Tag: NAS

Flag(ler) at Half Mast

Regrets, I’ve had a few

But then again, too few to mention

“My Way”’- Frank Sinatra

We’ve all done things (or not done things) that we may have regretted. I’ve done plenty of stupid things, but who hasn’t? Thankfully the fact you are reading this now means we are both here to tell the tale. Though by the end of the sample I’m leaving to sit, I’m not 100% sure whether this will be my final regret.

I’m not going to give up, as this was one of the more expensive of the Silent Season miniatures, and had a good seal coupled with a decent fill level. The other mini I have wasn’t so good with the fill level so there was no point taking the chance of it being flat and unreviewable. How I came to regret this choice.

I’d love to fill you with a story about this distillery, but there is really not a lot to tell you about it, but this will come with a story after a wee bit of tasting.

Region – Lowland Age – 5 y.o Strength – 40% Colour – Old Gold (0.6) Cask Type – not stated Colouring – not stated Chill Filtered – not stated Nose – needs to sit. Sewage, possibly camomile and liquorice. But mostly sewage. Or maybe tripe. Palate – Petrol. Finish – Down the sink

The only green container this should have been in would have been a fuel jerry can. Maybe it had been.

I’m gutted. I have drunk some awful whiskies in my time, but this one is up there. It was worth quite a bit as a collectible bottle as well and I should have kept it sealed. I don’t think it was actually petrol, as it didn’t smell like it, but it was revolting. Abort! Abort! Abort! It was oily in my mouth and it took a few toffees afterwards to get rid of the highly unpleasant taste in my mouth.

As this was an Italian import bottle, and with a taste very unlike whisky, the possibility of this being a fake entered my head. The seal looked good but a very good fill level which you don’t tend to see on these miniatures. And after only one sip, and after eating sweeties, I can still taste it, something strikes me as odd. Even at bed time when I was cleaning my teeth and despite having a cleansing nip, I still had a taste of the liquid in my mouth, despite only taking a sip. If that doesn’t set off alarm bells, what would?

I would have never really thought of this being a fake, but I’d let my guard down, and for those of you who may be drinking old samples, let this be a warning to you that if you have a perfect mini of an old and rare sample, then proceed with caution. All that glitters isn’t gold. It’s very easy to become complacent after many years purchasing at auction and only having successes. Provided that they haven’t evaporated too much, even the minis with low fill levels have provided an interesting drink, if not the way the bottlers intended it to be.

The seal was good on this bottle, and the cap didn’t look out of place – if it looks new or the seal looks suspicious, walk away. But I never even thought about those things until my experience of the liquid. Doing it retrospectively could have given me very different results, but there were other warning signs that should have stopped me even sipping it. The smell alone should have been the red stop light.

Seal intact.

I often look at tasting notes after I buy a dram to see what I can expect and these are not common for Glen Flagler due to the rarity and the cost of the whisky nowadays. I had expected grassy notes, and while this did definitely smell vegetal in the extreme, the only grassy notes I got would have been similar to those from a lawnmower collection bin after accidentally running over a fresh dog turd. They say you can’t recognise a smell or taste you haven’t had before and this was one experience I wasn’t planning on ever smelling again. Word to the wise – strim long grass before mowing it. If nothing else, strimmers are easier to clean, definitely when you find a dog egg.

Before labelling this as 100% fake, I looked for any other signs and how the bottle had been treated in my ownership. It had always been tightly sealed. It had always been upright. Even in packing my bag to take to Poland, I had orientated the samples so the only time they would in theory have been horizontal is when my bag was being carried on and off the train. So, limited contact with the waxed seal. Of course, before I bought it, the last owner could have kept it on its side, but in my experience this usually gives a cardboard sort of taste to the spirit, sometimes taking away the taste of the whisky, but never making it foul. Even the waxed seal and cap looked in good condition, but maybe too good for its age; it’s something that just can’t be verified, but in whisky I feel that things like this if you suspect, then you are perhaps right.

What’s worrying me was the mouthfeel. Very very oily or syrupy. Almost like oil itself. Or glycerine. because it was in my mouth for so little time I never fully analysed it. When you have a taste like that in your mouth for so little a moment, there has to be something not quite right about it. As one of my social media followers on BlueSky commented “it could have been worse. It could have been a full sized bottle.”

A lesson learnt that not all whisky is good and not all old bottles can be trusted. And you can all know that while I may have done some stupid things in the past, at least I still have a sense of self preservation.

People seem to chase after this dram due to its rarity but to be honest, if this isn’t a fake and that was the real taste, then I don’t give it much more than I did the Passport blended whisky. And that was awful. By clicking on this link you’ll see what I thought of that. Glen Flagler was never meant to be a market leader, it was simply a distillery at the Inver House complex in Airdrie to supply malts for its blends. It had a relatively short existence of 20 years, starting in 1965 and ending in 1985. It was used in Hankey Bannister, a blend that I’ve never seen in the shops. The complex was also home to a second single malt, Killyloch, which is even rarer to find. Garnheath grain distillery completed the trio within the same site.

As for Glen Flagler? Don’t look for it on a map as like Glentauchers it doesn’t exist, although there is a Tauchers Wood. The name Flagler comes from a street in West Palm Beach where the American founder of Inver House had a residence.

The brand has been rejuvenated as a blended whisky and there is a single malt still available but whether this is left over stock or a sourced malt, I don’t know. What I do know is I’d rather drink Bells than try anything with that moniker again.

Yours In Spirits

Scotty

Index of tastings here

Index of articles here

Photo Credits

All Photos – Authors Own

Words With Two Meanings.

Taste Review #155 – Bimber Santa Edition.

There’s a sign on the wall, but she wants to be sure
‘Cause you know sometimes words have two meanings

Led Zeppelin – Stairway to Heaven

You know how it is awful to see Christmas stuff in the shops around August / September time? Well, I know that December is the time for Christmas, but this review is a bit late. A year late. Those of you who read my last blog will have realised that often I can take a bit of time to do things, notably DIY and blog writing. I’m an expert procrastinator at times, but like whisky they often say that it’s best to wait, for the best stuff doesn’t arrive as quickly as it is possible.

As much as my 2023 was sparse of new whiskies to taste, it was also sparse for music. I have finally succumbed to online services, with few CDs being bought but most importantly there were only two gigs attended. Both were at opposite ends of the spectrum, with one being the Pet Shop Boys, the other being the masters of goth – The Sisters of Mercy. Some of you may know of them, some may even still like them, but I’m not going to hold my breath. Needless to say while the Pet Shop Boys was a treat for the wife, The Sisters was a solo run to Newcastle.

What most people won’t know about the Sisters Of Mercy was they had a side project called The Sisterhood. It was in response to the breakup of the band after the first album, and Wayne Hussey with Craig Adams wanted to use the name for their band. Andrew Eldritch rushed an album through under the Sisterhood name called “Gift”, thus preventing Hussey and Adams using the Sisterhood name. They went onto form The Mission and became mildly successful.

The Prince of Darkness, Andrew Eldritch (as he was)

Eldritch went on to give the ultimate two fingers to his former band mates. The first track on the album “Jihad” was an electronic track with a vocalist repeating the words “Two, Five, Zero, Zero, Zero”. Seems a bit odd, but it turns out it was the royalties due to the band members that were in respect of the second Sisters Of Mercy album that was never made. Rather than split the £25000, Eldritch planned to take it all. He failed, the contract was cancelled, nobody got the money, and both groups went on to form their own careers.

The Lord Of Darkness II – Andrew Eldritch – still enigmatic but a lot more bald nowadays

If you think this was bitter and twisted, by this point, Eldritch was based in Germany. The word Gift there actually means “Poison”. Trust me, this was no mistake, and probably went over the heads of the Mission, just like the repeated numerals on Jihad reportedly did until a lot later.

And then we move onto the whisky, in which the distillery name also has two meanings. Many people reading this will be familiar with the Bimber distillery, but I don’t know how many people will know that Bimber is the Polish word for moonshine. Fortunately, this is a legitimate distillery located in London and was founded in 2015 by Dariusz Plazewski, with the first casks being laid down in 2016. Since then the distillery has gone from strength to strength, so much so that a second distillery has been opened in Dunphail, within Speyside, just to the south of Forres.

I have enjoyed every Bimber I have tried thus far, but it’s a distillery that I never connected with too deeply, solely because living where I live and having a cornucopia of whisky available locally, I’ve not paid much attention to the brand. That is until a bottle of whisky turned up unexpectedly just before Christmas. While I have been discussing double meanings, at least I know that this gift wasn’t poisonous. The bottle in question is the 2023 Santa Edition, and it is this bottle I’ll be reviewing later on. But how can I review such a whisky without knowing a lot about the distillery? Fortunately I was able to get time to visit while obtaining a US Visa at the London Embassy.

Bimber distillery is very easy to walk past and it can’t be more unlike a distillery if it tried. The area is occupied by many a garage workshop, and I even was able to walk past Sunbeam Road without seeing it. Retracing my steps soon brought me to the Eagles head sign above the front door. And once you are inside, the smells let you know you are indeed inside a distillery. Entering the front door, there is a reception / tasting area with displays of Bimber bottlings past and present. With a warm greeting from Arnold Harrison, the account and Customer Relationship manager, it was only a matter of time before Matt Mckay, the Bimber Marketing and Communications director arrived and a tour was given of the distillery, with access all areas and unrestricted photo taking. Other distilleries should take note.

Having been to one or two distilleries in the past, it’s helpful to forget how it’s done elsewhere, while although Bimber follow the same principles, they don’t necessarily follow the same process, something that will help create their own unique spirit. You really have to get into the mind of the European bootlegger. Firstly, the barley used comes from a single farm in Hampshire, with Concerto and Laureate being the variant used. The grain is taken to Warminster Maltings, where it is malted in the traditional way using a floor malting. But we now move into the realm of the illicit distiller, where the malted grain isn’t milled, it is merely cracked. This is then mashed in the one ton stainless mash tun .

The mash tun

From mashing, the wort is transferred into one of seven American Oak washbacks for fermentation. Fermentation time is around the 168hr mark, and using lightly charred oak, this allows natural bacteria to form that wouldn’t be present in a stainless vessel. This enhances the fermentation once the yeast has died off by generating a malolactic fermentation which will create even more fruity esters which is ever present in Bimber new make.

The washbacks

Just as in every other distillery, the next process is distillation, where the wash is emptied into the wash still. Matt explained that they had recently upgraded the wash still. Previously, the distillery used two alembic stills, with a capacity of 1000 litres. The wash still has been changed for a more traditional pot still, with double the capacity at 2000 litres. Both stills are direct fired, which creates a Maillaird effect. Now, geeky as I am, I had to look that one up, and its similar to the browning of food, which is almost caramelised. This gives more flavour compounds and an oily mouthfeel to the spirit. Condensing of the spirit vapours is carried out via a shell and tube condenser.

The stills
The stills, with a view through to the tasting area. Have you noticed a traditional piece of distilling equipment missing yet?

It was envisaged at the start to make Bimber in a way that wasn’t too far removed from the traditional methods of making moonshine, so you may notice that there is no spirit safe. Cuts are done not by measuring but by sampling. Spirit runs off into milk churn-like vessels, not some massive spirit receiver. From here, the new make is casked. Matt explained how cask quality is a big thing for the company, using Ex Bourbon, sherry or Virgin casks, or other smaller batch casks such as the one I will review below, which was a Cognac cask.

Bimber was never planned to be a large production facility, and this is what has traditionally limited the amount of spirit available. Demand for Bimber has always outpaced supply, although not in the same way as a whisky like Springbank has. It used to be that to get a Bimber release, you’d have to be quick off the mark as they often sold out instantly, and from an enthusiast point of view it seems to have calmed down a bit, but it still seems like the only way to get some of London Single Malt Whisky is to either be lucky in a ballot or purchase it at auction. Certainly, in the past this is how I’ve managed to obtain Bimber, though it was great to be able to purchase directly from the source during my visit.

The tour ended with 6 generous samples of Bimber bottlings past and present, which since I hadn’t eaten very much due to catching a red-eye flight from Inverness first thing in the morning left me a little bit squiffy. Looking at my notes, there’s nothing there that makes much sense, and much less can I read my own scrawl, but let’s just say each one hit my palate in a different but very pleasant way. I sprung for a bottle of the rum cask, which for me is a bit of a departure of form, as while I enjoy rum, I’m not usually a fan of rum casked whiskies. The pursuit of excellence has certainly helped convert me to a finish I’m not normally prone to drinking.

Selfie. That’s Matt on the right.

This brings me nicely to the tasting of the Santa edition. I received this unexpectedly in Dec 2023, along with a 5cl miniature and a Bimber branded Copita glass. I don’t normally review whiskies that have been supplied to me gratis, as I feel uneasy about it. However, given the fact that this has been released and sold out for some time, I feel that I’m not acting as an influencer, but simply reflecting my thoughts on what was supplied with no real commerical obligation. The fact it was free does not have any bearing on my opinions.

A lovely Bimber care package.

Bimber Santa Edition 2023

Region – England Age – NAS Strength – 52.1% Colour – Burnished (1.1) Cask Type – Ex-Cognac Colouring -No Chill Filtered -No

Nose – Quite fruity and slightly sweet. Red apple, grape juice, plums, vanilla and a hint of milk chocolate.

Palate – Despite its higher abv, this didn’t have an agressive arrival at all. Stone fruit is the order of the day, with plums leading the charge, with a hint of liquorice, treacle, apple sauce. Bit of wood spice there too, but not particularly drying.

Finish – to me this was shorter than expected but on reflection had a nice fruit taste lingering afterwards. Water increased the intensity of the flavours, but further shortened the finish.

First taste. This wasn’t the dram that I reviewed, but I forgot to take photos of the actual dram. D’oh!

Thoughts

A very pleasant whisky, and one certainly suited to evenings by the fire. I was braced for something more aggressive given the ABV and the relatively young age. There is an underlying fruity note with a warming hint of wood spice and the influence of the Cognac, but is well within balance. If you got this as a present, then you would be delighted.

Postscript

I have to thank Matt for taking time out of his very busy schedule to show me around the Bimber distillery. It was great to meet him after a few years of online correspondence. Matt is also responsible for an excellent whisky blog – The Dramble. If you haven’t seen this before, then I recommend that you do – it is certainly insightful and for me inspirational. Like me, he hasn’t been too active on his blog, but if I thought he was busy then the week after my visit, all hell broke loose with the relevations about founder, Dariusz, leading a double life and facing historical charges back home in Poland.

I’ve chosen not to speculate on these, and is somewhat a moot point now, as Dariusz has no legal responsiblity for Bimber distillery, with it passing onto Matt and co-founder Ewelina Chruszczyk for now. Matt has since moved onto the revitalisation of the London Distillery Company. However what is sad is the amount of speculation that some whisky enthusiasts made about the fate of Bimber. However, nearly a year on, the distillery seems to continue to thrive, and so it should. It has started to bottle an age stated whisky (8 years old) and the special editions keep coming – the latest being The Shoulders of Giants. I’ve got some of these and we’ll be looking at these later. And if you know me well, that could be much later!

Thanks to Arthur and Matt for a great visit to Bimber, and I look forward to a return visit at some point.

Lastly, congratulations to Matt – I see your latest blog has a somewhat humble confession that it’s been a while since the last post!!

Yours In Spirits

Scotty

Index of tastings here

Index of articles here

Photo Credits

Andrew Eldritch – Post-Punk.com

The Sisterhood “Gift” CD – Amazon.de

All Other Photos – Authors Own

Brand New Start

Taste Review #154 Lindores Abbey Duo

Few scotch whisky geeks should need an introduction to Lindores Abbey. It’s the first recorded place of whisky production in Scotland, thanks to Friar John Cor asking for 8 bolls of malt to make Aquavitae. Things have come a long way since 1494, yet time hasn’t been kind to Friars, Abbeys and Catholicism in Scotland ever since, thanks to King Henry VIII, Elizabeth the 1st and the odd knuckle draggers who celebrate a 1690 battle every July. For whisky followers it’s puzzling to think why somebody commemorates the Battle of Cromdale, which took place on the lands around and above where Balmenach Distillery now stands. It took place in April. Wrong battle maybe.

A surprise present.

Thankfully the Mackenzie Smiths have saved what remains of the Abbey, as it lies on their farm. They’ve owned that farm since 1913, and by 2017, spirit was running in stills on Lindores land again. It’s a distillery that I’m not going to write much about here, as I’ve not personally been and it’s one of those distilleries that I really want to visit. Why? Well, firstly the Lindores team did something that I thoroughly approve of – their inaugural release was in large numbers and therefore flooded the market. In turn, this has denied the flippers their pound of flesh. Secondly, because so far I have not tasted a bad Lindores sample yet. We’ll revisit this point later, but I’ll apologise for the spoiler now.

It’s always good to have friends in the industry and while I cannot claim to have legions of them, I have one or two – some who have been known to share some very decent drams with me, often the stuff that others can’t get easily. One such sample came my way from a friend in a Speyside distillery who knew somebody who had a private cask. I don’t know the exact details but I’m led to believe it came from a firkin, but I’ve been unaware that Lindores ever offered a firkin size. There was 67 bottles available and this was from bottle 58.

Lindores Private Cask

Region – Lowland Age – not stated but estimated 4 years old. Strength – 54.7% abv Colour – Mahogany (1.6) Cask Type – Sherry Firkin Colouring – No Chill Filtered -No. Nose – Sweet. marshmallows, candy floss, raisins, strawberry, Chocolate caramel Palate – Stewed plums, prunes, muscovado sugar, dark chocolate topped ginger snaps, walnuts, slightly waxy mouthfeel with medium to full body. Spirit fizz on the tongue. Finish – long finish. Accelerating spiciness, ginger and pepper dominate with prunes and dates providing the sweetness. Slightly tannic with a touch of astringency towards the end.

Lindores Private Cask

Summary

It just goes to show you that it is a nonsense to write off a whisky on account of age alone. This was absolutely stunning and punching well above its estimated 4 years of age. I’d have said 10 years at least and I felt it gave me almost as much enjoyment as a Glenallachie 15, which is my current affordable Speyside go-to. It was such a balanced dram, and one could only guess it was the choice of a sherry firkin that has made this whisky. I felt very lucky to try this and even luckier that I got two samples. While the remaining sample was intended for archive, I think that will not survive into the second half of the decade. Or even next year.

I’ve more than one friend…

Another Lindores sample came my way as the result of a friendship with a whisky retailer. This is a shop that I enjoy going to, as the service and selection I’ve always seen to be excellent, and while I can shop online with the big boys and get stuff cheaper, you don’t get the same service, inside knowledge and craic for the lack of a better word. Many will know the Whisky Shop Dufftown, who have been trading for many years just opposite the town clock tower, and have also ran the Whisky Colours Festival in October, though I believe it’s taking a break this year. I sometimes receive a wee take away sample as I cannot make use of the barrel top tastings due to always driving. This time it was a Sherry Cask Lindores. Well, I’ve shopped and chatted long enough there, so Kat knows my weakness for sherry casks. It’s been some time since I received that sample, and a short time has passed since I tasted it, but like the private cask before, it was kind of yummy.

Lindores Sherry Cask

Region – Lowland Age – not stated but estimated 4 years old. Strength – 49.4% abv Colour – Tawny (1.4) Cask Type – Oloroso Sherry Butt Colouring – No Chill Filtered -No. Nose – Sweet. Plum Duff, milk chocolate, Orange rind, dried fruit. Palate – Prunes, muscovado sugar, Milk chocolate, white pepper, raisins, walnuts, slightly waxy mouthfeel with medium body. A lighter Spirit fizz on the tongue. Finish – medium finish. Less tannic, ginger in the finish continuing alongside fruit and nut chocolate bars.

Lindores sherry cask

Conclusions

Kind of nice. That’s my understatement for the week. I would buy a bottle if I had room – or not an already sizeable backlog. I’ll be putting Lindores higher on the shortlist. Yet again the cask has taken the spirit and worked its magic to my taste, dispelling the myth that whisky has to be aged 10-12 years before it is ready. The Lindores Spirit is light enough yet strong enough to take a good bit of active cask influence without overpowering the distillery character.

I have to say I was one of these. young whisky naysayers, although I’ll confess to enjoying young super-peated whisky all along. But these drams have taught me to judge on flavour and experience alone. Despite what others may say, the only person that can travel on your whisky journey is YOU. All you have to do is be open to other experiences.

Based on these two drams, I’m very likely to be dipping back into the Lindores selections again.

Yours In Spirits

Scotty

Index of tastings here

Index of articles here

Photo Credits

All Photos – Authors Own

The Lost Art Of Keeping A Secret

Taste Review #150 – Linkwood Madeira Cask (Murray McDavid Cask Craft)

Have you ever had something so precious or important to you that you won’t share it with anybody else? I’m sure that most of us have that little secret that we don’t want to share. There is always in the background that little pleasure that you know of something that nobody else does and for one moment you have got one up on your contemporaries and peers. These small bits of internally held glories can often be as a result of hard work and perseverance and not something you want to give away too readily, lest that wee advantage you have is lost. It is something that I have experienced in two social groups of people I mix in and in both of them this feeling has been building again.

As I live in the Highlands of Scotland, there are plenty of opportunities to get out into the wide outdoors. Camping and hillwalking are great activities and for those who aren’t aware, there exists a type of remote accommodation called bothies. A bothy for the uninitiated is usually an old farm or estate cottage in a remote area that has been abandoned. These are often restored enough to provide a basic shelter for hill walkers. These can be just four walls and a roof, to well maintained buildings with sleeping platforms and a fire place or stove. Almost none have running water and there is no electricity. The best you can expect is that there maybe a couple of seats and a table to get out of the elements.

Ryvoan Bothy, Cairngorms

Bothies are free to use, many being in the care of the Mountain Bothy Association. Until the dawn of the MBA, knowing the location of bothies was very much down to local knowledge, or just looking at a location on a map and walking in to see if the building there exists or is even habitable. Tents were always advisable and still are just in case the bothy is full. If you were lucky, then you might meet a fellow walker and around the fire exchange stories of experiences which may include the locations of other bothies if your fireside companion has deemed you worthy of the knowledge.

Fast forward to the digital age. Now bothy locations that are in the care of the MBA are now published on their website. One member of the MBA went further and published a book detailing the best bothies and how to get to them. No longer did you need to put any effort into finding a doss when out walking. It’s as though bothies for some had lost their magic, as now everybody could find them. Some people wanted to keep “their special bothy” secret and all to themselves without more hordes descending to spoil the wilderness and peace they thought they would have forever. There were also worries about unsavoury characters using bothies as party houses in the wild or vandalising them.

The book of the devil according to some, surrounded by more wholesome literature

It’s a bit of a double edged sword, as more people interested in bothies also means more people exposed to the MBA and in turn more potential people joining and taking part in the maintenance. Anyway, the misuse of bothies has been going on for years and I don’t believe it is appropriate to blame the Bothy Bible for all this as there is no proof this book did cause a quantifiable rise in problems. I have to say that I was against its publication and still am, although my views have softened somewhat and I’ve allowed myself the slight hypocrisy of buying a copy to see what the fuss was about. Being of a grumpy traditionalist nature, I feel you should earn your stripes and get out there and look for bothies yourself, but prepare to use your tent if you are out of luck. Conceivably that same concept could exist in whisky to a certain degree, as I feel that whisky has many parallels to these issues, generating internal quandaries in people who often have what would be described as misplaced ideals in what whisky represents. I’d even include myself in that potential moral misalignment but experience is telling me I may actually be right this time.

The vast majority of us will have a preference for a distillery or bottling. Even if you don’t, then I do. It is my wee holy grail, my top trump, my little bit of experience that I may have that you don’t and keeps me feeling warm and fuzzy inside. I haven’t ever had a bad bottle or nip from this distillery. It isn’t that well known, yet hides in plain sight. I pass it’s location every now and again, giving me a small bit of anticipation for when I taste it’s golden nectar once more. It was my inquisitive nature that discovered this distillery, not by looking at social media or taking others opinions into account, indeed my first taste was when social media was only physically talking to each other in the pub, well before smart phones and tablets. So let’s just call this distillery Glen Blabbermouth, as I did tell somebody my little secret and advised them to keep quiet about it. Before I knew it, my wee hint was all over the internet circles we share. I see it mentioned more and more, and while this gives me a smug feeling of being ahead of the curve on realising how good it is, I feel worried the name of one of my favourite distilleries is now receiving more exposure in social media.

Is the secret dram in this haul from a recent study reorganisation?

And here is where whisky forms a dichotomy. It’s supposed to be a social drink, it’s supposed to be shared. Don’t we (I) take part in whisky social media to pass on our experiences and learn from others? By holding something back then do we start to remove more from the community than we contribute? I feel that in my attempt to keep the secret I have from the wider community that I’m doing something wrong, yet the need to share experiences of a delicious and consistent performer burns more of a hole in the mental pocket than currency in the hands of a child staring at the shelves of a toy shop.

It’s not the oneupmanship that drives this feeling towards a veil of secrecy. Forget the days of FOMO, there is a new fear lurking in the mind of this whisky enthusiast, probably even more of us if we’re to be completely honest. Fear of Missing Out will become old hat. FOBO is its new companion – Fear Of Being Outed. It’s a fear that once the whisky that you hold dear becomes more in the community consciousness, that it will become more difficult to get and / or will become as expensive as a jar of Unicorn urine. Let’s face it – some of the bottles that have rocketed into the spotlight as flippers and other assorted parasites have decided are now part of the current whisky zeitgeist may as well be unicorn wee-wee as neither will be drunk due to the insane prices paid. This happened to Springbank – remember when it was relatively easy to get a bottle at RRP without queuing or ballot?

While supplies of Glen Blabbermouth are sustainable, it isn’t as common as some, with only a few official bottlings over the years, it’s mostly available from low volume independent bottle sales. It is maybe understandable why some people keep some whisky secrets to themselves. While I might be wrong to express this feeling, I am currently hoping the heat dies down eventually and I can live my life secure in the knowledge that my favoured whisky is not rising in price due to a sudden popularity when my secret gets out.

As for my indiscreet friend – is he in trouble? No, not really. When you hear of others enjoying bottles from your favourite secret distillery, there is a sense of satisfaction that you may have saved somebody from drinking sub-par whisky. I have also taken the precautionary steps of making another malt one of my secret go to drams. Only this one is definitely being kept secret.

One distillery that I am starting to pay a little more attention to is Linkwood. In common with a lot of distilleries in the Diageo portfolio, it’s not a brand with a massive presence due to mostly being used to provide spirits for blends. But it is unique on my blog, for I have already reviewed it twice and as it turns out, the last time wasn’t so long ago. While the only official bottle is the Flora And Fauna, there are plenty of independent bottlers releasing some very good editions. Gordon and MacPhail do a nice bottle in their distillery labels range at 15 years old. But another whisky bottler that has really made me sit up and take notice is Murray McDavid (MMcD). Both their Spirit of Speyside editions of Auchroisk and Inchgower that I tasted from last year were great, so when Aberdeen Whisky Shop advertised the MMcD Cask Craft range, I was standing up like a meerkat. These were marketed by flavour profile, and it was just coincidence that fruity and sweet happened to be a Linkwood. No age statement, only a cask type (Madeira Barrique), but at £32 a pop I felt it stupid not to. And here is what I found.

In front of the most famous toaster on WhiskyTwitter. Need to review some rowies!

Linkwood Fruity & Sweet (MMcD Cask Craft)

Region -Speyside Age – NAS Strength – 44.5% abv Colour – Old Gold, (0.6) with a hint of pink Cask Type – Madeira Barrique Colouring – No Chill Filtered – No

Nose – Raspberry ripple ice cream, hint of vanilla and cereal. Could almost be Cranachan. Sweet white wine. Floral note (rose water) which was similar to Turkish Delight appeared when I rubbed some spirit onto the back of my hand.

Palate – Light oily mouth feel. Quite spirit forward to begin with but not aggressively so, though can be a bit bitter. Raspberries, red currants delivers a small measure of astringency that I find in medium dry white wines. Toasted peanuts and honey. Not very complex at all.

Finish – warming medium finish, sweet with a burst of spices and milk chocolate. Vegetal notes appear, like kale.

The Dram.

Not the best Linkwood I have ever tasted. I quite like a Madeira cask whisky, but this one didn’t light my fire as much as I thought it would. It’s undoubtedly a young whisky, with a spirit forwardness, a lack of depth and also noticeably lacking an age statement. But let’s not get too picky. Here we are easily seeing the distillery character of a light, fruity and slightly grainy spirit, which I got more in the nose than the palate. To be disappointed is a valid point but perhaps the cask craft here is the subtlety in which the finish has been applied. It isn’t a bad dram, despite being a little thin. £32 wasn’t a bad price to pay for this but there are better value drams out there.

As I’ve reviewed this distillery now, it’s not my new secret favourite distillery, though it does have a tenuous link to the one that is. There’s one thing sure and certain – I won’t be telling you what is!

Yours In Spirits

Scotty

Index of tastings here

Index of articles here

Photo Credits

All Photos – Authors Own

Supermarket Sweep

Taste Review 148 – Smokehead

Christmas. Done and dusted for another year and good riddance to it all. I really cannot be doing with all the hustle and bustle of people getting ready for some festival that pretty much most people don’t seem to believe in and spending money that they may not be truly able to afford to waste.

The first recorded Christmas celebration was in Rome during 336AD, which is quite fitting, for the gluttony that traditionally takes place at this time of year wouldn’t be out of place in a Roman orgy. Perhaps nothing much has changed after all? I had decided that this year we’d just treat our child and keep everything else low key. Being a good Aberdonian, I wasn’t really wanting to waste cash on anything that wasn’t necessary, though I’d caved in a bit when it came to the budget for Brussels Sprouts, Pigs in Blankets and crisp based snacks. The wife intimated that she wasn’t really looking for much for Christmas (or she gave me that impression, which was to be my defence if needed) and didn’t look that disappointed when that’s exactly what she got. Well, sort of; more about that at the end.

A typical Roman celebration in December for Saturnalia. I suppose they didn’t have Hogmanay to fall back on. Doesn’t seem much has changed.

One of the things I dislike most about the festive season is being asked what do I want as a gift? I let it be known that I’d be happy with getting very little, but my wife wasn’t going to let me away with that so easily. As I tend to buy what I want when I need it, I couldn’t really say that I needed a new power tool. I’m pretty much fashion unconscious, so the offer of new clothing wasn’t taken up. My favourite designer is F&F and I only wear clothes because we have to in public. It gets pretty Baltic in this part of Scotland for most of the year, so clothes are a good idea for more than legal reasons. I sort of knew I was heading for the present that most whisky geeks may detest – Supermarket Whisky.

Putting all the batteries in the decorative animatronic toys is also a festive bugbear. And so is taking them out 4 weeks later.

I’m not that much of a whisky fascist, as there are sometimes a few bottles of whisky in a supermarket that may be acceptable, but the problem is that my dearest knows next to nothing about whisky, and shows little or no interest in reading my blog so had no idea what I’d like. I’d instantly start to feel guilty about asking for something like Talisker 18 while my wife is currently taking time out of her career to look after our child. There was a slight glimmer of hope when she went shopping in Inverness just before Santa day, as she was wanting to go into Leakeys Bookstore – just up the street from wine and spirits retailer Wood Winters. The command that was issued to the effect that I was banned from entering her dressing room once she came home from that trip meant the chances were even higher of something decent. But I was deceiving myself.

Please God, no! Don’t let her buy any of this! And since when did Welsh whisky become local to a Tesco in Speyside?

I’m no stranger to a supermarket whisky gift. Previous presents have been Johnnie Walker Red, Laphroaig Select, Cardhu Gold, Glen Keith, Glen Moray Classic. None of these I’d say are bad whiskies, but definitely not anything I’d purchase myself. There was a wee bit of worry that I may end up with a full size Jura Journey, which given it took me over 5 years to finish a half sized bottle that ended up being poured down the sink filled me with dread. Even if it was a whisky from a specialist retailer, what would she get me? At best I was looking at a Macallan or Glenmorangie, which aren’t to be sniffed at, but not that exciting either. I started to mull over the contemplation that the word “Gift” is also the German word for poison, and wondered if the person who entered that into their lexicon had received supermarket whisky as part of a Christmas present. The regret from not asking for something from the Master Of Malt site was growing. I knew all my contemporaries on social media will be parading the fantastic whiskies that I’d love to try and didn’t want the feeling of pity when they learnt I got something so uninteresting as supermarket whisky.

Come the big day and I was right. It was supermarket whisky. However it was a complete surprise, as I hadn’t had it before and it turns out that my wife had put a bit of thought into it. My gift was a bottle of Smokehead. Not the basic one at 43% but the 40% even more basic version. Probably loaded with colour, chill filtered and as thin as water. I was going to find out that my misconceptions were misplaced.

Smoked bottle makes it look darker than it is.

Smokehead – NAS

Region – Islay Age – NAS Strength – 40% abv Colour – Cherry Oloroso sherry (1.2) Cask Type – Not stated. Colouring – Not Stated but likely Chill Filtered – Not stated but most likely. Nose – Sweet. Strawberry fondant cream, petrol, salty smoke, a hint of TCP, vegetal note of silage. Palate – sweet arrival with no obvious kick. Banana, ginger, malt, salt, smoked bacon, vegetal, liquorice. There is an oily mouthfeel which while light is surprising for such a low abv. A mineral note is present in the later part of the palate. Finish – Spicy but short finish. Ginger and nutmeg, mineral taste, coupled with smoke and a light TCP. Similar to Laphroaig, seaweed, oak and a hint of char.

A healthy pour. Well, it is only 40%!

You’d be justified in saying that I am a whisky snob; anything on a supermarket shelf just doesn’t get me excited unless heavily discounted, and even then there are limits. But this one was a bit of an eye opener. I don’t mean to sound so surprised but I enjoyed it. Complex – it wasn’t, but what grabbed me was the mouthfeel. It was more oily than expected, the smoke and peat was well controlled in such a way it was a pleasure to drink neat. There was a sweetness to it that persuades me that a Sherry cask may be in the mix somewhere. While I have had a lot better whisky than this, it was well balanced and pleasurable to drink while watching a Christmas movie. I may have some cheese and crackers with it when I watch my next Christmas movie. Scotty’s cheese box in the fridge is well stocked with smokey delights.

My wife’s thought process was impressive, remembering that we’d both visited Talisker distillery and she knew I preferred that smokey whisky to the Dalwhinnie later on in the trip. While she had no idea how smokey Smokehead would be, she thought it a safe bet. And it was genius idea, as the chances of me having a supermarket whisky were to be frank, low. While I would have maybe preferred to receive a Talisker 10, that is based on my perception of quality and consistency. But the Smokehead was no slouch, despite it lacking in the usual geek credentials of ABV, age statement, NC and NCF.

It is so easy to dismiss whisky that resides on a supermarket shelf, but we need to remember one or two things that will keep us grounded. Firstly, not everybody has the same whisky budget. Some might want something cheap and cheerful. Some may want a bit of variety, some may just want something a little different but don’t want to break the bank trying something they may not like. While we are not likely to find whisky geek banger whisky in Tesco, we can get something that is palatable at a decent price. Crucially, it could be someone experimenting with whisky who doesn’t want to spaff £75 up the wall on some thing they don’t like. We’ve all been there or known somebody that has.

Mouthfeel was good. More oily than you might expect, giving a feeling of quality. While it is obvious the this spirit has seen a bit of chill filtering, there is still some thing left to give a hint as to what a cask strength one would be like. Unfortunately the standard release is only 43%. No massive spirit burn, although there was a little on the finish. I’ve no idea what distillery it is sourced from. Common belief is that it’s Caol Ila or Lagavulin, but I felt it was less peaty and more smokey putting it into Laphroaig territory for me. Wherever it’s from, I’m not going to say it’s definitely that, but hats off to Ian Macleod Distillers, for it was a perfect dram to sit and sip without the attendant analysis of what I could and couldn’t taste, along with the distractions that such processes demand. Just get it down you and enjoy.

I’m not that jealous of those who got better drams than me for Christmas. I’ve enough whisky in the house and had already had potential Christmas disappointment averted by a delivery of two Murray McDavids from Aberdeen Whisky Shop, though I’ve not felt the need to crack them open in lieu of my supermarket whisky. As we now move past 2022 and into 2023, it’s time to maybe forget such snobbery about supermarket whisky. After all, I’ve got a whisky which some people could pay ten times that amount for other whiskies and not have a much different experience with. Who’s the mug? Obviously there will be stinkers on the shelf, but a wise whisky drinker will know what they are. Just because they have 46% and and age statement means nothing; besides it’s all subjective anyway.

Lastly, just in case my wife does actually read my articles, I’d like to say thanks for your present – I’m really enjoying it. Hope you liked your ironing board cover.

Had to hide wifey’s face; but judging by that smile, she’s delighted with a top of the range Minky Ironing Board cover. Only the best for her!

Yours In Spirits

Scotty

Index of tastings here

Index of articles here

Photo Credits

All Photos – Authors Own

Public Domain Thomas Couture – The Romans in their Decadence

The hill with a mill and now some stills.

Taste Review #143 Tamnavulin Sherry Cask

Always a bridesmaid but never a bride. That’s the phrase that continually comes to mind when I think about Tamnavulin. It always seems to have a presence on any supermarket shelf, and never ever near the more premier brands. I’m a bit wary of Whyte and Mackay whiskies, as I can never understand their seeming obsession with chill filtering and adding colour, especially to Dalmore. I’ve never really connected to Fettercairn yet and the less said about Jura the better. I have thankfully connected to Invergordon, but normally just the independent bottlings. So that leaves the shelf queen of Tamnavulin. One of those whiskies that always seems to be available for £20 at the Co-op. As this price range often includes the Glen Keith NAS Distillery edition, you’ll understand why I give it a miss.

The Sherry cask edition appeared on Tesco shelves for £45 but it seemed to be a little more than I wanted to pay for a litre of whisky I may not like. But when it made a drop down to £30 it was a no-brainer to try. I did buy a bottle, but was reticent about opening it, so put it in the drinking pile in storage and then bought the sample from drinks by the dram.

According to the information on the Tamnavulin website, this has been matured initially in American Oak, which I am going to assume is Bourbon, and finished in a range of three sherry casks. I’m going presume that will probably be PX, Oloroso and I’ll assume another oxidatively matured sherry such as Amontillado, but no further details are given.

The Tamnavulin distillery opened its doors in 1966, so it is a relative newcomer to Speyside. It is one of three distilleries in Glenlivet, with Glenlivet being the most northerly one, Tamnavulin being the middle one, in the hamlet of Tomnavuilin on the B9008 Ballindalloch to Tomintoul road. The most southerly distillery in Glenlivet is Braeval, which is the highest distillery in Scotland according to my GPS. The whole area is quite remote and I’d hate to live up there in winter, but it’s easy to see why Glenlivet was so popular with illicit distillers.

Being on the west river bank of the River Livet, at this point the Tamnavulin distillery just sneaks into the Cairngorm National Park boundary. This distillery takes its name from the Scots Gaelic meaning ‘Mill on the hill’. There happens to be an old carding mill within the distillery grounds which is where local shepherds would take fleeces to be made into wool.

Rather than spinning out a story, let’s take a look at the whisky.

Tamnavulin Sherry Cask

Region -Speyside Age – NAS Strength – 40% ABV Colour – Deep Copper (1.0) Cask Type – Sherry Colouring – Yes Chill Filtered – Yes Nose – a sharp acidic note which I am assuming to be E150, honey, vanilla, red apple, dried fruit, brown sugar, sherry notes, slight maltiness Palate – Slightly oily mouthfeel but thin. Cadbury Caramels – caramel and milk chocolate, blackberry jam. Slight nuttiness Finish – medium. Chocolate, sweet, slight wood spice, creamy.

Conclusions

There is nothing better than being proved wrong. I thought I was potentially up for a stinker of a whisky and I was mistaken. Premium this is not, but that doesn’t matter. It’s not complex in any way, but drunk neat this to my mind is a well balanced whisky. No sharp spices or alcohol burn. I mostly got fruit, caramel and chocolate from the smell and flavour notes.

In my humble opinion, £45 for a litre may seem to some as expensive but perhaps not. While I’m normally unlikely to pay that for supermarket whisky at NAS, at £30 this has to be a very good value bottle. I’ll probably buy another and open it, leaving one in store for later on as it would be something I’d want to drink again in the future.

My only complaint would be for Whyte and Mackay to stop chill filtering and colouring this whisky. I’m not a snob and I do enjoy whiskies that have been filtered and coloured, but I think it would be better without. 40% seems to be fine for what it is, I found the lack of burn was part of what made this experience much more enjoyable, so the flavours came through more strongly. For enthusiasts this may not the best whisky in the world, but enough of a sherried whisky experience without the sherry overpowering everything else, and would be a good whisky for a beginner to try. It certainly has my favour over the Aberlour 12 which at a similar price proved to be disappointing.

I’d say this whisky can represent value even at £45 for a litre. If you see it offered for less, snap it up. A 70cl bottle is currently being sold on Master Of Malt for £32.95 at time of writing and at Tesco £40 for a litre. At these prices you cannot go wrong. However I encourage you to seek this whisky out at your independent spirit specialist, as the big boys don’t really need your money.

Yours In Spirits,

Scotty

Index of tastings here

Index of articles here

Photo Credits

All Photos – Authors Own

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Turning Japanese

Taste Review #139 – Nikka Coffey Malt / Nikka Coffey Grain

Like many millions of people the world over, I like to start my day with a coffee. My caffeinated drink of choice is very important to me; you can’t beat a slightly sweet and milky coffee.

People often make the mistake of trying to communicate with me in the morning before I’ve had any coffee. This can be hazardous to your health as I’m not able to issue much more than a grunt. Indeed, on the last day of an offshore trip where I was ambushed to sign off paperwork before I even made it to the mess room for breakfast, it was all a semi-conscious blur. I could have been signing death warrants, as being without liquid stimulation I wouldn’t have been able to tell. Thereupon I have decided for everybody’s safety, it has been necessary that I invest in a new t-shirt.

That should be easy to understand

Of course I’ve been talking about the wrong coffee. I actually meant Coffey, which is a continuous running still, designed in the 19th century by Aeneas Coffey, normally being used to produce grain whisky. These are a lot more efficient in distilling spirit compared to a traditional pot still, easily capable of reaching over 90% alcoholic strength. Not that you’d want to be drinking that, as you’d possibly go blind, and nobody wants that.

This is the first Japanese whisky that I’ve reviewed. I’m not that adventurous with world whisky, although I have had some in the past. The last experience I had was Hibiki 17, long before the blog started. I can only dream of drinking that now, such has been the rise in secondary market prices since it was discontinued.

The Nikka company has two whisky distilleries in Japan, the Yoichi distillery in Yoichi, Hokkaido and the Miyagikyo distillery in the northern part of Honshu. While I’m not fully sure what distillery these whiskies were created in, the Yoichi distillery is capable of grain and malt production, so I’ll hedge my bets and say it originates there, as the latter only has pot stills. The Yoichi distillery is also the oldest of the pair, being founded in 1934 by Masataka Taketsuru.

On the right; the not so perfect measure. Irony at its finest.

Masataka learnt his trade in Scotland, having studied in Glasgow, then obtaining an apprenticeship in Longmorn distillery near Elgin. Later that year he moved to the Lowlands to the Bo’ness distillery and onwards to Campbeltown’s Hazelburn distillery. He returned to Japan to work for Suntory and by 1934 had founded his own distillery in Yoichi.

You can find out more about Nikka and their brands at their website :-

www.nikka.com

Nikka Coffey Malt

Region – Japan Age – NAS Strength – 45% Colour – Yellow Gold (0.5) Cask Type – Not known Colouring – Not Stated Chill Filtered – Not Stated Nose – Initially I get fresh fruits, lemon zest, then moves on to Danish pastries, caramel, cocoa. There’s something solvent-like in there as well. Wood note is there too, and smells like freshly cut timber. Palate – medium body palate, with a pleasant mouth feel. Velvety. Quite timid on the arrival with more solvent, but less lemony and more caramel and vanilla. Sweet taste, like honey or foam banana candies. Quite light on the wood spice, there is a taste of chocolate and coffee going on there as well. Finish – bit of spice after swallowing leads on to a relatively short finish, with malty, coffee and chocolate notes, coupled with a hint of vanilla.

Nikka Coffey Grain

Region – Japan Age – NAS Strength – 45% Colour – Yellow Gold (0.5) Cask Type – Not known Colouring – Not Stated Chill Filtered – Not Stated Nose – very subtle. Slight solvent note, but vanilla ice cream, camomile tea, slightly floral, but because is so subtle I am struggling to sense much of a nose. A hint of grain perhaps. Palate – very light and dare I say delicate? Totally different to the Coffey malt. The mouthfeel and initial taste to me is like sugared water with a hint of almond. In fact; sugared almonds can also be sensed. It has a light, creamy and custardy taste, almost like the cream in a custard cream but I don’t get the biscuit component. If I get any grain influence, I’d say it’s unseasoned popcorn. While there are solvent notes on the nose, these hardly carry through to the palate, unlike most other grains that I have tried. Finish – very short. Bit of oak spice and fruit on the finish and a hint of dairy milk chocolate.

Conclusions

The Coffey malt wasn’t anything challenging and was quite easy to drink.

The Coffey grain was completely different; a lot lighter and delicate yet still very pleasant. I liked both drams but if I was to express a favourite of the two it would be the grain version. And then I change my mind, preferring the malt. It’s all so confusing.

Let’s just make it easy. Both are good and are worth a purchase. However the price is a bit salty, both being north of £50 unless you hunt about. At 45% I’d expect it a little cheaper, but you are going to get an subtly expressive drink that I think most people would enjoy.

These are often seen in travel retail and next time I see one, I may buy a bottle.

Yours In Spirits

Scotty

Index of tastings here

Index of articles here

Photo Credits

All Photos – Authors Own

It’s the season to be jolly.

The festive (or festival) season is here.

No, don’t panic, it’s still over three months until that season at the time of writing. It’ll be some time before your kids will be getting excited by a fat man in a red suit carrying a large bag. My kid gets that any time of year I put on an old pair of work overalls to do some tidying up in the garden. Just need the reindeer to finish the look.

The season that I refer to is my whisky season, where I get a free pass from her that must be obeyed to enjoy myself by doing some tours and sampling some whisky. Traditionally it is a bit busy for my work over the summer months, so I always tend to try and take breaks in September or October when the weather in Scotland can still be settled before the onslaught of winter. Whisky season for me this year involved three distillery visits and a small whisky festival.

Distillery 1 was the small and very scenic Speyside distillery. It’s on the opposite side of the River Spey from me, a short 5 minute drive. Despite living in the village for 8 years, I’ve never actually been. The tour was good enough, but I found myself as pretty much the only person on the tour who had been around a distillery before, so I just absorbed the atmosphere and the sights, plus chatted to one of my former work colleagues who is now a senior operator on the site.

Waterwheel that forms part of Speyside distillery.

Distillery 2 was Ballindalloch. I’ve visited a few times in the past and this time I redid the Art Of Whisky Making experience. Pricey at nearly £200 but still a great experience to see first hand exactly how whisky is made. Questions are encouraged, with each staff member being very knowledgeable about the process. On Thursdays it is casking day, so you get the experience of filling casks of the previous weeks spirit and then getting them stored in the warehouse. Can you master the art of ‘clocking’ your casks to ensure the bungs are always at the top? That is certainly an art!

The perfect mash. By me. With a wee bit of help.

My final distillery visit was Cragganmore. I nearly first visited this distillery in 2019, but never managed to fit it into my schedule. The tour is about an hour long, but much better than my last visit to a Diageo distillery. The tour guide this time knew a lot about the process and she kept the tour fun, interesting and engaging without pushing the company line. I even got extras from the gift shop of the rarer malts, one of which was the distillery 2016 special release of which I have a bottle. A really nice touch, one I’m very grateful for. I’d definitely recommend this tour.

I like big butts. Sherry butts of course.

Well, I’d love to say this was my last distillery visit, but I’m lying as I popped into Strathisla for a bit of retail therapy and purchased I a couple of distillery reserve collections, both the produce of sherry butts. One was a Longmorn, and another local malt that I dare not speak its name. The disappointing thing about the Pernod-Ricard distillery reserve is the fact they are often 50cl bottles. However, they are usually at cask strength and single cask. The non-single cask ones are often 70cl.

And on to the National Whisky Festival, Aberdeen. The main reason for taking the month of September off, to ensure that I got a chance to meet Nick (twitter – @ayewhisky); a fellow Aberdonian who has exiled himself to Belfast. But it doesn’t end there as I also bumped into a couple more of the Twitterati. It goes to show that it is indeed a small world. Firstly it was Steve Gray and his pal Alan, who I first met on a tour of Glendronach in June 2019, then Paul Dempsey (twitter / @whiskyweegie) who was formerly a brand ambassador for Speyside distillery but is now working for Brave New Spirits. It was also a pleasure to meet Colin Sim (Twitter @distillerybikes).

Alan, self and Steve. Oh, and THAT shirt.

There were plenty of drams to try but I’m not even going to attempt to remember all of them but I’ll have a go –

Murray McDavid – Glenburgie 13. Sherry butt with a Sauternes 1st fill finish. 58.2%

Murray McDavid – Cambus 30. Cognac finish. 47.8%

JG Thompson Sweet Blended Whisky NAS 46%.

Brave New Spirits – The Nailed Puppet. Tormore 11. 1st and 2nd fill a bourbon. 52.6%

Benromach 10 Cask Strength. 2012 vintage. 60.2%

Speyside Distillery – Spey Tenne CS NAS Batch 4. Tawny Port Finish. 57.7%

Glenallachie – 8 y.o 46%. Sherry, Red wine matured.

White Peak – Wireworks Inaugural release 50.3%

Dalmore – cigar malt. 44%. American White Oak, Matusalem Oloroso and Cabernet Sauvignon casks.

Balblair – 15 y.o Bourbon with 1st fill sherry finish

SMWS – 4.311 “Tiptoe Through The Heather* Highland Park 13. 1st fill bourbon. 61.1% (*this is a guess as it was a scrum to get to the stand as some idiots were treating it as a public bar, and I only got a glimpse of the bottle as it was being poured. I had no chance of speaking to the guys pouring).

If anybody can help me out with the ID of the Highland Park, I’ll be grateful.

So only 10 drams. It wasn’t a lot but you do try to savour as much as you can to get the flavours and aromas, but after so much cask strength spirit, it’s impossible to really appreciate some of the drams. Plus I was constantly getting interrupted due to positive comments on my sartorial excellence with one of my specialist Hawaiian shirts. The way I’m going to choose to look at it is that we say whisky is a social drink, therefore it’s probably more important to focus on people rather than solely the whisky and trying to drink as much as you can in the allotted time.

People being friendly with liquid social lubricant.

Any stand out drams from the festival? No, not really. I was surprised at this. I was however pleasantly surprised by the Tormore, really enjoyed the sweetness of the Glenburgie and the smoothness of the Cambus. Dram of my night was probably the Tormore.

A quick pint before going our separate ways in the Howff (where I had my first proper Bourbon at age 18!), saw me back into the hotel before 10pm and thus the curtain was drawn on this years festival of whisky. Old friendships renewed, new ones made. A perfect end.

What’s your perfect festival?

Yours In Spirits

Scotty

Index of tastings here

Index of articles here

Photo Credits

All Photos – Authors Own

Ready to take the Fall.

Taste Review #136 Aber Falls Inaugral release

Time waits for no man and that is a saying that I’m only too aware of. It’s been some time since I’ve written, but forgive me, it has been a hectic time at work. Like so many other professions, we find ourselves short of people and I’ve just not had the energy to catch up with my backlog after shift. With so many reviews in hand, it means I have been a bit reticent about reviewing other samples or bottles lest I fall behind even further.

But in my line of work we often accept that as long as we are not moving backwards, then that is a good thing and I’ve decided to take a plunge in my run of tasting anything but Scotch to try another Welsh whisky. Quite a risk after having the last one which I’ll only remind you that I was glad not to have bought a full bottle.

The inaugural Aber Falls was a keenly anticipated release, but unfortunately wasn’t released in a large volume, with only 2000 bottles reaching market. These were quickly snapped up by those who wanted to drink them and those greedy cretins who wished to flip and make profit. Kudos to the Aber Falls distillery for making a realistic charge of only £45 for your first bottling. Ya boo sucks to those marketing it now for over £300. You are despicable.

I could waste a lot of time by telling you about the distillery but I feel it better to let you visit the website of the distillery itself, so the link is here :- www.aberfallsdistillery.com

Aber Falls Inaugural Release

Region – Wales Age – NAS (3 yrs) Strength – 46% abv Colour – Tawny (1.4) Cask Type – American / European Oak, Spanish Sherry, Virgin Oak, Orange Wine Casks Colouring -Not stated Chill Filtered – Not Stated

Nose – quite tropical initially. Got a big hit of passion fruit. Butterscotch angel delight, orange citrus, vanilla, dried fruit, raisins, sultanas. Slightly nutty, walnuts.

Palate – medium bodied and gives a pleasant mouthfeel. Gingery heat builds straight away but is well controlled. The orange wine casks play a big part, and I get plenty of marmalade notes. The heat subsides and becomes a bit more biscuity and syrupy and floral sweetness, akin to heather honey. This morphs into a creamy smoothness, something similar to American Ice cream soda with that magical tickle on the tongue.

Finish – Medium finish. Coffee, dark chocolate, honey, ginger and oak spices. Drying towards the end.

Conclusions

I was quite surprised by this dram. I wasn’t expecting much from it, but it was quite drinkable, despite the young age. The continual fashion of releasing young whisky irks me somewhat. It is rapidly apparent that this whisky is going to be a good one, so why release it so early? It just seems to be that another couple of years in the cask would have done it a world of good, but I can only imagine that the accountants and those waiting on returns on their investments had other ideas.

So many other distilleries have been releasing at a young age and it seems to have flooded the market with whisky that has just passed its exams and is trying to take on those with a lot more experience. I’ve tasted whiskies which to me did not manage this at all in my opinion, so why make your whisky one more face in that crowd? I’d think it would be a better idea to follow the Adelphi way of thinking and wait 5 yrs to get an nicely balanced whisky with a couple more years under its belt like Ardnamurchan.

Of course this is only my opinion, but getting whisky out as soon as possible seems to also please the flippers who can make tons of money by flipping three year old spirit. The only thing that makes me happy is knowing that those who have paid flipper rates for a £45 whisky will essentially be left with nothing once better, more mature Aber Falls comes out, as that is I suspect to be a very delicious prospect.

One thing I am thinking is whether or not the long line of cask types in this release is sustainable and will they have a core release of say ex-bourbon so we can get a better idea of distillery character? The Orange wine cask had quite an influence on this bottling but I am wondering what a standard core release will taste like. The second release was only £26 so based on this tasting, that is a bargain if it meets the quality of this one.

Despite my various reservations, I would recommend this whisky. The problem is that only 2000 bottles were released and it is fair to assume that those opened will now be long gone, so your only hope is to find one going cheap at auction. During a bit of research for this post, I had seen one for sale at £449 at whiskys.co.uk. Absolutely scandalous pricing as this whisky can never expect to hold up to that and anybody stupid enough to pay that must either be really desperate to try it or they have more money than sense. On secondary market, even £100 is overpriced unless you really enjoy it when you drink it.

If you are really interested in trying it, Master Of Malt still had samples at the time of writing (29th March 2022) costing £5.28 for 3cl.

Yours In Spirits

Scotty

Index of tastings here

Index of articles here

Photo Credits

All Photos – Authors Own

Going Green.

Taste Review #128 – Mackmyra Grönt Te

Being different. Sometimes it might not be better but it may be right. It’s a topic often discussed amongst my offshore colleagues. At the moment many of us are burnt out due to longer offshore trips, often leaving home without knowing when you will see your loved ones again. Regularly trips are over 2 months, which quashes the image of the typical offshore worker doing 2 weeks on a cushy North Sea platform before coming home to get smashed in the Spiders Web and causing havoc on the train to Elgin. The boat I am on now is running out of fresh water, salad is but a memory and the only fruit available will soon be of the tinned variety. I am sure those in the armed services will have similar experiences. At least I’m not getting shot at. Well, at least not yet.

And there are the little things that you often take for granted that get missed. Good internet is one of them – seeing trees, listening to bird song, home cooked food, being able to watch the TV you want to, going out for a pint or just something as basic as decent toilet paper. The stuff used offshore that is suitable for vacuum toilets is cheap, nasty and if you have piles then you may need to ensure you bring on plenty of Anusol or Preparation H.

Offshore Toilet Paper. Better than sandpaper – only just, and high risk of finger poke-through.

Stocking up is the thing to do when working away from home, especially when it comes to the quarantine required before you go offshore. I’m limited to what I can carry. I like carrying those wee Robinson’s Squeezy concentrated squash, packs of chilli coated peanuts and various sweeties that I can’t get offshore. Depending on where I end up going I often bring around 6 packs of Taylor’s of Harrogate Coffee (Lava Java being a favourite) and some green tea.

Twinings do a great range of flavoured green teas, with the Lemon Drizzle Cake, Gingerbread and Cherry Bakewell being my favourites. The aroma of the green tea always reminds me of moist sponge cake. It is different, yet some of the teas snobs I work with turn their noses up at it. But how does Green Tea whisky work? Is it not better but different? Can it be both?

I wonder if Twinings will ever do a Swedish Whisky Green Tea? We can but hope.

The dram that I bring you for this review has been sold out in most places for a while. Thanks to my myopic concentration on Scotch, I don’t always pay attention to whisky outside that scene. However this is a release of a whisky that had been matured in a selection of ex bourbon 1st fill, 1st fill Swedish Oak, plus new and 1st fill Oloroso casks. These have then been vatted and finished in newly seasoned sherry casks that had been filled with Oloroso sherry and green tea seasoning, rather than whole leaf tea. This triggered my inner inquisitiveness and I’ve been drawn to it for some time. However as this was the 2020 seasonal release for Mackmyra, I never managed to get a bottle, though I felt I had to try it as another trip on my whisky journey. I mean, whisky and tea – what could go wrong?

Grönt Te. Swedish for tasty.

Mackmyra Grönt Te

Region – Sweden Age – NAS Strength – 46.1% ABV Colour – Amber (0.7) Cask Type – Oloroso / Green Tea cask finishing cask Colouring – No Chill Filtered – No Nose – Green Apple, Watermelon, white pepper, green tea, sultana, slight nougat, vanilla, floral and sweet biscuity notes. Palate – Quite sweet initially, with red berry notes, green apples, well controlled spicy and slightly drying tannins, cloves, peppery. And more green tea. Finish – short / medium. Earthy notes, fruity and sweet, slightly drying with the ubiquitous green tea taste. Finish had a bit more kick when water added and I detect more spice (firey ginger and pepper) which isn’t overpowering.

The Dram

Conclusions

Was this different any better? No. It was not any better than any contemporary whisky. However, it was certainly different and a very pleasant experience that I would happily repeat. The green tea effect I felt was light and subdued, yet still noticeable. I felt it was well balanced and any more green tea taste may have led the whisky to be off-kilter to my taste.

I felt it had a fresh, refreshing palate, almost equivalent to a decent cuppa, but while I’d happily have it again, it won’t replace any of the staples in my drinks cabinet for now.

And that is probably for the best, as this was a limited release, so if you were wanting to try this then auction houses are your best bet. At an original release price of £59.90 in the UK on the Mackmyra web shop, the closer you can get to this price the better. At 46.1% abv this represents good but maybe not great value for the experience depending on your opinion.

If nothing else, now I know Sweden is good for more than Abba, Volvo cars, meatballs and flat pack furniture. I feel it will benefit you to consider paying attention to the produce of Mackmyra; I certainly will be doing so now.

Yours In Spirits

Scotty

Index of tastings here

Index of articles here

Photo Credits

All Photos – Authors Own