tag:blogger.com,1999:blog-66088075541735490702024-03-14T13:47:41.542+11:00Time for Whisky.comHong Kong and Australian-based whisky / whiskey blog - tastings, events, new releases, and anything else whisky or whiskey related - casual and dram good fun.Martinhttp://www.blogger.com/profile/13891094723263135050noreply@blogger.comBlogger630125tag:blogger.com,1999:blog-6608807554173549070.post-75983712778916404192024-03-13T19:24:00.005+11:002024-03-13T19:24:47.887+11:00Old Master Spirits' 1974 Chateau Garreau 48 year old Bas Armagnac [Tasted #659]<p>A while ago I suggested we were covering enough non-whisky dark spirits on the blog to have a "Monthly <a href="http://www.timeforwhisky.com/search/label/malternative">#malternatives</a>" post. Whilst that hasn't quite come to fruition (see last month's post on our recent blog hiccup...), I don't plan to stop enjoying great malternatives alongside my whisky, and so on that note, here's a <a href="http://www.timeforwhisky.com/search/label/malternative">#malternative</a> for <i>March</i>...<br /><br />Arriving once again courtesy of those affable Melburnians behind <a href="http://www.timeforwhisky.com/search/label/Old%20Master%20Spirits">Old Master Spirits</a>, this release is a <a href="https://www.oldmasterspirits.com.au/garreau-1974">48 year old Bas Armagnac from Chateau Garreau</a>, distilled in 1974 and bottled at a natural cask strength of 51.2% ABV.<br /><br /><i>(You can read my thoughts on several of Old Master Spirits' previous releases <a href="http://www.timeforwhisky.com/search/label/Old%20Master%20Spirits">here</a>, including previous vintage and NAS Brandies. In those posts I cover why I love what these guys do, and how their <a href="http://www.timeforwhisky.com/search/label/malternative">#malternatives</a> are very much made for whisky lovers.)</i></p><div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjabGS99EiTYYjuO713BC1t92HYrpYrUerxrpld-x5PWwfqyAD3-vMaHNnNOBn61Rlk0dZg4wF098cvrumwtkEMb7AI2A9PV6cBv4bkHy1juaQOi2KomvJwv6PzhtN-udcPp2NpOO8Uh7i3lTxXRQc7x_aL3cw1Zrdhc02kIr_tYAEqh1m122S0f6UtdU4/s1200/garreau-1974-bottle.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjabGS99EiTYYjuO713BC1t92HYrpYrUerxrpld-x5PWwfqyAD3-vMaHNnNOBn61Rlk0dZg4wF098cvrumwtkEMb7AI2A9PV6cBv4bkHy1juaQOi2KomvJwv6PzhtN-udcPp2NpOO8Uh7i3lTxXRQc7x_aL3cw1Zrdhc02kIr_tYAEqh1m122S0f6UtdU4/w426-h640/garreau-1974-bottle.png" width="426" /></a></div><div class="separator" style="clear: both; text-align: left;">According to <a href="http://www.timeforwhisky.com/search/label/Old%20Master%20Spirits">Old Master Spirits</a> (and the producer) 1974's season saw a perfect balance of sunshine and rain. A combination of Baco & Ugni Blanc grapes were distilled using a 100+-year-old traditional alembic column still (from 1919), and matured for 48 years in a single French oak cask from Gascony in Chateau Garreau’s underground wet cellar. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSKd4Q5560CaKY98Kil5unCfUgqRlkU1QSAeBtmEUU6OK4lwKmuf6Z3rFLa_7b02xKLSP6G9TeXqUssiiq38GgKZBRksACLkvkKJVKuU96350nJ5Q4-s4eFHrMMSbxf5CDxFdtjyQZI-aUs78HpvrI-7mAvio29oGdCD7tPgoCZ7p1uZlOIbEk4ZcxJ30/s800/garreau-artwork.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSKd4Q5560CaKY98Kil5unCfUgqRlkU1QSAeBtmEUU6OK4lwKmuf6Z3rFLa_7b02xKLSP6G9TeXqUssiiq38GgKZBRksACLkvkKJVKuU96350nJ5Q4-s4eFHrMMSbxf5CDxFdtjyQZI-aUs78HpvrI-7mAvio29oGdCD7tPgoCZ7p1uZlOIbEk4ZcxJ30/w640-h480/garreau-artwork.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The Armagnac was bottled in late 2022, but has been delayed to 2024 so those turning 50 years old could have a fairly-priced birthday vintage spirit <i>(as someone who held a birthday tasting last year with ~20 bottles from 1983, I absolutely love this approach)</i>. This will be <a href="http://www.timeforwhisky.com/search/label/Old%20Master%20Spirits">Old Master Spirits</a>' only Armagnac release this year, and there are only 152 bottles.</div><div class="separator" style="clear: both; text-align: left;"><span id="docs-internal-guid-917bddbc-7fff-57e3-88bd-9f4fb9edf6ac"><div class="separator" style="clear: both; text-align: left;"><span><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span><div class="separator" style="clear: both;">The thing that sets Garreau apart is its underground wet cellar, built by Prince Soukowo Kabylin in the 19th century. The only underground cellar in the region, it's nicknamed ‘the burrow’ & made simply of four dirts walls, with roots visibly breaking through the dirt. The walls soak up water from each rainfall to keep a wet and humid environment. All casks in use are Gascon Oak from Cooper Bartholomo. </div></span></div></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVW84EV63yKFRDc6rjVE7CI45PoG7Kt023sc1EDJdWPeHBHqqs34bFHvYr1iCkSEtpZUQHnA-QG_zyJmai6MT4Bs1bmWz2N7mYYOhDk9lMIDZ-1SRFUb1z0LWHnD1AhSe3BpY-BURUoRW2CnmKO9kQCJOjMNxx5uQfHYJBMFmjeTbhS4V-wURTe9Enplw/s800/garreau-cellar-02.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="534" data-original-width="800" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVW84EV63yKFRDc6rjVE7CI45PoG7Kt023sc1EDJdWPeHBHqqs34bFHvYr1iCkSEtpZUQHnA-QG_zyJmai6MT4Bs1bmWz2N7mYYOhDk9lMIDZ-1SRFUb1z0LWHnD1AhSe3BpY-BURUoRW2CnmKO9kQCJOjMNxx5uQfHYJBMFmjeTbhS4V-wURTe9Enplw/w640-h428/garreau-cellar-02.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLTtH8qXffChdsCnSUglftOkV1QwGOMGrNLgjsuO-aoceItfV-YCZqY6RHz85hZkTj6kG8H7ubxz0kOgChQ7PIzVRotzIq4LoBN0upTDPkPcfY59MpkfUtKFWd4VckckzCi2rgT1cA7QJuQ-WZAKB9xq6JbKpUjBH6NpYrg50vwofJDy7GQtApSN69g6w/s1600/garreau-cellar-01.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1336" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLTtH8qXffChdsCnSUglftOkV1QwGOMGrNLgjsuO-aoceItfV-YCZqY6RHz85hZkTj6kG8H7ubxz0kOgChQ7PIzVRotzIq4LoBN0upTDPkPcfY59MpkfUtKFWd4VckckzCi2rgT1cA7QJuQ-WZAKB9xq6JbKpUjBH6NpYrg50vwofJDy7GQtApSN69g6w/w534-h640/garreau-cellar-01.jpg" width="534" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">We've enjoyed all of <a href="http://www.timeforwhisky.com/search/label/Old%20Master%20Spirits">Old Master Spirits</a>' releases so far - so how does this one stack up...?</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div></div></div><div><div><b>Old Master Spirits 1974 Chateau Garreau 48 year old Bas Armagnac (51.2% ABV, 48yo, Single Cask, France, One of 152 bottles, </b><a href="https://www.oldmasterspirits.com.au/garreau-1974" style="font-weight: bold;" target="_blank">$269AUD</a><b>)</b></div><div>---------------------------------------------------------------------------------------------------------------------------------------------------------------------<br /><br /><b>Colour:</b> Copper-brown Gold<br /><br /><b>Nose:</b> Spiced fruit and pot-pourri at first, followed (after some air) by some rich, almost port-like berry notes. There are hints of confectionary, alongside stewed cherries / cherry pie.<br /><br /><b>Palate:</b> Slightly savoury at first - minced pies, oak, with some herbal dried fruit notes. After some time in the mouth, more fruit comes through - cherries again, apricot and some lemon peel. This is really good stuff.<br /><br /><b>Finish:</b> Very long, with oak, fruit and Christmas spices in perfect balance. Basically imagine you took a bite of mum's Christmas cake and you could still taste it 15 minutes later. Yum!<br /><br /><b>Rating (on my very non-scientific scale): 92/100 (Martin). </b>Another winner from these guys, what more is there to say? Brandy lovers should love this, but I reckon most whisky lovers will too.</div></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-PtBLrcxZ2Ml5k9Q_rN2AMLz77G1xoq0-dpSfKwbFEfmzV2oLBoO34Z3kvgI3xBAqZsrJrhuuSJn9RjZv9rHXo4DToo-san_9B4rBjj5QpAbl-425dXE4tnRuY1SWetwvVCpcsaPXukjTnguc9mCFOAw4FaAWUPTHZ8CG7CazDlZR4DnDrAAVzb7Za3w/s2160/garreau-1974.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2160" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-PtBLrcxZ2Ml5k9Q_rN2AMLz77G1xoq0-dpSfKwbFEfmzV2oLBoO34Z3kvgI3xBAqZsrJrhuuSJn9RjZv9rHXo4DToo-san_9B4rBjj5QpAbl-425dXE4tnRuY1SWetwvVCpcsaPXukjTnguc9mCFOAw4FaAWUPTHZ8CG7CazDlZR4DnDrAAVzb7Za3w/w400-h400/garreau-1974.png" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"><br /></div><a href="https://www.oldmasterspirits.com.au/garreau-1974"><b>Old Master Spirits' 1974 Chateau Garreau Bas Armagnac 48yo</b></a> goes on sale <b>this Thursday (14th March 2024) </b>for a very reasonable $269AUD. 152 bottles in total.<div><br /></div><div><i>Thanks Deni & David for the sample.</i></div><div><br /></div><div>Cheers,</div><div>Martin.</div>Martinhttp://www.blogger.com/profile/13891094723263135050noreply@blogger.com0tag:blogger.com,1999:blog-6608807554173549070.post-56541562287256021822024-02-27T03:23:00.052+11:002024-03-01T03:39:30.959+11:00Tasting Singapore's first whisky! Brass Lion Distillery [Tasted #658]<div>A very belated Happy New Year (of both the regular & Chinese variety)!</div><div><br /></div><div>You may be wondering why our first post of 2024 is in late February, and why the blog disappeared from the face of the Internet for ~6 weeks in December / January. I'll address that in due course, but to summarise:</div><div><ul style="text-align: left;"><li>We weren't hacked</li><li>It was entirely unexpected</li><li>We didn't expect to get the site back, and had resigned ourselves to losing ~11 years / ~700 posts worth of content, comments, hits, etc..</li><li>Hendy & I are very, very, very glad to have it back!</li></ul><div><br /></div><div>Expect some big changes in 2024, but for now, onto some whisky...</div><div><br /></div><div>We've covered some fairly geographically-diverse drams and distillery visits over the years - from <a href="http://www.timeforwhisky.com/search/label/Scotland" target="_blank">Scotland</a>, <a href="http://www.timeforwhisky.com/search/label/Japan" target="_blank">Japan</a>, <a href="http://www.timeforwhisky.com/search/label/USA" target="_blank">USA</a> and <a href="https://www.timeforwhisky.com/search/label/Irish" target="_blank">Ireland</a>, to <a href="http://www.timeforwhisky.com/search/label/Australia" target="_blank">Australia</a>, <a href="http://www.timeforwhisky.com/2013/01/the-new-zealand-whisky-company-visit.html" target="_blank">New Zealand</a>, <a href="http://www.timeforwhisky.com/2015/03/distillery-tour-3-kavalan-distillery.html" target="_blank">Taiwan</a>, <a href="http://www.timeforwhisky.com/2015/09/distillery-tour-6-amrut-distilleries.html" target="_blank">India</a> and beyond. Personally, I really get a thrill from trying whisky from a new country or region.</div></div><div><br /></div><div>..so on that note, 2024's first <a href="https://www.timeforwhisky.com/search/label/Tasted" target="_blank">"Tasted" </a> post comes from Singapore, by way of <a href="https://brassliondistillery.com/pages/singapores-first-whisky" target="_blank">Brass Lion Distillery</a>! Distilled & matured entirely in Singapore, this is the first (and so far, only) single malt whisky release to come from the Island. </div><div><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIgZGWo7vcVNlOczIt97mI7cEWS7pDzScF4qKYvP-BUhWbfWsuig3FFVD5ZHztc88RokUfn2VoNXl6bBJAGCI7LbMbZ1qZyO0Py2bRV5YfaN6sALCKdb5J5U3m_op42vAj8g28yUq7EhZL3lYejOECraRC71qFgC75cmLU-Y4wIAXkBvgK5c-4V12jOyE/s3600/Brass%20Lion%20bottles.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3600" data-original-width="3600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIgZGWo7vcVNlOczIt97mI7cEWS7pDzScF4qKYvP-BUhWbfWsuig3FFVD5ZHztc88RokUfn2VoNXl6bBJAGCI7LbMbZ1qZyO0Py2bRV5YfaN6sALCKdb5J5U3m_op42vAj8g28yUq7EhZL3lYejOECraRC71qFgC75cmLU-Y4wIAXkBvgK5c-4V12jOyE/w640-h640/Brass%20Lion%20bottles.jpg" width="640" /></a></div><div><br /></div><div>To quote their website:</div><blockquote><div><i>"<a href="https://brassliondistillery.com/" target="_blank">Brass Lion Distillery</a> worked with <a href="https://untappd.com/TheGeneralBrewingCo/beer" target="_blank">The General Brewing Co.</a> to tailor-make a wash that would accommodate Singapore's high humidity and equatorial climate. They selected top-fermenting ale yeasts and Maris Otter malt, to yield a wash with fruity and complex flavours. Fermentation was done at local ambient temperature, which was possible due to the thermotolerant yeast used. 2000 litres of wash then underwent double distillation to obtain a precious 180 litres of new-make spirit. Finally it was all poured into a bourbon barrel to mature for over three years, adhering to international whisky standards and regulations."</i></div></blockquote><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgidAByoic1U_IscZtfGt2dBaPfTAWkA__4yiTmNOOQZZAhfJl6rLVdafIUFmSsbldYOZdA38diXAhvKQ7K57TBRjektfO6FIpmq3mFIlcyllEnWoz-qPOGs2D9uLeZ6fYydD7bRZ1dzPqorBRw4qOpakP_17LlhrXibCmRMLk3ssE9WM0AEVCuuipoaVE/s3600/Brass%20Lion%20CS.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3600" data-original-width="3600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgidAByoic1U_IscZtfGt2dBaPfTAWkA__4yiTmNOOQZZAhfJl6rLVdafIUFmSsbldYOZdA38diXAhvKQ7K57TBRjektfO6FIpmq3mFIlcyllEnWoz-qPOGs2D9uLeZ6fYydD7bRZ1dzPqorBRw4qOpakP_17LlhrXibCmRMLk3ssE9WM0AEVCuuipoaVE/w640-h640/Brass%20Lion%20CS.jpg" width="640" /></a></div><div><br /></div><div>Filled into a single ex-Bourbon barrel in September 2019, the whisky matured over 3 years in Singapore's intensely tropical climate (with no temperature control applied) and was bottled in both Cask Strength (65%) and 48% guise, for a total of 427 bottles.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaQuGezkPeHsHFx-DSbphkgmcEdxosRRxx2BCrWuhAZdiXZeBfR5CMST0c0B5xTh7PYcmALxhpwBNNEU1XSZAi1hU5PzARj-h63e_F5CIA-rV29GL1J0DKZd9VZQ4XjOYTuR_SOMsxYYjExCpw0jLOnrXOpc1oJVxbHu7IHoIy-6RtXLDGzJb3hN5t558/s3600/Brass%20Lion%20CS%20back%20label.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3600" data-original-width="3600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaQuGezkPeHsHFx-DSbphkgmcEdxosRRxx2BCrWuhAZdiXZeBfR5CMST0c0B5xTh7PYcmALxhpwBNNEU1XSZAi1hU5PzARj-h63e_F5CIA-rV29GL1J0DKZd9VZQ4XjOYTuR_SOMsxYYjExCpw0jLOnrXOpc1oJVxbHu7IHoIy-6RtXLDGzJb3hN5t558/w640-h640/Brass%20Lion%20CS%20back%20label.jpg" width="640" /></a></div><div><br /></div>The bottles sold out as quickly as you'd expect (very), but luckily a recent trip had me passing through Singapore for a few hours - just enough time for a quick dinner at the excellent <a href="https://www.analogueinitiative.com/" target="_blank">Analogue Initiative</a>, followed by a few drams with <a href="https://www.thesinglecask.sg/" target="_blank">The Single Cask</a> with Brendan & Wei De (below).<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPnrtF77gfM6LEWDeTxCYig9lUHBS9Zdnbc5vAHLF7pBkENkdAWYaOa-jN1-UNwTALJMPhNfqJ7K1i1kEugyX4KumggZwm7wilGPRj4P18xSPLlZLCGUWTJZV0if7VDX86Q5d_alFzaSTvCiAv9_oRQcnMzOe2FV62r_8f5JG81Uer-B6a9Bx3DSlQnMo/s3600/The%20Single%20Cask%20Singapore.jpg"><img border="0" data-original-height="3600" data-original-width="3600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPnrtF77gfM6LEWDeTxCYig9lUHBS9Zdnbc5vAHLF7pBkENkdAWYaOa-jN1-UNwTALJMPhNfqJ7K1i1kEugyX4KumggZwm7wilGPRj4P18xSPLlZLCGUWTJZV0if7VDX86Q5d_alFzaSTvCiAv9_oRQcnMzOe2FV62r_8f5JG81Uer-B6a9Bx3DSlQnMo/w640-h640/The%20Single%20Cask%20Singapore.jpg" width="640" /></a></div><div style="text-align: center;"><br /></div><p><b>Brass Lion Cask Strength Single Malt Whisky (65% ABV, Single Malt, 3yo, Singapore, <a href="https://brassliondistillery.com/products/brass-lion-singapore-whisky-cask-strength-1" target="_blank">$468SGD</a>)</b></p><div class="separator" style="clear: both;"><b>---------------------------------------------------------------------------------------------------------------------------------------------------------------------</b><br /><b>Colour:</b> Orange gold<br /><br /><b>Nose:</b> Nutty at first, followed by stone fruits (apricot, peach) and a rich "ex bourbon vanilla" note.<br /><br /><b>Palate:</b> Big, mouth-filling and viscous, but not harsh. I would have picked mid-50% ABV, not 65%! A bit of vanilla sweetness and some more nuttiness, but water brought even more nuts (almonds), followed by peach and pear notes.</div><div class="separator" style="clear: both;"><br /><b>Finish:</b> My summary notes say "long nutty apricot pie", which sums it up nicely!</div><div class="separator" style="clear: both;"><br /><b>Rating (on my very non-scientific scale): 90/100 (Martin)</b>. Honestly, way better than I'd expected. I'm not sure if they plan to do any further whisky releases (their main product is gin), but I hope they do.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Cheers,</div><div class="separator" style="clear: both;">Martin.</div></div>Martinhttp://www.blogger.com/profile/13891094723263135050noreply@blogger.com0The Single Cask Singapore - 30 Victoria Street Caldwell House, CHIJMES, #01-25, Singapore 1879961.29554 103.8521622-27.014693836178846 68.6959122 29.605773836178845 139.0084122tag:blogger.com,1999:blog-6608807554173549070.post-29648111242056052022023-12-18T03:32:00.002+11:002023-12-18T03:32:49.514+11:00Tasted #657: 1959/1960 GlenDronach Gordon & MacPhail<div>It's no secret I'm a big <a href="https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=345214&merchantID=7061&programmeID=25059&mediaID=0&tracking=&afsource=20&url=https://www.whiskyshop.com/single-malt-scotch-whisky/distilleries/glendronach" target="_blank">GlenDronach</a> fan, considering them to be one of the few remaining distilleries where value can still be found (even though the older single casks are a bit punchy these days..), and a distillery delivering quality well above some of their peers.</div><div><br /></div><div>Between <a href="https://timeforwhisky.com/search/label/ByHendy" target="_blank">Hendy</a> and I <a href="http://www.timeforwhisky.com/search/label/Glendronach" target="_blank">we've covered plenty of expressions</a> on the blog, but for the most part they've been modern releases. On a few occasions I've been lucky enough to try some vintage bottlings, and they've almost always been spectacular, especially <a href="https://www.instagram.com/p/BsYdEl6HhWq" target="_blank">this 18yo dumpy for the Japanese market </a>- one of my most favourite 'dronachs ever...until now.</div><div><br /></div><div>As good as that dumpy was (along with the <a href="https://www.instagram.com/p/CGaX-ozMG1E/" target="_blank">70s single casks</a>, <a href="http://www.timeforwhisky.com/2019/08/tasted-459-glendronach-1993-single-cask.html" target="_blank">excellent 1993s </a>and other <a href="https://www.instagram.com/p/BsvTC5MnfIB/" target="_blank">interesting IBs</a>), they've all been overtaken - by this fascinating vatting of 1959 and 1960 distilled <a href="https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=345214&merchantID=7061&programmeID=25059&mediaID=0&tracking=&afsource=20&url=https://www.whiskyshop.com/single-malt-scotch-whisky/distilleries/glendronach" target="_blank">GlenDronach</a>, bottled by <a href="http://www.timeforwhisky.com/search/label/Gordon%20%26%20Macphail" target="_blank">G&M</a> in 1986 to celebrate the marriage of Prince Andrew and Sarah Ferguson, Duchess of York.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8oyUkiaWS_6dFaDg5_7MfHfvIOxzufk5Zyq5SNpK83K2YQbjWHgj4LvEByMxzdq73W9IV93FIB24bXhuQGJ9cjHOo8XiOCic4hyhz4sJOE9SOqQKGyDKZcPbr6E8hvE1Nl0FBnFoLT-Cs2IjSSqxqsaAvHjLMeXIAPRHbVHo_1qlScuLMWqbuc3JV/s3600/GM%20Mini%201959-1960%20GlenDronach.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3600" data-original-width="3600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8oyUkiaWS_6dFaDg5_7MfHfvIOxzufk5Zyq5SNpK83K2YQbjWHgj4LvEByMxzdq73W9IV93FIB24bXhuQGJ9cjHOo8XiOCic4hyhz4sJOE9SOqQKGyDKZcPbr6E8hvE1Nl0FBnFoLT-Cs2IjSSqxqsaAvHjLMeXIAPRHbVHo_1qlScuLMWqbuc3JV/w640-h640/GM%20Mini%201959-1960%20GlenDronach.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">It wasn't that long ago you could pick up vintage miniatures for significantly less than they should've been (the market's cottoned-on now, unfortunately) and whilst miniatures are always a gamble, I'd say I'm at about a 95% success rate. This one held up perfectly, and I think cost me all of £20...</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><br class="Apple-interchange-newline" />Gordon & MacPhail 1995/1960 GlenDronach <i>(to commemorate the marriage of H.R.H Prince Andrew to Miss Sarah Ferfuson on 23rd July 1986) </i>(40% ABV, Single Malt, NAS but ~28yo, Speyside Scotland)<br />---------------------------------------------------------------------------------------------------------------------------------------------------------------------</b><br /><b>Colour:</b> Dark copper-brown.<br /><br /><b>Nose:</b> Hugely expressive for 40%. Some OBE (Old Bottle Effect) but also rich coffee grounds, a sweet Vietnamese coffee note, varnish, leather, and overall so fresh and clean. Even some slightly herbal / grassy notes appeared, after some time.<br /><br /><b>Palate:</b> Overripe oranges, crisp sherry, glazed orange slices, sherbert, cherry chews, marzipan and red apple. A mixed bag of fruity deliciousness.<br /><br /><b>Finish:</b> Medium in length, with oak only showing to the end, alongside some sweet BBQ notes.</div><div class="separator" style="clear: both; text-align: left;"><br /><b>Rating (on my very non-scientific scale): 94/100 (Martin)</b>. Absolutely fantastic. Incredible this is only 40%!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Cheers,</div><div class="separator" style="clear: both; text-align: left;">Martin.</div>Martinhttp://www.blogger.com/profile/13891094723263135050noreply@blogger.com0tag:blogger.com,1999:blog-6608807554173549070.post-84702083556222509372023-12-12T04:05:00.001+11:002023-12-12T04:05:12.378+11:00Glenmorangie "A Tale of Tokyo" [Tasted #656]<div><div><a href="https://www.timeforwhisky.com/search/label/Glenmorangie" target="_blank">Glenmorangie’s</a> recently dropped their latest release - <a href="https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=345214&merchantID=7042&programmeID=25000&mediaID=0&tracking=&afsource=20&url=https://www.masterofmalt.com/whiskies/glenmorangie/glenmorangie-a-tale-of-tokyo-whisky/" target="_blank">“A Tale of Tokyo”</a>, the fourth in the “<i>Tale of”</i> series which continues to explore the magic of Dr Bill Lumsden’s experimentations, initially popularised by the “Private Edition” series. The series kicked of with <a href="http://www.timeforwhisky.com/2020/12/glenmorangies-tale-of-cake-tasted-508.html" target="_blank">"A Tale of Cake" (tasting notes),</a> then moved onto <a href="https://www.instagram.com/p/CW_JA3LParp/" target="_blank">"A Tale of Winter"</a>, then last year's <a href="https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=345214&merchantID=7042&programmeID=25000&mediaID=0&tracking=&afsource=20&url=https://www.masterofmalt.com/whiskies/glenmorangie/glenmorangie-a-tale-of-the-forest-whisky/" target="_blank">"A Tale of the Forest"</a> (<a href="http://www.timeforwhisky.com/2023/01/glenmorangie-tale-of-forest-tasted-615.html" target="_blank">tasting notes</a>).</div><div><br /></div><div>This time Dr Bill has gotten his hands on some Mizunara casks (not an easy task), to explore the influence the fascinating and unique wood has on Glenmo’s spirit, in honour of one of his favourite places (I mean, can you blame him? Japan is a whisky lovers’ playground!)</div><div><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1PCitx1Wk6KDfpjKMi5hXA5YyDn1R2NtVjGUvh7wiKkCAwx9UIbf0tJsPWt3kZbbdtTxQkgM26sBoi2VrB1XezkUszWwgm8-MPQjVUEPVHl-3YNz8Skf_pzdVwXBczTxLdNYMfIVvRKgxQiu3W2ocNk-Ls-Qd78dRFA18e7WFsw-EbN7SLOBioqwu38U/s3600/Glenmo%20Tale%20of%20Tokyo%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3600" data-original-width="3600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1PCitx1Wk6KDfpjKMi5hXA5YyDn1R2NtVjGUvh7wiKkCAwx9UIbf0tJsPWt3kZbbdtTxQkgM26sBoi2VrB1XezkUszWwgm8-MPQjVUEPVHl-3YNz8Skf_pzdVwXBczTxLdNYMfIVvRKgxQiu3W2ocNk-Ls-Qd78dRFA18e7WFsw-EbN7SLOBioqwu38U/w640-h640/Glenmo%20Tale%20of%20Tokyo%202.jpg" width="640" /></a></div><div><br /></div><div>Says Dr Bill: </div><div></div><blockquote><div><i>“I partly matured a proportion of Glenmorangie spirit in rare Japanese mizunara oak casks, which I’ve been curious to experiment with for some time. The influence of this wood is incredibly complex and unusual; it required balance and softening with Glenmorangie matured in bourbon and sherry casks, and the result is a dram as full of delicious sensory contrasts as a trip to Tokyo.”</i></div></blockquote><p> </p><div>So...was this a Mizunara bomb like <a href="https://www.instagram.com/p/BXee-NcA_iR/" target="_blank">my all-time favourite Mizunara-matured whisky</a> (<a href="https://www.instagram.com/p/Bbe80VHnq1m/" target="_blank">or its close runner-up</a>), a Mizunara-non-event like a certain blended Scotch with a turquoise label, or somewhere in between? Read on...<br /><br /></div><div><br /></div></div><div><div><b>Glenmorangie "A Tale of Tokyo" (46% ABV, Single Malt, NAS, Highlands Scotland, <a href="https://dramgoodstuff.com/collections/glenmorangie/products/glenmorangie-a-tale-of-tokyo">$980HKD</a> / AU pricing TBC / <a href="https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=345214&merchantID=7042&programmeID=25000&mediaID=0&tracking=&afsource=20&url=https://www.masterofmalt.com/whiskies/glenmorangie/glenmorangie-a-tale-of-tokyo-whisky/">£63.29</a>)<br />---------------------------------------------------------------------------------------------------------------------------------------------------------------------</b><br /><b>Colour:</b> Orange gold<br /><br /><b>Nose:</b> Sharp, fresh oak, pencil shavings, orange flambé, flamed orange peel, and some vanilla.<br /><br /><b>Palate:</b> Youthful and light, with citrus and oak spice, then hints of sandalwood, and some slight floral / herbal notes. Light throughout, with some honey and mandarin towards the end. With some time in glass (and later some airspace in the bottle) the mandarin becomes a bit sweeter, a bit more prominent.<br /><br /><b>Finish:</b> Medium in length, with a slight oak astringency towards the end. <br /><br /><b>Rating (on my very non-scientific scale): 87/100 (Martin)</b>. A perfectly enjoyable dram, and another successful attempt at matching up trademark Glenmorangie notes with something a bit left-field. Personally though (and I think I'm in the minority here) I preferred last year's <a href="https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=345214&merchantID=7042&programmeID=25000&mediaID=0&tracking=&afsource=20&url=https://www.masterofmalt.com/whiskies/glenmorangie/glenmorangie-a-tale-of-the-forest-whisky/" target="_blank">"A Tale of the Forest"</a> (<a href="http://www.timeforwhisky.com/2023/01/glenmorangie-tale-of-forest-tasted-615.html" target="_blank">tasting notes</a>).</div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0EK-porQfW6sZNv6MFdONbqo53ULBgiHUr6MsF3bsz2KQ1JPLfQmeY7pqNN5nphK2YXjia5EKZ5fgzcLAWfo2qs_pFAk3OwPdhKyWN5RWV5duPdBryIn9_EuJG0D7Xd5a6sznn592I60TYA5H-52rS4GoRVlsTk7NQ50cDD29_rDEK43KyKJRnUP_ZOk/s3600/Glenmo%20Tale%20of%20Tokyo%204.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3600" data-original-width="3600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0EK-porQfW6sZNv6MFdONbqo53ULBgiHUr6MsF3bsz2KQ1JPLfQmeY7pqNN5nphK2YXjia5EKZ5fgzcLAWfo2qs_pFAk3OwPdhKyWN5RWV5duPdBryIn9_EuJG0D7Xd5a6sznn592I60TYA5H-52rS4GoRVlsTk7NQ50cDD29_rDEK43KyKJRnUP_ZOk/w640-h640/Glenmo%20Tale%20of%20Tokyo%204.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhazE91wC40rcEdchaH5EnltnMCjiaTRLXVDPFBygjV0nKqVS9IdhW-pFEgll2VyEzgEEdtxi1v_SGIupTfO4pI3IkuHGawpUf0BDB6jqeJd6GI51czDYMgwu_31KKkjb6m0wNKSbHXSpt2lT3ugTqeAKNStoHp__VmtK66N_SqWoybh1n_b7Es0v80bdo/s3600/Glenmo%20Tale%20of%20Tokyo%203.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3600" data-original-width="3600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhazE91wC40rcEdchaH5EnltnMCjiaTRLXVDPFBygjV0nKqVS9IdhW-pFEgll2VyEzgEEdtxi1v_SGIupTfO4pI3IkuHGawpUf0BDB6jqeJd6GI51czDYMgwu_31KKkjb6m0wNKSbHXSpt2lT3ugTqeAKNStoHp__VmtK66N_SqWoybh1n_b7Es0v80bdo/w640-h640/Glenmo%20Tale%20of%20Tokyo%203.jpg" width="640" /></a></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><div style="text-align: left;"><i>Thanks to Glenmorangie & Flare Communications for the review bottle.</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cheers,</div><div style="text-align: left;">Martin.</div></div>Martinhttp://www.blogger.com/profile/13891094723263135050noreply@blogger.com0tag:blogger.com,1999:blog-6608807554173549070.post-69803857128662893882023-11-13T22:57:00.002+11:002023-11-13T22:57:29.276+11:00Benriach The Sixteen [Tasted #655]<p>Benriach Distillery boasts a rich and intricate history that dates back to its inception in 1898. Initially established as Longmorn's sister plant by the enterprising John Duff, it was named Longmorn No 2. Unfortunately, Benriach's early years were cut short when it ceased operations in 1900. It wasn't until 65 years later, in 1965, that the distillery resumed whisky production.</p><p>During the intervening years, Longmorn experienced various phases, and while it officially bottled as a single malt, it couldn't quite match the acclaim garnered by Longmorn or Glen Grant. In 2003, Benriach faced another period of closure, this time under Pernod Ricard. However, fate took a turn in 2004 when a South African consortium, led by former Burn Stewart managing director Billy Walker, acquired Benriach.</p><p>Under Walker's leadership, Benriach underwent a remarkable transformation. The distillery introduced a diverse range of malts, including rich and heavily peated whiskies. Over the years, Benriach emerged as one of Scotland's most captivating distilleries, renowned for its complex, spicy, and exhilarating whisky profiles.</p><p>Benriach's unique character stems from a longstanding tradition of distilling three styles of whisky: classic unpeated, Highland peated, and triple distilled. This, coupled with an eclectic selection of casks sourced globally, allows Benriach to explore a myriad of flavor possibilities in its single malts.</p><p>Also forming part of Benriach's history is their Benriach 16yo which was retired from <a href="http://www.timeforwhisky.com/search/label/BenRiach">Benriach</a>'s portfolio in 2016, directly after winning “Best Speyside Single Malt” at the 2015 World Whisky Awards. It was rumoured that the retirement might have been due to the fact that the liquid was needed for the 10, 12 and 21yo expressions that span Benriach's core range. Nevertheless it has now returned after an arguably brief hiatus. The last time I tasted the 16yo was in 2016 at the <a href="http://www.timeforwhisky.com/2016/05/the-whisky-show-sydney-2016-review.html">Sydney Whisky Show</a> though I've seemed to have lost my notes but perhaps it was overshadowed with my fondness of the Batch 1 release at the time.</p><p><img border="0" height="478" src="https://2.bp.blogspot.com/-YMqKqs8nU4A/Vz8r4_67WrI/AAAAAAAA9M4/mAQq6ZEu-5EDzUTwc9tc3jEJ_PdicmkEwCLcB/s640/IMG_20160520_182815.jpg" width="640" /></p><p>Going back to the Sixteen, the reintroduction of Benriach The Sixteen has been described as a very special moment for the distillery by Master Blender Dr Rachel Barrie as it now bridges the gap in Benriach's core range, squeezing in between Benriach 10yo, 12yo and 21yo. In fact, if you consider Benriach's entire range, it does fill the gap between the 10yo, 10yo smoky, 12yo, 12yo smoky, 21yo, 25yo and 30yo - you can find <a href="http://www.timeforwhisky.com/2021/11/benriach-new-range-tasted-545-551.html">our write-up on the full Benriach range here</a>.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgiZmc5mgMykeam5T_V64csI19lYbUeLKAzNP0WW7wKTnWGu7CqnSjJROjwcRa0DSlmhGrDkECZEPy2lKpGX7dA2k8OfbgC61H1L-9FiICqD1m4kZzimMRZq2G3Z1P_0nrgW1_RPFoR7PXJ254NkuOLMWQ7ti8sy2iOhqQHllXzjECBBjvMFTHqbzR-ec/s8320/BenRiach_Sixteen%20yrs_1441.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="8320" data-original-width="5547" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgiZmc5mgMykeam5T_V64csI19lYbUeLKAzNP0WW7wKTnWGu7CqnSjJROjwcRa0DSlmhGrDkECZEPy2lKpGX7dA2k8OfbgC61H1L-9FiICqD1m4kZzimMRZq2G3Z1P_0nrgW1_RPFoR7PXJ254NkuOLMWQ7ti8sy2iOhqQHllXzjECBBjvMFTHqbzR-ec/w426-h640/BenRiach_Sixteen%20yrs_1441.jpg" width="426" /></a></div><p style="text-align: left;"></p><p>Benriach The Sixteen sees the use of a three-cask maturation process for at least 16 years through three distinct types of casks: ex-bourbon, sherry, and virgin oak. This trifecta of wood is said to impart a range of flavours. The spirit is matured in a combination of bourbon barrels, sherry casks and virgin oak casks resulting in a creamy and nutty Benriach with stone fruits imparted within.</p><p>Dr Rachel Barrie, Master Distiller behind Benriach, describes The Sixteen as a richly balanced evolution of the distillery's signature Speyside style. With every passing year, the core flavour components of fruit, malt, and oak become more concentrated, offering a truly transcendent tasting experience.</p><p>Dr Barrie noted:</p><p></p><blockquote>“The return of Benriach The Sixteen is a very special moment for the distillery as it is one of our most treasured expressions. Our signature Speyside style blossoms at ten years old, finding depth and richer layers of orchard fruit character as it turns sixteen. Our core flavour components of fruit, malt and oak become more concentrated, enriched with age at sixteen years old, bringing layers of stone fruit, smooth creamy malt, wild honey and nutty oak spice.”</blockquote><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9NGIIUcv-wfQ7Ico4AE74UyhZggS1e7dulg1oHzW7fqf-T6YCcVXLpRwXYf1dDCLhDpgjsyi_5CKdhjm717AoXpdbZTPZOAVqmM4hfe7_CqfMlRSB5u8p9aiZad3f89r0Gdn-vvmthYYCryD2Ow0ShCD_zjEL90_5Bk5KWR_mHGxHCG9BV-XNUC8FrPU/s4490/YU1A0044.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4490" data-original-width="2993" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9NGIIUcv-wfQ7Ico4AE74UyhZggS1e7dulg1oHzW7fqf-T6YCcVXLpRwXYf1dDCLhDpgjsyi_5CKdhjm717AoXpdbZTPZOAVqmM4hfe7_CqfMlRSB5u8p9aiZad3f89r0Gdn-vvmthYYCryD2Ow0ShCD_zjEL90_5Bk5KWR_mHGxHCG9BV-XNUC8FrPU/w426-h640/YU1A0044.JPG" width="426" /></a></div><div><br /></div><div>So how does the newly launched The Sixteen taste? Balanced, gentle (perhaps amounting to the lower ABV) but still carries a complexity of flavours that you might expect from a slightly older malt and it certainly does fill in the middle gap nicely in Benriach's core range.</div><div><p><b>Benriach The Sixteen (43% ABV, 16yo, Speyside, Scotland, A$165)</b></p><p></p><p><b>------------------------------------------------------------------------------------------------------------------------</b></p><p><b>Nose</b>: The nose is sweet, filled with stone fruits; plum, dried apricot with some notes of cherry glaze, raisins, creamy hazelnut, creamy malt and macadamia nut honey. Good.</p><p><b>Palate</b>: The palate is gentle, the body almost too soft but light. The sweetness carries through with creamy vanilla followed by stone fruits, plums or perhaps baked apple pie. The nuttiness then reveals itself, similar to the nose, with macadamia nuts mixed with some honey, perhaps macadamia nut honey. There are some spices (and citrus) that caps it all off.</p><p><b>Finish</b>: Moderately long finish, slightly sweet, soft but with remnants of spices and citrus that last a while</p><p><b style="font-family: inherit;">Rating (on my very non-scientific scale)</b><span>: 92/100 (Hendy)</span></p><p>Benriach has partnered with The Whisky Club to bring their members exclusive first access to Benriach The Sixteen, available to add to monthly Whisky Club orders in November (orders have opened earlier this month). Following this, Benriach The Sixteen will be available nationwide from 1st December 2023.</p><p>Cheers<br />Hendy</p><p><i>Thanks to Brown Forman and different PR for providing a sample bottle for us to taste and review</i></p></div>Hendyhttp://www.blogger.com/profile/08161441173489634743noreply@blogger.com0tag:blogger.com,1999:blog-6608807554173549070.post-76909090838127101792023-11-10T04:11:00.002+11:002023-11-10T04:11:13.207+11:00Ardbeg BizarreBQ [Tasted #654]We've covered more than our fair share of limited release <a href="http://www.timeforwhisky.com/search/label/Ardbeg" target="_blank">Ardbegs</a> over the years - a decade's worth of <a href="http://www.timeforwhisky.com/search/label/Ardbeg Day" target="_blank">Ardbeg Day</a> releases and a smattering of other limited editions, which is where today's whisky, Ardbeg "<a href="https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=345214&merchantID=7042&programmeID=25000&mediaID=0&tracking=&afsource=20&url=https://www.masterofmalt.com/whiskies/ardbeg/ardbeg-bizarrebq-whisky/" target="_blank">BizarreBQ</a>" falls.<div><br /></div><div>Strange name, strange concept..and yet (to me at least) kind of intriguing. To quote Ardbeg:<div><blockquote><div><i>"You start with a hare-brained idea, you bring together three unique casks, two masters in their own right, and a whole lot of heat and smoke… what do you get? You get the Distillery’s first ever barbecue-inspired whisky – Ardbeg BizarreBQ. Cooked up by renowned Master Distiller, Dr Bill Lumsden, alongside bona-fide god of the grill, Christian Stevenson (AKA DJ BBQ), this mouth-watering malt packs a meaty, peaty punch.</i></div><div><i><br /></i></div><div><i>The same way it is with grilling, there’s one vital element in creating our first BBQ-inspired malt – fire. Toasting a selection of three casks, double charred oak casks, Pedro Ximénez sherry casks and BBQ casks, this combined recipe comes together to bring a sweet, tangy, smoky flavour… perfect for BBQ!"</i></div></blockquote><div></div><div><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgspZ5MjBkw5shRJamLq4X1cMmGFfwb38cI3F32oRWQQ-nWBweCj2J05nL0LcAI6cmbAIuZFcDswmMgGNmzxqYMopZPXmN73QlXFu2AZJ9RC0UXXyzYKK5jmAglw18S3OhPp1l5yfMHDrJWLT83wuT0fgSuJlbCN2qcIq7ZFfx1BXTYFF6jVMuwhSIf9ws/s1071/005-Ardbeg-BIZARREBQ-Detail1-Withoutreflection_high.width-1920x-prop.webp"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgspZ5MjBkw5shRJamLq4X1cMmGFfwb38cI3F32oRWQQ-nWBweCj2J05nL0LcAI6cmbAIuZFcDswmMgGNmzxqYMopZPXmN73QlXFu2AZJ9RC0UXXyzYKK5jmAglw18S3OhPp1l5yfMHDrJWLT83wuT0fgSuJlbCN2qcIq7ZFfx1BXTYFF6jVMuwhSIf9ws/w308-h400/005-Ardbeg-BIZARREBQ-Detail1-Withoutreflection_high.width-1920x-prop.webp" /></a></div><div><br /></div><div><i>(If like me you were curious about "BBQ casks", they're casks that've received extra charring)</i></div><div><br /></div>For many years I defended the onslaught of Ardbeg limited editions, but even I'll admit the past few years of Ardbeg Day releases haven't quite been up to standard, in my opinion (not bad whisky, just a difficult value proposition in comparison to the excellent <a href="https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=345214&merchantID=7042&programmeID=25000&mediaID=0&tracking=&afsource=20&url=https://www.masterofmalt.com/whiskies/ardbeg/ardbeg-10-year-old-whisky/" target="_blank">10 Year Old</a>). </div><br /><a href="https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=345214&merchantID=7042&programmeID=25000&mediaID=0&tracking=&afsource=20&url=https://www.masterofmalt.com/whiskies/ardbeg/ardbeg-bizarrebq-whisky/">BizarreBQ</a> had me curious though. A bit cheaper than recent Ardbeg Day releases (<a href="https://www.ardbeg.com.hk/products/ardbeg-bizarrebq">$955HKD</a>, <a href="https://ardbegcommittee.com.au/products/ardbeg-bizzarebq">$145AUD</a>) and from a few reports I'd heard, pretty decent. <a href="https://www.timeforwhisky.com/search/label/MHDHK" target="_blank">MHDHK</a> were kind enough to send me a sample recently so I could see for myself...<div><br /></div><div><br /></div><b>Ardbeg BizarreBQ Limited Edition (50.9% ABV, Single Malt, NAS, Islay Scotland, <a href="https://www.ardbeg.com.hk/products/ardbeg-bizarrebq">$955HKD</a> / <a href="https://ardbegcommittee.com.au/products/ardbeg-bizzarebq">$145AUD</a> / <a href="https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=345214&merchantID=7042&programmeID=25000&mediaID=0&tracking=&afsource=20&url=https://www.masterofmalt.com/whiskies/ardbeg/ardbeg-bizarrebq-whisky/">£75 GBP</a>)</b><div>---------------------------------------------------------------------------------------------------------------------------------------------------------------------<br /><b>Colour:</b> Golden brown<br /><br /><b>Nose:</b> A sweeter peat note, slightly herbal with hints of sea salt.<br /><br /><b>Palate:</b> Much meatier and richer than the nose suggess (the PX influence shows through). Some berry fruitiness too, but it's subtle. Milk chocolate, coffee beans and a finely integrated smoke.<br /><br /><b>Finish:</b> Long, with a soft red-berry smoke.<br /><br /><b>Rating (on my very non-scientific scale): 91/100 (Martin)</b>. Honestly? One of the better Ardbeg limited releases in recent years. If this is a sign of what's to come in the future, count me in.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0DO1AEhFB322Msa5rhwbHEJ3Yp1Sgk5zb4r39tzCgh9nzT8GdKU3048SZKFy254Uwfj0wPo9SIMRND8eQANHVsQuZgkkh5h5DEq7t0zuaZHvXPDk1HCrwG9RnS24aAjuZBW9ZBdjilfVVIjrOHOgmqgIoxUbRZI7K-5wnxWR5yjYs-cKtOrGAdSHwgXc/s864/bbq.webp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="864" data-original-width="864" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0DO1AEhFB322Msa5rhwbHEJ3Yp1Sgk5zb4r39tzCgh9nzT8GdKU3048SZKFy254Uwfj0wPo9SIMRND8eQANHVsQuZgkkh5h5DEq7t0zuaZHvXPDk1HCrwG9RnS24aAjuZBW9ZBdjilfVVIjrOHOgmqgIoxUbRZI7K-5wnxWR5yjYs-cKtOrGAdSHwgXc/w400-h400/bbq.webp" width="400" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Cheers,</div><div class="separator" style="clear: both; text-align: left;">Martin.</div></div>Martinhttp://www.blogger.com/profile/13891094723263135050noreply@blogger.com0tag:blogger.com,1999:blog-6608807554173549070.post-48494343181289834162023-11-09T06:00:00.042+11:002023-11-09T22:11:28.332+11:00High West Whiskey Tasting with Brendan Coyle [Tasted #653]<p>Late last month, we joined Brendan Coyle, Master Distiller of High West Whiskey who had visited Australia for the first time to talk through everything High West.</p><p>Brendan's passion for the whiskey game was evident as he talked about his journey at High West which began in 2006. </p><p>High West Distillery, located in Park City, Utah, United States, is the first legally licensed distillery in Utah since the end of the American Prohibition. It was founded in 2006 by David Perkins, a former pharmaceutical biochemist, and his wife, Jane. The distillery operates in an old livery stable dubbed “The National Garage” and in the adjacent historic Ellsworth J Beggs house, which was built in 1907.</p><p>Brendan noted that American whiskey had been somewhat stuck in its old ways, with many distilleries churning out similar products. He felt that the traditional whiskey landscape in America was slow to change, with many producers following similar methods and High West saw a chance to shake things up, by focusing on innovation and dreaming about what whiskey flavours could be, not just what they were like back in the day. This is primarily why High West is more known for blending whiskey rather than distilling it. </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyYoArynwMV-OvncYuXQKSU6hOa1CLib_pR70-R2da_OLZ8I_drLrEVFelSL3b8MfI9vc4tDvRYYF5HIfhT6nk4qFWK1nKWc8HH9zRul8JsvGt5CvjTlvfMXGKXA0LDXtiYbLRkuqG_Xc0JfG0krLo9cbsTqMe0_S8r-vuAGYOVN9Cg9d_vpk-BiQUhvs/s2986/PXL_20231024_074429526.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1674" data-original-width="2986" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyYoArynwMV-OvncYuXQKSU6hOa1CLib_pR70-R2da_OLZ8I_drLrEVFelSL3b8MfI9vc4tDvRYYF5HIfhT6nk4qFWK1nKWc8HH9zRul8JsvGt5CvjTlvfMXGKXA0LDXtiYbLRkuqG_Xc0JfG0krLo9cbsTqMe0_S8r-vuAGYOVN9Cg9d_vpk-BiQUhvs/w640-h358/PXL_20231024_074429526.JPG" width="640" /></a></p><p>This unique approach to whiskey production sees High West producing its spirits only in small batches and they are known to source whiskeys from other distilleries to produce the base components of their whiskeys, focusing on blending different grain bills and ages to create a different whiskey profiles. Brendan noted that he has taken inspiration from global spirits like Scotch and Cognac, which are known for their artful blending of young and old spirits. The result is a diverse range of flavours and styles that make up their lineup. Their American Prairies Bourbon is a blend of straight bourbon aged between 2 and 13 years.</p><p>On the night, Brendan introduced us to a few High West highlights, including the Double Rye, Double Rye Tawny, American Prairie Bourbon and High West Campfire. The latter is an interesting blend of bourbon, rye, and peated malts from an undisclosed distillery in Scotland - though not the kind of peated malt you think of and certainly not from Islay. The High West Campfire presents a mix of sweet candied, honey notes from the bourbon, a kick of cookie spices and spicy rye, and a subtle smoke. The Campfire does make for a good base for cocktail making.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghO5GgbYltIT-Rn1MoJ5c3bGirZodJST72nqKeLHn3Omf7yglcPb_7ziM2jLRgBaxyjY_R8ENKORvTa6JcuPQVUYYCJaICvyRKD-BoM-vyFS97xYf9jNeMUcnjceI7wmG3GF6VtmaaLeWIGzp6gj1c4xOuX23RXI18TYNBQCfg7FL1m0fLJZSEfF0FdbI/s2981/PXL_20231024_071408419.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1677" data-original-width="2981" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghO5GgbYltIT-Rn1MoJ5c3bGirZodJST72nqKeLHn3Omf7yglcPb_7ziM2jLRgBaxyjY_R8ENKORvTa6JcuPQVUYYCJaICvyRKD-BoM-vyFS97xYf9jNeMUcnjceI7wmG3GF6VtmaaLeWIGzp6gj1c4xOuX23RXI18TYNBQCfg7FL1m0fLJZSEfF0FdbI/w640-h360/PXL_20231024_071408419.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p><b>High West Double Rye Tawny Port Barrel (56.1% ABV, Park City, Utah, A$TBC)</b></p><p></p><p><b>------------------------------------------------------------------------------------------------------------------------</b></p><p>Part of High West's Barrel Select Program, the High West Double Rye Tawny is a blend of 2-year-old MGP 95/5 rye whiskey and a 7-year-old High West rye whiskey with a mash bill of 80% rye and 20% malted barley.</p><p><b>Nose</b>: The nose opens with notes of marzipan, raisins, baked (rye) spices, gingerbread like, vanilla, cherry. There's some burnt caramel, honey and light citrus notes.</p><p><b>Palate</b>: The palate is gentle with rye spices, cinnamon, gingerbread. Some sweetness develops with vanilla notes and fluffy vanilla chiffon cake, there's white pepper and developing dryness</p><p><b>Finish</b>: Moderately long finish, with peppery spices and dry finish</p><p><b style="font-family: inherit;">Rating (on my very non-scientific scale)</b><span>: 93/100 (Hendy)</span></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzc0TSA8LNBei3meGqM4BsEy8VBHBIGovEYvdhvEeWP532KFcpuP-OBhT4dKG4iJFFVFeCZamUed-WJJzpmSSJ8KvmbIi8orcLmsZlJdyFtpiX7R_tA6gc1A0c9_vOHCxtOI6S9AjeLLsg1WHBj84pKMxMychiRJjNTKxwGSUAez8Jt4fDpp9P3Hg4JO4/s2986/PXL_20231024_091522205.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1674" data-original-width="2986" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzc0TSA8LNBei3meGqM4BsEy8VBHBIGovEYvdhvEeWP532KFcpuP-OBhT4dKG4iJFFVFeCZamUed-WJJzpmSSJ8KvmbIi8orcLmsZlJdyFtpiX7R_tA6gc1A0c9_vOHCxtOI6S9AjeLLsg1WHBj84pKMxMychiRJjNTKxwGSUAez8Jt4fDpp9P3Hg4JO4/w640-h358/PXL_20231024_091522205.JPG" width="640" /></a></p><div class="separator" style="clear: both; text-align: center;"><br /></div>Cheers<div>Hendy<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><i>Thanks to Maven PR and High West Whiskey for having us at the High West Dinner with Brendan Coyle</i><span><br /></span><p></p></div>Hendyhttp://www.blogger.com/profile/08161441173489634743noreply@blogger.com0Hinchcliff House, 5-7 Young St, Sydney NSW 2000, Australia-33.8625166 151.2109494-64.417284860668673 116.0546994 -3.3077483393313187 -173.6328006tag:blogger.com,1999:blog-6608807554173549070.post-36099937041603898752023-10-19T06:36:00.002+11:002023-10-19T06:36:38.777+11:00Halcyon Spirits 32yo Single Cask 1991 Auchentoshan [Tasted #652]A few months ago I <a href="http://www.timeforwhisky.com/2023/08/halcyon-spirits-30yo-single-cask-1993.html" target="_blank">tried the inaugural release </a>from <a href="https://halcyonspirits.com/">Halcyon Spirits</a>, a family-owned Scottish-based <a href="http://www.timeforwhisky.com/search/label/Independent%20Bottling" target="_blank">Independent Bottler</a> founded by the blokes behind <a href="https://www.whiskyhammer.com/">Whisky Hammer</a> & <a href="https://www.stillspirit.co.uk/">Still Spirit</a>. A first-fill sherry 30yo single cask Macallan was a pretty strong showing for a first <a href="http://www.timeforwhisky.com/search/label/Independent%20Bottling" target="_blank">IB</a>, and whilst it was a little left-field, it was much enjoyed.<div><br /></div><div>Halcyon are back with their second release, and it's another strong showing - this time a <b><a href="https://halcyonspirits.com/products/auchentoshan-32-year-old" target="_blank">single cask 32 Year Old Auchentoshan</a></b>, distilled in 1991 and bottled at 48.7%<br /><div><br />The cask yielded only 140 (individually-numbered) bottles, selling for £550 (£458 ex-VAT).</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeWv6x7VJ97RfwMLhvMxcXs1olX1K0YNbkDBBNIHxg_6xXWMVgvOGB2tCw5nTuQDXu1KfHEOydCcr3k3ZQdLUopNlKd0b88_cTxGc70lJpimOhtkCrC-m3V9s2YzOMXmm1LuSQNgZhm2NEHX819GCht_gI0w_IBXyxAHi5A82w0kdGDemD3m42QY4RYjM/s4000/HA01key03_00_02_Studio5.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeWv6x7VJ97RfwMLhvMxcXs1olX1K0YNbkDBBNIHxg_6xXWMVgvOGB2tCw5nTuQDXu1KfHEOydCcr3k3ZQdLUopNlKd0b88_cTxGc70lJpimOhtkCrC-m3V9s2YzOMXmm1LuSQNgZhm2NEHX819GCht_gI0w_IBXyxAHi5A82w0kdGDemD3m42QY4RYjM/w640-h480/HA01key03_00_02_Studio5.png" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div>You won't find a lot of <a href="http://www.timeforwhisky.com/search/label/Auchentoshan" target="_blank">Auchentoshan</a> on this blog...in fact there's only one (from <a href="http://www.timeforwhisky.com/2013/07/tasted-32-auchentoshan-valinch-101drams.html" target="_blank">over a decade ago</a>), and my tasting notes ended with "not a huge fan". I've tried plenty since, and it's just a distillery I've never loved. I can appreciate a well-made, well-matured whisky of course, it's just not something I'd choose to drink.</div><div><br /></div><div>That said...the beauty of an independently-bottled single cask is it often doesn't "fit the norm", and so I'm always happy to have another crack!</div><div><br /></div><div><br /><b>Halcyon Spirits "Halcyon Release #2" Auchentoshan Aged 32 Years (48.7% ABV, Single Malt, 32yo, 1 of 140 bottles, Scotland, <a href="https://halcyonspirits.com/products/auchentoshan-32-year-old" target="_blank">£550</a>)<br /></b>---------------------------------------------------------------------------------------------------------------------------------------------------------------------<br /><b>Colour:</b> Orange Gold<br /><br /><b>Nose:</b> Instantly nutty, with coconut and sandalwood following. There's oak, but it's balanced out by spiced fruit, fruit compote (peaches, lots of apricots, pears) and vanilla bean.<br /><br /><b>Palate:</b> Spicy, sweet and intense. There's ginger, honey, almonds, along with an intense, yet creamy vanilla. Loads of peach and a little spiced orange, with balanced oak throughout.<br /><br /><b>Finish:</b> Long, apricot and oak spice.<br /><br /><b>Rating (on my very non-scientific scale): 91/100 (Martin)</b>. Well, here it is ladies and gentlemen. The first Auchentoshan I've enjoyed! Great work Halcyon Spirits.<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibvZDBqT0EtPpCrl9jtn-8dKKcRWY5Und52zkIw2iku1NYc2hc2K-iTJPcOEXCmoBlMesLg05d_cKK9_xjFzUc-JrBuQOqM8Luixgu19dqlH7mzG4V8YUIFko5s9uihSmfQvtLcLdx8O9KsM40FQmZnGCIeStP6jMQ9GX8i0PFap62M8FjaCeEdW20EkM/s4000/HA01key03_00_02_Studio4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibvZDBqT0EtPpCrl9jtn-8dKKcRWY5Und52zkIw2iku1NYc2hc2K-iTJPcOEXCmoBlMesLg05d_cKK9_xjFzUc-JrBuQOqM8Luixgu19dqlH7mzG4V8YUIFko5s9uihSmfQvtLcLdx8O9KsM40FQmZnGCIeStP6jMQ9GX8i0PFap62M8FjaCeEdW20EkM/w640-h480/HA01key03_00_02_Studio4.png" width="640" /></a></div><br />A big thanks to <a href="https://halcyonspirits.com/">Halcyon Spirits</a> for the sample.<br /><br />Cheers,<br />Martin.</div></div>Martinhttp://www.blogger.com/profile/13891094723263135050noreply@blogger.com0tag:blogger.com,1999:blog-6608807554173549070.post-78524052879157071162023-09-30T06:00:00.003+10:002023-10-09T22:40:48.982+11:00Women in Whisky, GlenDronach Tasting with Dr Rachel Barrie, inc GlenDronach Grandeur Batch 12 [Tasted #651]<p>In the world of whisky, few names resonate as powerfully as that of Dr. Rachel Barrie. With a career spanning over 28 years, she has left an indelible mark on the industry. Trained as a bio-chemist, Dr. Rachel Barrie began her journey under the mentorship of the legendary whisky figure, Dr. Jim Swan.</p><p>Before joining <a href="http://www.timeforwhisky.com/search/label/Brown%20Forman">Brown Forman</a> in 2017 as a master blender, she honed her skills at renowned distilleries such as <a href="http://www.timeforwhisky.com/search/label/Glenmorangie">Glenmorangie</a>, <a href="http://www.timeforwhisky.com/search/label/Ardbeg">Ardbeg</a>, and <a href="http://www.timeforwhisky.com/search/label/Bowmore">Bowmore</a>. At Brown Forman, she has been instrumental in crafting the unique identities of <a href="http://www.timeforwhisky.com/search/label/Glendronach">The GlenDronach</a>, <a href="http://www.timeforwhisky.com/search/label/Benriach">Benriach</a>, and <a href="http://www.timeforwhisky.com/search/label/Glenglassaugh">Glenglassaugh</a>’s Single Malt Scotch whiskies.</p><p style="text-align: left;"></p><p>One of her most significant contributions to date is the relaunch of Benriach’s entire core range as well as the recent <a href="http://www.timeforwhisky.com/2023/08/glenglassaugh-coastal-series-tasted-643.html">Glenglassaugh Coastal series</a> which we had reviewed earlier this year. This ambitious project is widely regarded as a testament to her vision and authority as a master blender.</p><p>Dr. Rachel Barrie’s influence extends beyond blending exceptional whiskies. She has played a pivotal role in shaping the future of each distillery through bespoke, considered maturation in quality oak casks. Her efforts have helped attract a more diverse audience to the world of whisky than ever before.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1D-CwEEYN6G63En7lsLEy_cLOjaEid2MEpRRHJ9tt58dol19fKIT27dRGAIRvDED2u7jMXqj3yLqkV3OP6lub7uUlLjxeSH65W22pQhq_N4ri-UvXn4yN1r7zzQriWthBvjRh4FzaR0H6LAaknG282UlTo6bQ8vQnOj4XUKU7d_ksChkppk_QGSQFELs/s3516/PXL_20230928_093751560.PORTRAIT.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3516" data-original-width="1978" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1D-CwEEYN6G63En7lsLEy_cLOjaEid2MEpRRHJ9tt58dol19fKIT27dRGAIRvDED2u7jMXqj3yLqkV3OP6lub7uUlLjxeSH65W22pQhq_N4ri-UvXn4yN1r7zzQriWthBvjRh4FzaR0H6LAaknG282UlTo6bQ8vQnOj4XUKU7d_ksChkppk_QGSQFELs/w360-h640/PXL_20230928_093751560.PORTRAIT.JPG" width="360" /></a></div><p></p><p>Often referred to as Scotch Whisky’s First Lady, Dr. Rachel Barrie’s contributions have not gone unnoticed. She is a proud member of Whisky Magazine’s illustrious Hall of Fame, a fitting recognition for a woman who continues to inspire many in the industry.</p><p>So when I found out she was making her way to Australia, I was excited. As often happens with Master Blenders, they get whizzed around the country to host a number of events and dinners while they are in town. Time for Whisky was extended the opportunity (thanks to Brown Forman and We Are Different PR) to join the Women in Whisky event with Dr. Rachel Barrie and given her superb contributions over the years, I knew this was a special panel.</p><p>The event featured a panel, hosted by Carmen Hartwich, Queensland-based Brand Ambassador for Brown Forman and featured Dr Rachel Barrie, Kathleen Davies, of Nip of Courage and Emily Cason, co-founder and director of The Whisky Club. </p><p></p><p style="-webkit-text-stroke-width: 0px; color: black; font-family: Times; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></p><p></p><div class="separator" style="-webkit-text-stroke-width: 0px; clear: both; color: black; font-family: Times; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: center; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjBpgB7N6K0BQPC1h5O9-Hqvh52pAEr-GW8mXEGAo810NN0UZ7tG-lBtsdpLOi_odXxO30F3YB27BqKc-gks7qTBz3aD2Rflszyot16qHHYWJBkDn4dJ9HFkkugvtUOzJDFegPJ1olxWzMS7sz1MbqjaeiuLijefBtltJtMsFhMZGYJatuOO42gKSpPaQ/s3544/PXL_20230928_092553528.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><br class="Apple-interchange-newline" /><img border="0" data-original-height="1994" data-original-width="3544" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjBpgB7N6K0BQPC1h5O9-Hqvh52pAEr-GW8mXEGAo810NN0UZ7tG-lBtsdpLOi_odXxO30F3YB27BqKc-gks7qTBz3aD2Rflszyot16qHHYWJBkDn4dJ9HFkkugvtUOzJDFegPJ1olxWzMS7sz1MbqjaeiuLijefBtltJtMsFhMZGYJatuOO42gKSpPaQ/w640-h360/PXL_20230928_092553528.JPG" style="cursor: move;" width="640" /></a></div><p>Kathleen, as most would know, has over 30 years of experience in the industry, having founded Nip of Courage, Aussie Tipple Company and more importantly Women of Australian Distilling. Emily Cason, one of the co-founders of The Whisky Club has a background in the global drinks trade and publishing and has successfully founded The Whisky Club which has now grown far and wide to serve distinct whisky releases to the masses.</p><p>The panel discussion noted the progress and the importance of fostering diversity and inclusion within the whisky industry. A noteworthy trend is the increasing participation and leadership of women across various roles. Emily added that there has also been an ongoing evolution of the drinking culture, especially among younger generations, who are now exploring and developing an enhanced appreciation for quality whisky. Emily explained that over 65% of The Whisky Club's membership base consists of individuals under the age of 35. Furthermore, data underscores a distinct shift toward quality over quantity, with younger members willingly investing in premium, higher-quality whiskies.</p><p>The profound influence of female leaders like Dr. Rachel Barrie, Kathleen, Emily and Carmen cannot be understated. Their pioneering contributions have not only left an indelible mark on the industry but have also served as a wellspring of inspiration, nurturing the next generation of female whiskey lovers and enthusiasts. This past decade has witnessed a transformation in the whisky landscape, making it more accessible and enjoyable. This paradigm shift has effectively shattered stereotypes, rendering the industry more inclusive and inviting to individuals of diverse backgrounds, regardless of gender.</p><p>A number of highlights from the panel discussion:</p><p></p><blockquote><span style="font-family: georgia;">Over my 30 years in the industry, it is encouraging to see the growth of diversity and inclusion in the whisky industry for women particularly. In 2021, we recruited Kirsten Ainslie into the role of assistant blender, so it’s been fantastic working and mentoring her, seeing the long term commitment to investing into and growing our single malts. </span></blockquote><blockquote>- <i>Dr Rachel Barrie, Master Blender at The GlenDronach, Glenglassaugh and Benriach</i> </blockquote><blockquote><span style="font-family: georgia;">“It's truly wonderful to witness the passion and enthusiasm that's drawing more people into the whisky category. The modern whisky drinker can’t be stereotyped by gender, affluence or age. What brings us all together is our shared passion for whisky, which transcends any basic demographic data or industry cliches.” </span></blockquote><blockquote><i>- Emily Cason, The Whisky Club </i></blockquote><blockquote><span style="font-family: georgia;">“My mission, as well as the mission of the board and our team, is to encourage these women to step forward, apply for positions they may not feel they are qualified for, and give them opportunities like speaking at events, which they often aren't invited to participate in. When I first started my career, I was one of 13 females amongst a pool of 500 men, and even though it was tough, I kept going and pushing forward. We are committed to encouraging these women to take the leap, improve themselves, and serve as a supportive cheerleading squad for them.” </span></blockquote><blockquote><i>- Kathleen Davies, Women of Australian Distilling </i></blockquote><blockquote><span style="font-family: georgia;">“It's about having a passion, curiosity, and the courage to put yourself forward. It's about continuously learning something new every day and just going for it. My approach is to ‘nurture the best nature’ of each distillery, fully understanding how each environment influences them. I’m always looking to raise the bar, raise expectations. </span></blockquote><blockquote><i>- Dr Rachel Barrie, Master Blender at The GlenDronach, Glenglassaugh and Benriach</i></blockquote><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMI2GhW7zLoBapPuLJTyTDsir8T4MvekwuzjVlEnIdn1gt8b9eRYKbPHW35x-n9DS6RgseilqDQXYggMYBshvp4sirl0Wq_63vXedgxb2AHB5PmSDiMpIJWhyphenhyphenbyKBOceoygubsFs0DHkp9VWuSCkJ0FQMrV4Agrxq9FshxM7Bb4sarnVi1MxRBeAm0mKM/s3850/PXL_20230928_084109416.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2159" data-original-width="3850" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMI2GhW7zLoBapPuLJTyTDsir8T4MvekwuzjVlEnIdn1gt8b9eRYKbPHW35x-n9DS6RgseilqDQXYggMYBshvp4sirl0Wq_63vXedgxb2AHB5PmSDiMpIJWhyphenhyphenbyKBOceoygubsFs0DHkp9VWuSCkJ0FQMrV4Agrxq9FshxM7Bb4sarnVi1MxRBeAm0mKM/w640-h358/PXL_20230928_084109416.JPG" width="640" /></a></div><p></p><p>Following the panel discussion, Dr Rachel Barrie then hosted a tasting of three Glendronachs;</p><p></p><ul style="text-align: left;"><li>GlenDronach 18yo, also known as Allardice; named after the renowned founder of the distillery, James Allardice.</li><li>GlenDronach 21yo, aka the Parliament, aptly named after the 'parliament (colony)' of rooks that have been nesting in the trees that overlook the GlenDronach distillery for almost 200 years; and</li><li>GlenDronach 28yo 1994 single cask #1769</li></ul><div>As a GlenDronach fan, the tasting was phenomenal as expected and it was great to have also gone through the tasting with Dr. Rachel Barrie, indulging in the very fine thing that she has spent day and night creating. To cap off the night, we were all given a mystery dram which was later revealed to be the 2023 GlenDronach Grandeur (Batch 12) Personally, I have never tasted the Grandeur prior so I knew this was special.<br /><br /><div>The GlenDronach Grandeur is a limited edition release and was originally released as a special edition whisky in association with the Kingsman movie franchise. The original release was known as The GlenDronach Kingsman Edition 1989 Vintage and was created in collaboration with Matthew Vaughn, the director of the Kingsman film franchise. The original release was produced from a selection of six casks distilled in 1989, matured in Oloroso sherry casks and finished in PX casks. There was also a subsequent release, the GlenDronach Kingsman Edition 1991, a 25yo.</div></div><p></p><div>The 2023 edition of the GlenDronach Grandeur, also known as Batch 12, is a 29yo, matured for almost 30 years in Oloroso casks and bottled at 49.2% ABV. </div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGerQhnJdyXFAEICHlPE6SKEPJ60epHxfJjkngx9SALqeYg3eTEf5DpZHO7Nxmy9GJYx3WCF_zpMNHQwzToe0Oz9_UUCQrNiM2TBmAPJZELc8slvmGc5IYcPpDjy27kw32GK7fmDzT_gaJ0Ll4ohuteeDIbDcVyoYyITqc3beT8iD0oSQ4KZQZto8mnMg/s4016/PXL_20230928_100531733.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4016" data-original-width="2252" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGerQhnJdyXFAEICHlPE6SKEPJ60epHxfJjkngx9SALqeYg3eTEf5DpZHO7Nxmy9GJYx3WCF_zpMNHQwzToe0Oz9_UUCQrNiM2TBmAPJZELc8slvmGc5IYcPpDjy27kw32GK7fmDzT_gaJ0Ll4ohuteeDIbDcVyoYyITqc3beT8iD0oSQ4KZQZto8mnMg/w358-h640/PXL_20230928_100531733.JPG" width="358" /></a></div><div><br /></div><div><p><b>GlenDronach Grandeur 29yo Batch 12 (49.2% ABV, Highland, Scotland, A$TBC)</b></p><p></p><p><b>------------------------------------------------------------------------------------------------------------------------</b></p><p>A rich and opulent GlenDronach that has all the typical hallmarks of full-bodied sherried GlenDronach mixed with velvety elegance. As <span style="text-align: center;">Dr Rachel Barrie described, the Grandeur series is rather “rich, indulgent, exuberant and full-bodied sherry cask style”. </span></p><p><b>Nose</b>: Velvety, the nose is filled with sticky date pudding with remnants of dates, creme brulee, rich custard, and a hint of vanilla slice. The nose is rich, sweet and opulent.</p><p><b>Palate</b>: The palate is rather interesting, while there is the sweetness that follows from the nose, the initial palate is salty, salted caramel, espresso mixed with milk chocolate. It is a bit dry on the mouth but has a mixture of raisins and white pepper.</p><p><b>Finish</b>: The finish is long, drying, and leaves nutty and mild spices on the palate</p><p><b style="font-family: inherit;">Rating (on my very non-scientific scale)</b><span>: 93/100 (Hendy)</span></p></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu3zhkvstsFBoH2UeOPGAuM88djtQ3LnvY-jpFi7jHr0rkJQD8tea6YxjA_oSBPLZTTMq0pjb2THirQPSkUKdhgtANgmxYvlMWPsDIb8M_CuJc2dSXzgyfTzezkxwl5yGyNfkthpltvy2Dp4XvXx8551LuZGSIRSOBn08Yw_VCbV1bGaZ4qI2eiXVr4ds/s4016/PXL_20230928_100657083.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2252" data-original-width="4016" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu3zhkvstsFBoH2UeOPGAuM88djtQ3LnvY-jpFi7jHr0rkJQD8tea6YxjA_oSBPLZTTMq0pjb2THirQPSkUKdhgtANgmxYvlMWPsDIb8M_CuJc2dSXzgyfTzezkxwl5yGyNfkthpltvy2Dp4XvXx8551LuZGSIRSOBn08Yw_VCbV1bGaZ4qI2eiXVr4ds/w640-h358/PXL_20230928_100657083.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p>Thanks to Dr Rachel Barrie, Brown Forman and We Are Different PR for having us at the Women in Whisky special event. </p><p>Cheers,<br />Hendy</p></div>Hendyhttp://www.blogger.com/profile/08161441173489634743noreply@blogger.com0tag:blogger.com,1999:blog-6608807554173549070.post-39518236268439906422023-09-19T18:03:00.000+10:002023-09-19T18:03:30.475+10:00Gordon & MacPhail Private Collection 1949 from Glenlivet Distillery 74 Year Old [Tasted #650]<div>It seems like only yesterday I posted a trio of incredible whiskies from <a href="http://www.timeforwhisky.com/search/label/Gordon%20%26%20Macphail">Gordon & MacPhail</a> (<a href="http://www.timeforwhisky.com/2023/09/gordon-macphail-recollection-series-2.html" target="_blank">because it was</a>, admittedly a little late on my part), but evidently time and new releases wait for no-one, because today I'm back to taste G&M's latest - which just happens to be <b>the second oldest whisky I've ever tried!</b></div><div><br /></div><div><a href="https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=345214&merchantID=7042&programmeID=25000&mediaID=0&tracking=&afsource=20&url=https://www.masterofmalt.com/?q=Glenlivet" target="_blank">Glenlivet</a> & <a href="https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=345214&merchantID=7042&programmeID=25000&mediaID=0&tracking=&afsource=20&url=https://www.masterofmalt.com/?q=Glen%20Grant" target="_blank">Glen Grant</a> seem to both be whiskies that can take incredible age, so it's no surprise this whisky hails from the former. Distilled on New Year's Day <i style="font-weight: bold;">1949</i> and bottled 6th March 2023, the whisky slumbered for an incredible <b>74 years</b> in a single refill Sherry butt under the care of G&M, who were able to produce 192 bottles at a very respectable 49.3% ABV.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKZ_3qEkWVKEPwkRDm6v0-kJuLXqTsST9xTK873qMPTwzJ6dHC6ojPeCltqamwEVU7F-i8C5ReSv4adAG1yYIEjIaPlanw__ydjttOWa4KUfZKu6_S0_Jnl7QVW288PkOflprwm1GpILyPXo6omV2UWm5OTquLjVHMB2s8IL_f7ZYYIlsQdZvu4f0z-5Y/s6720/AI0A6529_Final.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4480" data-original-width="6720" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKZ_3qEkWVKEPwkRDm6v0-kJuLXqTsST9xTK873qMPTwzJ6dHC6ojPeCltqamwEVU7F-i8C5ReSv4adAG1yYIEjIaPlanw__ydjttOWa4KUfZKu6_S0_Jnl7QVW288PkOflprwm1GpILyPXo6omV2UWm5OTquLjVHMB2s8IL_f7ZYYIlsQdZvu4f0z-5Y/w640-h426/AI0A6529_Final.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Drinking whisky distilled before I was born is a rare treat these days. Drinking whisky distilled before my parents were born though? I honestly didn't know if I'd get the chance again...and yet here we are.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Dave Broom said of the whisky:</div><div class="separator" style="clear: both; text-align: left;"><i><blockquote>"To find a whisky of this age is absolutely extraordinary. What comes across immediately is the fruit - there’s richness and there’s depth. You have this wonderful interplay of distillery character, of oak and oxygen. It’s a gift that keeps on giving."</blockquote></i></div><div>...so let's see how I felt about it!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA8C1aKo_JftxaKVAdGb5dSrk2YGG9PR_x_nkZjkCeifCF_5KhK89_9JzoUF_lmlHuw92izuqDLoQMAJBpIzZhNB14rfNJxJJCAKYg4p_0lLxWMwCDWkf2bteRL9CCYPLSN1ZEiZYPZlArwgmZWtak18Rr2gnLhPPjQyjrKyNKv0PImW8qay8Sp9dDQ-0/s4961/POD805_Halo_Bottle_Box_Final.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3508" data-original-width="4961" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA8C1aKo_JftxaKVAdGb5dSrk2YGG9PR_x_nkZjkCeifCF_5KhK89_9JzoUF_lmlHuw92izuqDLoQMAJBpIzZhNB14rfNJxJJCAKYg4p_0lLxWMwCDWkf2bteRL9CCYPLSN1ZEiZYPZlArwgmZWtak18Rr2gnLhPPjQyjrKyNKv0PImW8qay8Sp9dDQ-0/w640-h452/POD805_Halo_Bottle_Box_Final.jpg" width="640" /></a></div><div><b>Gordon & MacPhail 1949 from Glenlivet Distillery 74yo Private Collection (49.3% ABV, 74yo, Refill Sherry Butt #11, Speyside, Scotland, One of 192 bottles, £35,000)<br />---------------------------------------------------------------------------------------------------------------------------------------------------------------------</b><br /><i>Distilled on 1 January 1949(!) and bottled 74 years later on 6 March 2023, this incredible whisky has matured over a longer period of time than most people spend on this earth! It also happens to be the last cask of 1949 Glenlivet from Gordon & MacPhail.</i></div><div><i><br /></i></div><div><b>Colour:</b> Copper gold<br /><br /><b>Nose:</b> Waxy oranges, dunnage warehouse and clean, sweet sherry to start with. Then comes ginger, toffee, the slightest hint of leather polish, cinnamon spice, and with some air, peach and stone fruit compote.</div><div><br /><b>Palate:</b> Big and rich, it flits back and forth between spicy sherry and zesty fruity/citrus notes, with mandarin peel, flamed orange peel, a slight meatiness and dusty oak. A second sip shows some chocolate - both milk and dark, more oranges (whole this time), Christmas cake, and an emerging herbaceousness - mint, or is that tea tree? It's a beautifully complex palate. Dave Broom referred to its layers and complexity, and he's spot on. There's tonnes going on here, all working in harmony. The oak spice is an underlying theme, but considering this whisky spent 74 years in oak, it retains impressive balance.<br /><br /><b>Finish:</b> Long, orange chocolate with a soft residual oak undertone.<br /><b><br />Rating (on my very non-scientific scale): 93/100 (Martin). </b>Generally speaking, a whisky shouldn't normally make it to 74 years old and still be good. How G&M manage to consistently put out whiskies of 60, 70, 80 years old that aren't just "good", but "incredible" never ceases to amaze me.<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi68sMQH5cCuh92Y9j7I-6BJVlLS-UM24wLXAJP-89a0rsO12KhkCVJvbY8dWRG3wzlJKLcws1MsuV4HWrJjLKbHlUba4edbatK6jV9ywSz1RBiMQLz2syxakVa1OjrHjAMlKV3WDQWx9B6fUn2zDMYkzPWn8tm7HiJUe5vbteLHz-iTu5d9od08lsqHus/s6720/AI0A6777_Final.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6720" data-original-width="4480" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi68sMQH5cCuh92Y9j7I-6BJVlLS-UM24wLXAJP-89a0rsO12KhkCVJvbY8dWRG3wzlJKLcws1MsuV4HWrJjLKbHlUba4edbatK6jV9ywSz1RBiMQLz2syxakVa1OjrHjAMlKV3WDQWx9B6fUn2zDMYkzPWn8tm7HiJUe5vbteLHz-iTu5d9od08lsqHus/w266-h400/AI0A6777_Final.jpg" width="266" /></a></div><br />For the past 19 days, the whisky has been available for purchase at Dubai International Airport. Launched in partnership with Le Clos on Friday 1st September, the Dubai airport store had an exclusivity period, but the whisky is now available worldwide as of today, priced at £35,000. <br /><br /></div><div class="separator" style="clear: both;">Cheers,</div><div class="separator" style="clear: both;">Martin.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNVMj3E-NJXj_gm0cEA2loETn_woMiaXNBw5nuVsOYO7kDgIlgp-BMxoxyjLrKr2OtaBipEnplWclsKu1SiSNCCqPoiLXeDtUo0Y-k97Cgbl0jx1l9iPYGE6oMwtRmXNbLEJLiu_O3bpiagiuhojF2YCh9A6QotL-6M2jVYlZbB8BiZqHjmtGRKWec71k/s3024/IMG_3516.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNVMj3E-NJXj_gm0cEA2loETn_woMiaXNBw5nuVsOYO7kDgIlgp-BMxoxyjLrKr2OtaBipEnplWclsKu1SiSNCCqPoiLXeDtUo0Y-k97Cgbl0jx1l9iPYGE6oMwtRmXNbLEJLiu_O3bpiagiuhojF2YCh9A6QotL-6M2jVYlZbB8BiZqHjmtGRKWec71k/w640-h640/IMG_3516.heic" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>Martinhttp://www.blogger.com/profile/13891094723263135050noreply@blogger.com0tag:blogger.com,1999:blog-6608807554173549070.post-57703248990013608652023-09-18T01:37:00.003+10:002023-09-18T04:37:10.723+10:00Gordon & MacPhail Recollection Series #2: 1981 Port Ellen, 1973 Glen Mhor & 1976 Banff [Tasted #647 - 649]It's been a few months since we tried an incredibly-aged release from <a href="http://www.timeforwhisky.com/search/label/Gordon%20%26%20Macphail">Gordon & MacPhail</a> (<i>the </i><a href="http://www.timeforwhisky.com/2023/05/gordon-macphail-mr-george-legacy-3rd-ed.html" style="font-style: italic;" target="_blank">Mr George Legacy 3rd Edition, if you're wondering</a>) and thanks to the good folk at G&M, today we have not one, not two, but three more new releases - this time from "<a href="https://retail-gordonandmacphail.com/collections/the-recollection-series-2" target="_blank">The Recollection Series #2</a>".<div><br /></div><div>As the name suggests, the annual Recollection series (first launched in 2022) celebrates closed distilleries, this time across both <i>Private Collection</i> and <i>Conoisseurs Choice</i> ranges. Consisting of 18 expressions from 15 distilleries, the full series includes:</div><div><br /><p class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: Calibri, sans-serif; font-size: 11pt; line-height: 15pt; margin: 0cm 0cm 0cm 17.85pt; text-indent: -17.85pt; text-size-adjust: auto;"></p><ul style="text-align: left;"><li><b>Port Ellen 1981 – RRP £10,000</b></li><li><b>Glen Mhor 1973 – RRP £6,000</b></li><li><b>Banff 1976 – RRP £4,300</b></li><li>Caperdonich 1979 – RRP £3,500</li><li>Dallas Dhu 1979 – RRP £3,500</li><li>Glen Albyn 1979 – RRP £3,500</li><li>Glenlochy 1979 – RRP £3,500</li><li>Imperial 1979 – RRP £4,000</li><li>Lochside 1981 – RRP £3,750</li><li>Linlithgow 1982 – RRP £3,000</li><li>Glen Esk 1984 – RRP £2,200</li><li>Inverleven 1985 – RRP £2,000</li><li>Littlemill 1991 – RRP £1,600</li><li>Lochside 1991 – RRP £1,600</li><li>Rosebank 1991 – RRP £2,000</li><li>Pittyvaich 1992 – RRP £1,200</li><li>Imperial 1997 – RRP £380</li><li>Imperial 1998 – RRP £360</li></ul><p></p><p class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: Calibri, sans-serif; font-size: 11pt; line-height: 15pt; margin: 0cm 0cm 0cm 17.85pt; text-indent: -17.85pt; text-size-adjust: auto;"><o:p></o:p></p><p class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: Calibri, sans-serif; font-size: 11pt; line-height: 15pt; margin: 0cm 0cm 0cm 17.85pt; text-indent: -17.85pt; text-size-adjust: auto;"><o:p></o:p></p><p class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: Calibri, sans-serif; font-size: 11pt; line-height: 15pt; margin: 0cm 0cm 0cm 17.85pt; text-indent: -17.85pt; text-size-adjust: auto;"><o:p></o:p></p><p class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: Calibri, sans-serif; font-size: 11pt; line-height: 15pt; margin: 0cm 0cm 0cm 17.85pt; text-indent: -17.85pt; text-size-adjust: auto;"><o:p></o:p></p><p class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: Calibri, sans-serif; font-size: 11pt; line-height: 15pt; margin: 0cm 0cm 0cm 17.85pt; text-indent: -17.85pt; text-size-adjust: auto;"><o:p></o:p></p><p class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: Calibri, sans-serif; font-size: 11pt; line-height: 15pt; margin: 0cm 0cm 0cm 17.85pt; text-indent: -17.85pt; text-size-adjust: auto;"><o:p></o:p></p><p class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: Calibri, sans-serif; font-size: 11pt; line-height: 15pt; margin: 0cm 0cm 0cm 17.85pt; text-indent: -17.85pt; text-size-adjust: auto;"><o:p></o:p></p><p class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: Calibri, sans-serif; font-size: 11pt; line-height: 15pt; margin: 0cm 0cm 0cm 17.85pt; text-indent: -17.85pt; text-size-adjust: auto;"><o:p></o:p></p><p class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: Calibri, sans-serif; font-size: 11pt; line-height: 15pt; margin: 0cm 0cm 0cm 17.85pt; text-indent: -17.85pt; text-size-adjust: auto;"><o:p></o:p></p><p class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: Calibri, sans-serif; font-size: 11pt; line-height: 15pt; margin: 0cm 0cm 0cm 17.85pt; text-indent: -17.85pt; text-size-adjust: auto;"><o:p></o:p></p><p class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: Calibri, sans-serif; font-size: 11pt; line-height: 15pt; margin: 0cm 0cm 0cm 17.85pt; text-indent: -17.85pt; text-size-adjust: auto;"><o:p></o:p></p><p class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: Calibri, sans-serif; font-size: 11pt; line-height: 15pt; margin: 0cm 0cm 0cm 17.85pt; text-indent: -17.85pt; text-size-adjust: auto;"><o:p></o:p></p><p class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: Calibri, sans-serif; font-size: 11pt; line-height: 15pt; margin: 0cm 0cm 0cm 17.85pt; text-indent: -17.85pt; text-size-adjust: auto;"><o:p></o:p></p><p class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: Calibri, sans-serif; font-size: 11pt; line-height: 15pt; margin: 0cm 0cm 0cm 17.85pt; text-indent: -17.85pt; text-size-adjust: auto;"><o:p></o:p></p><p class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: Calibri, sans-serif; font-size: 11pt; line-height: 15pt; margin: 0cm 0cm 0cm 17.85pt; text-indent: -17.85pt; text-size-adjust: auto;"><o:p></o:p></p><p class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: Calibri, sans-serif; font-size: 11pt; line-height: 15pt; margin: 0cm 0cm 0cm 17.85pt; text-indent: -17.85pt; text-size-adjust: auto;"><o:p></o:p></p><p class="MsoNormal" style="caret-color: rgb(0, 0, 0); font-family: Calibri, sans-serif; font-size: 11pt; line-height: 15pt; margin: 0cm 0cm 0cm 17.85pt; text-indent: -17.85pt; text-size-adjust: auto;"><o:p></o:p></p><div><br /></div>Tasting any of these would've been a treat, but luckily the first three (in <b>bold</b>) above are global releases, and it's those we're tasting today. It's not every day you get to try a <u style="font-weight: bold;">42 year old Port Ellen</u>, so let's get into it...<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4VDjRVMHHJs3LO4fVDD_56vSqwO1B1UCI73-PZLo1_MwvWzlz2weSzbQVQl18g-lfs9n3d9Sjxvfggkuy-honIDfg5uiTyQb_Z1Tf44iu20hrkCJ8m7yCyMlt_yYC--xZuty5YcVUUMLLYbFjhsb1PQDD07WOdf1F-9YuFEKbXFejJlls4Qp0XgzlfOE/s2250/Port%20Ellen%20Detail1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2250" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4VDjRVMHHJs3LO4fVDD_56vSqwO1B1UCI73-PZLo1_MwvWzlz2weSzbQVQl18g-lfs9n3d9Sjxvfggkuy-honIDfg5uiTyQb_Z1Tf44iu20hrkCJ8m7yCyMlt_yYC--xZuty5YcVUUMLLYbFjhsb1PQDD07WOdf1F-9YuFEKbXFejJlls4Qp0XgzlfOE/w426-h640/Port%20Ellen%20Detail1.jpg" width="426" /></a></div><div style="text-align: center;"><br /></div><b>Gordon & MacPhail "The Recollection Series #2" Port Ellen 1981 42yo (52.5% ABV, 42yo, Refill Sherry Butt #290, Islay, Scotland, One of 181 bottles, <a href="https://retail-gordonandmacphail.com/collections/the-recollection-series-2/products/pc2-port-ellen-1981-ld-52-5-70cl" target="_blank">£10,000</a>)<br />---------------------------------------------------------------------------------------------------------------------------------------------------------------------</b><br /><i>Distilled on 28 Jan 1981 and bottled 6 Feb 2023, and hailing from arguably the most famous closed Scotch malt whisky distillery, the whisky was distilled just two years before Port Ellen shut its doors in 1983. They won't stay shut forever though, as the distillery is set to re-open this year.</i></div><div><i><br /></i><b>Colour:</b> Copper-brown mahogany<br /><br /><b>Nose:</b> Subtle bonfire notes with rum & raisin, BBQ'd pork, cherry smoke and hints of cinnamon. Already a lot going on (all of it good), right from the outset.<br /><br /><b>Palate:</b> Red cherries, cigar box, with the faintest whiff of residual smoke. There's some oak (not too much), baked apple pie crust, some pepper spice, and some sweeter rich Christmas cake notes. Very complex, very clean, very robust.<br /><br /><b>Finish:</b> Long, with poached pears, dried cherries and a dusty residual smoke. <br /><b><br />Rating (on my very non-scientific scale): 93/100 (Martin). </b>There's a LOT going on here and it's all very well-integrated. An impeccable dram.<br /><br /><br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0A3E6sHSsR7_d-sBH-XCUq96sDfCmogO0fdYPAb8wgpHnYHy-QNH6CoTIy21RHmV44W1NyFD78nWbKyHTWTTyYUxQ9dme8fHIIlv6Ih4HBr4cpuX1xrp_vRrd230pu66yOooDWsAjRQdr9OCiO8N3HDfUg2SLfAgq0D4ubxjPRUv6z2OZbxQHvu_NflM/s1500/Glen_Mhor_Detail1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1500" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0A3E6sHSsR7_d-sBH-XCUq96sDfCmogO0fdYPAb8wgpHnYHy-QNH6CoTIy21RHmV44W1NyFD78nWbKyHTWTTyYUxQ9dme8fHIIlv6Ih4HBr4cpuX1xrp_vRrd230pu66yOooDWsAjRQdr9OCiO8N3HDfUg2SLfAgq0D4ubxjPRUv6z2OZbxQHvu_NflM/w640-h426/Glen_Mhor_Detail1.jpg" width="640" /></a></div><br /><b>Gordon & MacPhail "The Recollection Series #2" Glen Mhor 1973 49yo (57.2% ABV, 49yo, Refill Sherry Hogshead #85026801, Highland, Scotland, One of 170 bottles, <a href="https://retail-gordonandmacphail.com/collections/the-recollection-series-2/products/pc2-glen-mhor-1973-ld-47-2-70cl" target="_blank">£6,000</a>)<br />---------------------------------------------------------------------------------------------------------------------------------------------------------------------</b><br /><i>Distilled on 30 April 1973 and bottled 10 Jan 2023, this whisky hails from Glen Mhor which may not be well-known by the average whisky drinker, but certainly rewards those who come across it.</i><br /><br /><b>Colour:</b> Golden copper-brown<br /><br /><b>Nose:</b> Funky cola chews (I <i>love</i> finding this note in well-aged sherried whiskies, rare though it is), citrus zest, BBQ rub, then smoked paprika, za'atar, with an underlying juiciness. Very strong competitor for nose of 2023 so far. Just incredible.<br /><br /><b>Palate:</b> Less zest and juiciness than the nose, more rounded and mature, with mature oak more noticeable. BBQ meat follows, with a slightly earthy / vegetal note (mint / Eucalyptus even?), some overripe oranges, pecan pie & rich toffee.<br /><br /><b>Finish:</b> LONG, with a soft lingering oak spice and hints of chocolate mint slice.<br /><b><br />Rating (on my very non-scientific scale): 92/100 (Martin). </b>Absolutely incredible nose (one of those drams I could happily nose for an hour), with a very strong palate and finish. Complex like few other drams - take your time with this one, you'll be rewarded.<br /><br /><br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj114CfEe5ig_uf6L4fUo1T2Bqa83APvHz8ijilAib2X3jNoFBCaGDPysUW4oFmwgqCh3tvdVrgZpnTu03e-LARdEYWXfR0gHDgFGmHppiH1k8qCGehuT3NSeTOvVtCgP3gj5XVVjB45nWN3Bl0-m4EHQCjUhTHTXeeJxh8bAm6QULGtzVpWLHM8NO_LXs/s1500/Banff_Detail1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1500" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj114CfEe5ig_uf6L4fUo1T2Bqa83APvHz8ijilAib2X3jNoFBCaGDPysUW4oFmwgqCh3tvdVrgZpnTu03e-LARdEYWXfR0gHDgFGmHppiH1k8qCGehuT3NSeTOvVtCgP3gj5XVVjB45nWN3Bl0-m4EHQCjUhTHTXeeJxh8bAm6QULGtzVpWLHM8NO_LXs/w640-h426/Banff_Detail1.jpg" width="640" /></a></div><div style="text-align: center;"><br /></div><b>Gordon & MacPhail "The Recollection Series #2" Banff 1976 46yo (50.4% ABV, 46yo, Refill Sherry Butt #2887, Highland, Scotland, One of 109 bottles, <a href="https://retail-gordonandmacphail.com/collections/the-recollection-series-2/products/pc1-banff-1976-ld-50-4-70cl" target="_blank">£4,300</a>)<br />---------------------------------------------------------------------------------------------------------------------------------------------------------------------</b><br /><i>Distilled on 26 Oct 1976 and bottled 3 Feb 2023. Banff is sometimes called "Scotland's unluckiest distillery", having been destroyed in a fire (twice), and bombed by the Luftwaffe during WWII. Like Port Ellen, Banff closed in 1983, but unlike Port Ellen there are no plans to re-open it.</i></div><div><i><br /></i></div><div><b>Colour:</b> Yellow golden sunset<br /><br /><b>Nose:</b> Immediately, one of those "incredibly old and complex light style sherry" noses. Not dissimilar to this <a href="http://www.timeforwhisky.com/2019/01/tasted-429-70yo-gordon-macphail-private.html" target="_blank">G&M 70yo Glen Grant from 2019</a>. There's a yellow / stone fruitiness - pears, grapefruit, peach, followed by wafts of light smoke (earthy, not peated) & dunnage warehouse. After a decent airing, some slightly funky notes (the pleasant kind) emerge.</div><div><br /><b>Palate:</b> Follows the nose well, adding a touch of oak, more peach and strawberry, vanilla cream, baked peach pie & ginger. An elegant, well-aged, balanced palate.<br /><br /><b>Finish:</b> Long, with ginger and hints of residual grapefruit.<br /><b><br />Rating (on my very non-scientific scale): 93/100 (Martin). </b>I had high hopes for this and it exceeded even them. For me, on par with the Port Ellen, yet a very different style of dram.<br /><br /><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ETSWDLWNwWQhWnr9zx96QepO3FdHscAxHw7V0IR0JiLe-7qYXg6fjaXCkKDb9S9VMM2zY42qyo3D3aQ5za14DNXjBj10hD_O4ekLcKcZEVz6BLzK2AZUN4WdEAdPugHLahYlqFJYvsoHABHewkDHU0sJyZMzt4lRbS2pi0lLmldYehjqSYgECLJetpU/s3600/GM%20Trio%20Glen%20Mhor%20Port%20Ellen%20Banff%20IG.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3600" data-original-width="3600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ETSWDLWNwWQhWnr9zx96QepO3FdHscAxHw7V0IR0JiLe-7qYXg6fjaXCkKDb9S9VMM2zY42qyo3D3aQ5za14DNXjBj10hD_O4ekLcKcZEVz6BLzK2AZUN4WdEAdPugHLahYlqFJYvsoHABHewkDHU0sJyZMzt4lRbS2pi0lLmldYehjqSYgECLJetpU/w640-h640/GM%20Trio%20Glen%20Mhor%20Port%20Ellen%20Banff%20IG.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><i>Thanks as always to G&M for the samples.</i></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Cheers,<br />Martin.</div>Martinhttp://www.blogger.com/profile/13891094723263135050noreply@blogger.com0tag:blogger.com,1999:blog-6608807554173549070.post-61356556129113855182023-08-22T02:16:00.053+10:002023-08-22T02:34:08.779+10:00Halcyon Spirits 30yo Single Cask 1993 Macallan [Tasted #646]Whilst this blog may feature a lot of "OB" whisky, you only need to see my <a href="https://www.instagram.com/timeforwhisky/">Instagram stories</a> on any given day to know I'm a fan of <a href="http://www.timeforwhisky.com/search/label/Independent%20Bottling">Independently Bottled </a>whisky...to the extent that it probably makes up 80% of what I drink these days.<br /><br />I have my favourites of course, but I also love trying whiskies from new "Indies" on the market - no easy feat, considering the difficulties in obtaining quality casks these days. Heck, the scene has changed so much that even IB stalwart <a href="http://www.timeforwhisky.com/search/label/Gordon%20%26%20Macphail">Gordon & MacPhail</a> recently <a href="https://88bamboo.co/blogs/news/gordon-macphail-to-cease-independent-bottling-but-the-show-will-go-on">announced their intention to cease independent bottling</a>!<br /><br />I was recently contacted about a new Scotland-based Independent Bottler, <a href="https://halcyonspirits.com/">Halcyon Spirits</a>, family-owned and based in Aberdeenshire. Founded by Daniel & Craig Milne (responsible for both <a href="https://www.whiskyhammer.com/" target="_blank">Whisky Hammer</a> & <a href="https://www.stillspirit.co.uk/" target="_blank">Still Spirit</a>, now 49% owned by <a href="https://www.thedrinksbusiness.com/2021/07/hong-kong-company-acquires-49-stake-of-whisky-hammer/" target="_blank">HK-based Rare Whisky Holdings</a>) the bottler has a warehouse of over 2,000 casks which presumably means we'll be seeing many more bottlings to come.<div><br /></div><div>Kicking things off with a bang, <a href="https://halcyonspirits.com/">Halcyon</a> released their first bottling in June - none other than a 30yo 1993 vintage single cask <a href="http://www.timeforwhisky.com/search/label/The%20Macallan">Macallan</a> (from a First Fill Sherry cask no less).</div><div><br /></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDfhBaVhDXiSo-lZKZhZR6t7AUiUE3WfA7EpQ6nZ-Ctbj965J-gHydBFOG4GzNhkK7frOSWSYd5JCsShJVGuBAKmYQD3mSagddKLNshd5ks7E32PmodE49nlqAGpGSTBVf6q33X1GTSClk3vqI0bvbrY0KtFTyUC0CPoeup6Okm5FCMCW4LVgRnh1TMwE/s1000/Halcyon%20Spirits%203.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="1000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDfhBaVhDXiSo-lZKZhZR6t7AUiUE3WfA7EpQ6nZ-Ctbj965J-gHydBFOG4GzNhkK7frOSWSYd5JCsShJVGuBAKmYQD3mSagddKLNshd5ks7E32PmodE49nlqAGpGSTBVf6q33X1GTSClk3vqI0bvbrY0KtFTyUC0CPoeup6Okm5FCMCW4LVgRnh1TMwE/w640-h480/Halcyon%20Spirits%203.png" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;">Bottled by Halycon at a cask strength 49.8% ABV, the whisky comes in at £2,950 per bottle, with only 238 bottles available <a href="https://halcyonspirits.com/products/macallan" target="_blank">here</a> (at the time of writing, there were only 97 remaining). As nice touch, Halcyon Spirits will also fund the planting of ten trees for every bottle sold, meaning this inaugural release will result in 2,380 trees being planted.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Described by David Robertson (former Macallan Master Distiller) as <i>“a superb example of a well matured Spanish oak sherry vintage whisky</i>"<i>, </i>I was fortunate enough to receive a sample from the folk at Halcyon so I could share my own thoughts.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">As a side note, when I taste samples I'll often taste half, then come back to the other half a little later and see how it's evolved. This time "a little later" became several weeks, and it was interesting to see how the whisky evolved over that time, with the breathing space adding an extra (positive) dimension the second time around, despite the sub-50% ABV.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><div><b>Halcyon Spirits "Halcyon Release #1" Macallan Aged 30 Years (49.8% ABV, Single Malt, 30yo, 1 of 238 bottles, Scotland, <a href="https://halcyonspirits.com/products/macallan" target="_blank">£2,950</a>)</b></div><div>---------------------------------------------------------------------------------------------------------------------------------------------------------------------<br /><b>Colour:</b> Deep Ruby-Copper</div><div><br /><b>Nose:</b> Fresh sherry and oak, with a good whack of maltiness. There's "old sherry wood" complexity here, but accompanied by the freshness and vibrancy of a younger dram too. After time, I found hints of coffee grounds, dates, and an unusual (but welcome) herbal note, along with some maple syrup.<br /><br /><b>Palate:</b> Initially, big fruit - not the spicy, nutty oak that the colour and nose suggested, but more strawberry gum(!) and interestingly, Eucalyptus! I spoke to a few other bloggers who found it a touch soapy, but for me it was more Eucalyptus (my Aussie upbringing perhaps?) </div><div><br /></div><div>After another 10-15min, some trademark sherry notes started to emerge - cigar box, toffee, cinnamon, caramel, but still with an underlying Eucalypt / herbal note, and after a few weeks, more of a rounded, caramel malt note. Not exactly what I was expecting, but certainly enjoyable, and isn't uniqueness the whole point of a single cask anyway?<br /><br /><b>Finish: </b>Long, warming oak with slight tannins only towards the very end.<br /><br /><b>Rating (on my very non-scientific scale): 91/100 (Martin). </b>A very solid showing for the first bottling from a new bottler (although clearly one with history and experience in the industry). Really looking forward to seeing what they release by way of future bottlings.</div></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2bmWFoGHleKIlB-Izu5xnLDa26mkAhGbxbpKs7TWsHqTvio61C02EZCMMNfxo7yMnvpazPvd-Rr6aUBo6-C7XVEN3DKuCLb9v2eCF67VM7EAXzCTTomDKE7LmlbTZ4r1F2FvHIs4nHSaKC4KHE0lhX29rG28cLkaQmSdP8AVmM_HPh3-1JzPWhB6HeVs/s1000/Halcyon%20Spirits%202.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="1000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2bmWFoGHleKIlB-Izu5xnLDa26mkAhGbxbpKs7TWsHqTvio61C02EZCMMNfxo7yMnvpazPvd-Rr6aUBo6-C7XVEN3DKuCLb9v2eCF67VM7EAXzCTTomDKE7LmlbTZ4r1F2FvHIs4nHSaKC4KHE0lhX29rG28cLkaQmSdP8AVmM_HPh3-1JzPWhB6HeVs/w640-h480/Halcyon%20Spirits%202.png" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><i>A big thanks to <a href="https://halcyonspirits.com/">Halcyon Spirits</a> & WSW for the sample.</i></div><div><br /></div>Cheers,</div><div>Martin.</div>Martinhttp://www.blogger.com/profile/13891094723263135050noreply@blogger.com0tag:blogger.com,1999:blog-6608807554173549070.post-88283695704875146812023-08-21T06:00:00.005+10:002023-11-13T22:32:29.555+11:00Glenglassaugh Coastal Series [Tasted #643 - #645]<p>Since joining the portfolio of The Benriach Distillery Company, the revival of Glenglassaugh has featured well as part of Benriach Company's reputation to revive old, forgotten distilleries. </p><p>Dr Rachel Barrie, Brown-Forman Single Malts Master Blender noted that very few distilleries are situated by the beach with the sun, with rolling waves. The air and the high mineral water content all shape to influence the unique profile of Glenglassaugh. The minerality is derived from the geology and the landscape from where Glenglassaugh sits, with the distillery located by the beach, on the sea cliffs next to the village of Portsoy, Scotland.</p><p>Glenglassaugh has been around since 1875, during the 19th-century blend-led boom. It's been mothballed a few times, first in 1907, again in 1986 before finally being saved in 2007. Even then Glenglassaugh has always produced smaller volumes until 2010 before production started ramping up.</p><p>As Dr Rachel Barrie noted, 12 years on, the Glenglassaugh whisky from those years has finally come of age as it's reached the milestone age. She described it as the coastal awakening of Glenglassaugh. With the launch of Glenglassaugh's Coastal Series which will become their core range, the Glenglassaugh 12yo stands out as the flagship in the series.</p><p>The Glenglassaugh Coastal Series features three new expressions; a 12yo, Sandend and Portsoy. What's also apparent is the new bottle design which is said to have been inspired by the rippling sand tide at Sandend Bay and the overarching colour of the ocean.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBTvbcdr95pGGT6aCOKbLUUKfCnoXO23k95FJMe11U-XlUo_QeUqu8qZAdzBgVBmCbeNGiVrxGvrYPKopVaK0J794zqyF95VnJZlOOAWf-0xNenUJ6csaHr3LT6XE7DLQP1Uh3Gkn1qya1D-R_qGQ0EvYSlKcJ49ZTngbB0eJMXSRmgXM2M-CB-oJHrQo/s2986/PXL_20230808_093529491.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1674" data-original-width="2986" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBTvbcdr95pGGT6aCOKbLUUKfCnoXO23k95FJMe11U-XlUo_QeUqu8qZAdzBgVBmCbeNGiVrxGvrYPKopVaK0J794zqyF95VnJZlOOAWf-0xNenUJ6csaHr3LT6XE7DLQP1Uh3Gkn1qya1D-R_qGQ0EvYSlKcJ49ZTngbB0eJMXSRmgXM2M-CB-oJHrQo/w640-h358/PXL_20230808_093529491.JPG" width="640" /></a></div><p></p><p>The release of the flagship Glenglassaugh 12yo single malt embodies Glenglassaugh’s signature coastal style. The 12yo matured in bourbon, sherry and red wine casks and is akin to an evolution to Glenglassaugh Revival which also is a result of a mix of wine, bourbon and sherry casks.</p><p>Two other new whiskies, Sandend and Portsoy join the flagship 12yo. Sandend, inspired by the crescent beach of Sandend Bay, is matured in bourbon, sherry and manzanilla casks and Portsoy, the peated release, taking its name from the neighbouring harbour village, reflects the bold and deeply maritime flavour of this richly peated single malt, matured in sherry, bourbon and port casks. These three now represent Glenglassaugh's core range expressions.</p><p>As Dr Rachel Barrie noted:</p><p></p><blockquote><p>“The new portfolio brings together all the key elements of Glenglassaugh’s spirit. Inspired by its truly unique coastal location, the new expressions transport us to a place where the spirit is awakened and soul invigorated, inviting us to stop, take a breath and appreciate our surroundings.”</p><p>“To taste Glenglassaugh Single Malt is to experience the coastal influence of Sandend Bay and the ancient harbour towns nearby. Shaped by the coalescence of land and sea, the senses are awakened by the imposing yet calming crash of waves and the sweet smell of gorse in the air.”</p></blockquote><p></p><div style="text-align: center;"><br class="Apple-interchange-newline" /><img border="0" data-original-height="2986" data-original-width="1674" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCheXzVu4TSYEXhcUQeIHDnjwvjqRp_70SP0fJidmYO8wmcSVuE19B1psv8Q17RaM9vwd-ochBunxMTQWAyhPcjE0JcUH4uDhFB0K_OtTridEs41JkoK4JPfAFPHNEERfZRvelewnEIGyTmknOBpmxeDLnQCNsv-XOAbudSnHisRMgykjmAvHPepSHDk0/w358-h640/PXL_20230808_075141419.JPG" style="caret-color: rgb(0, 0, 238); color: #0000ee; text-decoration-line: underline; text-decoration: underline;" width="358" /></div><p><b>Glenglassaugh 12yo (45% ABV, Highland, Scotland, <a href="https://www.danmurphys.com.au/product/DM_289420/glenglassaugh-12-year-old-highland-single-malt-scotch-whisky-700ml">A$109.99</a>)</b></p><p></p><p><b>------------------------------------------------------------------------------------------------------------------------</b></p><p>An evolution to the Glenglassaugh Revival with similar cask composition for the 12yo to the Glenglassaugh Revival. This flagship Glenglassaugh 12yo release carry the dry influence from the wine cask with the added richness from the bourbon and sherry casks. </p><p><b>Nose</b>: Lots of tropical fruits, passionfruit, sour pineapple and mixed with dark raisins, fig, Christmas cake and some dried fruits.</p><p><b>Palate</b>: The palate is ladened with tannin, grape tannin - likely from the wine casks. The notes that follow are sweet, candied date like followed by some spices that come alive after a while.</p><p><b>Finish</b>: Medium to long</p><p><b style="font-family: inherit;">Rating (on my very non-scientific scale)</b><span>: 92/100 (Hendy)</span></p><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimmBcgCEnK3LYEM8QjPwKqLCN_XRny5FYqNgCHeLq2D3EXi6in3TinQBgCSyaJZGEJMgH0AUbAcYmysXR3hHmGhwt1UXjylYRCvWGKPM170HPiywT5umUpiHTncKT4mBveanzc1Fs1NpUllEFmTSDWa09r0x6pVEJZK_o3mzpvyXiV23xl7sECeJuPd7Q/s2986/PXL_20230808_085322911.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2986" data-original-width="1674" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimmBcgCEnK3LYEM8QjPwKqLCN_XRny5FYqNgCHeLq2D3EXi6in3TinQBgCSyaJZGEJMgH0AUbAcYmysXR3hHmGhwt1UXjylYRCvWGKPM170HPiywT5umUpiHTncKT4mBveanzc1Fs1NpUllEFmTSDWa09r0x6pVEJZK_o3mzpvyXiV23xl7sECeJuPd7Q/w358-h640/PXL_20230808_085322911.JPG" width="358" /></a></div><div><br /></div><div><p><b>Glenglassaugh Sandend (50.5% ABV, Speyside, Scotland, <a href="https://www.danmurphys.com.au/product/DM_289398/glenglassaugh-sandend-single-malt-scotch-whisky-700ml">A$131.99</a>)</b></p><p></p><p><b>------------------------------------------------------------------------------------------------------------------------</b></p><p>My pick of the three new releases from Glenglassaugh. This decadent malt from Glenglassaugh is beautiful, creamy, dessert like with burst of tropical fruit flavours. Many of the rich flavours I suspect have been derived from the manzanilla fino sherry casks which on its own is a remarkably rich sherry.</p><p><b>Nose</b>: Almost ice cream like. The nose is beautiful and creamy with loads of vanilla, sweet vanilla slice, butter cookies, vanilla ice cries with a tinge of sea salt and peppermint.</p><p><b>Palate</b>: The palate is equally as soft and beautiful with a tinge of slight spices, black peppercorns but with a persistent sweetness, vanilla ice cream like. The palate is lush, creamy, viscous and palate coating.</p><p><b>Finish</b>: The finish is soft, gentle and slowly fizzles out.</p><p><b style="font-family: inherit;">Rating (on my very non-scientific scale)</b><span>: 93/100 (Hendy)</span> </p></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCLgOpGHlTOaGUIf-oa5L-_psQf1AoHgNofUgHQxfgUsu3qRIOTIYgPUycX_qb7F-05TYwxPbWO2a1cLPt8P6FqMsWJi3sW2wLCfENzmK8jSW74F2O4D03E6OPQPN_c5aJml7psz0Iy11qkPytCydP-7ChIgk7rGNmVLHmdvH5f6_6EWsNfkoK3PoD5YY/s2986/PXL_20230808_075020084.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2986" data-original-width="1674" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCLgOpGHlTOaGUIf-oa5L-_psQf1AoHgNofUgHQxfgUsu3qRIOTIYgPUycX_qb7F-05TYwxPbWO2a1cLPt8P6FqMsWJi3sW2wLCfENzmK8jSW74F2O4D03E6OPQPN_c5aJml7psz0Iy11qkPytCydP-7ChIgk7rGNmVLHmdvH5f6_6EWsNfkoK3PoD5YY/w358-h640/PXL_20230808_075020084.JPG" width="358" /></a></div><div style="text-align: left;"></div><div><p><b>Glenglassaugh Portsoy (49.1% ABV, Highland, Scotland, <a href="https://www.danmurphys.com.au/product/DM_290114/glenglassaugh-portsoy-single-malt-scotch-whisky-700ml">A$119.99</a>)</b></p><p></p><p><b>------------------------------------------------------------------------------------------------------------------------</b></p><p>A lightly peated Glenglassaugh release that balances the rich notes derived from the sherry, bourbon and port casks with umami flavours. This is a rather interesting expression that reminds me of everything from seaweed crisps to salted caramel crumbles. The sherry and port wine casks does bring out the dark chocolate and spices with some light bonfire smoke notes coming through. Delicious.</p><p><b>Nose</b>: Rich, maritime notes. Hints of seaweed, sea salted seaweed with salted caramel. The nose is reminiscent of Japanese seaweed sheet mixed with a bit of dark chocolate and cherries.</p><p><b>Palate</b>: The palate is full bodied, has a bit of the salted caramel from the nose, sweet maple syrup with a light bonfire smoke coming through from the peated grain.</p><p><b>Finish</b>: The finish is light and lingers for a while.</p><p><b style="font-family: inherit;">Rating (on my very non-scientific scale)</b><span>: 92/100 (Hendy)</span> </p></div><div><br /></div><div>The new Glenglassaugh Coastal Series is an exciting release from this small Highland distillery. The three new Glenglassaugh expressions will be available nationwide from September 2023 at Dan Murphy and specialist whisky stockists. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTLhxdKgdCgFtXhi85CI5IBJKDqBElTa3IGAyBcZpvHv2q2S-6kQYBpiPgxMN41QYFpz1xYjRL36N9yJKTSxvW816LiOZH-XVxEe8sUM7RXy3S_7_6soPMeNVbRzkll5UbPEwDpnCUxiqWP1wW4n2pfu0e2TArPBJbFEH4dddxIDzuqEbheMUKfdP2NM8/s3543/Glenglassaugh%20Whisky%20Immerse%20YourselfA%CC%82%C2%A9EstebanLaTessa_ELT_A1.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2360" data-original-width="3543" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTLhxdKgdCgFtXhi85CI5IBJKDqBElTa3IGAyBcZpvHv2q2S-6kQYBpiPgxMN41QYFpz1xYjRL36N9yJKTSxvW816LiOZH-XVxEe8sUM7RXy3S_7_6soPMeNVbRzkll5UbPEwDpnCUxiqWP1wW4n2pfu0e2TArPBJbFEH4dddxIDzuqEbheMUKfdP2NM8/w400-h266/Glenglassaugh%20Whisky%20Immerse%20YourselfA%CC%82%C2%A9EstebanLaTessa_ELT_A1.jpg" width="400" /></a></div><div style="text-align: left;"></div><p>For limited time in September, the team at Brown Forman have partnered with Sydney Oyster Farm Tours to offer a 'Sea-to-Table' whisky and oyster experience. Now, of the three, I would have thought the Portsoy to be the most decadent pairing for any oyster tasting but this package offers pairing with all three releases.</p><p>So here's your chance to savour some of Hawkesbury’s finest oysters, during peak oyster season (which runs from September to March) while submerged in the tranquil waters of the Hawkesbury River indulging in both the Glenglassaugh coastal range and Hawkesbury's finest oysters.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJmC6mgLn24AS9CffhpbBscUPNYMcqAZuWCLfBoGoDSewnu9lzsvU8Gs2mu2owVl6SubDJCC7eboA5-UIXCb87mPRymmzUsN4r5SOfj6cHQRdKlCu4gvpK2nbiXxGYPZYN5tLvm9-dSZ1iahZgAU6IL17uI4CCm0bTdXOrU0BIIMwPDwupJPX0MG1rdHM/s3543/Glenglassaugh%20Whisky%20Immerse%20YourselfA%CC%82%C2%A9EstebanLaTessa_ELT_20.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2360" data-original-width="3543" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJmC6mgLn24AS9CffhpbBscUPNYMcqAZuWCLfBoGoDSewnu9lzsvU8Gs2mu2owVl6SubDJCC7eboA5-UIXCb87mPRymmzUsN4r5SOfj6cHQRdKlCu4gvpK2nbiXxGYPZYN5tLvm9-dSZ1iahZgAU6IL17uI4CCm0bTdXOrU0BIIMwPDwupJPX0MG1rdHM/w400-h266/Glenglassaugh%20Whisky%20Immerse%20YourselfA%CC%82%C2%A9EstebanLaTessa_ELT_20.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p>Visit <a href="https://sydneyoystertours.rezdy.com/488520/glenglassaugh-whisky-immerse-yourself-september-only">Glenglassaugh Whisky Immerse Yourself package</a> to check on availability across September for this particular package.</p><p>Thanks to the Brown Forman and We Are Different teams for previewing the new Glenglassaugh Coastal Range with us.</p><p>Cheers<br />Hendy</p>Hendyhttp://www.blogger.com/profile/08161441173489634743noreply@blogger.com0tag:blogger.com,1999:blog-6608807554173549070.post-16444732189226214062023-06-20T03:13:00.003+10:002023-06-25T02:41:16.996+10:00House of Hazelwood - Whisky from the Gordon Family private collection [Tasted #639 - 642]As I think I've mentioned a few times on this blog, <a href="http://www.timeforwhisky.com/search/label/Glenfiddich">Glenfiddich</a> is the whisky that got me into whisky (an abnormally large percentage of my <a href="http://www.timeforwhisky.com/2012/">posts from 2012</a> were about the distillery), and a whisky for which I've always had a soft spot. Over time that extended to sister distilleries <a href="http://www.timeforwhisky.com/search/label/Balvenie">Balvenie</a> & <a href="http://www.timeforwhisky.com/search/label/Kininvie">Kininvie</a>, so it's fair to say I'm a fan of what parent (and still family-owned) company <a href="http://www.timeforwhisky.com/search/label/William%20Grant%20and%20Sons">William Grant & Sons </a>produce. <div><br /></div><div>It shouldn't be a surprise then that when I was asked if I wanted to try some well-aged releases from <a href="https://www.houseofhazelwood.com/">House of Hazelwood</a>, the latest venture from the Gordon Family (owners of <a href="http://www.timeforwhisky.com/search/label/William%20Grant%20and%20Sons" target="_blank">WG&S</a>), a very emphatic yes quickly followed.<br /><br /><div>Depending on when you began your whisky journey, "Hazelwood" could mean a few different things - a limited series of releases dating back to 2001 (with the first released only to WG&S employees, and the second being the first official bottling of <a href="https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=345214&merchantID=7042&programmeID=25000&mediaID=0&tracking=&afsource=20&url=https://www.masterofmalt.com/distilleries/kininvie-whisky-distillery/" target="_blank">Kininvie single malt</a>), or a 2016 series of blended releases found largely in duty free, bottled in 500mL format as an 18, 21 and 25 year old.</div><div><br /></div><div>It's the Hazelwood brand's most recent incarnation we're here to discuss though, and arguably its most exciting. To learn more, I sat down with Director Jonathan Gibson for a virtual tasting recently.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGWhn_G_O8dNwi5tLO0ZP-_eO6L5fqwsQxDGy2oQpmDm-yPncSnq1F2pPfWmQ-pPk3I3J3LDexiGHKuD-nToFkOXC9gpqS7KVjbUQTusZiw0MPaUAv2LOU5QXl2jb6ZoD5o4EzJCk37SueocYhJaVosOddz9ETkNQG7EfeMrvWRRR9cwruHUNIUiN9tRU/s626/HOH%20-%20Logo%20-%20Emails%20-%20Black_HOH-150x32.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="134" data-original-width="626" height="85" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGWhn_G_O8dNwi5tLO0ZP-_eO6L5fqwsQxDGy2oQpmDm-yPncSnq1F2pPfWmQ-pPk3I3J3LDexiGHKuD-nToFkOXC9gpqS7KVjbUQTusZiw0MPaUAv2LOU5QXl2jb6ZoD5o4EzJCk37SueocYhJaVosOddz9ETkNQG7EfeMrvWRRR9cwruHUNIUiN9tRU/w400-h85/HOH%20-%20Logo%20-%20Emails%20-%20Black_HOH-150x32.png" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPSj-FRrvxF1FnYVb-PJ_TPJbKKMFnAlJwzENvu64yXR1fa66-MQoo4BjcxnfsruhMzLr5XVDetEVP37vK4TezVhY8xDU_kS5FZRlkjxrnCDTIFAKUr9RYP5fc-lXB1RIDvaq-unoHFmP2UJlBstbInsby3q0hNB2Zzc75gYBBxwPyvH2gsP-LgbAL69g/s3846/IMG_9500%20copy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3846" data-original-width="3600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPSj-FRrvxF1FnYVb-PJ_TPJbKKMFnAlJwzENvu64yXR1fa66-MQoo4BjcxnfsruhMzLr5XVDetEVP37vK4TezVhY8xDU_kS5FZRlkjxrnCDTIFAKUr9RYP5fc-lXB1RIDvaq-unoHFmP2UJlBstbInsby3q0hNB2Zzc75gYBBxwPyvH2gsP-LgbAL69g/w375-h400/IMG_9500%20copy.jpg" width="375" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Jonathan explained that Charles Gordon (great-grandson of William Grant, father of the current <a href="http://www.timeforwhisky.com/search/label/William%20Grant%20and%20Sons">WG&S</a> Chairman & influential character in the company's history) began collecting casks not for commercial release, but for the family's personal stocks decades ago, and built the collection to the point that it simply became "too large". No doubt buoyed by whisky's immense rising popularity, the family decided it was time to bottle and sell these, and hence the <a href="https://www.houseofhazelwood.com/" target="_blank">House of Hazelwood collection</a> was born, with a plan to release 8 new whiskies every 6-9 months.</div><div> <br /><div class="separator" style="clear: both;"><i>(A point I found interesting is that the casks that go into the <a href="https://www.houseofhazelwood.com/">House of Hazelwood</a> collection don't contain old Glenfiddich, Balvenie or Kininvie. The distilleries are diverse and varied, and the majority of the whiskies are blended, blended malt or blended grain whiskies.)</i></div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCaqmMsfX2cfdsx-A4ImwbIDd70IdT06sWvwI-yiM9tF6AeeBSMV5grjae32HiX_w3bE1gpnRWjlmXu3ZIeKlWm5CnsmRBGgR_ttnV5HbiznMQrRFeyIye8FFcAOvGp_o61Fe64ATPzo_UgAzR-CyZqZsL7-W9x4woTrQvBTAxrUJfhiiwO9xFnEfVTVQ/s8256/DSC7154%20warehouse%20moving%20a%20cask.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5504" data-original-width="8256" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCaqmMsfX2cfdsx-A4ImwbIDd70IdT06sWvwI-yiM9tF6AeeBSMV5grjae32HiX_w3bE1gpnRWjlmXu3ZIeKlWm5CnsmRBGgR_ttnV5HbiznMQrRFeyIye8FFcAOvGp_o61Fe64ATPzo_UgAzR-CyZqZsL7-W9x4woTrQvBTAxrUJfhiiwO9xFnEfVTVQ/w640-h426/DSC7154%20warehouse%20moving%20a%20cask.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I asked Jonathan (who himself came from Compass Box) about the cask management - he explained some are actively managed, and others are left alone. Some are blended at birth (<a href="https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=345214&merchantID=7061&programmeID=25059&mediaID=0&tracking=&afsource=20&url=https://www.whiskyshop.com/the-charles-gordon-collection-blended-at-birth" target="_blank">like the aptly titled "Blended at Birth"</a>!) and others blended later in life.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The company (under the WG&S umbrella, but run as a separate company to the distilleries) launched in June 2022, and has recently officially launched in Australia, largely following a model of <a href="https://www.houseofhazelwood.com/shop" target="_blank">selling direct to consumers</a>. With some luck Hong Kong distribution won't be too far behind.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Having covered the background, it was time to dive into a tasting of the 4 releases <a href="https://www.houseofhazelwood.com/">House of Hazelwood</a> had kindly sent me:</div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li><a href="https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=345214&merchantID=7061&programmeID=25059&mediaID=0&tracking=&afsource=20&url=https://www.whiskyshop.com/the-legacy-collection-33-year-old-the-tops" target="_blank">33 Year Old "The Tops" Blended Malt Whisky</a> (<a href="https://www.houseofhazelwood.com/whiskies/the-legacy-collection/tops" target="_blank">details</a>)</li><li><a href="https://www.houseofhazelwood.com/whiskies/charles-gordon-collection/unknown" target="_blank">44 Year Old "The Unknown" Blended Scotch Whisky</a></li><li><a href="https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=345214&merchantID=7061&programmeID=25059&mediaID=0&tracking=&afsource=20&url=https://www.whiskyshop.com/the-charles-gordon-collection-blended-at-birth" target="_blank">1965 56 Year Old "Blended at Birth" Blended Scotch Whisky</a> (<a href="https://www.houseofhazelwood.com/whiskies/charles-gordon-collection/blended-birth" target="_blank">details</a>); and</li><li><a href="https://www.houseofhazelwood.com/whiskies/the-legacy-collection/breath-fresh-air" target="_blank">37 Year Old "A Breath of Fresh Air" Blended Grain Scotch Whisky</a></li></ul></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH1hQDd86PRs83h8_4Xcb5kUhfNc7rScj-Fxyb1edHxTA9cs1FhG7kXAUqYDkaGM_lrYEf79NqafQKZYWEfTbDF8UuPD2cn1gXoXIZkPOgxQW03C9iR3YGZiNAge84jxrasgPrbXkGb6ncTgO0WGHfGd7VwtXvAGh4SH8PF3pKGijc4jZJX1ImFQJaPyQ/s8256/DSC_2529%20Blended%20at%20Birth.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5504" data-original-width="8256" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH1hQDd86PRs83h8_4Xcb5kUhfNc7rScj-Fxyb1edHxTA9cs1FhG7kXAUqYDkaGM_lrYEf79NqafQKZYWEfTbDF8UuPD2cn1gXoXIZkPOgxQW03C9iR3YGZiNAge84jxrasgPrbXkGb6ncTgO0WGHfGd7VwtXvAGh4SH8PF3pKGijc4jZJX1ImFQJaPyQ/w640-h426/DSC_2529%20Blended%20at%20Birth.jpg" width="640" /></a></div><div><br /></div><div><br /></div><div><div><b>House of Hazelwood 1965 "Blended at Birth" Blended Scotch Whisky (47% ABV, Blended Scotch, 56yo, 1 of 192 bottles, Scotland, <a href="https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=345214&merchantID=7061&programmeID=25059&mediaID=0&tracking=&afsource=20&url=https://www.whiskyshop.com/the-charles-gordon-collection-blended-at-birth" target="_blank">£4,500</a>)</b></div><div>---------------------------------------------------------------------------------------------------------------------------------------------------------------------<br /><i>A blend containing Girvan grain whisky, blended into the cask at birth and bottled a whopping 56 years later.</i></div><div><i><br /></i><b>Colour:</b> Deep amber<br /><br /><b>Nose:</b> Dunnage warehouse, menthol, orange and almond.<br /><br /><b>Palate:</b> Quite nutty initially - almonds, almondmeal and almond cake. Orange and grapefruit notes show up soon after, followed by herbal jelly. With some time in the glass, a brandy fruitiness emerges.<br /><br /><b>Finish: </b>Long and lingering, with a slight fruit spice towards teh end.<br /><br /><b>Rating (on my very non-scientific scale): 92/100 (Martin). </b>A very solid start, and a whisky that evokes those "old whisky" notes (as opposed to "old bottle") the way very few can.</div><div><br /></div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJPDyrZJCI43-YBycuYJWhRWMbbtl9-W9I9MOM__kzjN58OwzFsw1IvzXy4jhWxPYfym-iLxY4JTdmJem1RbTuaYaHhW7Y8jqBuwG97LC0dkEvnmfFFM4Qac5v4cVddiGVfeTnxsid-TJKocPFeuEAjpGXAmmhYg4Uiitq2t4LM0YpLM3YRhe9Sjfegd4/s8047/DSC_2497%20The%20Tops.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5365" data-original-width="8047" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJPDyrZJCI43-YBycuYJWhRWMbbtl9-W9I9MOM__kzjN58OwzFsw1IvzXy4jhWxPYfym-iLxY4JTdmJem1RbTuaYaHhW7Y8jqBuwG97LC0dkEvnmfFFM4Qac5v4cVddiGVfeTnxsid-TJKocPFeuEAjpGXAmmhYg4Uiitq2t4LM0YpLM3YRhe9Sjfegd4/w640-h426/DSC_2497%20The%20Tops.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div><b>House of Hazelwood "The Tops" Blended Malt Whisky (51.6% ABV, 33yo, 1 of 523 bottles, Blended Malt, Scotland, <a href="https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=345214&merchantID=7061&programmeID=25059&mediaID=0&tracking=&afsource=20&url=https://www.whiskyshop.com/the-legacy-collection-33-year-old-the-tops" target="_blank">£1,450</a>)</b></div><div>---------------------------------------------------------------------------------------------------------------------------------------------------------------------<br /><i>Containing a blend of Speyside malts, matured in ex-Sherry casks.</i><br /><br /><b>Colour:</b> Dark copper-brown.<br /><br /><b>Nose:</b> Cherry, berry fruits at first. Rich, but beautifully clean sherry notes follow with juicy oak and some coffee grounds.<br /><br /><b>Palate:</b> Spiced oak, caramel, hunidor, followed by more cherry, some sherry-soaked raisins, and rum & raisin ice cream.<br /><br /><b>Finish: </b>Lasts incredibly long, with a fruity, rum & raisin finish with a hint of residual oak.<br /><br /><b>Rating (on my very non-scientific scale): 92/100 (Martin). </b>Exactly what you want in a sherried Speyside - clean but noticeable sherry, with the oak in-check.</div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGyCK_53akBgFN7n_LxNoIzaju9ubEV6vetF-5YmKhIB4PjjOh4z1fLSLwDW98xaJySxUGx08xpPCNbYeTimyN4LQ_VxKPnjQE5WYFKvghtmma22udBwleIZezYETxZgSr8VcI-RbGFwKV9AD8EKbpkH2hUQQfThy7s7ROcQnwVSLQhpkkdXW5ASS615k/s7069/JHP_6417_The%20Unknown%20bottle%20on%20table%23.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5066" data-original-width="7069" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGyCK_53akBgFN7n_LxNoIzaju9ubEV6vetF-5YmKhIB4PjjOh4z1fLSLwDW98xaJySxUGx08xpPCNbYeTimyN4LQ_VxKPnjQE5WYFKvghtmma22udBwleIZezYETxZgSr8VcI-RbGFwKV9AD8EKbpkH2hUQQfThy7s7ROcQnwVSLQhpkkdXW5ASS615k/w640-h458/JHP_6417_The%20Unknown%20bottle%20on%20table%23.jpg" width="640" /></a></div><div><br /></div><div><div><b><br class="Apple-interchange-newline" />House of Hazelwood "The Unknown" Blended Scotch Whisky (43.3% ABV, 44yo, 1 of 143 bottles, Blended Scotch, Scotland, <a href="https://www.houseofhazelwood.com/whiskies/charles-gordon-collection/unknown" target="_blank">£3,000</a>)</b></div><div>---------------------------------------------------------------------------------------------------------------------------------------------------------------------<br /><i>Distilled in 1978 and blended in 1989, "The Unknown" underwent an extensive secondary maturation for a further 33 years in a single refill butt</i><br /><br /><b>Colour:</b> Bright yellow-gold.<br /><br /><b>Nose:</b> Fresh vanilla pods in a fruit salad - pear, peach, apple predominantly.<br /><br /><b>Palate:</b> More vanilla - creamy, with the same fruit salad notes from the nose, adding in nectarine and some citrus. There's a light, delicate mouthfeel and an underlying sweetness you find with some old grain whiskies.<br /><br /><b>Finish: </b>Medium to long in length, with vanilla-laced smooth oak notes.<br /><br /><b>Rating (on my very non-scientific scale): 91/100 (Martin).</b></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTuJHr_DR7SeaiK82EqqG1Ih9hMS00c1CXPluWmwhNKhUV8RoX1ejlZ7dDyIqLV7ZVyRYdT-lZtByR_p8ogYSJ33wqCTSmZFCIUtqQodfTWpFGpFKWImJdH_LP6q00IC4AnTbdnIUQxOGtpuOhEURcSe5njVk4W1RPUZVUwFzysMYoXcqIBgfInTSmeeA/s8256/A%20Breath%20of%20Fresh%20Air03_8870e.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5504" data-original-width="8256" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTuJHr_DR7SeaiK82EqqG1Ih9hMS00c1CXPluWmwhNKhUV8RoX1ejlZ7dDyIqLV7ZVyRYdT-lZtByR_p8ogYSJ33wqCTSmZFCIUtqQodfTWpFGpFKWImJdH_LP6q00IC4AnTbdnIUQxOGtpuOhEURcSe5njVk4W1RPUZVUwFzysMYoXcqIBgfInTSmeeA/w640-h426/A%20Breath%20of%20Fresh%20Air03_8870e.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div><b>House of Hazelwood "A Breath of Fresh Air" Blended Grain Whisky (46.4% ABV, 37yo, 1 of 417 bottles, Blended Grain, Scotland, <a href="https://www.houseofhazelwood.com/whiskies/the-legacy-collection/breath-fresh-air" target="_blank">£3,000</a>)</b></div><div>---------------------------------------------------------------------------------------------------------------------------------------------------------------------<br /><br /><b>Colour:</b> Morning sunrise golden<br /><br /><b>Nose:</b> Strawberries, Butter Menthol lollies, creamed honey and an underlying butteriness.<br /><br /><b>Palate:</b> Light, with the buttery notes continuing alongside some rum-like esthers, heather & honey.<br /><br /><b>Finish: </b>Medium in length, with a sweet buttery shortbread note that gains some dryness towards the end.<br /><br /><b>Rating (on my very non-scientific scale): 90/100 (Martin). </b>A delightful example of the unique characteristics old Grain whisky can produce.</div></div><br /><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitWZJaNRe3macis5fLIYTKBVErWPo_fAEQ4GhyoD-d5Sd3EEkfnpmqMG2nOC_7ZHd-2XjqxcK1A0M2fOsjC-kRd_J9EKDJbYMidQEbxwXneOu63ughEUG2qHzlgqGVe__JT6clcCxgYmaIBjwG3EwRQktLcp5E0fV9gIcV-ZHzV7u0gXJc7aYyTtZAOe0/s8256/JHP_6738_pouring%20whisky%20close%20up.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="8256" data-original-width="5504" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitWZJaNRe3macis5fLIYTKBVErWPo_fAEQ4GhyoD-d5Sd3EEkfnpmqMG2nOC_7ZHd-2XjqxcK1A0M2fOsjC-kRd_J9EKDJbYMidQEbxwXneOu63ughEUG2qHzlgqGVe__JT6clcCxgYmaIBjwG3EwRQktLcp5E0fV9gIcV-ZHzV7u0gXJc7aYyTtZAOe0/w426-h640/JHP_6738_pouring%20whisky%20close%20up.jpg" width="426" /></a></div></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><a href="https://www.houseofhazelwood.com/" target="_blank">House of Hazelwood</a> whiskies are available now in UK and Australia, purchased directly from the official website, with further distribution to follow. The collection is expected to grow every 6-9 months (with another 8 bottles added), and we can't wait to see how the future releases shape up.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cheers,</div><div style="text-align: left;">Martin.</div><div><i><br class="Apple-interchange-newline" />Thanks to House of Hazelwood for the samples, and to Jonathan for his time.</i></div>Martinhttp://www.blogger.com/profile/13891094723263135050noreply@blogger.com0tag:blogger.com,1999:blog-6608807554173549070.post-76513503171718427852023-06-01T03:59:00.002+10:002023-06-07T03:20:43.847+10:00Planet Ardbeg Day 2023 - Heavy Vapours [Tasted #638]If there's one consistent annual article on this blog, it's <a href="http://www.timeforwhisky.com/search/label/ArdbegDay" target="_blank">Ardbeg Day</a>. Almost every year since 2012, <a href="http://www.timeforwhisky.com/search/label/ByHendy" target="_blank">Hendy</a> or I have managed to at least <a href="http://www.timeforwhisky.com/search/label/tasted" target="_blank">taste</a> the annual limited release, if not attend Sydney and/or Hong Kong <a href="http://www.timeforwhisky.com/search/label/events" target="_blank">events</a>. From last year's <a href="http://www.timeforwhisky.com/2022/06/ardbeg-day-2022-ardbeg-ardcore-tasted.html" target="_blank">"Ardcore"</a> to 2013's <a href="http://www.timeforwhisky.com/2013/06/ardbeg-ardbog-day-2013.html" target="_blank">"Ardbog"</a>, and pretty much everything in between (2014's "Auriverdes" event was a highlight, as was <a href="http://www.timeforwhisky.com/2016/03/ardbeg-day-ardbeg-night-2016-tasting.html" target="_blank">2016's "Dark Cove" Committee Release</a>) there's been a lot of weird and wonderful releases.<br /><br />2023 is no different, with the distillery celebrating "Planet" Ardbeg Day this year with the launch of <a href="https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=345214&merchantID=7042&programmeID=25000&mediaID=0&tracking=&afsource=20&url=https://www.masterofmalt.com/whiskies/ardbeg/ardbeg-heavy-vapours-whisky/" target="_blank">"Heavy Vapours",</a> which saw Ardbeg spirit distilled without a purifier (the apparatus on the still responsible for maintaining Ardbeg's <i>"unrivalled balance between extreme peat and floral fruitiness"</i>).<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH2l47wV6Sodxh4yFmRIouZ6Ab8e67FE1L8-M45OF-10Tj7v1xM2sCEXHxumJ2fOmtDR0XwF61569ZZKepXB-XAlxvgC532FYI8u0ljsw5mAXVtxreDIKOWLGOQsw8fwGMOuZQVVcp51YEC8L0CudZNPPLJPz_SPVjCv-6XBS5rP7OiJRAye6sntR2/s1562/Ardbeg_HVLTD_PDP-4.webp" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1562" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH2l47wV6Sodxh4yFmRIouZ6Ab8e67FE1L8-M45OF-10Tj7v1xM2sCEXHxumJ2fOmtDR0XwF61569ZZKepXB-XAlxvgC532FYI8u0ljsw5mAXVtxreDIKOWLGOQsw8fwGMOuZQVVcp51YEC8L0CudZNPPLJPz_SPVjCv-6XBS5rP7OiJRAye6sntR2/w492-h640/Ardbeg_HVLTD_PDP-4.webp" width="492" /></a></div><div class="separator" style="clear: both; text-align: left;">An experiment by Dr Bill Lumsden (who else?!), the change supposedly allows the <i>"heaviest and untamed vapours to rise up the still during the distillation process". </i></div><div class="separator" style="clear: both; text-align: left;"><i><br /></i></div><div class="separator" style="clear: both; text-align: left;">Because this release is for <a href="http://www.timeforwhisky.com/search/label/ArdbegDay" target="_blank">Ardbeg Day</a> (which always means equal parts experimentation <i>and</i> fun), Ardbeg have teamed up with different artists to create a series of "<a href="https://www.ardbeg.com/en-int/planet-ardbeg" target="_blank">Planet Ardbeg</a>" comics, with the <a href="https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=345214&merchantID=7042&programmeID=25000&mediaID=0&tracking=&afsource=20&url=https://www.masterofmalt.com/whiskies/ardbeg/ardbeg-heavy-vapours-whisky/" target="_blank">Heavy Vapours</a> comic following Jackie Thomson, Ardbeg Visitor Centre Manager & Committee Chair (aka "Agent 46"), portrayed as an interplanetary detective on a quest to locate the elusive purifier ad restore Ardbeg's signature balance.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ChoohAsIF2GkwKe6DfoEuD1XQAir4ZJDU0zzPYVcfvoiqbwt9ZZLWGfXmqrpy5zck73yBgITzepCYMzllrq2EhBL2CV4iSIGbzZ_gzDX8-2JyczZiKI4439pSMbWgmpCkT4xS0O6k5agdKaLYJ8DtLX5S5OZeZT5XIhat-woSCZglNWfOaNOfyWu/s2488/Ardbeg-planet-cover.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1332" data-original-width="2488" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ChoohAsIF2GkwKe6DfoEuD1XQAir4ZJDU0zzPYVcfvoiqbwt9ZZLWGfXmqrpy5zck73yBgITzepCYMzllrq2EhBL2CV4iSIGbzZ_gzDX8-2JyczZiKI4439pSMbWgmpCkT4xS0O6k5agdKaLYJ8DtLX5S5OZeZT5XIhat-woSCZglNWfOaNOfyWu/w640-h342/Ardbeg-planet-cover.jpg" width="640" /></a></div><div><br /></div><div><br /></div>So we've established it's experimental and fun (as to be expected), but how does it taste...?<div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div><b>Ardbeg "Heavy Vapours" Ardbeg Day 2023 Release (46% ABV, NAS, Islay, Scotland </b><a href="https://www.watsonswine.com/en/wine/ardbeg-5-years-wee-beastie-heavy-vapours-mixed-pack/p/BP_121512" target="_blank"><b>$1,930HKD </b><i>(with Wee Beastie 5yo)</i></a><i> </i><b>/ </b><a href="https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=345214&merchantID=7042&programmeID=25000&mediaID=0&tracking=&afsource=20&url=https://www.masterofmalt.com/whiskies/ardbeg/ardbeg-heavy-vapours-whisky/" target="_blank"><b>£120</b></a> / <b><a href="https://www.oldmasterspirits.com.au/release-8" target="_blank">$250AUD</a>)</b></div><div>---------------------------------------------------------------------------------------------------------------------------------------------------------------------<br /><br /><b>Colour: </b>Pale straw.<br /><br /><b>Nose:</b> Spiced, briny smoke. Paprika at first, but then after time perfumed, settling into an ashy campfire.<br /><br /><b>Palate:</b> Initially light, youthful and vibrant. There's a slight oak bitterness, some milk choc notes, some pepper and after time some mocha notes.<br /><br /><b>Finish:</b> Relatively short, with hints of bitter oak and dark chocolate.<br /><br /><b>Rating (on my very non-scientific scale): 86/100 (Martin). </b>A perfectly drinkable Ardbeg, but (as with last year's <a href="http://www.timeforwhisky.com/2022/06/ardbeg-day-2022-ardbeg-ardcore-tasted.html" target="_blank">Ardcore</a>), I find myself preferring the core 10yo - which sells for less than 1/3 the price here in HK.</div><div><br /></div><div><br /></div><div>Ardbeg have clearly put a huge amount of effort into the marketing and event side of Ardbeg Day, and must be applauded for it, but I can't help but feel the whiskies each year are getting sub-par when compared to the excellent core range (in particular the <a href="https://www.masterofmalt.com/whiskies/ardbeg/ardbeg-10-year-old-whisky/" target="_blank">10yo</a> & <a href="https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=345214&merchantID=7042&programmeID=25000&mediaID=0&tracking=&afsource=20&url=https://www.masterofmalt.com/whiskies/ardbeg/ardbeg-uigeadail-whisky/" target="_blank">Uigeadail</a>). That's not to say these are bad whiskies - not at all. They're fine, but in comparison to the core range, personally I don't find this one as good - especially not when it's almost quadruple the price of the 10yo, and more than double the price of the <a href="https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=345214&merchantID=7042&programmeID=25000&mediaID=0&tracking=&afsource=20&url=https://www.masterofmalt.com/whiskies/ardbeg/ardbeg-uigeadail-whisky/" target="_blank">Oogie</a>. "Fun" has to have a price cap. For the first time since 2013, I'll admit I didn't buy the release this year - either regular to committee version.</div><div><br /></div><div>If you're keen to try it for youself, there are <a href="https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=345214&merchantID=7042&programmeID=25000&mediaID=0&tracking=&afsource=20&url=https://www.masterofmalt.com/whiskies/ardbeg/ardbeg-heavy-vapours-whisky/" target="_blank">Heavy Vapours</a> Masterclasses being held in HK (as well as <a href="https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=345214&merchantID=7042&programmeID=25000&mediaID=0&tracking=&afsource=20&url=https://www.masterofmalt.com/whiskies/ardbeg/ardbeg-heavy-vapours-whisky/" target="_blank">Heavy Vapours</a> cocktails being served) at the following venues - contact them for details:</div><div><ul style="text-align: left;"><li>Tiffany's New York Bar (including the main event on Sat 3rd June, 4-6pm)</li><li>Whisky & Words (10th June)</li><li>CNY Bar (17th June)</li><li>Bar Butler (29th June)</li></ul><div><br /></div></div><div><i>Ardbeg <a href="https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=345214&merchantID=7042&programmeID=25000&mediaID=0&tracking=&afsource=20&url=https://www.masterofmalt.com/whiskies/ardbeg/ardbeg-heavy-vapours-whisky/" target="_blank">"Heavy Vapours"</a> is available now from Ardbeg Embassies, whisky retailers and online. Thanks to MHDHK & Flare Communications for the sample.</i></div></div></div><div><br /></div><div>Cheers,</div><div>Martin.</div>Martinhttp://www.blogger.com/profile/13891094723263135050noreply@blogger.com0tag:blogger.com,1999:blog-6608807554173549070.post-58220402849604552752023-05-22T02:46:00.002+10:002023-05-22T09:29:49.646+10:00Old Master Spirits 1978 Domaine de Papolle Bas Armagnac 44yo [Tasted #637]<p>It's getting to the point now where we could almost call these posts "Monthly <a href="http://www.timeforwhisky.com/search/label/malternative">#malternatives</a>" (and I'm OK with that)! This month's comes once again from Melbourne-based bottlers <a href="http://www.timeforwhisky.com/search/label/Old%20Master%20Spirits" target="_blank">Old Master Spirits</a>, and like their "XXO" <a href="http://www.timeforwhisky.com/2023/03/old-master-spirits-extra-extra-old-xxo.html" target="_blank">reviewed in March</a>, is another Bas <a href="http://www.timeforwhisky.com/search/label/Armagnac" target="_blank">Armagnac</a> - though this time it carries an age & vintage statement - being bottled from a 44yo single 1978 cask, ex <a href="http://www.papolle.net/" target="_blank">Domaine de Papolle</a>.</p><i>(You can read my thoughts on several of Old Master Spirits' previous releases <a href="http://www.timeforwhisky.com/search/label/Old%20Master%20Spirits" target="_blank">here</a>, including why I love what these guys do, and how their <a href="http://www.timeforwhisky.com/search/label/malternative">#malternatives</a> are very much made for whisky lovers.)</i><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTfAtd5hrkCSKUV4o_OFOdoLvBG9KLBYJ7Q5SHbnMfpGVv62PZiB9iZhh-MZKz64x06itCxV7YPshviYFUjkA-9fG0JuwEUd8JVcl-qR19uexPPT9Pb5KRmq4Ki_f-VEe8COmFRL8TS13sInJ36hpVhHZD8qdcXPf6wSGm-zD0EAsjZ6cN8pBuJguI/s1528/papolle-1978.png" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" data-original-height="1528" data-original-width="314" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTfAtd5hrkCSKUV4o_OFOdoLvBG9KLBYJ7Q5SHbnMfpGVv62PZiB9iZhh-MZKz64x06itCxV7YPshviYFUjkA-9fG0JuwEUd8JVcl-qR19uexPPT9Pb5KRmq4Ki_f-VEe8COmFRL8TS13sInJ36hpVhHZD8qdcXPf6wSGm-zD0EAsjZ6cN8pBuJguI/w83-h400/papolle-1978.png" width="83" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Distilled from 100% Baco grapes, the spirit matured for 44 years under the watch of master distiller Bernard Piffard, who now manages the estate, vines and production along with his son Frederic Piffard.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9WlrPRaebazpb-7s1d180LUUkvfZgtyezkl5LXPv5Q_sy3hdcMBeOlechwGmPwAVZrO-LRpSLf7RDhDHcRTRWbL9ezWnPLeVhqujzNg3gqEonsH-Z-E8vG9rehiHpA7MvylDv0eHJhV18bIAu4AmbExMBVKBhjFu29-VcORncYH6Ix6fxk33H2CPy/s1354/papolle-origin.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="901" data-original-width="1354" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9WlrPRaebazpb-7s1d180LUUkvfZgtyezkl5LXPv5Q_sy3hdcMBeOlechwGmPwAVZrO-LRpSLf7RDhDHcRTRWbL9ezWnPLeVhqujzNg3gqEonsH-Z-E8vG9rehiHpA7MvylDv0eHJhV18bIAu4AmbExMBVKBhjFu29-VcORncYH6Ix6fxk33H2CPy/w640-h426/papolle-origin.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdb6SpqP9t_uCj0p6oYJ8IrnQZeQNKV62NJMr9jE06XYHfAZ-jc3mZ9OkrTp2RW6eze-ZxebPrNl4H59jWERt74pwIb4tF5iiqfd848rLJBoYwLKeaNyIJwdWT9UFhq8lAtbWWRO8Q8OqmiC7a2-fxnmeqbhbnej7Wfh3liZrvh-J5i6vKpNYlk1sv/s1352/papolle-family-house.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="901" data-original-width="1352" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdb6SpqP9t_uCj0p6oYJ8IrnQZeQNKV62NJMr9jE06XYHfAZ-jc3mZ9OkrTp2RW6eze-ZxebPrNl4H59jWERt74pwIb4tF5iiqfd848rLJBoYwLKeaNyIJwdWT9UFhq8lAtbWWRO8Q8OqmiC7a2-fxnmeqbhbnej7Wfh3liZrvh-J5i6vKpNYlk1sv/w640-h426/papolle-family-house.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Old Master Spirits' previously releases have all been high quality, but does this (their 8th) continue that trend? Let's dig in...<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiKB_BVL5fqprV7Mih04RAvBT6h73fQQy4ijGM2a64jZTzzj2-XZHAeDUFmYP4WoVnQze3NTka_5jkYYfjiHgluP_lnZc7gSrlGLpA6irOQ_3ZTluef93BrLhJPnb3r_w1VMYJ1jZ9fJS7T1d29150jK4JxXils4o4ANYsDbFZp9yEz7qERNcXTBTh/s1868/papolle-vineyard.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="901" data-original-width="1868" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiKB_BVL5fqprV7Mih04RAvBT6h73fQQy4ijGM2a64jZTzzj2-XZHAeDUFmYP4WoVnQze3NTka_5jkYYfjiHgluP_lnZc7gSrlGLpA6irOQ_3ZTluef93BrLhJPnb3r_w1VMYJ1jZ9fJS7T1d29150jK4JxXils4o4ANYsDbFZp9yEz7qERNcXTBTh/w640-h308/papolle-vineyard.jpg" width="640" /></a></div></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><b>Old Master Spirits 1978 Domaine de Papolle Bas Armagnac 44yo (40.3% ABV, 44yo, Single Cask, France, One of 132 bottles, <a href="https://www.oldmasterspirits.com.au/release-8" target="_blank">$249AUD</a>)</b></div><div>---------------------------------------------------------------------------------------------------------------------------------------------------------------------<br /><br /><b>Colour:</b> Deep, dark rich mahogany.<br /><br /><b>Nose:</b> Fresh and fruity at first, with cola chews & red jubes, turning into sherry-soaked apricots, raisons and some almond oil. With a little time in the glass, coffee grounds and a hint of furniture polish emerge.<br /><br /><b>Palate:</b> Super balanced - there's oak, raisins, peach, vanilla chews and caramel all playing nicely together. Then some milk chocolate, cigar box and more of the almonds from the nose (though more of an almond nougat this time). Super drinkable and moreish.<br /><br /><b>Finish:</b> Long, largely following the palate with some more oak towards the end.<br /><br /><b>Rating (on my very non-scientific scale): 93/100 (Martin). </b>Complexity and approachability, in a delicious package. The guys have done it again.</div></div><div><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Km1-RF6R4ryPP9dWwd-WGkBkvhVIgMIiBGXijPcFrOru5bTTHo1E3l5NjbZ5zQeAxrmDmHwNVU2fkYKWaMulh5s204GVYSnYbSxi5FyKr_CMYOKMKr7Kzw3c54F0atIrYYk01V75r1Nx1N7nQwne6Q3WKPGLwmCvCJGxk9Ld9CrBJEfDTH9OS1U7/s2160/Papolle%201978.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2160" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Km1-RF6R4ryPP9dWwd-WGkBkvhVIgMIiBGXijPcFrOru5bTTHo1E3l5NjbZ5zQeAxrmDmHwNVU2fkYKWaMulh5s204GVYSnYbSxi5FyKr_CMYOKMKr7Kzw3c54F0atIrYYk01V75r1Nx1N7nQwne6Q3WKPGLwmCvCJGxk9Ld9CrBJEfDTH9OS1U7/w400-h400/Papolle%201978.jpg" width="400" /></a></div><div style="text-align: center;"><br /></div><a href="https://www.oldmasterspirits.com.au/release-8"><b>Old Master Spirits' 1978 Domaine de Papolla Bas Armagnac 44yo</b></a> goes on sale <b>this Thursday (25th May 2023)</b> at <a href="https://www.oldmasterspirits.com.au/">https://www.oldmasterspirits.com.au/</a>. With only 132 500mL bottles (each selling for a very reasonable $249AUD), I can't see this one lasting too long on the virtual shelves...<div><br /></div><div><i>Thanks Deni & David for the sample.</i></div><div><br /></div><div>Cheers,</div><div>Martin.</div><div><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaGPvF4KRmsrkf7i-Rb-2IpG7dh9sIr6G34uRYLZfsSOecIz9gYJFF4J5QKlWBDaSkI25yJQhWHMx7yAjFwKK7SN2JKmUWRdhxr480Y8ZFEJMsmG7v-FxbGFh1DUFNp2BCWmSSA3qBsiD-Nl7wn9co-OaoIN5O2sMFt1kb0u3WCB2d01DX4eVi6An4/s1319/papolle-cellar.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="901" data-original-width="1319" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaGPvF4KRmsrkf7i-Rb-2IpG7dh9sIr6G34uRYLZfsSOecIz9gYJFF4J5QKlWBDaSkI25yJQhWHMx7yAjFwKK7SN2JKmUWRdhxr480Y8ZFEJMsmG7v-FxbGFh1DUFNp2BCWmSSA3qBsiD-Nl7wn9co-OaoIN5O2sMFt1kb0u3WCB2d01DX4eVi6An4/w640-h438/papolle-cellar.jpg" width="640" /></a></div>Martinhttp://www.blogger.com/profile/13891094723263135050noreply@blogger.com0tag:blogger.com,1999:blog-6608807554173549070.post-13664916122973471242023-05-19T06:00:00.003+10:002023-05-19T07:00:43.167+10:00Starward Stout Cask [Tasted #636]<p>Get ready to raise your glass, or rather your beer glass. <a href="http://www.timeforwhisky.com/search/label/Starward">Starward</a> Whisky's latest creation combines the art of brewing and distilling. The expression, dubbed, Starward Stout Cask, is seek to combine flavours derived from whisky together with those flavours imparted by imperial stout beer. </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifeLZYFtp7M1ttThPHLNyXASSZ--qgRDL3-LOBBfNNZbJlIZ_33etiW151Aqv649xVQN_A4VdgVMEMmDYAWxBmAC2MyPA2BYM2cv6YDOPpX50Rotjl_mKSWdlSM71--OA1EhcyXLaC1PVGIAjXYRIDLgVtZzObgXXcD59kencUvSPoPtotleUyvS9M/s4961/YU1A9375.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3307" data-original-width="4961" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifeLZYFtp7M1ttThPHLNyXASSZ--qgRDL3-LOBBfNNZbJlIZ_33etiW151Aqv649xVQN_A4VdgVMEMmDYAWxBmAC2MyPA2BYM2cv6YDOPpX50Rotjl_mKSWdlSM71--OA1EhcyXLaC1PVGIAjXYRIDLgVtZzObgXXcD59kencUvSPoPtotleUyvS9M/w640-h426/YU1A9375.JPG" width="640" /></a></p><p>To create Starward Stout Cask, the Starward team have combined Starward's core whisky, from their renowned red wine and small format Apera barrels which is then aged for an additional 18 months in barrels from Brick Lane's highly acclaimed 'Trilogy of Fear' imperial stout series. The aging in the stout barrels is said to add bold and captivating flavours to Starward's tropical fruit and vanilla notes.</p><p>Sam Slaney, the Production Director at Starward, expressed his enthusiasm for the project, stating, </p><p></p><blockquote>"We love the change of seasons at Starward, and the colder weather means the perfect time for a stout! Brick Lane's amazing Trilogy of Fear series showcases complex dark malt and a rich texture, allowing our whisky to soak up all the robust flavor from these stout-soaked barrels. This limited release has been brewing for some time, and we couldn't be happier with the result."</blockquote><p></p><p>Bottled at 52% ABV, Starward Stout Cask balances rich roasted characteristics with Starward's signature notes. With the flavours that have been imparted by the stout barrels, Starward Stout Cask is an ideal candidate as a boilermaker or just drunk neat. Starward have recommended pairing it with a barrel aged stout though it says it complements other craft beer equally as well.</p><p>Let's dive into the Stout Cask neat for now...</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuZVtvH8uO93OjKm98FoGRQ91Cnb53JJk5CB4suW5W0tGbnq7IwI2KX4kwNFIaXmxieup0gHm46qxUvAkw85d4RlZ2QTB0b3bCT498a_oqRXS0FWt2aHhuljWHdfeAa_ZMv_hJD0mIP70GTzKFdkqvuTqkBksDrH9kkT8B9hs7_gaMRMnwOYGuJt8e/s8567/STARWARD_20230428_65871_SOLO_BOTTLE_R3a%2520%2520(1)_CREDIT_KRISTOFFER_PAULSEN%25201.tif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="8567" data-original-width="8567" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuZVtvH8uO93OjKm98FoGRQ91Cnb53JJk5CB4suW5W0tGbnq7IwI2KX4kwNFIaXmxieup0gHm46qxUvAkw85d4RlZ2QTB0b3bCT498a_oqRXS0FWt2aHhuljWHdfeAa_ZMv_hJD0mIP70GTzKFdkqvuTqkBksDrH9kkT8B9hs7_gaMRMnwOYGuJt8e/w640-h640/STARWARD_20230428_65871_SOLO_BOTTLE_R3a%2520%2520(1)_CREDIT_KRISTOFFER_PAULSEN%25201.tif" width="640" /></a></div><br /><p><b>Starward Stout Cask (52% ABV, Melbourne, Australia, <a href="https://starward.com.au">A$169</a>)</b></p><p></p><p><b>------------------------------------------------------------------------------------------------------------------------</b></p><p>A rather delicious and fun release from Starward combining Starward's traditional tropical fruit notes with a layer of malt and chocolate. The nose and palate are fun filled and quite enjoyable neat. Definitely a great input into a boilermaker.</p><p><b>Nose</b>: Lots of tropical fruits, pineapples, lychees, passionfruit followed by a layer of vanilla, milk chocolate, maple syrup, and oat biscuits</p><p><b>Palate</b>: The palate is equally fruity, with banana lollies and vanilla ice cream at first before some notes of passionfruit and mangosteen that follow before light white pepper spices mixed with some milk chocolate to end</p><p><b>Finish</b>: Oat biscuit and milk chocolate with a lingering white pepper spice</p><p><b style="font-family: inherit;">Rating (on my very non-scientific scale)</b><span>: 93/100 (Hendy)</span> </p><p>Before its official launch, <a href="https://starward.com.au/pages/the-shout-events">selected venues</a> across Australia will offer Starward Stout Cask boilermakers starting from May 20th for a limited time. There's also the opportunity to grab the bottle through Starward's ballot system via <a href="https://starward.com.au">their website</a>. Ballot registration opens 10 May with the ballot drawn from 5 June.</p><div><i>Thanks to Starward for providing us with a sample as well as the pairing imperial stout cask from Trilogy of Fear.</i></div>Hendyhttp://www.blogger.com/profile/08161441173489634743noreply@blogger.com0tag:blogger.com,1999:blog-6608807554173549070.post-19424723083226096692023-05-08T06:00:00.008+10:002023-05-16T23:17:10.527+10:00Diageo Special Releases 2022 [Tasted #628 - 635]<div><div>It's that time of the year when <a href="http://www.timeforwhisky.com/search/label/Diageo">Diageo</a> unveils its annual <a href="http://www.timeforwhisky.com/search/label/Special%20Releases">Special Releases</a>, albeit for us down under, it's a six-month delay from our northern hemisphere brethren.</div><div><br /></div><div>Diageo has unveiled its annual Special Releases for 2022, which continue with the mythical theme similar to <a href="http://www.timeforwhisky.com/2022/06/diageo-special-releases-2021-tasted-569.html">last year’s special releases</a>. The 2022 series dubbed ‘Elusive Expressions’ sees Illustrator Ken Taylor back again, this time joined by a fellow visual artist, Kevin Tong. Ken Taylor was the Illustrator behind last year’s Fable theme illustrations.</div><div><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5_A2-iF7EnLtM0xFHJfOMKW3K5JAGVyPGMiiBm5I6glyOIjy_8RhEEad9HVKCEDscV8xeSberhnpzYW7kkrEAjhGgDxzC2Kh80QUBFt0xuGO7PbiysqrtVS8kxTxUfPqQr3D1rQoXfbkt9Na0UWPsMjHPsMK-Ah4bb37pnz3m_xZ9RUrt9HNJI7YP/s5069/YU1A9347.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2851" data-original-width="5069" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5_A2-iF7EnLtM0xFHJfOMKW3K5JAGVyPGMiiBm5I6glyOIjy_8RhEEad9HVKCEDscV8xeSberhnpzYW7kkrEAjhGgDxzC2Kh80QUBFt0xuGO7PbiysqrtVS8kxTxUfPqQr3D1rQoXfbkt9Na0UWPsMjHPsMK-Ah4bb37pnz3m_xZ9RUrt9HNJI7YP/w640-h360/YU1A9347.JPG" width="640" /></a></div><div><br /></div><div>While this year’s theme may be similar to last year’s, the lineup for the 2022 Special Releases is slightly different to last year’s. The 2022 Special Releases see <a href="http://www.timeforwhisky.com/search/label/Cameronbridge">Cameronbridge</a> feature as part of the lineup as well as many familiar distilleries.</div></div><div><br /></div><div class="separator" style="clear: both; text-align: left;">When the sample set arrived, Marto was in town and we decided that it would be heaps of fun to split the sample do a joint tasting and combine our notes. While there are some clear favourites amongst us, it was fun to compare the notes for the eight whiskies from the 2022 series. Though, from the entire series, there was one distillery that came out on top.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Here we go...</div><div><div><br /><b>Cardhu</b></div><div><i>An interesting <a href="http://www.timeforwhisky.com/search/label/Cardhu">Cardhu</a> 16yo, 56%, finished in Jamaican Rum casks. <a href="https://www.danmurphys.com.au/product/DM_270339/cardhu-16-year-old-special-release-single-malt-scotch-whisky-700ml" target="_blank">A$299</a></i></div><div><b><br /></b></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxQ0lPVlNblH_OKq3otfMq_s2rnVSnYT_-y-cn6-SrNmQTzL59j1AmJKnZxMLBTHNWKw_andRhPDvST_2qVKz8NrQvIA28yYlixn_wEMnFKLwNiwqQ0QJuqb4R4NeqR6Xm-Um7lt_Ods6YcEbeyczm3Gbe25G2ZG-_mEcW_sOWI-XeiGKJLleNwNDM/s4379/YU1A9368.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4379" data-original-width="2919" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxQ0lPVlNblH_OKq3otfMq_s2rnVSnYT_-y-cn6-SrNmQTzL59j1AmJKnZxMLBTHNWKw_andRhPDvST_2qVKz8NrQvIA28yYlixn_wEMnFKLwNiwqQ0QJuqb4R4NeqR6Xm-Um7lt_Ods6YcEbeyczm3Gbe25G2ZG-_mEcW_sOWI-XeiGKJLleNwNDM/s320/YU1A9368.JPG" width="213" /></a></div><div><b><br /></b><div><i>Martin</i>: Pear, apple and hints of peach on the nose are complimented by a slight herbal note. On the palate, some subtle strawberries & cream notes along with hints of oak, following through to the long finish. <b>90</b>.<div><br /></div><div><i>Hendy</i>: Tropical notes on the nose with some mango, and pineapple. Some hints of apples and stone fruits. The palate is soft and creamy, with loads more apples with some strawberries added. The spices appear gradually and slowly evolve into a nice milky chocolate finish. <b>91</b>.<br /><div><br /></div><div><b>Oban</b></div><div><i><a href="http://www.timeforwhisky.com/search/label/Oban">Oban</a> 10yo, 57.1%, finished in ex-sherry and amontillado-seasoned casks. <a href="https://www.danmurphys.com.au/product/DM_267940/oban-10-year-old-special-release-single-malt-scotch-whi" target="_blank">A$179.99</a></i><br /></div><div><b><br /></b></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Bxiqx1dbyNOnBiWZv8dAtbfxSmo7ZhhlF2lseGSDrMM7dnCaEznD6EQAgHZ3l5yEZkt-0CUY92znk2bTS2lIaHsV9ufKac5eD5-vZjw1JxpCOvpbw32UdKvV9DXmfYnkqKA4yWCyh8PBphaFPl23-WnH53kMPh5P0T-YMADm1krmTcpqGvlzwhtm/s4515/YU1A9367.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4515" data-original-width="3010" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Bxiqx1dbyNOnBiWZv8dAtbfxSmo7ZhhlF2lseGSDrMM7dnCaEznD6EQAgHZ3l5yEZkt-0CUY92znk2bTS2lIaHsV9ufKac5eD5-vZjw1JxpCOvpbw32UdKvV9DXmfYnkqKA4yWCyh8PBphaFPl23-WnH53kMPh5P0T-YMADm1krmTcpqGvlzwhtm/s320/YU1A9367.JPG" width="213" /></a></div><div><b><br /></b></div><div><i>Martin</i><b>: </b>A herbal grassiness and slight saline smoked note on the nose, followed by a fairly simple, slightly salted beef note with underlying red berry notes. A long and warming finish with residual oak to the end. <b>87.</b></div><div><br /></div><div><i>Hendy</i>: The nose is quite fruity, apples, berries and grapes. Spices kick on the palate followed by the apples, and pears. The palate evolves with some chocolate mixed with some berries and pepper. The finish is long and warming and similar to Marto's note, quite an oaky finish. <b>90</b>.</div><div><br /></div><div><b>Clynelish</b></div><div><i>An unusual 12yo <a href="http://www.timeforwhisky.com/search/label/Clynelish">Clynelish</a>, 58.5% ABV, matured in refill American Oak, then finished in PX/Oloroso seasoned casks. <a href="https://www.nicks.com.au/products/clynelish-12-year-old-special-release-2022-cask-strength-single-malt-scotch-whisky-700ml" target="_blank">A$350</a></i></div><div><b><br /></b></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxtC-TTEWCFB8vNNAuxlKsRIv-q8uoB734N_rw72IRBcBWGp75UDAxzGU91nvTAmZpN4bPHdKEGaefrxXK_tG8jo6XPZC54MIIYqK37f9Gox4G-OGdF9Ue-IdBRcpAiT1VRuExbeqvibOF2qvJ-TyCcFN6B8aBOk_Xu3l165bL7KdKwGaw55ErzoyT/s4766/YU1A9364.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4766" data-original-width="3177" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxtC-TTEWCFB8vNNAuxlKsRIv-q8uoB734N_rw72IRBcBWGp75UDAxzGU91nvTAmZpN4bPHdKEGaefrxXK_tG8jo6XPZC54MIIYqK37f9Gox4G-OGdF9Ue-IdBRcpAiT1VRuExbeqvibOF2qvJ-TyCcFN6B8aBOk_Xu3l165bL7KdKwGaw55ErzoyT/w213-h320/YU1A9364.JPG" width="213" /></a></div><div><i><br /></i></div><div><i>Martin</i>: Baked apple pie with vanilla on the nose. Things are a bit more robust on the palate, with more of the expected notes from a sherry finish - nuttiness, a robust toffee note, some red berries and a hint of red apple. A long finish, slightly drying at the end. <b>90.</b></div><div><br /></div><div><i>Hendy</i>: Stewed apples and vanilla custard flows through the nose. You can also smell a hint of apple turnovers. The palate is fulsome and viscous, with apples, and raisins coming through from the apple turnover. There are some peppermint spices that follow. The finish is nice and round with remnants of white pepper spice and a layer of chocolate. <b>90</b>.</div><div><br /></div><div><b>Singleton of Glen Ord</b></div><div><i>A 15yo <a href="http://www.timeforwhisky.com/search/label/The%20Singleton">The Singleton of Glen Ord</a>, 54.2% ABV, aged in refill American and European Oak, then double matured in wine-seasoned casks. This was one of my highlights from the 2022 series. <a href="https://www.nicks.com.au/products/the-singleton-of-glen-ord-15-year-old-special-release-2022-cask-strength-single-malt-scotch-whisky-700ml" target="_blank">A$199</a></i><br /></div><div><b><br /></b></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijCzd1W3lx0W8MtGfxxN73__BsTbFvIevqxWRn1U1mfHHKppEbJOJN4Nd0JVB_qIh9t0_XD6r_7xeWoeDEdLFX1V_Wf7ngracZVyM1voqNmGuUHr9ZoAbbNNcDGuyp_ep5ljQ1D-O5oSBR6udsOVGmNcVBgzUy0dg2h6Jhk5eBCnNl7AKrz8EUDmJ8/s4441/YU1A9370.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4441" data-original-width="2961" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijCzd1W3lx0W8MtGfxxN73__BsTbFvIevqxWRn1U1mfHHKppEbJOJN4Nd0JVB_qIh9t0_XD6r_7xeWoeDEdLFX1V_Wf7ngracZVyM1voqNmGuUHr9ZoAbbNNcDGuyp_ep5ljQ1D-O5oSBR6udsOVGmNcVBgzUy0dg2h6Jhk5eBCnNl7AKrz8EUDmJ8/s320/YU1A9370.JPG" width="213" /></a></div><div><b><br /></b></div><div><i>Martin</i>: The rich, robust but fruity nose is a welcome departure from the rest of the range tasted so far. Raspberries and strawberries, and after time some green apple. On the palate, cranberries and raisins are coated in milk chocolate, leading to a long and consistent finish. <b>91.</b></div><div><br /></div><div><div><i>Hendy</i>: Nice and fruity, raspberries, oranges, and stone fruits. The palate is soft at first and the spices gradually build. The fruits have come out again, apples, raspberries and stoned fruits. The spices remain for some time, into a somewhat long finish with a nice milk chocolate undertone. <b>92</b>.</div></div><div><br /></div><div><b>Mortlach</b></div><div><i>A rich and fruity NAS <a href="http://www.timeforwhisky.com/search/label/Mortlach">Mortlach</a>, 57.8% ABV, finished in Tawny Port, Red Muscat and Virgin Oak casks. <a href="https://www.danmurphys.com.au/product/DM_270161/mortlach-2022-special-release-single-malt-scotch-whisky-700ml" target="_blank">A$425</a></i><br /></div><div><b><br /></b></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDdWuXuoQ3D7g9tcUGwlbDtSo_ss3DeLOeMfYiigXn4ytkLzh8BV1Yr1VGzAPZ8hhKhyQrpI0t8TQQWmQpa404gUVIcljcvExa41KjtoeepJPrGd1TTYvdD3KAo0VvYbw5P7iqjCsEEM62BvAKWUnomZdcJ1IrZUN8hTaVx0jqGAoHDVaSbXezwn9m/s4821/YU1A9369.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4821" data-original-width="3214" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDdWuXuoQ3D7g9tcUGwlbDtSo_ss3DeLOeMfYiigXn4ytkLzh8BV1Yr1VGzAPZ8hhKhyQrpI0t8TQQWmQpa404gUVIcljcvExa41KjtoeepJPrGd1TTYvdD3KAo0VvYbw5P7iqjCsEEM62BvAKWUnomZdcJ1IrZUN8hTaVx0jqGAoHDVaSbXezwn9m/s320/YU1A9369.JPG" width="213" /></a></div><div><b><br /></b></div><div><i>Martin</i>: Rich and expressive on the nose, I wouldn't call it 'meaty', but it's definitely 'robust'. A well-polished palate that suggests some age, set against the backdrop of spicy, drying red fruit notes on the palate, and long, lingering raspberry on the finish. <b>90.</b></div><div><br /></div><div><i>Hendy</i>: Rich and fruity, baked apple pie with apple bits, and some glazed cherries on a warm baked loaf cake. The palate is quite welcoming with rich spices, more of the stewed apples from the apple pie, some berries and salted caramel brittle. The nutmeg and pepper spices continue to build and gradually disappear leaving an oaky, berry finish. <b>91</b>.</div><div><br /></div><div><b>Talisker</b></div><div><i><a href="http://www.timeforwhisky.com/search/label/Talisker">Talisker</a> 11-Year-Old, 55.1% ABV, matured in first-fill ex-bourbon, refill, and wine-seasoned casks. <a href="https://www.danmurphys.com.au/product/DM_266671/talisker-11-year-old-special-release-single-malt-scotch-whi" target="_blank">A$199</a></i><br /></div><div><b><br /></b></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixsp9qDfON4VWC4oAflSJxJn5-nv8ogTOmANMUgBMNbly3F4AMjjTMy4F4_y1uq_PFZkLP7QQJGr_VcNuQYxV3cEPC-Q_pwdQ0_PishJtxn5VZvIzGfHONqCdH7BBo6xKy_FjLRFT5yVPml-PJvGPRecEUTILEb3x2dQG9JEwrXrn3SIB1JD35rwz5/s4605/YU1A9365.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4605" data-original-width="3070" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixsp9qDfON4VWC4oAflSJxJn5-nv8ogTOmANMUgBMNbly3F4AMjjTMy4F4_y1uq_PFZkLP7QQJGr_VcNuQYxV3cEPC-Q_pwdQ0_PishJtxn5VZvIzGfHONqCdH7BBo6xKy_FjLRFT5yVPml-PJvGPRecEUTILEb3x2dQG9JEwrXrn3SIB1JD35rwz5/s320/YU1A9365.JPG" width="213" /></a></div><div><b><br /></b></div><div><i>Martin</i>: Youthful saline smoke on the nose, leading to slightly herbal salted beef notes with a slight medicinal salinity. The palate follows the nose, with the herbal, grassy, saline smoke notes. The finish is long but a little thin, leading to residual dry smoke notes. <b>88</b>.</div><div><br /></div><div><i>Hendy</i>: Quite briney and full of sud, dry seaweed amongst bonfire smoke. There are some subtle herbal notes as well on the nose. The palate is sweet but quite simple. There is some apple and cinnamon with very light nutmeg spice. The finish is slightly herbaceous and oaky but does linger for a while. <b>89</b>.</div><div><br /></div><div><b>Lagavulin</b></div><div><i>A 12yo <a href="http://www.timeforwhisky.com/search/label/Lagavulin">Lagavulin</a>, 57.3% ABV, matured in virgin oak casks and our smokiest reserves. <a href="https://www.danmurphys.com.au/product/DM_272414/lagavulin-12-year-old-special-release-single-malt-scotch-whi" target="_blank">A$229.99</a></i><br /></div><div><b><br /></b></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ZAOHRUWp34JlGvOA3x1S_vnhI7i1mLIFRHbam1OIoGWvrNUCAW1n1YNJ4-arA7b4OizuNRvO9mW-kbDAFGMjNyz8Lyvuqz25iBvlLHMo9yMLtvxv04SL16HWnu6i8qz6KZioOUakBoq3jXCgW7LxyeqK7lcLTIxIzIm7Wp4_U80r_681o53L9R4B/s4177/YU1A9366.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4177" data-original-width="2785" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ZAOHRUWp34JlGvOA3x1S_vnhI7i1mLIFRHbam1OIoGWvrNUCAW1n1YNJ4-arA7b4OizuNRvO9mW-kbDAFGMjNyz8Lyvuqz25iBvlLHMo9yMLtvxv04SL16HWnu6i8qz6KZioOUakBoq3jXCgW7LxyeqK7lcLTIxIzIm7Wp4_U80r_681o53L9R4B/s320/YU1A9366.JPG" width="213" /></a></div><div><b><br /></b></div><div><i>Martin</i>: A classic and thankfully, this one doesn't disappoint. Whilst the nose is lighter than you might expect (albeit with classic Lagavulin DNA still showing through). On the palate, things come to life, with briney Islay peat and complex chocolate orange amidst seaspray-soaked ropes. A long and smoked citrus finish rounds things out. <b>91.</b></div></div></div></div></div><div><br /></div><div><i>Hendy</i>: Earthy and Briny. The nose reeks of sea brine and salted fish. There are remnants of bonfire smoke by the beach. The palate is quite distinct to the nose, the sweetness of toffee green apple comes through with some milk chocolate. There is also some mulchy earth with black pepper spices and oak notes. The finish is quite tarry, there is an earthy oaky undertone but overall, the sweetness of the milk chocolate remains. <b>91</b>.</div><div><br /></div><div><b>Cameronbridge</b></div><div><i>For the first time ever, <a href="http://www.timeforwhisky.com/search/label/Cameronbridge">Cameronbridge</a> 26yo single grain whisky, 56.2%ABV, finished in refill American oak. <a href="https://www.danmurphys.com.au/product/DM_272143/cameron-bridge-26-year-old-special-release-single-malt-scotch-whi" target="_blank">A$599.99</a></i></div><div><b><br /></b></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHJImr5ncTqcl1avHGyiXAKSZo6zJlO_gDul9F8xa1cfRPKBWFFDXuUlYe6YJ1xGqurUhnuVjzumnfb4viyJc55BTM49Ypr2UvdsNfdjJjESRkyUg4jxrZ6rkItkrn9JKxFn135AvT7WQtVQ8JP4ugvWy_HdGvyZK2Mh618RLZUTsM-aaA_A041Mgu/s4432/YU1A9371.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4432" data-original-width="2955" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHJImr5ncTqcl1avHGyiXAKSZo6zJlO_gDul9F8xa1cfRPKBWFFDXuUlYe6YJ1xGqurUhnuVjzumnfb4viyJc55BTM49Ypr2UvdsNfdjJjESRkyUg4jxrZ6rkItkrn9JKxFn135AvT7WQtVQ8JP4ugvWy_HdGvyZK2Mh618RLZUTsM-aaA_A041Mgu/s320/YU1A9371.JPG" width="213" /></a></div><div><b><br /></b><div><i>Martin</i>: Citrus tea notes on the nose give way to a more drying, but rich palate with notes of stone fruits (pear, apple, peach) and drying oak. I found the finish reasonably short, with those stone fruit notes carrying through to the end. <b>88.</b><div><b><br /></b></div><div><i>Hendy</i>: Sweet milk chocolate, some nougat and toffee apple on the nose. The palate is equally as creamy, milky - milk chocolate. Some Ribena juice gradually follows followed with mint spices and shortbread. The finish is minty and oaky and the milky notes continue for some while. <b>90</b>.</div></div></div><div><br /></div><div><div>Cheers</div><div>Hendy (and Marto)</div><div><br /></div><div><i>Thank you to Diageo and Example for sending us the Diageo Special Releases 2022 Collection kit for us to spend some time with.</i></div></div>Hendyhttp://www.blogger.com/profile/08161441173489634743noreply@blogger.com0tag:blogger.com,1999:blog-6608807554173549070.post-64389437917112542452023-05-03T02:28:00.006+10:002023-05-03T02:28:55.434+10:00Gordon & MacPhail "Mr George Legacy" (3rd Ed) 63yo 1959 Glen Grant [Tasted #627]Looking back over recent years, <a href="http://www.timeforwhisky.com/search/label/Gordon%20%26%20Macphail" target="_blank">Gordon & MacPhail</a> have released some <a href="http://www.timeforwhisky.com/search/label/Gordon%20%26%20Macphail" target="_blank">pretty incredible drams</a>, many of which I've been <a href="http://www.timeforwhisky.com/search/label/Gordon%20%26%20Macphail+Tasted" target="_blank">fortunate enough to taste</a>. One series that's always stood out for me though is the <a href="https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=345214&merchantID=7042&programmeID=25000&mediaID=0&tracking=&afsource=20&url=https://www.masterofmalt.com/?q=Mr%20George" target="_blank">"Mr George" range</a>.<br /><br />First introduced in 2019 with the "<a href="https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=345214&merchantID=7042&programmeID=25000&mediaID=0&tracking=&afsource=20&url=https://www.masterofmalt.com/whiskies/glen-grant/glen-grant-62-year-old-1956-mr-george-centenary-edition-gordon-and-macphail-whisky"></a><a href="https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=345214&merchantID=7042&programmeID=25000&mediaID=0&tracking=&afsource=20&url=https://www.masterofmalt.com/whiskies/glen-grant/glen-grant-62-year-old-1956-mr-george-centenary-edition-gordon-and-macphail-whisky">Mr George Centenary Edition" Glen Grant 62yo 1956</a> (tasted <a href="http://www.timeforwhisky.com/2019/10/gordon-macphails-mr-george-centenary.html" target="_blank">here</a> in 2019), G&M then switched to "Mr George Legacy" naming, first with the <a href="https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=345214&merchantID=7042&programmeID=25000&mediaID=0&tracking=&afsource=20&url=https://www.masterofmalt.com/whiskies/glen-grant/glen-grant-67-year-old-1953-mr-george-legacy-gordon-and-macphail-whisky/" target="_blank">"Mr George Legacy" (1st Ed) Glen Grant 67yo 1953</a> (tasted <a href="http://www.timeforwhisky.com/2021/05/67yo-mr-george-legacy-glen-grant-1953.html" target="_blank">here</a> in 2021), then the <a href="https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=345214&merchantID=7042&programmeID=25000&mediaID=0&tracking=&afsource=20&url=https://www.masterofmalt.com/whiskies/glen-grant/glen-grant-64-year-old-1957-mr-george-legacy-gordon-macphail-whisky/" target="_blank">"Mr George Legacy" (2nd Ed) Glen Grant </a><a href="https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=345214&merchantID=7042&programmeID=25000&mediaID=0&tracking=&afsource=20&url=https://www.masterofmalt.com/whiskies/glen-grant/glen-grant-64-year-old-1957-mr-george-legacy-gordon-macphail-whisky/" target="_blank">64yo 1957</a> (tasted <a href="http://www.timeforwhisky.com/2022/05/gordon-macphail-mr-george-legacy-2nd-ed.html" target="_blank">here</a> in 2022), and now finally the third release - "Mr George Legacy" (3rd Ed) Glen Grant 63yo 1959".<div><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy-oFu-3RF4NHj6pFnCHTbbVoYcPeq_eRsu7Io-qzA7N8CZ9fWTBMZ7agfkm6WbbxaJc2IT3UNv3SQB5qWZp_qDM_3tEurvP99fR1NlR4As-AYMZXF9ffb1TLMlz1snAuAfJSnEC-aCZxV1euN0WBCFv2OdynlYmMsZnsX0Asawi42kLfa5ccD0tEk/s3600/GM%20Mr%20George%20Legacy%203rd%20Ed%204.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3600" data-original-width="3600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy-oFu-3RF4NHj6pFnCHTbbVoYcPeq_eRsu7Io-qzA7N8CZ9fWTBMZ7agfkm6WbbxaJc2IT3UNv3SQB5qWZp_qDM_3tEurvP99fR1NlR4As-AYMZXF9ffb1TLMlz1snAuAfJSnEC-aCZxV1euN0WBCFv2OdynlYmMsZnsX0Asawi42kLfa5ccD0tEk/w640-h640/GM%20Mr%20George%20Legacy%203rd%20Ed%204.jpg" width="640" /></a></div><div><br /></div><div>Named after Mr George Urquhart (second generation of the Gordon & MacPhail family) the series celebrates Mr George's instrumental role in the success and popularity of single malt whisky (he created the <a href="https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=345214&merchantID=7042&programmeID=25000&mediaID=0&tracking=&afsource=20&url=https://www.masterofmalt.com/?q=Connoisseurs%20Choice&size=n_25_n" target="_blank">Connoisseurs Choice</a> range, way back in 1968 - focusing on single malts when the world was still focused on blends. It's still an incredibly popular range of whiskies today).</div><div><br /></div><div><div><a href="http://www.timeforwhisky.com/search/label/Gordon%20%26%20Macphail" target="_blank">Gordon & MacPhail</a> were kind enough to send me a sample of the new release, which was distilled at Glen Grant Distillery on 15th Oct 1959, and bottled 63 years later on 2nd Nov 2022 at a very-respectable 56.5% ABV. The First-fill Sherry butt gave up only 368 bottles, which sells for £6,499 (HKD pricing not yet available). So let's dive in...</div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv8w3k9pgQaLAT_UzGAooAetoTz4aQ4YFLWiupLBjyptB-33FDXRRph7_9UQgjzNwtEbr0Y7ACjF31-TorsHyf402YiXlvWBNuLxiN4jNthBa3AjYl6FVLQYZ-aL-zz0JYy7ShXx98zjjTBc95UmMo483IAX28spluUqPEPTI9BsjW-LBo60DuqVuM/s3600/GM%20Mr%20George%20Legacy%203rd%20Ed%203.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2392" data-original-width="3600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv8w3k9pgQaLAT_UzGAooAetoTz4aQ4YFLWiupLBjyptB-33FDXRRph7_9UQgjzNwtEbr0Y7ACjF31-TorsHyf402YiXlvWBNuLxiN4jNthBa3AjYl6FVLQYZ-aL-zz0JYy7ShXx98zjjTBc95UmMo483IAX28spluUqPEPTI9BsjW-LBo60DuqVuM/w640-h426/GM%20Mr%20George%20Legacy%203rd%20Ed%203.jpg" width="640" /></a></div><div><br /></div><div><div><b>Gordon & MacPhail "Mr George Legacy" (3rd Ed) Glen Grant 63yo 1959 (56.5% ABV, 63yo, Single Cask, Speyside, Scotland, One of 368 bottles, £6,499)</b></div><div>---------------------------------------------------------------------------------------------------------------------------------------------------------------------<br /><br /><b>Colour:</b> Golden-amber sunset<br /><br /><b>Nose:</b> Mandarin, followed by a slight peppery earthiness, whole oranges, confectioners sugar and a slight dusting of oak, with a touch of nuttiness.<br /><br /><b>Palate:</b> Initially citrus - whole oranges and mandarin, followed by mint, soothing earl grey tea, some cocoa and slight notes of mature oak after time.<br /><br /><b>Finish:</b> Long, with cinnamon sugar, cocoa and residual hints of mature oak.<br /><br /><b>Rating (on my very non-scientific scale): 92/100 (Martin). </b>I'm always impressed with how well the oak is balanced in these releases, after such long maturation. I know casks were different back then, but still, for a whisky to spend 63 years in oak and still have so much complexity and balance, is no easy task.</div></div><div><br /></div><div><br /></div><div>Cheers,</div><div>Martin.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyiOWkY1D9yO4xDMXuMpF0kR0-yRFBYgGhGlb4qtja7nlm4uNHQQEz2NbXkV9xHjO6prgk3Rzompz6ETVBeS8I6-6qHSCIYhWDUnkWZLR8-UvG2K2w4aPuZHC455WYezlB195tzRH6nZAJEFY4L-rU4wHM1_sN1OpWS4vtJqdDMwXhliaF1svScpGm/s3600/GM%20Mr%20George%20Legacy%203rd%20Ed%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3600" data-original-width="3600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyiOWkY1D9yO4xDMXuMpF0kR0-yRFBYgGhGlb4qtja7nlm4uNHQQEz2NbXkV9xHjO6prgk3Rzompz6ETVBeS8I6-6qHSCIYhWDUnkWZLR8-UvG2K2w4aPuZHC455WYezlB195tzRH6nZAJEFY4L-rU4wHM1_sN1OpWS4vtJqdDMwXhliaF1svScpGm/w640-h640/GM%20Mr%20George%20Legacy%203rd%20Ed%201.jpg" width="640" /></a></div><div style="text-align: center;"><br /></div></div></div>Martinhttp://www.blogger.com/profile/13891094723263135050noreply@blogger.com0tag:blogger.com,1999:blog-6608807554173549070.post-48441779876765794602023-03-29T03:11:00.002+11:002023-03-29T03:11:52.308+11:00Old Master Spirits Extra Extra Old (XXO) Bas Armagnac Garreau [Tasted #626]For a whisky blog, I've covered a few <a href="http://www.timeforwhisky.com/search/label/malternative" target="_blank">#malternatives</a> recently, but as I always said at the start of this blog, I've got no qualms featuring the occasional aged brandy/rum/whatever, if it's <i>good</i>. <a href="http://www.timeforwhisky.com/search/label/Old%20Master%20Spirits" target="_blank">Old Master Spirits</a> have certainly met that brief so far, with a number of quality <a href="http://www.timeforwhisky.com/search/label/cognac" target="_blank">Cognac</a> and <a href="http://www.timeforwhisky.com/search/label/Armagnac" target="_blank">Armagnac</a> releases, and even a <a href="http://www.timeforwhisky.com/search/label/Rum" target="_blank">rum</a>, sherry and <a href="http://www.timeforwhisky.com/search/label/whisky" target="_blank">whisky</a>, so when the Aussie outfit recently sent me a sample of their latest release Bas Armagnac, I had high expectations it would follow suit.<div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-bQwTiNUkaJwg5JEGZPgppOngVK_QmABvkyYq-Cl8hKx3-1MrLQqYX3Est0J899VMU2z1dTm8goPc2_pp6vnF9JPitDf6WCLfYv0QHazDJHPBH56NPG5jMpI3dZhdh-jaO3R7zZI_pbx3RP72Re-UhemGSgvDuEy4GVrlv5jg3bWbm4UKAHXLznFg/s1127/oms-xxo-bottle.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1127" data-original-width="741" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-bQwTiNUkaJwg5JEGZPgppOngVK_QmABvkyYq-Cl8hKx3-1MrLQqYX3Est0J899VMU2z1dTm8goPc2_pp6vnF9JPitDf6WCLfYv0QHazDJHPBH56NPG5jMpI3dZhdh-jaO3R7zZI_pbx3RP72Re-UhemGSgvDuEy4GVrlv5jg3bWbm4UKAHXLznFg/w263-h400/oms-xxo-bottle.png" width="263" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">The Armagnac in question (officially <i><a href="https://www.oldmasterspirits.com.au/release-7" target="_blank">"Extra Extra Old Bas Armagnac Garreau XXO"</a></i>) is founders' Deni & David's first non-vintage Armagnac, and is being released in response to many of the XO Brandies from various luxury houses you see on shelves today. i.e. deemed rare and luxurious, but often watered down to the minimum strength legally allowed of 40% ABV, flushed through a system of filters, with added sugar, caramel colouring & even wood flavouring, to make it appear and taste old.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Deni explained this release represents the opposite - a natural/unadulterated product from a passionate producer. A better experience...and for less money.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQKpeclmY4jPC19Z6MmOt4kreYnPl_L-Fq3r91QdO5VWGotQ-4sZRnToyR75jy8f4ohJqu-KkPNgrvc4WOLIkeIYAZTiao9hOmU-oxqGPIstF6RjnfO_d1TewAENoJ3q0iU2jzDUV63bLUqDApsppPV0sAW5o_EhegQgiGurxuRGIZngVqyR9v6kWg/s1032/oms-xxo-origin.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="688" data-original-width="1032" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQKpeclmY4jPC19Z6MmOt4kreYnPl_L-Fq3r91QdO5VWGotQ-4sZRnToyR75jy8f4ohJqu-KkPNgrvc4WOLIkeIYAZTiao9hOmU-oxqGPIstF6RjnfO_d1TewAENoJ3q0iU2jzDUV63bLUqDApsppPV0sAW5o_EhegQgiGurxuRGIZngVqyR9v6kWg/w640-h426/oms-xxo-origin.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Deni explained:</div><div><div><i><blockquote>"We want consumers to put our next release to the taste test and compare it to their usual XO at twice the price, or whatever their usual brandy tipple is. We know that this is far older, but for once we want to put age and vintage aside completely, to show Australian Armagnac and Cognac drinkers that natural purist brandy is what they should be buying. It's red hot in Europe for a reason and prices have already started to rise so it's now or never."</blockquote></i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSZt9jxPvyYTTsYM21HUSv1SBpUELNpCmCGxsjO980_8a7w1XV5aSR3YC6EfQbrxxSj-4oN15ABtb8NV7v88ik4LSPVhzAf_B7aVTe7ejB41nfnADXuRWD745qJlkD6FcYAVKH0o4LpFPT_CUW5cuJdd3Ibr8sPIYRXDfYWVPCDpzpPcTlDopgruh0/s800/oms-xxo-producer.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="370" data-original-width="800" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSZt9jxPvyYTTsYM21HUSv1SBpUELNpCmCGxsjO980_8a7w1XV5aSR3YC6EfQbrxxSj-4oN15ABtb8NV7v88ik4LSPVhzAf_B7aVTe7ejB41nfnADXuRWD745qJlkD6FcYAVKH0o4LpFPT_CUW5cuJdd3Ibr8sPIYRXDfYWVPCDpzpPcTlDopgruh0/w640-h296/oms-xxo-producer.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;">Produced by Chateau Garreau and distilled using a 100+ year old still, the eau de vie uses 100% Baco grapes, and was matured in French Oak casks from Gascony in the Chateau's underground wet cellar (nicknamed "the burrow").</div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig4uYHAV54N1gpyhhki-5_dQqWE8uW1JqfuKHXozrUeroGdglylal0gkd31YOEkxm0tTljUOBjMpd0wT5qDYav6fXUdgNZWO-UEnTk3sJxeJJSwQso6MEFkFHcvp62ehIjAzpESL-ELaSlyeELQDFfPIEzNewGE4_LCq4QBZ9GjPCB7DIPmKFB3p3u/s1494/oms-xxo-cellar.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1494" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig4uYHAV54N1gpyhhki-5_dQqWE8uW1JqfuKHXozrUeroGdglylal0gkd31YOEkxm0tTljUOBjMpd0wT5qDYav6fXUdgNZWO-UEnTk3sJxeJJSwQso6MEFkFHcvp62ehIjAzpESL-ELaSlyeELQDFfPIEzNewGE4_LCq4QBZ9GjPCB7DIPmKFB3p3u/w640-h428/oms-xxo-cellar.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIUBMXHe9Ubpw-svtvUCzMecaVLTduUiWwT-Vt_JO2uER1ljnYvYkCAlRb2j5ERbRNBW9u6dsh7yEwOEFYUh1ZNAEzriFszInQWII0wAc5cDJutBKzV7R5PX5OEThebOJwe1LoC2cwYWG6D0L4-Gj_CbC5_O9tfYW_RxTRHWU2oHhwrXb1ArGjFyyd/s799/oms-xxo-century-stills.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="799" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIUBMXHe9Ubpw-svtvUCzMecaVLTduUiWwT-Vt_JO2uER1ljnYvYkCAlRb2j5ERbRNBW9u6dsh7yEwOEFYUh1ZNAEzriFszInQWII0wAc5cDJutBKzV7R5PX5OEThebOJwe1LoC2cwYWG6D0L4-Gj_CbC5_O9tfYW_RxTRHWU2oHhwrXb1ArGjFyyd/w640-h480/oms-xxo-century-stills.jpg" width="640" /></a></div><div><br /></div><div>Old Master Spirits recommend pairing it with a favourite Cigar - which is definitely something I'm going to have to try soon. As for how it tastes on its own though, read on....</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><b>Old Master Spirits "Extra Extra Old Bas Armagnac Garreau XXO"</b><b> (44.8% ABV, NAS, Single Cask, France, One of 170 bottles, <a href="https://www.oldmasterspirits.com.au/release-7" target="_blank">$159AUD</a>)</b></div><div>---------------------------------------------------------------------------------------------------------------------------------------------------------------------<br /><br /><b>Colour:</b> Ochre sunset.<br /><br /><b>Nose:</b> An initial big fruity hit, though it's hard to pin it down to a single fruit. There's definitely apricot and peach, but also some sultanas, red grapes and after time, red jelly babies.<br /><br /><b>Palate:</b> Sweeter than the nose suggests initially, with some choc-coated caramel chews, more peach, and chocolate orange slices. After time, more dark chocolate. The ~45% ABV keeps it super drinkable, but it doesn't feel lacking in anything. Moreish, easy-drinking & delicious. <br /><br /><b>Finish:</b> Long and full of raisins, figs and peach.<br /><br /><b>Rating (on my very non-scientific scale): 92/100 (Martin). </b>For the price ($159AUD) you'd expect this to be an easy drinker - and it is. What I wasn't expecting was the complexity though...lots of complimentary flavours all working together, in an easy-drinking, well-rounded package. Another great cask pick.</div></div><div><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW41L9GwA3gg4hWsarOFYX_ZDX1LpGVWOwgy99Wq9f9pi0w2ZSNENld8RWP1poB6sirrKjEZH2LYdQfouXPEuxYwz4WciymUBf00DVsa5yDDqOesx4v0BxmZWwmwEnq80ivw1D3-QQe85JAXQI35Yf4L3xZ7A1eaUZ7mhV6GT2rjWXOGTJ-SK_vKtC/s800/oms-xxo-vineyard.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW41L9GwA3gg4hWsarOFYX_ZDX1LpGVWOwgy99Wq9f9pi0w2ZSNENld8RWP1poB6sirrKjEZH2LYdQfouXPEuxYwz4WciymUBf00DVsa5yDDqOesx4v0BxmZWwmwEnq80ivw1D3-QQe85JAXQI35Yf4L3xZ7A1eaUZ7mhV6GT2rjWXOGTJ-SK_vKtC/w640-h480/oms-xxo-vineyard.jpg" width="640" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><a href="https://www.oldmasterspirits.com.au/release-7" target="_blank">Extra Extra Old Bas Armagnac Garreau XXO</a> goes on sale <b>tomorrow (30th March 2023) </b>at <a href="https://www.oldmasterspirits.com.au/">https://www.oldmasterspirits.com.au/</a>. If previous releases are anything to go by, it won't last long.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>Thanks Deni & David for the sample.</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cheers,</div><div style="text-align: left;">Martin.</div>Martinhttp://www.blogger.com/profile/13891094723263135050noreply@blogger.com0tag:blogger.com,1999:blog-6608807554173549070.post-83468226887869960042023-03-07T04:43:00.002+11:002023-03-07T04:43:41.855+11:00Cask Trade - A cask company with several points of difference<div><i><span style="font-size: xx-small;">Please note - this article in no way constitutes or should be taken as financial advice. It simply contains my personal views on cask ownership (whether for the purposes of bottling or otherwise), and shares some information from Cask Trade. As always, do your own research and come to your own conclusions!</span></i></div><div><br /></div>Last month I finally got around to <a href="http://www.timeforwhisky.com/2023/02/cask-ownership-few-thoughts.html">writing up my long-held views on cask ownership</a>, and it's fair to say the article generated a <b>lot </b>of attention - quickly becoming one of the most viewed articles in recent months, and kicking off weeks of discussion on <a href="https://www.instagram.com/timeforwhisky/" target="_blank">Instagram</a> and (interestingly) my personal Facebook. Seems there were even more people than I thought out there getting bombarded by cask ownership ads on social media, keen to separate fact from fiction.<div><br /></div><div>In that article, I mentioned I'd be doing a few sponsored posts with a cask company, and I'm happy to announce that company is <a href="https://casktrade.com/" target="_blank">Cask Trade</a>. In this article, I'll outline their approach, how I think it differs to others, and why I'm working with them.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv1dDPP6t2Hcgdn9YXjPIz5KgIOZP557qtlrcL7Nl3Hz4CVD-OEDy3GbBL2I10RzdATguxZIEgJt3Z-ykuYYo6PlZwF2YE6lm63nmHu0S8SSi-3oiwpiSL0tGiKe4xkWsfn91V6HWAnhsJHgeDxkT2S9bjgNqiEWZeS1UPU-6qlI2MUA_sy8OkPY0M/s666/CT_Logo_Pos_HongKong_RGB.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="396" data-original-width="666" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv1dDPP6t2Hcgdn9YXjPIz5KgIOZP557qtlrcL7Nl3Hz4CVD-OEDy3GbBL2I10RzdATguxZIEgJt3Z-ykuYYo6PlZwF2YE6lm63nmHu0S8SSi-3oiwpiSL0tGiKe4xkWsfn91V6HWAnhsJHgeDxkT2S9bjgNqiEWZeS1UPU-6qlI2MUA_sy8OkPY0M/w400-h238/CT_Logo_Pos_HongKong_RGB.png" width="400" /></a></div><div><br /></div><div>First, some background. I first came to know <a href="https://casktrade.com/" target="_blank">Cask Trade</a> back in early 2021, but I've known <a href="http://www.colinhampdenwhite.com/" target="_blank">Colin Hampden White</a> (Keeper of the Quaich, Chairman of the Circle of Wine & Spirits Writers, World Whisky Awards & IWSC Judge and <a href="https://www.amazon.co.uk/Three-Drinkers-Do-Scotch-Whisky/dp/B07KPQCYM3" target="_blank">Amazon Prime Star</a>) since 2015. Learning that Colin was a <a href="https://casktrade.com/" target="_blank">Cask Trade</a> <a href="https://casktrade.com/about-us/meet-the-masters/" target="_blank">Board member</a> (and responsible for their cask picks) gave me some comfort that this wasn't like many of the other cask companies out there - that they actually had some industry expertise behind them. I later learned that John Wong (whom I'd known for years from <a href="https://www.facebook.com/thegoodspirits/" target="_blank">Hong Kong's excellent whisky shop/bottler "The Good Spirits"</a>) was involved - now heading up HK operations, and after a Zoom tasting of cask samples back in 2021 with Colin, John and CEO Simon Aron, it seemed clear to me that this was a reputable company in a sea of sharks.</div><div><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4icvzvURNpYB6DAmsxjSs7XdnwktCbBb45gINcn-HPT5gdzaLVQg6z7dEIMOmKWAdhozM0-KoHSel7f1lFtCR_IJw95e9sUhKVUVdnRHqgTCAfXFmPsNVLAqawtAQ0kvd0IuHb7ycAnIJPWjUl7zj9O4Bp5nuIbpmO4XOXktI1isIf4E_nXsvfBlH/s2000/A%20cask%20at%20Glenfiddich%20distillery.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1331" data-original-width="2000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4icvzvURNpYB6DAmsxjSs7XdnwktCbBb45gINcn-HPT5gdzaLVQg6z7dEIMOmKWAdhozM0-KoHSel7f1lFtCR_IJw95e9sUhKVUVdnRHqgTCAfXFmPsNVLAqawtAQ0kvd0IuHb7ycAnIJPWjUl7zj9O4Bp5nuIbpmO4XOXktI1isIf4E_nXsvfBlH/w640-h426/A%20cask%20at%20Glenfiddich%20distillery.jpg" width="640" /></a></div><div><br /></div><div>Apart from the fact that the cask samples I tasted during that session were all solid, I learnt a few facts about Cask Trade which also (to me) helped set them apart from many of the others. Specifically:</div><div><br /></div><div><b>Cask Trade owns the stock they sell. </b>This is a big one - <a href="https://casktrade.com/" target="_blank">Cask Trade</a> is not a broker. Any cask sold by <a href="https://casktrade.com/" target="_blank">Cask Trade</a> is, according to the company, 100% owned by them (and as above, with a good chance of being selected by Colin). Management, sampling, updates, cask regauge (health check) etc... are all handled / overseen by Cask Trade, which they can do easily, and as owners of the casks prior to sale, they're able to actually perform quality checks on the casks they're selling, and typically arrange a sample prior to sale too.</div><div><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPHH-Ufcu2IZzwT3VD7z-cfxEiGLVvVYsEDPIhYUfNoz9dsk2hKJpvKNzHkThtP6ezC4QcZJJ1iT36qlDyxfBTFvA5TVCHNykgUA91PXbKN0n6GzlH-gu8Va3JOyPOlRa9MNZpCOtM7liat0DouXeE8Ygo3H1JbkjApUSmuX54EuNYB2lPA476PXWf/s4032/Sample%207.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPHH-Ufcu2IZzwT3VD7z-cfxEiGLVvVYsEDPIhYUfNoz9dsk2hKJpvKNzHkThtP6ezC4QcZJJ1iT36qlDyxfBTFvA5TVCHNykgUA91PXbKN0n6GzlH-gu8Va3JOyPOlRa9MNZpCOtM7liat0DouXeE8Ygo3H1JbkjApUSmuX54EuNYB2lPA476PXWf/w640-h480/Sample%207.HEIC" width="640" /></a></div><div><b><br /></b></div><div><b>They're open about different options ("exit strategies") - including bottling: </b>Many of the shadier companies make grandiose claims about financial returns and easy availability of buyers, without a lot of detail to back them up. <a href="https://casktrade.com/" target="_blank">Cask Trade</a> offer clear <a href="https://www.casktrade.com/buying-selling/sell-whisky-casks/" target="_blank">steps and services for what to do when it's time to move on</a>, including bottling the cask, selling it back to Cask Trade, selling it privately, and even auctioning it on their sister site <a href="https://www.auctionyourcask.com/" target="_blank">AuctionYourCask.com</a>, which gives you some real-world ideas of what the current values of casks (over £400,000 of casks are said to have been sold via the site).</div><div><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGus4avE4QSD_T7heqyB0Xe238FHquuN2ckK0w3isHZQLTVUqkEcYi_tAvieV1GPtn4BCcGNByEB5ahLisim6_OvFLR5mujy7PcDMZV-___TloeU0Oh09pigsZ_UtlUesmqdDsp6u20rOBzW_WtNbt6cbzeqaFSYwFLphrTXaGv1VVvPD745YT-Ncm/s4000/20220714_095948.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGus4avE4QSD_T7heqyB0Xe238FHquuN2ckK0w3isHZQLTVUqkEcYi_tAvieV1GPtn4BCcGNByEB5ahLisim6_OvFLR5mujy7PcDMZV-___TloeU0Oh09pigsZ_UtlUesmqdDsp6u20rOBzW_WtNbt6cbzeqaFSYwFLphrTXaGv1VVvPD745YT-Ncm/w300-h400/20220714_095948.jpg" width="300" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxzdRuUgBhdlfOk87l1jWloVnn1-HfdRYK9ttpaMcR30C3OF3JzSR2DQD6eLNIi-ZiEp80CwxA0WVMUVfyhp0NdqADaQCW4Lvk4NmtCZyWLiw9ilDii14J8qE323j6f84-1QKuHOKdfGjYPagiFLB9DQ5TMxKrXtFTT284CMmj_nJ4t1pGXifIEKKj/s1500/CT's%20casks%20in%20Bonded%20warehouse%204.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1125" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxzdRuUgBhdlfOk87l1jWloVnn1-HfdRYK9ttpaMcR30C3OF3JzSR2DQD6eLNIi-ZiEp80CwxA0WVMUVfyhp0NdqADaQCW4Lvk4NmtCZyWLiw9ilDii14J8qE323j6f84-1QKuHOKdfGjYPagiFLB9DQ5TMxKrXtFTT284CMmj_nJ4t1pGXifIEKKj/w300-h400/CT's%20casks%20in%20Bonded%20warehouse%204.jpeg" width="300" /></a></div><div><br /></div><div><b>They're based in the UK, and have a physical presence in Hong Kong. </b>If you're a Hong Kong customer, you can actually speak to the team here in Hong Kong - and be assured you're receiving the same pricing as a customer in the UK (or anywhere else).</div><div><br /></div><div><b>Their buy-back service seems to offer fair and realistic prices. </b>One of the concerns I raised in my <a href="http://www.timeforwhisky.com/2023/02/cask-ownership-few-thoughts.html" target="_blank">article</a> was spurious / questionable claims of significant financial returns on casks from less sought-after distilleries. <a href="https://casktrade.com/" target="_blank">Cask Trade</a> shared with me some of the returns their customers have received when using their "Buy Back" service, and whilst I won't re-publish them here, to me they seemed believable - e.g. I'm not surprised that someone who bought a well-aged Clynelish cask in 2019 and sold it in 2022 made a solid % return, whilst someone who bought a Teaninich cask and kept it around the same time made a less significant (but still very respectable) return. </div><div><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuvtJMtdzIHUcXWI-q4PeU5SsGS9bTmX-jrHL-VoScj4Zt_F41kMwhdrwNHREPUrWD_Y-Awa_L5rE4V3yk8mAdg5SFzlkWIW05vkfy6-r_bnaDkKLSrc2Bwi5ElxE0dtbI6to30V8kZ_earLVsp7ziOYBxBLPcJ9fwWzd_q90xIaxFISUipWUYxjyc/s4770/Different%20casks%20stacked%20at%20the%20Cambus%20cooperage.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3180" data-original-width="4770" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuvtJMtdzIHUcXWI-q4PeU5SsGS9bTmX-jrHL-VoScj4Zt_F41kMwhdrwNHREPUrWD_Y-Awa_L5rE4V3yk8mAdg5SFzlkWIW05vkfy6-r_bnaDkKLSrc2Bwi5ElxE0dtbI6to30V8kZ_earLVsp7ziOYBxBLPcJ9fwWzd_q90xIaxFISUipWUYxjyc/w640-h426/Different%20casks%20stacked%20at%20the%20Cambus%20cooperage.JPG" width="640" /></a></div><div><br /></div><div>In the course of my regular whisky discussions (and especially since writing <a href="http://www.timeforwhisky.com/2023/02/cask-ownership-few-thoughts.html">last month's article on cask ownership</a>), I've come across Cask Trade customers and potential customers, and they've all had good things to say regarding their interaction. Part of that is likely because Cask Trade caters to all types of customers - even beginners, and their team offers advice which reflects actual knowledge of the whisky industry, and an understanding that different distilleries/cask types/ages yield different results.</div><div><br /></div><div><a href="https://casktrade.com/" target="_blank">Cask Trade</a> don't publish a complete stock list on their website (which is understandable, given how quickly it would change), but according to their site they do <i>"have the largest most varied cask whisky stocklist in the world [with].....over 500 casks featuring Scotch whisky from over 90 distilleries across Scotland, as well as Irish whiskey, New World whisky and rum, plus other spirits like Cognac and Armagnac." </i>From viewing stock lists previously, I'd say that stacks up, with everything from younger (even new fill) casks from lesser-known distilleries, to well-matured casks from some of Scotland's most sought-after distilleries.</div><div><i><br /></i></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxGvq5tG22ivptudP1BUYOJfGmuzGSdqTqdiIj4-c932ky91pfXzkCBE8d45cxs5ijVOZ7ZTl0e1L0imIjw8oLx19-Z3qFToNderIJsxZ0MURi4KI9AVDUp0o244LbyEwQJFvLFu33TBVAMLhLZ2k0pKsHX2Rl1ekPTED3vHMRJ0XqdJ_Ycy9RBs9V/s3000/DSC_1980A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1997" data-original-width="3000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxGvq5tG22ivptudP1BUYOJfGmuzGSdqTqdiIj4-c932ky91pfXzkCBE8d45cxs5ijVOZ7ZTl0e1L0imIjw8oLx19-Z3qFToNderIJsxZ0MURi4KI9AVDUp0o244LbyEwQJFvLFu33TBVAMLhLZ2k0pKsHX2Rl1ekPTED3vHMRJ0XqdJ_Ycy9RBs9V/w640-h426/DSC_1980A.jpg" width="640" /></a></div><div><i><br /></i></div><div>It should go without saying that when getting involved in any kind of cask purchase, it's critical to <b>do your own research</b> and make your own decisions - and to not take any of the above as financial advice. This is simply my experience with Cask Trade as a company, and the people (two of whom I knew well before their involvement) behind it.</div><div><br /></div><div>Cheers,</div><div>Martin.</div><div><br /></div><div><i>PS: Whilst I'm not currently a Cask Trade customer, I'm not a customer of any Cask company at the moment. The only casks I own / have owned are directly from distilleries, aged at those distilleries.</i></div>Martinhttp://www.blogger.com/profile/13891094723263135050noreply@blogger.com0tag:blogger.com,1999:blog-6608807554173549070.post-37665393044276016502023-03-03T06:00:00.001+11:002023-03-03T06:00:00.202+11:00That Boutique-y Whisky Company (TBWC) Return to Oz [Tasted #617 - #625]<p>Indie bottler That Boutique-y Whisky Company (TBWC) has announced a new series of Australian whisky bottlings with Return to Oz, a follow-up collection to their Australia Series of independent bottlings first launched in 2021 (here's our write-up on the first series - <a href="http://www.timeforwhisky.com/2021/04/that-boutique-y-whisky-company.html" target="_blank">part 1</a> and <a href="http://www.timeforwhisky.com/2021/05/that-boutique-y-whisky-company.html" target="_blank">part 2</a>).</p><p>Six distilleries never bottled by TBWC prior will feature in the collection, including a new Australian rye whisky from Melbourne’s The Gospel and eight Australian single malts. That's a total of eight whiskies and one rye, though two of the eight whiskies are quite young at only 2 years old (Riverbourne and Tria Prima) and as a result, TBWC has labelled these as TBMC i.e. That Boutique-y <strike>Whisky</strike> Malt Whisky - which I thought was clever.</p><p>Also forming part of the series is a brandy from Tasmanian distillery Sullivans Cove as well as four specially selected rums from the likes of Black Gate and Mt Uncle distilleries. Though we did not get to try them so we will focus on the set of nine below:</p><div><ul style="text-align: left;"><li>Chief’s Son 5yo - Batch 1</li><li>Corowa 4yo - Batch 1 </li><li>Fleurieu 3yo - Batch 2 </li><li>Launceston 5yo - Batch 1 </li><li>Limeburners 5yo - Batch 1 </li><li>Overeem 5yo - Batch 3 </li><li>Riverbourne 2yo - Batch 2 </li><li>The Gospel 3yo - Batch 1 </li><li>Tria Prima 2yo - Batch 1 </li></ul>The release is the latest in Boutique-y’s themed offerings and for Australia, follows their initial 'Australia' series in 2021. With Return to Oz, The UK-based TBWC will give the broader whisky market abroad an opportunity to try whiskies from down under, some of which are rarely seen outside of Australia. The release also follows TBWC's recent quarterly releases in 2022 including 10th Birthday, the NorWest Euro Express and Boutique-y Records. </div><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMOdeXlRkh78CyNWQ7BJF_ZQ6sLbBw9WTOu5bRmikiBLf1P35yXS_qlTTS1e56tlfSUEW8giQlhuH4J8_DVVA3g9zLl2YtDhEdFRCwEyOx8YXS8i5SwM1Rb-6HLRiJSpVbAWFmxXY-5CFYouyHmUmu24pX7PftL-8aEiNgt4sjUSx77wL2ytkNREVL/s1920/Headliners_Oz_Lineup.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1080" data-original-width="1920" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMOdeXlRkh78CyNWQ7BJF_ZQ6sLbBw9WTOu5bRmikiBLf1P35yXS_qlTTS1e56tlfSUEW8giQlhuH4J8_DVVA3g9zLl2YtDhEdFRCwEyOx8YXS8i5SwM1Rb-6HLRiJSpVbAWFmxXY-5CFYouyHmUmu24pX7PftL-8aEiNgt4sjUSx77wL2ytkNREVL/w640-h360/Headliners_Oz_Lineup.jpg" width="640" /></a></p><p>As Sam Simmons noted with TBWC's first Australian collection, </p><p></p><blockquote>“While I think it’s fair to say that most of the world is just waking up to the fact that Australian whisky is on the map at all, I would dare say that these whiskies, and the future of whiskies from down under, may turn the world upside down. Literally flipping the hegemonic order on its head, with Australia at the top of the pile in the 21st century.”</blockquote><p></p><p>That comment still rings true with the Return to Oz series with a number of nice releases including a surprisingly young and bold release. The labelling on these bottles is also unique, something that is customary with TBWC.</p><p>If you recall, TBWC's first collection of Australian whiskies had the Southern Cross constellation theme running throughout the collection of labels. There was also a Lark on each of the labels where the ‘godfather’ of modern Australian whisky, Bill Lark, had played an important part in the distillery’s history.</p><p>For 'Return to Oz' - TBWC adopted a more radical theme and featured some of the most dangerous animals, insects, and reptiles from across Australia. TBWC decided that it would be awesome to assign each label with a deadly animal that can be found around the area where each distillery is located. A drop bear is one of Australia's deadliest animals right? absolutely!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKfuyRNAh4o33w3y4nTEt0jNgTW4z6e1eFdmL61fAqrlPqP07Z1bTBAloqg3Zd5kzq7I23qlqnY2JxqOGhUaPgS4hXPWZeBhX-7_-KMFtmlnp0CqQxSI87e6bdgHm7b9f1_NX2C8oLCGrmeN0EM_W7Zl-02ltjfUkQz72tNOS86PXhBwfmB2Yjh591/s4448/YU1A9322.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2965" data-original-width="4448" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKfuyRNAh4o33w3y4nTEt0jNgTW4z6e1eFdmL61fAqrlPqP07Z1bTBAloqg3Zd5kzq7I23qlqnY2JxqOGhUaPgS4hXPWZeBhX-7_-KMFtmlnp0CqQxSI87e6bdgHm7b9f1_NX2C8oLCGrmeN0EM_W7Zl-02ltjfUkQz72tNOS86PXhBwfmB2Yjh591/w640-h426/YU1A9322.JPG" width="640" /></a></div><div style="text-align: left;"><br /></div><div><p><b>The Gospel 3yo Batch 1 (58.6% ABV, 3yo, Brunswick, Victoria, Australia, A$179.95</b></p><p></p><p><b>------------------------------------------------------------------------------------------------------------------------</b></p><p>This particular release, the first that we sampled from the 'Return to Oz' series is a different take on an American-style rye whiskey from a distillery located in the back streets of Melbourne's Brunswick neighbourhood, The Gospel Whiskey. This particular release started in a new American old cask before being transferred into an Australian red wine cask. There are big fruity dimensions as a result. It's been distilled from a mash bill of 51% Australian unmalted rye, and 49% malted barley.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://images.squarespace-cdn.com/content/v1/5672ac01c21b86d850395844/1672761935913-UJXRLVBT9G1IPISJA1KK/The+Gospel+Batch+1+Front.jpg?format=750w" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="618" height="640" src="https://images.squarespace-cdn.com/content/v1/5672ac01c21b86d850395844/1672761935913-UJXRLVBT9G1IPISJA1KK/The+Gospel+Batch+1+Front.jpg?format=750w" width="494" /></a></div><p><b>Nose</b>: Notes of wheat, rye bread, mixed with strawberry jam, some vanilla, shortbread biscuits and light spices</p><p><b>Palate</b>: The palate is sweet and delicious, I get more of the vanilla, mixed berries, hints of apricot jam, and jam donuts. The palate slowly morphs into some spiced cake and some marzipan.</p><p><b>Finish</b>: The sweetness follows and sticks for a while. The sweet sticky date pudding slowly changes into a dry spiced finish.</p><p><b style="font-family: inherit;">Rating (on my very non-scientific scale)</b><span>: 93/100 (Hendy)</span> </p></div><br /><p><b>Launceston 5yo Batch 1 (62.6% ABV, 5yo, Launceston, Tasmania, Australia, A$319.95</b></p><p></p><p><b>------------------------------------------------------------------------------------------------------------------------</b></p><p>This little gem is a release that's based on an ex-bourbon barrel from Launceston Distillery, a distillery that was launched by a group of five friends in 2013. They began making whiskies in 2015 in a facility that started as an airport hangar; Hangar 17. In fact, the hangar site is the oldest surviving aviation building in Tasmania and has been used as the passenger departure point up to when the current terminal was built in 1968. Though none of these details feature on TWBC's label for this release. What is featured though is the scruffy yet iconic Tasmanian Devil.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://images.squarespace-cdn.com/content/v1/5672ac01c21b86d850395844/1672753262798-YVV2D3VVBWNKTUMU3X5G/Launceston+Batch+1+Front.jpg?format=750w" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="618" height="640" src="https://images.squarespace-cdn.com/content/v1/5672ac01c21b86d850395844/1672753262798-YVV2D3VVBWNKTUMU3X5G/Launceston+Batch+1+Front.jpg?format=750w" width="494" /></a></div><p><b>Nose</b>: The nose has hints of caramel, honey with some nougat mixed with creamy vanilla</p><p><b>Palate</b>: The palate carries through those sweet notes, it starts off smooth, almost custard like with more of that nougat and vanilla coming through before fading out into some spiced herbaceous note.</p><p><b>Finish</b>: The finish is long with lingering spice and creamy sweetness finish</p><p><b style="font-family: inherit;">Rating (on my very non-scientific scale)</b><span>: 92/100 (Hendy)</span> </p><p><br /></p><p><b>Limeburners 5yo - Batch 1 (51.5% ABV, 5yo, Albany, Western Australia, Australia, A$299.95 </b></p><p></p><p><b>------------------------------------------------------------------------------------------------------------------------</b></p><p>Based in the Margaret River region in Western Australia, the Limeburners distillery may not be the largest distillery, with annual output of 120 thousand litres of alcohol. While generally, Limeburners spirit is matured in second fill American Oak barrel with some finished in Australian fortified wine barrels, TWBC's Return to Oz Limeburners release is an unpeated, 5yo single malt, that has been matured in ex-Apera cask. Loads of sweet and tropical fruit notes in a bottle that has been labelled with lime mixed with a little box jelly fish, one of the Australia's most venomous marine animal.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://images.squarespace-cdn.com/content/v1/5672ac01c21b86d850395844/1672753393895-KKYJJM2HXI9UAIW3B6RT/Limeburners+Batch+1.jpg?format=750w" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="618" height="640" src="https://images.squarespace-cdn.com/content/v1/5672ac01c21b86d850395844/1672753393895-KKYJJM2HXI9UAIW3B6RT/Limeburners+Batch+1.jpg?format=750w" width="494" /></a></div><p><b>Nose</b>: The nose has notes of biscuits and milk chocolate. It is slightly floral with some milk arrow biscuits. There are tropical fruit notes, specifically pineapple that's come through.</p><p><b>Palate</b>: The palate is rich and sweet, the chocolate note mixed with some vanilla, strawberry jam and pineapple ice cream.</p><p><b>Finish</b>: The finish is medium to long, with the sweet chocolate and some pineapple notes.</p><p><b style="font-family: inherit;">Rating (on my very non-scientific scale)</b><span>: 92/100 (Hendy)</span> </p><p><br /></p><p><b>Tria Prima (51.2% ABV, 2yo, xx, Australia, A$294.95</b></p><p></p><p><b>------------------------------------------------------------------------------------------------------------------------</b></p><p>A release from a relatively small distillery shop based in Mount Barker, South Australia. Tria Primer is run by a husband and wife; Paul and Trang Shand and their output is comparatively small. They launched their first whisky in 2021 with TBWC's Tria Primer release being their first independent bottling. </p><p>This particular release, while only 2yo is extraordinary good; the label also reads That Boutique-y <strike>Whisky</strike> Malt Company. If you disregard the age and blind taste this, you might not even realise it's that young - the texture is great, it's juicy and has layers of complexity that you might expect from older whiskies. It's a release that's been matured in a first fill, Grant Burge, Tawny cask.</p><p>The blue ring octopus makes its debut on the label, given its status as South Australia's most venomous marine animal.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://images.squarespace-cdn.com/content/v1/5672ac01c21b86d850395844/1672762270607-ZS80R5VAW72ZNJ2KZMF3/Tria+Prima+Batch+1+Front.jpg?format=750w" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="618" height="640" src="https://images.squarespace-cdn.com/content/v1/5672ac01c21b86d850395844/1672762270607-ZS80R5VAW72ZNJ2KZMF3/Tria+Prima+Batch+1+Front.jpg?format=750w" width="494" /></a></div><p><b>Nose</b>: The nose is rich and fruity as well as juicy. There are hints of apricots, raisins and some vanilla, peppermint and milk chocolate</p><p><b>Palate</b>: The palate is rich, smooth, somewhat milky and creamy. It is soft on the palate and there are some stone fruit notes including figs. It fades into a more of a dry spiced sweetness.</p><p><b>Finish</b>: The finish is medium yet still smooth and relatively sweet.</p><p><b style="font-family: inherit;">Rating (on my very non-scientific scale)</b><span>: 92/100 (Hendy)</span> </p><p><br /></p><p><b>Corowa (48.5% ABV, 4yo, Corowa, New South Wales, Australia, A$239.95 </b></p><p></p><p><b>------------------------------------------------------------------------------------------------------------------------</b></p><p>The Corowa story began when Dean Druce and his father, Neil bought the Corowa Flour Mill based in Corowa, in central New South Wales for the low sum of one Aussie dollar back in 1990. As a family of grain farmers, they transformed the heritage listed 1920s old flour mill into both, a liquid and chocolate factory. Founded in 2010, the distillery is now one of the bigger distilleries in New South Wales and has a capacity of around 350 thousand litres per annum. </p><p>The 4yo TBWC Corowa release has been matured in ex Tawny cask and has been bottled out of a big batch that saw a tad over 500 bottles. On the label, the dreaded funnel web spider, a deadly venomous spider that you often find lurking in bushes.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://images.squarespace-cdn.com/content/v1/5672ac01c21b86d850395844/1672752943563-GN24NFYEJDZM2M3VIMNY/Corowa+Batch+1+Front.jpg?format=750w" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="618" height="640" src="https://images.squarespace-cdn.com/content/v1/5672ac01c21b86d850395844/1672752943563-GN24NFYEJDZM2M3VIMNY/Corowa+Batch+1+Front.jpg?format=750w" width="494" /></a></div><p><b>Nose</b>: The nose is filled with citrus notes with hints of oak. There are orange, marmalade and honey lollies notes.</p><p><b>Palate</b>: The palate is creamy, rich and smooth, with some chocolate notes, mixed with tropical fruits, pineapple lollies rather and fades away into an oaky spiced note.</p><p><b>Finish</b>: Medium length finish with some spiced remnants</p><p><b style="font-family: inherit;">Rating (on my very non-scientific scale)</b><span>: 92/100 (Hendy)</span> </p><p><br /></p><p><b>Overeem (50% ABV, 5yo, Huntingfield, Tasmania, Australia, A$329.95 </b></p><p></p><p><b>------------------------------------------------------------------------------------------------------------------------</b></p><p>As the story goes, Overeem has had a long history since their first release in 2012. With the distillery coming back to the Overeem family in 2020, the label on the TBWC's release signifies New Hope - very much inspired by the Star Wars saga and signals that Overeem is back. This release in fact follows TWBC's first Overeem release in 2015/2016.</p><p>The 5yo release has been matured in ex-Apera cask. This one is definitely quality and delicious. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://images.squarespace-cdn.com/content/v1/5672ac01c21b86d850395844/1672753868065-O9VBPZ1T30PB8CHK5EFQ/Overeem+Batch+3+Front.jpg?format=750w" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="618" height="640" src="https://images.squarespace-cdn.com/content/v1/5672ac01c21b86d850395844/1672753868065-O9VBPZ1T30PB8CHK5EFQ/Overeem+Batch+3+Front.jpg?format=750w" width="494" /></a></div><p><b>Nose</b>: The nose has notes of mint chocolate, dried fruits, vanilla, raisins, honey and some peppermint, citrus notes.</p><p><b>Palate</b>: The palate is oily, with some sweet chocolate notes and layered with honey, lime - perhaps lemon lozenge that fades into peppery spiced notes.</p><p><b>Finish</b>: The finish is relatively long and carries some of the spices at the back of the palate.</p><p><b style="font-family: inherit;">Rating (on my very non-scientific scale)</b><span>: 93/100 (Hendy)</span> </p><p><br /></p><p><b>Chief's Son (52.1% ABV, 5yo, Somerville, Victoria, Australia, A$294.95 </b></p><p></p><p><b>------------------------------------------------------------------------------------------------------------------------</b></p><p>A small distiller, or rather a micro distiller based in Somerville, Victoria. Chief's Son Distillery was established in 2013 by Stuart and Naomi Macintosh. Chief's Son use a brewers for their wash and they have just one four thousand litre capacity, electrically heated still. The TWBC Chief's Son release is awesome and unique, I mean what's not too like with an earthy, oily notes with some prosciutto thrown in. TWBC's Chief's son release is based from an ex Apera cask. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://images.squarespace-cdn.com/content/v1/5672ac01c21b86d850395844/1672752711552-688BVJZ7P2GT3625C9C5/Chief's+Son+Batch+1+Front.jpg?format=750w" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="618" height="640" src="https://images.squarespace-cdn.com/content/v1/5672ac01c21b86d850395844/1672752711552-688BVJZ7P2GT3625C9C5/Chief's+Son+Batch+1+Front.jpg?format=750w" width="494" /></a></div><p><b>Nose</b>: The nose is rich, filled with some wood smoke. There is mint, fruity notes, apples and jelly.</p><p><b>Palate</b>: The palate is rich and viscous and at the same time earthy, with layers of cold meat, salami, prosciutto. Some change to oaky and earthy notes at the end. Quite oily with black pepper and clove spices.</p><p><b>Finish</b>: There are remnants of that oily, salami and smoky notes. Delicious.</p><p><b style="font-family: inherit;">Rating (on my very non-scientific scale)</b><span>: 93/100 (Hendy)</span> </p><p><br /></p><p><b>Fleurie (65% ABV, 3yo, Goolwa, South Australia, Australia, A$309.95 </b></p><p></p><p><b>------------------------------------------------------------------------------------------------------------------------</b></p><p>Fleurie has featured again, having been featured on TWBC's first Australian release. This time, it's a 3yo peated malt release aged in ex-Apera cask (named "Mary Ann Watkins"). Fleurie has always been a favourite of mine and this release is no different with beautiful hints of sweet notes, salted caramel, strawberry macaroon and rounded with some bonfire smoke. Great stuff as always from Gareth and Angela Andrew of Fleurie. </p><p>The deadly animal that has been featured is no other than the legendary Australian drop bear :)</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://images.squarespace-cdn.com/content/v1/5672ac01c21b86d850395844/1672753113958-B7L89OHALARY2JPP19CA/Fleurieu+Batch+2+Front.jpg?format=750w" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="618" height="640" src="https://images.squarespace-cdn.com/content/v1/5672ac01c21b86d850395844/1672753113958-B7L89OHALARY2JPP19CA/Fleurieu+Batch+2+Front.jpg?format=750w" width="494" /></a></div><p><b>Nose</b>: The nose is sweet, with notes of sweet sticky date, with some nuttiness and smoke.</p><p><b>Palate</b>: The palate is relatively sweet, salted caramel mixed with strawberry macaroon before becoming quite spiced, nutty and oaky. There's also that thin veneer of sea brine and iodine throughout.</p><p><b>Finish</b>: The finish is long with spiced remnants, spiced salted nutty brittles.</p><p><b style="font-family: inherit;">Rating (on my very non-scientific scale)</b><span>: 93/100 (Hendy)</span> </p><p><br /></p><p><b>Riverbourne (51% ABV, 2yo, Jingera, New South Wales, Australia, A$224.95 </b></p><p></p><p><b>------------------------------------------------------------------------------------------------------------------------</b></p><p>The final whisky in the set that we tasted is from a distillery that has been re-featured by TBWC; Riverbourne Distillery. This time, a relatively young, 2yo peated malt that has been matured in a STR (shaved, toasted, recharred) 100l cask based on American and French Oak staves. </p><p>Known for its big powerful flavours, Riverbourne have been appropriately represented by the death adder, one of the most deadliest land snake in Australia.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://images.squarespace-cdn.com/content/v1/5672ac01c21b86d850395844/1672761738284-RDGKPYKEQXLQ21R76GS7/Riverbourne+Batch+2+Front.jpg?format=750w" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="618" height="640" src="https://images.squarespace-cdn.com/content/v1/5672ac01c21b86d850395844/1672761738284-RDGKPYKEQXLQ21R76GS7/Riverbourne+Batch+2+Front.jpg?format=750w" width="494" /></a></div><p><b>Nose</b>: Salted fish and iodine jumps out with some black olives. The notes is rather earthy and somewhat herbaceous.</p><p><b>Palate</b>: The palate is big and viscous, black olive tapenade with some citrus notes shine through with iodine and medicinal earthy notes. </p><p><b>Finish</b>: The finish is long, dry, earthy and quite salty.</p><p><b style="font-family: inherit;">Rating (on my very non-scientific scale)</b><span>: 92/100 (Hendy)</span> </p><p>--</p><p>Now the full lineup have gone live abroad in the UK and Europe since late January 2023. Australia stocks will be available mid-year, through retailers including The Oak Barrel & Old Barrel House and you might also spot some of these bottles at some select bars.</p><p>Thanks to Simon McGoram of That Boutique-y Whisky Company for providing us with samples from this new 'Return to Oz' series.</p><p>Cheers</p><p>Hendy</p>Hendyhttp://www.blogger.com/profile/08161441173489634743noreply@blogger.com0tag:blogger.com,1999:blog-6608807554173549070.post-64504943753578651592023-02-01T06:00:00.002+11:002023-02-01T06:00:00.206+11:00NED Green Sash [Tasted #616]<p>"We want to put things in us that are nice!" noted NED Whisky (Top Shelf International) Master Distiller Seb Reaburn. For those that have come across Sebastian Reaburn or Seb the Cocktail Maker Extraordinaire - he's more widely known as the Winner of the Cocktail World Cup, Winner of Cocktail Menu and Winner of Cocktail Presentation.</p><p>Of all the great individuals in the hospitality industry, Seb is one that you can say, has been deeply immersed in the world of flavour. Seb has been working with NED since 2016, where he led the establishment of NED's 'grain to can' distillery implementation. In fact, he proudly touted that NED's distillery is the only 'grain-to-can' distillery.</p><p>The concept of 'grain to can' may be new to some but the idea had been born from the notion that the number one drink by volume in Australia has been the American-style whiskey and cola, in a can! In fact, Australians drink more whiskey and cola than anyone else in the world. </p><p>So the philosophy goes, if Australians like to drink this combo, why won't NED make them. Seb noted that at NEDS, they can control everything - not only do they distil the whisky but they also run their own canning facility. From this philoshopy, NED was then born, to create a locally crafted Australian whisky that gave Australian a choice and something to call their own.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXrsaAECodZnYb3KsvYBBUUym3n9Wsfrq9d8IbEQS1PAKsIxeJ9CNDrZdL9T6wNbsxJ-nzYnTdAx2QZ2Z3pXsF6GHftxyPobpE67KyfrSbJmLx_MjTz_G39WM9VFQnL9cEMEEVUlDslfGn7j7sLK9dLlLHbB-InzxKzINeXOxcTQDuhddD10hPxMqN/s2121/YU1A9282.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1414" data-original-width="2121" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXrsaAECodZnYb3KsvYBBUUym3n9Wsfrq9d8IbEQS1PAKsIxeJ9CNDrZdL9T6wNbsxJ-nzYnTdAx2QZ2Z3pXsF6GHftxyPobpE67KyfrSbJmLx_MjTz_G39WM9VFQnL9cEMEEVUlDslfGn7j7sLK9dLlLHbB-InzxKzINeXOxcTQDuhddD10hPxMqN/w640-h426/YU1A9282.jpg" width="640" /></a></td></tr><tr></tr></tbody></table><p>But there is also more to NED than their ambition to create the world's best whisky and cola. Their recently launched NED Green Sash pays homage to the legendary NED Kelly.</p><p>The whisky has been aptly named after the prized green sash that Ned received for saving another boy's life early in his life. </p><p>We joined Seb at Webster Bar in Sydney where he talked through the inspiration behind NED Whisky's latest release.</p><p>When Ned (Edward Kelly) was 11, he had a close friend by the name of Richard Shelton. Shelton's family owned the local pub. On the way to school, Richard crossed the Hughes river bridge, in Victoria. That day, the river was flooded and swollen. Richard fell into the river and washed downstream. Not knowing how to swim, Ned saw his friend and managed to jump into the river and dragged his friend out of the river to safety. The two of them eventually managed to get to the river banks.</p><p>The Shelton family awarded Ned with a green sash; a long, silk wool and cotton woven green fabric, This was to symbolise Ned's bravery and courage for doing the right thing because it must be done. Ned didn't know how to swim but jumped in anyway to save his friend even though he knew the consequences could have been catastrophic. Ned's attitude is certainly what inspired NED Whisky's latest release. What was also remarkable was the fact that Ned worse the green sash right up to his last day when was felled at Glenrowan.</p><p>Seb noted, when he created the Green Sash, he wanted to do it, not because it has been done, nor would it follow tradition but he wanted to create something that is delicious, first and foremost.</p><p>The NED Green Sash is a culmination of reserved aged NED barrels that had been harvested over toasted American Oak. The Green Sash form part of NED's core series and will be available all the time. It'll be made every month using a consistent process of emptying the barrels over toasted American Oak, not charred. </p><p>The maturation involve the selection and vatting of 40 of NED's reserved barrels, into a wooden Green Sash dedicated vat which is then drawn down further into 24 barrels which are then put into a final vat to rest for 90 days. This is longer than the rest time for NED Whisky's original whisky which only sees 30 days of rest. Seb noted that the extra rest time gives the Green Sash additional sweetness and additional complexity.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHYaMuPcebu-YmXKHlQghMSWPJ2rrSoaP8fFcienH_unHl1edXKts4HH13Cce6n97yzpyfn5vpeVhVewBCeoYkhR63Lo1UdBc4eIhCR2KZE53D1wp5O85GeOS5ZeUBDvCKxju6NY1UdnLtoSiRBZ1-vp3vor10_70QdRIiLm-tUO6knJ-V1-Q9ZROl/s2121/YU1A9287.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1414" data-original-width="2121" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHYaMuPcebu-YmXKHlQghMSWPJ2rrSoaP8fFcienH_unHl1edXKts4HH13Cce6n97yzpyfn5vpeVhVewBCeoYkhR63Lo1UdBc4eIhCR2KZE53D1wp5O85GeOS5ZeUBDvCKxju6NY1UdnLtoSiRBZ1-vp3vor10_70QdRIiLm-tUO6knJ-V1-Q9ZROl/w640-h426/YU1A9287.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><p style="text-align: left;"><b>NED Whisky Green Sash (44% ABV, NAS, Melbourne, Victoria, Australia, <a href="https://nedwhisky.com.au/product/green-sash-reserve-australian-whisky/">A$79.99</a> </b></p><p style="text-align: left;"></p><p style="text-align: left;"><b>------------------------------------------------------------------------------------------------------------------------</b></p><p style="text-align: left;">The inherent vanilla, citrus, oak and fruity notes make this a great standalone dram or as a base to whisky cocktails such as the old fashioned.</p><p style="text-align: left;"><b>Nose</b>: Fruity, some berries and summer fruits, vanilla and some oak and orange citrus notes</p><p style="text-align: left;"><b>Palate</b>: The palate is dry at first, there is hints of chocolate, vanillin, citrus orange notes and berries. The palate then develops and becomes spiced and peppery with some nuttiness that remains.</p><p style="text-align: left;"><b>Finish</b>: The finish is medium to long, with some remnants of spice cake and oranges.</p><p style="text-align: left;"><b style="font-family: inherit;">Rating (on my very non scientific scale)</b><span>: 91/100 (Hendy)</span> </p></div><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoiPf7ml8UMXNtHbdtagWrvNgFzuqoM_BRC2YTHLcbtteg_fnl2fgIlpwPV4kHbBslFS7bFViWFuRtjOZ1Vlb1WvfurXrAHB-no2Emg6NBJzzkzZVZTORCOH29xSaWLOAt1WbkezIN4HCRGWde4gqdfre6xfc1SL7ZRz5r972a1qp7gcjFTnZvGfSq/s2174/YU1A9302.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1379" data-original-width="2174" height="406" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoiPf7ml8UMXNtHbdtagWrvNgFzuqoM_BRC2YTHLcbtteg_fnl2fgIlpwPV4kHbBslFS7bFViWFuRtjOZ1Vlb1WvfurXrAHB-no2Emg6NBJzzkzZVZTORCOH29xSaWLOAt1WbkezIN4HCRGWde4gqdfre6xfc1SL7ZRz5r972a1qp7gcjFTnZvGfSq/w640-h406/YU1A9302.jpg" width="640" /></a></p><p><i>Thanks to Scott Fitzsimons of Top Shelf Group and Seb Reaburn for giving us the opportunity to join in on the NED tasting for the Green Sash launch at Websters Bar.</i></p>Hendyhttp://www.blogger.com/profile/08161441173489634743noreply@blogger.com0323 King St, Newtown NSW 2042, Australia-33.8969051 151.1791077-62.207138936178843 116.0228577 -5.5866712638211524 -173.66464229999997tag:blogger.com,1999:blog-6608807554173549070.post-67808955272894868372023-01-31T04:41:00.005+11:002023-02-27T00:13:05.289+11:00Cask ownership: A few thoughts...For several years now, I've had questions from friends, colleagues, friends of friends etc.. about cask ownership. Every time, I give my thoughts and tell myself <i>"I really should write a blog article about this"</i>, and then never do...<br /><br />So finally, it's time to put all those thoughts into an article, which hopefully provides some points to think about when considering cask ownership. First though, a few admissions in the interests of transparency:<div><ul style="text-align: left;"><li>I own (and have owned) casks</li><li>I have bottled (and will bottle) my casks</li><li>I have a lot of whisky friends who bottle casks - some for fun, some as a business, and some in-between</li><li>I'll soon be doing a few (2-3) sponsored posts on the blog and socials (<a href="https://www.facebook.com/TimeforWhisky" target="_blank">FB</a>, <a href="https://www.instagram.com/timeforwhisky/" target="_blank">IG</a>) with a cask company - one of the <i>very</i> few cask companies (I can count them on one hand) that I actually trust</li></ul><div><br /></div><div>To begin, let's take it back to a few basics for those who may be completely new to the world of casks...</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNMBWrp20DPzSqxe9ZTlEmCwyZwMQA5_mxFEtadV1eWHAzWRpINLEyt7uuisYdfcdJVf7fiRdyb3EYsAXxZB4LebzI1b8EObQYezi7XaKiSmW2xX8LWRvvHczDP9bGNbV-4u5oIydlSEzB2T-bKDG_d_c9IsqOAv4yTgecdz66xCKYw_hrxeGJlb-t/s3264/IMG_4353.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNMBWrp20DPzSqxe9ZTlEmCwyZwMQA5_mxFEtadV1eWHAzWRpINLEyt7uuisYdfcdJVf7fiRdyb3EYsAXxZB4LebzI1b8EObQYezi7XaKiSmW2xX8LWRvvHczDP9bGNbV-4u5oIydlSEzB2T-bKDG_d_c9IsqOAv4yTgecdz66xCKYw_hrxeGJlb-t/w640-h480/IMG_4353.jpeg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><b><span style="font-size: medium;">"What's all this about casks then?"</span></b><br />In simplest terms, "cask" refers to the wooden vessel in which many aged spirits (including all whiskies) are matured or aged. They come in different shapes, sizes, and have names like "Butts", "Hogsheads", "Barrels", "Octaves" etc.. but they're (almost) always made of Oak, and for the purposes of this article we'll refer to them generically as "casks".</div><div><br /></div><div>Back in the 1980s, when non-aged spirits like Vodka were gaining in popularity, whisky - Scotch especially - took a backseat and the world experienced a Scotch whisky glut, referred to by some as a "Whisky Loch" (some of the distilleries which closed during this time are now amongst the world's most sought-after). To survive, several distilleries sold casks - to clubs, private individuals, and especially <a href="http://www.timeforwhisky.com/search/label/Independent%20Bottling" target="_blank">Independent Bottlers</a> (of course some bottlers, like <a href="http://www.timeforwhisky.com/search/label/Gordon%20&%20Macphail" target="_blank">G&M</a> had already been buying spirit and maturing their own casks for nearly 100 years by this stage).</div><div><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPM_-CzmVlRPcylElw3dzkEF3lqnOT2iCYEwTF0tsTyL3uQ1AX9pmxNZXtqk0MIVpjjvrEXy3jrEM6m6NWc-S93-CUNO55i9Hwj8OkDG1OAoBZgTd6Ro2npamSdXcZV5CR4Gt5b9SkfInDo_GP6V7d3lsISz9Mwn9Apyf1K98AtlZImdo1HQLSEFFp/s4912/DSC00776.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3264" data-original-width="4912" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPM_-CzmVlRPcylElw3dzkEF3lqnOT2iCYEwTF0tsTyL3uQ1AX9pmxNZXtqk0MIVpjjvrEXy3jrEM6m6NWc-S93-CUNO55i9Hwj8OkDG1OAoBZgTd6Ro2npamSdXcZV5CR4Gt5b9SkfInDo_GP6V7d3lsISz9Mwn9Apyf1K98AtlZImdo1HQLSEFFp/w640-h426/DSC00776.jpeg" width="640" /></a></div><div><br /></div><div>Fast forward 25-30 years, and whisky started to gain in popularity in a big way. The Whisky Loch was no more and we started to experience the opposite - a shortage (especially of aged whisky), and inevitably rising prices. Despite this, at the time and even later (circa 2010-2015), there were still some excellent value casks around, and many distilleries still selling direct to the public. Nowadays there are only a handful doing so, and almost all of them are relatively young / new distilleries.</div><div><br /></div><div>Fast forward a few more years, whisky continued to grow in popularity (especially during the pandemic - go figure) and unsurprisingly, amidst shortages and rising prices, the "cask investment" brigade emerged - companies taking advantage of the fervour around whisky, promising incredible financial returns in a short period of time.</div><div><br /></div><div><i>(Out of sheer curiosity and to help guide some friends, I sat in on two presentations from one of these companies in 2021 & 2022. I won't name names, but my goodness - what I heard was enough to have me running for the hills. I'm not exaggerating when I say almost their entire business model could be summarised as "Buy this cask today, because in X months you can sell it to someone in Mainland China for a double-digit % profit". Never mind the fact that the company couldn't answer basic questions about cask ownership, and that the casks weren't from particularly good distilleries, weren't available for tasting, and/or were in my view horrendously over-priced...)</i></div><div><br /></div><div><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpZ1HGyC3W8F7Mz34VLSyyxHG6wS5pK3gFpWT-PEw4zbMZRB_vSfIKxrwZhou7LO5jFiyS7LA6gbPimYX2B5J6zcDR38yXDj-m5bsxShALx3NNfmrF_QojE1rXSa_Mukknwdn9Yxc133zdjnTQHwNJSk7FEGNPzTBspgmxV02t25oGABTLxkG-11cn/s3264/IMG_1973.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3264" data-original-width="2448" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpZ1HGyC3W8F7Mz34VLSyyxHG6wS5pK3gFpWT-PEw4zbMZRB_vSfIKxrwZhou7LO5jFiyS7LA6gbPimYX2B5J6zcDR38yXDj-m5bsxShALx3NNfmrF_QojE1rXSa_Mukknwdn9Yxc133zdjnTQHwNJSk7FEGNPzTBspgmxV02t25oGABTLxkG-11cn/s320/IMG_1973.jpeg" width="240" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkXQ8ZHhkXU5TiGYhvDOqaIGDYF96I_okz1N1J3inY3reLhKrE4TmwaWGRXRjQK0vTwOLLXWp90JgWvigfUDNw31AgEWV7luecEIWBlGD--U2COmkYn1A1akBBw9qYsrxm_PCleZLTvYhtPEmrZrBiCdck7CtCLXcdj2QuA9_50rTvqB6KrldiieTp/s2048/DSC04404.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1801" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkXQ8ZHhkXU5TiGYhvDOqaIGDYF96I_okz1N1J3inY3reLhKrE4TmwaWGRXRjQK0vTwOLLXWp90JgWvigfUDNw31AgEWV7luecEIWBlGD--U2COmkYn1A1akBBw9qYsrxm_PCleZLTvYhtPEmrZrBiCdck7CtCLXcdj2QuA9_50rTvqB6KrldiieTp/s320/DSC04404.jpeg" width="281" /></a></div><div><br /></div><div><b><span style="font-size: medium;">"I see ads all over social media offering me casks. Is this my ticket to an early retirement or a quick buck?"</span></b></div><div>Unlikely. Sure, people claim to have made very handsome short-term returns buying and selling casks in the past, but many (myself included) feel that ship has somewhat sailed, at least in terms of Scotch whisky. You may have a "whisky investment expert" quote you some incredible returns in the space of months, but is someone really going to pay 30-50% more than you paid for your cask of Glen Tartan (or other average distillery) in a short space of time? It's far from guaranteed.</div><div><br /></div><div>Also, keep in mind it’s either impossible or very, very expensive to get a cask from a sought-after distillery like Macallan or Springbank these days (we’re talking hundreds of thousands, often <b>millions of pounds / dollars </b>for a well-matured cask, and forget getting a brand new fill - when it comes to private individuals, only the distillery’s very very best clients get that privilege, if at all).</div><div><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_gGkr09KEF5HEkAzJO68O4UbOKhcNXb9Te252qnD0w2MfakQNp9CjQJ87oxlF8AAcLK2-IYIwRfqpKY1Sk3mLMm0itLw-5tipBQGkzJEvqPS7wMfN6JhxsZH1DAH2EQ-G4a_ZqSK8d4hxNFflDS0AcH8oxlQnKmMao5DP2EnMGkxKo27CFIOVsgE5/s4912/Japan%20Trip%20Dec14%20181.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3264" data-original-width="4912" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_gGkr09KEF5HEkAzJO68O4UbOKhcNXb9Te252qnD0w2MfakQNp9CjQJ87oxlF8AAcLK2-IYIwRfqpKY1Sk3mLMm0itLw-5tipBQGkzJEvqPS7wMfN6JhxsZH1DAH2EQ-G4a_ZqSK8d4hxNFflDS0AcH8oxlQnKmMao5DP2EnMGkxKo27CFIOVsgE5/w640-h426/Japan%20Trip%20Dec14%20181.jpeg" width="640" /></a></div><div><br /><div><b><span style="font-size: medium;">"So what should I consider about cask ownership?"</span></b></div><div>First, think about your reason for cask ownership. Are you looking to make a quick buck (which, as above, isn't as easy as it sounds), long-term investment (which carries its own risks outlined below), or are you wanting to eventually bottle the whisky (and if so, to sell, gift or drink)?</div><div><br /></div><div>Then think about why a cask is for sale in the first place. We've already established that whisky is <u>popular</u> these days, and that most distilleries aren't selling their casks (or at least, not on the open market) anymore. So when you see an aged cask for sale, think "why"? Is it a good cask? Maybe (certainly there are some AMAZING independently bottled casks out there), but think about it from a distiller’s perspective - are they going to sell their best casks? Probably not. They will however sometimes sell casks that don’t fit their flavour profile - which isn’t necessarily a bad thing and has produced some <a href="https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=345214&merchantID=7042&programmeID=25000&mediaID=0&tracking=&afsource=20&url=https://www.masterofmalt.com/?q=Bowmore%201964" target="_blank">legendary bottles</a> in the past. </div><div><br /></div><div>Or maybe it's a cask that's been traded several times, and is floating around the market. Why? Again, that's not automatically a problem, but it is something to ask / consider. </div><div><br /></div><div>If you can taste a recent sample, that can help allay concerns about the quality. Keep in mind whisky casks are unique. Two casks maturing side by side, filled on the same day, in the same type of wood, can taste completely different. One might be amazing, one might be terrible. If you’re not getting samples before buying, you have no guarantee if you’ll end up with an amazingly balanced whisky, or 200L+ of <a href="https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=345214&merchantID=7042&programmeID=25000&mediaID=0&tracking=&afsource=20&url=https://www.masterofmalt.com/whiskies/loch-dhu-10-year-old-1l-whisky" target="_blank">tannic sulphured oak juice</a>.</div><div><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjHTh5-wtZTnVutrxaJ6GmfESL9PNmSWqi0Lu5ML6Y4DLeIXMv5XVVuiKjpRJJLIt0XPr4In65AtCBhmKKPsxkyrxPKQf3z0o7ASvJwky-O2sGJjHM7a6HbQm5Q5t7w5xJIzIjkoNKLw4egyVteCwmMTmq_RzaVJtKtzWh_8Y8p7jYTEkanVEuzgAq/s1600/IMG_4352.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjHTh5-wtZTnVutrxaJ6GmfESL9PNmSWqi0Lu5ML6Y4DLeIXMv5XVVuiKjpRJJLIt0XPr4In65AtCBhmKKPsxkyrxPKQf3z0o7ASvJwky-O2sGJjHM7a6HbQm5Q5t7w5xJIzIjkoNKLw4egyVteCwmMTmq_RzaVJtKtzWh_8Y8p7jYTEkanVEuzgAq/w640-h480/IMG_4352.jpeg" width="640" /></a></div><br />Then let’s say your cask is good, AND you choose to bottle it at the right time (remember not every cask will make it to 25, 30, 40+ years old - some will be terrible at an older age, some won’t even be whisky if the ABV drops too low)! Then you have 200, 350, 450L of whisky...that’s a lot of bottles. You then have to pay for the glass bottles, label design, labelling, taxes, packaging, and storage / shipping. Certainly some (better) cask companies help with all this, but it can be an expensive exercise. Note this isn't a reason <i>not</i> to buy a cask, but it is something a lot of people don't consider.</div><div><br /></div><div>(Some distilleries, like Sydney's <a href="http://www.timeforwhisky.com/search/label/Archie%20Rose" target="_blank">Archie Rose</a> offer <a href="https://archierose.com.au/tailored-spirits/" target="_blank">"turn-key" cask ownership</a>, where you pay one up-front fee and eventually end up with labelled, duty-paid, delivered bottles. I've done this, and can recommend it as a hugely fun exercise, but of course you pay more up-front for the privilege.)</div><div><br />OK, so you've bottled your cask. Then what do you do with 200, 300, 400+ bottles of your whisky? If you're looking to share it with friends, gift it, or just drink it yourself - great! If you're hoping to sell it though, that’s a lot of whisky to sell in a crowded market. What if it’s just average? Or not even good? It's probably not from a top-tier distillery, so that leaves the less popular distilleries, which is fine, but again, not easy to sell hundreds of bottles unless you’re an established bottler or bar with a following already. Certainly some well-respected bars, shops and whisky clubs can sell bottles in minutes, even from "lesser" distilleries, but who wants to buy an unknown bottle from Joe Smith? </div><div><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdTx7PAWtwJeIDYM1niAR9zeHqSrx6FYhPlcU7YQoE4Opp9vXXIYRvlNNl03yD5QO7WvXSPvzEZMLb5jTBee-KEe1Toekp-4-nHEZvwrf5jlolwYJxbluXeHlZyYjOGWANZ5yxxp5sYXqffgyHnyd3TYPuU9qBcgqDk8HVja3EKYdRx55mwQO3qXtm/s4912/RTW2015%20(July%202015)%20169.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3264" data-original-width="4912" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdTx7PAWtwJeIDYM1niAR9zeHqSrx6FYhPlcU7YQoE4Opp9vXXIYRvlNNl03yD5QO7WvXSPvzEZMLb5jTBee-KEe1Toekp-4-nHEZvwrf5jlolwYJxbluXeHlZyYjOGWANZ5yxxp5sYXqffgyHnyd3TYPuU9qBcgqDk8HVja3EKYdRx55mwQO3qXtm/w640-h426/RTW2015%20(July%202015)%20169.jpeg" width="640" /></a></div><div><br />Also consider the outturn - you may expect to get 300 bottles, but may only end up with 220. That suddenly raises the cost of each bottle significantly. Evaporation can vary wildly from cask to cask, and can hit in a short space of time (and that’s before we consider leakage). <br /><br /></div><div>This is all assuming you bottle it. If you’re just looking to sell the cask to someone, it removes some of these headaches, but will someone buy it? For the price and in the timeframe you expect? Maybe, but it's not always guaranteed. </div><div><br /></div><div>(There's also a whole minefield around cask ownership which I won't go into in detail, but suffice to say, if you're buying a cask, make sure you're getting the appropriate paperwork to confirm that you indeed <b>own</b> the cask. A "Certificate of Title" or similar <i>may</i> not be enough, and may leave you exposed in the event that your cask broker / "investment company" goes out of business.)<br /><br /><br /></div><div><b><span style="font-size: medium;">"Any final thoughts?"</span></b></div><div>Don’t get me wrong, cask ownership can be a tonne of fun, but you have to ask what your goal is up-front, and consider the above points (and many others - this article is far from comprehensive).</div><div><br /></div><div><div>If you're planning to buy a cask or two as a long-term investment, cool good luck - but consider the above points first.</div><div><br /></div><div>If you're planning to pump all your savings into casks and hope to double it within the space of a year...maybe reset your expectations.</div></div><div><br /></div><div>If you’re buying a cask to share with friends or colleagues, or as part of a group, and your goal is to have some of your own whisky at the end, or perhaps gift it, go for it! That's my plan with my casks, and it's a lot of fun. </div><div><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh81hzxcAZWwonXO_ePZl_gAEaF9aPVvocbp9i1-eqedACWm8HtrCCuFT9Mc0XHy8-FjweYDXZ7-Ht5Qlwq-sU_54EuW6GTZdEO0VeUW0CW0R1hXQJFvN9KJCGB_mdA_NhSmwmhXqF8LcP6uCqHmZT-s-LDNmeIG6NRlZB9yJtnpuoZNQ4VMsnSUo-/s3264/IMG_3076.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3264" data-original-width="2448" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh81hzxcAZWwonXO_ePZl_gAEaF9aPVvocbp9i1-eqedACWm8HtrCCuFT9Mc0XHy8-FjweYDXZ7-Ht5Qlwq-sU_54EuW6GTZdEO0VeUW0CW0R1hXQJFvN9KJCGB_mdA_NhSmwmhXqF8LcP6uCqHmZT-s-LDNmeIG6NRlZB9yJtnpuoZNQ4VMsnSUo-/w300-h400/IMG_3076.jpeg" width="300" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvN5RqLDS27dcCKclp0oqCxPfYjY_HrnlUCXKgwxYZVW8awHYcdAnWQhMPV-jHbAUVjP0NE5mD92G29-G_U2z1HALvRFde16z_e2Rsz3soqtjMnm_Uh06qt0HS2sUQ-jZplvBsyNsBWq2ldF7VD4_oXX5hPoELDXEu7UtsYTYacQoRW7SFm9vf7IIz/s4032/IMG_3720.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="2268" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvN5RqLDS27dcCKclp0oqCxPfYjY_HrnlUCXKgwxYZVW8awHYcdAnWQhMPV-jHbAUVjP0NE5mD92G29-G_U2z1HALvRFde16z_e2Rsz3soqtjMnm_Uh06qt0HS2sUQ-jZplvBsyNsBWq2ldF7VD4_oXX5hPoELDXEu7UtsYTYacQoRW7SFm9vf7IIz/w225-h400/IMG_3720.jpeg" width="225" /></a></div><div><br /></div><div>Cheers,</div><div>Martin.</div><div><br /></div><div><i><span style="font-size: xx-small;">Please note - this article in no way constitutes or should be taken as financial advice. It simply contains my personal views on cask ownership (whether for the purposes of bottling or otherwise). As always, do your own research and come to your own conclusions.</span></i></div>Martinhttp://www.blogger.com/profile/13891094723263135050noreply@blogger.com5tag:blogger.com,1999:blog-6608807554173549070.post-42918957685711775452023-01-26T04:07:00.005+11:002023-01-26T04:07:54.905+11:00Glenmorangie "A Tale of the Forest" [Tasted #615]<p><a href="http://www.timeforwhisky.com/search/label/Glenmorangie" target="_blank">Glenmorangie</a>, much like their <a href="http://www.timeforwhisky.com/search/label/MHDHK" target="_blank">LVMH</a> counterpart <a href="http://www.timeforwhisky.com/search/label/Ardbeg" target="_blank">Ardbeg</a>, have become known for releasing annual special editions that <i>actually</i> have a point of difference to them, rather than just a different label and slightly different mixture of ex-sherry and ex-Bourbon whiskies. For years it was the Private Edition series (<a href="http://www.timeforwhisky.com/2013/04/tasted-16-glenmorangie-ealanta-101drams.html" target="_blank">Ealanta</a>, <a href="http://www.timeforwhisky.com/2018/02/glenmorangie-spios-9th-private-edition.html" target="_blank">Spios</a>, <a href="http://www.timeforwhisky.com/2017/02/glenmorangie-bacalta-sydney-launch_9.html" target="_blank">Bacalta</a>, <a href="http://www.timeforwhisky.com/2016/05/tasted-286-glenmorangie-milsean.html" target="_blank">Milsean</a>, <a href="http://www.timeforwhisky.com/2014/05/tasted-90-glenmorangie-companta.html" target="_blank">Companta</a> etc..) and more recently the "Tale of" series - first "<a href="http://www.timeforwhisky.com/2020/12/glenmorangies-tale-of-cake-tasted-508.html" target="_blank">A Tale of Cake</a>", then "<a href="https://www.instagram.com/p/CW_JA3LParp/" target="_blank">A Tale of Winter</a>" and now "<a href="https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=345214&merchantID=7042&programmeID=25000&mediaID=0&tracking=&afsource=20&url=https://www.masterofmalt.com/whiskies/glenmorangie/glenmorangie-a-tale-of-the-forest-whisky" target="_blank">A Tale of the Forest</a>".</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitRzA3KMZ0LCLxrPodCWcLhn2vnrdoOESrp18xCZT8UEQQsggcP8k-6POC6M6oAY3-MQhla-ikYP5AAYfw5JmrQg_z3rFBNLh-WTEq30bu_dh3lMIQcmneM3S_WxzouO0XP5GVcJY1k-kHfc19BwjZZgdLOZDqFGRMpAIurswhkif7_KWwBCGNkHDU/s3600/Glenmo%20Tale%20of%20Forest.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2392" data-original-width="3600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitRzA3KMZ0LCLxrPodCWcLhn2vnrdoOESrp18xCZT8UEQQsggcP8k-6POC6M6oAY3-MQhla-ikYP5AAYfw5JmrQg_z3rFBNLh-WTEq30bu_dh3lMIQcmneM3S_WxzouO0XP5GVcJY1k-kHfc19BwjZZgdLOZDqFGRMpAIurswhkif7_KWwBCGNkHDU/w640-h426/Glenmo%20Tale%20of%20Forest.jpg" width="640" /></a></div><div><br /></div><div><a href="https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=345214&merchantID=7042&programmeID=25000&mediaID=0&tracking=&afsource=20&url=https://www.masterofmalt.com/whiskies/glenmorangie/glenmorangie-a-tale-of-the-forest-whisky" target="_blank">A Tale of the Forest</a> uses barley kilned with "woodland botanicals" - more specifically juniper berries, birch bark, heather flowers and just a hint of peat. I'm sure I'm not the only one who read this and thought "a <a href="http://www.timeforwhisky.com/search/label/Gin" target="_blank">gin</a>-esque whisky!?"</div><div><br /></div><div>My biggest question when it comes to interesting, unusually-made whiskies like this is - does the uniqueness actually shine through in the final product? Can you actually taste those woodland botanicals in the whisky? Let's find out...</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju-VXuIMsBD-N72XR-cj_EsihuH6aUHqNzxS4AESW278pWXs2iuPpc6Sa_vPvlyt0RWrFpJL0kEwA1fD2pGWZ6R8qTv6Yx3ESNFkL-eX5uY31DMcYUwgYweVKf9d6z250y4RjjDX5WuQ2PIT457Iu_srgv5vyygnEbQCCVBN3aglpswhE3Amjpjbzt/s3600/Glenmo%20Tale%20of%20Forest%20IG.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3600" data-original-width="3600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju-VXuIMsBD-N72XR-cj_EsihuH6aUHqNzxS4AESW278pWXs2iuPpc6Sa_vPvlyt0RWrFpJL0kEwA1fD2pGWZ6R8qTv6Yx3ESNFkL-eX5uY31DMcYUwgYweVKf9d6z250y4RjjDX5WuQ2PIT457Iu_srgv5vyygnEbQCCVBN3aglpswhE3Amjpjbzt/w320-h320/Glenmo%20Tale%20of%20Forest%20IG.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZN3BMAeim2Mb7wZe7bBEj4Iznqv3NTEVKXhRumxszoR8nTzeBMAsss4qSB24caSmI-FOD6N4zY8sA-y8A-7_SwROxeIObhHirayQ2-YDaBX6jpKb9_C4Ak41cnkhitk3am5C0omKrEXuhy_wUwh83XV6zgdCxCie6Lv1sHLddgKs1bae6GFNIWkGo/s3600/Glenmo%20Tale%20of%20Forest%20IG%203.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3600" data-original-width="3600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZN3BMAeim2Mb7wZe7bBEj4Iznqv3NTEVKXhRumxszoR8nTzeBMAsss4qSB24caSmI-FOD6N4zY8sA-y8A-7_SwROxeIObhHirayQ2-YDaBX6jpKb9_C4Ak41cnkhitk3am5C0omKrEXuhy_wUwh83XV6zgdCxCie6Lv1sHLddgKs1bae6GFNIWkGo/s320/Glenmo%20Tale%20of%20Forest%20IG%203.jpg" width="320" /></a> </div><div class="separator" style="clear: both; text-align: left;"><br /></div><b>Glenmorangie "A Tale of the Forest" (46% ABV, NAS, Highlands, <a href="https://www.mingkeestore.com.hk/products/glenmorangie-limited-edition-a-tale-of-the-forest-46" target="_blank">$980HKD</a> / <a href="https://www.nicks.com.au/products/glenmorangie-a-tale-of-winter-limited-edition-single-malt-scotch-whisky-700ml" target="_blank">$169.99AUD</a> / <a href="https://scripts.affiliatefuture.com/AFClick.asp?affiliateID=345214&merchantID=7042&programmeID=25000&mediaID=0&tracking=&afsource=20&url=https://www.masterofmalt.com/whiskies/glenmorangie/glenmorangie-a-tale-of-the-forest-whisky" target="_blank">£62.46ex-VAT</a>)<br />----------------------------------------------------------------</b><b>----------------------</b><b>----------------------</b><b>---------------------------------------------------------<br /></b><div><b>Colour:</b> Honey gold</div><div><br /><b>Nose:</b> There really is an initial whack of pine needles and a touch of eucalyptus here. It's certainly an unusual nose for a Scotch. Freshly-cut grass, heather and herbal tea. If you'd told me it was a cask-rested gin, based on the nose, I'd believe you. <br /><br /><b>Palate:</b> A bit of the spice from the nose carries through, along with the pine notes. The eucalyptus too, but it's more prominent than on the nose. There's still Glenmo DNA though - soft yet flavoursome with noticeable citrus, vanilla cream & honey. Doesn't feel overly young either - there's not a lot of complexity here, but it's also not rough or under-aged.<br /><br /><b>Finish:</b> Long, with residual resin, pine and grassy notes.<br /><br /><b>Rating (on my very non-scientific scale): </b>90/100 (Martin). This isn't a hugely complex whisky, but it 100% matches the name and purported character, and it's tasty too. Some distilleries use special release NAS whiskies to hide young whisky that (in my view) isn't quite ready. That's not the case here at all - this feels spot-on in terms of age and "meets the brief" in terms of character.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWVfd7MFz-iWBXVTun0a0fwiNm7rIRJ_TCjd2m2fEtI_FbQanmg5yrToqYzHOFTdLj4h2gaRmDvUHyto7D-o3RrcQfFhWPeV3DGBkfYTc0MBn-qAqlcoUdZzXiBxF63Th0ji-z-mJvNbIOjJQ61hmSg-uPkgZKHrCd_BNyQwbTTrILA2UPxiiwENE9/s3600/Glenmo%20Tale%20of%20Forest%20IG%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3600" data-original-width="3600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWVfd7MFz-iWBXVTun0a0fwiNm7rIRJ_TCjd2m2fEtI_FbQanmg5yrToqYzHOFTdLj4h2gaRmDvUHyto7D-o3RrcQfFhWPeV3DGBkfYTc0MBn-qAqlcoUdZzXiBxF63Th0ji-z-mJvNbIOjJQ61hmSg-uPkgZKHrCd_BNyQwbTTrILA2UPxiiwENE9/w640-h640/Glenmo%20Tale%20of%20Forest%20IG%202.jpg" width="640" /></a></div><br />Thanks to MHDHK for the review bottle.<br /><br />Cheers,<br />Martin.Martinhttp://www.blogger.com/profile/13891094723263135050noreply@blogger.com0