www.whiskybible.com

This week Joe Ellis reviews Laphroaig 10 Year Old.

http://youtu.be/DtLEeAMaEtk

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We’re not holding back with the March Outturn – from three Icons of Whisky award winners to four bottlings over 60%abv, we’re throwing down some of the best we’ve got!  For complete tasting notes please visit http://www.smws.ca/ but for now be tempted by the bottle notes below:

Cask No. 71.38  A cheese-board in a library

27 years old; refill hogshead; 57%; Sweet, fruity & mellow

A tired bowl of fruit, with polished wood, leather books and faded roses behind, then a scent of mild cheeses which is echoed by the taste. Becomes ‘full-fat creamy’ with water, and more fruity. Soft and sweet and lightly spritz-ish.

Cask No. 35.87  Exuberant, confident, energetic, vivacious

9 years old; 1st fill barrel; 60.1%; Young & spritely

The exuberant nose displays a rainbow of colours – toffee, marshmallows, vanilla, apple pie, leather, tobacco and polished furniture (with water, apple skins and cream soda). An energetic, vivacious palate offers toffee sponge, dark chocolate and dates, balanced by citric zestiness.

Cask No. G1.11  Iced mulled wine and Sorrento Limoncello

21 years old; refill sherry butt; 65.1%; Spicy & sweet

This one is for you if you have a sweet tooth, Bourbon vanilla buttercream and toffee apple sponge pudding on the nose and Scotch pancakes neat. With the addition of water, orange cream fondant, fudge and caramelized sugar as well as some zest and spice.

Cask No. 73.64  Anytime can be Christmas

24 years old; refill butt; 58.4%; Deep, rich & dried fruits

Dried fruits and spices; rich Christmas cake, well dosed with sherry and ginger wine. A voluptuous texture and a sweet taste with dried figs and chocolate. Water brings fruit-cake mix and candied peel, and introduces hazelnut praline to the aftertaste.

Cask No. 93.61  Cal-Mac welder’s tea break

14 years old; refill hogshead; 58.3%; Oily & coastal

The nose combines Crunchy-nut cornflakes and chocolate flapjacks with smoky bacon crisps and baked ham – later a Cal-Mac welder enjoys a Daim Bar. The taste- big, rich and chewy, with charcoal, ash, liquorice, peat reek and industrial garages – is ‘acceptably dirty’.

Cask No. 10.76  Duelling banjos dram

8 years old; refill barrel; 60.8%; Peated

The nose has burning driftwood, boat sheds, canvas, leather and salty smoke against cranachan, honey, pear, citrus and vanilla. The palate delivers big, sweet, nutty smoke, liquorice, toffee and dark chocolate – fruity, oily and briny with a tingling Tabasco continuation.

Cask No. 53.184  Fairground on a beach

19 years old; refill butt; 60.4%; Heavily peated

The nose suspects beach fairgrounds (candy floss, donuts, peat smoke, rock-pools) – also lemon, ash, dark chocolate and bacon Frazzles. The palate is vast, with lots of smoke, spice, dark chocolate, roast pork, lavender, crispy seaweed, black pepper and something medicinal.

http://www.smws.ca/

Whisky Ramblings Via Video #105

Mark Dermul, Belgian Whiskyblogger, tries the Kilkerran 10 Year Old Bourbon Wood from Campbeltown. In 2000 the Glengyle Distillery was resurrected. Their single malt is being sold under the name Kilkerran, referring to an original settlement where Saint Kieran started a religious movement (and was possibly the first distiller in the region). One can only wonder why they still call it a ‘work in progress’.

http://youtu.be/VehqkEfYwmY

• Caol Ila 12 year old Islay Single Malt Whisky 750ml ($59.99) 90-95 points Wine Enthusiast: “**Best Buy** A seductive brininess and waves of oily peat-reek greet the olfactory sense. The palate entry finds a surprisingly buttery-creamy leaning along with the peat-reek; at midpalate the flavor becomes concentrated, oily, malty sweet, and only moderately peaty. Ends on a sweet malty note. Builds from stage to stage, each phase being better than the last.” (06/2006) Whisky Advocate: “Funny to think how recently Caol Ila was an Islay giant that was kept pretty much under wraps by its owner. These days it has cemented its reputation as the island’s Mr. Consistent. This version shows its character the best, a nose that mixes seashore and grass with a distinct hint of smoked bacon. The peatiness isn’t dominant, but flows throughout the palate, scenting, lifting, and subtly changing the mix. A delicious oiliness makes it a great food whisky. (Vol. 21, #2)” Wine Spectator: “A very balanced Islay, with a flowery sweetness on the nose that gives as good as it gets against the insistent peat and salt. The peat increases on the palate, but once again the whisky counters with honey and bread dough to maintain equilibrium. Then come sweet spices that get more vibrant on the finish as they’re joined by smoked salmon. Blend drinkers should note that this is where Johnnie Walker gets much of its peat.” (02/2011)

• Lagavulin Distiller’s Edition Single Malt Whisky 750ml ($109.99) The 2014 limited edition is here!

• Maker’s Mark Cask Strength Bourbon 375ml ($39.99) Whisky Advocate: “This is what I wish the standard Maker’s Mark would be: more mature, spicier, more complex, and with a richer finish. This was initially released in Kentucky only, but rumors are that it will get a wider distribution in the future. The best Maker’s Mark since the now extinct Maker’s Mark Black, which was released for export only. If you can track down a bottle, you won’t be disappointed. -John Hansell” K&L Notes: Kentucky’s most popular wheated Bourbon that isn’t called “Pappy”, Maker’s Mark has long been famous for using winter wheat as the flavor grain (along with the majority of corn) instead of the ubiquitous rye. The only thing that ever kept Maker’s Mark from capturing the hearts of serious Bourbon aficionados everywhere was the low proof. In 2014, however, they released a tiny amount of cask strength whisky (in tiny bottles) to Kentucky residents and people went bananas. Seeing that landing a bottle of Pappy today is like winning the lottery, the Maker’s Mark Cask Strength is easily the next best thing (and, depending on who you talk to, it might even be better!). Big richness, bold spice, and that classic, creamy wheated profile combine into one epic ride. We’ve been forced to limit customers to one bottle only, and most people were lucky just to get that. But somehow, someway, we’ve managed to grab a truckload of this stuff and offer it to every K&L customer with no limits or restrictions on quantity.

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 CA

Liz and Paul dropped by the new Ballindalloch distillery recently, as they have two groups on tour later this Spring also going there, high time for a visit!

As Paul says; Brian welcomed us and did the tour, in fact, there are only 3 guys working there; Brian, Colin and Charlie; master distiller – who has more than 40 years’ experience in the industry, we met all three. The tour didnee take long, a wee distillery and a small footprint (unlike Dalmunach we also did on the same weekend), it is nestled in the Spey valley in the Ballindalloch Estate, home to the Macpherson-Grant family since 1546, the castle is also a good visit by the way. Ballindalloch is Scotland’s first Single Estate Distillery. It is open for visitors by appointment only and to small groups. Their own whisky will not be ready for a few years, up to a decade before you can sample the first drams, but the family had the foresight to establish a collection of private casks (including rare examples from the Macpherson-Grant family private Cragganmore casks from the 1980’s) Brian will happily pour you a dram or two. Brian is Distillery Host.

There is no automation/computer, nothing happens without the 3 guys being directly involved, whisky is crafted, not produced. When asked where the casks come from (to be filled) Brian said, the Speyside Cooperage, to source the finest available casks. It will produce around 100,000 litres of new spirit each year.  Ballindalloch estate owner and distillery founder Guy MacPherson-Grant, whose family have lived there since 1546, said the whisky was named “single estate” for good reason. “The estate has facilitated the project, but the partnership between the estate and the community has brought real benefits to both, and one that will continue in future months and years. The main principle behind calling it a single estate whisky is that around 80% of the tradesmen, and of course our distillers all come from within 20 miles of the distillery. The water comes from the hills, the barley comes from the fields, the people that made the equipment, the people that make the whisky, and we even feed the draff from the distillery to the cattle that graze the estate’s fields, so the whisky really is all from our single estate.”

On our visit, last minute work was being carried out, completing various things including the tasting rooms – “I look forward to going back, as that posh tasting room looks good to me!” MCLEANSCOTLAND will be back in April with friend and tour guest Ingvar Ronde, then may with a whisky club from Netherlands, who will be filling their two casks with new make!

Story by Paul McLean, http://www.angelswhiskyclub.com/ www.mcleanscotland.com

INDIAN DRAMS … trying out some whisky from Paul John. It is actually new single malts from Goa, India, from a company called John Distilleries which was launched in 1992 by chairman Paul John. They are the 6th largest whisky producers in the world, producing blends for the huge Indian market and have about 12 brands in India. Original Choice, one of their brands, ships over ten million cases a year! I met Michael John (no relation to Chairman Paul John) who is the master distiller, at the Edinburgh Stramash some years back. They use Indian malt, to their own spec from private malting’s. Peat is flown in from Scotland when it is needed. Goa has an average high temp in the 30°s C. This means maturation happens fast and the angels share is a hell of a lot higher than in Scotland – lucky them, I do have to say at this point we have been kindly sent 8 bottles (Scottish angels share!). Their whisky would struggle to mature for longer than 7 years. Is it expensive coming from half way around the world? No, for around £60 – it’s no bad – how does it taste? …

Paul, Angels Whisky Club. “I asked several friends, whisky freaks, and some guests on tour with us to try them”.

Kevin Cowie; working on the North Sea oil rigs, living in Perth; “Pretty harsh, although just realised it’s 60.5%. drop of water changes it, much nicer, nutty finish, quite good not a bad dram! An un-peated malt matured in ex-bourbon American oak casks. Crafted with Indian 6-row barley and again matured in bourbon casks”, so Paul told me. Kev asked for more by the way!

Dave Menzies; print finisher in Perth, was given the Brilliance; not to his liking, sharp, has a bite, not for him. I then gave him a single cask; 1444 – “that 60% proof hits the spot! Cannee walk, thank God I’m sittin doon! Single cask is the way to go”

Tabla Indian restaurant Perth; On a cookery stint with good pal Adeline, I took Edited. Praveen liked it so much, I followed up gave him samples of the Peated and Single cask Peated cask 1777 @ 59.2%. Who knows, these may soon appear on an Indian evening food & whisky experience! I’m up for that.

PJ, of Malt Teasers whiskey club; Ireland; PJ came to Scotland for the 6 Nations rugby, Scotland V Ireland. We also made time to drop in at Deanston distillery. Tasting notes to follow soon…

Angus Chan; my favourite local Chinese restaurant in Perth, was given the Edited and Peated. Tasting notes to follow soon…

Myself; afraid to say, tried every one! I did like the Peated single malt, matured in bourbon barrels and presented at a generous 55.5% ABV. The Edited; a partially peated malt, about 20% of the malt is peated in Scotland, bottled at 46%abv and again matured in ex-bourbon American oak casks, non chill-filtered. Edited was created by Master Distiller Michael John using 6-row barley as well as Peated Scottish barley and matured in bourbon casks. I also researched single cask peated, Cask 692 @ 58.5%. Cask 1777 single cask peated @ 59.2% – to be honest they were very different, but in a good way! I imagined a peat bog up on Orkney supplying peat to work the barley, probably totally wrong, but a nice thought. A good young peaty dram, no as powerful as Islay, but – I think, more palatable for non Islay lovers. It did last a good while both in throat and chest, or is that me having trouble? … and Cask 1444 single cask @ 59.7% Nose: vanilla and marmalade on toast. Taste: malty, butterscotch and honey; Finish: vanilla and caramels and a hint of coffee? Can you imagine a vanilla ice cream dribbled with honey and a touch of butterscotch/toffee? But, and here’s the rub; warm!

Liz; tried the Classic. Not to her palate I’m afraid. She doesnee like peat, so this time, stay with the Balvenie Caribbean.

So to sum up, some of the younger drams are not really to western tastes (judging on our angels), but head to the peats and single casks, they stand up with good Scottish whiskies any day. I would love to have sent a wee sample to Ravn, my pal in northern Norway, at 59.7% it just about creeps in under the no – no 60%, which is a banned dram there! A big thanks to my friend Michael (Michael John, Master Distiller, John Distilleries Pvt Ltd) at John Distilleries, one of the leading Alcohol manufacturing companies in India (and the world – by volume). Paul John single malts are now available in the UK market and most of the European and also Australian markets. I have sent Michael the details of another friend of mine in Helsinki, maybe Paul John will make an appearance there next February at the whisky fest. We do like giving these drams to our tour groups to sample, maybe open their eyes to world whiskies, aye I know they come here for our Scotch, but it’s good to see/taste the opposition.

See also my interview with Michael.  http://angelswhiskyclub.com/awc/pauljohn.asp

See whole story with images; http://angelswhiskyclub.com/awc/indiandrams.asp

Paul McLean of Angels whisky club  http://www.angelswhiskyclub.com/

United States – Bourbon and Rye

• Taos Lightning Governer’s Reserve 5 Year Old Straight Rye Whiskey 750ml – 11 available ($46.99)

Japan – Single Malt Scotch

• Suntory Hakushu 18 Year Old Japanese Peated Single Malt Whisky 750ml – 2 available ($199.99)

Scotland – Single Malt Scotch

• Bunnahabhain Toiteach Peated Single Malt Whisky 750ml – 4 available ($65.99)

• Caol Ila 12 year old Islay Single Malt Whisky 750ml ($59.99) 90-95 points Wine Enthusiast: “**Best Buy** A seductive brininess and waves of oily peat-reek greet the olfactory sense. The palate entry finds a surprisingly buttery-creamy leaning along with the peat-reek; at midpalate the flavor becomes concentrated, oily, malty sweet, and only moderately peaty. Ends on a sweet malty note. Builds from stage to stage, each phase being better than the last.” (06/2006) Whisky Advocate: “Funny to think how recently Caol Ila was an Islay giant that was kept pretty much under wraps by its owner. These days it has cemented its reputation as the island’s Mr. Consistent. This version shows its character the best, a nose that mixes seashore and grass with a distinct hint of smoked bacon. The peatiness isn’t dominant, but flows throughout the palate, scenting, lifting, and subtly changing the mix. A delicious oiliness makes it a great food whisky. (Vol. 21, #2)” Wine Spectator: “A very balanced Islay, with a flowery sweetness on the nose that gives as good as it gets against the insistent peat and salt. The peat increases on the palate, but once again the whisky counters with honey and bread dough to maintain equilibrium. Then come sweet spices that get more vibrant on the finish as they’re joined by smoked salmon. Blend drinkers should note that this is where Johnnie Walker gets much of its peat.” (02/2011)

• Glenlivet 15 year old French Oak Reserve Single Malt Whisky 750ml ($39.99)
• Lagavulin Distiller’s Edition Single Malt Whisky 750ml ($109.99) The 2014 limited edition is here!
• Smokehead Islay Single Malt Whisky 750ml – 6 available ($52.99

United States – Bourbon and Rye

• Bulleit 10 Year Old Bourbon Whiskey 750ml – 2 available ($44.99)

• Maker’s Mark Cask Strength Bourbon 375ml ($39.99) Whisky Advocate: “This is what I wish the standard Maker’s Mark would be: more mature, spicier, more complex, and with a richer finish. This was initially released in Kentucky only, but rumors are that it will get a wider distribution in the future. The best Maker’s Mark since the now extinct Maker’s Mark Black, which was released for export only. If you can track down a bottle, you won’t be disappointed. -John Hansell” K&L Notes: Kentucky’s most popular wheated Bourbon that isn’t called “Pappy”, Maker’s Mark has long been famous for using winter wheat as the flavor grain (along with the majority of corn) instead of the ubiquitous rye. The only thing that ever kept Maker’s Mark from capturing the hearts of serious Bourbon aficionados everywhere was the low proof. In 2014, however, they released a tiny amount of cask strength whisky (in tiny bottles) to Kentucky residents and people went bananas. Seeing that landing a bottle of Pappy today is like winning the lottery, the Maker’s Mark Cask Strength is easily the next best thing (and, depending on who you talk to, it might even be better!). Big richness, bold spice, and that classic, creamy wheated profile combine into one epic ride. We’ve been forced to limit customers to one bottle only, and most people were lucky just to get that. But somehow, someway, we’ve managed to grab a truckload of t his stuff and offer it to every K&L customer with no limits or restrictions on quantity.

• Peach Street Colorado Straight Bourbon Whiskey 750ml – 11 available ($62.99)

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 CA

This week Joe Ellis reviews AnCnoc 18yo Scotch Single Malt.

http://youtu.be/yoBQF3Z2IMU

http://Twitter.com/whiskytube

https://www.facebook.com/whiskytube

This week Joe Ellis reviews AnCnoc 12yo Scotch Single Malt.

http://youtu.be/ZTMtuEI3PEQ

http://Twitter.com/whiskytube

https://www.facebook.com/whiskytube