Thread In Which We Discuss The Whisky

[BlackCat]

I recommend that if you have that much money to waste on a drink - that you donate it to a good cause instead - namely me.

Well, I do actually have some $35 excess a day that I would prefer to burn instead of donating to you if I had to choose. Though, if you can reccomend a reliable welsh hitman, I could be persuaded to send some of them to you through his services

OT, I was a bit chicken, so I settled for the 125 - unfortunatedly, I have a mild cold, so tasting/sniffing must wait

[Asher]

I went to a Whisky show today, even though I had a cold.

I had a delightful 15 minute personal "master class" with the distillery master of Tullibardine.

They had some really nice, surprising whiskey. They bottle by vintage, not by age (but age bottled is also included).

The 1993 is good, its completely uncoloured so it's got a lighter colour than most whiskey but it's still quite good. There's 3 different finishes to it, also.

But the highlight was the 1966. Holy ****, was that ever good. Best whisky I've ever had. The nose itself was amazing, I spent an unnatural amount of time sniffing it. Very long and mellow finish also.



Downside is the 1966 is $600 per bottle.

[BlackCat]

No offense, but there are a little difference between going to a tasting party and uncorking one of your own bottles

That Tullibardine sounds quite interesting - hope they survive.

Btw, Lefty's comment on Glemorangie is actually true - I have a Burgundy version that is pretty good. Too have a Artisan Cask wich i'm a bit undecided about - no question, I like it, but I'm not sure I can't get better for the money.

[MikeH]

Dunno if you can get this across the pond but I've been very much enjoying The Balvenie Doublewood recently. Aged in oak and then Sherry casks it's really very smooth, with a hint of sweetness and sherry to it. The tasting note from their site says:

THE BALVENIE
DoubleWood, Aged 12 Years
The Balvenie DoubleWood is a 12 year old single malt which gains its distinctive character from being matured in two woods. Over its period of maturation it is transferred from a traditional oak whisky cask to a first fill European oak sherry cask. Each stage lends different qualities to the resulting single malt ~ the traditional casks soften and add character, whilst the sherry wood brings depth and fullness of flavour.

TASTING NOTES
NOSE
Sweet fruit and Oloroso sherry notes, layered with honey and vanilla.
TASTE
Smooth and mellow with beautifully combined flavours ~ nutty sweetness, cinnamon spiciness and a delicately proportioned layer of sherry.
FINISH
Long and warming.

I also tried the signature the other day which contains whiskey aged in whiskey casks, sherry and bourbon which adds some weight and spice to the flavour, but I still preferred the doublewood.

http://www.thebalvenie.com/

[Asher]

I love the Double Wood. I've had a bottle on my scotch shelf for about a year now.

It's always a crowd pleaser when I've got guests over.

[MikeH]

It's a good gateway one for people who don't really like whiskey.

[MikeH]

+ innuendo name. A winner all round.

[Asher]

Found the first Canadian Whisky that I genuinely really, really like.

It's the "Forty Creek Double Barrel Reserve". Not sure if it's going to be available outside Ontario much (though apparently it is available in a dozen States or so). Pretty exceptional. Not too pricey $69.99 CDN per 750mL).

Forty Creek is in general one of the best Canadian Whiskys out there (certainly better than Crown Royal, Gibsons, etc), but this is way better. The current batches (lot 241) spent the last 3 years of additional aging in old Bourbon casks, and it does an amazing job at opening up the flavours.

From the Whisky Maker:

A Word from John on his Double Barrel.

A few years ago, I had an opportunity to purchase some
outstanding “First Run” bourbon barrels from Kentucky.
Bourbon Whisky makers in the USA are regulated to always
use a new American White Oak barrel. A “First Run” bourbon
barrel is a barrel that has been only used once for aging
bourbon.

These barrels are excellent for aging whiskies because they
are “seasoned”. This means most of the fresh harsh oak
tannins have been removed by the bourbon and what remains
is all the good stuff, such as the softer oak tannins, wood
vanillas, sugars and the toasty, smokey, spicy aromas as
well as the caramelized aromas and flavours from the heavy
charring of the barrel.

Double Barrel. For a Reason.

I decided to Double Barrel my aged Forty Creek Whisky stocks.
Instead of blending the rye, the barley & the corn whiskies,
rounding in sherry casks, and finally bottling, as we do Forty
Creek Barrel Select, I blended the three aged whiskies and then re-barreled them in “First Run” bourbon barrels.

Since my whiskies had already been aged, I didn’t want to
distract from the taste I had already achieved. My intent was to
complement the existing taste and therefore I needed barrels
without fresh harsh oak tannins. The characteristics of the
“First Run” bourbon barrels were just what I was looking for.
These barrels would enhance the existing tastes of Forty Creek
and take the whisky to another level. The added bonus would
be allowing all three whiskies time to mellow, and get to know
each other in the same barrel.

Tasting Notes

Forty Creek Double Barrel has a wonderful golden roasted
aroma filled with deep vanilla notes and highlighted with toasted
spice, pecan and walnuts. There is a caramelized creaminess
to the flavour with a rich spice that lifts it off the tongue. The
finish is extra smooth, mellow and extra long.

Each bottle is individually numbered.

I hope you enjoy this Double Barrel Whisky as much as I do.

Thank you for your support.

John Hall, Whisky Maker

Tastings.com gives it 91 points (Exceptional): http://www.tastings.com/scout_spirits.lasso?id=187586

Highly recommended if you can find it -- even if you usually hate Canadian whisky.

[BlackCat]

One of my christmas presents was three 20 cl samples of scotch - two speyside (strathisla 12 y and Glen Grant 13 y), but the last one puzzles me.

It's supposed to be a 16 yo highland vatted malt, but that could be anything. Anyone out there that have a idea what it might be ?

[Asher]

I got a Glenfarclas 12yo for Christmas -- what an awesome dram. Has a very unique finish...chai like?

Also got a Bowmore 12yo...it's peaty, but in a very good way.

[Guynemer]

I got a Glenfarclas 12yo for Christmas -- what an awesome dram. Has a very unique finish...chai like?

Also got a Bowmore 12yo...it's peaty, but in a very good way.

Christ on a crutch, these descriptions make you sound like a pedophile.

[Asher]

Ladies and gentlemen, I have in my hand a bottle of 42-year old (distilled in 1966, bottled in 2008) Tullibardine scotch. Can only buy this at two stores in Canada (one in Vancouver, one in Calgary) -- both of which had them specially bottled.

My brother and I sampled this at the latest Toronto whisky show (whilst we chatted with the master distiller for half an hour...) and it was amazing.

Only 266 bottles of it are available. This is bottle #84.

[Q Classic]

Whisky sucks as much as the Flames against the Blackhawks.

[Asher]

Maybe you'd like it more if you put an umbrella in it.

Anyway, found a blog post about the whisky from the same tasting I tried it (though that bottle was from a different run):

Tullibardine Vintage 1966

While attending Whisky Live Toronto, we had the pleasure of a proper tasting of this gem thanks to James Robertson of Tullibardine. Crafted using sherry butt #1112, bottle 259 of the 300 ever produced was without question the star of the show.

Nose: Opening behind an almost oily scent, the finer points of vanilla, maple, hay, and lemon zest then explode foreshadowing the sheer delight to follow.

Palate: From the first sip a hint of lemon dances immediately across the tongue yeilding to the most remarkable sensation of maple and brown sugar with a wonderfully rich yet lightly coating mouth feel. Something that is not easily encountered in most single malts.

Finish: As the whisky runs down to its final resting place, the maple sugar remains as though one had just finished a Canadian maple sugar candy. This is coupled with the most delightful faint whisp of smoke finishing with a sweetness but without cloying as one might expect.

Overall: Clocking in at 49.8% alcohol by volume, this single malt delivers all of the aforementioned flavours and sensations without the powerful heat often associated with this range. Priced at £300 it may be steep, but when compared to other malts in this price range, I can confidently say it is a bargain worth hunting. To call this whisky merely amazing would be an injustice similar to describing Machu Picchu as a nice little hilltop community. Quite simply put, this single malt is in a league of its own, and will most assuredly sit atop the pantheon of whiskies in my mind for many years to come.

[Bugs ****ing Bunny]

One of my christmas presents was three 20 cl samples of scotch - two speyside (strathisla 12 y and Glen Grant 13 y), but the last one puzzles me.

It's supposed to be a 16 yo highland vatted malt, but that could be anything. Anyone out there that have a idea what it might be ?

Christ, throw us a bone here. What's it called?