Category Archives: Distilleries

Ardbeg, Big Peat, Bowmore, Caol Ila, Port Ellen

Big Peat (or, what you’d get if you mixed Ardbeg, Bowmore, Caol Ila & Port Ellen in a really smart way)

A vatting of Islay region whiskies – 46%ABV – $80 – $100 | £30 | €35

Continuing my week of vatted/blended whiskies, I move onto “Big Peat”.

Not sure about what it’s like where you are but, it’s getting colder around here (Connecticut, USA).  Especially at night.  I’m seeing temps at 40 – 55deg fahrenheit (about 4.5 – 13deg celsius).  To me, based on my patent pending Mood-And-Season-O-Meter™, this means peat season!

I love a good smokey Islay malt in the fall & winter time (heck, I’ll take a heavy/smokey Campbeltown or a peated Highland malt too).  Mood will affect what you reach for in a whisky and season will affect your mood.  It’s the triple “S” effect.  No, not Shit, Shower & Shave.  Stupid, simple science.  Light & fruity whiskies (and wines) for the warmer months, heavy (and/or peaty for whiskies) and big for the cooler months.  Stupid, simple science.

I’ve been hearing a whole heck of a lot about the cost of this whisky accompanied with complaints of: “why so much for a… blend?”  Many folks see that this is, and is labeled as, a blended whisky so they wont break out their wallets for it because of the higher cost (especially in America).

Statements such as these make me break out my soap box so I can scream to the world “MORE THAN 90% OF SINGLE MALTS ARE BLENDS PEOPLE!!!”

Yes, it’s true.  That Glenfiddich 12, Highland Park 18 or Caol Ila 18 you love so much is a blend of many different barrels which could (and do) contain whiskies that are, 12, 15, 18, 25 years, etc… to create a flavor profile that the distilleries are comfortable labeling as their 12, 15 or 18 year old product.  Single Malt simply means that the whiskies were malted at the same single distillery.  The age statement tells you what the youngest whisky is that blend, I mean, single malt.

Update: In years past, if you mixed different malt whiskies from different distilleries it was OK to call it a “vatted malt”; if you mixed malt whisky with grain whisky it was then called a “blend”. Even though this is a vatting of four different single malt whiskies, the SWA has deemed that a mixture of whiskies from two or more distilleries (be it malt or grain) is now to be called a “blend”.  While I’m not sure I agree with this move, thems the breaks when it comes to labeling Scotch whisky!

OK, off of my soap box.  Let me review this fluid to see if  it’s worth its weight in whisky:

On the nose – Well, there is big peat in here for sure!   A nice peat blast upon initial whiff.

Very briny and a blast of lemon zest.

Do I detect a bit of sherry influence here (mere hints of dried fruits)?

Well used canvas sneakers (rubber, canvas and salty perspiration).

A little flinty (maybe the Port Ellen rearing it’s head).

The smoke is a dirty one.

On the mouth – It’s all about the mouthfeel here folks.

Lush, chewy and coating.  Yum!

Stewed root veggies.  Salty, salty, salty.

Less of a smoke attack on the mouth here.

Teas galore: Chamomile, Sencha, Black Oolong and Rooibos – it’s all there and a bit over steeped.

Finish – Sweet carrots and singed tea leaves, all in the back of the mouth.

In sum – Tough to tell which whisky is strongest here.  The Ardbegian lemons are out there for sure but so is the flintiness of Port Ellen and the mouth feel of many Bowmores I’ve have.  I’d be happy to enjoy this on a hot summer’s day.  Seriously.  It’s bright and refreshing (even with all of that peat smoke) like a nice Caol Ila.  Kudos to the people who made this blend.  Well done.  Take a bow (more)!  Impressive.

Field Trip!, Jura

Jura Music Fest 2010 this weekend (wish I could be there…)


6000 deer. 200 people. 1 Jura Music Festival.

Celebrating it’s 17th year, The Isle of Jura Musical Festival is now a well established favourite for lovers of the traditional music scene. This years festival is dedicated to Nicky Watson and Rev. George Campbell who were both such valued committee members and are now sadly missed.

At the Friday night concert locals and visitors from the nearby island of Islay set the scene for a weekend filled with toe-tapping, foot-stomping, elbow-fiddling musical pleasure when they step up to the stage and show off their talents.

On Saturday night it’s the professionals turn: With past performances by Blazin’ Fiddles,Karen Matheson, Michael McGoldrick, Anna Massie Band, Stuart Cassells,Dannsa, Samba ya Bamba, Deaf Shephard and Dochas, the festival has a history of promoting both up and coming and established artists. And this year’s line-up is no exception. Check out the line-up section of the site for more details.

A surprise addition to the Jura music festival was announced today as organisers revealed that Elvis will be making an appearance.

Elvis to Appear at the Jura Music Festival!!

Although he will not be performing at the traditional music event, the local distillery’s four year old moggy will be taking pictures of the island shenanigans over the whole weekend using his “petcam”.

Whisky aficionados, feline fans and music lovers will be able to get a cat’s eye view of the bands and the punters enjoying three days of entertainment on one of Scotland’s remotest islands.

The festival starts this Friday (24 – 26 September) with a line up that includes Session A9, Mary Ann Kennedy, piper Fred Morrison, Brigada Mercy and a host of talent from the island itself.

Artists that have made the trip previously to Jura – described as “ungettable” by author George Orwell – include Blazin’ Fiddles, Karen Matheson, Michael McGoldrick, Anna Massie Band, Stuart Cassells, Dannsa, Samba ya Bamba and Deaf Shephard.

Jura distillery manager Willie Cochrane said that Elvis was a much loved regular at the music festival.

“Elvis is very sociable and loves the music and the people, and can often be seen weaving his way between dancing feet into the wee small hours.

“For the first time visitors to the Jura website will be able to see what Elvis sees, and get a very unique insight into this great event. If it’s successful and loads of people log on, we may well make it a permanent feature and people can get a cat’s eye view of life on the island.”

Compass Box

Compass Box Oak Cross

Blended Scotch whisky – 43%ABV – $40 | £28 | €33

I am about to review a very nice blended malt whisky put out by the good folks at Compass Box.  It’s called “Oak Cross”.   This is a blend of Clynelish and Teaninich and (I think) Dailuaine whiskies.  I’d like to propose that this whisky be finished in ex-maneschewitz casks – then we can call it… you guessed it, Oak Star (or Oak Magen Dovid).

Kidding aside (or am I kidding?…), I’ve been very pleased with these Compass Box whiskies so far.  While this is my second post on them, I’m about four samples into their line and I’ve not been disappointed yet.  Unique blends with lots to offer many palates.

So, how does the Oak Star, I mean, Cross taste?:

On the nose – Just like with the Asyla, we start off with butter – this time think buttered biscuits or perhaps rye toasty bread.

Oak for sure (hence the name!).

Honey & vanilla.

And, get this, a can of emptied Country Time Lemonade (man, I used to be addicted to this stuff as a child and I loved smelling the empty cans – don’t ask why).

Green apples.

Pineapples.

On the mouth – An overwhelming spiciness quickly pushes aside a very oily entry.

This is a sweetie (though, slightly drying/tannic)!

Some maltiness – actually, a fair amount.

A fruity mystery Dum-Dum lollipop?

Finish – Shortish.  The oak and malt are fighting for dear life but, in the end, I win.

In sum – I’m not quite sure where to place this.  For my tastes, I actually preferred the Asyla.  Not knocking this stuff at all.  It’s a solid vatted /blended malt for sure.  Just trying to figure out where to put this on the Mood-And-Season-O-Meter™… Perhaps the best place would be – in good company.

Field Trip!, Laphroaig

Laphroaig Live!! (from Jerez)

It’s amazing what comes across my desk here at the JSMWS headquarters.  This is a very cool Laphroaig event happening online – one you shouldn’t miss (sadly, I will be working a trade show so I’ll HAVE to miss this).

A Taste of Scotland with a flavour of Spain
Discover what south western Spain and the remote Scottish island of Islay
have in common with a tasting broadcast live and interactive from Jerez

Show date: Thursday 23rd September

Show time: 8pm Central European Time (7pm UK)

While a hearty Rioja or a glass of sangria are the typical accompaniment to tapas, a Scottish whisky imparted with the flavour of locally-produced sherry offers a more sophisticated solution.

Whisky-lovers are more than familiar with the distinctive taste of Laphroaig, and by introducing Laphroaig to sherry barrels for maturation, a uniquely rich flavour and hue is added to the whisky, delivering an unmistakable taste of Laphroaig with characteristics of the sherry.

It’s a subtle and rewarding combination for the consumer, but still a relatively rare one as industry estimates suggest less than 7% of whisky is matured in sherry casks, compared to bourbon casks.

It’s this rarity which makes the latest Laphroaig Live production such a must-see show. Following the successes of the first-ever live online whisky tasting in 2007, followed by live shows from the distillery on Islay, and then the Maker’s Mark distillery in 2009, this year the Laphroaig team comes live from the sherry bodegas of Jerez.

While Laphroaig whisky boasts a rich 200-year-old heritage, the Jerez region has been producing wine since 1100BC, and fortified wine – sherry – since at least the 13th century, with many believing production began even earlier.

Located in the south west of Spain, Jerez continues to produce sherry for export around the globe. In all there are more than 10,000 hectares (25,000 acres) of vineyards in the region and sherry is produced in a variety of styles, ranging from dry, light versions such as Finos to darker heavier versions known as Olorosos, made from the Palomino grape – with sweet dessert wines also being made from Pedro Ximenez or Moscatel grapes.

Broadcasting live from the Harvey’s bodegas, this interactive tasting experience will offer a further insight into the ‘marriage’ between the sherried oaky flavours from the oloroso sherry casks and the sweet flavours from the ex American Oak Bourbon barrels used in the creation of some of Laphroaig’s expressions.

We will be offering a unique insight into this maturation process by comparing Bourbon cask matured Laphroaig with sherry matured Laphroaig to assess how the flavours of the wooden barrels help create the distinctive taste of the expression.

We will also be pairing a selection with authentic Spanish tapas to bring out the rich and creamy flavours and smoky notes that punctuate the individuality of Laphroaig. For those whose palate seeks a more traditional style, Quarter Cask will also be tasted to highlight the effect of different maturation styles.

John Campbell, Jose Antonio Sauto, Diego Sandrin and Simon Brooking join us live online at www.laphroaig.com/live to take part in this live tasting session on Thursday 23rd September 2010 at 8pm CET (7pm UK)

Compass Box

Compass Box Asyla

Blended Scotch whisky – 40%ABV – $35 | £24 | €29

Last week (and for a couple of days the week before) I focused on kosher certified whiskies.  This week I will begin a series of blended whiskies.  I will touch on Compass Box whiskies as well as a few Double Barrel expressions.  It’s going to be a week or more of crazy mix’em ups (pun intended) here on the JSMWS whisky blog.

So, Compass Box.  Who are they?  Is this a distillery?  No, Compass Box is not a distillery.  Compass Box is a brand of blended whiskies and is the brain child of John Glaser – master blender extraordinaire.

A couple of months ago The Jewish Single Malt Whisky Society hosted a whiskey tasting with Hudson American Whiskeys and something their owner said stuck with me after his seeing a bottle of Peat Monster on the host’s kitchen counter.  He picked up the bottle and said (with me paraphrasing here and him referring to said bottle and the blender of the fluid contained within): “what we at Hudson do is apply skill to making whiskey, what John does is pure art”.  That’s a compliment and a half!

So, let’s see if Ralph is right:

On the nose – A light and bright nose with a fight.

Oh, you’ve got a wee bit of spunk to yeh!

However, with a touch of time to breath you reveal to me hints of fresh butter and white corn.

Unripened fruits (think pear mostly).

A touch of nail polish.

Perhaps plastic shopping bags.

Lemon meringue.

A saltiness that I can’t shake.

On the mouth – Two words: Mouth Feel.

This is some thick, chewy-ass stuff!

Very soft like ‘almost-jello’ soft.

Slightly salty and a bit peppery now.

Hints of light biscuits, honeyed and delicious.

The grain influence is fairly obvious – adding a light, almost bourbony sweetness.

Finish – Nothing to complain about.

Some maltiness and medium-ish in length with a lasting fizziness toward the center back part of the tongue.

In sum – This is something to simply relax or, as my friend Steve of The Whisky Wire would say, Dramlax with.  Very light in style, very approachable and, actually, one to help lure in your non-whisky drinking friends into enjoying one of the finer things in life – whisk(e)y!!