The Oak Barrel - Benromach Tasting with Keeper of the Quaich Derek Hancock

A month or two on from my last whisky tasting visit to the Oak Barrel, the gents were kind enough to invite me down for their next masterclass. I was actually given a choice, and as much as I really wanted to attend the Glenfarclas masterclass (partly, but not solely because it included a #101drams whisky - Glenfarclas 40yo), sadly I couldn't make it. I was able to make the Benromach the next night, and so that's just what I did.

To be honest, I didn't know a whole lot about Benromach. I'd seen it on the shelves but that's about it. I had no idea, for example, that it was actually owned by Gordon & Macphail (independent bottling extraordinaires - their only single malt) nor that they did some pretty out-there experiments.

The tasting was led by Derek Hanckock,  Gordon & Macphail's Associate Director of Export, and also a "Keeper of the Quaich"(a society of those with "outstanding commitment to Scotch whisky"). Derek jumped into the history of whisky (dating back to the 1400s, but told unlike any other tasting I've attended), right through to the history of Benromach (the opening of which HRH Prince Charles apparently drove to, but not home from...). Early on it was pretty clear this wasn't a beginner's tasting - which seemed to suit the crowd just fine.

Derek introduced the line-up, which included:

• Benromach Traditional
• Benromach Organic
• Benromach Sassicaia
• Benromach 10 Year Old
• Benromach Peat Smoke
• Benromach Cask Strength
• Atholl Brose Liqueur

See below for my rough/brief tasting notes.

Benromach Traditional 40%

Approximately 6yo, designed in the style of whiskies from the 50's-70's. 80% bourbon barrel aged. I got a very light hint of peat smoke on the nose, and some pears. The peat was more evident on the palate, with vanilla and cinnamon hitting at the back of the throat. A short, peaty, easy finish rounded it out. Overall - a nice aperitif whisky. 89/100.

Benromach Organic 43%

Interest whisky this one. Derek talked us through the process to Benromach underwent to produce a certified organic whisky (and he should know - he basically led the process), and explained how all was going along OK until the certifying body asked how they age the whisky - apparently used bourbon barrels are a no-no (due to their likely in-organic origins). The solution? Virgin whisky barrels! Yep, Benromach Oragnic is aged in brand new casks (for approximately 8 years), which explained it's significantly darker colour than the 10yo.

While I thought this one had a very cool story (and I'd never tasted a Scotch whisky aged in brand new barrels before), I wasn't hugely keen on it. I got a slightly grainy, vanilla nose, with an oily mouthfeel (and breakfast cereal), followed by a short finish. Certainly not bad, but not my favourite Benromach 87/100.

Benromach Sassicaia 45%

Great background story to this one. Sassicaia is an Italian "Super Tuscan" red wine, and apparently Italy loves Benromach whisky. So when the distillery approached their friends in Italy, they were only too happy to provide their used casks, which were used to finish 4yo Benromach for an additional 29 months. This one had a sweet, rich and berried nose, a peppery, creamy palate and a medium, peppery finish with the berry notes staying right through to the end. 90/100.

Benromach 10yo 43%

A sherried but subdued nose - very rich. An oily mouthfeel with residual sherry notes on the palate, and a long, grain-like finish that dries the mouth. Pleasant. 90/100.

Benromach Peat Smoke 46%

My favourite of the night. At 53ppm (higher than Ardbeg), we were expecting this to be hugely peated. On first nosing though - wait...is this the right whisky? Where's the peat? Derek explained the differences between Islay peat and in-land peat, like Speyside's, and it all made sense. Speyside distilleries aren't surrounded by the ocean like Islay distilleries, so after thousands of years, the peat takes on different characteristics. Fascinating!

The palate showed a bit more peat - though nothing like the 53ppm suggests at first. Interestingly, a lot of sweetness too. Sweet & peat! It's like each is fighting to be at the forefront, coming in waves. The same goes for the finish too. Stunning whisky. 93/100.

Benromach Cask Strength 60.3%
10ppm and big ABV. A light, sweet, nose with a big green apple hit. Adding water brought out..bananas? Fruit-filled one this one! A creamy palate was followed up by a medium finish with mild peppery notes and a hint of peat smoke. Also very enjoyable. 93/100.

Atholl Brose Liqueur 35%
Last but not least, the liqueur. I haven't met a whisky liqueur I haven't enjoyed (Gleniddich, Chivas Lochan Ora etc..) and this was no exception. Christmas cake and ivy, with some pepper and honey on the nose. Cloves and some cinnamon on the palate, and a short, honied finish. 90/100.

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My introduction to Benromach was certainly a well-informed and detailed one, and I loved every minute of it. It was nice to attend a tasting for a change where the majority of attendees were real "whisky nerds" too, and the presenter accommodated. Can't wait for the next one.

Check The Oak Barrel's events page for details of upcoming tastings (for both members and non-members), including their Sydney Whisky Fair 2013.

Cheers, 

 - Martin.

TImeforWhisky.com attended this tasting as a guest of Oak Barrel (thanks)!

Tasted #26: Johnnie Walker "The Gold Route" (#101drams)

I added this to the #101drams in the hope that I'd be able to try it at a Duty Free shop on my next trip overseas. Sure enough on a recent long weekend trip to Singapore (during which I sampled many excellent whiskies and visited two fantastic whisky bars - posts to follow!) I spotted it for sampling at SYD Duty Free.

(So what if it was 8am? I was on holidays and there were #101drams to tick off the list...)

Johnnie Walker Explorer's Club Collection - "The Gold Route" (40%, Blend, NAS, Scotland)

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Nose: No peat that I could discern (so I doubt there's a lot of Islay whiskies in here as with some JWs). Rich and sweet, with a hint of caramel.

Palate: Rich and oily. A sweet, almost ice-cream like creaminess follows.

Finish: Smooth, very smooth. I was expecting a harsh finish but wasn't disappointed. I'd say there are some well-aged whiskies in here (I'd love to know the composition). Some sweetness and a whole lot of mouth-puckering dryness.

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

Cheers,
 - Martin.

PR #9: Sullivans Cove awarded Gold Medal by Beverage Tasting Institute in Chicago

A lot of the recent "PR" posts on my blog lately have been about Australian and NZ whiskies winning awards around the world (which is fitting because a) this blog is supposed to have the occasional Australasian focus and b) Australian and NZ whisky is bloody good).

That trend continues with news from Sullivans Cove recently that they've just been awarded a gold medal by the Beverage Tasting Institute in Chicago, for their "Double Cask" expression.

To quote the press release:

"This award, from one of the world’s leading independent beverage reviewers, was given to the distillery’s Double Cask expression. It adds to Sullivans Cove’s list of prestigious international awards, which includes three Liquid Gold Awards from Jim Murray, and “Best Australian Single Malt” from the World Whisky Awards in London. 

Chief distiller Patrick Maguire is of the opinion that a large part of Sullivans Cove’s huge domestic and international success is down to recognition from organizations such as the Beverage Testing Institute. He went on to say; “Things are going well, we are up 50% on last year and Sullivans Cove is now the biggest selling Tasmanian whisky. Exports are booming with North America making up 80% of our overseas sales, and we have sent our first shipments to Hong Kong and Japan this past week. It is great to be involved in such an exciting industry during otherwise difficult economic times.”

The sharp rise in demand has meant that the distillery is now working flat out to produce enough spirit.

The Tasmanian whisky industry has seen very strong growth over the past two years and there are now eight functioning distilleries on the island with 2 more in the pipeline."

We congratulate Patrick and the Sullivans Cove / Tasmania Distillery team, and look forward to their (and Australian whisky in general's) continued success.

Cheers,
 - Martin. 

Tasted #25: Springbank 10 (#101drams)

A quickfire tasting post to tick off one more off the list - this time from Campbelltown, in the form of Sprinkbank 10yo.

Springbank 10yo (46%, 10 years old, Campbelltown Scotland)
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Nose: Light and fruity, with some intense orange notes.

Palate: Tangy - citrus tang. Some youth, but very smooth. I'll have to try the older varieties to see how this progresses with age.

Finish: Medium length. Light, and fruity right to the end. A beautiful summer whisky.

Rating (on my very non-scientific scale): 91/100. I actually really enjoyed this, and think it'd make a fantastic easy-drinking "summer" whisky. Would I buy a bottle? At the $100+ it can command in Australia? No. But at the $50-$60 it goes for overseas, I think this would be a great addition. I might consider picking up a bottle on a future trip.

Cheers,
 - Martin.

Tasted #24: Jack Daniels Unaged Tennessee Rye

Unaged, or "white dog" spirits are becoming increasingly popular these days. I even saw Buffalo Trace White Dog at my tiny, local suburban bottle shop the other day. Is it the increasing interest in spirits and how they're made, the need to differentiate product lines, or simply an easy way for a distillery to gain extra revenue without the hassle of the aging process? Whatever it is, we think it's fantastic. Now if only I could get my hands on some Islay new make...

At Eau de Vie recently I noticed a bottle of JD Unaged Tennessee Rye on the shelf. I hadn't seen this in Australia before (its release in January 2013 was mostly a US-centric one), so jumped at the chance to try it.

Jack Daniels Unaged Tennessee Rye Whisky (40%, unaged, Tennessee USA)

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Nose: Bananas and bubblegum (Steph says "metho").

Palate: Smooth! That was a surprise. No real dominant flavours - still hints of banana, and clearly extremely young (Steph says "metho").

Finish: Short as expected. Reminds me of a young, but not completely unaged rye. Still a bit of complexity evident to the end. Obviously needs (a lot) of time, but it wasn't horrible. (Steph still says "metho").

Rating (on my very non-scientific scale): 79/100. Let's be honest - whisky gets aged for a reason, and whilst this wasn't something I'd drink every day, it was an interesting way to see what JD rye is like before it ever sees a barrel. And it wasn't horrible by any stretch of the imagination - I'd happily drink it again (just not if a nicely aged whisky was on offer).

Before finishing off the night, Steph and I enjoyed a dram from our (sadly now very low!) bottle of JD kept for us at Eau de Vie, as part of Brown Forman's fantastic "Jack Daniels Embassy" program.

Cheers,
 - Martin.

Tasted #23: Bakery Hill Blend 46 for Eau de Vie (#101drams)

Last week I wrote about Eau de Vie's partnership with Bakery Hill Distillery to create a bespoke whisky for use in their "Bobby Burns" cocktail. Soon after that post we popped down to Eau de Vie in Darlinghurst (Sydney) for a taste (and maybe a cocktail or three...) following an invite from owner and Sydney bar legend Sven Almenning.

(I later remembered that #97 on my #101drams list is "A special bottling made specifically for a bar", so I was getting the chance to tick another dram off the list too!)

Charlie (champion) was manning the bar when we arrived on a cold Wednesday night, and was quick to pour out a taste of the new whisky. Here are our thoughts:

Eau de Vie / Bakery Hill Blend 46 for Eau de Vie (46%, Victoria Australia)

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Nose: Sweet, smooth, creamy. Almost like ice cream, but not that diet stuff - the full cream / full fun ice cream!

Palate: Sweet shortbread. Seems to have some youth, but very, very smooth. Morish - made me want to keep going back for more. A slight earthiness too. Very enjoyable.

Finish: Very short (presumably this works well for the cocktail, to allow the other flavours to have a say). The sweet (port barrel?) notes stay through to the end.

Rating (on my very non-scientific scale): 89/100. A great dram with some very specific characteristics (e.g. short finish) that should work brilliantly in the cocktail.

So with the whisky tasted and given both thumbs up, it was onto the "Bobby Burns" cocktail, which consisted of:

50ml Bakery Hillʼs Eau de Vie Whisky
20ml House blended vermouth infused with fig 
10ml D.O.M. Benedictine
1 dash angostura bitters
Stirred, served on an antique side plate with doily and short bread cookie

Yep, it was pretty clear these guys put some serious effort into selecting / blending the perfect whisky for the cocktail. Eau de Vie cocktails have always been perfectly harmonious, but this was just something else. Every ingredient just worked in perfect harmony, with no single spirit overpowering the others. A slightly bitter taste (brown, bitter and stirred - just the way a good cocktail should be!) was followed by a long, sweet (but never to sweet) delicious aftertaste. Perfect. Even the shortbread was a perfect match. Definitely add this to your list of "Cocktails to try".

A few cocktails, a JD unaged rye and a dram of our Gentleman Jack bottle later, it was time to head home (why can't Wednesdays be Fridays?) happy to have tried a fantastic whisky, ticked another off the #101drams list, and tasted near cocktail perfection.

Cheers, 

 - Martin.

Ardbeg (Ardbog) Day 2013

Another year, another brilliant Ardbeg Day. I thought it would've been pretty hard to top last year's "Islay-lympics" at Aqua Dining, but the team from Moët Hennessy have put on another fantastic event. Australian Whisky event of the year? Well there's a few good ones coming up, but it's certainly possible.

  

For those unfamiliar, Ardbeg Day is a celebration of all things Ardbeg, held annually around 1st June for Committee Members around the world. The main festivities occur on Islay as part of Fèis Ìle, but that doesn't stop Ardbeg and MH in 10+ other countries putting on their own Ardbeg Days, with activities, prizes and of course a lot of Ardbeg. The annual event also coincides with the release of a new, limited Ardbeg release. Last year's was the super-imaginatively titled "Ardbeg Day", and this years, as you might have guessed, was "Ardbog".

Held at Pelicano's popup bar "The Park" in Sydney's Centennial Parklands, the event kicked off around midday with an Ardbeg cocktail on arrival (Bloody Mary, Passionfruit or a strangely tasty concoction with Absinthe, soda and Ardbeg). Those not fond of cocktails were welcome to avail themselves of the complimentary tastings of Ardbeg 10, Corryvreckan or Uigeadail (the Ardbog came later).

Small hidden coins were also scattered around the grounds, with a bottle of Ardbeg for anyone who could find one (sadly we couldn't). That wasn't the only game though - with "Pin the tusk on the mammoth", "Quoits" and bowling all very popular right throughout the day. Prizes included stuffed "Shortie" dogs, Ardbeg keyrings/cardholders/big glasses/coasters/t-shirts, and for some lucky winners (like our friends from DTWC), a copy of "Ardbeg: A Peaty Provenance". There were plenty of prizes to go around and it seems everyone won at least one or two.

The bar continued to serve cocktails and Ardbeg right throughout the event, and the (subtantial) food offerings were enjoyed by all, while the band (The Bearded Gypsy Band - a very appropriate choice!) played their blend of gypsy jazz folk (note: that's not them in the video below).

 

A brief welcome was given by Simon Thomsen (MC), after which the Ardbog was handed out for a tasting. Following a bagpipe procession (see video below), the games, banter and whisky drinking continued, with plenty more Ardbog to go around (including some from this 4.5L Ardbog bottle - one of only a few in the country). Full tasting notes to follow in a future "Tasted" post, but in summary it wasn't the peat explosion we all know and love from Ardbeg, but rather a subtler, complex dram with many different flavours. Interesting, but I still love Alligator the best...

Awesome:

All up a fantastic day, and while not as wet as last year, true to Islay form the rain did make an appearance right at the end (unfortunately we missed out on an Ardbeg umbrella!).

A huge thanks to Ardbeg and Moët Hennessy for another hugely entertaining day. Bring on 2014!

Cheers, 

 - Martin.

SMWS Tasting - Sydney (May 2013) (#101drams)

How do you describe the Scotch Malt Whisky Society (SMWS)? More than just a whisky club, and certainly more than just an independent bottler, the SMWS combines the best of these, adds in publications, one-off dinners and members-only bars, and uses their global reach (12+ countries) and extensive experience (30 years) to show everyone what truly excellent cask-strength whisky is.

For those new to the SMWS concept - the independent bottler side sees them sourcing some of the best whiskies (grain and malt) from around Scotland and the world (and occasionally other spirits) in the form of single casks. They then bottle these at cask strength and sell them though the club. You might see anything from a 7 year old Islay to a 35+ year old Speysider, and while you might not know which distillery it came from (SMWS famously label their bottlings with a numerical code system and unique name only, although unofficial lists matching code to distillery exist on the Internet), you're guaranteed the whisky inside will be of an extremely high quality.

Up until a few days ago I hadn't yet joined, but last month I was lucky enough to be invited to the May tasting Sydney, by the entertaining and incredibly knowledgeable Andrew Derbidge (Cellarmaster and NSW Manager). I'd been keen to get along to one of the SMWS tastings to see what it was all about, so this was the perfect chance.

(Before I put down my hard-earned for a membership, I wanted to make sure the tastings were enjoyable and not too serious. I've been to some tastings with some excellent whisky in the past, that just felt a bit stiff, up-tight - generally not much fun. Luckily it turned out I had absolutely nothing to worry about with SMWS.)

The tasting (held at the Royal Automobile Club in Sydney, coincidentally on the same night and right next door to a dinner with PM Julia Gillard) was a change from the usual format, with all 6 whiskies being tasted blind, in competition format. Basically we were given a list of the current bottlings, a few clues about each whisky, and had to pick which was which in table groups. Points were awarded for region, ABV range, distillery and bottling, and the winning table at the end of the night walked away with a prize. Piece of cake right? Ha, not quite. We had the previous Australian champion on our table, and only managed a third place. Still, we all agreed early on that considering the whiskies on offer, there would be no losers...

After a palate cleanser of Harvey's Bristol Cream and an enjoyable introduction from Andrew, it was onto the 6 mystery whiskies...

Tasting notes:
Whisky #1 (SMWS 35.82 "Feel-good garden party dram"), a 16 year old Glen Moray (56.6% ABV) had a floral, citrus nose, a slightly spicy, still citrusy palate with a hint of chocolate, and a medium finish (apparently with some smoke, though I couldn't find it). 91/100

Whisky #2 (SMWS G10.3 "Promises sweet indulgences"), a 24 year old grain whisky (59.6% ABV) from Strathclyde Distillery (my first grain whisky, and coincidentally a #101drams dram too!). A big sherry hit on the nose at first (1st fill barrel? Nope, but seemed like it). A dash of cinnamon spice on the palate with the ABV (59.6%) clearly evident. The finish was long and very reminiscent of the breakfast cereal I eat every morning! A great entry into the world of grain whiskies for me. 90/100.

Whisky #3 wasn't one we were asked to guess. Instead, we were asked to try #3 and #4 side by side and compare. The reason (we were later told) - #3 was a Highland Park 12yo Original Bottling (40%ABV), whereas #4 was also a 12yo Highland Park, but from the SMWS (SMWS 4.170 "Evokes the magic of Orkney" at 61.5% ABV). This was a brilliant way to show what the SMWS was all about - comparing two whiskies from the same distillery, same age, but one cut to 40%, vatted for consistency and caramel-coloured, the other cask-strength, single-cask, and with no added colouring. Needless to say the SMWS Highland Park, with its strong bourbon/vanilla nose (1st fill ex-Bourbon barrel), spicy vanilla palate and long, ginger finish, was the clear winner. 89/100 for #3, 93/100 for #4 (my favourite dram of the night).

#5 (SMWS 78.40 "Tantalisingly sweet & savoury") - a 16yo Ben Nevis at 55.1% ABV showed a sherried, slightly salty nose, a complex palate with mostly sultanas and other candied fruits, and a butterscotch and vanilla pastry finish - long and enjoyable. 91/100.

Last up, #6 (SMWS 3.195 "Cigar smoking dram") - a 14 year old Bowmore at 58.5% ABV. We were expecting this to be an Islay and at least got that part right - soft peat on the nose with a touch of licorice. Vanilla on the palate, still with the peat but reduced somewhat. A medium, dry finish with the peat smoke remaining to the end, albeit certainly not in huge quantities. 90/100.

Prizes of 100mL SMWS samples were also given out throughout the night (often the only whisky if its kind in Australia) and I was lucky enough to score a sample of 2001 (12yo) Mannochmore at 61.5%.

Overall this was a great intro to the SMWS and although the format differed from their usual, I have no doubt the regular tastings are just as good. I'll no doubt be back to future tastings!

Cheers,

 - Martin.

TimeforWhisky attended this tasting as a guest of SMWS Australia. 

Tasted #23: Big Peat (#101drams)

I knew getting through the #101drams charitable challenge would be, well, a challenge, so I figured I'd need to find a number of different ways to try all the drams, and to keep it interesting. Sure I could probably go and smash through 60% of them in a few months at somewhere like Baxter Inn or Whisky + Alement (and don't get me wrong, bars like those are critical in helping me get through my list!), but I think sometimes I need to mix it up a bit.

So when the kind folks at Douglas Laing & Co (who have recently split into two separate companies) sent me a sample of Big Peat (#81 on my list), I was pretty happy to be able to tick another one off the list, without just going to a bar and paying for it (and in the comfort of my own home with my own Glencairn too)!

Big Peat is a blend of Islay malts, and includes Ardbeg, Caol Ila, Bowmore and Port Ellen. Being a big fan of these distilleries, I was interested to see how they went as a blend (albeit with No Age Statement)...


Big Peat Small Batch Islay Blended Malt Scotch Whisky (46%, NAS, Islay Scotland)
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Nose: Light (for an Islay whisky). Big sea salt hit, hints of cinnamon and a slight nuttiness.

Palate: Equally light on the palate, and equally salty. Smoke comes through late in the piece, but the sea air wins out here. Very smooth and very drinkable, but not the big Islay "whack" I was expecting.

Finish: Initially very smoky, but not lingering like say an Ardbeg Galileo. A faint iodine taste lingers a little, but overall I'd call it a pretty short finish.

Rating (on my very non-scientific scale): 88/100. Enjoyable, and very easy-drinking, but not quite what I was expecting (a lot lighter). Having said that, I think this would make an excellent whisky for someone just starting to explore the whiskies of Islay.

A very big thanks again to  Douglas Laing & Co for the sample.

Cheers, 
 - Martin.

PR #8: Eau de Vie and Bakery Hill partner up to create bespoke whisky

Anyone who's read this blog a few times would probably know that we're big fans of Eau de Vie - the Sydney and Melbourne cocktail bars who not only serve up arguably some of Australia's best cocktails and spirits, but are constantly pushing the envelope in terms of cocktail innovation.

So it came as no surprise to hear of their latest efforts - teaming up with Victorian whisky distillery Bakery Hill (whose Cask Strength Peated Malt we're big fans of) to create a bespoke whisky made specifically for the bar's "Bobby Burns" cocktail.

To quote the media release:

“The Bobby Burns is one of the worldʼs great whisky cocktails, and we wanted to do something special for our new cocktail list.” [Greg] Sanderson [EDV Melbourne Manager & co-owner] says. “Working with David Baker has been amazing and after a couple of months worth of sampling and experimentation I am very excited about the whisky blend we have created for our Bobby Burns.” 

“To craft a great cocktail not only is it important to have a vision as to what you are trying to achieve but also to develop the structure on which the cocktail itself is based. As the whisky is one of the most important structural components Greg and I spent months discussing, crafting and refining the flavour and aroma of the very whisky to be used as the foundation of this remarkable Bobby Burns”, says David Baker [Bakery Hill owner]. “Once this was achieved Sanderson applied his genius and the result is pure magic” 

Anyone who's been to Eau de Vie before knows they serve up some incredible cocktails, and the "Bobby Burns" is no exception. The whisky is stirred down with fig infused house blended vermouth, and a dash of D.O.M. Benedictine and Angostura bitters, and comes served with home-made shortbread. The full recipe is:

50ml Bakery Hillʼs Eau de Vie Whisky
20ml House blended vermouth infused with fig
10ml D.O.M. Benedictine
1 dash angostura bitters
Stirred, served on an antique side plate with doily and short bread cookie

For those who haven't heard of Bakery Hill, this quote from Jim Murray should sum it up:

"There are about 20 distilleries in Speyside that would die to be able to make whisky this stunningly integrated."

We'll be heading to Eau de Vie (Sydney) later this week to try the new dram - both neat and in the Bobby Burns cocktail. Expect a follow-up post shortly!

Cheers, 
 - Martin.

PR #7: Nant Distillery's big plans for the future

Back in February we reviewed the Nant Distillery Whisky Bar in Brisbane (link), and a tasting of three of their excellent whiskies (link). Now known as the Nant Distilling Company Limited (NDCL), they've recently announced significant plans for future expansion, including:

• The planned opening of 20 new Nant Whisky Cellars and Bars across Australia (over the next 3 years)
• The construction of an onsite malting plant
• The expansion of our brewing and distilling operations; and
• Significant revenue growth (from just over $2m in 2012 to a forecasted $14.6m in 2015).

With Australian whisky enjoying something of golden period at the moment (a period sure to continue for quite some time), it's an exciting time for Nant, who are looking to raise $5m through a convertible note offering to help fund the above. This is in addition to Nant's existing barrel sale and investment programs.

For anyone interested in finding out more, further details can be found at:
http://nantdistillery.com.au/documents/The_Nant_Distillery_Precis_EDM.pdf

As big fans of Aussie whisky, we wish NDCL the best of luck with their endeavour.

Cheers,
 - Martin.

Please note: We have no affiliation with NDCL or Nant Distillery, and do not plan to take part in the aforementioned offer. Whilst the thought of owning our own barrel of whisky, or indeed potentially part of a distillery is certainly enticing, at a $50,000 minimum investment, we'll leave this one to the professional investors, and limit our ownership to "bottles" rather than "distilleries". :)

Shirt Bar Scotch Club - A Special Treat from Japan (April 2013) (#101drams)

A slight change in direction for Scotch Club this month - in that there was actually no Scotch to be seen!

There was nothing to fear though - and certainly no shortage of Whisky! April was all about Japan, with some rare drams that another full house was itching to try.

Led by World of Whisky (who we visited back in March), the tasting included a brief history of Japanese whisky (Family feuds! International love affairs!) before we got into the good stuff, namely:

• White Oak Akashi
• Hibiki 12yo
• Yamazaki 12yo
• Nikka All Malt (which just happened to be on my #101drams charitable challenge)
• Ichiro’s Double Distilleries Blended 

I've been into Japanese whisky ever since I had the pleasure of visiting the JAL First Lounge at Tokyo Narita around 2008. I very nearly missed my flight after sampling "just a few" of their excellent lineup (from memory - Yamazaki 18 and Hibiki 21 were on offer, amongst others). Not knowing much about Japanese whisky at the time, I popped out briefly to see how much these amazing whiskies were duty free. A little shocked at the price, I retreated back inside and poured myself another dram...

But enough of my reminiscing..onto the whisky:

The Hibiki 12yo was up first. Founded in 1973 and famous for a wide range of aged and special release blends, I've always enjoyed Hibiki (especially the 17yo, a bottle of which capped off my final night in Malaysia with some colleagues a few years ago). The 12yo is a standard blend (i.e. malt and grain whiskies), and had a citrus/ginger nose, zesty, sweet peachy palate and short, tangy finish. I gave it 88/100 on my standard, completely non-scientific scale.

White Oak Akashi was up next - limited to just 4,500 bottles, with very few of those available outside Japan. The distillery only runs their stills for 1 month each year (efficient!) and combined 3 malts (7yo, 5yo and 4yo) to produce this vatted malt ("Pure Malt" in Japanese whisky language). To be honest, I wasn't a fan at all, and the youth really showed through (much, much more than say, Starward or younger Chichibus). The nose was (to me) a big hit of new make, with a bit of a sweet honey hint. The palate wasn't overly harsh, but didn't really have any shining characteristic. The finish was dry, tanin-y...nothing special. 76/100 for this one. I think the general feeling was "only 4,500 bottles? That's OK, someone else can have them..."

Onto the #101drams whisky for the night - the Nikka All Malt. We learned this was a blend of Yoichi and Miyagikyou whiskies (try saying that last one after a few Nikka All Malts...), bottled at 40%. The nose was light, with fruity, vanilla (almost bourbon) notes showing. The palate was warming sourdough, and the finish was lingering licorice. An interesting combination! This one seemed like a good everyday whisky - not overly complex, but a decent whisky you could sit and enjoy regularly. 89/100.

Next was Ichiro's Double Distilleries (46%), A vatting of 6yo Chichibu (Mizunara wood) and 20yo Hanyu (ex-Sherry cask). With a nutty, wooded nose, a complex but sweet palate and a strong finish - this one hit the spot. 91/100.

Last but not least, probably the most well-known Japanese whisky in Australia, the Yamazaki 12yo. Vanilla, toffee, pear, nuts, it was all here, right throughout. The highlight dram of the night for me - 92/100.

The night ended as it always does with Shirt Bar's excellent cheese and dip platter, but not before a very fitting sushi platter. Kanpai!

Cheers, 
 - Martin.

Tasted #22: caskstrength.net's "Caskstrength & Carry On 'C' - Cutty Sark" release

Caskstrength.net was one of the first whisky blogs I ever read, and one of the key blogs that got me into whisky blogging. I'm not sure why exactly, but Neil and Joel seem to blend (ha, blend) informative and fun posts in a way few other blogs can.

They also run their own events, and even bottle their own whisky - with a goal to work their way through the alphabet, creating 26 custom, limited edition "Caskstrength & carry on" releases

A was for Arran, B was for BenRiach, and C, you guessed it, is for Cutty Sark. Without going into too much detail (I'll let this post do that) the boys were quite involved in the process and the whisky was made available with quite a bit of fanfare in late March, via Master of Malt.

I was lucky enough to receive a sample (thanks to both Caskstrength.net and Master of Malt who generously sent me a dram - possibly the coolest little sample bottle around), and a very well-travelled sample it was too, hopping from the UK to Sydney, via America's Wang.

Caskstrength and Carry On (Cutty Sark) (51.4%, NAS, Blend, 500 bottles released)

Nose: Youthful, a hint of peppery spice, citrus, but not "sweet".

Palate: Big mouth feel - ABV% is evident. Big peppery hit makes it's way up the nose. A hint of nuttiness comes through too.

Finish: A hint of smoke (I didn't get it on the nose or palate, as the tasting notes suggested, but noticed it during the finish). Medium-length finish.

Rating (on my very non-scientific scale): 87/100

Hats off to the boys for a great initiative - I can't wait to see what comes next (Dalmore? Dalwhinnie?) 




Who knows...? Maybe in a few years it might be possible for this blog to do something similar with one of the excellent Australian distilleries like Old Hobart, Lark Distillery, The Nant Distillery or New World Distillery.

Cheers,
 - Martin.

Tasted #21: Brenne French Single Malt Whisky (Estate Cask) (#101drams)

When I started my #101drams Charitable Challenge, one thing I wanted to focus on was world whiskies. Sure the list has plenty of Scotch whisky, but I wanted a good selection of lesser-known whisky regions too - hence the likes of Czech Republic, Finland, Sweden...and even France.

I came across Brenne (the creation of whisky fanatic, spirits importer/exporter, and blogger - the very generous Allison Patel) on Twitter a few months ago. A French-made whisky aged in new French oak and finished in Cognac casks? Sounded impressive!

Brenne bottle all their whiskies from single casks (my sample was #259), and are NAS as the age varies with each release (though on average, the whisky is 7 years old). Distilled in Cognac, France, and distributed in the US, Brenne was only released in October 2012, and is quickly gaining a reputation throughout the US.

As Brenne isn't yet available in Australia, Allison was kind enough to send me a sample (which due to restrictions on sending alcohol, needed to route via Florida before it could make it to me in Sydney!), including a few tasting notes and a very nice hand-written card (take note, other boutique whisky producers looking to get the word out!).

Brenne French Single Malt Whisky (Estate Cask) (40%, NAS, cask #259, France)
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Nose: Big creamy cheesecake hit. Sweet, but not in a sherried way like a big robust Speysider. Think dessert (really delicious dessert). I've never had a whisky with a nose like this, and I absolutely love it. Just makes you want to dive right in.

Palate: Initially light. In fact it remains light throughout. Flavours of almond cake, vanilla, shortbread, cookies and cream. This is really delicious. 

Finish: Just perfect. Medium length, the dessert notes start to fade and a very soft hint of spice hits at the end (the notes say peppercorn, I get cinnamon and a hint of oak.

Rating (on my very non-scientific scale): 92/100. An absolutely delicious whisky, so easy to drink - a fantastic whisky for someone who's just starting out with whisky (a "gateway" whisky if you will), but equally suitable for seasoned whisky drinkers looking for something unique. A great Summer whisky too (sadly I'll need to wait another 7 months for that...)

Cheers, 
 - Martin.

The Oak Barrel - Nikka masterclass (#101drams)

Despite being a big fan of whisky and regular attendee at the various tastings around Sydney, I'd never managed to visit The Oak Barrel nor one of their tastings, so a few weeks ago I decided to fix that, and their Nikka Whisky Masterclass seemed like the perfect opportunity.

I'd never met a Japanese whisky I didn't like, and with the following lineup (including a #101drams whisky), it was hard to pass up:

• Miyagikyo 10 Year Old 45%
• Takesturu 12 Year Old 40%
• Yoichi 10 Year Old 45%
• Nikka Pure Malt ‘Black’ 43%
• Nikka From the Barrel 51.4%
• Nikka Pure Malt ‘White’ 43%

Presented by Dave Withers (The Oak Barrel's fine spirits expert, author of upcoming Australian whisky blog Native Drop and all-round nice bloke), to a packed out tasting room, the tasting started with a background of Japanese whisky, going way back to the Scotch whisky roots of the 20s and 30s. I learnt a heap of interesting facts about Japanese whisky, such as despite Mizunara oak being specific to Japan, it's only used in around 5% of Japanese whiskies due to the immense cost (most are ex-Bourbon barrels, as they are in Scotland). We also learn that Japan has a 3 year rule (like Scotland), and that whisky must be aged in oak, and contain no colouring.

There were a number of whiskies to taste, and so after a bit more history (see here for more detail), it was on with the show. See below for my rough/brief tasting notes.

Miyagikyo 10 Year Old 45%

Floral, some very light peat smoke (up to 5ppm). Reasonably long finish that keeps coming back in waves. 89/100 on the very non-scientific scale of "how much I like it".

Takesturu 12 Year Old 40%

Sweet nose. Light, sweet stone fruit palate. Glazed pastries. Almost too light on the palate Pleasant finish but nothing that stands out. A very inoffensive Summer whisky! 88/100. 

Yoichi 10 Year Old 45%

Peated at 10ppm, evident on the nose. Palate shows some earthy, oaky characteristics. Light peat on finish - its key lingering characteristic. A few drops of water didn't change it much. 86/100.

Nikka Pure Malt ‘Black’ 43%

Light nose, but underlying complexity. Very smooth. Slightly muted palate? Very very light smoke at the end of the palate, with a nutmeg, lightly spiced finish. 88/100

Nikka from the Barrel 51.4%

Loved this. Nose - rich butterscotch, oily. Cinnamon. Palate - big, robust mouthfeel. Big hit of orange peel at the end, which continues through to the finish. Absolutely fantastic. 93/100 - my favourite of the night (and one of the cheapest on offer!)

Nikka Pure Malt ‘White’ 43%
An Islay/Japanese blend. Nose - no real peat elements. Palate - definite peat, not overpowering. Nutty complexity. The finish brought about waves of very pleasant, morish peat smoke, with a hint of iodine. Peat increased all over with a few drops of water.  88/100.

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All up this was a great tasting, and I'll definitely be back at a future Oak Barrel event. Pretty sure I'm going to pick up a bottle of Nikka from the Barrel soon too - I'd tried it before, but now have a newfound appreciation for it (and that's what these tastings are all about - trying new and old whiskies, learning what you like)!

Check The Oak Barrel's events page for details of upcoming tastings (for both members and non-members).

Cheers, 

 - Martin.

PR #6: SMWS' Australian Malt Whisky Tasting Championship 2013

We all hear about the various whisky and spirits competitions around the place (it seems there's a new one every week), but what about a competition that we, the average punter (or blogger) can get involved with?

Enter SMWS' AMWTC (try saying that 3 times quickly...)

The Scotch Malt Whisky Society in Australia are the Aussie branch of the global Scotch Malt Whisky Society, best known for releasing incredible single cask drams from almost every distillery you can imagine (they don't name the distillery but it's easy enough to work out), with names such as "Milano salami and a tropical fruit kebab" and "Pregnancy tea mix".

On 21st June this year they're running the Australian Malt Whisky Tasting Championship again, which in a nutshell involves novices and experts alike tasting 8 drams and matching them to a list of 9 drams (including one red herring), all in the amazing surrounds of the Australian Museum's Dinosaur Gallery. Who can say they've attended a whisky tasting with a T-Rex towering over them before? (Anyone who's been to previous AMWTCs I guess - it's always held there..)

Competitor entry is $125, spectator entry is $75 (both including a cocktail party afterwards), and there are prizes for the winners (a trip to Tasmania, whiskies, SMWS tasting events).

While I'm pretty much guaranteed to not win any of these, I've signed up as a competitor. Why not?Sounds like fun.

Hope to see you there.

Cheers,
 - Martin.

Tasted #19 & #20: Glenglassaugh Revival & Glenglassaugh Evolution

Glenglassaugh might not yet be a terribly well-known distillery (at least, not in comparison to other Speyside distilleries), in part due to the fact that they closed in 1986 and only re-opened in 2008, but are increasingly becoming a common sight on bar menus, in part due to their unique, quality drams at reasonable prices.

The Revival is the first Glenglassaugh release since re-opening in 2008, and is a NAS 46% whisky matured in a mixture of first-fill and refill casks, and finished for 6 months in Oloroso sherry casks (available from Master of Malt).

The Evolution is the next release from the distillery, a 57.2% cask-strength NAS whisky, aged in George Dickel first-fill Tennessee whiskey barrels. It's production is limited to 6,000 bottles (also available from Master of Malt).

I noticed the Revival on the menu at  The Wild Rover in Sydney recently, and figured I should give it a try. The Evolution on the other hand was kindly given to me by Karen & Matt from the informative and universal Whisky for Everyone blog, passed on from the distillery themselves (thanks!).



Glenglassaugh Revival (46%, NAS, Speyside Scotland)
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Nose: Young, but but not with the harshness you might expect. Interestingly, I got a real Mezcal hint on the nose (and then read the menu which also mentioned the same!)

Palate: Is that...peat smoke? Almost. It's there, but it's hiding, and only shows itself late in the piece.

Finish: Nutty, short, all hints of peat are gone.

Rating (on my very non-scientific scale): 87/100.



Glenglassaugh Evolution (57.2% cask-strength, NAS, Speyside Scotland)
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Nose: It's clearly young (evidenced also by the light colouring), but not harsh. Slight hints of new make, full-bodied Mezcal (like with the Revival), slight iodine scent, but not in a smoky, Islay way. 

Palate: Tastes more mature than the nose implies. Still tastes light for a whisky with this ABV%. Spicy and earthy initially, with hints of toffee, and the spice remaining after the rest has faded away.

Finish: Biscuity, chewy, slightly grassy at the end. 

Rating (on my very non-scientific scale): 86/100.  Looking forward to seeing how this one continues to "evolve"!


Cheers,
 - Martin.