This just came across my desk. Not sure what to make of it but it makes me want to know more.
What do you think/make of it?
The Categories are we are in are:
- Category #6 “Best Whiskey Information Source (Blog, Podcast, Magazine or other)”
- Category #8 “Best New Whiskey Related Product (i.e., book, resource, web site, etc)”
- Category #10 “Independent Whiskey Bottler of the Year”
As a whisk(e)y website & blogger, I must say that I am honored that you’d vote for me to be in the final running of the Drammies – thank you for your votes and I hope you’ll vote for me again in the second and final round – click here to vote now (remember, categories #6 & #8)!
As an Independent Bottling Company – being on the short for “Independent Whiskey Bottler of the Year” has us (Jason Johnstone-Yellin, Seth Klaskin and myself) elated, honored, pleased-as-punch, excited and confused that we’d be in the running seeing as we’ve not yet released our whisky!! The others in the running have been around much longer than us so it would make far more sense that one of the four others claim that prize!
Please feel free to vote for us again in the final running for the 2012 Drammies (however, again, the four others may be more qualified to claim that prize) – click here to do so (remember, category #10).
We thank you for the votes and view your support as a compliment to: our company launch, our vision and marketing campaign. Furthermore, the Jewish Single Malt Whisky Society receives your kind support as a challenge, too. We have *a lot* to live up to and aim to please our members every step of the way.
The whiskies that we have chosen for our Summer 2012 release are nothing short of stunning. Should you be interested in joining the Society and gain access to the whiskies we’ll be releasing, click here for information – we look forward to having you as a member!
Thank you/Todah Rabah/Merci Beaucoup/Gracias/Danke/ممنون
WARNING & DISCLAIMER – For those who keep, these Armagnacs are not certified as “Kosher” or “Kosher for Passover” (For my kosher keeping friends, imbibe at your own discretion.)
Being that Pesach (Passover) is right around the corner I thought it’d be a good idea to review some non-grain alternative distilled spirits.
I’ve reviewed some Armagnacs in the past and, in general, I find Armagnac to be quite a pleasant and complex spirit. I would not go out of my way to drink some but I’d never turn it down and I’d surely drink Armagnac over most whisky blends (sorry to sound like a whisky snob. I actually really like blends – especially Compass Box which is in a league of its own. When it comes to Compass Box, I think the operative word is *love*).
What is Armagnac? Wikipedia tells us:
“Armagnac (French pronunciation: [aʁmaˈɲak]) is a distinctive kind of brandy produced in the Armagnac region in Gascony, southwest France. It is distilled from wine usually made from a blend of Armagnac grapes, including Baco 22A, Colombard, and Ugni Blanc, using column stills rather than the pot stills used in the production of Cognac. The resulting spirit is then aged in oak barrels before release. Production is overseen by INAO and the Bureau National Interprofessionel de l’Armagnac (BNIA).
Armagnac was one of the first areas in France to begin distilling spirits, but the brandies produced have a lower profile than those from Cognac and the overall volume of production is far smaller. In addition they are for the most part made and sold by small producers, whereas in Cognac production is dominated by big-name brands.”
For more information from Wikipedia on Armagnac, click here.
To find out more about Marquis de Montesquiou, click here.
To find out how these Armagnacs fare in a nosing glass, read below:
Marquis de Montesquiou – VSOP – $49.99
Not unlike prunes (boozy ones at that) mixed with red currant.
Some coconut off in the distance with dried mango to the fore.
More dried fruits – like a mixed bag of dried fruits.
Middle of the road mouthfeel. This is quite delicious.
Finish – Spiced rum cakes, decent length.
In sum – I’m happy to have had this Armagnac. Fine, refined, balanced. Perfect as an after dinner drink in place of a Port or Madeira.
Marquis de Montesquiou – XO – $129.99 (suggested retail – could not find an online retail source. It’s imported by Impex – tell this to your local bottle shop and they should be able to help out)
Spiced berry compote and vanilla bean ice cream – being melted by said compote.
Cantaloupe (?) with anise seed powder sprinkled about.
On the mouth – Much more present in mouthfeel than the VSOP however, the flavors are a bit more reluctant to rear their heads.
Trying another sip… A much more subtle Armagnac than the VSOP. The fruits are not here but the vanilla remains.
Finish – Warming and long. Burnt potpourri.
In sum – A different animal compared to the VSOP. If I had to choose (based on flavor, overall experience and price point), I’d go with the VSOP.
However, this XO does offer you a drink that’ll warm your bones as well as any peaty whisky.
Special thanks to the good people at Impex Beverages, Inc for the samples!
In case you’re not familiar, here’s a quick explanation:
The Whisky Round Table was the brainchild of Jason Johnstone-Yellin (of guidscotchdrink.com). His idea was to get a group of 12 of the most active (and hopefully knowledgeable) bloggers from around the world together for a monthly conversation. One blogger (or, knight/knightess) poses a question to the group and then we all give our answers. This is done on a monthly basis and the questioner/knight changes every month (as does the topic yet it’s ALWAYS about whisk(e)y).
The question of the month was posed by Gal Granov of Whisky Israel and his questions is:
Multiple aging locations – do they add complexity, and enhance the spirit, or are they only PR stunts?
“Lately we’ve seen a few examples of distilleries aging their whisky in two (or more) locations until full maturation. Amrut has done quite a few of those with their “Herlad” aged on Helgoland (a wee German island) and the “Two continents”. In Israel the IWC has bought a few casks from the Arran distillery and aged them on holy land for periods of 2-3 years in various locations (Tiberias, Jerusalem etc).
What are your views on those methods? Do multiple maturation locations (of the same cask) something that makes whisky better or is it a PR stunt?”
A great question if you ask me!