Tag Archives: Sherry

A World of Discovery, Autumn, Cold Winter, Eades

Eades Double Malt – Double Post – Speyside & Highland expressions

Moving forward with my vatted malts and blended whiskies series; moving on with the Eades Double Malts.  Last week I posted about their great vatted Islay expression.  I thought, seeing as these are “Double Malts” (the combination of two wine cask finished single malts into one expression) that I’d do a double post today – two different Eades Double Malt expressions.

So, what’s left in their line?  We’ve got a Double Malt Highland expression which is comprised of 50% Clynelish (a 10yr single malt finished in a Chateau LaFitte Bordeaux cask) and 50% Ben Nevis (another 10yr single malt finished in a Grenache Blanc Cask).  We also have their Speyside expression which is 70% Dufftown (a 12yr finished in Red Zinfandel) and 30% Mortlach (a 15yr beauty finished in a Callejo Tempranillo cask).

Special thanks goes out (again) to Pat of the Virginia Distilling Company for the samples!

Let’s start with the Highland Malt:

A Highland vatting of Clynelish & Ben Nevis – 46%ABV – 750ml – $70

On the nose — And odd yet interesting nose we have here…

Off the bat, notes of a wet cinder block.

Malt vinegar & chocolate.

Both vinegar & chocolate notes are slight – as if they were watered down in some way.

Buttermilk biscuits (malty, buttery).

Unripened pears.

Strong vanilla and oaky notes that, given the combination, are reminiscent of a bourbon (or the sweet result of a heavily charred barrel).

Soured milk (perhaps this is the vinegar note better realized?)

On the mouth — Very sweet with notes of english toffees.

Hot cinnamon on pears.

Nutmeg spice (back to that sweet bourbony feel).

Something sweet yet earthy in here.

Finish — Medium length.  Caramels, nicely salted.

In sum — Hmmm… perhaps, like the make-up, I’m a bit 50-50 on this one.

There’s a lot going on with the nose but once sipped on, the palate gets somewhat narrowed down (or funneled) into something a bit more focused.

It sounds like a nice thing but I was hoping for a little joyride like I was given with the nose on this one.

Now for the Speyside:

A Speyside vatting of Dufftown & Mortlach – 46%ABV – 750ml – $70

On the nose — Big, thick nose filled with dates and dark chocolates.

More dried fruits, juicy and nicely chewy (chewy like figs).

Salty and slightly smoked.

Stewed prunes and canned prunes.

Almonds via marzipan.

A dusty attic with no-longer-being-used furniture.

Very happy with this nose, thank you muchly.

On the mouth — Nice mouth feel.

The prunes regain the life they once had and turn back into plums.

That smoke creeps back.

My tongue gets licked back by light hints of leather and perhaps freshly dried tobacco leaf.

After becoming plums, said fruits then get distilled turning into a fairly hot slivovitz.

My mouth is now happy as well.

Finish — Medium length filled with melting chocolates.

In sum — A nice cold night dram.  Sit back and enjoy.

Ardbeg, Big Peat, Bowmore, Caol Ila, Port Ellen

Big Peat (or, what you’d get if you mixed Ardbeg, Bowmore, Caol Ila & Port Ellen in a really smart way)

A vatting of Islay region whiskies – 46%ABV – $80 – $100 | £30 | €35

Continuing my week of vatted/blended whiskies, I move onto “Big Peat”.

Not sure about what it’s like where you are but, it’s getting colder around here (Connecticut, USA).  Especially at night.  I’m seeing temps at 40 – 55deg fahrenheit (about 4.5 – 13deg celsius).  To me, based on my patent pending Mood-And-Season-O-Meter™, this means peat season!

I love a good smokey Islay malt in the fall & winter time (heck, I’ll take a heavy/smokey Campbeltown or a peated Highland malt too).  Mood will affect what you reach for in a whisky and season will affect your mood.  It’s the triple “S” effect.  No, not Shit, Shower & Shave.  Stupid, simple science.  Light & fruity whiskies (and wines) for the warmer months, heavy (and/or peaty for whiskies) and big for the cooler months.  Stupid, simple science.

I’ve been hearing a whole heck of a lot about the cost of this whisky accompanied with complaints of: “why so much for a… blend?”  Many folks see that this is, and is labeled as, a blended whisky so they wont break out their wallets for it because of the higher cost (especially in America).

Statements such as these make me break out my soap box so I can scream to the world “MORE THAN 90% OF SINGLE MALTS ARE BLENDS PEOPLE!!!”

Yes, it’s true.  That Glenfiddich 12, Highland Park 18 or Caol Ila 18 you love so much is a blend of many different barrels which could (and do) contain whiskies that are, 12, 15, 18, 25 years, etc… to create a flavor profile that the distilleries are comfortable labeling as their 12, 15 or 18 year old product.  Single Malt simply means that the whiskies were malted at the same single distillery.  The age statement tells you what the youngest whisky is that blend, I mean, single malt.

Update: In years past, if you mixed different malt whiskies from different distilleries it was OK to call it a “vatted malt”; if you mixed malt whisky with grain whisky it was then called a “blend”. Even though this is a vatting of four different single malt whiskies, the SWA has deemed that a mixture of whiskies from two or more distilleries (be it malt or grain) is now to be called a “blend”.  While I’m not sure I agree with this move, thems the breaks when it comes to labeling Scotch whisky!

OK, off of my soap box.  Let me review this fluid to see if  it’s worth its weight in whisky:

On the nose – Well, there is big peat in here for sure!   A nice peat blast upon initial whiff.

Very briny and a blast of lemon zest.

Do I detect a bit of sherry influence here (mere hints of dried fruits)?

Well used canvas sneakers (rubber, canvas and salty perspiration).

A little flinty (maybe the Port Ellen rearing it’s head).

The smoke is a dirty one.

On the mouth – It’s all about the mouthfeel here folks.

Lush, chewy and coating.  Yum!

Stewed root veggies.  Salty, salty, salty.

Less of a smoke attack on the mouth here.

Teas galore: Chamomile, Sencha, Black Oolong and Rooibos – it’s all there and a bit over steeped.

Finish – Sweet carrots and singed tea leaves, all in the back of the mouth.

In sum – Tough to tell which whisky is strongest here.  The Ardbegian lemons are out there for sure but so is the flintiness of Port Ellen and the mouth feel of many Bowmores I’ve have.  I’d be happy to enjoy this on a hot summer’s day.  Seriously.  It’s bright and refreshing (even with all of that peat smoke) like a nice Caol Ila.  Kudos to the people who made this blend.  Well done.  Take a bow (more)!  Impressive.

All You Need Is Love, An everyday dram, Autumn, Balvenie, Springtime, Takin' It Easy

The Balvenie 12yr DoubleWood – a tale of two noses.

Speyside – 43%ABV – 750ml – $35-40 | £30 | €36

Balvenie week, Day #4.

Alright, we’re coming down the pike here.  Only two days left of The Balvenie week.  I’ve decided to save my favorite Balvenie whiskies for the last two days.

Here, on our fourth day, I am featuring what is quite possibly one of the best bang-for-your-buck whiskies out today.  Full, rich in character and in flavor and… for only $35-$40??  Come on.

There are other bang-for-your-buck whiskies out there and I think that the good folks over at whiskyparty.net do a great job with their top 40 whiskies under $40 series.  Check it out (then come back).

Also, as an aside and with regards to The Balvenie DoubleWood, this whisky was my good friend Gal Granov’s (Whisky Israel) gateway dram.  You can read about it here in this interview with him on chwisgi.com.

As with my other Balvenie Week posts –  before we get to my review of today’s whisky, please sit back and enjoy this exclusive video with a very special employee of The Balvenie (please note that my saying this is not meant to imply that the other Balvenie workers we’ve shown aren’t special) – today’s guest is Dennis McBain, Coppersmith for The Balvenie for nearly 51 years.  You can read more about Dennis here and here.  I am very honored that he agreed to be recorded for this series.  Dennis, thank you.

Now, my review of Dennis’ favorite Bavenie expression, the DoubleWood:

On the nose – A tale of two noses.

Initial few whiffs offer up great (though not overwhelming) sherried notes filled with chocolates & licorice.  

Better yet, chocolate covered licorice (yes, it exists).

Wine soaked raisins.

Right beside these scents I get notes of a full jar of honey and cup of vanilla tea.

Clove laden orange.

On the mouth – Succulent.

Warm.  Warming.

Chewy toffees and warm butter.

Boston baked beans (the candy coated peanuts).

More sugared nuts.

Finish – Baklava.  Walnuts.  Medium length.

In sum – A solid… let me rethink then restate this…  Beyond a “solid” whisky, it’s a must have.

Inexpensive and interesting enough to give to your guests who have the occasional whisky (perhaps this one will turn them into whisky geeks – as mentioned, that’s how it happened for Gal of Whisky Israel), complex enough for the whisky connoisseur, easy enough to be an every day drinker.

Balvenie

The Balvenie 17yr Sherry Wood

Speyside – 43%ABV – 750ml – $80-100 (another HUGE spread!) | £85 | €104

And so I begin Balvenie week.

You may have noticed, if you’ve poked around the blog a bit, that I’ve only reviewed one expression of The Balvenie so far: The Balvenie 17yr Madeira Cask.  Truth be told, Balvenie whiskies have always been whiskies I’ve held very dear and, until now, I haven’t really wanted to share my thoughts and notes on them.  Selfish, I know.  But, they were mine.

Well, times have changed.  And as I tell my daughters every day, Sharing is Caring™.  So, all this week, I will be sharing my thoughts on some very nice expressions from The Balvenie.

What’s more is, every day this week, in addition to my notes, I’ll be featuring some exclusive videos of people from The Balvenie distillery and they too will be sharing with you.  They will share what their favorite Balvenie expression is and why.  A BIG ‘ol thank you to Sam Simmons (aka Dr. Whisky) for the footage!

Video #1 – Stuart Watts, Distillery Manager at The Balvenie:

While I won’t be reviewing the DoubleWood today (that review is forthcoming…this week), I will give you my notes on their 17yr Sherry Wood:

On the nose – A strange nose of this Balvenie.

Sherry, for sure but hints off the bat of salted meats (while I’m not smelling this here, I’m struck with a memory of roast beef and mayonnaise sandwiches for lunch in the 3rd grade – I wasn’t raised kosher or vegetarian.  My, how things have changed).

Smoked cheese and cinnamon.  Some slight dried fruit and chocolatey notes.  Shaved dark chocolate.

Big sherry now but the Balvenie honey notes smooth out the sharpness I find in many sherried whiskies.

On the mouth – Soft, almost watery entry.  Let’s try this again…

Soft for sure yet, less watery – thinned oil (in texture).

Third sip and, wow!  It’s like a game of whisky tennis in my mouth – Balvenie honey & citrus notes bounce over to prunes and Ice Cube chocolates (the candy), back to the honey then soft vanilla.

This whisky is so soft that this can be lost on the sherryheads out there.  This is not an attack of sherry.

This, like most Balvenies I’ve had, just screams of elegance.

Finish – A slightly salty finish, medium long and with traces of almonds and dark chocolate.

In sum – This is one to relax with but also one to get your mind going.  Start concentrating on the whisky then move onto bigger life issues.

Autumn, Need To Bundle Up, Suntory - Yamazaki

Yamazaki 18yr – wonderfully sherried

Japan – 43%ABV – 750ml –  $80-100 | £60 | €73

I’ll get right to the point here, I loves me some Japanese whisky.  Yamazaki 12yr?  Loved it.  Nikka Yoichi 12yr?  Can I have more?  The Yamazaki Sherry cask?  I will sin for you.  Nikka Yoichi 20yr 1988 vintage?  Sweet fancy Moshe!!

This is the tip of the iceberg.  Here’s my next new love – The Yamazaki 18yr – a fine sherried whisky.

On the nose – Delicious sherried nose. Spicy as all hell with bursts of cinnamon.

Hot pepper peanut butter.

Red grapes and grappa.

Underneath some great notes of prunes.

That high sweet note that I just love from the Yamazaki whiskies.

A salty note is here – celery salt?

Finally, new leather and pipe tobacco.

On the mouth – Chili pepper chocolates.

Crystalized ginger.

Caramels, poached pear (slight).

Fresh lawn mulch.

The mouth feel is so chewylicious….  Not a super winey sherried malt (thank you Suntory!) just, nice.

Finish – Cheyenne peppers and breakfast cereals – Kellogs mini-wheats (sans frosting).

Oak and tobacco.

Lasting & lovely.

In sum – I haven’t met a Yamazaki I haven’t loved.  A finely balanced whisky perfect for the fall time.  Watch the leaves fall, throw on a sweater, get ready for the new year (I’m talking Rosh Hashanah here, folks).