tag:blogger.com,1999:blog-41350849118974836962024-02-07T17:24:33.358-08:00The Nosing ArseRamblings of a whisky blaggard.Johnnie Stumblerhttp://www.blogger.com/profile/11400549447323714780noreply@blogger.comBlogger52125tag:blogger.com,1999:blog-4135084911897483696.post-26880041425127562092015-09-06T05:08:00.002-07:002015-09-06T05:08:55.267-07:00THE NOSING ARSE HAS MOVED<h2 style="text-align: center;">
BUT DON'T WORRY, ALL CONTENT (and much more) CAN NOW BE FOUND......</h2>
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<span style="color: red; font-size: x-large;"> CLICK <a href="http://thenosingarse.wordpress.com/" target="_blank">>HERE< </a> CLICK</span></h2>
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<span style="font-size: large;"><b>Regards,</b></span></div>
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<span style="font-size: large;"><b>Johnnie</b></span></div>
Johnnie Stumblerhttp://www.blogger.com/profile/11400549447323714780noreply@blogger.com0tag:blogger.com,1999:blog-4135084911897483696.post-22388595412791459442015-09-02T04:58:00.001-07:002015-09-02T05:00:23.176-07:00Irish Eyes are Smiling<h2>
Hyde 10yo Presidents Cask - 46%</h2>
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<tr><td class="tr-caption" style="text-align: center;">Picture from <a href="http://www.masterofmalt.com/">www.masterofmalt.com</a></td></tr>
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There was once a time when the emerald isle could boast more distilleries than you could shake a shillelagh at. Then, in the mid to late 19th century, things took a downward turn. A combination of factors, not least the second wave of temperance and Scotland's adoption of the Coffey still, resulted in the near total annihilation of Irish distilleries. In fact, at one point, whiskey production in Ireland was, quite literally, a two-horse race.</h3>
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Skip forward to modern times and the Irish whiskey industry is booming, huzzah! However, this poses a problem to would-be whiskey barons. You see, whiskey isn't an 'instant' product like gin or vodka. Apart from the minimum maturation period required by law, the vast majority of people would agree that even Irish whiskey, historically a lighter spirit, needs a good five years or so in the barrel before hitting its stride. Five years is an awful long time to have no turnover. So how does an up and coming distillery make a name for itself and start tapping the whiskey-fever tree for all that lovely sap? Simple, they play independent bottler for a while.</div>
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This limited release Hyde 10yo from Hibernia Distillers was, rumour has it, sourced from Kilbeggan's Cooley distillery. Having spent 10 years maturing in first-fill bourbon barrels, it was finished for a period of six months in toasted Oloroso sherry casks. Cut with Irish spring water to a robust strength of 46%, it has also been spared the indignity of chill-filtration. I'm liking the sound of this already. How does it taste?</div>
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<strong><u>Nose:</u></strong><br />
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Malt loaf, banana bread, nectarines and grape must. Plenty going on and a lovely balance. Give it a while and a couple of drops of water and a creaminess develops, putting me in mind of vanilla and honey semifreddo. </div>
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<strong><u>Palate:</u></strong><br />
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Big, bi-hi-hig delivery with spirit bubblegum and bourbon wood. Black pepper and peaches with the occasional floral flash. Caramel ice-cream pops its head up now and again but only to whisper hello. With water, like the nose, the whole affair becomes creamier.</div>
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Medium-long in length with spices galore. Unashamedly bold and oaky.</div>
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<strong><u>Thoughts:</u></strong><br />
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Very competent and well constructed. The nose is the star of the show although the palate is most enjoyable, if a tad unbalanced and spirit-led at full strength. The finish is hearty and substantial.</div>
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Quite the opening gambit from Hibernia. Currently available <a href="https://www.masterofmalt.com/whiskies/hyde/hyde-10-year-old-no-1-presidents-cask-whiskey/" target="_blank">online</a> for a shade over £50, NCF and bottled at 46%. If this is a sign of things to come, count me in.</div>
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<em>Thanks to Hibernia Distillers for the official sample.</em></div>
Johnnie Stumblerhttp://www.blogger.com/profile/11400549447323714780noreply@blogger.com0tag:blogger.com,1999:blog-4135084911897483696.post-75084775365437007802015-05-14T08:42:00.002-07:002015-05-14T10:21:05.917-07:00Cutty Sark Tweet Tasting<h2>
Cutty Sark 33yo - 41.7%</h2>
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In celebration of the launch of their Art Deco inspired 33 year old whisky, <a href="https://cutty-sark.com/" target="_blank">Cutty Sark</a> recently teamed up with <a href="http://www.thewhiskywire.com/" target="_blank">The Whisky Wire</a> to create a live Twitter tasting of the new release. Following this, in honour of World Cocktail Day, were some era-appropriate whisky cocktails with a twist (I couldn't resist it) prepared by the chaps at the <a href="http://whitelyan.com/" target="_blank">White Lyan Bar</a>, who are to cocktails what Heston Blumenthal is to food.</h3>
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Now, I have to state for the record that whilst eating, sleeping and (of course) drinking whisky, I'm a complete cocktail dunce. Up until quite recently, I thought a Rusty Nail was a tetanus risk and an Old-Fashioned was an intimate act performed on the back seat of a car. I was glad to find out, therefore, that we were to start the event firmly within whisky territory.</div>
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<tr><td class="tr-caption" style="text-align: center;">Cutty Sark 33yo - 41.7%</td></tr>
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<b>Nose:</b></div>
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Massive hit of honeyed bourbon wood to start; it really is the major player here. Joining the oak are wax, polish and vanilla, with the pleasant dustiness you sometimes find in older whisky. It's a low ABV whisky, so I dare not add water to this but am pleased to say a little warming in the hands releases sweet aromas. Caramel, poached pears and fleeting cinder-toffee notes. After a while the whole affair turns a bit bready; biscuits and lady fingers spring to mind but the wood and wax are always there in the background, keeping things from getting too sweet. It's a wonderful experience that rewards patience.</div>
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<b>Palate:</b></div>
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Gentler than I expected. The first thing that strikes me is citrus; soft, pink grapefruit and lemon peel. A few more sips and the flavour starts to build, not too much though; while robust, this couldn't be labelled as overblown. There's a freshness and vibrance here that belies its age. Well structured with waves of fruit, honey, wood, spice and more fruit. A few more sips and the whisky shows a herbal side with peppercorns and warming spices near the finish. The bourbon wood note is very prominent here too. A well engineered blend, although one to enjoy on a clear palate as, apart from that weighty, citrus/wood core, a lot of the supporting flavours are subtle.</div>
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I'm a big fan of trying to dissect blends, although I'm awful at it, so I'd love to know what's in here. Whatever it is, the team at Cutty Sark aren't telling. This has one of the best noses I've experienced on a blended whisky. So much going on, so entertaining and it really showcases what can be achieved with the right stock and the right skill. The palate delivers too, although plays second fiddle to the nose, in my book. This is currently available on the Cutty Sark website for £650, so although not particularly rich on the palate, it is too rich for my blood.</div>
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<b><u>Cocktail 1: Artist's Special</u></b></div>
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<b>Cutty Sark Original</b></div>
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<b>Oloroso Sherry</b></div>
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<b>Redcurrant</b></div>
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<b>Lemon</b></div>
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Ok, I'm breaking new ground here. I'm sat in my manly chair at my manly table with a frozen, long-stemmed conical glass (ice is a dirty word at White Lyan), quarter-filled with a bright red/pink liquid. My wife, used to seeing me through a haze of peat fumes, is giving me some very strange looks. The shape and temperature of the glass aren't really conducive to proper nosing notes, so I hope for the best and take a sip.</div>
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<tr><td class="tr-caption" style="text-align: center;">In for a penny......</td></tr>
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Do you know what? It's not half-bad. Actually it's rather good. The whisky definitely makes its presence felt and there's Oloroso in there dialled up to 11. I can certainly taste the redcurrant but the lemon is in the background keeping things honest. The Oloroso keeps coming back in a big way but the mix is such that the individual flavours never get truly lost. I'm not considering buying a white suit and some aviator shades just yet but this is certainly interesting.</div>
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<b><u>Cocktail 2: Seelbach</u></b></div>
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<b>Cutty Sark Original</b></div>
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<b>Triple Sec</b></div>
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<b>Bitters</b></div>
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<b>Soda Water</b></div>
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I confess to not knowing the difference between soda water and sparkling Highland Spring, but I can't see my ignorance having too detrimental an effect so I plough on. As I start to consume another red/pink drink, Mrs Stumbler makes a joke about a tutu but I'm too busy dancing round my handbag to hear it properly.</div>
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<tr><td class="tr-caption" style="text-align: center;">Don't drink and tweet, folks.</td></tr>
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Worryingly, this one's pretty good too. A little more grown up than the first. Loving the acidic edge and the drying/mouthwatering finale. Again, the whisky is evident but not the star of the show by any means. Not quite sure what 'Bitters' are but I like them; I'm guessing nothing to do with John Smith's.</div>
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<b><u>Cocktail 3: Beeswax Old Fashioned</u></b></div>
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<b>Cutty Sark Original</b></div>
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<b>Gold Flakes</b></div>
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This one calls for a frozen whisky glass; that, I can do. Unlike the previous two, this has a hue I'm more used to in my glass, although crumbled cork pieces usually look up at me from the bottom, not gold. After briefly wondering whether this would have a 'disco-ball' effect somewhere in my near future, I figure what the hell.</div>
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<tr><td class="tr-caption" style="text-align: center;">....in for a pound</td></tr>
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Superb. I mean, just superb. I'll admit I know nothing about cocktails but I know what I like. This is heavy, honeyed and chewy. Really bang on. A great one to finish the night on and takes the cocktail crown for me. </div>
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<b><u>Final Thoughts</u></b></div>
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Not only has this been immense fun, it's been a real eye opener. Whilst, I can't see myself frequenting trendy cocktail bars, or even doing 2-4-1 Jagerbombs in a sticky-carpeted Yates' Wine Lodge, this has certainly dispelled a few misconceptions I had about the subject as a whole. I dare say I'll be tempted one day to have a crack at it, in my own ham-fisted way. That being said, whisky is my true passion and the highlight of the evening for me was getting to try Cutty Sark's latest offering. Whilst I can't see myself stretching for the 33yo, the quality it exhibits makes me want to check out the rest of the range.</div>
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Huge thanks to the teams at Cutty Sark and White Lyan for catering, to Steve for organising and conducting the evening and to my fellow tasters for the belly-laughs, banter and bonhomie. A true pleasure.</div>
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Johnnie Stumblerhttp://www.blogger.com/profile/11400549447323714780noreply@blogger.com0tag:blogger.com,1999:blog-4135084911897483696.post-38722654272381174532015-05-06T05:55:00.000-07:002015-05-06T06:00:38.378-07:00SMWS does Feis Ile<h2>
SMWS 3.243 Dark, smouldering flamenco gypsy - 57.1%</h2>
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May is upon us. In the mind of the peat-head that can mean only one thing - Feis Ile, the Islay festival of malt and music. For it is at this time of year the phenolic faithful descend upon the Queen of the Hebrides to visit her distilleries, sample her wares and snap up a few of the distillery-only festival bottlings on offer. </h3>
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Such is the popularity of this annual pilgrimage that over the past couple of years, a few of the better known independent bottlers have got in on the act and put out their own releases to commemorate the festival, and this year is no exception.</h3>
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This year those marvellous chaps over at the <a href="http://www.smws.co.uk/" target="_blank">Scotch Malt Whisky Society</a> (Declaration of Interest: I'm a member and a huge fan) will be holding their own Feis Ile open day on Friday 22 May at the <a href="http://www.islayhouse.co.uk/" target="_blank">Islay House</a> Hotel, Bridgend. Open to members and non-members alike, the event will play host to, amongst other things, a couple of SMWS Masterclasses and the release of their very own Feis Ile bottling. Sourced from Islay's oldest distillery, the whisky has been matured in a refill sherry butt for over 17 years and bottled at its cask strength of 57.1%.</div>
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I have to admit that official bottlings from this specific distillery can leave me a little underwhelmed, although some of the best independent versions I've tried have come from the cellars of SMWS (Mermaids at play, anyone?). This is going to be interesting.</div>
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<strong>Nose:</strong></div>
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Fruity! A robust hit of prunes and caramelised apples with menacing wafts of smoke and bitumen. Molasses, scorched timber and crispy, sweetcure bacon. A little time to bloom produces dry varnish and buffed mahogany. The nose strikes an excellent balance between peat and sherry without sacrificing the finer points of each.</div>
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<strong>Palate:</strong></div>
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Initially powerful, although the initial blast fades quickly and leaves a medley of jammy fruits and peat. Thick, chewy mouthfeel that opens up into plums and figs with ginger and cinnamon lending support.</div>
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<strong>Finish:</strong></div>
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Long and warming. Doesn't overload the senses with heat and spice on the way out, even at full strength. Leaves the mouth coated with a mixture of burnt maple bacon and the dying embers of a wood fire.</div>
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<strong>Thoughts:</strong></div>
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The society puts out a lot of bottlings from this distillery, some less to my tastes than others, but when they get it right, they can be spectacular. This is very good indeed. The flavour profile screams autumn/winter rather than spring/summer but there's no denying the quality in the glass. Someone grab me a bottle while you're over there.</div>
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<em>Sample provided by the Scotch Malt Whisky Society</em></div>
Johnnie Stumblerhttp://www.blogger.com/profile/11400549447323714780noreply@blogger.com0tag:blogger.com,1999:blog-4135084911897483696.post-16455882110037421352015-04-23T09:30:00.000-07:002015-04-23T09:38:40.609-07:00Cry God for Harry........<h2>
English Whisky Chapter 16 - Peated, Sherry Cask - 46%</h2>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFkkKRaW_9L7mRsfGSf_yR4Q_3u7waHuKaGuJqm_ek_r87DPGqKEei0raBQhSJJQkwYy3GCtdS_ElMEHRmwmTvGxdw3gI5ntzI2t8LjJyQsYnah1eDHlOQivdnGLNAmMHoKRLynaitHJLx/s1600/EWchap16.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFkkKRaW_9L7mRsfGSf_yR4Q_3u7waHuKaGuJqm_ek_r87DPGqKEei0raBQhSJJQkwYy3GCtdS_ElMEHRmwmTvGxdw3gI5ntzI2t8LjJyQsYnah1eDHlOQivdnGLNAmMHoKRLynaitHJLx/s1600/EWchap16.jpg" height="640" width="353" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kicking arse and taking names (and slaying dragons)</td></tr>
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Englishmen. We're a strange breed. An historic hotch-potch of Anglo-Saxons, Normans, Norsemen and Celts, we love a good queue, think nothing of going out in the midday sun and have a nasty habit of getting a bit 'fighty' and invading other countries (sorry about that, by the way). Where we really excel, however, is in the art of tutting; we're World Champions at it.</h3>
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<tr><td class="tr-caption" style="text-align: center;">Walter J. Stumbler frowns upon your shenanigans</td></tr>
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I myself come from a long line of accomplished tutters. In fact, I have it on good authority that my grandfather tutted for Oxford and would have gone to the '48 Summer Olympics had he not relinquished his amateur status shortly after the war. </div>
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One thing guaranteed to provoke a chorus of tuts up and down the land is the subject of St. George's Day. What follows is a conversation heard in my office yesterday:</div>
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<em>#1: "St. George's Day tomorrow."</em><br />
<em>#2: "Yeah."</em><br />
<em>#1: "Why don't we ever celebrate it?"</em><br />
<em>#2: "Dunno."</em><br />
<em>#1: "The Irish go mad for St. Paddy's"</em><br />
<em>#2: "Yeah."</em><br />
<em>*pause*</em><br />
<em>#1: "Tut."</em><br />
<em>#2: "Tut."</em><br />
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Every. Bloody. Year.<br />
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<tr><td class="tr-caption" style="text-align: center;">Definitely worth a visit</td></tr>
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Evidently, those chaps down at the St. George's distillery in Norfolk have bucked the trend of apathetic patriotism and, by putting out some excellent young whisky, have been doing their damnedest to put the spirit back into St. George. Therefore, I think it's only fair that on today of all days, I do my duty as an Englishman and sample the spirit coming out.</div>
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Once more unto the breach, dear friends, once more.<br />
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<b>Nose:</b><br />
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School pencil cases, or rather, the contents. The first thing that comes through here is old pencil sharpenings mixed with wax and wisps of burnt rubber. This isn't giving off a lot of peat but there's a pleasing smoke there. Sweeter aromas come to the fore as the casks start making a play, although with a sugariness that puts me in mind of rum rather than sherry. A bit of patience brings dates, sugared almonds and toffee. <b>20</b></div>
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<b>Taste:</b><br />
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A little thin to begin with. Hot, spicy and a tad flat. Give it a while though and a sweet creaminess builds, the woody smoke makes an appearance and...yep...there's the peat. Ten minutes go by and the palate becomes more fleshed out, more structured and more-ish. Orange oil, cinnamon, cardamom and a touch of clove. Still a tad on the fiery side so a few drops of water is advisable to calm things down. <b>21</b></div>
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<b>Finish:</b><br />
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Roaring finish with a decent amount of wood, spice and sherried nuttiness. Excellent length, if a little numbing. <b>22</b></div>
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<b>Balance:</b><br />
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Very good. A bit of wood, a bit of smoke, a whisper of peat and some sherried sweetness to hold it together. Balancing peat and sherry can be a tricky business but I'm glad to say that nothing really gets too boisterous to take away from the overall presentation. <b>21</b></div>
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This took a lot of opening up before the quality came through, but come through it did. It's a precocious malt with some excellent traits. Wish I'd bought a full bottle.<br />
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Tut.<br />
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<br />Johnnie Stumblerhttp://www.blogger.com/profile/11400549447323714780noreply@blogger.com0tag:blogger.com,1999:blog-4135084911897483696.post-38113502536255461032015-04-22T13:54:00.000-07:002015-04-23T00:47:34.714-07:00Arran Whisky Tweet Tasting<h2>
Arran Whisky: A Journey</h2>
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Ahh, they grow up so fast. It seems like barely a moment ago that the chaps at <a href="http://www.arranwhisky.com/" target="_blank">Arran whisky</a> were making solid progress with their 12yo and thrilling us with their 14yo. Now their whisky has earned the right to vote (just in time!) and the eagerly awaited 18yo has hit the shelves. </h3>
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<span style="font-weight: normal;">Not content with this, they're also on the verge of their first "White Stag" release, a bottling chosen by their very own members' tasting panel. Needless to say, when I saw the opportunity to give them a bash, I didn't hesitate.</span></div>
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<b><u>Arran Sauternes Finish - 50%</u></b></div>
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<b>Nose:</b></div>
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Hello honey! Sweet opening with some fruit lurking in the background. The fruit develops more clearly into peaches, pears and maybe a hint of strawberry mousse. With patience, the whole affair becomes more syrupy; the peaches are tinned and there's some grape must in the mix. A little more time brings barley sugar and a hint of spice.</div>
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<b>Palate:</b></div>
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Oof! After being seduced by the sweet playful nose, a bit of oomph on the palate catches me by surprise. Thick, sweet and honeyed with a fair amount of fire in its belly; good level of spice here. Fruity but underscored by a pleasing woodiness. A bit of time delivers more fruit, honey and some stem ginger but all the while there's a decent amount of wood to keep things from getting too one-trick.</div>
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<b>Thoughts:</b></div>
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One for the sweet-toothed among you. It's good quality, although not especially balanced. A good after-dinner dram.</div>
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<b><u>Arran 18yo - 46%</u></b></div>
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<b>Nose:</b></div>
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This is a little more balanced than the Sauternes finish.There's a creaminess at first but this is tempered by a light, waxy note. Green orchard fruits to follow and some herbal flashes. Very good indeed with plenty going on. The nose is changeable but nothing ever shouts too loudly and spoils the party. After a while the fruit drops away and it goes a bit floral. Superior.</div>
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<b>Palate:</b></div>
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Soft, patient arrival with a grassy, herbal, floral vibe. This opens up into a sweet, buttery pastry wrapped around apple compote. Every inch as balanced on the palate. A little demerara sugar and a fine, woody finale. Not the thickest of whiskies but excellent structure nonetheless.</div>
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Balance is the key word here. This is an excellent example of what can be done with the right presentation and an excellent approach to blending. One to sit and savour.</div>
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<b><u>Arran 13yo Single Bourbon Cask #99/103 - 55.3%</u></b></div>
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<b>Nose:</b></div>
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Wood shavings to start, with a light, dill pickle note I'd usually associate with bourbon or virgin oak. Lively, so don't nose it too closely. Hob-nobs. Yup. Vanilla custard develops with some tropical fruits and a whiff of damp cellar. Very interesting.</div>
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<b>Palate:</b></div>
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Big, alcoholic punch to begin with but settles down quickly. Unripe mango and a hearty blast of sea-spray. Here comes the fruit and also a pleasing amount of sweet-shop goodies, namely fudge and salted caramels. With water (recommended) it becomes a lot more civilised and adopts a position of balance between sweetness and wood. A nice nutty note nearing the finale too.</div>
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<b>Thoughts:</b></div>
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Lacks the refinement of the 18 but makes up for it in fun. Big, shouty and unashamed. With water, it's a different beast entirely; so much more structured and cerebral. Quite an achievement.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2I5XtexzineAaUc0bSAabzo4JoLrXU1lHqjg0mTe8TYMCsOu0Do1GHk0zlvUYOLxxJUEyF-bboh0tB3uwUxsEtLAGZItqbm8mXQqqNxPM4EnjoQeAzg1o2gxs2kc2JTX0Aq05sxagj3TI/s1600/arranwhite.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2I5XtexzineAaUc0bSAabzo4JoLrXU1lHqjg0mTe8TYMCsOu0Do1GHk0zlvUYOLxxJUEyF-bboh0tB3uwUxsEtLAGZItqbm8mXQqqNxPM4EnjoQeAzg1o2gxs2kc2JTX0Aq05sxagj3TI/s1600/arranwhite.jpg" height="262" width="400" /></a></div>
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<b><u>Arran White Stag Bottling - 1st Release - 54.2%</u></b></div>
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<b>Nose:</b></div>
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Unusual. Not what I expected from an oloroso cask at first. Very rich and buttery with the merest suggestion of menthol. A touch of wax too. Patience brings a whiff of coffee cake and steamed milk. Some icing sugar and even light treacle. As things open up we get into more familiar territory with the trademark oloroso nuttiness; hazelnuts, brazils and even a touch of walnut.</div>
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<b>Palate:</b></div>
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That coffee note is back, flanked by crisp, red fruits and a thick sweetness. Well balanced with lemon-pepper notes in one corner and candied fruits in the other. Beautiful mouthfeel and structure.</div>
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<b>Thoughts:</b></div>
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Whereas the Single Bourbon shouts and punches, this slips quietly in the back door and assassinates you. You don't see this one coming but, boy, does it deliver. A gem.</div>
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<u><b>Overall</b></u></div>
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It's nice to see a good deal of variety in the line-up and I dare say there's something for everyone here. The team at Arran really does pump out some good stuff and, although some of their bottlings can be priced at the upper end of reasonable, I tend to find that they deliver. If I had to pick one to spend my hard-earned cash on though......</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx1VlYIqV7bilGYrAtwY6e8USN0Ma_zk77qdP5H4M3T3LBs6Cty1B3i1lklONNKpjW0s5ztb5IP7m4O7S25wjRouAfjfcNUZoRl0D_Nlz2SVD7MTOu7O7-Jwf9igDfN1zVttxXMwvNlZ4v/s1600/18winner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx1VlYIqV7bilGYrAtwY6e8USN0Ma_zk77qdP5H4M3T3LBs6Cty1B3i1lklONNKpjW0s5ztb5IP7m4O7S25wjRouAfjfcNUZoRl0D_Nlz2SVD7MTOu7O7-Jwf9igDfN1zVttxXMwvNlZ4v/s1600/18winner.jpg" height="640" width="429" /></a></div>
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......it's the 18 that wins it for me. It's by no means a session whisky but if you want something to challenge, entertain and reward (and I do), this is the way to go. Keep an eye out for the White Stag though.</div>
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A big thank you to the team over at Arran for providing the treats, to Steve at <a href="http://www.thewhiskywire.com/" target="_blank">The Whisky Wire</a> for organising the whole affair and to my fellow tweet tasters. As always, a true pleasure.</div>
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Johnnie Stumblerhttp://www.blogger.com/profile/11400549447323714780noreply@blogger.com0tag:blogger.com,1999:blog-4135084911897483696.post-19390963150964720312015-02-27T05:53:00.001-08:002015-02-27T05:56:12.176-08:00BB&R-illiant<h2>
Auchentoshan 1984 - Berry Bros. & Rudd - 46%</h2>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWbtxrBNlgcHHIy0yIXvJF7xQmP5oIMBLvyVr0JqxKXqGC26gl31bfgQfVSNFqadgMqRx6muFGbIcSflqsijaEsnNQgiPOOR0FL7YObaiwLpB8m1cfqto6yuXKVtojvoW1kjaKpoNRTcO5/s1600/Auch84.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWbtxrBNlgcHHIy0yIXvJF7xQmP5oIMBLvyVr0JqxKXqGC26gl31bfgQfVSNFqadgMqRx6muFGbIcSflqsijaEsnNQgiPOOR0FL7YObaiwLpB8m1cfqto6yuXKVtojvoW1kjaKpoNRTcO5/s1600/Auch84.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Educational, Entertaining, Eccentric</td></tr>
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One of the most beautiful, and yet infuriating, things about this whisky lark is that as soon as you think you're close to figuring out the status quo, someone pulls the rug out from under you. That is precisely what happened to me towards the end of last year while standing in a small corner of an old, prestigious wine merchants in London. </h3>
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A little context, I think. <a href="http://www.bbr.com/about/history" target="_blank">The Berry Bros. & Rudd shop has existed in the St. James's area of London since 1698</a>, although I have to admit, I only discovered it in 2013; still, better late than never. Tucked away at the back of the shop is a well-appointed spirits area where you'll invariably find <a href="https://twitter.com/bbrrob" target="_blank">Rob Whitehead</a>, the shop's spirits specialist. Amongst the usual fare you'd expect to see in a prestigious London whisky shop, you will also find a range of single cask bottlings from their own whisky label, Berrys'. I recommend you try some; I've not come across a bad one yet.</div>
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Where was I? Right, the rug-pulling, gotcha. Whenever I go into the shop, Rob will end up pouring a few samples from the ever-changing Berrys' range. More often than not he'll do this without telling me what they are and let me have a guess. Whilst this can be tremendously fun, it also means I run the risk of making a complete prat of myself. On my last visit I managed to deftly sidestep ridicule by identifying one of the samples as an old grain but, just as I was starting to feel cocky, he crushed me with the most un-Auchentoshan Auchentoshan I have ever tasted. It was so intriguing, I ended up taking a bottle home with me.</div>
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Ladies and gentleman - I give you the Berrys' Auchentoshan 1984.</div>
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<b>Nose:</b></div>
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Parma violets and cut flowers at the outset with soft icing and lightly-candied tropical fruits. A few drops of water give off a light waxiness and old-school furniture polish. Fascinating and superb.</div>
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<b>Palate:</b></div>
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Wow. Huge hit of Parma violets, echoing the nose. Soap shavings and lemon rind. This is 80's Bowmore without the peat. Water brings a lighter citrus and more floral notes and hints of toffee as you approach the finish. It doesn't quite live up to the nose but it's hugely entertaining.</div>
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<b>Finish:</b></div>
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Medium in length. Woody citrus underscored by a lingering floral hum and a white pepper warmth long after the flowers have wilted.</div>
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<b>Thoughts:</b></div>
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You could have given me fifty guesses when I tasted this blind and I still wouldn't have been able to pin down the distillery. At 29 years, this is by far the oldest 'toshan I've tried. I don't know if they're all like this but the similarities with its Islay stable mate lead me to think that this was distilled after Morrison Bowmore acquired the distillery in 1984. </div>
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<b>Grade: A</b></div>
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I'm not the biggest fan of Auchentoshan and often find better quality in the independent bottlings. Even so, this is a cut above the rest. Entertaining, educational and a little eccentric. Bravo.</div>
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Johnnie Stumblerhttp://www.blogger.com/profile/11400549447323714780noreply@blogger.com0tag:blogger.com,1999:blog-4135084911897483696.post-18559339696963744822015-02-26T02:57:00.000-08:002015-02-26T02:57:35.850-08:00Old vs New - VAT 69 <h2>
VAT 69: 70's vs Contemporary</h2>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr9p_PCfPKDmDmWIHVJ9DgQNY-yQ4yoZ8GhGjUx_r1umrSSA3VIg7KmGqmHHLUGMO69hpVYS_kDl84buiyEXk3yYp38bMkWmBAlHoMy45EMF-gRQ8sCrBtaStJkAEyFS0s9gy-EpLjZp4z/s1600/image1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr9p_PCfPKDmDmWIHVJ9DgQNY-yQ4yoZ8GhGjUx_r1umrSSA3VIg7KmGqmHHLUGMO69hpVYS_kDl84buiyEXk3yYp38bMkWmBAlHoMy45EMF-gRQ8sCrBtaStJkAEyFS0s9gy-EpLjZp4z/s1600/image1.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of those bottles is the wrong way up, surely.</td></tr>
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My old granddad was a confusing chap. Full of ancient wisdom and barely concealed xenophobia, he used to churn out clichés for the vast majority of his waking hours. I spent a great deal of my young life being painfully aware that contemporary items were of inferior quality to things produced in his day, whilst simultaneously being painfully unaware that I was born, or so I was told.</h3>
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Skip forward thirty years or so and I find myself regularly drinking with the modern day version of my grandfather. The (piss) artist known as Agent X, whilst a number of years my junior, often tries to counsel me in the ways of the world, regularly coming out with a whole host of wild and disturbing maxims. Whereas granddad would rely on banality, Agent X has planted himself firmly in the region of the subversive. One evening he reliably informed me that Jews can't/don't (I can't remember which) eat cake and that peated whisky is like anal sex. I'll leave that one to your imagination.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPp8cPQYMqwk8xMRoaHBCFgg5GfW4k-A2-4ObRyXJ6QIwg5lVXTWUJoSNfMwsWA9um3g5IboWsh_SDyeTdFyNpesDZwVLKomGeS6YdWfCqUmAEGCU8OflW8yX_YHxufHXd4a7WK3nFFf7n/s1600/092807-starofdavidcake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPp8cPQYMqwk8xMRoaHBCFgg5GfW4k-A2-4ObRyXJ6QIwg5lVXTWUJoSNfMwsWA9um3g5IboWsh_SDyeTdFyNpesDZwVLKomGeS6YdWfCqUmAEGCU8OflW8yX_YHxufHXd4a7WK3nFFf7n/s1600/092807-starofdavidcake.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ok, now I'm really confused</td></tr>
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There's no doubt that both my grandfather and Agent X, whilst clearly insane, could be regarded as prophets of their respective times; their differences in style are a stark reminder that the world we find ourselves in now is a million miles away from the world that once was. That, if you'll forgive the clumsy segue, brings me nicely to the subject of whisky.</div>
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A number of influential whisky enthusiasts have put forward the notion that, due to the global demand for whisky in general and, to a lesser extent, the appetite for single malt bottlings, the majority of modern blends pale in comparison to their former selves. In an attempt to experience this for myself, I took the opportunity to compare two bottlings of one of blended whisky's permanent fixtures, VAT 69 - one from today and one from the 1970's. To give this experiment a modicum of scientific integrity, the samples were tasted blind.</div>
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<b><u>VAT 69 - Sample 1</u></b></div>
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<b>Nose: </b></div>
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Sherbet, spirit and saccharin. This is pretty uninspiring, if I'm honest. A little burnt sugar after a while but it's all rather dull. It reminds me a bit of the Douglas Laing King of Scots, although nowhere near as horrific.</div>
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<b>Palate:</b></div>
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Thin and a little bitter to start with. Faint malt, a fair whack of smoke and a little spice. Nearing the finish it develops a squirty-cream note.</div>
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<b>Finish:</b></div>
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Short. Yup, that's about all I can say.</div>
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<b><u>VAT 69 - Sample 2</u></b></div>
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<b>Nose:</b></div>
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Strong varnish, pear drops, acetone and a huge amount of polished wood. I'm starting to suspect that someone has made a mistake here. This doesn't tally with the first sample at all.</div>
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<b>Palate:</b></div>
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Wood and, to start, cardboard. Faint sherry after a while with butter toffee, wisps of smoke and a drop of menthol. A little more time brings big sherried notes, wax and polished wood. The difference in quality is marked. Tastes nothing like sample 1.</div>
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<b>Finish:</b></div>
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Long and drying with honeycomb and smoke. Pleasing.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUMakfV6EgeCJc-usqOGTXREr3aAmO1ECFzeDPuimK2j926CIF8jxxQKWeTaQejYU34sJXpHEFVHpwirWmegTLL2MWOTkhlwho_zsWB-hfOWApUpnBCK2az7izsiFxRCRnr87bvjx1YQp9/s1600/vat69win.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUMakfV6EgeCJc-usqOGTXREr3aAmO1ECFzeDPuimK2j926CIF8jxxQKWeTaQejYU34sJXpHEFVHpwirWmegTLL2MWOTkhlwho_zsWB-hfOWApUpnBCK2az7izsiFxRCRnr87bvjx1YQp9/s1600/vat69win.jpg" height="400" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You win this time, granddad</td></tr>
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<b><u>Conclusion</u></b><br />
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There's no doubt in my mind that sample 2 is head and shoulders above sample 1; it's not even close. Sample 2 is revealed as the 1970s bottling and, if this is anything to go by, I can see what the enthusiasts are saying. However, before we get all misty eyed and nostagic, the 1970s bottling isn't a "90+" whisky, it just so happens that the contemporary bottling is so awful in comparison.</div>
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Big thanks go to Agent X (who may or may not be a real person) for the samples, for setting this up and for the worrying imagery.</div>
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Oh yeah, if any of my Jewish readers could get in touch, that would be great. I have a question to ask you.</div>
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Johnnie Stumblerhttp://www.blogger.com/profile/11400549447323714780noreply@blogger.com0tag:blogger.com,1999:blog-4135084911897483696.post-77523982912522066712015-02-22T11:35:00.000-08:002015-02-22T11:37:24.422-08:00Johnnie Does Compass Box<h2>
Compass Box Blending School</h2>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE8rgmXNT2q2zqanwa98KsEt8VqcMUyv30m_QRACwvi2U8sEIAxLrQb-Tq7DWd3NZmQL5JFEKjPknsmm5AOrr2eQfqPKGCCgx2hA7Doi6JnXpBvgTxxtvln6-60Kx7bKfaYbOMmrsD91XI/s1600/share.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE8rgmXNT2q2zqanwa98KsEt8VqcMUyv30m_QRACwvi2U8sEIAxLrQb-Tq7DWd3NZmQL5JFEKjPknsmm5AOrr2eQfqPKGCCgx2hA7Doi6JnXpBvgTxxtvln6-60Kx7bKfaYbOMmrsD91XI/s1600/share.jpg" height="121" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I couldn't have put it better myself</td></tr>
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<h3 style="text-align: justify;">
Those of you that subject yourself to my inane ramblings with any regularity will know that I'm a sucker for attending tastings. In particular, I try to attend as many <a href="http://whisky-discovery.blogspot.co.uk/" target="_blank">Whisky Discovery</a> events as possible. In my experience, they always offer something unusual or not widely available and Dave and Kat do a bloody good job of running them (I'm hard enough to converse with when sober; how they manage it when I've had a skinful is beyond me).</h3>
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As a result of my acquaintance with them, I'm also on nodding terms with The <a href="http://www.bedfordwhiskyclub.co.uk/" target="_blank">Bedford Whisky Club</a> and, consequently, find myself in an odd little room in West London surrounded by a series of glass bottles, cask samples and lab equipment. Ladies and gentlemen, welcome to <a href="https://twitter.com/CompassBox" target="_blank">Compass Box</a>.</h3>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvwGFzH0tZP333aB3OHHonUWf-R9qDhlMk7VPAc61FpKcije8Z9QHrXeOXBcewoeC7E69Xn8vNlhr0mxjZtQz1fZlakvt57_SVE_AQOnSpAo2LwOR2Cqs5wIN327ZRODi1-XJXulA9ySmM/s1600/lab.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvwGFzH0tZP333aB3OHHonUWf-R9qDhlMk7VPAc61FpKcije8Z9QHrXeOXBcewoeC7E69Xn8vNlhr0mxjZtQz1fZlakvt57_SVE_AQOnSpAo2LwOR2Cqs5wIN327ZRODi1-XJXulA9ySmM/s1600/lab.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chemistry was never this fun</td></tr>
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For the benefit of those that have yet to come across it, Compass Box is a small producer of blended Scotch whisky. It was formed in 2000 by a former Marketing Director at Johnnie Walker, John Glaser, and has since routinely produced whiskies which, in my opinion, show what can be done with the right casks, the right people and the right attitude. Having tried the majority of the core range before today, I am expecting great things.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_gg8H6acYWWSBqUzB4FF-9PEaiEk7Y_un9DxvWcfEAG-uJUjFDTZomoxI2V2PcVf0FJXeO0_GEXP7HWX6xdFylR3YxLzks-wzT5wIsK_vwDdMox5-JBicVO6uLqwScHng-MRQIrDVPTdn/s1600/IMG_2362.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_gg8H6acYWWSBqUzB4FF-9PEaiEk7Y_un9DxvWcfEAG-uJUjFDTZomoxI2V2PcVf0FJXeO0_GEXP7HWX6xdFylR3YxLzks-wzT5wIsK_vwDdMox5-JBicVO6uLqwScHng-MRQIrDVPTdn/s1600/IMG_2362.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ohhhhhhh mamie!</td></tr>
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We are welcomed by Chris Maybin, the firm's Commercial Director, who immediately sets about making us a cocktail. Based on a similar concoction from the turn of the 20th century, it follows the same principles as a Moscow Mule, substituting vodka with their own Great King St. Artist's Blend. As a child of the infamous British 'alcopop era', and in spite of my usual disdain for anything not taken neat, I heartily approve. So far, so excellent.</div>
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<tr><td class="tr-caption" style="text-align: center;">A whisky geek's dream</td></tr>
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After a brief talk on the history, methods and ethos behind Compass Box, including a taste of some one year old Caol Ila spirit out of a first-fill bourbon cask (surprisingly good!), we were invited to take our places for the first tasting.</div>
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<u>The Tasting</u></h3>
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<tr><td class="tr-caption" style="text-align: center;">Softy, Steely, Creamy, Spicy and Smoky</td></tr>
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What follows is a tutored tasting of a sample of the Compass Box Great King Street blends and some of their core range. As we taste and nose each glass, Chris fills us in on the component parts and the types of cask used for each.</div>
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The <b>GKS Artist's blend</b> is a marriage of delicate Girvan grain with some Clynelish and Teaninich added for a malty, fruity streak and a dash of Dailuaine for added meatiness. It's a very creamy malt with bags of sweetness on nose and palate.</div>
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The <b>GKS Glasgow blend</b> is an altogether more robust affair. The grain in this one is Cameronbridge and is fruitier and more perfumed than the Girvan. It also contains Clynelish which throws some steel to the mix, although this is built upon with a high proportion of sherried goodness in the form of Benrinnes. A significant slug of Laphroaig completes the blend and bestows a smoky, maritime edge. It's a bit ballsier than its sister blend and ticks a lot of boxes.</div>
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<b>Hedonism</b> is a mixture of two grain whiskies; Cameronbridge makes up the lion's share and gives notes of toffee, fruit and caramel, while older Port Dundas gives your glass a rich coconut creme brulee aroma. The whole lot has been aged in first-fill American oak and this enhances the creaminess. </div>
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The <b>Spice Tree</b> is a blend of three single malts, 80% of which have been matured in French oak with heavily-toasted heads. Clynelish is the feature malt here with Dailuaine and Teaninich being employed respectively to add meatiness and perfumed fruit. The star of the show for me is the French oak, adding a hefty whack of spice (Ahhh, now I get it!) to the whole thing. Champion.</div>
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The <b>Peat Monster</b> is a marriage of four (although the literature states three) peated malts from three regions of Scotland. Laphroaig and Caol Ila make up the Islay contingent, contributing over half of the whisky on show. Ardmore makes an appearance in a supporting role, bringing a sizeable amount of wood smoke to the party. Lastly, from the Isle of Mull, Ledaig (pronounced Ledaig, and not Ledaig) brings some oily, mineral peat. I can see why this is last in the tasting but it really throws a spotlight on the different styles of peated malt . Very good indeed.</div>
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<u>The Intermission</u></h3>
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<tr><td class="tr-caption" style="text-align: center;">I need to get down to Ikea</td></tr>
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After such a hard session nosing and tasting, Chris calls half-time and rewards us with a selection of cheeses and charcuterie. He casually mentions "Oh yeah, there's a cubbyhole over there with some open bottles of our back-catalogue. Feel free to grab yourself a glass, they're all fair game." I briefly consider marrying him before coming to my senses and getting stuck in to some weird and wonderful bottlings.</div>
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<tr><td class="tr-caption" style="text-align: center;">The very definition of a no-brainer</td></tr>
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The next twenty minutes is a whirl of old releases, superb parmesan and some very fine salami. One particular bottling has me swooning and I ask Chris what the story is. "That's a release we did for Juveniles in France", he says. "It's a mix of three Clynelish casks (I'm reaching for my wallet already) which make up 90% of the mix and the other 10% is Glen Elgin. It was only released in France (I put my wallet back) but you may be able to find some online." I make a solemn vow to brush up on my French and settle back in my seat for part 2.</div>
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<u>The Blending</u></h3>
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<tr><td class="tr-caption" style="text-align: center;">Ready, Steady, Blend</td></tr>
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Chris gravely informs us that fun-time is over. "Now, you have to do some work", he states. In front of us we have five ingredients from which to make our own blends. "I want you to nose and taste each of these carefully", he continues. We are told that, contrary to popular belief, tasting a blend as you go along is next to useless. Apparently, you can never know if a blend is going to be any good until you've given them a chance to marry for a couple of weeks. With that in mind, we set off contemplating the samples before us.</div>
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<b>1994 Port Dundas Grain </b>- Creamy and coconutty. Very reminiscent of the Hedonism.</div>
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<b>2008 Clynelish Malt</b> - Bold and feisty. This is going to be my feature malt, naturally.</div>
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<b>Highland Blended Malt</b> - Huge spice from the French oak. Might have to go easy on this one.</div>
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<b>2005 Benrinnes</b> - Wonderfully floral nose, bold and sherried on the palate. Interesting.</div>
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<b>Laphroaig 2005</b> - Everything you'd expect from a young Laphroaig. This could easily dominate if I'm not careful.</div>
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<tr><td class="tr-caption" style="text-align: center;">I got at least 30ml on my trousers</td></tr>
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I set about creating my blend around 40% Clynelish, with 30% Port Dundas to smooth things out. I want a little spice in there but not too much, so 10% sounds about right on the French oak blended malt. I'm not averse to some floral sherry, we'll stick 15% of that in there, courtesy of the Benrinnes, leaving 5% of the Laphroaig to add a bit of smoke into the mix. I christen my blend 'Uisge Baby!' and Chris clocks it at 56.4% abv. Let the marrying begin.</div>
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<u>Winding Up</u></h3>
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<tr><td class="tr-caption" style="text-align: center;">I've never been prouder</td></tr>
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As a reward for all our hard work, Chris rewards us with a parting dram or two and thanks us all for coming. He casually mentions, should we want a souvenir, he has a few bottles out the front that he could sell us, including the aforementioned Juveniles. I absolve myself of my previous lingual vow and nearly tear his arm off. It would appear that most of my classmates are of the same opinion, given that I see a lot of green jester-adorned bottles being handed round the room. Happy, content and slightly merry, we bid Compass Box farewell. Anyone fancy a nightcap?</div>
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<i>Needless to say, a huge thanks to Chris for playing host, especially on a Saturday (I hope your dinner turned out ok!). Also big thanks to Dave, Kat & Sam for organising and letting me tag along. Can't wait for your next event.</i></div>
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<i>You can check out the Compass Box story, range and shop at <a href="http://www.compassboxwhisky.com/">www.compassboxwhisky.com</a></i></div>
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Johnnie Stumblerhttp://www.blogger.com/profile/11400549447323714780noreply@blogger.com0tag:blogger.com,1999:blog-4135084911897483696.post-77563641686710116402015-01-20T03:47:00.000-08:002015-01-20T05:40:55.029-08:00Johnnie Does Bruichladdich<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDlToMkabpeX_yGpcKj3igDZPoIlqWARtaT90YMV8_XfiRm9bZNxhebhIjgJbOuQz3CJ3WdM5jw4kj-s0RWK2m1eGklfe4bVwah2fYrU3wAAdcqYDbyeXOdZyNKfaa5P5UyqXyHBY5gOar/s1600/JISBRU.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDlToMkabpeX_yGpcKj3igDZPoIlqWARtaT90YMV8_XfiRm9bZNxhebhIjgJbOuQz3CJ3WdM5jw4kj-s0RWK2m1eGklfe4bVwah2fYrU3wAAdcqYDbyeXOdZyNKfaa5P5UyqXyHBY5gOar/s1600/JISBRU.jpg" /></a></div>
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Thursday 21 August 2014 - 2:00pm</h2>
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Price: £30.00</h2>
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Six distilleries down, two to go and next on the menu was the whisky geek's favourite, Bruichladdich. Still reeling from the morning's mammoth tasting in the Lagavulin warehouse, I fortified myself with a bite to eat from a small establishment in Port Charlotte. Part-shop, part-cafe, part living room; it was an absolute godsend. </h3>
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As I sat outside at one of the picnic tables, bathed in early afternoon sunshine and head swimming, my saviour marched out of the shop towards me with a plate full of cheesy, toasty goodness. Far from being the dyed-in-the-wool Ileach I'd expected, his accent was about as Scottish as mine. Clearly, we're infiltrating the island at an alarming rate. Expect a coup any day now. Head clear and belly full, I marched on Bruichladdich.</h3>
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<tr><td class="tr-caption" style="text-align: center;">Not sure how they heat it</td></tr>
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I've often mentioned how I feel like I came into the whisky game too late. I was completely oblivious to the Mark Reynier Bruichladdich revolution. By the time I knew my glass from my Glenmo', The Laddie Ten had already been released and I'd missed the plethora of series' and releases that delighted and frustrated collectors in equal measure. That's not to say I'm unaware of just how good the distillery's releases can be. While I found the Laddies 10, 16 and 22 all high in quality but low in 'wow', the Port Charlotte and, to a slightly lesser extent, Octomore releases I've tried have all rang my bell in no small way. Additionally, the Black Art and Cuvee releases have been hugely entertaining. It's fair to say that this was going to be educational. </div>
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<b><u>The Tour</u></b></div>
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<tr><td class="tr-caption" style="text-align: center;">Blue anchor</td></tr>
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I remember a certain member of the #whiskyfabric once remarking on Bruichladdich's hiring policy. Baffled at the time, I must say that I instantly caught his drift the moment I walked through the doors. If you're not following me, I'd urge you to visit the distillery and see for yourself. </div>
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The experience we booked was a two part affair, the tasting being tacked on to the end of the standard tour. As with most standard tours in August, the group was rather large, rather boisterous and a mix of nationalities. The result was a cacophony of laughing old men, sons and daughters translating rather loudly and the poor tour guide trying to be heard above it all. To make things more difficult, the mill was in full swing at the start of the tour. Who'd be a guide, eh?</div>
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<tr><td class="tr-caption" style="text-align: center;">I snigger every time</td></tr>
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The tour started with a potted history of the distillery, although the previously mentioned issue made it nigh-on impossible to hear most of it. We managed to catch snippets like "Original dresser from 1881" and "Last belt-driven mill in Scotland". There was an interesting anecdote about the new Bruichladdich blue being the colour of the sea opposite the distillery the day Mr Reynier bought the place. Having looked at the sea opposite the distillery, I can only assume that either a container ship ran aground that day and spilled a cargo of paint, or that this is utter bollocks. 50/50 I reckon.</div>
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<tr><td class="tr-caption" style="text-align: center;">Some gymnastics required</td></tr>
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We were led into a somewhat quieter area and up some stairs to look at the mash tun. A number of us had to duck under some pipework and file round to accommodate everyone on the platform but we all made it in one piece. Open topped and cast iron, we were told that this was the original from 1881 (later contradicted by the chaps at Bunnahabhain who stated that they gave it over to Bruichladdich towards the latter part of the last century, but that's a story for another day) and that, as a result of the heat loss from being open-topped, they run four cycles of water through the barley, as opposed to the industry-standard three.</div>
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<tr><td class="tr-caption" style="text-align: center;">Jimmy needed to work on his tan</td></tr>
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The distillery houses six washbacks, all made from Oregon Pine and of varying ages. Unlike some other distilleries which use blades to cut the foam produced by fermentation, or Kilchoman's space-age 'oil-in-a-bucket' technique, Bruichladdich cunningly manages to overcome the problem by filling their washbacks to 36,000 litres, some way short of their 60,000 litre capacity.</div>
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<tr><td class="tr-caption" style="text-align: center;">Not sure if really small or just hidden</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">I probably would</td></tr>
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The distillery uses five stills; two wash stills from 1881, two spirit stills from 1971 and one refurbished Lomond still, lovingly named 'Ugly Betty', from which Bruichladdich distils their Botanist Gin.</div>
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The spirit safe dates back to the 70's and keeps the new-make spirit out of general circulation, allowing HMRC to sleep at night. That being said, our gracious host pulled a bottle of, presumably taxed, new-make from out of a shelf and allowed us all to take a sip before whisking us away to the warehouse, home of Bruichladdich's famous/infamous ACEing experiments.</div>
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<tr><td class="tr-caption" style="text-align: center;">No chootanoofydoofypoopy?</td></tr>
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ACE I'm reliably informed, stands for Additional Cask Enhancement. Some whisky drinkers will swear on their mothers' graves that Bruichladdich are just ahead of the curve when it comes to cask experimentation; the owners had the foresight to note that with the rising sherry cask prices, wine finishes were the way forward. Others will tell you that Mr Reynier was saddled with a warehouse full of crap whisky and it was the only way he could get rid of it. </div>
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I personally like to think that on the day he bought Bruichladdich, the sea across from the distillery was the colour of a recycled Tokaji cask. Whatever your belief, there's no denying that Bruichladdich doesn't shy away from the unusual.</div>
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After a quick trip to the bottling plant and a dip into the distillery shop for a complimentary dram, it was time to head off to another of the warehouses for a closer look at a few of their casks.</div>
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<b><u>The Tasting</u></b></div>
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<tr><td class="tr-caption" style="text-align: center;">Three of the best</td></tr>
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As mentioned earlier, the tasting was an additional element you could tack on to the standard tour, As a result I found myself in a group of three people, one of which was my wife, intently listening to our new host (same hiring policy though). It was an altogether more intimate affair and our host was engaging, funny and informative. We got to draw and sample from three casks - one Bruichladdich, one Port Charlotte and one Octomore. All were of excellent quality, we weren't rushed in any way and after the hustle and bustle of the main tour, it was just what the doctor ordered.</div>
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<tr><td class="tr-caption" style="text-align: center;">Well deserved, let me tell you</td></tr>
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Afterwards, it was back to the shop for a few souvenirs and the sad realisation that we only had one distillery to go.<br />
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To be concluded..........</div>
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<u><b>Ratings</b></u></h3>
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<strong>The Tour: C</strong></div>
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Our guide was knowledgeable and friendly, although the whole thing seemed a little 'by-the-numbers' and I feel the group was probably too large and boisterous for there to be any real rapport between the guide and guests. </div>
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<strong>The Drams: A</strong></div>
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Bruichladdich Bere Barley 2006 50%<br />
Bruichladdich 1989 Warehouse Cask #45 53.5%</div>
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Port Charlotte (Grenache Finish) 2006 Warehouse Cask #1586 61.8%<br />
Octomore (Chateau D'Yquem) 2002 Warehouse Cask #1115 56.4%<br />
PLUS<strong> </strong>a free Glencairn glass.</div>
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Four drams and a glass may pale in comparison to some of the experiences offered by Islay distilleries, however, the shop dram was tasty and the three whiskies at the tasting were all straight from the cask, all generously poured and, most importantly, all spankingly good quality. I can't fault it.</div>
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<strong>The Shop: B+</strong></div>
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Hampered somewhat by Remy Cointreau's decimation of the core range, although still displaying a fair amount of choice. A hand-fill cask was available; one of Bruichladdich's 'Valinch' Series from 1989 and ACEd in a Rioja barrel. <br />
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The shop also sported a large range of non-whisky items; souvenirs, glasses, nik-naks and clothes.</div>
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<strong>Overall: B</strong></div>
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I'm a fan of Bruichladdich and while I can't quite work out if this fixation on terroir is just a load of arse to cover up a switch to younger bottlings, the product still tastes good and they still know how to finish a whisky. The thinking behind their hiring policy is quite evident but somehow fits in nicely with the sans-serif font and the jazzy, blue/green paint. Definitely worth a visit.</div>
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Johnnie Stumblerhttp://www.blogger.com/profile/11400549447323714780noreply@blogger.com0tag:blogger.com,1999:blog-4135084911897483696.post-80121514812185605962015-01-14T04:54:00.000-08:002015-01-14T04:54:30.535-08:00The Distinguished Gentleman<h2>
Caol Ila 25 - 43%</h2>
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Over the years, I've very much signed up to the notion of naturally-presented whisky. To this day, when researching a potential purchase, I find myself reciting internally the mantra, "cask-strength, unchillfiltered, natural colour" over and over. As a result, the Stumblevault houses a butt-load (technical term) of >50% abv bottles. This is always a good thing.</h3>
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Except, of course, when it isn't. Every now and then, I'll find myself looking for a nightcap that doesn't shout, doesn't prickle my nose and leaves my taste buds well and truly unslapped. Something refined, something.....something <em>civilised</em>. Normally, this has me marching towards the top shelf for a drop of old Glenmorangie or rummaging through the bottom for a beautifully-constructed Bruichladdich but what do you do when you're in the grip of a peat craving? You grab a bottle from one of Islay's most underrated distilleries, that's what.</div>
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<strong>Nose:</strong></div>
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The peat's not immediately obvious, but it's there. This isn't the carnival of lemon and bonfires that I'd usually associate with Caol Ila either. There's smoke, certainly, but it's dialled down and infused with sweetcure mackerel, vanilla, toffee and a restrained earthiness. This is far from industrial; it's white collar Caol Ila. A little patience rewards you with a sweet citric hum and a hint of liquorice.</div>
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<strong>Palate:</strong></div>
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Age has tamed the citric peatiness I associate with the standard 12yo but hasn't washed it away. It's still there but with an elegance resulting from the supporting notes of butter-toffee, carefully-measured wood spice and aniseed. Sweet smoke lends a helping hand towards the finish with a hint of sea-spray.</div>
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<strong>Finish:</strong></div>
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Long, but gentle. Elements of salt, ash and lemon peel with a mouth-coating peatiness that has you pouring a second glass before you know it.</div>
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<strong>Thoughts:</strong></div>
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A lot of people, including me, bemoaned the 25yo's drop to 43%. When compared to the dozens of cask-strength indie offerings out there, this is going to seem a little tame. However, on those days you want something refined and restrained, yet entertaining, very few can beat this.</div>
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<strong>Grade: A</strong></div>
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It's a mood whisky, but I'm in the mood.</div>
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Johnnie Stumblerhttp://www.blogger.com/profile/11400549447323714780noreply@blogger.com0tag:blogger.com,1999:blog-4135084911897483696.post-70202961789357871392015-01-09T04:37:00.000-08:002015-01-12T08:07:39.800-08:00Johnnie the Woodlouse<h2>
AnCnoc 12 - 40%</h2>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibv8rRKT1eqPEzGL6uwfuqbpNIp2-5171hyaFhkmmp6uiZR49Rjog22TQRUcZCBCTuZU__j-aNZVzjndwbBZq8dTwIXUyc6HvPdXvEPigwvLyZLZWe6FaavLt4bL_AwWwKzzSY2Yahenvg/s1600/ancob_12yo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibv8rRKT1eqPEzGL6uwfuqbpNIp2-5171hyaFhkmmp6uiZR49Rjog22TQRUcZCBCTuZU__j-aNZVzjndwbBZq8dTwIXUyc6HvPdXvEPigwvLyZLZWe6FaavLt4bL_AwWwKzzSY2Yahenvg/s1600/ancob_12yo.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Where have you been all my life?</td></tr>
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<h3 style="text-align: justify;">
This is a distillery that intrigues me. It has quite an extensive range, a few peaty bottlings and a laudable pricing structure, yet I've tried barely any of them. I'm late to this particular party. I have missed the boat, been found wanting and have come up short. To summarise, I've clearly been living under a rock for the past few years.</h3>
<h3>
</h3>
<div style="text-align: justify;">
A particular example of this is the 12 year old AnCnoc (or Knockdhu, for you traditionalists). It's the whisky equivalent of Miley Cyrus' nipples; much admired, absolutely everywhere these days and yet I have somehow never managed to get my hands on one. We'll leave that simile there, shall we?</div>
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<div style="text-align: justify;">
<strong>Nose:</strong></div>
<div style="text-align: justify;">
Light, fresh fruit salad. Pear drops to follow with that mild acetone aroma. A hint of cider vinegar brings a little bit of depth before being smothered by a pillow of toasted marshmallows. It's a sweetie.</div>
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</div>
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<strong>Palate:</strong></div>
<div style="text-align: justify;">
Hmm. A little thin to start with. The first thing that strikes me is oak and prickly citrus, followed by a heavy sweetness; think honey and barley sugar. After a while the pear drops evident on the nose make their way into the mix.</div>
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</div>
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<strong>Finish:</strong></div>
<div style="text-align: justify;">
Reasonable length with a drying sweetness. Becomes moderately spicy after a while with a build-up of thick citrus rind in the back of the throat - unlike any whisky I've tried before; the only way I can describe it is glace lemon peel. Very interesting.</div>
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</div>
<div style="text-align: justify;">
<strong>Thoughts:</strong></div>
<div style="text-align: justify;">
I'm surprised. At 40%, I expected something a little blander and flatter, but this is punchier than the ABV would suggest. A tad too sweet for my particular tastes but there's no denying that this is well made and flavoursome. Throw in the reasonable price tag and you've got a good all-round experience here.</div>
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</div>
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<strong>Grade: B</strong></div>
<div style="text-align: justify;">
A good entry-level malt, if a little unbalanced. I won't be leaving it so long to try the rest of the range.</div>
Johnnie Stumblerhttp://www.blogger.com/profile/11400549447323714780noreply@blogger.com0tag:blogger.com,1999:blog-4135084911897483696.post-81871313052491955072015-01-05T13:02:00.001-08:002015-01-05T13:06:39.025-08:00A Wolf in Sheep's Clothing<h2>
Dalwhinnie Triple Matured - Friends of Classic Malts - 48%</h2>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ucFnB1Nko7EzHGv0b874eVol3aWlvElkBIIm3zpuOYMqmKpol48Cb5iR-fjR7Uh_CFVhYWbd04VzAPy4pivi7XKBmABHlW2v_iUNmUvOiMPo7YmbvTteYLzD5zDm2OejRBqIlNfSWiYs/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ucFnB1Nko7EzHGv0b874eVol3aWlvElkBIIm3zpuOYMqmKpol48Cb5iR-fjR7Uh_CFVhYWbd04VzAPy4pivi7XKBmABHlW2v_iUNmUvOiMPo7YmbvTteYLzD5zDm2OejRBqIlNfSWiYs/s1600/image.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's Dalwhinnie, Jim........</td></tr>
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<h3 style="text-align: justify;">
A few years ago, back at the start of my whisky journey, my boss bought me a bottle of Dalwhinnie 15 as a leaving present. More than likely it was on offer at the local supermarket and she grabbed it on her way to the checkout. I remember politely thanking her, all the while thinking "Dalwhinnie? Sounds like a rip-off of Balvenie." Yup, if I could go back in time I'd slap me too.</h3>
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I don't remember much about that bottle, save for the fact that I thoroughly enjoyed it. A year or so later, I managed to grab a bottle of the Distiller's Edition as a birthday present for Agent X (he's a real person, allegedly). I don't remember much about that bottle either, although I know he poured me a glass and I know I thoroughly enjoyed it. Later on that year at TWE's Whisky Show, I got to try the 1987 25yo. I don't remember much about....meh, you get my point. Dalwhinnie, to me at least, is the Rohypnol of the whisky world (Diageo - you can have that for your next ad campaign). So when I heard that it was being added to the triple matured FoCM releases, I told myself enough was enough; time to get a bottle for myself.</div>
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<div>
<b>Nose:</b></div>
<div style="text-align: justify;">
Like the school tuck shop on a summer morning. A whole host of fizzy sweets flood the senses, mixed in with dew-drenched flowers and cut grass. Underneath it all there's a rich maltiness with the occasional threat of spice coming to the fore. Nothing is really taking centre stage here; it's all so complex and well-balanced.</div>
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<br /></div>
<div>
<b>Palate:</b></div>
<div style="text-align: justify;">
Drier and spicier than you'd expect. The sweet, heather-honey of the standard 15yo is present but there's a rich, almost savoury spiciness that dominates and challenges the taste buds. A small slug of water dials down the spice and boosts the honeyed sweetness. Beautifully layered and balanced now. </div>
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<br /></div>
<div>
<b>Finish:</b></div>
<div style="text-align: justify;">
Sweet and drying in turns. A good hit of spice and a solid length. Malty and, dare I say it, a touch of bitter smoke in the dying seconds. </div>
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<b>Thoughts:</b></div>
<div style="text-align: justify;">
This is a big, ballsy, grown-up Dalwhinnie, closer in nature to the 25yo than the 15. Wonderfully balanced on the nose but really benefits from a teaspoon of water to get the palate going. If I was being really picky, I'd say a tad too sweet on arrival and tad too spicy on the back end but that's about it. It's a very, very good whisky.</div>
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<b>Grade: A</b></div>
<div style="text-align: justify;">
Though it just scrapes the top grade, this is definitely one to watch out for. Bold, beautiful and worth every penny.</div>
Johnnie Stumblerhttp://www.blogger.com/profile/11400549447323714780noreply@blogger.com0tag:blogger.com,1999:blog-4135084911897483696.post-13412706176990624752015-01-03T15:00:00.001-08:002015-01-03T15:00:12.650-08:00My Old Dram's a Dustman....<h2>
Master of Malt 50yo Speyside - 4th Edition - 43%</h2>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT5cFWp7PcyikFJvR9PKzffiW4NspJoL4vIwixEM3LbVgemUyAn6BoqwpILSoWQ9giR81fbUDf0jUnxcHMM0qofrpcHUrx9_aMUP_1SgN0hC6Zgk4F1ozk4LntPB1EVm0k16OxcrXl1Sba/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT5cFWp7PcyikFJvR9PKzffiW4NspJoL4vIwixEM3LbVgemUyAn6BoqwpILSoWQ9giR81fbUDf0jUnxcHMM0qofrpcHUrx9_aMUP_1SgN0hC6Zgk4F1ozk4LntPB1EVm0k16OxcrXl1Sba/s1600/image.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of these things is not like the other</td></tr>
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<h3 style="text-align: justify;">
The tree has gone, the halls have been un-decked and the fire is alarmingly devoid of roasting chestnuts. Long story short, if you can forgive the syllepsis, it's January and depressing. In an attempt to cling on to the last remnants of festive cheer, I rummaged through the sample collection, looking for a well-aged fruitcake gem to give my palate one last blast of Christmas.</h3>
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<div style="text-align: justify;">
Some time ago I sampled the <a href="http://thenosingarse.blogspot.co.uk/2014/02/old-age-puncheon-part-i.html" target="_blank">Master of Malt 40yo Speyside</a>, a whisky that exhibited one of the finest 'Christmas pudding' noses I've ever experienced. So much so, in fact, that I seriously considered buying one despite the (comparatively) less than stellar palate. I never did, however, for the <a href="http://thenosingarse.blogspot.co.uk/2015/01/a-shot-in-park.html" target="_blank">reason stated in my last review</a>, although it's well worth a look. Anyway, where was I? Ah yes, the sample collection. Sitting behind a plethora of glass jars, sporting the handwriting of a galaxy of whisky-blogging stars, was the older brother of the aforementioned Master of Malt dram, the 50yo Speyside. If anything could banish the post-Christmas blues, this was it. Right?</div>
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<b>Nose:</b><br />
<div style="text-align: justify;">
Sweet. Very sweet. Not Christmassy but a huge hit of caramel apple crumble followed by crystallised ginger and creme brulee. Overripe grapes, butterscotch and a hint of spiced cafe latte. As time passes, lightly polished wood appears.</div>
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<b>Palate:</b><br />
<div style="text-align: justify;">
Hmm. This is not what I expected at all. This wears its age incredibly lightly. Fresh apples and pears; the kind of profile I'd usually associate with a young Glenburgie or Glen Grant. Given time, an underlying dusty sweetness comes through. The dustiness amplifies towards the finish, bringing a little balance to the orchard fruit carnival. This is joined by a whack of wood spice, which really is the only indication of the length of time the spirit has lain dormant. Very strange indeed.</div>
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<b>Finish:</b><br />
<div style="text-align: justify;">
Cigar boxes, wisps of smoke and a hint of black pepper. A strange flash of crisp cider is followed by a long, dusty, drying final stretch.</div>
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<b>Thoughts:</b><br />
<div style="text-align: justify;">
If you're expecting, as I was, a rich, nutty sherried dram, you're going to be disappointed. This is closer in nature to a young, well-constructed, fruity Speysider, albeit with a woody, dusty undercurrent.</div>
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<b>Grade: B</b><br />
<div style="text-align: justify;">
The nose should come with a complementary insulin shot and the palate could do with a little less dust and a little more polish. Having said that, this is still a good whisky, just not a great one. Additionally, it's done nothing for my January blues. Where did I put that Glenfarclas? </div>
Johnnie Stumblerhttp://www.blogger.com/profile/11400549447323714780noreply@blogger.com0tag:blogger.com,1999:blog-4135084911897483696.post-70508822466664631942015-01-02T06:24:00.000-08:002015-01-02T06:24:00.079-08:00A Shot in the Park<h2>
Highland Park 30yo - 48.1%</h2>
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<tr><td class="tr-caption" style="text-align: center;">What the hell</td></tr>
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<h3 style="text-align: justify;">
I, Johnnie Stumbler, am an old woman when it comes to buying whisky. Actually, that's not fair. I'm doing old women everywhere a disservice by lumping them into the same category as me. I'm truly awful. I will spend hours upon hours researching a particular bottle, reading the marketing blurb, the online vendor blurb and the blogger blurb and weighing up every other bottle available before actually making a purchase. It's why I never got a bottle of the Devil's Punchbowl or Devil's Cask and why my collection of Ardbeg is woeful; by the time I've convinced myself I want one, the bloody things have sold out.</h3>
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You can imagine my surprise, therefore, when I found myself walking out of a well known Inverary whisky shop, giddy with excitement, clutching a 30yo bottle of Highland Park. As is often the case with pricy impulse buys, the excitement soon fades and concern pops up in its place. Should I have done it? Was it worth the money? (Hugely debatable across the whisky world these days) Will it taste good? </div>
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Admittedly, as impulse buys go, you could do a lot worse than a Highland Park. The 21 and <a href="http://thenosingarse.blogspot.co.uk/2014/07/assassins-tweed.html" target="_blank">Dark Origins</a> aside, I've found the core range to be of excellent quality and, until quite recently, reasonable value (the price of this bottling has gone up by £170 in 17 months). It's no secret that I consider the <a href="http://thenosingarse.blogspot.co.uk/2014/02/old-age-puncheon-part-iv.html" target="_blank">Highland Park 40</a> to be one of the finest whiskies I've ever tried. How does this one measure up?</div>
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<div style="text-align: justify;">
<b>Nose:</b></div>
<div style="text-align: justify;">
Wow! Wonderfully rich. Sherry all over with freshly-polished wood, chocolate orange and wisps of smoke. Time to breathe brings marzipan, black cherries, sea spray and a whiff of dry peat.</div>
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<div style="text-align: justify;">
<b>Palate:</b></div>
<div style="text-align: justify;">
A little tart at first with the wood tannins taking centre-stage. Once the mouth acclimatises, the richness comes through with Morello cherries, stewed plums. beeswax and a decent whack of salt. A little time gives dark chocolate, a flash of peat and more wood to complete the picture.</div>
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<b>Finish:</b></div>
<div style="text-align: justify;">
Textbook Highland Park. Long and drying with a smoky, salty finale. Mouthwatering and moreish.</div>
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<b>Thoughts: </b></div>
<div style="text-align: justify;">
A multi-layered sherry bomb. Superb structure, engineered delivery and exhibits the level of balance for which Highland Park is famous. It doesn't quite reach the dizzying heights of the 40yo but very few whiskies do.</div>
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<b>Grade: A</b></div>
<div style="text-align: justify;">
Eye-wateringly expensive these days, taking it firmly out of the realms of impulse, but a taste sensation nonetheless. When these guys get it right, they get it very right.</div>
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Johnnie Stumblerhttp://www.blogger.com/profile/11400549447323714780noreply@blogger.com0tag:blogger.com,1999:blog-4135084911897483696.post-31416667290268861962014-12-30T08:11:00.003-08:002014-12-30T08:21:11.588-08:00... sprung from my only hate.<h3>
<span style="background-color: rgba(255, 255, 255, 0); font-family: Times, Times New Roman, serif; font-size: xx-small;">Brora Batch 2 - That Boutique-y Whisky Company - 52.1%</span></h3>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh60Vw4x5gdF30c75lGeTCKqlztuoYYdow1LZFIzcOM-qksyJPgtpgGc90kSoAD2tBJFWzzfIqmo1ry1GHEJApzRVC8bKknmEOdIwAh4yhyJYrjHJ13Cg3NHSuXwheGUgMu8cXihFrAmSBp/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh60Vw4x5gdF30c75lGeTCKqlztuoYYdow1LZFIzcOM-qksyJPgtpgGc90kSoAD2tBJFWzzfIqmo1ry1GHEJApzRVC8bKknmEOdIwAh4yhyJYrjHJ13Cg3NHSuXwheGUgMu8cXihFrAmSBp/s1600/image.jpg" height="400" width="162" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just close your eyes and think of Scotland</td></tr>
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<h4 style="text-align: start;">
<span style="font-size: large;">December the 24th rolls around and I open the final door of my whisky advent calendar to find a Brora. The only word that comes to mind is 'Jackpot'. I note with some amusement, however, that this particular Brora is part of the Boutique-y Whisky Company range of releases.</span></h4>
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<div style="text-align: start;">
For those of you yet to read my first whisky review, I love Brora. Love it. I love Clynelish too. There's something about the waxy, smoky, soapy, maritime, citrussy goodness that enchants me. What you probably don't know is that TBWC releases irk me. It's not the whisky inside, you understand, but the way in which it's presented. Here we have (otherwise good) whisky sold in 500ml bottles, without an age statement, with gaudy (or should that be gaud-y) labels and, dare I say it, overpriced to boot. It's the 'anti-SMWS', if you will.<br />
<br />
There's something a little Romeo & Juliet about this review. Not in the underage sex, killing spree or double-suicide sense, rather discovering something enchanting and then finding out it stems from something to which you are morally opposed. I bite my thumb, sir.</div>
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<b style="background-color: rgba(255, 255, 255, 0);">Nose:</b></div>
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<div style="text-align: start;">
<div style="text-align: justify;">
A small alcohol prickle is followed by everything that is good about Brora. Waxy lemons and honey-roasted almonds to start with a wave of candied peel, polished oak and sea spray. A hint of smoke and the merest suggestion of soap towards the back end. </div>
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<div style="text-align: justify;">
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<span style="background-color: rgba(255, 255, 255, 0);"><b style="background-color: rgba(255, 255, 255, 0);">Palate:</b></span></div>
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A huge hit of acacia honey followed by beeswax and chilli flakes. This is a little hotter than expected but soon dies down into delicate floral soapiness with a maritime bite.</div>
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<b style="background-color: rgba(255, 255, 255, 0);">Finish:</b></div>
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<span style="background-color: rgba(255, 255, 255, 0); text-align: justify;">Long and warming with plenty of oak, spice and a hint of smoked salt. </span></div>
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<b style="background-color: rgba(255, 255, 255, 0);">Thoughts: </b></div>
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<span style="background-color: rgba(255, 255, 255, 0); text-align: justify;">I wanted to hate this. I wanted to say that it's second-rate, hyped-up dross. I can't though; its bloody beautiful. </span></div>
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<b style="background-color: rgba(255, 255, 255, 0);">Grade: A</b></div>
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Going on the whisky alone, it easily gets the top grade. A word of warning though; scaled up to 700ml, it's hugely overpriced when compared to other independent, and even some OB, Brora bottlings and the lack of age statement disturbs me. Brora and TBWC - a plague on both your houses.</div>
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Johnnie Stumblerhttp://www.blogger.com/profile/11400549447323714780noreply@blogger.com0tag:blogger.com,1999:blog-4135084911897483696.post-40465935006776215942014-12-30T06:33:00.002-08:002014-12-30T14:15:00.373-08:00Red, Red Whine<h2>
<span style="font-size: large;">BenRiach 1977 - 34yo Rioja Barrel #2588 - 44.1%</span></h2>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtMJuAh_xeKp7gv7SlAxGodAL4wjOeHbId6B-YO79ohys7vSsDsSZICWC6EsPYIyrP6W8zMPRuN8Z-HVQVOsfr3cXZzaotAmW0WrXq_UmI3xw4yI91zcmXYZuwgWpQHVPkvF0g2yQHarzr/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtMJuAh_xeKp7gv7SlAxGodAL4wjOeHbId6B-YO79ohys7vSsDsSZICWC6EsPYIyrP6W8zMPRuN8Z-HVQVOsfr3cXZzaotAmW0WrXq_UmI3xw4yI91zcmXYZuwgWpQHVPkvF0g2yQHarzr/s1600/image.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apply Bonjela liberally</td></tr>
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<span style="font-size: large;">Wine finishes, eh? To some, they're a portent of doom; a sign of the shortage of quality sherry casks out there. To others, they're a revelation; taking whisky into a brave new era. Whatever your feelings, let's face it, they're like ulcers. A lot of them are red and, eventually, you're going to find one in your mouth.</span></h4>
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You may be wondering, given my evident distaste for them, how I happened upon this particular one. Was I lured in by the intriguing packaging? Did my fierce love of BenRiach temporarily cloud my judgement? No. Put simply, and I must stress this is where the ulcer simile ends, my wife gave it to me.</div>
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<b style="background-color: rgba(255, 255, 255, 0);">Nose:</b></div>
<span style="text-align: justify;">Big, big nose on this. The wine influence is immediately noticeable with rich vine fruits, noble rot, grape must and a hint of sweet balsamic vinegar. Once you've fought your way through the vineyard, you are rewarded with wood varnish, cafe latte and mild spearmint. The third act brings fragrant peppercorns and a hint of clove. Hugely enjoyable.</span><br />
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<span style="background-color: rgba(255, 255, 255, 0);"><b style="background-color: rgba(255, 255, 255, 0);">Palate:</b></span></div>
<span style="text-align: justify;">Massive red wine hit with tannins coming from the wood, although there's a bitterness reminiscent of grape skins. Spicy and stern with a gentle sweetness nearing the finish. The quality of the malt is evident but it struggles to shine when faced with the brashness of the Rioja influence. </span><br />
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<b style="background-color: rgba(255, 255, 255, 0);">Finish:</b></div>
<span style="text-align: justify;">Like Pinocchio having impure thoughts, it's long, woody and not particularly pleasant.</span><br />
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<b style="background-color: rgba(255, 255, 255, 0);">Thoughts: </b></div>
<span style="text-align: justify;">The nose beats the palate by a country mile. The woody, savoury, bitter-sweet flavours just don't hold up to the rich sweetness the nose projects. This is the perfect example of a quality malt that has been overaged and finished to its detriment. Shame. </span><br />
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<b style="background-color: rgba(255, 255, 255, 0);">Grade: B</b></div>
<span style="text-align: justify;">Good, but could have been so much better if bottled sooner.</span>Johnnie Stumblerhttp://www.blogger.com/profile/11400549447323714780noreply@blogger.com0tag:blogger.com,1999:blog-4135084911897483696.post-82637469061277534022014-10-31T16:20:00.000-07:002014-10-31T16:23:24.543-07:00Johnnie Does Lagavulin<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzTQGWLy6sjhOLY9nui8l_VdQkAv0swxWjnZwmKWsxX09tVvsjyEF5oZrJ1vm4xS4cF2Su_EPFSisO36-m9JjIxIlp245B17saDVGxPFED8mVhYhpt6gSagn_fFVzs2UYlSnYNOmvu-Jz1/s1600/JISLAG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzTQGWLy6sjhOLY9nui8l_VdQkAv0swxWjnZwmKWsxX09tVvsjyEF5oZrJ1vm4xS4cF2Su_EPFSisO36-m9JjIxIlp245B17saDVGxPFED8mVhYhpt6gSagn_fFVzs2UYlSnYNOmvu-Jz1/s1600/JISLAG.jpg" /></a></div>
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<h2>
Thursday 21 August 2014 - 9:30am</h2>
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Price: £24.00</h2>
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<tr><td class="tr-caption" style="text-align: center;">Proof that sundials work on Islay</td></tr>
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<h3 style="text-align: justify;">
Lagavulin 16 was the first peated whisky I ever got my taste buds around. I can recall the experience with absolute clarity and dare say I'll still remember it on my death bed. It was in a garish Luton casino on a night that was supposed to be Agent X's stag-do; he'd had a change of heart following a recent assassination attempt, although that's probably a story for another time.</h3>
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I remember <a href="https://twitter.com/cecilnorris1988" target="_blank">Cecil</a> coming back from the bar with three glasses of what we called La-GA-vulin back in those innocent, halcyon days; with knowledge comes cynicism, it would seem. He has since told me that the woman behind the bar had to check with the manager before serving him as she wasn't sure if she was allowed to serve whisky without a mixer. Yup, it's a classy establishment folks, but I digress.</h3>
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The first sip had barely touched my lips and I knew that this was the drink for me. Smoke, flavour, structure and a wonderful finish; I was hooked. Agent X screwed his face up and looked like someone had just kicked his dog and I don't know what was going through Cecil's mind but he didn't touch peated whisky for well over a year after that (he loves it now, for the record). To say I was excited to visit the distillery would be the biggest understatement since Oates' line before popping outside for a smoke.</h3>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9TRyH3e-eqm7cptrSrd9l__S8nwjjySr02b8aW8IAV4OEjd7rLPj5BCuV-kbqIeviMpiQjPB3J6Eo49LPAGWT-MrowMGBGQmi-EVDMI54eZy4o16XdxGu8QBuQn2Kzi_QjQN5lXbVC1Ru/s1600/Lounge.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9TRyH3e-eqm7cptrSrd9l__S8nwjjySr02b8aW8IAV4OEjd7rLPj5BCuV-kbqIeviMpiQjPB3J6Eo49LPAGWT-MrowMGBGQmi-EVDMI54eZy4o16XdxGu8QBuQn2Kzi_QjQN5lXbVC1Ru/s1600/Lounge.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">No pipe and slippers?</td></tr>
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Naturally, my excitement meant that despite the alarmingly early start time of 9:30am, we found ourselves at the distillery a good fifteen minutes before that. We were escorted into a reassuringly traditional lounge area, complete with peat burner and wingback chairs. Following the soulless sterility of yesterday's Caol Ila visit, this was just the ticket. Over by the window sat a few bottles and glasses, from which visitors are invited to pour a dram or two while they wait. Had this been an afternoon visit, I may well have made use of the opportunity, however I have a rule about drinking before breakfast on holiday and, once or twice, I've even kept to it.</div>
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<b><u>The Tour</u></b></div>
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We were greeted warmly by our tour guide, Rachel, and escorted to the old kiln. As it happened, we were the only ones taking this tour, leading Rachel to ask us a few questions about prior knowledge so that she could skip over the kind of things we already knew and concentrate on some of the more obscure stuff. This meant that rather than feeling we were being talked at by someone just reeling off lines from a script, we had our own customised tour; a lovely touch.</div>
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Those of you who had the misfortune to be subjected to my Caol Ila rant will know that Diageo distilleries will not allow you to take photos. Rachel made this very clear from the outset, although almost apologetically. I dutifully tucked my phone away and pulled out my notepad.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdj-GHBSIGkvjnZmgan2DUL6q3lhzOQ2sK0ZmmuuyU4hyphenhyphenqrHjgJj5WgDh1lumi44f-NOghljsKTxbe3W3vwtXNx8wfJkOHNUHZYpX7SDQKb9EPDhub1JthveOAQA9h9kljWMqBPG4pWeDf/s1600/Bunnet.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdj-GHBSIGkvjnZmgan2DUL6q3lhzOQ2sK0ZmmuuyU4hyphenhyphenqrHjgJj5WgDh1lumi44f-NOghljsKTxbe3W3vwtXNx8wfJkOHNUHZYpX7SDQKb9EPDhub1JthveOAQA9h9kljWMqBPG4pWeDf/s1600/Bunnet.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">No pictures allowed, so here's an idiot in a bunnet</td></tr>
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Lagavulin, like many distilleries, uses a mixture of Optic and Concertina barely. Also, again like many distilleries, it sports a Porteus mill, this one from 1963. Porteus mills, so we were told, are so high-quality and low-maintenance that the company went out of business. The barley itself is brought in from the Port Ellen maltings, where it has been peated to 36ppm, and tastes startlingly similar to Lapsang Souchong tea when chewed.</div>
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The mash tun is made from stainless steel and is relatively new when compared to other distilleries. It takes in 4.4 tons of barley at a time and does this four times a day. Lagavulin houses 10 washbacks, although instead of Oregon Pine, these are made from American Larchwood and were installed in the 1930's. A quick taste of the wash reveals another hit of Lapsang smokiness but with the fruitiness you'd find at Laphroaig.</div>
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The still house contains four stills; two onion-shaped wash stills and two pear-shaped spirit stills. These were taken from the now defunct Malt Mill distillery (pretty sure I've got a bottle of that somewhere, ahem) and are used to distil the wash/low wines slowly, leading to a richer heavier spirit. Six distilleries in and I'm slowly getting to grips with this process, although I'm still convinced the occult has something to do with it. Before we knew what's what, the tour was over. Rachel led us over to the warehouse and bid us a fond farewell. This was where some chap called Iain McArthur was going to let us have a crack at a few of his casks. Apparently, he's worked at Lagavulin for quite a while.......</div>
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<b><u>The Tasting</u></b></div>
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<tr><td class="tr-caption" style="text-align: center;">Iain shows us his wood</td></tr>
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After being ushered into the warehouse and adjusting to the dim conditions, we could clearly make out that we were far from being the only ones attending this part of the experience. The room was packed with at least a dozen fellow whisky fans who had decided to forego the tour and jump straight to the tasting; that's bloody cheating, in my book.</div>
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To kick things off, we were handed a glass of new make spirit. After a little taste one of the group asked Iain the strength of the spirit. He took the opportunity to single us out as for the answer as we had just done the tour and, naturally, I got it wrong. In my defence, I gave the strength at which the casks were filled, but felt like a bit of a tit nonetheless. </div>
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He proceeded to show us how whisky behaves at different strengths, gave us a bit of background on cask management, wood interaction and then promptly popped open the first in a long, looooong line of casks.</div>
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<tr><td class="tr-caption" style="text-align: center;">Iain McArthur: He gives good measures</td></tr>
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After pouring the first sample, Iain gave us a few details about what we were trying, namely the strength, year and type of cask. I asked Iain if he could furnish me with the cask number and he afforded me a strange look. "In all my years doing this, nobody has ever asked me the cask number", he replied, although he kindly checked the cask over and read it out to me. This led to a nice American couple sat next to us leaning over and whispering "Why do you want the cask number?" Mrs S, well practised in fending off queries about my odd behaviour, launched into an explanation about lists of whiskies tried, reviews and blogs, etc. but the glazed eyes of the once-intrigued couple told me that all they understood was "total dork". </div>
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The next hour or so was a blur of different barrels being popped open, valinches, drams and sarcastic comments about cask numbers from Iain. We went from 2004 through 1998, '93, and '82 and all the while I had my eye on one particular cask. This cask was so old and mouldy, the original markings had faded and a piece of paper had been used to preserve its details. This is, we were told, the oldest cask in the warehouse; the 1966 - cask 552, an ex-Johnnie Walker refill cask. Iain refused to tell us the strength of the liquid inside, suffice to say it was at least the minimum 40% required by law to be considered whisky. </div>
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Let's just have a think about this for a moment. Last year, Diageo released a 37yo special release bottling of Lagavulin with a RRP of £1950. Here we have a cask of 47-48yo Lagavulin. I had no idea whether Iain was going to pop this one open and let us have a try but all the while he was getting closer and closer. Then he opened it and poured us all a dram. This was it, this was the pinnacle. It was insanely old, it was unbelievably rare....</div>
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....and it was painfully average.</div>
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During this series of distillery reviews, I've saved you the annoyance of tasting notes. This is mainly because I was having far too much fun tasting to write anything down, but also because a lot of the drams are cask samples that you'll only get at the distillery. Even then, the samples I got to try may not be the same you've tried/will get to try when you go.</div>
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I will, however, make one observation. Having tried the cask samples ranging from 10-48 years old, in my opinion, Lagavulin peaks between 16 and 21 years old. After that, although good whisky, you tend to lose that signature Lagavulin flavour. This isn't uncommon with peated whiskies. Some people will say that 18 and 25 year old Talisker is incredible; I personally think that by the time it hits 18, it has lost most of the spark and zip that makes Talisker, well, Talisker. I can still honestly say, hand on heart, that trying a Lagavulin of this age is a once in a lifetime opportunity and an incredible privilege. You should do it, if you get the opportunity.</div>
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<tr><td class="tr-caption" style="text-align: center;">Until we meet again......</td></tr>
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After a quick trip to the distillery shop to stock up on liquid gold, we bade farewell to Lagavulin and started on the road to Bruichladdich. Mrs S spent the majority of the journey attempting to explain the reasons behind her evident dislike of 'that warehouse man'. </div>
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"He's brash, cantankerous and arrogant.", she remarked. </div>
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Pretty much three reasons why I took an instant liking to the fellow. I've also heard (from an 'anonymous' guide at another distillery) that he's quite the dancer when he's had a few.</div>
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To be continued..............</div>
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<u><b>Ratings</b></u></h3>
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<strong>The Tour: B+</strong></div>
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Again, a Diageo distillery so not being able to take photos was a bit of a drag. Despite it being 9:30 in the morning, Rachel was warm and welcoming. As there were only the two of us on the tour, she gauged our level of prior knowledge and pitched her spiel at the perfect level. She encouraged us to ask questions and didn't miss a step when faced with some of the more obscure/geeky questions. Fair play. </div>
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<strong>The Drams: A</strong></div>
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Lagavulin 2004 Warehouse Cask #7746 58%</div>
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Lagavulin 1998 Warehouse Cask #1712 52.4%<br />
Lagavulin 1993 Warehouse Cask #4504 50%<br />
Lagavulin 1982 Warehouse Cask #681 48%%<br />
Lagavulin 1966 Warehouse Cask #552 ??%<br />
Lagavulin 2014 Friends Of Classic Malts Bottling 48%</div>
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PLUS<strong> </strong>a free Glencairn glass.<br />
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Six drams and a glass for £24 is serious bang for your buck by most standards but when you consider that five of those drams were pulled straight from the cask, it's even better. Add to that the chance to try some seriously rare whisky (47/48yo Lagavulin is unheard of) and you're looking at pure whisky gold.</div>
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<strong>The Shop: A</strong></div>
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Surprisingly good, given the limited core range. Standard 16, Special Release 12 and DE were all on show, as were the distillery exclusive Feis Ile 2014 and Friends of Classic Malts releases. I vaguely recall seeing some of the older, insanely priced bottlings tucked away behind glass too, if that's your thing.<br />
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The shop also had a range of non-whisky items, including some rather fetching bunnets. All in all, it's decked out rather well.</div>
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<strong>Overall: A</strong></div>
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Some people say Lagavulin is going through a dip in quality, others profess it to be the king of Islay whiskies. Whichever camp you fall in, if you like the Lagavulin style, it would be a crime to pass up a chance like this, for a price like this. Great staff, loads of whisky and a well appointed shop. Simply unmissable.</div>
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Johnnie Stumblerhttp://www.blogger.com/profile/11400549447323714780noreply@blogger.com0tag:blogger.com,1999:blog-4135084911897483696.post-46663361221082219822014-10-27T11:36:00.000-07:002014-10-27T11:36:44.037-07:00Old St. Andrews Tweet Tasting<h2>
Old St. Andrews - The Series</h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDeo4scLnjvNjE_PphAuQlCoNFLWyDMcwp75-gku-zaiy1l1KEJ2DKKVDpvxfh48o4BI4tGpA_PhzMj_uD_3cMglR5i7i2G4En28RKgvzoDPLidVVIRii-HXrUEPyC_8iaiMd2PJ5zUhAq/s1600/OSA+Tweet+Tasting.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDeo4scLnjvNjE_PphAuQlCoNFLWyDMcwp75-gku-zaiy1l1KEJ2DKKVDpvxfh48o4BI4tGpA_PhzMj_uD_3cMglR5i7i2G4En28RKgvzoDPLidVVIRii-HXrUEPyC_8iaiMd2PJ5zUhAq/s1600/OSA+Tweet+Tasting.jpg" height="218" width="320" /></a></div>
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<span style="text-align: justify;">You can't miss an Old St. Andrews bottle; they stand out a mile on any whisky shelf. Strangely, however, I've managed to give them a complete swerve until now.</span></h3>
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<span style="text-align: justify;">For me, whisky and golf have always gone hand in hand. I've spent many a winter's morning hacking and slashing away at flora and foliage like a demented samurai, fuelled purely by incandescent rage and a hip flask full of tartan tastiness. So, when those nice chaps at <a href="http://www.osawhisky.com/" target="_blank">OSA whisky</a> and <a href="http://www.thewhiskywire.com/" target="_blank">The Whisky Wire</a> asked me if I fancied putting (that's the last golf pun you'll get out of me) four of their drams through their paces, I jumped at the chance.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Samurai fuel</td></tr>
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<b><u>Clubhouse - 3yo Blend - 40%</u></b></div>
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<b>Nose:</b></div>
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Richer than expected, given the stated age of 3 years, although with an unmistakeable whiff of youth. Fresh and lively to begin with but settles nicely into leather and beeswax after a time. Light wood, almonds, fudge and an aromatic spice that I can't quite pin down.</div>
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<b>Palate:</b></div>
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Initially peppery but this fades, being replaced by a dry, malty citrus. A few more sips reveal a building smokiness; the spice has died away and has left a spirity, sweet note.</div>
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<b>Thoughts:</b></div>
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Yup, this is young and a little spirity. It's also insanely approachable and very drinkable. If you're a fan of cask strength monsters and phenolic beasts, it's not going to rock your world on the flavour front, but for this price it's viable hip-flask fare for the demented samurai in your life.</div>
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<tr><td class="tr-caption" style="text-align: center;">Crap film, good whisky</td></tr>
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<b><u>Twilight - 10yo Blended Malt - 40%</u></b></div>
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<b>Nose:</b></div>
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Light and grassy to kick off with a slight winey note. Bags of fruit and a little honey follow this up and there's also a substantial, although not overpowering, floral element. A little longer and coconut creeps in, dragging lemongrass and fudge with it.</div>
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<b>Palate:</b></div>
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Fresh, Speyside profile to start but a little stern approaching the finish. I'm put in mind of a young Glenburgie, initially. A few sips in and the stern note is more pronounced; puts me in mind of lemon rind and pine.</div>
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<b>Thoughts:</b></div>
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It's zippy, fresh and interesting; very much a 'session-starter' There's always room for something like this in the Stumblevault.</div>
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<b><u>Fireside - 12yo Blended Malt - 40%</u></b></div>
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<b>Nose:</b></div>
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This is a deeper, richer number with waxy, treacly aromas with a fair whiff of peat. A little patience brings roasted nuts, marzipan and baked meringue, quite sweet as is develops. A little more time gives smoky lemons and sets my Caol Ila spidey senses tingling.</div>
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<b>Palate:</b></div>
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Doesn't deliver the instant peat hit I'd expected from the nose, but a waxiness that I'd normally associate with good Clynelish. No sooner have I thought that, the peat makes an appearance. Sour cherries, honeycomb, a little lemon and some winter spices. Approaching the finish there's some mildly bitter walnut.</div>
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<b>Thoughts:</b></div>
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It's aptly named and delivers many layers of flavour. A middle order batsman, if you'll forgive my mixing sports. The smoke, the waxiness, the rich fruits; it's all very well constructed and this hits all the right notes for me. Attractively priced too. I'd definitely buy a bottle of this.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjuy61Mis9pToM92ksAQT1PKEUMODfKzU5-zDJQH0VLdidGVM46UytYlQJN46VrCMxLi7hN8hgsimpHQJs6b3GutF7LFCzxH2BVTa6GX-abZwOb4h24sRDv9Wl_46POHVdZ-lXKXxMGxma/s1600/OSAnigh.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjuy61Mis9pToM92ksAQT1PKEUMODfKzU5-zDJQH0VLdidGVM46UytYlQJN46VrCMxLi7hN8hgsimpHQJs6b3GutF7LFCzxH2BVTa6GX-abZwOb4h24sRDv9Wl_46POHVdZ-lXKXxMGxma/s1600/OSAnigh.jpg" height="400" width="261" /></a></td></tr>
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<b><u>Nightcap - 15yo Blended Malt - 40%</u></b></div>
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<b>Nose:</b></div>
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A sweet bourbony nose with honey all over the shop. A few swirls release oak, smoke and a faint aroma of dill. A little time brings a cardamom-infused milk chocolate and the dill note evolves into cornichons. A little longer and the bourbony aromas seem to have died off leaving a sherry profile; wax, wood and nuts.</div>
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<b>Palate:</b></div>
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A little austere to begin with but, after a while, appear wood, black pepper and vine fruits glistening with noble rot. Rich, sweet and waxy with a fair puff of smoke on the back end. This would be a very capable after-dinner dram.</div>
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<b>Thoughts:</b></div>
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Very interesting, this one. Such a layered and changeable nose is always entertaining, although the palate doesn't quite reach the heights the nose offers. As the name suggests, you'd probably deploy this to finish your evening or after a big meal. Again, very attractively priced, especially when you consider its age. </div>
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<b><u>Overall:</u></b></div>
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In an age of overpriced and overhyped releases, it's refreshing to see reasonably-priced whiskies are still available. It seems to me that Old St. Andrews has here a series of 'mood whiskies'; each one exhibits a different profile and, accordingly, each has their own occasion.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtnXufNiz-hbIolCFQzfANJ61xD4cXfj5k19wkcXdJ_aec70612VEfcnivoa4xJknI2WuD2Hq-BO7n4uAHWq_IRu3e1qm5N4jaAwBCDff4bUsKtmIebk5l4kBMrGxwfawxbAcxlGA1oQFa/s1600/osa+firewin.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtnXufNiz-hbIolCFQzfANJ61xD4cXfj5k19wkcXdJ_aec70612VEfcnivoa4xJknI2WuD2Hq-BO7n4uAHWq_IRu3e1qm5N4jaAwBCDff4bUsKtmIebk5l4kBMrGxwfawxbAcxlGA1oQFa/s1600/osa+firewin.jpg" height="400" width="300" /></a></td></tr>
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For me, the Fireside is the clear winner, with Nightcap, Twilight and Clubhouse coming home second, third and fourth respectively.</div>
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Sincere thanks to the team over at OSA Whisky, to Steve for orchestrating the whole thing and to my fellow tweet tasters. Always a pleasure.</div>
Johnnie Stumblerhttp://www.blogger.com/profile/11400549447323714780noreply@blogger.com0tag:blogger.com,1999:blog-4135084911897483696.post-13844637287319328532014-10-01T12:46:00.000-07:002014-10-01T12:46:17.609-07:00Johnnie Does Caol Ila<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Q_u0qA3VlRcKS6WjvKo6nAq90G7BBEWb6hPatfe3tPXsVkzBtW12eolUBZJf7lEs72E1WzjNgx-A3JwVwr-kuPCsOUhHZINFeBjlWFUh36UkJNqHmAtJMacCQqxtZnoqEJ08Z3eYONuW/s1600/JISCAO.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Q_u0qA3VlRcKS6WjvKo6nAq90G7BBEWb6hPatfe3tPXsVkzBtW12eolUBZJf7lEs72E1WzjNgx-A3JwVwr-kuPCsOUhHZINFeBjlWFUh36UkJNqHmAtJMacCQqxtZnoqEJ08Z3eYONuW/s1600/JISCAO.jpg" /></a></div>
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Wednesday 20 August 2014 - 1:30pm</h2>
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Price: £15.00</h2>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkJgNmcP0YS4_APCr1Kplg6mUl7OdVytWlUBC_jipTVDLp6Y6v30KqokphGppRNhSPNYa0L5VYyKIFntmnhFqblOwG15jwd31xsozb4dRF25wfcIoJmSbYe5Qljce0Hwa_-QrnyG5iI_Hp/s1600/Outside.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkJgNmcP0YS4_APCr1Kplg6mUl7OdVytWlUBC_jipTVDLp6Y6v30KqokphGppRNhSPNYa0L5VYyKIFntmnhFqblOwG15jwd31xsozb4dRF25wfcIoJmSbYe5Qljce0Hwa_-QrnyG5iI_Hp/s1600/Outside.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It ain't pretty but it does the business</td></tr>
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I'd heard rumours about the Caol Ila distillery. Workhorse, unloved and industrial are three of the descriptors that immediately spring to mind. Whereas this morning's visit to Islay's smallest distillery was a masterclass in small-scale distilling, it was evident as soon as I pulled up in the Caol Ila visitor's car park that we had reached the other end of the spectrum; big, grey and to be fair, quite ugly. None of this perturbed me in the slightest, I should add. </h3>
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You see, while some will extol the virtues of Port Ellen, swear allegiance to Ardbeg or wax lyrical about the majesty of Lagavulin, Caol Ila is, by some distance, my favourite Islay malt. It's big, bold and (for now) bountiful in the independent sector. It's inexpensive when compared to most other Islay fare and when it's good, it's absolutely spectacular. This distillery is the proverbial sow's ear, as far as I'm concerned.</h3>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR5t9A4_yeE401ISVAe4NKlOHip2hFjhatFMYprS0mVxKHIJHpgqJDSDHpm2ko25F2yLkBieAPgF5FVeFhycqZvLocXvI8MBzAHgbKIULnQWITZ2RzoIAM9V60Cw3lDL3go6NZi5W3cGdR/s1600/Paps.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR5t9A4_yeE401ISVAe4NKlOHip2hFjhatFMYprS0mVxKHIJHpgqJDSDHpm2ko25F2yLkBieAPgF5FVeFhycqZvLocXvI8MBzAHgbKIULnQWITZ2RzoIAM9V60Cw3lDL3go6NZi5W3cGdR/s1600/Paps.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crazy Oban Lady was right</td></tr>
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As we had arrived a little early, we took the opportunity to check out the view of Jura. I remember the tour guide from last year's Oban visit telling me that the Caol Ila distillery manager had a better view from his office than her boss did. I have to admit, I wholeheartedly agree. It was at this point that we were set upon by a gang of 'roided-up midges thirsting for our soft, southern blood. Residing for the week by the blowy shores of Loch Indaal had clearly led us into a false sense of security as far as beasties were concerned. We retreated to the confines of the car until it was time for the tour to begin.</div>
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<b>*Rant Alert*</b></div>
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Before we go any further I must point out that Caol Ila, like most (if not all) Diageo distilleries, does not allow photography within the confines of the distillery itself. Most distilleries I have visited have had a policy about flash photography, presumably due to alcohol vapour or explosive flour hanging in the air, but it seems that only Diageo has a zero tolerance apporach where cameras are concerned. I'm not sure of the reason behind this. Maybe they have an over-zealous H&S Director, employees sourced solely from the witness protection program or a Chief Exec who once went to a Paul McKenna show and now barks like a dog every time he hears the word 'cheese'. Whatever the reason, it's bloody annoying when you're trying to put together a review. Anyway, enough of my wittering.</div>
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<b>*Rant Alert*</b></div>
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<b><u>The Tour</u></b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVuCAL66dkH9lOiMv1UzOEjke5AAE58WY6wzEayUX3USQ31rIPy71RhQvgCnwVxPJszwR1iSDCJdgxmkzL1uyA8JljSNZ8Ka1bB0Q5DT-w7B44tnQUScRcV2BPhwI3d6gcIVYDjUkx4SgI/s1600/Barrel.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVuCAL66dkH9lOiMv1UzOEjke5AAE58WY6wzEayUX3USQ31rIPy71RhQvgCnwVxPJszwR1iSDCJdgxmkzL1uyA8JljSNZ8Ka1bB0Q5DT-w7B44tnQUScRcV2BPhwI3d6gcIVYDjUkx4SgI/s1600/Barrel.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">South Central L.A. for midges</td></tr>
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<span style="text-align: left;">We were met by our tour guide, Jennifer, and taken outside for an introduction to the distillery. Naturally, I didn't catch a word of it because I was engaged in a clandestine kung-fu battle with several of the midge gang-leaders mentioned earlier. If I'm honest, I had the best of the early rounds but quickly tired. Thankfully, Jennifer led us back inside before they could call reinforcements and we began the tour proper.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0166KuiQezwL5jYm8Or-_uDZUmi0uTRLZBGYKOWIsowrtcaxeAqNp-ORqg0nik0iaTJ-imNyWZj_L69KG_NRhE9ZO-nh6JE4r0GiANuBZ3O222pvovvZr4_34KK0ed3990Ev6K6M17aQ8/s1600/Lemon.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0166KuiQezwL5jYm8Or-_uDZUmi0uTRLZBGYKOWIsowrtcaxeAqNp-ORqg0nik0iaTJ-imNyWZj_L69KG_NRhE9ZO-nh6JE4r0GiANuBZ3O222pvovvZr4_34KK0ed3990Ev6K6M17aQ8/s1600/Lemon.jpg" height="257" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">No photos allowed inside, so here's a picture of some lemons</td></tr>
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<span style="text-align: left;">Once we were inside, the first thing that struck me was how sterile and high-tech everything was. From the large, sealed, stainless steel mash-tun to the eight Oregon pine washbacks, everything seemed so functional and impersonal. Upon entering the still room we were confronted with six giants stills (3 wash, 3 spirit) and it dawned on me; there we were, in the belly of the beast, and there wasn't another soul to be seen. Where were all the staff members? It wasn't until I looked up towards the still arm that I saw a small windowed office housing some monitors. Evidently, near enough the whole process is controlled by computer from this small room. </span><span style="text-align: left;">Clearly, Caol Ila is all about pumping out the maximum amount of product with maximum efficiency. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg1ksYkWk9FZY_6Z3JGBS4JR8z3oQSrDryk2l_HgnjEeZn9mCAQrtSFbbNtrStjm_NZvkvzul4d6kncPlHXx_RIEP58ixJaZDDoDOG0BoOLGRrlNHJRbgblnOES-IhUu0MNEkEwtKiMrwM/s1600/Casks.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg1ksYkWk9FZY_6Z3JGBS4JR8z3oQSrDryk2l_HgnjEeZn9mCAQrtSFbbNtrStjm_NZvkvzul4d6kncPlHXx_RIEP58ixJaZDDoDOG0BoOLGRrlNHJRbgblnOES-IhUu0MNEkEwtKiMrwM/s1600/Casks.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bad year for Canadian sprinters, good year for whisky</td></tr>
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<span style="text-align: left;">Of the 3.75 million litres of spirit produced each year, 85% goes towards satisfying the world demand for blended whisky. Let's just think about the sheer scale of that for a minute. If you were a maniacal Bond villain hell-bent on reviving the temperance movement, Caol Ila would be high on your sabotage list. Additonally, you know there'd be no photographic evidence linking you to the scene. (<i>Temperance-loving Bond villains - Please don't sabotage Caol Ila; I like it too much and Diageo can afford better lawyers than me.)</i></span></div>
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<span style="text-align: left;">Demand is now so high that, like a lot of other distilleries, Caol Ila stopped selling casks to independent bottlers around three years ago. Jennifer advised us that the majority of Caol Ila spirit goes into second-fill Kentucky bourbon casks and that, for the sake of consistency, E150a colouring was added to the final product. Other types of cask used are Oloroso (see picture above) and Moscatel, a sweet fortified wine.</span></div>
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<b><u>The Tasting</u></b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBfSUhWiTBCnxr4YymIGjjOprPDLSujrfxU2HtBXF7KkRFKNg-BzhKWfoEu6T4EaEtxEXhA53K7PnDF0gChS7CoJ49JE1jEkNloeq_kjlrsr9j1Kr0E42wDhdWCM7opp7gBuHAwbl0lRVi/s1600/Chocolates.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBfSUhWiTBCnxr4YymIGjjOprPDLSujrfxU2HtBXF7KkRFKNg-BzhKWfoEu6T4EaEtxEXhA53K7PnDF0gChS7CoJ49JE1jEkNloeq_kjlrsr9j1Kr0E42wDhdWCM7opp7gBuHAwbl0lRVi/s1600/Chocolates.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Caol Ila Moch(a)</td></tr>
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After a thoroughly uninspiring tour, we were shepherded into a converted warehouse to sample some of the bottlings put out in the last few years. Due to an admin cock-up, two of our party had been unable to attend their whisky and chocolate experience earlier in the day and so Jennifer decided that we would all sit down together, five whiskies would become six and we'd all have some artisan chocolates to pair with our drams.</div>
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Some worked better than others; Moch worked very well with lemongrass and lime, ditto with the 2001 Distillers Edition and mild velvet truffle. The lime and chilli chocolate was fantastic, although not so great when combined with the 12yo. The orange and clove worked quite well with the 25yo but the star of the show was the 2013 Feis Ile bottling with milk praline.</div>
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<tr><td class="tr-caption" style="text-align: center;">My sherry amor</td></tr>
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To finish off the tasting Jennifer drew some rather dusky looking whisky from a 1988 Oloroso cask. A very tasty dram indeed and, given that I was again on double rations (Mrs S hates Caol Ila), enough to put my third sheet to the wind. </div>
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I stumbled back to the shop, letting the midges have their way with me in the process. A quick, complimentary dram of the 2014 Feis Ile, a quicker purchase of the 2013 bottling and I was away to the car, ready to sleep through the journey home.</div>
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To be continued........</div>
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<u><b>Ratings</b></u></h3>
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<strong>The Tour: D</strong></div>
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Our guide was very robotic and 'by the numbers', although you could argue that she's perfectly suited to such a soulless distillery. Thankfully, she warmed a little during the tasting and expertly answered any questions we had. </div>
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<strong>The Drams: A</strong></div>
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Caol Ila Moch<br />
Caol Ila 12yo<br />
Caol Ila 2001 Distillers Edition<br />
Caol Ila 25yo<br />
Caol Ila Feis Ile 2013<br />
Caol Ila 1988 Warehouse Cask #985 56.5%</div>
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PLUS<strong> </strong>a free branded Glencairn glass.<br />
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Strictly speaking, this was a hybrid tasting experience and we ended up getting an extra dram in the tasting and chocolates instead of the second cask sample advertised but I have to call this how I find it. Six drams, chocolates and a free glass for £15 is superb, any way you cut it.</div>
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<strong>The Shop: B</strong></div>
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An afterthought, it would seem. A small room with half a dozen bottles and a couple of t-shirts. Having said that, two were distillery exclusives and we were invited to try some stored behind the counter for free. I grabbed the opportunity to try the Feis Ile 2014 but there were also others on offer.<br />
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<strong>Overall: B-</strong></div>
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If you're expecting a quaint taste of Islay life, this isn't for you; it's as close to the mainland in character as you'll probably experience on the island. Its humourless atmosphere is testament to the fact that this is a distillery built for one thing; pumping out millions of litres of spirit per year. I get the feeling that the only reason they offer tours is because every other producer on the island does. That being said, if tasting whisky is your thing, the sampling session was superb and is well worth the visit. Bring some midge cream.</div>
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Johnnie Stumblerhttp://www.blogger.com/profile/11400549447323714780noreply@blogger.com0tag:blogger.com,1999:blog-4135084911897483696.post-78249247126530783622014-09-25T14:30:00.001-07:002014-09-30T01:09:27.525-07:00Johnnie Does Kilchoman<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIFAdWMUuWym8krfndfs1Jm5tsx0xc5KFqAMDkd0CEUBNpeuP68mw6PCCd4VZL_uiue22I2KRyGMCXmIU0F9dVX_RlS_lf5Qhw_ToKCpPuA_NXbQU6tUp_6EQfotBn1zOPxzeo80dmNkvz/s1600/JISKIL.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIFAdWMUuWym8krfndfs1Jm5tsx0xc5KFqAMDkd0CEUBNpeuP68mw6PCCd4VZL_uiue22I2KRyGMCXmIU0F9dVX_RlS_lf5Qhw_ToKCpPuA_NXbQU6tUp_6EQfotBn1zOPxzeo80dmNkvz/s1600/JISKIL.jpg" /></a></div>
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Wednesday 20 August 2014 - 11:00am</h2>
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The morning of day three had arrived and I was particularly excited to jump in the car and head off to Islay's newest (and only independent) distillery. I must declare that it's going to be hard to review this distillery with any level of disinterest, and I mean that in the original and correct sense of the word, as I'm a huge fan of what Kilchoman are doing. For a small, farm distillery to be pumping out the quality they have, despite being tender in years, is something to be admired. Even Agent X, not known for his love of peat, professes to really like Machir Bay. Admittedly, he says it smells of horse shit and wet dog but insists he means it in the best possible way. High praise indeed. </h3>
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Before we get to dissecting the tour, I simply must point out that the final road leading to Kilchoman is by far the most horrendous surface on which this city boy has ever driven. Presumably the military used it at some point to test short range missiles but I dare any chaps to drive at over 12 mph and come away with anything less than moderate testicular trauma. My Ford happens to have the same type of suspension you'd find on Fred Flintstone's car and so I dared not break even half that speed. Anyway, once parked (and boys adjusted) we set off in search of the shop.</h3>
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On the way across the courtyard, we noted that the distillery was situated right next to a horse-riding school. I tried to convince Mrs S that we should go searching the site for a wet dog but she was having none of it. Once at the shop we were greeted by Eva, a very knowledgeable lady with a thick, Eastern European accent and an unnerving, almost mechanical style of delivery. She rounded us up expertly and took us to the malting floor to begin our tour.<br />
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The first thing I noticed at Kilchoman was that everything was done on a much smaller scale than any other Scottish distillery I had visited. This by itself would not have been an issue, however, our group numbered 15 and a lot of the areas were a tight fit. It made me feel quite sorry for the chaps who were trying to get on with their day's work, but I digress.</div>
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<tr><td class="tr-caption" style="text-align: center;">Quite the learning curve (They'll only get worse)</td></tr>
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Kilchoman is a family-owned distillery in the west of Islay that puts out around 120- 130,000 litres of spirit a year. Just to put that into context, we were told that that's roughly the same amount of spirit Caol Ila (Islay's biggest distillery) produces in a week. 30% of the barley used at Kilchoman is grown on Islay and malted on site. Rather than laying the barley on the malting floor and spraying, it is wetted in a steep (pictured). It is then spread out over the floor using wheelbarrows and turned by hand with shovels and a small manual plough.</div>
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<tr><td class="tr-caption" style="text-align: center;">Kilning it softly</td></tr>
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<span style="text-align: justify;">Once malted, this 30% is then peat dried for 8-9 hours in their on-site kiln, giving a peating level of 20-25ppm. This barley is used in their 100% Islay release and is more lightly peated than the other 70%, which is bought from the Port Ellen maltings, peated to 50ppm. Yup, that's right folks, the stuff that goes into their other releases is more highly peated than Laphroaig. </span></div>
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<tr><td class="tr-caption" style="text-align: center;">Appropriately copper-topped</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Barely enough room to swing a bottle on a string</td></tr>
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The metallic, copper-topped mash-tun (located in the still house) is a tiddler compared to other distilleries and the four washbacks follow suit. Stainless steel was chosen over wood, we were told, as wooden washbacks tire after a while and this impacts the flavour. It's worth noting that this was the exact opposite of what we were told at Ardbeg. The members of the group were then given a chance to sample the wash.</div>
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Interestingly, and unlike some other places, instead of using a skimming arm to cut down on excess foaming in their washbacks, Kilchoman employs a rather high-tech solution. Look carefully in the above picture and you will see what looks like the bottom of a plastic bottle tied to some string, in fact I'm pretty sure that's exactly what it is. It is filled with an anti-foaming oil which negates the need for larger, deeper washbacks. Space at Kilchoman is clearly at a premium and with 15 of us on the tour, it all got rather claustrophobic in there.</div>
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<tr><td class="tr-caption" style="text-align: center;">Have I said witchcraft yet?</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">No? Ok then, witchcraft</td></tr>
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Skipping the mill room (again, too many of us on the tour to fit in) we headed back into the combined mash/still house for a closer look at the gear. Kilchoman uses one wash still and one spirit still. Two tons of barley will produce 600 litres of new make spirit and the downward-angled still arm apparently allows more of the heavier vapours to be collected, much like Lagavulin in that respect but let's not get ahead of ourselves; that's a story for another day. We were offered a taste of new-make spirit but, surprisingly, only two members of the group took the chance. Yes, I was one of them, purely for the sake of science you understand. It was surprisingly complex and came at me in waves of cereal, fruit, peat and smoke. Whatever they're doing in there, they're doing it right; it was frankly delicious. Off to the filling store.</div>
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<tr><td class="tr-caption" style="text-align: center;">Forty litres of unleaded and do the windows, please</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Four barrels? I reckon we could do that in about a fortnight</td></tr>
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One of the benefits of being a relatively small operation is being able to get away with filling and bottling on site. Not all casks are kept in-house to mature; from what we were told a deal has been struck with another distillery and the Kilchoman casks are stored in their warehouses. The bourbon casks used come fresh from Buffalo Trace, are used no more than twice and then sold off. Other types of cask are used (Machir Bay 2014 is 90% bourbon, 10% Oloroso) but this is mainly an ex-bourbon operation.</div>
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<tr><td class="tr-caption" style="text-align: center;">Magic sloshy-filly box</td></tr>
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Poking our heads round the corner revealed an absolute treasure trove as we came upon a few chaps filling empty bottles with the good stuff. Jamming my fist in my mouth to stop me from leaping lustfully at the machinery and trying to suckle straight from the teat, I watched, mesmerised, as the bottles were filled four at a time. Looking for a place to secrete myself until such time as I could pounce unnoticed, I was cruelly lured away by Eva with the promise of tasting some whisky back in the shop. Yeah, fair enough.</div>
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Back in the shop we were presented with a mini glencairn as a souvenir and got to sample a couple of drams. In addition to the ever-excellent Machir Bay, I had my first taste of the 100% Islay. I'd like to go on record as saying that it was damn-near the dram of the week for me; in a week that contained 70's Ardbeg and 60's Lagavulin (more on that later), that's no mean feat. I was won over by its creamy, sweet smokiness. Definitely on my hit-list.</div>
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No sooner had the last drops touched our lips, we were advised that the tour was over. A quick word at the counter revealed that I was two weeks too early to buy a bottle of the Port-matured and I set off on the cross-island journey to Port Askaig, fearing for my fertility along the way.</div>
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<u><b>Ratings</b></u></h3>
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<strong>The Tour: C</strong></div>
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I've said before that your guide can make or break a tour and this is a perfect case in point. Whilst very knowledgeable, it was unfortunate that our host lacked any real warmth or humour. Having said that, ask me to give a presentation in a second language and I'd be no stand-up comedian either.</div>
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<strong>The Drams: A</strong></div>
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Kilchoman 100% Islay - 4th Edition<br />
Kilchoman Machir Bay 2014</div>
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PLUS<strong> </strong>a free miniature Glencairn glass.<br />
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Yes, I know there were only two drams at the end of the tour - not nearly in the same league as Laphroaig/Ardbeg, but remember, this tour cost only £6. Plus, you got a free glass to take away afterwards. Compare this to Bowmore and you can see that this is great bang for your buck. An easy A.</div>
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<strong>The Shop: B-</strong></div>
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Four bottlings on offer <strike>but no distillery exclusives</strike>, including one distillery exclusive (thanks to <a href="https://twitter.com/dvdbloke" target="_blank">Jon </a>for putting me right). Shop is massively weighted towards non-whisky items but, refreshingly, it wasn't the usual bunch of stuff with the brand logo emblazoned across it. A closer look shows that the shop is a platform for Scottish craft and local trinkets (reclaimed sea-glass jewellery, anyone?). There's a cafe too. </div>
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<strong>Overall: B-</strong></div>
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Mixed feelings on this one. It may be a little unfair to judge Kilchoman by the same criteria as distilleries established in the 18th century, as it's a mere fledgling in comparison. Having said that, when you're cramming eight tours into five days how can you not hold it up against its peers? It's certainly worth a visit to get a real taste for the whole process, from malting to bottling. Give this a few years and it could be a real belter.</div>
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Johnnie Stumblerhttp://www.blogger.com/profile/11400549447323714780noreply@blogger.com0tag:blogger.com,1999:blog-4135084911897483696.post-77738729460783370662014-09-13T13:51:00.000-07:002014-09-13T13:56:34.990-07:00Johnnie Does Ardbeg<div>
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Tuesday 19 August 2014 - 2:00pm</h2>
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Price: £35.00</h2>
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After Monday afternoon's excitement, and a much needed lie-in, I embarked upon Chapter 3 of my Islay distillery experience. Once more I set out on the road to Port Charlotte, bound for the most easterly of the south coast heavyweights. </h3>
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Mrs S kept eerily quiet as we drove past the Laphroaig peat bogs, the scene of yesterday's emasculating failure, only to ridicule me 300 yards down the road - the precise moment I had let my guard down. My protestations around being tipsy at the time and having to use a bent peat cutter was met with howls of laughter and I silently licked my wounds all the way to the distillery.</h3>
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<tr><td class="tr-caption" style="font-size: 13px;">I can't even take level pictures when I'm sober</td></tr>
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<span style="text-align: justify;">Having arrived a little early, we decided to have lunch at Ardbeg's much-lauded Old Kiln Cafe, named so due to the building formerly being used to dry the malted barley. Being around lunchtime the place was packed and I can see why. The food was very good indeed (Mrs S raved about the sticky toffee pudding for a good three days afterwards) and many people were taking the opportunity to sample some of the whisky on offer. A quick nose around the gift shop later, we were ready to begin our tour.</span></div>
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<span style="text-align: justify;"><b><u>Part 1 - The Distillery</u></b></span></div>
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<tr><td class="tr-caption" style="font-size: 13px;">Heaven for photographers, hell for Customs</td></tr>
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Neil, our guide, was a born and bred Ileach and a genuinely likeable chap. We began our tour with a dram of the Ardbeg 10 and a potted history of illegal distillers on the island, smuggling and the benefits of Ardbeg's rocky waters as a way of preventing the British government from sneaking up on the farmers and their quickly-dismantled stills. He took us through the history of Ardbeg's ownership, the closure of the maltings in the late '70s, the mothballing in the early '80s, all the way up to the current day under LVMH where Ardbeg finds its place as a luxury brand and one of the most sought after malts in Scotland. We soon drained our glasses and began the tour proper.</div>
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<tr><td class="tr-caption" style="font-size: 13px;">Ha ha, he said 'boaby'</td></tr>
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<span style="text-align: left;">Wandering into the heart of the distillery, we were shown the 1921 Robert Boby mill still used today. Whereas the majority of Islay distilleries use the nigh-on indestructible Porteus mills, Ardbeg has stuck to the age-old adage of 'if it ain't broke......'. This sentiment was echoed throughout the buildings as it seemed that, despite the marketing and luxury status, this is a distillery that doesn't want to forget from where it came.</span></div>
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<tr><td class="tr-caption" style="font-size: 13px;">Porridge, anyone?</td></tr>
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<tr><td class="tr-caption" style="font-size: 13px;">Old meets new</td></tr>
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For instance, rather than fully replacing the old iron mash-tun, they decided to install a new stainless affair within its shell. Additionally, we were told, no modern computers are used in the production of Ardbeg and everything is still ledged by hand. Ardbeg uses a mixture of Optic and Concerto barley and uses the Port Ellen maltings to peat it to 55ppm. </div>
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<tr><td class="tr-caption" style="font-size: 13px;">My wash addiction takes hold</td></tr>
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<span style="text-align: left;">The washbacks were a mix of old and new, some dating back a number of decades. All are made from Oregon pine and only replaced when absolutely necessary. Rather than being a by-product of good old-fashioned Scottish thrift, we were told that when your whisky is so popular, it'd be foolish to change aspects of production unnecessarily. At this point we were encouraged to try a sample from within one of the older washbacks. As I began to sup away, I could see that there was a marked difference between this and what I had tasted the day before at Laphroaig. Maybe there's something to this after all.</span></div>
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<tr><td class="tr-caption" style="font-size: 13px;">Yup, still no idea how it works. Witchcraft.</td></tr>
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To my surprise, the still room contained only two stills, one wash and one spirit. From the arm of the spirit still hung an odd-looking drop pipe. Neil informed us that nobody was quite sure who installed it, however, nobody dare remove it, lest it introduce heavier vapours into the spirit and alter the flavour of the end product.</div>
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<tr><td class="tr-caption" style="font-size: 13px;">Sleep well, my pretties</td></tr>
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<tr><td class="tr-caption" style="font-size: 13px;">No lie, he curled it in the warehouse door from 30 ft</td></tr>
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A trip to the warehouse followed and, on the way, we were bombarded with facts about Ardbeg's process. Casks play a huge part in Ardbeg's story and will continue to do so as the prices begin to skyrocket, albeit in a more experimental way (paging Dr Lumsden). We were advised that the casks are never used more than twice and that they always arrive at the distillery ready for their first fill. Like many Islay distilleries, the whisky is bottled on the mainland, Livingston, in this case.</div>
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Due to the struggle to keep up with demand, casks are no longer sold to independent bottlers. Feeling a little panicky at this, I asked whether this also applied to SMWS, seeing as it too is a part of the LVMH family. Neil smiled and corrected himself, saying casks are no longer sold outside of the family. Whew, after a scare like that, does anyone else fancy a drink?</div>
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<b><u>Part 2 - The Tasting</u></b></div>
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<tr><td class="tr-caption" style="font-size: 13px;">If your name's not down......</td></tr>
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We were swiftly lead to the Chairman's Study for the tasting part of the experience. According to the blurb on the website we were to get a chance to sample some rare drams from the 70's, 80's, 90's and 00's, all the while listening to some music perfectly tailored to suit our whiskies. I resigned myself to having to put up with the shrieks of Adam Ant and the banal warbling of the Spice Girls. Years of drinking in grotty London pubs in the 90's had meant that I was virtually immune to crap music anyway. If that's the price of trying some rare Ardbeg, bring it on.</div>
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<tr><td class="tr-caption" style="font-size: 13px;">I'm not going to lie, I felt a twitch down there</td></tr>
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Behind the rather unassuming door was a cosy little room in which was housed a collection of whisky bottles that would make Ardbeg fans shiver and investors drool. Single casks, special releases and a good selection of 70's bottlings had me briefly scanning the room for security cameras. The apparent lack of them made me even more nervous and I sat down on my hands. </div>
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What followed was 45 minutes of jokes, drams, stories and best of all, no music! Cask samples were deployed and enjoyed from 2004, 1994, 1989 (80's Ardbeg is absurdly rare) and 1975 (one year past the jackpot, bugger!). All too quickly, it seemed, it was time to go.</div>
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As a result of Mrs S having to drive back, I had effectively consumed double rations and once again found myself all warm and fuzzy, mumbling farewell to my brothers-in-arms as I stumbled towards the gift shop. Three down, five to go.</div>
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To be continued.......</div>
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<strong>The Tour: A</strong></div>
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The quality of your guide can make or break a tour and Neil is one of the best I've experienced. Well paced, informative and genuinely fun. True class.</div>
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<strong>The Drams: A</strong></div>
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Ardbeg 10</div>
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Ardbeg 2004 Warehouse Cask #1245 58.2%<br />
Ardbeg 1994 Warehouse Cask #781 55%<br />
Ardbeg 1989 Warehouse Cask #18 52.3%<br />
Ardbeg 1975 Warehouse Cask #1379 54.6%</div>
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PLUS<strong> </strong>a free miniature Glencairn glass.<br />
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Pure whisky porn.</div>
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<strong>The Shop: A</strong></div>
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Like Laphroaig, the shop is weighted more towards merchandise than whisky, although there were several bottlings on offer including, at the time, one distillery exclusive. The Old Kiln Cafe serves high quality food, although you're taking your chances during peak times as the place packs out. Plenty of gifts for the folks back home, from hip-flasks to clothing. Additionally, the 'Across the Decades' experience gives you £5 off any purchase over £25.</div>
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<strong>Overall: A</strong></div>
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We all know that Ardbeg is massively in demand and now very much aimed at the luxury market. It's getting harder and harder to snag a bottle of their non-core releases without hitting the overpriced secondary market, let alone try some of the older vintages. Therefore, the chance to try some truly incredible Ardbeg is not to be missed. Throw in an excellent tour guide and you've got yourself an absolute bargain at £35. Outstanding.</div>
Johnnie Stumblerhttp://www.blogger.com/profile/11400549447323714780noreply@blogger.com0tag:blogger.com,1999:blog-4135084911897483696.post-34441706700299229712014-09-06T08:47:00.000-07:002014-09-06T14:19:19.706-07:00Johnnie Does Laphroaig<div class="separator" style="clear: both; text-align: center;">
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Monday 18 August 2014 - 12:00pm</h2>
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Price: £82.00</h2>
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With my first distillery tour of the day, and indeed the week, under my belt, I jumped on the road to Port Ellen and headed to Islay's south coast to visit my first of what some would call "The Big Three". </h3>
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My first experience of Laphroaig took place when I was 14 and was asked to stick my nose in a glass and have a whiff. I remember thinking that nobody could possibly drink something like that and enjoy it. 21 years later and I wouldn't be without at least one bottle in the Stumblevault. You could say I've been looking forward to this one.</h3>
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Whereas my <a href="http://thenosingarse.blogspot.co.uk/2014/08/johnnie-does-bowmore.html" target="_blank">trip to Bowmore</a> was a fleeting visit, the Laphroaig visit was to be an all-singing, all-dancing affair. After all, this is no mere tour; this is a five hour monster covering all aspects of the whisky and carried a price tag to match. Had I bitten off more than I could chew?</h3>
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<tr><td class="tr-caption" style="text-align: center;">Dark clouds, light spirit</td></tr>
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<b><u>Part 1: The Distillery</u></b></div>
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Our experience began with a tour of the distillery. I found myself in a group of eight people; a mix of Brits, Germans and Aussies. As most of the distillery tours I have experienced have been led by chirpy, Scottish ladies, I was amused to find out that our guide for the day was not only a chap, but an English chap; what's more a southern English chap. Once I managed to get over the fact that James sounded like he lived around ten miles away from me, it was clear to see why he worked at Laphroaig. Not only was it immediately obvious that he was knowledgeable, laid-back and witty, you could see he has a real passion for what he does.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1xY3ozurZAqo7FuMIXTE10Amhy-VXp1pZ8wEtFzi29Vbjt5H_t53wBFFQPtorYclu1dVLavLr5XaK9mJq306ZMt5lKiKtXJ7JEhbS1HI9cCIIwoUg5ekT0ZDoxvmorkJPAQ8ua1ImX_mG/s1600/Malting+Floor.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1xY3ozurZAqo7FuMIXTE10Amhy-VXp1pZ8wEtFzi29Vbjt5H_t53wBFFQPtorYclu1dVLavLr5XaK9mJq306ZMt5lKiKtXJ7JEhbS1HI9cCIIwoUg5ekT0ZDoxvmorkJPAQ8ua1ImX_mG/s1600/Malting+Floor.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Its technical name is the diesel, grainy, turny machine</td></tr>
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Our first stop was to be the Malting Floors. Unlike our morning visit to Bowmore, these floors were covered in germinating barley. We had a chance to examine it up close and James informed us that approximately 15-20% of the barley that Laphroaig uses is malted onsite, with the rest coming from the Port Ellen Maltings. We were taken into an empty kiln where we were given the chance to chew on some smoked, malted barley. Let me tell you, if Tesco ever start stocking this in the cereal aisle, I may just go bankrupt; lovely stuff.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi_O4Bep2p86sHax1ECBVlc2jfqlGC4XQucFDEiCMjp582wfUzXgboOC5DUCMciBbF5HZ6aifWfieuEVXilg2CfN558Yu7GaLhit3UukIJzJ4RS29RktJCLLtwgisxz6eXiHArGCoA2qib/s1600/Kiln.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi_O4Bep2p86sHax1ECBVlc2jfqlGC4XQucFDEiCMjp582wfUzXgboOC5DUCMciBbF5HZ6aifWfieuEVXilg2CfN558Yu7GaLhit3UukIJzJ4RS29RktJCLLtwgisxz6eXiHArGCoA2qib/s1600/Kiln.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Like a British pub in the nineties</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxQ-2S7ifYBmPi7bFlEJATYGEbCGDpjVnhQrh2jDRXH7IPQJUahQvVI_nYT0acENTA7HlOSP14ggfiVAiGW0wQigDxfKIUVtVSFspHhdEXkXLmdR988b99Fvm8OXnq8oixPAYLFGeW-cEh/s1600/Peat+Furnace.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxQ-2S7ifYBmPi7bFlEJATYGEbCGDpjVnhQrh2jDRXH7IPQJUahQvVI_nYT0acENTA7HlOSP14ggfiVAiGW0wQigDxfKIUVtVSFspHhdEXkXLmdR988b99Fvm8OXnq8oixPAYLFGeW-cEh/s1600/Peat+Furnace.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The source of all its power</td></tr>
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Next, James opened the door to one of the other kilns which was at that point being pumped with smoke from the peat fires below. Laphroaig, we were told, is peated to 45ppm on average. We were invited to climb the stairs and have a sniff. My pleas for fifteen more minutes in there fell on deaf ears and, after a quick stop to throw some more peat on the fire, we were led outside to clear our heads.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0hiunlSb6C7I8-FMOi4PXd40CQBh-U90R3fDt4D52A5gzGtDfsGMkJK2DoyUW45w9134xBHacdp3v-Rsy2HwubeiWEFTMr2x4sSu06zrhxOPecwNeUXyTMrbc2YGxv5dvwxxVagOWlWE6/s1600/Mash+Tun.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0hiunlSb6C7I8-FMOi4PXd40CQBh-U90R3fDt4D52A5gzGtDfsGMkJK2DoyUW45w9134xBHacdp3v-Rsy2HwubeiWEFTMr2x4sSu06zrhxOPecwNeUXyTMrbc2YGxv5dvwxxVagOWlWE6/s1600/Mash+Tun.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Space. The final frontier.</td></tr>
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After going back inside to have a look at the mill, we found ourselves in the heart of the distillery and James gave us a bit of history behind the equipment being used. I must say that, far from being the antiquated, traditional set-up I had imagined, the whole affair was quite modern and precise. A necessary part of putting out so much spirit each year, I imagine.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5rxvG-8v3OHWG8x3UAYR7udEx8Tf4_wDQTiI19VWvQZu9z-F8cLFvtaycep6sYD7LFgYU10tdaJYARUx8VmU4uGBdfkAZeeO_JVdvqcsuvzAUesWWve1PxbG-OYylh11-HIZsnKAn3noR/s1600/Drinking+the+Wash.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5rxvG-8v3OHWG8x3UAYR7udEx8Tf4_wDQTiI19VWvQZu9z-F8cLFvtaycep6sYD7LFgYU10tdaJYARUx8VmU4uGBdfkAZeeO_JVdvqcsuvzAUesWWve1PxbG-OYylh11-HIZsnKAn3noR/s1600/Drinking+the+Wash.jpg" height="400" width="333" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Some idiot</td></tr>
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We soon found ourselves by the big, metal washbacks, at which point James dipped a container inside one and promptly offered us all a dram of the contents. Having never tried the stuff before, many of the group (me included) jumped at the chance. Their enthusiasm waned a little after having tasted it. The last time I saw Mrs S pull a face like that was....well, that's probably a story for another day. Personally, I found it wonderfully fruity, although a little bitter on the finish.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Guij0ghIs4PDbd7BLp4LM9xS81ttfM-_9iFUkxcLWzwbUs8QPy1knS9OG1vJ3DWDq23t34XELjZJ3S-y6634UOG5q3ZXhaMJc3ktUHJFDpKKYlENir5mii7CFS9lpify9LyzI_5_8A7B/s1600/Stills.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Guij0ghIs4PDbd7BLp4LM9xS81ttfM-_9iFUkxcLWzwbUs8QPy1knS9OG1vJ3DWDq23t34XELjZJ3S-y6634UOG5q3ZXhaMJc3ktUHJFDpKKYlENir5mii7CFS9lpify9LyzI_5_8A7B/s1600/Stills.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">More witchcraft</td></tr>
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Laphroaig uses seven stills; three wash and four spirit. The arms at the top of the stills have a slight upward angle. James advised us that this meant that only the lighter vapours make it out of the still and there's a lot of reflux. This allows plenty of contact with the copper, presumably reducing sulphur compounds and giving the new-make spirit a fruitier flavour. As I said in my Bowmore ramble, it's all witchcraft to me.</div>
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<b><u>Part 2: The Great Outdoors</u></b></div>
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After all that indoorsy stuff, we were about ready for a little bit of the countryside. We all bundled into a van and were driven down a bumpy lane into the sticks. After ditching the van, we began our hike to the water source. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicHt3PCVTH49hiI3jscvdf0tWpESi2XIllXWrqpF7qNYV3JTu6WRsOeJySHVoq7mxQCvTZTp1cCvHw9r4PlDwcsGlHeUmrvMF7-dw4LPo2JkS3Qvh44jHpmqjZ4qIgoTu7LZAOoiYgyn78/s1600/Wilds.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicHt3PCVTH49hiI3jscvdf0tWpESi2XIllXWrqpF7qNYV3JTu6WRsOeJySHVoq7mxQCvTZTp1cCvHw9r4PlDwcsGlHeUmrvMF7-dw4LPo2JkS3Qvh44jHpmqjZ4qIgoTu7LZAOoiYgyn78/s1600/Wilds.jpg" height="305" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A small patch of blue in the sky to remind us of home</td></tr>
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They say that you don't go to Scotland for the weather and, admittedly, it was as windy as balls out there. Nobody seemed to care much as the views were wonderful. One ten minute game of 'dodge the cowpats' later and we arrived at the Kilbride stream. To my surprise, they'd cunningly placed a picnic table in a little hollow and we sat down to eat.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwWEJREKXwLBMRamyaRmpNELyDV6rqBINsHs863MFlnK7zzFndW1-IhHU46RN8k_31xlD6wh1mP1QEHLHJC9BmJgz3skKt_8lKzg-vzXYpOKHP0O2KRsgogIffMUWth5FRn03SZO7Oz8On/s1600/Lunch.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwWEJREKXwLBMRamyaRmpNELyDV6rqBINsHs863MFlnK7zzFndW1-IhHU46RN8k_31xlD6wh1mP1QEHLHJC9BmJgz3skKt_8lKzg-vzXYpOKHP0O2KRsgogIffMUWth5FRn03SZO7Oz8On/s1600/Lunch.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My kind of picnic</td></tr>
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Lunch was vegetable soup, wraps containing smoked salmon and venison, scotch eggs, cheese (made with Laphroaig), fruit cake (also made with Laphroaig) and shortbread (probably not made with Laphroaig). This was all washed down with a couple of drams, cut with the green, peaty water our host had collected from the stream. Once we had all eaten, and drank, our fill, and one of the German chaps had filled his water bottle from the stream as a souvenir, we set off for the van.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipxS5Z60iDFDnoVKjav7JFZEgZ94igzYgSG3ZLrAJIZFrdt8-PR01b-ZTaG5GIl6t2C6TqsdGnjY2LEgFLTOfyHLSC8MhG4k1BtfpwX0A6lHB7IX1JlcHOncRD9fXJfXoLUjmMSbD122rB/s1600/Peat+Bank.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipxS5Z60iDFDnoVKjav7JFZEgZ94igzYgSG3ZLrAJIZFrdt8-PR01b-ZTaG5GIl6t2C6TqsdGnjY2LEgFLTOfyHLSC8MhG4k1BtfpwX0A6lHB7IX1JlcHOncRD9fXJfXoLUjmMSbD122rB/s1600/Peat+Bank.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These captions are terrible, for peat's sake!</td></tr>
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Our next stop was the Laphroaig peat bogs. We were treated to a drop of the Laphroaig Quarter Cask and told that now we had been fed and fuelled, we had to work it off cutting peat.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbPdw13sMgUDE7l9D0OIq4fQTNeq9JMmFRiZyGCfJ0SnoIXL9cc4A27lfURPMfokW2kzGN6FKLbhJowyspcExUTpclVcLUuPNZ4ewCixzFJCzYImTz_iDTdIc5wv3sZMsTwdd2qWyzVGLt/s1600/Cutting+Peat.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbPdw13sMgUDE7l9D0OIq4fQTNeq9JMmFRiZyGCfJ0SnoIXL9cc4A27lfURPMfokW2kzGN6FKLbhJowyspcExUTpclVcLUuPNZ4ewCixzFJCzYImTz_iDTdIc5wv3sZMsTwdd2qWyzVGLt/s1600/Cutting+Peat.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mrs S in her Stormtrooper costume. Not sure about the wellies though.</td></tr>
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I convinced Mrs S that I would be best placed to take the photos at this stage and that she should crack on with the heavy work. She muttered something that sounded like 'glass bowl' (not sure what she meant) and she set about cutting some peat. My workshy attitude was soon noted by James and I was told to get in there and start digging. Annoyingly, while Mrs S seemed to be able to cut perfect blocks, my effort resembled the sort of thing you'd normally find at the bottom of an elephant enclosure. Back to the distillery anyone?</div>
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<b><u>Part 3: The Warehouse</u></b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS67uxLOo2gTJE6qQGwMwRbHOW4dtn0DEn2V-SyT6rObb1d9SJOJInHouRjp4V-uDJi17YPCupNnES74TQ8uc57Q3Q1jDTwiwJ6nMBKq5alRTYS8CF0Ojkd55mnDMmCWNNFiDNg2KA9xua/s1600/Warehouse+no1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS67uxLOo2gTJE6qQGwMwRbHOW4dtn0DEn2V-SyT6rObb1d9SJOJInHouRjp4V-uDJi17YPCupNnES74TQ8uc57Q3Q1jDTwiwJ6nMBKq5alRTYS8CF0Ojkd55mnDMmCWNNFiDNg2KA9xua/s1600/Warehouse+no1.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">What dreams are made of</td></tr>
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Upon our return to the distillery, following a coffee and a quick comfort break, we were led into Warehouse 1 for the grand finale; the cask tasting.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipzHddkDvcF1e7nZDju90Ho4aqSuWhdaNvJy-0yfNoTzcNkX7tD5Sf_MQG9is9eUxFx8QJ_Z4Izu9pPMdaEXejICauqfACesOhNXK5hSuumt7MOgpo3Dy2yB47YOL4dsatUmvoWZ2UHS30/s1600/Warehouse.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipzHddkDvcF1e7nZDju90Ho4aqSuWhdaNvJy-0yfNoTzcNkX7tD5Sf_MQG9is9eUxFx8QJ_Z4Izu9pPMdaEXejICauqfACesOhNXK5hSuumt7MOgpo3Dy2yB47YOL4dsatUmvoWZ2UHS30/s1600/Warehouse.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Prince of Wales indulging in a spot of graffiti there</td></tr>
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What greeted us was the wonderful aroma of breathing casks, peat and sweet vapour. If this is one of the perks of being an angel, sign me up. Beyond the royally autographed (but apparently empty) cask of 1978 Laphroaig, lay row upon row of slumbering barrels, just waiting for the right time to be bottled. Three duty-paid casks had been selected for us and we were forced, absolutely forced I tell you, to sample them. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVJnOWQHJSxfiP6s74tvboEimnC_s_VF0M1h3NEOngadY7nEk3-9qngRi01cwK3prks2vIiWQIJ8aJRXiSPHF5pYGSRSi0B8kWloRGWTxxtQ948dBXMUvHNtAyjXoIz2WhA-AJ_te5aoBQ/s1600/List.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVJnOWQHJSxfiP6s74tvboEimnC_s_VF0M1h3NEOngadY7nEk3-9qngRi01cwK3prks2vIiWQIJ8aJRXiSPHF5pYGSRSi0B8kWloRGWTxxtQ948dBXMUvHNtAyjXoIz2WhA-AJ_te5aoBQ/s1600/List.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Now that's what I call a menu</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnsEGjvOOCmIMc_m2wJNu7nCulHWiQtgrDs1j4DvDGai9MdIsHAUy41liXzCF9UIMegkk9pdaKU4pP6C6lrQvsodBWWd0GBsfQnDaPtOSGxvzE2KgNG0hAWSPyxIiZLazBSZke75IlEXTP/s1600/Valinch.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnsEGjvOOCmIMc_m2wJNu7nCulHWiQtgrDs1j4DvDGai9MdIsHAUy41liXzCF9UIMegkk9pdaKU4pP6C6lrQvsodBWWd0GBsfQnDaPtOSGxvzE2KgNG0hAWSPyxIiZLazBSZke75IlEXTP/s1600/Valinch.jpg" height="355" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">That idiot again</td></tr>
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<span style="text-align: left;">We were asked to pick a favourite, so that we could bottle it to take with us. From the three vintages available, all the chaps went for the '99 and all the ladies picked the '05. To the drivers amongst us who were unable to sample no more than a couple of drops (yup, you guessed it, the four ladies), James presented 30ml dram jars of each cask to enjoy at a later date. We grabbed a valinch and got to work filling our jugs.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">The spoils of war</td></tr>
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Once our bottles were filled and labelled, we were asked to enter our details onto a line in the log book, ostensibly to make the whole affair legal. Mrs S decided to put her nationality down as English (inflammatory at the best of times, let alone in the current political climate), much to James' amusement. I decided to adopt a touch of diplomacy and register myself as British, although by this point I was a little wobbly and unable to follow basic instructions, somehow ending up authorising my own bottling. I was afforded a pitying look and presented with my bottle and glass as a souvenir.</div>
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The experience was finished and so was I. We said our goodbyes and retreated back to the safety of our Bowmore cottage to recharge, safe in the knowledge that we could have a lie-in before tomorrow's experience.</div>
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To be continued.......</div>
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<u>Ratings</u></h3>
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<strong>The Tour: A</strong></div>
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Like I said before, this isn't a tour; it's a monster. The bracing walk, the stunning views, the picnic at the water source, the camraderie, the misshapen peat lumps and the charred splinters settling at the bottom of your self-fill bottle. All fantastic.</div>
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<strong>The Drams: A</strong></div>
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Laphroaig 10yo Cask Strength Batch #006</div>
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Laphroaig 18yo</div>
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Laphroaig Quarter Cask</div>
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Laphroaig 1999 Warehouse Cask 5175 - 60.9%</div>
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Laphroaig 2002 Warehouse Cask 6930 - 57.0%</div>
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Laphroaig 2005 Warehouse Cask 127 - 59.2%</div>
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PLUS<strong> </strong>a 250ml self-fill bottle of your favourite of the three warehouse casks and mini Glencairn glass in a presentation box.</div>
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<strong>The Shop: A</strong></div>
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The shop is weighted a little heavily towards merchandise as opposed to whisky. There are a good few whiskies on offer, from the new Laphroaig Select through to some of their older, premium bottlings. Plenty of merchandise; everything from bar runners to clothing to cheese. Free coffee for visitors, a bar and not forgetting the Friends of Laphroaig Lounge. I could happily spend a whole day (and a fortune) here.</div>
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<strong>Overall: A</strong></div>
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Put simply, this is a wonderful, full-on experience. Yes, it's bloody pricy and, yes, it takes nigh-on five hours but, for anyone who is a fan of Laphroaig, I can't recommend this highly enough. If, as we did, you find yourself in a group of easy-going, like-minded people, you'll never want to leave.</div>
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<!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F4.bp.blogspot.com%2F-5GffOG-TYvw%2FU-Z5eNKR3DI%2FAAAAAAAAARw%2F3xXOGx6abw0%2Fs1600%2FJISLAPH.jpg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj42UnzzJwynMB58XoTWWqQGhWOF2d1yod7MXAJNTtL3hiHS8e8Tgwzlp-ZCLxCvr1XTSt8KcU-M5emncTfhmzgqlaeSOLDaa_NR102nDQmgBa5eSaWlAm4Ms140-QbAjb9stMoFQ619B_9/s1600/JISLAPH.jpg" -->Johnnie Stumblerhttp://www.blogger.com/profile/11400549447323714780noreply@blogger.com0tag:blogger.com,1999:blog-4135084911897483696.post-38364926413534744502014-09-04T13:22:00.001-07:002014-09-04T14:49:48.580-07:00#TomatinCuatro - The Launch<h2>
Tomatin Cuatro - The Series - 46%</h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8r0wuZVfbgWxCSOQjnOEDlTkSvH-1yiiDF9bf_gkjAa-FhAK_F8Bau4-XAriVe6zZKRTFYYvLjfM_0e-PE0gzEwK3tDRYysKGnaxg6QbYOfmvQ8SO-S4ZG0oGFvqX75IjctjaLymwBJZI/s1600/Tomatin+Tweet+Tasting+Banner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8r0wuZVfbgWxCSOQjnOEDlTkSvH-1yiiDF9bf_gkjAa-FhAK_F8Bau4-XAriVe6zZKRTFYYvLjfM_0e-PE0gzEwK3tDRYysKGnaxg6QbYOfmvQ8SO-S4ZG0oGFvqX75IjctjaLymwBJZI/s1600/Tomatin+Tweet+Tasting+Banner.jpg" /></a></div>
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<h3>
Life, it would seem, is full of coincidences. At the end of July, I finally plucked up the courage to slay a heel I had been nursing for a good few months. Very seldom do I feel genuinely sad when I finish a bottle of whisky (usually, by that stage, I'm positively merry) but this one in particular was so nice, I felt quite deflated.</h3>
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<tr><td class="tr-caption" style="text-align: center;">Gandhi: Probably more of a Tomintoul fan</td></tr>
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<h3>
A mere two days later, <a href="http://www.thewhiskywire.com/" target="_blank">The Whisky Wire</a> announced that there was to be a Tomatin Tweet Tasting at the beginning of September. Details were frustratingly scarce, save for a hint that there may be the launch of a new bottling on the horizon. I duly applied and, as luck would have it, my grief was to be short-lived.</h3>
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So what's it all about then, Johnnie? Well, I'm glad you asked. On 15 January 2002, those chaps at Tomatin distilled up a whole load of spirit and put it into ex-bourbon casks. The casks laid dormant for over nine years and on 29 June 2011 were recasked in four different types of sherry butt. Yup, this isn't one new bottling they're putting out there, it's four. From there the whiskies were allowed to mature for a further three years until finally being bottled just a fortnight ago.<br />
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Each whisky in the series carries an age statement of 12 years, is bottled at 46% and has not been chill-filtered. Three big ticks in my book. How do they taste?<br />
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<tr><td class="tr-caption" style="text-align: center;">Quintessential</td></tr>
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<b><u>Tomatin Cuatro - Fino Sherry Finish - 46%</u></b></div>
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<b>Nose:</b></div>
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A slight nip of alcohol as we kick things off followed by a light fruitiness. A little honey going on with wisps of heather and a note that puts me in mind of white wine. A little time to open up brings waxy pears and digestive biscuits. None of the grapefruit I'd usually associate with a Tomatin but a very interesting nose indeed. Lots going on.</div>
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<b>Palate:</b></div>
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Hello grapefruit! I was hoping you'd show up. Quite dry to begin with, then there's just an explosion of citrus as it develops. The citric sharpness dies down a little after water is added and the whisky strikes a more balanced tone with dry woodiness and just a hint of smoke creeping in as we approach the finish.</div>
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<b>Finish:</b></div>
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Plenty of wood on the back end with pencil shavings and fine leather coming to mind. Leaves you wanting another.</div>
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<b>Thoughts:</b></div>
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This exhibits all of the characteristics I've come to know and love from Tomatin. The Fino doesn't overpower the spirit and allows it to shine through. I could happily spend an evening with a bottle of this.</div>
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<tr><td class="tr-caption" style="text-align: center;">Close, but no cigar. Apart from on the palate, that is</td></tr>
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<b><u>Tomatin Cuatro - Manzanilla Sherry Finish - 46%</u></b></div>
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<b>Nose:</b></div>
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Worlds apart from the Fino finish. More assertive with vegetal, herbal aromas and marzipan humming along underneath. Give it a moment and there's a wave of vanilla that washes over you and brings with it fruit, grass and creamy butter.</div>
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<b>Palate:</b></div>
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Bold, salty blast up front. Wasn't expecting that at all. It's almost coastal in nature. A little while to acclimatise and the vine fruits creep in with rich sherry and a wonderful cigar/cedar combo.</div>
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<b>Finish:</b></div>
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Warming with playful spices. Peppercorns, more cedar and, again, a little flash of smoke.</div>
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<b>Thoughts:</b></div>
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This is a good whisky and the quality is almost up there with the Fino. Bringing personal preference into play, I'd have to leave this one on the shelf. I wouldn't necessarily be happy about it, mind.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkfdgrLffYcX1M0alwsT0aApV0F-fCvKe0gw_A9FRoetwRYMSsKgN1DclO_r0HPc6VmZ11p0P1cW7zEDuULvBLBabHq2aK5Sj7bw69PpslAacAorExmy6o9cl1j6cwOM1_2usmPDC1PCVX/s1600/oloroso.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkfdgrLffYcX1M0alwsT0aApV0F-fCvKe0gw_A9FRoetwRYMSsKgN1DclO_r0HPc6VmZ11p0P1cW7zEDuULvBLBabHq2aK5Sj7bw69PpslAacAorExmy6o9cl1j6cwOM1_2usmPDC1PCVX/s1600/oloroso.jpg" height="263" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I'm sorry I doubted you</td></tr>
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<b><u>Tomatin Cuatro - Oloroso Sherry Finish - 46%</u></b></div>
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<b>Nose:</b></div>
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Wonderful. I'm not a sherry drinker and don't know an awful lot about it but this just screams Oloroso casks; there's a nuttiness and that fresh fig note that I always seem to get from them. Further nosing gives a menthol quality which does nothing to change my mind. Raspberries and dates. More figs. Even more figs. If this turned out to be anything other than Oloroso, I'd have never lived it down. Lucky for me then.</div>
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<b>Palate:</b></div>
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Gah! Conflicting emotions when tasted. I love sherried whisky but this is almost overpowering the light, crispness I associate with good Tomatin. A <a href="https://twitter.com/whiskyrepublic/status/507242372649201666" target="_blank">virtual slap</a> from one of the other tasters (Cheers, <a href="https://twitter.com/whiskyrepublic" target="_blank">Dave</a>; I was humming the theme from Titanic for the next hour) brings me to my senses and I give it a few drops of water and half a chance to develop. That's better. Christmas in a glass and yet the cask is taking a back seat, giving the spirit chance to drive. Beautifully balanced with plums, raisins, cinnamon and a touch of eucalyptus.</div>
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<b>Finish:</b></div>
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Great balance; not too dry, not too sweet. Woody, but not overoaked. The best finish of the night, so far.</div>
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<b>Thoughts:</b></div>
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This has blown the race wide open. Despite a jittery start, this really grew on me and the water just opened it up brilliantly. It's almost a coin toss between this and the Fino.</div>
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<tr><td class="tr-caption" style="text-align: center;">Warming, but waning</td></tr>
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<b><u>Tomatin Cuatro - Pedro Ximinez Sherry Finish - 46%</u></b></div>
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<b>Nose:</b></div>
Sweet, sweet aromas with a muskiness underneath. Treacle, wax and blackberry jam. Given half a chance, there's grape must, muscovado sugar and red peppers. A little while longer and I get the aroma of warm, spiced bread and butter pudding.<br />
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<b>Palate:</b><br />
Chewy, spicy, fudgy and the four other dwarves nobody ever remembers. A sweet, balsamic note with peppercorns and creme brulee. Not as much wood as I expected and very easy-drinking.<br />
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<b>Finish:</b><br />
Not particularly long and maybe a tad flat when compared to the others. Still warming with those peppercorns hanging on 'til the last moment, joined by tobacco and beeswax.<br />
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<b>Thoughts:</b><br />
Another very capable whisky; I can't pick too many faults with this one either. The quality is there and I do love dark sherry finishes. Maybe a touch unbalanced.<br />
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<b><u>Overall:</u></b><br />
It's not often you get a chance to sample the same whisky finished in four different ways. This has been highly educational and it just so happens that the whisky was bloody tasty too. Fair play to <a href="https://twitter.com/greunson" target="_blank">Graham Eunson</a> and the <a href="https://twitter.com/Tomatin1897" target="_blank">Tomatin team</a> for sticking with sherry casks at a time when a lot of other distillers are looking elsewhere, due to the high cost of sourcing them. Additionally, in an age of new NAS releases, they've been decent enough to tell us how old the whisky is. Bravo.<br />
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Each of the four expressions has a limited release of 1500 bottles and will soon be on sale worldwide (apart from the USA) with a RRP of £49.99.<br />
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Which one's the best though? It seemed that at the end of the tasting, each taster had a different order of preference. I can understand why; each of the whiskies exhibited a high level of quality and if the only thing you're changing is the cask finish, it's probably all going to be down to personal tastes.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEMvo6Yw_fDOsbr06uHtZKjJ4pePkdMY-5X31EVocspRw-0uha6ZstSaFRdFtZJQ039l08kb33UoT7x7Ppea91TCq1i4EsaSPo_ofLc_m4OSMqDcmvHTDz3dkdunX_nrI_DvBkuavLDkTV/s1600/order.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEMvo6Yw_fDOsbr06uHtZKjJ4pePkdMY-5X31EVocspRw-0uha6ZstSaFRdFtZJQ039l08kb33UoT7x7Ppea91TCq1i4EsaSPo_ofLc_m4OSMqDcmvHTDz3dkdunX_nrI_DvBkuavLDkTV/s1600/order.jpg" height="197" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">There can be only one. Ok, two, but no more. Three?</td></tr>
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For me, the Fino takes first place from the Oloroso in a photo finish. The Pedro Ximinez comes in third with the Manzanilla bringing up the rear.<br />
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Huge thanks to the team over at Tomatin, to Steve for orchestrating the whole thing and to my fellow tweet tasters. Always a pleasure.Johnnie Stumblerhttp://www.blogger.com/profile/11400549447323714780noreply@blogger.com0tag:blogger.com,1999:blog-4135084911897483696.post-1500419032414459302014-08-10T03:53:00.000-07:002014-09-02T11:27:53.438-07:00Johnnie Does Bowmore <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyhFJalnk5lS51H0ig2Vl4GVc4teqp6NqF_8GlvUyjO-bCJTTB_I-MfBzXZ8r9NLho-KEfZvy57gL0xn0xUEzd_fjae5wiAHafObHGhOIldHOsAfk3n542BIWPfaIvUimU7uxPiX0FYlST/s1600/JISBOW.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyhFJalnk5lS51H0ig2Vl4GVc4teqp6NqF_8GlvUyjO-bCJTTB_I-MfBzXZ8r9NLho-KEfZvy57gL0xn0xUEzd_fjae5wiAHafObHGhOIldHOsAfk3n542BIWPfaIvUimU7uxPiX0FYlST/s1600/JISBOW.jpg" /></a></div>
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<h2>
Monday 18 August 2014 - 10:00am</h2>
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Price: £6.00</h2>
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Ever since I had my first taste of peated whisky (Lagavulin 16, to be precise), I knew that one day I'd find myself washing up on the shores of Islay, with a view to exploring the origins of this wonderful liquid. </h3>
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Having managed to schedule eight distillery tours over five days (no mean feat, I might add) I found myself beginning my peaty whisky pilgrimage on a Monday at 10:00am at the doorstep of Islay's oldest whisky distillery. Now I'm not usually one for drinking <em>ante-meridiem</em> but, for the purposes of education, I decided to make an exception. Time constraints meant that I had to settle for the basic tour but, considering the heavy schedule, my liver was to thank me come Friday afternoon.</h3>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Hblq60xuYNvmL9lBXJoqx4PLyM4s51K9TYleOZ5N6d5-wANXAkHCr1mPL3yKwXCcAr3WxyGmxhWxxedYMcvktCXAKIAEqUQqVx3SD6wEStMYgTaSQqD8qfZnS1peT7v1iCTEcC8BOqj_/s1600/IMG_1473.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Hblq60xuYNvmL9lBXJoqx4PLyM4s51K9TYleOZ5N6d5-wANXAkHCr1mPL3yKwXCcAr3WxyGmxhWxxedYMcvktCXAKIAEqUQqVx3SD6wEStMYgTaSQqD8qfZnS1peT7v1iCTEcC8BOqj_/s1600/IMG_1473.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bowmore on the rocks</td></tr>
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The tour kicked off with Lesley, our wonderfully chipper guide, leading us to the malting floors. Bowmore malts approximately 25% of its own barley, with the rest imported. The workers turn the barley using a combination of machine and hand plough. Although there were a couple of wooden malt shovels in evidence, these appeared to be more for decoration purposes. At the time of my visit the malting floors were empty, more than likely due to the distillery recently coming out of its silent season.<br />
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A quick peek at the, again empty, kiln wasn't as disappointing as it sounds. There was a lingering smell of peat smoke in the air which briefly had me considering locking myself in there and claiming squatter's rights. That smell is the reason I came to Islay in the first place. Magic. Bowmore whisky is, Lesley informs us, peated to around 26ppm and is a great whisky for those not suited to the likes of Laphroaig and Ardbeg.<br />
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Once the barley has been dried, it gets passed through their 1966 Porteus roll mill and the product is then poured into a bloody enormous grist bin, 8 tons of product to be precise. After being pumped into their shiny, copper mashtuns and hit with three water cycles (63.5c, 85c & 100c) the mix gets transported into one of their washbacks, each named after one of the distillery owners. Inside these washbacks, the yeast does its business and turns the whole affair into a dirty, milky mixture called wash. More on that later in the week.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI9iVbXsEKMVxyiQ-lRx3XvFov_61bD8F9PbXSKZx3L-nrc0E7GpJxsWR7eheRihYAPBXKQzmuZr1b8B8Uw3BHjyi8w0Y8M2p0zkWUXqfE-S98dTKbmVmBHvyPv7AwsQ1c7qx-eRIjF0Wt/s1600/IMG_1479.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI9iVbXsEKMVxyiQ-lRx3XvFov_61bD8F9PbXSKZx3L-nrc0E7GpJxsWR7eheRihYAPBXKQzmuZr1b8B8Uw3BHjyi8w0Y8M2p0zkWUXqfE-S98dTKbmVmBHvyPv7AwsQ1c7qx-eRIjF0Wt/s1600/IMG_1479.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Harking back to simpler times?</td></tr>
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From there the wash hits the stills (2 wash and 2 spirit), some magical, steam-fired witchcraft occurs and the once dirty, milky wash is turned into spanking, new-make Bowmore spirit, ready to be encased in oak barrels.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5u_lmzMZMBuhdBTERUkhpiGlN-wmAMF-Yt05UJmqPIwm2q7Ci7CeXiUBHecl_rhfTP5doa-t2iVsnYuue1oAJnInjKepdu7K-oeQi4NJRrWqJCQsrL9hGwpgwTyX7tj1mblYQfYD_KFKW/s1600/IMG_1481.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5u_lmzMZMBuhdBTERUkhpiGlN-wmAMF-Yt05UJmqPIwm2q7Ci7CeXiUBHecl_rhfTP5doa-t2iVsnYuue1oAJnInjKepdu7K-oeQi4NJRrWqJCQsrL9hGwpgwTyX7tj1mblYQfYD_KFKW/s1600/IMG_1481.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's all incantations and sacrifices, I tell you</td></tr>
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Once in barrels, some of the spirit is kept on the island and allowed to mature below sea level in Bowmore's vaults. As part of the tour we were allowed into the hallowed 'No.1 Vaults' to have a look at what lay within.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSHOdTTw31hRvK_qjudJSmu2j7nP2zJloiU5xkTNLlIVk3kFip8oW9DDyGjMvjXZdIjFdkJW5XNew653fdOeCvXKJjSKB05gtTOkn2fi0Hjy4uUn9rAb0e7dpAZMQ_MPy0-KDgHkicqdD4/s1600/IMG_1486.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSHOdTTw31hRvK_qjudJSmu2j7nP2zJloiU5xkTNLlIVk3kFip8oW9DDyGjMvjXZdIjFdkJW5XNew653fdOeCvXKJjSKB05gtTOkn2fi0Hjy4uUn9rAb0e7dpAZMQ_MPy0-KDgHkicqdD4/s1600/IMG_1486.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">There be gold in them thar hills</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9vvmjEm02x4ekdKxvpG5psxJHvzVm6m44MAXay4rrMqjON2CPo4Mx0zSWJ5F_t3bvmNBzY9vbeinQFsqdgGlJEsXVa6fhsj_umJRMNI61lOTGwLE6CcTuUFU0e-9nZj23f7z9DMAdVQEf/s1600/IMG_1487.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9vvmjEm02x4ekdKxvpG5psxJHvzVm6m44MAXay4rrMqjON2CPo4Mx0zSWJ5F_t3bvmNBzY9vbeinQFsqdgGlJEsXVa6fhsj_umJRMNI61lOTGwLE6CcTuUFU0e-9nZj23f7z9DMAdVQEf/s1600/IMG_1487.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"You keep her talking, I'll get the van"</td></tr>
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Lesley informed us that not all of their whisky is matured on Islay and none of it, hand-filled aside, is bottled there. The barrels are sent to the group's Springburn HQ in Glasgow and bottled on site. Due to demand, she continued, Bowmore puts none of its whisky into blends and no longer sells barrels off to independent bottlers. With Bowmore 12 being exported to 44 countries worldwide, she advises, every drop is needed for their single malts.</div>
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After a quick Q&A session in the No.1 Vaults, we were whisked off to the bar area, where a dram of the Bowmore 12 awaited and we were bid farewell. Alas, a momentary taste was all I could manage as a monumental whisky experience lay ahead at one of Islay's south coast heavyweights.</div>
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To be continued..........</div>
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<h3>
<u>Ratings</u></h3>
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<strong>The Tour: B</strong><br />
Informative, detailed and led by a guide exhibiting more enthusiasm than I do at work on a Monday morning.<br />
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<strong>The Drams: D</strong><br />
Just a small measure of the Bowmore 12 on offer (in a tumbler, no less) but served at tables commanding a beautiful view over Loch Indaal. <br />
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<strong>The Shop: A</strong><br />
This is where Bowmore shines. Plenty of whiskies on offer; Luxury, Travel Retail, 'fill-your-own' and Distillery Exclusive bottlings. Glen Garioch and Auchentoshan were also represented. Although the shelf space in the shop is mainly for whisky, some merchandise is also available, meaning you can stock up on souvenirs for your non-whisky drinking pals.<br />
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<strong>Overall: B-</strong><br />
A good place to start. Even the basic tour gives you a great feel for the history and ethos behind Bowmore. If you're a fan of the whisky, you're going to want to book one of the premium experiences as the basic tour, even compared to similarly priced tours at other distilleries, offers very little in the way of sampling. There is, however, a bar on the first floor that'll allow you to pick and choose your way through the range, should you so desire. Bowmore, I'll be back.<br />
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<br />Johnnie Stumblerhttp://www.blogger.com/profile/11400549447323714780noreply@blogger.com0