Advent Whisky and Vodka Calendars: windows 1-6

Following on from one of the best purchases of last year we have again bought a Drinks by the Dram advent calendar each. For Jim is the whisky calendar and for Laura a change from last year's gin selection to flavoured vodkas. 

1st December

Whisky

Haig Club, 40%

Colour: Light straw coloured grain whisky.

Nose: Prickling with sweet Szechuan peppercorn from the initial high alcohols, with almost cinnamon swirl sweetness later on as the drink opens up.

Palate: Sticky almost sourness of oak and bourbon with a mouth feel that is ever so slight, accompanied by vanilla custard on a baked banana.

Finish: Surprisingly short, with just a tickle of alcohol and a demerara sugar sweetness. The mouthfeel is a bit on the thin side, but with an interesting overall taste.

Marketed by David Beckham (an excellent marketing ploy), and showcased in a rather garish blue bottle, this whisky is definitely a talking point but the drinking experience overall is ultimately a little underwhelming. Interesting though, and would be a good way to introduce a non-whisky drinker to the world of whisky.

Vodka

Cold River Blueberry, 40%

Full of fresh blueberry scent that whacks you in the face as you open the bottle - this follows into the flavour as would be expected. This fruitiness is balanced on taste by a herbal note, which I couldn't quite work out (possibly sage?). Overall, this has quite a heavy, cloying flavour - but in a pleasant way. I kept it simple with just a lime wedge to accompany to get the full flavour from my dram, but this would work really well with lemonade or in a cocktail - I'd go for a julep with simple sugar syrup and a good sprig of mint.

2nd

Whisk(e)y
Teeling Small Batch Irish Whiskey 46%
Colour: Sanded oak
Nose: Orchard apples and fruit with a tingle of warmth, with a light overall aroma.
Palate: Fruits and cinnamon and a hint of clove. An overall apple pie flavour rings through the drink.
Finish: Light herbal finish, almost lavender.


Vodka
Professor Cornelius Ampleforth's Besmoked Vodka, 40.2%
I've sampled this in a pub before as sheer curiosity made this absolutely irresistible, and I was really excited to open my little window and find this hiding in there. I was originally disbelieving that this would live up to it's name, but I will readily admit how wrong I was - it is just unbelievably smokey! To the extent that it tastes almost like a meat... a really good bacon to be more precise. Oddly, though, it's still a refreshing beverage, and the smoky nature mellows into sweetness on the finish. I chose to drink this neat which was powerful and delicious but if we'd had any tomato juice in I'd have gone straight for a Bloody Mary! This is the most intriguing vodka I've ever come across, which takes you on a journey from full-throttle fire to delicate embers.

3rd

Whisky
Evan Williams Single Barrel (2003 Vintage), 43.3%
Colour: Deep ruby
Nose: Cherries, apples and cinnamon, with hints of chocolate and a classic bourbon oakiness.
Palate: A sour apple freshness, accompanied by a delightful oaky flavour with a light plum wood char.
Finish: A short finish that prickles with a little black pepper, accompanied by a BBQ'd orchard fruits skewer.

Vodka
Chase Marmalade, 40%
A gorgeously bitter-sweet drink that more than meets with expectations, this has an intense marmaladey hit that's full of orange zest, with the vodka itself even having a light orangey hue.
The sweetness lingers for ages after polishing this off. My garnish of choice for today's dram would most definitely be a good twist of orange peel, and for a cocktail a glug of sparkling wine would allow this to really shine. Utterly lovely.

4th

Whisky
Jura 16 Year - Duirach's Own, 40%
I first had this on a sunny day at the Jura Hotel, the distillery tap (almost) a child's stone throw across the road from the picturesque stillhouse on the island, and an adult's stone throw from Islay.
Colour: A light ruby red
Nose: Biscuity, sweet sherry oak smell
Palate: The flavours move on to a bolder slice of Christmas cake with nutty marzipan and an oily, quite creamy coffee.
Finish: Like being sat by the fire warms your outside, this dram warms your inside with oak and dark chocolate. The oak barrels permeate all the way through all sensory aspects of the dram.


Vodka
Vestal Kaszebe, 40%
This vodka has been recommended to me on many an occasion but isn't one I've tried before. On the first sip I was somewhat baffled - it has quite a raw, earthy flavour that reminded me of potato peelings! Not unpleasant, just something totally different to any spirit I've tasted before. A splash of high quality tonic lifted the whole flavour to a delicate yet complex herbal delight.



5th 

Whisky
Bowmore 12 Year, 40%
Colour: Light copper
Nose: Salty earth notes, lemon sweetened with honey, and balanced overall with a light bourbon edge plus sweet peat.
Palate: A light peat that ripples with more honey sweet lemon, and a tickle of vanilla with a slight seaweedy underlying flavour.
Finish: There is a strong peat that hits all the way through the drink, with seaweed and warmth from the sweet oak, that keeps this delicious whisky hanging around in the mouth for a long time.

Festive Bison

Vodka
Zubrowka Bison Grass Vodka, 40%
This is one of the most popular Polish vodkas on the market, but not one I've had the pleasure of sampling before. Neat, the nose is sweet and full of dessert aromas, all marzipan and apple pie. The palate is more herbal in nature, with a hit of sweet hay. I made this into a little cocktail creation with the classic apple juice pairing. My version used cloudy apple juice, with a sprinkle of cinnamon on top for a festive edge - a perfect winter drink.


6th

Whisky
Spirit of Hven - Seven Stars No.2 Merak, 45%
Colour: Vibrant Copper
Nose: Black pepper and dark chocolate Toblerone giving honey nut sweetness,
Palate: A smooth chilli spiciness of black pepper that punches straight up front and with a light cinnamon heat that continues along the tongue.
Finish: The crisp heat continues for a lovely length of time, with a great hint of dark chocolate sweetness lingering on the palate.

Vodka
Ciroc Coconut, 37.5%
Originating from France, this grape-distilled vodka is a real twist on the sort of spirit I'm used to. The nose is packed full of sweet, sticky coconut accompanied by other tropical fruits including pineapple, meaning the aroma as a whole is rounded pina colada. Given time to breathe, a fresher scent that's more coconut water becomes apparent. The flavour is smooth, soft and sweet - just like a Bounty! After sampling this straight up, I just couldn't resist turning this into a White Russian cocktail with coffee liqueur, whole milk and a tiny squeeze of chocolate syrup. Mmm!

Cheers,

J&L

Whisky Review #4: Glenrothes Select Reserve

I bought this whisky about a year ago from a chain supermarket for around £30 (there are often similar offers on, so worth keeping a look out). A no-age-statement dram bottled at 43% ABV, from a distillery with over 130 years of whisky production, this is marketed as a typical example of their signature style.

Colour: A light, straw-coloured dram.

Nose: The palate is of salty creme brûlée and an odd sweetness of strawberry bonbon, with hints of a light pepper heat. Given time to breathe, the pepper character grows to a prickle heat with slight clove.

Taste: Strong wafts of toffee and toasted coconut, coupled with sweet coffee. As the whisky opens up there's additional hints of sea spray, dry cereal, and custard. It's a smooth, fresh palate with a cheeky tickle of winter spice.

Finish: Vanilla and more sweet coffee present on the finish, which isn't a particularly long one flavour-wise, although the alcohol essence does provide a spice which lasts a good while in the mouth. The final note is a light, sweet barley end with just a little hint of sherry.

It's a decent all round whisky which has tempted me into trying the Glenrothes selection of vintages too. Definitely worth a try for the price tag.

The Lakes Distillery

Set in a beautiful old barn that was once home to a Victorian model farm, a stones' throw from the River Derwent, at the northernmost tip of Lake Bassenthwaite lies the soon-to-be fully operational Lakes Distillery.

We were thrilled to be invited along to visit the distillery before the Grand Opening (pop 15th December in your diaries!) and even more delighted when we were greeted by "Is it too early for a whisky?" at 13.07 (you probably won't be surprised to read that a resounding "no" filled the room at this stage). The whisky in question, ahead of their own production, is the Lakes Distillery's blend, The One: a tasty, versatile, easy-drinking dram which worked just as well in the early afternoon as the evening (you can read our full review here). Whilst we sipped on our first taster, we got chatting to Katie Read - business development manager of the Lakes Distillery and the very epitome of a woman who loves her job, combining her passion for malt whisky with a drive to promote Cumbria in the very best way.

The building itself took Paul Currie, Founder and Managing Director, 9 months to find, due to the extremely strict regulations regarding new buildings in the Lake District. How
ever, this "impossible dream" has been achieved in spades - the distillery itself is stunning, and the use of original buildings gives it a feeling that it always been there, a natural fit to the surroundings. The abundant natural resources and the quality of the water source also ensure that the distillery remains at one with its environment.

Beautiful scenery surrounding the distillery

Whilst we listened to Paul share his insights about the distillery, we had an absolute feast of a buffet created by Michelin-starred chef Terry Laybourne, who will hold responsibility for the bistro once the distillery opens next month. Our lunch had the theme of a top-class autumnal English picnic - beef and horseradish sandwiches, and homemade pork pies, Scotch eggs and sausage rolls. The miniature puddings were beyond delicious - pistachio and raspberry macaroons which just melted in the mouth and were the perfect pairing for The Lakes Gin (review of this to follow), and a sumptuous chocolate caramel tart (which Laura ended up absolutely covered in - can't take her anywhere). We'll definitely be back in the future to sample the full menu, and this enterprise helps to ensure that the distillery's appeal will reach out beyond the spirit it produces.

Plans!

Once replete, we headed on over to the distillery building itself to take a look at where the magic will happen. Our tour was conducted by Master Distiller Chris Anderson - an Ileach! After a career spanning distilleries including Caol Ila and Aberfeldy, Chris has now come to take the helm at the Lakes Distillery. Chris is partnered by John Drake, distillery manager, who is passionate, super knowledgeable despite being relatively new to the whisky scene, and just generally an all-round top bloke. The whole whisky-making process takes part under the one roof, with the stainless steel mashtun and washbacks on one side, and the beautiful stills on the other. Traditional at heart, unusual touches adorn the workings of the distillery - our favourite was a little window on the stills, rather than the traditional copper door, meaning you'll be able to peek inside to have a look at just what exactly goes on in there!

As well as their gin, The Lakes Vodka production is due to begin in early December. Both these spirits will be produced in "Chemmy" - a rather cute still named after distillery ambassador and champion skier Chemmy Alcott.

Being situated outside of Scotland (although this will be the closest English distillery to the border), the Lakes Distillery won't be bound to the laws of "Scotch", and it seems they are going to use this very much to their advantage. One idea which really made us prick up our ears is the prospective concept of "Mad March", where each year this month will be spent doing something a little bit different - for example, as the distillery won't necessarily need to use oak casks, they are thinking about exciting possibilities including chestnut, birch and maple. In a world first, there's also the option to use a condenser made from copper and stainless steel, which is hoped will add more character to the final spirit. 

The Lakes Distillery is the perfect mix of old and new - it already feels full of tradition and heritage, yet with an industrial edge. This is mirrored by the whole ethos which we got from our trip: traditional ideas and knowledge make up the core values of the distillery, blended with experimental flair and innovation.

Watch this space!

Cheers,

J&L

Advent Calendars 2014

They have arrived! Things of beauty, joy, and goodwill for all. Or for both of us at least.

Bonus bottle of festive Big Peat too!

We've gone for whisky and vodka this year, with gin, tequila, rum and cognac calendars also available from the lovely chaps over at Master of Malt.

You can view last year's round ups here, here, here and here - and since polishing off our Christmas Eve dram we've been waiting for pre-advent to roll back around. We'd heartily recommend them to anyone still trying to decide whether to invest in one... Yes, it's a fair dollop of cash, but the contents work out to be great value for money and we found absolute delight in things we wouldn't be able to afford full bottles of. A proper treat every day, and just the perfect way to warm yourself up for Christmas.

Bring on December 1st!

Cheers,

L&J

Great Balls of Fire: Whisky Tasting at the Broadfield

Is there anything as good as a drink and a curry? Well, we don't think so, and neither did the night's host - and when it comes to whisky tastings Ed (@whiskycurator) is an ace MC.

So for this event, the five whiskies and accompanying snacks were all selected with a bit of a kick in mind, whether it be from the spice of the food or the strength of the whisky. And so with a slight warning from Ed that we may need to "fight through the small pain barrier to enjoy the flavours beneath" we launched straight into the first cask strength whisky.

Benrinnes 16 Year Signatory Release (51.2%) is a beautiful sherry hogshead finished dram from a distillery that almost exclusively produces whisky for blends such as J&B. Opening with an aroma of grass and toffee with orchard fruit, the sweetness gave way to a punch of savoury heat on the palate, with a salty character tucked in there too. With a little drop of water, the initial sweetness really popped out as the whisky opened up to a wonderful almost fresh finish. This whisky overall demonstrates the finesse we've discovered in all of the Signatory bottlings we've been lucky enough to try.

Food pairing: Tarka Dhal and poppadoms

The second and strongest whisky of the evening at 60% came in the form of an award winning dram from Glenfarclas: Their 105 Cask Strength is highly regarded for its excellent value - priced at around £40. If the first whisky was a slap in the face this is outright hockey brawl... a heat that builds from the initial spark and continually grows for around 5-7 seconds. When the fire dies down a great molasses stickiness is left behind. Also on the palate we found sweet dark fruit, layered with a complex mixed spice. A splash of water again added great depth and enhanced the sherry character of the whisky.

Food pairing: Harissa straws

The third whisky came courtesy of a lesser known distillery - Dailuaine 15 Year - bottled by the fantastic folks at Master of Malt. Dailuaine again produce the majority of their whisky for blends (almost exclusively Johnny Walker). This use of whisky for blends means there is often far less money spent on the acquisition of casks, as in the long run it is less important than those producing single malt releases. So this bottling is somewhat of a rarity, and a frankly incredible find on the part of the guys over at Master of Malt, to happen upon this barrel in the right warehouse at the right time before it could be shipped off to what would have been a sorrowful end for this excellent cask. The 55.7% sherry-finished dram oozed with maple syrup and nutty earthiness in a far more smooth fashion than the previous few, with a gentle stickiness that allowed the spirit to glide down as you swallow. There was a lovely hint of lightly smoked sweet cured bacon, accompanied by an oily, rich finish.

Food: Goats and Chilli Arancini

After a short break, we returned to sample the Bowmore 10 Year Tempest Batch 3 - the only peated offering of the evening. This was a truly lovely, rounded whisky that did not solely punch of peat. The nose of tobacco sweetness prickled with a sweet, smoky, dried beef jerky that gave way into a burnt lavender. The palate held the classic Bowmore smoke and saltiness, with the expected savoury notes coupled with a fruity undertone of dried pineapple and fresh passion fruit that lingered with just a tickle of black pepper.

Food: Prawn tempura with soy and ginger dressing

Balcones Texas #1, the first single malt whisky to be made in Texas, rounded off the evening. This is also the first yard aged whisky, which happens to be as simple as it sounds. The crowd sourced tasting note for the initial nose got it bang on - the smell of opening a tin of Quality Street: heady notes of chocolate, toffee and light floral notes combined with an oddly appetising metallic character. The whisky had a silky, lightly oiled mouth feel, with a toasty malt sweetness and elements of overripe fruits. The finish left behind a soft sugar note with a great depth from the fresh American oak cask. Completely unique.

Food: Chilli jam (with a hint of Pedro Ximenez) and crispbreads

Another firecracker of an evening (see what we did there) was had by all - we'll be back in two short weeks for whisky and desserts!

Cheers,

J & L

Whisky Review #3: Bunnahabhain 8 Year

We procured this bottle from the wonderful Lincoln Whisky Shop, a delightful shop a mere stones' throw from the castle... true purveyors of an excellent range of whisky, from all the proverbial corners of the world, as well as a vast selection of other spirits and wines.

We were tempted into buying the Gordon & MacPhail 8 Year Old Bunnahabhain, a highly peated whisky, after a wee nip of the delightful nectar from behind the counter. This struck us instantly as a surprising variation from Bunnahabhain's generally more un-characteristically Islay lesser-peated standard releases.

The scents on the nose are a cocktail of sweet apples and seaweed, coupled with an oaky tinge, that develops beautifully on the palate to a delicate, burnt tickly sweetness. Strong notes of more seaweed and sea salt come through the orchard toffee-ness to produce an interestingly varied, rounded flavour. There is a prickly warmth from the young(ish) spirit and a good level of peat heat that stays in the mouth and throat, giving a long, intense finish.

Overall, for the price this whisky is great "bang for your buck". I paid around £30 and it was definitely worth all of its meagre price tag. Bunnahabhain isn't usually one of our favourite malts, but this MacPhail bottling was a pleasing exception.

Slainte,

Jim

Caturday Saturday #8

My tasty whiskies 

Love,

Tosin

Barley to Bake: Laphroaig and Coffee Cake

It's no secret that I love both baking and whisky. Until recently, for some utterly unknown reason I had never combined the two. However, when my fellow Islay-loving, whisky-drinking, baker extraordinaire friend Sarah of the Starbake Sisters posted an absolutely mouth-watering image of a Laphroaig coffee cake, I just HAD to pester her for the recipe! Sarah has been kind enough to share this, along with a little bit about why she loves the extraordinary Isle of Islay. Having made this cake myself I can absolutely attest to the recipe, and the result is delicious.

May I present...

A malt whisky cake inspired by the Queen of the Hebrides

"Islay: first discovered by the Starbuck family in Spring 2004, ever since that Easter holiday we all have a place in our hearts for this Hebridean island.  Its breath taking scenery and quaint, welcoming villages make it hard not to want to revisit… So we did just that, several times over the years.

Nestled between the expansive beaches and tumbling hills you will find Islay’s 8 malt whisky distilleries dotted over the island, and I can proudly claim to have visited them all. The huge quantities of peat that the island is built on make for remarkably distinctive flavours in the whiskies and yet each distillery has been boasting different tastes, smokiness and sweetness for hundreds of years.

I love food. It’s primarily this fact that sparks my interest and enjoyment of cooking and baking. I find little more satisfying than preparing nice food for family and friends, and seeing them (hopefully) enjoy it!  So it seemed a natural progression with my family’s long awaited return to Islay this summer to incorporate Islay malts into a new recipe. Not wanting to waste quality malt by being too extreme with my creativity, I decided to first come up with a cake recipe to use it in. 

Choosing a sponge flavour wasn’t too challenging. I felt a plain sponge wouldn’t quite enhance the whisky’s aromas, chocolate would have proved too sweet. I had also considered ginger, as my sister had tried out in Islay with Bruichladdich, but I didn’t want anything quite as strong to overpower the whisky, as I wanted the malt to be the main feature. Coffee cake struck me as the most appropriate.  

Now to choose a malt.  I went for Laphroaig 10 year old.  It’s a well-known whisky, with fantastic earthy peat flavours and sweet smokiness that I felt would be effective alongside a coffee cake recipe.  You could of course use your own favourite malt/blend, though I’m yet to experiment using other whiskies with other sponge flavours.

The trick with this recipe is not to add the whisky before baking. The characteristic flavours mentioned above get lost in the baking process.  So, still not willing to waste good malt, I used a trick I had seen in Primrose Bakery book when making mojito cakes with my little sister. They suggest making a syrup with rum, sugar and lime juice, and brushing it onto the still warm sponge fresh out of the oven. This method worked perfectly with just caster sugar and Laphroaig as well. Any syrup left over from the sponge I then added to the golden icing sugar buttercream.  This addition was even more effective and maintains the sweet, distinctly Laphroaig, smoky flavour throughout.

I was delighted with the results and even more delighted to hear my dear friend, Mrs Mashtun, wanted to try it too. I hope she and Mr Mashtun have enjoyed it as much as I and my family and friends have. 

Sláinte!"

Ingredients

Cake: 

150g caster sugar

150g butter

150g self raising flour

1.5 tsp baking powder

3 eggs, beaten

1tbsp hot (not boiling) water

1tbsp instant coffee

Syrup: 

4tbsp whisky to 2tbsp caster sugar

Buttercream: 

225g golden icing sugar

100g butter

About 1-2 tsp of the whisky syrup

Preheat the oven to 160, and line and grease 2 sandwich tins.

To make the cake, beat the sugar and butter together before gradually adding the eggs. Add the sifted flour and baking powder and fold in. Next, dissolve the coffee in hot water and add to the mixture.

Divide into tins and bake for 25-30 minutes. 

Whilst the cake is baking, warm up the whisky and sugar slowly over a low-mid heat until all the sugar has dissolved, and allow to cool a touch.

When the cake is done, allow it to cool enough to remove it from the tins, and cool on a wire rack. While the sponge is still warm, brush the tops with the whisky syrup (leaving a splash for the buttercream).

Beat the icing sugar and butter together to make the buttercream. When combined, add the remaining whisky syrup, and apply to the sponges once they are cooled.

A little Mashtun holiday photo!

And finally, for any cake fans lucky enough to be dwelling in Edinburgh, you can find the work of cake decorating genius Starbake Sister #2, Emily, at Banco.

Enjoy!

Laura xx

The Lakes Distillery: The One

Newly making footprints on the whisky scene, The Lakes Distillery has released its statement of intent. The One is a blend of whiskies sourced from around the British Isles, and seems an ingenious way to get people talking about the distillery whilst the building work is still being completed. Here's what we thought...

Nose: Fresh and fruity, initially the nose is almost cider-esque - quite a surprise! This deepens over time with wood and cereal scents coming through and a gentle hint of ginger and cinnamon spice. Right in the background is a tiny hint of olive brininess.

Palate: Sweet, syrupy and smooth. Crisp tannins, almost like a good white wine. Toffee hits the back of the tongue which balances the whole dram nicely. Great easy-drinking whisky, with continually developing complexities.

Finish: The spiciness from the palate lasts really well - a lovely little lingerer that doesn't overpower. A reminder that blends shouldn't be overlooked! Laura slurped her glass clean.

We're also intrigued by the idea of the Founder's Club, whereby members are sent bottles of the first whisky to be produced at the distillery every year as it matures. Proper whisky history in the making!

With gin and vodka set to be produced too (The Lakes Gin is set to be launched this weekend at the Taste Cumbria Food Festival), it's clear that the Lakes Distillery is gearing up for massive things and we will definitely be following their progress.

Cheers,

J&L

Thanks to Ash at the Lakes Distillery for the sample!

Islay 2014: Ardbeg

It's no secret that we absolutely bloody love Ardbeg's whiskies. After a great morning at Lagavulin, we meandered the 1.1 miles along the coast to this site of whisky pilgrimage.

Conveniently arriving just as it approached lunch time, we ate at Ardbeg's acclaimed Old Kiln Cafe, a dining area situated on what was once the malting floor of the distillery. There's oodles of local produce on the menu, and Mrs M's haggis and red onion marmalade jacket potato was definitely a highlight. A delicious Ardbeg Uigedail accompanied the meal (unsurprisingly) very well.

Before our tour, we had a couple of hours to spare in the glorious sunshine with a few drams. The scenery on Islay as a whole is stunning and nowhere more so than along the south coast. I think a few photos might speak for themselves here...

It was then time to head back inside for the tour to begin. Our guide, Gillian, firstly ran us through a brief history of the distillery. Plenty of photos of historical owners the MacDougall family adorn the walls of the old malt house, and we were able to explore areas of the distillery which are now no longer in use including the old wooden malt bins. This introductory element to the tour was really interesting and something a bit different to the other distilleries we've visited.

We were somewhat surprised to find out that Ardbeg is the second smallest distillery on Islay after Kilchoman (having been the largest in the late 1800s), given the prominence and reputation of the distillery. This definitely shows how having a big company behind them (Ardbeg has been owned by LVMH since 2004), with excellent marketing strategies, has worked to their advantage, but by visiting Ardbeg you definitely get behind the corporate sheen and it's clear that the traditional heart of the distillery is still beating strong.

Ardbeg takes advantage of the service provided by the maltings at Port Ellen, so our tour entered the production stage at the mill. 4.5 tons of the peatiest malt on the island (55ppm) is run through the Boby mill before reaching the mashtun. After the nine-hour mashing process is complete, the wort is piped through to the washbacks. The Tun Room is one of my favourite rooms of any distillery, with a rich, warm, beery scent, and they always seem to have an amazing view!

A leisurely wander through the magical stillhouse later, we visited the filling store to witness a few casks being brought back to life by the Ardbeg new make. A huge 80% of their total output goes into single malts, and Ardbeg uses the "marriage" system (not something we were previously familiar with) to create their core range, whereby the whisky contained within 2 casks is mixed together rather than being moved into another cask for finishing.  Of course, no tour would be complete without a dram, and Corryvreckan was today's whisky of choice... definitely in Mrs M's top 5 of all time!

Slainte,

J&L

The Whisky Lounge: World Whisky Review

Set in the glorious first class waiting room of the original Victorian Train Station, the Sheffield Tap once again formed the backdrop to an evening of exploration - this time into the world of whisky. Tonight's offering was our first tasting night brought to us by The Whisky Lounge (although we have been to one of their festivals in the past, which we'd highly recommend). We had an evening of six whiskies from around the world, from some well-known distillers to the smaller and more obscure distilleries from somewhat more unexpected countries. All of the whiskies were drunk as a blind tasting with little clues as to their origin provided by our host Eddie.

The first dram of the night was the only one we've sampled before - Brukswhisky, from Mackmyra in Sweden. This pale, straw coloured whisky was one of our favourites from the 2013 Master of Malt Whisky Advent Calendar (you can see what we thought about it then here). This time round we also got a lovely soft barnyard-y nose of sweet hay, with honey. On the palate the sweetness continued but became more complex as the dram depleted, leaving behind a refreshing minty sensation in the finish. A very well-balanced and delicate dram which made a good start to the evening's proceedings.

We moved on to a good hearty sniff of whisky number two. What a nose! A great combination of salty and savoury with a balance of sweetness culminated in an overall scent akin to a cranberry topped pork pie. More dark fruits came in on the palate, before a robust and fiery finish. This dram turned out to be Penderyn Legend - an as-yet unreleased bottling from Wales' only distillery. Worth looking out for.

The first drink of the evening that wasn't from Europe was the Hellyers Road 'Peated' from Australia - more specifically, Tasmania. Hellyers Road was also the smallest distillery of those showcased during the evening, although it's Tasmania's largest. The dram was a light coloured whisky, with tender hints of coal and a slight industrial nose. The little hints of fire followed through to the palate, accompanied by burnt sugared lime. The carbon flavours continued with an almost graphite pencil nature to the taste. The finish allowed sweetness to develop, with masses of roasted chestnuts.

The line up!

Not usually at the forefront of people's minds when asked to name a whisky-producing country, our next offering came from Taiwan. With one of the oddest combinations on the nose we've experienced in whisky, Kavalan King Car Conductor smelled like a newly painted sweetshop, with rich, candied spiced fruits and the accompaniment of lead based gloss. Surprisingly gentle on the palate with a sticky, syrupy nature, this tasted much older than a comparably-aged Scotch would - a result of the hotter climate in which this whisky is produced.

Something a little closer to home was our penultimate dram: Chapter 15 from The English Whisky Co. This was another whisky with surprises in store - hints of maritime smoke and seaweed on the nose gave way to a taste that was like a vanilla milkshake drank from a goblet of oak. The finish seemed a little abrupt on this dram, but provided welcome tickles of cardamom spice alongside more oakiness.

The final dram of the evening was the only cask strength whisky of the night: the Amrut Intermediate Sherry Cask Matured, weighing in at 57.1% ABV. Like home made marshmallow and caramel on the nose, fruit-cakey spice came through on the palate, which was beautifully well rounded and soft despite the high ABV. Lashings of maple syrup completed the flavour extravaganza, leaving behind a lovely lingering spice and sherry sweetness. This was somewhat predictably the favourite for both of us - what can we say, we're suckers for a cask strength sherry finish!

This was our first experience of being amongst the most seasoned whisky drinkers in the room, with plenty of people present who had never been to a tasting event before. The tone of the evening as a whole was bang on perfect for the audience, with quick run-throughs of the whisky making process without getting bogged down in jargon, coupled with interesting facts and lesser known gems of information, making it accessible to all. Whisky-chat was also rife - never a bad thing!

Cheers,

J&L

Islay 2014: Lagavulin

A very un-Scottish, gloriously sunny summer's day on Islay enticed us down to the south shore, out past Port Ellen, where the peatiest of the island's whiskies are brought into being.

Our first tour of the day was Lagavulin. We've never owned a bottle of Lagavulin before, but hugely enjoyed their 16 year on the ferry on the way across - a bargain of a dram at under a fiver for a 70ml measure. The flavour of the whisky itself is everything reminiscent of Islay - intense, seaweedy peat smoke, with a backbone of barley sweetness.

The tour, led by Rachael, began in the old kiln room of the distillery, which is now only used by nesting swallows. Owned by Diageo, Lagavulin is more corporate than some of the other distilleries on the island, but this doesn't affect the passion that goes into all they do. They're also not afraid to share their experiences of working with such a huge company (whereas others seem to try to brush over this aspect a little), which meant that the tour provided some additional very interesting insights into the industry on the island as a whole, including their involvement with the maltings at Port Ellen, which they have worked with since the early 1980s.

We were interested to discover that the mashing process at Lagavulin takes just under 6 hours, and is carried out twenty-eight times per week - effectively meaning that production is continual. It's clear that Lagavulin do their utmost to ensure that they make as much whisky as is humanly possible under the current set up - something I am sure many whisky connoisseurs are grateful for.

Swallows featured again in the tun room, where a large plastic owl has done a semi-effective job of keeping the nesting birds away (unfortunately no photos are allowed in the working parts of the distillery, so we can't show you this little guy). We sampled the woody, smoky wash using my favourite distillery instrument - a jug on a rope (it must have a proper name). The fermentation process takes 55 hours, before being piped through to be distilled.

On to the still house, where we were let into a number of distillery "secrets". Lagavulin peats its whisky to 36ppm, which doesn't quite tally up with the massive peaty character that the final product has. This is due at least in part to an unusually steep line pipe angle to the stills, meaning there is less spirit reflux (where the spirit falls back into the still), resulting in less copper contact and a lower amount of phenol vapour wearing away. The longest second distillation of all the whisky producers on Islay - 12 hours - at a lower temperature, also helps to provide a more robust flavour. The still house has to be my favourite part of a distillery - you can always tell that it is a magical place!

The tour ended with a sampling of the Lagavulin range in the lounge - the distillery as a whole has a great country hunting lodge feel about it, and the sophisticated smokiness of the whisky fits in so well with this. We just needed a pipe! After tasting the fiery 12 year and the robustly sweet 16 year Distiller's Edition, the Distiller's Edition immediately became our favourite whisky of the trip so far and so we decided to invest in a bottle. Tasting notes to follow once we've drank it all!

Slainte,

J&L

Favourite Pubs: The Lochside Hotel

We're spoilt at home having The Sheaf View as a local - a mere seven minute stumble away from the door. Being on Islay is like being in a miniature, more concentrated version of the world, however, and The Lochside Hotel was about 45 seconds stroll away from our little holiday cottage! It became a much-frequented haunt during our stay in Bowmore, with an enormous whisky selection, great food, and an incredible view across Loch Indaal to boot.

Loch Indaal at sunset: view from our table at the Lochside Hotel

The Lochside Hotel, run by a passionate bunch of Ileachs and fronted by the charismatic David Brodie, has a frankly bewildering array of whisky behind the bar. Comprising drams almost solely from the island, the selection includes at least 6 varieties of Port Ellen and a bottle of Bowmore Black aged to 42 years, down to more reasonably priced whiskies, including the core range of all the Islay distileries as well as some of the great blended whiskies that have featured the peaty joys produced here.

Enjoying an Islay Mist 17 and a Bunnahabhain 12

The bar is also stocked with a range of beer from Islay Ales, the only brewery on the island, with 2 cask ales and a larger selection in bottles. This variation is great to see, as sometimes you're just not quite ready for a whisky, especially with food.

Talking of the food, the menu is ever-changing and filled with local and seasonal dishes. The starter we chose was one of the best things we ate on the island - goats cheese topped black pudding. The portions were generous throughout, so it was a good job we shared! Laura went for the steak and ale (Islay Ales Black Rock) pie for main course, with Jim selecting the lamb shank. Absolutely massive, the meat was rich, melt-in-the-mouth, and well complemented by the blackcurrant-doused red cabbage side. A dessert of Islay malt whisky cranachan completed the meal. Neither of us had tried this traditional Scottish pud before, and we were pleasantly surprised by the light creaminess of the dish, and peaty hit from the whisky-soaked oatmeal.

We enjoyed many a cosy evening in this wonderful pub, filled with locals sharing stories about their home town with the whisky pilgrims of Bowmore! Just a shame that it's ordinarily 396 miles away...

Slainte,

J&L

Islay 2014: Bruichladdich Warehouse Experience

Ohh Bruichladdich.

Bruichladdich became our favourite whisky distillery during our first visit to Islay, when we arrived on the island as relative newbies to the glorious nectar. Their innovation, knowledge and enthusiasm is clear throughout the entire process, and the experimental nature of the whiskies they produce is second to none. Since then, we've sampled a more extensive range of their drams and been consistently surprised and delighted by the whisky they make. We knew that on our recent trip we wanted to find out more than the standard distillery tour can offer, and so we booked ourselves onto the warehouse experience.

The event itself takes place in the first warehouse directly behind the main production house of the distillery, in a wooden floored building filled with rows of barrels, the light smell of oak and the mist of the angels' share. We were led by Raymond, our exuberant guide for the afternoon, halfway down the rows of barrels into an opening where three casks lay. Moving deeper into the warehouse from this point I can only imagine that amongst the secrets of Jim McEwan lies the Arc of the Covenant. The first two casks were not obviously marked, but the third filled us instantly with glee as it was brandished with our favourite 8 letter word. Octomore. But we had to contain our excitement as that, quite rightly, was to be left until last.

Our experience opened with a 25 year old Bourbon cask Laddie: an unpeated delight distilled in 1989, weighing in at 53.5% ABV. This light, fruity whisky was the perfect starting point for the tasting: a softly sweet nose, singing of honey and vanilla-laden creme brulee, which gave way to a fresh, citrussy palate. This whisky was happily described by Raymond as a suitable replacement for milk on cereal and frankly I'd be happy with the switch. This felt a particular treat for us too as it was the first ever dram either of us have had from our birth year!

Laura learning the ways of the Valinch!

The second generously measured whisky was a 2005 Port Charlotte. This was certainly a step-up in terms of peatedness, although due to being aged in a Spanish Grenache cask, it also had a deliciously sumptuous winey quality on the nose. The palate allowed the smoke to come through, with the age of the whisky also providing a much larger heat all the way around the taste. This was a really well rounded whisky that due to the excellent choice of cask built flavour and sophistication over its nine years, whilst still maintaining a prickly heat of peat all the way through the drink and down to the stomach.

Then we came to the pièce de résistance, possibly our favourite whisky we have ever drunk (and we rarely agree quite so thoroughly!): The Octomore Chateau d'Yquem. This was also the rarest of the bunch, as the cask we where drinking from was so close to its end that there may now be none left, and it's only other counter part will not be released to the public or used as another tasting barrel for events like these - instead, it will be at the mercy of Jim McEwan.

While this barrel of Octomore (produced as a prototype for the now commercially available releases) hadn't been peated as highly as the bottled release, it still packs a 80.5ppm punch. For this dram we were all told to wait for everyone to be served a dram then all to drink in synchrony. Although there were only six glasses to be filled from the valinch, the low level of precious liquid left in the barrel meant it took a few return trips to the cask. While we waited, the aroma rose from the glass instantly with a significant white wine sweetness.

3... 2... 1....... PHWOAR.

Instantly the strength coupled with the peat punch was apparent, warming up through the nose and powering around the head. Allowing the whisky some time on the palate meant that the sweetness of the cask swept in, finding parts of the mouth that had never been stimulated before and balancing out the smokiness. On the swallow, the tingly numbness of the peat was left behind alongside the delightful charms of the wine cask, which nurtured a lovely warm feeling in the belly. The Octomore series clearly has its roots in experimentation, and it works phenomenally well. We'll definitely be on the lookout for a release of the 310ppm version which we've heard is currently relaxing in the warehouse.

Having found out that Bruichladdich had been bought by Remy Cointreau shortly after our trip in 2012, we were a bit apprehensive that some of their fiercely independent spirit would have been lost by the time we returned this year, but we absolutely needn't have worried. The warehouse experience - part whisky tasting, part stand up comedy gig thanks to Raymond's excellent patter - was the highlight of our entire holiday. All the distilleries on Islay really make the effort to ensure the whisky pilgrims are well looked after, but for the warehouse tour Bruichladdich went the extra mile. We felt totally spoilt by the stunning whiskies on offer, and are still in awe that we've tasted something incredible that only hundreds of people in the whole world will ever be able to try.

L-R: Our holiday pals Jimmy and Jasmine, Jim, Raymond, and Laura

We spent the rest of the afternoon playing a selection of tunes on a little Bruichladdich guitar, forgetting we'd already eaten our lunch and napping on the beach. Top day.

Slainte,

J&L

Islay 2014: Bowmore Open Day

Having stayed in the middle of nowhere during our first trip to Islay, we decided that this time we wanted something a bit more central, and chose a lovely little cottage in Bowmore. On our first morning, we took a stroll down to the distillery - it would have been rude not to, seeing as we could see the chimneys from our bedroom window - and discovered that we'd arrived on a good day.

The view from our bedroom

Shrouded in the smell of delicious whisky wash the distillery was hosting an open day, with complimentary tours and a few added extras, in exchange for donations to local care home Gortanvogie and Islay Hospital. Whilst we waited for our tour, we relaxed on the balcony with a Bowmore Surf and ginger beer. A lime slice in your dram is probably frowned upon in many a distillery, but this little cocktail worked perfectly in the sunshine alongside a mini lemon drizzle cake.

The tour was hosted by Heather, a genuine Ileach and certainly a woman with Bowmore running through her veins. Bowmore is the oldest distillery on the island, and the tour demonstrated how they maintain a stout commitment to tradition, still carrying out every part of the whisky-making on site. We were led through the Old Maltings (where Jim had a little go with the grubber) to the kiln, before going on to the mash house, past the six enormous wash backs named after previous distillery owners, to the still room and the incredible No. 1 vaults.

Amongst their 28,500 casks on site, the warehouse holds a cask of 49 year old bourbon aged whisky, that the angels have had far more than their fair share of. With strong suspicions that this may be due to be bottled on its 50th year, look out for it as it will no doubt be something a little bit special.

Inside the No. 1 vaults

A Bowmore Darkest hot chocolate and a few wee drams back in the lounge rounded off the afternoon. There's something about a tour that makes you feel that bit more attached to the distillery - as Heather put it, "you have a passion for the whole island, but for only one distillery" and Bowmore certainly had won us over.

Slainte,

J&L

Whisky Review #2: Talisker 10 Year

I have had this whisky sat in the cupboard for a while, and for no particular reason, as it isn't expensive and it is a lovely dram.

I think really it is because it is a combination of both of these things: for one I didn't want to finish it as it was pretty darn tasty, and because it was relatively cheap meant I would often select something else from the cupboard.

Talisker 10 has a nose that just has smokiness bandied around willy nilly, like a smouldering peat throwing monkey is being contained within the glass. There are also hints of fruitiness, as though the monkey has been washed in an apple shampoo (obviously in a way that PETA would approve).

Festival paper cup dram

As it opens up, the monkey is released back into the wild leaving a more subtle peated fuminess, accompanied by sweet orchard notes and the lovely smells of the coastal seaweed.

The palate stays ashen: intense without being too overpowering. This time there is a light seasoning of peppery heat and a seaweedy saltiness, all carried along by a great barley chew.

The finish lingers with a gentle, sweet smokiness - like lying in a barley field having a little puff on a pipe.

For me, despite the peatiness it is still open for those less inclined to the sometimes astringent medicinal nature of other well peated whiskies. Priced at around £35 from Master of Malt it is a bargain.

Slainte,

Jim

Old and Rare Whisky at the Broadfield

With the heady wafts of five fine whiskies in front of us, we arrived again for another tasting in the upstairs room of the Broadfield. The evening was a warm one, due to both the weather and the extreme popularity of the soon to be international tasting events run by Ed Daly (@whiskycurator). As well as the excellent whisky on offer, there was also a selection of exquisite food planned by chef Rob, to complement and contrast with our drams.

We opened with a spectacular whisky from Bowmore: the 16 year (1989 release). This bottling is a limited release that due to its excellence has sold out from most places, but can still be purchased for almost double its original price from auction sites. The whisky hums lightly of the sea, coupled with a smoked lime sherbet. Even more of the salty, iodine flavours came out on the taste, which paired perfectly with the sweetness from the bourbon cask. The whisky is bottled at 51.8% but doesn't have the heat expected from cask strength. It is a whisky that does everything you would expect from a Bowmore, but on a level not often seen.

Seared king scallops with candied leek, served on a bed of truffle polenta were served alongside: the food managed to find a careful balance of sweetness in the leek and sea-saltiness in the scallop to enhance the flavours of the whisky.

Yamazaki Mizanara is a truly rare whisky, and one that has not yet been released in the UK, but had been acquired for the evening by our host. This whisky is aged in a Mizanara cask, a kind of Japanese oak not often used as it is a slow growing tree and very temperamental in casks (it expands and contracts erratically and leakage is often inevitable), which makes it the most expensive bottle of the evening (around £250 a bottle). It has the smell of lingering minty incense and apricots, that continues to grow on the palate to a flavour unlike anything else we've ever tried, with flavours of malted fruits and a sweet woodiness of tobacco. The finish is of a light fruitiness and subtle smoke.

The food accompaniment in this case was potted rabbit, hazelnut tuille and woodland pesto made from nettles, garlic, sorrel and lovage. A great earthiness from the pesto intensifies with the flavours of the Japanese oak. The rabbit itself is bold and rich and the hazelnut tuille provided the perfect level of sweetness.

The next dram was a Fettercairn 24 year. The smell was of a Victorian retiring room during tea service: wafts of old leather, fruit scones and a small sherry. A little further into the smell came the tickly heat of black pepper and walnut. On the taste was the same retiring room, this time late evening with a large glass of sherry and a toffee pudding, plus a lovely spice creeping in on the finish.


Pan fried pigeon breast with a summer berry kebab and a strawberry balsamic jus was the pairing here. Pigeon is one of my favourite pieces of poultry and this was a fine example of how good game can be.

The oldest whisky of the evening came second to last in the form of Glenfarclas 30, which has an incredibly rounded nose of sweet toffee with treacle that gives way to citrus punch. The sherry finish is exquisitely sticky and rounded across the mouth but steps up a notch with delightful spiced dried fruit. Whilst this whisky was awesome, its age means for me that there is a little loss of a certain characteristic - the flavours all marry together so well that we both found it almost bland.

This was served with an ideal accompaniment: venison tortellini with sautéed wild mushrooms. The richness of this dish worked really well with the hearty nature of the whisky.

The final dram of the night was undoubtedly the most special. We were initially taken by surprise by the colour - blush pink! This turned out to be Bruichladdich 10 year "Duplex" - a private cask bottling, with 244 bottles produced. Finished in very rare Petrus wine casks and personally bottled by Jim McEwan, this is certainly a whisky with a story to tell. A robust wine-y nose gives way to a rounded flavour of red fruits and delicate sweetness. At 62.3%, this is a whisky which fills the head rather than the stomach with warmth. It is a marvellous dram that tickles all the palate with a rounded depth from the fine red wine finish.

This was served with a goat's cheese semifreddo, apricot puree and summer berry candy: a delightful pud and a wonderfully sweet way to draw the evening to a close.

This was a splendid end to the tasting series, with some of the finest whiskies we've sampled throughout the tastings and easily some of the best food pairings.

The next round of tastings are already planned, and we're sure to be booking on to a few!

Jim