Crème Brûlée: Strathisla 12yo

The Strathisla 12yo is a Speyside single malt whisky sourced from the Chivas Brothers owned distillery of the same name. Established in 1786, it is the oldest distillery in Speyside and is the current headquarters of Chivas. Judging by the photos I have seen of the distillery, it is easy to see why, with the lovely double-pagoda building set amongst beautiful scenery. It is the only Chivas malt I have tasted, apart from the popular Chivas Regal 12yo blend. One can tell the Strathisla is a key ingredient in the blend, but more on that later.

Let me consider the packaging: Looking at this whisky on the shelf, I can't say I am immediately attracted to it, which is a shame because the contents deserve more. The box is a dark green (almost British Racing Green) and made of a thin cardboard. The bottle is a dark green-brown glass. Unusually the label has been printed on the glass itself, somewhat akin to a Corona beer bottle. This could combat blackmarket copies, but unfortunately it fails to inspire, despite the lovely distillery scene depicted. The bottle shape is oblong and is perhaps trying to hark back to a the bygone era (like most whisky's), however I am not sure it succeeds.

The nose: Woody oak tones, hints of butterscotch and a strong vanilla essence starts creeps into the nose. A small amount of that wet animal mustiness, but not as prevalent as the Glenlivet 15yo. Not overly alcoholic (43% abv).

The taste: You are initially met with those same woody oak flavours, which fade to a smooth rich vanilla, which I can only describe as crème brûlée.

This whisky clearly provides the cream to the Chivas Regal blends. I love its simplicity, strong identifiable flavour and no fuss attitude. After reviewing more complex whiskies, such as the Balvenie 15yo Single Barrel and Johnny Walker Green Label, it is a welcome simplicity. This is what also draws me to the Lagavulin 16yo, simple yet effective (relative to its Islay peers).

I would suggest it is a quintessential American white oak, ex-bourbon cask experience, and would be surprised if any other barrel type was used in its maturation.

The dram-o-meter points to 5.25 from 7.

Would I buy it again? Yes, as a no fuss simple pleasure when the mood lends itself. You could probably drink a whole bottle of this and not be offended, however you would probably be offending others at some point!

I bought a bottle of Strathisla 12yo recently for a friend. My hope was that it serve as a good introduction to single malt whisky. I know he is partial to the mass-produced blends of Johnny Walker, and I should follow up with him for some comments.

Overall, an unexpected surprise. Its not going to win any awards, but that's not the point. As an introduction to the wonderful world of single malt whisky...priceless. But don't take my word for it, I know at least two other members (from the Islay-peat-faction of the club) who own bottles of this, so we'll await their reviews...everyone has an opinion at D.T.W.C.

Secretary,
D.T.W.C.

Make a date with The Glenrothes

Just a quick post to bring your attention to an excellent documentary found on The Glenrothes website. A self made doco taking you through the process of how their whisky is made form start to finish. Although we all might know a little bit about most things that happening in the whisky process, this mini documentary is short & sweet, demonstrating a heck of a lot. The presenter Ronnie Cox also gets a little too raunchy and personal with his whisky tastings at the end, which just makes it all the more fun to watch.

The mini doco is modest, passionate and direct which is why I think for those that have not seen it to make a date with The Glenrothes website this weekend (see here).

The Baron

A Makers Beans

In an attempt to fool our ladies into thinking that this site is not just about whisky, here is another recipe I have been perfecting for the last 6 months (Ritchie 'the Converted' take note as this recipe with turn you to bourbon in a big way). This recipe is specifically about bourbon and beans and very little else. If you like beans then this is a recipe you should try at least once. It works just as well on it's own served on a bed of rice or as an accompaniment to a meal such as smokey pork ribs. This dish is great because it tastes great hot or cold.

Firstly, the bourbon of choice. This recipe is all about the bourbon and the beans take on it's flavour to full effect. I have found Makers Mark an excellent accompaniment to this recipe. Alternatively, Wild Turkey (original or 101) and/or Jack Daniel's actually work just as well, as I am sure all bourbons will. Just think about the flavour you find in a bourbon and try to match that. For example, Wild Turkey is rich and sweet so fresh corn is a great additive, while JD has a very obvious charred maple taste which lends itself nicely to barbecuing with smoking hickory chips while roasting some pork ribs.

Secondly, the other essential ingredient is smoked paprika. Mild, medium or hot...it does not matter as it really is to your taste, but smoked it has to be. For the last 15 years I have always kept at least one can of 'La Chinta' smoked paprika (see item in image) in the cupboard. You can pick this up at any good deli. If there is ever an ingredient you need it is this stuff. The flavour is fantastic and somewhat surreal in what it does to food. If you love to cook on the BBQ, bake some ribs, or grill a t-bone you cannot go past this. You will also find the smallest teaspoon is enough and a can will last you a good year and on.

Prep is very small for this recipe as it literally all goes in together and baked in a medium oven. I like to use clay earthen ware for baking as it keeps heat extremely even and less likely to burn if you have one to many glasses of wine and forget to check on the progress. Stainless steel pot is fine as well but you have to be more vigilant in monitoring the baking process. Otherwise cast iron with a ceramic coating is equally good as clay.

Ingredients:

• 100ml Makers Mark (or bourbon of choice)
• 420 grams red kidney beans canned or soaked (if canned ensure drained and rinsed)
• 1/2 brown onion medium diced
• garlic, 1 clove crushed (fresh please and not that nasty bottled stuff)
• coriander, 1/2 handful chopped (do not use stalks as it will turn bitter)
• coriander 1 table spoon chopped (keep separate as this will be added at the end)
• smoked paprika, 1 teaspoon
• cumin powder, 2 teaspoons
• bacon chopped 2 table spoons (don't over do it as this is a bean dish)
• worcestershire sauce, 3 squirts
• 1 bay leaf (if you have it)
• pepper & aalt to season (pepper for spice, salt for the bacon and be mild)
• olive oil to cook onions
• 1/4 cup water (set aside and use if necessary)
  

Essential Items:

• oven pre-heated to 200c degrees prior to cooking
• small stainless steel pot with lid or clay pot with lid (small is extremely essential and also oven proof).

It is essential this pot is small otherwise the ingredients will be too spread aprt and dry out way too quickly. A pot with a base no wider than 12cm to 14cm wide for this recipe. Anything larger will require you to double the mix.

Method:

Step (1): Pre-cook chopped onions until semi translucent in olive oil. Don't burn or overcook as you need the onions to caramelise in the pot.

Step (2): Add all ingredients except water and extra coriander into oven friendly pot. Remember do not over season as you can add more at the end of the cooking stage. The bourbon should make the mix wet but not swimming. If the mix is too dry then add just a little water and or more bourbon. You want the liquid to reduce in the oven and be absorbed by the beans. I tend to keep the water to the side just in case half way through things get too dry. Adding bourbon halfway through or at the end is not good as you will just be tasting the whisky (why water may be essential).

Step (3): If you have time put the pot in fridge and let sit for 2 to 3 hrs. Take from fridge at 2 1/2hr mark and allow to return to room temp before placing in oven.

Step (4): Place pot in oven and let bake for 45min to 60min. Check on mix 3 or 4 times through the process to ensure it is not drying out, burning or catching on base. When ready the mix should have a slight pastiness to it but be dry. Feel free to adjust the oven in temp as required but do not exceed 210c degrees or ingredients will boil and burn.

Step (5): Remove from oven. Gently mix through extra coriander and serve in pot.

Proof in in the pudding when it comes to this recipe and I have tested on many individuals, particularly those that don't like bourbon. I have had many-a-comment on how nice it tastes. Also guaranteed to increase virility of any ladies man. Go for it, tuck in and let me know how it goes.

If I was to give a dram I would say this is a dramming sensation!

With the next D.T.W.C. coming up in a matter of weeks, I am more than happy to offer to prep this dish and bring it over, assuming the host is obliging to offer his oven!

Baron von Ladies Man,
D.T.W.C.

Lagavulin 12yo Natural Cask Strength

I had every good intention of writing this review the day after the D.T.W.C meeting No. 4, but true to the Greybush legend – it never happened.

In an attempt to redeem myself and demonstrate to all that I am not that big a procrastinator, I submit this review.

My search for a full cask strength whisky started after I had purchased a bottle of Laphroaig 10yo Original Cask Strength (duty free) prior to my departure from Christchurch airport, 12 months ago. It was a taste sensation not easily forgotten (not to mention the 58 plus percent alcohol content). As I was unable to purchase the Original Cask Strength Laphroaig in Australia I started to look around for something as close as possible to the Laphroaig I enjoyed so much.

Hence the purchase of a bottle of Lagavulin 12yo Natural Cask Strength. It has the same attributes as the Laphroaig, including the same alcohol content. A little bit of research on this whisky produced the following.

The Lagavulin distillery is located on Islay, right next door to the Laphroaig distillery. In their early days there was a strong association between the two distilleries until a serious difference of opinion occurred. A war between the two distilleries developed in which Lagavulin managed to wisk away the still master from Laphroaig. Hence the similarity in the style of whisky between the two.

The whisky is a 12 year old special release, bottled in 2004. It is a natural cask strength boasting an alcohol content of 58.2 percent, good enough to put hairs on anyone's chest.

The whisky comes in a dark green bottle and I was surprised at the pale straw colour when poured into a glass. My first impression was 'It can't be a strong whisky – judging by it's colour.' A little bit of swilling and hand warming showed the whisky climbing up the side of the glass – a testimony to it's high alcohol content. When sniffed, it was reminiscent of smoke as well as peat. It instantly reminded me of the aftermath of a bushfire.

The taste was reminiscent of barley and citrus which developed into flowery and bright spice notes. This whisky does not impose but leaves a lasting impression. Incidentally, this whisky was a favourite of the late Michael Jackson who expounded it's virtues at every possible chance.

Having tasted it – I'll certainly be purchasing another bottle – just to see if the second bottle is as good as the first one.

I give this drop a rating of 6 out of 7!

Greybush,
D.T.W.C.

The Balvenie 15yo Single Barrel

The Balvenie 15 yo Single Barrel is a Speyside single malt whisky matured exclusively in oak casks. As the name suggests, it is sourced from a single barrel (1 of 350) and bottled at cask strength (47.8% abv). The distillery is owned by William Grant & Sons Ltd, a company recognised for having the largest collection of whisky distilleries that is still family-owned.

Before reviewing this whisky, I should mention to the Australian audience that this was a gift, originally purchased in the U.S. (thanks to The Distant). I actually haven't seen too many Balvenie malts available in Australia, but I recently noticed The Balvenie DoubleWood 12yo in Dan Murphys.

To the packaging: Probably the most refined packaging I have reviewed to date. A simple and classic design that will strike a cord with the sophisticated whisky drinker. The white tube has a tempered/embossed textured which features black text, with red used for highlights. The curvy clear glass bottle has an amazing neck, with a thick and shapely pouted glass lip. This lip enables the whisky to pour like a decanter. The wooden cork further enhances that refined feel, mine also contained a tasting booklet.

To the fragrance: Fresh orange juice with slight brine tones. Hints of dried fruit as well, maybe some apricots and raisins.

To the taste: As usual it has taken me the entire bottle of this Balvenie expression to deliberate over the taste. Along the way I have found this whisky to be one of the more complex I have blogged, along side the Johnny Walker Green Label, which I struggled to review sometime back. I have deep respect for whiskys that torment me during reviews, to me the suffering only reinforces the inherent complexities of the whisky.

Initially it is quite alcoholic, a definable sweetness is present, perhaps the source of that sandalwood flavour reminiscent of the Green Label. This develops into lemon zest and burnt orange notes. I recall these orange notes also when tasting the Glenfarclas 25yo (although they were more refined), indicating these flavours are typical of Speyside. The flavours are really strong, as expected from a 47.8% abv. This one lingers, staying in the throat and chest for some time.

I noticed when adding water the whisky to start to cloud up, hinting that it is not chill-filtered. Speaking of water, this whisky is famous (or infamous) for coining Dave's name, the Alchemist. Dave famously added too much water to a dram of this Balvenie, which upon sipping he stated, 'I killed it!' The master of chemistry was born, the Alchemist.

Would I buy it again? Possibly, if I could find it...I should try The Balvenie DoubleWood 12yo to get a better feel for this distillers style.

To the rating: The dram-o-meter points to a 5.75 out of 7 lightning bolts.

Secretary,
D.T.W.C.

Junk in the trunk

There is an old saying handed down with the Woolery Tartan 'When it drams it pours.'

After a recent post (1 hour ago), I could not be bothered to reach up an pull down the bottle to take a photo, so I just shot it from where it stood. Without really taking much notice it occurred to me that some of my other lucky ladies had snuck into the background for a quickie...

"Well (I thought) why not take shot of them all and at this time and ask what you might have locked away as well."

Lined up like a Great Western cathouse, my ladies have been stripped bare and waiting.

• The Glenlivet 12yo (opened and almost finished)
• The Glenlivet 16yo Nadurra Cask Strength (fearful of the the morning after)
• The Glenlivet 18yo (to be opened on the birth of 2nd child in 5 weeks time)
• Strathisla 12yo (looking forward to the cream)
• Markers Mark (becoming a regular)
• Limeburners, Barrel M3 (opened and almost finished)
• Glenfarclas 10yo (opened and to appear at the next DTWC)
• Octomore Edition 01.1 (yes she is still kicking and loving every moment)
• Ardbeg 10yo (I really need to open this being winter and all but rules are rules)
  

Well what do you have on the shelves lads?

The Baron

Antipodean Whisky Anyone? Limeburners Single Malt Whisky

How many of you have had an Australian whisky? For me this is my first. I have heard about them, but not great things so I purchased this bottle with some trepidation (but then I am up for anything and willing to risk a full bottle). Am I surprised by the results? Yes. Will I buy another bottle? At some stage in the future. This is not because I do not enjoy it nor appreciate it, but rather it is not to my general liking. Basically I miss the salt and peat. So what did I buy?

Limeburners Single Malt Whisky, Barrel M3,
Bottle no. 154, 43% ABV

A bit of history. Made by the Great Southern Distilling Company in Albany Western Australia, it is currently as far as I am aware the only Western Australian whisky distillery. Apparently they too have peat! Yes, I heard that Tasmania has something of the kind but never heard of it on the mainland (there are many things I do not know if you have not guessed).

It took me a while to find the flavour. What can I say? Fresh figs baked with sweet sherry and brown sugar topped with fresh cream. Sounds specific but I assure you this is it (at least to my taste buds). For the D.T.W.C members if I can get my hands on another bottle I will be sure to serve up a dish of fresh baked figs with a dram of Limeburners just to show you how close this is.

On the nose: clearly fig and sherry. Very little burn of alcohol making it very enticing and a light cereal sweetness.

To taste: much more cereal notes and caramel on the pallet. Lot's of creaminess and silk around the mouth making it quite easy to swallow. Now the alcohol starts to burn a little which is a bit unexpected based on the nose.

The finish is quite long, especially in the chest, with a nice warming effect. It is lost in the throat very quickly and does not run up through the nose like some other whiskys. Rather it seems to stay in the mouth around the cheeks and front of the tongue. The sweet sherry seems to linger most enjoyably, which draws you to another sip. The lips continue to burn well after the heat leaves the chest.

Yes you could keep on drinking this expression all night...but if I was to have a bottle of Talisker 10yo or even the a Glenlivet 12yo on the table, then I would be sliding the Limeburners aside almost immediately.

Currently the Limeburners website is pushing this expression at A$200 a bottle. I paid A$70. Do I think it is worth the purchase price? No not really. Even at A$70 a bottle this is a way over priced for it's contents and truly your just paying the price for the limited release. If you were buying for a collection then yes, for $70 this is a bargain. I can understand limited release, and expenses in initial start ups but when there is so much on the market one has to consider a relative price comparison.

For an Australian whisky I would have expected more and wanted to find the flavours and smells of Australian woods (such as Red Cedar, Eucalyptus or Pine). For anyone from Australia, think of being in front of an open fire, having a wood fired BBQ, or even walking through a saw mill and you probably know what I mean. For me it is a real pity that I am not finding any of this and I am sure the barley could easily be influenced by our woods during the roasting process. Hell maybe it is and I just don't get it, but reading on the Limeburners website they make note about wanting to achieve the things they liked most about their favourite Scotch Whiskies. To me if I wanted Scotch Whisky, then I would by a Scotch Whisky.

In the end I still applaud the effort and really do look forward to later releases and expressions as the production ramps up. If I am ever in Western Australia I will be sure to stop in at the distillery.

If I gave a dram I would give it 5 out of 7. A nice effort, and not an effort at all to drink.

I believe we had a comment a while ago from a chap over in WA. If your reading and you have had the Limeburners, been to the distillery, or have any comments give us a shout out.

Das Uber Baron