Whisky Intelligence has reproduced (with permission) The Gauntleys Whisky Newsletter for October 2007. 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

A BEGINNERS GUIDE TO SCORING WHISKY

As I said in my last, brief newsletter, the Whisky Magazine asked me to be a judge on their annual Independent Bottlers’ Competition. So I was given the task of evaluating samples from Speyside and the Mainland, which seems like a catch-all category for Campbeltown, Grains and a swathe of the Southern Highland. Each region was broken down into three categories: 12 years old and under, 13-18 years old and 19 plus years old.

As a rule I don’t tend to score whiskies, no reason why, I just haven’t felt the need. They are either worthy of adding to the list or they are not. So never having done this before I felt I needed to do some research and something struck me as a bit odd. It seems to me (and I could be wrong here!) that when looking at the scores attributed to various malts and then reading the tasting notes, it seemed that reviewers were often more lenient with regard to faults. Thus a malt could be awarded between 7 and 8 points, yet the tasting note would indicate some fault or other. Then at the upper end of the scale when reading a tasting note that pretty much said that this malt was the best thing since sliced bread it never warranted a score above 9 points. For me the main criterion was balance. What I want is a harmony between the wood and the spirit, I don’t mind a sherry casked malt as long as the cask doesn’t over power the spirit (and unfortunately a number of the Speys were just like that). No doubt some of the other judges might like sherry monsters but they are just not my cup of tea – I want finesse, elegance, balance, character and complexity – Not too much to ask for is it?

Now the event has been done I have reviewed my scores and well would you believe it I was less lenient to faults and prepared to score above 9 if the whisky so deserved it! (not a surprise I hear you say!). Simply put I used this simple scoring chart:

1-2 Nasty (the polite way of putting it!)
3-4 Unimpressive (or marginally better than nasty!)
5-6 Average
7-8 Very Good to Excellent
9-10 Stunning, must buy, etc

MAINLAND

The 12 years and under category was the smallest with only five entries and probably the least impressive. Of those five samples, one was nasty, one unimpressive and the rest barely average. In my opinion none should be given a gold medal as the highest I rated any of them was 61/4. I imagine that at least three may have been young Springbank and you are well aware about my thoughts on mid 1990’s Springbank (for those of you who are not I suggest that you have a look at Whisky Newsletter No15 from March 2006) and another one of these was so ruined by sulphur that it could have been from the moon as far as I could tell! Whoever decided to bottle it and then enter it into a competition should be…….. well………..ashamed!

I would also hazard a guess that many if not all of these were single cask bottlings (as is the Independents forte) and maybe this is a true representation of the character or the lack of it of spirit from ‘mainland’ distilleries. I mean if it was a distillery release then they would add a dollop of older spirit in order to make sure that it had some character, However as we have seen with the new 10 year old Springbank this doesn’t appear to be the case. My guess is that as the price for aged whisky and the demand has increased then distilleries are less inclined to use precious stocks of mature spirit to bolster their younger stuff. This is all well and good if you are being asked to spend less than £20, but with it being a single cask, etc, the price is nearer to £40, and it just doesn’t seem like good value for money in my opinion. So if this is the state of play with regard to entry level malt whiskies form the Independent sector then my advice is to keep your money in your pocket.

The 13-18 year old category was a rather mixed bag. Of the eight samples, one was unimpressive (and that was being generous – it was a soapy mess actually!), four were average and three were very good to excellent. The highest rated sample was I would imagine a 15 year old Bourbon casked Springbank, which warranted an 8 and was wonderfully balanced, just edging out what I think was another 13 year old Springbank, which was wonderfully bog myrtly and rubbery! And we’ll forget about the sulphury sherry cask shall we.

All in all things were looking better. It will be interesting to see if my assumptions about them being Springbank were correct or not!

In the 19+ category, this is where the Independents really start to come into their own. Of the seven samples, only one was unimpressive (a vegetal, sulphured sherry cask!), one average, five were very good and one was stunning! – I’m going to stick my neck out and assume that this was probably a Duncan Taylor old grain whisky, possibly a 45 year old Invergordon, and damn it was amazing, my tasting note read:

Nose: Oh my this is big. Huge, monstrously grainy. Very Bourbon-esque, no it is Stagg-esque! There is a huge array of dried fruit, sultanas, figs, candied citrus fruit, chocolate and coffee. The balance is sublime as it has an amazing freshness!
Palate: Monstrously huge and quiet leafy, again very Bourbon-esque. Powerful yet soft and playful on the tongue. A riot of dried fruits, raisins, sultanas, cinnamon of bucketfuls of gingery spice. My, one word – Stunning!
Finish: The intensity carries right through to the end. It is simply stunning with a lovely coffee after taste.
Conclusion: This has quality, character and class by the bucketful It has a perfect balance of all it’s components. Yes it is probably expensive, but worth every penny!

Well worth 91/2 in my book! I could be wrong about which distillery it was but I’m convinced it was a Duncan Taylor grain. In actual fact the runner up which I gave 83/4 was another grain and to be honest almost as good. In actual fact from time to time we have had bottlings’ of the Duncan Taylor Invergordon in stock and every time I have tasted it I have been impressed, so when we get some more in I’ll let you know. I can’t imagine that they have many more casks left now, lets hope I’m wrong, but either way if you want my opinion – if you find one, buy it!

SPEYSIDE

Ah Speyside, the heartland of Scottish whisky production, home to a million and one different distilleries. And you will not be surprised to learn that there were a lot more samples for this region – 38 in all! Once again I was looking for balance. From experience Speyside whiskies tend to be fairly light with citrus fruit, and/or mineral/ granite, herbaceous notes. Many are routinely aged in sherry casks, why? Could it be that maybe some lack character (ooh possibly being a bit unfair there!). I mean I just love old Glen Grant and Glenrothes which are often sherried, but time and balance are the key to a great sherry casked Spey. Too young and the cask swamp’s the spirit, too old and it’s just a woody, tannic mouthful. It’s case of finding that moment of harmony and capturing it at the right time.

And…… I have to say that this category on the whole, quality wise was a lot more successful that Mainland. Of the nine samples of 12 years old and under all fell in the average to excellent category. With the best showing a lovely maturity and complexity beyond it’s twelve years of age. It displayed everything you could want from a Speyside whisky – Beguiling honied citrus fruit and herbs, liquid honey, dusty spices and icing sugar coated fruits along with a touch of earthy peat, cinnamon and dried spices by the bucketful! This consistency was carried into the 13-18 year old samples with just one of the fifteen samples falling in the unimpressive category, and that was only because I suspect it was some sort of wine finish, which obliterated any spirit character.

Of these fifteen, eight were obviously sherry casked and were thankfully blemish free. They ranged from the Oloroso sherry monster, which was all cask and no trousers through to a divine 14 year old, 59.7%, which displayed all the things I would look for in a whisky of that type – Integration, complexity, maturity and balance. My Tasting note read (just to prove that I’m not biased against sherry casked malts!):

Nose: Great nose. Full and coffee infused. Nicely integrated sherry cask with oodles of developing spice, cinnamon and cumin. Finally there is a surge of mature honey and floor polish. This is superb and dripping in natural honey. Water brings forward the spices and shows an earthy note.
Palate: Enormously juicy and fruity. Loaded with spices – cinnamon, clove. Cumin, coffee and liquorice. Water really reveals this malts depths, the honey is soft and sumptuous, the spices, dust and glorious. Absolute heaven.
Finish: Without water it is intense and alcohol dominated with water it is wonderfully long.
Conclusion: A brilliant sherry cask malt. It has balance, maturity and complexity.
Was it the best? Well……… no! It was trumped by a Bourbon casked one! A 17 year old 55.7% one. I agonized over those two samples, and of course after a taste off it edged it by only just half a point, and my it was close:

Nose: A damn fine nose! Gently aromatic with beguiling orange, peach and tangerine. Distinctly orange Muscat like (Strathmill?) It’s amazingly powerful yet delicately balanced with scrumptious spice and honey notes
Palate: Delicate and spicy, yet powerful. There is an abundance of mouth filling, juicy, spicy orange and peach flavours. The depth is superb, the flavour gently caresses the tongue – Heavenly
Finish: Good length. The alcohol somewhat dominates but it is wonderfully spicy. A drop of water harmonises and lengths emphasising the dry spice.
Conclusion: Superb. Great depth and delicacy, yet there is power present too. Definitely the best!

And so onto the last category, the 19 years plus. Like the Mainland category, this was hugely impressive. Of the fourteen samples seven scored 8-9 points and two over 9, with just the one sulphorous sherry mess! Just like in the previous category it came down to a shoot out between a Sherry casked 36 year old 54.7% and a Bourbon casked 38 year old 54.7% – I ruminated long and hard over these two I can tell you. They were just out of this world, sublime expressions in their own right and in the end there was no clear winner, they both deserved a whopping 91/4 points and I left it in the hands of the gods to see which would be the ultimate winner, and no, as yet I have no idea!

Ones tasting notes read as follows:

38 year old 54.7% – Bourbon casked
Nose. Awesome! A nose to die for. So complex and balanced it’s almost ethereal. Crisp and lively with rich dried fruit, mature honey and leather, lanolin, nutmeg and fresh vanilla pods. The mature Bourbon aromas lavishly coat the fruit. Incredibly complex.
Palate: So rich, soft and mouthfilling. Fruity and multi-dimensional. A stunning integration of Bourbon oak, mature honey, dried fruit, maple syrup, vanilla dusted tropical fruit and the sweetest spice. Awesome!
Finish: Very long, soft and luxurious with oodles of nutty flavours on the finish.
Conclusion: Magnificent. A drop of water makes it even better, bringing out notes of cherries, straw and hay. A sumptuous and amazing dram.

36 year old 54.7% – Sherry casked
Nose: Dark amber in colour. Very clean with rich honey and sherry laced Cognac-esque dried fruit, cinnamon, raisins, sultanas and herbs. This is awesome. It has a lovely youthful touch and a beguiling sweetness. The balance is almost perfect. A drop of water makes it truly divine, smoothing and bringing  it all together. The ultimate sherry cask.
Palate: Pretty much like the nose, the complexity is stunning and it is truly a magical combination of spirit and cask.
Finish: With water you could almost mistake this for an old Cognac. It is that good! Long and fruity.
Conclusion: Absolutely awesome. Stunning depth with flavours that you just want to dive into. Almost perfection in a glass!

You can see my dilemma then!!!

I have to say it was an amazing experience and a whole lot of fun and I have to say a big thank-you to Rob Allanson at the Whisky Mag for asking me to take part.

Right now it’s time to sell you stuff, with my round up of new releases. Yes I did have time and yes my liver has recovered!!!

BRUICHLADDICH

Bruichladdich 14 year old Carnoustie Links 46% £37.95
Bourbon/ Chateau Haut-Brion
A pleasant, crisp, classic Laddie nose of honeysuckle, green apples and costal notes along with a touch of cereal. There is very little of the wine cask evident on the nose, just a slight suggestion of herby red fruits and ginger spice. The palate pretty much mirrors the nose. The finish is very subtle and almost unnoticeable as the waves of costal fruit crash into the mid palate. Nice length with the coastal fruits gently ebbing away.

Bruichladdich 18 year old 46% £TBC
Bourbon/ Willi Opitz Zweigelt Pinot Noir Trockenbeerenauslese
Ah ha! Another Laddie for the girls I think! After the relative success of the ‘flirtation’ the guys have decided once more to ‘pull the birds’ – so to speak!!!
The nose takes awhile to get going and as you would expect it is very sweet. I think I can just detect some floral spirit beneath the rich spicy apricot, peach, toffee and vanilla. The palate is much like the nose, very sweet and almost a like a liqueur with the tangy coastal spirit just about making an appearance in the end. In fairness this whisky is definitely not aimed at me and for what it is, it is very good.

DUNCAN TAYLOR

I had a visit from their sales rep recently (HI Jacque!) who wanted to educate me on the rest of the Duncan Taylor range. Apart from their single cask offering in the Rare Auld and Rarest of the Rare range, they also do a range called NC2. In this range the malts are not coloured or chill filtered (hence the name) and range from 10 to 16 years old, mainly bottled at 46%. I tasted a 1993 Mortlach from this range and was quiet impressed. It was a classic Mortlach –  fruity, citrus with a touch of nuts and a nice length. Hopefully I’ll be sent some samples from the rest of the range and I will let you know my findings in due course (hopefully in time for Christmas). Another range is called the Lonach Collection. The premise for this range is that they occasionally, for one reason or another find the odd old cask which has slipped below 40% and thus they vat it with one or two other casks from the same distillery. I tasted an old bottling of 1972 Caperdonich 43.1% and I wasn’t that impressed with, it had that unpleasant decaying rose petal aroma and a tired rubbery-ness to the palate.

The final two ranges are the Battlehill range of malts under 10 years old bottled at 43%, which I tasted the Miltonduff 7 year old (note below) and The Islay Selection, which includes the Auld Reekie and the Big Smoke 40 and 60 (being 40% and 60% respectably). The Auld Reekie is superb being heavily peated Caol Ila and now bottled as a 10 year old (note below). I was less enamored with the Big Smoke offering and like the Compass Box peat monster, could be done under the trades description act!

The Big smoke is far from smoky! Its is undoubtedly moderately peated Caol Ila, with citrus, gentle peat, iodine and coastal orange fruit. A bit more smoky at 40%. All told it is not a bad malt it just I was expecting a big smoky Bowmore rather than this!

Battlehill Mitonduff 1999 (7 year old) 43% £19.95
Quiet a floral nose with crisp honey, youthful cereal and the trademark heather note. Young, pleasant and summery! The palate is pretty much the same as the palate with a lovely juiciness along with the heather, gorse and late spice and coffee notes.

Rarest of the Rare North Port 1981 (26 year old) 52.9% £73.95
Cask 775
Classic nose of crisp lemony fruit, grass, rushes and barley sugar. It has a lovely depth and a deft sweetness to the aromas. On the palate the creamy oak enhances the grass and citrus flavours. A lovely middle with barley sugar and spice notes which linger until the end. Finishes with a grass/rush after taste.

Rare Auld Invergordon 1965 (41 year old) 50.1% £89.95
Cask 15516
Big, juicy aromas of distinctive Bourbon-esque character. No surprise there is a huge array of dried fruit, sultanas, figs, candied citrus fruit, honey and a lovely menthol top note. In fact this is a lot more herbal than previous bottlings. Soft and juicy on the palate, maybe not as full bodied as previous bottling, but it is still delightful. Very complex with and quiet sweet with the juicy Bourbon-esque fruits balanced by a subtle grainy-ness. And not forgetting the riot of herbalists! The length is divine with a touch of salinity in the finish.

Rare Auld Strathclyde 1973 (33 year old) 55.5% £81.95
Cask 74063
There is a slight but not unappealing spirity-ness to this, more whisky-like than the Invergordon with citrus, cereal, light sugar cane and botanical aromas. The palate is a lot more together than the nose again quiet grainy and cerealy with delightfully juicy, soft honey, botanicals and herbaceous notes. It really fills out in the mouth with a touch of tangy tropical fruit and wood notes and a lovely sweet finish
DEWAR RATTRAY

It was nice to receive a package out of the blue from my good friends at Dewar Rattray containing a selection of all their new bottlings. I must say when I saw the sample of Cooley I was intrigued, and when I saw the price I almost fell off my chair and thought ‘this better be good for this price’ and do you know what…………. It was!

Not so good however was a Auchtentoshan 16 year old which was estery and had that aroma of decaying rose petals and on the palate it was down right insipid and nasty and I thought to myself how pretty much every private Bourbon casked Auchtentoshan I have tasted has been pretty insipid, with only the distillery bottling being worthy of mention, and that is probably only because they whack it into Sherry casks in order to give it some character. So imagine my surprise when I looked at the label and saw this was a Sherry matured Auctentoshan! – How? You what?! If there was even the remotest hint that a Sherry cask had been within a thousand yards of this, well I’m a Dutchman!

Equally poor was the 14 year old Bruichladdich, which was just a cardboard mess, the 29 year old Glenlivet which had a nice nose, possibly showing a bit too much oak and frankly just died on the palate and finally the 26 year old Caperdonich which wasn’t poor, it was an enigma! What do I mean by that? Well it had a real feeling of density on the nose but it actually gave very little away and I struggled to pin point any particular aromas. On the palate it again was quiet dense but it was all a bit evanescent and ultimately uninspiring. Maybe I was being a bit hard on it, but with nearly a £75 retail price I know that in my heart I just couldn’t recommend it.

So, onto the ones that I definitely can recommend.

Benriach 1990 (16 year old) 53.3% £43.95
I loved their earlier bottling of Benriach at 15 years old and thought this would have to go some to top it and boy does it just. This bottling is heavier and oilier on the nose with a sumptuous array of waxy citrus fruit, a lovely complexity with some dunnage floors, a touch of orange blossom and a light sprinkling of peat. The palate is much like the nose, oily and subtly mouth filling. Creamy yellow fruits meld with the oak and there is a delightful grassy middle. When a touch of water is added the nose gets even better. The orange fruits have taken on a yummy liquid honey veener with no shortage of wonderful malty notes. It really pulls the palate together, now slightly less oily but the wonderful soft citrus fruits bounces over the tongue and the grassy notes return on the finish.

Craigellachie 1991 (16 year old) 60.7% £46.95
A lovely nose! Delicate and deep with bags of character. Dusty spices mingle with rich apricot, tangerine fruit and wonderful mature honey. The complexity of the aromas seems unending, next comes a delicate floral peach note followed by toffee and vanilla cream. The palate is creamy and soft with apricot, peach, tangerine, earth, spices and maturing honey. A lovely intensity which develops a leafy/ botanical note. The finish is long and somewhat dominated by the alcohol. With the addition of water one word springs to mind – Wow! It’s sublime, just like a floral orange liqueur. The palate isn’t bad either! It’s now a wonderful mouthful of citrus/ honied deliciousness and the spices! Like angels dancing on your tongue – Superb!

Mortlach 1994 (13 year old) 58.8% £47.95
Big and fruity. A classic Mortlach with orange, apricot, barley and no shortage of malty notes along with a gentle floral top note. The palate is equally juicy and fruity with a lovely honied entry followed by apricot, malt and juicy citrus fruit, although the high alcohol masks the complexity. A drop of water makes it truly delightful brining out a touch of straw and summer meadow fruits and gloriously creamy oak on the nose, whilst on the palate it unleashes a deluge of mouth filling fruit and deft touches of coffee and straw like nuances.

Craggenmore 1993 (14 year old) 59.8% £51.95
Lovely clean aromas of citrus fruit, toffee, malt and lazy spices. A wonderful depth with a delightful honied note. Slightly oily on the palate. Quiet gristy and malty, with intense citrus fruit and subtle spices. This is a really chewy mouthful although the alcohol dominates the finish. Water emphasizes the oak on the nose and slightly subdues the citrus fruit but it opens out the palate a treat. Soft, pleasant and mouth filling. The fruit now has a lovely juicy sheen to it and the finish is delightfully long with the soft spices lingering. Another private bottling which beats the distillery bottling hands down in my opinion.

Bowmore 1998 (9 year old) 62.3% £40.95
Sherry
Ooh I have reservations about this. Private bottlings of Bowmore are like private bottlings of Highland Park – far too often disappointing. So……… Actually it doesn’t start especially well, there is an initial vegetal note, but I’ll forgive it as it does blow off quiet quickly. It’s a bit of a rowdy brute this one it has to be said, there is no shortage of character here! Iodine, bog myrtle, smoke, soot, peat and pure rubbery sowesters. On the palate it is oily yet quiet dry with rich leafy sherry battling with the iodine, peat, menthol and latex for dominance, and there’s that veggy-ness again on the finish. A drop of water thankfully saves the day. It brings out the toffee infused sherry spices and sort cleans it up a bit, or should that be sobers it up? – I really want to like this. Yes it’s flawed, but by god it has character by the bucket load, and do you know what? It’s kind of growing on me!

Cooley 1992 (15 year old) 58.9% £73.95
And so, saving the best until last! Right nose in glass. Hang on this is Laddie! No, definitely says Cooley on the bottle. This has real depth and no shortage of coastaly rich honied apple, apricot, soft creamy vanilla oak and gorgeous spices. The balance is sublime. Soft and juicy on the palate. Again if I didn’t know better I would swear it was Laddie. This is so good, loads of oily coastal apricot and stewed apple fruit splashed with a sensuous spicy vanilla oak, sprinkled liberally with cinnamon! A splash of water and my this is delicious. The oak is so creamy it’s untrue and the spices are just heavenly. Yes it’s expensive, but as they say on the telly ‘You are worth it!’

Chris Goodrum

http://www.gauntley-wine.co.uk/

Loch Fyne Whiskies News has posted some new items;
 

 Craigellachie CC 1991
 43% abv
 £31.90 inc vat
 £27.74 ex vat

Bladnoch CC 1993
 43% abv
 £36.50 inc vat
 £31.74 ex vat

Linkwood 1959 G&M
 45% abv
 £299.00 inc vat
 £260.00 ex vat

Longmorn G&M 30yo
 43% abv
 £73.90 inc vat
 £64.26 ex vat

Benromach 10yo
 43% abv
 £26.20 inc vat
 £22.78 ex vat

Best regards,
Loch Fyne Whiskies
david@lfw.co.uk

Visit Loch Fyne Whiskies at https://www.lfw.co.uk/

Jim Murray, the world’s top whisky writer, has rated the following Arran Malt whiskies in his newly released 2010 Whisky Bible, as follows:

Awarded Best Single Malt Scotch of the Year 11-15yrs (Single Cask)

Arran Malt Sherry Single Cask 1998/353 – Rating: 94.5
“One of the noses of the year, for sure. It is just so rare to come across sherry butts unspoiled by sulphur these days I could weep for joy when I find one like this. ”

Arran Malt 10yr Old – Rating: 93
“Charming, delicate; varying citrus notes hand in hand with rich,
butterscotch barley.” “This bottling of some of Arran’s first casks entertains and delights. It won’t be long before the world’s malt connoisseurs add Arran to their list of must haves. Because if it’s character and quality you
want, it’s here by the malt shed load.”

Arran Malt Amarone Cask Finish – Rating: 96
“Perhaps the best Arran nose of all time. Your tastebuds will be tested like they have never been tested before. A true gold nugget of a bottling. I’m astonished at its total brilliance.”

Ratings:

85 – 89 Very good to excellent whiskies, definitely worth buying
90 – 93 Brilliant
94 – 97 Superstar whiskies that give us all a reason to live
98 – 100 Better than anything I’ve ever tasted

Isle of Arran Distillers Ltd, Enterprise House, Springkerse Business Park, Stirling, FK7 7UF  Tel: +44(0)1786 431900 Fax: +44(0)1786 431909
www.arranwhisky.com

Caol Ila™ Unpeated 10 Year Old 1998 ABV 65.8%

10 Years Old Natural Cask Strength Single Malt Scotch Whisky from the Isle of Islay.

Tasting Guide

Appearance: Pale gold. Little beading.

Nose: Great intensity and youthful brio. Very pure, clean and punchy, with plenty of alcohol. Green melon, grass clippings and as the alcohol lifts just a little, traces of fermenting pear juice. Over time there’s the sweetness of sherbet, lime and fresh mint, plus just the tiniest charred hint of smoke or toast in the background. Rather than bring out an older Caol Ila’s “fire in the
hospital” character, water transforms it into an artist’s studio: a fresh painted canvas set to dry, with beautiful vanilla notes. Summery sweetness too; sugary candy floss and soft fruits.

Body: Light to medium.

Palate: A grassy picnic by the sea. Vibrant, hot and clean with a spring-like abandon: all flowers, grass and green fruits (fresh apple). High acidity increases the mouth-watering impression and there are notes of lime and even petrol here too. Water makes it succulent; intense in character but also fresh and mouth-cleansing. Sweeter than expected, as some banana emerges. The balance is restored by good acidity and saltiness: there’s no smoke.

Finish: Warming and gentle with great length.

Your father, maybe even you thought Kentucky’s Four Roses to be a decent bourbon from Seagrams. Segrams had already taken Four Roses out of the U.S. to concentrate on Europe and Asia when Master Distiller Jim Rutledge began in 1995 . It quickly became the top selling bourbon in both markets. One of the larger Asian brewers bought the distillery in 2002, and let the Jim continue to work his magic. In a short time he did it so well that he got awards from both the Malt Advocate and Whisky Magazine.

At first there was only enough for export and Kentucky itself, but Jimmy made himself a kind of Johnny Appleseed of Bourbon and started sampling people in nearby states to rave reviews.

I got wind of it five years ago and started pressing to get it into Massachusetts. We got it last fall for the first time. Next week we are getting Jimmy himself.

Don’t miss this chance to see how your grandfather’s whiskey has become a Bourbon for connoisseurs.

Four Roses Bourbon Tasting with Master Distiller Jim Rutledge Thursday, October 22nd. 5:00 P.M. & 6:00 P.M.

Four Roses 40% $21.99 18.99

Small Batch 45% $31.99 $27.99

Single Barrel 50% $42.99 $37.99

Single Barrel (TBD) $77.99 $70.00 (Limited Edition 2009) Proof will range
from 113.8 – 116.9

Come and meet the man that brought Four Roses to where it is today, Jimmy is one of the best distillers in Kentucky!!!!

Last Week’s Ardbeg Tasting

With all the distillery’s fans, even fanatics, the Ardbeg tasting was a great evening for all, All the whiskies were impressive. Divinia Small the brand evangelist, impressed me more. It was wonderful to have her knowledge of whisky and the distillery’s workings, but even more her warmth and passion for Ardbeg’s followers. Thanks to her. We will have her back, and give her plenty of time to tell the story, answer questions and maybe taste some scotch on the side.

Ardbeg 10 Y.O. $64.99 $61.99

Uigaedail $79.99 $74.99

Corryvreckan $89.99 $84.99

Airigh Nam Beist 46% $89.99 $86.99

Sale Prices good till Wednesday Oct 21

The Airigh Nam Beist is now of stock we were told we would receive more and will honor the sale price when it comes.

Please pass this on to any friends who are scotch enthusiasts.

Joe Howell
Federal Wine & Spirits

Email: joe@federalwine.com
Phone: 617-367-8605
Web: http://www.federalwine.com/

Yes indeed, I’ve got TEN PAIRS of tickets for The Whisky Show to give away!!

This is what you get – the tickets are for FRIDAY 6TH NOVEMBER and the Show is on from 4pm-10pm:

To enter, all you have to do is send me an email with the message title/subject  ‘TWS Prize Draw’.  But here’s the catch – This draw is open for ONE DAY ONLY!!!

“When is this, Tim?” I hear you cry. “When do we send you our entries?  Is it today?  I can’t do it today, the dog ate my laptop”.

DON’T PANIC.  This draw is a lightning prize draw, and entries are only valid ON TUESDAY 20th OCTOBER.  Not before.  Not after.  And we’re talking Tuesday here in the UK. British Summer Time.  Only emails received by me on ‘Ticket Tuesday’ (snappy title, eh?) will be entered in the draw.

Your name’s not down, you’re not coming in

Here’s your idiot-proof ten-step guide to Ticket Tuesday:

1.  Wake Up.  Check that it’s definitely Tuesday.  Tuesday 20th October.  Tuesday 20th October 2009.

2. Send me an email.  My address is tim[at]thewhiskyexchange.com.  Please don’t enter if you are not available to come to the Show on FRIDAY 6TH NOVEMBER from 4pm-10pm.  You’d think that was obvious, wouldn’t you.  But no.

3. Make sure that the message title is TWS Prize Draw.  I will be creating a rule for my email that will automatically direct your entries to a special folder.  This rule is for my convenience and to make sure that you’re not a total spanner. Only entries that arrive in that folder will be considered.  Entries that arrive in my inbox will be deleted.

4.  Bribes, begging, nudie pictures of your sister and offers of sexual favours will not be entertained and may be used against you in a court of law.

5.  Only entries that arrive between midnight and 11.59pm on Tuesday 20th October (MY time) will be considered.  Winners will be selected at random and will be contacted on Wednesday by lunchtime (MY lunchtime).

6.  You must be over 18 years old to enter.  Again, you’d think that was obvious, but I have to say it.

7.  The prize is two tickets for the Friday show.  The ticket includes entry to the Show, a goody-bag with lots of whisky-related bits in it, a free meal from The Whisky Kitchen and ALL EXHIBITED SAMPLES.

8.  No, you can’t swap them for Saturday.  No, you can’t give them to your mate.  No, you can’t have the money instead. No, we’re not paying for your transport.  No, it doesn’t include Masterclasses. 

9.  My decision is final.  No correspondence, disputes or whining will be entered into or tolerated after the draw.

10.  If you get thoroughly trashed at the show you will be removed by the bouncers friendly show stewards.  You won’t be allowed back in.

That is all.  Spread the word and have a nice weekend.
Slainte,
Tim

Keith Law Master Distiller, Diageo

Q&A

How much more do we know about whisky production now than we did 30 years ago when you started in the industry? And do you think we are creating better and more complex malts and blends today?

Some my favorite blends of whisky were created over 100 years ago so I wouldn’t say that new production techniques and advances in technology are necessarily responsible for making better blends. However, I would definitely agree that innovations in technology have certainly helped marry the art of whisky blending with science. They have helped give us more accurate ways of measuring flavour and understanding its’ creation.

For example, technological advances mean we can be more accurate when blending whiskies, particularly when it comes to assessing flavours and alcoholic levels. In addition to helping create whiskies, innovation in technology has also been extremely important in testing barrel maturation and helping us to optimise yields. As the demand for whisky rises globally, it is thanks to these advances in technology that we are able to meet demand.

Would you say blending is a natural talent or a skill you acquire through training?

I most definitely think it can be either. Within the team of master blenders at Diageo we have a complete range of experience, varying from people like me who have grown up as a scientist  in the whisky industry to people who have a more mathematical background that have become blenders after starting a career based on managing stocks and yields. What we do have in common however are great sensory skills.  The beauty of having a team of master blenders here at Diageo is that we can learn from each other and share our very different experiences. Having a team with different skill sets enables us to come up with a huge variety of exciting blends and means that there is always a new idea on the table!

How do you learn the trade?

I began my career in the Scotch whisky industry in 1979 when I joined the Quality Control Laboratory at the Caledonian Distillery in Edinburgh. My career began not in malt whisky but in grain whisky, where I worked closely alongside my father. I consider myself a sensory specialist in the whisky industry, having spent 12 years as part of the management team at Carsebridge Technical Centre, responsible for quality for all grain distilling and specialised areas of malt distilling. The primary focus of this role was around optimisation of distillery yields, flavour profiles and distillery performance; A large part of this role involved the nosing of new make spirit. In 2007, with the formation of Diageo’s European Technical Centre, Diageo’s Master Blenders joined together to become one team.

What are the day to day tasks of a Master Blender, are you locked away in a lab all day, creating or nosing samples of new spirit, blend batches and production line samples? How many whisky samples would you actually test in a day, and how many would you actually taste, if any?

My role within the technical centre as a Master Blender is varied. I am heavily involved in the development of new whisky products with end to end responsibility from cask selection through to overseeing production of pre-market launch bottlings.

Since joining Diageo, I have worked at each of Diageo’s 28 malt distilleries and 2 grain distilleries. My roles have been heavily focused on all aspects of sensory analysis allowing me to develop significant insights into flavour creation, blending and a deep understanding of the effects of oak on maturation, cask structure and wood physiology. My role is incredibly varied but it is rare that a day passes when I don’t taste a wee dram!

I am curious in how you go about the task of creating a new blend? Do you start with the flavour profile in your mind which you want to achieve? How important is the grain whisky in a blend of is this not as important as the malt whiskies will come to the forefront when added? Most of us never get to taste a single grain whisky; does Diageo produce different styles of grain whisky for different blends, or does a blend of grain whiskies go into a blend?

Most new blends are created in a family style (e.g. “Buchanan’s”, “Johnnie Walker” etc) of which key flavour characteristics require to be maintained. To create great blends you need great whiskies, we therefore require high quality grain whisky at the heart of our blends. Grain whisky is produced in a small number of distilleries in Scotland , however on a much greater scale. The whisky itself is lighter and sweeter than the majority of malt whiskies, and when blended together with malts they reveal a greater range of flavours. Grain whiskies are available to consumers although in less limited varieties than malt whiskies. Diageo bottles “Cameronbrig” Single Grain whisky, which is available to buy in specialist whisky shops.
Within Diageo warehouses we have stocks of Grain whisky from a number of different distilleries that are used for blending purposes.
You are in a unique position where you have an insight into 28 malt distilleries and 2 grain distilleries. It must be like having the secret formula for 29 different whiskies, with the knowledge of how all these whiskies are produced, do you think this gives you good advantage in developing new whiskies?

I have been extremely fortunate to have seen the inner workings of so many prestigious distilleries over the last 30 years. Yes, it definitely gives me excellent insight when I am developing new blends.

The cask is so influential on the final flavour of a whisky, do you think that the effect the cask has on the whisky has been mastered or are we still learning?

We are constantly adding to our wealth of understanding that we have on the maturation process. There is still much we have to learn on the “magic” that happens when whisky is placed in a cask.
Are you working on any special new malts or blends now which we may see in the near future?

The team at Diageo is always working on developing new and cutting edge blends to meet consumer demand. We work very closely with the consumer insights team at Diageo to ensure that the blends we are creating, closely match the ever developing requirements of the whisky connoisseur across the globe .

What whiskies have you been involved with over the years that you would consider extra special?

All of them! – I find whisky a unique and fascinating subject to work with. , Over the years I have learned  so much about the different whiskies and their flavours. When you combine this with the knowledge of the distilleries and the pride of the people who make these whiskies – it becomes a very special thing.

Relaxing at home on a cold dark winter’s night what whisky or whiskies would you normally pour yourself?

I am a firm believer in drinking for occasions and like to match my whisky to the moment. However I never try to prescribe to friends or colleagues the best way to drink whisky. It is all about personal taste and finding your own serve and drinking moment.

For example, when enjoying a cold winters night by the fire, I like to take a dram of a smoky, rich whisky like Johnnie Walker Black Label, and when I am out with friends I prefer a light, fruity Speyside (both with a wee splash of water please!).

http://www.diageo.com/

Brora™ 30 Year Old ABV 53.2%

30 Years Old Natural Cask Strength Single Malt Scotch Whisky from the Coastal Highlands.

Tasting Guide

Appearance: Full gold. Good beading.

Nose: Big and resolutely oily. Evoking a wind-surfers’ camp fire in the dunes – wet saltiness and dry, grassy wood-smoke. The herbal element here is soon joined by lychee, black pepper and meaty notes. Clean, but rich, robust and deep as well. With water there’s a touch of American oak butterscotch softness, which in true Brora fashion then gives way to waxier
notes, as with a waxed country jacket. Gentle and soft, yet with a brooding edge.

Body: Medium to heavy. Oily, smooth.

Palate: Tongue-coating and surprisingly citric. Firm oak. Shows its refined maturity in waves of flavour that surge across the tongue. It needs water, but just the merest drop, which allows the texture to show itself. Full fleshy fruits. Rich and smooth, with hints of smoke.

Finish: Long, pleasingly nutty and smoky.

The Glenlivet® is proud to announce the launch of The Glenlivet® XXV in Canada. The single malt whisky whose incomparable pedigree dates back nearly 200 years will be available in select Canadian markets from the end of October 2009.  
     
The initial release of The Glenlivet® XXV is a 1980 vintage selection created by four expert whisky–makers and has been ‘finished’ in first–fill Oloroso sherry butts for a period of nearly two years. Presented in a crafted wooden box reinforced by limestone, the exquisite packaging perfectly reflects the quality of its contents. Each batch bottle numbered is a testimony to the care and craftsmanship that go into the making of
The Glenlivet® XXV. The use of the wax seal on the bottle reinforces the precious nature of the contents within.  
     
After taking the United States by storm last year, The Glenlivet® XXV will be launched in Canada by International Brand Ambassador Ian Logan, who will visit key cities Vancouver and Toronto. Priced in the region of $350 (price varies by province) and available in limited quantities, The  Glenlivet® XXV is a leader of deluxe whisky and a luxury legend. 
 
For those who would like the chance to  meet Ian Logan and sample this newest addition to  The Glenlivet Family, you can visit Whisky Live in Toronto on October 23rd 2009, where Ian will host a Masterclass and be available to meet with attendees at  The Glenlivet booth.

Alternatively, why not stop by the Summerhill LCBO (10 Scrivener Square) store in Toronto on October 24th 2009 between 11:30 am and 3:30 pm, where you can sample The Glenlivet® Nádurra and The Glenlivet® 21 Year Old. Ian will also be signing bottles and The Glenlivet® XXV will be available for purchase.   

 
The Glenlivet® XXV received a Gold Medal at the 2008 International Spirits Challenge,  a Silver Medal at the 2007 International Wine & Spirit Competition and a Silver Medal at the 2009 San Francisco Wine and Spirits Competition.  
     
Kindest Regards
The Glenlivet

PRIVATE CHRISTMAS EVENTS

What makes a Christmas to remember?
Catching up with old friends, celebrating with colleagues or spending time with family? How about indulging in sensational seasonal comforts whilst being pampered as well as entertained?

Christmas at the Society is when we shine. From the twinkling lights and roaring fires of our venues to the warmth and depth of our single cask, single malt whiskies. For us Christmas is the delight of making your event a truly memorable occasion.

For an unforgettable Christmas, indulge in the very best of the Society:

Festive Private Dining at Society’s venues in Edinburgh and Leith. This Christmas, a discreet occasion from £40 incl. View our delicious menu http://tinyurl.com/ygotbxn

High-Spirited Private Receptions at Society venues in Edinburgh and Leith. This Christmas, a relaxed occasion from £30 incl.

‘Festive-Spirit’ Private Whisky Tastings at Society venues in London, Leith and Edinburgh. This Christmas, a spirited occasion from £35 incl.

Bringing the Society ‘Festive-Spirit’ to YOU. This Christmas  entertain clients and guests at a location of your choice and receive a complimentary whisky tasting for your staff. Conditions apply.

SPECIAL OFFER… Book before Sat 31 Oct and receive complimentary wine and whisky for your event. Conditions apply.

More details (and earlier-bird offers):  www.smwsevents.co.uk  

Events Teams:

Edinburgh       0131 555 2266 or email events@smws.com
London              0207 831 4447 or email london@smws.com
 

Spirits…but not as we know them

With Halloween lurking just round the corner we have just the thing to make you scream (for more!).  Join us in the subterranean vaults beneath our very own Society Vaults for a terrifyingly good evening of superb single cask single malts, a sensational three-course dinner and tales of the unexpected with Mercat Tours of Edinburgh. 

Find out more  http://tinyurl.com/yftf2dt