Loch Fyne Whiskies has stocked a new item, ‘The Peated Arran – 2005’
The Peated Arran OB 57.7%alc.
Single Bourbon Cask 116
Distilled 12-12-05
Bottled 07-12-09
Limited to 253 bottles
(LFW Comments) Last year’s release of young peated Arran was soooo good I could not resist opening this one.
First impression was disappointment, I had hoped this would be from the same 2004 distillation but this is a few days short of a 2006 distillation and even less days short of four full years maturation, oh well.
On the nose there is quiet peat and equally quiet youthful spirit. Then comes the woody-winy notes; vanilla (custard powder) and chocolate. Tasting-on there is glowing smoke, grassy notes and rising peat (to matchbox striker level), very drying and a solid peaty burp. Overall ‘nice’, in a Whispering Bob Harris sense – ‘hmmm, nice’.
Certainly a very interesting cask and well done Arran for letting us have a crack at it.
The Peated Arran – 2005
57.7% abv
£47.90 inc vat
£40.77 ex vat
Best regards,
Loch Fyne Whiskies
david@lfw.co.uk
For Immediate Release
Rocky Mountain Technology Ventures
Aurora, Colorado
www.RMTVentures.com
apple.development@rmtventures.com
iDistillery is a comprehensive iPhone application on Scotland whisky distilleries that includes detailed information on 127 scotch producers. This app provides in-depth information on the history, location tour hours and other interesting and useful facts and figures on each distillery. This is a must have app if you plan on traveling to Scotland to visit distilleries. Additionally, this is an excellent reference for any whisky / scotch connoisseur that wants to take their knowledge of Scottish distilleries to the next level.
iDistillery Features
Region Profiles − Detailed information and characteristics on each of the Scottish whisky producing regions including the Highlands, Lowlands, Speyside, Campbeltown and Islay.
Distilleries by Region − Provides the ability to find and sort distilleries by region simply by clicking on a given section of the map.
Critical Distillery Data − Provides data on each Scotland distillery including address, phone number, website, longitude and latitude, production status, region etc…
Production Process Overview − Detailed information on each step of the whisky production process.
Map View − Obtain a map to distilleries based on your location using on the iPhone map kit and the internal GPS. These zoomable maps are invaluable to help you find your way.
Tour Tips and Hints − Tips and hints to help you get the most out of your distillery tours.
Audio Files − Sound files for each distillery (provides pronunciation).
Distillery Overview − Information on the history, interesting facts and visitor center hours for each distillery.
iDistillery Quiz − Test your knowledge of whisky / scotch / distilleries with the distillery quiz.
Closed Distilleries − iDistillery even includes information on Scottish whisky distilleries that have long since closed down such as Port Ellen, Rosebank, Kinclaith and other producers of rare scotches.
iDistillery can be downloaded from the iTunes store at:
http://tinyurl.com/iDistillery
… yoo hoo, this busy bee is keeping busy
WhiskyReview 101 – Bladnoch 18yo cask strength @ www.ralfy.com for your perusal and spirited enlightenment.
China may well become the world’s largest whisky market over the next decade, and Ian Chang is hoping his Kavalan single malt becomes the choice of Chinese whisky lovers. Kavalan is the first single malt whisky distilled in Taiwan, and even though its first releases are only three years old, Kavalan has already won several medals in international whisky competitions. In the news, heavy snow damages 21 Chivas Brothers warehouses holding 100 million gallons of whisky, Diageo prepares for the second release in the Manager’s Choice Series, and we’ll hear from the editor of Australia’s first whisky magazine, Tumbler’s Kristy Booth.
Visit Whisky Cast at http://www.whiskycast.com/
We would like to wish all our customers a Very Happy & Prosperous 2010.
Due to the adverse weather conditions gripping the country at present we would like to advise you that there will undoubtedly be some disruption to our normally quick and efficient service, especially in many rural areas. Scotland, and Aberdeenshire in particular, has been under a blanket of snow for several weeks now and we would like to apologise to any of you who had ordered from us in the couple of days prior to Christmas. We did despatch as many consignments as we possibly could on a 24 hour service (at no extra charge) in the hope that we would get them to their destinations in time, however we realise that a small number never made it.
By way of apology, we are delighted to offer you the January sale of the decade!!
Aberlour 10 Year Old £21.99 SPECIAL OFFER: Save £3.00
Aberlour 16 Year Old £34.99 SPECIAL OFFER: Save £10.00
Aberlour 1993 16 Year Old NC2 £27.99 SPECIAL OFFER: Save 7.00
An Cnoc 12 Year Old £23.99 SPECIAL OFFER: Save £5.00
Ardbeg 10 Year old £31.99 SPECIAL OFFER: Save £2.00
Ardmore Traditional Cask £24.99 SPECIAL OFFER: Save £5.00
Arran 2000 Moscatel De Setubal 55% £35.99 SPECIAL OFFER: Save £4.00
Arran Malt 10 YO 46% £4.00 SPECIAL OFFER: Save £4.00
Asyla Blended Whisky 40% £19.99 SPECIAL OFFER: Save £4.00
Auchentoshan Classic £18.99 SPECIAL OFFER: Save £4.00
Balvenie 12 Year Old Doublewood 40% £25.99 SPECIAL OFFER: Save £6.00
Ben Nevis 1998 10 Year Old NC2 46% £26.99 SPECIAL OFFER: Save £4.00
Benriach 12 Year Old £22.99 SPECIAL OFFER: Save £5.00
Benriach 16 Year Old £22.99 SPECIAL OFFER: Save £3.00
Benromach 10 year old 43% £23.99 SPECIAL OFFER: Save £4.00
Benromach Traditional£16.99 SPECIAL OFFER: Save £5.00
Bowmore 12 YO 40% £23.99 SPECIAL OFFER: Save £4.00
Bunnahabhain 12 Year Old £24.99 SPECIAL OFFER: Save £5.00
Deanston 12 year old £26.99 SPECIAL OFFER: Save 3.00
Singleton of Dufftown 46% £26.99 SPECIAL OFFER: Save £4.00
Duncan Taylor 70th Anniversary Malt 1938 – 2008 1967 41 year old Limited Edition 46.3% £99.99 SPECIAL OFFER: Save £38.01
Glen Moray Classic £16.99 SPECIAL OFFER: Save £6.00
Glencadam 10 Year Old 46% £25.99 SPECIAL OFFER: Save £3.00
Glendronach 12 Year Old 43% £25.99 SPECIAL OFFER: Save £2.00
Glenfarclas 10 Year Old £23.99 SPECIAL OFFER: Save £3.00
Glenfiddich 12 year old 40% £22.99 SPECIAL OFFER: Save £4.50
Glengoyne 10 year old £24.99 SPECIAL OFFER: Save £4.50
Glenkinchie 12 year old £24.99 SPECIAL OFFER: Save £8.00
Glenlivet 12 Year Old £23.99 SPECIAL OFFER: Save £4.50
Glenlivet 15 YO 40% French Oak £28.99 SPECIAL OFFER: Save £5.00
Glenlossie 11 YO 46% SMD Bottling £19.49 SPECIAL OFFER: Save £4.50
Glenmorangie 10 year old Original 40% £22.99 SPECIAL OFFER: Save £5.00
Glenrothes Select Reserve £26.99 SPECIAL OFFER: Save £5.00
Highland Park 12 Year Old £21.99 SPECIAL OFFER: Save £5.00
Isle of Jura 10 Year Old £23.99 SPECIAL OFFER: Save £6.00
Isle of Jura Superstition £26.99 SPECIAL OFFER: Save £4.00
Laphroaig 10 Year Old £26.99 SPECIAL OFFER: Save £4.00
Ledaig Light £15.99 SPECIAL OFFER: Save £3.00
Loch Lomond Single Malt 40% £17.99 SPECIAL OFFER: Save £2.00
Longmorn 30 Year Old 43% £68.99 SPECIAL OFFER: Save £10.00
Macallan 10 Year Old Original £19.99 SPECIAL OFFER: Save £8.00
Macallan 10 YO Fine Oak £19.99 SPECIAL OFFER: Save £6.00
Mannochmore 1996 11 Year old £25.99 SPECIAL OFFER: Save £6.00
Old Pulteney 12 Year Old £21.99 SPECIAL OFFER: Save £3.50
Old Pulteney 17 Year Old £45.99 SPECIAL OFFER: Save £4.00
Prince Albert Blended Scotch Whisky £14.99 SPECIAL OFFER: Save £15.00
Royal Lochnagar 19 Year Old 54.6% £59.99 SPECIAL OFFER: Save £15.00
Scapa 16 year old £43.99 SPECIAL OFFER: Save £5.00
Speyburn 10yo 40% £19.99 SPECIAL OFFER: Save £5.00
Strathisla 12 year old £22.99 SPECIAL OFFER: Save £4.00
Tobermory 10 Year Old £18.49 SPECIAL OFFER: Save £4.50
Visit Single Malts Direct at http://www.singlemaltsdirect.com/
Magnums Cigars Wine & Liqour, Phoenix AZ 85024
Magnums is proud to bring you the first whisky event of the year. This Tuesday, January 12th, starting at 7:30pm, we will taste through some of Scotland’s finest whiskies. One of only three true independent bottlers, Signatory, founded in 1988, It has been a family owned and managed company. The Ambassador for this event will be Ed Kohl, he will take you through what makes Signatory so unique, and how their finished Scotch differs from the Distilleries that created the spirit.
We will taste:
86 Proof Series
Caperdonich “Oak Cask” 11yr 1996 (Highland)
Linkwood “Sherry Cask” 13yr 1995 (Highland)
Mortloch “Oak Cask” 16yr 1992 (Highland)
Un-Chill Filtered Series
Bunnahabahan “Refill Butt” 9yr 1997 (Islay)
McCallan “Oak Cask” 11yr 1997 (Highland)
Cask Strength Series
Bunnnahabahan “Sherry Cask” 28yr 1978 (Islay)
Highland Park “Oak Cask” 22yr 1986 (Orkney)
Laphroaig “Bourbon Cask” 17yr 1991 (Islay)
As Well As (some blends):
Hogs Head
Isle Of Sky
A great deal of these Scotches you will taste, Magnums has never carried or tasted. Many of these Scotches are of very limited quantities, and will be sold on a first come first serve basis, but we will be taking any pre-buys on requested bottles. The event is by RSVP only, seating will be limited, $10.00 per seat, and is non-refundable. Any questions contact us at (602) 493-8977.
P.S. The lounge will be closed to any one not attending the Scotch event from 7:00 pm to the end of the event.
Magnums does not appear to have a website.
Whisky Intelligence has reproduced (with permission) The Gauntleys Whisky Newsletter for April 2006; a small sample of scotch whisky archeology. The author, Chris Goodrum, has some excellent insights of whisky, which makes for excellent reading on a Sunday. Enjoy!
Dear Whisky Customers
Firstly I would like to apologies for the poor use of grammar in my last newsletter. The reason for this was that I hurried the writing of the newsletter because I wanted to get it out before I went away on holiday. Therefore it only received a cursory spell check. Anyway, to the reason for this amendment – It’s nice to know that one’s newsletters are read, as I have been asked to expand upon my opinions with regard to why I believe that the briny sea air can affect the flavour of a whisky.
Firstly and most significantly the wood which makes up a cask is porous, thus it allows the air outside the cask to diffuse inwards through the pores in the wood, which as we know in wine maturation this promotes slow oxidation, which allows polymerisation (joining together of the molecules) of the polyphenols, principally the harsh tannin constituents of the wine. As these tannins polymerises they become insoluble and fall to the bottom of the barrel. Thus it can be safe to assume that the same diffusion of air must take place in a whisky cask.
I am not the only person to believe this. In a dissertation by Jim McEwan of Bruichladdich he made the following statement with regard to maturation. “….. there is the last piece of the Jigsaw – the question of where the cask matures. Is it by the sea, or in remote highland glens? In huge warehouses in central Scotland where the casks are staked on their heads on pallets that rise 40 feet into the air, like chickens on a battery farm, or where they breathe the air of their birthplace? To me it is very important that the spirit is matured at least for its formative years at the distillery, in traditional warehouses on Islay. The influence of the sea air is crucial in the development of the flavour of the spirit – bringing a lemon zest freshness together with ozone and seasalt, which gives freshness to the malts”
When a cask is filled, it is not filled to the brim, thus there is a ‘headspace’ i.e.) a gap between the head of the barrel and the whisky inside. I believe that the cask ‘breathes’ through expansion and contraction of this headspace depending on the changes in temperature and atmospheric pressure. As the temperature and the pressure outside the cask rises the liquid within the cask expands forcing the headspace to expand, as it cannot expand into the liquid it is forced out of the cask through its pores. So a fall in temperature and pressure will see the liquid and the headspace contract drawing air in from outside the cask.
So as you can see air can not only enter through the pores of the staves, but also through the headspace. Now if that air is liberally laced with sea salt, I think it is fair to say that some of this sea air will leave an imprint in the whisky. Now I know that this is not the only way for a touch of salt to appear in the flavour, because it can be found in coastal peat. Peat as you know is decayed vegetation, decomposed over 1000s of years by water. The vegetation which makes up peat can vary from place to place, but it usually contains mosses, heather, sedges, rushes, seaweed and bog myrtle. As this vegetable matter decomposes it builds up in layers, with the pressure at the lowest level encouraging carbonisation. In fact I discovered that there are three levels of peat, on Islay they are called; ‘top’ – the peat’s which are closet to the surface, these are crumbly, rooty and smoky. On Islay these are the only peat’s used for malting; the next layer is called the second’, with the final dark, hard and black, almost coal-like are called the ‘thirds’.
So as the malt is dried over a peat fire, these compounds or phenols coat the grains and subsequently leave a peat, or smoke, or seaweed character in the malt, thus by default if there is some salt in the peat this must also find its way into the whisky.
The final part of the salt in whisky puzzle may well be down to the individuals perception of salt. For example I have a fairly low salt diet, which I believe makes my taste buds more attuned to detecting salt in products, in fact I was having a drop of Bladnoch last night and I swear that there was a touch of salt on the finish.
So there you have it – This whole idea of the environment affecting the flavour of whisky is probably the most hotly debated of topics, with may like Jim McEwan and the whisky writer Ian Wisniewski firmly in my camp and others such as Charles MacLean and David Stirk, the creator of the Creative Whisky Company, (who happened to drop into the shop the other week, to buy a bottle of old Madeira, not talk whisky, but you know how these things happen!) in the other camp. If you have any comments, maybe your support my theory or not, you can contact me in the usual way.
NOW FOR SOMETHING COMPLETELY DIFFERENT!
I need your feedback. I have been canvassed by quite a few people in the industry to put on tastings, but as I have yet to dip my toe into those waters I feel rather hesitant at the moment. So I would like to know if you would be interested in coming to Nottingham for a tutored tasting evening with a whisky luminary such as Jim McEwan or John McDougall. I would be interested to know your thoughts and comments and more importantly if you would be prepared to come to one. If I feel that there would be sufficient support for an evening I will too arrange one.
And finally, this wouldn’t be a newsletter if I didn’t tell you about some new and exciting bottlings which from Blackadder.
SPEYSIDE
Glendullan Raw Sherry Cask 1994 (11 year old) 58.7% £49.95
Incredibly oily aromas hit you light a speeding train with waves of raw, young sherry fruit which has a slightly creamy edge and a touch of white chocolate and sweet spices. Rich and succulent on the palate with the raw sherry, well roaring at you. Quite spirity with sweet spices and coffee. This is the epitome of raw without a drop of water. On the nose it tames and emphasises the white chocolate, dusty spices and oily vanilla note. On the palate it brings out a chocolaty/ mocha/ coffee note, taking the edge of the spirit and allowing a delightful toasted caramel flavour to appear along with gin like botanicals and a touch of seaweed on the finish. If you love your sherry cask young, unfettered and wildly exuberant, then this is your baby!
HIGHLAND
Glenrothes Raw Cask 1989 (14 year old) 56.6% £47.95
Clean, elegant, fresh and grassy on the nose with soil, flax/ straw and a slightly nutty touch of buttery oak. Apricot and a touch of tangerine waft from the glass. I have only tasted sherry cask bottlings of Glenrothes before and this Bourbon cask is rather delightful with a delicate, playful sort of lowland character. On the palate it is oily, fruity with apricot and citrus followed by cerealy-malt, nuts and a delicate intensity of creamy oak and soft, sweet spices. A drop of water emphasises the grassy, citrus fruit on the nose, while on the palate it brings out lemon and lengths it as taken neat, the alcohol cuts it a bit short.
Glenturret Raw Cask 1978 (27 year old) 50.1% £82.95
Undoubtedly the star of the show! It has a remarkably youthful nose, crisp, clean and tangy, quite high toned with lemon curd, pure vanilla and citrus fruits along with a slight floral top note and a delightful creaminess. Soft and fruity on the palate, which opens up with vanilla laced citrus fruits followed by the oak and crisp granite malt. Lovely depth and purity, a superb length which tails off with custard creams, minerals and a touch of salt and sweet spices. There is no need for water as it displays its maturity with a silky soft nature.
Lochnagar Raw Sherry Cask (13 year old) 60.2% £48.95
Amazingly deep aromas, like falling into a vat of sweet toffee laced with creamy orange fruit. Lovely purity of sherry spices, dried fruits along with aromas of coffee and dusty spices. Luscious and oily in the mouth, full of coffee laced fruit, wood tannins, sherry spice and oodles of nutty stewed dried fruits, slight winey with an incredible spicy middle, it’s an intense alcoholic fruit rush! Lovely length with the coffee flavours returning. A touch of water mellows the nose and emphasises (if that’s possible!) the sweet toffee and lush honeyed fruits, this is lovely, underneath lurks some cereal malt but it is really playing second fiddle to the wood. On the palate it makes it velvety smooth and brings out a lovely interplay between the sweet and bitter flavours, it also emphasises the length and even dares to bring out the cereal-malt. Superb!
Now I know what you are going to say, didn’t you criticise other malts such as the 3rd Edition Bruichladdich 20 year old for burying their spirit under a ton of cask ‘enhancement’, and you would be right, but (and I’m sure I’m about to offend some people), when you have a spirit that’s frankly as dull as Lochnagar the best thing to do with it is ‘enhance it’, but when it is something a majestic as old Bruichladdich – never!
ORKNEY
Highland park 1992 (12 year old) 62.3% £46.95
A lovely Bourbon oak nose of lemon/ citrus fruit. Rich, oily apricot and tangerine along with waxy citrus peel and light peat smoke. It has a nice sweetness with fauna and heather notes. There is no coastal character (mainland matured I think!). Quite oily on the palate with heather and floral apricot fruit, then whoosh, in comes the rather gentle smoke and medicinal peat along side tangy malt and cereal. Very long with a surprising grassy sauvignon-esque note in the after taste. A touch of water emphasises the citrus fruits on the nose and does the same to the palate, although it mutes the peat/ smoke character. Thus for the full effect I suggest drinking neat!
GRAIN
Girvin Raw Cask 1990 (14 year old) 59.4% £40.95
A heavily oily, estery nose. Quite a gin like quality with dried salted apricots, creamy vanilla oak, light beeswax and floor polish, along with a slight earthy, floral, botanical note. Clean, crisp and earthy on the palate. Quite oily and slightly floral. It bursts with loads of lovely delicately spiced dried fruit on the middle and a long , tangy grain finish with a touch of botanicals on the after taste. Water emphasises its oily character and brings out a delicate sweet spice note. On the palate it brings out a lovely, sweet, frankly yummy cereal flavour along with a nutty, dried fruitiness.
Have a happy Easter
Sincerely
Chris Goodrum
Visit Gauntleys at www.gauntley-wine.co.uk
Ardbeg NAS ‘Uigeadail’ (54.2%, OB, +/-2009) Lot L7 325
Jim Murray’s 2009 World Whisky of the Year (6th Annual Whisky Bible 2009) available in only a few markets and reported in the 2009 W.B. with an incorrect ABV of 52.3% which caused some what of a stir….mistakes happen, it’s nae the end of the world, it’s a dram not a drama…
The nose is of vibrant peat reek along with some good citrus, malt, oak, fruit and some more peat in the form of peat toffee (if such a thing exists!). The aromas are stupendous and after a few minutes in the glass cocoa emerges from behind the other aromas. After a further few minutes the aromas expand to reveal some coal smoke and some brine. It would seem there is some youth in the glass; it does not nose like an older whisky. The taste is peated malt right off followed by the coal smoke and then a blast of the cocoa but the peat reek and the coal smoke lurk in the back ground and are the spine of the taste. After a short while in the mouth the vibrant peat reek is really very evident and very good. One is tempted to down tools and simply enjoy this. The finish is warming and once again of the peat reek and coal smoke along with the cocoa and some of the fruit and honey. There is a moment of creaminess and then some rich wine like notes however this is in second place to the peat reek and coal smoke. The finish is very even and very long.
What an enjoyable dram.
C$120
Score 88 Points
Visit Ardbeg at http://www.ardbeg.com/ but beware; they’ll ask your age before you can enter the site.
The last tasting note from ‘Peat Week’!
The Scotch Malt Whisky Society of America has published their January 2010 issue of their bottling list ‘Outturn’ which can be viewed at http://www.smwsa.com/members/outturn/2010-01-Outturn.pdf
