Month: July 2014

Whisky #156 – Glenmorangie Astar Single Malt

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IMG_3017Glenmorangie Astar Single Malt. Highlands, Scotland. ABV: 57.10%. Tasted at The Aviary.

Colour: Pale gold, straw.

Nose: Slight oak, but very subtle. Not the sweetness of other Glenmorangie drams.

Palate: Salty apricot. Brett remarks that it’s a lot smoother than he first anticipated, yet it has a bit on his tongue. I’m not sure whether he’s talking about the whisky or the…

Finish: Quite dry, Dry dusty finish. A bit of spice and fire in the aftertaste, not as smooth as other Glenmorangies that I’ve come to love.

Comments: Bottled at the cask strength of 57.10%. Unmistakable Glenmorangie qualities, full flavoured and loads of spice.

Whisky #155 – Kilchoman Machir Bay Single Malt

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IMG_3014Kilchoman Machir Bay Single Malt. Islay, Scotland. ABV: 46.00%. Tasted at Print Hall.

Colour: Pale straw.

Nose: Sweet peat. Not a sexy alluring kind of peat, but there are some sweet notes.

Palate: Smooth entry, but has neither the peatiness nor the meatiness of the really great Islay malts.

Finish: Heat & peat linger, but nothing too exceptional to report.

Comments: Tastes like a sweeter Ardbeg 10. Not bad, but wouldn’t rush out to buy a bottle. Kilchoman is a very young distillery having been founded only in 2005, so we shouldn’t be too harsh on them. I’m excited by what I’ve tried so far (see also the Kilchoman Loch Gorm & Kilchoman Single Bourbon Cask 5 year old), but feel that perhaps they’re releasing their malts a little too soon so as to begin to see a return on their investment, rather than waiting a few extra years that might see the whisky’s flavours develop a little more.

Whisky #154 – Old Hobart Distillery Overeem Port Cask Matured Single Malt

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IMG_3430Old Hobart Distillery Overeem Port Cask Matured Single Malt (cask number OHD-068). Hobart, Tasmania, Australia. ABV: 43.00%. Tasted at Helvetica, $19.

Colour: Pale rosey amber-copper.

Nose: A gorgeous nose. Dried muscatels, sultanas, other dried fruits. Sweet, woody, some chocolate and golden syrup notes. A hint of smoke.

Palate: Is that some thyme or fennel? No, that’s just the taste of the breadstick I stupidly just took a bite of without thinking. After cleansing the palate, I’m getting some mixed spices, sultanas and buttery almonds.

Finish: A bit of a peppery, salty-sweet (think salted caramel but not quite as sweet), oaky notes to fade. Medium-long finish for the flavours, medium warmth but it lingers long (primarily at the front part of the palate) after the flavours subside.

Comments: I loving the flavour complexity of the Tasmanian whiskies I’ve tasted, they really are quite special. All the more remarkable that Overeem is produced in a suburban garage of the Overeem family. I thought the wonderful nose was let down a bit by the palate. My mate Brett thought it was overrated – Overeem, overrated – overall, I think we’re over it!

Whisky #153 – Old Overholt 4 Year Old Rye Whiskey

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IMG_3005Old Overholt 4 Year Old Rye Whiskey. Frankfort, Kentucky, United States. ABV: 40.00%. Tasted at Varnish on King, $21.

Colour: Bright gold.

Nose: Quite soft, definitely not an olfactory assault by any means. Smells like a run of the mill rye.

Palate: Bam – huge rye flavours here that bely the subtle nose.

Finish: Oily mouthfeel, not much heat, medium finish. Sweet aniseed & almonds in the fade.

Comments: If you were looking for a smooth, drinkable contender to start exploring rye whiskey, you could definitely do worse than grabbing some of this. Nothing out of the box, but very solid. At this price point though I don’t think it’s tremendous value though, so maybe buy a bottle of it for around $70 and try it at home.

Whisky #152 – SMWS 44.52 The Artist, the Brewer and the Baker

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IMG_3003SMWS 44.52 The Artist, the Brewer and the Baker. 22 year old single cask from Craigellachie Distillery, Speyside, Scotland. ABV: 52.1%. Tasted at home, 100mL tasting bottle as part of SMWS new members’ welcome pack.

Colour: Brilliant light yellow gold; like a fresh glass of clear apple juice.

Nose: Like walking into a wood workshop where craftsmen have been working on timber furniture; rich sawdust, oils and a hint of varnish.

Palate: Smooth entry onto the tongue, flattens out to a salty taste overall. And then the esters really open up and some amazingly complex flavours fill the mouth. Lots of woody notes again, also a slight suggestion of some dried fruits, like grabbing a handful of some mixed dried fruits like apricots, cranberries and sultanas.

Finish: Oily, warming mouthfeel that lingers predominantly at the front of the mouth. Slow fade of flavours and the tingling sensation.

Comments: I’m a big fan of this one. It’s certainly more interesting than some of the SMWS bottlings I tried at their recent tasting event. Maybe because I got to pour myself a larger serve than they could at the tasting event, giving me the chance to get to know the whisky a little better. More of a long lunch kind of affair rather than speed dating. I’d definitely give this one another chance at a later date.

Whisky #151 – The Macallan Ruby Single Malt

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Macallan RubyThe Macallan Ruby Single Malt. Speyside, Scotland. ABV: 43.00%. Tasted at Helvetica, $32.

Colour: Yes it is ruby-ish

Nose: Dusty sherry notes.

Palate: Tart raspberries. Tastes better than my mate Brett’s stomach, which is how how he got the nickname “Raspberry”. I still can’t believe he revealed this to us.

Finish: After consuming our fifth whisky for the evening, the novelty we are getting out of calling Brett “Raspberry” and seeing him get progressively more agitated has certainly distracted us from the important business of whisky tasting.

Comments: In the cold morning light, I actually can’t remember exactly how Brett got his nickname “Raspberry”. But it sure seemed to push his buttons, so I’ll be sure to use it again next time we catch up! I think I’ll have to subtly use it when I’m trying to describe the whisky’s colour…”What do you think Brett, is this dram a dark raspberry colour or a light raspberry?”

Whisky #150 – McDonald’s Traditional Ben Nevis

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McDonaldsMcDonald’s Traditional Ben Nevis. Highlands, Scotland. Tasted at Helvetica, $26.

Colour: Bright copper.

Nose: Quite gentle. Soft smoke, hint of cherries.

Palate: Hint of peat smoke; orange peel, maybe a hint of cocoa – like the aftertaste of a really good high cocoa dark chocolate.

Finish: Medium finish; neither dry nor sweet – about midway on the spectrum.

Comments: Maccas has never tasted so good. I’m lovin’ it! (TM).

Seriously though, one thing I am really loving as part of the Whisky a Day project is exploring a lot of these independent bottlings. I’ve never tried a Ben Nevis whisky before (the distillery is actually owned by Nikka these days), but on the basis of trying this McDonald’s bottling I’m inclined to track some down and give it a taste, really quite liked this one.

Whisky #149 – Longrow Burgundy Wood 14 Year Old Cask Strength Single Malt

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Longrow burgundyLongrow Burgundy Wood 14 Year Old Cask Strength Single Malt. Campbeltown, Scotland. ABV: 56.10%. Tasted at Helvetica, $27.

Colour: Rich Amber. It’s been a good night on the stripper’s pole for the old girl.

Nose: Oak is the first thing that hits you, followed by some sweet smokey bacon notes.

Palate: Smoother than I was expecting for one so strong. Tastes more like a sherry matured dram.

Finish: Sweet sherry flavours.

Comments: My mate Charles the Frenchman can’t find any burgundy in it. Sacré bleu!

Whisky #148 – Ardbeg Auriverdes Limited Edition Single Malt

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Ardbeg AuriverdesArdbeg Auriverdes Limited Edition Single Malt. Islay, Scotland. ABV: 49.90%. Tasted at Helvetica, $29.

Colour: Golden.

Nose: Not as peaty as I was expecting for an Ardbeg! Still plenty of smoke, but also leather and some surprising sweet notes. Some typical Ardbeg notes in there though, but much more subtle than say the 10 year.

Palate: ‘Cool smoke’ is how I’d describe it. It doesn’t have the heat of other Ardbegs, plus that very subtle sweetness pokes its head through.

Finish: Quite similar to the 10 year in terms of the finish flavours, but the Auriverdes is definitely a lot softer.

Comments: It’s great to see Arbeg mixing things up a bit with the Auriverdes release for World Ardbeg Day. Too many expressions in the Ardbeg stable are overly similar – sure there’s some subtle differences but in many cases I find the distinction too subtle, especially for such a big peaty, flavoursome whisky.

The Auriverdes has some unmistakable Ardbeg qualities, but for me it’s just not that special, particularly when you consider a bottle of it will set you back $200 AUD. It’s ok, but a little disappointing given this is intended to be a special release to commemorate Ardbeg Day.

Whisky #147: Suntory Hibiki 12 Year Old Blended Japanese Whisky

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HibikiSuntory Hibiki 12 Year Old Blended Japanese Whisky. Osaka, Japan. ABV: 43.00%. Tasted at Old Faithful Bar & BBQ, $15.

Colour: Honied gold.

Nose: Not an overly powerful nose, perhaps unsurprising for a 12 year old blend. Subtle oak, honey & vanilla.

Palate: Smooth entry, mild flavour intensity. Subtle oak & sweetness again.

Finish: Short-medium.

Comments: It’s quite mild, a little too mild for my liking. It’s very drinkable, but just doesn’t have the depth or flavour complexity that I really like in a whisky. I prefer the Hibiki 17 year old which has more going for it flavour-wise, but even that’s a little too smooth and thin for me. If you’re after a good Japanese blend, I would recommend you try the Nikka From the Barrel instead, top drop.

Whisky #146 – Bakery Hill Double Wood Single Malt

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IMG_2991Bakery Hill Double Wood Single Malt (Barrel 0912). Victoria, Australia. ABV: 46.00%. Tasted at home, $120 (bottle).

Colour: Similar to my varnished oak port barrel.

Nose: Malty hay-like scents; vanilla and soft oak.

Palate: Buttery, some stronger oak coming through along with black pepper and some sweetness. Stronger depth of flavour than I was expecting from the nose.

Finish: Medium length for flavour, longer finish for the heat that builds initially. Leaves a tingle on the front half of the tongue long after the flavours have dissipated.

Comments: Single cask release. It’s pretty decent, but it’s somewhat of a contradiction. It’s the kind of dram that grows on you, but not on it’s own though. What I mean is that I found I really had to try and focus to get to know this whisky and reveal it’s character. It’s the kind of whisky that you could happily drink and be very satisfied, but if you were relaxing and a little preoccupied say talking to a friend while consuming, it might be difficult to recall or describe too many characters as they’re quite subtle. In saying that, despite the individual characters being quite subtle the overall qualities (especially the palate) are more robust.

Overall? A decent whisky, but maybe not at this price point. Like the outsider starting from box 8 at the Dapto dish-lickers, there’s probably better value found elsewhere.

Whisky #145 – SMWS 3.194 Surf and Turf BBQ

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IMG_2988SMWS 3.194 Surf and Turf BBQ. 14 year old single cask from Bowmore distillery. Islay, Scotland. ABV: 58.3%. Tasted at home, 100mL tasting bottle as part of SMWS new members’ welcome pack.

Colour: Deep, brilliant, burnished copper. So bright.

Nose: Strong alcohol fumes abound. Slowly dissipating with some time in the glass to reveal some toffee, butter & burnt orange scents. A hint of smoke too.

Palate: Freshly ground black pepper. Chewy; very meaty, with a smokey almost charcoal taste. It really does taste a little similar to a steak flame cooked on a BBQ.

Finish: Salty smoked aftertaste, long finish.

Comments: I not picking up the seafood flavours that the SWMS abundantly describe, but the meaty BBQ flavours are definitely there. Wow. Not your typic Islay – the smoke is ever-present but it takes a back seat to the complex flavour profile. Really enjoying this one! In fact I’m really loving the Scotch Malt Whisky Society releases generally; they’re all unique, full flavoured and offer huge amounts of character that gradually reveal more layers with every sip.

Whisky #144 – Benromach Peat Smoke (Phenol Level 53PPM)

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IMG_2986Benromach Peat Smoke (Phenol Level 53PPM). Speyside, Scotland. ABV: 46.00%. Tasted at home, purchased as part of a 3 x 200mL pack of Benromach malts, $100.

Colour: Pale straw.

Nose: Smokey, but more like a campfire rather than peat.

Palate: Sweet peat and oaky flavours.

Finish: Honey and gentle smoke roll around the mouth.

Comments: Definitely the pick of the three Benromachs from this tasting pack. Interesting that they’ve gone out of their way to make a definitive statement about the peat level.

It’s certainly a different beast to your typical peaty Scottish whiskies (e.g. Islay or island whiskies), given Benromach is a Speyside whisky that should hardly surprise. Softer, sweeter flavours make for a more subtle experience, so if you’re someone who is apprehensive about peaty drams it could be a decent place to start and dip your toe in the water. Or in the whisky, though I don’t recommend that literally.  Regardless, the Benromach Peat Smoke makes for a good point of difference to other peaty drams you might have tried before.

Whisky #143 – Benromach Organic Single Malt

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IMG_3462Benromach Organic Single Malt. Speyside, Scotland. ABV: 43.0%. Tasted at home, purchased as part of a 3 x 200mL pack of Benromach malts, $100.

Colour: Golden honey.

Nose: Again a slight prickle much like the Benromach 10 year old. Some oak comes through, nothing much else to report really.

Palate: Sweet vanilla notes primarily, a bit of pepper.

Finish: Medium length, sweet oaky notes linger.

Comment: Urgh, another distillery trying to play the “organic” card. Look, if you want to be seen to be environmentally conscious, try hugging a tree or dating a vegan. It’s a perfectly acceptable single malt, but like the Bruichladdich Organic Single Malt it would appear from the outside that Benromach are taking the “organic” angle to appeal to a wider audience or maybe trying it as a point of difference from other distilleries. Either way, the fact that this whisky is organic does not add anything to the drinking experience. It’s a good whisky, don’t get me wrong, but who really cares if it’s organic?

Whisky #142 – Makers Mark 46 Bourbon Whisky

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IMG_2982Makers Mark 46 Bourbon Whisky. Kentucky, United States. ABV: 47.00%. Tasted at the Elephant & Wheelbarrow, $11.

Colour: Deep dark copper.

Nose: Leathery vanilla notes; aniseed too.

Palate: Sweet aniseed flavours abound, balanced nicely with some heat & spice at the front of the mouth.

Finish: Dry, medium length; salted liquorice & pepper.

Comments: smooth entry, but some heat & spice to finish. It was ok, a fairly typical bourbon – nothing that makes it particularly stand out from the crowd.

Whisky #141 – Benromach 10 Year Old Single Malt

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IMG_3461Benromach 10 Year Old Single Malt. Speyside, Scotland. ABV: 43.0%. Tasted at home, purchased as part of a 3 x 200mL pack of Benromach malts, $100.

Colour: Orangey gold.

Nose: Dried fruits, but not much sweetness. A verrrrrry subtle hint of smoke. A bit of a prickle in the nostrils from the alcohol.

Palate: Dried apricots. Quite an oily mouthfeel. Smooth entry, flavours don’t really develop in the mouth though.

Finish: Short to medium finish, some sweet notes linger for a little while, as does the tingle of heat from the alcohol.

Comment: Not too bad, but there’s certainly better examples of Speyside malts in my opinion (e.g. Glenfarclas 15 year old). It doesn’t quite have the complexity or depth of flavour that I was hoping for. Check back over the next few posts where I will review the Benromach Organic Single Malt & the Benromach Peat Smoke (Phenol Level 53PPM).