Showing posts with label Ardmore. Show all posts
Showing posts with label Ardmore. Show all posts

Thursday, 29 November 2018

Whiskies & More, Timeless & Tasty and 3 delicious single casks from Laphroaig, Glentauchers and Ardmore (Tasted #407 - #409)

Whisky fans in Hong Kong would find it hard not to notice the proliferation of new whisky shops these days - it seems like every week there's a new one, opened by a passionate whisky lover (or group of whisky lovers), and on the whole it's a great thing for the whisky scene.

Whiskies & More however are a little different. Part shop, part distributor, part whisky events coordinator, W&M and their online shop, Timeless & Tasty are run by passionate whisky lover Hil, someone for whom I have massive respect, having come from the same industry I work in (not whisky - this is just a hobby for me) and switching it up to run a successful business in whisky.

Not only that, but Whiskies & More  also arrange some of the most epic whisky tastings in Hong Kong (like when they brought the guys from WM Cadenhead out for a tasting of 6 whiskies, straight from the still maturing casks, including 3 closed distilleries!)


The list of brands Whiskies & More distributes includes a number of hugely-respected independent bottlers (Asta Morris, AD Rattray, Elements of Islay, WM Cadenhead, Blackadder), well-loved OBs (Arran, High Coast, others) and even my favourite Cognac Vallein Tercinier (aka the cognac for malt lovers). The fact that Whiskies & More so regularly bring out guests from these brands for regular masterclasses in HK (like Bert from Asta Morris) is a testament to the relationships Hil has built in a short space of time.


To try out some of the range, Hil recently gave me a few samples from three of W&M's brands, all of relatively young ages, and all proof that "age is but a number":



Asta Morris Glentauchers 2009-2017 (52.5% ABV, 8yo, Speyside, Scotland, 1 of 90 bottles, $995HKD)
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Colour: Orange-brown gold.

Nose: Spirity and fruity at first, with some varnish and sultanas, and a slight peppery note. After a few drops of water, some Vegemite and barbecued meat.

Palate: Rich and sweetly sherried - more sultanas, a nuttyness, pear notes and some red fruits.

Finish: Long, with some light tannins, sugar-coated sultanas, dried apricots and pears.

Rating (on my very non-scientific scale): 90/100. A simple yet surprisingly moreish dram.


The Single Malts of Scotland Aird Mhor (Ardmore) 2009-2018 (59.4% ABV, 8yo, Highlands, Scotland, 1 of 123 bottles $850HKD)
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Colour: Straw

Nose: Spiced fruit, cinnamon eggnog. Hints of peppery smoke.

Palate: Similar to the nose, with more cinnamon and more pronounced peat smoke, followed by some flamed orange peel, cardamom and Christmas cake.

Finish: Long, with smoky-sweet stone fruits at the very end.

Rating (on my very non-scientific scale): 87/100. From an ex-Laphy barrel, I learned afterwards!


AD Rattray Williamson (Laphroaig) 2011-2017 (61.3% ABV, 6yo, Islay, Scotland, 1 of 96 bottles $850HKD)
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Colour: Light straw.

Nose: Big campfire peat smoke with some stone fruit notes, and slightly medicinal notes (but not an "iodine bomb").

Palate: Hugely mouth-coating. Spicy peat, meaty, oily, some tobacco and leather, then some toasted bread, apricot jam and some barbecue smoke.

Finish: Medium to long in length, sweet with caramel notes and just a hint of smoke.

Rating (on my very non-scientific scale): 91/100.


With Christmas around the corner,  W&M's shop Timeless & Tasty would be worth a look for anyone looking to buy a whisky present (it can be for yourself - we won't tell), as would the above three whiskies.


Cheers,
Martin.

Sunday, 31 March 2013

Shirt Bar Scotch Club - The Macallan, Highland Park, Ardmore (March 2013)


Another month, another Scotch Club. Following on from the hugely successful Balvenie Scotch Club in February, March was time to taste expressions from the nearby Macallan and Ardmore distilleries, and the (much further North) Highland Park Distillery. The tasting was led by the always friendly Jared Plummer (CCA Whisky Ambassador), and kicked off as Scotch Club often does with a cocktail - an unusual (and very enjoyable) Macallan whisky sour: 




On the menu tonight was:

  • Ardmore
  • Macallan 12 “Fine Oak”
  • Macallan 18 “Fine Oak”
  • Highland Park 12 
  • Highland Park 18



Jared kicked off proceedings with the Macallans (12 and 18). I have to admit, I've never been a huge fan of The Macallan. I don't hate it by any means (I even visited the distillery a few years ago), I've just never found it as enjoyable as other Highland malts. The 12 (jokingly referred to as a great "Breakfast whisky") was as I remembered - a youthful but oaky nose, toffee palate and a fresh, short finish. Not a bad whisky, but not my favourite. The 18 I'll admit was better than I remember (maybe my tastes are changing), with a sweeter, sherried nose and palate. For those whisky nerds out there, it was interesting to note that Macallan use one of the lowest percentages of "heart" in the business - just 16% of the new make spirit is actually captured and aged to make the whisky.



Next up was the Ardmore - a NAS (No Age Statement) whisky aged somewhere from 8-12 years. I'd never tried it before, but I liked its credentials - non chill-filtered, bourbon barrel aged, then finished in quarter casks (Jared explained that chill filtering can take 2-3 days and the equipment can cost upwards of $500k. Given it's also frowned upon in some circles, it's not hard to see why some distilleries forgo it!)




The Ardmore was explained as an "introduction to peat" (ahead of the peatier Highland Parks), and while I couldn't find any on the nose, there was a definite hint of smoke on the palate and finish. A very enjoyable whisky.

Last were the Highland Parks. The "HPs" are usually well received by both whisky fans and new whisky drinkers alike. Easy drinking, yet complex and well-rounded. The 12 and the 18 didn't disappoint tonight, with hints of honey, underlying smoke and an overall sweetness that's hard to resist. I don't own a bottle of HP yet, but I probably should...

In true Scotch Club style, the night ended with a cheese and dip platter - always a great end to the night (OK, well maybe with one more single malt for the road...)

Cheers, 
 - Martin.