Tasted #324 - 325: Compass Box Three Year Old Deluxe & Spice Tree Extravaganza

The folks at Compass Box have been good to us this year - sending us samples of "This is Not a Luxury Whisky" and "Flaming Heart (15th Anniversary)" first, then "Enlightenment" and "The Circus", and now Three Year Old Deluxe and Spice Tree Extravaganza.

We've talked before about Compass Box's transparency campaign, and the Three Year Old Deluxe is a brilliant (and very cheeky) extension of that. See, yes, it's a 3 year old whisky (in that the youngest whisky in the bottle is 3yo), but it also only contains <1% of 3yo whisky. A little over 90% is "considerably older" whisky from the same distillery (which we presume to be Clynelish), and the remaining 9% is "peaty malt whisky distilled on the Isle of Skye (which we presume to be Talisker).

Nowhere do they say the age of the older malt, nor the Talisker, but it certainly noses and tastes considerably more complex than three years old...


Compass Box "Three Year Old Deluxe" (49.2% ABV, 3yo, Blended Malt, Scotland, £153.29ex / HK & AU pricing not available)

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Colour: Yellow-gold.

Nose: Apples, candle wax, sweet tea, oak and cherries.

Palate: Apples, toffee and caramel at first. A slight meatiness, then strawberry short cake. Stewed pears. A few drops of water adds more waxiness.

Finish: Medium length. Residual fruitiness from the palate, but with a slightly tannic oakiness at the very end. 

Rating (on my very non-scientific scale):  92/100. Excellent - not quite as good as "This is Not a Luxury Whisky", but close. Certainly the most complex 3yo whisky out there!

Compass Box "Spice Tree Extravaganza" (46% ABV, NAS, Blended Malt, Scotland, £76.62ex / HK & AU pricing not available)

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Colour: Maple-gold.

Nose: Clean, fresh sherry (Oloroso?) with a hint of smoke. Red apples and ginger.

Palate: Citrus at first - whole oranges. BBQ'd pineapple. Molasses, treacle, brown sugar. Blackberries. 

Finish: Medium to long in length, with hints of ginger and maple syrup.

Rating (on my very non-scientific scale):  92/100. Another beautiful blended malt from Compass Box.

Big thanks to @compassboxwhiskyco for these samples recently. Every Compass Box we've tried so far has been great (and there's been quite a few of them) and these are no exception. - Gotta say...loving the cheekiness of this "3 year old" - a little dig at the current stoush with the SWA no doubt. With Less than 1% of (what we presume is) Clynelish 3yo, and 90% of significantly older malt from the same distillery, whilst it's technically a 3yo, it obviously doesn't drink like one. At ~£200 retail too, it's not priced like one either! A lovely complex blended malt though. - They must be busy at Compass Box HQ, with all these fantastic (and varied) whiskies coming out....but keep up the great work we say! -- #whisky #InstaWhisky #Instadram #WhiskyGram #RareWhisky #WhiskyTasting #WhiskyGeek #WhiskyBlogger #TimeforWhisky #DramFull #WhiskyHK #WhiskySYD #WhiskyFabric #WhiskyLover #Whiskey #威士忌 #ウイスキー #위스키 #WhiskyLife #WhiskyPorn #HongKongWhisky #WhiskySamples #CompassBoxWhisky #CompassBox #BlendedMalt #YoungWhisky #OldWhisky

A photo posted by Martin - www.TimeforWhisky.com (@timeforwhisky) on Oct 21, 2016 at 9:50am PDT

Another big thanks to Compass Box for the samples!

Cheers,

Martin. 

Johnnie Walker Blenders' Batch "Red Rye Finish" Australian Launch (Tasted #323)

Following the recent launch of the Johnnie Walker Select Casks - Rye Cask Finish in Australia, Johnnie Walker has officially launched another limited edition experimental expression -  Red Rye Finish. Forming part of a series of limited edition experimental Scotch blends dubbed the "Blenders' Batch", the Red Rye has now been released into various markets including Australia.

Bottled at 40% ABV, the Red Rye Finish contrasts with the Select Casks Rye Cask Finish which is bottled at a higher ABV of 46%. The Red Rye blend exclusively uses malt and grain whiskies from first-fill ex-bourbon casks, with an emphasis on the use Cardhu malt to embed the soft and earthy notes Cardhu is known for. The blend is then finished for around six months in ex-rye whiskey casks, a particularly challenging task for Master Blender Jim Beveridge and his team given rye notes can often take over the final product.

Having spoken to Sean Baxter, the Diageo Malt Ambassador at the launch, we suspect that only a small number of distinct malt whiskies had been used to create this particular blend; we guessed around six different whiskies - a far cry from other Johnnie Walker mainstream blends which can marry up to 40 different whiskies.

The Red Rye has been uniquely positioned for use in cocktails, allowing an infusion of both classic malt and rye whiskies in the one expression. In fact, Red Rye has been pitched as a good substitute to replace American bourbon whiskies in classic cocktails such as the Manhattan or the New Yorker. Neat, the Red Rye Finish is a rather soft and subtle blend with the subtlety of rye spices on the nose and palate. Read on for my full take on the blend below.

The focus on rye by Jim and his team of blenders has been said to follow the increasing trend globally of rye and bourbon whiskies appreciation. From a mixologist's perspective, Red Rye, Select Rye and the upcoming Johnnie Walker experimental blends provide another dimension for them to work with. 

At the launch, four Red Rye based cocktails were showcased on the night with a mix of classics and new;

• Rye-talian; Red Rye, Cascara Campari, blood orange, potato maple made in-house by Bouche on Bridge;
• Rye and Dry; Red Rye, Capi ginger ale, basil
• New Yorker; Red Rye, lemon, grenadine
• Red Rye Manhattan; Red Rye, Dolin rouge, bitters

Crafted by Matt Linklater, Lead Bartender of newly established bar eatery Bouche on Bridge (ex Bulletin Place) and Sean Baxter, the four cocktails played with variations of classic ingredients together with the Red Rye and were served with matching canapés such as the oyster, blood orange and granita shown below. My pick of the four was the New Yorker which I thought was a refreshing take of the classic with a subtle rye note throughout.

Johnnie Walker Blenders Batch - Red Rye Finish (40% ABV, NAS, Scotland, A$48.90)
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A soft, delicate blend that can please most palates with an added subtle complexity from the rye finish. Used as part of a cocktail, this particular blend can provide a subtle infusion of both classic malt and rye whiskies.

Colour: Faded gold

Nose: The nose is filled with rye characters, creamy vanilla, butterscotch, burnt orange, toasted wood chips. Tropical fruits or rather, pineapple followed closely with a peppery mint notes that carried through.

Palate: The palate is soft, delicate, light, buttery with hints of creamy strawberry and cream, followed by peppery spices

Finish: The finish is medium with a lingering minty note on the palate

Rating (on my very non-scientific scale): 90/100.



Cheers,
Hendy

TimeforWhisky.com would like to thank Diageo and Liz of Leo Burnett for the invite to the launch of the Blenders' Batch - Red Rye Finish.

Glenmorangie "Sensory Pairing" lunch with Dr Bill Lumsden - Hong Kong

It's been a pretty great month of whisky events this month, and in particular, whisky lunches. Barely a few days after The Glenrothes Vintage Reserve 12yo & Peated Cask launch lunch, I was off to the Grand Hyatt Hong Kong for a "Sensory Tasting" lunch with none other than Dr Bill Lumsden - the man responsible for pretty much every Ardbeg and Glenmorangie you've ever tried. 

Having had a riotously good time at lunch with Dr Bill just over a year ago, I was looking forward to what he had in store for us again...and maybe to see if he could give any hints about any upcoming releases (which he did)!

Hong Kong had turned on a suitably Scottish day for Dr Bill (one of the wettest in a while), but no matter - there was whisky to be drunk and senses to be played with! Hong Kong's resident whisky expert / good bloke Eddie Nara was co-host for the lunch, and kicked off proceedings not by asking us to pick up our Glencairns, but by asking us to put on the blindfold that was in front of each of us.

Ok then...?

With eyes promptly obscured, the mysterious black boxes in front of each of us were opened, and we were instructed to (carefully) grab a Glencairn, and nose it, one at a time. The intention behind this sensory nosing experience was to see who could discern the (relatively common) items in the glasses based on nose alone.

After a thorough nosing, we removed the blindfolds which revealed Orange peel, peach pieces, vanilla pods and honey, which Dr Bill then introduced as all the flavours in Glenmorangie Original (10yo) - the base of the cocktail we'd just enjoyed.

A quick peek at the menu revealed the drams that were to feature for the rest of the lunch:

• Glenmorangie Lasanta 12yo
• Glenmorangie "Extremely Rare" 18yo
• Glenmorangie 25yo
• Glenmorangie Signet (always a favourite)

Our previous lunch with Dr Bill didn't feature Lasanta, so we'd never heard the tale of how and why the recipe changed a few years back. To simplify - extensive feedback (largely from Asia where it was highly popular) suggested that it could be a bit sweeter, and so Bill modified the recipe to include more PX-matured stock. Bill explained such feedback came from interactions with customers, like one he had with a bloke in a Guangzhou nightclub, who said he loved Glenmorangie but it gave him a terrible hangover. When asked how much he was drinking, the man responded - 2 bottles a night....

Bill was asked why the whisky is only finished in Sherry, and doesn't undergo full maturation in ex-Sherry casks. He explained that attempts to do so have resulted in the delicate Glenmorangie characteristic being lost, and so Bourbon maturation with a sherry finish is seen as the best of both worlds.

Paired with Langoustine tartar, superior oscietra Caviar, cauliflower panna cotta, hazelnut crumbles and micro herb leaves (a fussy-sounding, though delicious dish) the Lasanta paired well, especially with the hazelnuts. In fact, that's a combination I think I'll have to revisit...

Next was Glenmorangie "Extremely Rare" 18yo. Dr Bill has a well-documented love-hate relationship with old whisky, and regularly mentions his preference for younger (not "young") whisky. Nonetheless, the distillery does produce a limited amount of 18 and 25 year old each year (although the latter is going through a slight identity change next year, and will be released with a vintage each year).  Aged in American white oak (ex-Bourbon) casks, and finished for three years in Sherry casks, the 18yo requires careful cask selection to ensure that age hasn't dulled or lost the trademark Glenmorangie characteristics.

Paired with Tuscany porcini mushroom soup, french pigeon roulade and lack truffle whipped cream, the two were an excellent match - both delicate, neither overpowering the other.

Glenmorangie 25yo was the third serve, and whilst the paired dish (Char-grilled US beef sirloin, roasted pumpkin and potato puree, chanterelle mushrooms, turnip, beetroot and Lasanta & mustard seed jus) was delicious, the focus here I have to admit was on the whisky by itself. Always a lovely dram, and a skillful mix of ex-Bourbon, ex-Oloroso and ex-Burgundy cask matured stock.

As we mentioned last time, Glenmorangie 25yo was never intended to be a permanent part of the line up, but it has been since the early 2000s, and for that we should be thankful. It'll be interesting to see how (or if) the new Vintage 25yo changes, when the first release appears next year.

Glenmorangie Signet is often paired with dessert, and this lunch was no exception. Interestingly, the menu described it as a blend of Glenmorangie from "15 - 30 years", whereas last year we learned it contained up to 45 year old Glenmorangie. Dr Bill did say that each batch differs from the last, so I guess it's not surprising that some of those aged stocks would be either depleted, or saved for something even more special.

No matter though - it was still just as good as always, and again, the highlight dram. Paired with Jivara milk chocolate, passionfruit mousse with crispy praline and praline sauce, it was another skillful combination, although to be honest, I'd be happy with a nice big glass of Signet alone as dessert!

It's always a fun time when Dr Bill is in town, and this lunch was no exception. I loved the little sensory twist at the start, and the food and whisky pairings were all spot on. If it wasn't for the 90% humidity and 26degC temperature to match the rain, we could have almost imagined we were enjoying our drams in Scotland...

TimeforWhisky.com would like to thank MHDHK and WhyNotAsia for the invite to a wonderful lunch.

Cheers,

Martin.

The Glenrothes Vintage Reserve 12yo and Peated Cask Reserve launch lunch - Hong Kong (Tasted #320 - 322)

Last week I was thrilled to be invited to lunch with Ronnie Cox (The Glenrothes' and Berry Bros & Rudd's Brand Heritage Director (Spirits), and Global Brand Ambassador for The Glenrothes), to celebrate the launch of both the Vintage Reserve 12 year old, an Asia-only release, and Peated Cask Reserve. It'd been almost two years since I last caught up with Ronnie in Hong Kong, so I was keen to hear him present these new expressions.

Held at Hong Kong's Lai Bun Fu, the lunch saw a small group of media enjoy an 8 course traditional Cantonese meal with a selection of The Glenrothes - served of course in those great little Glenrothes mini- Glencairn-esque glasses!

Ronnie opened proceedings in his usual trademark enthusiastic style, managing to relay all key facts about each whisky whilst making us all feel like we were catching up with a mate we hadn't seen in ages. Truly a great lunch companion. Soon though it was time to dive into the first course (there were eight, after all, and some of us did have to be productive later in the day!)

First on the menu was Steamed crab claw with chinese wine paired with The Glenrothes Select Reserve. A lighter whisky, with a little creaminess which I found worked well with the wine. None of the flavours dominated here and all worked together in harmony.

Moving along, the second course saw reliable old favourite The Glenrothes Vintage 2001 matched with Steamed Choi Sum with preserved vegetables, stir-fried Kale with shrimp paste. Described by Ronnie as a "conversational" whisky, I found it to be exactly that - an easy-going, enjoyable sipping whisky. It paired well with the dish (they all did) but I didn't find any particular standout highlights about the pairing (unlike some others).

The third (and fourth) dishes were the first to be paired with one of the new whiskies - The Glenrothes Vintage Reserve 12 Year Old. First Pan-fried minced pork and lotus root cake, with truffle seasoning and then Baked squid stuffed with glutinous rice. 

Despite carrying a (12 year old) age statement, Ronnie explained that the whisky is actually comprised of 12 different vintages, the oldest dating back to 1973 (the others being 1978, 1979, 1982, 1985, 1986, 1987, 1998, 2000, 2001, 2002 and 2003). Designed to show the "true character of The Glenrothes", I found it to be quite a decent whisky for the (relatively small) price tag in Hong Kong - $550HKD. Full tasting notes and pairing thoughts can be found below.

The Glenrothes Vintage Reserve 12 Year Old (40%ABV, 12yo, Speyside, Scotland, $550HKD)

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An Asia-only release including whisky from casks dating back to 1973. 

Colour: Straw-gold

Nose: Fruity - lots of berries. Strawberries, raspberries. Some sweet, fragrant spice - like a middle Eastern spice souk, but toned down.

Palate: Following the nose, the palate showed more berries (strawberries most notably), touches of burnt sugar, and more spice, with a hint of oak.

Finish: Long and slightly tannic.

Rating (on my very non-scientific scale):  91/100. Not mind-blowingly complex, but a lovely dram to sip and savour. 

With the truffle-seasoned course I found it emphasised the truffle quite a lot, without producing any conflicting flavours. With the baked squid (which on its own was a little bland), there was a new-found subtle sweetness which worked well.

Our fifth course, Braised sea cucumber stuffed with prawn mousse was paired with the oldest whisky served - the 24 year old The Glenrothes Vintage 1992 (note: link is to an older, 21 year old release). Our second "sea cucumber and whisky" pairing in a week! How did it fare? Very well, with the whisky adding a gentle creaminess to the dish, which seemed to be a theme with the seafood dishes served. Full tasting notes below.

The Glenrothes Vintage 1992 (44.3%ABV, 24yo, Speyside, Scotland, £132 - previous version)

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Colour: Gold

Nose: Soapy! Creamy and floral too - lots of Jasmine.

Palate: Rich, creamy, mouthfilling. Lots of floral notes - Jasmine still, and some rose. Hints of red apples.

Finish: Long and creamy, with more red apple notes.

Rating (on my very non-scientific scale):  93/100. Probably one of the best Glenrothes I've had in recent memory.

Sifu's crispy chicken with 5-flavoured condiments was up next, paired with the other star of the show, The Glenrothes Peated Cask Reserve. Released to celebrate the discovery of a connection (way back in 1887) to Bunnahabhain, the whisky is actually 1992 vintage Glenrothes given a brief finish in casks that formerly held (unnamed) peated whisky from an Islay distillery.

Whilst it was a little hard to match the whisky with all five condiments, it did compliment the green tea salt nicely, strangely enough. We saved the rest of the whisky for a proper detailed assessment though...

The Glenrothes Peated Cask Reserve (40%ABV, NAS, Speyside, Scotland, $715HKD)

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Colour: Very light straw.

Nose: Tropical. Custard mixed with mango and peach. Slightly perfumed. Really no discernible peat.

Palate: Oh, there's the peat! It's obvious, but not in your face, and it blends well with the (still) tropical notes. There's orange now too. It's an ashy, BBQ style peat, rather than an iodine-esque, seaside peat.

Finish: Medium length, oranges, smoke and slight bitteness.

Rating (on my very non-scientific scale):  93/100. Also probably one of the best Glenrothes I've had in recent memory.

The last two dishes (Lai Bun Fu special fried rice with lobster, abalone with scallop truffle oil and Double-boiled snow fungus and lotus seed) were not paired with any whiskies, but were a fitting end to the meal, which turned out to be a great way to explore a range of The Glenrothes whiskies, including the new Vintage Reserve 12 Year Old and Peated Cask Reserve. Both are available in Hong Kong now.

The same whisky-pairing menu is also now available at Lai Bun Fu, until 1st December, at a price of $980HKD/head. Further details can be found on their Facebook page

TimeforWhisky.com would like to thank Edrington Hong Kong, Signature Communications, Berry Bros & Rudd and of course Ronnie Cox himself for a wonderful lunch.

Cheers,
Martin.

Tasted #319: Johnnie Walker "Select Casks" Rye Cask Finish

Bucking the NAS movement, a limited edition 10 year old Johnnie Walker "Rye Cask Finish" was released in Australia in August 2016 as part of Jim Beveridge's recent take on experimental blends. Jim's "Blenders Batch" series is also being released this month - though we'll post separately on that particular series.

The Rye Cask Finish takes its name not from the fact that it is a rye whisky, but rather a blended Scotch whisky that has been finished in ex-rye whiskey casks for six months. Being Cardhu-heavy, the Rye Cask Finish shares some of the soft and earthy notes of Cardhu malt whisky. Bottled at a higher than average 46% ABV, the Rye Cask Finish packs a punch above the rest and offers an enjoyable notes throughout.

Johnny Walker Select Casks - Rye Cask Finish (46% ABV, 10yo, Scotland, $68.99)
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I have to say, this would have to be one of my preferred Johnnie Walkers - a delicious concoction of bittersweet notes that delivers a level of complexity from the nose to the palate to the finish. An enjoyable dram for any night of the week (especially at the current price point).

Colour: Chinese tea.

Nose: The nose is fresh and crisp. It is laden with molasses, sweet orange syrup, peppermint tea, creamy vanilla and toasted wood chips.

Palate: The palate is fruity and sweet with a bitter undertone. Creamy vanilla mashed with orange and pineapple juice and then lapped with some bitter melon. The spices that follow are subtle yet lingering and drying. The palate is nice, balanced and complex.

Finish: The finish is long and drying. There's a big trace of the bitterness that's left on the palate as the notes dry up.

Rating (on my very non-scientific scale): 92/100.

Cheers,
Hendy

Ardbeg An Oa - new addition to the core Ardbeg range?

Back in August 2015, we brought word that Ardbeg were playing around with Russian Oak, and suggested that this would likely be a future Ardbeg Day release. Fast forward 12 months, to August this year, when we brought word of the following label, which appeared on the US TTB site and seemed to back up the theory:

Well, we've just recently attended lunch with...someone who would know, and we can confirm that Ardbeg Kelpie is indeed the Ardbeg Day 2017 release.

What's more though, we also learned that a new, fourth core Ardbeg expression is going to be introduced (joining 10yo, Corryvreckan and Uigeadail), and that it will be called "Ardbeg An Oa".

We have scant little detail on what "An Oa" (which appears to take its name from a peninsula in Islay) will be, or when it will be released, but we certainly can't wait to find out. With the 10yo bringing a balance of sweetness and peat, "Corry" cranking everything up a notch, and "Oogie" bringing the sherry influence, which way will Moët Hennessy go with "An Oa"? Will it carry an age statement? Will it be finished in some exotic casks (probably not too exotic if it's to become a core expression)? Will it follow Lagavulin and be on the younger side, ala their 8 year old?

Time will tell, but unless you heard about it on a German whisky forum, or you found this UK Intellectual Property Office page, you probably heard about it here first!

Cheers,
Martin.

The Macallan Edition No.2 Hong Kong launch dinner (Tasted #318)

Late last week TimeforWhisky was lucky enough to be invited to the Hong Kong launch of The Macallan Edition No.2 - the latest limited edition from the distillery, which we first tried a few weeks ago. Taking over the entirety of VEA's intimate 30th floor restaurant, the event saw media and industry guests invited to taste the Edition No.2, along with 5 other Macallans paired with a custom tasting menu. VEA's tasting menus are amazing enough on their own (if they don't get at least one Michelin star next round, there's something wrong...) but to have it paired with 6 drams from The Macallan (not to mention two cocktails)? 

I didn't need to be asked twice...

After being handed a welcome cocktail upon arrival (a dangerously drinkable whisky sour riff with passionfruit and bee pollen), I spotted Stephen Mack of AWSEC who I learnt was our host for the evening. Stephen and I had worked at the "Toast The Macallan" event a few months earlier - he as host, me as a guest speaker (talking about whisky blogging), so it was great to see we'd be in good hands for the night.

Taking our seats soon after, we surveyed the menu and saw what looked like a great and varied line up of Macallans - the three 12s (Sherry Oak, Fine Oak and Double Cask), The Whisky Maker's Selection (a since-discontinued Travel Retail edition), and both Edition No.1 and No.2. I was especially excited about being able to compare Editions No.1 and 2 together, to see if my memory was correct - to see if I really preferred No.1 to No.2.

After a brief introduction by Stephen, and VEA's trademark-delicious "snacks" (the most incredible of which was the smoked quail eggs), it was time for the first course - Smoked Salmon, Egplant, Black garlic, burnt ash. Paired with the three aforementioned 12 year olds, I found them all to match well, but the best match for me was the Double Cask 12 with the quail eggs - something about the smokiness and the honey yet slightly fruity nature of the Double Cask just worked.

Next was grilled Japanese Peach, Wakamomo baby peach, tomato, and sea urchin, matched with The Macallan Whisky Maker's Selection, a previous travel retail extension of the Fine Oak range. Whilst this was another well planned pairing, I have to admit it was the whisky itself I was focusing on here, as it was a Macallan I hadn't yet had the pleasure of trying. I ended up spending a fair bit of time with this one...

Note: This one's not to be confused with the "Whisky Maker's Edition", which is still on travel retail shelves today.

The Macallan "Whisky Maker's Selection" (42.8% ABV, NAS, Speyside, Scotland, No longer available)

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Colour: Light orange copper.

Nose: Fruity and creamy, like a fruit compote, but predominantly fruity. In fact on first nosing, I might have thought this a cognac! Plenty of grapes.

Palate: A lot more spice than the nose would suggest, but still with that lovely fresh fruitiness - grapes and red apples. There's a "hint of flint" (sulphur, call it what you will) but not as much on some of the more sherried Macs of today. Creamy caramel rounds out a lovely, moreish palate. 

Finish: Long, fruit and spicy.

Rating (on my very non-scientific scale):  93/100. This was simultaneously elegant and powerful, and the most enjoyable "Fine Oak" Macallan I've had in some time.

The next course, Crispy sea cucumber, langoustine, snap peas and young ginger was paired with Edition No.1 (first tasted here), whilst the subsequent course, Egg, truffle, parmesan and caviar was paired with an Edition No.2-based cocktail, with Elderflower shrub, Cocchi Americano and Orange Bitters. The latter was one of the best Scotch-based cocktails I'd had in recent memory, with everything I love about bitter, bracing, spirit-forward cocktails, but tempered with a delicate, not-overtly-sweet fruitiness which just worked perfectly.

At this point though, noticing that the next course (Goose earl grey smoked, cherry, taro and "Lo Sui") was paired with Edition No.2 served neat, I jumped ahead and did the comparison I'd wanted to make for a few weeks - Edition No.1 and No.2, side by side.

I was a huge fan of Edition No.1 last year, and still am, but I have to say Edition No.2 was the clear winner here - it's fresher, dare-I-say slightly old school Macallan-like notes, with hints of apple and ginger and fresh sherry overshadowed the Edition No.1 and its bolder, more obviously sherried profile.

Our last dish, Stones and Pebbles, vanilla, burnt milk, apple toffee tasted as good as it was visually stunning (see below). Enjoyed with another Edition No.2 (this time with an ice ball), it was a lovely end to the night.

There's no question that Edrington Hong Kong know how to host a fantastic whisky launch, but they'd outdone themselves with this one - a literal feast for the eyes, nose and mouth from beginning to end.

Edition No.2 is available in Hong Kong now, for around $700-$800HKD.

Cheers,
Martin.

TimeforWhisky would like to thank Edrington HK to the invite to what was a fantastic dinner.

Tasted #317: McHenry William First Release

At a recent Aussie Whisky masterclass at Sydney's Oak Barrel (OB), Scott Fitzsimons, OB's Whisky Specialist brought a special addition. Cloaked in a black cloth at the start of the night, it was later revealed as McHenry Whisky from the William McHenry Distillery, from Port Arthur, Tasmania. 

McHenry is the southernmost distillery in the world, contrasting with Highland Park in Orkney Scotland, being the most northernmost. On the bottle, McHenry also claims to have its own pure spring water source as basis for its distillation - though let's not get into a discussion on quality of water underpinning a good dram. Led by Master Distiller Bill McHenry, the distillery produces various gins, vodka and single malt whiskies.

This was the first time I had heard of the distillery and was simply excited to sample the first release edition. 

McHenry William First Release (55% ABV, NAS, Port Arthur, Australia, $280AUD)
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A single Malt Whisky release from another distillery in Tasmania. This first release is quite enjoyable, simple and not overly complex. It would definitely suit as an everyday dram though the steep price point may be a deterrent for many.

Colour: Amber gold.

Nose: The nose is laden with honey, peppery spices, gun powder and a hint of Chinese herbal medicine. There's also a great deal of oaky aroma on the nose.

Palate: The palate is fruity and sweet at first, with pineapple and citrus notes being the prevalent notes. The palate is slightly oaky, chalky and is consistent with the oak note from the nose. The chalkiness is similar to that found on a Clynelish.

Finish: The finish is malty and leaves your palate with quite a bit of tannin. Drying.

Rating (on my very non-scientific scale): 89/100.

Cheers,
Hendy

Tasted #316: The Macallan Edition No.2

Late last year we tasted The Macallan Edition No.1 and raved about the value it presented - a brilliant, bold, 48% Macallan for barely more than a 12yo Sherry Oak.

Fast forward a year, and it's back - this time as the 48.2% ABV "Edition No.2"

After last year's sell-out success @themacallanhk Edition No.1, Edition No.2 has just been launched, and I can say it's also a winner! - Continuing the theme of providing an unusually high level of detail, we know this Edition no.2 is made up of 52% butts, 21% hogsheads and 27% puncheons, and a mix of 1st/2nd fill and American / European oak. - Differing from Edition No.1 though, this edition is a collaboration with the brothers Roca, from the world famous restaurant @cellercanroca, who each selected one of the casks (along with Bob Dalgarno, @the_macallan Master Whisky Maker). - We got hints of ginger on the nose on this one, a reasonable amount of candied sweetness on the palate, and an overall level of sherried juiciness we don't often see on recent Macallans (but have certainly seen on Macallans from years ago). A return to the old style? Perhaps not entirely, but a worthy dram nonetheless.At only ~$750HKD, pretty good value too. No doubt it won't stick around long... - We'll have tasting notes up on TimeforWhisky.com very soon. Cheers! #MacallanCreates #MacallanHK #whisky #InstaWhisky #Instadram #WhiskyGram #RareWhisky #WhiskyTasting #WhiskyGeek #WhiskyBlogger #TimeforWhisky #DramFull #WhiskyHK #WhiskySYD #WhiskyFabric #WhiskyLover #威士忌 #ウイスキー #위스키 #WhiskyLife #WhiskyPorn #HongKongWhisky #TheMacallan #RareWhisky #EditionNo2 #RareMacallan #WhiskyLife #elcellerdecanroca

A photo posted by Martin - www.TimeforWhisky.com (@timeforwhisky) on Sep 26, 2016 at 10:24am PDT

Keeping with the theme of the original release, Edition No.2 provides an unusually large amount of information on the cask make-up, which consists of 7 cask types from 4 Sherry bodegas  (Vasyma, Diego Martin, Jose Miguel Martin and Tevasa) - a mix of Butts, Puncheons and Hogsheads, American Oak and European Oak, and 1st and 2nd Fill.

Two casks were each picked by the brothers Roca (of the world famous restaurant El Celler de Can Roca), and the last, a 1st fill European Oak Sherry Butt, was selected by Bob Dalgarno, The Macallan's Master Whisky Maker.

Whilst not yet officially launching until late next week in Hong Kong (although available at most retailers and sure to sell out as quickly as No.1 did), Edrington were kind enough to send us two samples recently, so we could post up our thoughts...

The Macallan Edition No.2 (48.2% ABV, NAS, Highlands, Scotland, $780HKD / not yet available in UK or Australia)

--------------------------------------------------------------------------------------------------------------------------

Colour: Copper-amber.

Nose: Bright, fresh sherry. Cardamom. Spice. Cherries, orange juice, some apple. There's no doubt this is a sherried dram, but it's a fresher sherry. The flintiness evident on some Macallans is relatively subdued.

Palate: Relatively juicy, rather than drying. Is this a return to the days of old school Macs? Well let's not go too far, but there's definitely a slight hint of "old style Macallan" in there. Big berry notes, almonds, ginger, more apple and a touch of vanilla.

Finish: Long, with hints of ginger and a residual sweetness, with the slightest hint of oak spice at the end.

Rating (on my very non-scientific scale):  92/100. Another  fantastic dram, and one that shows a slight, slight hint to the juiciness of some Macallans of old (like the brilliant 10yo Cask Strength) - which is a very good thing indeed! Complex and delicious, and most definitely not a one-dimensional "sherry bomb".

Cheers,
Martin.

This week in whisk(e)y #35 - The Last Drop Distillers acquired by Sazerac, Experimental Scotch blends from Johnnie Walker, Drambuie relaunch, Dan Murphy returns to Prahran home, Diageo partners with top HK bars

As you might know if you read this blog regularly, we get a fair few interesting press releases and news articles here at TimeforWhisky, and usually try to feature them with our own spin, experiences or comments. Sometimes though, they come thick and fast, and we just don't have time to do them all justice.

So we've decided to take a leaf out of some other excellent whisky blogs, and feature a "PR roundup" every now and then - basically a wrap-up of relevant press releases we've received in the previous week or so (including other interesting whisk(e)y news Steph, Hendy & or I think you might enjoy). So on with it then...


The Sazerac Company acquires The Last Drop Distillers
Considering their scarcity, we've tasted more than our fair share of whiskies from The Last Drop Distillers over the past few years. Whilst each one has been a treat (who's going to say no to a 48-50 year old whisky?), the real treat comes from just how fantastic each whisky has been. The Last Drop Distillers are not a company who bottle whatever they can get their hands on - they make sure they only bottle whiskies of extremely high quality (not easy when your releases are in the 48-50yo range).

We've met Rebecca and Beanie before, and we've seen first hand how passionate they are about the business, which tells us that for them to sell up, it would only be to a company they truly mesh with - a good corporate fit.

Which is what it seems they've found in Sazerac...

"The world’s most exclusive spirits brand, The Last Drop Distillers Limited, is today announcing its acquisition by Sazerac – one of the world’s top selling global spirits brands, and one of New Orleans’ oldest family-owned, privately-held companies. 
The investment that will be injected into the craft spirits brand through the acquisition will accelerate its ambitious growth plans whilst also allowing the existing Last Drop Distillers team to continue to run the business autonomously, with the small, personal operation remaining intact. The Sazerac Company portfolio includes a range of global spirits brands: this acquisition will allow the company to extend its portfolio into the super-premium, craft market as well as expand its European footprint. The Last Drop Distillers is a family-run company dedicated to discovering and bottling some of the most exclusive spirits in the world. Spirits pioneers James Espey and Tom Jago founded the company in 2008 after long and successful careers in the industry. Between them they created some of the world’s best-loved spirits brands, including Johnnie Walker Blue Label, Chivas Regal 18 Year Old, The Classic Malts, and, with Malibu and Baileys Irish Cream, two of the most original and successful new drinks categories in the world. Today, the company is run by their two daughters, Beanie Espey and Rebecca Jago.

Mark Brown, president and CEO of The Sazerac Company said: “We are very excited to be partnering with such industry legends as Tom and James.  Equally, we are looking forward to working alongside their daughters Rebecca and Beanie as well as the rest of The Last Drop Distillers team in bringing some of the rarest spirits available to the global consumer market.  As a family owned company we fully appreciate the value of a small, engaged and passionate team in a venture such as The Last Drop Distillers and look forward to continuing the excellent progress the business has made since its inception.” James Espey, Co-Founder and Chairman of The Last Drop Distillers said: “This acquisition marks the next stage of The Last Drop Distillers story that will see us take the brand into the next phase, while retaining and building on our core values of exclusivity, craft and excellence. The existing team of passionate and experienced spirits pioneers will continue to steer the direction of the brand, while the investment allows us to grow our international footprint and broaden our opportunities to search for the rarest spirits in the world.”

We wish TLD all the best under Sazerac, and we look forward to seeing many more releases to come (like their recent "100 Years of The Last Drop", which sees a miniature of their 50yo Double Matured and 50yo Blended Scotch Whisky packaged in a leather case with a pewter quaich - available through global stockists).

Introducing "Blender's Batch": A series of limited-edition, experimental Scotch blends from Johnnie Walker
It wasn't that long ago that we heard about the Johnnie Walker Rye Cask Finish (see TWIW #34) being available in Australia. Now a series of limited edition experimental Scotch blends, dubbed the Johnnie Walker Blenders' Batch, are being released around the world.

The Blenders' Batch series will showcase different experimental Scotch blends with the first experimental release from the series being the Red Rye Finish; a blend bottled at 40% ABV which exclusively uses malt and grain whiskies from first fill ex-bourbon casks - a blend that is then finished for around six months in ex-rye whiskey casks.

Quoting the press release:

"Johnnie Walker®, the world’s No. 1 blended Scotch Whisky[1], is releasing a range of limited edition, experimental whiskies: Johnnie Walker® Blenders’ Batch.  

The Johnnie Walker Blenders’ Batch range lifts the lid on the skill and never-ending pursuit of flavour that drives the blending team, led by master blender Dr Jim Beveridge, a man whose personal journey making whisky began over 40 years ago.  

The ongoing flavour experiments that Beveridge and his team study are a crucial part of their work, focussing on developing and understanding alternative flavours including wine, coffee and chocolate.  

Jim Beveridge said: “At any one time, there are hundreds of experiments into flavour being carried out by our blenders which involve making adjustments to atmospheric conditions, the types of wood and grain used, cask finishes and other elements of whisky-making in the pursuit of exceptional new flavours.”  

The first release in the series, Johnnie Walker® Blenders’ Batch Red Rye Finish, is the result of experiments into the influence of bourbon and rye whiskey flavours on Scotch, inspired by the time Dr Beveridge spent blending bourbons and ryes in Kentucky in the 1990s.  

Jim Beveridge said: “For the first release, we wanted to focus on what happens when the intensely sweet flavours that can be found in bourbon and rye whiskies are brought together with the depth and subtlety of carefully crafted Scotch”.  

Available in limited quantities from September 2016 Johnnie Walker® Blenders’ Batch Red Rye Finish includes whisky from now-closed Port Dundas and has been created using an incredibly small number of malt and grain whiskies, exclusively drawn from first fill ex-bourbon casks. Following this, the whisky is finished up to six months in ex-rye casks for a perfect balance of intense sweetness, layered fresh fruit and spice. 

The Johnnie Walker® Blenders’ Batch Red Rye Finish will be available in the Australian on-trade from 15 September and off trade specialist stores from early October. The release of other whiskies in the series will be announced in the coming months."

We look forward to trying this soon, and will have our tasting notes up in October.


Drambuie celebrates relaunch
Drambuie, an elixir that's part of the William Grant & Sons portfolio is making a comeback with an official relaunch of the brand (last week in Sydney), and revival of the famous Rusty Nail serve. Unfortunately, we were not able to join in on the celebrations, though the night appeared to be a success, complete with fantastic cocktails and live jazz to 'jazz' up the iconic brand.

To continue the celebration, a Drambuie-themed evening will be hosted every Thursday for 3 months at The Swinging Cat (44 King St, Sydney NSW) where everyone can join in to sample The Rusty Nail, along with a range of new Drambuie cocktails.

Here's the official press release, including the recipe for the famous 'Rusty Nail' serve.

"Drambuie, the infamous Scotch Whisky Liqueur, has announced an official relaunch of the brand including the introduction of a 3-month bar activation, ‘A Night with the Nail’, hosted each Thursday at The Swinging Cat located on King Street in Sydney’s CBD.
Launching on September 8, the activation will involve a recurring ‘Drambuie-themed’ evening to promote the revival of its most famous serve, The Rusty Nail, along with a range of new Drambuie cocktails. Bar-goers will be treated to an exclusive Drambuie experience and live jazz music as they enjoy the flavour and energy of the New Orleans inspired underground bar that is The Swinging Cat. 

The Rusty Nail is a timeless whisky cocktail born in the infamous New York nightclubs of the early 60s and served at the renowned ‘21 Club’ frequented by Hemmingway, Marilyn Monroe, Frank Sinatra and JFK 12. At a time when the legendary carousing of the Rat Pack came to prominence, the Rusty Nail was adopted by the scene, confirming the drink's iconic status and establishing its place in pop culture history. 

More recently, the cocktail was the drink of choice of Saul Goodman and featured in the very first episode of Netflix’s TV series Better Call Saul. 

With one part Drambuie, two parts Scotch Whisky and a lemon twist over ice, it’s a simple yet rewarding cocktail that sits alongside the Martini, Negroni and Old Fashioned as one of the classics of the cocktail world. Oozing timeless cool, each sip conjures up the image of those smoky lounges, iconic characters and the free-living optimism of the 1960s. 

Bar-goers will also be in the running to win a Rusty Nail Kit including a bottle of Drambuie, a bottle of Monkey Shoulder Scotch Whisky, a mixing spoon, ice mould and tumblers, by uploading a social pic of themselves enjoying a Rusty Nail with the hashtag #nightwiththenail. 

RUSTY NAIL™

• 1 part Drambuie 
• 2 parts Monkey Shoulder Scotch Whisky 
• Build over ice in a rocks glass and stir.
• Garnish with a lemon twist  

For more information visit: http://www.drambuie.com or http://www.williamgrant.com"

Dan Murphy’s returns to its spiritual home at 282 Chapel St, Prahran
Whilst this blog's focus is on whisky and whiskey, occasionally we also feature other related news from the industry, such as the news of the new Dan Murphy's original cellar in Prahran, Victoria. 

The cellar will house rare and superb wines and spirits -- including some old and rare whiskies; Pappy Van Winkles, Old Rip Van Winkles, Glenfarclas 60yo, Macallan M (tasted by Martin recently - notes up soon), Port Ellen 32yo and 35yo and the highly coveted Gordon & Macphail Mortlach 75yo bottling which we saw being sold through a Dragon 8 Auction in HK in February.

Some interesting stats have also been released to preview the extent and diversity of the cellar collection, with a mention of the 2015 Yamazaki Single Malt (we assume they're referring to the 2015 Limited Edition):

The press release is as follows:

"Australia’s leading drinks retailer is returning to its roots with the opening of Dan Murphy’s Cellar right where it all began in the 1950s in the iconic Prahran Arcade at 282 Chapel Street.

Originally built in 1890, it was here that Daniel Francis Murphy realised his dream of running his own wine and liquor store. Dan Murphy leased the building from the 1950s through to the 1980s and on 1 September 2016, the basement of the historic site will re-open once again as Dan Murphy’s Cellar.

True to Dan’s vision, the Cellar will be a destination retail experience housing the finest wines and spirits sourced from all over the world. 

The journey through Dan Murphy’s Cellar will be revelatory – like walking through one of the world’s best wine and whisky libraries.

At first glance customers will spot a rare 1959 Dom Perignon Oenothèque and Sullivans Cove Double Cask Whisky. To the left they’ll spot a collection of Para Liqueur Port dating back to 1885, and to the right a Remy Martin Louis XIII Cognac.  Down at basement level a full set of Penfolds Grange is there to discover, as well as rare vintages such as the 1971 Penfolds Bin 333 and a 1983 Cyril Henschke Cabernet Sauvignon.

The Cellar is a beautiful and breathtaking space. The heritage listed building retains many of its original features including exposed brick walls, masonry piers, and some of the earliest surviving examples of prismatic pavement lights that give the basement level a touch of natural light.

September’s exclusive My Dan Murphy’s member events include:

• Prestige Champagne: The fascinating world of Dom Perignon & Krug Champagnes
• Louis Roederer Champagne Event
• Meet the Maker': David Vitale from Starward Whisky 
• 'Journey of Chandon' with winemaker Dan Buckle

For more information on Dan Murphy’s Cellar visit: http://www.danmurphyscellar.com.au/"

So if you are in Victoria and are passing through Prahran, drop by the Dan Murphy Cellar. Alternatively, you can also browse the selection online https://www.danmurphys.com.au/whisky/Category-whisky/Cellar%20Range-yes


Diageo partners with top HK bars and restaurants at HK Wine & Dine Festival 2016
HK has its fair share of spirits, wine and food festivals each year, but the HK Wine & Dine Festival is always one of the better ones. Over the years we've seen more and more whisk(e)y representation at HK's "wine" festivals, and that looks set to continue this year, particularly with Diageo taking both The Singleton and Haig Club to the event in a big way, by pairing with well-known HK bars and restaurants...

"This year, The Singleton Single Malt Scotch Whisky and Haig Club Single Grain Scotch Whisky will be pairing up with top restaurants and bars over the four-day event with engaging and innovative mixology and gastronomy, inviting visitors to embark on a sensory tasting journey, including savoring the exceptional whiskies neat, paired with food and in cocktails.

A new addition to the event this year features Hong Kong inspired cocktails from emerging bartending talents of Angel’s Share, Fu Lu Shou, The Envoy and Stockton, celebrating Hong Kong’s most iconic and nostalgic flavours. Using The Singleton of Glen Ord 12 Year Old, The Singleton of Glen Ord 18 Year Old, Haig Club Single Grain Scotch Whisky and Zacapa 23 Rum as their base, the bartenders will represent the vibrant nightlife of the city through specially crafted cocktails, with culinary offerings from their respective kitchen teams to pair signature dishes.

Visitors can savour the creations and pairings throughout the Festival, at The Singleton booth located at Discovery Zone-E501 and E502 and Haig Club booth at Discovery Zone-E701 and E702."

Can't wait.

Until next time...

Cheers,

Martin & Hendy.