Grant's Ale Cask Whisky

Thanks to Emma Barnitt from Weber Shandwick for sending me a sample of the recently released Grant's Ale Cask whisky to try.

Grant's claim they are producing the only Ale Cask Scotch whisky in the world. Although I wouldn't say that I could taste or smell beer, the whisky definitely had a distinct flavour. One which I enjoyed.

I'd imagined Grant's were buying ale casks from a brewery rather than using traditional bourbon barrels. However, after a bit of research it sounds like they put beer into their bourbon casks for 30 days to flavour the wood. Grant's then add the whisky back into the barrel, maturing it for an additional four months.

I wonder if they sell the beer when it comes out of the bourbon casks?

The whisky is available in Dan Murphy's at $40 a bottle putting it head to head with likes of Johnnie Walker Black Label. So how does it shape up?

Grant's Ale Cask
Region: Blend
Alcohol: 40%

Colour: Golden straw

Nose: There was a sophisticated / full nose. Cereal, touch of tropical fruit.

Palate: Creamy, drying. A little bit of malt, but not obviously beery. Surprisingly smooth for the price.

Finish: Long. Slightly bitter?

Overall I thought this was a pretty good blend for the price. It is more complex, has a more interesting character and none of the harshness that it's main rival Johnnie Walker Black has. If I had $40 to spend on a bottle of whisky I know where my money would be.

The easy drinking yet interesting nature, reminded me of the Aberlour 10yr old I tasted over Christmas.

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

If you wanted to taste the new Grant's whiskies for yourself the excellent Oak Barrel are hosting a tasting event next Thursday 8th March. Tickets are $25, check out the website for details.

The Converted

Brew your own – The Beer Shed

The Beer Shed

I am loving this for all the right reasons. The Beer Shed – Great Beer made By You. Being a home brewer of our favourite undistilled whisky, beer, I came across this site only this morning and thought "you dirty buggers that was my idea, nice one".

A few of us D.T.W.C. members are have a little brew swap on the side of every meeting and I can see several members wanting but unable to afford the time to get in on the action. Well if you do not have the space, time, or equipment, but want to have a go at just how easy your can make your own beer then why not try The Beer Shed.

The Beer Shed, currently only located in the Sydney area, provides a hands on professional facility to get your brew done from start to bottled finish. In the words of The Beer Shed themselves:

"The Beer Shed is a small scale brewery where you brew your own beer. Choose from over 200 styles of beer and we guarantee a commercial quality beer at a fraction of the price you would pay at the bottle shop."


I have seen a  few micro breweries dabble in this idea buy generally do not have the time, or means to manage the process and store the beer in amongst their own commercial enterprise. Good to see someone has a process now in place.

Even for me being a home brewer I am keen to try as I have always wanted to take things up a notch and experience making beer in a professional environment.

Nice one guys you will be seeing me soon.

The Baron.

Bunnahabhain 18yr - A smooth Islay malt

At the end of the What is whisky? tasting event I attended, the owner of the shop kindly opened up the shelf and invited us to a few extra drams. One of the whiskies I tasted was the Bunnahabhain 15yr old. I remember being impressed by the smoothness and quality of the whisky.

We were told that in an blind tasting session they recently held, the Bunnahabhain 18 was rated as the Islay top whisky. At that moment I was sold and new it would be my choice for the next whisky night I hosted.

The Bunnahabhain 18yr old is difficult to find here in Australia and I've only seen it at World of Whisky in Double Bay at an eye watering $217. A trip back to the UK over Christmas gave me the opportunity to secure a bottle for the equivalent of $100. We really are being ripped off here in Australia!

Bunnahabhain 18yr old
Region: Isle of Islay
Alcohol: 46.3%

Packaging: I'm a fan of the dark squat bottle. The minimalist labels and Roman numerals give it a sense of class. The squat shape seems to give the bottle presence. My only gripe is that the dark brown glass makes it difficult to see how much you have left.

Colour: Amber in colour with reddish tones. A couple of shades darker than your regular dram.

Nose: An initial hit of alcohol tingles, rather than burns the nostrils, but still made it difficult for me to pick up too many flavours. Hints of sweetness, spice and oak.

Palate: The first thing that strikes me is how smooth this whisky is. I've taken to cutting my whiskies with water recently, but even though this is slightly higher ABV than standard is doesn't require any water to help tame the beast.

Subtle spice from the sherry casks is the dominant flavour. What I was expecting from an Islay whisky, and didn't get, was any peat.

Finish: Long. The spice gently fades leaving a dry finish. A slight saltiness.

The Baron thought the whisky had a similar profile to the Glenmorangie Quinta Ruban. I did a side my side tasting, and while I can see the similarities I thought the Bunnahabhain was deeper, smoother and more rounded. But so it should be at double the price.

Overall a very pleasant dram. Would I but it again? Yes at $100, but not at $217.

If I was to give a dram I'd say 5.5 lightening bolts our of 7.

The Converted

Loving You Long Time – The Jura Mystery Sample (Elixir)

The mystery sample of Jura Elixir

Jura held a small competition recently asking "The secret to a long and prosperous life is…". No knocking back an opportunity I submitted my answer: "Always ensure your bottle of Jura is half full and never half empty". Pure genius! To my amazement I actually won. Unfortunately due to certain laws Jura were not allowed to post me out the sample to Australia. Luckily a fellow club member The Converted was in the UK at Christmas and graciously offered to schlep back the sample bottle to my sweaty palms.

This is actually a sample dram of the new Jura Elixir (at the time unnamed and unreleased). I have posted in the past about 2 other Jura expression readily available in Aus, these being Jura Origin, and Jura Superstition and enjoyed them both.

Yes I do think I am developing assort spot for this girl. Palms itching and clammy I opened the sample cautiously.

Nose: Soft florals on the senses at first then deep wafts of oranges, ginger and salty sea air. It took me a while to recognise the ginger and I had to sit contemplating for sometime before rushing to the fridge to scratch the surface of the ginger root to confirm. Quite extraordinary and oh so appealing.

Taste: It all moves to the back of the pallet very quickly with not much on up front. A slight tingle on the tip of the tongue and the lips develops 20 seconds in. The flavour at first is a little barn yardy but the sweetness of florals, zest of the oranges, and the heat of the ginger quickly takes over. This is a whisky that tastes almost just like it smells. I like it a lot.

Finish: I would have to say this is a medium finish. The flavour dissipates quickly in the throat and a medium heat fills the chest. Quite velvety going down with enough warmth to keep you comfortable.

Balance: This whisky tends to lean on the deep flavours in a more one sided way, but that just makes the pallet smacking for more. Certainly this whisky would go well over a meal or a great starter to a late evening snack. Some would criticise the whisky for this marginal one sidedness but I say to flip them the bird and take their dram for yourself. Well worth a purchase if you can get it.

Loving this long after the sample is now gone, if I was to give a dram 6 out of 7 with some real craftsmanship and love obvious form the get go.

Thanks to Jura and The Willie's for the sample. Even though it was quiet small, by only a single dram, I am of course appreciative none-the-less for this unique opportunity.

Should I have kept the sample unopened and squirrelled it away as a bit of a collectors item? Probably but then I would not have been able to taste it which is what whisky is all about. So heres to hopefully seeing this whisky on the shelves in Aus soon.

The Baron


D.T.W.C. was supplied a sample for review. All views and opinions are our own unless otherwise stated. 

The Gentleman’s Tonic – The Strathisla 12yo

Strathisla 21yo

The Strathisla 12yo  is a Highland whisky which is owned and bottled by Chivas Brothers. It sits at 43% abv. The bottle itself is an old medicinal style and wouldn’t look out of place being hawked as a tonic for curing any ailments you might have.

An interesting fact about the distillery, whilst not the oldest in Scotland, it is the longest continuous operating distillery in Scotland. It has been in constant production since 1786. The original name of the distillery was Milltown, but was renamed when bought and restored by Chivas Brothers in 1951. Much of the Strathisla produced each year goes into the Chivas Regal blend whisky range, and I can definitely taste Chivas Regal blend in this whisky.

Strathisla 12yo
Location/Region: Highland, Scotland
Alcohol: 43%

Colour : Liquid gold

Nose: Cut grass. Very pleasant sherry notes. No hint of alcohol or burn. Just a wonderful sweet, malty nose. For me this whisky actually tastes similar to its smell.

Taste: Amazing malt and honey notes sit squarely in the middle of the palette. I’m also getting baked apples and fruit cake. Lovely sherry flavours. Interestingly there is little or no taste in the front or back of the mouth for me.

Finish: It threatens to burn, but never does. Long, mellow and soothing. A lasting finish which really completes this whisky well.

This is an easy drinking style of whisky, which seems to hide some real complexity. I would highly recommend this to novice or practised drammers alike.

I must admit, when I first opened the bottle I was not immediately impressed. But as the contents depleted I became more and more drawn to it. There is only 1 or two drams left now so it won’t last much longer, but it’s been a pearler.

5.75 out of 7 lightning bolts.

El Capitan

Islay Chocolate - Bowmore 18yo

Bowmore 18yo

As someone who is not generally a purchaser of Bowmore whisky, I was completely surprised at tasting this Bowmore 18yo at the 2010 Whisky Live. I was so taken with it that I purchased this bottle immediately. It’s a 43% whisky and it appears to have won a Best in Show award at the 2007 San Francisco World spirits competition.

Bowmore 18yo
Alcohol: 43%
Location/Region: Isle of Islay

Colour : Syrupy dark brown.  Much darker than your average whisky.

Nose: Very sweet molasses. Picture the aroma you smell being in a sugar mill. A real wow factor for me. Typical Bowmore mustiness or pungency present.

Taste : Nice chocolate flavours dominate. Mellow spicy fruit as well and my mouth tingles slightly. The flavours settle in the back of the mouth. Not so much taste in the front or middle palette. Not one for the cigars as the soft chocolate flavours would be overpowered completely.

Finish: Medium finish subsiding relatively quickly. Whilst not a long finish the chocolate flavours can still be tasted in the mouth and are extremely pleasing.

I really rate this whisky and have enjoyed it immensely. It has been an effort not too consume it too quickly. If you’re a Bowmore fan you will love this whisky as it does contain that pungent mustiness I find distinct to Bowmore. But it also contains something different which instantly attracted me and if you are ever able to try some I highly recommend.

I rate it 6 out of 7 lightning bolts.

El Capitan

Kilchoman Masterclass at The Oak Barrel

For those interested club members and visitors there is a Kilchoman Masterclass on offer this month at The Oak Barrel Sydney.

For those not aware Kilchoman is a relatively new Islay based distillery built in 2005. Kilhoman Whisky is relatively unavailable here in Australia and where it does appear it is in limited supply. Certainly for an Islay fanatic this is a rare opportunity to sink your teeth into something many have yet to experience in Australia. Being a new distillery with very few expressions to sample this may in fact be a relatively small tasting and educating experience. I personally think if the founding owner Anthony Wills is going to be heading up the masterclass you won't be able to get a more personal experience apart from visiting the Distillery itself.

As per usual tickets can be purchased through The Oak Barrel Sydney. Below are the official evenings times and costs as of the time I have posted this:

When: Monday 27th February, 2012
Time: 6:30pm
Tickets: $20 for members and $30 for non members.
Bookings: (02) 92643022 or email: events@oakbarrel.com.au

I am certainly going to be making an effort to be there (reserving seats as a type) and I am sure tickets are going to go quickly.

The Baron


This is a non-sponsord promotion. For any further details please defer to the Oak Barrel Sydney website.

Making Waves - DTWC Immortalised through Beer & Brewer Magazine

If this sounds like we are gushing well that is because we are. The Distant Thunder Whisky Club rumbles on to the pages of immortality with the club profiled in Beer & Brewer Magazine. Yes we are that ugly but don't let the pouting or the fact we are not wearing any pants in the photos put you off. Tasteful as the photos are it is all well above board, but what happens in whisky club stays in whisky club.

Beer & Brewer Magazine Issue 20 Autumn 2012

If you are not an avid reader of the mag like several of the club members are (due to our home brewing dabbling and general beer obsessions), keep an eye out for the current Issue 20 Autumn 2012. Beer & Brewer Magazine is easily found in any Dan Murphys store or home brew shops, and I have also seen it in many News Agencies.

From all members of the D.T.W.C. (only half shown in the photos) a big thanks to Gregor Stronach and Beer & Brewer Magazine for getting in contact to find out more about us. We Salute You!

The Baron


This is a non-sponsord promotion. For any further details please defer to the Beer & Brewer Magazine website.

Getting your Laphroaig On – The Official Laphroaig BBQ Sauce

Some well lashed ribs Laphroaig style

Ever had a BBQ sauce you just can't stop eating? Or ever had a BBQ sauce made with your favourite Scotch whisky? If there is is one BBQ sauce you will ever make then this in the one for you: The Official Laphroaig BBQ Sauce.

On the 6th of September 2011 several of us lucky D.T.W.C. members managed to wrangle some tickets to Laphroaig Live Sydney. Apart form a good night had by all, a great feast, and a waterfall of Laphroaig whisky, we were also graced with lashings of Laphroaig BBQ Sauce. Oh my goodness was it good! In fact it was so good we got the recipe from Laphroaig and swore and oath "It would be made", and so it was.

With the first D.T.W.C. meeting held for the year, on the 28th Jan 2012, we decided what better time than to get our Laphroaig on. Heading over early to The Converted's we set about making up the sauce to the exact Official Laphroaig Recipe to lash on the pork ribs being severed up for the evenings meal.

INGREDIENTS

• 2 Cups ketchup
• 60 ml Laphroaig whisky (we used Laphroaig Quarter Cask)
• 1/3 Cup brown sugar
• 1/4 Cup minced onion
• 2 Tablespoons olive oil
• 2 Tablespoons water
• 3 Cloves garlic crushed
• 1 Tablespoon apple cider vinegar
• 1 Tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoon liquid smoke (available at any good home brew/distillation shop)
• 1 Tablespoon Honey mustard
• 30ml Teriyaki sauce
• 30ml HP sauce
• 1/2 teaspoon cayenne (we used hot)
• Fresh ground pepper to taste

MATERIALS

• 1 Medium Sauce Pan. Note your pan needs to be wide enough to let the sauce simmer at about 1.5cm to 2cm deep but not wide enough that is becomes too thin and dries the sauce out or burn.
• 1 Container to hold sauce once it is cooked sauce. You will find the empty ketchup squeeze bottle will be ample so save it and rinse it out.
• 1 Wooden spoon
• 1 Blender
• 1 Dram of Laphroaig extra

METHOD

Step 1. Blend onion and water into a puree. It is going to get watery but make sure you get this nice and fine to a near mush. A stick blender, powered blender, or even a drink blender will get the constancy needed.

Browning the onions until golden

Step 2. Heat the pan over a medium heat with the olive oil.  Add the onion puree, reduce heat, and simmer slow until golden. DO NOT BURN!

Step 3. Add crushed garlic and stir through for a minimum 30 seconds. Garlic only needs 30 seconds to cook out the pungency but retain the flavour.

Combining the ingredients to simmer

Step 4. Add all remaining ingredients and simmer for 20 minutes (simmer means to ONLY JUST bubble during cooking). Stir through continuously the whole time. Do not let it dry out though it will reduce and thicken as well as darken. Top up with a small amount of water if it dry out too fast. This is where you get sip your extra dram while stirring.

The final consistency and colour

Step 5. After 20 minutes the consistency should be be thick, viscous, yet fluid. NOT STICKY. Anything hot will always be more fluid than when it cools, so if by chance it is sticky while still cooking then you have killed it good an proper and no amount of water will save it. Let it cool to luke warm and then transfer to the storage receptacle (ketchup squeeze bottle).

Cooled and ready for consumption. Note the darkening on cooling.

On making the sauce I have to firstly say it was outstanding. The stickiness, spices and smokey depth of flavour complimented the ribs perfectly. One of the best, if not the best BBQ sauce I have ever had anywhere! I can also say it goes just awesome with a choice cut T-bone, and or for breakfast with eggs, beans and bacon.

Notably though is that this sauce, made to this recipe, is NOT quite like what we had at Laphroaig Live Sydney. The sauce we were served was by far darker (I am guessing owning mainly to a higher brow sugar content and longer, slower cooking time), and it had a strong sense of Laphroaig on the nose (most likely because the content of Laphroaig was doubled if not tripled in the mix). I dare say the sauce we had on the night did not have any liquid smoke at all as there was no shortage of Laphroaig from the bottle. I would also suspect the fact the volume was hight (by a few litters) they were able to temper the flavour far more accurately. I really would like to know what the evening recipe really was but if anything the recipe you see here is by far better and more versatile.

I think this recipe will lend itself to any robust whisky of your choice. Bourbons and Rye whiskies especially would go exceptionally well.

The Diplomat dials in for the virtual tasting of sauce and whisky

Thanks to The Converted for his well prepared ribs, excellent spread of salads, bread and of course being the host for the evening. Also thanks to The Diplomat for his dial in virtual tasting of sauce and whisky. I am sure he will be all over this recipe for the crowning glory of his Burger Project (yes this is what you have been missing).

Cheers to Laphroaig for their generous release of the recipe. I temp you, nah I urge you with a red hot poker to get your Laphroaig on and make it now and make in high quantity. If I was to give a dram then this is a full 7 out of 7.

Unofficial word from John Campbell and also talk on the Laphroaig website was that potentially Laphroaig will release this as a product. John if you are listening please keep us informed.

The Baron