Kavalan “Fino Sherry Cask” Cask Strength Single Barrel Taiwanese Single Malt Whisky (750ml) SKU #1165852

The most prized possession in the Kavalan portfolio, the Fino Cask Solist utilizes sherry butts from the most restrained and elegant style of Jerez wine and puts them on the top floor of the Taiwan distillery’s warehouse, where the heat is at its most intense. Known as the “the church”, partly because the vaulted ceiling resembles a cathedral (and partly because miracles seem to happen inside the sherry butts resting in this room), the temperature reached inside this chamber helps to excrete more nutty, almond flavor out of the fino barrel and into the Kavalan single malt resting inside of it. A number of Scottish distilleries have used fino sherry butts in the past, but none were able to capture the essence of the sherry so intensely in their whiskies due to the colder aging conditions in Scotland. Taiwan, on the other hand, with its tropical climate has proved to be holy ground for this type of cask maturation. The Kavalan Fino is indeed heavenly. Rich and malty, with a turn towards salted caramel, toasted almond skins, toffee, and creme brulee, this is a side of sherry-aged whisky that we rarely ever see. Hedonistic and other-worldly, indeed. Bottled at 57% cask strength.

$459.99

KWM Whisky Advent 2017 Day 18 – Ardbeg Corryvreckan

The Ardbeg Corryvreckan has been my favourite whisky in the Ardbeg core range for the last decade, since it was introduced. That was until the Ardbeg An Oa was introduced just a few months ago. Now I’m torn, so here I sit, tasting the Ardbeg Corryvreckan again, to see if it is still my favourite whisky in the core range.

Ardbeg is one of a trio of Islay distilleries to mark their 200th birthdays over the last few years. The iconic Hebridean Island distillery has been on a tear for the last 17 years, and of all the Islay distilleries it has one of the strongest and most loyal cult followings of any distillery in Scotland. Look at the popularity of its annual Ardbeg Day releases (Kelpie, Dark Cove, Perpetuum and so on) if you need proof of this point. Or the sums people are willing to pay for older vintages like the 1974s, recently released Ardbeg 1815 or 17 year old expression. This makes it all the more striking when you consider that the distillery only operated intermittently from from 1981 through 1997, and it could easily have been demolished and lost forever!

Between 1885 and 1887 Alfred Barnard, a beer and whisky historian working for Harper’s Weekly Gazette, travelled across the United Kingdom visiting 162 distilleries (129 in Scotland, 29 in Ireland and 4 in England). He wrote about his experiences and each of the distilleries he visited in his still referenced work, The Whisky Distilleries of the United Kingdom. At the time of Alfred Barnard’s visit Ardbeg was the largest distillery on Islay, producing 1.2 million liters of spirit a year, only slightly less than its annual production today. The distillery first started as most of Scotland’s 18th and 19th century distilleries did as a farm. Although 1812 is the official founding date of the distillery there is some evidence it was operating as far back as 1794.

In 1888 the distillery was acquired by the Hay family in whose hands it would remain for nearly 100 years. In 1973 Hiram Walker acquired the distillery, and Ardbeg’s fortunes turned. The new owners started moving away from barley peated in their own maltings in favour of relying on commercial maltings like the nearby Port Ellen maltings. This shift was most notable in 1974, which is regarded as the benchmark vintage from the distillery. Sadly whiskies from this year are now rarer than hens teeth and commanding huge prices. The onsite maltings closed for good in 1977.

In 1981 Ardbeg was closed. Hiram Walker had a problem, the industry was in crisis, the various whisky companies had vastly overestimated future demand for whisky and there was a glut. Hiram Walker had two Islay disilleries, but they only needed one. That year Ardbeg was closed, while Laphroaig is kept open. In 1989 increasing demand prompted the firm to reopen Ardbeg, but it would only operate intermittently for the next 16 years. In 1996 the distillery is closed again and put up for sale. The next year Ardbeg’s fortunes finally turned for the better. The distillery was bought by Glenmorangie PLC and its iconic 17 Year and Provenance (1974) whiskies are released for the first time. Within a year of reopening the distillery has a visitor center and a new path forward opens up before it. Over the last decade Ardbeg fans have been patiently awaiting the release of older whiskies. It will likely be a few more years before we start seeing expressions like the Ardbeg 17 again, but the future is bright, with a touch of oily peat smoke!

The Ardbeg Corryvreckan is named for the dangerous natural whirlpool between the northern tip of the island of Jura and its neighbour Scarba. The whisky is bottled at a natural cask strength of 57.1% and has been matured predominantly in American oak for at least 10 years. The rest of the recipe is malt thathas been matured in Virgin French Oak Limousin casks. This is what gives the Ardbeg Corryvreckan its spicy profile.

Ardbeg Corryvreckan – 57.1% – Bottled August 21, 2017 – Matured in Ex-Bourbon & Virgin French Oak – Andrew’s Tasting Note: “Nose: thick with honey and cream, Irish soda bread, dried fruits and salted caramel; a touch of powdered sugar, juicy malt, apricot and ashy smoke; sweet marmalade, candied ginger, cardamom and ginger. Palate: big, rich, spicy, sweet and fruity; decadent, earthy and peated; massive spices: fennel, hot ginger, cinnamon and cardamom; juicy malt, firm earthy-oily peat and tar; sea salt, clean beach smoke and layers of fruit: oranges, melon and apricot. Finish: long, savoury, oily and coating; tarry peat and juicy malt linger long with sugars, spice and everything nice. Comment: this is a big peaty, maritime malt; a fine winter warmer, and still my favourite core Ardbeg.” – $120 for 700ml – or – $15 for 50ml

Mark Your Calendars

8th Annual 

Canadian Whisky Awards Banquet

Thursday, January 18, 2018

Hotel Grand Pacific

Victoria, British Columbia

It’s that time of year again. Join your hosts, Heather Leary and I in Victoria B.C. to celebrate the best Canadian whiskies in the world. We would love to have you with us as we announce the top winning whiskies of the year. Tickets for the gala banquet and awards presentation may be purchased for $65 from James Burrough at the Hotel Grand Pacific. Your ticket includes music, entertainment, a gala awards ceremony and a full hot and cold buffet.

Reach James by e-mail at

jburrough@hotelgrandpacific.com

The Canadian Whisky Awards help keep the world talking about the very best Canadian whiskies.

Winners will be announced at the ceremony and through major press across Canada and the U.S.

We hope to see you in Victoria.

CTV Montreal’s Mutsumi Takahashi talks Canadian whisky.

Warm Welcome for Canadian Whisky

Second edition 

A whirlwind tour from Montreal to Vancouver to promote the second edition of Canadian whisky: The New Portable Expert made no fewer than 44 stops. Strong attendance at tastings, dinners, media events, a non-fiction literature festival, book stores and book signings confirm what we already know: Canadian whisky is having its moment.

Massive thanks to the whisky brands that made sure we had plenty to pour and talk about at each stop, to all who came out to chat and sip, and to Penguin Random House for ensuring every detail was taken care of.

Redblacks star Henry Burris quarterbacks a CTV session about Canadian whisky.

Escalator Tax Encourages Bootlegging

Anecdotal evidence suggests moonshine is making a a comeback in Canada. And it’s not the fun and often tasty white spirit some of Canada’s microdistillers are bottling to help keep the cashflow positive.

My experiences this year point to more and more off-the-grid distillers converting potatoes, apples, even deer feed into alcohol which they share with friends and sell surreptitiously. It’s profitable, and becoming more so as taxes drive the price of legally made spirits ever higher.

In my travels across Canada this fall I have been offered boot-leg spirit in four provinces. Occasional encounters in the past have become a deluge this year.

While I agree that as a luxury, alcoholic beverages should contribute more to the treasury than necessities, research shows that alcohol consumption is not “elastic.” As prices go up, consumption does not decrease, people just seek less expensive alcohol.

This unintended outcome is something legislators should keep in mind when determining how much to tax alcohol. Declining legal sales should not warm the hearts of health authorities or anti-alcohol advocates. They just as likely mean that more people are turning to illegal and unregulated sources. This not only reduces tax revenues, but puts people’s health at risk.

Automatic tax increases are not like automatic pay raises. At some point people are going to find ways to stop paying them.

Strong range of fall releases

Canadian whisky has been attracting a lot of notice this year with Canada 150 special releases. While the scrumptiously flavourful Canadian Club 40 year old and the Northern Border Collection Rare Releases got most of the attention, there have been some stellar new whiskies from other producers as well.

Forty Creek Heritage, the latest in Forty Creek’s tradition of special fall releases is a dazzling throwback to the long-lost and much-lamented Forty Creek Three Grain. It’s rich silky texture brings a broad and carefully balanced range of fruits, flowers, nuts & grains and barrel notes to the long and lusty palate. A must have.

For Crown Royal lovers in Ontario (and collectors around the globe) the world’s best selling Canadian whisky has a special new bottling called Blender’s Select. Well worth a trip to the LCBO, or of you live outside the province, a road trip.

Sour mash just leaps out of the bottle when you open another Ontario exclusive – Collingwood Double Barreled. Breaking the Canadian whisky mould, Double Barreled is made using a typical bourbon mash bill, with all the grains blended and then fermented together. It takes Canadian whisky flavours in a welcome new direction.  Highly recommended.

Wiser’s brilliant master blender, Dr. Don Livermore continues to stand Canadian whisky on its ear with his latest, Wiser’s 15. According to Dr. Don, this whisky reminds him of Wiser’s Deluxe 10 year old, another whisky we’ve long wanted to see revived. Good work, Doc!

And Canada’s microdistillers have joined the ranks of noteworthy new releases with Lohin McKinnon’s Wine Barrel Finished Single Malt, distilled and matured in Vancouver. Add to this Shelter Point Double Barreled Single Malt whisky and it has been a fall of spectacular new Canadian whiskies.

And speaking of whisky books…

The updated Canadian Whisky: The New Portable Expert is now in stores and with on-line sellers. This new, updated edition includes a visitor’s map showing every whisky distillery in Canada (over 40  of them!), over 100 new tasting notes with a birdwatchers’ checklist so you can tick them off as you sample them, coverage of Canada’s burgeoning microdistillery sector, new chapters on whisky flavours and how to taste them, and numerous updates throughout.

An Attention Grabbing, Limited Edition Single Barrel Rye Whistle Pig 10 Year Old “K&L Exclusive” Single Barrel Cask Strength (115.8 proof) Straight Rye Whiskey (750ml) ($89.99)

While I continue to field questions about the Whistle Pig “Boss Hog” 14 year old limited edition—the $500 bottle of rye that has everyone asking “is it really that good?”—I’ve found a few alternatives (four of them, actually) for those of you who like to keep your whiskey indulgences under $100. I’ve got four new single casks of 10 year old Whistle Pig that, in my opinion, are the most exciting single barrels of (North) American whiskey we’ve locked down this year. Hence, I’ve saved the best for last.

Here’s how it’s going to work. I’m only going to release a new cask once the previous one has sold through, so there will never be multiple barrels available at the same time. Each cask is very, very small. For example, the current barrel pictured above yielded less than 140 total bottles. Perhaps that explains the beautiful concentration of flavor in this 115.8 proof cask strength expression. The nose smells like classic rye, but it’s the initial sip that really stands out in this particular whiskey. It’s seductively sweet, not in a supple or viscous way, but rather the same way that a graham cracker is sweet. The sugar excites your tastes buds and perks up your palate, but it’s really just a side show for the wood, oak spices, and peppery rye character to work their collaborative magic. The mid-palate then gives way to Bourbon-like richness, maple notes, and burnt vanilla before finishing quite dry and spicy. If you’ve been jonesing for a new bottle of high proof rye, or a Handy/Kentucky Owl substitute, this will definitely do the trick. It’s a fantastic bottle of whiskey from front to back, destined to impress any serious fanatic, and we’re only on the first cask!

– David Driscoll, K&L Assistant Head Buyer

Whistle Pig 10 Year Old “K&L Exclusive” Single Barrel Cask Strength (115.8 proof) Straight Rye Whiskey (750ml) ($89.99)

David Driscoll | K&L Staff Member | Review Date: December 13, 2017

I think I’m going to look back at this string of Whistle Pig barrels years from now as some of the finest procurements of my spirits buying career. I remember being very excited when first tasting through a number of 10 year selections, but tasting this 115.8 proof barrel again I’m overwhelmed by the concentration of flavor. It’s simply delightful whiskey, in the way that I remember rye and Bourbon tasting ten years ago when I first started: full of sweet oak flavor, nuanced and distinct, of a quality that clearly stands above the standard $20 bottle of Bulleit or Rittenhouse. In a world where Thomas Handy rye is considered the best whiskey in the world by some, I’d make a case for these Whistle Pig cask strength editions. They are older, equally as potent, and simply gorgeous from front to back. This will be the first of four barrels I’ve locked down and once people try this cask I’m expecting all of them to come back for each subsequent release. It’s that good.

KWM Whisky Advent 2017 Day 17 – Bunnahabhain 12 Year 

Words by Evan Eckersley

Bunnahabhain Distillery is the northernmost distillery on Islay – it lays off the beaten path and is somewhat remote even when compared to the rest of the island. Until the 1960s when they finally built a road to the distillery it was only reachable by boat. Bunnahabhain is one of a trio of Scottish Single Malt Distilleries owned by Burn Stewart (Distell Group), who also own Tobermory Distillery on the Isle of Mull and Deanston Distillery in Perthshire. Like it’s siblings, most of the flagship single malts from Bunnahabhain are bottled unchill-filtered and with no added colouring at the the curious but commendable strength of 46.3% ABV.

This Islay distillery was founded in 1881 and started its life making the heavily peated whisky that the region is famous for. For most of its history its whisky was exclusively used in blends, and even today only a fraction of its production is bottled as a single malt. In 1963 production was increased and at the same time the distillery’s style was changed to the lighter, unpeated single malt whisky it is known for today. Since 1997 there have been small amounts heavily peated (35 PPM malt spec) single malt made each year but it is not what the distillery is known for.

The core of Bunnahabhain’s production and lineup is still not all that peaty as they use a malt spec with a maximum phenolic level of 2ppm. This makes it one of the more gently peated Islay single malts available. The distillery and its whisky are sometimes referred to as the “Gentle Giant of Islay!” What it lacks in smoke and peat it typically makes up for in nuanced and complex character and plenty of sherry cask influence. Older Bunnahabhain tends to be a treat if you can track it down but today let’s partake an introduction to the distillery’s finesse with the Bunnahabhain 12 year old. Bottled at 46.3% ABV.

Bunnahabhain 12 Year – 46.3% – Evan’s Tasting Note: “Nose: Christmas cake. Big sherry cask with dried fruits, salted caramels, and new leather coming through. Black pepper, raisins, dates, dark, dark italian panforte with plenty nuts and fruit in the mix, dark chocolate, well-stocked humidor and even hints of coffee grounds and liquorice. Palate: Rich and mouth coating with some spices and saltiness. Dried blueberries, fruit leather, christmas cake, chocolate covered berries and raisins, hints of nutmeg, salty black liquorice, ground black pepper, heavily steeped black tea, and hints of bitter coffee. Finish: It ends how it begins – with christmas cake, black liquorice, salt and mild spice notes. Comment: It has been a while since I have sampled the Bunna 12 year. I love the 18 year but it is good to be reminded of how well put-together this 12 year is – especially given the price.” – $75 for a 700ml – or – $10 for a 50ml

Ralfy tries out a new camera with . ralfy review 705 – Glen Marnoch 29yo single malt @ 40%vol:

KWM Whisky Advent 2017 Day 16 – The Balvenie 14 Year Caribbean Cask 

Evan is taking a spin at the Advent Blog today, in his words: 

Balvenie is one of the two major Speyside distilleries owned by William Grant & Sons. It is typically one of the top 10 best selling Scottish Single Malt Brands worldwide – but the distillery’s production and sales are dwarfed by another William Grant & Sons operation that goes by the name Glenfiddich. You could say that Balvenie gets overshadowed by the giant that is its neighbouring sister distillery Glenfiddich, but then again which distilleries in Scotland aren’t?

The Balvenie distillery still operates its own floor maltings on site – though it is only responsible for up to 15% of the malt needed for its own production. The house whisky profile is typically well-rounded and honeyed in style. Hints of peat can sometimes be found, but typically not in amounts great enough to keep it from being a crowd-pleaser.

Both as a distillery and as a brand, Balvenie has enjoyed a great deal of success over the past half century – due in no small part to a gentleman named David Stewart. David is the Malt Master at Balvenie who has played a large role in making this single malt as sought after as it is to this day. He was one of the first to experiment with cask finishing with the introduction of the venerable Balvenie 12 Year Old Doublewood in 1993. In 2017 David marked his 55^th year of service in the whisky industry with William Grants.

Cask finishing plays a role in much of the of the current lineup for Balvenie including today’s Advent Whisky – the Balvenie 14 Year Old Caribbean Cask. Originally matured in ‘traditional oak casks’ before being transferred to barrels that previously held Caribbean Rum. Bottled at 43% ABV. 

Balvenie 14 Caribbean Cask – 43% – Evan’s Tasting Note: “Nose: Fruity and floral with honey drizzled on top. Peaches and cream, oatmeal with brown sugar, baked apples, pears and even cherries, vanilla, honey roasted almonds and light wood spices. Palate: Smooth and rich. Honey roasted almonds again, apple turnover, poached pears, preserved peaches in syrup, milk chocolate, angel food cake and a gentle, warming spice. Finish: Tangy rum notes, oak and honey on the fade. Comments: Big, rich, and round but so very, very approachable. No real rough edges on this one, just smooth to the point that you wonder where all of the liquid in the bottle went…” – $107 for 700ml – or – $10 for 50ml

Laphroaig Lore

Rich and deep with distinctive smoke, peat and seaside minerality – this expression is unmistakably Laphroaig. This is a result of liquid being drawn from a selection of casks including first fill sherry butts, smaller quarter casks and their most precious stock capturing the timeless passion and very essence of the Laphroaig Distillery.

Was £99

Now only £69 Buy Now

Highland Park 12 Year Old Gift Pack

Introduced in 1979, the Highland Park 12 year old is the whisky that started it all for the Orkney distillery! At the very heart of their range, this Island malt reveals rich, well balanced malty tones, with the subtle floral smoke which makes Highland Park such a distinguished single malt whisky. Presented in a striking Viking styled gift pack with two Highland Park branded whisky glasses.

£42 Buy Now

Generic Torfa Photo

KWM Whisky Advent 2017 Day 15 – Glenglassaugh Torfa 

Glenglassaugh distillery is built into the sand dunes above the east end of the Sandend Bay on the Moray coast. Established in 1875 by Col. James Moir the distillery remained in the family until just 1892 when it became a part of Highland Distillers. The distillery was established at its location near the growing town of Portsoy to supply the town’s growing grocery business. It also helped that the distillery sat on the plentiful clean Glenglassaugh Springs, and it was also surrounded by bountiful barley fields. Highland Distillers, who also owned Macallan, Glenrothes and the Famous Grouse Blend owned the distillery from 1892 through 2008. The distillery didn’t operate uninterrupted during these years.

In 1960 the distillery had a major upgrade, they doubled production and changed to producing a lighter spirit. But the good times were not to last, the late 1970s and early 1980s were a difficult time for the industry. An enormous number of distilleries were closed between 1981 and 1993, many never reopened. Only 26 years after its major upgrade Glenglassaugh joined the list of closed distilleries. The industry downturn was brutal, but it didn’t last forever. In the 1990s interest in Scotch whisky, especially single malts began picking up, many of the closed distilleries we brought back to life, none of them later than Glenglassaugh; though Brora, Rosebank and Port Ellen are set to change this. It is surprising that Glenglassaugh ever re-opened at all, as the distillery was very remote and not especially well known, bottled seldomly even by independents.

In 2007 a group of Dutch investors, the Scaent Group, who had been looking for a distillery to purchase found their way to Glenglassaugh. They purchased the distillery and approximately 400 casks of pre-1986 stock from Highland Distillers. They took possession the following year and released the oldest introductory core range that any Scottish distiller ever has, consisting of 26, 30 and 40 year old single malts. After 6 months of intensive refurbishments, the First Minister of Scotland was on hand to turn on the mill for first time, November 28th 2008, reviving the distillery. In 2013 the distillery was purchased by the BenRiach Distillery Co. who also own BenRiach and Glendronach distilleries. BenRiach Distillery Co. was itself purchased by Brown Forman in 2016. As the post 2008 stocks mature, it will be interesting to see how the whiskies develop. They can’t be the same as the pre-closures stocks as much of the equipment changed, but in the hands of the BenRiach Distillery Co. they will be sure to make a mark. While we wait for more mature stocks, they have released three young expressions including the Glenglassaugh Evolution, our Day 8 whisky!

The name Torfa translates roughly to Turf or Peat in the Old Norse influenced Scots Gaelic of Scotland’s North East, and as the name implies this is a peated single malt. The original Glenglassaugh distilled before its closure in 1986 was unpeated. When the distillery reopened in 2008, cognoscente of the fact that the new whisky would never be exactly the same as the old, the decision was made to produce both peated and unpeated single malts. The Torfa is, according to the bottle, “Richly Peated”, peated to 20ppm, matured Ex-Bourbon.

Glenglassaugh Torfa – 50% – Matured in Ex-Bourbon – Andrew’s Tasting Note: “Nose: big, malty and savoury; a big hit of salted caramel, candied apply and brown sugar melting on warm homemade oatmeal; a touch of decadent spice and marmalade. Palate: still big, brash and malty; there is a surge of tarry-oily-peat on the palate; Dutch licorice and salted caramel with dried orange peel and cloves; more decadent spice and marmalade; still sugary with more melting brown sugar. Finish: clean, smoky and malty with more salted caramel. Comment: I swear the recipe for this whisky is evolving as the maturing spirit at the distillery ages; it is richer, more complex and peatier than I recall; it also tastes a lot peatier than 20ppm!” – $78 for 700ml or $10 for 50ml