Tag Archives: Toffee

A World of Discovery, Arran, Autumn, Summertime

Arran 11yo Single ex-bourbon cask – Absolute deliciousness.

Islands Region – Cask #650 – 57.6%ABV – $85 | £46

Just over a month ago, the Connecticut chapter of the Jewish Single Malt Whisky Society (or at least a part of it) had the distinct honor of having Andy Hogan of the Arran Malt Distillery host a tasting for us.

Twenty-two people gathered together to taste, experience and explore a collection of Arran’s best whiskies.  We had some people trek a good way to be a part of our tasting.  Joe H from Boston and Stephen M from Providence (and of Malt Impostor fame) both drove about 2.5 hours to join us.  Thanks guys!! Great having you there!  Also, Andy flew all the way from Scotland to be with us – Thank you, Andy!!

Andy did a wonderfully fantastic job taking us through his whiskies; teaching us about Arran as well as the ins and outs of Scotch Whisky in general.  We learned, we laughed, we tasted, we had a blast.  Mr. Hogan brought with him 6 different whiskies: Arran 10yo, Arran 14yo, Machrie Moor (peated Arran whisky), Arran Amarone Cask, a very secret Arran whisky that’s never been bottled (but was totally delicious; perhaps the 2nd favorite of the night) and lastly, this here whisky — an 11yo Single Ex-bourbon cask (first fill).  This whisky was the easily favorite of the night.  I liked it so much I bought two bottles!

Here are my notes:

On the nose – Intense notes of banana peels and salted green apple skins.

A bit of nail polish remover (in a nice way).

Fresh-fresh coconut shreds & chunks followed by spiced anjou pears and lemons.

Delicious warmed rice pudding.  Fresh, uncut green grass.

All of these notes are incredibly strong — this is a no holds barred nose.

I’ll have to take this one by the horns and ride the rodeo.  Next up, the taste…

On the mouth – Chewy, thick, oily mouth feel with loads of warmed caramels and gooseberry jam.

Back to the grassy notes (fresh grass) but there’s a great note of sassafras in here – hey now!

Buttered butter beans and green beans.

Back to the savory chewy/candied notes: candied walnuts, toffee and salted caramels.

An intense malty & oaky note creeps in (not sure how I missed it from the start.  It basically slapped me in the face just now).

A good deal of vanilla as well.

Finish – Very long with notes of malt and the sassafras I got on the palate.

In sum – While delicious, this whisky is not to be taken lightly.  I might suggest it be diluted by a little bit of water if you feel you need it (however it is not required).  To be enjoyed at dusk just as it starts to get a little cooler and almost sweatery.

Glenmorangie, Let's celebrate!, Need To Bundle Up

Glenmorangie Finealta – A touch of peat, a dash of oloroso sherry & I’m a happy man with this elegant whisky

Highlands region — 46% ABV — $80 | £55 | €66

Ardbeg, Laphroaig, Port Ellen, Lagavulin, Ardmore, Port Charlotte, Bowmore, Bruichladdich… The list can go on.  What list?  The list of Scottish distilleries that produce, or bottlings that are known for, peaty, smokey, medicinal qualities.

There’s a new list though, Scottish distilleries that are now releasing peated whiskies: Arran, Benromach, Bunnahabhain, BenRiach… I am sure there are others (feel free to add to this list in the comments section of the post).

Apropos of peoples’ current thirst (or lust) for peated whisky, the Sixteen Men of Tain over at Glenmorangie are now throwing their hat in the peat ring.

Though, for the amount of peat or smoke in this whisky, it’s more like a yarmulke being thrown in the ring.

Actually, what we have here is not another peated whisky crafted for the sake of being a smokey.  Rather, according to Glenmorangie, they set out to recreate a recipe for a Glenmo whisky as it would have been made back in the early 1900’s.  So we have some minor peat here and the whisky is a mixture of both American Oak barrels and European Oak (ex-Oloroso Sherry casks).

The combination delivers pretty damn well:

On the nose – Big cherry presence on the nose along with something minty.

An earthy quality to it – fresh potting soil, new ferns.

The peat in here is very light.

Toffee & caramel.

Cadbury fruit & nut bar.

Some soy sauce.

On the mouth – Spiced orange gum drops.  Red ones too.

Lots of nuttiness and now some coffee tones in there.

Solid mouth feel here, folks!  Creamy, ooey – I love it.

Peppery and more soy sauce notes.

Again, lightly smoked & very elusive.

Finish – Now quite tannic.  Quite long too.

The mild smoke returns for the finale.

In sum – This here is a well designed whisky.  The light peating is a welcome thing as is the added element of whisky matured in Oloroso Sherry casks.  Pseudo-techno-stuff behind, this is a whisky that will put you in your happy spot.  Not because it’s 46% ABV alcohol whisky (and will tipsy-fy you) but because it’s just damned delicious and warming in all the right ways.

Special thanks goes out to David Blackmore for the generous sample!

I'd not drink this one if I were you..., Nikka

Nikka Yoichi 5 year old Single Cask #400862

Japan – 64%ABV –  $|£|€ ???

There are many great truths in the world.  Some are quite simple:  2+2=4, “I” comes before “E” except after “C” (with a few exceptions), kittens are really quite adorable.  Some truths are not so simple, but are truths nonetheless:  Chaos theory, String theory (yes, I know these are theories but there’s a certain amount of truthiness to them), your pee after a side of asparagus is going to smell really funky!

My whisky simple truth?  I love Japanese whiskies.  Arigato Japan.

My not so simple truth?  The fact that I have to tell you how much this whisky made me want to throw up in my mouth.  Just a little.

On the nose – I am instantly hit with notes of sour milk and peat.  I think the word “notes” is a bit too soft a word for what I am experiencing here.

I am not digging the sour milk note, I’m going to let this breath for 7 or 8 minutes…

Man, the acridity to the nose on this whisky is almost overwhelming.

Quite gamey and almost like rotting meat (am I going to drink this?  It’s quite the stink!).

Soft peat and molasses.

The milk is back but it from sour to sweeter than previously detected.

Out of the blue some very nice coffee notes, almost like a latte.  A touch of mocha.

With water it’s all on spirit and oak but, mostly, spirit.  Strange that water would increase the spirit quality and not cut it…

On the mouth – Amazingly hot and big toasted oak notes.  Toffee as well.

Must. Add. Water.

With water, it gets very sugary (sugar water).  Skim milk and biscuits.  Thin mouth feel.

This whisky needs a ton of time to open up.  After about 25 minutes (yes, I waited this long) the peat smoke evolves and almost seems to transform this whisky into a coffee-toffee treat (albeit a high octane moonshine infused coffee-toffee treat).

Finish – Long and warming.

In sum – There is *a lot* going on with this whisky but most of it I just didn’t like.  Those acrid and rotting notes I got just turned me off.  When would I enjoy this?  Maybe after it matured for another 10 – 15 years…

Special thanks goes out to Christopher of Whisky Wall for the sample.  To read Christopher’s review of this whisky, click here.

A World of Discovery, Linkwood, Summertime, Takin' It Easy

1992 Linkwood by McGibbon’s – a single cask Provenance bottling 46% ABV

Speyside region – 46%ABV – 750ml – $76

I am very new to Linkwood.  Many out there (especially Americans) simply have not even heard of Linkwood.  Most of their whiskies are used in Johnnie Walker (among other blends).  However, there are many indy bottlings out there (this being one of them) as well as some distillery bottlings.

So far I’ve had this and a Scotch Malt Whisky Society bottling.  The SMWS bottling is mind blowing – I’ll be posting on that shortly.  This one is very nice.

On the nose – Huh… notes of imitation pine needle spray (like an artificial Christmas wreath).

Light toffee notes.   Lemons and creamsicles.

Fresh cut wood.  Better yet, damp plywood.

Perfumed like a “Puerto Rican Shower” (not trying to offend anyone of Latino heritage, it’s a ridiculous term indeed.  Ridiculous, imaginative, horrible but quite descriptive).

On the mouth – Extremely light mouthfeel.

Lemon caramel (caramel in flavor, not feel – again, this is a thinner one).

Slightly nutty.

A touch winey – think tannins with a small amount of fruit.   Actually, I’m reminded of a dry summery rosé here.

Wow, in the last sip bigger sherry notes came out.  Nice.

Finish – Oh, it’s all about the finish here.

Great caramel notes.

Baked potato with sour cream and scallions (is this juice from one of those Wonka sticks of gum)?

Short with feel, long in flavor.

In sum – Light and pleasant.  An easy drinker if you just want to relax or, if you want to concentrate on it a bit, you can find that there is a fair amount of complexity here.  A nice summer dram.

A World of Discovery, All You Need Is Love, Glenglassaugh, Let's celebrate!

Glenglassaugh 30yr 55.1% – a true celebratory malt

Speyside region – 55.1%ABV – 70cl Decanter (yes folks, a decanter.) – £390 | €469

I’ll be upfront here.  Many folks out there will not have the chance to try this stuff.  It’s rare and it’s very expensive.  Before you start calling me a Daddy Warbucks I will tell you that I reviewed this dram from a sample.  A big, *BIG* thank you goes out to Alan for the sample!  Cheers He’bro!

Why am I so excited about a bottle I could never afford?  Well, because A) some of you good people out there can swing the squids for a bottle and B) Glenglassaugh is a newly re-opened distillery and if this whisky is any indication as to what we’ll see coming out of their stills & casks, well…  let’s say we should all be excited.

On to the whisky!

On the nose – Light & fruity nose filled with a mist of lemons (better yet, Etrog) and white pepper.

A hints of lovely oak to it.  Sweet flowers and Sharpies (black markers).

Honey salted butter (unmelted butter – a fresh stick).

Black licorice.

Sugar cubes and almond oil.

On the mouth – Fruity – Apples and berries.

Loads of toffee and burnt tea leaves.

Rose water (oh, I love this!).

This is getting hotter by the second — cayenne and jalepeno notes pop in right as it heats up – brilliant.

Black grapes and cherry skins.

The mouthfeel went from oily and chewy but we go quickly over to thin and hot.

Finish – Prickly pears both in taste and feel “prickly” tongue and cheeks.

In sum – I am thankful to have had a chance to taste this stuff.  I was only 6 years old when this was distilled.  That aside, there’s a reason this is an award winning whisky.  Powerful and truly enjoyable Scotch whisky!  Another dram to break out for the most special of life cycle events such as the birth of a child, marriage, bar/bat mitzvah (for my heebs out there), Christening (because I’m an equal opportunity whisky lover), etc…

Last month I had the good opportunity to interview Stuart Nickerson (Managing Director of the newly re-opened Glenglassaugh distillery).  If you’ve not yet had a chance to read it, you may want to do so right now.  Part 1 & Part 2