Tag Archives: Oak

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, Compass Box, Need To Bundle Up

Compass Box – Spice Tree “The Second Coming”

Blended Malt whiskies from the Highlands – 46%ABV – $58 | £35 | €41

There a great story behind the Compass Box Spice Tree and why there needed to be a “Second Coming” of the blend.  You see, this whisky was, at one time, deemed illegal by the SWA due to some interesting and innovative casking practices for this whisky.

To release this new version, Compass Box had to make some tweaks to how the whisky was extra-matured.  Compass Box being Compass Box, the tweaks were made but quality was not adversely effected.  Compass Box explains their new, updated (and now legal) maturing process:

“Over the past three years we have developed a new maturation process which yields similar if not superior results to our previous method, and this new process is something the SWA can’t take any issue with.

As in the past, The Spice Tree is 100% malt whisky sourced from northern Highland distilleries, (notably and primarily malt whisky distilled at the Clynelish distillery). The primary maturation is in a mix of first-fill and refill American oak.

What is different is the secondary maturation. Rather than using inner stave inserts, as we did for the original Spice Tree, we rack the whisky into barrels with heavily toasted new French oak heads. We have created a method for getting a super heavy toast on the cask heads which imparts a flavour profile similar to the flat staves used for the original Spice Tree. We use oak with three different levels of toasting on the barrel heads, thus allowing us to blend the resultant whiskies to create additional layers of complexity. This secondary maturation lasts as long as two years.”

Sounds interesting, right??

On the nose — Inner tire tubes lead to orange zest and cloves.

Biscuits and blackberry bramble.

Some quick hints of dry sherry then an interesting blend of ginger beer and cream soda ride up my nose using the aforementioned inner tire tube.

Hint of soft yet dry red wine.

On the mouth — Big, waxy, chewy and insanely appetizing.

There’s a reason this is called the spice tree; you name it – ginger, cloves, cinnamon, and nutmeg are all joining schwartzes here.

It’s as if those spices are being mixed in a cup of orange vanilla cream.

Cherry tarts.

As we get closer to the finish, there’s an oakiness that comes through.

Finish — Long and oaken with ever lasting hints of vanilla and cherry.

In sum — A lovely after dinner sipper that’s got a decent nose but shines like a diamond in the tasting of it.  An instant favorite for me but I could see this being almost too spiced and sweet for some people.  This is as ‘in-your-face’ as a bourbon yet NOTHING like a bourbon (it is Scotch malt whisky after all).  For bourbon drinkers, this could be a gateway whisky for you into the wide world of Scotch malt whisky.

While I found the Compass Box Hedonism to be my favorite blended whisky of 2010, I think I would have had made a different choice if I reviewed this one last year.

Special thanks goes out to Robin R for the sample!

There are a lot of good reviews out there for this whisky but I thought I’d bring your attention to this one from the Malt Impostor(s) – I love their reviews <jedi mind trick> and so do you </jedi mind trick>

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.

All You Need Is Love, Arran, Summertime

Arran Machrie Moor Peated Malt Whisky (plus a way to win a full bottle for yourself)

Islands Region – 46%ABV – £39 (soon to be released in the US this March, 2011) – Limited to 9,000 bottles for this first release.

I’m going to skip some of the preamble today as I think the most important parts of today’s post is the review (of course) and the details of an exclusive giveaway below!

Special thanks to Andy Hogan for the sample and for working with the JSMWS on this great giveaway!

While I did say I’d be bypassing some of the preamble, that still does imply that there will be a little of it for you to read.  Just what is the story behind Arran’s naming of the Machrie Moor??   Here’s what they tell us:

“On the west coast of the Isle of Arran lies a windswept and mystical peat bog called Machrie Moor. Bronze Age stone circles and standing stones are strewn across its barren, undulating terrain. One of the stone circles is known as Fingal’s Cauldron Seat, where sits a stone with a carved hole. The legendary warrior giant Fingal is said to have tethered his favourite dog Bran to this stone. This peated expression of the Arran Single Malt perfectly captures the rugged beauty and lore of the landscape. Unleash the legend that is Machrie Moor.“

Well, roar (or, woof)!!  Let’s try this stuff:

On the nose — Salted & sooty chimney pipe (chim-chimney-chim-chimney-chim-chim-ka-booze).

Root-like vegetables and very grassy.

Perhaps even a little salted fudge – YUM!

After a minute of so, the peat is not as sooty.  Rather, it’s adding a really nice earthy tone to the whisky – sort of like a brackish stream snaking it’s way through a field of wild-flowers.

Additional notes range from lemon zest to shortbread dough (unbaked).

Very salty/coastal nose.

On the mouth — Oh yeah – just the right amount of peat gives a great brush-fire flavor in the mouth.

Baked apples, even apple-sauce.

I can’t shake the feeling of campfire/brushfire out of my head as I sip this.

Very comforting and bringing me to my childhood happy place.

Lemons galore – lemon marmalade and cream custard.

Salted and a touch peppery (just a touch).

Chewy mouthfeel and, as we get into the finish…

Finish — There’s a superb butteriness here, salted butter that creeps up and does not wish to leave you.

Added to that are hints of apricot, warmed margarine and bread.

In sum — I don’t often talk about color or how the whisky looks in the glass (E.G. legs) but I have to say, the legs on this whisky are gorgeous!  A wonder to look at.  For me, I encounter the same wonderment when watching a Guinness form it’s head – that beautiful head!

This whisky has legs and knows how to use them.

A thoroughly enjoyable treat.  Very salty stuff!  I’d imagine chocolates would go wonderfully with this whisky giving you that salty/sweet goodness many of us seek out.

Peated to a level of 14ppm, the folks at Arran knew what they were doing!!  Enough peat to add some dimension to the whisky, enough to give the peat/smoke-heads something to get excited about yet not so much so as to overpower all of the natural beauties of Arran Malt whisky (Apples, butter, lemons & a superb saltiness).  A nice late summer, near dusk type dram.

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

The fun part – a way for you to win a full bottle of the new Arran Machrie Moor and signed by the Master Distiller – James McTaggart!! –

Yes, thats right.  We here at the JSMWS worked closely with Arran and they were kind enough to partner up with us on a very exclusive giveaway.  A full bottle of Arran Machrie Moor peated whisky signed by none other than James McTaggart, Arran’s Distillery Manager!!

“How do I win a bottle!?” you ask.

“Easy.” says all of us at The Jewish Single Malt Whisky Society.

We’re looking to reach 1100 followers on our Facebook page.

If you’re already a fan, cool.  You’re currently in the running.

If you’re not yet a fan, click here to join and get in the running.

Do you know someone who loves whisky?  Ask them to join The Jewish Single Malt Whisky Society Facebook page.

The quicker we get to 1313 people, the closer we’ll be to announcing, perhaps you, as our winner of this great whisky.  The lucky person will be picked at random and named on the Facebook page.

Welcome to the Facebook group and good luck!!

anCnoc, Refreshed, Springtime, Takin' It Easy

anCnoc 12yr & 16yr Scotch whisky – a side by side tasting.

Highland region – 43%ABV for the 12yr – $35 | £25 | €30 — 46%ABV for the 16yr – $45- $65 | £40 | €49

anCnoc, anCnoc, anCnoc… aChooo!!

Actually, it’s pronounced “ah-knock”.  This whisky, distilled by Knockdhu, used to be called Knockdhu but have decided to change the name of the whisky to anCnoc so as not to be confused with “Knockando” whisky.

The 12yr is on your left whilst the 16yr is on your right.

The anCnoc line was recently (within the past few years) launched here in the US (and elsewhere) with both the 12yr & 16yr readily available in most major markets.

If you look around a bit, some stores & online shops may have some 1993 & 1994 vintages.  There’s even a 30yr whisky out there though, it’s a bit hard to come by.

I’m a bit short on time today so I need to cut to the chase.  Let’s taste these whiskies!

On to the nosing…

12yr — Lemon juice and curdled milk in a … good way.

Very sugary nose.

Vanilla and coconut shells.

Witch Hazel (originating from Connecticut!  Represent!).

Malty notes with some pear.

Apple and buttered toast (rye bread).

16yr — Sugared candies… for my Brits out there, Parma Violets (for my fellow Americans, Smarties).

Pineapple and dried mango (topped with salt).

Sea breeze and, dare I say, a waft (or thread) of smoke in the distance?  Nah, maybe it’s just in my head…

On to the tasting (with notes on the finish)…

12yr — Nice entry, good mouthfeel.

Much of what I got on the nose I am getting here in flavor.

An emphasis on the vanilla and buttered bread.

A tad salty and some unexpected pizza spices on the finish which is medium in length.

16yr — Much more vegetal in flavor as compared to the nosing.

Grassy yet with hints of vanilla custard and pie crust.

Lemon pinwheels and butter cookies.

The finish is slightly drying with some oak…

In sum — Both easy and approachable whiskies.  The 16yr was the clear winner in my book with those delicious sugared candy and tropical fruit notes.  The 12yr was nice however, I would have liked to have tried this at 46% and non-chill filtered like the 16yr is.  I feel bad for the Brits out there – the 12yr is at 40% ABV while here in the states, we get a slightly higher ABV for our 12yr.

So, while the 12yr is pleasant enough, I’d put my money down on the 16yr for the win.  Summery, light, refreshing.

Special thanks goes out to Kathy Lewis-Flanigan for the generous samples!