After 25 years of visiting Aviemore, one of Scotland’s biggest skiing resorts, it still surprises me when there’s enough snow to ski and not so much that you can’t get up the mountain. This year, however, we were treated to the most perfect snowy weather that I’ve heard of in Scotland – good powder on top of deeper snow, clear blue skies and enough coverage to get you from the top of Cairngorm to bottom of the ski slopes without having to walk. I was eventually convinced to go skiing for a day and despite my natural inability when attached to skis I rather enjoyed myself. Annoyingly, one final fall onto my not-quite-padded-enough bottom put an end to my day of activity and I repaired to the top of the mountain for a dram in the early afternoon. While wandering around the obligatory shop I found a couple of Cairngorm Mountain Ltd whisky bottlings and decided to grab a sampler of each – The Ptarmigan 15 year old blended malt and 16 year old single malt.

At first I thought the 15 year old was a regular blend, but as the name implies it is instead a blend of single malts of at least 15 years old each. On the nose it has hints of pear, pineapple and a malty toffee, and to taste this turns slightly sugary with hints of lemon and a touch of oiliness. With water the oiliness develops into a light linseedy flavour that compliments the rich sweetness. All in all a fairly drinkable whisky – nothing to raise eyebrows, but perfectly decent.

The 16 year old is much lighter in colour, which suggested to me at first that it might not have picked up much from the wood – I was wrong. On the nose it has salt, pepper and floor polish along with a slug of smoky leather. In the mouth there was still a lot of peaty leather, but also an unexpected oaky wood taste and a touch of sharp fruit. Water softened the wood to bring out vanilla and banana, but the peatiness remained. Again, not what I expected at all and quite pleasant. My little sample went down surprisingly easily, despite the smokiness.

There’s not much information about them online, but it seems they are bottled by the Edrington Group, owners of local(ish) distilleries Tamdhu and Glenrothes. I’ve not tried either, but from the descriptions I’ve found online it seems that the single malt may well be from the former – it’s certainly added Tamdhu to my list of whiskies to try.

The Ptarmigan 15 year old Blended Malt

The Ptarmigan 16 year old Single Malt

Both available from the Shop at the Top and Mountain Shop on Cairngorm mountain, near Aviemore.

Zhigulevskoe Pivo


Being of that strange breed who can eat such things sober, I stopped off on Queensway on the way home this evening to visit one of my old haunts – Taza Kebab House. I used to live a street away and was a regular there during the lovely days of the late 90s and coming back today over 10 years later it hasn’t changed a bit. The prices are up by 50p, but lamb or chicken (or both) shawarma still goes into a pitta which is then placed in a griddled Panini machine before being taking, when crispy, and annointed with salad, garlic sauce, a chunky chilli and tomato sauce and something that looks like houmous but is a lot runnier. It’s the only kebab shop I know where they give you a paper plate (for eat in) or a takeaway silver dish (for takeaway) and point you towards tubs of salad and sauce that sit on the obligatory leaning shelf opposite the counter. It’s still great.

My friend Max used to come down from Newcastle, where he was studying agriculture (although he was a proper farmer rather than someone who thought it might be nice to have daddy buy them a farm), arrive at Bayswater tube and then demand to be taken to Taza. We would walk the 2 minutes to my house whereupon he would place the kebab on a plate and reverently eat it with a knife and fork. We would then go and get very drunk. In summary – good kebab.

Anyways, while walking up the road back towards the station I spotted some german text on a bag of nuts on the counter in one of the shops. I’ve been on a bit of a memory lane wander recently, remembering when I used to live in Vienna, and so jumped into the shop hoping it would contain teutonic treats. Unfortunately I had misread the situation and it was instead the Kalinka Russian shop. Not to be dissuaded, as it was empty and the staff were mopping the floor and looking mopey, I grabbed a chunk of smoked beef and the most soviet looking bottle of beer that I could find – жигулевское. A quick poke at the Wikipedia cyrillic alphabet page gave me something I could read, Zhigulevskoe.

When poured it’s a very light golden colour with a small amount of head that clears quickly. It doesn’t smell of much, with hints of maltiness and a touch of citrus. To taste it changes quite rapidly. Initially quite bitter it fades to sickly malt along the sides of the tongue and turns to a dry generic eastern european taste at the back of the mouth. Not particular interesting but not all that bad, even if it isn’t one that I’ll be seeking out again in the future.

According to the internets it’s a brand of the Efes group, picked up when they bought into the Krazny Vostok brewery, and it’s brewed in Kazan, a part of Russia that I hadn’t heard about – how I hadn’t heard of Tartarstan when I spend most of my days picking through interestingly named places (mainly in Russia) on Wikipedia eludes me. However, while searching for more information about the brew I came across the following two YouTube videos which I assume, as I don’t speak russian, give differing reviews of the greatness of this beer:

Cairngorm Brewery

The Cairngorm brewery hides on an industrial estate at the northern end of Aviemore, conveniently a mere 5 minute walk from the timeshare village that my family have been visiting for the last 25 years – longer than the brewery has existed. It first came to my attention when I noticed a sign up offering a brewery tour and tasting for the princely sum of £1 a few years back. I obviously jumped at the chance and was shown around the then small warehouse of brewing equipment by a man with an impenetrable scottish accent and a hyperactive love for his work. We repaired to the shop afterwards where we sampled the beers they had on tap, loved them all, and left with a polypin of Trade Winds (still one of my favourite beers of all time), the first of that batch that left the brewery. The sad tale of one my holiday companions pulling the front off the polypin twice, spilling all but a couple of pints on the floor, need not be mentioned again, other than to say that he knows who he is. He has still not been forgiven…

With only a couple of beer drinkers up this year we decided against the polypin and by the time I was picked up from Aviemore station there was a mixed case of their bottled beers waiting for me. In the interest of science I have drunk my way through at least one of each beer in the box, so as to be able to enlighten you all.


Trade Winds
My favourite of the beers, to start. It’s a light brew, light gold in colour and floral on the nose. To taste it has oaty grain flavours and a nice hoppy finish. In bottle it’s a bit more pronounced in all of its flavours than on tap, but that doesn’t dissuade me much. A great bottled or draft beer, and one I thoroughly recommend.

A Tomintoul brewery brand brought into the Cairngorm brewery when they bought them out in the mid 2000s. From what I’ve heard there wasn’t much to take from Tomintoul apart from their recipes and expertise, with the buildings an equipment in bad repair, but the remaining beers are worth a look. Wildcat is a solid best bitter – full flavoured, with a slight sweetness and a bit of an alcoholic kick. This is one that I’ve never found a really good pint of on tap, but in bottles it’s a solid straight down the line bitter.

Blessed Thistle
Brewed with thistles rather than hops in the wort, the label claims that this was a method used in Ye Olden Dayes. They also late hop it with Goldings and add some ginger, which all sounds quite interesting. I’m not sure what thistles taste like, but the beer is quite thick in the mouth and has a nice late bitterness, a small nod at the ginger and a generally full malty taste.

Another Tomintoul acquisition (if I remember correctly) the label doesn’t give it much description, and the flavour doesn’t take much. It’s a bit hoppy and a bit malty, finishing quickly. However, it’s quite nice and one that I could happily drink all evening, even if it’s not overly distinctive.

Black Gold
This is the brewery’s stout, and very black it is too. It’s thick and has a chunk of chocolate malt, but it is also quite light in flavour. A strangely refreshing stout that retains some the stomach filling nature. My younger brother used to drink it on nitrokeg draught instead of Guinness at a pub in the next village along – he reckoned it easily beat Guinness, even with gas pumped through it.

Cairngorm/Sheepshagger Gold
After concerns from some of the establishments they sold the cask version of this beer to they decided on a dual naming – Cairngorm Gold for the more reserved pubs, Sheepshagger for those who didn’t care. It’s a very light golden beer, brewed (if my memory of the long ago tour is correct) as a cask lager. It’s lightly flavoured with hints of lagery dryness and subtle fruitiness at the end. It’s less fizzy on tap, but a bottle or two of this could certainly turn a lager drinker’s head.

Cairngorm/Sheepshagger Gold

Blessed Thistle

Black Gold



Trade Winds

All available directly from the brewery, selected branches of Tesco in Scotland, the Scotch Malt Whisky Society rooms in Edinburgh and occasional other places that sell beer. I’ve seen some in Royal Mile Whiskies in London before and as Trade Winds is an award winner it pops up quite often.

Benromach Distillery

I’ve been up in Scotland for the last week and, in traditional manner, had ‘wander around a distillery’ on my holiday todo list. I’ve been going up to the highlands almost every year for the last 25 years, staying in Aviemore a stone’s throw from the River Spey, and have visited a good number of the distilleries in the area. This time my first stop was the first place that I managed to find a leaflet for – Benromach.


Benromach isn’t a whisky that I’m familiar with, recognising its branding but not even knowing that it was a Speyside until I found the leaflet in the hallway of Aviemore’s Old Bridge Inn. The reason for its lack of fame became apparent within a few minutes of starting the tour – the distillery was closed and stripped bare in 1983, before being reopened, with completely new whisky making equipment, under the Gordon & Macphail banner in 1998. They’ve only recently started to bottle their 10 year standard release and as such are still a small name in the industry, although they have also been working on some slightly different whiskies which have a potential of carving them out a niche.

The distillery itself is quite compact and they run a mash a day during the week, producing about 1000 litres of whisky a time, about an order of magnitude less than the nearby larger distilleries dotted around the countryside near Elgin. The standard 10 year is slightly peated, coming in at about 8-12ppm, rather than the Speyside norm of 0-5ppm, and they are also currently producing their ‘Organic’ whisky with completely unpeated malt. They use fairly standardly shaped stills (the spirit still has a reflux bulb, which our tour guide said helped drop the heavier elements of the whisky back into the still while allowing the lighter to rise over the neck) and the washbacks and stills are all in the same compact room. From the main building we stopped first in the barrel filling warehouse and then in their number one warehouse, the only one surviving of the two that the distillery had before closure. With a dirt floor and low roof it’s a traditional warehouse, only stacking the barrels two high in each row as they stretch away into the darkness. The masturing whisky fills the cool room with the beautiful smell of the angel’s share (as the evaporated whisky is known), sweet and malty, and I could have happily stayed in their for a while.

Benromach Visitor Centre

Back in the visitor centre we were all presented with a dram of the 10 year, as well as being given on offer of a taste of anything else they had an open bottle of – unfortunately that didn’t include their higher end whiskies, including a rather intriguing looking Vintage 1968, from before the initial close of the disitillery, which had sat in sherry casks for all of its 40 years.

The 10 year old had a distinct note of linseed oil on the nose, which didn’t carry through that much into the taste. Along with the slight oily flavour, although not texture, there was a touch of hazelnut and a light hint of smoke at the back of the mouth. Water quickly knocked out the more delicate elements of the flavour and brought an icing sugar sweetness.

Taking up the offer of some further tasters we moved onto their Madeira cask finish, which didn’t make much of an impression – it retained most of the regular Benromach flavour with an added extra sweet richness. Again water didn’t do much to enhance the flavours.

I then tried the two whiskies that I was most interested in: the Organic and the new Special Edition Organic. The distillery was the first to get a fully certified organic whisky into production, including using new barrels of american oak rather than reusing bourbon barrels as is usual. These new barrels haven’t been seasoned by 4 or so years of maturing bourbon and thus have much more woodiness to give to the whisky than a regular barrel. The spirit for the original Organic is entirely unpeated while the Special Edition was a short lived run of peated spirit which has now been phased out in favour of the original unpeated variety. Stocks of the original are now running low but more will shortly be available when the cellared stock finishes maturing. Both Organics are given without age statement and have matured for 5-6 years. Due to the new barrels they have both taken on a lot of colour in that time, having a deep reddy brown hue. After that though the two whiskies barely resemble each other.

Benromach's ChimneyThe regular Organic smells alarmingly like a bourbon, although with an underlying slug of maltiness. To taste it is woody and tannic, with a malty sweetness peeking through and reminding you that it is a scotch. Water quickly reduced the flavours, although brought out some vanilla from the woodiness. I rather liked it, being a bourbon drinker on the side, and quickly snapped up a bottle.

After the success of the Organic I was very interested to see how running a peated spirit through their process would go. As pointed out to me by one of my tour chums, I seemed to really want it to work, but was disappointed. On the nose it combined peatiness with sweet malt to produce something that resembled mulching cattlefeed a little too much for my liking. In the mouth it was strongly peaty but faded away to nothing very quickly, having a quick smoky sweetness and little else. Water deadened it to be a simple one noted smoky dram that was not particularly pleasant.

Hopefully they’ll get their regular Organic back into the shops soon and the 10 year production will settle down to allow Gordon & Macphail will be able to position them in their catalogue correctly. However, until then they’re a nice little distillery with a quick but informative tour and perfectly passable whisky that’s worth a try.

Benromach 10 Years Old

Benromach Madeira Cask
8 Years Old (4 years in Madeira casks)

Benromach Organic
No age statement, 5-6 years
Non chill filtered, no added colouring

Benromach Organic Special Edition
No age statement, 5-6 years

Many thanks to our tour guide, Sandy. Tours are £3.50, including a dram of 10 year old and a £2.50 voucher redeemable against bottles of whisky over £25. Tours run from 11am-3pm on weekdays and it’s probably best to phone up in advance and see what times tours are going to be.

Мастика Пещера


I don’t travel much, being afraid of places were I don’t speak the language as I am, but my comfort zone was well and truly kicked in 2008 when I ended up in Bulgaria for a friend’s wedding. In standard fashion I used the opportunity to sample the local booze and other than some fairly average beer (I probably didn’t find any of the good stuff due to staying in a posh hotel and keeping away from random bars due to the aforementioned not speaking the language issue) and rather good Rakia my only exposure was the Mastika that I picked up in the airport – Mastika Peshtera.

I’d not encountered the stuff before and even had to look up on Wikipedia what it was before I grabbed a couple of bottles to bring back. After some wrangling with customs in Zurich (during which both bottles were confiscated, due to the Bulgarian airport staff not putting the right date on their tills and thus my receipt, and then carried through the terminal to where I was waiting once the customs guy had, unasked by me, pursued my case for keeping them with his superior. I like Zurich) I finally cracked a bottle when I got home and got my first taste.

It’s a strong, oily, aniseed spirit which is quite overpowering neat, fading quickly from an initial sweetness to a pleasantly bitter aftertaste. Over ice it opens up nicely and tastes like a bitter anise. However, the addition of water in any form leads to a strange reaction – it goes cloudy (expected) and a white solid precipitates out, sticking to the sides of the glass (not quite so expected). This grainy solid is quite worrying at first, but the effects of the drink are quick and your vision soon fades…

Other than the white gunk the most disturbing thing about this Mastika is the hangover it produces. It reminded me somewhat of an absinthe hangover, with everything seeming slightly more real, including the functioning of every organ in your body. Along with that, however, it adds all of the hallmarks of a regular hangover, making the day after significantly more painful than it might have been otherwise.

While doing some firkling on the internet to find out how a) to write Пещера in roman characters and b) anything more about the stuff, I found some of its advertising on YouTube. I’m not sure if this is standard Bulgarian advertising (I was too busy wandering around trying to find military museums to sit and watch TV), but it’s certainly a step on from our usual XXXX ads here in the UK. Warning: Contains sexual themes, a very tiny pair of bikini bottoms, music played on a Casio keyboard and men hiding erections.

I’ve now run out, having finished the second bottle last week (the bottle that I had given to a friend as a present and that he had left behind in his flat when he became my landlord) and I suspect I won’t be going out of my way to get any more. However, if a bottle crosses my path again I may still be tempted to pick it up. I suspect the memory of the hangovers will have faded by then…

Glenmorangie Tasting @ The Whisky Exchange with Annabel Meikle

I don’t make many new year’s resolutions, but I decided this year that I needed to go to more booze tastings. After last week’s Talisker evening I managed to pick up a couple of tickets to The Whisky Exchange‘s first tasting of the year – a celebration of Glenmorangie, with Annabel Meikle, their inhouse sensory expert. It was held above TWE’s shop in Vinopolis and after a swiftie (of Schlenkerla Weizen) in The Rake I met up with Anna, whisky buddy extraordinaire, and repaired to the venue.

Whisky1We were confronted with 6 glasses laid out before us and before we dug into them a bottle of Glenmorangie new spirit was passed around – whisky that was too young to be called whisky yet. I’ve only tried new spirit once before, having grabbed a couple of miniatures of Kilchoman which had been in wood for a week, and this was notably different. I’ve described the Kilchoman as tasting like a cross between cattle feed and death, with a creamy silage taste and peaty kick – I rather like it, although not more than a tiny dribble at a time.  The Glenmorangie barely resembled it – barely peated and never in wood, it had a clean crisp taste with a very light hint of peachy fruit. It tasted like a nice aquavit, drying and cooling on the tongue with a slightly malty aftertaste. Straight out of the freezer I suspect it would cause me great injury and from the large slugs that some of the other attendees were pouring the note I made of ‘MANY DEAD. SEND AMBULANCES’ was not that much of a jump in imagination.

As the bottle circulated Annabel introduced us to the distillery, including the work to increase capacity that has gone on there since my visit in 2004, and moved us quickly to the first whisky of the night – the Glenmorangie 10yr old. This used to be one of my favourite whiskies in the days before I discovered a love of peat, but I’ve not tried it for a while. Annabel explained how the flavour has been changed over the last few years, gradually altering the proportions of whiskies from new and second fill barrels until they got to the second fill heavy mix they have today. On the nose it was quite dry and biscuity, with soft fruit and caramel. This continued in the mouth with some nuttiness appearing, leading to short finish. Water brought out wood on the nose and sweetened the flavour, adding more woody vanilla and, after some prompting from our host, some coconut. It was quite a pleasant whisky, with some of the thick sweetness that I like, although quite restrained.

The second whisky was the Astar, the beginning of their range of more modern whiskies. Matured in designer casks, made from specially selected slow dried trees, after they’d been used to produce Jack Daniels (that last part, at least, a common theme in whisky making). I was quite interested to taste this one, as I’m quite sceptical when I hear of what seems to me to be too much attention to detail. It was similar on the nose to the 10yr old, but with less caramel, more wood and a peary fruitiness. It tasted interesting –  a dose of caramel and hint of banana, cooling on the tongue and fading to a mild bitterness. Water opened up the nose, bringing out more soft fruit and adding a creamy richness to the flavour and mouth feel. It was quite a delicate whisky compared to what I expected and I wasn’t too shocked by its unstated age of 8-9 years – a nice whisky, but not one that I’ll be seeking out.

Next up we had La Santa, the latest incarnation of the sherry finished Glenmorangie that I remember very much enjoying in the past – I think it may have been the first sherried whisky that I knowingly tried, and thus might be considered the beginning of my downfall. The original range of wood finishes was discontinued a few years back (I know of several people who are hoarding the last remnants of bottles of the port wood) and I’ve not had the chance to taste this new version as yet. This was a light gold whisky, richer in colour than the first two, and came from 10 years in regular oak and 2 finishing in oloroso casks. On the nose it was heavy and rich with caramel, although Anna reckoned it was crisp and green. It was quite sweet to taste with a hint of hazelnut and almonds, and a slightly creamy mouth feel leading to a fast fading flavour. With water the nose showed more fruit and a dash of vanilla essence and the taste became more citrusy with orange notes and a hint of tiger balm. The overall flavour for me though was hazelnut, which I didn’t particularly think went all that well with the other flavours. Annabel advised us to keep a little bit for later to compare against the more heavily sherried casks we were going to try, but I’d finished mine and didn’t feel much like revisiting it anyway.

We moved on to the second row and, from my initial sniffing, the ones that were more to my taste – darker more sherried drams. The first was The Sonnalta – the reason for the tasting evening and newest addition to the Glenmorangie range. This was the last whisky I’d known in advance that we’d be tasting and the one that I was most looking forward to – it’s finished in Pedro Ximinez casks, one of my favourite drinks of all time. I’d tried a few PX finished whiskies and been universally unimpressed with them, finding them to be uninspiring sherry finished whiskies, so I didn’t have much hope for this. Following the standard 10+2 first fill/wood finish maturation ratio this was a bronze whisky with a richly perfumed nose – vanilla and menthol that Anna likened to ancient Chanel No 5. To taste it was quite different – thick and spicy, with cinnamon, raisins and fruit cake. I noted down that it was meaty – a chewy whisky that had definite hints of PX to it. Adding water softened the nose, moving it more towards the fruit and caramel of the 10yr old, and opened the taste to more fruit without knocking out much of the richness. I rather liked this, tickling my sherry loving self as well as actually bringing some of the characteristics of PX. One of the ‘keep an eye out’ list. Annabel suggested that it would work well with food, suggesting the (by her own admission) obvious of choice of tapas. The flavour that jumped out to me was Morcilla, spanish black pudding. Umami-laden spicy rich blood sausage in spreadable form to match up with the spices, chewiness and meaty punch of the whisky. I may have to experiment…

Whisky2Whisky number 5 was a bit of a mystery – Annabel described it as a bit of a Marmite dram, with there being two camps – loved or hated. A non production cask, hidden at the back of the warehouse with (former chairman) David MacDonald’s name stencilled on it, it’s occasional sampled for tastings. It’s currently at 10 years in regular barrels followed by 10 years in sherry. Legally speaking the length of time that a whisky needs to remain in a wood to be said to be finished by it is unspecified (leading to my profit maximising idea of pouring unfinished whisky through sherry barrels to add a super quick finish), so this whisky can still be claimed to have a sherry finish, although it is very much towards the extreme end. Unreduced it smelled of creme caramel with spicy cherries and tasted surprisingly delicate with dark chocolate and a light fruitiness fading to a slightly bitter end. Watered the nose showed more saltiness and the taste opened up to give more soft fruits and a nice fruit cakiness. An impressive whisky and a nice surprise to be able to get to taste.

The final dram of the night was one that some of the Whisky Exchange employees were glad to get a taste of – the £250 a bottle Quarter Century. A combination of whiskies from 25 years old and upwards, with a touch of oloroso finished spirit in there somewhere, it was a deep gold in colour and surprisingly light on the nose with hints of very dark chocolate and garibaldi biscuits. It tasted somewhat different with a muddled pile of flavours to start and a thick caramel sweetness leading to a strangely astringent aftertaste. With a touch of water the flavour widened, displaying hints of chocolate, berries, and a thick layer of slightly bitter sugar brittle. As refined in flavour as you would expect for the price, it’s not one for me to grab a bottle of but definitely one to sneak a dram of if you can.

Overall it was an interesting evening which has definitely had the effect of bringing Glenmorangie back into my mind. Even if I didn’t really get on with their new range of finishes it has kicked me towards the Sonnalta and shown me that they do have a good selection out there, much more than they used to, and are always looking to expand what they’re doing.

Glenmorangie New Spirit
0 years old, 67%(?)

Glenmorangie 10yr Old
10 years old, 40%

Glenmorangie Astar
Unstated, 8-9 years old, 57.1%

Glenmorangie La Santa
12 years old, 46%
Sherry finished

Glenmorangie Sonnalta PX
12 years old, 46%
PX finished (and sold out at The Whisky Exchange that night. Not to me, unfortunately)

Glenmorangie David MacDonald Cask
20 years old, 51%
Sherry ‘finished’

Glenmorangie Quarter Century
25 years old, 43%

Whither Angostura?

Partly an excuse to post a picture, shot in my ghetto studio mk2 with my new polarising filter, partly a real news story – it seems that there’s an Angostura bitters shortage on.

AngosturaI’ve recently heard tales that the company that makes Angostura had gone out of business and as such there would be no more, however it seems that is not true. At least, that’s what the company are saying. According to The Guardian they had to shut down production for a spell due to issues with finances after the company changed hands. However, it seems that shipments have started up again and there may be Angostura appearing on these fair shores again soon.

However, I was over at Vinopolis last night for a whisky tasting and ended up talking to one of the guys at The Whisky Exchange about bitters. He advised me against the Peychaud’s I’d picked up, as he reckoned it wouldn’t go well with the Rittenhouse 100 I’d grabbed at the same time (initially assuming I was going to make Sazeracs [which Peychaud’s is an ingredient of] and offering me a miniature of Absinthe to use as part of that recipe [experiments to follow when I do buy some absinthe], and then shocked that I might use it in whisky old fashioned. He let me buy some when I explained that I would probably use it in rum and brandy Old Fashioneds as well as just for general drink experimentation. I like the guys at The Whisky Exchange) and offered me Fee Brothers Old Fashioned as an alternative to Angostura, which he seemed to think were dead and gone. The Grauniad article is from last November and there is still a definite lack of Angostura on the shelves, so it may be more serious than was initially thought. The US is the main consumer (although at a measley 950k bottles you can see why most people have never bought more than one) and they seem to have supplies resuming, so hopefully the worst is over.

The bottle above has been in my possession for the last 10 years, having been left in my first post-university flat by a house guest, and despite many years of drinking bitters laden cocktails I am still barely half way through it. Long may it continue.

Update: While in Worcester this weekend for a birthday party I found a row of shiny new bottles of Angostura in Tesco. I’d like to think that this means that the shortage is now over rather than Tesco having a stash due to not selling much in Worcester. I still grabbed a bottle, just in case.

Brewdog Hardcore IPA

Some background – I like Brewdog1. I like them enough that I’ve even invested in them (closes 19th February) and not only because of the lifetime 20% off I now get on their website. I’ve yet to find one of their beers that I didn’t actively like and am, so far, very much enjoying the search. I’ve even ordered a bottle of Tactical Nuclear Penguin, although it hasn’t turned up yet as they haven’t made their second batch, which is one of the most expensive drinks I have ever bought. You might say I’m mildly obsessed.

Brewdog Hardcore IPA

This is the final bottle from the small stash that was meant to go to my stepbrother for Christmas – there is now a new stash for him sitting at work, a much safer place for beer to be kept and not drunk than next to my fridge. Anyways, I’m a fan of their Punk IPA (the beer that introduced me to the brewery, as given away at the first London Twestival) and grabbed this expecting more of the same – a super hoppy, crisp IPA. However, the ratcheting of the ABV up to 9% made me expect a bit more of a kick. Half of this assumption was correct. It has the kick that you expect, but instead of being accompanied by a crisp hoppiness it instead has the sweet tang of strong beer (hints of Special Brew) which almost obscures the bitterness of the hops.

The back of the bottle lists some figures about the making of the beer, ending with a “2 humans and 1 canine companion are relatively happy with the results”. I wasn’t. I really like hoppy beer and have enjoyed many strong IPAs but this one just comes across as a generic strong beer. It may be the most hoppy beer brewed in the UK, but it really doesn’t taste it.

My search for a Brewdog beer that I don’t like is complete, however they have still more for me to test and based on this one anomaly it would be churlish of me not to keep trying. I’d better get the new beer selection to my step-brother soon as I only have one bottle of Paradox left in the fridge…

Brewdog Hardcore IPA
Brewed in Scotland, 9%
One of their rarer brews, I got mine from (you guessed it) Utobeer

1: This is a vague reference to the William Gibson board that I posted to for a very short while before I became overwhelmed by the activity and promptly forgot of its existence. We all like Fuldog. This will make sense to 12 people, only 1 of whom may ever read this.