tell? Pretty light in color, smells very restrained, gonna need some time to develop, I'll let it sit.. After doing laundry, taking a shower and changing to a more festive outfit, it finally starts developing, lets say 20-30 minutes. And now there's this rich custard and moscatel reduction that is perfect for a hot summers day. The taste is peppery, a bit perfumy, and these beautiful sour and spicy notes, kind of like laurel broth (which I have never tasted, but the laurel adds this flavor to my irish stew.) Amazing, not as complex as I could've hoped for, but still a fantastic whisky altogether. A bit heavy on the aftertaste, the pepper notes gets the best of it now, maybe water will help. No. A bit of a letdown at the end, but the palate is sour and rich, and way more to my liking than other versions of Glen Keith that I've tried.
The wood has done an excellent job on this one: 8
Glen Keith 21yo 1973-1994 50.9% James MacArthur's
Going down a couple of decades in maturation, an older bottling, will the alleged effect of maturing in a bottle for almost twenty years have an impact, as of then, this shouldn't be very far from the 40 year old, but again, lets not get biased before I try this one. Also this one with a light color, sort of like apple cider. White wine perhaps. It smells instantly much more than the one from TWA. Perfumy, burnt sugar, burnt oil, sort of like a dessert meltdown. Some dark chocolate as well, and, oh yeah, there's definitively some dried apricot going on. The taste is peppery, honey, nylon, oaky, green tea, brick dust, much more dry than the TWA. It doesn't blow me away on the palate, but that doesn't mean its bad, not at all. It's just more rustic and a bit more subtle. The aftertaste is again too peppery, and water doesn't help here either.
An old style whisky, very pleasant: 6.5
Glen Keith 22yo 1978-2000 51.2% James MacArthur's
Another one from J.M. About the same age, bottled 6 years later, maybe they found an age profile that fits Glen Keiths malt spirit, without the time in cask making it an overpriced luxury product. But since its scotch, I guess it already is. Again this light, almost greenish yellow pale color. This time it smells much lighter than the 21yo, almost a bit oily, no not oily, more like, you know the damp that comes off when cooking fish stock. Like, it doesn't smell much but you know its gonna taste good, well I certainly hope so. After some time it gets spicier, but not as perfumy as its predecessors in this tasting. Much lighter, a certain highland style, I remember a couple of Fettercairns that reminded me of this one on the nose. The taste is much more like the TWA. These fantastic sour notes, sour leaves is the best I can describe it with, fantastic! It has a striking resemblence to the 40yo from TWA, not as smooth, and just a tad wilder. If you like your malt loud and clear, this is the one for you. Some pepperiness in the aftertaste, which again is the letdown for this malt.
I have to say this is sort of an intervention for a Glen Keith skeptic: 7
Craigduff 32yo 1975-2007 53.9% Signatory Vintage
An alternative version made at Glen Keith distillery. A peated Glen Keith, I think Glen Keith might have been the first distillery to make a peated version with a different name, which we are now seeing elsewhere, such as the Old Ballantruan of Tomintoul Distillery. It's gonna be fun to try this one. Golden color, Smells much sweeter than the previously tasted ones. Not that much of a peat influence, but it gets bigger and bigger as it sits. Air brings out quite some peat character in this one, and for that, there aren't much else to trace by using the nose. The taste then, it's peaty, perfumy and spirity, the bad things that I often find in Glen Keith, plus the peat. Peat doesn't make it a good whisky on its own, well documented by the 12yo Bowmore, and so is the case here. I don't think it even helps the case. How can this whisky be so raw and spirity after 32 years on wood? Well, I can perfectly understand why they decided not to move forward with this experimental speysider.
I'm sad to end a surprisingly good vertical on this note: 3
onsdag 17. august 2011
5 weird whiskies of different origin
I'd have hoped that last session with whiskies from asia would have diversed more from the scotch palate than what it did. Except from the Grand Royal which was another kind of "whisky", yet enjoyable. But from these ones I have no idea what to expect, other than that I'd be amazed if it's anything like scotch whisky. Trying new whiskies allows me to furthermore find brilliant producers, but it also to an extent confirms my trust in scotch whisky makers as the solely best of the art.
Cyprus Whisky - from Cyprus with love NAS 40% Cyprus Wineries
I have no idea what the history of this bottling is, seems to be a tourist flirt. It is a plastic bottle with a brown plastic top wrapped in some kind of leather envelope. This is tied together with a leather lace, and on one of the leather leaves it says "Hand made by Santa Marina Ltd." This all fancy and stuff, but how's the whisky? Golden orange color, smells burnt, but not bad, peppery, onion and stout. The taste is Fat, thick, oily, fruity, custard, cinnamon peel, very good stuff! It's very light and creamy, and at first it's more like a Barcardi white rum, extremely light, but the aforementioned flavors soon appears, and all in all its a rather perfect light summer malt, at least if I'd live in a hotter climate like Cyprus.
More layers of flavors than expected: 6
Well, I just had to open the leather condom to see the bottle inside. It turns out there is a miniature with a label called Old Oak Whisky, and it says " Imported Whisky Malt ennobled and well balanced with pure and absolutely neutral and double distilled alcohol at our distilleries." Anyway, it says its a whisky from cyprus, and I think they would've sould more selling just the miniature as it is instead of with a ridiculous brown cork top and a leather vase.
Zuidam 5yo 40% OB Dutch Rye Whisky
I haven't tried too much rye whisky yet, and certainly never from europe. Seems to have gotten much color from just 5 years in the cask, and being watered down to only 40%, maybe it's loaded with E150? Anyway, 40% whiskies gets harder and harder to come by if your not into blends. But the rising abvs on standard bottlings are all a sign that quality in increasing on the single malt market in my opinion. Smells peppery and dry/dusty. The taste is just peppery, a bit spirity and oaky, plain and boring. There is no aftertaste and it doesn't change with water, although it opens up a bit more.
Boring stuff: 3
Jacob Stück 43% Blend Germany
A small miniature with about 2 cl. volume. A very pale whisky, 3 years old. I feel that just under 2cl is a little too little when it comes to making a comprehensive whisky review, but on the other hand, there's always a first impression and usually its very right. Sometimes a whisky grows on me during a session, and if it isn't all that to begin with I ket it rest for a while and try it later, or even have a couple whiskies in between sips. Nothing on the nose, absolutely nothing, or ait a minute, maybe some tea and grassy notes. The taste is grassy and spirity.
One to have with coke, club soda or whatever, it's not enjoyable alone: 2
Old Grand-Dad NAS 43% Kentucky Straight Bourbon
I know a lot of these are going around on auctions and so on nowadays. In the past I have found it hard to find really enjoyable bourbons, maybe this one can make a change. I know there are a 100 proof version of this as well that I will try to get a hold of if it strikes me as whisky that could benefit much from higher abv. The colour is golden bronze, a nice red hue. It smells best of the bunch, honey, cinnamon, cloves, lots more honey and roasted red peppers. The taste is not as good, more burnt, bitter, a bit like the aftertaste of tonic water. Maybe it needs to be diluted although I don't think that is the way to go with bourbon? No, doesn't help, the smell was very good, but when the taste doesn't follow up its hard to give a good score.
I'm still waiting for my bourbon epiphany: 3
Fireball NAS 33% Red Hot Cinnamon Whisky Canada
I thought the rule of a minimum of 40% abv. to allow it to be called a whisky applied in Canada as well? Anyway, the bottle looks like something the teens on the block would mix with battery to make a high intensity energetic rave-mix to drink while listening to scooter or whatever is on the teenage charts today. But I'm a free and willing spirit, so let's try this one and see if it could be a disguised beauty. Appearance aside, cinnamon doesn't sound too bad in a whisky as it is one of the most common flavor notes when tasting Oloroso sherry cask matured whisky. Oh yeah, and on the back of the label it's very hip and coll written "Ignite the Nite". Now, it smells sweet, like some dry port wine, no whisky whatsoever. The taste is Sweet, sugary, honey and strawberries, before it turns peppery, more like hot 'n'sweet, or licorice Vodka if you like, but these spicy notes in the end are much more, chili, nuts, a bit of cinamon and curry. To say it in another way, it actually does taste very good although the initial sweetness is a bit too overpowering. I'd like to split this one in two and say that the palate initially is nauseatingly sweet, but the finish is perfectly sippable and a drink I easily could down a bottle of in one night. Even have beside some light cheese like mozzarella or an apple tart.
A perfectly good drink, but as a whisky it doesn't quite work: 3.5
Cyprus Whisky - from Cyprus with love NAS 40% Cyprus Wineries
I have no idea what the history of this bottling is, seems to be a tourist flirt. It is a plastic bottle with a brown plastic top wrapped in some kind of leather envelope. This is tied together with a leather lace, and on one of the leather leaves it says "Hand made by Santa Marina Ltd." This all fancy and stuff, but how's the whisky? Golden orange color, smells burnt, but not bad, peppery, onion and stout. The taste is Fat, thick, oily, fruity, custard, cinnamon peel, very good stuff! It's very light and creamy, and at first it's more like a Barcardi white rum, extremely light, but the aforementioned flavors soon appears, and all in all its a rather perfect light summer malt, at least if I'd live in a hotter climate like Cyprus.
More layers of flavors than expected: 6
Well, I just had to open the leather condom to see the bottle inside. It turns out there is a miniature with a label called Old Oak Whisky, and it says " Imported Whisky Malt ennobled and well balanced with pure and absolutely neutral and double distilled alcohol at our distilleries." Anyway, it says its a whisky from cyprus, and I think they would've sould more selling just the miniature as it is instead of with a ridiculous brown cork top and a leather vase.
Zuidam 5yo 40% OB Dutch Rye Whisky
I haven't tried too much rye whisky yet, and certainly never from europe. Seems to have gotten much color from just 5 years in the cask, and being watered down to only 40%, maybe it's loaded with E150? Anyway, 40% whiskies gets harder and harder to come by if your not into blends. But the rising abvs on standard bottlings are all a sign that quality in increasing on the single malt market in my opinion. Smells peppery and dry/dusty. The taste is just peppery, a bit spirity and oaky, plain and boring. There is no aftertaste and it doesn't change with water, although it opens up a bit more.
Boring stuff: 3
Jacob Stück 43% Blend Germany
A small miniature with about 2 cl. volume. A very pale whisky, 3 years old. I feel that just under 2cl is a little too little when it comes to making a comprehensive whisky review, but on the other hand, there's always a first impression and usually its very right. Sometimes a whisky grows on me during a session, and if it isn't all that to begin with I ket it rest for a while and try it later, or even have a couple whiskies in between sips. Nothing on the nose, absolutely nothing, or ait a minute, maybe some tea and grassy notes. The taste is grassy and spirity.
One to have with coke, club soda or whatever, it's not enjoyable alone: 2
Old Grand-Dad NAS 43% Kentucky Straight Bourbon
I know a lot of these are going around on auctions and so on nowadays. In the past I have found it hard to find really enjoyable bourbons, maybe this one can make a change. I know there are a 100 proof version of this as well that I will try to get a hold of if it strikes me as whisky that could benefit much from higher abv. The colour is golden bronze, a nice red hue. It smells best of the bunch, honey, cinnamon, cloves, lots more honey and roasted red peppers. The taste is not as good, more burnt, bitter, a bit like the aftertaste of tonic water. Maybe it needs to be diluted although I don't think that is the way to go with bourbon? No, doesn't help, the smell was very good, but when the taste doesn't follow up its hard to give a good score.
I'm still waiting for my bourbon epiphany: 3
Fireball NAS 33% Red Hot Cinnamon Whisky Canada
I thought the rule of a minimum of 40% abv. to allow it to be called a whisky applied in Canada as well? Anyway, the bottle looks like something the teens on the block would mix with battery to make a high intensity energetic rave-mix to drink while listening to scooter or whatever is on the teenage charts today. But I'm a free and willing spirit, so let's try this one and see if it could be a disguised beauty. Appearance aside, cinnamon doesn't sound too bad in a whisky as it is one of the most common flavor notes when tasting Oloroso sherry cask matured whisky. Oh yeah, and on the back of the label it's very hip and coll written "Ignite the Nite". Now, it smells sweet, like some dry port wine, no whisky whatsoever. The taste is Sweet, sugary, honey and strawberries, before it turns peppery, more like hot 'n'sweet, or licorice Vodka if you like, but these spicy notes in the end are much more, chili, nuts, a bit of cinamon and curry. To say it in another way, it actually does taste very good although the initial sweetness is a bit too overpowering. I'd like to split this one in two and say that the palate initially is nauseatingly sweet, but the finish is perfectly sippable and a drink I easily could down a bottle of in one night. Even have beside some light cheese like mozzarella or an apple tart.
A perfectly good drink, but as a whisky it doesn't quite work: 3.5
mandag 15. august 2011
4 asian whiskies from the lower shelves
I haven't had the best experiences with asian whisky yet although I must admit there have been occasions where some Japanese single malts and whiskies from Amrut Distillery in India has impressed me. Maybe one of these whiskies can turn out to be a wild card as I'm about to explore more whiskies from other parts of the world.
Grand Royal 43% Myanmar(Burma)
OK, is this a whisky? The label states "Premium Quality Malt Whisky Matured in Oak Casks", all right, so far... Furter reading shows "...Produced from imported whisky concentrate and high quality potable alcohol." So what this means is that the spirit, which should be malted barley, referencing first quote, is then again mixed with whisky concentrate imported from well, possibly anywhere whisky is made. This is again mixed with "potable spirit" meaning just an alcoholic beverage made for consumption, again referencing to first quote, it should be malt. I do not know enough of this to conclude on anything, but the back label says it's "Proudly bottled by Myanmar Winery & Distillery Co. under technical supervision of International Experts." Please, if anyone have further details of what this is made of, please e-mail me. Grand Royal is also the first whisky ever to be exported from the Republic of the Union of Myanmar a.k.a. Burma. Light color, apple cider. The nose is very light and fruity, aperitif style, minty and flour sugar, not much more, but it has none of the off-notes that I've sometimes found in strange whiskies from the Himalayan outback, Sikkim Gold anyone? The taste is mild, sweet, minty, herbal, linseeds and green tea. A pleasant surprise, and far from the train-wreck one could've anticipated. It has something of Loch Lomond going one, and its far from matured long enough. But it has some charm in al its simplicity.
Well made aperitif, I'd have tonic water and a piece of lemon with this one: 4
Jade Supremacy Taiwan Whisky
I don't know the strength on this one as it's all a bunch of asian letters other than the statement "Smooth and Rich - Distilled, Blended and Bottled in Taiwan". And it was bottled 28.10.2010, as I hope it isn't the expiry date. I have some Kavalan single malts I'm gonna try down the road, but for my first Taiwanese whisky adventure I thought I'd have something with a bit more traditionally charged name. The smell is kind of stale, burnt rubber and old coffee. The taste is peppery and almost peaty. Sweet and burnt, but the aftertaste is just plain spirity.
Like a low-shelf blend: 2.5
Super Nikka NAS 43%
Japanese Blend, I don't think I've tried too many of these. It's a fancy decanter at least. It smells of light flintiness, sort of dry but not drying, if you get what I mean? There aren't much too it. Light and easy with some cream and caramel toffee. A sweet treat? Dessert blend? The taste is sweet and toffee-ish, with a bitter licorice and school eraser bite. Again dry, but not like sherry-dry or anything, just that it doesn't bring anything assembling fruitiness, oak or even malt, just like some kind bitters. Genever? Stroh? The aftertaste is light and toasted, like some toasted wheat bread and salty butter. One to take in big mouthfuls as if sipped the taste is just too short/light to get a real glimpse of.
Light, easy, like any other blend: 5
The Blend of Nikka 45%
Another japanese blend from Nikka, now up 2%abv more and with the label statement of "Maltbase whisky" will this be a more powerful and malty whisky? Another fancy decanter, this time a square one, slightly darker than the Super. The nose is a bit more phenolic, salty, cotton, cinnamon and burnt grease. The taste is dry and peppery, again not as complex as I'd hoped. A rather easy whisky with a firm peppery style, reminds me a bit of some of the archetypal Mortlachs I've tried. The aftertaste is also peppery and keeps on the same note till the end. A one-dimensional blend, but the taste is well up there amongst some of the standard malts around.
Peppery style from start to finish: 5.5
Grand Royal 43% Myanmar(Burma)
OK, is this a whisky? The label states "Premium Quality Malt Whisky Matured in Oak Casks", all right, so far... Furter reading shows "...Produced from imported whisky concentrate and high quality potable alcohol." So what this means is that the spirit, which should be malted barley, referencing first quote, is then again mixed with whisky concentrate imported from well, possibly anywhere whisky is made. This is again mixed with "potable spirit" meaning just an alcoholic beverage made for consumption, again referencing to first quote, it should be malt. I do not know enough of this to conclude on anything, but the back label says it's "Proudly bottled by Myanmar Winery & Distillery Co. under technical supervision of International Experts." Please, if anyone have further details of what this is made of, please e-mail me. Grand Royal is also the first whisky ever to be exported from the Republic of the Union of Myanmar a.k.a. Burma. Light color, apple cider. The nose is very light and fruity, aperitif style, minty and flour sugar, not much more, but it has none of the off-notes that I've sometimes found in strange whiskies from the Himalayan outback, Sikkim Gold anyone? The taste is mild, sweet, minty, herbal, linseeds and green tea. A pleasant surprise, and far from the train-wreck one could've anticipated. It has something of Loch Lomond going one, and its far from matured long enough. But it has some charm in al its simplicity.
Well made aperitif, I'd have tonic water and a piece of lemon with this one: 4
Jade Supremacy Taiwan Whisky
I don't know the strength on this one as it's all a bunch of asian letters other than the statement "Smooth and Rich - Distilled, Blended and Bottled in Taiwan". And it was bottled 28.10.2010, as I hope it isn't the expiry date. I have some Kavalan single malts I'm gonna try down the road, but for my first Taiwanese whisky adventure I thought I'd have something with a bit more traditionally charged name. The smell is kind of stale, burnt rubber and old coffee. The taste is peppery and almost peaty. Sweet and burnt, but the aftertaste is just plain spirity.
Like a low-shelf blend: 2.5
Super Nikka NAS 43%
Japanese Blend, I don't think I've tried too many of these. It's a fancy decanter at least. It smells of light flintiness, sort of dry but not drying, if you get what I mean? There aren't much too it. Light and easy with some cream and caramel toffee. A sweet treat? Dessert blend? The taste is sweet and toffee-ish, with a bitter licorice and school eraser bite. Again dry, but not like sherry-dry or anything, just that it doesn't bring anything assembling fruitiness, oak or even malt, just like some kind bitters. Genever? Stroh? The aftertaste is light and toasted, like some toasted wheat bread and salty butter. One to take in big mouthfuls as if sipped the taste is just too short/light to get a real glimpse of.
Light, easy, like any other blend: 5
The Blend of Nikka 45%
Another japanese blend from Nikka, now up 2%abv more and with the label statement of "Maltbase whisky" will this be a more powerful and malty whisky? Another fancy decanter, this time a square one, slightly darker than the Super. The nose is a bit more phenolic, salty, cotton, cinnamon and burnt grease. The taste is dry and peppery, again not as complex as I'd hoped. A rather easy whisky with a firm peppery style, reminds me a bit of some of the archetypal Mortlachs I've tried. The aftertaste is also peppery and keeps on the same note till the end. A one-dimensional blend, but the taste is well up there amongst some of the standard malts around.
Peppery style from start to finish: 5.5
lørdag 13. august 2011
4 Glen Grants distilled pre 1975
I don't believe I've ever been blown away by a Glen Grant yet, but I remember a standard OB that I really enjoyed a while back. Word of mouth has it that the Glen Grant's maybe in need of a few more years on wood to develop an interesting character, than most other single malts. Maybe these ones will work out for me?
Glen Grant 18yo 1972-1990 46% Cadenhead's
One bottled back in the days when a lot of good casks still were diluted down to 40-46%abv. Nice golden brown color, big on the nose, prunes, dark grapes, dark chocolate, malt syrup, coffee and caramel. The taste is amazingly sweet, chilled sherry and radishes, earthy and herbal yet syrupy with caramel, honey and chili, amazing! No water please! The aftertaste is long, and it keeps on developing into a dry sherry style until the end. Fino style.
Maybe the top dog amongst GlenGrants so far: 8.5
Glen Grant 26yo 1974-2000 50.5% Scott's Selection
I'm not sure if I've tried a bottling from the Selection of Robert Scott yet, but I know I have a few lying around. I know they have a Fettercairn I'm looking forward to try. This one has a light golden color and is bottled at "natural cask strength" as the label states. Are there any "un-natural cask strength" or "artificial cask strength"? It smells much lighter than the Cadenhead's, no sherry influence, just some oak, vanilla and... no, wait a minute, there's no alcohol influence at all in the odor, even at 50+%abv. Maybe it needs water, but lets not jump to any conclusions just yet, I'll try it bare at first. Now I've waited about 15 minutes, but no improvement on the nose. The taste is oaky, minty, light, fresh, a summers dram, with no aftertaste. It'd be a perfect 30 quid 12yo OB for everyday enjoyment. But at this age and price I feel it should be a bit more assertive, let's add water. Now it opens up, same citric cidity, and sweet marmalade comes forth. The finish is of red onions and basil.
A massive improvement with water: 6.5
Glen Grant 38yo 1972-2011 52.8% TWA Grotesque Crocs
From a refill hogshead, matured over twice as long as the rather excellent 18yo Cadenhead's. Will it be twice as good? Or even at the same level? One of my small problems with TWA (the only one actually), is that they sometimes leaves the whisky to mature too long in cask. At least that's my opinion, as their whiskies always seems somewhat flawless, they also can come across as a bit dull and lacking what you'd call heart and soul, or character if you like. This one has a very mellow sherry-mark on the nose. It needs time to open up. After well 10 minutes there's some developing of fruitiness, red juices, watermelon, grapefruit, kiwis and raspberries. The taste is at first intense, sweet and sharp, flavors of berries and red bell peppers. Flawless, yet also a bit boring, needs a bit more punch and potency, lets add water. Now its still fruity, actually almost identical, and there's still very little or no aftertaste from this one.
Perfectly flawless summer malt: 7
Glen Grant 36yo 1973-2010 53.6% TWA Insects
Another one from the Whisky Agency, from a fresh sherry cask this time, although not any darker than the Grotesque Crocs. Shows that Ralfy maybe right, that color doesn't really tell you anything and its all a variation of "the color piss":). Anyway, to me its dark golden, or creamy cinnamon to be more reference-specific. The smell is burnt, a bit sulphury, dry rubber and burnt hair, rather unpleasant unfortunately. The taste is sweet and sulphury, bitter, not to my liking, a bit like chewing bitter leaves from different garden plants. Maybe water will help. Now it becomes even harder to swallow, one of the few TWA bottlings I've come across that actually makes me feel nauseated.
Rubbery and sulphury, sweet and grim: 2
Glen Grant 18yo 1972-1990 46% Cadenhead's
One bottled back in the days when a lot of good casks still were diluted down to 40-46%abv. Nice golden brown color, big on the nose, prunes, dark grapes, dark chocolate, malt syrup, coffee and caramel. The taste is amazingly sweet, chilled sherry and radishes, earthy and herbal yet syrupy with caramel, honey and chili, amazing! No water please! The aftertaste is long, and it keeps on developing into a dry sherry style until the end. Fino style.
Maybe the top dog amongst GlenGrants so far: 8.5
Glen Grant 26yo 1974-2000 50.5% Scott's Selection
I'm not sure if I've tried a bottling from the Selection of Robert Scott yet, but I know I have a few lying around. I know they have a Fettercairn I'm looking forward to try. This one has a light golden color and is bottled at "natural cask strength" as the label states. Are there any "un-natural cask strength" or "artificial cask strength"? It smells much lighter than the Cadenhead's, no sherry influence, just some oak, vanilla and... no, wait a minute, there's no alcohol influence at all in the odor, even at 50+%abv. Maybe it needs water, but lets not jump to any conclusions just yet, I'll try it bare at first. Now I've waited about 15 minutes, but no improvement on the nose. The taste is oaky, minty, light, fresh, a summers dram, with no aftertaste. It'd be a perfect 30 quid 12yo OB for everyday enjoyment. But at this age and price I feel it should be a bit more assertive, let's add water. Now it opens up, same citric cidity, and sweet marmalade comes forth. The finish is of red onions and basil.
A massive improvement with water: 6.5
Glen Grant 38yo 1972-2011 52.8% TWA Grotesque Crocs
From a refill hogshead, matured over twice as long as the rather excellent 18yo Cadenhead's. Will it be twice as good? Or even at the same level? One of my small problems with TWA (the only one actually), is that they sometimes leaves the whisky to mature too long in cask. At least that's my opinion, as their whiskies always seems somewhat flawless, they also can come across as a bit dull and lacking what you'd call heart and soul, or character if you like. This one has a very mellow sherry-mark on the nose. It needs time to open up. After well 10 minutes there's some developing of fruitiness, red juices, watermelon, grapefruit, kiwis and raspberries. The taste is at first intense, sweet and sharp, flavors of berries and red bell peppers. Flawless, yet also a bit boring, needs a bit more punch and potency, lets add water. Now its still fruity, actually almost identical, and there's still very little or no aftertaste from this one.
Perfectly flawless summer malt: 7
Glen Grant 36yo 1973-2010 53.6% TWA Insects
Another one from the Whisky Agency, from a fresh sherry cask this time, although not any darker than the Grotesque Crocs. Shows that Ralfy maybe right, that color doesn't really tell you anything and its all a variation of "the color piss":). Anyway, to me its dark golden, or creamy cinnamon to be more reference-specific. The smell is burnt, a bit sulphury, dry rubber and burnt hair, rather unpleasant unfortunately. The taste is sweet and sulphury, bitter, not to my liking, a bit like chewing bitter leaves from different garden plants. Maybe water will help. Now it becomes even harder to swallow, one of the few TWA bottlings I've come across that actually makes me feel nauseated.
Rubbery and sulphury, sweet and grim: 2
onsdag 3. august 2011
3 Glenrothes at Cask Strength
Glenrothes is a distillery that I have not tried enough of yet, probably because I think their standard bottlings are mediocre at best. But I have tried some really good Glenrothes from IB's before and I hope there will be released more of it in the near future.
Glenrothes 17yo 1988-2005 54.1% James MacArthur's
Light golden color on this one, the first of two from JM in this small vertical. It smells plain spirity, no vanilla, no oak, no sherry, More in the new-make style. Needs time. It develops on toffee and licorice, much better after a couple of minutes. The taste is honeyed and burnt toast, still spirity, needs water. With some water it becomes very "bready", burnt toast and wheat flour. Nothing wrong with it and definitively an unforeseen outcome. The spirity notes are gone and a finish on molasses and pepper, ground chili and cinnamon.
It starts raw and spirity, but develops into a mellow, yet eccentric malt: 7
Glenrothes 18yo 58.2% The Golden Cask
I have little experience with the Golden Cask, but I remember a Springbank that was spot on. Same light golden color as the 1988 JM. Turns quickly hazy when poured, something that didn't happen with the JM1988. This one has a much more distinct flavor of wood, tobacco and eucalyptus/mint. A weird odor, but it doesn't put me off, not at all. The taste is, what do you call it, soulful? Malt syrup, roasted almonds, gaspachio, red wine, melted sugar, raw tender meat, garlic, sherry, amaretto, and it's so thick! This is almost like a well made barbecue glaze. I'll add water just to see what happens, although obviously not necessary. With water it gets this tonic water feel, grows in your mouth, I was stupid to dilute, but I'm going to rank this one as if not tasted with water.
A mighty warrior, would be the last one to kill in battle: 8
Glenrothes NAS 1989-? 63.8% James MacArthur's Old Master's
One Glenrothes at a crazy strength. Usually I have a sort of mixed view on whiskies above 60%. If a Fettercairn of other light highland/speysider, it might be fantastic, just as well as any young Islayer, I remember a Port Sgioba(or something like that) Port Charlotte that was utterly fantastic. But then again, the middle of the road classic malt (Macallan, Tamdhu, Linkwood, Aberlour etc..) I feel should be bottled around 50%abv. And Glenrothes falls into that category for me, but maybe this will change my mind? Color is the same as the last two, light golden, and again it gets hazy pretty quickly. The smell shows lots of spirityness. Sort of a stronger version of the 1988Jm. Needs a lot of time. Later its still spirity above anything else, usually I'd just put water in this one, but for the sake of personal science I'll try this one bare. The taste is like expected, spirity like a new-make, or high strength vodka. Needs water. Water makes it a bit better, but still it's mostly this dry spirity feeling. Something like a very dry riesling. Not as fun as the other two. Not my kind of malt.
Spirity stuff, one to get drunk with, nothing more for me unfortunately: 2.5
Glenrothes 17yo 1988-2005 54.1% James MacArthur's
Light golden color on this one, the first of two from JM in this small vertical. It smells plain spirity, no vanilla, no oak, no sherry, More in the new-make style. Needs time. It develops on toffee and licorice, much better after a couple of minutes. The taste is honeyed and burnt toast, still spirity, needs water. With some water it becomes very "bready", burnt toast and wheat flour. Nothing wrong with it and definitively an unforeseen outcome. The spirity notes are gone and a finish on molasses and pepper, ground chili and cinnamon.
It starts raw and spirity, but develops into a mellow, yet eccentric malt: 7
Glenrothes 18yo 58.2% The Golden Cask
I have little experience with the Golden Cask, but I remember a Springbank that was spot on. Same light golden color as the 1988 JM. Turns quickly hazy when poured, something that didn't happen with the JM1988. This one has a much more distinct flavor of wood, tobacco and eucalyptus/mint. A weird odor, but it doesn't put me off, not at all. The taste is, what do you call it, soulful? Malt syrup, roasted almonds, gaspachio, red wine, melted sugar, raw tender meat, garlic, sherry, amaretto, and it's so thick! This is almost like a well made barbecue glaze. I'll add water just to see what happens, although obviously not necessary. With water it gets this tonic water feel, grows in your mouth, I was stupid to dilute, but I'm going to rank this one as if not tasted with water.
A mighty warrior, would be the last one to kill in battle: 8
Glenrothes NAS 1989-? 63.8% James MacArthur's Old Master's
One Glenrothes at a crazy strength. Usually I have a sort of mixed view on whiskies above 60%. If a Fettercairn of other light highland/speysider, it might be fantastic, just as well as any young Islayer, I remember a Port Sgioba(or something like that) Port Charlotte that was utterly fantastic. But then again, the middle of the road classic malt (Macallan, Tamdhu, Linkwood, Aberlour etc..) I feel should be bottled around 50%abv. And Glenrothes falls into that category for me, but maybe this will change my mind? Color is the same as the last two, light golden, and again it gets hazy pretty quickly. The smell shows lots of spirityness. Sort of a stronger version of the 1988Jm. Needs a lot of time. Later its still spirity above anything else, usually I'd just put water in this one, but for the sake of personal science I'll try this one bare. The taste is like expected, spirity like a new-make, or high strength vodka. Needs water. Water makes it a bit better, but still it's mostly this dry spirity feeling. Something like a very dry riesling. Not as fun as the other two. Not my kind of malt.
Spirity stuff, one to get drunk with, nothing more for me unfortunately: 2.5
mandag 1. august 2011
Two Glenlossies' hard to tell apart
First of all, these two Glenlossies are bot miniatures in green bottles from James MacArthur's. They're both 12 years old and they're both 62.4%. Seems like the same whisky? Oh yes. But the labels difference slightly as one bears a vintage statement of 1977 whilst the other one carries the cask reference "Cask 4992". Are there anyone out who knows for sure wether these are from the same cask or if it's just coincidences?
Glenlossie 12yo 1977-1989 62.4% James MacArthur's
The color varies a bit on these ones, as this is slightly darkerthan the "cask 1992". It smells extremely strong, peppery, and oaky, needs time, and water if I'm not mistaken, let's see. The taste is It's so fucking strong, excuse my language, but this is just too much. Peppery and oaky, needs definitively watery. With water it gets sweeter, still a bit raw and spirity, like sugar and vodka, crazy style, sugar, spirit and bitter kräuter-likör.
Is it good? Yes! Is it to extreme for most people? Sure: 5
Glenlossie 12yo 62.4% James MacArthur's Cask#4992
This one is slightly paler than the 1977-version, and just a bit more diluted from what I can tell by somparing the fill level, but on the other hand, it could be stored in a different climate, or the bottle could even have been filled at a slightly lower level. It smells lighter, nutty, peaty and peppery. The taste is just the same as the 1977-version, just a bit more exotic? Replace the pepperiness with some red chili and chorizo.Needs some water. Water brings this one down, way down, to blend-style.
Good, but different from the 1977?: 5
Glenlossie 12yo 1977-1989 62.4% James MacArthur's
The color varies a bit on these ones, as this is slightly darkerthan the "cask 1992". It smells extremely strong, peppery, and oaky, needs time, and water if I'm not mistaken, let's see. The taste is It's so fucking strong, excuse my language, but this is just too much. Peppery and oaky, needs definitively watery. With water it gets sweeter, still a bit raw and spirity, like sugar and vodka, crazy style, sugar, spirit and bitter kräuter-likör.
Is it good? Yes! Is it to extreme for most people? Sure: 5
Glenlossie 12yo 62.4% James MacArthur's Cask#4992
This one is slightly paler than the 1977-version, and just a bit more diluted from what I can tell by somparing the fill level, but on the other hand, it could be stored in a different climate, or the bottle could even have been filled at a slightly lower level. It smells lighter, nutty, peaty and peppery. The taste is just the same as the 1977-version, just a bit more exotic? Replace the pepperiness with some red chili and chorizo.Needs some water. Water brings this one down, way down, to blend-style.
Good, but different from the 1977?: 5
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