Whisky Squad #40 – It’s a Kind of Magic

In a step closer to being almost up to date I present Whisky Squad #40. Helpfully I couldn’t make #39, an excellent night charting the develop of Glenfiddich since the 1960s with Jamie Milne and a bunch of old bottlings of whisky, due to an appointment with a beer festival, but #40 was one that I was certain not to miss – an evening of whisky from round the world presented by Dominic Roskrow.

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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

SMWS November New List Tasting

I’ve been a member of the Scotch Malt Whisky Society for a couple of years now (with my third year renewal sitting just on the other side of New Year) and have been rather a fan since the day I first walked through the doors of their London rooms. Since then I’ve visited both of their rooms in Edinburgh on a number of occasions (I like Edinburgh), stayed in their members’ flats and attended a tasting or two. However, it seems I have now graduated to the next level – I was invited along to a tasting of their upcoming mid-November new releases.

The Tasting

The society is a private members club who along with the three UK tasting rooms, flats in Leith, overseas branches and a website, bottle and sell single cask whiskies. Currently they do a couple of releases of new whiskies each month, ranging from a couple of bottlings up to larger numbers depending on what they have, with members having a chance to drink the whiskies by the dram in one of the tasting rooms as well as buying bottles in person or online. I was invited to taste six bottles from the new list (which is a big one – 41 new whiskies) with Jean-Luc and Pierre from Connosr, and Joel and Neil from Cask Strength. I think I was a late substitute for local boy Dave Broom, who is currently drinking tasty things abroad, but if so that’s a bit of a compliment. I’m taking it as such, whether true or not.

The slight strangeness to the invite was that instead of being at the London SMWS rooms, where tasting organiser Joe McGirr is manager and all five invitees are based, it was instead at the Hotel du Vin in Brighton. The SMWS is partnering with Hotel du Vin and Malmaison to add a ‘SMWS Snuggle‘ to many of their hotels, offering a selection of society whisky for members, and the Brighton branch is one of those that has one. It suited me, as it was a good excuse to take a half day from work and go to commune with the sea – a chunk of my family are from the Brighton area and I haven’t been down to the seafront for ages. Unfortunately I didn’t factor in either the vaguaries of British weather or the recent clock change and trudged along the beach in the darkness and rain, but some communing was done.

I arrived at the hotel a bit early, chased out of the street by the wet weather, only to find that due to the lack of resilience of British trains to rain (which, of course, we never have here in the gloriously sunny UK) everyone else was running late. Not a problem, as the hotel has a rather tasty beer menu and some Boon Gueuze made it’s way down my neck. Eventually SMS’d tales of Haywards Heath turned into materialised whisky drinkers and the tasting got started.

Firstly a word on the SMWS bottlings – they aren’t marked with distillery names. For a stated reason of ‘not wanting to dilute the distilleries’ brands by attaching their names to non-standard bottlings’, and an unstated one of adding mystery, they are instead marked with two numbers – a distillery code and barrel number. Each distillery keeps the same number over time, so it is easy to work out which is which with either a good memory or handy list, and the barrel numbers are incremented as the society puts out more bottlings. I’ve started to remember my favourite (121 – Arran, 27 – Springbank, 29 – Laphroaig…) but with 128 distilleries on the list from around the world (there’s some Japanese and Irish in the mix) I’m still working on it. Along with the numerical identification each whisky is also given a unique name, some of which are rather ‘creative’. ie. mad.

26.68The first whisky of the night was 26.68 – Morph and Minty. This is an 18 year old Clynelish matured in refill bourbon casks and bottled at 52.9%. On the nose it had chalky Refreshers, polished wood, peppery spice, vanilla and roses. It had a woody taste around the sides of the, mouth with the fizziness and flavour of the Refreshers from the nose, floor wax and a refreshing sweetness. A few drops of water brought out more wax and coalesced the general sweetness into some rich pineapple. The call from around the room was that this was quite a typical Clynelish, at least for the single cask bottlings, and it was very much my favourite of the night. This may well be my Christmas dram.

71.33We then moved on to 71.33 – Chutney on Hot Wood. This is from Glen Burgie, a distillery I only know as an entry in the SMWS list. It’s been around (officially) since 1829 (starting up in 1810 according to the internets) and was originally called Kinflat. It closed in 1870 and was reopened in 1878 with its current name. Things continued (with stills being added and replaced, and the distillery changing hands) until 2004, when the old distillery was demolished and a shiny new one built in its place. It’s owned these days by Pernod Ricard (who also own Chivas Regal, Glenlivet, Strathisla and a few more) and its production is almost exclusively used in blends, including Ballantines. There have been occasional official bottlings but most single malt that comes out of the distillery is via independent bottlers, like the SMWS. This one was from a refill sherry butt aged for 20 years, bottled at 57.4%. On the nose it was strange, with an eventual consensus of old food tins coming up – at the time I reckoned it was a bit like a part washed sardine tin, but I’ve just had another sniff and I’m thinking stale baked bean tins instead. Anyways, it had a metallic note, with blood coming up in descriptions around the table, a big Bovril meatiness, resinous wood, creme brulee, granny smith apples and BBQ sauce. To taste it was hot and powerful without water, with Branston Pickle (the chutney flavour of the title), Worcester Sauce, pepper, green wood, cream and slightly fruity custard. Water helped things along with coconut, sweet wood, vanilla, raisins, and hints of liquorice, citrus and mint appearing in the mix. I got to take home the generous remains of this bottle, hence my chance at a second pre-release sniff, and it’s still a very strange whisky. I think I quite like it, but I can’t be sure.

128.1Next up was 128.1 – A String Quartet of Flavours. Quite a special one this, as a .1 whisky is the first society release from a distillery, in this case Penderyn. Penderyn are quite protective of selling their casks so a single cask independent bottling is not something you often (maybe ever) see, making it surprising that the SMWS not only have this bottling but also a .2. They are famed for being the only Welsh distillery, and are based in the village of Penderyn in the Brecon Beacons, producing whisky from a mash made offsite at the Brains Brewery in Cardiff. I’ve tried a few of their whiskies over the years and as yet I’ve not been much of a fan, with everything from a recent taste of the Sherry Finish to a shot of their first malt (which I now forget the details of) in a pub at the end of a drunken night not quite tickling my tastebuds. This one was matured in a first fill port barrique and is bottled at 55.6% at a mere 6 years old. It poured very dark, looking a bit like a PX, and had a nose that matched up – christmas pudding, caramel sauce, rich fruit and, less expected, popcorn. In the mouth it had a buttery feel and a taste of burned sweetened butter, with bread and butter pudding, and port with the grapey astringency removed. Water killed the richness quite quickly, but a drop brought out some marzipan in the up front flavour and more wood in the finish. This is the nicest Penderyn I’ve tried as yet, but there was still something to it that didn’t quite appeal to me. I’m suspecting it must be a subconscious anti-welsh prejudice.

27.85We then moved on to 27.85 – Manly and Penetrating. This one is from Springbank, one of my remembered numbers, and was 12 year old matured in refill bourbon casks and bottled at 58.8%. On the nose there were damp, musty leaves, lemon sherbert and malt syrup. To taste it was spicy and astringent, with dusty wood, meaty tannins, spicy sour fruit and a long sawdust finish. Water softened the woodiness, bringing out a buttery mouthfeel and more sour fruit. Despite my love of Springbank’s official bottlings this one joins my list of SMWS ones that I didn’t like – it was too woody for me and didn’t have enough of the Springbank saltiness to make up for it.

29.91Next was 29.91 – Bovril and Neeps. 29 is another one of the numbers I remember – Laphroaig. This one was a 12 year old from a refill sherry butt, bottled at a scary 63.8%, making me suspect this was put in the cask a bit stronger than the 63-64ish% that the industry usually uses. On the nose it was sweet and smoky, like bbq sauce. This was discussed around the table until we decided exactly what it reminded us of – pulled pork from Bodean’s. Woody, smoky and sweet with a meaty undertone. As it sat in the glass the smoke thickened adding a whiff of tarred ropes. To taste there was stony coal dust with raisins and toffee, all covered over with a leathery dryness. Water calmed down the smoke and brought out more of the sherried wood, bringing in fruit and a more creamy mouthfeel. The taste on this one didn’t really match up enough with the intriguing nose for me, but it’s worth a try for the smell alone. If you can’t find any just go and eat some porky BBQ instead.

33.96Our final whisky of the night was 33.96 – Chocolate Caviar. 33 is one of the numbers I should remember, especially as my taste is coming round towards smoky whisky again – Ardbeg. This one is a 10 year old from a refill sherry butt bottled at 56.9%. On the nose it had sweet orangey peat with stoney coal and a light woody smoke, To taste it had cream and coal ash, meaty peat, burnt sugar and a long TCP finish that kicked in a few seconds after swallowing and hung around for minutes. Water revealed some ginger, more fruit and some liquorice. As with many single cask Ardbegs this one was a bit of a punch to the face – big and smoky with some good citrus sweetness. Maybe not for me, as my tastes haven’t quite got back this far up the peat tree, but I suspect that won’t matter – Ardbegs sell out quickly at the SMWS.

Unfortunately I had to run off a bit early, as I was off to stay with some friends one town over and the last train that would get me in at a not entirely anti-social hour left earlier than the last London train. I left the others pouring their Chocolate Caviar over creme brulees and ran (well, walked slightly faster than usual) up the hill to the station. Despite its rather unappealing name, the Whisky Snuggle is a very nice room and Hotel du Vin’s Brighton branch lives up to the expectations I established on a visit to the one in Bournemouth last year – friendly, with an impressive drinks list even without the SMWS bottlings. We got to have a look at some of the rooms and despite the fact that the beach front telescopes that some of them had installed were pointed in unuseful directions, the fact they were a) installed and b) next to bathtubs that sat incongruously in the middle of the rooms added to the (good) madness of the design. I also saw my first triple bed, alongside a shower cubicle that it was agreed could fit at least a five-a-side football team, if not most of a rugby team.

Most of the new list is available, having come out a couple of Friday’s ago, but the Penderyn has already, predictably, sold out. As I got the last bottle of the 126.1 and tried the 127.1 I can’t really complain…

SMWS 26.68 – Morph and Minty
Single cask highland single malt whisky. 52.9%. £58.30 from the SWMS site

SMWS 71.33 – Chutney on Hot Wood
Single cask highland single malt whisky. 57.4%. £56.20 from the SMWS site

SMWS 128.1 – A string quartet of flavours
Single cask Welsh single malt whisky. 55.6%. £49.50. Sold out online, there might be some in the tasting rooms.

SMWS 27.85 – Manly and Penetrating
Single cask Campbeltown single malt whisky. 58.8% £53.30 from the SMWS site

SMWS 29.91 – Bovril and Neeps
Single cask Islay single malt whisky. 63.8%. £48.70 from the SMWS site

SMWS 33.96 – Chocolate Caviar
Single cask Islay single malt whisky. 56.9%. £33.96 from the SMWS site

Many thanks to Joe McGirr from SMWS London for inviting me along and to Dave Broom for being out of the country…

Joel and Neil have a post about the evening over on their site, written in their usual inimitable style.

If anyone is thinking of joining the SMWS then let me know – I’ll talk you into it. They also have a referral scheme and any aid in funding my whisky habit is gratefully received.