Posts Tagged ‘Glenlivet’

Event Notice: Gordon & MacPhail Whisky Dinner

Tuesday, May 25th, 2010

I’m always trying to stay on top of the Atlanta whiskey scene (what little there is). I just heard about another scotch dinner taking place next week. This one is special because it is a Gordon and MacPhail event. Of the limited selection of single malt scotch we get in Atlanta, our access to independent bottlers is even more limited. That makes this dinner a truely special event.

The dinner is June 2nd at 6:30 PM located at the Toulouse Restaurant. $55 gets you in and here’s what the menu and pairings look like:

Fried Chicken Livers with Field Greens and Seared Apples
Benromach 10 year

Shrimp Lettuce Wraps with a spiced peanut sauce
Glen Grant 15 year

Grilled Salmon served medium rare, over Jasmine Rice and Braised Cabbage with a Balsamic Beurre Blanc
Benromach Organic

Sautéed Pork Loin with Apple-Caramel Sauce,Rosemary Mashed Potatoes and Sautéed Squash
Macallan 1988 21 year

Buffalo Meatballs set atop Gorgonzola mashed potatoes drizzled with a Dijon and baby portabella sauce served with steamed asparagus.
Smith’s Glenlivet 15 year

Southwestern-Spiced Chicken Breast with Roasted Corn Salsa served on a bed of spinach sprinkled with cheddar cheese
Bunnahabhain 11 year

Call Toulouse for reservations at 404-351 -9533.

Enjoy!

Chivas & Tapas

Tuesday, October 13th, 2009

This past Sunday I was fortunate enough to take my lovely wife to a scotch tasting at Sugo in Roswell, Georgia. The tasting was conducted by Michael McLaren, Ambassador for Chivas Regal. This whole event was a real treat. We don’t have nearly the whiskey related events in Atlanta that Matt sees in New York. Add to this the fantastic food tasting menu Sugo provided and the great presentation that Michael had to offer and it was a great event. Here’s what we had:

Chivas Regal 12 Year Old
Chivas Regal 18 Year Old
Glenlivet 15 Year Old French Oak
Glenlivet 16 Year Old Nadurra
Glenlivet 18 Year Old

To go with this lovely list of scotch we had Toasted Ravioli, Stuffed Piquant Peppers, Brick Oven Braised Pork, and Bacon Wrapped Dates.

My favorites of the evening were the Glenlivet 15 Year French Oak, which has always been a personal favorite and the Bacon Wrapped Dates, which were truely amazing and went perfectly with the Nadurra.

I’ve been very familiar with The Glenlivet and Chivas product ranges for some time and I always enjoy them. It was also great for my wife to get to experience them and give me her input. She was also a big fan for the French Oak. We really need to have more events like this so take notes if you’re a restaurant owner. Kudos to Sugo for such a wonderful event and a big thank you to Michael McLaren for his time, expertise, and humor.

Drink wisely my friends,

Richard

Whisky On The Hudson ‘09

Saturday, September 12th, 2009

If you’ve been following me on Twitter, you already know that Thursday night was the Whisky Guild’s annual Whisky On The Hudson booze cruise.  You also know that I forgot my ticket and had to wrangle a new one (which makes this the most expensive tasting event I’ve ever attended.  Not the Guild’s fault, but there it is). Despite my ineptitude, Thursday turned out to be a really great night.  I schmoozed with industry insiders, helped turn other attendees on to new things, and most importantly I learned a lot.  I was even surprised a couple of times.

The boat was bigger this year, but the number of presenters was about the same, which made for a more comfortable socializing experience.  The down side was that things looked a little sparse for a while.  I decided to get the lay of the land first and to seek out some friends.  First I headed to a part of the boat where Glenmorangie had set up a little jazz club, where you could taste the whole line (including many Ardbeg’s) and relax a bit.  Of course, there was a mob around the Signet.  Even though I love Glenmorangie, I was on a mission (I grabbed some of the new Ardbeg Supernova on the way out though).  I didn’t want to be sidetracked.  However, I am easily sidetracked.

I found a boat map to help look for the William Grant & Sons tables.  I know I will find Dr. Whisky there.  On my way, I get turned around and end up talking Rick Wasmund of Copper Fox Distillery in Virginia.  Wasmund’s Single Malt Whisky (hmm, he leaves out the ‘e’ even though it is an American Single Malt) is a pot stilled whisky that uses barley malted over apple and cherry wood.  I tried it last year and was not impressed, but a trusted source said that they have improved the product, so I was willing to give it a try.  I was pleasantly surprised.  You can taste the influence of the fruit woods, but it does not come off as overly fruity.  It’s bold, round and balanced.  To sweeten the deal, Rick was also pouring an aged rye (containing both rye and his proprietary malted barley) and white dog* of both whiskies.  I’ve tried a lot of white dog in the past couple of months (it seems to be the it whisk(e)y these days).  I have to say, these were my favorites.  The malting process really smoothes out the rough edges commonly associated with white whisky.  The most interesting thing Rick has to offer is a box set that contains two bottles of the white whisky and a miniature charred oak barrel.  You can age your own whisky!  He had a second fill barrel there with five month old whisky.  It was different from the bottled stuff.  The wood was really bold.  This is a must have for any whisky nerd (like myself).  Here’s the rub.  Wasmund’s is only available in the D.C. area right now.  They are working on getting New York distribution, but the rest of the country is still without fruit wood malted single malt.

Once again, I was off to find Dr. Whisky.  He’s always good for a laugh and some quality information.  In route, I caught a glimpse of a Jefferson’s Reserve bottle.  “I wonder if they brought the Presidential Select,” I think to myself.  It’s not on the table.  I ask and they deliver.  Trey Zoeller, V.P. of Bourbon Operations for Castle Brands, comes over and we start talking about this whisky from the now defunct Stitzel-Weller distillery.  This is one of Malt Advocate’s “Must Buy” bourbons (but you already knew that).  It’s every thing John Hansell says it is (we’ll have a formal review someday).  As Trey and I reminisce about dead distilleries (we agree that the Hirsch <Michter’s> 16yo is superior to the 20yo), he tells me that he has another batch of this Stitzel-Weller bourbon that he plans to release next year as Jefferson’s Presidential Select 18yo.  I can’t wait.

Finally, I make it back to the Balvenie table where I find a bearded(!) Dr. Whisky pouring the entire Balvenie line.  We have a chat and I try the new 17yo (Madeira cask).  This is a good one folks.  I was a little disappointed with the Rum cask 17yo from last year.  The palate did not deliver on what the nose promised.  The Madeira 17yo is just the opposite.  The nose is a little weak and uninteresting, but it really delivers on flavor.  Later, I came back and tried the 21yo.  A very fine dram indeed.

Much of the remainder of the night was a flurry of schmoozing and tasting (I even ran into Mark Gillespie of WhiskyCast).  I reacquainted myself with the Glenlivet 15yo (aged in virgin charred Limousin oak).  Limousin oak is used in Cognac barrels and is tricky to work with but it makes a damn fine whisky.  The 15yo is the only Glenlivet to use Limousin oak casks.  This specialty oak gives the whisky a richness and boldness that round out and compliment the sharp, fruity qualities common to Glenlivet.  This is smoother and richer than the standard expression.

I had the opportunity to try the PC6 and PC7 (both distilled at Bruichladdich).  These are both good drams with a fair amount of peat.  I prefer the PC6.

Dave Conroy of International Beverage Company, Inc., took me through his whiskies from Mull and Islay.  I don’t remember ever trying Bunnahabhain before and I think I would remember an unpeated Islay.  I liked it at every age.  There is a sweetness and complexity that I associate more with the mainland.  This is very approachable whisky.  Dave also introduced me to Tobermory and Ledaig (both from the Isle of Mull).  Really good stuff, the Ledaig especially is a must try for any peat lovers out there.

Other things that stood out for me that night were the Knappogue Castle 1995 Irish whisky, the Hibiki 12yo Blended Japanese whisky, Deanston 30yo, and Tuthilltown’s New York Whiskey.  However, the topper had to be the tasting lab led by Master Ambassador for Laphroaig, Simon Brooking.  We tasted peated barley, he lit a peat brick on fire, and each dram was accompanied by a song (or a joke) and a toast.  Simon is a real showman.  We tasted Ardmore 30yo (loved it), Laphroaig 10yo, Quarter Cask, 15yo, 18yo, and 25yo.  I really like the Quarter Cask (and the 25yo of course).  The 18yo is a new addition that will be replacing the 15yo.  They are very different whiskies, so if you are a fan of the 15yo, stock up.  Personally, I prefer the 15yo, but I seem to be among the minority in the critics’ circles.  Maybe I’ll have to give it another go in a less overwhelming setting.

So, that was my Whisky on the Hudson experience.  I’m already looking forward to next year.  The Whisky Guild does several of these events around the country each year.  You should check it out.

* “White dog” is a common term for whisky straight from the still (non-matured, no water added).  I’m not sure if Wasmund’s non-matured whisky is unwatered or not, but it is pretty high proof.

Drink well.  Drink responsibly.

-Matt

New U.S. Releases – August ’09 Part 2

Thursday, September 3rd, 2009

Well, when I posted the latest information I had on new releases announced in August a couple of weeks ago I had no idea that they month was just getting started. Here’s the lowdown on the rest of the new releases announced during the month of August:

Rittenhouse Rye Single Barrel 25 Year Old

Timeframe: November/December

ABV:50%

Price:$190

This comes from the same batch as the previously released 21 Yr and 23 Yr. It’s supposed to be the best so far.

The Glenlivet Nadurra Triumph 1991

Timeframe: November

ABV: 48%

Price: $85

A new limited edition of The Glenlivet Nadurra made exclusively with Triumph barley. It should be interesting.

Jefferson’s Presidential Select (Batch #1), 1991 Vintage

Timeframe: Now

ABV: 47%

Price: $90

This is a wheated bourbon from one of the last production years of the old Stitzel-Weller distillery. It’s one of John Hansell’s top rated new products this year. If you can find it grab a bottle. Just don’t grab mine.

Bruichladdich Infinity 3

Timeframe: This fall

ABV: 50%

Price: ?

I haven’t had any of the Infinity releases so I can’t offer much commentary beyond saying that if it’s a Laddie it will definitely be interesting.

Old Forester 2009 Birthday Bourbon

Timeframe: now

ABV: 48.5%

Price: $39.99

It’s that time of year again for the new annual release from Old Forester.

Ardbeg Corryvreckan

Timeframe: September

ABV: 57.1%

Price: $85

This is the new release replacing the Airigh Nam Beist or “Beast” bottling. It is the same formulation, just one year older of last year’s Ardbeg Committee release of the same name.

Woodford Reserve Master’s Collection 2009

Timeframe: November

ABV: ?

Price: $89.99

This is the annual release from Woodford’s Master’s Collection. Past releases have run the gamut from spectacular (Four Grain) to not so spectacular. This year’s release is finished in casks that were made from wood allowed to dry and age naturally for several years before being toasted (not charred).

That’s it for the month of August. There are already a few more announcements for September from Buffalo Trace. I’ll get those posted soon.

- Richard

Gateway Series #10: The Three Glens

Monday, August 3rd, 2009

For this week’s entry in the Gateway Series we decided to do something a little different.  Last week Matt was down in Atlanta and we got to sit down together and do some tasting.  We decided that a head-to-head-to-head tasting of the Three Glens would be a nice twist on our usual reviews.  There was some discussion if single malt scotches should even be included as a “gateway” drink given their tendency toward higher prices and a more refined palate.  That said, if you are venturing into single malts for the first time you’re likely to cross paths with one of these three.  Here are the results of our tasting of The Glenlivet 12 Year Old, Glenfiddich 12 Year Old, and Glenmorangie The Original.  Enjoy!

The Glenlivet 12 Year Old
40% ABV, 80 Proof
About $25 to $30
Darn near everywhere

What the Distillery Says:

Glenlivet 12 Year Old shows a perfectly balanced display of fruity and floral flavours.  Oak is present but in the distance.  This Classic Speyside conveys beautiful images of a fertile orchard, blossoming at springtime and laden with juicy ripe fruit at summertime.  Nose and palate offer a warm experience of Speyside fresh and fragrant air.  The single malt to choose for a relaxing moment, enjoyed on its own or with a fruit pudding (plum or apricot pie, Belgian waffle with stewed apples, marzipan biscuits).

What Richard Says:

Nose:  Light grass with sweet fruit notes pushing through. No note of earthiness (peat, smoke, etc.) which is a little surprising.  Water tends to fade the nose without continued agitation.
Palate: Apples, grass (like sitting in a meadow), and sweet cream (pre-whipped sweetened heavy cream).  Water mutes the more delicate notes.
Finish:  Short and fleeting.  Not much but it leaves you with notes of apple skin.
Comments: Full sweetness through the palate as opposed to a typical fore tongue sweetness.  Overall it was better than expected.  I’ve had this a thousand times and I’ll have it a thousand more.  It’s a great entry scotch but not necessarily typical of like scotches.  Good for fans of a fruiter white wine.

What Matt Says:

Nose:  Crisp green apples, caramel, candy apple coating.  This is a very fruity and accessible nose for the neophyte but not very “Scotch-y.”  No smoke and no earth.
Palate:  The green apple is still present, but the sweeter notes move from caramel to sweet cream.  There is something I can’t quite grasp that Richard calls grassy.  I suppose I could call it saw grass, but it is very vague and faint.
Finish:  Short and tart.  The skin of a Granny Smith apple.
Comments:  This is a pleasant dram with lots of crisp fruit.  It is a great introduction for folks with a fondness for fruity drinks.  Don’t bother adding water or using this as a mixer.  Mixing kills the flavor.  Among single malts, this is decidedly average (that’s why it is so popular).  However, this stands out among gateway whiskies.

 
Glenfiddich 12 Year Old Special Reserve
40% ABV, 80 Proof
About $25 to $30
The bestselling single malt in the world

What the Distillery Says:

The pioneer of the prestigious single malt Scotch whisky category, Glenfiddich 12 Year Old is today enjoyed by more people around the world than any other single malt whisky.

Our original, signature single malt Scotch whisky has matured for at least 12 years in American and European oak casks. The quality of these casks is exceptional as all are individually tended by our experienced team of coopers, ensuring our whisky develops complex, elegantly rounded flavours with notes of fresh pear and subtle oak.

NOSE
Distinctively fresh and fruity with a hint of pear. Beautifully crafted single malt with a delicately balanced fragrance.

TASTE
Characteristic sweet, fruity notes. Develops into elements of butterscotch, cream, malt and subtle oak flavour.

FINISH
Long, smooth and mellow.

What Richard Says:

Nose:  Honey/honeysuckle with butter but it’s more like a brown butter sauce or clarified butter.  Not to sound too snotty but it has a really nice bouquet.  More of a green/under ripened note develops with water.
Palate: Initially not very much on the palate.  Upon further investigation this is a more peppered honey on the palate compared to the nose.  It has a creamier mouth feel.
Finish:  Leave the mouth feeling…chewy.  A slight vegetal note as the sweetness clears the throat.  More pepper is left behind.
Comments: There’s a reason this is sold more widely than any other single malt.  It’s a very pleasant dram.  A solid go-to malt.

What Matt Says:

Nose:  Honey butter and those little toast bites you can buy at Ikea (like heavily toasted mini baguettes).
Palate:  Buttery, toasty, viscous, clove, slightly burnt toast bites.  The palate gives an interesting sensation.  The whisky forms a meniscus then bursts on the center of the tongue.  Water opens the nose to some green apple, but kills the palate.
Finish:  Short finish with a slight burn.  Glenfiddich makes my mouth water and my cheeks feel full (almost swollen).
Comments:  Of the Glens, Glenfiddich is the one that I would suggest to anyone interested in getting into Single Malts.  It is not overly complex or overly simple and has a very accessible flavor profile.  Like the Glenlivet, this stands out only compared to other gateway drams.  This is my favorite gateway dram despite the fact that I prefer Glenmorangie (see notes below).

 
Glenmorangie Original
43% ABV, 86 Proof
About $40
Worldwide

What the Distillery Says:

Glenmorangie Original is an inviting single malt whisky, acclaimed and appreciated by luxury spirit drinkers around the world.
The original expression of Glenmorangie’s elegant, floral spirit that is renowned the world over for exquisite finesse and alluring complexity, The Original is the intriguing marriage of delicate spirit and long, slow maturation.

The taste characteristics from the first-fill bourbon casks that permeates the majority of the ages spirit, coupled with the increased proportion of our ‘designer casks’ (made from slow-growth, air-dried American oak from the Ozark Mountains of Missouri), results in a delicious spirit that enhances the relaxed and convivial mood of the group by igniting the senses.

The Original is, quite simply, the most delicate and deliciously complex single malt whisky in the world.

What Richard Says:

Nose:  Yeast rolls and tart apples.  For only 3% more alcohol than the other two Glens it makes a big difference on the nose.  Much more alcohol.  Water cuts down the alcohol but all else remains the same.
Palate: Viscous mouth feel with a bit of sweetness but more tart.  Almost like Dr. Brown’s Cream Soda.  Water mutes the flavor.
Finish:  There’s like a viscous hold on the finish and then it releases from the mouth like a dam break.
Comments: Glenmorangie seems to move away from a gateway malt to be more of a defined palate that needs to be sought out as opposed to embracing your.  Their reformulation over the old 10 Year is quite noticeable.  Would I call it “the most delicate and deliciously complex single malt whisky in the world”? No.  But it is quite good.

What Matt Says:

Nose:  Yeast rolls, tart apples and a lot of alcohol. 
Palate:  Birch beer, herbal, faint notes of licorice.  Water draws out some caramel sweetness but creates an odd sensation of a crystalline caramel shell with nothing inside.
Finish:  Short and slightly numbing
Comments:  I find it odd that Glenmorangie is so often mentioned in the same breath as Glenfiddich and Glenlivet.  Both ‘fiddich and ‘livet are Speyside malts while Glenmorangie comes from the Highland region.  Furthermore, the taste profiles are very different.  Glenmorangie is herbal and slightly medicinal compared to the fruitiness of the other two.  The extra alcohol content is small, but prominent.  This dram is for a decidedly different palate.  While this suits my palate best of the three, I cannot recommend it over the Glenfiddich as a gateway dram.

 
Rating:  This was a very interesting experience.  It brought up a lot of questions about the nature of ratings and whether they should be a definitive scale or a relative scale.  Definitively we rated all three as average because while good, they are far overshadowed by world of single malts.  On a relative scale all three standout from everything we’ve tried in the gateway series.  So if you want an overall rating they would each be Average/Stands Out.  Personally, Matt and I both picked Glenfiddich from the group.  No matter which one you pick up I don’t think you’ll be disappointed.