In episode #88 – Ralfy reviews another blend, this time Chivas Regal 12yo.
Ralfy Cuddles an Islay Malt
Visit Ralfy at http://www.ralfy.com/ Click on “Whiskyreviews”
America is in the forefront of a global micro-distilling boom, with more than 200 licensed artisanal distilleries. 42 of them are producing whisky, and many have received guidance from Bill Owens of the American Distilling Institute. Bill shares some of the benefits and potential pitfalls of starting a distillery in this episode. In the news, new Scotch whisky regulations will take effect later this month, Diageo changes course in the Canadian market, Glen Grant prepares for a U.S. debut, and if you missed out on tickets for Malt Advocate’s WhiskyFest New York, there’s a preview of this week’s Philadelphia Whiskey Festival.
Listen to episode #225 at http://www.whiskycast.com/
November 19th World whiskies No.2
Plenty to choose from at the moment but probably-
Peated Bakery Hill 60% from Australia
Ginko blended malt 46% from Japan
DYC Spanish blend 8yo 40%
Malted oat 42% from Austria
Stranahans single malt batch 34 47% from Colorado
St. George’s single malt 1st fill Bourbon cask 25.10.07 – 27.8.9 46%
+ a mystery dram
All whisky tastings take place on Thursday nights from 7:30pm until approximately 10pm at the Tollbooth Tavern, 167 Canongate, Royal Mile, Edinburgh, Scotchland. Tickets : £17*/20 or when a tasting’s theme requires buying more expensive bottles the increase will be reflected proportionally in the ticket price.
At least 5 drams, cask strength being the preferred option when a choice is available and affordable.
Refunds only possible if tasting not sold out or if ticket can be resold.
The tastings aim to inform and entertain. The relaxed approach is still structured and props are used so the tastes and smells of the various influences on production can be experienced first hand, for example there will be the opportunity to smell and/or taste both malted and un-malted barley, yeast and new make spirit.
The tasting usually ends with a raffle where every entrant wins a miniature’s worth of whisky left over from previous tastings, entry to the raffle is an additional £2 and any further donations being collected for World Vision’s ‘Sponsor a Child’ scheme (we’ve collected more than £1500 to date).
All tastings include oatcakes, shortbread and chocolates. The Tollbooth offers meals up to the time of tasting. ENTRY BY PREPAID TICKET ONLY – prices from £17* *first timers & members discount, 13 month membership = £10 2nd year’s membership £5 then all subsequent years free.
Want to taste the whiskies but can’t attend? We can bottle them for you to take away. Empty minis always appreciated.
Check http://www.jollytopertastings.co.uk for further details on these tastings as well as Bladnoch forum- events- Canongate tastings
November 2009
Dear Customer,
Tasting notes for our two (2) new PROVENANCE bottlings are as follows:
PRV0583 ROYAL LOCHANGAR 10 YEAR OLD
The nose is fresh and fruity with peaches in syrup, even marinated apricots, and carries a vanilla sweetness. The palate opens sweet with more vanilla and develops to a citric, spicy oak character. The finish is long, still attractively fruity, spiced, and sweet (pineapple juice). (J)
PRV0584 ALLT-A-BHAINNE 11 YEAR OLD SHERRY FINISH
The nose opens with raspberries in syrup then a malty sweetness appears with a barley sugar quality. Sweetness and spices balance each other on the palate reminiscent of an authentic Turkish delight. The finish is long and
warming with Scottish tablet and a burnt caramel tang. (J)
All the best,
Fred Laing
Managing Director
Visit Douglas Laing at http://www.douglaslaing.com/
Whisky Intelligence has reproduced (with permission) The Gauntleys Whisky Newsletter for August 2007; a look back in time. The author, Chris Goodrum, has some excellent insights into the whiskies being commented on which makes for excellent reading on a Sunday. Enjoy!
Dear Whisky Customers
So what’s in store for you this month? Quiet a few of you seem to quiet like my musings or well are at least entertained by them, so I’ll not disappoint you this month. Tasting wise it’s been a bit of a peaty month with new bottlings of Benromach’s Peat smoke, Bowmore and Duncan Taylors wonderful Auld Reekie. There’s some new bottlings from Dewar Rattray and James McArthur plus Gordon Wright has once more dipped into his pension fund and releases his second cask of Port Charlotte along with two other new bottlings.
So first off, pour yourself a wee dram, sit back and let me entertain you!
SOAP BOX TIME AGAIN!
I have been musing about innovation in the whisky industry and apart from the perfusion of single cask offerings and the finishing in weird and wonderful wine casks, there is precious little that can be really called innovation. With the possible exception of John Glaser at Compass Box who seems intent on pushing boundaries and the wrath of the SWA, everyone else seems to be content with what they are doing.
As we know the wood of choice for the industry is North American Oak or Quercus alba (White Oak), yet it is not the only oak grown in Northern America, there is also Northern Red Oak (Champion or Red Oak) Quercus rubra which I believe is not considered useful for making casks as it has a very open grain. Meanwhile in Europe the main oak for the wine industry is Sessile oak Quercus petraea which John Glaser was experimenting with the release of Spice Box and to a lesser extent with the Oak Cross, but there is its close relative Pedunculate oak Quercus robur and the Holm oak (Holy or Evergreen oak) Quercus ilex which is commonly found in the Mediterranean.
Wood can be divided into two large classes ? Ring-Porous and Diffuse-Porous. Oak is ring-porous, which basically means that the larger pores are localized in the part of the growth ring formed in spring, thus forming a region of more or less open and porous tissue, which allows the spirit to take up the character of the wood, but obviously this is only a relatively small part of the tree with the rest of the ring, produced in the summer months is made up of smaller vessels and a much greater proportion of wood fibers. In diffuse-porous woods, the pores are scattered through out the growth ring instead of being collected in a band or row.
So my question is why not experiment with other types of ring-porous woods such as ash, chestnut, elm, hickory and mulberry as well as the different varieties of oak. I think it would be an interesting experiment to try and although they would not be able to be marketed as whisky, I ask myself whether that would be a problem. I think that many whisky consumers would be intrigued by a spirit that had been aged in a different type of wood, and it would be interesting to see what sort of flavour characteristics these different types of wood would add. If those flavours are too say odd, then they could always be vatted with some oak aged sprit, which again would result in a different product. Also why not experiment with some diffuse-porous woods, such as birch, maple, walnut or cherry. Again I think it would be an interesting experiment to see how these woods react with a good spirit.
Yes I know that there is a financial implication to all this experimentation, but you could say the same thing with regard to the first experiments at finishing in different wine casks, but the early pioneers of this, like Glenmorangie had the necessary wherewithal to give it a go and trust that when the spirit was mature enough to be bottled there would be a market for this product. I for one believe that there is a market for this type of innovation, as I believe that whisky drinkers have become a lot more discerning. It begs to ask the question whether a distillery has the necessary will to give it ago no matter what the SWA may say, and lets face it there are a few in the industry that would have no problem about taking on the SWA.
Ok so not only do I propose one type of innovation, let?s look at the raw materials whisky is made from? Barley. Why should it just be limited to Barley I ask? Take for example America. Here we find not only Bourbon, which by law has to be made from a mash of a minimum of 51% Corn and the rest being made up of Rye and malted Barley, but there is Wheat Bourbon, which again must be 51% Corn with Wheat replacing the Rye, and not forgetting Rye whisky which must be made with a minimum of 51% Rye.
So again my question is why aren’t Scottish whisky producers experimenting with the mix of their mash? I know that many use a combination of different varieties of Barley, but why not go one step further and follow the American approach. Who knows what new and potentially wonderful flavours might be unearthed. Now I know that the SWA would claim that it is not traditional and therefore not whisky, but why not have a completely new category of Scottish Rye Whisky or Scottish Wheat Whisky.
So who knows will we see in a few years the first Wheated Scotch whisky aged in Cherry Wood, or the first Scottish Rye whisky aged in say the worlds densest wood, Black Iron Wood? I can see it now Black Iron Bruichladdich ? Has a kind of ring to it don?t you think?
Ok enough talking and time for some drinking!
A GENERAL ROUND UP
Benromach Peat Smoke 46% £27.95
A light nose of grassy, citrus lemon fruits, herbs, late peat smoke, creosote, earthy dunnage floors, orange and a touch of oily/ creamy vanilla. Quiet complex for all its youth with a lovely soft balance. Again light on the palate, maybe a touch watery initially, but the delicate oily citrus fruit evolves along with herbs, grass and light spice. There is less peat than the nose suggests, it is more in the background. Finishes dry and crisp with a touch of gentle late spice and lingering peat notes. A nice delicate Speysider with a touch of peat!
Duncan Taylor Auld Reekie 10 year old (2007 Bottling) 46% £TBC
Yum, rich, oily orange fruit and intense bog myrtle-peat. Very deep and very good with that classic stinky Islay cow pat aromas! Oily on the palate with oodles of earthy orange fruit along with waves of earthy-peat and wood tannins. It?s intensely peaty and definitely takes no prisoners as the peat, peat and more peat verily bludgeons the palate. It definitely does what it says on the tin! Great length with hints of coal and garden fruit on the finish. A little drop of water actual makes it a bit less one-dimensional and brings out crisp garden fruits, peas manure, vanilla and herbs. On the palate it knocks back the sheer intensity but be in no doubt ? the peat is still there, but it seems like it is in its purest form and literally crumbles on the tongue! Damn this is good!
Alchemist Bruichladdich 12 year old 46% £TBC
A clean, textbook young Laddie nose. Distinctly old school with crisp apples, coastal apricot fruit and barley. Nicely aromatic with a touch of cereal and practically no wood influence. It?s all distillery character here! Light oiled palate, soft and fruity showing more maturity than the nose suggests. Again classic coastal apricot, apple and barley with a very salty middle. Lovely length with a touch of soft spice. It reminds me of the old distillery 10 year old.
Alchemist Auchtentoshan 16 year old 46% £TBC
A very oily nose, which seems to me about half it?s age. Light, honied orange fruit, cereal and malt. Like the Laddie there is no real cask influence here, it?s all pure distillery character. There is a slightly floral top note along with some perfume and sawdust. On the palate it is quiet oily and again seems a lot younger than 16 years old, with a distinct cerealy character. It reminds me a bit of Tequilla. It has a pleasant length with a touch of coal smoke and quiet a dry finish.
As an aside Gordon has decided to bottle the last of his Port Charlotte pension fund, so if you missed out first time around I have six bottles of it available. At the time of writing the price has yet to be confirmed. Although I have not had the opportunity to taste this bottling which I imagine will be 6 years old. I am assured that it is very much like the first bottling, of which the tasting notes are below.
Port Charlotte 5 year old 46%
Clean, smoky aromas. Very fruity with loads of iodine and Laphroaig-esque peat. Lovely sweet fruit and a touch of cereal. Very much the equal of the Ardbeg still young ? possibly better. Lovely sweet entry, with soft apricot and honeysuckle, a touch of ? off the still, cereal with surprisingly gentle Laphroaig-esque peat building to a tangy finish. This is incredibly sweet, not cloying sweet, just fruit sweet with a late salt and coal dust note drifting in. Unlike the distillery bottling this is 100% Bourbon cask and is far closer to the almost new make sample I tried awhile ago.
Dewar Rattray Glencadam 1990 (16 year old) 59.7% £43.95
Bourbon
Quiet oily aromas with a whiff of diesel and smoke. Extremely fresh with tangerine and orange citrus fruit, candy, earth and a floral top note. On the palate it is soft and oily opening with a touch of smoke followed by oily vanilla, orange and a touch of salt. Finishes dry with alcohol dominating. A drop of water softens the nose and brings out a leafy/ bark note and emphasizes the creaminess and floral character. Again it is more creamy on the palate. Very smooth with a lovely background of smoke and a touch of peat. Delightfully soft and fruity with a lovely length and a dry finish.
James MacArthur Clynelish 10 year old 58.9% £TBC
Finding an interesting bottling of Clynelish has become something like a search for the Holy Grail. Many of them vary between innocuous blending fodder and down right unpleasant. Yet every now and again one comes upon an excellent bottling. I think the best I can remember tasting was a 1983 (20 year old) Mission Series 3 bottling which was sublime, of which I still have some lurking in the whisky cupboard at home! So whenever I see a private bottling of Clynelish I jump at the chance to get a sample and wait with anticipation as I pour it into the tasting glass wondering whether it will be a hit or a miss!
So first impressions of this one were????..
Initially a touch spirity, but that passed quickly to reveal a nose of youthful, rich, delicately sherried orange fruit, flowers, earthy dunnage floors, coffee and spice with a slight perfumed note and a touch of cream. On the palate it is very intense with the alcohol dominating the palate along with sherry fruit, earth, soft wood tannins and coffee. A drop of water softens the nose and removes the spirity edge. It allows the aromas to become more succulent with a lovely softness and brings out some honey and vanilla notes. Whilst on the palate it has become like the nose, soft, juicy and succulent with a lovely sweetness along with a coffee/ chocolate note. It magnifies the length and a smidge of peat and distant smoke can now be detected.
In conclusion this is a very nice expression. I would have liked to see it with a few more years on the proverbial clock, but I wonder if the sherry would overwhelm the distillery character. Definitely worth it!
NOT A GOOD MONTH FOR BOWMORE
It is an interesting fact but finding an interesting private bottling of this wonderful Islay distillery is surprisingly difficult. Some I have tasted have been down right awful (as I’ve said many times in the past!). So whilst these following three bottlings were not bad in terms of quality, the just left me rather cold, and wondering if Bowmore really needs some sherry, especially with some age on the clock, as the only really good bottling of young, Bourbon. And with the two bottlings from Dewar Rattray retailing at just over £50.00 I thought that they didn’t offer good value for money. This was quiet surprising because previous bottling from them had been rather good. I think this aptly demonstrated how different two casks of the same spirit can turn out.
Murray McDavid Bowmore 1995 (11 year old) 46% NOT STOCKING
Bourbon/ Viognier
A delicately smoked nose with a touch of peat, winey white fruit, tropical fruit and a touch of heather. Very youthful, only just out of it’s nappy (figuratively speaking) with a late Bourbon note. The palate begins with a delicate coastal entry and you are waiting for the peat and smoke to evolve on the palate, but it doesn’t. It’s all a bit flat and simple. I know every Islay malt should not have to boom with peat and smoke (see Bruichladdich and Bunnahbhain for example) but this bottling just lacks character. I even tried adding some water to see if that would help and it brought out a pleasant bog myrtle note on the nose and made the palate a whole lot juicier. So in essence it is not a bad malt, I just don’t think it adds anything to our range.
Dewar Rattray Bowmore 1989 (17 year old) 54.1% NOT STOCKING
Bourbon
Initially quiet saline on the nose with delicate yet intense medicinal peat followed by rich orange fruit, menthol and vanilla. A touch astringent but I put that down to its coastal character, so not a bad start! The palate opens with mellow peat, coastal fruit, mint/ menthol and salt. A bit simple and of moderate length, but pleasant all the same. Adding a drop of water showed up its short comings and lack of oomph (for want of a better word).
Dewar Rattray Bowmore 1989 (17 year old) 51.9% NOT STOCKING
A lot more toffee and orange fruit and slightly oilier on the nose than the previous bottling. There is a distinct lacking in its intensity and the peat is so gentle it is almost undetectable. The palate reflects the nose in that there is more toffee and coffee notes, not much peat, but suddenly it throws in a late Talisker-esque burst of pepper. Adding a drop of water is where it all went horribly wrong it completely muted the nose and brought out an oily cardboard and wool fat flavour. No body, no soul and frankly a bit dull. Oh dear!
Well I hope you enjoyed this months newsletter. If you have any comments or would like to place an order, you can contact me in the usual way.
Sincerely
Chris Goodrum
FOR RELEASE: November 6th 2009
FIRST FLOW OF ORCADIAN VINTAGES FROM
THE CREATORS OF THE BEST SPIRIT IN THE WORLD
HIGHLAND PARK RELEASES 1964 AND 1968 PREMIUM EDITIONS
Highland Park is launching the eagerly anticipated 1964 and 1968 expressions from the distillery’s new Orcadian Vintage Series in response to the growing international demand for high quality aged single malt whisky.
The success of Highland Park’s recently released 40 year old, the 30 year old before it and the distillery’s impressive climb in exports over the last four years has enabled the award winning distillery to address the growing demand for exclusive bottlings for the premium connoisseur customer.
Over the next five years Highland Park will release up to ten exclusive Vintage limited editions. Max McFarlane, Highland Park’s acclaimed Whisky Maker will hand-select casks from specific years, based on their maturity and exceptional character; these will then be married together in order to ensure consistency and Highland Park’s inimitable balance.
Jason Craig, Global Controller of Highland Park said: “We have worked tirelessly to take the Vintages from the initial concept to reality and we are exceptionally pleased with the end result. Followers of Highland Park respect and knowingly trust our instinctive nose and tastings and the Vintages certainly meet our high standards.
“We have used the best craftsmanship and time old traditions to create the ’64 and the ’68 and feel very excited at being able to offer discerning whisky lovers from all over the world a very exclusive Highland Park tasting experience. Buyers will recognise our all-pervading obsession with quality and attention to detail; distinct aromas balanced with a full-bodied floral sweetness that comes from a long-term maturation that is distinct to Highland Park.”
The 1964 Vintage is the oldest within the Vintages Series and due to the rarity of the liquid, only 290 bottles of this finest limited edition premium single malt will be made available. The liquid has been created from only two hogshead oak casks specifically chosen by Max McFarlane and when combined will create the 290 bottles at 42.2% abv (alcohol by volume) with a retail price of £3750.
According to Max McFarlane; “The refill hogshead casks have allowed the delicate fragrance of the original spirit to shine through without being overpowered by the oak notes. This distinct and aromatic fragrance comes from hand-turned malt which has been dried over Orkney’s aromatic heather based peat. In addition, the peaceful drawn out maturation the whisky has enjoyed in Orkney’s cool climate has resulted in a remarkable, world-class taste – at full strength the 1964 Vintage is redolent of toasted oak, dried strawberries and shellac with a generous coating of beeswax. The finish – a rich, long, lingering spiciness completes the sensational tasting experience of this venerable single malt. Simply put, it’s pleasure in a glass.”
The second release, the 1968, is an equally impressive malt and 1550 bottles will enter the market; both at home and abroad. Eight carefully chosen refill casks make up the exceptional character of the ’68. With its naturally golden hue colour, full bodied flavour with hints of opaque honey and lemongrass, this Highland Park Orcadian Vintage is an exceptionally fine whisky that builds on the world-class reputation of the internationally acclaimed distillery.
To compliment the exquisite design of these fine liquids a distinct presentation portfolio has been expertly considered. Drawing on the current style of the Highland Park 40 year old, the Vintage’s debut is revealed in a unique decanter-esque bell-bottomed jet back glass bottle that features flashes of silver foil, embossed Pictish knot work design on necker and banding and the distinct pewter ‘H’ Amulette adorned to the front of the bottle.
The bespoke black glass, the manufacturer of which is an all but defunct art form, reflects the careful artisan precision that has been considered. The silver cap with Pictish designs completes the look of this exclusive limited edition. Stoelze Flaconnage, acclaimed glass specialist has produced this majestic looking bottle that consumers can keep long after the liquid has been savoured.
The 1964 and 1968 Vintages are presented in a naturally coloured oak wooden box finished to high specification cabinet quality. The craftsmen have enhanced the boxes with ornate marquetry; the pewter Amulette embedded into the front of the box which also features inlay design work. Inside collectors will discover a detailed booklet featuring explanatory notes about the Vintages range; from thought to taste.
Detail: Orcadian Vintage Series 1964
A 45 year old single malt
A strength of c.42.2% abv
Price: £3750
Colour: A delightfully rich, russet hue with exemplary clarity and brightness
Nose: At full strength the 1964 Vintage is redolent of toasted oak, dried strawberries and shellac with a generous coating of beeswax. When reduced, toasted toffee and smouldering bonfire embers come to the fore, followed by beguiling notes of gingerbread, sandalwood and cinnamon bark.
Palate: Unreduced, this expression has the delicious sweetness associated with Highland Park but combined with a fascinating spiciness, crushed black pepper, crème brulee and toasted vanilla pod add to the complexity. The addition of water reintroduces the toasted oak initially encountered on the nose accompanied by distinctive hints of Applewood smoked cheddar, vanilla sponge and paprika.
Finish: Rich, long, lingering spiciness completes the sensational tasting experience of this venerable single malt.
Detail: Orcadian Vintage Series 1968
A 40 year old single malt
A strength of c.45.6% abv
Price: £2250
Colour: A delightfully rich, naturally golden hue with remarkable clarity and brightness.
Bouquet: At full strength the 1968 Vintage is reminiscent of thick, opaque honey but with attractive notes of lemongrass, sandalwood and a variety of aromatic spices. When reduced, citrus fruits and pencil shavings become immediately apparent, followed by sweet aromas of rose and crème caramel.
Palate: At natural strength, this expression of Highland Park has a delicious complexity, the citrus evident on the nose develops into dried orange peel whereas the pencil shavings transform into toasted oak. The aromatic spices are revealed as ginger and cloves as well as some camphor. The judicious addition of water creates a delicious balance between vanilla sweetness and delicate spiciness
Finish: A lasting impression of rich spiciness is the legacy of a single malt that is extremely long and surprisingly sweet.
Both Vintages will be available in the UK from specialist independent whisky retailers from November 2009.
Ends
Issued by The BIG Partnership on behalf of Highland Park
For further information or photography, please contact:
Please enjoy our brand responsibly.
www.highlandpark.co.uk
Notes to Editor:
Highland Park
Five keystones contribute to making the Best Spirit in the World:
· Hand-turned malt adds to the deliciously succulent, balanced layers of aromatic character found in Highland Park single malt Scotch whisky.
· Aromatic peat gives a delectably seductive, luxuriant floral sweetness to Highland Park single malt Scotch whisky.
· Cool maturation enhances the smooth character of Highland Park single malt Scotch whisky.
· Sherry oak casks contribute to the distinctive richness and multi-dimensional complexity of Highland Park single malt Scotch whisky.
· Cask harmonisation ensures consistency and balance in Highland Park single malt Scotch whisky.
Established in 1798 on Orkney, Highland Park is one of the most remote Scotch whisky distilleries in the world. For over 210 years, the distillery has combined time old tradition and the very best craftsmanship to achieve perfection. Its range of 12, 15, 16, 18, 21, 25, 30 and 40 year old single malts is consistently acclaimed by connoisseurs and experts. Highland Park has won a string of prestigious awards across its portfolio, most recently including ‘best new whisky release of the year 2009’ for its 40-year-old single malt and ‘best whisky in the world 2009’ for its 21-year-old expression in the World Whisky Awards, as well as four double gold awards in the San Francisco World Spirits Competition 2009.
QUESTIONS AND ANSWERS:
FIRST FLOW OF THE VINTAGES FROM HIGHLAND PARK
Q. What is being launched?
A: The eagerly anticipated 1964 and 1968 expressions from the internationally acclaimed Kirkwall distillery on the beautiful isle of Orkney, Scotland.
Q: Where is it being launched?
A: The Vintages will be launched at The Whisky Show, London on November 6th 2009 to an audience of whisky lovers.
Q: What is its price of the first two releases?
A: The Orcadian Vintage Series 1964 will retail at £3750
The Orcadian Vintage Series 1968 will retail at £2250
Q: How many casks were used to produce the whisky?
A: The Orcadian Vintage Series 1964 is a combination of only two hogshead casks; both were refill whisky casks when they were filled again in1964.
The Orcadian Vintage Series 1968 is a combination of eight casks from 1968; all casks were whisky refill casks, seven hogshead and one butt.
Hogshead=250 litre capacity
Butt=500 litre capacity
Q: How many will be available?
A 290 bottles of The Orcadian Vintage Series 1964
1550 bottles of The Orcadian Vintage Series 1968
Q: What makes the presentation so special?
A: Design agency Mountain Creative undertook the creation of the Orcadian Vintage Series’ presentation. Creative director Andy Bowman has studied Viking art in the museums of Norway, Sweden and Denmark and previously designed the Highland Park amulette. The Orcadian Vintage Series celebrates Viking art and the spirit of the Norse craftsmen who created astonishingly elaborate and beautiful pieces using only the most rudimentary tools and materials.
Q: Distinguished presentation design elements?
A: The Orcadian Vintage Series 1964:
Oak was the wood chosen for the outer box, a visual and tactile reference to the ribs of the legendary Viking longships as well as to malt whisky maturation. Debossed into the front of the Oak box is a Highland Park amulette in silver, handcrafted in Orkney by acclaimed jeweller Aurora.
The interior hinged door features an intricate illustration of Viking art and craftsmanship. The original representation of the mythical Great Beast appeared on the metal war vane of a longship. For the 1964 Vintage marquetry, a technique in which the contrast between individual inlays of wood provides the only colour was used.
The vane, from Söderala in Sweden, would have swung from the prow of an eleventh-century Viking ship and depicts, among a dense undergrowth of tendrils, a large dragon-like beast. Around its leg a smaller animal has firmly clamped its jaws.
This is exemplary of the Ringerike style, named after the carved stone slabs of an affluent district of Norway to the north of Oslo, which emerged during the first half of the eleventh century. A narrow section of the same unusual, finely-detailed inlaid design – hinting at the representation within the interior – appears on the back of the box.
The Orcadian Vintage Series 1968
Oak was the wood chosen for the outer box, a visual and tactile reference to the ribs of the legendary Viking longships as well as to malt whisky maturation. Debossed into the front of the Oak box is a Highland Park amulette in silver, handcrafted in Orkney by acclaimed jeweller Aurora.
The interior hinged door features an intricate illustration of Viking art and craftsmanship. The original representation of the mythical Sea Dragon is a wood carving at the church of Urnes in western Norway. For the 1968 Vintage marquetry, a technique in which the contrast between individual inlays of wood provides the only colour was used.
The illustration is a combat motif; a dragon-like creature is shown seizing a lesser beast by the neck. They are surrounded by thin ribbons which snake their way through the looping design. The Urnes style was developed shortly before the middle of the eleventh century and is characterized by gracefully curving lines of different widths, sometimes swelling or tapering.
A narrow section of the same unusual, finely-detailed inlaid design – hinting at the representation within the interior – appears on the back of the box.
Q: Where was the bottle made?
A: Stölzle Flaconnage, acclaimed glass specialist, was tasked with emphasising the artisanal nature of the Orcadian Vintage Series.
Q: Where will the Orcadian Vintages Series be sold?
A: The Orcadian Vintages Series will be sold in specialist whisky retailers globally and online at www.highlandpark.co.uk.
– Ends –
Pamela Wils
Account Executive
The Big Partnership
Suite 4/3, Great Michael House, 14 Links Place, Edinburgh, EH6 7EZ
Tel: 0131 555 5522
Mob: 07825 567 808
Fax: 0131 554 3742
www.bigpartnership.co.uk
Launch of New Whisky Pairing Website: www.SipSmokeSavor.com
There is nothing better than a fine cigar or quality artisan chocolates to enhance your scotch tasting experience. So say the creators of a new website which just launched on October 20th, 2009 at the Whisky Live event in Los Angeles, California.
The aptly named www.SipSmokeSavor.com is all about pairings. Over Sixty single malts are matched with bonbons and cigars, then categorized by predominate flavor palate to explain these recommendations and encourage you to experiment on your own. Each month a “Featured Pairing” will showcase a new three way match to tempt you. Additional resources include a section on scotch to food pairing, a tasting events calendar and listings of notable scotch and cigar bars worldwide. Upcoming tasting events are scheduled for Houston, Texas and San Francisco, California.
Please visit their website: www.SipSmokeSavor.com or contact Marcia@SipSmokeSavor.com for more information.
Kindred Spirits
November 2009
The Glenrothes: John Ramsay’s Legacy
Dear Lawrence
In July, we announced that, after forty-three years making Scotch Whisky, John Ramsay, who has been involved with the crafting of The Glenrothes Single Malt since the mid 1990s, and whose signature has adorned so many Glenrothes labels over the years, was set to retire.
To mark this, we asked John if he would produce his ‘final’ variant of The Glenrothes: one that he would be happy to sign off on as a farewell. His ‘Legacy’ if you like.
Happily he agreed and now 3 months later we are able to offer to you this exceptional release – The Glenrothes: John Ramsay, available to purchase from the website shop.
In John’s own words he describes how he created this, his last product.
“I called for samples from forty-nine different hand-picked casks and then from this total narrowed the selection to fourteen Hogsheads and six Butts. This volume was still way in excess of what we required but I felt it necessary to go with this wide variety in order to get the correct balance and complexity of flavours.
The casks were all made from American Oak (Quercus Alba): all second-fill sherry casks. They were a mix from the following vintage years: 1973, 1978, 1979, 1982, 1985, 1986 and 1987.
The natural colour was dark and golden and the initial married strength 52.6% alcohol by volume. My intention was to take the alcohol strength down prior to bottling as I wanted to deliver a whisky that can be consumed with no additional water to the glass and no alcohol burn. To achieve this I selected some recently emptied American oak sherry casks and vatted the married whisky back into them. Unusually I did this without the addition of water.
The next stage was then to select only two of these ‘racked’ casks: those showing the greatest enhancement and slowly add water over several weeks until the strength reduction and colour clarity measures we were looking for had been met.
The result has been to deliver a whisky, without chill filtering, at a strength of 46.7% abv that still leaves the whisky bright and vibrant to the eye.
Now bottled there are just 1400 bottles of this product each numbered and sold with a booklet that I have signed myself. To honour this product, we have produced a special bottle: still in keeping with the Sample Room bottle shape that has been used since 1994, but with the addition of my signature, etched in the glass. The oak frame has a Glenrothes shaped window.”
John’s tasting notes read:
Appearance: Medium golden, clear and bright
Bouquet: Rich, spicy, blood orange and vanilla
Palate: Rich, full flavour, balanced oak and fruit, mango
Finish: Long, mature and tactile, unmistakably American oak
Enjoy,
FOR Immediate Release
CONTACT:
Svend Jansen, Brown-Forman
502-774-7825
svend_jansen@b-f.com
Woodford Reserve ® and Esquire to Showcase Nation’s Ultimate Manhattans
Finalist’s creations to be showcased at November 9 event at Esquire Soho
Louisville, Ky. (November 5, 2009) – With the recent resurgence of pre-Prohibition bourbon cocktails, the classic Manhattan is making a comeback across the country. Woodford Reserve bourbon and Esquire magazine have searched the country for the nation’s ultimate well-crafted Manhattans and will feature eight “Masters of the Manhattan” on November 9 during The Manhattan Experience Finals in New York City.
Each bartender showcased their own spin on the historic cocktail at events across the country and will present their own well-crafted Manhattan cocktails at the Woodford Reserve/Esquire Magazine Manhattan Experience. The event takes place in New York City on Monday, November 9 at 7:30 p.m. at Esquire Soho, the magazine’s Ultimate Bachelor Pad. There, the bartenders’ creations will be reviewed by a panel of experts, including Woodford Reserve Master Distiller Chris Morris, Executive Chef Christopher Lee and Mixologist Julie Reiner.
“We have had some wonderful and creative recipes submitted during our search over the past few months, highlighting the complexity and versatility of Woodford Reserve,” said Laura Petry, Woodford Reserve brand manager. “Along with our partners at Esquire, we look forward to showcasing the cocktail craftsmanship of some of the finest mixologists in the country.”
All eight of the recipes will be featured in a Woodford Reserve advertisement in the January edition of Esquire.
To celebrate the spirit of crafting the ultimate cocktail, Esquire magazine’s resident mixologist David Wondrich has developed the Esquire Manhattan featuring Woodford Reserve. The cocktail recipe is as follows:
Esquire Manhattan featuring Woodford Reserve
2 oz. Woodford Reserve bourbon
1 oz. Cinzano red vermouth
2 dashes Angostura bitters
1 dash Pernod 68 absinthe
Stir well with plenty of cracked ice. Strain into chilled cocktail glass and twist a swatch of thin-cut lemon peel over the top.
A limited number of invitations to The Manhattan Experience are available online at www.themanhattanexperience.com. An invitation is necessary and must be presented at the door for admission. All attendees must be at least 21 years of age.
-# # #-
About Woodford Reserve
Woodford Reserve is one of the fine spirits produced and marketed by Brown-Forman Corporation, a producer and marketer of fine quality beverage alcohol brands, including Jack Daniel’s, Southern Comfort, Finlandia, Fetzer, Korbel, Tequila Herradura, Sonoma-Cutrer, Chambord, Tuaca, and Bonterra. Please enjoy your bourbon responsibly. For more information on Woodford Reserve, visit www.woodfordreserve.com.
About Esquire
Esquire (www.esquire.com), published by Hearst Magazines, was the winner of the 2009 National Magazine Awards for “Feature Writing,” “Personal Service” and “Leisure Interests.” It is the most-honored monthly magazine in America with a total of 13 awards. Readers can also interact with the brand on the digital front, with Esquire mobile (m.esquire.com). In addition to its U.S. flagship, Esquire publishes 16 editions around the world.
Woodford Reserve Distiller’s Select Kentucky Straight Bourbon Whiskey, 45.2% Alc. by Vol., The Woodford Reserve Distillery, Versailles, KY ©2009.
Svend Jansen
PR Manager – Woodford Reserve, Canadian Mist, Early Times & Old Forester
Brown-Forman
850 Dixie Highway
Louisville, KY 40210
Office, (502) 774-7825
Mobile, (502) 744-0462
Malt Messenger No. 33
Dear Malt Messenger subscribers. The next two weeks will be the busiest and most exciting of the year as far as whisky goes in the store. In one week our Fall Single Malt Festival (it’s nearly sold out) will be taking place. For one night only we clear the floor to make room for 100 customers and more than 80 of the World’s finest Whiskies. While the event is focused on single malt scotch, there will be a few other goodies too! The event is always a huge success and there will be some incredible deals on our whiskies.
The following Tuesday (November 17th) is our BenRiach Cask Release party. This event also promises to be a fun and lively evening. Alistair Walker from BenRiach distillery will be on hand to help us launch one of our latest cask purchases: BenRiach finished in Madeira casks. In addition to our cask, we will also be sampling the whole range of BenRiach single malts. Very special, one night only, pricing will also be available on all BenRiach and Glendronach single malts.
The next couple of weeks are also exciting because of the whiskies coming in. First of all, Kensington Wine Market has some really cool new exclusives coming in: the Duthies Copper Still range of independently bottled whiskies, a 12 year old Demerara rum matured in Laphroaig barrels (yes it’s peaty), a beautifully packaged 1972 Signatory Bowmore that’s the colour (the whisky) of mahogany, as well as the Canadian exclusive on the new cask strength Bowmore, Bowmore Tempest. There are also the first editions of Kilchoman (already sold out) and Kilkerran (Glengyle Distillery) single malts, new releases from Bruichladdich: Black Art and Organic, and many, many more.
Kensington Wine Market also has a number of casks coming in this fall, exclusively bottled for the store. We have selected three single malts as well as a Tennessee Whiskey to be bottled for the store. The Tennessee Whiskey is of course a barrel of Jack Daniels, and they are sending the barrel with the bottles! We’ve bottled Bourbons the last two Christmas’s, and thought we do something a little different this time around. As far as single malts we have a Pedro Ximenez finished Tullibardine 1993, another 1996 Springbank (filled the same day as our last one but into a different type of Sherry cask) and a sublime BenRiach finished in a Madeira cask. All four of these whiskies will be trickling in over the next month.
Finally I would like to give a shout out to Buchanan’s Chop House. I’ve had two whisky dinners there in the last month, and both were excellent. Buchanan’s has been a natural fit for my events because more so than any other restaurant in town, they know whisky. But more than that, it truly is one of the finest restaurants in Calgary. The menu ideas they come up with for my events have always been inspired and the pairing spot on. If you’ve never set foot in Buchanan’s, you should. Their walls (yes, there are two) of whiskies will astound you, and the food will put a smile on your face. For the record, no one paid me to say this! An unsolicited plug. I’ve always received excellent compliments on the dinners I host there, and all I do is select and speak to the whiskies. They do the heavy lifting! As a thank you to Buchanan’s for all the great meals we’ve put on over the last few years I’ve included the menu and whisky pairings from one of our best events: “The Glenmorangie Dinner” of October 19th.
I hope you enjoy this edition of the Malt Messenger!
Slainte!
Andrew Ferguson
In this issue:
1. Fall Single Malt Festival – One Week To Go and Less Than 6 Tickets Available
2. BenRiach Cask Release Party – Less Than 2 Weeks to Go & Here’s the Whisky Lineup
3. Kilkerran “Work In Progress”
4. Duthies Copper Stills Whiskies
5. Bowmore Tempest
6. Review of “The Glenmorangie Dinner”
7. Malt Whisky Yearbook 2010
8. Michael Jackson’s “Whiskey: The Definitive World Guide”
9. New Whiskies
10. Still to Come
Fall Single Malt Festival – One Week to Go and Less Than 6 Tickets Left! – Thursday November 12th – $60
This year’s fall single malt festival will include more than 85 exceptional whiskies, the vast majority of which are Scottish single malts. As always there will be some curiosities on hand, whiskies not available in Alberta such as: Highland Park Hjarta, Ardbeg Corryvreckan and a Laphroaig bottling from the Scotch Malt Whisky Society. There are also some exceptionally rare whiskies on hand to be sampled, like: Glenmorangie Signet, Bruichladdich Black Arts, Kilchoman Inaugural Release, Kilkerran “Work in Progress”, Bushmills 21 Year and others. This is one event not to miss.
BenRiach Cask Release Party – Tuesday November 17th – $40
This is the release party for our eagerly anticipated exclusive single cask bottling of BenRiach finished in a Madeira barrel. On Tuesday November 17th special guest Alistair Walker from BenRiach will be on hand to help us celebrate. Alistair is the distillery’s Brand Ambasador and is also the son of its director and Master Blender. He will give us our first taste of this latest cask as well as talk about the other incredible whiskies from BenRiach and Glendronach distilleries (all of which will be open for sampling). Special deeply discounted prices will be available this night only on all BenRiach single malts including pre-orders of our new cask. This event is limited to 60 people, and a crystal whisky glass is included in the $40 admission!
BenRiach is unique among Speyside distilleries in that it produces both a typical Speyside style of single malt, as well as an Islay style heavily peated single malt whisky. The reason for this are that its previous owner, Chivas Brothers (Pernod Ricard) didn’t own an Islay distillery, and needed their own supply of heavily peated whisky for their blending program (Chivas Regal). BenRiach as a result began producing a heavily peated style of whisky. BenRiach was never heavily marketed as a single malt, it was reserved for bleneded whiskies, and only a very average 10 year old was available. In 2002 Chivas Brothers mothballed BenRiach selling it two years later to Intra Trading of South Africa and Billy Walker (formerly of Burn Stewart Distillers). They immediately set about rebranding BenRiach, creating new whiskies, and launch a very well reviewed and niche heavily peated Speyside whisky. BenRiach is one of less than a dozen independent distilleries in Scotland, and is certainly one to keep an eye on!
The BenRiach Cask Release Party is going to be a great event! Here is a sampling of some of the whiskies you will have the opportunity to taste:
1. KWM BenRiach Madeira Finish
2. BenRiach 12 Year
3. BenRiach 16 Year
4. BenRiach 20 Year
5. BenRiach 25 Year
6. BenRiach 15 Year Madeira Finish – KWM Exclusive
7. BenRiach 15 Year Port Finish
8. BenRiach 15 Year Jamaican Dark Rum Finish
9. BenRiach 10 Year Curiositas
10. BenRiach 21 Year Authenticus
11. BenRiach 12 Year Herodotus Fumosus – KWM Exclusive
12. BenRiach 12 Year Importanticus Fumosus
13. BenRiach 12 Year Arumaticus Fumosus
14. Glendronach 12 Year
15. And some other treats!
Kilkerran “Work in Progress”
Kilkerran is the name of the single malt produced by Mitchell’s Glengyle Distillery in Campbeltown. Glengyle is the first new distillery of the Millenium to open in Scotland. Its opening means that there are now three distilleries (Springbank and Glen Scotia are the others) in Campbeltown, and the town has re-earned its status as a designated whisky-region. Glengyle was originally established by William Mitchell in 1872, closing in 1925. Nearly 80 years later it was brought back to life by Hedley Wright, owner of Springbank distillery, and William Mitchell’s great great nephew.
At one point Campbeltown was the heart of Scotland’s distilling industry, with more than 33 distilleries. These distilleries churned out mostly cheaply made whiskies to satisfy growing markets in the Americas. The only thing the town had more of were churches, a deliberate attempt to keep the temperance movement at bay. At one point in the late 1800’s Cambeltown was one of the wealthiest places in the United Kingdom. Their fortunes didn’t last though, their whiskies began to lose favour because of their poor quality. Some distillers were accused of maturing their whiskies in used herring barrel, which is possible, but it is more likely that they simply weren’t distilling carefully enough. Then the wars, American prohibition and the Great Depression hit. Campbeltown’s distilleries closed and the roofs were removed from the buildings (to avoid tax). If you wander around Campbeltown today you can still see this history reflected in the old churches which have been converted to shops and homes and the warehouse walls which now wall of lots and homes.
Glengyles buildings were more fortunate. They had mostly escaped the forces which tore the others down. It was used as a rifle range and a Farmers Coop. The main building had been left vacant for a couple of decades before Springbank Distillers moved to rebuild Glengyle, but it was with a little bit of work made useable again. Some of the equipment is new, but the stills have a history to them, having formerly been installed at the now closed Ben Wyvis distillery. The mill was purchased from Craigellachie distillery where it had become surplus to requirements after an upgrading. Plans are afoot to build/restore old warehouse and eventually give Glengyle its own floor malting. But these goals are 5 and 10 years down the road. Its sister distillery Springbank has survived where other Campbeltown distillers did not through prudence and good management. The same is expected of Glengyle.
The single malt produced at Glengyle cannot be called such because there is a Glengyle Blended Malt owned by Loch Lomond Distillers. They have named the whisky Kilkerran. This first widely distributed release of Kilkerran called “Work in Progress” may only be a 5 year old, but it tasted far older than its age. The Kilkerran “Work in Progress” retails for $69.99, only 300 bottles are available in Canada!
Official Tasting Notes
Nose: An initial burst of perfume leads you into a sweet, fruity and eventually spicy aroma.
Palate: Cloves, more fruits sweetness. Still a Work in Progress, this whisky is already lively, zesty and full of flavour.
Finish: The sweetness lasts all the way to the finish as vanilla flavours linger on your tongue.
Duthies Copper Stills Whiskies
The Duthies Copper Still are a new line of independently bottled single malts from Scotland’s oldest independent bottler WM Cadenhead, est. 1842. Mr Duthie was the nephew of William Cadenhead, and ran William Cadenhead Ltd from 1904 until his untimely death in 1931. Mr Duthie was also the person most responsible for building the reputation of William Cadenhead Ltd as a bottler of single malts and rum. The Duthies Copper Still whiskies are exclusive to Kensington Wine Market. They are bottled at 46% without chillfiltering or added colour. The first release is of 4 whiskies:
1. Duthies Auchentoshan 19 Year – Nose: Perfumed; malty sweetness; creme brulee; honey and vanilla notes with hints of apples. Palate: A very rich creamy texture, sweet and mouth coating. Very smooth with a dry lingering finish. – Exclusive to KWM – $96.99
2. Duthies Caol Ila 13 Year – Nose: Smoked mussels; malty; dry burning kindling; smoked ham; kelp. Palate: Extremely dry with an excellent balance of malt, peat and smoke and some zesty notes. A dry lingering finish. – Exclusive to KWM – $87.49
3. Duthies Cragganmore 15 Year – Nose: Highland toffee; fruity; milk chocolate. Hints of cinnamon and fudge. Palate: Powerful; dried fruits/oranges; fudge and caramel. A perfect body with sweet lingering notes. – Exclusive to KWM – $94.99
4. Duthies Glen Scotia 17 Year – Nose: Vanilla yoghourt, creme caramel, and pears with hints of white rum. Palate: Fruity (peaches and pears), malty, marzipan and very smooth. Caramelised walnuts & dried fruits. – Exclusive to KWM – $101.99
Bowmore Tempest
Kensington Wine Market is very proud to present the new Bowmore Tempest. This new cask strength expression of Bowmore is limited to 12,000 bottles worldwide and is exclusive to the Kensington Wine Market in Canada! The bottle will be available for tasting at the Fall Single Malt Festival next Thursday and thereafter in store. We are also working on a Bowmore theme for our Robbie Burns dinner in Janauary (more to come on that later). The Bowmore Tempest will be retailing for $81.99. Some information on it from the distiller, and the official tasting note can be found below:
Bowmore Single Malt whisky from the beautiful Scottish island of Islay will be revealing a new limited edition expression – unlike any other Bowmore Single Malt – Bowmore Tempest on the 14th September.
The long anticipated Bowmore Tempest is a small batch release of only 2,000 cases from Islay’s oldest distillery (established in 1779). As the name suggests, the taste of Bowmore Tempest really captures the rugged and stormy sea qualities that have been associated with its weather beaten Bowmore distillery.
For ten years these first fill Bourbon casks have lain in vaults just inches from the battering waves of Loch Indaal – the result is a whisky bright summer gold in colour. The nose is engulfed by earthy smoke and a sea salt brine. A little water brings out notes of crème brulée with orange blossom and butter cream.
At first on the palate there is a surprising little burst of citrus, some lemons and orange, then comes the distinct peaty character of Islay, with a taste of the neighbouring sea. The citrus returns at the end adding balance and complexity to the mouthfeel and the finish is long, lingering yet clean.
Just as Admiral Sir Francis Beaufort developed his original Beaufort scale to describe wind effects on sailing vessels, the Bowmore Beaufort scale graph plots the complexity of Bowmore Tempest, which has been balanced by nature.
Kirsteen Beeston, Bowmore Marketing Manager said: “We are so proud to reveal Bowmore Tempest. It’s a balanced yet complex dram that really captures the spirit of the distillery on Islay and the craftsmanship that has been applied to make this beautiful tasting single malt.”
Colour: Bright summer gold.
Nose: Earthy smoke and brine water, notes of crème brulée with orange blossom with butter cream.
Palate: Bursts of citrus, lemons and orange with the distinct peaty Islay character and a sea salt tang.
Finish: Long, lingering yet clean and fresh.
Review of “The Glenmorangie Dinner”
The Glenmorangie Dinner held at Buchanan’s Chop House on October 19th was notable for a few reasons. Firstly, because it was an opportunity to try the entire range of Glenmorangie single malts from Original 10 Year, through the Extra Matured Range, 18 Year, Signet and the Quarter Century. Secondly, because our guide through the Glenmorangie range was their brand ambassador Francois-Laurent Vitrac. But finally and most memorably, the event was noteworthy for the food. Buchanan’s prepared a 7 course menu for the event, a pairing for each whisky.
Glenmorangie is one of the best selling single malts in the world, currently the fourth best selling brand behind Glenfiddich, Glenlivet and Macallan. Its stills (originally gin stills) are the tallest in Scotland, but also one of the narrowest. Their unusual shape contributes to the unique character of Glenmorangie single malt, which its owners claim has 144 identifiable aromas in the new make spirit. Below I will be listing the courses as well as the whisky they were paired with, and the tasting notes on that whisky.
AMUSE BOUCHE: Scallop & Rock Shrimp Cone with Papaya Salsa WITH The Glenmorangie Original 10 Year ($58.99): Nose: loads of citrus, burnt orange, brown sugar, lemon drop and some vanilla; Palate: sweet and spicy oak, creamy vanilla, honey and candied orange; lemon and line with soft oak. *The whisky’s citrus notes played well with the salsa and its vanilla notes complimented the seafood’s oils.
FIRST PLATE: House Smoked (in Michael Buchanan’s back yard) Salmon & Dungeness Crabcake with Arugula & Baby Field Greens & Balsemic Reduction& Blood Orange Oil WITH The Glenmorangie Lasanta ($71.59): Lasanta (warmth) is a 12 year old expression of Glenmorangie “Extra Matured” in Sherry casks. Nose: spicy, earthy, charred oak, some caramelized dark fruit and a whiff of sulphur; Palate: spicy, sweet and dry, burnt raisins, candied orange peel; Finish: dry, sweet caramelized fruits and lightly oaky. *The Blood Orange Oil is what tied it all together, with seafood always a good match for whisky.
SECOND PLATE: Barbequed Duck Pancake with Port Wine Sauce WITH The Glenmorangie Quinta Ruban ($70.49): Quinta Ruban (Quinta=Port House and Ruban refers to its ruby colour) is a 12 year old expression of Glenmorangie “extra matured” in Ruby Port Pipes: “Nose: earthy, wine tannins, chocolate syrup and oranges; Palate: very chocolaty with mint notes, some burnt orange and dark plumy fruits; Finish: smooth oak with earthy and chocolaty notes. *The sauce and the whisky were very complimentary with similar dark fruit and chocolate tones.
THIRD PLATE: Braised Bison Short Rib with Whisky Cask Aged Scottish Beer Sauce WITH The Glenmorangie Nectar D’Or ($75.79): Nectar D’Or (gold nectar) refers to the Sauternes casks this 12 year old whisky is “extra matured” in. Nose: sweet and dark, date bars, blue cheese, treacle sauce and powdered sugar on crepes; Palate: sweet and spicy, some firm round oak, and dried orange; Finish: sweet, oaky and dry, with honey and citric sugar. *The creamy vanilla notes of the beer sauce contrasted well with the sweetness of the whisky!
ENTREE: Alberta Grade ‘AAA’ Veal Chop Served ‘Medium’ with Hazelnut butter & Chanterelle Mushrooms WITH The Glenmorangie 18 Year ($132.99): Nose: big round white fruits, grainy wood, surprisingly few citrus tones, nutty, pecan pie; Palate: sweet, oaky, syrupy, Christmas spices, cinnamon and apple pie; Finish: soft vanilla and clean oak. *The hazelnut butter was a great match with the vanilla bourbon notes of the 18Year.
DESSERT: Sticky Toffee Pudding with Whole Blueberry Sauce WITH The Glenmorangie Signet ($199.49): The Signet is a limited release Glenmorangie that is one of the most unique creations in the world of whisky. The base is created by making very low yield whisky from chocolate malts (barley so heavily cooked/burnt it tastes like dark chocolate, as well as whiskies from the 1970s, old sherry casked whiskies, new French oak casked whiskies as well as whisky made from barley grown on the Glenmorangie estate. This unusual whisky is stunning! Nose: meaty and heavy, chocolate and lots of it, espresso, very caramelized, dark sugars, and rich oils; Palate: chocolate covered coffee beans, anise, molasses and some dark dried fruits; Finish: chocolate almonds. *The heaviness of the whisky and its dark chocolate notes worked well with the pudding, especially the blueberry sauce.
POST DESSERT: Stuffed Dates & Whisky Cheese WITH Glenmorangie Quarter Century ($402.99): This very limited release of Glenmorangie is an example of what Louis Vuitton’s ownership has meant as far as style for the brand. It is an excellent older whisky, nowhere near dominated by the oak. Nose: gently woody, candied fruits, smooth vanillans, Palate: soft creamy vanilla, crisp oak, worthers candies, hints of espresso, peppery and some burnt sherry notes; Finish: dry and clean with loads of vanilla and soft fruits. *The cheese and dates worked, but I would suggest sipping this whisky on its own!
Malt Whisky Yearbook 2010
The 2010 edition of the Malt Whisky Yearbook is out and it is worth adding to your collection of whisky books. Updated annually this book is the best resource for those looking for information on specific distilleries, and to catch up on what’s happened over the last year in the world of whisky. The book profiles all the single malt distilleries in Scotland and Ireland including a photo, year by year history and some recent bottlings. It also includes information on single malt distilleries around the world including Japan, USA, Canada, Australia and others. I keep mine in the throne room so that I can brush up on my knowledge when nature calls. At $29.99 this is the book every serious whisky drinker should own.
Michael Jackson’s: “Whiskey: The Definitive World Guide”
No, for those of you who are confused, this book was not written by the King of Pop, there are now two, “the late Micheal Jackson”s, and this book was one of the last published by the late icon of whisky and beer writing. This beautiful hardcover book takes you on a trip through the production and history of whisk(e)y, explaining things in such a way that everyone will understand and come to love the art of the world’s finest drink. The book is full of pictures, diagrams and articles from some of the best whisky writers in the world including: Dave Brrom, Martine Nouet and Ian Wisniewski. I am currently using this book as my text for KWM’s Whisky Appreciation class. It would look great on any coffee table. $49.99
New Whiskies
There are some amazing new rare whiskies coming into the market this fall. And this week’s Malt Messenger is just the first taste of them! First and foremost there is Kilchoman, Islay’s first new distillery in over 100 years. Sadly Canada didn’t get a large allocation, only 72 bottles, and KWM sold out its allocation before the whisky even made it to the store. The second is Kilkerran “Work in Progress” (expanded on above), it is a five year old first ever bottling from Springbank’s new sister distillery Glengyle. It is one hell of a dram for the age and price, and like the Kilchoman is very collectible. We have two new Bruichladdichs: Organic and Black Arts. Kensington also has a new range of exclusive single malts from Cadenhead’s called Duthies, a Port Ellen from a new line Douglas of Drumlanrig, and a 1972 vintage Bowmore from Signatory that has the colour of mahogany. Here are the new releases:
1. Kilchoman Inaugural Release – There has been a lot of excitement surrounding the first ever release of Kilchoman, Islay’s newest distillery. The buzz has been so big in fact that the distillery’s first release, a 3 year old bottled at 46% is already sold out in the UK and most other markets. John Hansel of Malt Advocate gave it a 92pt score out of 100. Canada is only getting 72 bottles. All of Kensington Wine Market’s sold out prior to arrival. – $89.99
2. Kilkerran “Work in Progress” – See the above section for more detail. Although this whisky is getting less fanfare (probably because it isn’t from Islay) this whisky is just as drinkable, just as unique and every bit as collectible as Kilchoman. It is sold out in Europe, and there are only about 300 bottles of it in Canada. – $69.99
3. Duthies Auchentoshan 19 Year – Nose: Perfumed; malty sweetness; creme brulee; honey and vanilla notes with hints of apples. Palate: A very rich creamy texture, sweet and mouth coating. Very smooth with a dry lingering finish. – Exclusive to KWM – $96.99
4. Duthies Caol Ila 13 Year – Nose: Smoked mussels; malty; dry burning kindling; smoked ham; kelp. Palate: Extremely dry with an excellent balance of malt, peat and smoke and some zesty notes. A dry lingering finish. – Exclusive to KWM – $87.49
5. Duthies Cragganmore 15 Year – Nose: Highland toffee; fruity; milk chocolate. Hints of cinnamon and fudge. Palate: Powerful; dried fruits/oranges; fudge and caramel. A perfect body with sweet lingering notes. – Exclusive to KWM – $94.99
6. Duthies Glen Scotia 17 Year – Nose: Vanilla yoghourt, creme caramel, and pears with hints of white rum. Palate: Fruity (peaches and pears), malty, marzipan and very smooth. Caramelised walnuts & dried fruits. – Exclusive to KWM – $101.99
7. Douglas of Drumlanrig Port Ellen 1983 – The release of any new Port Ellen is a moment for excitement. This one is particularly rare from a little known Douglas Laing label. Only six bottles are coming into the market. Five of the six are spoken for. – $249.99
8. Signatory Bowmore 1972 – One of the highlights of my Speyside Tours in May, this whisky has the colour of mahogany and a palate similar to an official bottling of a 1971 vintage from a few years back. The whisky is of exceptional character and richness. The whisky is exclusive to Kensington, and we are only getting 10 bottles. As of my writing there is only one left! – $634.99
9. Bruichladdich Organic – Nose: light, honeyed malt, very grassy, buttery creamy notes underlie it all with olives and almonds; Palate: surprisingly big mouthfeel given the nose, apple juice, sweet & bitter vanilla oak notes and malted milk; Finish: sweet, more vanillans and licorice root. Available in limited quantities. – $77.99
10. Bruichladdich Black Arts – Aged 19 years in bourbon casks with a wine cask influence, Jim’s not saying much more than that. The whisky was rumoured to be similar in style to the legendary Blacker Still of years back, but that comparison does a disservice to both the Blacker Still and Black Art. People will be talking about this dram not least because of the mystique surrounding its creation, but also because once poured from the black opaque bottle they won’t know what to make of it. I don’t often talk about colour, unless it is exceptional or unusual, and it is both in this case. It looks like a young tawny port or rose wine; I’ve never seen anything like it before in the world of whisky. Nose: like a nice young tawny port with a balance of caramel and fruit, caramelized, grapey, dark orchard fruits, fruit syrup, fresh cherries and much more going on; Palate: very grapey, lots of wine notes, some soft tannins, very earthy, strawberry, more dark orchard fruits, cooked plum, toffee cake with a blueberry sauce; Finish: very drying, lots of oak tannins and traces of fruit syrup! This is the kind of dram which people will either love or hate. I think it’s both interesting and fun… Available in limited quantities. – $132.99
Still to Come
1. Springbank 1996 KWM Oloroso Cask – This follow up to our 1996 Manzanilla cask was filled on the very same day but matured ¾ of a year longer in a different type of Sherry cask: Oloroso. – $TBA
2. BenRiach Cask 4810 Madeira Finish – This unpeated BenRiach was nearly the unanimous favourite at our Whisky Democracy I tasting. Only a few weeks away… $TBA
3. Tullibardine 1993 PX Sherry Finish – KWM bought this cask along with one of our corporate customers. We are taking 96 bottles, and they are taking the rest. The 96 bottles for KWM will be coming smartly packaged in a wooden box swaddled in the Ancient Ferguson tartan… I helped pick the cask and Kensington doesn’t have its own tartan yet, so why not? I’ll even sign the bottle for you! – $124.99
4. Jack Daniels KWM Cask No. 256 – Jack Daniels has some incredible casks in their warehouse, and this was the finest of the six we sampled from at Whisky Democracy III. – $TBA
5. Hazelburn 12Yr – This triple distilled, gloriously dark looking new Hazelburn turned heads in the UK and is sold out in many parts of Europe. – $TBA
6. Arran Peacock – This limited edition Arran is the first in a series called “Icons of Arran”, it is the product of 13 bourbon barrels and 7 sherry hogsheads. – $TBA
7. Glenglassaugh – A whole trove of things from this distiller, including: The Spirit That Dare Not Speak Its Name, The Spirit That Blushes to Speak Its Name, Glenglassaugh 21 Year, Glenglassaugh 30 Year and Glenglassaugh 40 Year.
8. English Whisky Company Whiskies
9. Amrut Fusion – A new, award winning—2010 Whisky Bible—Indian single malt from Amrut distillery. Very limited edition! – $TBA
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If you have any whisky questions or comments concerning The Malt Messenger please contact me by e-mail, phone, or drop by the store. Feel free to forward me any whisky news you feel should be included in a future issue of The Malt Messenger; it might just get included.
All of the products mentioned in THE MALT MESSENGER can be purchased in store, over the phone or from our website at www.kensingtonwinemarket.com.. All prices quoted in the Malt Messenger are subject to change!
Thanks for reading the Malt Messenger!
Slainte!
Andrew Ferguson
KWM Scotchguy
403-283-8000
888-283-9004
1257 Kensington Rd. NW
Calgary, AB, Canada
T2N 3P8
scotchguy@kensingtonwinemarket.com
