Category Archives: Distilleries

A World of Discovery, An everyday dram, Linkwood

Linkwood 13yr Single Cask – bottled for the SMWSA – Cask number 39.75

Speyside region – 58.5%ABV – Go here to gain access to bottles from the Scotch Malt Whisky Society

I am delving once more into the world of single cask, cask strength whiskies.  There are a few bottlers out there who offer single cask, cask strength whiskies; Scotch Malt Whisky Society, Duncan Taylor, Signatory… to name the big ones.

The Scotch Malt Whisky Society is an exclusive group and you need to be a member to gain access to their whiskies.  The SMWS is now probably the only source for Ardbeg & Glenmorangie single cask whiskies (seeing as Glenmorangie now owns both Ardbeg and the SMWS, that would make sense).

Sure, you can try to get a single cask bottling of an 11yo Ardbeg, bottled by Ardbeg but you’re going to pay hundreds of £|€|$ for it.  Or you can get a similar, kick-ass, 11yo single cask, cask strength Ardbeg from the SMWS for $95.  Your choice.

But I digress… Let’s talk about Linkwood!

On the nose — Dank whole leaf tobacco however very sweet smelling as well with hints of maple candies and raisins.

I’m even a getting a minor hint of strawberry – a note I seem to find from time to time but rarely see it in other peoples notes; could just be me.

Burnt wood and perhaps some lemon zest.

Quenepa fruit – very tart.

Really lovely smelling stuff.

On the mouth — Powerful stuff with hints of gunpowder.

More tobacco notes.

More citrus notes and very peppery – really biting.

Burnt caramel and Wasa Crispbread.

Finish — Still biting, almost fizzy.  Lime leaves and more Crispbread notes.

In sum — A nicely balanced single cask whisky.  Yes, it’s first fill sherry but there are very few notes of what you’d commonly find in a sherried whisky (heavy on the dried fruit, and a sometimes cloying sweetness).  That being said, this is uncommonly delicious.  I can enjoy this on in any season however, it’s not an easy drinker – it’s powerful stuff and if you’re up for a challenge, this one is up your alley.  Another yummy Linkwood.

A big thanks to Aron Silverman for the generous sample!

Cold Winter, Glen Scotia

Glen Scotia 17yr Single Cask – bottled for the SMWSA – Cask number 93.37

Campbeltown Region – 64.30% ABV – Go here to gain access to bottles from the Scotch Malt Whisky Society

Glen Scotia is one of three distilleries located in Campbeltown, Scotland.  This was actually the first Glen Scotia I’ve ever had – Glen Scotia whiskies are hard to come by and, to be honest, I’m not sure I’ve ever seen a non-independant bottling of Glen Scotia (with the exception of one 8yr old & a 14yr bottling).

As I write up this post I’m looking out the window at what will be the first big snow of the season here in Connecticut.  Staring out at the trees as their branches collect snow & watching the squirrels scurry across my lawn with acorns in their mouths… there’s something near perfect about it.  Even though it’s a bit of an odd duck (as you’ll see below), this particular whisky is perfectly suited for the cold weather and contemplative times such as this.

If only my four year old weren’t watching the original Benji movie while my two year old begs for Monsters Inc instead.  The arguing is really getting in the way of the mood I’m trying to stay in.  Maybe I should pour a wee dram of this SMWSA 93.37…

On the nose — Tough to tell what’s going on here – I’m up to the challenge though.

Initially some spiced vanilla and hot pepper honey.

Fresh soil and barely ripened bananas.

Some mango and a shit ton of pepper!

For some reason I’m reminded of an old friend & girlfriend.  She was actually my first friend (not first girlfriend) ever and I’m reminded of the way her hair would smell after she was working on one of her VW bugs.  Engine oil, perfume and cigarettes.

On the mouth — What the?!  Nothing like the nose.

Carrot juice and splenda.

Firey, hot as hell!  Fried foods without the oil – thin mouth feel yet, enjoyable.

Parsnips and hot pepper/cayenne candy (if there were such a thing).

Dirty 70’s jeans with knee patches (and the glue that burns a bit when you’re ironing the patches on).

Finish — Oak on fire, slight bursts of coconut.

Long and increasingly hot.

Vanilla creeps up after a minute or so and leaves a bourbony flavor in your mouth.

In sum — One of the strangest whiskies I’ve had to date.  This one, like some others I’ve reviewed, is up there with weirdo drams.  Not for every day drinking but great to be used in a tasting of strange drams.

It’s also a damn good warmer-upper!

A big thanks to Aron Silverman for the generous sample!

Tuthilltown

Let your thoughts and prayers go out to Ralph Erenzo & Family!!

Ralph Erenzo, co-founder of Tuthilltown Distillery (makers of Hudson New York Whiskeys) was in a car accident on Dec 21st.  As of today, December 26th, he’s still in the hospital and remains in critical condition.

Please take a moment to send him and his family some words of support and healing at http://rjerenzo.wikispaces.com/. If you have a blog or Twitter account, please post this as well.

Ralph, hang in there!! Get well soon!!!

Below is the latest update (but be sure to keep checking http://rjerenzo.wikispaces.com/ for all updates!!

12:15 12/26

Status: Critical

Everything is pretty much the same as Gable’s last update. He is off the blood pressure meds, but back on the Ativan. He’s still very bloated but his color is good. Robert, the nurse who is on right now, has been super negative overall. He told me he is a pessimist by nature. But he seemed hopeful just now. He got him to open his eyes again. It was only for a second and I don’t think he’s conscious, but it was something. They seem confident that his brain is okay.

His heart rate is down to around 100, which is really good. Cathy and I stood and stroked his hand for a few minutes just now, and, during that time, we saw it momentarily dip into the nineties. We are great healers!

We’ve hung a photo of him and Tony next to his bed as well as a picture of the whole Tuthilltown staff.

At Tony’s request, I put on Dave Brubeck Quartet’s Time Out album for him when we left the room.

My mom hasn’t left the hospital since Thursday morning. I’m trying to get her to use this moment of relative stability to go to the hotel and wash up, get some air, etc.

Thanks for all the messages that people are leaving here. We have been reading them to each other and will read them to Ralph as well.

More soon,

AJG

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
9:30am 12/26

Status: Critical

Just out of a meeting with the doctor. Dad is now off of the blood pressure medication and is maintaining an acceptable NBP on his own. This is a first, so obviously a step in the right direction. Oxygen is down to 45%, which they tell us is status quo/stabilized for a patient with this type of chest injury. They took him off of the sedative (ativan) last night and today he was showing signs of response. I stood by as the nurse shouted at Dad “hey buddy, OPEN YOUR EYES!”. A slight eyelid movement was enough to make me laugh with excitement, amazing.

In spite of all the improvements, Dad is “septic” (sepsis). This is a result of the perforated esophagus and the stomach fluids released into the body, creating a systemic infection that is VERY dangerous, especially in his condition. Over the next 72 hours the sepsis is the biggest concern, barring any unexpected setbacks…which the doctor is perpetually preparing us for.

The Doctors are extremely guarded with their optimism, leaving us grasping for any sign of hope in their words. The chorus line repeats “he is still a very sick man, in VERY critical condition”, but today is a good day.

-Gable

A World of Discovery, Autumn, Cold Winter, Springbank

Springbank 12yr Cask Strength, Claret Finish

Campbeltown region – 54.40%ABV – Limited to 9,360 bottles – £38 | €45

Did you ever have one of those “WOW” moments?  A time, perhaps, when you were stopped in your tracks by whatever it was you encountered for the first time?  Perhaps it was the first time you saw the ocean or the first time you hiked to the top of a mountain.  Perhaps it was the day your first child was born.  Those moments stay with you for a good while and can be building moments or moments that shape you in some manner.

The first “WOW” moment in memory for me was when I was 6 years old.  My uncle had gotten me Black Sabbath’s Paranoid album.  I had never heard anything like it.  Yes, I was only 6 years old but I had already become a fan of music – mostly show tunes that grandparents would play or the folk records my dad would play (Leonard Cohen, Bob Dylan, Joni Mitchell, etc…).  Black Sabbath blew my mind.

Another big “WOW” moment for me was also music related.  About 20 years ago I discovered The Kinks album entitled “The Village Green Preservation Society”.  I remember that moment quite well.  Here I was, with my band mates, coming back from a show on Virginia Beach.  I was the driver, it was 1:00am and I was falling asleep at the wheel.  The singer of the band at the time threw “The Village Green Preservation Society” in the tape player and this was the first song I heard (and man, did it wake me up!):

One of my whisky “WOW” moments was when I had the Springbank 15yr (review soon to follow) for the first time.  Springbank is quite unlike any whisky out on the market today – such balance & character and really, quite peculiar.  I fell in love.   In a long line of what I’m sure will be Springbank “WOW” moments is this expression, the Claret Finish:

On the nose – Top notes of light peat (a bit woody, almost like burning white birch tree bark) and toasted marshmallows.

The nose then gets strange in a very good way.

The scents split up evenly between the classic Springbank grassy, vegetal (actually, more like a weed filled field on a humid summer day), flinty, salty notes then that of a nice, you guessed, Claret wine (though not overwhelming in anyway).

Let’s break the Claret notes out a bit:  Tannins are apparent (very dry).

Hints of cranberry.

Some notes of a horse stable the day after a rain storm.

On the mouth – Spice & citrus.

Big and creamy upfront then very drying after the swallow (and into the finish).

Veggie samosas.

Very herbaceous.

Some bitter coffee notes (Luzianne with chicory).

Cherry cola.

Finish – Long with dried fruits (figs) and spice.

In sum – This is a powerful dram.  I’m amazed as to how well the Springbank whisky goes with the Claret finish (and for three years in a Claret cask, the wine finish did not overpower, instead it added/augmented to the greatness that is Springbank).  When should you enjoy this?  I’d say right now being that there were only 9,360 bottles made available; I’d start enjoying this ASAP.

anCnoc, Refreshed, Springtime, Takin' It Easy

anCnoc 12yr & 16yr Scotch whisky – a side by side tasting.

Highland region – 43%ABV for the 12yr – $35 | £25 | €30 — 46%ABV for the 16yr – $45- $65 | £40 | €49

anCnoc, anCnoc, anCnoc… aChooo!!

Actually, it’s pronounced “ah-knock”.  This whisky, distilled by Knockdhu, used to be called Knockdhu but have decided to change the name of the whisky to anCnoc so as not to be confused with “Knockando” whisky.

The 12yr is on your left whilst the 16yr is on your right.

The anCnoc line was recently (within the past few years) launched here in the US (and elsewhere) with both the 12yr & 16yr readily available in most major markets.

If you look around a bit, some stores & online shops may have some 1993 & 1994 vintages.  There’s even a 30yr whisky out there though, it’s a bit hard to come by.

I’m a bit short on time today so I need to cut to the chase.  Let’s taste these whiskies!

On to the nosing…

12yr — Lemon juice and curdled milk in a … good way.

Very sugary nose.

Vanilla and coconut shells.

Witch Hazel (originating from Connecticut!  Represent!).

Malty notes with some pear.

Apple and buttered toast (rye bread).

16yr — Sugared candies… for my Brits out there, Parma Violets (for my fellow Americans, Smarties).

Pineapple and dried mango (topped with salt).

Sea breeze and, dare I say, a waft (or thread) of smoke in the distance?  Nah, maybe it’s just in my head…

On to the tasting (with notes on the finish)…

12yr — Nice entry, good mouthfeel.

Much of what I got on the nose I am getting here in flavor.

An emphasis on the vanilla and buttered bread.

A tad salty and some unexpected pizza spices on the finish which is medium in length.

16yr — Much more vegetal in flavor as compared to the nosing.

Grassy yet with hints of vanilla custard and pie crust.

Lemon pinwheels and butter cookies.

The finish is slightly drying with some oak…

In sum — Both easy and approachable whiskies.  The 16yr was the clear winner in my book with those delicious sugared candy and tropical fruit notes.  The 12yr was nice however, I would have liked to have tried this at 46% and non-chill filtered like the 16yr is.  I feel bad for the Brits out there – the 12yr is at 40% ABV while here in the states, we get a slightly higher ABV for our 12yr.

So, while the 12yr is pleasant enough, I’d put my money down on the 16yr for the win.  Summery, light, refreshing.

Special thanks goes out to Kathy Lewis-Flanigan for the generous samples!