Day 14 of the Scotch Whisky Advent Calendar 

SCOTCH WHISKY ADVENT CALENDAR 3RD EDITION DAY 14 BLOG #148 – AINNEAMH SPEYSIDE 18 YEAR OLD

Whisky Wednesday today, also known as hump day for a lot of people as you climb that hill and then speed toward the weekend. Well no need to be afraid of not having fun every day of the week as we get to dip into the 3rd edition for yet another enticing dram.

A second expression from the boys at Ainneamh (remember its pronounced an-yoov). We are certainly getting a great pendulum swing from delicate to peaty so far in this edition. Are you keeping up with this roller coaster ride?

So another mystery dram from Ainneamh. I do love these fun whiskies where you get to decipher clues and see if you can figure out the originating distillery.

Ainneamh Speyside 18 Year Old Single Malt, Cask number 14432 refill American Oak Hogshead. Banffshire bottled at the cask strength of 54.7% with no caramel or chill filtration.

Color: Yep another light whisky in a refill cask. Makes you really think about the massive amounts of artificial color added to whisky in the industry. Why does a whisky have to be dark to be perceived as quality? Only because that’s the line that has traditionally been pushed on you all these years. As we know even a gorgeous 30 year old single malt can be very light and massive on flavor.

Nose:   Flora in spades on this one with oats and honey like top quality steel cut oatmeal freshly drizzled with honey and topped with cream.

Palate:   Candy apple toffee, the red sort (not caramel apples). Crunchy apple acidity like Jonathan apples (yep my namesake fruit). A zesty creaminess like cream stirred with sherbet.

Finish:   Tingly and long, coating and fresh. This is a fantastic aperitif whisky as a palate freshener before dinner. Perhaps between courses instead of the high end ball of shaved lemon ice. I could see a serving of this kind of whisky really taking off in some white table restaurants. I know I would be making my reservation.

If you were in doubt that there is a whisky for every occasion then doubt no more. Fantastic little Speyside here Ainneamh team and amazing freshness for an 18 year old. I do love quality refill casks for this reason. Almost emulates what Samaroli do with their lightly toasted new oak casks.

On this day in the second edition we had the Samaroli Blended Malt comprising of Glenallachie, Glentauchers and MacDuff. You can re-read all about it here.

Whiskylassie is having quite the journey and you can continue to follow her in-depth experiences by visiting here.

If you love this whisky then I unfortunately have bad news for you. Nothing left for us after filling our calendar bottles. We had an unusually high amount of whiskies that ended up being done and dusted once the mini’s were filled this edition. We will try hard to make sure that there is more of each delicious whisky next time around.

Tomorrow we are heading back to my mate Stuart at the Malt Whisky Company for another one of his amazing casks. Highlands here we come.

Slainte

Jonathan – taster of secrets

http://www.singlemalting.com/category/whisky-advent-calendar-2016/

The Malt Maniacs Awards 2016 Results will be published at 10AM tomorrow.

Here. On Whisky Intelligence…

Octomore 2008 – French Oak

A big and powerful Octomore from the Rest & Be Thankful Whisky Company. Aged for 7 years, this heavily peated Islay Scotch whisky from the Bruichladdich distillery was filled into a French oak cask #2008000908, 19th March 2008. 316 bottles were filled at 63.9% vol.

Limited Stock at this price! 

RRP £193.96 AW £180.00 Now!

£167.00

Day 13 of the Scotch Whisky Advent Calendar 

SCOTCH WHISKY ADVENT CALENDAR 3RD EDITION DAY 13 BLOG #147 – A.D. RATTRAY AUCHROISK 25 YEAR OLD

Welcome to lucky day 13 of the 3rd edition. As a treat for being so lucky we have the oldest whisky so far in the lineup waiting to be poured into your NEAT glass.

Auchroisk (pronounced Ah-thrusk) is a Speyside distillery that started production in 1974. Owned by the Diageo group, the brand that is most recognizable to consumers is Singleton as it was called starting in 1986 to make it easier for those outside of Scotland to pronounce. It was released as a Flora and Fauna series by Diageo in 2001 as Auchroisk but then changed back to Singleton of Auchroisk in 2008. Now that we are even more confused than ever but thankful that A.D. Rattray managed to get this rare older expression of a unique distillery, lets get on with some tasting. Auchroisk is a big distillery in the Diageo stable and produces 3.1 million liters of pure alcohol per year and is mostly used for the juggernaut Blended Scotch brand J&B.

A.D. Rattray Auchroisk 1991 – Aged for 25 years in an American Oak ex Bourbon barrel # 7531 without chill filtration or caramel color and at the cask strength of 53%.

Color:   14 Carat Gold

Nose:   Fresh sweet spiced apples ready to bake into a pie. If I were to pick the apple I would say Granny Smith.

Palate:   Freshness and sweet zesty tangy apples and pears with a hint of star anise, clove and vanilla.

Finish:   53% is there but not overpowering and the apple pie that started on the nose is still there for me but this time the baking is done and some biscuit crumble base underlines the fruit.

This is a great example of a fresh older whisky. I absolutely love this style of single malt. Zesty freshness meets barrel aging complexity. A rare find for A.D. Rattray and one that I was really happy to scoop up for the 3rd edition. Alas there are absolutely no bottles available to purchase which is such a shame and unfortunately the reality of single cask whiskies.

Lets see what the fun and famed whiskylassie thinks of this rarer older treat here.

On this day in the 2nd edition we had the pleasure of introducing Single Cask Nation for their debut in our calendars. Their Undisclosed Islay 2008 was also the first whisky ever to have zero full bottles available after we took whisky for the Scotch Whisky Advent Calendar mini’s. It is fitting I guess that today’s dram suffers the same fate (booo).

It was indeed fantastic to have a 20 something whisky today to showcase what good older whisky can bring to the table but also underline how good some of the younger whisky has been so far. Remember that age is only an indicator of expense not quality.

Tomorrow we are tasting another single cask from the guys at Ainneamh. This time from a different region.

Until tomorrow you had better savor your Auchroisk 25 year old because there is no more unless you seek out a second calendar.

Slainte

Jonathan – taster of secrets

http://www.singlemalting.com/category/whisky-advent-calendar-2016/

Inspired by the long-gone tradition of our daily whisky ration, the cask strength Teapot Dram V is deliberately young and bold. A strictly limited release of just five first fill Oloroso sherry butts, it’s only available from the distillery. Packed with flavour – porridge, strawberries and pepper on the nose, spicy oak, cinnamon swirl and walnuts on the tongue – the Teapot Dram is the perfect way to show your appreciation of that special whisky-lover in your life. And to keep them sweet for the year to come.

BUY THE TEAPOT DRAM

ONLY THE GOOD STUFF FOR THE GLENGOYNE TEAM

The workers’ daily dram: a vital part of distillery life until the 1970s. It was usually a meagre tumbler of new-make spirit, hot off the stills. But not at Glengoyne. Our daily dram was always from a young, flavour-packed sherry cask – so that’s exactly what you’ll find in the Teapot Dram V. What better way to show our appreciation of the team’s time and care?

FIRST ORDERS, LAST ORDERS

The first orders should be landing on doorsteps by Friday 16 December.
Want to be sure it’ll be there for Christmas? Here are the last order dates:

Last order date for UK shipping: 18 December
Last order date for international shipping: 15 December

QC Relish and Whisky publishes their sixth issue focussing on the very best of food and drink to make your holidays merry and bright. This edition highlights a very special gift for any whisky connoisseur, Secret Spirits’ Scotch Whisky Advent Calendar. Canadian whisky barons, Gooderham and Worts share the history of their iconic brand. All the tips, gifts and spirits you need to celebrate the season.

ISSUE WINTER 2016

High West “K&L Exclusive” Single Barrel 101 Proof Double Rye Whiskey (750ml)$49.99 View

Four Roses 9 Year 6 Month Old “K&L Exclusive OBSQ” Single Barrel Cask Strength Kentucky Bourbon (750ml)$64.99 View

Russell’s Reserve Single Barrel Rye Whiskey (750ml)$69.99 View

Phone: (877) KL-WINES (Toll Free 877.559.4637)

Email: wine@klwines.com K&L Wine Merchants 3005 El Camino Real Redwood City, CA 94061 USA

San Francisco, Redwood City, Hollywood CA

Day 2 of the Scotch Whisky Advent Calendar 

SCOTCH WHISKY ADVENT CALENDAR 3RD EDITION DAY 12 BLOG #146 – LOST DISTILLERY CO. GERSTON

Welcome to the start of another great whisky week as we welcome back the boys at the Lost Distillery Company. I was really intrigued when I looked into what these guys were doing. They break everything down to these 10 elements that I have borrowed from their website for you:

ERA – The date of the last distillation is critically important. As with most manufacturing businesses, fashions and processes change. Mechanization brought increased consistency to the process, while expansion of the railways sponsored the construction of much bigger distilleries.

LOCALITY – Neighboring distilleries may have used similar sources of water, barley and yeast. They may have shared expertise that still survives today in working distilleries.

WATER – A core ingredient used to make the spirit and also to dilute the product to bottling strength. Was the water soft or hard? What was the mineral content?

BARLEY – The most important aspect of the barley is the phenolic content. Where was the barley grown? Was it local? Which strains of barley were used? How consistent was the yield?

YEAST – Why is some sourdough bread better than others? Why do some bakers retain a starter dough for decades? Yeast matters in the process and ultimately has an impact on the final product.

PEAT – Was the malted barley peated or unpeated? How much peat was used and was it sourced locally? How did this translate to the phenol content of the finished product?

MASH TUN – What material was it constructed from? Was it open or closed, and how was the temperature controlled? Volatile temperatures would inhibit yeast activity.

WASH BACK – These would have been made almost exclusively from Douglas Fir; chosen for its straight grain and lack of knots. While some distilleries still use these, most have converted to stainless steel versions that impart no character to the product.

STILL – The shape and size of the still deeply influence the overall character of the spirit. For example, a smaller dumpy still will typically allow more contact between the copper and the spirit meaning that it produces a heavier, more viscous spirit.

WOOD – After production, what type of wood was used to store or transport the whisky to its destination? Did this have an impact on the final flavor? What did the barrel have in it before it was used for whisky? This would have had a significant effect on the whisky’s taste.

Their archive team led by professor Michael Moss of the Glasgow University pours through every bit of information they can glean before they recreate each distilleries style.

Gerston one was a popular distillery that operated between 1796 and 1882. Small scale with pristine water and briny peat Gerston one was a much sought after whisky in it’s day. Two tales tell of the disaster that ended the distilleries life. One a farmer dredging too close to the well and causing it to dry up and the other a planned expansion to the distillery causing the flow of the nearby spring to divert away. Either of these events meant the end for Gerston 1. Gerston 2 was built in 1886 and lasted until 1914. Much more industrial in scale Gerston 2 did not source the same quality of ingredients as its smaller brother and the spirit never achieved the same level of popularity.

Lost Distillery Company Gerston Blended Malt – 46% non chill filtered with no caramel coloring. Aged in American ex bourbon casks.

Color:   Freshly cut golden hay bails.

Nose:   Malty ripe raisins and a touch of sea salted caramel with wisp of smoke.

Palate:   Salty, earthy and sweet all at the same time. Sprinkled mesquite ashes and a medicinal quality that only just sneaks in with softer honey comb making up the sweet base.

Finish: Long and persistently smoky but soft and round with a chocolate note.

This is delicious whisky and hats off to Brian and Scott for really working long and hard on an exceptionally well put together project. This brings us back to another time of whisky making and the world of whisky is richer for the story. For those that loved this Gerston please email me and I can definitely let you know where you will find it. jonathan@secretspirits.com

Lets all head over and see what Whiskylassie thought of this excellent Gerston.

On this day in the second edition we had another recreation of sorts with the fantastically valued A.D. Rattray Bank Note. As the lone Blended Scotch expression in the second edition the Bank Note has proven to be really popular as a delicious every day drinker at an affordable price.

Tomorrow we head to Speyside for another fine cask from the good people at A.D. Rattray.

Happy Monday everyone.

Slainte

Jonathan – taster of secrets

http://www.singlemalting.com/category/whisky-advent-calendar-2016/

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

Day 11 of the Scotch Whisky Advent Calendar 

Scotch Whisky Advent Calendar 3rd Edition Day 11 Blog #145 – Wemyss Malts Kiln Embers Limited Edition

Back to the land of smoke and peat today with a fabulous limited edition blended malt from Wemyss. Their Velvet Fig was one of the hits of the 2nd edition and I am always interested to see what they have coming up when I visit Scotland in January. This year it is something brooding and dark. Ladies and Gentlemen I give you Kiln Embers.

So a word of warning for those of you that have a hard time with peated whiskies. Kiln Embers has double the amount of peated single malt involved over it’s cousin Peat Chimney which you may remember from the 1st edition way back when and you can read my thoughts here. It will be interesting to compare these two blended malts.

Wemyss Malts Kiln Embers limited edition blended malt – No age statement and bottled at 46% with no chill filtration or coloring.

Color:   A nice rolled gold here that adds a richness to the look of the bottle

Nose:   Ahh yeah there it is all smoky up front like an old school Casino. The miasma of smoke does disperse however and allow us to peek through at a bushel of fresh oranges and a cluster of vanilla bean pods.

Palate:   Lovely balance here and really deep notes of burnt caramel over fresh licorice. A touch of Staedler Mars Eraser that always seemed to get rid of your smudgy lead pencil marks when other erasers failed. 46% seems bang on here and even with a tiny tingle I’m super happy with it as is.

Finish:   Flamed toffee and molasses cookies with a twist of burnt orange rind.

Lovely dram for those with a peaty addiction. I’m glad to say that we were able to secure a decent amount of the limited production for Canada so if you love this then please email me at jonathan@secretspirits.com and Ill point you in the right direction.

Whiskylassie is like me an equal opportunity drinker but I really don’t know how far her peat meter goes. Lets find out here.

In the second edition on this day we had the amazing Wemyss Malts Kumquat Cluster Glenrothes 21 Year Old and you can read all about it here.

A great dram for us to sit and relax on a cold Sunday afternoon by the fire. I’ll be enjoying this one for a while as the finish is still rolling on and has moved into the realms of good cigar tobacco now which is awesome.

Tomorrow we head back to the awesome team at the Lost Distillery Company for another take on a really remote distillery that has one of the most unusual stories I have ever heard that brought about it’s demise.

Looking forward to see you for a fresh start to the week and another exciting dramming adventure.

Have a wonderful evening

Slainte

Jonathan – taster of secrets

http://www.singlemalting.com/category/whisky-advent-calendar-2016/