Bruichladdich Octomore 06.3 - Islay Barley

It's Feis Ile on Islay this week, and we are so near yet so far away... spending the week on the beautiful island of Arran. In honour of Bruichladdich day, however, we thought it was only right to bring something a little bit special with us. Behold! The first Octomore to be made with 100% Islay barley. Prestigious, unique, and definitely a big hitter.

Colour: Silken amber

Nose: Although peated to 268ppm (wowza) the nose on this is initially remarkably restrained on the smoke. It's undoubtedly prominent, but beautifully balanced by a sweetness akin to proper Scottish tablet ice cream on a buttery, digestive biscuit base, with a grating of dark chocolate atop. Sweet, spicy, and ever so alluring - you can still smell the malt floor that this was born on.

Palate: So THAT'S where all those sneaky little phenols are. The 64% ABV is apparent without overpowering the dram, still allowing a multitude of beautifully balanced flavours to pour forth. There's dark and citrus fruits (a light sparkle of cloudy lemonade, with a maraschino cherry garnish), oodles of gloriously fresh tobacco, and a good dollop of vanilla clotted cream. Finally, the malt comes through at the end with a cinnamon and toffee edge.

Finish: Warms you up right down to the soles of your feet. The peat lingers, but gently mellows as time progresses to leave behind a moreishly sweet glow. Cosy from your bonnet to your slippers.

Slainte,

J&L

Whisky Review: SMWS 3.243

Dark, smouldering flamenco gypsy

Feis Ile is undoubtedly one of the key events in any whisky lover's calendar, with thousands converging from around the world on the beautiful island of Islay to celebrate all things whisky. For the first time this year, the folks at the Scotch Malt Whisky Society, already renowned for their unique bottlings of a huge variety of Islay drams, are plunging into the festival atmosphere with their very own Feis Ile release. Bottling 3.243, 'Dark, smouldering flamenco gypsy' is a 17 year old peated Bowmore, aged in refill ex-sherry butts and bottled at 57.1%.

On the nose, the sherry cask is hugely prominent. Sweetness abounds, with festive dried fruits - raisins and figs - and just a hint of fresh raspberries. There's some gentle smokiness which doesn't overpower, just enough to give a real meatiness to the aroma. Reminiscent of a summer's BBQ, at that point of the day where the sun is just falling below the horizon, and the embers are all dying down.

The palate has a blast of spice, and a more intense meaty nature, but always balanced by that sumptuous sweetness - like dipping a chillied chorizo in a sherbet fountain. The combination of 'meat and sweet' is wonderful... tempted chuck a few chunks of smoked sausage in our Christmas cake this year with the aim of recreating it. As we continue to sip, a dark chocolate note starts to come through, with pink peppercorns that tingle on the lips.

The finish leaves behinds lashings of sea salt, with that unmistakeably Islay coastal brininess and a peaty nature which lingers on long after the last sip has been swallowed. Glorious.

The SMWS Tasting Panel recommended drinking this whisky 'between dances at a Spanish barbeque party' - whilst we didn't quite have the music available for our own flamenco masterclass, we couldn't resist spending Bank Holiday Monday cracking out the BBQ. Our salsa verde lamb shoulder was a great accompaniment to this hearty dram - especially the somewhat more chargrilled pieces!

'Dark, smouldering flamenco gypsy' will be available for members and non-members alike to get their hands on at the SMWS Feis Ile Open Day, 22nd May 2015, at Islay House. Well worth a visit if you're lucky enough to be attending the festival.

Slainte,

J&L


Thanks to SMWS for the sample!

Whisky Review #5: Bowmore Darkest

Having visited Islay twice, most recently staying in Bowmore itself with a view of the distillery chimneys through our bedroom window, their whiskies are always going to have a special something about them for us. Darkest is absolutely no exception - bought just over a year ago as a Christmas present "for the house" having been one of our favourite drams from the 2013 Drinks by the Dram whisky advent calendar, purchased from Master of Malt - you can read our initial ponderings on this lovely drop here.

Aged for 15 years (with the final three of those being in Oloroso sherry casks) before being bottled at 43%, Bowmore Darkest is definitely a multi-layered dram. Because of this, it's also been one of our favourites to pair with food - it goes with cheese, dark chocolate, Christmas cake, and a splash even found it's way into some homemade smoked salmon pate.

Without further ado, here are our thoughts...

Colour: A richly sherried deep bronze.

Nose: Robust, with dried fruits bursting forth - dark cherries and plump raisins. A savouriness lurks in the background, but in the year we've had the bottle open the peaty nature of the aroma has faded a tad.

Palate: Loads going on here! The Oloroso cask provides a fruity yet woody sweetness, whilst balanced peatiness allows waves of sea salt and smoked fish to crash over the palate.

Finish: The combination of smoky and sweet continue to fight for attention in a long, lip-smacking finish.

Cheers,

J&L

The Obligatory Drinks Roundup Post of 2014

Somewhat belatedly, we thought we'd do a quick review of our favourite tipples of last year, as we aim this month to sample new things through #tryanuary.

Whisky:

Dram
Jim - Bruichladdich Octomore 0.5 - an early test of the 'most peated whisky ever made' in a beautiful Chateau D'Yquem cask, this was drunk in warehouse one of the distillery, making this the most memorable whisky I've ever drunk (more about it can be found here).

Laura - Bruichladdich Duplex - sampled at the Broadfield's "Old and Rare" whisky tasting this was a private bottling of incredible interest. This Petrus cask aged dram encompassed flavours I've never experienced before or since in a whisky. 

Bottle
J - Bruichladdich Cuvée 407 - a rich, chewy, intense whisky, aged for 21 years in Bourbon before being finished in Jerez Pedro Ximinez casks, it is a wonderful full mouthed dram, pleasingly sweet and spicy.

L - Aberlour 16 - put simply, this is just my kind of whisky, enjoyed again and again and never disappoints. Another sherry casked beauty which has a gorgeous Christmas-cakey stickiness to it.

You will see that these whiskies are predominantly from Bruichladdich, with wine and sherry casks featuring heavily - 2014 seems to have been the year that we have discovered our "type" when it comes to whisky! Which is not to say that variety has gone unappreciated - we've been lucky enough to sample a huge range of drams across the year. Honourable mentions to Yamazaki 18, Ardmore Traditional Cask and Sullivan's Cove French Oak.

Beer:

Bottle
J - Great Heck Yakima IPA - this is the only beer that I have bought more than two bottles of to drink this year, and is a wonderful example of how a heavily hopped beer can still have a bold malty mou feel, without the main flavour being just hops.

L - Siren Odyssey 001- another wine cask aged beverage for me! This was enjoyed at the Beer Central bottle share at the Bath Hotel. This was just a fantastic night all round and this luscious 12.4% imperial stout really topped it off. The wonderful Sean from Beer Central has written more about the night here - any Sheffield based readers would do well to keep their eyes peeled for the next one!

Cask
J - Blue Bee are easily one of the most improved breweries this year, with new owners and head brewer who have transformed them from producing middle of the road 'traditional' beers to a more robust lineup of excellent regular cask beers. Into The Abyss is the best of the bunch for me - a Black IPA, that retains the great malty features of a dark beer coupled with a light hoppy freshness. (Drank at The 3 Tuns)

L - Waen Brewery's Snowball is my most memorable beer of the year - a 7% chocolate and coconut stout with a smooth vanilla hit. All three flavours come through powerfully yet maintain tasty, tasty harmony. The highlight of Sheffield's CAMRA beer festival for me.

Keg
J - Mikkeller Black is one of the most interesting keg beers I have drunk this year. When it was released, the 17.5% beer was the 'strongest beer in Scandinavia' and unlike other brews of a similar strength, the high ABV wasn't achieved through freeze distillation but through brewing acumen. (Drank at Brewdog Sheffield)

L - Hitachino Nest White Ale - another drink enjoyed at Brewdog Sheffield (where we've spent many a happy afternoon over the course of the year) this was also one of my favourite bottles of the year, with orangey flavour and a pleasing spiciness. As well as this, the bottle has a very cute owl on it - what's not to like?!

Pub

J - The Sheaf View - Consistently excellent and ever changing bar, with a great selection of not just ales but whiskies and other spirits too. This is my weekend haunt - as a friday evening drink the atmosphere is lively and friendly, and for a Saturday afternoon sandwich the pub is quiet and relaxed and often a completely different selection of beer can be found on the bar.

L - The Bath Hotel (see also our write-up here) - we've made many happy memories there over 2014, including nights with good friends winning the quiz and drinking too much Thornbridge Charlie Brown's peanut butter beer, and of course Sheff Brew Fest, one of our highlights of the year.

With multiple beer festivals (we NEED to go to IndyMan this year...), a gin distillery trip, a holiday to Arran and much more adventuring round Sheffield and beyond to do, 2015 is already gearing up to a be a good 'un.

Let us know your "golden beverages" of the year!

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

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

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

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

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

Smoke in the Water

Ah, another day, another whisky tasting. This was our second StarmoreBoss experience, and not only was it focused around our favourite peaty whiskies (hence the "Smoke in the Water" title), but it just so happened to be hosted in our lovely local, The Sheaf View. Hideously convenient!

The five whiskies selected for the occasion were all from Scotland, but not all from quite the areas you might expect. Proceedings were presided over by the super knowledgeable and all round top bloke Jeff, as was our previous StarmoreBoss tasting (which you can read all about here), and followed the format of sampling the whiskies to get a good unbiased opinion before discovering what kind of a dram was in your glass.

1. We started the evening with whiffs of apples, pears, and a fresh piny palate. This whisky held quite a sweet smoke and was not overly peaty but still had that familiar warmth. As expected of the first dram of the night, this was the lightest of the bunch which made it not as popular with the peat purists in the room (although saying that, it's whopping 50% abv packed a punch!) This was revealed to be (somewhat unusually) a Speyside whisky - Old Ballantruan 'The Peated Malt' from Tomintoul distillery. It had a very long lingering finish given the strength, which took us nicely on to the next dram of the night.

2. We could tell straight away that this dram had a higher ppm rating but less abv than the first, as it felt harsher on the nose but smoother on the palate. Key flavours we pulled out were raw rolling tobacco, and brambles, and the taste continually opened up as you drank it. This had quite a short finish but the lingering notes reminded us both of the sea. This whisky turned out to be the Islay Ileach Peaty which had been the final whisky chosen at the previous StarmoreBoss tasting, so it was particularly interesting to have it under a different context as a more entry-level flavour. We were actually on Islay this time two years ago on our honeymoon, so we had a nice little reminisce over our dram.

Best enjoyed in an Islay garden!

3. Ah here it is, that unmistakeable seaweedy aroma! As well as this there was a fruitier smell of raisins, a bit Christmas Pudding-esque. The flavour was of burnt honey which tingled on the lips, and was surprisingly sweet to say this is a whisky which is peated to 50ppm. This dram came from the Campeltown distillery of Springbank - Longrow Heavily Peated. Springbank has a great story and every task involved in the production of their whisky is done at the distillery itself. We'd recommend this to anyone who enjoys Islay whiskies but is looking for something a little lighter. 

4. In a nutshell, this one smelled like leather and tasted like a firework. Spiced rich undertones were complemented by fruitier top notes and a long warming finish. This was the Benromach Peat Smoke, which was the peatiest of the night at 67ppm (and not something you usually get from a Speyside distillery). Benromach has produced some fantastic whiskies (their Sassicaia Wood Finish being Laura's all-time favourite), and this definitely met with our expectations. 

5. Ridiculously smoky! Our final dram had a nose like an antique piece of furniture and a taste like sipping on a BBQ. The hickory flavour was very woody and with a surprisingly short finish. We guessed straight away that this originated from Islay, and we were correct, this being the Caol Isla 1999 Connoisseurs Choice, bottled by Gordon & MacPhail. The overwhelming smokiness meant that this was most definitely a worthy way to end the night.

All the whiskies we sampled were reasonably priced to buy by the bottle, so the event was ideal for anyone looking for a new favourite. Coupled with a few very nice hoppy beers and one of the Sheaf's famous pork pies, I think it's fair to say it was a great evening, and we headed home humming along to Deep Purple.

Slainte,

Laura and Jim 

The Whisky Collection pt. Islay

Islay is one of our favourite places on the planet. Situated about 70miles from Glasgow as the crow flies and 150miles as the car drives, through undulating hills to the picturesque Loch roads, towards a 2 hour crossing past the Paps of the surrogate sister island to Islay, Jura.
  

The Old Schoolroom

It is a place that breathes pleasantness in such spades that when we pointed out that the front door to the Old Schoolroom (our home for our honeymoon week) did not lock, the owners confided that they left the car keys in the ignition overnight. This revelation sat strangely with us townies, but on such a secluded yet welcoming island the only option was to embrace the situation.

With 8 active distilleries and two more opening shortly, the island is a worthy pilgrimage for any whisky fanatic. Ranging in size from the massive annual production of 3.5 million litres of Caol Ila, to the smallest distillery, Kilchoman, that struggles to produce per year what Caol Ila makes in a day.

The whiskies themselves, whilst generally peaty, are always interesting and different, and for this post i am going to focus on a few of my favourites.

Kilchoman warehouse

Kilchoman is a farm distillery that at the time of visiting made the only 100% Islay whisky, with most distilleries importing the malt from the mainland. The 5 Year 2006 tastes like a young whisky, in that it is not as refined or smooth as a longer aged whisky. That being said it is by no means bad, more I feel it the opposite, something unique and to be treasured, with a light pear smell that gives way to a gingery peat on the tongue and ends in a woody finish. 

The bay of Laphroaig

Laphroaig is arguably the most famous distillery on the Island and is often seen in pubs and supermarkets around the country. The 10 year old, which is provided as the 'Drivers Dram' from the distillery for those partaking on the tour, is the most often seen. It is a heavily peated whisky that seems to float the head in a soft smoke on the nose, with sweet hints of oak across the palate with vanilla and spice that end with an iodiney finish

I will stray slightly from the isle for the penultimate dram, to the incredible island of Jura, a land of stags and stills, described by George Orwell as 'extremely ungetatable'. The distillery itself has an great range of excellent whiskies demonstrating a spectrum of peatiness and sweetness. The 'Duirachs Own' is one of the free drams you can get from the hotel across from the distillery if you are part of the members club. This 16 year old whisky is aged for the final 2 years in sherry casks, giving it sweet vanillas on the nose and across the palate with additional layers of honey and slight apples, reminiscent of crumble and custard. 

And finally... I am leaving these whiskies till last not only because they are some of my favourites but because the distillery is one of the most interesting. Bruichladdich is run with an air of experimentation; a flair seldom seen in whisky production. It showcases the ambition to try new things, new woods, greater peat content and even a gin. They have a series of whiskies named Port Charlotte (also one of the towns on the island), one of which, entitled Peat Project, is a heady mix of spice and smoke, that engulfs the skull with the caressing warmth of pepper and a smooth creaminess that brushes the palate. It provides a taste which is well rounded and whole.

I recently had a dram of a release of a Octomore: one of the most heavily peated whiskies ever made. This limited release has steadily increased in its peat levels since the first batch, starting at 131ppm and with a level around 167ppm for its newer releases (up to version 6.2). For those who aren't aware, ppm stands for the Phenol content in Parts Per Million, in reference to peat levels in the whisky as a whole, which is added when drying malt in peat smoke. As a guide, Laphroaig 10 year is around 40ppm and Springbank being 7ppm. While this whisky is probably the most heavily peated you will ever try, it does not feel that way, being surprisingly smooth and quaffable. On the nose it smells sweet and grapey due to its ageing in Bordeaux barrels, which adds a sincere refinement throughout the mouth as a whole. The sweetness continues to tickle across the tongue as the smoke fills the back of the throat. Having had a dram in the distillery I have been on the look out for it ever since. Buying a bottle of this whisky can set you back up to £200, but as a single measure in the pub it is closer to £7 and worth every penny. 

Slainte 
Jim