Glen Mhor 8yo Gordon & MacPhail – Whisky Advent Calendar Day #3

Gordon & MacPhail

Going into this whole ‘write about 24 whiskies on 24 days’ thing without any kind of plan has turned out to be a good idea – it’s let me grab whiskies based on what’s happened during the day, good or bad.

The dram for day #3 is Glen Mhor 8yo by Gordon and MacPhail, bottled in the 1990s (probably) and drunk in honour of David Urquhart, who passed away a couple of days ago.

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The Whisky Lounge – Independent’s Day

Mr Ludlow gets around a bit. I’ve been sitting on this post (well, to be strictly truthful I hadn’t actually got round to writing it until early March) for a bit to let him finish his national tour of this tasting, taking in his regular haunts from London to Newcastle. The reason for keeping it under wraps was simple – like the last one I attended we tasted everything blind and with London being the first leg of the trip he didn’t want anyone to spoil it for future punters.

The blind tasting had a more specific purpose this time as we’d be tasting the whisky in pairs – one distillery bottling and one from an independent. Distillery bottlings usually stick to the regular distillery character while independents often go a bit further afield, but without even knowing which distillery had produced the spirit we were tasting, would we be able to tell? Six whiskies, three distilleries – go!

IMG_0091First up was a yellowy gold dram that we were told came in at 40-46%. On the nose there was a buttery sweetness, with caramel popcorn, vanilla sweet citrus, linssed oil and foam bananas. In the mouth it was quite oily, with a tannic wood rolling in after a burst of syrupy fruit – apples turning to liquorice root and sour wood. Water knocked out some of the sourness and brought out some of the creaminess of the caramel.

IMG_0085Number 2 was a little darker with a nose of smoky leather, hard toffee, meaty undertones, mulching fruit, salty caramels and lemon. To taste it was thick and spicy, sweet and prickly, with unpolished leather and a sweet & sour finish. Water brought out more fruit, cut the prickle, and brought out the lemon from the nose and some vanilla – lemon drizzle cake, maybe?

At the end of the night we had the whiskies revealed, but I’m going to stick them inline so as to not confuse myself. This first one was not at all what I thought – I went for Balblair (thinking that the first was their 2000 vintage) and I wasn’t particularly close. The distillery was The Glenrothes, with the first bottling being Gordon & Macphail’s 8 Year old and the second the 1998 Vintage from the distillery. I didn’t even get the OB/Independent order right… Glenrothes is owned by Berry Brothers & Rudd and they seem to be quite nice about selling casks of their spirit on to independents, appropriate as they are an independent bottler themselves. It was interesting to see the bottlings the opposite way round to usual – the distillery bottling was big and ballsy and the independent lighter and more refined.

IMG_0081Our next distillery was revealed to be in The Highlands and the first whisky was rather light with an announced ABV of 46-50%. On the nose there wear fresh pears, pear drops, ‘watermelon nerds’ (thankyou Mr Matchett) and Imperial Leather soap. To taste it was syrupy sweet to start with apples, a prickly middle and a big dry woody finish. Water open things up, levelling the out the sweetness to leave polished wood and quite a bit of boozy prickle. Mr Matchett pronounced that it was like ‘An apple on the floor in B&Q’s wood section’.

IMG_0098Whisky number 4 was 56-65% and bronze coloured. On the nose it had marzipan, menthol, thick toffee, stewed raisins, rum/brandy and an underlying roasted meatiness. To taste it was spicy, sweet and woody with a good fieriness – very woody to finish, leaving me with numbed lips. It tooks a good chunk of water, cutting back the fire and revealing cream, cinnamon and squashed raisins. My notes also mention that there was ‘Lots of vanilla pod on the belch’. What can I say – I had been drinking…

I didn’t even guess the distillery this time, but was certain that the second of the whiskies was the independent – yet again I was wrong. The spirit was made at Glengoyne, the first an independent from Berry Brothers, their Berry’s Own Selection 1999, and the second the distillery’s own 12 year old Cask Strength.  The distillery is quite unique in its location, being in the Highland region but being close enough to the boundary with the Lowlands (The Highland Line) that its warehouses, over the road from the distillery building, are considered to be in the Lowlands. That has the smell of marketing to it, in my opinion, but from what I’ve heard it strikes quite close to the the distillery’s regular style – a more refined Highland spirit. However, the whiskies we tried didn’t really go that way, with both the independent and cask strength OB stepping away from that into more punchy territory.

IMG_0076The first whisky from our last distillery was a deep bronze colour and declared to be between 55% and 65%. On the nose it was intense, with big medicinal notes, sherry, coal tar, stoniness and hints of fruit under the punch of the rest of the flavour. To taste it was very sweet and spicy, with a bit of hammy smoke (although not as much as the the nose would suggested) and big rich fruit. Water killed it dead – less sweetness and a little bit of fruit but generally less impressive.

IMG_0095Dram #6 was rather light and had brine, light TCP, lemons and bit of mulch on the nose – wet forest in a glass. To taste it had woody smoke, vegetation, mulchy fruit and something I described as ‘smoked chocolate’ in my notes. Water revealed sweetness, with candied lemons appearing.

I did cheat a little on this one as I was on a table with Colin Dunn, Diageo whisky brand ambassador, who could barely contain his usual excitement and may have let slip that he’d supplied one of the whiskies – a Caol Ila. This left us to decide which was which, helped slightly by Colin’s typically exuberant arm waving and surreptitious “this one’s ours” comments slipping out ‘accidentally’. First up was Gordon and Macphail’s 1996 Cask Strength, put together from three refill sherry butts, and the second was the distillery’s own Natural Cask Strength bottling. Our only Islay of the evening and one of my favourites – while I preferred the first without water, with its light approach to Caol Ila’s traditional flavours, the second had the punchy peaty smoke that is slowly returning to my list of likes.

Eddie got everyone to score the whiskies as we went along and his collated results from all the tastings across the country are up on Facebook. The next Whisky Lounge tastings are of Pernod Ricard’s range (sure to include at least The Glenlivet and Aberlour, if not a drop of Strathisla) and dates are already up on Eddie’s site. I suspect I may be along…

The Macphail’s Collection 8 years old from Glenrothes
Speyside single malt Scotch whisky, 40%. ~£20.

The Glenrothes 1998
Speyside single malt Scotch whisky, 43%. ~£40.

Berry’s Own Selection Glengoyne 1999
Highland single cask single malt Scotch whisky, 46%. ~£35.

Glengoyne 12 years old Cask Strength
Highland cask strength single malt Scotch whisky, 57.2%. ~£40.

Gordon & Macphail Caol Ila 1996 Cask Strength
Islay cask strength single malt Scotch whisky, 59%. ~£40.

Caol Ila Natural Cask Strength
Islay cask strength single malt Scotch whisky, 61.6. ~£40.

Whisky Squad #11 – The Bottle of Britain

The blessing, and curse, of the monthly whisky club is that it pops up so regularly. Unfortunately this does often mean that it is surrounded, in my diary at least, by other whisky related events, so now after one whole post of respite we move on to whisky deluge #2.

This month’s cryptic theme at Whisky Squad was The Bottle of Britain, but after a bit of deduction it wasn’t that hard to work out what we were going to be seeing – Whisky Squad usually does four bottles per month and there are four constituent countries to our glorious United Kingdom: England, Wales, Scotland and Northern Ireland. All four have distilleries, so that’s a ready made tasting ready to rock.

Arriving at The Gunmakers I saw four bottles on the side and nodded my head sagely, smug in the knowledge that I was, as is obvious, best. Then Andy arrived and added a 5th bottle to the pile. All bets were now off. There’s only one distillery in each of Wales, England and Northern Ireland, and pulling in two Scotches isn’t Whisky Squad’s style, so one of the bottles was a mystery. And to add to the mystery we only had them revealed once we have tried all 5 – there wasn’t even going to be a chance of guessing by ticking options off the list…

ManxFirst up was a suspiciously colourless liquid that smelled suspiciously like whisky, that well known not-colourless liquid. On the nose it had a bit of barley grain (which I suspect wasn’t really there but was instead my underlying assumption that it was new make spirit), vanilla, red berries, bread and a hint of the farmyard. To taste it was sweet and didn’t taste much like a new make spirit – astringent fruitiness, peach stones and sweet vanilla cream. Water brought out some woody smoke and reduced a bit of the astrigency, but still left a bit at the end. It was almost like someone had bleached a whisky of all colour (and some of its flavour) and in a way that’s what had happened. It was revealed to be a spirit drink, rather than whisky as such, from the Isle of Man (Not part of the UK, but part of the British Isles, so I’ll allow it) – ManX Blue. Designed to be used in cocktails, where being clear is a bonus, ManX buy whisky (at least 5 years old) from Scotland and then redistil it to produce a clear drink with some of the flavour of whisky, but none of the colour. They variously claim a patent ‘intensification process’ where neutral alcohols are removed as well as that they ‘enhance the flavour of the drink by removing certain compounds found in the original whisky‘. It certainly removes something, but it is still worryingly drinkable. The thought in the room was that bad whisky was used as the starting product, either stuff that didn’t taste right or that which had dropped below 40% and thus couldn’t legally be called whisky any more (although fortifying it with stronger whisky is allowed – cf the conspiracy theories about Ardbeg Serendipity and the strength of the Ardbeg that went into it), and that this is probably better than the initial product. It’s not particularly easily findable at the moment, but you can get it on their website for £30 a bottle, or £54 when paired with the ‘distilled from at least 10 year old whisky’ (but still cheaper than the blue) red label. Weird stuff.

English Whisky Chapter 6We then moved on to something which was also rather different from our regular whisky fair. With a bit more colour than the ManX, not hard though that was, it was still very pale and had a nose of marzipan, amaretti biscuits, marshmallows and nuts, with a meaty silage note underneath that suggested relative youth. To taste there were caramel nuts, candly floss, sour apples and a woody finish. Water brought out sweetness and custardy cream, with brandy fruitiness hanging around as well. At the reveal I wasn’t particularly surprised to see that it was the English Whisky Company‘s Chapter 6, despite having tasted it recently and not picked it out before the concealing paper (this week a page from each of the newspapers that Gunmakers landlord Jeff had left downstairs) was removed. The Chapter 6 is the first release from the English Whisky Company that can properly be called whisky, the 5 releases before coming at 6 month intervals from distilling, and it was one of the last ones to be put together by consulting distiller Ian Henderson, with production taken over by the owners of the distillery now that things are up and running. It’s young, different and something that I suspect will get more interesting over time – roll on the later chapters…

Penderyn Sherry CaskNext was something that appeared to be much more traditionally whisky – darker in the glass and more familiar in smell and taste. The nose had caramel, spiced fruit, strawberry, rum and raisin fudge, liquorice bootlaces, wine gums and creamed coconut. To taste there was a big sweetness up front, almost cloying, followed by sappy wood, sweet coconut and milk chocolate. Water brought the sourness from the wood as well as woody spices, more fruit and Asian cooking spice. The paper was removed and the tall elegant bottle was revealed to be Penderyn Sherrywood. They are Wales’s only whisky distillery and I’m still not convinced, although this is the nicest one I’ve tried so far. There’s a taste in there that I can’t quite describe that not only tells me it’s Penderyn but also grates on my palate. The more heavily sherried whiskies I’ve tried from them have masked it, but it’s still hiding in the background, souring things for me.

Bushmill's 1608Our penultimate whisky was a bit of a divider, with it initially being my least favourite of the night, but developing into one of my favourites. On the nose it had, according to Whisky Guy Darren, ‘maraschino cherries and diesel oil’, sponge cake (from me) and ‘cheap apple shampoo’ according to Alan. To taste it was very tannic, almost causing my face to compress to a point, with wood smoke and struck matches. The tannins were too much for me and I quickly declared it to be nasty, however after a drop of water I ate my words. The violence of the wood was rubbed away, leaving a solid woodiness but also more sweetness and more of the cakey vanilla and fruit that the nose promised. The paper came off and it was shown to be Bushmills 1608, produced for the 400th anniversary of the distillery. While the location of the distillery that was built 400 years ago is down the road from the current distillery there was a license for distilling issued to someone in the area in 1608, so we can probably let them have the ‘oldest distillery in the world’ tag for the time being.

Speaker Bercow'sLast, but very much not least, was something a lot more familiar – on the nose there was spiced apple and pear, vanilla and soft wood. To taste there was creamy custard leading to a sugary wood centre and dry wood to finish. Water brought out more wood, more custard and some butteriness – a text book bit of rich Scotch whisky. The label came off and a Scotch it was – House of Commons Speaker Bercow’s Single Malt Scotch Whisky. Exclusively available at the House of Commons (and thus from eBay and other ‘secondhand’ buying locations), this was a leaving present to Andy from a job there, donated to us for the evening. There is a tradition of malt whiskies being produced in the Speaker’s name, with previous speaker Michael Martin definitely not being involved in the selection process due to the small problem of him being teetotal, and they are rather collectible, especially when signed by members of parliament or the speaker themself. The previous bottling, Speaker Martin’s, seems to have been overtly a Macallan but this one is quietly bottled by Gordon & MacPhail with no indication of origin, although Darren reckoned it might well be a Macallan. Tasty, no matter what it was – a reason to visit the Commons bar (or the Private Members gift shop).

Another month down and another tasting to look forward to next month. It’s not up on the Whisky Squad website yet, but March’s tasting will be with Compass Box, purveyors of fine blends to discerning drinkers since the year 2000. It’ll be up on the site soon, so keep an eye there and on Twitter – tickets go quickly…

ManX Blue
Whisky based spirit drink, 40%. ~£30 from their website

English Whisky Company Chapter 6
English single malt whisky, 46%. ~£40 from The Whisky Exchange

Penderyn Sherrywood
Welsh single malt whisky, 46%. ~£35 from Master of Malt

Bushmills 1608
Irish blended whisky, 46%. ~£40 from The Whisky Exchange

Speaker Bercow’s Single Malt Whisky
Single malt Scotch whisky, 40%. Occasionally available from eBay or more regularly at the House of Commons Private Members gift shop…

Alan beat me to finishing a write-up this month and you can find his, complete with very pretty pictures, over on his blog