Thread: Scotch/whiskey of the day

I like the higher proofs, too. this one does not seem to suffer from the lower abv, though.

I find it almost tacky how Makers Mark has gone to a twist off lid.

Yep, only good whiskey is reserved for corks.

Originally Posted by ScottGoodman

I find it almost tacky how Makers Mark has gone to a twist off lid.

I have not seen this up here yet!
Very disappointing.
Was inspired while away to build a new chandelier for the front hall.
Below, the inspiration.. will be a work of love acquiring the raw materials, hehe.

Re: CORKS. The wine industry has proven that synthetic corks work better than natural, and that screw tops provide a better seal for preserving the nectar within. Other than for looks, there really is no reason to continue to use "corks". Now, science aside, I still prefer that "pop" that comes with opening a new bottle.

I didnt know the science behind it, makes sense. I have always associated the cork sound to quality. Makers Mark is a good, just disappointed me a bit. I imagine its a little cheaper to produce. A few cents every bottle adds up long term.

[QUOTE=Orville;1841291]Re: CORKS. The wine industry has proven that synthetic corks work better than natural, and that screw tops provide a better seal for preserving the nectar within. Other than for looks, there really is no reason to continue to use "corks". Now, science aside, I still prefer that "pop" that comes with opening a new bottle.[/Q]

Norway are starting to use synthetic corks for spirits. Same size and shape as your typical whisky cork, but made of plastic. So far I've only seen it on a bottle of gin and the whisky I got from the same distillery had a wooden cork, but that was three-ish years ago and the gin was purchased recently. I'm not sure why they've chosen the plastic corks, it could be for a better seal, but a white plastic cork also fits the colour scheme of the gin bottle better. The distilery has only been open for about six or seven years so they're not bound by the same tradition as the Scottish whisky distilleries are. The distillery is Agder Brenneri if anyone's interested.

Whisky Wednesday has me back on Islay for a sampling of Port Charlotte Scottish Barley Heavily Peated Islay Single Malt. That's a bit of a mouthful, but explains exactly what's in the bottle, which is a 50% abv spirit with NAS, aged in Euro oak and ex-Bourbon casks. The whisky is oily, thick on the glass, and forms slow tears.

The nosing is smoky and peaty, as befits a whisky with 40 ppm worth of peat phenols. There is also the salt air to be found here. A little citrus brightens things if you wait, then ashes. It's like each waft of smoke heralds a new aroma. There is caramel and an earthiness waiting to be discovered. Finally some oak lingers long enough for me to find it.

The first sip is sweeter than expected, with little of the salinity common to Islays of my experience. The candied sweetness belies the smoke that is the bedrock on the palate. There is iodine, too, followed by vanillins. And then comes the maritime character so indicative of Islay. Salt and smoke take hold in the middle and remind you that this is still a traditional Islay malt. Moving towards the finish, there is apple and orange peel, spicy pepper notes, and tannic leather feel. Through it all, that smoke lingers, like the aftermath of a raging bonfire, seeping it way into everything about this spirit. Delicious.

Water now, and the spirit is now butter smooth caramel, with hints of cocoa powder. Less fruitiness to be found, and the medicinal qualities are more subdued. Through it all the peat smoke remains and, as it finishes, a lingering burnt rubber note that catches the breath.

Bruichladdich is moving towards a more provenance oriented usage of the term "Islay". If this bottling is an indication of where they want to lead, then I think I will follow. They are putting the more traditional Islay brands on notice, and it's hard to argue with their message, particularly when it arrives like this.

My Thanksgiving is already one for the books . . .

One of the most enjoyable things about this little hobby is the interesting opportunities that arise with respect to unique bottlings or tastings. I have been lucky enough to experience a few, and happy to have been able to include some friends along the way. Whisky, after all, is meant to be enjoyed with others.

Last night my wife and I had friends over for drinks, as part of Thanksgiving weekend. One of our friends is Bob. Bob's grandfather was a General Manager for Corby's Distillery, in Corbyville, ON. He retired in 1977 and, upon his retirement, he was gifted a single barrel of Rye whisky, dating back to his year of hiring (1942). These bottles (I'm told there were 216) were shared among family and close friend over the years. Fast forward a few decades, and Bob's Father passes away earlier this year. At the reception after the funeral, some of the last bottles of this collection are brought out to celebrate the life of the family patriarch.

Last night, Bob brought over the last shot of his bottle, and I was allowed to partake in something truly unique. Collectors talk about "unicorn bottles", or rare casks, but how many people ever get to sample whisky that was never put out for commercial sale? Well, last night, my friend Dave and I did just that. We drank the last ounce of a completely unique Rye Whisky, and this is what we found.

The whisky was a deep amber in the glass, like brass or red gold. It was fairly viscous, too, sticking to the inside of my glencairn before running back down the sides.

The nose did not present the expected floral characteristics of Rye. Whether this was the result of oxidation over a few months, or from the long aging in the barrel I do not know. What did present was a waft of brown sugar and toffee, with a fair bit of oak backing it up. There was a lingering spicy quality in the air as well.

On the palate, I was treated to caramel (think MacCormick's hard toffee candy), followed by a slowly building note of white pepper to warm the chest. The oak tannins lead into a short drying finish that is highlighted by a note of dill. There was not enough left to bother with water, but this whisky was so smooth as to render the idea superfluous. It was truly wonderful to taste. One last note, the pictures will not show you what proof this whisky was bottled at, another nod to it's provenance as a truly "private" barrel. It was a rare treat to be given the opportunity to sample it before it was gone.

Originally Posted by Orville

Whisky Wednesday has me back on Islay for a sampling of Port Charlotte Scottish Barley Heavily Peated Islay Single Malt. That's a bit of a mouthful, but explains exactly what's in the bottle, which is a 50% abv spirit with NAS, aged in Euro oak and ex-Bourbon casks. The whisky is oily, thick on the glass, and forms slow tears.

The nosing is smoky and peaty, as befits a whisky with 40 ppm worth of peat phenols. There is also the salt air to be found here. A little citrus brightens things if you wait, then ashes. It's like each waft of smoke heralds a new aroma. There is caramel and an earthiness waiting to be discovered. Finally some oak lingers long enough for me to find it.

The first sip is sweeter than expected, with little of the salinity common to Islays of my experience. The candied sweetness belies the smoke that is the bedrock on the palate. There is iodine, too, followed by vanillins. And then comes the maritime character so indicative of Islay. Salt and smoke take hold in the middle and remind you that this is still a traditional Islay malt. Moving towards the finish, there is apple and orange peel, spicy pepper notes, and tannic leather feel. Through it all, that smoke lingers, like the aftermath of a raging bonfire, seeping it way into everything about this spirit. Delicious.

Water now, and the spirit is now butter smooth caramel, with hints of cocoa powder. Less fruitiness to be found, and the medicinal qualities are more subdued. Through it all the peat smoke remains and, as it finishes, a lingering burnt rubber note that catches the breath.

Bruichladdich is moving towards a more provenance oriented usage of the term "Islay". If this bottling is an indication of where they want to lead, then I think I will follow. They are putting the more traditional Islay brands on notice, and it's hard to argue with their message, particularly when it arrives like this.

I save mine for special occasions. I gas it to keep everything right where it is so the peat doesn't oxidise away. Really enjoy this one, as well as the Classic Laddie.