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

www.ralfy.com gives an obscure blended scotch a chance with Whisky Review 525 – Usquaebach Reserve and Time

The Best Whisky and Bourbon Documentaries

Bourbon enthusiasts rejoice! Whisky and bourbon has made a comeback recently in full force. From whisky themed bars and restaurants to underground speakeasies to references in pop culture, the effects are everywhere. With its rich history and significant taste, it’s no wonder this alcohol has come into the spotlight.

In the the past few years, a number of interesting documentaries have been released that stand out as high quality stories of the liquid that is, as the Irish say, “Uisge Beatha” or the Water of Life. For those interested in not only consuming whisky, but also its historical and cultural significance across time and location, these are the best whisky and bourbon documentaries out there.

Great Scotch Whisky (2006)

This documentary takes the viewer on a tour of Scotland to appreciate the legends of whisky in the place that invented it. The fantastic cinematography allows you to travel through the famously beautiful and lush Scottish countryside while learning about the subtle tastes and variances that go into the legendary Scottish whiskies like Glenfiddich, Bowmore, Lagavulin and more. For those who want to uncover the complexity of Scottish whiskies, celebrate their own Scottish heritage, or just want to get taken away to the romantic British Isles, this documentary can make an expert out of a novice.

Addicted to Pleasure: Whisky (2012)

In this one-hour episode of the BBC’s Addicted to Pleasure series, Brian Cox explores not only the way that scotch whisky gave Scotland pride and cultural identity, but also caused great struggles with alcoholism and abuse during the rapid urbanization following the industrial revolution. For those interested in human history and sociological-type topics, this documentary explores the making of a national identity through industry, joy, and pain.

Bourbontucky (2015)

One of the newest additions to the story of alcohol across the world comes in a documentary about Kentucky Bourbon and the people who make it. Bourbontucky made its debut on Direct TV’s Audience Channel in late January in 2015, after an exclusive premiere event at a secret Los Angeles Speakeasy. The documentary centers on the culture and craft of Kentucky Bourbon and the distillers and historians who take pride in their work. It has become more than just a job to them, however – it’s now a way of life.

Whisky: The Islay Edition (2010)

This 2010 hour-long documentary is for those who are especially interested in the process of making whisky itself, and takes the viewer to the world-famous distilleries on Islay Island in Scotland. Called the “Capital of Whisky”, Islay Island is home to eight distilleries that produce some of the highest quality whiskies in the world. This film details the unique processes in each distillery and also introduces viewers to the little known island.

Made and Bottled in Kentucky (2003)

Kentucky bourbon has a rich history beginning in the 18th century when immigrants to the United States began distilling. This film explores the history and process of making Kentucky Bourbon what it is, from the ruins of destroyed distilleries to the functioning distilleries of today. Originally filmed to celebrate Kentucky’s Bi-Centennial, it was released on DVD nationally in 2003.

Rumrunners, Moonshiners and Bootleggers (2002)

This History Channel documentary explores the Prohibition era with a special focus on oral history. Individuals once participating in rum-running and crackdowns on illegal production of alcohol provide personal accounts of one of the most tumultuous times in American history. For the crime history enthusiast and prohibition-era buffs, this documentary offers a peek into the history of alcohol like no other.

It’s a great time to be a whisky drinker, and all this informative entertainment is a great sign that we’ll continue to see interest in this spirit soar in the near future. Much like interest in craft beer has spread to TV shows and other media, increasing public interest and thus the proliferation of more and more breweries in the US, it seems craft bourbon and whisky makers could also soon benefit from this groundswell of attention. Cheers!

Is the World Really Running Out of Bourbon-Whiskey?

By Mai Bantog

With the news of an impending bourbon and whiskey shortage to happen in the next few years, it has been reported that bourbon enthusiasts have resorted to hoarding large stockpiles of their favorite drink inside their basements in order to protect themselves from the expected dearth.

They might have good reason to do so, of course, as domestic sales of bourbon from Kentucky alone, home to 95 percent of the world’s bourbon production, have increased by 36 percent in the last five years. The US Distilled Spirits Council also noted a rise in exports by 56 percent from 2010. Though bourbon suppliers have so far been able to keep up with demand, fears of scarcity continue to persist because of bourbon’s required years of aging—at least four years for regular bourbons, longer for premium ones.

The demand from the international market is also driving the prices up for this whiskey variant that was once dubbed as a ‘Southern gentleman’s drink.’ According to The Guardian, Maker’s Mark has considered watering down its bourbon in 2013 to meet rising demand, though the management eventually changed their minds. Even industry experts from Tennessee remarked that bourbon sales were outpacing production by two to one. Based on these facts alone, the feared bourbon shortage seems, from the outside, to be imminent and inevitable.

Bourbon producers have a reason for monitoring production closely. In the 1970s, the industry ramped up production, only to have demand suddenly drop and leave unsellable bottles of bourbon in their warehouses. It took decades for them to recover, so that when sales started to pick up at the turn of the millennium, bourbon and whiskey makers have learned their lessons.

In spite of the caution bourbon makers are exercising, many craft distilleries are entering the market to sell artisanal liquors, helping curb demand in the spirits industry. A prime example is Portland-based Eastside Distilling, Inc. (OTCQB: ESDI), which recently went public and produces two award-winning bourbons called Burnside Bourbon and Burnside Oregon Oaked Bourbon. Eastside’s 96-proof Burnside Bourbon won a gold medal in the MicroLiquor Spirit Awards. The company takes their award-winning Burnside Bourbon and continues the aging process for another 60 days in a brand new 59-gallon heavy-charred Oregon oak barrel, adding new and subtle flavors to an already great-tasting bourbon.

Both large and small distilleries are also investing in various measures to expand production and meet growing bourbon and whiskey demands. In August 2014, spirit giant Diageo increased its stake in the bourbon sector by making its Bulleit bourbon and rye whiskeys at a new Kentucky distillery slated to start production in late 2016. Expansions have also occurred at Jim Beam, Wild Turkey, Evan Williams, Maker’s Mark Woodford Reserve, and Buffalo Trace.

Eastside Distilling is also planning to expand its operations, moving to a new 41,000-square foot state-of-the-art facility in the Distillery Row area of Portland, Oregon. The modernized location is planned to have 27,000 square feet of operating space to meet growing demand. “This new distillery and tasting room will reflect our passion for creating premium, master crafted spirits,” stated Steven Earles, CEO of Eastside Distilling. “It will provide the additional capacity needed for continued growth, as well as deliver favorable economies of scale as we expand.”

While whiskeys that take more than 20 years to age, like Pappy Van Winkle 23 Year Old, might disappear from the market at what might be expected to be exorbitant prices, this shortage may be speculative and will likely not affect the mid-range bourbon suppliers, as they ramp up production and invent new ways to improve the flavor profiles of younger bourbon.