Category Archives: Let’s celebrate!

A World of Discovery, GlenHatton, Let's celebrate!, Springtime, Summertime, Takin' It Easy

The GlenHatton dregs blend, take one, pt. 1 of 2

GlenHatton – glen · ha · tton\'(g)len · ha · tän\n\ A “luck of the draw, pour the dregs of a shit ton of whiskies into one bottle” whisk(e)y blend.

As you might have guessed, should you be a frequent or daily reader of the Jewish Single Malt Whisky Society blog, I get a good deal of whisky samples; buy more whisk(e)y than I should of whisky and yes; I taste, review and drink a lot of whisky.

You might wonder what happens to the drips and dregs left over from sample and purchased bottles; the stuff left over that’s too little an amount to drink…  What happens?

The GlenHatton happens.

I used a base whisky to start the whole thing (about 15% of the Suntory Hibiki 12yo) then dumped 21+ dregs of various whiskies into the bottle and “wham-bam-thank-you-shmuel” the final result is a tasty little dregs bottle of whisk(e)y I call: The GlenHatton.

So, what to do with all of this dregs blended-whisk(e)y??

Well, if you’re me, you send a message out to friends via the Jewish Single Malt Whisky Society Facebook page asking if anyone wants to get a taste of the stuff.  I had enough for 8 samples and got a taker for each one!  Based on the quick response and people’s seemingly burning desire to taste the stuff, I thought it’d make for a great post!

What would people think of it and what did they think might be in it?  With the exception of the Malt Impostors, no one knew that the dregs sat in a Hibiki bottle.  And, with the exception of a few other things, none of which had to do with the make up of this whisky, this is all I told people about the whisk(e)y:

“Dear Guinea Pig, I mean, participant…

You are one of eight people to join the GlenHatton inner circle.  Congratulations.

It took me a long time but I finally filled (for the most part) a full bottle with the dregs of whiskies from many, many different samples & countries.  There are over 26 different whiskies in here from all over the world: Scotland, Japan, Sweden, USA & Taiwan!

I’d say more than 95% of this is malt whisky but there is some grain (in the form of bourbon & and grain content from a blend or two I dumped in there).

The rules:

Rule # 1 — There is no Fight Club

Rule # 2 — Enjoy.  It’s an odd duck.  I didn’t go about creating this dregs fluid in the attempt to design some master blend.  No, this is all random stuff.  Solid!

Rule # 3 — Aside from enjoying it, try to taste it as if you were reviewing it as best you can and PLEASE, write down your notes.  I’d love to get the standard Nose, Palate, Finish notes.

Additionally, when I do post this up, I will reveal the contents of this dregs sample.  Go ahead and try to take some guesses as to what you think may be in there (you don’t have to try and guess all 26+ whiskies).  The person (or people) who get more than 7 correct will get a surprise whisky sample.

Hmmm, 7 may be a high number.  Ok, the person who gets the most correct will get a surprise sample.  Sound cool?  Cool.

Thanks again for your participation!

All the best!  L’chayim/Slainte/Cheers/Kampai!”

So, what’s in The GlenHatton?  A LOT! In no particular order and in no specified amount, the whiskies are:

So, who are the participants in this grand experiment and what did people think of the GlenHatton?  Well, here are the first 4 reviews:

Review #1

David Blackmore

Bio: Global Brand Ambassador of The Glenmorangie

Initial impression on the nose: subtle, mild and well balanced with plenty of tropical fruit – bananas and pineapple. Strangely reminiscent of Hibiki 12yr!

On further nosing: distant hints of chili peppers with more tropical fruit and hints of corn whisky.

Tasting neat: Sweet vanilla and tropical fruits – pineapple and mango(?). Finish is dried with more corn notes, biscuity with a suptly hint of peppery smoke…

Nosing with water: Distant tarry smoke(?) Water definitely amplifies the smokey notes more than the fruit notes. More of those sweet corn whiskey notes as well.

Tasting with water: Soft, easy drinking with vanilla, honey and tropical fruits. Later, hints of American whiskey on the breath.

My guess for (some of) the whisk(e)y components:

Glenmorangie Astar / 18yr, Hibiki 12, Makers Mark, Bruichladdich, Dalmore, Stranahan’s…

ABV seems to be approx 43%

Since blends should be all about balance and ease of drinking I think you really hit a home run. Very drinkable!

Review #2

Jason Johnstone-Yellin of GuidScotchDrink.com

Bio: Born and raised in Burns country (Ayrshire, Scotland), I have lived in the US since December 2001. I founded the Single Malt Whisky Society of the Palouse in 2004 in order to share my love of single malt with friends who were interested in learning more about the hallowed spirit and we’re still going strong. I also lead private whisky tours of Scotland and would love to show you around my native country.

Color: New motor oil

Nose: Fruity to begin (more like artificial fruit flavoring, though, with a sherry nudge coming in from behind), developing black pepper and soft, fragrant spice (a red spice like paprika comes to mind), overripe bananas poke around the edges of the spice (reminiscent of an Indian bazaar). 

Palate: More of that soft spice with building wood (makes me think about dark chocolate with dried chili peppers), chewy with long toffee notes, some spicy ginger followed by thick, woody, cumin notes, red fruits in a summer crumble. 

Finish: Lots of black pepper and charred wood with ground cumin that just keeps going and going and going. 

Overall: Given Joshua’s fascination with Glenmorangie this is likely 25 different expressions from Glenmo and one Japanese blend!  With that said, however, I’m thinking there has to be some Amrut in here.  I’m also getting elements from port finishing with the red fruits on the palate, so maybe there’s Kavalan ‘Concert Master’ in here, and maybe some Balvenie and Springbank Port finished dregs, too.  Could I be tasting Mizunara (Japanese oak) in here?  That always throws me for a loop… Hibiki for sure.  He has very international tastes, you know!  Needless to say, very interesting stuff (although I think I’ll still be tasting cumin a week from now).

Review #3

David Bailey Jr.

Bio: I am a native resident of Brooklyn, NY. I have done freelance sales/marketing for some high end single malt scotch brands in the NY Metro Area, and now also work for Christie’s as a Wine Inventory Controller. I have a huge penchant for reading, working out and all sorts of geeky, nerdy things but adore spirits, especially scotch.

Color: a rustic, chestnut color. Takes very well in the glass, with nice, flowing long legs!

Nose: sea salt & brine followed immediately by roasted coffee bean & burnt rubbers (Starbucks in a speedy Jag perhaps?), dampened oak, vanilla & toffee with slight hints of oak throughout, and touches of warming peat.

Palate: sweet perfume-esque entry, hints of vanilla & milk chocolate, more coffee bean with lots of spiciness, light peat now emerges followed by more sea salt. Very lingering finish.

Nose (w 2 drops of water added): much sweeter, now honey & maple syrup emerge, caramelized coffee beans with light sprinkles of sea salt & brine, followed by dampened oak.

Palate (w water): creamy & a bit oily, sweeter, vanilla & milk chocolate again, spicy notes now appear more prevalent, then drop. Interesting. Medium finish.

All in all a pretty good dram. Surely opens up a bit with just a slight splash of water. Review was done utilizing a 2 oz pour. Was tempted to try this alongside a nice glass of Guinness and a medium bodied cigar, but I’ll save that for the next dram, hahaah.

Review #4

Blair Bowman

Bio: Foreign Secretary of Aberdeen University Whisky Society, currently residing in Barcelona. Just returned on Monday from Judging at The International Whisky Competition in Chicago – of heated discussion. Assisted at Taipei Whisky Live last year and many other whisky related events. Works as Online Community Manager for a Webinar Company in Barcelona.

Disclaimer from Blair: Sorry I’ve got a bit of a lingering cold – think its the sudden change in temp here in BCN – anyway, I’ve given it my best shot! This is all from my right nostril 🙂

Nose:  Pink grapefruit an peaches (very ripe ones) then kind of cured ham/meats, chorizo-esque meatiness appears.

Palate:  Vanilla and creamy texture at first. Then quite a sharp sweetness of sherbet lemons and a bit of turkish delight. High amounts of ground black pepper.

Finish:  Fairly long finish with Parma-Violets (if you know what they are!) and the pepperiness and cured meats linger with a hint of cigar smoke.

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~

David Blackmore, you nailed it when you detected the Hibiki but as you saw from the list, that’s the only whisk(e)y from your list in there.  However, your detection of the tropical fruits (pineapple, banana & mango) speaks to the amount of 1991 Balblair that’s in the GlenHatton – You’ve got a killer nose!

Jason, you are correct.  I LOVE, and am a proselytizer of, Glenmorangie (music to Mr. Blackmore’s ears, I’m sure!) and Japanese whiskies however you’ll notice there’s not one drop of Glenmo in there and only one Japanese whisky in there (the Hibiki, just as David Blackmore had detected).  You nailed the Balvenie and the fact that there was something influenced by port in thee – the SMWS 123.5 is an 8yo Glengoyne from a port pipe.

David Bailey, your notes made me hungry as hell!  I think you nailed it when you detected the toffee on the palate (that was one of notes my tongue and brain held on to).

Blair, sorry that your nose was all jacked up for the nosing & tasting of the GlenHatton.  Your notes are most interesting and upon a 2nd review of the GlenHatton I can see what you mean by the pepperiness to the whisk(e)y as well as the over-ripened peach notes and cigar smoke (delicious cigar smoke indeed!).

David, Jason, David & Blair – thanks so much for participating and for your great tasting notes.  So far Jason is in the lead with the most number of whiskies guessed.

Check in tomorrow as we’ll see notes from 5 other people (including my own) and the big winner of the surprise sample will be announced.

Let's celebrate!, Mackinlay's, Springtime, Takin' It Easy

Mackinlay’s Rare Old Highland Malt Whisky (Shackleton’s Antarctic whisky replica)

A mixture of Speyside & Highland region whiskies – 47.3%ABV – $165 | £99 | €111

I understand and fully appreciate that what I am about to taste here is history.  Actually, I’m getting a preview of the history that you all out there are about to taste (should you go out and pick up a bottle) and I thank all those involved for sending me a sample to allow me this opportunity.

I could say a lot about this whisky – much of is has been reported by the major (and minor) news outlets.

Rather than throw in my $0.02 in a poor attepmt to expand on the historical aspect of the Mackinlay’s Rare Old Highland Malt Whisky, I’ll let this video do the talking (then review it, as shown below):

On the nose — Very grassy and flinty, a fist full of hay and a full jar of sea salt.

Untoasted & freezer burnt English muffins.

Then the fruits, nuts and saltier treats lay on good and thick – -pineapple, assorted nuts and unripened peach drizzled with melted toffee.

Threads of smoke from ocean grass and and driftwood.

Sea glass and a long walk on the beach (high tide).

An empty box that once held Nilla wafers (wow, that sounds pretentious but, I’m smelling it; the pretentious bastard I am…).

The mix of scents and over all balance is so nice, part of me is refusing to taste this stuff.  But, I must move on.

On the mouth — Smoky, bright and crisp.

Lots of flavors here, all of them have burnt edges.

A touch of meatiness here (not in an offensive way, it’s subtle).

Lemon rinds, pears, bruised apples and a high malt influence.

Smokey, malty goodness.  Really, a good deal of malt.

Salty but not nearly as much as what I detected on the nose.

Nice mouthfeel over all, a good mix of light viscosity and zingy, fizzy effervescence.  I’m sure you know this but, when I say fizzy, effervescent, etc… I’m not suggesting that this (or any other whisky I describe as such) whisky is carbonated.  No, I’m describing the feel/sensation one gets from a fizzy drink.  Cool?  Cool.

Finish — Fizzy pop rocks minus the “POP!”, long, salty

In sum — My initial thought was that this resembles a nice Springbank mixed with some bourbon cask Port Ellen (due to the coastal, flinty, mineral, smokiness).  If this replica is exact, Mackinlay knew what he was doing and Shackleton was drinking some fine fancy juice!  Well balanced, composed and thoroughly delicious.  I’d save this as a treat for yourself or perhaps to impress your friends with.  There’s a fantastic story to accompany this one.  Lots of great conversation can started with this whisky.

Special thanks goes out to Jill of Whyte & Mackay & Andy H for working your magic to get the sample to me!

An everyday dram, Caol Ila, Let's celebrate!, Master of Malt

Single Cask, 30yo Caol Ila bottled by Master of Malt

Islay region – Master of Malt Exclusive Single Cask bottling limited to 154 bottles – 57.4%ABV – £99 | €111

Yay!  The whole “get a free sample of whisky using the JSMWS sample code at the Master of Malt website during checkout” works (details on that program can be found here).  I’m not here to push Master of Malt right now, not really.  I’m just reviewing one of their whiskies and letting you know how I ended up getting a sample of their new Caol Ila single cask whisky.

I am a patron of Master of Malt as well as Royal Mile Whiskies, The Whisky Exchange, SCOMA, Shoppers Vineyard, Abbey Whisky and many, many others… not trying to show favoritism here… I shop them all.  My whisky purchasing business gets spread all around as I want to help keep all of these stores up and running.

So, to continue with my story…

While spidering the MoM website, I uncovered some great deals so I took my own advise and used the “JSMWS sample” code in the shipping instructions during my last purchase to Master of Malt.  Lo and behold, what did I find in the box along side some Hanyu, Aberlour and Arran I bought?  A fun little 3ml sample of this 30yo Caol Ila single cask, that’s what!

So, it all worked out in the end.  I got some fancy whisky bottles and a shiny, bandy-new sample of Caol Ila.  Lucky for me because this is a well chosen cask of whisky!

On the nose — More smoky than expected with this one being as old as it is… perhaps it’s the pepper attack that grabs my nose’s attention which is then followed by a smoke burst that makes it seem more smokey than it actually is.

Let’s give this another go.  Incredibly fruity – sugared tropical fruits.

Vanilla creams and lemon pepper.

Tobacco and fig ice cream (topped with fresh figs) – hungry yet??

On the mouth — Soft – bloody f&%king soft entry (!!) and filled with salted sugary goodness.

Aged rum – this actually reminds me of some aged cask strength rums I’ve had.

Nowhere near as smoky as the nose suggested.

Smoked salt on pineapple (fried pineapple).

Peach Melba.  Fabulous.

Herbed incense.  Hot now, salty too.

Finish — Long, longer, silken and warm with peaches.

In sum — A luxurious Single Cask of Caol Ila.  Wonderfully composed, balanced and just a damn, damn tasty dram!  Powerful yet soft and elegant.  An any occasion dram – perhaps a dram to enjoy ASAP!  Before it sells out!

Del Maguey, Kosher spirits, Let's celebrate!, Mezcal, Springtime, Takin' It Easy

Del Maguey Single Village “Tobala” Mezcal

Oaxaca, Mexico – 45%ABV – $113

WARNING & DISCLAIMER – For those who keep, this mezcal is not certified as “Kosher” or “Kosher for Passover” – I am no rabbi but I think, based on their meticulous process and the fact that this Del Maguey Mezcal is made of 100% Wild Mountain Maguey, a type of agave, that this may be “Kosher by Nature”.

Crystal clear Mexican goodness.  That is what I am about to review here.

I’ve been a tequila drinker for a good long time now.  I never suffered the college-tequila-shot-binging that turns most people off to one of Mexico’s national drinks.

We are, however, not discussing tequila today.  We’re discussing Mezcal.

What are the differences?

Spoken in broad terms, most tequilas are made from blue agave (at least the better ones).  Sometimes 100% blue agave, sometimes a mix of different agave varietals.  Tequila is also twice distilled.

Mezcal is made from Maguey Agave (of which there are many different types) and is usually distilled only once.

Maguey Tobala (Wild Mountain Variety)
Maguey Espadin, what with the sword-shaped leaves. Do not fall on one of these plants people!

The Maguey Tobala (or wild mountain agave) is different than the Maguey Espadin (which has leaves shaped like long swords). It is smaller and broader leafed. It takes about eight Tobala hearts (the part of the plant that gets mashed, liquified and distilled) to equal one heart from the more commonly propagated and cultivated Maguey.

“Yeah but, how does it differ in taste?”

Tequila is known to be sweet and fruity.  Mezcal is similar but has an intense smokiness that one might equate to the smokiness of an Islay Scotch whisky like an Ardbeg or Laphroaig.  Yeah, they can be that smoky!

On the nose — A tire shop after a recent shipment, burning rubber bouncy balls and smog.

Interesting that the label shows a line of traffic… this sort of smells like that.

Butter and rye seed.

Pulling my nose back a bit from the glass and I’m getting really nice notes of vanilla.

Lying ‘neath those heavy-heavy traffic and rubbery/smoky scents I’m finding mint sprigs, fresh mango (heavily sugared mango, that is) and dandelion flowers.

On the mouth — Fruity and juicy tropical melons, a plastic fire and marjoram (?).

Such a smoky sweet tang to it… amazing really.  Cinnamon ribbon candy.

So oily, chewy & ooey…  I really can not stress how delicious this stuff is.

Finish — Cinnamon finish, long and really lovely.

In sum — This mezcal is made for those of us who love the peaty/smoky whiskies.  Smokiness aside, I find this mezcal to be a true treat.

I drink this on Passover because I can’t drink a grains based spirit but I also drink this on Passover because Passover is a time to celebrate and tonight, I’m celebrating.

To life, to family, to freedom.

Special thanks to Andrew of Liberty Bar in Seattle for introducing me to this gem.

Field Trip!, Let's celebrate!

I’m a WhiskyLIVE-Wire, or, “The damn good time I had at WhiskyLIVE NYC”!!

WhiskySCHOOL is in session.  Please make your choices from the below courses offered to you.

The school?  WhiskyLIVE NYC.  The subjects?  Whisky, whiskey and other brown spirits (also some new make spirit/white dog, vodkas, beers… you get the idea; booze).

The basics:

WhiskyLIVE 101 – try to go with a friend or group of friends — CHECK!

That's Stephen on the left, Noah Goldstein of Usquaebach in the center, yours truly on the right and Greenie D. McGee on my shoulder

I was blessed to have Stephen Mathis of Malt Impostor with me to pal around with and experience the festivities – Thanks for helping to make the night a blast, Stephen!

WhiskyLIVE 102 – Make sure you attend at least one Masterclass — CHECK!

Ricky Crawford toting the 'Livet wares!

Stephen and I joined in on The Glenlivet Masterclass with host and Global Brand Ambassador extraordinaire: Ricky Crawford (pictured right – please forgive the blurry picture)!

Ricky did a great job of taking us through The Glenlivet line (12yo, 15yo, Nadurra, 18yo, 21yo & 25yo; the Nadurra and 25yo shining like crazy diamonds!) as well as a history of The Glenlivet.

The Masterclass started at 6:30pm and there were drunken hecklers in the crowd.  Seriously folks?  You’re already drunk at 6:30?  Children.  To Ricky’s credit, he is a total pro and muscled through it all.  This one run-in with the hecklers was the ONLY bad experience I had the entire evening.

WhiskyLIVE 103 – TALK with the brand ambassadors, listen to them, learn from them – you just might be able to taste some special, special stuff if they know you give actually care for, and are passionate about, whisk(e)y — CHECK!

Brian Dvoret showing off one of the many great Scott's Selection Single Cask whiskies - G-d bless independent bottlers!

One of the first stops made was at the Scott’s Selection/Speyside table.  We met up with Brian Dvoret (who you might remember from this here post.  Stephen, I had to steal you picture.  Sorry & thanks!) and talked with him for a quite a bit.  Brian was very excited about a new product he’s bringing into the US and was kind enough to share a sip of the Lark whiskies coming from Tasmania.  Crazy stuff; very unusual and very good.  A review of those whiskies three are forthcoming…  Brian, thanks so much for the samples!

David Perkins, holding some of the finest Rye in the room that night!

Then over to the High West table where I met David Perkins.  David is someone I’ve been wanting to meet.  High West has been churning out some fantastic ryes for a short while now and recently started distilling oats and malted barley. David gave us a taste of some of his single malt (both new make and 1yo, matured in ex-rye casks).  Lovely, love stuff.  Other winners at the table? Double Rye, High West Silver (made from oats – like drinking liquid marshmallows!) & 21yo Rye.

Johnathan Bray of Purple Valley Imports double-fisting some fine new Blackadder whiskies!

Another memorable stop was at the Purple Valley Imports table where they were toting some fine antique Glenglassaugh whiskies, newer Glenglassaugh “spirit drinks”, Amrut Indian whiskies, Still Waters Vodka and Blackadder Indy Bottlings – the two Blackadders I had were Tomatin & Caol Ila “Peat Reek”.  Lovely stuff, lovely people.  Jonathan Bray & Raj Sabharwal; two stand up, sweet guys.

A great and rare opportunity to meet the Master Distiller of Tomatin. Thank you WhiskyLIVE!

On the opposite end of the room was the Tomatin table where I was greeted by Douglas Campbell who is Tomatin’s master distiller/brand ambassador and employee of Tomatin, now, for 50 years (shown right with yours truly).  Douglas was kind enough to share some fine, soon-to-be-released whiskies; Tomatin 30yo and Tomatin “Decades”.  “Decades” is a whisky constructed in honor of Douglas’ 50 years with Tomatin.  It contains whiskies from five decades starting from the 60’s until the 2000’s.

A 10yo Laphroaig bottled in the 60's! COMPLETELY different than the Laphroaig of today. Distilled with Laphroaig's old stills. Yum!

Oh, and this was one not to forget at all!!  I had a wonderfully surprising chance experience after talking with Ewan Morgan and Peter Zimmermann (both great guys and each a Diageo “Master of Whisky”)… a friend and whisky prophet, Joe H, showed up with his personal bottle of 60’s Laphroaig (distilled in the 50’s) and shared a sample with Stephen and I.  Amazing shit!

The advanced courses:

WhiskyLIVE 201 – Eat food!!  There’s a lot of whisky to try (over 150 different expressions), you best offset that with a crumb in your tum — CHECK!

While I didn’t see any kosher options (there may have been some), there was some solid food with vegetarian options for folks like yours truly.  Gorgeous, delicious food.  No complaints there.

WhiskyLIVE 202 – Try not to get overwhelmed with all there is to taste — CHECK!

With close to 200 different whiskies to taste, it could be a bit daunting as to what to taste.  While I find WhiskyLIVE to be completely manageable it’s always good to go there with a bit of a plan of a attack so’s you don’t leave the event kicking yourself in the a$$ because you forgot to try this or that; talk with that or this person, etc…

“On remembrance…“:

WhiskyLIVE 301 – Take pictures!  After a few whiskies you may not be drunk but you may not remember everything — CHECK!

Special thanks goes out to Jeff Connell and Dave Sweet!

To read the Malt Impostor’s take on WhiskyLIVE NYC, click here.