Tag Archives: Apricot

An everyday dram, Autumn, Peat's Beast, Springtime

Peat’s Beast Single Malt Whisky

Region of Scotland – ?? – ABV 46% – Released on March 27th, according to the bottlers, specifically in conjunction with “World Whisky Day.   You can find a bottle at Mast of Malt for £38 (not available in US stores but MoM does ship to the US).

A few months back I received an email that basically said:  Hey there, I’m sure you hear this all of the time but, we want to send you a sample of a single malt, un-chill filtered whisky and are curious to know your thoughts.

The obvious response to a statement such as the above is, well, “Ummm, OK.”

I followed up, mind you, with some questions:

What are the details of the whisky?

Who produces or who bottles it?

The response was basically… well, there was no response.  But you know what?  I sort of liked that!!

A short while later, just prior to the whisky arriving at my doorstep, another email came my way telling me that the whisky in question was to be called “Peat’s Beast” and that it was a intensely peaty whisky.

There was also mention of Richard Paterson giving his tasting notes on the Peat’s Beast website but they were very clear – Richard’s review was simply that – a review and they were independent and in no way tied to Whyte and Mackaye.

So, all I knew at this point (as well as all I now know) is that:

  1. Peat’s Beast is a single malt whisky, not a blend
  2. Peat’s Beast is, well, peaty
  3. It’s bottled at 46% ABV and there is no chill filtration.

Nothing about age, distillery, terrior.  Nothing.

You sneeky-cheeky-monkeys!!!

Let’s investiage…

Color — Very pale – like a Sauvignon Blanc (young 1st fill bourbon casks or a 2nd fill?  A mixture of 1st, 2nd and refill casks?  The world may never know…).

On the nose –  This little beastie does offer up some smoke infused notes (peat smoke indeed) but what I find most striking, and enjoyable, is the waft of lavender then lilac that floats above it all.

Reminiscent of a whisky dunnage warehouse, dirt and oak in all.

A tiny hint of apricot and buttery crumpet.  Fruits that tend to give away a whiskies youth: Pear and maybe (maybe) a touch of apple.

Not so much a big beast but I’ve had other self-proclaimed peat monsters that haven’t offered up some of the interesting floral tones I’m getting with this one.

So far, so good.

On the mouth – This is where the fiery roar comes in to play.  Lots of burning twigs.  Very peppery.  A snuffed out spring campfire (snuffed by spring morning dew with the slightest hint of spring moss rolling around here).

Not big with the mouthfeel but not overly watery.  A young effervescing quality to this whisky.

New buds, young wood.

Not sure if this is all inspired by spring fever but it’s all on the burning of old brush and in the with new life for me with this one.  This does pack a smokey wallop (though not very peaty as the nose initially suggested, just very smoky).

Finish – Longer than I expected given that this is supposed to be a younger whisky.  Peppery and smoke lasts and tingles the sides of the tongue.

In sum – A satisfying young, brash whisky that will satisfy most (I include myself that that “most” category).  Bottled at a solid ABV (46%) and the fact that it’s non-chill filtered and there was no color added makes me smile.

I can find myself pouring this as a no-brainer, “I need a smoky whisky”, whisky.  I like young peaty whiskies and if you do, too, then you can’t go wrong with this whisky.

Special thanks to Pauline G for the sample!

Autumn, Kininvie, Need To Bundle Up

Kininvie Hazelwood Reserve 17yo bottled at 52.5%

Speyside region – 52.5%ABV – £650

Who in the who is Kininvie?!  If you’re an American, chances are, this is a very valid question.

Kininvie is a distillery owned by William Grant & Sons (same folks that own The Balvenie, Glenfiddich, Hudson Real American Whiskey, Tullamore Dew, Grant’s blend and a few other whiskies & spirits companies).  Kininvie is one of the key components in the Monkey Shoulder vatted malt, I mean, blended malt whisky.

It’s pretty rare that the Kininvie distillery releases a single malt.  In fact, I think there have only been about 3 or 4 bottlings to date (Mr. Sammy Simmons, if you see this post, feel free to correct me here…).  So, when they do release a single malt, being the rare birds that they are, you can imagine that they’d command a high price like the one given here (£650!!)

A big thanks goes out to Marshall N and a few others at the LASC for getting me this sample!  These guys are always treating me to some fine stuff and they need to be thanked.  So, consider yourselves thanked (and expect some more thanks down the road).

Matured in first fill sherry (type of sherry is unknown to me) casks – let’s taste this one…

On the nose — Here we have all things one might associate with autumn – roasted nuts right off the county fair nut kiosk.

Carrot cake less the cream cheese frosting.

Dried fruits (apricot, sugar dried dates) and brazil nuts (N.V.T.S., NVTS!).

French vanilla latte with a cinnamon dusting on the frothy head.

Very drying nose – some woody influence here as well.

On the mouth — Intensely drying entry that makes the mouth water to counteract the dry.

Fresh cocoa beans.  Spicy, woody and now even more spice.

A touch of orange peel and also a lot of what I got on the nose.

Creme brule, burnt sugary top and all.

Finish — A touch of clove, vanilla a sugared carrots

In sum —  Insanely lucky to have had a chance to taste this stuff.  All of the scents and flavors did a good job of playing to the yearly Fall-Fever I get (most people get Spring-Fever, I get Fall-Fever…).  The one detractor I found in it was the dry attack right from the get-go which affected the mouthfeel.  This aside, the smells and flavors were so, so nice.  Good luck finding a bottle!  I’ve found a source with The Whisky Exchange: they’re both rare & expensive (£650!!)

In the end, this made me really want some Balvenie 21 Portwood (one of my faves) so, I poured a bit, relaxed and discovered that life can be good.

A World of Discovery, Glen Grant, Glenglassaugh, Let's celebrate!

Two of the best “Thirty-Somethings” I’ve had in 2011 – One is a 35yo Glenglassaugh and the other a 37yo Glen Grant

Before the year is out, I wanted to make sure that I post up my reviews of two of my favorite whiskies I tasted this year.  Both are in their thirties and are from a single ex-sherry cask.  The Glen Grant was bottled by Duncan Taylor back in 2007 and the Glenglassaugh is an OB and is the first in a new set of releases entitled: “The Chosen Few“.

The first bottle in "The Chosen Few" series - Ronnie chose a damn fine cask of whisky - 35yo Sherry cask

You might my mentioning a little detail about Glenglassaugh’s “The Chosen Few” series a little while back.  As a reminder (and so as to toot my own horn):

When looking to name this series of single cask bottlings, Ronnie Routledge posted a contest on the Friends of Glenglassaugh Facebook page looking for a name for the range and yours truly (that’s me, Joshua Hatton, by the way) picked the winning name:  The Chosen Few.

Even if I hadn’t had the winning name I still would have chosen this whisky as one of my favorites for 2011:

Glenglassaugh – Highland region – The Chosen Few – Ronnie Routledge – 49.6%ABV – £290 | $450

On the nose –  There’s a good mix of interesting things going on in here.  A wood paneled pantry full of powdered sweets on a hot and humid summer’s day.

Lemony sugared pinwheels (or perhaps candied lemons – I love finding this note; you should try one sometime) as well as bruised, or perhaps, overripe peaches.

Tinned pineapple, walnut shells and huge notes of juicy mango.  More tropical that I expected.

Some wisps of smoke in the background (??).

My grandparent’s afghan from their finished basement storage somewhere around 1984.

You can smell the age here but it doesn’t smell old or tired in anyway.  All of those candied notes balance off the wood panel & stored afghan scents I got (which are not bad notes at all.  Left unbalanced by the sweetness well, then it’d be a different story…).  Lovely nose.

On the mouth – Fantastic attack with a great combination of youthful fizziness (a seeming effervescence) and a strong sweetness (light fruit compote) without being cloying in anyway.

Licorice and spiced dried fruit pastries.  This is yummy,yummy, yummy stuff!!

A second sip in and I notice that the tannins kick in pretty quickly but that dryness is accompanied by some of those powder sugar candies I got on the nose (as Spock would say, Fascinating).

Finish – Spicy and long on the finish.  Wow, really long with notes of spiced berries and even some cranberry/ginger relish in there.

In sum –  Complex, intriguing and so very balanced.  Ronnie Routledge chose insanely well.  I was so sad to see my sample go.  I took my sweet time with it.  If you have the funds, I suggest you pick up a bottle and start exploring.

Special thanks goes out to Iain over at dramperday.com for the sample.  You can read his thoughts on this fine whisky right here (you’ll see that he LOVED it too).

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Glen Grant – Speyside region – 51.5%ABV – Duncan Taylor Cask # 3480 1970/2007 – $299

On the nose — Forceful nose; like a high school senior boy after the prom.

Giving this just a little time to air out will make a difference, methinks.

Bitter cherries, cherry skins & stones/pits, prunes and potpourri.

Floral and bitter and deep inside notes of heated, over-cinnamoned apple sauce.

Oak furniture, fresh potting soil and party balloons.

A nicely sherried nose showing depth and age but I’m afraid that all of those bitter notes will prove over oaken on the palate.  Let’s see…

On the mouth — I LOVE it when I’m wrong!  All sorts going on in here but let’s start off with the fact that this has a a nice oily mouthfeel from the outset.   Yes, it gets a bit dry but nowhere near as dry and oaky as I expected.  Thank G-d!

Now, on with the flavor:  Cherry Cola, honey reduction, Sweet cherry pie filling (minus the pie crust), the taste of the smell of potpourri, baked pear and solid rolled cinnamon bark.

No sign of sulphur, match sticks in this one.

Holiday brown bread and boozy raisins, walnuts and some dark chocolates.

Finish — Long, spiced, really long… warming and soothing, oak and warmed butter biscuits.

In sum — A fantastic single cask of whisky! This one surprised me.  I was truly expecting an over oaken old fuddy-duddy but no.  There’s a ton of personality and balance in here.  A well chosen cask!

Special thanks goes out to Mike W for the sample!!

A World of Discovery, Cold Winter, GlenDronach, Let's celebrate!

A couple of groovy GlenDronach Single Cask whiskies to keep you warm this winter…

‘Tis the season to be FREEZING YOUR A$$ OFF!

Good G-d, y’all, it’s cold here in Connecticut.  We’re talking 15°F (-9°C for the rest of the world).

You may remember that we have, here on the blog, a place for you to go and find the perfect whisky to suit your mood or the season we happen to be in (you can click the image below to get a larger view of it).

We hope that that link will help you to pair whisky with your life.  Like pairing a nice heavy bodied Cabernet Sauvignon with a dish of Pasta Fra Diavolo, we feel it’s important to pair whisky with what’s going on in your life.

Did your daughter just graduate from college?  I’d suggest some Glenmorangie 18yo or Lagavulin 21yo (if you can find a bottle).

Perhaps someone rear-ended you on the way home from work – I’d say pour some Port Charlotte PC7 or some George T. Stagg bourbon.

Or maybe, like today, it’s just damn cold out and you feel you need to warm up/bundle up – There’s always some Ardbeg Alligator or Glenfarclas 25yo.

Failing the Ardbeg and Glenfarclas, I might suggest the following two chilly weather, super sherried, warmers:

1992 GlenDronach – 19yo, Cask #161 – 59.2% ABV – £??

On the nose –  Wow, this is a HUGE nose (we’re talking about the whisky not my big Jew nose)!  Massive notes of apricot jam, a bit of wood smoke, pool water, clean church pews, a toasty baguette and salted and tinned nutty notes.

Really massive. Can not impress that upon you enough.

Deep, sweet berries  (raspberry and lingonberry) boiled with sugar and pectin – making berry preserves/jam!

Some dried fruit in here but not as much as expected (not a bad thing – this is a great nose).

On the mouth – Like high octane sherry upfront.  Chocolate – like drinking Cocoa Pebbles cereal.

Molasses and buckwheat honey (if you mixed the two).  You’d never know that this is almost 60% Alcohol (120 proof).

Lebkuchen, more lebkuchen (perfect for this time of year) and Jaffa cakes.

Tons of nutmeg and ginger and spice (ginger snap cookies?).

Finish – Very, very long – spicy, chocolatey and with some more apricots – like warmed apricot and walnuts really.

In sum – Can I just say… ummm… wow.  One of the best sherried single cask whiskies I’ve had this year (if not *the* best).  It’s like drinking a wood paneled study and an over stuffed leather chair (I imagine Oxford or Yale professors marveling over this one while discussing quantum mechanics).  A contemplative dram and winter-warmer-upper for sure.

You may want to scour the whisky auction houses or eBay for this one as it seems to be all sold out – the beauty and difficulty of single cask whiskies.

1991 GlenDronach – 19yo, Cask #2406 – 55.4% ABV – £88 (£73 ex-VAT tax)

On the nose –  A bit of an alcoholic nose (you can sense that the ABV is pretty high on this one).

Balsamic vinegar doused shoe leather – if you’re able to imagine such a combination…  Sweet and a tad herbal but the sweetness overtakes with notes of spiced dates and fig jam and a few dashes of white pepper.

Some citrus in here as well with hints of key lime but mostly a marmalade note (again, spiced).

With water the nose warms up quite a bit.  That vinegar I got is gone and the peppery quality is boosted and there is an addition of milk chocolate here now.

Coming back again after a few sips and there is clearly some Sioux City Sarsaparilla Soda notes wafting about.

On the mouth – This is a hot one that’s got a good deal of sweetness on the front but the heat is a bit much to get past to dissect.  Let’s add a squirt or two of water…

Worlds of difference!  A multitude of steeped hot teas and some licorice notes (licorice tea?).  Nice chewiness to the fluid.

More chocolate and some red fruits (almost a bit winey).  Fresh tobacco down the center of the tongue with a nice drying effect as we near the finish line…

Finish – Long and spicy on the sides of the tongue with the tobacco as a nice lasting note.

In sum – I’m not sure if this is a 1st fill or 2nd fill sherry butt.  Based on the color, I’d say it as 2nd fill or just not an overly active cask.  However, the quality of the spirit shines through here and I enjoyed the spiciness to this whisky.  It’s not my favorite GlenDronach but one that I could find myself reaching for when I’m looking for a bit of an invigorating malt.  Perfect as a morning pick me up or one to warm up before you head out to shovel the winter’s snow fall.

A bit of a let down..., A World of Discovery, An everyday dram, Autumn, Cold Winter, Cragganmore, Dailuaine, Dalmore, Highland Park, I'd not drink this one if I were you..., Let's celebrate!, Master of Malt, Takin' It Easy

Four, count them, four single cask whiskies bottled by Master of Malt

There is no shortage of Independent bottlers of whisky and to me, that’s a good thing.  The more the merrier.

The independent bottler offers to the whisky consumer (both newbies and veterans) a bit more of an adventure into the wide world of whisk(e)y.  Please understand, I’m not down on distillers’ own bottlings (E.G. Highland Park 18yo, Arran 14yo, Ardbeg Corryvreckan, etc…).   What I am trying to point out is that Independent bottlers allow the consumer more variety and flavors and other ways to love the distilleries they’re already familiar with.  Their bottlings also allow for newbies to whisky a different way to “get into” whisky.

LONG LIVE INDEPENDENT BOTTLERS!

Master of Malt is not only a whisky/spirits shop but they also independently bottle single casks of whisky from time to time (and seemingly more and more often).

Here is a link for a comprehensive guide to Independent Bottlers (as found on Serge’s whiskyfun.com).

Today I am reviewing four single cask bottlings from Master of Malt:

  • A 20yo Single Cask of Cragganmore,
  • A 13yo Single Cask of Highland Park,
  • A 14yo Single Cask of Dalmore,
  • and, finally, a 27yo Single Cask Dailuaine whisky

Cragganmore 1991 20yo

Speyside Region – Refill Hogshead (sample did not specify bourbon or sherry but from the color and flavors, I’m supposing it’s an ex-bourbon hogshead) – 54.2%ABV – £49.95

On the nose — Light, perfumed and a bit salty smelling.  Very floral (if you have a significant other who digs whisky, get some of this for her or him.  You can’t drink a bouquet of flowers but you can drink this!).  Some latex glove notes which seem to be oddly mixed up with pine nuts.  Ashes from burnt notebook paper with a side of white pepper.  A bit of a biting nose – smells of 54.2% ABV…

Coming back to this and the peppery quality really stands out.

On the mouth — Slightly vicious mouth feel, good attack.  Fruit salad, half dried-out orange wedges and, if I’m not mistaken, an owl barn.  Water cress, sugared lemon slices and a touch of butterscotch.

Cedar wood shavings which is now leading up to the finish…

Finish — Drying, long and filled with those sugared lemon slices I got on the palate.

In sum —  This is a solid, solid, Craggy.  One that’s geared more toward the late spring or early summer; a mid-day dram to pick you up a bit.

Highland Park 1997 13yo

Islands Region – refill ex-bourbon hogshead – 57%ABV – £44.95

On the nose – Vitamin E gel caps (those gelatin, vitamin E fluid filled pills) and medicated Band-Aids™.  Some notes of unripened stone fruits (apricot, peach, etc..).  Orangey baby aspirins with a side of cherry tarts; or vice versa…

A smokey undertone, with medicinal overtones, hospital beds & sharps disposal cans.

On the mouth – Sweet & smokey attack right upfront with a creaminess that hits the spot.  Back to the citrus but more toward tart lemons or perhaps kumquat (teehee).  Polypropylene pellets quickly becoming plastic containers via plastic injection molding machines.

Magnifying glass + sun + brush and branches = a flavor I’m tasting here.

Finish – Drying, smoky and medicinal.  A touch of oak and vanilla and after about 30 seconds, marzipan

In sum – As a Highland Park, I’m not a fan.  This is nothing like any HP you’ll ever taste.  Take away the name and it’s a pretty good whisky!  It’s not mind-blowing but it’s fun and interesting.  I’d suggest using this as one to fool your friends with.  They’ll never guess this was a Highland Park.

Dalmore 1996 14yo

Highlands Region – Refill Hogshead (sample did not specify bourbon or sherry but from the color and flavors, I’m supposing it’s an ex-bourbon hogshead) – 57%ABV – £44.95

On the nose –  An oaky influence and all things Bourbon: pencil shavings, toasted almonds and model glue.  Fresh and bright as well as a touch of toastiness and even a touch of brine.  This is a Dalmore??  Dried apricots and vanilla cream.  Walnuts, almonds and get this, egg whites.

An enjoyable nose; a vibrant nose.

On the mouth – What, what, what?  Where did the 14 years of aging go?  On the outset, this whisky tastes A) YOUNG & spirity and B) and a bit like a grain whisky or a young blend.  After getting used to how different the flavor is as compared to the smells, I’m presented with hints of maple syrup, orange rind and orange juice and very puckering fresh white wine grapes (stolen off the vine during a vineyard tour).

Hi-octane ice wine.

Finish – Peppery finish, long and offering up some apricot

In sum – The nose, wonderful.  To taste, however… from the get-go I was very disappointed.  I warmed up to it a bit once I began to understand it but in the end, it’s not one that I would reach for.  For the price, it might be fun to explore however there are some better single cask whiskies offered up by Master of Malt (and other indy bottlers) that you can spend your money on.

Dailuaine 1983 27yo

Speyside Region – Refill Sherry Hogshead – 53.6%ABV – £64.95

On the nose –  This is an interesting mix of scents and jammed into a tight little package.  We’re talking soy sauce (with a side of ginger slices) meets wood char meets dandelion jam.  On top of this, there’s a nice ooey honey center and something a bit like spiced gum drops yet not like spiced gum drops… spicy nutmeg cakes maybe.  I can’t pinpoint it but the scent is near intoxicating.  Reminds me of cold nights with lots of family and LOTS of holiday heavy cakes.

Rum raisins (and the sugared raisins you find in a bowl of Raisin Bran™).

On the mouth – Loads of raisiny spice notes.  Cinnamon swirl bread, Cinnamon Toast Crunch™.  Flavors aside, let’s look at the mouthfeel – Slightly viscous with a tinge of effervescence.  Hints of orange spice.

Do you see a theme here?  SPICE! (desert planet, Arakis.  Mother!!  The sleeper has awoken!)

Finish – A sweet finish with some warm butteriness to it.

In sum – In all honesty, I bought a bottle of this stuff halfway into reviewing it.  No shit.

This is a kick-ass bottle of single cask Dailuaine and oh-so-perfect for colder/cool weather.  It’s warming, comforting, soothing, delicious.

Special thanks goes out to the fine chaps and chappesses from Master of Malt for the samples!