As ever I have been lax in posting up random bits of booze that I’ve been trying – the last few months have been quite overwhelming with new boozes thanks to my new job, but every now and again I do sit down and try some booze for non-work reasons. A good recent excuse for some non-work drinks was my first holiday since starting – a week in Edinburgh for the Fringe Festival. Fate smiled on the flat that I’ve been hiring for the last few years and not only was the nearest pub refurbished as a gastro-pub and fine booze establishment but BrewDog Edinburgh is a mere 10 minutes walk away. So, despite being in the land of whisky I spent the week drinking tasty beer:
As I’ve not done one of these for a while I thought I better had do…my notebook is getting full.
BrewDog/3 Floyds Bitch Please – a collaborative brew from BrewDog and Chicago’s 3 Floyds. Harking back to their older special edition brews, this is a oak-aged barley wine, reminiscent of the Devine Rebel they made with Stone (although not a patch on the Devine Rebel Reserve) and their own Tokyo. It poured a deep red with a creamy coloured head and a had big wood smoke nose with a hint of rubber and stoney mud. To taste it was coffee and dark chocolate to start, with a bit of very dry tannic red wine. As I worked through the glass it got slightly fruitier, with some malty sweetness appearing, as well as some black liquorice and some of the blackberry leaf fruitiness that I associate with barrel aged beers. I’ve got a couple more of these and I’m going to leave them to think about things for a while – I suspect this one may develop in the bottle.
Redemption/Kernel No.2 – my first beer of the night at last week’s Day of IPA at The Euston Tap. The Tap isn’t the biggest of pubs, built into one of the small gatehouses outside Euston station as it is, and as you’d expect from an IPA festival at one of the top craft beer pubs in London it was rather full. Anyways, being a fan of both Redemption and Kernel I jumped at this one, having missed out on cask Kernel beer every time I’ve had a chance of grabbing it in the past. This seemed to be a happy mix of Kernel and Redemption’s styles – big and malty with some comparatively restrained hops at the end. It was orangey in the middle and finished with a nice bitter mulchiness.
BrewDog Abtrakt:06 – the latest in BrewDog’s “release once and never again” Abstrakt collection, this time a triple dry hopped imperial black IPA coming in at 11.5%. This was one of the few kegs of AB:06 that BrewDog filled and I got in a half at the Day of IPA as early as possible to make sure I got some before it went. It was a very dark beer, in both flavour and colour, full of fruity black coffee and coffee grounds. As it warmed in the glass it developed some syrupy raisin sweetness but was dark and bitter, with the bitterness hiding most of the fruity hops that were hiding in the background. They reckon that it’ll age well, but I’m not sure how well the overpowered hops will hold up over time.
Auchentoshan Bourbon Matured 1975 – After replying to an email from the PR company looking after Bowmore and Auchentoshan I got a little parcel through the post containing a pair of sample drams. This first one is a 35 year old from Auchentoshan, bottled after 35 years maturing in ex-bourbon casks. With an out-turn of 500 bottles at 46.9% (which may well be the undiluted strength) I suspect this is a marriage of at least 3. It had a sweet nose of vanilla wood, lemon butter, green leaves, heather, floral scented candles and bourbon. To taste it started with some sour fruit (gooseberry?) and moved through a buttery wood middle to a long finish, with leaves (green tea and berry bushes), cardboard and tannic edges.
Bowmore 1982 – The second dram from the PR folks, this is a 29 year old whisky matured in Bowmore’s No.1 Vaults, the below sea-level cellars where most of the distillery’s on-site whisky lives. On the nose this started off quite vegetal – with leaves and a hint of peaty forest floor. This was joined by bubblegum, cinnamon and a bit of floral air freshener. To taste it started with boiled sweets (Tom Thumb Drops?) and quickly moved into floral territory, with woody pot pourri sitting in the middle. The finish was quite long and was very air freshener-like – as if you’d sprayed some and then accidentally walked through the cloud with your mouth open. It reminded me of the 21 year old Bowmore Port Cask I tried at Whisky Live this year, and neither of them are really whiskies for me.
Berry’s Own Selection Clynelish 1997 – at the last Whisky Squad Rob from BBR brought along a little sample of something that he thought we might like. He was, as ever, correct, although as I’ve yet to have a Clynelish I didn’t like it was a bit of a shoo-in, even if he did make me taste it before telling me what it was. On the nose this had wax (giving away its origins almost immediately – this was definitely a Clynelish), sweet fruit, pencil top erasers, Love Hearts, bubblegum and peppery spice. To taste it had sour fizzy fruit sweets and sweetened cream leading to a caramel covered woody finish. Water brought out milk chocolate, green apples and more sweetness in the finish. I didn’t get my whisky mule to grab me a bottle last time he was visiting the shop (although he did grab me some of the crazy Karuizawa from the last Squad) and I’m starting to regret it as there aren’t many/any bottles left…
Sheppy’s Tremlett’s Bitter – Last year almost every member of my family gave me booze of some kind. It’s as if I’ve got a reputation, or something. Anyway, my mum and step-dad nipped down the road to a local farm and grabbed me some cider, living in Somerset as they do. They picked up a selection pack of ciders from Sheppy’s, a few miles away from them on the south side of Taunton. The first one I got out of the box was a single apple cider – Tremlett’s Bitter. It’s a bittersweet apple with a big chunk of tannin, which pretty much describes the cider. On the nose it was sharp and medicinal, with some malic acid sourness and the traditional cider ‘hint of farmyard’. To taste there was an initial burst of sweetness that quickly turned to sour apple skins, which hung around for a tannic finish.
The last few months have involved quite a lot of gin, which is no bad thing. Gin is another of those spirits that is so often just lumped together in the “it all tastes the same” category, and until recently I half believed it. However, as I try more of them I am starting to notice the differences and similarities, and my recent dabblings have been rather helpful.
At the London Cocktail Society Christmas party we were all handed a slip of paper. Mainly I noticed the bit on it which said ‘fill this in and win some gin’, but there was also space for you to write in what you thought your three favourite gins were – thought being the operative word. The lovely folk of the LCS tabulated results, ran whatever numbers they wanted to run and produced a list of the top 5 gins according to the tastes of the party goers. However, rather than just tell us they decided to do a bit of brain tweaking and put on a blind tasting of the winners to see what we thought when not confronted with the baggage of pretty bottles and brands. Hosted at gin loving bar Graphic, of Juniper Society fame, we were presented with 5 plastic cups, unmarked apart from a coloured sticker so that we could match them up later. As hoped they all tasted rather different, although my notes are rather light (and mainly from memory).
- Hendrick’s – Nice and spicy, good flavour, hints of sweetness.
- Sipsmith – this one mainly sat in my mind has being the most ‘gin-like’. Solid juniper, quite dry and nicely balanced.
- Bombay Sapphire – very lightly flavoured. Most repeated comment – ‘Is this a vodka you’ve slipped in as a joke?’.
- Number 3 – the most complex flavoured with lots of juniper, clove, cinnamon, pine, butterscotch and a bunch more. My favourite
- Tanqueray 10 – quite piney (which I think is the juniper coming out) and complex. My second favourite after the No. 3.
Along with that I also went to a Beefeater Gin evening at the Juniper Society (turning Graphic into a bit of a regular haunt), including some cocktail making as well as a talk through the creation of Beefeater with master distiller Desmond Payne. All three of Beefeater’s gins that I tasted (as well as the five above) are distilled gins, meant that the botanicals are added to neutral spirit before redistillation, rather than the cheaper cold compound method of having flavourings added to neutral spirit without redistilling. London Dry Gin has recently been defined as ‘a type of distilled gin’ in a similar fashion to Plymouth, although with a larger number of producers than the single distiller of the latter style.
- Beefeater London Dry Gin – The botanicals in this are fairly traditional – juniper, Seville orange peel, coriander, angelica root and seed, almonds, oris root and ground liquorice root. Beefeater’s other trademark is that the botanicals are steeped in the alcohol for 24 hours before distillation to allow for greater infusion. The nose started with bitter orange and finished with some spicy coriander and liquorice. To taste it had a fruity juniper middle and some sweet liquorice at the end.
- Beefeater 24 – A new premium gin recipe put together by Desmond, in comparison to the regular London Dry recipe which hasn’t changed significantly since the distillery’s opening in 1820. The secret ingredients in 24 are tea, both Chinese green tea and Japanese sencha, as well as a bit of grapefruit in with the other peels. It was inspired by the lack of quinine sources in Japan, leading to the use of green tea as a gin mixer rather than tonic water. The nose started off grassy with a big citrus middle. The taste was less sweet than the London Dry, with some bitter wood and a hint of tannin.
- Beefeater Winter Gin – a special edition gin put out last Christmas, this added nutmeg, cinnamon, and lime and orange peels to the mix. While the London dry and 24 were noticeably different but similar, this was a total change – a nose of Christmas spice and a taste of almost gingerbread. Luckily it seems that there are a few bottles of this around still, although my urge to drink it neat might well lead to destruction.
On top of those two events I also had a couple of miniatures of gin knocking around that I’ve been meaning to taste for a while:
- First up, I was sent through some samples of Edgerton Original Pink Dry Gin. This is distilled and bottled in London and is mainly a distilled gin, although with pomegranate added afterwards to give it a distinctively pink colour. Botanicals-wise this has juniper, coriander, angelica, orris root, sweet orange peel, cassia bark and nutmeg. The idea seems to have come, according to the bottle neck tag bumph, from the old idea of pink gin (gin with a dash of bitters, turning it pinkish, rather than the long drink of that with lemonade that you will normally find these days) but taking it in a slightly different direction. On the nose it has quite a lot of juniper, with some spiciness that I suspect is from the coriander and nutmeg. To taste it’s quite sweet, with a burst of fruit (it might be sweetened pomegranate, but that could be my expectations), orange and a quite flat finish with some sour woodiness. Most of all though, it is very pink indeed.
- Lastly is Hayman’s Old Tom, which came in my goody bag from the previously mentioned LCS Christmas party. Old Tom is an, appropriately, old style of gin that is currently being revived by a few manufacturers, including Hayman’s. It’s similar to a London dry gin but, earning the former it’s ‘dry’ tag, is slightly sweetened. Hayman’s is a new gin with history, using a recipe from James Burrough’s recipe books (the founder of Beefeater and great grandfather of Christopher Hayman, current Hayman’s chairman) from the 1860/70s, and it seems to have kickstarted the rebirth of the style as a commercial proposition. On the nose it has quite a bit of juniper (which is slightly redundant when talking about traditional gins) and a little bit of sweetness. To taste it is noticeably sweet, with a hit of sugar syrup, which helps bring out lemony flavours. Mainly it’s overpowered by the sweetness.
So, that’s a gin roundup for now, and I didn’t even include the genever tasting I went to at the most recent Juniper Society. But as we were told several times on that evening – Genever is not Gin.
Many thanks to the LCS for putting on events and giving me goody bags, Sarah and Adam at Graphic for feeding me gin on Mondays, and Daisy at Ian Scott for sorting me out some samples of Edgerton’s. Also thanks to James Hayman who pinged me a mail telling me what I’d got wrong about the history of his family’s gin.
Distilled gin, 41.4%. ~£25
Sipsmith London Dry Gin
London dry gin, 41.6%. ~£30
London dry gin, 40%. ~£20
No 3 Gin
London dry gin, 46%. ~£35
Distilled gin, 47.3%. ~£35
Beefeater London Dry Gin
London dry gin, 40%. ~£15
Distilled gin, 45%. ~£25
Beefeater Winter Gin
Distilled gin, 40%. ~£20
Edgerton Original Pink Dry Gin
Distilled gin with pomagranate, 47%. ~£30
Hayman’s Old Tom Gin
Old Tom gin, 40%. ~£20
Despite having a backlog of posts to publish for the first time since starting the blog (a couple embargoed for various reasons [Hurry up and post the results of the last Whisky Lounge tasting run, Eddie…]) I thought I’d better catch up on a few bits and pieces I’ve not written up yet, so another (hopefully now more regular) quick tastings post:
Ballards Odd Couple (8.9%, Harvest Ale) – One of my Christmas present beers, picked up by my Dad from The Beer Essentials in Horsham as part of a bag of interesting looking bottles. I’ve keeping this one as I’ve rather liked previous things I’ve got from Ballards and a sunny evening on the day the clocks go forward felt like a good time to open it. It poured a deep red with no head and minimal fizz, looking more like a young tawny port than a beer, deep reddy brown and starting to lose its translucency. On the nose it was big and savoury, and my notes say simply ‘Cherries and Bovril’. To taste it started with a big sour fruit and meandered through green hops, more meaty Bovril (definitely Bovril rather than Marmite) and finished with a bit of fresh juicy cherry with a hint of sour unripeness.
Marks & Spencer Wiltshire Rum Beer (5%, Best Bitter with added Caribbean Rum) – I got this one as a swap for a bottle of Monsieur Rock and I think that my swapping buddy got the better deal. This is a blend of Wadworth 6X and rum, upping the normal 4.3% strength of the beer to 5% and adding a bit of rum related flavour – it’s regular bottled 6x, a dry medium bodied best bitter, with a hint of extra sweetness in the middle and a bit of raisin and fruit cake on the finish. Not my favourite and not as sweet as I was hoping – half of this went into the beef stew I’ve cooking and I added a couple of extra shakes of Lea & Perrins after tasting the beer. To add a bit of spice to the rest of the glass of beer I poured in a shot of Gosling’s Black Seal Rum, which further filled out the dry gap in the middle of the taste, adding a chunk of raisin, accentuated the maltiness of the beer and lengthened the finish to be a lingering mix of malt and sweet rum. There’s definitely a place for ‘grogging’ rum with beer, but you need a bit more than Wadworth added to make it special, in my opinion. However, I’ve heard that the laws about mixing spirits and beer are on the strict side, so I suspect that might have had something to do with Wadworth’s reticence as well.
Master of Malt Highland Park 13 year old Single Cask (57%, single cask Highland single malt Scotch whisky) – One of a pair of Drinks by the Dram that I got as an unexpected present from the folk at MoM at Christmas, this has been sitting on my tasting shelf amongst the last batch of drams that I bought from them and got forgotten until I did a bit of tidying this afternoon. This one is a bit on the light side for a 13 year old, looking a bit like a medium white wine, but has a much more oomph in the nose – peat, fruit cake, lightly roasted meat, butter and a bit of straw. To taste it’s sweet and sour, starting with a burst of sweet grapes and hard candy but quickly turning to sour grapes, tannins and caramel, with a finish of mulchy floral peat and sweet wood. At 57% it’s a bit prickly and a couple of drops of water killed the burn and revealed candied lemons and floor polish in amongst the initial sweetness, and lengthened the finish.
Master of Malt Caol Ila 30 year old Single Cask (57.4%, single cask Islay single malt Scotch whisky) – the second of the Christmas drams and one that’s kept its strength over the years of maturation (I suspect they filled the cask a bit stronger than usual), also picking up a bit more colour than the Highland Park. On the nose it had lightly muddy peat smoke underneath creamy vanilla, bananas and nail polish. To taste it was big and fruity to start, with green apples and light raisin sweetness before rolling through a very strange middle of menthol, sour liquorice root, liquorice pastilles and “tannic hot tarmac” (the sensation and flavour you get as you walk past some workmen laying a new road and breathe in), and finishing with stony peat coupled with a touch of barely ripe grape. A couple of drops of water helped this one come together a bit, with the sweetness mixing with the menthol and liquorice to give a big old-school sweet shop middle, but keeping the long peaty mineral finish. I’m really not sure about this one (although I suspect I like it a lot), but it’s rather interesting.
This post has been brought to you by occasional breaks to go and chop, fry and stir bits of a beef stew, and Nerf Herder’s self-titled and ‘How to Meet Girls’ albums. I never saw them headline a gig, but they are amongst the finest support band I’ve ever seen. Here’s their tribute to Van Halen. Many thanks to the lovely folk at Master of Malt for pinging me the pair of drams – much appreciated.
Flicking through my notebook to remind myself of what I’ve been up to of late (I don’t bother storing such information in my brain any more, it’s too full of useless facts that I’ve accidentally learned from Wikipedia) I came across a bunch of tasting notes from Whisky Live London. Rather than let them sit in an analogue and unsearchable pen and paper format I thought I’d better get them typed up into a nice digital form just in case I lose my notebook again like I did last week (it was on the sofa).
Berry’s Own Selection 1997 Clynelish – my first whisky of the evening was predictably a Clynelish (my new favourite distillery) and from the Berry’s stand (my new favourite shop). On the nose it was floral and, inevitably (to the point that I’m not even sure it’s really there or if it’s my brain inserting it), waxy with buttered Fruit Salad chews and butterscotch. To taste it was sweet but astringent, with big tannic wood and sweet lemons. Water turned some of the wood into butterscotch and brought out more citrus.
Bowmore 16 year old Port Finish – one of the peat plus port wood whiskies that seemed to be the underground craze (well, there were two) at the show. On the nose it had muddy peat, caramel, well roasted beef and flowery hand soap. To taste it had big astringent peat with restrained smoke, pulled pork and a mustardy heat. I didn’t get to add water as I was talking to some people on the stand, but I think it could have done with a drop to pull out some more flavours.
Teerenpeli – Finnish whisky. First distilled by brewer Teerenpeli in 2002 and released as a 5 year old in 2008 and a 6 in 2009. Their website’s all in Finnish, so I don’t know much more about them. I’m not entirely sure how old the one I tried was but the chaps on the stand were lovely. They were so nice that even though I wasn’t asked I stuck a couple of whisky tokens (the currency of the Whisky Live shows which noone seemed to want to take this year) into their jar – the nice man told me that any money they got from them would go to charity. The nose had boiled milk, egg custard and sour fruit. To taste it had rich cream with spice, malt and raisins. A bit like a bowl of museli.
The Glenlivet 1964 – grabbed from the The Glenlivet Guardians balcony after I signed my life away to their mailing list. It was something I’d been meaning to do for a while as they send you a pretty key to stick on your keyring that gets you into the special Guardians lounge at the distillery. On the nose it had marzipan, pencil shavings, sweet butter, cream, cinnamon and butterscotch. To taste it had rich buttery wood, sweet dry wood, shortbread and spongecake with a dry finish. Water added more butter and more spice, leaving it soft and oily. The lady on the balcony poured me a rather generous sample of this and it lasted me for a good long while (through dinner, chatting with people from some of the stands and wandering around a bit) – I rather liked it. In the end I necked the end of it before grabbing a dram of something that I no longer remember. I knew nothing about it until I looked it up online the next morning, at which point I discovered that at £1000 a bottle it was the most expensive whisky I’ve ever tasted and the sample I tried would have cost me in a bar significantly more than my ticket to the show. It was really good, but maybe not £1000 good, but if you’re paying that much for a bottle of whisky you’re probably not caring about the price.
Compass Box Flaming Heart – my penultimate whisky of the night (the last was some Pappy Van Winkle 20 year old, but as I was being herded out of the door by then by some CIA-lookalike guys in suits with ear-pieces my notebook stayed in my pocket) this was the only whisky on the Compass Box stand that I hadn’t tried at the previous evening’s Whisky Squad. It was poured for me by the lovely Chris Maybin, who conducted the previous night’s tasting. On the nose it had muddy peat, light burning hay and orange peel. The taste started sweet and the moved through spicy caramel to a smoky fiery end. Water brought out more Clynelishy-ness (wax and salt), fruit in the middle (mango and pineapple?) and burnt wood over the end. My final tasting note of the night was ‘Butter and ash’. Unfortunately this is the also the whisky that me and Mr Standing wittered about in the Connosr Whisky Pod. Since then I’ve deliberately tried not to use the word ‘nice’ and the suffix ‘-ness’ (apart from the one above in Clynelishy-ness. That was deliberate). I hope you appreciate the effort that has required.
This blog post has been brought to you by the remains of my second Whisky Tasting Club box (blog post to appear shortly), a Cohiba Siglo 2 cigar, the windiness of my balcony and an amusing eBay posting.
Berry’s Own Selection Clynelish 1997 (bottled 2010)
Highland cask strength single cask(?) single malt Scotch whisky, 56.8%. £45 from Berry Brother’s & Rudd.
Bowmore 16 year old Port Finish
Islay cask strength single malt Scotch whisky, 56.1%. ~£60 from The Whisky Exchange.
Compass Box Flaming Heart (10th Anniversary Edition)
Blended malt whisky, 48.95%. ~£65 from Master of Malt.
As I have a surprisingly small amount of whisky on the horizon and used the phrase ‘Whisky Deluge’ at the beginning of last week I thought I’d better fulfill the unspoken promise therein and stick up some more about whisky. It’s also Burns Night this evening, which means that by Whisky Blogger Law I have to post something and use the phrase “Sláinte Mhath!” I’ve had some Master of Malt drams come through in the last few months, as it seems a waste of postage costs not to stick a few onto the end of an order from them, and I’ve had a few bottles appear in my cupboard by other means, so here are the ones I grabbed notes about:
Jura 10 year old – I won this as part of the Jura website’s weekly pub quiz. I’ve knocked back a fair bit of Jura in my time, but don’t think I’d ever tried the regular 10 year old. On the nose it had caramel, a hint of wet peat smoke, vanilla, apples, floor polish and an underlying meatiness (chicken?). To taste there was toast, sweet wood, pine, vanilla cream, pepper, rhubarb and lime skin, wrapped up with a dry wood finish. Water added more vanilla, more sour wood, more woody spice and white pepper on the finish.
Zuidam 5 Year Old Dutch Rye – I grabbed this in my first batch of drams and it sat around for a while before I got round to trying it. Zuidam are a Dutch distiller who started in 1975 and they make genever, gin and liqueurs along with their whisky. This is a whisky made predominantly with rye, unlike Scotch’s barley and bourbon’s corn, and from my experience of US rye I was expecting something spicier than a bourbon.On the nose it was very bourbony, with some sweet spicy pear underneath and a floral note on top. To taste it started very sweet, with more pears, squishy sultanas and oats. Water expanded the vanilla sweetness, bringing out milk chocolate, sweet wood and more sultanas – maybe a touch of rum and raisin fudge? It can take a good slug of water and calms to a very sweet dram.
Campbeltown Loch 30 Year Old – regular Campbeltown Loch is an inexpensive blended whisky put together by J&A, the owners of Springbank. This one is a rather more special bottling, with all the whiskies coming in at at least 30 years old – something that appealed to my Springbank and Longrow loving tastebuds. On the nose it was florally sweet with a sour edge – rose water, turkish delight, linseed oil, sour grapes and the air around a brewery on malting day (beefy maltiness) all made an appearance as well. To taste it had a syrupy sweetness to start (strawberries and apples), quickly disappearing behind a layer of wood caramel and fading to a warm dry woody finish. Water brought out some vanilla sweetness in the beginning, with underlying spicy wood. The finish was bolstered with a chunk of custardy vanilla and raisins.
Edradour 2003 Port Cask Matured – I’ve not tried much from Edradour but I quite like their ‘we have the smallest stills in Scotland’ claim, so have been meaning to for a while. I chose this one due to a hole in my whisky tasting knowledge when it comes to port cask finished whisky. The cask had definitely had some of an effect on this, with the whisky sitting rather pink in the glass. On the nose it had candy floss, refreshers, bubblegum and hint of spicy wood. To taste there was linseed oil, sweet wood, sherbet lemons, and a bitter wood finish with sherbet ‘sparkles’. It tasted stronger than its 46%. Water revealed a hint of creamy vanilla on the nose and much more on the taste – pine, light custard, perfumed raisins, foam strawberries, milk chocolate, smoky struck matches and a hint of citrus leading into the still woody finish.
Chichibu Double Matured New Born Cask No.446 – Chichibu is one of the newer additions to the rapidly ramping up Japanese whisky industry, opening in 2008. As such none of the spirit produced is quite whisky yet, and this sample was matured for about 2 years, first in a bourbon cask before being moved to a new american oak barrel to finish (hence the Double Matured moniker). On the nose it had pine floor cleaner, lemons, cola bottles, foam shrimps, bananas, creamy vanilla and damp wood. To taste it was very hot, with spicy wood and creme patissier. Water calmed it down (it was bottled at 61.3%) and the woodiness became very perfumed, with lots of sweet fruit down the sides of the tongue (red rope liquorice?), liquorice root and a fragrant but astringent woody end. Creamy but with a sour edge from the wood. This was very interesting and has added Chichibu to my ‘try whenever possible’ list.
Jura 10 Year Old
Single malt Jura Scotch whisky, 40%. ~£25 from Master of Malt.
Zuidam 5 Year Old Dutch Rye
Dutch rye whiskey, 40%. ~£60 from Master of Malt.
Edradour Port Cask Matured
Single malt Highland Scotch whisky, 46%. ~£40 from Master of Malt.
Campbeltown Loch 30 Year Old
Blended Scotch whisky, 40%. Out of stock, but was about £45 from Master of Malt.
Chichibu Double Matured New Born Cask No.446
Japanese grain spirit, 61.3%. Out of stock, but was about £60 from Master of Malt.
I was rather restrained over the Christmas period, with the combined fun of being on-call at work and spending most of my time asleep getting in the way of the drinkathon that normally accompanies the time. However, I did get to try a bunch of boozes and rather than go into my normally excessive levels of detail I thought I’d slip back into my old Quick Tastings post style, something that I seem to have forgotten to do in recent times.
(Yes, this is a tissue thin excuse for not being bothered to write my normal levels of obsessiveness, but give me a break, I’m still tired from all the sleeping)
BrewDog Eurotrash: picked up at the same time as my recent lot of Punk X, this is one of BrewDog’s prototypes that I hope appears more widely. It had the traditional BrewDog muddy hoppiness on the nose, but with an underlying sweetness that I wasn’t expecting. To taste it had a nice chunk of hops but was very much more a fully flavoured continental style beer – hints of Leffe and other big malty golden beers from the other side of the channel. It wasn’t quite as big as those beers, but was nicely balanced between hop bitterness and malty sweetness – one I’d like to get some more of.
Orkney Dark Island Special Reserve 2009 – I picked this up for Christmas 2009 but forgot I had it and have had it sat on the side ever since waiting for an occasion to crack it open. I went for it on Christmas day this year and was very pleased I did – it was rather special. It poured very thick and dark, pretty much opaque even when held up to my brightest lamp. On the nose it was heavy, with Marmite, slightly squishy apples and warm orange peel. To taste it was clinging with defanged Worcester sauce (not quite so astringent or salty, but still big and fruity with a meaty umami behind that), braised red cabbage with apples and vinegar, and a finishing mineral note. It had notes of my favourite heavy beers of the year, combining the strange fruitiness of Gale’s Prize Old Ale with the chocolate notes of Brooklyn Black Chocolate Stout and the bitter richness of Kernel London Porter. I just wish I’d bought two bottles…
Clynelish 14 Year Old – picked up from Waitrose as my Christmas whisky this didn’t get much of a look-in on the day itself, although it has become my new favourite hipflask whisky now that I’ve run out of Longrow Cask Strength (which I need to find some more of). As is usual at Christmas it was sillily priced at £25 (I also picked up some The Glenlivet 18 and Aberlour A’bunadh batch 31 a few days later for similar prices – no more whisky buying for me for now) and is definitely worth more than that. On the nose it has the traditional Clynelish waxiness, with brine, sweaty boiled sweets, creamy vanilla, leather and a touch of meaty smoke – my note says ‘burning beef?’. To taste it’s initially sweet turning to sour wood by the finish. There’s vanilla, mint, menthol and sour sugar to start, and unripe red grapes and tannic wood to finish. Water adds more sweet and sour fruit to the start as well as a prickle of white pepper. Again, my slightly drunken notes add ‘more lemony if you burp’. I’m pleased with this bottle and it’s on my list of things that I should always have in the house.
Boisdales Mortlach – this is one I tried after the The Glenlivet tasting with Caskstrength, which I found to be rather pleasant. On a random wander into The Vintage House I saw a row of bottles of it hiding in their rather excellent independent bottlings selection and for £37 couldn’t really say no. On further inspection I noticed a familiar name on the back of the bottle – Berry Brothers and Rudd’s Doug McIvor, as they selected and bottled this for Boisdales. It’s the colour of golden syrup and the nose continues that feel with salted caramels backed up with a hint of smoke, shiny polished wood and lemons. To taste it has a big sweet caramel with raisins, cinnamon and allspice, balanced by unripe grapes and wood polish. The finish is short with sour wood and a hint of smoke. Water doesn’t change much, bringing out a little more sweetness and lengthening the finish. Easy drinking and very tasty, I suspect some more of this maybe sitting at the back of my cupboard soon waiting for next Christmas.
Hankey Bannister 12 Year Old – part of a Christmas care parcel from Lucasz over at the Edinburgh Whisky blog on behalf of Inver House. This is part of a range of blended whiskies that are now distributed by Inver House, although not all that easy to find in the UK, that stretch back to 1757, when Hankey Bannister & Co was founded in London to provide drinks to the locals. The 12 year old is the second in their range, with their Original sitting beneath it and 21 and 40 year olds above it. I’ve had a look and can’t find it easily available on the web in the UK (although TWE have the 40 year old available for £360 per bottle…), but it pops up abroad and in duty free from time to time. On the nose the 12 year old had acetone, pear drops, muddy smoke, apples, vanilla and a underlying meatiness. To taste it was quite delicate, starting with a quick burst of pine and moving through tannic dryness to fruity sweetness and a light creaminess. The finish was quite light and long with sweet wood and digestive biscuits. Water didn’t reduce the flavour very much and brought out more red fruit fruitiness and creaminess. It has the nose of a blend and is easy to drink like a blend but doesn’t have a heavy graininess like you get with some blends. Not stunning, but not bad.
anCnoc 16 Year old – anCnoc (with crazy capitalisation) is the brand name that is now being used by the Knockdhu distillery, also owned by Inver House, to distinguish it from similarly named Knockando. On the nose it has pink foam shrimps, refreshers and vanilla, with a slightly sweaty salty note behind the sweetness. To taste it was astringently woody with fizzy sherbert and woody vanilla leading to a sugary woody finish. It could take a good chunk of water bringing out sour Skittles, more creamy vanilla and a big sweet and sour fruitiness. I wasn’t a fan of this neat, but water brought out the some balancing sweet and sour fruit that I rather liked.
Anyways, welcome to the new year and here’s to twelve months of interesting imbibing.
Many thanks to Lucas and Inver House for my Christmas parcel. There were also a couple of Old Pulteney samples, but as I’ve written about those before and there’s a Twitter tasting coming up soon I’ve left them to one side for now.
BrewDog Euro Trash
Prototype golden ale/blonde beer, 4.1%. Not generally available.
Orkney Dark Island Special Reserve 2009
Orcadian dark ale, 10%. Not generally available.
Clynelish 14 Year Old
Highland single malt Scotch whisky, 46%. ~£30 from Master of Malt
Boisdales Mortlach 1991 (17 years old)
Speyside single cask single malt Scotch whisky, 46%. ~£37 from The Vintage House
Hankey Bannister 12 Year Old
Blended scotch whisky, 40%. ~£25 from Loch Fyne Whiskies
anCnoc 16 year old
Single malt Scotch whisky, 46%. ~£40 from Master of Malt
Old Malt Cask 15 year old Bladnoch – A baby single cask bottle that I grabbed from The Vintage House a while back. The nose has white wine, a light savouriness and a hint of charcoal. The taste is sweet to start but quickly fades to lightly coloured wood, sawdust and a dry slightly fruity finish. Water brings out a light violet perfume, softens the sweetness and brings out a solid woody finish. Not as light as its lowland provenance suggests.
Sambrook’s Junction – Grabbed at The Draft House Westbridge after I a) not only said that I would turn up to the regular Thursday night beverages evening with my college drinking buddies but b) also suggested a pub. These are both very rare events. I rather like the Junction, having tried it at a couple of other places, but this was the best I’ve tried yet (which as it’s only a few minutes walk from the brewery and the hub for post brewery tour beers isn’t entirely unexpected). It’s a dark ale with a nice balance of malt and hops leading to a fruity, wine-like finish. Good.
York Guzzler – The second of the three beers on tap at The Draft House (I can’t remember the third, but it was something I’d already drunk lots of before). This was a golden ale with a big chunk of bitter hops, almost to the point of going soapy but not quite. It was nice and citrusy on the finish and I could have happily sat and drunk it all night.
Brewdog TM10 – Found at The Rake on my way to Whisky Lounge London (their twitter feed tempts me with tales of what beer they have on and I was just walking past…), this is a beer brewed in honour of the 10th anniversary of the Tate Modern (hence the name). It’s rather good – a lightly hoppy reddish ale with a big slug of fruitiness. Happy birthday Tate Modern.
Purity Pure Gold – Supped at The Bridge House (a pub that London.pm seem to like and that I need to return to) after Whisky Lounge (as drinking whisky all afternoon was obviously not enough). It seems that Adnams are putting Purity ales into some of their pubs, which is a Good Thing as this was a really nice light golden ale with a bitter citrus zing. I would normally have described it as ‘hoppy’, but was informed that the H-word (as well as malty, the M-word) has been banned as a flavour description by Melissa Cole of Taking the beard out of beer. I will try and obey from now on.