Thursday, 15 November 2018

"The Macallan Table" - launch dinner at Felix

As we've experienced more than a few times over the yearsThe Macallan are no strangers to food and whisky pairing, having hosted a number of fantastic lunches and dinners in both Australia and Hong Kong. Their recent partnership with Michelin-starred Felix at the Peninsula extends this beyond a single one-off dinner, offering guests the chance to book "The Macallan Table" over a series of nights and taste four Macallans paired with dishes from chef Juan Gomez, Felix's new (and very talented) chef.


We were invited along to the launch recently, hosted by The Macallan's lovely brand ambassador Patricia and featuring two new drams (The Macallan Edition No.4, which we first tasted here and Rare Cask 2018 Edition Batch No.1) and two old favourites (The Macallan Double Cask 12yo and Classic Cut).

Kicking off with a cocktail (the Glenrothes Highball was especially refreshing), it was hard not to soak up the view from The Peninsula's enviable position overlooking Victoria Harbour and out to Hong Kong Island.



Dinner itself was a four course affair, starting with House smoked Salmon loin, green asparagus, camembert, butter lettuce and celeriac, paired with The Macallan Double Cask 12yo, which played really nicely with the Camembert (and of course smoked salmon and a nice honeyed whisky like Double Cask is always a good pairing).

Slow roasted Pigeon breast with mushroom sauce and grilled seasonabl vegetables was paired with The Macallan Edition No.4, with the pigeon's smokiness and the whisky's sweetness bouncing off each other nicely, back and forth.


In between courses, Patricia introduced chef Gomez, whose Spanish heritage not only showed in the dishes (especially the one we were about to eat), but also served as a perfect complement to The Macallan, with its history of sherry casks and strong ties to bodegas in Spain.

Dried aged Ternderloin "Rubia Gallega", piquillo parmeniter, soufflé poteato, brocolini and Madeira wine was next, paired with the new Rare Cask 2018 Edition Batch No.1). Beef and whisky is often a sensible pairing, and this one was particularly good, with the whisky's dried fruit notes bringing out some particularly fruity notes in the dish - presumably from the Madeira sauce.


The Macallan Classic Cut was served on its own next - and actually at 58% made a great digestif, a great way to break up the dishes and prepare us for the dessert - Raspberry Coconut, fresh thing coconut crunch with raspberry mousse and sorbet. The whisky had strong ginger and nutmeg notes - very different to the 10yo Cask Strength of days gone by, but good in its own right.



A big thanks must go to Edrington and The Peninsula for hosting another successful and expertly-paired whisky dinner. Whilst "The Macallan Table" pairing dinners have ended for 2018, Felix has a Macallan Jazz night on 16th November.



Cheers,
Martin

Monday, 12 November 2018

Tasted #405 - 406: 1973 42yo Longmorn and 1976 37yo Mortlach (bottled by Gordon & MacPhail)

Whilst trying the Gordon & Macphail 1961 "Private Collection" Longmorn twin casks a few weeks ago was a pretty special experience, they weren't the only drams we tried on the night. As a prelude to the two, we were treated to another well-aged Longmorn (a 1973, bottled in 2015) and a 1976 Mortlach (bottled in 2013).

Both enjoyable drams in their own right, I felt they deserved their own post...


Gordon & Macphail "Distillery Label" 1976 Mortlach (bottled 2013) (43% ABV, 37yo, Speyside, Scotland, no longer available)
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Colour: Honey gold.

Nose: Sweet raisins, clean and sharp. Cherries and treacle. Peach, then other stone fruits - pear, apricot. Some oak but nothing overpowering.

Palate: Rich and fruity - stewed pears, peach pie, apricot purée. Fruit compote with sherry-soaked apple rings and pear halves (just like mum used to make at Christmas).

Finish: Long, surprisingly spirity with some oak at the very end.

Rating (on my very non-scientific scale): 90/100. A lovely dram and an interesting twist on the usual Mortlach meatiness, but the finish didn't quite live up to the rest.


Gordon & Macphail "Distillery Label" 1973 Longmorn (bottled 2015) (43% ABV, 42yo, Speyside, Scotland, no longer available)
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Colour: Orange gold.

Nose: Cinnamon and dried apple rings. Caramel chews. Slightly dusty / earthy notes.

Palate: Slightly thin at first, then notes of spiced mince pie, apple pie, and caramel emerge. Raisings and ginger too.

Finish: Long, cinnamon spiced with hints of ginger and raisins.

Rating (on my very non-scientific scale): 88/100.



Cheers,
Martin.

Sunday, 11 November 2018

Gordon & MacPhail Private Collection Twin Casks - Longmorn 1961 Casks #508 and #512 (Tasted #403 - 404)

A lot of great tasting invitations pass across the desks of TimeforWhisky, but it's not every day those invitations involve trying a pair of 57 year old whiskies (filled into two different casks on the same day, way back in 1961) costing £30,000, in the presence of the two brothers who selected them.

This one did, though. I'm talking of course about Gordon & Macphail's new Private Collection 1961 Longmorn twin casks, released recently as a set of two decanters, both distilled on 2nd Feb 1961, both bottled 57 years later on 2nd Feb 2018, in a release of only 97 sets globally.



A few weeks ago in private whisky club in HK's Central, I found myself chatting to members of the Gordon & Macphail owning family (and twin brothers) Richard and Stuart Urquhart about these two incredible whiskies, hearing some great stories from the family's history, and then tasting them (alongside a 1973 Longmorn and a 1976 Mortlach, as if these two weren't special enough!)

The brothers explained that the casks (filled by their grandfather in 1961) were an experiment to determine "nature versus nurture" in a whisky context. Both were filled with the same spirit and matured side by side for their entire 57 years - one a European Oak cask, the other American Oak (both first fill Sherry Hogsheads).


57 years after their filling, the brothers each selected the cask that best represented themselves. Richard (elder by a few minutes) selected the cask filled first (#508, European Oak), a stronger and more robust whisky, whereas Stuart's cask (#512, American Oak) is a spicier, drier cask said to reflect Stuart's drier sense of humour.

(Of course, inevitable "stronger vs weaker" jokes were bandied back and forth between the brothers too..)


I've met Richard a few times over the years, and always respected his passion for whisky, and respect for the family's history. Stuart was no different, and it was fantastic to hear stories of their forefathers' foresight in laying down casks like these - all of which are owned by G&M from the day they're filled (the family doesn't buy pre-matured casks).


Of course, it's one thing to hear stories about rare whiskies like these, but another thing entirely to taste them. So on that note...

Gordon & Macphail "Private Collection" 1961 Longmorn Twin Casks - Cask #512 American Oak (40.8% ABV, 57yo, Speyside, Scotland, Cask #512, 1 of 97 bottles, £30,000 sold as a pair (UK), HK pricing available on request from Fine Vintage)
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Colour: Rich brown treacle.

Nose: Delicate, but with lots going on. Floral notes of potpourri, some varnish and saw dust. Then some vegetal notes. Fruit - dried apricots and prunes at first, then some tropical mango and guava. Lots of flamed orange peel, then some sweeter notes emerge - candied almonds and marzipan.

Palate: Sweet initially, with some slightly bitter herbal tannins, giving way to pineapple, raisins, and more oranges (whole and peel). There's some milk chocolate, slight hints of earthy smoke, at time some rum-soaked banana, and lemon notes. Many different notes, but integrated very well.

Finish: Long, tropical, with orange peel and dark (not milk anymore) chocolate most predominantly. The bitterness lingers (in a nice way) - not overly different to a bitter orange liqueur like say Campari.

Rating (on my very non-scientific scale): 92/100. An absolutely stunning nose, followed by a delicious and complex palate and long lingering finish.


Gordon & Macphail "Private Collection" 1961 Longmorn Twin Casks - Cask #508 European Oak (45% ABV, 57yo, Speyside, Scotland, Cask #508, 1 of 97 bottles, £30,000 sold as a pair (UK), HK pricing available on request from Fine Vintage)
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Colour: Deep coffee-copper with red tinges.

Nose: World's apart from the American Oak. Big, bold, sherried. Nutty, cherries, some allspice. Huge milk chocolate notes, Vietnamese coffee, lots of rum and raisin. Varnish and oak, but sweet, not dry or bitter.

Palate: Huge! The tannins are noticeable, but the sherry notes are super clean. Hazelnuts and orange peel (fresh, not flamed), lots of raisin and strong black espresso notes. Rum n Raisin. At times I'm reminded of some of my favourite Italian herbal digestifs - Averna (the barrel-aged variety only available in Italy), Cynar etc..

Finish: Long, warming, creamy and oaked. Hints of dark orange chocolate at the very end.

Rating (on my very non-scientific scale): 91/100. Definitely the more robust of the two, and whilst the oak shows, it doesn't overpower the whisky too much, and allows all the other notes (and wow, there are a lot) to shine through.


57 years is a long time for any whisky to spend in a cask - especially in a first fill sherry cask. These whiskies could have so easily been overpowered by oaky tannins, or some of the less pleasant notes that appear on some sherry casks (sulphur, etc) and yet, they didn't. They remained clean, complex, delicious, and each incredibly unique.

Fine Vintage in Hong Kong have an (understandably very limited) number of these sets available for purchase, should anyone be interested.

Thanks to Richard, Stuart and Howard for the invitation to this fantastic tasting. 


Cheers,
Martin.

Thursday, 1 November 2018

The BenRiach Distillery Company x Ming Court Whisky Dinner (Tasted #402)

It's always nice when one of your favourite distilleries (GlenDronach) comes to town, especially when they're accompanied by their two sister distilleries (BenRiach & Glenglassaugh), and especially when they really get embedded into the local culture, as this video shows:



In addition to filming the video, Global Brand Ambassador (for all 3 brands) Stewart Buchanan was in Hong Kong to host a whisky dinner at Cordis Hotel's Ming Court restaurant, pairing 6 Cantonese courses with whiskies from the three distilleries:


Whisky pairings can be a lot of fun, especially when the chef puts in the effort to actually design and match dishes to the whiskies, not just finding complementary flavours, but actually enhancing notes in one with the other......which was absolutely the case with this menu. It was clear the time that Stewart and chef Li Yuet-Faat spent together was time well-spent.


Stewart started the night with a brief introduction to the three distilleries, explaining that whilst the three are relatively close geographically (GlenDronach and BenRiach being Speyside distilleries, Glenglassaugh sitting just outside in the Highlands), they all have unique surroundings (someone may have mentioned "terroir") and characteristics - from BenRiach's traditional Speyside profile, to GlenDronach's heavier, more sherried profile and Glenglassaugh's fruity, sweet spirit (largely due to the water having the highest mineral content of any distillery).

Kicking off with Glenglassaugh Evolution, Stewart explained that whilst it's currently a NAS (and has been since 2008), when it hits 10 years old it will carry a 10yo age statement. As the name suggests, it's evolved over time, and certainly this expression was markedly different to the one I first tried over 5 years ago back in 2013. Matured in ex-Tennessee barrels (guess which ones...), it shows sweet, stewed fruits on the nose, lots of ginger spice on the palate and a long sweet ginger finish. An excellent match for the Sautéed Fresh Lobster with Honey and Lemongrass, with the ginger notes in the whisky really lifting the honey notes in the dish.


Next was The BenRiach Heart of Speysidepaired with Braised White Asparagus and Sautéed Matsutake, Termite, Shimeji and Shitake Musrhoom with Chilli Sauce. It was the asparagus which stood out here - when combined with the whisky, there was an earthy-but-floral note sounds odd, but was very enjoyable.

Moving onto GlenDronach (referred to on the night as the "double espresso of single malt"), both the Original 12yo and Allardice 18yo were paired with Braised Port Rib in Homemade Royal Sauce. The Allardice 18yo was my favourite whisky of the two (unsurprising given its sole makeup of Oloroso, and my penchant for Oloroso-matured GlenDronach!) but the 12yo I thought was a better pairing, adding a sweetness to the already very rich "royal sauce".


Keeping with The GlenDronach theme, The GlenDronach Parliament 21yo was next, paired with
Braised Wagyu beef cheek with aged dried tangerine peel. The 21yo has always been one of the sweeter GlenDronachs (due to its mix of PX and Oloroso sherry casks) and the sweetness in the whisky really melded with the dried Tangerine Peel well, adding a sweetness to the latter and amplifying the flavours in both.

Back to BenRiach next, where The Benriach Curiositas 10yo was paired with Fried Rice with Cram Meat, Dried Shrimp paste, Ginger and Spring Onion. A pretty tasty dish on its own, the perfumed smoke in the Curiositas brought out wood smoke & BBQ notes which were very enjoyable.

There was one dish left at this point, but Stewart surprised (and delighted) guests by whipping out a single cask GlenDronach. Not just any single cask, mind you - a 1993 (said by GD fans to be a special year) Single Cask 24yo (Cask #55) - one of the highest regarded 1993 single casks! 


The GlenDronach Single Cask 1993 24yo Cask #55 (56.7% ABV, 24 Years Old, Speyside, Scotland, no longer available)
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Colour: Bright red-brown copper
Nose: Big, sharp Oloroso notes. Sultanas, woodspice, polish. Cherries. Plums.
Palate: Rich, sweet leather. Ginger spice. Coffee beans and some sweet tobacco notes. With time herbal notes emerge, then more cherries, plums and red berries. Dark chocolate.
Finish: Long, sweet oak with a slightly herbal and slight raspberry note.
Rating (on Martin's very non-scientific scale): 93/100. A very high performing GDSC!

The sole remaining dish (Molten Whisky and Chocolate Custard Bun) was due to be paired with The BenRiach Heart of Speyside (as the bun was actually cooked with the whisky), however I found The Benriach Curiositas 10yo to be the best pairing, with the smoke doing wonders for the molten chocolate.

Stewart presents Chef Li with a signed bottle of Allardice 18yo
With bellies full of great whisky and equally good food, it was time to retire to head home...but not before another dram or two of that lovely cask #55!

Cheers,
Martin.

Time for Whisky attended the dinner as a guest of Telford Wine & Spirits, distributors of BenRiach, GlenDronach and Glenglassaugh in Hong Kong. A big thanks to the team (and Cordis Hong Kong) for a fantastic night.

Monday, 15 October 2018

Ardbeg Twenty Something 22 Year Old (Tasted #401)

Following on from last year's limited release - the Ardbeg Twenty Something (23yo), Ardbeg has released a follow up release, also dubbed Ardbeg Twenty Something although this time, a 22 Year Old made from spirit distilled in 1996. This year's release is as a tribute to the turbulent days of mid-nineties and also to those Ardbeggians that have stuck around, persisted and kept the Ardbeg spirit alive in the mid 1990s - one of those Ardbeggians being the current Ardbeg Distillery Manager, Mickey Heads.


The year 1996 was a glorious year which saw Metallica and Spice Girls share the music chart and Windows NT4 (what's that again?) released, though for Ardbeg, 1996 was a tumultuous time when the distillery was closed in July put up for sale by its owner at the time, Allied Distillers.

The period between the 80s and 90s was a rough period for whisky distillers, production at the Ardbeg Distillery slowed to a trickle and its future was looking very much in tatters. This particular release, with spirit from that year symbolises the challenges and triumph from that era and gives us a glimpse into what Ardbeg distillation had been like then.

The glorious days that followed are a stark contrast to the challenges from that era. Today, Ardbeg endures, partly (or wholly) thanks to the efforts of the small army of Ardbeggians worldwide. The loyal Ardbeg Committee, founded in 2000 is to be recognised for its unwavering dedication to the distillery. The classic Ardbeg 10 which was released in the same year signifies the continuing success of Ardbeg through to this day.

Mickey Heads, as one of the handful of believers from that period provided his take on the new Twenty Something release:
"A sense of immense pride, hope and a touch of idealism were key ingredients in this whisky. Created with spirit from the retired Still which now stands in the Distillery courtyard, this bottle is a magnificent reminder as to why Ardbeg should never be allowed to disappear. Ardbeg Twenty Something is for those who believed wholeheartedly in the Ardbeg Distillery, which is why it's fitting that this rare whisky - a 22 Year Old - will be enjoyed by our loyal Committee Members, who maintain that same belief."

Ardbeg Twenty Something 2018 (46.4% ABV, 22 Year Old, Islay, Scotland, A$720)
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An Ardbeg that you can sit with for some time. What initially comes off as fresh and bright slowly and subtly morphs into the classic Ardbeg notes that we may be more familiar with, sweet peat, smoke and dryness. The nose is surprisingly vibrant and layered with subtle smoke. The ex-bourbon casks may have its part to play in shaping the sweeter and lingering palate.

Colour: Straw

Nose: Big tropical fruits bearing a mixture of star fruits, mixed berries, passion fruit with a hint of creaminess of milk chocolate. There is also the sweetness of citrus candy thrown in for good measure. The Ardbeg smoke then subtly punches through.

Palate: The freshness from the nose prevails on the palate, with some more tropical fruits, vanilla joined by a big peppery and aniseed punch before settling into some smoked oyster over a bonfire on the beach complete with the natural brine from the oyster.

Finish: The finish is very long, with hints of sweet peppermint and dryness that prevails.

Rating (on Hendy's very non-scientific scale): 92/100.

Cheers,
Hendy.

Saturday, 13 October 2018

Tasted #400: Balvenie Fifty (50) Year Old (Cask #4570)

In keeping with the theme of reserving the hundredth tasting posts for rare and/or old whiskies (#200 was a 60yo Glenfarclas, #300 was a 65yo Macallan), "Tasted" post #400 is a 50yo OB Balvenie, bottled by the distillery in 2014.


Unfortunately I didn't win the lotto, so I didn't go and drop $47,000AUD on a bottle. This (very, very generous) sample bottle came courtesy of a (very, very generous) benefactor. Often when I have a rare, old or expensive whisky (sample or bottle), I'll try to save it for a special occasion. With this one though, that occasion was "I have a Balvenie 50!" and it was tasted that first night. It was a Monday.

One of two 50 year old Balvenies released in 2014, this was the less sherried of the two, and was distilled on 28th May 1963, with only 128 bottles produced.


Balvenie Fifty Year Old Cask #4570 (45.9% ABV, 50yo, Speyside, Scotland, Cask #4570, $47,000AUD)
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Colour: Dirty dark copper-gold (awesome).

Nose: A slightly OBE-like mustiness at first, quickly developing into rich citrus (tangerines primarily), with deep earthy oak and some sweeter perfumed notes. Cranberries, molasses, spiced honey, cinnamon all show too. After some time, there's some milk chocolate and peanut butter cups.

Palate: Slightly earthy / asparagus notes at first. Then spiced honey, vanilla, sweet oak. Some whole ripe oranges and spicy cloves, then a toffee sweetness with some creamed honey.

Finish: Medium to long in length. Sherry-soaked pears, more cloves, lots of cinnamon, and some oaky tannins at the very end.

Rating (on my very non-scientific scale): 91/100. Not a sherry bomb, nor an oak bomb. Yes there's noticeable oak there (the whisky did spend 50 years in the stuff..) but its not overpowering, and on the whole all the notes are incredibly balanced. A beautifully made whisky that has stood the test of time.


Thanks again to the incredibly generous whisky legend who sent me this sample all the way from the UK.

Cheers,
Martin.

Friday, 12 October 2018

Bruichladdich Port Charlotte range re-launch party in Singapore (Tasted #396 - 399)

Bruichladdich is a distillery I've liked for a long time, but it's also a distillery I've respected for a long time. That's not to say I don't respect other distilleries, but Bruichladdich's whisky has just always struck me as incredibly honest whisky. It doesn't hide behind caramel colouring, or chill-filtration. It's bottled at (at least) 50%. As a distillery, Bruichladdich are also incredibly transparent.

...and they make incredibly good and varied whisky - from the standard "Laddie" to the peated Port Charlotte, to the super-peated Octomore and the fun stuff like Black Art and Micro Provenance ranges.

All of which made it pretty easy to say yes when Rémy Cointreau contacted me recently, asking if I wanted to join them in Singapore for the (re)launch of the Port Charlotte range. Fast forward 6 weeks, and I find myself, on a surprisingly mild Singapore night, standing in the middle of an industrial space...


The invitation listed the venue as "Cargo39", which I assumed was some cool new bar in a popular part of Singapore, but no, it turns out "Cargo39" is an actual cargo dock / shipping yard (which frankly is so much cooler).

The #WeAreIslay balloon made it clear I was in the right area, and after a few minutes of mindlessly wandering around an empty loading dock, I found my way to the venue.



(Turns out, Cargo39 is in Tanjong Pagar Distripark - a popular art / performance / venue / F&B space, utilising converted warehouse space. Not dissimilar to some of the warehouses around HK's Wong Chuk Hang.)

One look at the voucher provided on arrival suggested guests were in for a good night, filled with all the good things in life...


First though, I headed to the G&T Station (Bruichladdich make a great gin, y'see) where Citizen Farm had set up a botanical station and were talking guests through different mints, herbs and leaves to garnish their gin & tonics (the locally-grown Apple Mint suited the Botanist's 22 botanicals very well).


"Local" was to be a theme for the night - with stations set up around the room serving delicious goods from local providors - cheese (from The Cheese Ark), chocolate (from DemoChoco), burgers and oysters (from Jam & Co) and even a taste of home, with beer / boilermakers by Young Master Ales.


Of course, we were all there for whisky, and there was no disappointment on that front, with the "Rare Dram" bar front and centre serving all manner of Bruichladdichs from the standard Laddie right up to Octomore OBA, and the full "Rare Cask" series (not to mention a number of rare distillery-only releases).



Everyone was allowed one free Rare Dram (more if they were lucky...) and the prices for others were pretty reasonable - Bere Barley 2008 for $10SGD, Black Art 5.1 for $30SGD, with the rarest drams (Octomore OBA, Rare Cask series and Yellow Submarine) at $50SGD.

Before long a few familiar faces showed up - namely good whisky mates Andrew (@whiskyhobo) and Christopher (@kanpaikev) from Indonesia Whisky Research Society (soon to be hosting Indonesia's first Whisky Live), and Singapore's Loh Chin Hui aka @whisky uncle. After sharing a dram or two of the distillery-only "The Laddie" Valinch 32, it was time to start the official tasting.


Brand Ambassador Chloe Wood welcomed guests, explaining that we'd be tasting four Port Charlotte drams, with a guided tasting led by none other than Bruichladdich Head Distiller Adam Hannett, video conferenced in all the way from Islay. This was impressive for two reasons - 1) Islay Internet is said to be notoriously dodgy; and 2) Adam couldn't hear anything happening in Singapore, yet managed to almost time his interjection after each dram perfectly.


I managed to spend a good amount of time with each dram, appreciating both the similarities and differences between the range...

Port Charlotte 10 (50% ABV, 10 Years Old, Islay, Scotland, £50 (AU and HK pricing TBC))
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Containing only Scottish Barley, and peated to 40ppm. Matured in a combination of 1st fill ex-Bourbon, 2nd fill ex-Bourbon and 2nd fill ex-French wine casks.
Colour: Golden straw
Nose: Sweet vanilla smoke initially, over time, tangy BBQ sauce and vanilla cream pie. A strange combination...that works very well.
Palate: BBQ-charred lemon wedges, then some big berry notes coming through - strawberry and raspberries. Plenty of salt-air peat - balanced well with the fruitier notes.
Finish: Follows the palate - long sweet lemon citrus smoke.
Rating (on Martin's very non-scientific scale): 91/100. I sat on this for a while and it got better and better. An impressive dram, especially considering the price.


Port Charlotte Islay Barley 2011 (50% ABV,  6-7 Years Old, Islay, Scotland, £60 (AU and HK pricing TBC))
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Showcasing truly local barley. 15 years ago no-one was growing Barley on Islay, now there are 18 farms!
Colour: Yellow gold.
Nose: Lots of vanilla and some citrus, and then some peach. Some slightly plastic notes that aren't offputting, but do differentiate this from the PC10. Spirit is more noticeable.
Palate: Meatier, more spirity than the 10. Lots of lemon zest and orange peel. More spritely and youthful than the 10. It'd be very interesting to try this at 10 years old.
Finish: Longer and hotter than the 10, with residual lemon zest smoke.
Rating (on Martin's very non-scientific scale): 88/100.


Port Charlotte MRC:01 2010 (59.2% ABV,  7-8 Years Old, Islay, Scotland, Pricing TBC)
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75% ex-Bourbon, 25% ex-wine cask. Finished for 1 year in Chateau Mouton Rothschild casks.
Colour: Golden orange
Nose: Well this is different! Vegemite. Rye bread. Some slight hints of matchheads. Big, meaty. Beefstock.
Palate: More match heads / sulphur notes (not offputting). A lot more fruit starts to show - red berries mostly.
Finish: Long, sweet smoke and oak tannins at the very end.
Rating (on Martin's very non-scientific scale): 87/100.


Port Charlotte MC:01 2009 (56.3% ABV,  8-9 Years Old, Islay, Scotland, Pricing TBC)
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Finished in ex-Marsala casks for 18 months. Not yet bottled at the time of tasting, but intended to replace the current Global Travel Retail Cognac-finished expression.
Colour: Bright orange gold.
Nose: Lovely. Dry rub, paprika, very malty. Some berry notes start to show afer time.
Palate: Huge, rich oily mouth feel. Cherry cream pie. First fruit, then a big whack of sweet smoke.
Finish: Long, slightly tannic but at the very end, sweet Crème brûlée.
Rating (on Martin's very non-scientific scale): 90/100.


With the tasting over (and Adam no doubt finally able to enjoy his lunch), a few of us wandered over to check out the games on offer, including "Speak like a Scot", "Ring Toss" and "Blind Tasting". With rare drams on offer for winners, and Bruichladdich keyrings on offer for everyone else, everyone was a winner really.



Finishing the night with a dram of 1984/32 from the Rare Cask Series, then an Octomore OBA and the latest 1991 Yellow Submarine was a pretty incredible way to cap off what was, in all honesty, one of the most fun and well-run whisky parties I'd attended in ages.




The new range continues everything I like about Bruichladdich, and shows they're not afraid to go a little bit left-field either (just look at the new bottle design). A humungous thanks must go to Rémy Cointreau and Bruichladdich, who not only invited me to the event, but provided flights and accommodation too.

Cheers,
Martin.

Tuesday, 2 October 2018

The Balvenie Dinner at Hong Kong Parkview with David Stewart and Kelsey McKechnie

One of the benefits of being a whisky lover in HK (as I've mentioned a few times) is the steady stream of international whisky personalities who pass through. William Grant & Sons are no exception, with a visit by Glenfiddich Global Band Ambassador Ian Millar in 2014, The Balvenie Malt Master David Stewart in 2015 and former global brand ambassador (and the funniest man in whisky) Sam Simmons in 2016.

Fast forward to 2018, and The Balvenie Malt Master David Stewart again came to town (for one night only), this time with Kelsey McKechnie who had only just been announced as new apprentice Malt Master weeks earlier.

The pair had come to Hong Kong for a Balvenie pairing dinner, held at Hong Kong Parkview's Ming Yuen restaurant, in conjunction with Parkview's brilliant whisky bar and Telford Wine & Spirits.


For a select few media, the event actually kicked off a little earlier in the evening, with a tasting of The Balvenie 40yo kindly sponsored by the Parkview's brilliant Parkview Whisky Bar. I'll save the tasting notes for a separate post (suffice to say, it was a special dram indeed), along with an even older Balvenie post I've been saving...



Kicking off with a rich complex cocktail made with The Balvenie 12 Doublewood, sherry and coffee, as guest arrived we chatted with David and Kelsey, and collectively wondered if they'd make their flights the next day, given the impending typhoon (subsequently the strongest in HK's history).

Admiring the drams laid out, it was clear we were in for a good night, with the following on the menu:




After taking our seats, David gave a brief introduction, reflecting on his incredible 56 years (and counting) with William Grant & Sons, and talking us through the DoubleWood's 25 year history, starting with the first bottling in 1983 (coincidentally, recently marked by a limited-release 25yo DoubleWood). David, known for his pioneering ways in the field of cask finishing ("ACEing" in some circles), explained the first four whiskies were finished (Sherry, Rum, Sherry, Port), whereas the 30 is a marriage of 1st fill American Oak casks, refill American Oak casks and 1st fill European Oak casks.


Kicking off with Chilled Fresh Abalone (which is actually kind of clever, because Abalone itself doesn't have a lot of flavour, but soaks up other flavours), and then Double Boiled Shi Hu with Sea Conch & Pigeon (soup), both with The Balvenie 12 Doublewood, and then Kurobuta Pork Roll with Teriyaki Sauce, paired with The Balvenie 14 Caribbean Cask, it was clear the new chef has taken Ming Yuen in a much more interesting and modern direction (presentation-wise), whilst keeping the flavours traditional and delicious. Steph and I had eaten there only once before (it's typically only open to Parkview residents), but this was much, much better than I'd remembered.


Kelsey presented the The Balvenie 17 DoubleWood next, paired with Pan-fried Cod with Passionfruit Jus with each bringing out (or rather, amping up) the sweetness in the other.


It seemed like almost every attendee had brought at least one bottle of their of Balvenie to ask David / Kelsey to sign (I was no exception), and in between courses queues started to form. There were a number of rare and interesting bottles (DoubleWoods from the 80s, TUN 1858s etc..) but none more so than this bottle, brought by Kam from Dram Good Stuff...

Not on tasting, obviously!
(We also learnt that the DCS5 collection is likely to have a 1962 release with an even older age statement - 56 or 57yo!)

Whilst Dessert and whisky pairings are an "easier" match to make, this one was particularly good, with Mango Pudding with Rose Jelly paired with The Balvenie 21 PortWood Finish. David explained the casks for the 21 come from Speyside Cooperage, supplied from Portugal (exact provenance unknown), with about 100 casks used each year and the whisky undergoing a 4 month finish.


The 30yoI figured was deserving of tasting on its own, and will post tasting notes in a separate post shortly. I'd tried the Thirty before and always found it fantastic, but this (more recent) release even more so - a sentiment echoed by friends and others online too, who all agreed it was a great whisky which seems to have recently gotten even better. A truly beautiful dram.


As the dinner wrapped up, those of us who stuck around availed ourselves of a second (and umm, third) dram of our favourites, before heading home with a bottle of DoubleWood 17yo for our troubles. 

A wonderful night spent with great company.

Cheers,
Martin.

Time for Whisky attended the dinner as a guest of Telford and Hong Kong Parkview, and would like to say a massive thanks to all involved. It should be noted that the price of this dinner also included a bottle of The Balvenie 17 DoubleWood.