Recently in Events Category

Recently, the Balvenie held a unique tasting event showcasing the 21 year old Portwood expression which is due in LCBO stores this week. Joining forces with the Canadian Opera Company, the Balvenie invited guests to sample a range of their fine malts while learning about the craftsmanship, attention to detail, and authentic materials that go into the production of both a fine single malt, and a stunning opera production.

Within the COC space, various stations were arranged where guests were invited to see, feel and learn about the individual crafts that contribute to the creation of Balvenie's malts. Miniature malting floors, covered in raw, de-husked barley stood in for the traditional malting floors which the Belvenie still uses to malt their barley at the distillery--a time honored and increasingly rare practice which is the first step in transforming the golden farmed grain into Scotch whisky.

In what seems to be a great trend for Scotch (and spirits) lovers, more and
more marketing firms & liquor importers have been showcasing their products
at smaller intimate events. Lifford Wines hosted such an event and invited
ScotchBlog along.

May 14th was a dreary spring evening, but the whisky lovers in Toronto were inside Roy Thomson Hall warming their gullets with their favourite dram. Needless to say, ScotchBlog had to be there to take it all in, and we did just that. Arriving to a huddled throng eagerly awaiting the opening of the doors helped to build a palpable excitement for entry.

We were recently invited to spend an evening sampling a range of The Balvenie's fine scotches with Dr. Samuel Simmons, the Global Ambassador for The Balvenie, who also as it turns out was a fellow Torontonian.

Dr. Simmons moved from Toronto to Scotland in 2002, and is now residing in London England. A poetry / language geek by education, Sam makes it a personal goal to read as many whisky related books at possible. Sam's interest in Scotch whisky developed in Scotland to the point where for a time he was president of the Edinburgh Water of Life Society.

The reason for our gathering was primarily for a sampling of The Balvenie's newest expression, the Caribbean Rum Cask release. Aged 14 years and finished in Jamaican Rum casks, we were interested to experience this latest of a number of rum cask finishes by David Stewart. Sam noted David Stewart's predisposition to rum as his drink of choice outside the "office". Good rum has a wonderful rich sweetness almost as if you could pour it over ice cream. It is with this in mind that Stewart sets out to enrich his speyside malt.

The Balvenie was one of the first distilleries doing cask finishes to impart unique flavours since back in the 80s. In fact, the Balvenie DoubleWood (which is finished in a Spanish oak sherry cask) was originally branded as the Balvenie Classic back then.

Another historical tidbit we learned while chatting with Sam is that The Balvenie's cooperage is actually shared with Glenfiddich, though it's on The Balvenie's property. The jury is still out between them on whose name to put on it, though Sam hinted that the coopers themselves might prefer to drink The Balvenie.

On this eve, we were happy to work through five different Balvenie expressions with Sam.

Recently, a few of us had the opportunity to taste Lark Single Malt Small Cask, our first Tasmanian single malt whisky. It's not currently available at the LCBO, but AMV-Whiz Trading is doing its best to change that.

Although somewhat outside of our normal single malt comfort zone, we recently had the opportunity to taste Gibson's Finest Canadian Whisky, owned by William Grant & Sons, in the Distillery District. Not having had much experience with this Canadian whisky, we welcomed the opportunity to explore the three expressions of Gibson's.

Arriving on a blustery wet evening to the Martini Club, we were greeted with a Hot Taughty upon entering. A heated mixture of Gibson's Stirling whisky mixed with lemonade and accented with with pineapple, orange and lemon juices along with vanilla, cloves, orange zest and ginger, we were pleasantly surprised at how wonderful this drink was.

The format of the evening was quite unique. Rather than a "mix and mingle" period followed by a formal, sit-down guided tasting, the "mix and mingle" was the whole event - with several Gibson's representatives in the crowd, one could simply enjoy the various drink options available and engage the Gibson's reps as they pleased in order to learn more about the three offerings. Steve Wright, Gibson's brand ambassador, explained to us that Gibson's is the #1 producer of age-stated Canadian whisky. All Gibson's varieties are made with a mash of corn, barley and rye.

Upon venturing to the bar, we found that there were four different types of mixed drinks on offer, all featuring Gibson's Finest as the feature ingredient.

First drink I tried (and the best of the four) was called a 'Mint Divine". Strikingly similar to a mohito, but lacking the sourness. A very delicious drink in all, I had several of these before the night was out.

After a few mixed drinks, we decided to try each of the three Gibson's whisky products. Gibson's Finest Stirling, their "entry level" whisky; Gibson's Finest 12 Year Old, their best selling and mainstream product; and Gibson's Finest 18 Year Old Rare - their flagship and higher-end offering.

Gibson Finest Stirling
Described as a "fresh and crisp" whisky - their entry-level product offering is mainly described as being for mixed drinks, and after trying it neat, I certainly do not disagree. Not suitable for drinking neat (or even with water), this whisky with no age statement contains a significantly higher rye content than the Gibson's 12 and 18. With a nose full of alcohol solvents, it is quite a harsh whisky to drink, and definitely needs to be flavoured with other ingredients to be palatable.

Gibson's Finest 12 Year Old
The 12 year old is Gibson's best selling product. We were informed that Gibson's just recently came out of a 3-year supply glut caused by primarily higher than expected sales and poor grain yields. In this dram the rye content is prominent and distinct, without being offensive. Raisins and vanilla are present on the palate. A fine whisky for mixing in cocktails, and not disagreeable by any means, I would not recommend drinking it straight. It does however beat the pants of Gibson's Stirling by a country mile.

Gibson's Finest 18 Year Old Rare
This whisky was quite impressive. Based on the previous two samplings I was expecting a mediocre product. I was pleasantly proven incorrect. With lots of raisins and dates on the nose (in fact it actually smells like you actually have a glass filled with raisins!), it is an extremely drinkable whisky. The oak and rye flavours are well developed and intermingle exceedingly well for a Canadian Whisky. No harshness, very smooth. I could drink a lot of this.

In late October Jeff and I were invited to a private tasting of three expressions by Penderyn, Wales' only single malt whisky distiller. The distillery's Sales Director, Simon Erlanger, treated us to some of the most interesting whiskies I've tried in recent memory.

Penderyn Distillery, located in the Welsh town of the same name in the Brecon Beacon foothills, is Wales' only distillery and a source of great national pride. Penderyn's wash is made by Brain Brewery in Cardiff specifically for the distillery while the nearby Brecon foothills supplies the distillery's water. Opened in 2004, the distillery runs 24 hours six days a week with twelve employees.

All of Penderyn's whisky expressions are matured, at least in part, in Buffalo Trace ex-bourbon casks shipped intact from Kentucky. The wash is distilled only once in a unique still designed by Dr. David Farady which allows the new make spirit to be quite flavourful despite the unusual technique. We had the opportunity to taste to new make spirit (at some 92% ABV) and it proved quite enjoyable compared to other new make we've tasted previously.

The Madeira finish expression is matured in 100% ex-bourbon casks for four to six years, then finished in Madeira casks for six months. It is the only Penderyn expression available in Ontario with 185 cases currently available. The Madeira's nose and palate are quite similar. Orange zest, vanilla, tropical fruits and cocoa are prominent through with a quick cocoa finish but the most endearing property of the spirit is it's fresh light summer-like character and remarkable smoothness despite it's relatively young age. Overall the whisky is crafted as an aperitif style treat making it light and easy to enjoy. Should the blog decide to get to the bottom of a bottle, we will write a more in-depth review.

The Peated expression is a marriage of 2/3 spirit matured in ex-bourbon casks and 1/3 spirit matured in second-fill Islay scotch casks. This is to say that the barley malt is not dried with peat smoke. This marriage gives the whisky a very gentle peat on the nose (perhaps indiscernible by some) and a more prominent peat on the palate. The palate is creamy smooth while the finish is very dry with lots of cocoa. I found the peated bottle less complex than the Madeira though this is no slight. A very enjoyable expression and a wonderful start for those new to peated single malts.

The Sherrywood expression is a marriage of 2/3 spirit matured in ex-bourbon casks and 1/3 spirit matured in dry oloroso sherry casks. While the sherry creates a richer nose than the Madeira finish, the sherry is not overpowering as can be the case in other sherry-matured whiskies. The nose and palate are nutty, honey sweet with a hint of mint. The sherry's effects are obvious. The whisky finishes quite dry and at some length. I found this expression to be the most subtle of the three and better suited to the curious enthusiast than the casual single malt drinker.

Penderyn also releases vintage single cask bottlings when they find a cask worth its own show (the "rich oloroso" for instance). The three expressions mentioned above are non-vintage as Penderyn bottles to taste. All Penderyn expressions inherit a set of distinct notes and character on the nose and palate (prominent in the new make spirit) making for a great flavour trademark. This Penderyn bright yet smooth "freshness" happily sets itself distinct from Scotch and Irish whiskies making it a real treat and indeed a welcome addition to any collection.

Last week I had the chance to visit the Harbour Sixty steakhouse for an evening of fine food and a guided tasting of Laphroaig single malts. Led by Simon Brooking, Laphroaig and Ardmore's brand ambassador, this was a truly sophisticated evening of marvelous toasts, expertly paired food, and of course a flight of Laphroaig's rich, peated Islay single malts.

The evening began in the main bar of Harbour Sixty, where guests gathered to sample the showcased cocktail, a "smokey bitter" concoction of Laphroaig Quarter Cask, Glayva Liquor, and Nonno Amaro. While I am normally reticent about scotch-based cocktails, this one was perfectly balanced, dry and slightly fruity, which enhanced rather than masked the peaty flavour of the Laphroaig. Served on the rocks with some good hard cheeses and baskets of sweetly glazed, crispy bacon, it helped everyone to slip into easy conversation and take in the luxurious surroundings.

After an invigorating gathering outdoors for a rain-swept group photo--good Islay weather, Simon called it--we were escorted into the lower level dining room and arranged at our tables, each seat set out with five tempting tulip glasses of whisky.

As Simon took us through a highly informative presentation touching on the history and geography of Islay and the Laphroaig distillery, I made my way from one whisky to the next, each matched with a superb selection of miniature delicacies. First up was a golden crab cake with roasted red pepper aioli, seared ahi tuna with wasabi mayo, and a grilled spear of pear with walnut and roquefort cheese, which I enjoyed alongside the woody and smoky quarter cask expression. This was followed by the Laphroaig ten year old, saltier and peatier than the small barrel version, and perfectly suited to the grilled lamb shank and smoked salmon canapé which accompanied it.

Next I moved onto the Laphroaig 18 year old, which is a truly standout expression. Having never sampled it before, I was amazed as the smooth, sweet, floral notes which set it apart from the bold heat and peat smoke I have come to expect form Laphroaig. At 18 years the malt takes on an entirely different character, mellow and chocolaty, which left me wanting more. The 18 year old just became available at the LCBO this month, priced at $179.95. This will no doubt be a treat for special occasions.

While polishing off a tasty brazed shortrib on soda bread, I sampled the exceptional 25 year old bottling, which is matured in ex-Bourbon and Oloroso Sherry barrels which impart a rich red colour and sherry sweetness to the still peaty malt, and finishes long with spice and fruit. Finally, the flight was completed with a unique festival bottling crafted this year from 11, 15 and 19 year old malts which was hot, spicy, full of classic Laphroaig peat and smoke, but more complex than the quarter cask or ten year old varieties.

Simon Brooking's poetic toasts and rousing songs transported all in attendance to a misty Scottish isle for an evening, and his expertise in the nosing and tasting helped me gain a deeper appreciation for this wonderful family of single malts. Special thanks to Simon, and the folks at Beam Global and PraxisPR for making this night possible.

Scotchblog was thrilled to be invited to Glenfiddich's most recent stop in Toronto, where we were again fortunate enough to chat with Ian Millar, the Global Ambassador for Glenfiddich. Arriving early to The Spoke Club on King Street, press were admitted in advance to enjoy a taste of the Glenfiddich 40 year old.

Released in January 2010, the Glenfiddich 40 Year Old is a combination of whiskies distilled between 1925 and the 1950s. As Ian pointed out, the 40 year has some remarkable differences from whiskys produced today. Typical of of whiskys distilled in the first half of the 20th century, the 40 year has been matured almost completely in European oak casks. These days the majority of whiskys are matured primarily in ex-bourbon, American oak casks. The Glenfiddich 12 for example, has a 15% European oak to 85% American oak maturation distribution.

Glenfiddich 40 is a delight we were glad to have the opportunity to experience. It's nose is alive with black cherries, dried fruits, and cloves. Upon taking the first sip, one cannot help but think back to the first half of the past century, when the actual distillation of this gorgeous liquid was taking place. The palate reveals its wonderful age with a beautifully oaky base which is accented by bitter citrus notes and a complex, constantly changing finish.

As unfortunate at is was, although Ian had brought with him two bottles of the Glenfiddich 50 year old, he was unable to share it with us. With one bottle reserved for a tasting in Banff, and another slated for the SAQ shelves in Quebec (with a mere $26,000 price tag), we can completely understand the inability for us to taste the 50 year old expression.

As the tasting proper got underway, members of the Spoke Club joined us. With Ian Miller at the helm, he guided us through a tasting of the Glenfiddich 12, 15, 18, and 21 year olds.

The Glenfiddich 18 and 21 year olds were especially notable, with the 18 year old containing significantly more European oak than their younger expressions, it highlighted its maturity with spicy cinnamon opening up to a smooth finish. After tasting, It's no surprise to learn that this single malt won the Best in Class award at the IWSC last year.

The Glenfiddich 21 on the other hand, has been finished for four months in ex-Caribbean rum casks, which comes through on the finish.

The highlight of the entire evening was from Ian MacDonald, Glenfiddich's master cooper. Glenfiddich is one of the few distillers that still operates their own cooperage. With a 60 to 65 year lifespan of a cask that Glenfiddich assembles, Ian has a good point when he states that "we don't feel that one of the most important components that goes into your final product should be outsourced to another company ".

Ian MacDonald is indeed truly a master at his trade; in front of our eyes, he assembles a casks from a pile of staves to an air-tight 135 litre vessel in under six minutes. In addition to being the master cooper at Glenfiddich, Ian is also the leading fireman for his watch at the Dufftown volunteer fire brigade. Glenfiddich maintains six to seven coopers on staff year round to keep up with the work of assembly, disassembly, charring, skiving, and toasting the casks.

We must take this opportunity to again thank Meghan from Jesson + Company for the invitation to this delightful evening. We are always thrilled to have the opportunity to chat with one of the foremost authorities in the world of single malts.