Moonshine
Today I thought I would throw you a curve ball and take a look at some old-school moonshine. Moonshine is still illegal to distill at home in the United States, The Man wants to make sure alcohol is taxed, He gets very upset when people try to go behind His back. The name 'moonshine' comes from the fact that moonshine, being illegal, had to be distilled and transported during the night, under the light of the moon. Moonshine can be made from a variety of different recipes mainly rooted in either corn or sugar (or both). This particular batch was made using sugar, tomato paste, yeast, water, multivitamins, and a few other ingredients.
Fun fact: The X's on a jar of moonshine indicate how many times it was distilled. 3 X's would actually be more pure than 1 X. It is a common misconception that more X's means a higher proof, but more X's actually would give you a smoother 'shine.
How does moonshine make you go blind? There is an alcohol called methanol that is produced in the distillation process. It evaporates at the lowest temperature, so it is the first thing to come out of the still. A good moonshiner will watch the temperature and know when he is getting the methanol and when it has burned off. It should be discarded, but can also be used to remove basically anything off of any surface. This is what, if consumed, can cause serious physical side effects (from blindness to death).
Today it is easier to distill safely; copper manufactures are more easily located, digital thermometers are available, and there is more public knowledge available via the internet. Still, remember, this is illegal and The Man does care.
The jar you are looking at above is 174-proof pure moonshine. This is not a "by the glass" type liquor. It should be used as a mixer, or as a base to be mixed with distilled water and aged in casks, glass, or infused with flavors. You are lucky though, because in the name of science I poured a glass, sacrificed my body, and went on a moonshine adventure.
In a glass this is as clear as pure distilled water; there are no impurities at all. The nose isn't as bad as you'd suspect, unless you get too close to the moonshine. Then, your nose might feel ablaze. It has a sweet aroma from the sugar with a hint of the tomato paste. The tasting process was a bit more intense. This burns every step of the way, but seemed to intensify in my stomach and throat. The burn in my stomach lasted several minutes each sip. In the mouth it feels about as strong as a cask strength whisky. It quickly numbed my tongue and the roof of my mouth. This is the first liquor I have ever tried which got harder to drink as it went on. A small glass took me over 75 minutes to get through. By the time I finished my throat burned and my voice was raspy. On the positive side, being so pure, the effect on my body and mind was very clean, but one glass was enough to do the trick.
I am not going to rate it, this was more of a scientific experiment that I wanted to share. I do not regret trying this one bit, but I doubt I will be doing that again. If you're wondering where I got this or if I still have it, I have no idea what you are talking about.
Cheers!
Charles
Balvenie Caribbean Cask
Here is a whisky that only hit the shelves in fall of 2010 (which explains why I hadn't been exposed to it until recently): The Balvenie Caribbean Cask. My whisky-loving bartender demanded I try this a few weeks back but it sounded so interesting that I had to put it off until I could take the time to fully appreciate it, I had been 'reviewing' for a while already. I was familiar with The Balvenie Double Wood and the Balvenie 15 (both of which will eventually be featured in the Review). Caribbean Cask excluded, Balvenie offers another 8 different expressions, for a total of 11.
The Balvenie distillery is located in Dufftown in the Speyside region of Scotland. You're pretty likely to spot the Double Wood on pub shelves around town so you may already be familiar with the brand name. The Caribbean Cask is 14 year old whisky that has been aged in American Oak barrels. After that, it is transferred into casks which have been seasoned with Indian rum to finish, hence the clever name. Sounds delightful.
The color of the whisky is medium-light amber with very light legs. The nose is incredibly smooth, a sign of good things to come. I could detect the influence of the rum but it was not overpowering, nor did it overwhelm the aroma of the rest of the whisky. It was merely present; at the perfect level of subtlety. In addition to the rum, the whisky smelled fruity and sweet. Without any burn it was tempting to sit there and nose it forever but alas, duty called. The whisky has a light mouth feel but there was a slight thickness to it that caught me off guard, another plus. The palate is very smooth; like the nose, it had no burn to it. I can taste the influence of the rum but as it was with the nose, it is in perfect proportion to the rest of the flavor. The taste, for the most part, reflected the nose in flavor. This whisky tasted fruity with a hint of vanilla, a vanilla which also hinted at in the nose. The lingering aftertaste was pleasant, subtle, and it was here that I was able to detect the rum more than any other part of the tasting.
Rating: 4.5 out of a possible 5 Casks.
Reason: I love a smooth, delicious whisky; The Balvenie Caribbean Cask met those qualifications well. I really enjoyed this whisky and the rum influence is a great touch. It may sound off-putting, rum with whisky, but I can assure you that even though I don't regularly drink rum I really enjoyed this. The cost is an added bonus; a bottle goes for about $60-$65 dollars and a glass around $9. This is not only the weekend recommendation; it is a recommendation to get a bottle of this on the shelf of your home bar. I think you'll be happy you did.
Until next time, enjoy your whisky!
Cheers,
Charles
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James MacArthur's Glendullan 14
I will have to begin by asking you to forgive me for the poor photo. I snapped it on the fly, thinking that I would find a better photo later on (I was incorrect). Still, I would rather give you something to go on, so this will have to suffice. Most of the bottlings from James MacArthur have about the same design and layout.
James MacArthur (much like Black Adder, but in that reference I have to point out that James MacArthur came 13 years before Black Adder) bottles whisky from different distilleries, some harder to find than others, before they have been chill filtered and without any added flavor or coloring. Offering a pretty decent variety of whiskies that vary in age between 10 and 35 years old, they desire (again, like Black Adder) to offer whisky in its unaltered state, straight from the cask. I did not see any sediment in the bottle but I will still take their word for it.
The bottling I came across and sampled was, as you can see in the photo, from Glendullan and aged 14 years. My bartender recommended I review this the last time I was in; who am I to turn down a dram? The following review is on this particular bottling, I cannot yet comment on the other whiskies that James MacArthur has to offer.
The whisky was cloudy and a very light gold color, a bit of a turn-off but I understand why; no color had been added to it. I have to say that it is an interesting experience trying whisky in this state, non-filtered etc., if for no other reason than to expand your own whisky horizons. In my glass the whisky continued to appear light, the legs were almost non-existent. The nose was floral with no burn and I could pick up on the scent of white wine. The mouth feel was extremely light as the legs (or lack thereof) had suggested. The taste was unremarkable, I was (sadly) reminded of a blend in how the aromas and aftertaste lacked any defining character that I could plant my flag on; I felt that there was a light peaty mask pulled over the other flavors.
Rating: 2.5 out of a possible 5 Casks
Reason: This whisky lost points for the very light, cloudy appearance and especially the weak legs. The nose was decent and I did appreciate that there was no burn to battle through to get to the aroma. The taste was, as I mentioned, unremarkable. The aftertaste had that hint of smoke but not enough to get me excited. This whisky gets a point boost for one very important reason: I would recommend this for the fairer sex. This seemed to me to be a very female-friendly whisky in the floral/white wine nose and light taste/aftertaste. In my opinion, there are two reasons to purchase this whisky: 1) For your female guests, and 2) For the experience of tasting pure, non-chill filtered whisky. Otherwise, you might want to put your money towards something different. This particular bottle will run you around $100, a glass cost me $13.
Cheers,
Charles
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Aultmore Batch #1
There is a company that has taken a new approach to bottling whisky - 'That Boutique-y Whisky Company'. They bottle whisky from different distilleries into 500ml bottles and slap a label on them that would look at home in a comic book store. The artistic labels generally reference prominent figures from the industry or depictions of anecdotes from the distillery chosen for that bottling. The bottles do not carry any age statements; they are bottled in batches and the different batches might very greatly in age. They offer so many options that I cannot list them all here.
To get my hands on one of these (I managed to get bottle 125/422) I had to order directly from the UK. I chose the Aultmore: Batch number 1 solely because of the label; I had seen this several times via social media and it struck me as the most popular. If you are like me you have to ask yourself, "what prominent figure or story could this label possible represent?". Well, to quote the bottler, "'That Boutique-y Whisky Company' searched high and low to find a wealth of interesting stories and legends about this Speyside distillery but to no avail. So you get a Velociraptor fighting a shark - enjoy." It really is pretty awesome.
The odds of you finding this particular batch are very small, it has already been discontinued, but there is a Batch 2 available now. As I mentioned with the age statements, Batch 2 could be very different than Batch 1 in flavor. I am writing this review more to bring awareness to 'That Boutique-y Whisky Company' than I am to tell you about this particular whisky since it is such a limited run. Still, I will offer a short review of the contents of the bottle in case you happen to come across an opportunity to taste.
The whisky is a bit on the strong side - 53.4%. I added a small bit of water to help me nose and taste effectively. The whisky is dark amber in color with medium legs. I could smell the oak right off the bat; it smelled potent and spicy and I could detect a little vanilla if I tried. The mouth feel was lighter than medium but I wouldn't call it flat-out light. It had a definite burn to it (to be expected for a higher proof whisky) and it really opened up my taste buds. The most prominent flavor that I picked up on was cloves, both in the taste and the aftertaste. With that, I also tasted orange citrus and the vanilla I had picked up in the aroma. The aftertaste stayed with me for a respectable amount of time, coupled with a lingering burn in the taste and in my stomach.
Rating: 3.5 out of a possible 5 Casks.
Reason: I had some difficulty pulling the individual aromas out of the whisky, and I ran into the same difficulty with the taste. After a few sips I was better able to taste the flavors, likely due to the higher percentage of alcohol. The cloves in the flavor were interesting and probably the most memorable part of the whisky (aside from the label). Overall it was a good whisky but not great, as it lacked a bit of character in my opinion.
I recommend that you get a bottle from this company if you have the opportunity. They are rare enough, fun to look at, and a great conversation piece. Prices range anywhere from $60 to $600, shipping will set you back around $30. It's a lot to bite off for a bottle that is 2/3 the size of your standard scotch but again, it's more about the aesthetics and rarity.
Until next time, cheers.
Charles
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The Glenrothes Select Reserve
Here is a whisky I have been familiar with for a while - The Glenrothes Select Reserve. I was introduced to this by a friend a few years back and I have maintained a relationship with it since. The bottle is unmistakable: a short, fat, stubby bottle about half as tall as a 'regular' bottle of scotch and twice the width. If you purchase it outside of a pub it comes packed as you see above, encased in a box (the distiller calls it a frame for the bottle, I like that). The label is interesting; it is a minimalist label which, for the most part, offers tasting notes for you. The Select Reserve's label describes the character as "Ripe Fruits, Citrus, Vanilla, Hints of Spice". The label consists basically of just the notes, the vintage, and the distiller and Malt Master's signatures. When I tended bar I kept a bottle on the shelf (mostly for me and my friends) but in a bar setting the dimensions of the bottle proved to be a little inconvenient. The other bottles towered over it, making it hard to spot from the bar and the width of it meant that it was always precariously placed on the shelf, threatening to crash to the floor at any moment. It does, however, look absolutely terrific on my desk at home.
The distillery, located in the Speyside region in the city of Rothes, was founded in 1879 by James Stuart and Co. (James eventually left to focus on Macallan, another one of their distilleries, leaving the three other members that constituted the 'Co.' to run Glenrothes). The distillery is large, boasting ten operational stills. An interesting piece of information about The Glenrothes is that they do not bottle their whisky by age, they bottle it by vintage. The Select Reserve that I am reviewing is different, the Malt Master chooses what to bottle so it is not a predetermined vintage, but the majority of the whisky offered by Glenrothes is not marked by an age but marked instead with a year (1988, 1991, etc.). This is because they believe that whisky does not necessarily mature at a certain age, they wait until they feel that the whisky is ready. The distillery even has a ghost story.
The whisky is a medium gold in color with nice, thick legs. I enjoy thicker whisky so when I see that, I perk up a bit. The nose was at first strong with alcohol but, for the most part, dissipated quickly. The longer I let it sit in my glass the more the nose opened up, revealing a rich aroma. I spent a little longer than usual nosing because of this; every time I went back to it the aroma had opened up even more. The lack of peat smoke meant that I was able to pull more out of the nose but what dominated for me was vanilla and, of all things, plum. The mouth feel was thick as the legs had led me to expect. The taste is rich and sweet. Focusing on it I tasted citrus and spice more than anything else, but I felt I could barely pull out the "ripe fruit" the label mentioned if I thought on it. The whiskey 'burn' was negligible, enhancing the overall pleasantness of the tasting. The aftertaste lingered, but it was very low-key. I could feel the thickness of it remain for a moment as well.
Rating: 4.25 out of a possible 5 Casks
Reason: Going down the list, this whisky begins with an interesting bottle and I appreciate the approach The Glenrothes takes to their label. It is a nice courtesy to the whisky drinker to put some tasting notes right there on the bottle. The aroma, once it opened up, was full-bodied. The same richness was reflected in the taste of the whisky. I always enjoy a good, thick whisky and this did not disappoint. The rich flavor is a bit of a challenge to deconstruct, but good nonetheless. There is a reason I pick up a bottle of this every few months, it is a great whisky to have while relaxing or while working late. This is definitely a scotch for later in the day. For around $50 per bottle this Speyside is a great choice, if you're fortunate enough to find it in a pub you'll probably pay around $7-$9 per glass.
Cheers,
Charles
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Whiskey Stones
Whiskey stones. I only heard about these a few months ago when a good friend of mine, a fellow whiskey drinker, bought me some as a gift. The concept is to use them in place of ice to chill your whiskey. As I mentioned in the "How Do You Want It?" review, ice can dilute your whiskey as well as mask some of the flavors of the whiskey. Whiskey stones aim to provide you with a chilled glass of whiskey without diluting it in the process.
Made of soapstone, these are non-porous; you do not have to worry about them absorbing flavor and affecting the taste of your next glass of whiskey, or getting moldy, etc. Still, I find it prudent to give them a good rinse after I have used them and occasionally a soap-down to remove any microbes for the sake of health. As an added bonus, soapstone is soft enough to where you do not have to worry about it scratching your glassware.
It was only when my stones arrived in the mail that I learned that these existed so I did what any 21st century consumer does - I checked the internet. The feedback I saw for these stones was mixed. People either loved them or hated them - pretty much equal factions with almost no one in the middle. The most common complaint was that they either didn't get cold enough or that they lost their chill far too quickly. I spent some time experimenting with them and I wanted to pass on to you the tricks I had learned to maximize the use of your stones.
Before placing your stones in the freezer I recommend running them under water to get them wet. This helps to accelerate and maximize the temperature drop in the stones while adding only a negligible amount of water to the stone. Then, so that they A) Do not freeze together, B) Do not freeze to your freezer itself and C) Do not pick up any contaminants from your freezer, place them individually in the slots of an empty ice tray. By following this method I have been able to make whiskey stones a very useful addition to my home bar.
Per glass I recommend around 3 stones. The pack I received came with 9, providing me with enough stones for 3 glasses up front and time to chill them after use in case I wanted a fourth (or more). They did indeed chill my whiskey but not to the point that ice would and I think that is where some of the negative reviews sprouted from; people expected these to completely replace ice in all aspects. Still, the temperature dropped enough for me to deem them effective, actually making my whiskey quite chilled. I also enjoy the feel of the stones; it feels like I have a whiskey on the rocks even though I enjoy my whiskey neat. I was also able to add that sound of rattling stones in my glass to my tasting, a sound I enjoy. It added to the overall experience.
I would recommend these. These are a great addition to your home bar as well as a conversation piece. I always recommend whiskey neat (or with a splash of water if the whiskey is above 50 proof), but these are a great way to cool your whiskey and ease the burn without diluting the whiskey at the same time. They are available online, or at select stores.
Cheers,
Charles
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The Macallan 17 (Weekend Recommendation)
Recently I mentioned The Macallan in a different review, but only briefly. Because of that, and the request I received to work it into a review, I set out to taste with Macallan on the mind. The Macallan is actually the first scotch whisky that I ever tasted. I will admit that, at the time, it was not as pleasant of an experience as it is for me today (I was young, with absolutely no whisky exposure). It was a turning point in my life though, as it set the bar for what I set out to conquer. As it was with Makers Mark, I have history with The Macallan that I will ignore when completing my review; I never want to give any unfair advantages.
Macallan is considered a Speyside whisky even though current districts place it in the Highland region. Their portfolio of whisky boasts many to choose from, but for this review I am going to focus on the Fine Oak series. The Fine Oak offers 10, 12, 15, 17, and 18 year-old whisky; for this review I tasted the 17. As I stated, Macallan offers different series of their whisky, the Sherry Oak series is what you are most likely to encounter in a pub or restaurant, and of that series it is the 12 and 18 you are most likely to find. The Fine Oak is a little harder to come by but the right whisky bar will hopefully have at least one whisky from this series for you to taste.
The Macallan 17 is triple cask matured. This means that the whisky is matured for 17 years in a combination of three different casks before it is eventually bottled. The whisky is matured in Spanish oak casks seasoned with sherry, American oak casks seasoned with sherry, and American oak casks seasoned with bourbon. This results in a very special combination of flavors making their way into the whisky. The combination results in a complex flavor but something that I enjoyed in this tasting was that I was able to detect them; they didn't mask each other or cancel each other out.
The whisky itself is a beautiful amber color with good legs. When I inhaled the whisky there was a very brief scent of alcohol which quickly dissipated, opening the door for the other aromas. I was delighted to find that I could easily detect the sherry in the scent, accented with some creamy, floral notes. The whisky smelled a little sweet. The mouth feel revealed it to be a whisky of medium thickness. On my palate it was creamy, fruity, and 'woody'. The aftertaste was quite pleasant, and lingered, letting me enjoy the whisky even longer.
Rating: 5.0 out of a possible 5 casks.
Reason: My first 5.0 rating, does this come as a surprise? It did to me. I had even considered giving a 4.5, leaving some room for improvement, but after only a moment of thought realized that this whisky had everything I could ask for; it deserved it. Where the whisky really succeeded with me was the complex but easily deciphered aroma, added bonus points for the taste which enabled me to pull out each flavor and contemplate it. I realize that my description of the taste may have sounded a bit complex, but it is because this whisky allowed me to isolate the flavors and spend a moment analyzing each of them. This whisky is a great call, all around. Average cost ranges $130 to $150 per bottle (although it could range from $120 on the low end to $180 on the high), and around $15-$18 per glass. Highly recommend.
Cheers,
Charles
Blackadder 1999 Raw Cask
Here's a whisky that I will admit that I had never heard of before this past weekend: Blackadder. My very knowledgeable bartender brought it to my attention, after she gave me a brief explanation it became the next whisky to fill my glass. Blackadder is the project of one man; author Robin Tucek who co-authored "The Malt Whisky File". All Blackadder bottlings are his personal selection. Blackadder chooses whisky from different distilleries to be used for their label, it would be a fun project to try and track them all down for a taste. All of their bottlings are single cask, no two bottlings are ever the same.
Blackadder's concept is to produce "whisky from the old school", giving you a product that would be reminiscent of what you would have found in a pub over a hundred years ago. Blackadder does not believe in chill-filtering their whisky, a process where the spirit is chilled to freezing (or below freezing) prior to bottling. This removes any cloudiness from the whisky but also removes many of the natural fats, oils and flavors in the whisky. Also, Blackadder does not add any caramel to the whisky for coloring or flavor. The end result is that the whisky you taste and see is exactly what came out of the cask. In fact, the only filtering process applied to Blackadder is a light filter that removes any wood splinters from the cask, and only for your safety. When you hold up a bottle of Blackadder to the light you can see sediments floating around the bottom of the bottle - something I am not used to but was a bit of a selling point for me.
The particular bottling that I came across (the photo above is my own) was the 1999 Raw Cask, distilled at Glen Spey on April 6th, 1999. This was bottle number five of 298, an example of how limited their production runs are. Since I tasted a cask strength whisky I decided to add a few drops of water to open up the flavor (as I had recommended in the "How Do You Want It?" review). The distiller encourages this as well, and discourages adding ice. This whisky had thick legs, likely a result of the oils and fats that had not been filtered out in the bottling process. The color was a light gold, I would assume that this was at least partly due to the fact that because Blackadder does not add caramel to the whisky. I had added the water which definitely opened the nose, I could still tell by nosing that it was a higher-proof whisky, I could smell the oak as well. The mouth feel was medium, it burned as it rolled across my tongue (to be expected for a whisky around 120 proof), the flavors really opened up in my mouth. Glen Spey is a Speyside distillery and the whisky flavor reflected that, I felt that it was a bit spicy as well. The aftertaste was pleasant, but fleeting.
Rating: 3.5 out of a possible 5 Casks
Reason: The whisky automatically won points for originality. It was a fun experience to try a limited-run whisky in its natural, unfiltered, unflavored state. As a cask strength whisky it can be difficult to pull particulars out of the taste and nosing, after adding water this became a bit easier. It was spicy and oily with a pleasant mouth feel and an interesting look. The flavors were good, but not commanding enough for a higher rating. Still, a 3.5 rating is good in my book, if you ever get a chance to try one of Blackadder's bottlings you should take advantage of that.
Cheers,
Charles
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Lagavulin 16
After my pleasant experience with the Laphroaig 10 I had been eager to sample another Islay whisky. Lagavulin, to me, has always seemed an even more intensely peaty Islay than even the Laphroaig, it was only natural that I pursue this whisky next. The look of Lagavulin has always led me to imagine it on the shelf in a fire-lit pub, deep in the woods, 100 years ago. I find the soft, old-school look of the bottle and label to be a bonus. No frills, just good whisky.
Printed on the label of Lagavulin is a quote by Scottish novelist William Black: "I hef been in Isla more as three times or two times myself,and I hef been close to the 'Lagavulin' Distillery, and I know that it isthe clear water of the spring that will make the 'Lagavulin' Whiskey justas fine as new milk." That is a beautiful endorsement; it is a shame that advertisements today do not share the same level of poetry.
Lagavulin lays claim to the slowest distilling process of any scotch whisky. Officially in business since 1816 the Lagavulin distillery sits right on the coast, delightfully exposed to the salty sea-air. They took great care to ensure that the water which Black wrote of is shared with no other distillery.
The whisky is medium amber in color with very light legs. Like the other Islay reviewed so far (Laphroaig 10) this looked to be a light whisky. Being an Islay, the nose was of course smoky and peaty, to be expected from that region, but I want to note that it was very strong. The whisky had a light mouth feel, confirming what I had assumed from the light legs. The whisky had an interesting, slightly numbing effect on my tongue and on the roof of my mouth, but this was not a bad thing. The taste was smoky, peaty, and just slightly dry. The aftertaste was pleasant and lingered for quite some time where I continued to taste the smoke, peat, and salty air.
Rating: 4.5 out of a possible 5 Casks
Reason: I gave Lagavulin such a high rating because it is an experience to drink. From the strong peaty and smoky nose, to numbing my tongue and opening up in my mouth to give me a delicious smoky taste, and finally the lingering aftertaste, this felt like a several-step process and I enjoyed that. I would recommend this as a great addition to your bar, especially for a cold night.
While it would seem like I will only give the Islay whisky the highest ratings, please do not think that is because I am prejudice or biased, I just want to review some of these Islay greats early on. I feel that Islay whisky is misunderstood and often avoided because of its aroma; maybe these reviews will convince some of you to investigate an Islay if you have not yet. There will be many other whiskies reviewed in the future that will score as well or even better.
A glass of Lagavulin will usually cost around $10-$15 dollars; a bottle runs roughly between $60 - $70.
Cheers,
Charles
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Sheep Dip (Weekend Recommendation)
I love the name of this scotch whisky. I was introduced to Sheep Dip by a friend of mine who has knack for finding interesting items. It never fails to raise an eyebrow when I offer someone a glass of Sheep Dip as they're usually more concerned about what they are about to receive.
The name literally means (to quote a dictionary), "Any of various preparations of liquid disinfectant into which sheep are dipped to destroy parasites and to clean their wool, especially before shearing." This does not sound appetizing but there is a greater purpose to the name. The story behind naming the whisky after an insecticide treatment for sheep is a clever nod to the illegal distillers in history. In the past, farmers who manufactured illegal whisky would hide it in barrels marked "Sheep Dip" to avoid paying taxes on the alcohol. By doing this they were able to trick tax officials into thinking that they were transporting agricultural materials rather than alcohol (and it apparently worked). I just really love the name.
Sheep Dip is a blended whisky. Hard to find but when I do occasionally find a bottle for sale I jump on it, if only because I want to make sure I have a bottle on hand. The whisky in the bottle is aged between 8 and 21 years.
As for the nose there was a strong, undeniable alcohol scent, I could definitely detect a peat which made me think of Islay or the Highlands as being the dominant region in the bottle. It had that 'blended scent' to it, by that I mean a scent where I could detect a peat but it was not peaty enough to qualify as Islay yet it had too much peat to be strictly a Speyside, the peat meant that it couldn't be a Lowland but still not enough defining character to be strictly a Highland either. Confused yet? I am. But seriously there is a scent that I detect in blends that I feel that I can attribute to blends almost across the board, a scent best described as ambiguous. All four regions of Scotland are detectable in this whisky.
The mouth feel was was medium. I could detect what I thought to be a bit of caramel flavor, but for the most part this whisky basically bites back. The angry sheep wanted to fight. There was a burn in my mouth and throat after tasting. Not as smooth as I wish it could be after such a great name, more of a whisky that you keep around to remind yourself that you can handle the burn of a more intense whisky on the market.
The aftertaste lingered, but so did the burn.
Rating: 2.5 out of a possible 5 Casks
Reason: As far as blends go I did enjoy this whisky. I'll admit that I prefer single malts but if I am going to drink a blend I like drinking one with an angry sheep on the label coupled with an interesting name. The punch in the nose and taste lowered the rating a bit, I endeavor to seek out smooth whisky that is pleasing on many levels, this was a bit of a gut check. For what it is, a younger blend priced around $40 per bottle (I haven't seen it by the glass, personally), it is a good blend. If you were to ask me if you should purchase this I would be inclined to initially recommend a single malt but this is definitely a good blend to add to your collection and a great whisky for a party-atmosphere (again, the name and label).
Time to go dip some sheep,
Charles
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Johnny Walker Black
Today's review will feature a name in whisky that you're almost sure to have come across - Johnny Walker. Johnny Walker has their whisky roots dating back to the early 1800s when John Walker started selling his whisky as part of his grocery business. His son and grandson are credited with expanding the brand and making it popular, where it eventually became what it is today: a globally recognized brand name. The name Johnny Walker is very widely known, I would venture to say that this is the brand name that the most non-scotch drinkers are aware of - that's saying something. Johnny Walker is a component of the popular bar-shots "The Three Wise Men" (Johhny Walker, Jim Beam, Jack Daniels), and the "Four Horsemen" (Johnny, Jim, Jack, and Jose Cuervo) - neither of which I would recommend. The company offers five different "labels" of whisky (in succession from least-expensive to most): Red Label, Black Label, Green Label, Gold Label, and Blue Label - most of which I will eventually review, except for the Red.
The label that is the focus of this review is the Black Label. Black Label, a blended whisky, has held that name since 1909 but the basic recipe dates back to the 1870's. In my experience it is almost impossible to find a bar that does not have a bottle of this on hand. The age on the bottle is 12, meaning that 12 years is the age of the youngest whisky in the blend. The square bottle, which has become an icon, was originally utilized for practical reasons. The square bottle increased the number of bottles that could be fit into a space, and reduced the number of broken bottles. Today the bottle is as much of a part of Johnny Walker as the name. On to the review!
My Black Label came in a small tumbler; the first thing I noticed was its deep amber color. Giving it the customary swirl in my glass resulted in decent legs, indicating that this was a thicker whisky. The nose was a bit much; the alcohol burn to my nostrils was strong, more like the nose of bourbon than to a scotch. Trying to give it the benefit of the doubt I spent several minutes nosing this whisky, but the alcohol remained very much present throughout. The aroma of smoky peat dominated the scent which made it difficult to pick out any others. The mouth feel confirmed what the legs told me, it was decently thick and nice to move around with my tongue. I could taste the same smoke that dominated the aroma, and there was a slight burn in the swallow. I could feel the burn linger slightly on my tongue. The woody, smoky aftertaste did not linger long.
Rating: 1.5 out of a possible 5 Casks
Reason: I found the nose to be a bit unpleasant with the strong alcohol burn. The peaty aroma was nothing spectacular; it smelled, for lack of a better phrase, like the 'run-of-the-mill blend'. The burn with the tasting was a turn-off, but in its defense I did enjoy the thickness. The aftertaste was like the aroma, unremarkable, and also short-lived. I don't enjoy giving such a low rating, but hopefully you come here for my honesty, not my charity. The cost just about matches the rating (low), at around $25 - $30 a bottle, and $5-$7 a glass.
I will see you soon with a review of a different blend. Until then, cheers!
Charles
How do you want it?
The world of whiskey can be difficult to navigate. Not only are you required to choose from different nations, regions, brands, and ages; you also have to know how you like your whiskey and the proper way to order it. This is important for a few reasons. First, it's important because you want to make sure that the whiskey that the bartender places in front of you is the whiskey that you wanted, especially if you're about to spend $20 on the glass. Second, you may have to walk the bartender through the process. I cannot begin to count how many times I have encountered a bartender who had no idea how to pour, what glass to use, what scotch was, or what I meant by "neat" (sadly, bar tending has become more and more of a profession where no education is ever required or offered, something I addressed when I managed a pub. It is all too common to encounter a bartender who has enough trouble pouring a Greyhound). Lastly, who doesn't like being able to order whiskey like a pro, gaining a nod of recognition from the other whiskey drinkers in the pub?
I began to drink whiskey when I was on a yacht racing team in Los Angeles. After the races, the crew would meet for drinks in the yacht club where we would split into smaller groups. Those of us before the mast would drink local beer, but the ultra-successful skipper, navigator, and trimmer would sip scotch - Macallan 12 to be exact, coming up in a future review. I saw these professional, successful people drinking whiskey and I wanted a reason to sit at their end of the table. It wouldn't have been enough to order a shot of cheap bourbon to gain acceptance into their circle, I had to really learn about whiskey and avoid any potential pitfalls in the ordering process. It also didn't hurt to learn about whiskey in general. The point is that knowledge is power when it comes to whiskey.
Since the choice of whiskey is up to you (and hopefully my reviews help you decide), it's important to know how you want it. Basically you have three options: neat, on the rocks, or with a splash of water. Neat means no ice, you may sometimes have to explain that, some bartenders are not familiar with the word. On the rocks means with ice, and a splash of water is just that - a splash of water. So what's the difference, really?
Neat: When you drink your whiskey neat you taste the whiskey in its true natural form with all of the original distillery characteristics and flavors from the cask in which it has been maturing. I would recommend always trying your whiskey like this first, you can always add water or ice but you can't take it out. This is considered the old-school way of drinking whiskey, my preferred method.
On the rocks: Ice inhibits the flavors a bit as it makes the temperature of the whiskey drop rapidly. It will be a more refreshing drink and calm the burn of alcohol, but can make the whiskey taste dull and flat. The aromas and taste will only start to open up and reveal their full characteristics once the whiskey starts to warm up to room temperature.
Splash of water: By adding a few drops of water to a whiskey you can open up different, new and subtle flavors that you previously had not experienced. This is especially true when drinking whiskies that have higher alcohol levels (these can be up to and over 120 proof in some cases). With higher-proof whiskey the alcohol and resulting burning in your mouth can overpower the flavors. By adding some water, this dilutes the alcohol and reduces its effect, giving both the flavors a chance to come to the surface. I would definitely recommend distilled water if you have it, that way you will not add any other flavors that may come from the water. Bad-flavored tap water can ruin you whiskey.
When ordering whiskey I will give you the best method I have learned, being both a whiskey drinker and a former bartender. Call for your whiskey in this order: vessel, brand and age, and how you want it. For example, use phrasing like, "a glass of Glenlivet 12 on the rocks" or "a glass of Jameson neat". I recommend saying that you want a glass, because an uneducated bartender might pour you a shot, which would be bad. Order the brand and the age (if applicable) because the bar may offer several varieties of that brand, maybe a 15- and 18-year option. If you just order a "scotch on the rocks" you may wind up with anything and you might look a little silly. Lastly it is obviously important to specify how you would like it, but make sure the bartender hears you. If you like it neat but fail to say so and get it on the rocks, that can be a problem. You may want to watch the process to ensure that the bartender uses the correct whiskey and that you get the whiskey in an appropriate container. I have seen good whiskey that was meant for a tumbler wind up in a shot glass, a martini glass, or even a pint glass filled half-way with whiskey. Feel free to (tactfully and politely) correct your bartender, most likely they would appreciate a little education anyway which will help them in the future. These people deal with rudeness all day so try not to add to it.
Happy tasting,
Charles
Glenfiddich 12
A very popular Speyside whisky is Glenfiddich (which in Gaelic means "Valley of the Deer", explaining the deer logo on the bottle). Distilling whisky since Christmas Day, 1887, Glenfiddich, like almost all distilleries, offers more than one option for enjoying their whisky. As a matter of fact, their distillery lists 19 different options of Glenfiddich so I won't be listing them all here, for that I will direct you to the distillers website. As I had mentioned in the Glenlivet 12 review, Glenfiddich is the world's best-selling single-malt whisky; their most common (and youngest) whisky is the Glenfiddich 12.
In a recent post I discussed the characteristics of Speyside whisky and how it lacks the influences that they other whisky in Scotland are subjected to; the Glenfiddich is the stereotypical Speyside by my account.
As far as appearance goes, the Glenfiddich 12 is light in color and weak in the legs. The nose of the 'fiddich 12 is very smooth and mellow. I couldn't detect the burn of alcohol when taking in the aroma. 'Fiddich 12 has a very subtle fruity aroma, you can detect it if you take a moment. The mouth feel was a little thicker than I would have guessed after having viewed my whisky in the glass. The whisky was very smooth, something that I love about Speyside's, but it was a bit dry at the end of each sip. That viscosity in the mouth feel lasted only as long as the sip itself. The smooth aftertaste lingered but was not very strong at all.
Rating: 4.0 Casks out of a possible 5
Reason: Smooth to start, smooth to sip, smooth to finish. The Glenfiddich 12 is a great whisky for everyone, but beginners most of all because it is so smooth in character. I enjoyed that I was able to pick out the fruity aroma, there was no burn to the nose, and the lasting aftertaste was a plus. That dry feeling after each sip bothered my just slightly, but if anything it encouraged me to take another drink. If you're new to the scene this is a great starting point and likely on the shelf at the bar. Some may say that for the experienced whisky drinker this isn't good enough, not a 'deep enough' whisky, but I disagree. It is an exceptionally smooth scotch whisky worthy of consumption. If you are the experienced whisky drinker, this would fit well into a situation where you just want a smooth scotch and are not feeling too technical about it.
Cheers,
Charles
Laphroaig 10
After describing the different regional differences of the whisky in Scotland I wanted to jump right into what I consider to be the most distinct region - Islay. The Laphroaig (pronounced La-Froyg) 10 year is likely the most common Islay that you will come across in a pub; generally, if other Islay whisky is offered, there is also a bottle of Laphroaig 10 available as well.
Laphroaig offers a 10, 18, and 25 year, as well as the Cask Strength, Quarter Cask, Triple Wood, and the PX Cask. I have often seen the Quarter Cask and Cask Strength for sale by the bottle, seldom by the glass, but they become a bit more difficult to locate after that. Usually they can be found in shops that specialize in whisky or special-ordered, but the PX Cask is only available in duty-free. It's not often that a pub will offer more than just the 10, if you're lucky you might find somewhere that does.
When I used to tend bar I would describe the aroma of Laphroaig as "campfire in a glass". The aroma is very smoky, it does indeed smell like a campfire does on the morning after being burned. In the making of Laphroaig malted barley is dried over a peat fire. The smoke from this peat, found only on Islay, gives Laphroaig its particularly rich flavor. With such a smoky aroma you can't help but want to taste it and see what this whisky has to offer.
That being said, the nose was intriguing, pleasant, and intensely peaty. The other guests at my table were all well aware of the whisky I was drinking, the aroma was so strong that it carried around the table quickly. The whisky is a bright gold color, the legs indicated that it was a lighter whisky. Upon my first taste I confirmed that it was a lighter whisky, the mouth feel was light and smooth. This came as a bit of a surprise after the intense aroma. I was able to taste the peat, but not as strongly as the nose would have suggested. As I swallowed I could feel the whisky open up, giving me a slight burn in the back of my mouth and throat. I know that I personally dislike the vague, overly-artistic whiskey reviews that I come across but in this case I have to head in that direction and tell you that if I closed my eyes, the Laphroaig experience made me feel like I was drinking whisky in a cold, foggy, seaside pub in Scotland. The aftertaste lingered, much to my delight. The distiller and I agree that this whisky is best enjoyed neat, or with just a splash of water to release the flavor.
Rating: 4.5 out of a possible 5 Casks.
Reason: Laphroaig 10 is an excellent whisky. I really enjoyed doing this review as it gave me a reason to have a glass of Laphroaig, something I have not done in years. There is something satisfying about conquering a whisky with such an intense aroma. That same aroma can be what turns a lot of people off to Laphroaig, they fear what the taste will be. The taste was in fact light and refreshing, and inspired me to seek out the other Islay whisky on the market. I really enjoyed the experience of the whisky, it is fun to drink with company and to share the aroma with. Price is about $8-$9 per glass, $45-$55 per bottle.
***Authors Note - In the Makers Mark review I stated that Makers Mark was going to begin diluting their whiskey from 90 to 84 proof. They have since decided against that due to the negative response from their consumers - the pitchfork wielding mob I mentioned. Since their reason for diluting was a matter of supplies and the lack of them, I would expect to see the price per bottle raise in the near
Different Regions of Scotland
Because it will help everything make more sense later on, I thought it would be prudent to give a quick overview of the different whisky-producing regions of Scotland (and why you should care).
I had always categorized Scotland into four distinct regions. Depending on who you ask, that number can change depending on how technical of a report you are receiving. In the graphic displayed above, things are very technical. I wanted to show you that version so that you are best informed, but for the sake of future reviews we are going to to stick with the four major regions. The four major regions of Scotland are the Highlands (yellow, blue, and orange), the Lowlands (green), Speyside (magenta), and the Islay (cyan). There is another region called Campbeltown (south of Islay) that was recently recognized as well, and some do not recognize the islands as a region, allowing the isle of Skye (blue) and others (except for Islay) to fall under the regional category of the Highlands. As I stated however, we are going to focus on the four regions outlined above.
The whisky produced in these regions can vary greatly. It has not always been legal for all of the distilleries to operate, the terrain and transportation methods available added to the difficulty of obtaining ingredients and production material. Because of this, the distillers would use what they were able to obtain locally - the basic ingredients, the water, and the method used to heat the stills. All of these factors, as well as the local environment, are detectable in the whisky.
So, what are the differences then?
Lowland: Claiming only a few distilleries, the Lowland area scotch reflects its terrain. There is little to no peat in this area, so peat is not used in the drying of the malt. The distilleries here are located inland which keeps the salty 'sea air' flavor out of the whisky, and most Lowland scotch is triple distilled. The end result is that scotch from this region tends to be lighter and softer in their character, with subtle aromas and malty flavor.
Highland: The Highland region spans a great deal of landscape, but the common denominator seems to be that whisky produced in this region is full-bodied. It is not uncommon to find smoky whisky from this region, nor sweet, fruity, and mouth-filling.
Speyside: Since this region contains the largest number of distilleries (about half of the total in Scotland), there are many options of whisky to choose from with a Speyside birthplace. What Speyside does NOT have is the peat of Islay or the Highlands, the salty air of coastal malts, or the dryness of the Lowlands. This means that the whisky produced here is often sweet and subtle. Some of the world's best-selling scotch whisky comes from this region.
Islay: You'll know an Islay when you smell it. The whisky from this region is peaty and smoky. The salty sea air penetrates the barrels and affects the taste of the whisky within. The smoky flavor and aroma is attributed to the peat used in the drying process.
File this knowledge away because there is going to be a test - well, just kidding, but this will help you to understand what you can expect when you purchase whisky from each region before you even open the bottle.
Cheers,
Charles
Makers Mark Bourbon
Time to take a look at America's contribution to the whiskey community - bourbon. Bourbon is America's only native spirit and the regulations on American bourbon make it quite different than the other whiskey available on the market. Bourbon must be aged in new charred-oak barrels, those barrels cannot be re-used in the U.S. and are shipped overseas where they are used in the production of Irish whiskey and scotch. Bourbon does not have a specific aging requirement, there are bourbons for sale that have been aged as few as three months. For a bourbon to be called straight bourbon, it must meet these and several other requirements, but also have been aged for over 2 years, and must be labeled with the age of the whiskey if it is aged for a period less than four years Blended bourbon may contain other ingredients but absolutely must contain at least 51% straight bourbon. Pretty particular for what started out as backwood moonshine, although the true history of bourbon is somewhat fuzzy.
97% of all bourbon is distilled in Kentucky and today's whiskey, Makers Mark, runs with the pack. Makers Mark, aged between 5.75 and 6.5 years has a distinctive appearance, it is easy to spot on the shelf because of the traditional wax-dipped bottle (Makers Mark actually holds a trademark on this appearance and it has been in use since the first bottle of Makers was produced in 1958). Relatively easy to find and affordable, it is not very difficult to get your hand wrapped around a glass of Makers.
I was pretty familiar with Makers going into my tasting for the review. Years ago, when I had made the decision to learn about scotch, I started my journey into whiskey appreciation with Makers on the rocks, eventually working my way to Makers (and other bourbon) neat, on to Irish whiskey neat, and eventually scotch whisky. We have a history. For the sake of a pure review, I put all of that aside to focus solely on the glass of whiskey in front of me.
The nose of my Makers was pleasant, it had that typical bourbon scent of cornbread mixed with caramel. The alcohol burn in my nostrils was minimal (something that is most definitely not true for all bourbon), but it did have some heat to it, something I could imagine might get in the way of wanting to try it for the first time. The mouth feel was great; it was a thick whiskey, apparent by the mouth feel but also by the legs on the glass as I swirled my whiskey about. The color of the whiskey was a deep gold, giving it that classic 'bourbon look'. I could feel it open my taste buds, encouraging further tasting. There was not much of a burn in my throat and mouth, earning a tip of the hat; there are many bourbons which, when sampled, create a false feeling of heat in the mouth and throat, some to an extent where one might immediately feel the need to exhale loudly, that can be an awkward moment depending on the setting. The aftertaste was pleasant as well, but relatively short-term.
Rating: 3.5 out of a possible 5 casks
Reason: A good whiskey. The nose was decent, the minimal alcohol burn was a plus, but it was still obviously present. I enjoyed the thickness of the whiskey but the taste, although good, lacked the smoothness that would have earned it a higher score. A nice aftertaste, but fleeting. I would still recommend it as an inexpensive way to upgrade your bar whiskey, compared to other bourbon in the same price range it is worthy of recognition. Cost is usually about $5-$7 a glass, around $30-$35 for a bottle.
Happy tasting,
Charles
***Authors note - On February 9th, 2013, Makers Mark made an announcement that, due to supply issues, they were going to begin watering-down their whiskey from 90-proof to 84 proof. I personally find that to be a rather insignificant change, so I won't be participating in the pitchfork-wielding mob that is likely to descend upon the distillery.
Jameson Irish Whiskey
Since I just reviewed Bushmills Irish Whiskey it is only fitting that I should head into "Catholic Country" and review Jameson Irish Whiskey. After all, Jameson and Bushmills seem to be the main competitors for the Irish Whiskey market, locked in a perpetual bare-knuckle Irish boxing match. There are many more excellent options out there though, some of which you will see in my 'Strictly Irish' reviews in the week leading up to Saint Patrick's Day.
The Jameson Distillery was founded in 1780 by John Jameson, a name you may be familiar with from the current Jameson ad campaign which depicts John Jameson a bit as a superhero, rescuing whiskey and women from beasts, etc. The original recipe is the same used today, one that calls for triple distillation in pot stills (I have some ideas that I eventually want to share about distillation,
to include a lesson on how to distill your own, and at that point I will address the different still designs). The end result of this triple-distillation process is the famous Jameson Whiskey. Not all Irish Whiskey is distilled in pot stills, and not all is triple distilled, but this particular process delivers exactly what Jameson promises - and exceptionally smooth whiskey.
The nose of Jameson was very subtle and very smooth. I could hardly detect the scent of the alcohol, there was no burn in my nostrils at all. I must have smelled this whiskey six times due to my disbelief that it could really, truly be that smooth of a scent. Swirling it in my glass to inspect the legs I found that the whiskey appeared rather light, the legs were numerous and flowed relatively quickly, indicating to me that the whiskey was not an exceptionally thick one.
Happy to take the next step forward after such a pleasant nosing I took my first sip and held it with my tongue. The mouth-feel of the whiskey proved to me that it was indeed a lighter whiskey; I could tell from the viscosity of the liquid as I moved it around my mouth that it was light in consistency. The first taste was crisp and sweet, absolutely no bite to it at all, no burn either. That first taste of a whiskey holds a lot of weight with me and with Jameson I was not disappointed in the least. The sweetness should not be overstated though, it was not so sweet that it would dissuade you from a second glass, it was just sweet enough to grab your attention and encourage you to continue your stay in Irish territory. The aftertaste was pleasant and a bit spicy but far too short-lived in my opinion - really this was the only shortcoming; within fifteen minutes the taste had all but disappeared. I suppose this was my cue to order another glass...
Score: 4 out of a possible 5 casks
Reason: Delicious whiskey with a pleasant nose, taste, and aftertaste. All around, Jameson is a great call. I reserve a 5 cask rating for a whiskey that really knocks my socks off and Jameson lost a few points only because I could not enjoy it longer, the (delicious and spicy) aftertaste left my palate far too quickly. Luckily, a glass of Jameson will run you a meager $5-$6, and a bottle averages around $30, this enables you to re-live the experience rather easily. I have known many men and women to enjoy Jameson, this is a good whiskey choice for a mixed crowd. Definitely a great whiskey to begin with if you fit into that category, but also a great whiskey to enjoy for the long-term whiskey drinker.
Cheers,
Charles
Bushmills Irish Whiskey
Today I want to bring your attention to an Irish Whiskey - Bushmills. Bushmills has several whiskey varieties but specifically for this review we are going to look at Bushmills original. Bushmills whiskey is made up of grain whiskey that is aged for five years before it is blended with malt whiskey. In America there is a bar-debate that goes something like, "Bushmills is the 'Protestant whiskey, Jameson is the 'Catholic'." That originated from the geography of the distilleries in Ireland, but with globalization and corporate ownership, neither whiskey is owned by an Irish company anymore, at this point the argument is more for fun than anything else.
Like the other whiskey that has been reviewed so far, Bushmills is widely available in all parts of the world. Most establishments offer it by the glass, and it is very common in shops by the bottle. My Irish friends swear by Bushmills which made it a priority for review.
The nose of the whiskey can be difficult to ignore, there is a strong alcohol smell, not very inviting. The first sip of the whiskey can bite back a bit but after that things smooth out. I drink all of my whiskey "neat", but I know many who choose to cut their Bushmills with ice and/or water, to avoid the bite and to dilute the nose. In a later post I will address neat vs. ice vs. water.
The taste of Bushmills is best summed up as a bit 'woody', or smoky. It comes across as a lighter whiskey, it is crisp and not very thick. A little spicy and not very sweet, but overall it is a decent whiskey (especially after your first glass). If you are interested in Scotch but new to the scene, sipping Bushmills Irish whiskey is a good way to move in that direction. It can prepare you for some of the Scotch whisky that exists. That said, this is still a hard "first whiskey". If you are new to the whiskey scene in general, there are smoother routes you can take.
Score: 2.0 Casks out of a possible 5
Reason: This was nothing remarkable, and can be a little hard to love at first. The nose was difficult to ignore, the strong alcohol scent forced me to steel myself for the first sip which is not how I like to begin. In addition, the first sip had a bit too much of a bite to it, it was the type where your first reaction is to shiver a bit. I appreciated the smoky flavor, and in its defense it did become easier to drink as the night wore on, but that is true of just about all whiskey. It was inexpensive and decent, but nothing more. Cost runs about $30-$35 per bottle, and a glass is usually $5-$7.
Sláinte,
Charles
Because Bushmills can be a little rough by itself, try one of these (recipe courtesy of Bushmills):
Irish Coffee
1.5 oz Bushmills Irish Whiskey
1.5 oz hot coffee
1-2 tsp sugar
Slightly whipped double cream
Pour coffee into a warmed glass mug, add sugar to taste and stir to dissolve. Add Bushmills then top with whipped cream, poured gently over the back of a spoon.
Whiskey Review - The "Right" Glass
What is the "right" glass for enjoying your whiskey? To answer this question it is important to look at several factors. The 'accepted' whiskey glass has become the tumbler, much like the one pictured above, although tumblers can vary greatly in their size and design. I will admit that there is something quite satisfying about holding a large, heavy glass of whiskey in my hand. It fits the Hollywood depiction of what a glass of whiskey by the fire should look like, and can be used to show off the large crystal tumbler you saved up for. There is nothing "wrong" with this if that happens to be your preferred whiskey vessel, a "right-and-wrong" approach to this would be inappropriate because the whiskey experience is subjective, however you should be aware that by doing this, your overall experience may be suffering a bit. Tumblers allow many of the whiskey aromas to escape and put you in a position to unwittingly manipulate the temperature of your whiskey. I argue that the best glass for enjoying a whisky is a flute with a narrow opening with a stem or a solid base.
The stem or base (whichever type of glass you find your whiskey in) allows you to handle the glass without warming the whiskey with your hand. Temperature is subject to personal preference, but many (myself included) maintain that whiskey is best enjoyed at room temperature, the warmth from the hands will elevate the temperature of the whiskey beyond this. If you enjoy ice in your whiskey, the warmth from your hands will accelerate the melting of the ice, watering the whiskey down quite possibly beyond the point where you still find it enjoyable.
The best fluted glass will have a larger bowl for your whiskey to swirl around in, allowing you to release the aromas, as well as visually examine the legs of the whiskey to determine the body (legs are the beads of liquid that hold to the glass's walls. Heavy-bodied whiskey's feature slow-flowing legs, while thin-bodied varieties have faster-flowing legs).
Flutes with a taper towards the opening concentrate the aromas and present them to you in a way that allows you to fully appreciate them. As you bring your glass to your mouth, the flute focuses the aroma directly at your nose, enhancing the taste and experience of the whiskey.
No one knows how you like your whiskey better than you do, but if possible I encourage you to seek out a glass matching this description and compare it to your favorite tumbler or preferred whiskey glass at home. After comparison, see which glass you prefer. There are many, many different glasses available on the market and the internet of course makes shopping easier. Most establishments that do not specialize in whiskey will give you a tumbler if you order a glass of whiskey, but it is possible to find places that will serve it in this type of glassware.
Until next time, cheers.
Charles
Chivas Regal 12
Welcome back to the Whiskey Review! Hopefully after the first few posts you have a pretty solid base of understanding as to how I am forming my opinions about the whiskey I am sampling. If you haven't yet read the first two posts then I encourage it because I lay out most of the criteria as well as my reviewing process. We left off with the Glen Livet 12 and, in keeping with the theme of popular bar-whiskey, I wanted to next shift to the Chivas Regal 12 year blend.
First of all, what is a "blended whisky", and what is the difference between that, and say, the Glen Livet we just reviewed? Blended whisky is just that, blended. Whisky distillers will combine different single-malt whisky into one batch and bottle it. Single-malt whisky, like the Glen Livet, contains a single whisky in the bottle. The age on a single-malt indicates the age of the whisky, the age on a bottle of blended whisky indicates the age of the youngest whisky in the bottle. Blended whisky should not be considered to be a cheap alternative as it sometimes is, many blends are quite delicious and some can be actually be a bit expensive; the popular Johnny Walker Blue Label can cost over $200.00, but I digress...
The Chivas 12 can be found, like the Glen Livet 12, in most establishments that serve Whiskey. It is a very popular blend and not very expensive. When those two are combined, "voila!", it is available at every pub.
The first impression I had of the Chivas was pleasant. The nose was very subtle which actually betrayed the taste a bit, because upon my first sip I immediately detected the influence of an Islay Scotch in the blend (we will discuss regional differences in a later review). Something I have noticed of blends is, in their taste, they all have one thing in common: you cannot define the flavor completely. The whisky is, as the label suggests, a blend. That being said, I found the I flavor dominated by the influence of an Islay Scotch, making the dominant flavor of the Chivas 12 smoky. I wouldn't recommend this to the beginner who wants to try his whisky 'neat', it may prove to be a bit too strong of a flavor to manage. Also, if you do not care for the smoky taste of an Islay, I would recommend steering clear of the Chivas 12.
Score: 3 Casks out of a possible 5
Reason: The Chivas 12 is a good blended whisky, but just good. I did enjoy that I was able to experience the smoky flavor of an Islay without having it be the only flavor I encountered, as it would be in the case of a single-malt Islay - for that the Chivas scored extra points. The nose however was a bit too subtle for me, it was difficult to get a feel for the whisky within. It had a better aftertaste that some other blends of that age (a bonus) but a taste which did not linger quite long enough. The cost ranges near $40.00 per bottle, $6-$8 per glass. Good for whisky drinkers who like to mix it up a bit with taste and have not claimed allegiance to any particular brand (yet), and a good fall-back in case there are not single-malts available.
Anecdote - I can tell you from experience that if you take a bottle of Chivas 12 and age it yourself by choosing not to open the bottle, you are not doing yourself a favor. Whisky ages much better in a cask than in a bottle. I once tasted a Chivas 12 that had been on a shelf for 18 years, it was akin to drinking rubbing alcohol.
Cheers,
Charles
***Authors note: One of my readers asked me why I kept switching the spelling of whisky and whiskey. Short answer, the U.S. and Ireland distillers spell it whisk-ey, Scottish and Canadian (and Japanese) distillers spell it whisk-y.
Glenlivet 12
For the first few weeks of reviews I want to spend our time together focusing on the whiskey that you are most likely to encounter in an everyday setting, such as a local pub or eatery. This way you will be able to leave with some information that you can immediately put to use. As things progress we will move into looking at the more unique and interesting whiskey options that are available for your delectation.
Let’s start off with what I personally consider to be the most-common single-malt Scotch whisky you are going to find available for purchase by the glass, whether it be at your corner pub, your favorite restaurant, or anywhere in between - The Glenlivet 12 yr. The Glenlivet distillery, which produces this whisky, was founded in 1824 and is located in the Speyside region of Scotland (in a later post I will delve into the different regions of Scotland and why they are important to know when choosing your whisky). The Glenlivet brand has the distinction of being the best-selling single-malt whiskey in the United States and the second-best globally (trailing only to Glenfiddich, which you will see in upcoming reviews). Glenlivet is not only available in the 12 year, it is available in other vintages we will discover together as time progresses.
From start to finish The Glenlivet 12 year is a good call. I agree with most establishments that if you are going to have only a few whiskey options available, this is a good choice for a Scotch. I say that because it is not the absolute smoothest, but also not the most intense either. The Glenlivet 12 is not insurmountable for the beginner who is not sure of what direction they are going to head with their Scotch just yet and it has enough flavor to keep the attention of someone more experienced. A brightly colored gold, as you can see from the photo, The Glenlivet 12 is indeed inviting. My first impression, visually, was that this will be light and on the smoother side.
When tasting a whisky the first thing you are going to encounter is the scent of the whisky. Take your time processing this, your first smell, or “nose”, of the whisky will be a little overwhelmed by the alcohol; it is your successive attempts that will give you the true impression of the whisky. The Glenlivet performed decently in this category as it scored a bit over what I would consider to be mild but not overpowering in its aroma. The aroma remained light enough to encourage further investigation.
When I taste my whisky I like to take a drink and hold it to the roof of my mouth for just a few seconds with the tip of my tongue, moving it around a bit, then swallowing. This gives me an opportunity to feel the viscosity, pungency, and smoothness of the whisky. My first taste of The Glenlivet 12 made my mouth water, it was well balanced and, like the aroma, not overpowering. The “mouth feel” was decent, but almost unremarkable. Still, it didn’t take me long to find my glass empty. Luckily the aftertaste, or “finish”, was pleasant, lasting for about an hour after I had completed my tasting.
Score: 3.5 Casks out of a possible 5
Reason: The Glenlivet 12 is a versatile whisky, a good common-ground for both the experienced and the inexperienced whisky drinker. The aroma was a little strong at first and could be off-putting, but it was a decent Scotch. It is understandable why it is on the shelf almost everywhere you go. The cost is very manageable as well; a bottle will run you between $25 and $40, a glass will usually run $6-$8.
Introduction to Whiskey Review
Welcome to the first edition of the Whiskey Review! In this section I will be reviewing different whiskies and providing honest, easily understandable feedback. It is my opinion that many of the reviews that are published about whiskey only make sense to the most serious aficionados out there, providing little information that the average whiskey drinker can fully understand and take with them. Occasionally I will deviate from a whiskey review and instead use that opportunity to provide education about whiskey and whiskey accessories.
Whiskies in this review will be rated on a “Cask” system, 1 Cask being the lowest rating and 5 Casks being the highest. Ratings will be based on first impressions, scent, flavor, palatability, cost (per 750ml bottle unless otherwise noted), and aftertaste. It is my hope that these reviews will help you to choose a whiskey that you will enjoy, understand your whiskey better, and leave this section knowing more about whiskey than you did when you arrived.
What kinds of whiskey are going to be reviewed? In this section I will review different American whiskies, Single-Malt and Blended Scotch whisky, Irish whiskey, and Canadian whisky. There are other regions that produce whiskey as well, but those are far too uncommon to be applicable to this review. The differences in these types of whiskey range from the ingredients to the distillation and aging process, all of which will be addressed in upcoming posts.
I look forward to leading you on a journey through the world of whiskey, be sure to check the first reviews which will be up next week.
Until then, cheers.
Charles
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