DTWC Meeting: Rib-tastic

Ribs cooked with the Laphroaig BBQ sauce

Thank you to all the members that attended the latest DTWC Meeting at my house on Saturday evening. A special mention is reserved for The Baron who had the fantastic idea of cooking ribs in the Laphroaig BBQ sauce. We first tasted the BBQ sauce at the excellent Laphroaig Live last year.

The ribs were demolished, so I think it is fair to say they went down well.

The whisky of the evening was the Bunnahabhain 18yr old. Having only tried the 15yr old before, I was very pleasantly surprised with the whisky. A large, full flavour with a nice finish. El Capitan certainly seemed to enjoy it, hugging the bottle closely. At one point I thought we might be in for another scene like the first whisky night when the Talisker 10yr old went down a bit too well!

The hoped for fireworks display, courtesy of Darling Harbour, provided a great conclusion to the evening.

I'll post of review of the Bunnahabhain over the coming week and I'm sure either The Baron or myself will post of review of the Laphroaig BBQ sauce we well.

The Converted

The Essential Scotches: The Scotch Pronunciation Guide

So this is maybe one of the oddest things I have come across recently (thanks Whisky Party). Scotch: A Pronunciation Guide With Brian Cox. 48 short movies in total going through the pronunciation of many Scotch Whisky Distilleries with some also delivering small tasting notes. For those not in the know Brian Cox is a rather hardworking Scottish actor with an extensive list of roles under his belt (I am sure you will recognise him soon enough). Apart from being found on the Esquire website I really have very little else to to give you apart from enjoy.



Rather roughly stitched together you will also note the whisky bottle changes on the table but the whisky in the glass does not. Good fun with a good character. Thanks Esquire!

The Baron

A Useful Tip – For Peat' Sake

Gents just a quick post to highlight the website I mentioned on Saturday evening.

For Peat’ Sake is a whisky rating website that allows individuals to rate whisky, and then provides an averaged score. It’s a great little resource. All my favourite whisky’s have been scored numerous times, and the ratings are pretty good.

I recommend this a useful whisky resource.

The Colonel

Playing The Game – Proof Whisky

Proof Whisky Snapshot

For all you lucky iPad and mobile tablet owners out there that also drink Single Malt whisky here is the game for you. Proof Whisky: "A social tasting game for single malt connoisseurs and newbies alike".

Effectively this is a tasting tool translated into a visual gauge and is used by pushing and pulling your interpretations much like using a whisky flavour wheel. Perfect for a blind tasting and even better when you have 3 or 4 whiskies to taste. All the tools are provided including some printable tasting mats. Get your night organised, input your guests names, input the whiskies on tasting, pour the whiskies (blind and unmarked), then start playing the tasting game.

It should be said that you do need a tablet device (optimised for iPad). The game does work using a desktop browser but don't bother thinking your mobile will suffice because it wont. You will need a connection to the internet in order to run it but for most of us this is not a problem these days.

Also of note Proof Whisky has a specific Scotch Single Malt focus. Maybe someday we will see an expansion to other styles but that would be a pretty big task in anyones books.

To get started using the tasting game go to proofwhisky.com

Get started profiling like a pro

Ok so Proof Whisky is a game and it looks really slick, but they take it serious enough to ensure some helpful tips to keep the night in good sorts.

Keep it Lighthearted: A whisky tasting is a time for being with good friends and winding down with Scottish spirits. Make sure it's clear that lively competition is welcome, but no one should feel embarrassed if they're not already a whisky connoisseur.

Encourage Discussion: Have people read their tasting notes out loud. Colorful descriptions can bring on a lot of laughs after a couple drinks.

Provide Snacks: A fine whisky isn't a fine whisky if it doesn't pair well with food. Cheeses, chocolates and fruits go particularly well with single malts.

I personally have yet to use this game in a tasting situation and there is some planning involved to get some legitimate use out of it. I think it would be a great tool to use in a club tasting, or even better for someone wanting to start their own club, or for those needing to add some spice to an otherwise stuffy old tasting session.

To find out more about proof and who built it check out the Zeus Jones website.

Very easy to use, very intuitive, and very professional. I really look forward to using this soon. If you have used it let us know what you think.

The Baron

The Dram Of Champions – Laphroaig Quarter Cask

Laphroaig Quarter Cask

What can be said about Laphroaig that has not already been said. I am sure I have said that about Ardbeg as well. None the less I need to put my review out there on the Laphroaig Quarter Cask.

It is fare to say Laphroaig is one of my all time favourites. There is a lot of myth and wives tales about Islay whisky and in general it is all about peat smoke. Contrary to this common thought the fact is Islay whisky can be as diverse in flavour as they come and you may not encounter a more complex whisky than a Laphroaig. A champion of the Scotch Whisky World, if you have never had a Laphroaig then it is God damn well time you did!

My personal favourite is the Laphroaig Cask Strength but this is not that readily available so I chose the Laphroaig Quarter Cask (a very close sibling) as the more accessible and affordable choice.

The term Quarter Cask is derived from the first and second maturation that takes place prior to bottling. Once nearly fully matured in the standard larger sized barrels (exclusively coming from Makers Mark), the whisky is then transferred to the smaller traditional 19th century sized casks allowing the contents has more contact with the wood which develops a much more intense flavour profile. From what I recall the during our Laphroaig Master Class in 2011, John Campbell, Distillery Manager of Laphroaig, mentioned that the second maturation is only for 7 months. So intense is the 2nd maturation process anything longer, even 8 months is way too much time.

Laphroaig Quarter Cask
Alcohol: 48%
Location / Region: Islay, Scotland

On pouring the colour is bright and golden with only the slightest tendency toward a green hue around the edges (probably just a play of the glass but I always do notice it). Viscus in the glass, a slight swirl gives you legs to die for.

The nose is extraordinary! Vegetive salts, brines and peat smoke ash. There is a true element of the sea in here.

Smooth on the pallet before bursting with salts and peat smoke. Only the minor metallic banding across the top of the mid pallet typical of any Laphroaig, while gentle sweetness laps on the shores of the lips (how's that for poetry). Spicy, mouth filling, with an almost sensory overload. The pallet also becomes quite textured with a strong ashy texture.

Finish is long, warm and expresses a medium dryness. The lips and tongue tingle for some time after.

Overall a very exciting whisky with great balance and the peating is never too heavy handed. Certainly a whisky to finish the night on and not a starter. Great for a cold night under the stars or having with a warm meaty stew.

If I was to give a dram this is a solid 6 1/4 out of 7.

The Baron

A good note to point out is when we were at Laphroaig Live Sydney 2011 we had the rare opportunity to try a bottle of Laphroaig 10yo bottled well over 60 years ago. John Campbell had mentioned that Laphroaig managed to get its whisky into the US during the prohibition by utilising it's flavour profile to sell it as a medicinal product. Well I can honestly say if the 60 year old bottle's contents are anything to go by the Laphroaig of today is a crazed alchamist in comparison the whimsical facies of the Laphraoig from yesteryear.

Also Laphroaig have created a new website dedicated to the Laphroaig Quarter Cask. Check it out.

Man Up For The Ladies Baron Style – Beef and Stout Pie

We all like to impress the ladies, especially the ones that pick us up from whisky club on all occasions. To carry on with the many recipes I have blogged up over time, the recent post by The Colonel-in-Chief on his Beef and Guinness Pie (which was served at the most recent Whisky Club) has prompted me to complete a post I started many moons ago for a Beef and Stout Pie I make regularly and I made for 2011 Saint Patrick's Day Whisky Celebrations. Thanks for the nudge Colonel.

Ok so this does not have any whisky in it but it does how our favourite undistilled whisky: Beer. Now my recipe is actually pretty close in quantity to The Colonels save variations based on sweetness (see more at the end of this post). I have as usual broken this down quite extensively for the none cooks of the group and hope this is enough.


Ingredients:

1.2kg Beef (the cheeky kilo because beef will reduce in volume, Rump is my choice)
2 Medium onions (one diced and one sliced in half rings)
2 Cloves Garlic (crushed)
500ml Beef Stock (essential to use beef stock NOT beef cubes mixed with water)
440ml Stout (you can use any stout, Guinness is used on this batch)
1 Bay Leaf (dry or fresh, you can do with out this if you do not have any. Gives a nice earthy texture)
2 Sprigs of rosemary (1 sprig left whole, 1 sprig leaves fine chopped and stalk removed)
1 Handful of flat leaf parsley (chopped course)
1/2 Cup plain flour
3 to 6 Sheets puff pastry (there is a use for the leftovers)
1 egg beaten (prepare just before using)
Salt
Pepper (cracked)
Oil (I use rice bran oil)

Additonal:
Pressure Cooker (if you have it)
1 Large Baking Pot, or Slow Cooker/Crock Pot
1 large pie dish, or 6 to 8 smaller pie dishes / ramekins (at least 1 cup size in volume each, 1 1/2 cups is much better)
1 oven big enough to take all your pie dishes (or at least one large pot) or a 4 burner BBQ with hood)
1 General kitchen brush for the egg


Method:

1. Dice beef into bite sized cubes remembering beef will reduce in size so a little bigger is better. I choose Rump because of the flavour but you could use a round steak or gravy steak depending on your fancy. Blade steak can be ok but needs some good tenderising on a slow heat. Season with salt and dust with some of the flour. Meanwhile ensure fry pan is heated and it is adequate in size. If you are using a stovetop pressure cooker simply fry in pot.

Diced beef and floured ready for the cooktop

2. Brown beef cubes in fry pan. Do not cook through you are only looking to brown the outside. Browning the beef firstly keeps in the juices but more importantly it makes the beef nice and dark in colour. Adding the beef straight to the pot with liquid will retain the redness of the beef and Beef and Stout Pie always looks better with a dark meat. The flour is going to work as a thickener also when stewing in the pressure cooker.

Brown that beef off. Bits of pink is fine, red and bleeding is bad.

3a. For Pressure Cooker method: Transfer meat to pressure cooker and add the 2 cups of beef stock. Cook for 25min and beef will be tender and break apart easily by this time. Once beef is cooked transfer beef and liquid into slow cooker or into large oven pot.

3b. For Slow Cooker method: Transfer beef into slow cooker with beef stock ready for other ingredients. Ensure slow cooker is heating at this stage.

Like Nelly says "It's getting hot in here so take off all your clothes"  and sweat those onions

4. While beef is browning add onion to separate fry pan with a small amount of oil to slick surface. Sweat onions on low to medium heat until onion becomes transparent (not brown). Sweeting the onions will sweeten without burning them. When onion is complete make a small well in centre and add crushed garlic. and cook for 30sec to 1 minute. 30sec is enough to sweeten the garlic and take out the heat and pungency. Mixed through onion and then transfer onion into Baking Pot / Slow Cooker. I use a combination of sliced and diced for good reason. Sliced gives texture and body to the stew while the diced breaks down and absorbs into the sauce.

Stout and flour mix

5. Take remaining flour (should be still near half a cup), open stout and pour a small measure in and mix to make a paste. Keep adding liquid until fully blended with no lumps. Note to you non-cooks out there that there is more than enough beef stock and stout so you should never been needing water (don't drink the beer). Flour needs to be mixed only with cold liquid or it will start to form into  dough and you are buggered so just use your beer and your guaranteed success. The flour is for thickening the stew. Once fully mixed add flower/beer mix and any remaining beer to Oven Pot / Slow Cooker and stir with any pre-added ingredients.

The ladies like the green as it means healthy. Note: herbs are not grass clippings. 

6. Beef loves rosemary so you want half the herb fine shopped without stalk and added to the Oven Pot / Slow Cooker. Add the 2nd sprig of rosemary whole including leaves to the Oven Pot / Slow Cooker to extract some of the oils from the stalk on baking. Rough chop parley and add to Oven Pot / Slow Cooker. Through in whole Bay Leaf. Taste and if you need  pepper or additional salt to taste. You should not need any more salt at this stage.

Note all above steps can be completed the night before and stored in fridge ready for transfer to slow cooker the next day. Just don't bother heating the slow cooker until you are ready to cook. Same goes for using the oven pot for pre-day prep.

Ready for the oven. If your stew is not looking like this your in trouble.

7a. Your stew now needs to do its slow and lovely job. If you are using a slow cooker but have not used a pressure cooker this will take a good 8hrs on low. The stew will thicken and you should not need to stir but if you are around then always good to pop your nose in and give it stir anyway.

7b. If your using an oven pot but did not use a pressure cooker you will need a minimum of 4hrs at 170º (or a bit lower just gently bubbling away). Adjust temp as needed but remember if it went in stone cold from fridge you may need to quickly heat on stove top first or it is at least another 30min on high in oven just to get it warmed up if your lucky.

7c. If you used a pressure cooker in the early stages then you need not bake any longer than 2hrs in the oven to stew and thicken. If you are going to use a slow cooker 4hrs on low should be enough. Just remember your beef is already very tender so any vigorous boiling or stirring will break it apart.

The stew completed ready for transfer (getting hungry just looking at it)

8. Once your stew is ready transfer hot contents to smaller pie / ramekin pots. Make sure they are clean of dust and no pre-oiling is needed. Only fill to 3/4 full as contents will bubble and with moisten the puff pastry if they come into contact with each other (not good). Clean lip of any spillage.

If you are just going to use the larger pot for your pie then just leave it in it and proceed to next step. I sometimes do this but I ensure the larger pot is low enough to not have top much air space in the top and not too wide not to be able to get the puff pastry over the top.

9. Cut softened puff pastry to size of each pie pot. Easy enough to do provided you have an extra empty pot to pre-cut around by turning it upside down. Give about 1cm extra around the outside  s you will need this to roll over the lip.

10. Beat your egg in a cup and have your brush ready

Get those soft pastry tops on fast, crimp, and load into the oven

11. This is where you need to work quick as the pie will start to soften the puff pastry. Flop your puff pastry over the top of the pot(s) and pinch the edges onto the lip. Get a reasonably good grab so it does not fall off. Quickly pinch (if you can) and slice the centre of the puff pastry to make a small hole to let put the moister. The whole only has to be small so if it begins to sag just stick the knife in to make the small whole. Brush the tops of the puff pastry with the egg so it gets a nice golden colour. Falling short you dripped your egg or it was off some milk will do a similar thing.

12. Add your pies into a medium to hot oven at 200º and bake 25min or until tops a crisp and golden. DO NOT BURN as the ladies will not be impressed.

13. Serve with side of cabbage (see below) a table whisky or a beer of choice (the same stout used in stew is best etiquette).

The final product with extra puff crusts

Additional notes:

You may have left over pastry or even a few full sheets. This is a good thing. Take a full sheet and cut it in half. Brush one side with egg and then fold onto of itself and press down. Brush top with more egg. Lay on flat baking tray and place in oven with your pie(s) during step 12. You will end up with some fantastic looking puff pillows extra for moping up the stew. This is also a great method for when you can only make a single large pot due to space constraints and it means more pie tops for everyone!

flat sheets of pastry brushed with egg and folded into squares

I also find this recipe goes great with a side of cabbage. Simply take a 1/4 cabbage and slice into slivers. Add to a medium pot just large enough to take the ingredients and fill with cold water and at least a 1/4 cup of vinegar and a table spoon of sugar. bring to boil and allow to boil for at least 10min to 15min depending on how crunchy or soft you like your cabbage. Delicious!

A side of potato mash is always a nice option as well.

So a little about the use of stout and sugars. You may note in The Colonels recipe the addition is smokey BBQ sauce and tomato paste. There is nothing wrong with varying your recipe to suite your tastes. This recipe I created is quite earthy and strong. You can add some plum jam and or brown sugar if you want to sweeten it up more but I do emphasise moderation until you know what you are doing. BBQ sauce is full of brown sugar so you may in fact need to balance it with some additional salt, verses if you use tomato paste you will need to balance it with sugar because it can be full of salt and it will be too acidic. Regarding which stout to use, just use then you like most (it does not have to be Guinness). Some stouts are sweet while some stouts are dry so you go for what you like. You can even do this recipe with an Old, Porter or even a heavier English Bitter Ale like a creamy Boddingtons.

For the woman wooing whisky enthusiast and dapper dans, man up to the challenge. Enjoy!

The Baron

A Fresh Start? - Whisky Live Australia 2012

It looks like Whisky Live in on again for Australia. This time the announcements are indicating 3 events on 3 separate dates:

Perth – Tuesday 12st & Wednewday 22nd February

Melbourne – Wednesday 6th June

Sydney – Wednesday 15th August

As you can tell by the dates these are slap bang in the middle of a working week. I don't know about you but dramming 8 or 10 or even 16 whiskies in an evening while having to get to work the next day is a bit hardcore in anyones books. Also having an event mid week basically makes it really hard for drammers outside of the metro areas to take time off and fly in for the evening.

Sydney prices and event calendar are yet to be announce at this time but a quick peak at the Perth details is pricing tickets at $99 a piece. The ticket includes whiskies on tasting, whisky glass, water & food, expo bag.

The official whiskylive.com website is listing the Sydney event as still being at the Royal Randwick Racecourse. In our experience this is a rather long way to be traveling and rather too big a space, and most members felt the original location for the first Whisky Live Sydney 2009 at the Overseas Passenger Terminal, The Rocks Sydney, was a much better choice (I personally was not at this event to comment).

The D.T.W.C. blog has been somewhat justifiably unkind to Whisky Live over the past couple of years due to our own experiences (2010 seen here and here) and then the mess of on again off again announcements for Whisky Live Sydney 2011 that saw the entire event canceled to the following year. It is fair to say recently the Events Director of Whisky Live Australia, Doug van Tienen, contact us to let us know they "took note at the comments from previous events".

Is this a fresh start for Whisky Live here in Australia... maybe but who knows. At this stage all we can do is wait and see how the Perth & Melbourne Event turns out. If there is anyone out there that may attend one of these events please feel free to contact us with your thoughts.

The Baron


This is a non-sponsord promotion. For any further details please defer to the Whisky Live website.

The King is dead, long live the king! - Wrapping what was 2011 and looking at what will be.

Yes it has all once again come to a close but not without some fruitful posts and comments to bolster our little blog. To our merry men in tights Thank You!

Our last event for the year, Dramcember, is also now done. A fine effort with 10 posts in all for the D.T.W.C. blog, and it was good to see others globally sharing in Dramcember too.

In closing the year off as well our little blog site is growing from strength to strength. Overall we are now rating over 1800+ hits a month which is rather big for a group of illiterate (and some would say illegitimate) scholars such as ourselves.

Looking pretty at the end of 2011

To all those unknown readers out there we also we say thanks for the look in and cheers for the comments. We hope we have inspired others to lofty whisky heights in forming their you own clubs.

Topping off the greatest hits as of January 2012 are as follows:

1. Ballantine's Finest: Sweet Ballantine!
2. The Whisky Flavour Map
3. Lagavulin 12yo Natural Cask Strength
4. Tragedy of the Loch: Loch Lomond Single Malt
5. Keep On Walking – Johnnie Walker Black Label Aged 12 Years

Other news is the years tally for new posts reached was 78. Bravo! The devilishly handsome Baron has passed the 100 post mark since our humble beginning with the Colonel following a close second with 26 posts.

The club also saw itself represented at Laphroaig Live Sydney 2011 which was an outstanding event with good food, good times and great whisky flowing all evening long. Thanks again to John Campbell Distillery manager at Laphroaig, and Mark Gillespie of Whisky Cast for the rare as hens teeth tickets.

We saw the girls get a start with their own Married To The Whisky Club blog and even had a cheeky official meeting thrown into the mix leaving us chaps to mind the kids and do the driving. "The lady doth protest too much, methinks."

It is good to see some healthy home brew swapping also taking hold in the club. We should all be more aware of the virtues of 'undistilled' whisky in all it's forms.

The Diplomat, previously known as The Surgeon, previously know as The Secretary has also provided a spreadsheet of joy and wonder for us to behold outlining statistically what we a posting about. (Note these stats are based as of late Fed 2011)

The drams we have reviewed geographically

I want to say a big thanks to The Oak Barrel Sydney for Whisky Fair as well. A swell time with an awesome selection of whiskies on show. Hope to see it again this coming year 2012.

Last but not least The Dog has yet again managed to wrangle his way out of being an event host. It will happen Dog, oh yes it will happen! On that note it is becoming a scramble for members willing to host our events so if you have it in mind to take up the gauntlet we might just have to plan out the entire coming year and appoint a 'Keeper Of The Calendar'.

Thanks again to all involved and hopefully we will see some new club members join the ranks in the coming months (but not too many).

Once more unto the breach, dear friends, once more!

The (Devilishly Handsom) Baron

“Mr Walker’s Amber Restorative”* - Johnnie Walker Blue Label

Johhnie Walker Blue Bottle and Package

Gentlemen,

I know you have been waiting for some time for these tasting notes. I apologise for the delay. Regrettably I have no excuse. The title of this post is a quote from the recently deceased Christopher Hitchens, perhaps the best writer of his generation. A large part of his oeuvre can be found here and I highly recommend it to you. Were it up to me, this would be required reading for club members (and all candidate members would have to pass written tests), but I acknowledge that the rest of the Committee probably wouldn’t support such a proposal**.

The JW label is part of the Diageo PLC range of products and is a stable mate of other well-known whisky brands such as Dimple, Bushmills, J&B and Vat 69. According to Diageo, they sold approximately 160 million litres of JW last year alone. The JW Blue is I think, probably the best known ‘high end’ blended whisky in the world, a byword for quality in popular culture. Who hasn’t walked through the airport duty free store and seen the seemingly obligatory swinging magnum? Historically JW Blue retailed in Australia for $350 - $400. However, mid-year, a decision was taken to lower the price to approximately $180 - $220. According to the sales rep we spoke to at the Sydney Whisky Fair, this was the pragmatic response to changing market circumstances. Similar quality Whisky from competitor brands was available at a considerably lower cost; and if you wanted JW Blue, you could buy the product online for much less, so local retailers couldn’t move the bottles they had in stock.

The packaging for the JW Blue is fantastic. Its high end and looks it. The box is classy and the bottle itself has a hint of blue glass and tapers downwards. It conforms to the usual JW square bottle template, but somehow the addition of blue glass makes it a bit special. I wonder with the recent drop in price if this level of packaging will stay. It’s more typical of a bottle at the old price ($350), rather than the new. It comes with a little booklet inside, which typically emphasises the history of the brand, the rarity of the whisky; pure marketing gumphf if you ask me…

As usual with Johnnie Walker there is no age statement on the bottle. The website suggests that it is a “rare blend of 9 whiskies, and including those from Glen Albyn and Cambus distilleries” but gives no more details. Online it is listed as a blend of 25 – 30 year old whisky.

Johnnie Walker Blue Label
ABV: 43%
Region: Blend, Scotland

Colour: A very rich golden colour. I would guess (but I’m not certain) that colouring has been added to achieve this.

Nose: As usual, I had some trouble with the nose. But Mrs Colonel tells me that it is a sweet honeyed caramel. The tasting notes from the package suggest a hint of peat, but I don’t get any of this.

Palette: This whisky has a complex flavour. I guess this is product of the blend. I taste a lot of salt. It has a very smooth finish. After a couple of drams, I started to get a strong caramel tasted which I enjoyed.

Overall, I thought that this was a pretty good whisky, but as I hinted in my original post, there is not much difference here between the Blue, and the JW Black, or perhaps not as much as I thought there should be given the price difference. This is obviously a much smoother whisky and is certainly of a better quality, but all I can say is that I’m glad we bought it at $180, not $350. Would I buy it again? Probably not, but I’d certainly have a dram if offered. If I gave a dram, I would score this as 5 out of 7 lightning bolts.

The Colonel

* http://www.vanityfair.com/culture/features/2010/07/hitchens-diary-201007

** Coincidence or destiny? If you Google ‘Johnnie Walker Blue’ Images, a picture of Hitchens comes up…

Oban 14yo - Oban won Konobi

I recently re-visited this highland malt at a whisky tasting and was most impressed. It was at that moment I knew I needed to own a bottle. I have decided I must appreciate each distilleries signature expression in the hope it will make me a better whisky taster-er.

Oban 14yo, definitely a 'classic' malt.

The Oban distillery is owned by Diageo and forms part of their Classic Malts range. I know several members have owned bottles, so look forward to their appreciative comments.

The packing is great, a long slender elegant tube encases a similarly long and narrow bottle and neck. It has the same wooden-topped cork as found on the Lagavulin, a particular favourite whisky of mine.

On the nose: I get similar notes as found in Ballantines Finest and 12yo (previously reviewed here & here). This seems odd I know, but I get the same mix of sweet-richness, some liquorice and a dried fruit sweetness coming through. There is also a very mild seaweed / salty air. Its quite alcoholic to whiff, so don't bury that nose too deep.

Moving to the taste: its very lively for a 14yo, with a wall of salty zestiness hitting you immediately. This is followed by some caramel sweetness, carefully shrouded in a kiss of smoke. Ends nicely, with some woody notes coming through. I found the more you have (as with most whisky's) the mellower it gets, with the honey-sweetness and smoke settling in nicely after a few drams. You could whisky the night away with this bottle with ease.

On the much sort after D.T.W.C. lightning bolt rating scale, I would have to place this in the 5.75 range (out of seven). I am still yet to taste many of the signature malts from the classic distilleries, but I would definitely purchase this again.

A happy and belated Dramcember to all.

The Diplomat

Homemade Damson Whisky

For my final Dramcember post I found some Damson Whisky in my parents cupboard. A family friend had made it and given them a small bottle. Beer making is popular in the DTWC, but I don't thing anyone has tried whisky yet!

In a similar concept to Sloe Gin I believe they must have steeped damsons (a type of plum) in pre-purchased whisky.

Provenance: Totally unknown

Colour: Amber with reddish tones. Quite unlike the colour of any other whisky I have seen.

Nose: Heaps of fruit. Plums and err... damsons.

Taste: Very syrupy, sugar must have been added. Again the fruit dominates. I didn't detect any flavours from the underlying whisky.

The sweetness made this the dessert wine of whiskies. It's an interesting concept to add flavours to a whisky which I think has potential. The damson whisky was too sweet for me, but milder and less sweet flavours could be interesting.

The Converted

One Drams Enough – Ichiro's Malt Mizunara Wood Reserve

Ichiro's Malt Mizunara Wood Reserve – Drinks By The Dram sample

As part of the Dramcember festivities I had purchased 2 Drinks By The Dram samples form Master Of Malt. The first reviewed was the Suntory Hibiki 12yo and now I will close my Dramcember with Ichiro's Malt Mizunara Wood Reserve. I was really looking forward to this as it is one of the vattings made with stocks salvaged from the now dead Hanyu Distillery in Japan. Ichiro Akuto has now gone on to create the Chichibu Distillery also in Japan. For more details about the story of Hanyu and Ichiro, visit Nonjatta.

Ichiro's Malt Mizunara Wood Reserve
Vatted/Blended Malt Whisky
Alcohol: 46%
Location/Region: Japan

Colour is golden yellow and very clear.

The nose has a tendency towards mild floral honey scents, liquorice/aniseed, and cola. Unfortunately there is the obvious rubber car tyres smell typical of sulphur in the mix. Soon after the nose and eyes start to sting from a real hit of the alcohol which gets rather unpleasant.

To taste soft sweet butters and spicy spearmint at first, then the car tyres found on the nose, but quickly the alcohol takes over dominating the pallet and a hard acidic metallic tang can be found everywhere.

Finish is hot and spicy and lingers for quite some time warming the chest. The burn on the tongue continues well after the heat fades.

Overall the metallic tang ruins everything and leaves me not wanting anymore. The nose is the best thing about this and that is not saying much.

This is a real disappointment and I have to give a dram of 4 out of 7. I am glad I purchased this as a Drinks By The Dram and did not waste money on a full bottle. One dram was certainly enough. Watch out for this one and if you don't like sulphur, nail polish, and metal in your whisky then pass this one over. I have to say though being able to by small samples prior to buying a full bottle is great!

The Baron

Aberlour 10yr old

A peruse through my dad's whisky collection enabled me to move up market from my previous two Dramcember posts. The Aberlour 10yr old (£25 at Whisky Exchange or $54 at Dan Murphy's) is another whisky that I haven't tried before.

It's the second Aberlour to be reviewed in Dramcember after the Baron posted his thoughts on the Aberlour A'Bunadh a few days ago.

Aberlour 10yr old

Matured in sherry and bourbon casks
Alcohol: 40%
Location/region: Speyside

I found the Aberlour a sophisticated whisky with everything seemingly taking place just under the radar. I didn't detect any big flavour profiles, but at the same time my palate was being tingled and teased. The sign of a very good master blender?

Nose: Dry, pear? salty? Sherry cask coming through.

Palate: Dry, smooth, touch of caramel, vanilla, lightly spiced which quickly fades.

Finish: Medium, soft, gently fading fruit and caramel

This isn't a whisky I'd rave about and tell friends they had to try it. But if I wanted to reach for a easy going but interesting whisky to unwind with after a hard day I'd happily reach for the Aberlour.

I'd be interested to know if any other DTWC members had tried the Aberlour 10yr old and what their thoughts on the whisky were.

If I was to give a dram I'd say four lightening bolts out of seven.

The Converted

Talisker Trio – Part 3 : Talisker 57º North

Talisker 57º North

The final review in this series is the Talisker 57º North.  This is a cask strength bottling and as the name suggests it weighs in at a hefty 57% abv.

Talisker 57º North Cask Strength
Alcohol: 57%
Location/Region: Isle of Skye, Scotland

Nose: Fragrant pou pouri. Again straw and hay notes, which seems to be typical of the Talisker range.  Light phenol notes as well.

Taste: Liquorice notes on the palette, as well as sweet candy. There is quite a bit of pepper and spiciness.   I can definitely taste the alcohol – pass the water please. This is a nice whisky though.

Finish: Boring on the finish. Let’s say a medium finish, not overly strong, but doesn’t fade away immediately. Pleasant enough, without being memorable.

I do find this whisky a little overpowering for me, and need to add a little water to even it out. Saying that, it is a nice whisky which I would recommend you try. The Grey Bush had a bottle of it which I tried some time back, and as I recall I enjoyed it then. 5 out of 7 lightning bolts for me.

El Capitan

Quench the thirst - Laphroaig Cask Strength Batch 001

Laphroaig Cask Strength Batch 001

I sat down this Dramcember to enjoy the Laphroaig 10 yr old cask strength (57.8% - Batch 001 - Feb 09). Purchased this bottle last Dramcember and it has remained unopened in my cabinet. The family xmas trip to Bris-vegas gave me the perfect excuse to open it.

Laphroaig Cask Strength 10yo
Batch No.: 001 Feb.09
Alcohol: 57.8%
Location/Region: Islay Scotland

Initially I tried it neat, as I generally drink whisky neat, even though this is a cask strength bottling.

Colour : Very light yellow.  Colour of white wine.

Nose : Surprisingly floral.  Phenyol, Medicinal, typical Laphroaig.

Pallate : Mouth went dry instantly.  I lost all sense of taste.

Finish : Dry ash.  Unpleasant.

As per the bottle instructions, I then mixed it with water - 2 parts water to one part whisky. This seemed an awful lot of water to add, but I thought it best to stick to the bottle instructions for this review.

Colour : Even lighter yellow.

Nose : Floral notes disappeared and not as pleasant. Opened up a bit of car tyre.

Pallate : Plenty of earthy characteristics, which I enjoy in a whisky.  Hints of chocolate.  Very smooth and mellow.  Impressive.

Finish : Long and slow. The ash turns to peppery goodness.

Worth trying with varying amounts of water I think, to find your individual flavour profile. Water is a must though. In general I prefer a regular 10 yr old, which can be pulled from the cupboard, poured and instantly enjoyed. I guess the good thing with the Cask strength is that less is needed so the whisky goes that bit further.

Look forward to the Colonel’s review as he has this exact bottling as well.

5 out of 7 bolts for me.

El Capitan