Review: Clynelish 14 years & Famous Grouse 18 years

I like Friday afternoons.  The work week is nearly over and sometimes I can sneak over to the local pub for a quick nip before heading home.  I did just that today.  I called George, a friend, you will recall from past posts, who seems to always be available for a dram.  A friend in need is a friend indeed. 


Lunar Rogue Pub, Fredericton, New Brunswick, Canada
We landed at the Lunar Rogue Pub and reached for the whisky menu.  Frank, the owner, is a scotch nut, and has about 250 whiskies on hand in the bar.  He sat down with us and we stared at the menu.  Decisions.  I suggested Famous Grouse 18 years, a vatted malt (blend of single malts only).  No objection from George.

Famous Grouse 18 years Blended Malt

I have been staring at this bottle for a while in the liquor store, but unable to pull the trigger and buy it because of the price.  In the back of my mind, I am wondering, is it worth it.  It is at a price point where I can buy a few 12 to 15 year old single malts that I know to be great.  So naturally, when the Lunar Rogue afforded me the opportunity to sample for about $7 a dram, I was sold.

As I mentioned above, the Famous Grouse 18 years is a blend of single malts.  No grain whisky here, and it shows.  A lovely blend of Macallan and Highland Park single malt whiskies.  The flavor is dark red fruits, excellent sherry of the Macallan and some spice and heather contributed by Highland Park.  A fine whisky.  There is some complexity of flavors and the sherry flavors are intense, but not over the top.  I recommend this one.  If you can get it on sale, it is definitely a bargain.  It outshines pretty much all 12 year old single malts I know.

Clynelish 14 years Single Malt Scotch

From the first sniff of the glass, we knew this was something special.  A nose of honey and melted caramel with citrus elements.  A tiny sip was entry to a sweet, aromatic, honey & a finely sherried, tropical fruit infused, delicate, heathered whisky.  It is spiced brown sugar and has a white cake bread element to it that is immensely pleasing.  Medium body that has a long, drying finish leaves the drinker satisfied with a whiff of smoke that tingles the nose and sherry lingering on the palate.  There is a waxiness to the mouthfeel of this single malt that is a rarity today.

George and I were really impressed with the Clynelish.  It outshined the Famous Grouse, and the Grouse was a good dram.  The price point for Clynelish 14 is reasonable.

The conversation quickly turned to how can we buy a bottle or two of the Clynelish, as it is not sold where we live.

Frank reminded us that a Distiller's Edition of the Clynelish will be sold at an upcoming whisky festival in our town (Fredericton, New Brunswick).  It will be a definite buy for all of us!

Cheers!



Jason Debly

Copyright © Jason Debly, 2009-2010. All rights reserved.

Whyte & Mackay "Special" Blended Scotch Whisky

On a wickedly cold February night, in my hometown, somewhere in Canada, I went to a scotch tasting.  After sampling many fine and some not so fine single malts, the bar owner tossed an inebriated me and my friend, George, tiny 50ml bottles of Whyte & Mackay Special Blended Scotch Whisky.  Now you thought the previous sentence would end differently like: "the bar owner tossed an inebriated me and my friend, George, on to the street."  Not! 

As I was saying, we sampled quite a few drams and by the time the Whyte & Mackay was proffered we were well on our way.  We drank the tiny bottles (ya know, those airplane minis) and thought they were very good.  Matter of fact, I scribbled a tasting note and made a mental note to investigate this blend further when I had some semblance of sobriety.

I am now returning to Whyte & Mackay with a clearer head and can now provide you with a tasting note that has not been clouded by a steady succession of other malts traversing my palate and besotted brain.

Nose
Strong whiff of sherry and nutmeg.  Very malty too.  Smells cheap and simple.

Palate
The body is rounded but not in a good way . . . kinda like Roseanne Barr in a thong.  Plenty of sherry to start.  This is sweet though it tapers off a little, but not to the point of drying.

Finish
Cocoa turning a little green to the point of ginger; over ripe tangerine sherry oakiness with black pepper linger like a stray cat on your doorstep.

General Impressions
I was not expecting this to be incredible.  I mean this is bottom shelf blended scotch whisky.  However, I did expect more.  Big disappointment is what this is.  This blend is totally devoid of peat and what the distiller calls "smoke" is actually (in my opinion) poor quality whisky that has spent too much time in refill sherry casks.  In the same price point, Teacher's Highland Cream is clearly superior to Whyte and Mackay.

What astonishes me is that if you visit the International Wine and Spirit Competition website and do a search of Whyte & Mackay Special (just use the search term "Whyte") it scored a silver medal in the no age stated blended scotch category.  How?  If they are giving silver for this, then I would imagine Hawkeye Pierce from MASH would get a bronze for his enema bag distillate in his musty army tent.  Such a ranking draws into question the reliability of the International Wine and Spirit Competition ratings.  From my visit to the site and Wikipedia's write-up on it (click here), it appears to be an organization populated by whisky industry types.  Much is made of blind tastings but doesn't seem to translate into accurate reviews.  In fact they handed out ten (10) silver medals in the no age statement blended scotch category!  What kind of a competition has ten second place winners other than in kindergarden?  Don't believe me?  Click here.  Anyway, the problems with the IWSC is a subject for another discussion or rant in the learned tradition of Dennis Miller.

Now what can I say about Whyte & Mackay Special that is positive?  Well, if I really stretch the bounds of my imagination and abandon my personal moral compass I could point out possible attributes that some scotch novices might find attractive:  (1)  There is no bite.  (2)  For those who dislike peaty or smoke flavors, this blended scotch will get points.  (3)  You will taste smooth sherry and a maltiness that is ok.  (4)  It's simple but that's ok I suppose if you just want to put your mind in neutral and watch TV.  (5)  Not offensive but that spoiled tangerine flavor on the finish does border on the repulsive.  (6)  It is very cheap and I would imagine would make a good ingredient in a mixed drink that called for blended scotch.

Bottom Line
Would I buy this again?  No.  Never.  Under no circumstances could I, in good conscience, recommend it.  When I am shopping for a bargain basement blended scotch, I would first reach for Teacher's Highland Cream or Johnnie Walker Red Label.  Stay away from Whyte & Mackay "Special" Blended Scotch Whisky because there is nothing 'special' about it.

Cheers!

Copyright © Jason Debly, 2009-2010. All rights reserved.

Review: Oban 14 year Old - Single Malt Scotch Review

A tiny town . . .
. . . is Oban where Gaelic is still spoken by some of the residents in the course of their day. The population is a little over eight thousand but swells in the summer to around twenty five thousand, as it is a favorite coastal tourist resort.

Lots goes on in the little town from the soccer games to "shinty," a field hockey sort of a game played with wooden stick and ball. But for us, we are interested in this little Scottish town because of the distillery, founded in 1794, bearing the same name.

Oban Distillery
The Oban distillery was established by John and Hugh Stephenson. It changed hands many times over the years, built, taken apart, rebuilt, financial troubles, prosperous times, and lots of drama. But, that is not our concern. We care about the magic spirit that is produced by this seaside distillery in a horseshoe bay.

Oban is Expensive
The chief reason for the high price is due to a limited natural water supply that has been negotiated with the local government. The water, of course, imparts the unique flavors of this single malt scotch and gives it dignity.

Multiple Expressions
The most available expression is the 14 year old, but there are three others: Distiller's Edition; 18 year old and a 32 year old. The latter two bottlings are very difficult to obtain. I have not tried the 18 or 32 year old, and so this tasting note is limited to the 14 yr old. And now let's move on to the main event.

Nose (undiluted)
Malty, smoke, citrus, and Florida oranges. Very refined.

Palate (undiluted)
This is big bodied, very malty, single malt scotch. Upon entry it warms the mouth with lots of cereal and malt flavors. Other flavors slowly emerge a little from the background, but more subtle. Flavors like anise, orange chocolate and lemon zest waltz across the palate in a sensuous and careful fashion.

Finish (undiluted)
Swallow this and you will be left with flavors of Grampy's big cigar smoke, more of that malt, glazed brown sugar, chaperoned by soft, slight wafts of peat. The lingering smoke, malt and teensy weensy bit of peat couple to produce a semi-sweet tang offspring. As much as I like the inital and mid-palate flavors, I really look forward to the subdued smokey-malt/peat finish. I also enjoy the lack of over-the-top sherry notes in the flavor presentation. I find lately that too many single malts rely to heavily on sherry casks for aging and the result is an over sherried spirit. Oban is a refreshing departure from the hackneyed practice of overly sherry imbued scotch.

What happens if we add a little water?
Some single malt scotches do not benefit from the addition of water, while others flourish, revealing greater complexity of flavor, and generally sing like a chickadee. Oban is one of the latter such single malts.

Palate (diluted)
To one standard shot, I added half a teaspoon. The water makes the scotch more creamy. The smoke and malt are still there, but now I am picking up milk chocolate shavings, peanut brittle, more pronounced honey and a little heather.

Finish (diluted)
After swallowing, the palate is left with rich cigar smoke, brown sugar and that malty flavor that only a great single malt can deliver. The last impression upon the palate is heavy malt with pepper. More peppery finish with the addition of water.

General Impressions
I am very fond of this single malt scotch. It is very malty, chased by brown sugar, Cuban cigar smoke and a little, very little peat. If consumed neat, I am surprised by the delicate citrus flavors hidden in the background. Well done! While medium bodied and not overly complex (if drank neat) in terms of how the various flavors are weaved together, this is definitely a repeat purchase. Balanced! I really cannot criticize this single malt.

Sometimes I can get in a little bit of a rut with my scotch choices. Generally, I like big bodied, dark caramel and cinammon toast flavor profiles. Trouble is, they can get boring. Oban 14 falls within that category, but is not boring. It has a heavy malt taste with smoke and orange rind that is simply great. It is a superb starter whisky for the single malt newbie, yet very pleasing to the veteran like me who seeks variety on a classic flavor profile.

There are only two possible criticisms of this single malt. First, consumed neat, the flavor profile is not what one would consider "complex." There may be the odd connoiseur who demands greater complexity for the price point charged. I do not regard the lack of high level complexity as a flaw. The flavors are held in such a balanced fashion that it is very enjoyable and pleasing. Besides, if you want more complexity, just add a little water.

The second criticism that could be leveled relates to the price charged. Sometimes deals can be had for this single malt, but they are far and few between. If you see it in the $40's buy as much as you can. Unfortunately, much of it is sold at $60 and above in the United States. In Canada, its close to $90. I will admit the price is heavy and if "value for money" is an important consideration when buying scotch, this may be a reason not to by Oban 14 years.

In any case, I like this and will certainly buy it again! I am still thinking about that initial malty flavor that transitions to orange chocolate and from there becomes smokey and ends with that sweet tang finish! Damn! This is good!

Cheers!

© Jason Debly, 2009-2012 All rights reserved.

Redbreast 12 year old

Nose
Upon opening (for the very first time) the bottle and pouring a dram, there was an initial strong alcohol scent, which quickly changed to lemon citrus with some malty undertones. These aromas are nothing special. However, if you let the whiskey breathe in a tumbler for a few minutes, the aromas rising up become much maltier and therefore quite pleasant. The initial unpleasant alcohol scents never return once you have opened the bottle.

Nose of dandelion flower, wet grass, early morning cool misty air against a malty background frame the aromas.

Palate (undiluted)
Initially, sweet ginger and thick honey dance upon the palate. Cinnamon and sherry emerge mid-palate.

Finish (undiluted)
Crunch of dark toast moving to spicy hot cinnamon, then sherry and finally the distinct taste of bruised Japanese tangerine on the finish. There is an interplay between spoilt sherry and spicy ginger and the former wins out in the end.

Palate (diluted)
Add one teaspoon of water and this whiskey reveals its complexity of flavor. It tastes more honeyed rather than the concentrated cinnamon and sherry revealed when sampled neat. Besides the honey being brought to the foreground, there appears rich cinnamon and ginger weaving a pleasing tapestry upon the palate. What I enjoy about the addition of water is that it subdues the sherry considerably. Drank neat, the sherry is out of balance, too dominant. The water beautifully remedies that imbalance. Besides the cinnamon, the other flavors of honey and ginger emerge as if drizzled on the dark toast I noted when drammed neat. Big, round flavors of maple syrup drizzled Belgian waffles participate at mid-palate.

The addition of water does not ruin the drink by any means. Some whiskies benefit enormously from the addition of water, while others do not. Redbreast 12 yr falls into the former category.

Finish (diluted)
Spiced butterscotch, toffee and the faintest of ocean spray emerges on the finish.

General Impressions
In a blind taste test, this Irish whiskey, if diluted with a teaspoon of water to a shot, could pass for a Speyside single malt scotch. It has all the classic flavors of honey, cinnamon, toffee and butterscotch without any peat. I am going out on a limb here, but I find considerable similarities (if diluted) with Cragganmore 12yr old.

Big bodied, round flavors of malt, cinnamon, and burnt toast. Consumed neat, this whisky has some complexity of flavors, but not on par with great Speyside single malt scotches. No grainy flavor, nasty bite or burn here. Just lots of rich chocolate, thick, spiced honey and cinnamon flavors bouncing off each other. Needs water to bring out the complexity of the aforementioned flavors.

It’s good but not great if enjoyed neat. The sherry has an alcohol imprint and the spoiled taste of bruised tangerines, ever so slight on the finish, cheapens an otherwise good Irish whiskey.

I would buy this if I could not locate Cragganmore 12. If I am in the mood for an Irish whiskey, I would probably pass on this and go for Bushmills Black Bush. To my palate, it is so similar to Speyside scotch that I would rather buy the real thing. That being said, this is a fine whiskey that would make an acceptable gift or serving to your whiskey loving friends.

The online reviews for this whiskey are almost universally positive, but I cannot give it an automatic thumbs-up. The sherry and bruised tangerine flavors result in a finish that also has a distinct alcohol flavor that unpleasantly cheapens the flavor profile. For that reason, I am put off by this Irish whiskey. It’s good but not what I would call "great" to borrow from 'Tony the Tiger' of childhood cereal advertising (Frosted Flakes). I am in a minority opinion on this point, but hey I call it how I taste it. I am fairly sure I would not buy this again because I keep thinking this is a lot like Cragganmore 12 yr old, and why buy the imitator when you can have the real thing!

Cheers!

P.S. I have been drinking this over the past few weeks and like it less and less. The off sherry and tangerine notes I mention above are ever-present. Not liking this very much and definitely would not buy again. This is one to pass on, especially in light of the moderately high price.

Update April 2010:  The above review was for a 2007-2008 bottling that did have problems with off notes.  Apparently this issue has been resolved and it is much better.  If those off notes are not in it now, it is a very good Irish whiskey to buy.  Trouble is, I have not been able to pick it up where I live.


Jason Debly

© Jason Debly, 2009 - 2011. All rights reserved.

Bushmills Black Bush

Bushmills Black Bush
I’ve always felt that Irish whisky never quite gets the respect it so richly deserves. What I mean is that people who go to the local liquor store in search of a whisky as a gift often reach for scotch, much like people who know little about wine automatically reach for French wine. Just as there are many great wines produced outside of France, the same can be said of great whisky being found outside of Scotland. Ireland is a case in point.

Bushmills Black Bush is one of a number of whiskies produced by the distiller, Old Bushmills Distillery, located in the village of Bushmills, in the county of Antrim, Northern Ireland. The claim to fame of this distillery is its age. It was founded in 1784 and needless to say with such a long history, they have perfected the production of fine whisky.

Irish Whisky versus Scotch
In general, the most obvious difference between Irish whisky and scotch is the lack of peat and smoke in the former. This is due to the lack of peat during the distillation process. There is an exception of course to this generalization, Connemara Peated Irish Malt has peat and smoke flavors.

Composition
Black Bush is made up primarily of single malts and the remainder with grain whiskies. The majority of single malts used in this blended whisky results in a rich dram with big rounded flavors of chocolate and malt that is memorable, but subdued at the same time.

No age is stated, but I am convinced that the whiskies making up this spirit are in the vicinity of ten years. There is a real depth of character to this whisky. While it is aged in former Oloroso sherry casks, it is not what I would characterize as a sherried whisky. A small percentage of grain whisky is blended to give it a sweet character. This is a sweet whisky but not overly so.

Serving Suggestion
This is too fine to use in a mixed drink. This is deserving of being consumed neat or with a little water or ice. This tasting note was based on a neat serving.

Nose (undiluted)
Restrained. No over-the-top aromas wafting up. Instead, nosing this whisky will result in the enjoyment of delicate, soft notes of malt, warm fruitcake and molten chocolate.

Palate (undiluted)
Smooth, sweet chocolate mousse introduction followed by a nuttiness, think of cashews and brazil nuts. Next comes some spiciness, but not to the point of being peppery. The spiciness rests upon a malty background mixed with some dark fruitcake. Really intriguing. This is medium bodied.

Finish (undiluted)
Medium to short finish. Chocolate mousse again, oak and soft spices combine to be gentle and never offensive. No bite on the palate. Nice, but relatively short lingering warmth of spice box upon the palate rounds out this taste experience.

Final Thoughts
Rich, mildly sophisticated, but not so special that you cannot properly enjoy it in the presence of friends in a pub. Put another away, you can drink this casually and marvel at its smooth yet gentle spices, without thinking I am wasting my money by not paying more attention to it. This is not Royal Salute, Johnnie Walker Blue or Ballantines 17, all of which cannot be tossed back casually in a pub, unless you are a billionaire. The very reasonable price of Bushmills Black Bush makes it accessible.

Black Bush is not very complex. The flavors are pretty obvious: chocolate, malt, hazelnut and caramel. For this reason, I cannot descibe this whisky as overly sophisticated. The flavor profile is not as simple as the Bushmills White Label, but not too great a departure either.

In conclusion, this is a great blended whisky that every whisky/scotch drinker should try. It's easy going, not offensive and great for social occasions. I would give this as a gift to the casual whisky drinker. If I was buying a gift for the serious whisky fan, I would not choose Bushmills Black Bush because the flavors roll out in a very simplistic fashion.

Cheers!

© Jason Debly, 2009-2012. All rights reserved.

Cragganmore 12 yr Old Single Malt Scotch Review

Cragganmore 12 yr old
Speyside single malt scotch is whisky distilled in and around the River Spey, within the Moray, Strathspey and Badenoch regions of Scotland.

Speyside scotch can in general terms be distinguished from Islay scotch whisky on the basis of an absence of peat or at most a minimal amount of it. Speyside scotches are generally non-peaty, sometimes sweet and full of smoke. Cragganmore 12 yr old is a classic example of all that is wonderful in a Speyside scotch.

Serving Suggestion
Add half a teaspoon of distilled or spring water to a shot of this very fine scotch. The water makes the flavors richer, sweeter and the spiciness on the finish to soar.

Nose
Beautiful nose. Incredible! Flowers, baked bread and the twinkle or zing of heather upon one’s nose in a most wonderful fashion. This one of very few that claim to have a complex nose.

Palate
On entry, malt, honey and marzipan. Moves quickly to smoke with a beautiful sweetness through out. A tapestry of rich, smokey flavors, perfectly in balance, woven such that there are no unsightly seams. Truly heaven sent.

Finish
Burnt toast, cinnamon, brown sugar and sea spray woven most intricately with wisps of smoke and gentle spices linger considerably upon the palate. Wow! Having drunk this, I know I am in the presence of greatness!



General Impressions
This is smooth, refined, sophisticated and wonderful beyond its’ mere 12 years of aging. I’d put this up against many 18 yr old single malts, and Cragganmore would come out on top hands down! Pretty much a total absence of peat flavors. If you dislike peaty scotch, then you will love Cragganmore 12 yr old.

If you are a Johnnie Walker Green Label fan, this is the single malt answer to that fine blend. Cragganmore, along with Linkwood, Talisker and Caol Ila form the core of Green Label.  If you like one, you will definitely enjoy the other. 

I never truly understood the meaning of the term “complexity” with respect to scotch tastings until I tried Cragganmore 12 years old.  An impressive tapestry of flavors to consider.

Cheers!


Jason Debly

© Jason Debly, 2009-Present. All rights reserved.

Review: The Glenlivet 18 yr Old Single Malt Scotch

Updated tasting note on November 6, 2016
Glenlivet scotch is the second best selling single malt scotch in the world. With that kind of world wide market share and popularity, one has to wonder if it is any good. I am here to report that this distillery makes a pretty good 18 yr old single malt.

Price
Reasonable considering it is an 18 year old single malt.

ABV
43%

Closure
Cork stopper.

Region
Speyside.

Format
750ml

Casks
Combination of first fill and second fill American (ex-bourbon) and European oak (ex-sherry) casks.

Nose (undiluted)
Concentrated vanilla, aromatic sherry, orange blossoms, cherry blossoms.

Palate (undiluted)
Up front spiced oranges, honey, fuzzy pears, then a herbal note, caraway seed or mineral like quality followed by sherry and oak.

Finish (undiluted)
Dominated by lumbering oak that is so spicy that it becomes bitter but not to the point of astringency.

General Impressions
This is good value for money. Not the best single malt but not the greatest in the 18year old category. Oban 14yrs is similar in taste but is superior.

In order to get rid of the bitterness or grapefruit pith notes you need to add a little water.  The water makes it more creamy, brings out milk chocolate and eliminates the bitterness referenced above.

Years ago, I do not recall the spiciness of the oak moving towards bitterness.  In the past this malt had more of a milk chocolate profile.  That has changed.  Water is a must!


Cheers!



Jason Debly

© Jason Debly, 2009 - Present. All rights reserved.

Review: Ardbeg 10 Year Old - Single Malt Scotch Review

Bonfire on a Bluff?

Having a glass of Arbeg 10 year old in your living room is like building a bonfire made up of tree branches, scrub brush and peat freshly cut from a Scottish bog, lighting it and watching the smoke swirl upwards as it is carried away by the unpredictable winds of the Isle of Islay, Scotland. The smoke at times will fill your nostrils followed by the peat, charcoal and a whiff of salty sea spray. Ardbeg 10 year old is uncompromising like a lazy wind blowing off the coast of the Isle of Islay. It's so cold and 'lazy' that it feels like it blows through you rather than around you. Such is the experience of a dram of this single malt scotch whisky.

Isle of Islay

Ardbeg is one of eight distilleries on the Isle of Islay, an Island off the coast of Scotland that can have wind, rain and a crashing sea on a regular basis. The geography is rocky, relatively flat, with plenty of bluffs, jagged outcroppings of rock, and cliff faces above a churning white-capped sea below. Whiskies distilled on this island are often very peaty, smokey and kind of like the flavor of a menthol cigarette. Peat actually plays a large role in the smoke flavor of this scotch whisky and the others of the Isle of Islay.

What is Peat?

On the Isle of Islay there are bogs and wetlands with plenty of partially decayed vegetation like scrub brush, tall grass, and other low lying vegetation. It is cut out in blocks and when dried is used to fuel fires to dry the malt used in scotch. The interaction of the smoke from the peat imparts the unique smokey flavor that is termed "peat" or "peaty" when describing scotch whiskies especially from the Isle of Islay.

Suggested Stemware

Glencairn would be best.  Don't have that?  Try a brandy snifter. The bowled shape with the opening at the top traps the aromas to be enjoyed as you nose it. A crystal tumbler doesn't 'trap' the scents of this whisky. Nevertheless, the tumbler is better than nothing and drinking from one will certainly not affect the flavor profile, just not deliver the full bouquet on the nose.

Ice? Water? Neat?

Decisions, decisions, decisions . . . If you are a novice scotch drinker, I would recommend adding an ice cube or two, it will dampen the pronounced peaty flavor profile and take away some of the 'bite.' If you enjoy scotch and consider yourself quite serious about it, I would recommend a teaspoon of distilled or spring water be added to a single or double pour (you will have to experiment to see what works for you).   The water will add a lot of complexity.  I find 'neat' it is just too over the top.

If you are a veteran drinker, well then pony up and get ready to ride this flavor profile like "Seabiscuit."

Nose (undiluted)
Beautifully strong peat, wood smoke and salt air. The aroma of peat is so powerful, that often after having had my drink, washed my glass, returned it to the cupboard, gone to bed, up and off to work, back home, late evening retrieve my glass, and wow! I still smell peat in my glass! And not just any peat, but rather distinctively that of Ardbeg.

Palate (undiluted)
Starts sweet, mid palate fills with damp wood smoke before moving to drying black pepper and more billowing smoke like a big Cohiba. 

Finish (undiluted)
White cheddar to salt to fresh ground black pepper. Slight burn remains on the throat after it is swallowed.

General Impressions
Not what I would call “smooth” scotch if consumed neat. On the other hand, I would not describe it as “rough” either. Instead, I would describe this scotch having a flavor profile that involves an “abrupt” transition from sweet smoke to sharp black pepper and coarse salt. Not a flavor profile that I would describe as "complex" when consumed neat.  You need to add water (ie. teaspoon) to bring out the complexity and magic of this dram.  Really, water is a must!

This single malt enjoys a large following among serious scotch drinkers, and I do understand the fascination. The flavor profile is unique and a very powerful, yet elegant explosion of smoke and peat upon all the senses. You will come back to this whisky again and again, as you analyze its secrets.

Initially, I didn't understand what was all the fuss about this spirit. But that first tasting haunted me. It beckoned me back. The nose of peat and wood smoke, a promise that was fulfilled on the palate was fascinating. I must say I like this, but not my favorite. I like it, but not the way I am obsessed with Cragganmore 12 yr old, a scotch that I systematically bought all remaining bottles where I live upon learning the distributor was cutting my liquor store off.

This is not a mainstream spirit. It is for the scotch connoisseur seeking a very unique flavor. If you are considering purchasing this as a gift for someone, and not knowing their individual tastes, I would recommend choosing another single malt that is more pleasing to the average drinker.

Water really needs to be added to this malt to bring out a more complex display of flavors.  Teaspoon to a double pour I find is just enough.  One must remember that it is bottled at 46% abv.  I find that over 43% many malts benefit from the addition of some water.  Ardbeg 10 is not an exception to such a general rule.

I am surprised by my conclusion on this scotch. I thought I would enjoy it more given all the praise I have read in books and elsewhere online. It's more than ok, but I would not buy it again. I certainly do not agree with the praise rendered by the scotch expert, Jim Murray, who wrote: "Unquestionably the greatest distillery to be found on Earth. If perfection on the palate exists, this is it."

Cheers!

© Jason Debly, 2009-2012. All rights reserved.

Mount Gay Eclipse Rum

Hey! A Rum review on a Scotch Blog?

I know that the title of my blog is "Jason's Scotch Reviews." Nevertheless, I do add in the occasional review of another spirit when it is truly remarkable and I suspect my readers might be interested. Mount Gay Rum is such a spirit worthy of note.

Remember that All-Inclusive Caribbean Resort . . .

You know how you go down to Barbados, Jamaica, St. Lucia or another Caribbean island resort and find the rum and coke or rum based mixed drinks taste so much better than back home, and you can't figure it out because when you get back home, you buy the Bacardis or the Captain Morgan or whatever, make up your drink and it doesnt taste the same and you are dumbfounded and disappointed. Well, the reason for it is not the sunshine, the sandy beach, bath water temperature ocean at your feet and that hot tourist looking at you longingly. The reason is the rum. The rum you are drinking "down de island mon" is Mount Gay, mon, made from sugar cane, processed into molasses, aged in bourbon casks and served up in your drink. And guess what? They sell it in the United States. You just have to look for it, and if you are a little insecure, have a heart to heart with yourself and acknowledge that the name of this splendid spirit has no bearing on your sexual orientation.

Not Well Known in North America

This is not a well known rum in North America mainly due, I suspect, to a lack of advertising. In fact, I cannot recall any advertisements in the media. While it is not a bestseller, it is, without a doubt, a superior rum to all of its peers, without exception, and I am not exaggerating. People who know rum quickly acknowledge that it is very, very good. More people would drink it if it was more widely available. Needless to say, I am a huge fan of this rum, and the aim of this review is to convince you to try it.

A Message to the Rum Drinkers

I have a number of friends who identify themselves as principally, rum drinkers. A badge of honor of sorts, much like scotch and wine nuts, a category that I fall into. These rum drinking friends of mine are "Bacardi" or "Captain Morgan" drinkers or some other popular brand that have advertising campaigns that centre on pirate themes (a theme that struck fear into the hearts or should I say bowels of men during the last century, now seem to impress us). When I tell these guys they should try "Mount Gay" there is usually a snicker followed by some locker room reply like "sure, tinkerbell, I'll get right on that." So, I usually bring a bottle along to these neighborhood barbecues where the testosterone is coursing through the air much like fists flying at an Irish wake (ok, a little politically incorrect, but I am Irish, so I can make the dig). Matter of fact, I mixed one of these guys a rum and coke, handed it to him and said "drink! you fool" (complete with the Mr. T enunciation). He accepted it because it was free. A couple of swigs and he was nodding his approval. "Smooth, man, smooth. . ." He would be reaching for other words but not finding them. So, let me try. . .

Please Allow Me to Introduce Myself . . .

Mount Gay Eclipse Rum is produced in Barbados and this distiller claims quite legitimately to be one of the oldest rum producers in the world. This is indeed true. Rum has been produced for over 300 hundred years in the northern part of the island. Matter of fact, a Lieutenant William Gay and Ensign Abel Gay, back in 1663, bought a parcel of land in northern Barbados that came to be known as the "St. Lucy Estate." Since 1703, rum has been produced continuously from sugar cane, spring water and molasses. It is the sugar cane that gives it a very distinctive and inviting flavor that simply cannot be replicated by the big multinational conglomerates.So, now let's turn to the task at hand. A tasting note if you will:

Suggested Serving

In a nice crystal tumbler with some heft to it, mix yourself a double rum and coke. You might not be accustomed to mixing doubles (so do let me introduce you) as this rum is so smooth that you can luxuriate in the flavors without any and I mean any "bite" that you would normally associate with a double rum. So, indulge me on this point. You will thank me later.

Nose

Normally, rum is not known for being particularly friendly to the nose. Usually one has a fear of acetone inhallation. This rum does smell of alcohol, but beyond that there is some pleasing fragrance to be had. Some vanilla on the nose is what I detect.

Palate

Take in a generous mouthful, hold it for a sec, and you will experience very smooth and sweet vanilla flavors complimenting the classic rum notes of this wonderful drink. You will detect some oak, molasses and sugar cane.

Finish

And now for the grand finale, you swallow. Your brain tells you that you made a double and now you must brace yourself for the "bite" of the alcohol. Though you may brace yourself, the "bite" never comes. In its' place will be silky waves of more sweet vanilla/oak tinged rum that is swallowed. You will be emotionally transported back to that all-inclusive resort where you last tasted a rum and coke this wonderful.Having downed the drink, there is no accompanying burn or heat, just the faintest embers of warmth (like the camp fire on the sandy beach), and the flavor is gone, leaving you with the enviable task of considering when to take another drink.

General Impressions

When I drink this rum, I am impressed by how smooth and totally inoffensive this rum is. Words like "silk", "refined" and "polished" seem most appropriate. You can pour your drinks very strong yet, they are smooth and still no bite. That is how smooth it is.It was only two weekends ago that I introduced my friend to this rum at the barbecue and a week later he sheepishly told me he picked up a bottle until his wife piped up and said "I had to go in and buy it. He made me. Next time he can buy it and I will take a marker and change the "G" in Gay to a "B" so that his buddies will think he is drinking 'Mount Bay". In that way his manhood remains intact."

Bottom Line

Buy this rum. You will not be disappointed. I normally do not like rum, but I make an exception for this one. Buy it!

Cheers!

© Jason Debly, 2009-present. All rights reserved.

Old Pulteney 12 yr old - Single Malt Scotch Review

Much Public Acclaim

I bought a bottle of Old Pulteney 12 yr single malt Scotch tonight because I had read a lot of positive comments about it on a couple of whiskey website forums that I participate on. Moreover, Jim Murray, whisky authority, wrote that this whisky is "unashamedly excellent and deserves so much more recognition around the world." I had to decide for myself whether or not this single malt scotch is deserving of such praise.

Nose (undiluted)
Briny maritime air, restrained sweetness, rainfall, damp evening lakeside air, soft wood smoke, smooth peat.

Palate (undiluted)
Salty taste of the foaming sea, lemon rind, rosewood, a hint of Ocean Spray Cranberry Cocktail, faint oak.

Finish (undiluted)
Short but interesting. Notes of bacon, mackerel, kippers but rhubarb too, ginger and lemon again.

General Impressions

The lasting impression of drinking this is that of sea water. Just not very interesting. Simple in a word. It may be somewhat intriguing for some in terms of this sea salt based flavor profile which finishes with some lemon and a cleansing saline zest.  Not what I would call a complex single malt. This whisky is decent and reminds me of what comes out of Scapa.   Frequently on sale and that is when you want to grab it.

In terms of the praise for this scotch, it is not deserved, and I think Mr. Murray was given to a little hyperbole when he described this whisky as "unashamedly excellent." It's 'good' but not 'excellent.'  The flavors offered up are different than what is encountered in most other single malts, but, as I said above, the problem is that it is not complex and at times one thinks they are just drinking salt water out of the bottom of a beached boat.

P.S.  While I am not a huge fan of this single malt, one of my regular readers is.  Adam's positive review is available by clicking here. 

© Jason Debly, 2009-Present. All rights reserved.

Ballantines Finest - Blended Scotch Whisky

A Little History

Ballantines Finest is the oldest in the product line of this Scottish blender of whisky. It all started back in 1827, where an enterprising gentleman, George Ballantine, opened up a grocery store and started selling some whisky (not his creation). Eventually, he let his son take over while he set up an establishment in Glasgow that did feature his own blends. Within his lifetime he was supplying the Royal Family. Ballantines Finest that you can drink today is based on a blending recipe from those days.Today, Ballantines is very popular in Europe and Asia. In addition, Ballantines Finest has won some awards. In the International Spirits Challenge: 2006 Gold; 2005 Silver; and in the International Wine and Spirit Competition: 2006 Silver; 2005 Bronze. That said, generally, serious connosieurs of scotch do not like this blend because they consider it rather uninteresting, boring, bland. More about such observations later.

Suggested Serving

This blended whisky is so gentle and sweet that the addition of ice, in order to mellow out any roughness or burn that is common with cheaply priced whiskies, is not necessary. However, if you like a little ice, I would suggest a single ice cube.

Nose (undiluted)

Cheap and malty. No peat whatsoever.

Palate (undiluted)

Very sweet like a bowl full of Splenda or NutraSweet mixed with grain alcohol.  Terribly grainy.     

Finish (undiluted)

Smooth. No rough edges here. No burn or excess heat. Just horribly sweet, with bad malty flavors that fortunately disappear from the palate quickly but not quick enough from one's memory.

Add Water!
Tasted neat, this blended scotch whisky is too sweet and grainy.  Add a teaspoon of water and it will greatly reduce that grainy character and add a nice malty note to the flavor profile.  How much water?  Try a teaspoon to a 1 and half ounce shot.

General Impressions

On a hot summer day, this will work very well as a key ingredient in a mixed drink.  Alternatively, over ice it will prove to be barely tolerable.

This is bottom shelf blended scotch.  In that price range Ballantines Finest is a step above the likes of Whyte & Mackay, J&B or Jameson (no age statement). But that's not saying much.  This is nowhere near the best economy blend.  In the category of blended scotch (no age statement) Teacher's Highland Cream and Johnnie Walker Red are better buys. 

The chief defect that prevent this blend from being a decent one is due to a flavour profile that is far too sweet to the point of being like corn syrup and overall the flavour profile (very grainy at times), while interesting initially, soon can become boring for someone seeking intriguing flavours. For those who like a lot of peat notes in their scotch, Ballantines Finest will disappoint.  What it does offer is an inoffensive, very sweet/grainy dram that will serve as a gateway to great blended scotch.  If you are new to scotch, this may be pleasing to you.  Drink it, make notes and then move on to better stuff.  When you progress to superior blends (ie.  Teacher's, White Horse, Chivas 12, etc.) refer to your notes and you will soon realize how dreadful Ballantines Finest is.
Cheers!

© Jason Debly, 2009-2011. All rights reserved.

Highland Park 18 yr old - Single Malt Scotch Review

I like whiskies of all kinds. Scotch, Canadian and American. I like bourbon too. But, of all the whiskies I have tried, Highland Park 18 year old is my all-time favorite. It presents a truly special whisky drinking experience that is best appreciated by someone who has spent plenty of time drinking other whiskies before happening upon this one.

The distillery producing this very fine spirit has been doing so for more than 200 hundred years in Orkney, Scotland. I will not recount the history of the distillery here. Go to the Highland Park website for a full history. After all, the purpose of my review is to describe what this whisky tastes like. So, lets move to the task at hand.

Suggested Serving
This is a fine whisky that should not have ice added to it. Ice will dilute the flavours and the complexity. If you drink all your scotch with ice, then limit the quantity to one or two cubes at the very most. You will still enjoy the complexity of flavors but will naturally be experienced a somewhat watered down version. Mind you, some people need the ice to ease any burn the whisky presents when swallowing. If you are a serious scotch drinker, serve this to yourself with a drop or two of distilled water in order to open up the flavours and scents.

Nose
An awe inspiring bouquet of peat, smoke, and flowers. You can take several sniffs and keep wondering what wonderful dram awaits your palate.

Palate
Rich, luxurious honey/toffee flavors interwoven with nuts, spicy cinnamon, pretzel salt and the perfect hint of peat fill the palate. A chewy dram drying towards the finish. No sharp edges here. No bite, bitterness or burn here. Peat is present but not overwhelming or dominating. It compliments the flavor profile only.

Finish
A big, rounded finish of lingering smoke, spices verging on peppercorns you would associate with a flavored rib eye steak, and more toffee. This lingers for a long time in the mouth long after the dram has been swallowed.

Final Impressions
You know that you are in the presence of greatness when drinking this very fine single malt scotch. It has won countless awards as the best scotch of this year or that. Now, you understand why. Share this with your best friend, your father, your mentor, during a fireside chat about what life means. Not to be served during happy hour or for the Super Bowl.

This is not cheap to purchase. You are looking at paying around $80 a bottle (750ml). But, remember that you are buying a very high end single malt scotch. In that realm, $80 is actually not that expensive. For example The Macallan 18 year old single malt scotch is substantially more and simply not as good. Johnnie Walker Blue (a premium blend) is nearly double in price, but again not as good. Glenfiddich 18yr old single malt is more in price and not better. So, you get the picture. This would be a wonderful gift to the man or woman who loves single malt scotch. If they have never had it before, it will be a treat that they will forever after be grateful. If they have had it before, they will recognize the time and thought you put into choosing this gift for them. Do not buy this for the casual hard liquor consumer. They will not appreciate it.

There is nothing negative to report about this single malt scotch. I would however caution readers that this is 43% alcohol and so drinking this should not be followed by any driving. One can get quickly intoxicated without the intention. It happened to me one night. I kept taking sips and before I knew it, I was certifiably smashed.

Cheers!

© Jason Debly, 2009-2010. All rights reserved.

The Macallan 18 yr old Sherry version - Single Malt Scotch Review

The Macallan Distillery is located in the Speyside region of Scotland. Established in the 19th century, needless to say, this is another distiller with a long track record and tradition of producing fine single malt scotch.This distillery is well known for producing a scotch which is aged in Spanisk oak casks that had previously held sherry for a couple of years. As I mentioned in my review of the 12 year old, the sherry soaked Spanish wood imparts its flavor into the Macallan spirit that is aged in these casks for many years. The result is a very sherried scotch. If you do not drink sherry and therefore unsure what is meant by this term (sherry), try this whisky and you will come face to face with the flavor of sherry as found in whisky.The Macallan Distillery has what it calls Sherry Oak Series which is comprised of several different scotches that differ in terms of aging. They are: 7, 10, 12, 18, 25, & 30 years old. And guess what? The price adjusts upwards as they progress in age. It will come as no surprise that the quality is commensurate with age too.

Suggested Setting
The Macallan 18yr. old is not intended for barbecues or throwing darts with the guys out in the garage. This is a single malt that should be carefully sampled in the quiet of one's home when all the distractions of life are at bay. Maybe by the fireplace (if you've got one), on a cold winter's night, watching the snowfall cloud the street lights. Having set up the scene, lets move to the actual serving.

Suggested Serving
In a whisky glass or a tumbler pour a small amount and swirl. This is drinking "neat" or "straight up" as others might put it. If your preference is to add water then I recommend distilled water, but only a drop or two. This will open up some flavours and aromas. I would recommend against adding ice. Ice dilutes the scotch and a lot of its complexity and the many nuances of flavours available. If you are a casual drinker of scotch and always add lots of ice or even a cube, there are a lot of cheaper single malts and blends that will meet your requirements. To add ice to this scotch is an expensive proposition because within ten minutes you will have diluted it such that its really distored in terms of what you will taste. If you like the watered down taste, again choose something cheaper like "Famous Grouse", the #1 selling scotch blend in Scotland. By the way, its key ingredients are the Macallan and Highland Park. Add all the ice of water you want to a tumbler of "Famous Grouse" as it only costs around $20 a bottle.

Nose
Sherry and brandy. A fine bouquet that tells you a treat awaits. Nosing this can go on for quite a while. You will not detect much if any peat scents wafting upward.

Palate
Take a little sip and hold it in your mouth for a second. You will note thick, rich sun beams of sherry, concentrated sweet berries like a big Napa cabernet sauvignon (think Caymus or Cakebread) building towards a crescendo of oak. This is a scotch of great complexity, body and above all, concentration of dark fruit flavors.

Finish
The 'finish' is a term referring to how long the flavor lingers and how it concludes before leaving the palate entirely. In this case, the Macallan 18yr old provides the dry yet sweet taste of oak, ginger and smoke lingering long after you have swallowed that tiny sip. The finish is excellent.

General Impressions
This is a high quality single malt scotch. If you are familiar with the 12 year old Macallan, then you can think of the 18yr old as simply having all the attributes the 12 yr old lacks. The 12 has the flavour of sherry and smoke but lacks the sophistication, refinement and dark berry fruit. The 18 delivers what the palate of the 12 yr old promises but can't come good for. If I were to sum up the 18 in a word, it would be "concentration." Concentration of sherry/smoke and berry flavours in an intriguing fashion.

Cheers!


Jason Debly
© Jason Debly, 2009-2011. All rights reserved.

The Macallan 15 yr old Fine Oak - Single Malt Scotch Review

Background
The Macallan distillery, the producer of a world famous single malt scotch is located in the Speyside region of Scotland. Although this distillery has a long history in Scotland, as far back as 1824 (and probably before that on an illegal basis), the single malt scotch was not available outside of Scotland until 1980.

Before 1980, the spirit was sold in the country as a single malt and the vast majority of the spirit was sold to other companies that would blend the Macallan with other single malts and grain whisky in order to produce a scotch blend. A notable example is the Famous Grouse Scotch blend. The Macallan is a key single malt in that blend and quite noticeable.  In 1980, the owners of the brand started exporting the malt.  Macallan was instantly popular. 

This is due to the unique flavor profile, one that is dominated by sherry. Production of this spirit involves storing it in oak casks that previously held Spanish sherry. In 2004 a new product line was introduced entitled "Fine Oak." This spirit is stored in European (Spain) sherry oak casks, but then it is transferred to American oak sherry casks and finally to American oak casks that previously held bourbon. This triple cask maturation of the spirit produces the 15 yr old Fine Oak.

Suggested Serving
This is an expensive single malt, so it goes without saying that is definitely not appropriate to use this in mixed drinks of any kind. If you want 'Rob Roy' or add soda, use Johnnie Walker Red. That said, how one enjoys their single malt scotch is up to the individual's personal taste. 

Neat (nothing added) is certainly appropriate. Take a little sip, let it roll on the tongue before swallowing. 

A little water, by little, I mean a drop or two of distilled or artesian water is certainly acceptable.  

Ice? A rather expensive proposition to dilute this malt, but many consumers like ice.  In any event, as it melts after about two minutes, a sip deliver a much softened flavor. If you choose ice, one cube only, no more than that because the drink will be overly diluted (some would argue a single cube does irreparable damage to the flavor profile).

Nose (undiluted)
Lots of vanilla and mango notes.

Palate (undiluted)
It goes without saying that sherry and oak are major adornments of the flavor profile. This oak is similar to a Californian red wine like Silver Oak. Unlike most scotch, there is a wine like flavor and texture to this that initially is very pleasing but unfortunately becomes prune-like the longer it is lolled around on one's tongue. There are fruit flavors at play also, but not of the citrus variety, but rather raisin, cooked apple and bruised tangerine. The flavors are delicately held together.

Finish (undiluted)
The cooked fruit, or warm fruit cup continues into the finish with a little spice and then disappears. The flavor does not remain long. Not a short finish, but I was expecting something longer lingering on the palate after it is downed.

General Impressions
This is basically a sherried scotch with lots of toasted oak flavor that moves towards an assortment of cooked fruits. There is a wine-like, prune oriented end to the tasting experience that I do not particularly enjoy.  As I drink this, I think to myself that the standard sherried 12 year old Macallan is better and cheaper to boot.

You will not offend anyone by serving it to them. They will enjoy a good quality single malt, but it will be on your dime. From a purely taste perspective, this is flavorful, distinguished, but ultimately a little flawed with respect to the cooked dark fruit notes. The reason I cannot recommend this single malt is because the price makes it unreasonable. It is too expensive for what it provides. The 12 yr, sherried version is cheaper and in my humble opinion, better.  Glendronach 12 or 15 would better choices for those seeking sherried Scotch whiskies.  

If you are seeking a show-stopper of a single malt, then pass this one by and go directly to the Macallan 18yr old sherry oak (not the fine oak).  The 18 yr old sherried bottling provides the quintessential Macallan experience. Please note there is a 18yr old Fine Oak, and I have not tried it, and therefore can't recommend it.The bottom line is I would not buy this one again because of the price and the unpleasant cooked fruit notes on the finish.

I revisited this malt a few years later and you can read that review here.

Cheers!



Jason Debly




© Jason Debly, 2009-2013. All rights reserved.

Glenfiddich 12 year old - Single Malt Scotch Review

Motivation for Writing this Review
I receive a lot of email from people who read my reviews wanting advice on a good “starter” or “entry level” single malt scotch to try. I also have gotten more than one gripe from people who complain I tend to review very expensive, high end spirits. So, in response to those emails, here is a review that is dedicated to the casual consumer of scotch who wants to try a good, middle of the road single malt scotch that will not break the bank.

Iconic Symbol of Scotch for the everyday person?  There are two images conjured up by the mind of Joe Q Public when he hears the words “scotch.” He will first think of the trademark symbol of the “striding man” of Johnnie Walker advertisements followed closely by the image of a green, triangular Glenfiddich bottle that you invariably see on the shelves behind most bars around the world.

Nose (undiluted)
Delicate, subtle scented tendrils of white chocolate and maraschino cherry drift upwards in a most pleasing manner. You have to pay close attention to detect this bouquet.

Palate (undiluted)
Initially sweet, honey like taste, moving to heather, tarragon, then vanilla and oak.

This is a viscous (think oily texture) dram such that the scotch rolls thickly all over the palate and in that manner not as refined as more expensive single malts (ie. Highland Park 18 yr old) and even some blends (ie. Johnnie Walker Black). I am using the word “refined” in a certain manner. What I mean is with scotch whiskies that are refined, the various flavors are very well defined, such that you can pick them all out like the colored feathers of a peacock. Conversely, Glenfiddich 12 year old serves up a flavor profile where the various flavors are all rolled together in a non-distinct manner kind of like a television set out of focus or a LCD TV viewing an analog channel. While I would describe the flavor profile as unrefined, do not interpret this as a flaw. I am just attempting to describe the style or ambience of this scotch. One final point about the flavor profile that is worthy of note. There is very little if any peat

Finish
A salty ocean spray finish with some more heather. No burn here just a pleasing warming sensation as it goes down. Totally inoffensive. If you ever wanted to try drinking a dram of scotch “neat” (meaning without the addition of ice or water, just straight) this is the one.

I started out drinking scotch with lots of ice, as I did not enjoy the burn or warmth delivered by scotch, but over time my tastes evolved such that I required less ice until the present situation, where I drink scotch neat, mind you in little or tiny sips.

The “length” of this scotch, meaning how long the flavors linger in the mouth is very brief. What lingers though is a distinctly malty taste that is enjoyable with a little mint or lemon peel flavor accompaniment. Very nice.

Ice?
What happens if served with ice? Drink this with ice and the scotch becomes much more fruity. Flavors of grapefruit and pear come into play. Makes for a very refreshing beverage that goes down very easily on a hot summer’s day.

Conclusion
Glenfiddich 12 year old offers up an entry level single malt scotch that is reasonably priced and delivers an inoffensive and enjoyable tasting experience. If you are seeking to impress guests this would not be a suitable dram. While decent, inoffensive and pleasing, it is not complex, luxurious or interesting to the serious scotch aficionado. I recently had this when I walked off the golf course on a cold and blustery day and it warmed me and my spirit as I casually chatted with some golfers in the clubhouse. Perfect in that sort of setting.

Cheers!


Jason Debly

© Jason Debly, 2009-2012. All rights reserved.

Review: Lagavulin 16 yr Old - The Best Islay Single Malt!

Islay whisky is made only on the island of Islay, Scotland. It is characterized by a strong or dominant peat flavor profile. Lagavulin, Ardbeg and Laphroaig are the three most famous single malts distilleries from this Island. There are a few others, but in any event, I am of the opinion that Lagavulin is the finest of them all. When I first started drinking scotch I did not like anything peaty. I prefered sugary sweet or honeyed scotches like Famous Grouse. However, over time my tastes have matured and now I have grown to appreciate the peat component of scotch whisky to the point that I actually am a fan of an Islay single malt scotch, namely Lagavulin.

This love affair with Lagavulin started this evening. While I had started to enjoy more peat flavors in my blended scotch, I had not found a single malt that I could say I enjoyed. Well, all that changed this evening. I am currently in Prince Edward Island for some meetings. So, I drove four hours, had a little dinner and went to a very lame social mixer. Left that promptly with a couple of friends in tow and headed to the club house bar (the resort has three golf courses!). So, we are sitting at the bar and I am surveying the collection of liquor bottles in pyramid formation against a mirrored wall, and not seeing much in the way of scotch except for three bottles, Glenfiddich 12 year old, a bottle of Cragganmore and Lagavulin. Well, I had the Glenfiddich a million times in the past, and as for the Cragganmore, I was seriously considering it when I started thinking about the Lagavulin.

Lagavulin is one of those single malt scotches that I read about on whisky blogs that scotch aficionados go on about. Basically people who know their scotch, really praise this one. So, having that brain wave wash over my strong body, but weak in spirit, I pointed to the Lagavulin and told the bartender to pour me a double. (A single is simply not enough needed in order to formulate a tasting note, which by the way, I feverishly scratched out between snorts of this heavenly stuff).

Nose
I nosed it at first and was surprised at how sophisticated and refined the smoke, peat and spice (I'm thinking nutmeg). Nosing this, I knew immediately that I was in for a treat. Nothing on the nose threw off a scent of cheap alcohol. Lots of smoke even while I sat. If you walked into the room, you would be searching for the roaring fire of tree branches and peat ("an accumulation of partially decayed vegetation matter" - according to Wikipedia) producing billowing smoke. Well, there is no fire, just my glass, so why don't you sit down at the bar next to me and my friends and let us go on a wonderful journey.

Palate
With some trepidation I take a sip, expecting to be disappointed, as I have been with another famous Islay scotch, Laphroaig. However, there is no disappointment. I take my sip, hold it, rolling it around, the bartender stares at me pensively (probably wondering how much i will tip him) and contemplate a most wondrous scotch tasting experience. On the palate, a silken liquid of considerable viscosity bathes my palate in a gently sweet wood smoke, moving to mint, peppermint and cool menthol. The liquid is warming. There is no heat, burn or roughness of any kind. Have no fear, you can drink this "neat" (no water or ice need apply to this job!). I also detect some green olive with the red pimento in the centre coming through. Oh, this is glorious stuff. The stuff that dreams are made of. I ask the bartender, tarbender for a napkin and a pen. I have to capture this moment without delay. My friends shake their head. The bartender looks on fearing maybe I am writing a note of complaint to his manager, but oh no, I am writing this very tasting note, documenting what I am picking up on the nose, the palate and of course, the finish!

Finish
More smoke baby! This palate of mine is smoking like a Motley Crue stage or Studio 59 at midnight with all the dry ice. Yeah, I am tasting wood smoke, peat, like a nice menthol cigarette, and that sweetness like that first kiss! oh yeah! Follow that with brine and sea salt and I know I have just downed the best damn scotch I have had in a very long time. It lingers too. The finish lingers for quite a while after I down it. This is no cheap two buck chuck finish.

General Impressions
I did not like peated scotch very much prior to tasting this. I associated Islay with heavy peat married with rubbing alcohol. I now stand corrected. Islay scotch can be very enjoyable. I am shocked and in a state of wonderment as to how good this scotch is.

There are so many web reviews of this scotch and I do not think any are negative. So much praise comes for good reason. It is expensive but an incredible treat well worth it. My double Lagavulin cost me $17! Well, ahh that was the first one. . . As for the tip, the barman was relieved when he found out I was writing notes for this review on the napkin he supplied.

Cheers!


Jason Debly

© Jason Debly, 2009 - 2011. All rights reserved.

Review: Teacher's Highland Cream

I had heard about Teacher's Highland Cream as being an excellent blended scotch for years. Websites devoted to scotch had many threads with extensive discussions of this blended scotch. Personally, I was always skeptical mainly for two reasons. First, the price. It's not expensive at all. Secondly, its a blend. I would think to myself, "how can a blend be very good?"  So, I bought a bottle. And what a bottle it was.

Serving
Single large ice cube (also very enjoyable with a drop or two of distilled water).

Nose
Scent of dulse, seaweed and salt air wafting up. Impressive!  I visualize standing at a cliff face on a windy, overcast day in Scotland.

Palate
The taste is sea salt, smoke, very faint peat and iodine with a bacon/malt backbone.  This is a heavy scotch in the mouth, and many enjoy rolling it around a bit before swallowing.  Anise, black licorice and lots of malt round this blend out.

Finish
Lingering sea salt, dulse, malt and a faint echo of peat.  Teachers is a complex dram that offers a lot of different flavours to consider.  It will really grow on you as you become more acquainted with it.  If you are new to scotch drinking and enjoy a dram and wanting to avoid peat monsters, well try drinking this with an ice cube or two.  As the ice melts, it mellows out the drink and by the time you finish you will be very satisfied.  Teachers has been around for over 100 yrs and is in the top five best selling blends in the world. I can see why.

Teachers can be distinguished from other scotches because of its unusually high single malt content that runs a minimum of 45% of the content. Scotch blends are a combination of grain and malt whisky.  The latter contributes flavour while the former softens a flavour that otherwise would be very rough and biting on the palate. Accordingly, more flavour if you have more malt content.

Teachers has a rich flavour and grain whiskeys that soften it sufficiently such that it doesnt have the cheap bite that some whiskeys often have.

Great Price Point!
Another great point to consider is price.  I have drank many more expensive blends and single malts that cannot hold a candle to a tumbler of Teachers. So, don't be put off by the low price.  Part of the reason the price is reasonable is because the whisky's core is comprised of two single malts (Ardmore and Glendronach) that by themselves are not particularly popular on their own, (hence most production is for this blend) but when blended in this bottling produce a very popular flavour profile at an affordable price point.

Sometimes, a blend is comprised of expensive single malts and that causes the price of the malt naturally to be expensive. Johnnie Walker Black Label is an example, as one of its key ingredients is Talisker that enjoys high prices and wide spread popularity as a single malt. (If you like some peat and plenty of smoke balanced out with some caramel notes then try Black Label).

Looking for a gift for your father, brother, son, this is the ticket! They wont be disappointed.

Cheers!


Jason Debly

Note:  Since writing this review, the corporate ownership of Teacher's has changed, which has resulted in changes to one of the core single malts used.  I wrote about it here.  Accordingly, the review before you provides tasting notes for Teachers in 2009-2010.  If you can get an old bottle grab it!

© Jason Debly, 2009 - 2014. All rights reserved.

Review: Johnnie Walker Gold Label - An 18 yr old Premium Scotch Blend

Note:  The Johnnie Walker Gold Label 18 year age statement has been discontinued by Diageo (owner of the Johnnie Walker brand).  The 18 year age statement has been dropped and now the label of its replacement reads "Gold Label Reserve."  The following review pertains to the 18 year age statement bottling that has been discontinued.  If you find this discontinued bottling, buy it, as the replacement falls far short.  My Gold Label Reserve review can be accessed by clicking here.

Product Line Overview

The Johnnie Walker product line is easy to understand. Certain labels denote the level of quality of the relevant blended whisky. Red Label is the entry level offering, drunk by itself is a pleasant endeavour, and so, very suitable for adding soda or making mixed drinks. At the opposite end of the spectrum is the Blue Label, a blend of scotch whiskies up to 40 yrs of age, sourcing single malts of distilleries that are no longer in operation. In between these two extremes are: Black, Green and Gold labels. As you can see, the Gold Label falls just before the zenith of scotch blends, Johnnie Walker Blue Label. So, the question that arises: Is Gold Label that good? And the answer is . . . yes, it is. Very good indeed.

It was introduced into the market place in 1995. Little advertising on TV and in magazines in the US. Advertising is considerable in the Far East where Johnnie Walker enjoys a huge following. China, Japan, Singapore, Thailand are filled with ads of this scotch.

In North America, the price of Gold Label, I think causes consumers to opt for single malt over it. In any case, despite the lack of profile and advertising in North America, it is well worth discovering.

Gold Label Composition

The Gold Label is made up of a combination of grain and single malt whiskies having a minimum age of 18yrs in casks, prior to actual bottling. Remember scotch, unlike wine, does not improve with age once bottled. At the core of this blend are a number of single malts that are purported to be quite scarce. Specifically, Clynelish which is distilled from spring water that supposedly runs through veins of gold. I am frankly a little sceptical, and do not think that water passing by or through veins of gold will actually impart a distinctive flavor. Anyway, the bottom line is tha this blend is made up of high quality and obscure single malts. Diageo (the company that owns Johnnie Walker) is very guarded as to the contents of this blend. In my humble opinon, there are two reasons: first, they want to minimize competition; and secondly, there may be more grain whisky than people would expect, that if divulged might negatively impact sales.

Nose

I could nose this scotch for hours. There is so much there and you just know they spent a bloody fortune trying to get the scents just right. I am a guy who is not particularly concerned with interior decor or the color of my socks in relation to my suit, but this scotch, I am fascinated by the scents it gives. Its like sniffing a rose, and coming back over and over. Even my wife sniffed it and was shocked it was scotch. There is a lot going on, specifically, the scent of fresh bread, roses, and other flowers that frankly smell nice, but don't have a clue to identify. If this is a gift, your recipient will be impressed upon nosing this blend.

Suggested Serving

This is not to be drank with anything more than a drop or two of distilled water or a single ice cube. If you consult the Johnnie Walker US website, you will be advised to try the Gold Label by freezing a shot in a glass in your freezer for 24 hours. Dont worry, due to the alcohol content, it doesnt freeze, but it does thicken. A sip of this scotch that has been subjected to your freezer for 24 hrs results is a scotch that upon sipping, in a chilled tumbler, provides a concentrated dram of honey and heather. I tried freezing a shot in a tumbler and then sipping and must say I was impressed. I chased a sip with some milk chocolate and was in awe. It transforms from a scotch to a dessert liqueur almost.

Palate
This is a gentle, soft introduction to a sophisticated honeyed dram. The honey is presented libereally on the palate, but mixed in with notes of heather, rich cream, spicy cinnamon, zing of candy cane, faint reverberations of peat and whisps of smoke. A wrapping of flavors that can be truly called complex. There is no burn or roughness here. You know upon your first sip that you are experiencing a high quality blend of spice, honey, smoke and peat in a flavor wrapping like no other.

Finish
If you tried it after being in the freezer for 24hrs, the flavors will linger much longer than if served neat at room temperature. Frozen, you will swallow, and minutes later you will still be able to taste the honey, heather, peat and smoke in that unique envelope of single malts and blends. The warming affect of your mouth upon the chilled scotch is truly very pleasing and unique.

Served neat, the flavor remains upon being swallowed, but does not linger as long as when served frozen and in a chilled tumbler. I realize that it is outrageous to serve scotch after having been in a freezer for 24 hours but it does work in this case.

General Impressions

Johnnie Walker Gold Label is to be served on special occasions for people who will appreciate a complex, honeyed, refined and very smooth dram. If you graduate from university and your parents choosing to serve this, they are on the mark. If you are in the bar at 2 am and contemplating taking a leak in the dumpster outside with your college buddies, you have missed the mark by a wide margin.'Smooth' and 'honey' in a complex wrapping of flavor is what I think of when considering this scotch. The only negative comment I have is with respect to the tail end of the tasting or finish. I pick up some heather or mint that is a little off. It annoys me a bit, but I am being very fussy and only a couple of my connosieur friends agree with me on this point.

Cheers!

Jason Debly

P.S. A frequent question I get is what is the difference between Gold Label Reserve that is replacing Gold Label 18 year age statement bottling?

Here is an explanation from Diageo's Nick Morgan:

"The existing Johnnie Walker Gold Label 18-year-old and Johnnie Walker Green Label will begin to be phased out in the U.S. market during the summer of next year (the phase-outs will begin this summer in most other global markets). In their place, Diageo will introduce two new labels that have tested successfully in Asia—Johnnie Walker Gold Label Reserve (selling for around $63 a 750-ml.) and Johnnie Walker Platinum 18-year-old (around $110).

Diageo’s head of whisky outreach Nick Morgan told Shanken News Daily the revamp was meant to spread out the Johnnie Walker portfolio’s pricing in order to better motivate consumers to move up the brand ladder. “As we reviewed the brand offering, we found that the range wasn’t meeting consumer needs and providing the best consumer journey through the range as far as taste profiles and price points,” Morgan said. “Another reason for this change is to try and have, as far as is possible, a consistent range of prices and options for consumers wherever they go in the world—which, to be honest, we haven’t had heretofore.”

The new Johnnie Walker Gold Label Reserve is based on the same Clynelish single malt as Gold Label 18-year-old, but it has a less peaty profile and will sell for around $20 less. Removing the age statement from the Gold offering also enables Diageo greater flexibility in crafting the blend. Platinum 18-year-old, meanwhile, has a more intense, peaty Speyside character. The two new variants will sit between Black Label (around $40) and Blue Label (around $210) in the portfolio. “You can see how the ladder then stretches out,” Morgan said."

© Jason Debly, 2009 - 2012. All rights reserved.