The Macallan and Lalique Join Forces to do Good!

64 Year Old Macallan in a Crystal Decanter
Pictured above is a 64 year old single malt produced by the good people at The Macallan.  It is in a crystal decanter designed and handcrafted by the good people at Lalique.  Never heard of them, eh?  Me neither.  So, here's the deal. 

Lalique is a company based in France that designs and crafts the world's most expensive crystal vases, perfume bottles, jewellery and even furniture (glass/crystal tables).  I mean billionaires buy their wares. 

Why should you care? 
Well, the aforementioned French company and The Macallan (a company I am sure you are familiar with, and if not then please leave my blog now) have teamed up to produce a series of little crystal decanters (10cl) of the 64 year old Macallan plus only one large decanter (1.5L) of the scotch.  The decanters will be going on an international tour.  During the worldwide tour, there will be an auction conducted by Sotheby's of only one 10cl smaller crystal decanters per city.  The tour winds up in New York City in early November.  In New York, the large decanter will be auctioned off.  All the proceeds of the auction go to charity.

The charity is Charity: Water.  It is a non-profit organization dedicated to bringing clean, safe water to people of developing nations.  They fund the drilling of wells, and other infrastructure projects to get water to those who don't have it.   

And that is why you should care.

My blog is usually a series of irreverent, hopefully entertaining, but probably at times rude musings on scotch and whisky.  Being preachy ain't my calling.  However, when two big companies get together to do something good, I try to see the good.  Yeah, yeah, I know that one could argue they are not doing this out of the kindness of their hearts, but merely to raise or maintain their respective "brand awareness."  You know what I say to such arguments?  So, what.  Good for them!  Companies are going to spend big dollars on advertising, but if they can do it and simultaneously stimulate worthwhile charity work, that's a great and commendable act.

 The Tour du Monde started in Paris just a couple of days ago on April 6th.  At the Four Seasons Hotel George V the first of several 10cl was auctioned off for 5,000 Euros (approx. $6,694 US).  A tidy sum that will provide a community of up to 250 people with clean water for 20 years.    Not all the money bid was just for the scotch.  Lalique crystal is collectible (an understatement if there ever was one) and appreciates in value like New York real estate on the Upper East Side.  “Chardons,” a 1903 René Lalique jewel, sold for US$363,000 in October 2006 in New York.  In October 2009, an Art Nouveau multi-gem and enamel pendant necklace by René Lalique was auctioned in New York for a world record US$554,500 (against an estimate of US$400,000).

Other cities that the grand scotch and decanter will visit are:

Madrid : late April

London : early May

Moscow : late May

Hong Kong : early July

Johannesburg : August

Taipei : early September

Shanghai : late September

Singapore : early October

Tokyo : late October

New York : early November

For more information on this tour and photos please use the link:  http://www.charitywater.org/themacallan/
 
What Can You Do?

Of course, I do not expect you to attend these auctions and bid on this single malt.  Most of the readers of this blog are much like me: not rich and likely the polar opposite.
 
What you could do is buy any bottle of The Macallan.  By supporting this distiller, you are indirectly supporting this charitable initiative.  I'm serious. 
 
You could also make a donation of your choosing to Charity: Water directly.  Try that! 
 
Anyway, I will do my part by buying a bottle of The Macallan 18 year old Sherried version for an upcoming review.  Ahh! the things I do in the name of charity!
 
Cheers!
 
Jason Debly
 
Copyright © Jason Debly, 2009-2010. All rights reserved.

Knob Creek Bourbon

Rodney Dangerfield & Bourbon
The late, great comedian, Rodney Dangerfield, and bourbon share at least one common characteristic: “No respect.”



A lot of my scotch drinking friends and the whisky media regularly scoff at the idea of bourbon being a spirit that can be used in the same sentence as scotch. “Why?” you ask. They claim bourbon lacks the ‘complexity’ of flavors that scotch can deliver. While I will concede bourbon is probably less complex than top end scotches, nevertheless, it can offer complexity that beats out many scotches and provides a most enjoyable drinking experience.

It all comes down to how much you want to spend. Famous Grouse or J&B blended scotches are hardly complex in terms of flavor profile. Similarly, Jim Beam White Label is not complex. However, if you move up the Jim Beam product line (premium bourbon aged 8 yrs), complexity emerges. Jim Beam Black has some complexity but not a lot. Move into the ultra premium bourbons like Knob Creek (owned by Beam Global Spirits) and you will discover impressive complexity.

Knob Creek bourbon is aged nine years in new charred American white oak barrels. Nine years is around the very high end of aging for bourbon. There are very few bourbons aged longer than nine years. When bourbon first goes into the barrel it is white, crystal clear. The longer it ages, the darker it becomes, taking its’ color from the wood of the barrel. Those barrels are subjected to fire in order to char the wood. This is done because sap or sugars of the wood become absorbed by the bourbon resulting in color change and that charcoal / caramelized sugar taste that is unique to bourbon. Hence, the longer it ages, the sweeter the bourbon.

Bourbon Ingredients
Barley, corn (at least 51%) and rye grains make up bourbon plus pure water and a particular strain of jug yeast (the type of yeast is unique to each distiller and contributes to the signature taste). In the case of Knob Creek, a much higher percentage of corn is used than the minimum 51% requirement. No other additives are permitted. Also added to such a mash is a bit of mash (called the ‘setback’) from a previous distillation, which functions to ensure consistency of flavor and a signature flavor profile. These basic ingredients, by law, must originate in the United States.

All of the grains used in this bourbon come from within Kentucky. Specifically, within about 80 miles of the distillery.

Price
Ultra premium bourbon like Knob Creek is about twice the price of its entry level brethren. However, even at its price, it is still cheaper than most, if not all, entry level (ie. Glenlivet/Glenfiddich 12yr) scotch. From that perspective, it’s a bargain, as entry level scotch does not have the complexity exhibited by Knob Creek.

You also have to appreciate that a standard bottling of bourbon only has to be aged for two years. Naturally, aging additional years drives up costs.

Shortage?
All 2009 Knob Creek has been sold by the distiller. Apparently, no further orders to the distillery can be filled. Next year’s Knob Creek bottling commenced in October.

The Jim Beam group that owns this brand ran advertising in the Wallstreet Journal and the Washington Post about this ‘shortage.’ Much was made of this shortage, but I would not read too much into it. Their definition of such scarcity is a little self-serving. Oban, Lagavulin and many other single malt scotches have a limited production run each year and typically sell out too within the same calendar year. These distillers do not describe the sold-out situation as a ‘shortage.’ I guess the Jim Beam people just have more creative advertising/marketing people.

Nose (undiluted)
Sniff deeply, tilt the glass, so the bourbon almost touches the bottom of your nose. Big yellow dandelion flower up front, followed by minty, honeyed, rye and orange scented marmalade aromas. Southern refinement and sophistication is what you are enjoying.

Palate (undiluted)
The secret to drinking bourbon (and enjoying it) is a tiny sip. Very tiny! Take a big swig of this and you will instantly regret it as you feel a nasty burn triggering thoughts of air sickness. By taking a little sip the burn is limited or eliminated and in its place are many warming flavors to savor like: sweet corn, crème brule, maple sugar, slightly burnt caramel (but in a most pleasing manner!), a little dark chocolate, big oak, expansive smoked hickory and of course classic Jim Beam charcoal and vanilla.

Finish (undiluted)
Sweet honey/caramelized sugar and vanilla play a tug of war with drying charcoal/oak that eventually wins, as it evaporates across the palate with impressive spiciness.

Add Ice?
Add ice and you have a great party drink! I had a little Christmas party and was pouring this with ice and it was the surpsise hit of the night. Most of the guys were skeptical, but I urged them to try it and within a couple of sips I was hearing "That's good . . ." I must admit that drinking it neat is more for the serious bourbon fan, but with ice, it becomes enjoyable by anyone who likes a little hard stuff on the rocks.

General Impressions
A total pleasure! Big bodied with larger than life flavors of smoked hickory, vanilla, oak, charcoal and maple sugar just impress the heck out of me. This is refined, sophisticated, and balanced. Every element of the flavor profile fits. I wouldn’t change a thing, even if I could.

That being said, I think if you are new to bourbon, this would not be suitable as your first ‘toe in the pond.’ Why? For the novice, if they make the error of taking to big a sip of this spirit, they will likely find it revolting and forever after never try bourbon again. That would be a terrible mistake! I want you to discover the secrets and wonderment of bourbon. So, if you are novice, start with Jim Beam White label or Wild Turkey, add a little ice and take a sip. Once you become accustomed to the standard bottling, it will be time to move on to Black label and other premium bourbons before finally arriving at Knob Creek, Wild Turkey 101, Woodford Reserve and others. A process that would take several months in my opinion if not a year.

Woodford Reserve is direct competition for Knob Creek. I tasted them both side by side and preferred the Knob Creek by a wide margin.

Bottom Line
A fantastic, big bodied bourbon, serving up maple sugar, vanilla and charred oak flavors with sophistication and charm that the American south is known for! This is the reason Knob Creek is the No.1 selling ultra premium bourbon in the world.

Cheers!

© Jason Debly, 2009-2011. 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.

Johnnie Walker Green Label - A Blend of 15 yr old Single Malts

The vast majority of single malt scotch is produced for scotch blends. 80% of production is actually sold to companies that produce blends. However, whenever I speak to someone about scotch, they invariably turn their nose up at blends and insist that single malt scotch is superior. I think there is a lot of snobbery going on and little relation to the quality of flavour profile produced by blends. In fact, I have conducted some blind taste tests of blends served to such aquaintances, telling them we are sampling single malts and their praise is over flowing, until the truth is revealed and they are informed by me that they actually have been sampling high quality blends like Johnnie Walker Green Label or Ballantines 17 year old. They will grudgingly acknowledge it is good, but then start to ramble that they suspected "something was off" for a purported single malt. Nonsense, I say. For me, it is all about the taste and drinking experience. These scotch snobs think that the best scotch must be a single malt meaning that the scotch comes from one distillery only. Mind you, even such a single malt scotch is a blend of sorts. Specifically, it will be a blend of single malt scotches of different ages, but all from the same distillery. "Blended Malts" just take the blending process a little further by blending single malts from other distillerys.


In general blended scotch whisky is the combination of various single malt (varying in age) scotches with various grain whiskies (varying in age). The proportion of blends is usually 35% single malt and 65% grain whisky. Grain whiskies are cheaper to produce and are responsible for softening and even the sweet taste in scotch at times. In short, they take the harshness out of a single malt, and that is a good thing! But, too much grain whisky makes a blended scotch boring.  So, the task of the master blender is to find the right balance between the proportion of single malts and grain whiskys for that balanced, smooth yet interesting flavour profile.


Johnnie Walker Green Label is an interesting blend because it is a "vatted malt" meaning it is a blend of several different single malt whiskys with a minimum age of fifteen years, but no grain whisky is present. The principal single malts that go into this blend are: Talisker, Linkwood, Cragganmore and Caol Ila. Talisker is responsible for the smoke flavour, Cragganmore provides the sweetness and honey profile and Caol Ila provides the peat.The result is stunning.  It is approachable, smooth, interesting, attractive. 

Suggested Serving
If you are a novice scotch drinker and find the taste of scotch overhwhelming on its own, try an ice cube or two. The ice will slightly dilute the scotch, which will result in taking the burn one typically experiences when nothing is added.  Scotch connosieurs will scoff at the idea of adding ice, but if you want to enjoy a fine drink and new to scotch, add an ice cube or two.

On the other hand, if you are not a newbie to scotch, then you must try Johnnie Walker Green label with half a teaspoon of water to a standard shot.  The water opens up this scotch beautifully making it more honeyed, floral and complex.  I cannot over emphasize the importance of adding a little water to this magnificent dram.  Without water it is very good, but add the water and it becomes stellar.


Nose
Distinctly floral, coupled with malt and cookie dough, faint wisps of anise, peat and pipe tobacco.


Palate
Initially a honeyed dram, surely due to the core malt of Cragganmore.  Honey gently expands across the palate followed by vanilla, moving to a drying sea spray (I realize this is an oxymoron) and pepper corns across the palate.  I recognize this taste to be unmistakably Talisker.


Finish
Dry cinammon, restrained fresh ground black pepper and sea salt linger. A very long peppery/honey finish. Great length.


Final Comment
A very smooth, refined dram with some peat and smoke, but not overwhelming with a zing of pepper and sea salt on the finish. If you are looking for a dram that is not offensive but interesting, then look no further. Johnnie Walker is the best selling scotch in the world. In particular, its Red Label is a top world seller. This is probably due to the fact that the price is very reasonable.  Because Johnnie Walker is such a dominant player in the scotch market, I believe that it is the brand that some snobbish scotch drinkers love to hate. This is similar to the treatment of Microsoft by IT professionals. MS is the company they love to hate partly because it has been so successful.

Johnnie Walker Green Label is one of those premium blends that is just as good if not superior to many single malts (ie.  Glenfiddich 12 yrs, Glenlivet 12 yrs, etc.).


In any case enjoy!


Cheers!


Jason Debly

Psst!  I have a more recent review of this scotch here!

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