Whisky Tasting in Perth

It was 4 weeks before Christmas, it was cold, it was getting dark, it was Christies pub Perth. A wee gathering of local fuds to get a taste of Paul’s drams and a few fae the bar. There was Paul (otherwise known as Sean), Dave (otherwise known as Dave), Ron (the salmon bailiff), and (sticks) Kevin. Huddled in the back bar we opened the night with Paul’s usual, a Black Boosh fae Bushmills. Matured in Sherry Casks, Bushmills Black Bush Irish Whiskey combines a high amount of malt whiskey matured in former Oloroso Sherry casks and batch-distilled grain whiskey. This unique recipe means Bush has rich, fruity notes, a deep character, balanced by an incredibly unique smoothness. It’s so bloomin easy to drink, that’s the trouble. And no, nae water or ice thanks. It’s an easy dram to begin, we follow with an Aberlour, a single malt from the village of the same name. Non Chill-Filtered is a feature of this 12 year old whisky, un-chillfiltered means that it retains the full body and flavour from the cask, although it may go cloudy if water is added or it gets cold, so – don’t do it! Sticks did just to see, oh well, make a note of this fer later. A break came when the pies came oot from the kitchen, courtesy of Billy (it’s his place), these come from the world champion Scotch pie makers, who reside in Perth. Mince and sherry drams cannee be wrong, they complement eachother so well. Look out, Celtic have scored again (it happens often by the way), that’s why we started with the Irish dram, Father Timothy was the Priest who started Celtic, he was Irish.

Pies hidden away in several bellies so we try a 12 Year Single Malt, matured wholly in air-dried, hand-selected ex-bourbon casks, the Old Pulteney 12-years-old is the definitive expression in the Pulteney family. Traditionally crafted using techniques that other distillers have long abandoned, this winner of many gold medals is very welcome. Pulteney distillery is one of the most northerly distilleries on the Scottish mainland. The extreme location and unique stills have resulted in a Whisky that is bursting with the power of the sea. Paul visited 2 weeks ago so has first (second, third and fourth) hand knowledge, Dave, Ron and Sticks all enjoy this half time dram, ‘mon the Hoops! A bag of crisps appears, it doesnee last long, second half starts, we toast our tem with a Glemorangie Lasanta, this whisky has spent ten years in American white oak ex-bourbon casks before being matured for two more years in Oloroso and PX Sherry casks from Jerez in Spain. Lasanta is Gaelic for warmth and passion (about the football, not eachother), this is how we are feeling. Non chill-filtered for additional aroma and mouth of sultanas, oranges, butterscotch and chocolate. We break for a wee while, while Dave devours a Dark Island beer fae Orkney, Paul has another Bush, sticks and bailiff have beers. The game ends, who’s won? Who do you think! A celebratory dram is called for, Glen Moray Port finish – vanilla and dried fruits, leather, dark chocolate and blackberries and a rich caramel.

Sticks moves to a Chardonay, och, should have had the Moray Chardonay finish, Dave and Bailiff take a Dark Island and Guinness, Paul tries something different; a boosh. Game over, pies gone, drinks disappearing fast Karen collecting the empties, she used to play in the drum corp of a grade 1 pipeband, so she knows how to hit – if we become restless, we never do. Helen is giving us the look from behind the bar (Billy’s wife), I think she wants the seats for others, so without a fight, we give in and move back to the bar, the whisky sojourn has ended and after another drink (or two) we go our own ways. Saturday mornings are usually boring, this was grand, more pies anyone?

Mr. Paul “Pie Master” Mclean

Paul owns/runs www.mcleanscotland.com  and www.whiskytours.scot

Christies is his local pub in Perth  https://www.facebook.com/christiesbarperth/?fref=ts