Abbey Whisky – The Secret Casks
Abbey Whisky 30 Year Old
The Secret Casks – Speyside
Abbey Whisky 40 Year Old
The Secret Casks – Speyside
Abbey Whisky 50 Year Old
The Secret Casks – Speyside
The Glenfiddich 1974
One thousand limited-edition bottles of the distinctly Glenfiddich whisky, will go on sale globally around the world and only 50 available in the UK market.
Glenfarclas 1973 Cognac Casks
Nose:Wondreful dried apricots lovely malty sweetness,honeycomb candy, light spicy aromas, topped with light white pepper, then classic Glenfarclas burnt demerara sugar.( Just goes to show it does not just come from the Oloroso sherry cask). Finish: Quite a dry finish, which is good as more whisky is required to moisten the mouth.Dark bitter chocolate,German or Belgian chocolate with high cocoa content. Crushed almonds and light oakiness to finish with.
Mardi Gras is celebrated with good friends, great beverages, and a lively spirit. And nowhere is Mardi Gras recognized more than in New Orleans, where a local bartender founded Southern Comfort (SoCo) in 1874. This year, Mardi Gras celebrations ranging from small groups of friends to large city-wide celebrations will take place throughout the U.S., from New Orleans to St. Louis to Buffalo to San Diego, among other great cities. Mardi Gras is French for “Fat Tuesday.” Fat Tuesday always precedes Ash Wednesday, but can fall anywhere from February 3 to March 9. The floating date is always 47 days before Easter, which falls on the first Sunday after the first full moon following the Spring Equinox. This year, Mardi Gras will be celebrated on Tuesday, February 21.
Below are some great food and drink recipes to share with friends and let the good times roll!
Southern Hurricane
In a shaker with ice add
1½ oz. Southern Comfort®
1½ oz. Sweet and Sour Mix
1½ oz. Orange Juice
1½ oz. Pineapple Juice
Splash of Grenadine
Strain into hurricane glass and garnish with cherry and orange
SoCo Fiery Pepper Bloody Mary (a spicy twist to a favorite cocktail)
2 oz. Southern Comfort Fiery Pepper
6 oz. Bloody Mary mix
Squeeze of lime
Combine ingredients in a tall glass with ice. Stir cautiously. Garnish with a celery stick.
Cajun Shrimp and Cucumber
1 pound raw shrimp, peeled, tail off (45-50 count)
2 teaspoon extra-virgin olive oil
4 teaspoon Cajun seasoning (one of your favorites)
4 teaspoon Southern Comfort Fiery Pepper
Salt
Pepper
1 English (seedless) cucumber, sliced into rounds
½ cup sour cream
Paprika
Marinate the shrimp in the olive oil, Cajun seasoning, Southern Comfort Fiery Pepper for 10 minutes. Sauté in a hot pan until cooked through and just pink / opaque in color. Season to taste with salt and pepper. Prepare cucumber by slicing it into thin rounds. Place a dollop of sour cream on the cucumber and top with a cooked shrimp. Garnish with a dusting of paprika. Serves 10 – 12.
Southern Comfort Cake
1 (18 1/2 oz.) box yellow cake mix
1 (3 1/4 oz.) package instant vanilla pudding mix
1/2 cup Southern Comfort
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1 cup pecans or walnuts, chopped
Glaze:
4 tbsp. butter
1/8 cup water
1/2 cup granulated sugar
1/4 cup Southern Comfort
Preheat oven to 325ºF. Combine cake ingredients in a large bowl and beat at medium speed for 2 minutes. Pour into a greased and floured 10-inch tube or 12-cup bundt pan. Bake for 1 hour or until toothpick inserted in center comes out clean. Cool on wire rack. To make glaze, melt butter in saucepan. Stir in water and sugar. Boil 3 minutes, stirring constantly. Remove from heat and stir in Southern Comfort. Invert cake on serving plate; prick top with fork and drizzle half of glaze evenly over top and sides. After cake has cooled, reheat remainder of glaze and brush evenly over cake. Dust with sifted powdered sugar just before serving. Makes 12 servings.
Happy New Year!
Happy New Arrivals!
From the Park Avenue Liquor Shop.
Jonathan & Eric
Park Avenue Liquor Shop
292 Madison Avenue
New York, NY 10017
212-685-2442 – PH
212-689-6247 – FAX
info@parkaveliquor.com
http://www.parkaveliquor.com/
Tomatin: Decades
This unique Single Malt has been crafted to celebrate Master Distiller Douglas Campbell’s ‘decades’ spanning dedication to the Tomatin Distillery. In recognition of his 50+ years at Tomatin, this single malt was created using casks from each of the 5 decades he has worked at the distillery. This single malt-marriage of maturity and youth includes: 1967 Refill Sherry Hogshead. 1976 Oloroso Sherry Butts. 1984 Refill Sherry Hogsheads.1990 First fill Bourbon Barrels, 2005 First fill Bourbon Barrels, The aroma is a lovely sweet maltiness that gives way to many juicy fruit scents. Delicate flowery notes sit atop rich pine and oak.
On the palate tropical fruit abounds along with rich Christmas cake, spice and chocolate. The finish is mellow with a nutty edge.
Our Price: $105
Black Maple Hill: 16 Year Old, Bourbon
Black Maple Hill 16 year old is a nice smooth bourbon. At 95-proof, it expectedly has a bit of heat but it’s met with a surprisingly mellow and dry finish with hints of butterscotch and oak. From F. Paul Pacult’s Spirit Journal: “…this nose shows bittersweet traces of brown sugar, molasses – a beguiling, sophisticated, bouquet; emits cocoa bean and dark toffee. A mesmerizing bouquet of the first rank; the palate entry is lush, oily, creamy and more semi-sweet than flat out sweet-lovely even stately tastes of nougat, honey, brown sugar, marzipan and old sweet oak; finishes round, chewy, creamy and succulent..”
**SPIRIT JOURNAL RATING** HIGHLY RECOMMENDED
Our Price: $165
Bruichladdich: DNA, 1985
Another Ultra-Rare Bruichladdich: MCMLXXXV Is edition three in the definitive Bruichladdich DNA Series. For this rare limited-edition release, Master Distiller Jim McEwan has married together some of the greatest casks in the Bruichladdich warehouses from the mid-80s. The traditional American-oak bourbon casks, lend classic creamy, vanilla notes, and among the very last of their fantastic sherry butts – the end of an era.
Multiple sensory impressions: Opening with classic Oloroso overtones of sultanas, dates, raisins, sweet barley sugar and a hint of tangerine. Later, beautiful drifts of vanilla and nutty nougat. The fruitiness of guava, melon and pear all add to the anticipation of tasting a rare whisky.
Magical on the palate; the flavors lie deep in the spirit of this 30 year-old. They spread gently over the taste buds with peat fire warmth, then without hesitation, the sherry takes the lead. Enjoy the company of this rare and handsome Laddie – the last two sherry butts of 1985.
A lingering finish, so gentle and soft, as though it does not want to leave.
Our Price: $525
Bruichladdich: Islay Barley, 2004
Bruichladdich has a passionate belief in their barley. To these Scotch makers it is a living organic expression of the land that gave birth to it. This is the first Islay-grown barley to be distilled in recent times. The 2004 is the inaugural bottling of Bruichladdich’s ‘Islay Barley Series’, a unique and fascinating exploration of the influence of terroir on artisanal single malt whisky.
The nose is a study in directness and purity. First, lemon juice sprinkled over crushed barley. Then, tropical fruits – grapefruit, pineapple, mango, guava – even sherbet arrive. A fabulous combination of vanilla-rich oak and sweet malt join the excitement as well. Hints of honeysuckle, brine, and finally oak rise to embrace the more delicate scents.
The first thing you notice on the palate is amazing creaminess, the silkiness of a much older spirit. It glides over the palate – warm, sweet and fruity. Then, this oak-fire heat spreads evenly over the taste buds. You can really taste the light, vanilla notes from the toasted staves. The multi-layering complexity of flavors is absolutely amazing for such a young malt.
Our Price: $68
High West: Son of Bourye (“S.O.B.”)
The Son of Bourye gets its name from High West’s original Bourye, a blend of straight Bourbon and Rye whiskies. As you might expect, Son of Bourye is made from younger whiskies than the original. Not chill filtered, not carbon treated.
The mashbill is as follows:
Whiskey #1: 5yr Old Bourbon- 75% corn, 20% rye, 5% barley malt, Whiskey #2: 3yr Old Rye – 95% rye, 5% barley malt. The ratios of whiskies are top secret! However, no bourbon today has more rye in the final product!
According to High West…”Son of Bourye is best enjoyed around a campfire while looking at the Milky Way. Important! Jackalopes will attack if cornered or provoked. To avoid injury, quickly fall to the ground, remain calm and still, while humming the Roy Rogers song, ‘Happy Trails to You.’ If there are multiple Jackalopes, they will begin singing in the round with you. Make your escape after the second verse!
Our Price: $46
Balvenie’s Craftsman’s Reserve #1 – The Cooper
We look forward to new releases at TWE Towers just like everyone else and when Balvenie announced an online unveiling of their newest dram, along with tasting packs for us to follow on at home, me and Tim of this … Continue reading >>
Greetings (again) whisky drinkers,
Hi again!
Now we’re not in the business of peppering your inbox with constant emails – it just ain’t our style.
But we thought we’d better let you all know that due to technical difficulties, the HQ tasting, scheduled for this Friday (27th), regrettably has been postponed until the 17th of February. Apologies for this and we hope that any of you that had planned to come along will be able to make it to the new date – we are probably more disappointed than all of you put together! Tickets will be on sale soon, so watch this space.
Newcastle Whisky Fest Masterclasses and stuff!
- Beginner’s Class at 12.45pm with Joe Clark of the Whisky Lounge. Tickets £5
- Six of the Best – Diageo Workshop at 1pm with Colin Dunn. Tickets £10.
- The Whisky Lounge ‘Speakeasy’ – with Eddie, from 2pm-4pm (see details below)
- Balvenie – Tasting Workshop at 3.30pm. Tickets £7.50
Tickets and further info for the above can be found here. Book asap to avoid dissapointment on the day!
Introducing – The Whisky Lounge ‘Speakeasy’
This is an experimental private seated area away from the hustle and bustle of the festival, where you can come and enjoy some seriously impressive drams.
How do you get a place in this much sort after area?
Well if you’re in possesion of a Whisky Lounge membership then you can swan in, pick up three free poker chips with which to swap for fine whiskies not available in the hall, and enjoy all that the Speakeasy has to offer.
However if you’re not a member, you can still come in, but this privilege will cost you £10 – which also includes three poker chips. Now as you’re well aware, tokens in exchange for drams is not the norm for us, and just to be clear these will only be in place in the Speakeasy, not in the rest of the festival. The drams in the Speakeasy are over and above what you will find in the rest of the festival. Additional poker chips will be available in the Speakeasy at the cost of £3 for one or £5 for two.
Food (or drams) for thought.
We look forward to seeing you soon.
Slainte,
Eddie
Eddie Ludlow
Whisky Evangelist
thewhiskylounge
IWSC Spirit Panel Judge 2009-present
www.thewhiskylounge.com
eddie@thewhiskylounge.com
FSL Whisky Selectionl: Glenmorangie Artein
Hello Fellow Scotch Lovers -
I have a real treat for you this week: the opportunity to be the first on your block to own a really exciting new whisky from one of Scotlands truly great distilleries.
Glenmorangie Artein is the third release in its award winning Private Edition range. Scots Gaelic for stone, ‘Artein’ is an intriguing assemblage of 15 and 21YO Glenmorangie, extra matured in ‘Super Tuscan’ wine casks.
Stone has always been at the heart of the making of Glenmorangie single malt Scotch whisky. Its own unique hard water source – the Tarlogie Spring – slowly filters through layers of limestone, adding rich minerals that eventually give Glenmorangie its complex fruity aromas. Close to Glenmorangie Distillery in the Scottish Highlands an ancient stone of symbolic significance was uncovered – the Hilton of Cadboll Stone – which Glenmorangie proudly adopted as its brand emblem.
A pioneer in extra maturation and with a true passion for innovation, Dr Bill Lumsden, Head of Distilling & Whisky Creation for Glenmorangie felt strong affinity with a highly talented group of ‘Super Tuscan’ wine producers. The rugged Tuscan coastal hills, built on stony foundations, are a seemingly improbable area for vineyards. However, the stones play an important role in the development of these fine wines. The vines are forced to delve deep into the soil seeking nourishment; as a result the grapes claim intense flavour from this unique terroir.
Dr Lumsden told us “Wine is one of my huge passions and I was fascinated by the role stony ground played in cultivating the vines – therefore influencing the flavour profile of the infamous ‘Super-Tuscan’ wines. I was inspired to experiment with extra maturing Glenmorangie in these wine casks and was thrilled with the result – a rich, outstandingly fragrant whisky – born of stone.”
Bottled at a strength of 46%, Glenmorangie Artein’s recipe has two thirds hand selected 15yo whisky with a special additional third of 21 year old whisky. The spirit started its maturation in American white oak ex-bourbon casks before individually spending a period of extra maturation in Super Tuscan wine casks.
As with all of Glenmorangie’s Private Edition whiskies (Sonnalta and Finealta being the first two), this is an extremely limited production whisky, with less than 3,000 bottles coming into the US. So we sent our man “The Neck” to have a chat with the friendly folk who run Glenmorangie’s US distribution, and back he returned with our fair share of a very limited inventory.
So its’ with great excitement that we can offer you the opportunity to pre-order your own bottle of Artein now for $84.50/ bottle. The whisky will ship in early February, so act now…as always, once its gone, its gone.
Until next Wednesday….
Doug Stone
Founder
www.ForScotchLovers.com
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GLENMORANGIE ARTEIN SINGLE MALT SCOTCH WHISKY
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TASTING NOTES: GLENMORANGIE ARTEIN PRIVATE EDITION WHISKY
Nose: sweet and heady bouquet of ripe red berries, honeysuckle and fresh mint
Taste: sun soaked baked fruits such as ripe apricots, peaches and plums harmonize gracefully with hints of spearmint and cherries in milk chocolate.
Finish: high notes of zesty, lemon sherbet and a flourish of creamy cappuccino.
Whisky Review #245 – Black & White . . . www.ralfy.com gives a helping hand to a decent Blended Scotch ( a wee change from malts!)
So what’s the best whisky or scotch for Burns Night?
It’s that time of year when the haggis gets brought out and wee, sleeket, cowran, tim’rous beastie’s everywhere panic and the age-old question is asked: what’s the best whisky for Burns Night?
In my opinion, you can’t go wrong with either the Whyte & Mackay 19 year old whisky or the Whyte & Mackay 22 year old whisky (without water even) because the age and the weight of these fine drams along with the sherry styles involved make them go just fine with haggis, neeps and tatties (and if anyone’s wondering how they should drink their whisky with the haggis, let them watch this video) – in fact, you can even add the whisky when cooking the haggis or just after it’s ready, as well as using it for the toasts.
There’s a wee bit more about both these fine whiskies in the videos below – and at the end there’s a wee treat for anyone looking to cook something a little bit different with haggis.
And for the more modern amongst you looking for a bit of help with a Burns Supper, I’m told that there’s an app for phones out there complete with autocue for reading the toasts and even tells you which way to face so you’re looking at Burns homeland – regardless of where you are!
Whatever you get up to – and I see a few people are holding off until the weekend – have a great night. I see there’s already plenty chatter on the Twitters about it with #burnsnight, #burnssupper & #robertburns – great to see people coming together from all over the globe celebrating this fine Scottish poet and more importantly, having a great time.
