Tag Archives: caramel

All You Need Is Love, Angry, Ardbeg

Ardbeg Supernova, 2010 Edition “SN2010”

Islay region – 60.1%ABV – $130 | £80 | €92

A couple of nights ago I mentioned to the folks in a post on the Friends of the Jewish Single Malt Whisky Society Facebook page that I finally got around to reviewing the Ardbeg Supernova SN2010.

What seemed like it could have popped up 2.3 seconds before I posted my announcement, my friend Jason from the Guid Scotch Drink blog commented saying “‘Bout bloody time. 2011 will be along here shortly!”

Point taken.  Yeah, I’m a bit late on this but there are reasons for that.   To be very honest with you, it’s taken me many, many tastings to actually appreciate this stuff.  I’m not sure if I had a series of “off nights” where my nose was not working correctly or perhaps I was not in the right mood… Not sure.  I can tell you this is intense whisky – and deserves 100% of your attention.

On the nose — Knock your socks off peat smoke, iodine and grapefruit or pomelo.

Lemon custard and buttery pie crust.

I am reminded of the show Alice with the head “chef” Mel cooking bacon while, and perhaps this is just a false memory, smoking a cigarette – match those two scents and that’s what I’m getting here.

Also salted pork and nori wraps.

On the mouth — Soft and oily mouth feel with a strong bite of alcohol.

We’ll keep this to tiny sips… A bit tough to get past the heat, peat and lemons (strong with the lemons) but, it is a bit spellbinding.

Some red berries are in there as well.

Dry, dry cardboard and sugared rhubarb.

More on the lemons and a bit on the grapefruits – marmalades and candies rinds.  Yum!!

Wet ropes, fishing rubbers and salted caramels.

Lively yet not “young” – this seems to be bottled at maturity.

Vanilla now and a good deal of it.

Finish — Long, hot and filled with a new note of plums (think slivovitz).

In sum — The good news is: I loved this whisky.  Bright and energizing and balanced wonderfully between the fruits, drying qualities, salt and smoke.

The bad news is, as mentioned above: it’s taken me 66% of my bottle to come to this conclusion.  Is it me or the whisky… tough to tell.  It’s highly upfront and potent.

Overall, insanely enjoyable but it was hard to break through and unravel all of its many joys…  One to drink when you’re pissed off!  Its a mood changer for sure!

Let’s pray Jason is right – let’s hope there is a 2011 version of this whisky.

One of my favorite reviews of this whisky was given by Sarah Bergfeld (long time guest contributor to Guid Scotch Drink) – her review of the Supernova SN2010 (plus other Ardbegs) can be read here.

Bruichladdich, Cold Winter, Let's celebrate!

Bruichladdich Octomore 2.1

Islay region — 62.50%ABV – $130 | £97 | €112

There’s a lot to be said about this whisky but much of it is going to come out from the whisky itself.

What I can tell you before we get into the actual review of it is that it’s a big furry bear of a whisky; chock full of a lot more than I expected (to be very honest with you).

When this whisky first came out I was a bit skeptical.  I thought that Bruichladdich’s coming out with the biggest, peatiest whisky on the market was nothing more than a “who’s got the biggest whisky schvanse” marketing ploy and nothing more.  I think I was wrong.  Dead wrong.

I think I’m going to skip to the chase here on this whisky…

On the nose — Nice and fruity – pears, rhubarb, licorice, soured and sweetened milk (again, baby vomit – it must be a young Bruichladdich thing), lemony, white lithium grease, oh yeah, some peaty smokiness…

For having a peat level of 10 trillion parts per million (OK, it’s really 140ppm), it’s not the burning cauldron of brimstone I expected.

A bit young and fiery, filled with salt and spit (like a young Ricky Hatton, if he were a whisky) – with water the menthol kicks in as does an immense brush fire.

Reminds me of the time when I was 8 years old and burned down my local woods while playing with matches.  Light a match, blow it out.  Light a match, blow it out.  Look down and, wham-o, my shoes are on fire!  I ran away intact.  I wish I could say the same for the woods…

On the mouth — Wham, bam thank you ma’am!

I just got bitch slapped by this ‘laddich!

The ABV is making its presence known…  Hot!

However, the mouth feel is great, oily, chewy… nice, nice, nice.

Buttery biscuits, ashes, licorice, more ashes.

With water: it just got that much chewier and now creamy;

with water, this is a true treat.

Apples arrive and so does caramel (fantastic combination).

Delicious, chewlicious, peatlicious.

Finish — On and on, creamy, peaty and fruity…

In sum — I love it when I’m proved wrong.  This is a great whisky that has MUCH more to offer that peat & smoke.  A lovely stunner with the sweet, sour, fruits, smoke, chewiness, etc…  Especially given the price, this is one to treat yourself with (preferably during the winter time).

A big thanks goes out to Gal of Whisky Israel for this sample.  Gal did a side by side (or head to head, however you want to look at it) of the Octomore 2.1 & 2.2 – click here for his good thoughts on these Octomores.

Autumn, Dalmore, Let's celebrate!

Dalmore 21yo Sherrywood

Highlands region – 43%ABV – $|£|€ – ???

Every now and again I will do sample trades with friends, fellow bloggers, readers of the blog and JSMWS society members.  I may have something they want and vice versa.  Sample trades are a great way to expand your palate and horizons; a way for your to find new whiskies you may love (or hate).

This being said, I recently did a swap with one of the JSMWS members from our west coast contingency.  Marshall, the aforementioned member, and I recently had the following swap:  I offered up some Hanyu 18yo single cask #370 and Signatory 17yo single cask Linkwood (1st fill sherry) for some Dalmore 21yo Sherrywood & a 13yo Bowmore that was matured in a petrus wine cask (then bottled by Bruichladdich which threw me a bit…).

Marshall told me that this particular Dalmore is a desert island dram for him – one of his top three whiskies.  Thems is strong words, my friend… strong words.  I’ve had a few Dalmores, most being very nice, with the 1973 being a goddess of a whisky.  Marshall, let’s see if this is as good a whisky as you pumped it up to be:

On the nose — Big mouthwatering nose, chock full of sour oranges, black pepper and extra dark & bitter chocolate.

Cadbury Fruit and Nut bars (a milk chocolatey quality is here in addition to the dark mentioned above).

Candied citrus rind filled fruit cakes.

Increasingly peppery and somewhat way smelling.

A touch smokey after a couple of minutes.

The oak now rears its head (“rears its head…” I like that little phrase.  It’s funny and sounds dirrrrty in a sophomoric way).

Warm, warm oak – toasted oak.

On the mouth — A very minty attack.

Caramel covered oranges.

Slightly soapy, oily and chewy all at once.

Pepper bite, orange creamsicles.

Spiced pears.

Mixed berry candies of the hard and powdered variety.

Finish — Long, peppery and filled with more mixed berries flavors.

In sum — Now THIS is a Dalmore.  After the 1973, this may be the best one I’ve had to date.  Candied and soothing.

This both tastes great and is filling – it’s a heavy whisky but one not to take lightly.

One to celebrate with… that’s if you can find a bottle.

Big thanks goes out to Marshall for the sample swap.  This was some fine whisky indeed!

A World of Discovery, Kavalan, Takin' It Easy

Kavalan Solist “Vinho” Taiwanese whisky

Taiwan – 58.8%ABV – 200ml (special thanks to Ian Chang for the generous sample!)

The Kavalan range of whiskies, by the King Car Whisky Distillery out of Taiwan, are being churned out in short order but are not being done so in a way that would compromise quality.  I’ve been pretty impressed with most of their whiskies that I’ve tried so far.

I asked Ian Chang of King Car what the make up of the “Vinho” Solist was and I was surprised and impressed by the depth of Ian’s response:

“Indeed, the Vinho is part of our Solist series, which is a cask strength, single cask single malt whisky of course. The most special thing about it is that Vinho is fully matured in used American oak wine barrels that have been toasted and recharred in a way that brings out fruity vanilla notes from the whisky and wood overlaid on a delicate background of complex fruitiness.

The oak casks are made from American oak that has been seasoned in the open air for at least 24 months. The oak is slow grown that results in a greater release of flavours into the whisky. This reduces the astringent effect of tannins and releases more vanilla spiciness and hints of herbs such as dill and lemon grass. The result is softness and added complexity.

The casks have (deliberately) been used to mature both red and white wines which eventually will contribute the background complex fruitiness to Kavalan / Solist Vinhos.

After their use for wine maturation the casks are carefully shaved inside then gently toasted over an oak chip fire for a strictly controlled period of time and temperature. This converts wine residues into a complex mixture of fruit flavours including lime, berry fruits and peaches. Then the casks are charred for a short period of time to release lashings of flavours such as vanilla, ice cream and caramelised sugars.

The result is a more complex whisky than is possible than with whisky casks alone!”

The process sounds very interesting.  Let’s see what it does to the taste…

On the nose — Incredibly bourbony; that is to say, strong and sweet notes of vanilla and spice – this does not “taste” like bourbon.

The color, which is like a deep brown mixed with blood red, suggests heavily charred casks and some of the wine influence Ian mentioned.

Musty and heavy with cinnamon and burnt sugar.

Notes of papaya and paper bags.

Blackberries and fresh starfruit.

…an interesting interplay of scents.

Watered down tomato based alphabet soup.

On the mouth — Drying and a bit meaty.

For 58.8% ABV, it’s not as hot as I had expected.

Notes of a nice Malbec wine, soft and slightly tannic.

Dark berries and red-wine-soaked raisins.

Left-over fried grizzle and super-sour green apples.

Slightly nutty and again, drying; like the way walnuts can dry your mouth.

Finish — Long finish that’s increasingly peppered and a bit caramely….

In sum — This is perhaps my favorite Kavalan yet. Very complex and nicely balanced. Sometimes wine finishes can be too complex and lacking balance… not the case with this one.

Perfect for after dinner kibitzing with friends.

A World of Discovery, All You Need Is Love, Cold Winter, Lagavulin, Let's celebrate!

Lagavulin 21yo – a stunningly magnificent Scotch Whisky!

Islay Region – 56.5%ABV – $895 (750ml) | £575 or €684 (700ml)

Happy Birthday, Happy Birthday… To the JSMWS blog!

That’s right people, today is the one year anniversary of the Jewish Single Malt Whisky Society’s blog.  It’s hard to believe that it’s only been a year since the blog was started.

We celebrated the birth of the blog with an Islay malt – the Ardbeg Uigeadail.  Even though the newer version is slightly different than the one I reviewed, I still can not drink that whisky without thinking of the combination of seaweed, leather, blood and raisins.

Being that the blog was birthed on Islay peat, I thought it’d be a good idea to celebrate the anniversary with Islay peat.

Folks, what I’m about to share the details of has to be the finest whisky I’ve had to date.  Plain and simple.

On the nose — This is 56.5%ABV?!  Insanely soft on the nose.  Not quite sure where to start as this nose seems to be filled with a bazillion different scents…

Instant sweetness – dark brown sugar and black strap molasses.

Sweet cigars, smoked dates (is there such a thing?) and fresh sea air yet something a bit musty or dusty about it.

Warmed and sticky chocolate fudge – I can practically smell the fudge soften!

This is just plain brilliant!

Oysters on the half-shell as well dried and salted whitefish.

Driftwood, salty capers and warm salted carmel.

The nose is incredibly dense and rich and purely decedent.

On the mouth — Much more tannic/dry than expected.

Fantastic smokey attack accompanied by Mineola oranges and powered sugar candies.

The smoke attack turned into a “sweet blast” which then turned quite peppery.

Some more of the oyster notes I got on the nose but now it’s transformed into smoked oysters.

Sugared and dried figs as well as vanilla pods.

Dusty attic furniture, a very active humidor, dates mashed with demerara sugar, nutmeg and cloves.  Fresh potting soil.  The list could go on and on and on…

Finish — Long and nutty with traces of fried walnuts, green olives and a honeyed oakiness.

In sum — Do you have an extra $900 or so?  If so, buy a bottle STAT.  This is the ultimate in smoky celebratory whisky.  I had this one to celebrate the one year anniversary of the blog.  A well chosen dram for the occasion.

If I had a full bottle, I’d save the next dram for my oldest daughter’s Bat Mitzvah.  Yup, I’d wait 9 years to pour this again.  It’s worth the wait.

Unending thanks goes out to Stephen L, Marshall N, the LA Scotch Club and the Green Bay Packers.