TOP PICKS

Scotland – Single Malt

• Oban 18 Year Limited Edition Single Malt Whisky 750ml (Elsewhere $150) ($109.99) 91 points Whisky Advocate: “Drier, less toffee and fruit, more dried spice and oak when compared to the standard Oban 14 year old. A beautiful combination of rich, nutty toffee balanced by polished oak, salt, pepper, seaweed, distant smoke, and dried fruit. Somewhat oily in texture. Wonderful depth, too! An improvement on what is already the biggest-selling Diageo single malt scotch in the U.S. Very exciting and dynamic. (Vol. 17, #4, by John Hansell)” K&L Notes: Always tough to find – this is a limited edition bottling for the US only. As the canister states, “only so much can be made, it is never enough.”

NEW ARRIVALS

United States – Bourbon and Rye

• Wild Turkey 101 Rye 1L – 11 available ($39.99)

K&L Wine Merchants

http://www.klwines.com

Phone: 877-KLWines (toll free 877-559-4637)
Email: wine@klwines.com
San Francisco, Redwood City, Hollywood

BenRiach 1999 / Single Cask #9150
UK Exclusive

A single cask BenRiach distilled in 1999 and matured for 15 years in a Pedro Ximenez Sherry Puncheon… Single cask #9150 has been specially selected and bottled exclusively for the UK market.

£62.40
(£52.00 ex vat)

Click here to purchase BenRiach Single Cask 9150

GlenDronach Sauternes Cask Finish
12 Year Old

Replacing the now discontinued 14 year old Sauternes finish, this 12 year old release has initially been matured in European oak and thereafter finished its maturation in a very small batch of Sauternes wine barrels…

£40.92
(£34.10 ex vat)

Click here to purchase GlenDronach Sauternes

Bruichladdich Octomore 6.3 Islay Barley

Octomore 6.3 Islay Barley is the first release from this series to be distilled using 100% Islay grown barley. Peated to a humongous 258PPM which is 89PPM more than the previous level set – oh and it’s also been bottled at 64% vol! Octomore is not for the faint-hearted…

£144.00
(£120.00 ex vat)

Click here to purchase Octomore 6.3 Islay Barley

Arran Lochranza Reserve

Arran Lochranza is a classic edition of the Arran malt, specially created by master distiller James Mactaggart to highlight the lighter side of Arran single malt Scotch whisky.

£32.90
(£27.42 ex vat)

Click here to purchase Arran Lochranza Reserve

GlenDronach 1994 / Single Cask #2822
UK Exclusive

The final UK Exclusive of 2014 from the GlenDronach distillery! A 1994 vintage, aged for 20 years in a Pedro Ximénez Sherry puncheon, bottled late 2014 at cask strength, 54.8% vol.

Earlier this month we released an Abbey Whisky Exclusive single cask from the same vintage; call us biased but we believe we got the best cask… 😉 – We’d love to hear your thoughts…

£99.50
(£82.92 ex vat)

Click here to purchase GlenDronach Single Cask 2822

HAPPY NEW YEAR! 

Auction Ends TONIGHT!

View Auction

Our auction will end tonight from 7.00pm (GMT).

Just to remind you, any bids placed after 7.00pm (GMT) extend the ENTIRE auction by a further 2 minutes. The auction will end when there has been no activity within the last 2 minutes on any item. Bidding can take anywhere between 90 minutes and 3 hours to completely finish.

With over 10 years of experience in the whisky industry, Whisky Auctioneer specialises in auctioning whisky whether it be fine, old, rare, collectable or affordable. Formed in 2013 and based in Perth, central Scotland, we aim to be the most comprehensive website for the buying and selling of whisky online.

http://www.whiskyauctioneer.com/

Happy Bidding!

Tasting session at the Temple Bar, Temple, Dublin. 

I was dondering around Dublin’s temple Bar district early one morning (when I say early, I mean 10.45 ish, which is early opening for pubs) which I said I would not do, far too touristy for me.

But, I thought at that hour there will be no tourists around, I found the door open at the pub, so took myself inside and perched at the whiskey bar.

Behind the bar was Roberto, from Argentina; Patagonia, Chubut to be exact. He has been there 12 years or so now and is in charge of the whiskey bar – and jeeze, he knows his stuff.

Cannee mind what my first drink was, possibly a Paddy, but here are some of what I tried or saw; Jameson Cask Mates, the whiskey is a Jameson as you’d expect, the cask is then sent to the Franciscan Well brewery to steep itself in beer residue for 6 months, it then goes back to Jamesons, this approx. a 5 year old dram, very different from the others in the range, I liked it I have to say. The story begins with a pub in Cork between Midleton’s Master of Science, David Quinn, and Franciscan Well’s founder, Shane Long. Shane asked if he might lay his hands on a few spare whiskey casks to age his beer in. Franciscan Well released its first Jameson cask-aged stout in time for Christmas 2012. When the most recent batch of twelve casks went back to Midleton, the distillery figured they might as well try their own experimental maturation. The casks had only been used once to age pot still spirit before their stout “seasoning” so there was plenty of oomph left in the wood. They refilled the casks with blended Jameson (at around the normal cask strength of 60% rather than bottling strength of 40%). After six months, according to Quinn, they were “shocked” by the transformation. There was something interesting going on, something they wanted to share with the rest of us. Hence Jameson Caskmates, 3,500 bottles of it.

Next, I was introduced to a dram from Roberto’s homeland, Old Smuggler whisky. A blend of Scottish fine malt whisky and Argentinian grain. I have to say, I was no impressed sorry. There is another he told me about, Alazana Single Malt released 2011/12 – named after a horse would you believe?

Other notable drams included; Powers single cask, pot still whiskey. A single pot still release of Powers whisky. Crafted at the Midleton Distillery near Cork, Powers John Lane Single Pot Still Irish Whiskey is named after the original Powers Distillery, which was situated on John’s Lane in Dublin. The whiskey is made exclusively from malted and unmalted barley, which is triple distilled through pot-stills in the traditional Irish way, matured in first fill ex-bourbon casks, while the remainder is aged in casks that were previously used to mature Oloroso sherry. After a twelve-year rest the whiskey is bottled 92 proof.

Jack Ryan 12 year old single malt, this has the name of current proprietor Eunan Ryan’s late father Jack who managed the establishment until his untimely death 36 years ago.  ‘Ryan’s Malt’ had been produced by the family in association with the Dublin Whiskey Distillery until this famous distillery closed its doors in 1946. Today’s Jack Ryan ‘Beggars Bush’ Single Malt Irish Whiskey (46% ABV) has been aged for 12 years with no chill filtration. The whiskey has been matured in ex-bourbon barrels hand-picked by the family themselves to deliver the unique taste.  Only 1,450 bottles of Jack Ryan ‘Beggars Bush’ Single Malt have been produced. The Beggars Bush has been at the centre of cultural and literary circles in Dublin since it opened its doors in 1803. Residing next to the old Beggars Bush British army barracks it has seen soldiers go to war against Napoleon and the Kaiser, revolution against the British and eventual handover to Michael Collins in 1922 followed by the execution of Robert Erskine Childers, father of fourth president later that year by the Free State Government. It was a few drams away from my usual – Black Bush!

Wild Geese, in a long high straight bottle, as opposed to the square bottles normally found, interesting this one.

Temple Bar, own label whiskey. Traditional Irish Whiskey; some spices, fruits, vanilla, sweetness and wood, maybe plumbs in there!  It is of course triple distilled, a blend, there was a time when most Irish pubs bottled whiskey. This I believe, is selected by Tom Clearly, bottled 10/2014, for the Temple Bar Whiskey Company. From small batches, matured in bourbon oak casks and finest Port casks, then blended … I liked it so much, I bought the bottle to take home!

I spent a deal of time at the bar with Roberto, a good man and knowing his whiskey, so if you are in Dublin, take a morning visit to the bar, it does get very, very touristy late afternoon/evening.

Paul McLean, of ANGELSWHISKYCLUB.com and MCLEANSCOTLAND.com was in Dublin for Christmas week, he did indulge in some research & development on your behalf…

December 2014, Mulligan’s Grocer, Dublin.

I ventured out again into the wild world (after my Temple Bar tasting session) and thought it time for some food, that’s another story, the one that lead me to Mulligan’s Grocer – next story on my travels.

My meeting had been arranged with owner Michael some time back, time to pay him a visit. So once there, and a cup of tea in my mits, we chatted away. I had sent a whiskey tour group here earlier in the year with my mate/driver, Mark fae Belfast (he does all our driving on the island of Ireland), to sample the grocer delights. By the way, they later told me it was their tour highlight! Mark told the same story, so I needed to see myself what the fuss was aboot. It was a pre – Christmas day the bar was no too busy, grand, just what I had wanted. Apart from the drink, Mulligan’s is also famous for it’s food selection, specially the Scotch Eggs!!! With a grand array of whisky from everywhere, beers and wines spirits etc as usual it has a grand atmosphere and great staff – are you warming to it already? I did as soon as I set toes in the place. A big fella asks can he help, tis Michael I’m lookin fer says myself, there he is hiding behind the wee partition. We sat down and had a cup of tea! Which I was thankful for havin had many drams before I came in. We talked about whiskey, food, tour groups, special tastings and whisky dinners. Get your taste buds around this idea;

Single Pot Still Dinner and Barrel Charring.

Canapes paired with Redbreast 12 with Goats Cheese, Almond Financier, Honey Carrageen, Fino Spritz. Smoked Bacon & Star Anise Devils on Horseback

Starter paired with Green Spot.  Wild Trout Tartare, Whipped Toonsbridge Ricotta, Ginger Crisp, Brown Butter

Main paired with Powers John’s Lane.  Venison Haunch, Roasted Rainbow Beetroot, Hay Smoked Parsnips, Black Pudding & Golden Raisin Bon Bon, Lovely Gravy

Dessert paired with Barry Crockett Legacy.  Honeycomb Shortcake, Roasted White Chocolate Semifreddo, Sea Salt Toffee Apple, Almond Brittle

I wish I had stayed for this heaven on a plate! But, as we chatted on the history side of things (I do like my history). Historically in Ireland the local pub also served as the off-license, grocery, tea blender and even undertaker. Every Friday and Saturday they travel back to grocer roots, stocking the best of locally sourced products– ranging from craft beer in refillable growler flasks,  retro sweets, Arun Bakery sourdough, Irish farmhouse cheeses, Wall & Keogh teas, Gubbeen meats, coffee beans (they will even grind them for you), Dublin Kombucha, Ballyhoura Mushroom Powders, Cold Pressed Rapeseed Oils, Jams, Sauces and jars of tasty bacon jam.  So – to sample an old Irish grocery shop, make a date on a Friday/Saturday, expect to stay most of the day!

Another sample menu, och I don’t want to leave… Whiskey Dinner Menu hosted by the Teeling Master Blender Alex Chasko. Only 55 Euro to include all food and drams.

Welcome Drink; Teeling Small Batch.

Amuse Bouche, Teeling Poitin, Tomato Juice, Cayenne Emulsion, Preserved Lemon, Smoked Sea Salt Carlingford Oyster

Starter Teeling Grain Irish Whiskey. Sir Jack McCarthy’s Black Pudding, Golden Raisins, Champ Boxty, Sticky Apple Balsamic

Main  Teeling 21 Year Old Silver Reserve. Rosehip and Plum Water. Lamb Leg Steak, New Season Baby Golden Beets, Mouselline Potato, Honey & Lavender Jus, Gorse Flowers

Dessert Teeling Small Batch. Cheese; Coolea Gouda, Poach Apple, Ginger Crackerbread

So next time in Dublin and thinking about a visit to the Jameson Distillery museum, Mulligans is only a short walk away, If I can do it, you can. Don’t expect a brand new pub, full of flashing lights, pugy machines and jukies, this is a traditional hang out where you only go for the drink/food/craik. In excess of 150 whiskeys from Ireland and Scotland as well as a small range of Japanese, Welsh, Swedish and Belgian Single Malts  have been personally selected by owner Michael Foggarty. Mulligan’s also stocks each and every craft beer brewed in Ireland it’s one of the only bars in Dublin that doesn’t serve the ‘black stuff’. See you again soon Michael.

Paul McLean, owner MCLEANSCOTLAND.com and ANGELSWHISKYCLUB.com  was undertaking research & development on your behalf.

Paul McLean, of ANGELSWHISKYCLUB.com and MCLEANSCOTLAND.com was in Dublin for Christmas week, he did indulge in some research & development on your behalf…

The history of the Irish Coffee 

Powers is the traditional whiskey used in an Irish Coffee. It was created at Foynes airbase in Co. Limerick … Foynes was an airbase near Limerick, in fact it was the main airport for Flying Boats between America and Europe. By 1940, the airport was handling many passengers, including many American VIP’s from the world of politics and Hollywood. Weather conditions along the West coast of Ireland can be notoriously bad, and often what was supposed to be just a stopover for refuelling turned into an overnight stay. In 1942 a new restaurant opened, which had the task of catering for the many important passengers passing through Foynes and present a very positive image of Ireland and its people to the world.

The story goes that Powers Irish Coffee was invented to appease a group of tired and upset American tourists who had set off to make a 19 hour trip to New York – they set off 10 hours before!

After 5 hours out the plane turned back due to a storm.

The head chef at Foynes, a Joe Sheridan, decided to warm them up, rather than the tradition of adding whiskey to tea, he added it to coffee.

He concocted a Powers with sugar and coffee and fresh whipped cream.  As they sipped their drinks, one passenger said “hey buddy, is this Brazillian coffee?” Sheridan replied “it is Irish Coffee”

To make a Powers Irish Coffee:

1.Pour a measure of Powers and two teaspoons of brown sugar into a pre-warmed Powers Irish Coffee Glass.

2.Place a metal spoon in the glass.

3.Fill the glass with hot black coffee, allowing space at the top for cream before stirring well.

4.Gently pour lightly whipped cream over the back of a spoon so that the cream floats on the coffee.

A quick reminder that the 45th Auction ends Sunday January 4th, 2015

the 45th auction. We hope you enjoy it.

JANUARY

New List Open Tasting, 19 Greville St, London – Sat 10 Jan

Steak & Whisky Tasting, 19 Greville St, London – Mon 12 Jan

The Ultimate 2014 Highlights Tasting, 28 Queen St, Edinburgh – Tue 13 Jan

Rabbie Burns Tasting and Dinner, 28 Queen St, Edinburgh – Thu 22 Jan

Keswick Members Tasting, Middle Ruddings Country Inn, Keswick – Sat 24 Jan

Burns Night at The Vaults, The Vaults, Leith – Sat 24 Jan

Robbie Burns Tasting, 19 Greville St, London – Sat 24 Jan

​​Browse All Tastings >

The Scotch Malt Whisky Society, The Vaults, 87 Giles Street, Leith EH6 6BZ Contact: sales@smws.com or call 0131 555 2929 (Mon-Fri 9am-4.45pm). Visit the Society at here for membership information This is your chance to join and to take advantage of their great offers!

Spot the SMWS bottles in this amusing You Tube video

Whisky Ramblings Via Video #100

Mark Dermul, Belgian Whiskyblogger, tries Connemara Turf Mor! Since Cooley was taken over by Beam, which in turn was taken over by Suntory, not much has been heard of the peated Irish whiskey Connemara. And that is a pity. In 2010 Cooley launched a small batch of their Connemara Turf Mor, a heavily peated version. Only 20.000 bottles were released. Mark finds it to be that good, that he simply could not resist making a video about it.

http://youtu.be/I21REZPk-ic

In Their Own Words – James Buntin, brand ambassador, Balvenie

James Buntin is the new brand ambassador for Speyside single malt Balvenie

After 14 years in Australia, new Balvenie brand ambassador James Buntin is back in the UK, on a mission to spread the word about this highly regarded distillery and its whiskies. We met up with this impressively hirsute Scot to share a dram and a story or two – and he didn’t disappoint.

‘I’m 46, and I’ve been drinking whisky for 46 years – my mum used to take a drop of whisky and rub it on my gums’

‘There’s nothing better than a nip and a half [a dram and half a pint of beer]’

‘I walk into a bar and see all the bottles on the backbar; when I look at all the different labels, I don’t see them as brands, but as stories’

‘I’ve worked for a lot of brands in my life, but working for Balvenie is the highlight. Everything is hand-crafted’

‘They’re really into whisky in Australia. The big difference between there and here is that even in basic bars in Oz, their whisky ranges start with a 10 year old, a 12 year old. And they have 20 different whisky shows a year’

‘You’ve got to live with a bottle of whisky. You’ve got to live with it when you’re happy or sad, in love, or mad’

‘I do love a big, smoky whisky. I’ve worked with Speyside distilleries for a long time, but I do like some of the younger Islays, like Ardbeg 10 and Laphroaig PX cask’

‘American oak is like white sugar; European oak is like brown sugar’

‘Can you imagine looking after an orchard and only going in there after 50 years? You wouldn’t pick all the apples at once – you’d go in for the first time and pick the ones you know, then you’d go back in later. Whisky barrels are like an apple tree; you go in and visit them now and again and pick what you need’

‘In the next few years, you’re going to see a whole new generation of whisky distilleries opening up’

‘Whisky has the biggest loyalty; people will defend it to the end of their days. Johnnie Walker drinkers won’t drink Chivas, and vice versa; it’s like supporting rival football teams’