May 2011 Archives

Over the past several months I have been asked many times why we don't use a ratings system here at ScotchBlog. I have thought about that long and hard. I've raised it at meetings. Hell, Scott and I even devised a carefully constructed mathematical formula whereby a perfect rating would be 12.7. But that's just as absurd as anything else because it is only built on the tastes and predisposition of the writer, thereby rendering the rating entirely useless to anyone but themselves. 

Using sherry to finish a single malt is nothing new in the world of whisky. But using Pedro Ximenez sherry casks to finish one of the smoothest, most delicate single malts to emerge in the past decade is something that certainly grabs my attention. Starting strong with such a supple spirit, the sherry delivers a depth to the dram that makes it worth seeking out. 

See the bracket here

The Guardian has published an interesting article on a new bio-energy plant being built at Rothes in the Speyside region of Scotland. What makes this plant interesting is that it generates energy by burning spent malt and other grains that were used in the distilling process to create scotch whisky. The plant will generate up to of 7.2 MW electricity, and steam generated by the plant will be used to heat nearby buildings (including a distillery).

Although this doesn't really come as a surprise, two British gentlemen have put to the test whether a new make spirit, fresh from distillation has enough energy to actually power a car. They use a Bruichladdich x4 distilled spirit to power a high-performance race car. Their results are demonstrated in this YouTube video

We were fortunate enough to have these two Bowmore expressions on hand, both acquired in separate duty-free transactions abroad.  It was a foregone conclusion to taste them against each other.  Note that you can currently find the 18 yo at the LCBO, but not the 17.

The spirits look about the same colour in both bottles, but of course, Bowmore isn't shy about using caramel to give their whiskies an almost reddish hue.

So, putting 18 in the glass...

Nose: Subtle with smoke and sherry notes.  Ripe fruit, baking spices and a touch of cocoa.

Palate: Just a flash of peat, a medium mouthfeel, deep limey citrus and salt.

Finish: Black pepper, butterscotch and wet, musty earth.

From time to time one must indulge on the slightly pricier side of the whisky spectrum. A celebration is just one of those times. Looking for something a touch more decadent to mark the passing of another year at Scotchblog, the choice was made to reach back through the years to grab hold of one such whisky from one of the truly definitive Speyside distilleries. 

Nose: Remarkably light alcohol vapours from this ten-year-old cask strength (60%abv), sweet sherried fruit, molasses, apples and pears, light coffee and white chocolate with a bit of oak.

Palate: Cloves, lots of cherry, more oak sensations and a rich mouthfeel without excessive heat.

Finish: Spicy with sherry nuttiness, dry and oaky with mild warmth.

Overall: A well rounded, smooth, and easily drinkable cask strength whisky. Water reduces the bottle's warmth and amplifies its spice. Neat is my preference. $79.95 at the LCBO.