Category Archives: Weymss Malts

Scotch Whisky Advent Calendar 2015, Weymss Malts, Weymss Malts

Scotch Whisky Advent Calendar dram # 4 – Wemyss Malts “Velvet Fig” blended malt Scotch whisky

 

Region – a blend of regions mayhaps – 46% ABV

Scotch Whisky Advent CalendarHere we are, day 4 of the Advent calendar, and 21 more days to go!

Today in our glasses we have a Wemyss Malts-malt called “Velvet Fig.”

Aside from Wemyss Malts creating cracker after cracker, they come up with some inventive names to describe the whiskies they bottle.  “Velvet Fig” tells me that this dram should be soft, silky, perhaps a little sexy, rich, and comforting.

Bottled at 46%, it should be very approachable, too. While I generally stand by the motto of “Go Cask Strength or Go Home,” I will abide a minimum of 46% ABV. It’s at 46% ABV where you defo do not need to chill-filter the whisky and there is no artificial caramel coloring (or colouring, depending on where you hail from).

Let’s see how sexy-soft-silky-rich this whisky is…

On the nose — Ah, younger sherried whisky!  Reminiscent of a younger Glenfarclas bottling I’ve had.  Not very soft but wonderfully rich.

Scotch Whisky Advent CalendarRum cured raisins, Nürnberger Lebkuchen, crushed cherries soaking in grappa, a hint of peat around the edges (perhaps my mind’s playing tricks on me), recently extinguished apple pie scented candle.

Cinnamon, nutmeg, spice, and everything nice.

In the mouth —Here’s where the velvet comes in. This whisky slides on your tongue like warm walnut oil slides across a teflon coated pan.

Scotch Whisky Advent CalendarWhile the flavors do take a moment to kick in, when they do, we’re presented with: fig preserves meets navy style rum meets milk chocolate bars filled with raises and filberts.

Brown sugar toaster tarts covered in brown sugar frosting leads into a softening finish…

Finish —  This ends just as softly as it began on the palate. Short and quiet yet the flavors and scents we experienced bring you in for more.

In sum —  Not a bad little dram. I would have liked a little more of a finish but I could see myself just having some much needed me time with a glass of this whisky.  When the kids have gone to bed, pour this one, open your favorite book and just relax…

Glen Elgin, Glen Elgin, Weymss Malts

Wemyss Malts – 20yo Glen Elgin Cask # 2594 “Winter Larder Green”

 

wemyss_winter_larder-1Speyside region – Single Sherry Oak Cask bottled at 46% ABV

A very short and sweet review for you today.  This is one of the more odd single casks of whisky I’ve had.  Even more odd than the Old Malt Cask Speyside I had the other day.

A big thanks to the folks at Wemyss for the sample.

I LOVED the Weymss Inchgower known as “The Dunes.”  Let’s see what this one brings us…

wemyss_winter_larder-2On the nose — Obvious sherry notes, cola syrup, burnt cherry jam, spiced autumn fruits and heated leather pants (like an 80’s glam rocker’s lower half during the encore at the show).

Ivy school closets and a good deal of wood spice.

On the mouth — A big, huge pungent blast of cola and turning/browning greens.  A solid mouthfeel.

A mass of strawberries and a bit of sulfur/spent match stick.

wemyss_winter_larder-3Lots of what I got on the nose but the pungency and strawberries seem to overtake the show.

Finish — Drying toward the end and a lot (again) of what I got on the nose.

In sum —  An odd, odd duck and a bit over the top with the pungent aspect.  This cask seems to follow suite with The Dunes Inchgower cask I had before in the sense that it’s odd, fun and seems to stand out; but I feel that this cask of whisky might have been better served by being married up with some whisky from an Ex-Bourbon cask to help smooth it all out.

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In other Wemyss news (truly fantastic news, if you ask me): The Wemyss folks will soon break ground on a new distillery in Fife Scotland.  Here’s the official press release:

wemyss_winter_larder-4“PRESS RELEASE
9th JANUARY 2013

Wemyss family to build new distillery in Fife

The Wemyss family is delighted to announce that it will shortly begin building a
new single malt whisky distillery and visitor centre by Kingsbarns, Fife, Scotland.

Approximately 6 miles from St. Andrews, The Kingsbarns Distillery will be built within
sight of the world-famous Kingsbarns championship golf course on land which
will be leased from Sir Peter Erskine of the Cambo Estate. The site of the distillery
will be the historic and charming East Newhall Farm steading.

The Wemyss family is being supported in this exciting new development with a
grant from the Scottish Government. It is expected that development of the
existing listed building will begin in early 2013, with a view to beginning distilling
and welcoming visitors a year later.

It is well known that Wemyss family has links with the whisky industry going back
to the turn of the 19th century when John Haig (founder of Haig’s) built his first
distillery on Wemyss land, and since 2005, with the independent bottler Wemyss
Malts. However, it is also the case that the Wemyss family has a historical link
with the site of the new Kingsbarns Distillery as the 7th Earl of Wemyss actually
owned part of the Cambo Estate between 1759 and 1783.

William Wemyss, commented on behalf of the family: “This rare opportunity to
distil our own single malt whisky and develop a new Scotch whisky brand to
support our existing business as an independent bottler will secure the family
interest in Scotch for the next generation. We are delighted to be working with
the Scottish Government, Sir Peter Erskine and Kingsbarns Distillery founder, Doug
Clement, to bring a new distillery and visitor centre to the East Fife area.”

———- END ———-“

Inchgower, Weymss Malts

Weymss Malt “The Dunes.” A 29yo single cask of Inchgower.

 

Highlands region – 46% ABV

Weymss is sort of a new bottler for me.  Sure, I’ve heard of them but I’ve only had one of their releases until now.  That one, btw, was the Smooth Criminal Gentleman I reviewed with the one and only Malt Impostor(s).

The Weymss line of single casks all seem to be diluted down to 46% ABV rather than bottled at cask strength.  While I tend to be a fan of cask strength whiskies (especially with single cask), I can understand some of the reasons to bottling at a lower ABV.  Primarily, and from the customer perspective, a lower ABV can make whisky a little more approachable to the person just getting into whisky.

So, let’s see what this single cask has to offer.

On the nose — Brittle flat bread.

Sort of like poppadum.

Lots of bright notes but all seemingly restrained: lemon wedges, salted green apples, citrus infused honey.

Jaffa cake bread (less the chocolate).

On the mouth — Whoa, this is some exotic stuff!

Buttered naan.

Candied butter (if there were ever such a thing).

A host of light Indian spices, sweet verging on savory but not savory at all.

Imagine a bake shop (breads and sweets) and a Nepalese restaurant were combined.  That’d be this.

Exotic and foodie and surprisingly different than most whiskies out there.

Finish — A touch of spice and lavender (?).  Decent length.

In sum —  It is whiskies such as this one that makes me LOVE the single cask.  This whisky is like a spotlight on the odd, unique and lovely.  A whisky well worth your time and consideration.  This is a mid-summer whisky, one reserved for drinking in the heat with some ice water on the side.