Yamazaki 18 year old Single Malt Whisky

Recently, an anonymous poster, B. Linn, asked me to try the Yamazaki 18 year old again. In my review of this spirit’s younger sibling, the 12 year old, I mentioned that I had sampled it (the 18) on a couple of occasions with disappointing results. I was surprised because the Yamazaki 18 has enjoyed virtually universal praise from critics. So, when I sampled it and couldn’t figure out what all the fuss was about, I did doubt myself.

Now, in fairness to the Yamazaki 18, the first time I tried it was at a whisky festival, in a poorly lit, cavernous hotel ballroom, with brand ambassadors of a multitude of distilleries hawking their wares to me as if they were working a bazaar in Aleppo or Beirut. It was a noisy, confused gathering of whisky lovers and wannabes. I fit right in. Nevertheless, I was underwhelmed with the 18. Mind you, I had been eating English Stilton cheese, and tasting other whiskies too.

The second time I had it was at a pub following some Maker’s Mark. Again I was not impressed and not quite sure what to make of it. I thought it tasted of fish oil and maybe some seafood recipe out of a dog-eared, yellow, sun-damaged copy of Julia Child’s Mastering the Art of French Cooking.

I knew that I needed to purchase a bottle, have a clear head and palate in order to properly taste this whisky. So, this week I swiped a bottle of Suntory Yamazaki 12 year old Single Malt, took it home, and that evening, three hours following dinner, pulled it out of its packaging, poured a dram into a crystal brandy snifter, warmed it up in my hand, and prepared to sample it for the purpose of this tasting note.

Color
Dark amber. One of the darkest whiskies I have ever seen.

Nose
Very Subtle oak, sherry and malty tones.

Palate
Upon sipping this whiskey, one is impressed by the weight and viscosity, which opens upon the palate with waves of warm baklava dripping in syrup, honey and pistachios. You will taste marzipan and Turkish Delight. Dried Moroccan dates and other dark fruit. There are sweet spices at play with broken cinnamon sticks. All of this caught up in a cloud of smoke.

The flavors evoke thoughts of the Mediterranean sea and all its ports. There are the Greek Islands, Istanbul and Larnaca to name a few. All provide patios of villas, perched high above sea level, where one might gaze at the calm blue sea and sip Turkish coffee in between bites of dates, baklava and other desserts in the dry, summer heat.

Finish
Upon swallowing, you are again feeling the sun’s warmth and the sensation of it drying across the palate. Lingering malty flavors with smokey salt and exotic spices. This warming, drying sensation is very memorable.

General Impressions
Smooth, rich, luxuriant, decadent, dried fruit with a scintilla of peat and smoke are all words that hint at what awaits in a bottle of Suntory Yamazaki 18 year old. It may be Japanese single malt whisky, but sure conjures up memories of Middle Eastern dessert for me.

In terms of single malt scotch, as a point of reference, this whisky shares flavor profile similarities with Dalwhinnie.

So, in conclusion Yamazaki 18 year old is very good! This is premium single malt whisky. I take back anything negative I have said about this whisky in the past. Matter of fact, I edited my review of Suntory Yamazaki 12 to delete any criticism. It was not correct, and I attribute my error in judgment due to my palate being corrupted by other spirits, food and those damn scotch brand ambassadors at that whisky festival.

It is expensive, but worth it.

Cheers!


© Jason Debly, 2010. All rights reserved.

A Winter's Night!

Well, winter has arrived in Atlantic Canada. Above is a picture of my snowbound abode. I just got in this evening from snowblowing the driveway. Temperature is colder than a witch's tit and a wind that causes snow to pelt my face at a most unpleasant angle. Ah! winter. You lush, you white bearded tormentor. I am ready to do battle, armed with my L.L.Bean parka, fleece lined jeans and trusty snowblower. I happily take up arms against the hostile elements of howling wind, driving snow and cold temperatures. Happily? Yup, because my reward, once the driveway is cleared of snow by my weary snowblower, is waiting inside the house. In the basement . . .

Well, the driveway has been snowblown, my walk is shoveled, the wife and children are asleep, it's 10pm and time to come in. The blizzard continues outside. I hear the gentle ping of freezing rain pellets against the window panes adjacent to the front door. I shake off my parka, hat and boots, leaving a massive puddle of snow on the tiled entry way. I head to the basement, kickback in the recliner, pull a blanket over me and reach for some Lagavulin 16yrs.

The Lagavulin just doesn't warm me up enough. I need something more intense, warmer. I reach for the Knob Creek. Now we're talking. 9 yr old Kentucky bourbon warms me up big time as I kick back in the lazy boy. Big rounded flavors of sweet corn, rye, brown sugar and candy cane make for the perfect whisky on this cold night.

This is just a quick post. Tomorrow or the next day I hope to finish my tasting note for Royal Salute, a 21 year old blended scotch whisky. Royal Salute is one of those ultra premium blends and what I have been pondering is whether or not it is worth the price.

Until then cheers!

How to Drink Scotch

Throw Back Some Scotch with the Game on the TV?
I think not. There are a lot of beverages that can be casually consumed. Beer is a great example. Mow the lawn on a hot sunny day and there is nothing better than having a beer in a chilled glass afterwards as you survey your well manicured lawn. Watching football? Beer works great again. Especially when you consider marrying it with the salty potatoe chips and cheddar drizzled nachos. Barbecue? Beer is great to start with and then move into a nicely decanted Cabernet Sauvignon when you take charge of that t-bone with mushrooms and risotto, as you chat it up with the neighbors.

Scotch and other whiskies (ie. Irish, Canadian, bourbon, etc.) do not lend themselves to the above occasions. Why? No elitism here friend. There is nothing wrong with watching football or organizing a barbecue in your backyard. The problem rests with scotch itself. The stuff is very powerfull and if you sip too much (which is not very much in terms of volume) you'll be more than intoxicated. You'll probably embarrass yourself (which may not be a big deal to you), but more importantly you will embarrass your wife, and then you know it's a big deal. So, the solution? Stick to beer and wine for the casual get-togethers and reserve the scotch for yourself and a few choice friends.

Besides the lightning quick intoxication, the other reason it is not ideal to casually toss back this wonderful spirit is that you miss the great experience of pondering the complex flavor profile. So, what follows are some suggestions as to how to drink scotch and appreciate it in its splendor:

1. Find a Quiet Place. The den, the basement, beside the fireplace, your cottage overlooking the lake, you get the picture.

2. Get Comfortable. Kickin' back on my favorite, beat-up, ol' lazy-boy in the basement, the kids are in bed, the wife is reading in the bedroom or asleep, means this is my quiet time to unwind. Ya gotta be comfortable. If that means your adirondach chair facing the lake or the ocean with the dying embers of the campfire glowing near you, well then do it. Dad's Hideaway. That's what I call my basement den. Find your's.

3. The Tumbler. Lately, if you read an article on scotch, there will invariably be a reference to the Glencairn glass. The glass was designed and manufactured by the Glencairn Crystal company of Scotland and introduced into the marketplace in 2001. It is a rounded crystal glass at the bottom but, tapers inward toward the top of the glass in an attempt to trap some of the aromas of whisky. It somewhat enhances the drinking experience in the sense that the tapered body traps the aromas more effectively than a regular tumbler. It will not improve the whisky upon the palate. I think a brandy snifter is actually more effective for drinking scotch. If you just have a crystal tumbler, that will work too.  Just stick your nose deeply into the tumbler and sniff.

Bottom line friends is get a clean crystal tumbler, brandy snifter or Glencairn glass and get ready.

4. A Tall Glass of Water and a Spoon. You need the glass of water to drink in between sips of scotch. This assumes you are drinking the scotch straight. If you like it with ice, you should still drink the water to hydrate yourself and clean the palate in between drams.

The spoon is for experimentation. When trying a new scotch, whisky or bourbon, try it straight for starters, then with a teaspoon of water to each shot and finally ice. You will quickly learn your preference. If you always drink with ice, have one or two with ice, and then change to two teaspoons of water to each shot. You might surprise yourself. I used to always add ice, but over time on the second or third drink I would be too lazy to get out of my chair and get ice out of the fridge. So, I ended up pouring a shot straight and taking just tiny sips. Key word here is "tiny." I was surprised that I enjoyed it greatly. Eventually, I abandoned adding ice altogether. That was a shocker as I drank whisky with ice for many years.

Just a note on the water. Use distilled water or Brita filtered water. It makes a difference.

5. The Pour. When opening a new bottle, you can't just pop the cork, pour it and immediately sample. Well, technically you could, but I am going to give you a compelling reason not to. It has been my limited experience that upon opening a new bottle it is not uncommon to get a sharp flavors and even alcohol tastes upon the palate. Solution? Pour your dram and let it sit for a few minutes (ie. 5 - 10). You do not need to do this everytime you want a drink, just when it is a new bottle and you are opening it for the first time. Once the air reacts with the whisky in the tumbler, it will soften and generally improve. Some scotches don't need this procedure, but many do.

6. Take a Sip . . . Not a Big Gulp! A lot of people don't like scotch, whisky or bourbon. Why? Well, they made two fatal mistakes when drinking it. First, they probably took to big a mouthful, downed it, and promptly gagged or had a facial expression that no mother could love. So, the first rule of drinking whisky is to take a little sip, and I mean little, think tiny, think half a teaspoon to start. If you take a whisky, scotch or bourbon in such a small quantity your drinking experience will be quite different. You will not gag, grimace or have the urge to woof. Instead, you will note the flavors and upon tasting you will be ready to make a decision in relation to the second most common mistake of people new to the whisky world. The second rule to remember is that upon obeying the first, you need to determine whether or not you would prefer your whisky with a little water or ice. Of course this is only a decision that you can make. When I intitally started drinking scotch, I added two ice cubes and poured a dram to just cover the top of the ice cubes. With the passage of time there were occasions when I was too lazy to go to the fridge upstairs and get more ice. Accordingly, I found myself sipping some scotch neat, and I was surprised to discover that it could be quite enjoyable. Today, I have lost the desire for ice in my scotch, but do like to add a teaspoon or two depending on what I am drinking. You have to do the same experimenting to determine what you like best. When arrogant, self-proclaimed scotch experts declare that scotch must be consumed neat, you have to dismiss such pronouncements. It's all up to the individual

7. Have an Open Mind. When evaluating a scotch, don't get hung up on whether or not it is a blend or a single malt. Just enjoy it!

Cheers!

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

J&B Rare

I was at a wedding reception this evening and standing at the bar asked for scotch.

"Sure" replied the college kid. "I've got scotch" he bellowed over the din of people talking before the bride and groom arrived in the ballroom.

"What kind?" I asked, fearful of the response.

"Dunno, lemme check" the pimply kid replied, as I recoiled at the thought of what he might produce for a bottle.

He held up a bottle of J&B Rare. Never had it before, but thought I would give it a try.

"You want that with ice or pop?"

"Neat will be fine" I answered.

"Huh?"

"No ice, no pop, just pour me a double."

J&B Rare
"J&B" are the initials for "Justerini and Brooks." Giacomo Justerini was the original founder and Alfred Brooks bought the entire business in 1831. Royal warrants issued by the British Royal Family served as confirmation that this blended scotch was regularly supplied to the royal court.

Today, the J&B Rare blended scotch product is owned and marketed by the multination alcoholic beverage company, Diageo PLC. This brand is the #1 selling blended scotch in Europe and #3 in the world according to the Diageo website. Spain is where the greatest sales levels are. According to the Diaego website (Diaego.com), sales are up 15% in 2008.

Bearing in mind this level of wide spread popularity, I sat down at my table and tried a sip.

Nose
Faint peat and a little marsh salt air.

Palate
Sweet, light bodied, very faint peat, cinammon, more candied sweetness, like a couple of packets of Sugar Twin.

Finish
A little pepper, slight salty tang, a little tingle of the nostrils as the peat disappears very quickly leaving a pepper and sweetness on the palate. Not a great finish. This blended scotch flavor disappeared from the palate as quickly as it appearred.

General Impressions
For a blended scotch whisky that has been around for so long and having impressive worldwide sales, I was frankly expecting a lot more. This scotch is in direct competition with other economy blends like Johhnie Walker Red Label, Ballantines, Teachers Highland Cream and others. I would pick its competition over it everytime.

Why? Well, let me count the ways: Sickly sweet, cloying, no complexity. Adding water didn't help things. While it was a tad more malty with water, I also detected graphite on the palate much like putting a lead pencil to my lips. Not pleasant.

The bottom line is: I don't like this. Too sweet! Simple, no complexity of flavor, no smoke, in a word "boring." It's like drinking several packets of Sugar Twin and Splenda mixed with alcohol and a cinnamon stick.

I visited the J&B Rare website. The website has the logo "Start a Party." And that is appropriate. This is a party drink to be used as a mixer. I suspect with soda, this could become a refreshing drink. The site recommends mixing with ginger ale or cola. I am sure taking such action would result in a decent party drink. Disguise that scotch with some pop and you have something you can down pleasantly and get intoxicated on quickly. For those of us who enjoy our scotch on the rocks, a little water or neat, we should pass on this.

By the way, at the wedding, a waiter, attempting to keep the tables free of dirty glasses and dishes, scooped up my partially finished glass of J & B Rare, probably thinking it was just the remnants of a full glass of gingerale. Normally, I would have strenuously objected, but in this case, I just smiled at my good fortune. I knew my little sample of J&B would soon find an appropriate final resting spot, as it is poured down the drain.


Cheers!

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

Johnnie Walker Ad, Beirut, Lebanon

I love this ad!

This photo was taken in Beirut, Lebanon a couple of years ago. Lebanon, as you probably know, is a country that has seen a lot war. The destruction of lives and buildings is inescapable anywhere you look in Lebanon. Nevertheless, the people are optimists and a local design company that did work for Diaego (the company that owns the Johnnie Walker brand) came up with this great ad. It tells the Lebanese, despite the fighting, wars, destruction, "Keep Walking."

This is pure genius advertising when you can convey a powerful message that is inextricably bound up with your product. No wonder Johnnie Walker is enormously popular in Lebanon. They should run this ad in Israel and any country touched by war or terrorism.

Cheers!


Jason Debly
© Jason Debly, 2009-2011. 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.

Bushmills Original - Irish Whisky

Irish whisky can be distinguished from scotch due to the total absence of peat flavours. And for that reason, Irish whisky is always a nice diversion from scotch (Scottish whisky).

I first read about Bushmills in old adventure novels written by Jack Higgins, the author of "The Eagle Has Landed." Invariably, his novels had an Irish character whose choice drink was Bushmills. So, it has always been on my "list" (not a written one, but rather one occupying part of a scarce brain cell) to try. This year I stumbled upon it in the nearby liquor store and soon it found a new home in mine.

Suggested Serving
There are a number of ways to try this. First, by itself or "neat" as those trendy people dress in black turtlenecks in coffee shops would say. A drop or two of distilled water added can bring out some interesting flavours. Finally, an ice cube works too.

Nose
Hot chocolate.

Palate
A nutty flavour chased by maple syrup flavoured porridge, which plateaus into lightly sugared short bread cookie.

Finish
A little zing of dark chocolate and malt (think "cereal") that lingers ever so briefly.

Impressions
I like this and I can't imagine how anyone would not on some level. It is not strong, burning or medicinal like inexpensive whisky can be. The body is light, not complex, but nevertheless, enjoyable. This whisky is triple distilled which produces a very smooth dram. I keep thinking about the nutty flavour. This is great to serve after a heavy meal for those dinner guests who want to sip something pleasant but different. A great gift that will surprise the casual scotch/whisky or bourbon drinker.

If I were to voice a common criticism of this blended whisky, it would be the rather simple flavor profile. Not a lot of complex flavors going on here. This particular Bushmills offering is the "White Label" which is their most basic, entry level offering. Accordingly, it has mass appeal and offends no one. Great as an ingredient in mixed drinks or for the novice scotch/whisky drinker looking to put his/her toe in the great pond of the spirits universe. Finally, I just got this gut feeling that this is one the ladies would like too.

Cheers!

P.S.  I prefer Bushmills White label to Jameson's standard bottling any day.

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

Crown Royal - Canadian Whisky

I know that my blog is focused on scotch reviews, but I am making an exception to review this great Canadian whisky.

Introducing a Fine Canadian Whisky

Crown Royal is enormously popular in the US, as well as elsewhere in the world. The reason for the popularity comes as no surprise to those who are familiar with this spirit. Crown Royal is pleasant, easy-drinking, refined yet versatile. It is versatile in the sense that there are a number of ways to enjoy it. Neat, on the rocks, mixed with ginger ale, coke, or as an ingredient in mixed drinks.

Crown Royal is comprised exclusively of Canadian whiskies.  Distillation of the whiskies comprising Crown Royal is carried out at an enormous group of buildings in Gimli, Manitoba.  This whisky achieves its' unique and complex flavor by way of the distillation of several different grains, namely: barley, corn, rye and wheat. These grains are then aged in both new oak casks and also used ones that previously housed wine.  The combination of varying ages and storage casks produce the whisky, which of course is blended.  In this standard Crown Royal bottling, the majority of composite whiskies are young, though there are a few older ones added.  Of course, as you progress into the more expensive product offerings like the Limited Edition, Special Reserve and Crown Royal XR, the whiskies used are more aged imparting terrific complexity.

Serving Suggestion

I enjoy Crown Royal in a crystal tumbler neat but also from time to time with two ice cubes.

Nose

Faint notes of vanilla and fresh out-of-the-oven lemon bread. No scent of alcohol here, which is nice.

Palate

A sip of this will introduce the taster to gentle vanilla and honey. "Delicate" in a word is a way of describing how these flavors intermingle. You will also note faint oak in the background, which no doubt was contributed to by the time spent aging in barrels of all the whiskies composing this spirit.

Finish

Light, balanced and almost instantly the flavor is gone, prompting the taster to sip once more (a potentially intoxicating endeavour).

Final Thoughts

This is certainly an enjoyable drinking experience. Crown Royal is more sophisticated and smoother than other Canadian whiskies like Canadian Club or Royal Reserve. While the smooth character of this whisky is pleasing and a source of pleasure, it is also a source of disappointment for the whisky connoisseur seeking a thought provoking flavor profile.  The connoisseur who wants to sit with a tumbler of this whisky and plumb the fathoms of its flavor will be disappointed quickly because the flavour while delicate and smooth will quickly bore such an individual who is looking for "complexity" of flavor.

Another source of disappointment for the serious whisky afficianado is the short finish. There is virtually no lingering of flavor. Its gone as quickly as you swallow it. It should be noted there is no "burn" when swallowed. Its that smooth!  I like Crown Royal for what it is: an easy drinking whisky to be enjoyed with friends while socializing. When I am in the mood to sit in my lazy boy and treat myself to a complex whisky, I would not choose this whisky, but rather would opt for a single malt Scotch.

Cheers!

Jason Debly

P.S.  Are you looking for a review of Crown Royal Black?  If so, click here.

© Jason Debly, 2009-2013. 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.