#Heelslayer: Glenmorangie 15 (Old Distillery Bottling, 15 Years, 43% ABV)

    This week's #Heelslayer dram comes from the distillery claiming "the tallest stills in Scotland" (I think I've heard that from others too, much like the 'oldest' distillery claims), Glenmorangie.  This is a rather special bottle though, as this comes from the era before the Louis Vuitton Moët Hennesy takeover in 2004.  This 15 year old bottle, served at 43% ABV hails from about the mid to late 1990's, and comes from a time when production was a little more detail oriented, and less factory produced whisky.  Still aged in the classic Bourbon-only style of Glenmorangie, this has long been a favorite of the both the collector and the GlenMo fan. Let's delve into the hell of this bottle and I'll tell you why.

• Colour:  Autumn gold with hints of amber.  There's no indication of colouring on the label so I'll assume it has some caramel in it, albeit rather light.

• Body:  An oily medium that wanes toward the thin side.  No mention of filtration type, but considering this stays crystal clear in a -30 car ride... it's pretty heavily chill-filtered.

• Nose:  Holy cow!  Vanilla city, pudding, white flowers and soft malt notes.  The rich malty backbone plays with hints of sweet corn and apricot cobbler.  Peaches, stone fruits and melted vanilla ice cream.  In the background there are subtle notes of jasmine and herbal green tea with a hazelnut twist.  The nose swims with so much vanilla, almost overpoweringly sweet, but so delicious.

• Palate:  Sweet cornbread, malt syrup and peach compote.  Sublime wood spice notes (fenugreek with hints of cinnamon, clove and nutmeg), drive the mid palate as oily malt notes lift the bottom.  Toasted oak and cream flourish here with subtle hints of lilac and more jasmine green tea again.  Towards the end Tellicherry black pepper, stone fruits and more herbal notes come forward as the sweet creaminess abates.  The malt shows great depth throughout the dram.

• Finish: Sweet creamy malt and deeply complex oak.  White flowers again provide highlights as does sweet black tea and some hints s of brine.  Vanilla oils, shortbread and hints of oak char.  Wood spices are diluted here, but still present and have picked up an almost cedar note.

• Empty Glass:  Peach Melba and more white tea this time.  There's a doughy middle note and some herb-ed liqueur and roasted malt.  The sweetness continues through the empty glass, with malted milk chocolate sweets and Applejack. 

     I actually noted in my notebook on two different tastings of this that 'I will miss this bottle when it's gone.'  It's like an improved-upon 10 year old Glenmorangie Original: oilier, heavier and with more wood presence but with all the rich vanilla sweetness that you've come to love.  I can't help but wonder why this was discontinued, and more importantly where the quality has gone.  This dram is hands down my favorite Glenmorangie of recent tastings, save some independent bottlings, and it bears to mind the quality shift of all the Glenmorangie offerings.

     With the recent limited releases like Tùsail, glimpses of this distillery's true character are still present, albeit now a manufactured façade.  I understand the same quality of barrels are no longer present (LVMH uses Jack Daniels and Heaven Hill primarily for the GlenMo10), and the quality of engineered barley is now very different from years past.  I think that whisky, like comedy, should come naturally, and cannot be forced.  Stepping off my soapbox; keep your stick on the ice and the ice out of your glass.

#Heelslayer: 1995 Ben Nevis (Blackadder Clydesdale Label, 15 Years, 59.5% ABV NCA/NCF)

     Well it's been a while, and a crazy summer for myself!  It seems like it's hard to settle down and write something meaningful and eloquent when it's so nice outside.  Instead of penning another ode to a dram, I've searched my open bottles and decided to write out some notes on my heels.  Below is the first of my tasting notes on a selection of drams from my #heelslayer weekend project.

     First up come form the dew of Ben Nevis... or so they call it.  Long John McDonald founded the distillery in 1825 at the foot of Ben Nevis, the highest mountain in the United Kingdom, where the cool mountain air condenses into the two pools from which the distillery draws her water. Popular enough that by 1878 a second distiller had to be built next door which eventually was amalgamated back into the Ben Nevis of today.  The most recent change of hands in 1989, was to the Japanese Nikka company, who still produces the malt to this day.

     The bottle that I'm reviewing today comes form the Clydesdale independent bottler lineup under the Blackadder label.  Aged 15 years in sherry cask (likely a refill), number 0350/2626 and bottled at a whopping 59.5% ABV without any chill filtration or colouring.  I tried this bottle many moons ago and was astonished that something so high on the ABV scale could seem so approachable.  This was my first foray into cask strength drams, and it was a more that pleasant experience, and cemented my love of independent drams that can actually display the  character of the distillery.

• Colour:  Bright straw gold.  No colour added.

• Body:  Thin to medium.  Very tiny drops and thin legs, slow run back to the glass.  No chill filtration happening here either!

• Nose:  Bright and lively!  Hay (cut and dried), and fruits., hints of flowers and very subtle malt.  Rich pastry notes with apricot and peach schnapps.  Pineapple upside down cake, hints of vanilla and varnish.  Yellow plums, flint and dry cocoa in the bottom with hints of lemon and mint in the background. 

• Palate:  Surprising power here, but not in the way you'd think.  That almost 60% ABV still comes across as soft and dignified like a 43-46% dram.  The power comes with the wallop of flavour it brings with it!  Spice and wood notes start up with a brine note playing second fiddle.  The malt comes in strong next with more pineapple in tow.  A warm fruit compote with some sort of... what I can only describe as yellow flowers.  Roots and rich gobs of dried fruit (papaya), shortly follow this up with a wood smoke or cocoa dryness.  The cocoa comes in a little more strongly as it transitions towards the finish with just a slight hint of struck match  in the background.

• Finish:  The heat shows up here from the ABV, but it still doesn't overwhelm the finish. Daisy... or maybe cooked daisies with more yellow plums (also cooked).  Good dutch cocoa and more toasted oak here.  Some astringent notes, specifically astringent peach, and a rather hot dryness.  The dryness is very welcome as shortly afterwards your mouth begins watering; yearning for the next sip!

• Empty Glass: Wood smoke and cherry cough syrup.  Coffee dregs and pineapple vodka (not sweet though).  Wood spices and play-dough , citrus and some bitter almond in the bottom.  Almost hints of grilled peach and fruit salts (is there such a thing as fruit salt?  I'm thinking a salt that has a yellow fruit note...).

    What can I say?  This was a fantastic dram, filled with stone fruit, yellow flowers and malty goodness.  Loads of baking spices in the palate and a finish that leaves your mouth watering, leaving  you craving another.  I was amazed that high ABV could come across so smoothly, which attests to the quality of the spirit; it even fooled me on my first tasting.  Water tames some of the wood spices and brings a more soft floral malty note to the whisky, but it doesn't seem to be needed in this dram.  Should you ever see this listed in a bar, I highly recommend that you taste it as I don't think you'll be disappointed.  Until next time: keep your stick on the ice and the ice out of your glass.

Tasting Notes: 1977 Glen Albyn (Signatory Yellow Label, 21 Years, 43% ABV)

    Welcome again malt mates, to the interesting and odd side of the whisky compass.  I have been wandering through my old tasting books and this next set of tasting notes I happened across, comes from a very odd distillery.

     Glen Albyn was built in 1846, as a brewery/distillery in Inverness beside the Caledonian Canal.  Early on in its life it ran into much difficulty, and by 1855 it had been closed and the remaining buildings were being used to mill grains.  In 1884, the distillery was rebuilt on the site and was attached to the Highland railway system.  Silent again through 1917-19 for use as a US Navy mine factory, the distillery was reopened in 1920 under John Birnie (of Glen Mhor fame).  By 1972 it was acquired by Distillers Company Limited (ie: Diageo), and was hit hard by the 1980's slump in whisky sales, it was shuttered in 1983 along with many other fabled distilleries.  By 1988 the buildings had been demolished and turned into a supermarket, such a sad end to one of the distilleries who pioneered the use of the Saladin box malting method.  Very few bottles are found with the Glen Albyn name on them, typically only available from independent bottlers, the casks seem to have been so few and far between that it's a great rarity.

    There are very few entries in my notes for Glen Albyn, but some do stand out as being fantastic examples of this distillery.  This particular dram is by no means in the top 10 for Glen Albyn, but it's also no slouch either.  As a weirdo whisky, this dram is a harder one to nail down, but let's delve into the glass and see what we have...

Colour:  Pale gold, like a young white wine.  This is a Signatory bottling, so there's no colour added.

Body:  Medium to thin.  It clings readily to the glass, and small drips beget thin legs.  They run slowly back to the bowl, no chill filtration here either!

Nose:  The nose opens with big malty tones and some warm dusty bits.  Apples and cinnamon (like a baked apple), and more library dust.  Seems to taste very old, but there are some interesting things to come; this is where the regular notes diverge.  Beef fat and short pastry crust. Hints of tarragon vinegar and flat dust (its dust without being in your face, think old settled farmhouse dust that was stirred up.... this one I'm not too sure how to describe, stale dust maybe), and in the background hints of floral apples (like in an apple orchard during bloom season).  Water makes oily notes more apparent and amplifies the floral apple scents, in the bottom there are hints of charred oak.

Palate:  Super soft to start, almost like drinking water.  As it acclimatizes in your mouth, sweet floral notes appear, with hints of vanilla oak and more library dust.  A subtle spice balance arrives and counters the sweet notes with malt.  Water pulls apart the delicate balance though, making the dust come forward and become astringent.

Finish:  Oily and long, it stays with you for a while, but doesn't overwhelm your palate.  Warm vanilla oak and baking spices turn to a slightly drying note making your mouth water.  With water added, the finish shows a bit more herbal vanilla, and baking spices seem more pronounced like cardamom and mace with bits of cassia.

Empty Glass:  The wood takes full control, rubbed dry oak, and slightly punky wood are both at play here. More dusty herbal notes with dashes of vanilla, twinges of cassia and pepper are thrown in for good measure.

    Well, that was certainly an interesting trip down memory lane with a very interesting dram.  Water amplified the nose, but destroyed the body which leads me to believe its a very delicate dram in a subtle balance.  Very dusty, but a rewarding dram should you be able to find one!  Search around and try a Glen Albyn if you can; they are few and far between and offer a glimpse into a lost distillery of the past.  Next time on the blog, a trio of Islay malts, so until then keep your stick on the ice and the ice out of your glass.

Head to Head: Glenlivet Nadurras (16 Years Bourbon VS. NAS Oloroso, Cask Strength Distillery Bottlings)

    This article has been a little harder to write, typically I don't get a chance to taste compare one dram to another directly, but I've recently come across a pair of bottles allowing me to do just that.  What does Bruce Buffer always say before a fight?  "Ladies and Gentlemen, It's TIME!"  Fighting out of the amber corner, weighing in at 55.1% ABV, 16 years of age and haling from Ballindalloch, Scotland is Glenlivet Nadurra!  And to my right in the red corner, weighing in at a frightening 60.7% ABV with no age statement, also hailing from Ballindalloch, Scotland: Glenlivet Nadurra Oloroso.  This will be a fair fight, I expect no gouging, spitting or kicks below the belt.  Fighters toast glasses and return to your corners.

The stare down

    Okay. I'll admit that was just a little bit too much fun, but what we have here is a face to face (rather a bottle to bottle), challenge of the old long standing champion with his brave new young upstart looking to fill his shoes.  Those of you who know me well, will know that I'm a fairly hard critic on the industry giants, and that Glenlivet isn't one of my favourite distilleries either.  The Nadurra Original (herein referred to as Nadurra Bourbon, is actually from a circa 2011 bottling), turned out to be my favourite Glenlivet that I've had from the distillery lineup.  Nadurra is Gaelic for natural, a fitting description for this expression.  It took a lot of guts to put non-chillfiltered and no colour added right on their label and I admire that.  The new Nadurra (herein referred to as Nadurra Oloroso), has some very big shoes to fill.

     I will start with the chalk (the better's favourite to win), as there are a few major notations to be made on this bottling.  First up, there is no age statement made anywhere on the packaging.  Secondly, there is no mention of coloration made anywhere on the packaging (leading me to believe that it is actually assisted, albeit only slightly).  The only carry over from the initial product is that it does state 'no chill-filtration' was used in the final product; and then this is only listed on the box.  For reference, my bottle came from batch number OL0614.  Let's see what's in store for the challenger!

Colour: Rosy Gold (As there is no indication of colour added, it will be noted as likely coloured).

Body:  Medium to Thin body.  Tiny drops appear quickly and run quickly to the pool below.  This is a 60.7% NCF bottling, and the high proof is showing in the glass!

Nose:  Tomato puree (cooked), and harsh grape distillate.  Sharp notes of alcohol sting the nose, and are redeemed with sweet malt notes.  Very rich and creamy, like malt porridge with dried apricots cut into it.  Dates and deep licorice notes towards the bottom with hints of fresh oak sawdust as it settles.  It seems very young on the nose (maybe 6-8 years-ish).  With the addition of water, the nose swims into cream of tomato soup and some hints of something sour I can't put my finger on.  The wood notes go crazy, everything from fresh cut lumber to astringent wood spices (mace and cassia).

Palate:  The first note you'll notices is all 60.7 percentiles of alcohol.  White hot alcohol bite and sharp young malt.  By the third sip, your mouth has been anaesthetized, and you begin to taste the intense creaminess of the malt.  There is still an acrid grape distillate note lurking ion the mid-palate, but it's being covered by cinnamon, cloves, mace and some very sherry wine-y notes.  Dense cocoa powder, and intensely sharp wood notes with a smattering of butyric acid (See: buytric acid: "the main distinctive smell of, human vomit").  The tomato note returns, but this time it's followed with harsh aluminum notes (like tomato sauce cooked in an aluminum pot).  With water, it becomes far more palatable.  Creamy malt and wood spice swim into Christmas cake, but there is still a heavy licorice and sawdust note in the background (neither being sweet, but rather drying and sharp).  More water dulls the creaminess and brings the wood spice forefront, like it had been over wooded.

Finish:  This is where the heat came full force!  Blinding white pepper heat and hard oak spices abound.  Slight notes of herbal vanilla and a pinch of tar,  The licorice finally settles down into the really good quality soft Australian black licorice (it's an acquired taste no less), and a dollop of quality marmalade.  With water, though the finish was super spicy.  Astringent oak and road tar with hints of dried/burnt orange peel.

Empty Glass:  Dried out Oloroso wood. Earl Grey tea dregs (rich black tea with a speckling of Bergamot), and more dried orange peel.  Fennel seed and rough oak sawdust (like the stuff that comes from the bark, not the wood itself).



    Next up, the current reigning champ of the Glenlvet stables - Nadurra Bourbon.  This bottle has quite a lot more going for it.  It specifies and age (16 years), and that there is no colour added and no chill filtration has been used to bottle the product.  The selection I'm using is from a 2011 bottling, just before the label change to the green/white bottles that you see now (Batch No. 0309H for those that need the specifics).

Colour:  Bright Gold.  No colour has been added to the bottling.

Body:  Medium.  Drops, small, form slowly and run at an average rate to the pool below.  This has some serious body in comparison!  No chill filtration was used to remove the natural oils, and it shows!

Nose:  Sweet vanilla cream, almost to the point of vanilla pudding.  Rich malt, and some hints of Orange Julius (See: Orange Julius, it's a very sweet and creamy orange drink).  Subtle almond syrup, and earwax notes appear (that's a good bourbon cask note; think walnut skins).  There's actually a sweet tequila note, if there was no sour body in Tequila.  Baked apple and rich floral notes abound!  Little white flowers and an almost buttery pastry note.  There is still a light butyric acid note, but it is very muted in this dram and actually seems constructive to the malt.  With water, the floral notes die down and the vanilla pudding rushes forward.  Oiled wood and rich toasted pecans seem to dominate the nose now.


Palate:  Sweet heat and cream come rushing in, hints of walnut skin and malt syrup.  The same sort of creamy malt porridge with a tiny bit of apricot, and some straw notes also appear.  The heat almost dries out your math, causing to to water.  It's both strong and gentle at the same time.  Ginger snaps and a subtle coal tar note in the back ground.  With water the palate becomes rich oily vanilla and dried figs.  The walnut skins dull a bit into that familiar earwax note and the dried apricot comes forward again.  Still very creamy, the bite is reduced a bit and some background floral notes begin to appear.

Finish:  Drying and spicy!  Spice oak wood and cinnamon.  Hints of cocoa and rich vanilla swirl, with faint hints of almond and mint.  With water the almond comes forward and turns a bit bitter, but it doesn't detract from the finish.  The oily vanilla is cut back a bit and the mint note starts to come forward.

Empty Glass:  There's a tarry note still and some very malty oak notes.  Herbal notes with a hint of butyric acid (albeit slight), begin to appear.  Super lush and soft sawdust notes with a twinge of rubber erasers.


      If it's not immediately apparent, there is a clear winner.  I haven't had much luck with NAS whisky (No Age Statement), and this is no exception!  The youthful spirit shines through in the Nadurra Oloroso, and there are some things I'm not too crazy over that really stick out (IE: butyric acid, tar, and poor acrid grape distillate).  On the flip side, the 16 year old Nadurra Bourbon is a richly complex and fantastic dram, one of the better Glenlivet whiskies that have been bottled by the distillery.  Some may say I started this tasting with a bias, but I think the Nadurra Bourbon is absolutely fantastic.  The Nadurra Oloroso is a finicky monster; it was okay at full strength but needed taming, on the other hand adding water didn't help the situation.  The youthful age really signed the writ, it seems they might not have aged it long enough and/or opted for poorer quality Oloroso wood for the cask.

     I'd urge you to taste either before you buy anything, as Glenlivet has a very characteristic taste that I've never grown fond of, Butaryic acid.  It's a rather unpleasant note that doesn't disappear in the distillery bottling range until you get into the 18-21 year olds, and the younger the spirit, the more prevalent it is.  My choice was fairly clear, but I'm always open to having my mind changed and my palate tested.  Until next time dram mates, keep your stick on the ice and the puck out of the net... no wait, the ice out of your glass!

Tasting Notes: Lochside 1981 (Lombards, 23 Years Old, Sherry Cask, 50% ABV)

     Delving into my notebook, I've found another dram that stood out from my journey to Las Vegas.   In sifting through some of the shelves in the bars I visited, once in a while a fantastic dram would appear right before my eyes. In this instance it was a rare dram indeed, a Lombard 1981 from the fabled Lochside distillery. 

    Lochside was closed by the Macnab Distillers Ltd in 1992, and produced both malt whisky and grain whisky through its life.  The distillery itself was levelled, and turned into housing in 2004-2005 era, and has therefore become a lost dram. The few bottles that can be found tend to have the 'lost distillery' price tag attached to them.

  The Lombard brand is a more recent addition to the LCBO shelves (which are severely lacking in independent bottlers), netting us some fantastic single cask selections; but also some fantastically high prices in many cases.  I have tried the Macallan 14 that was released by Lombard, as well as a 21 year old Clynelish, a Balmenach, and even a Teaninch.  One of the best 'traditional' Rosebanks I have ever had came from a Lombard's bottle as well.  This jewel of Scotland has been bottled from stock that was distilled slightly before the doors shut for good on the old Lochside distillery. Served without the addition of colour, without the need for chill-filtration, and with a hefty 50% ABV; this is what malt drinkers search high and low for.  Let's see what the notes reveal about this relic:

Colour: Autumn Gold (How's that for a colour?); It's wonderful golden yellow with both hints of mahogany and tinges of ruby.

Body:  A single roll shows medium body.  Drops form slowly and run slowly; if at all.  Almost seems clingy to the point of being oily.

Nose:  Rich! Super rich malty nose with a huge whack of fruits!  There is a musty note like a damp library, but it doesn't detract from the malt's richness, instead amplifying it.  There is a lot of wood here, not new wood, but old oak with wood polish and ancient must lumber too.  The fruits are a combination of many things, macerated/stewed purple fruits (think plums and strawberries), over ripe almost rotten fruit (those raspberries that were on the counter too long), and hints of dark dried plums.

Palate:  The richness doesn't stop here.  Rich warmth of malt and stewed fruits take centre stage, the malt playing second fiddle isn't to be missed either.  The wood spice almost dances between, offering sharp punches to break up that rich spirit.  Lots of wood spice through the mid-palate, cinnamon, clove, mace, cardamom and the like.  There are some dark notes of raisin and something different, like long pepper or a hint of truffle in the background.

Finish: Velvety and long, this goes on for quite some time.  Richness doesn't seem to subside, but more sherry-vanilla creme comes out now.  The sherry wood almost dominates the finish, but there is an interesting poached pear note here too.  Worked leather, library dust and wonderful soft oak wrap up a lush dram.

Empty Glass:  I was so over occupied with my other notes (and the lights of Las Vegas!), I missed most of the empty glass.  I recall a lot of wood notes, more of the damp library and over worked sherry.  Things you don't smell any more; things that are earmarks of old whisky.

    This was an immensely enjoyable dram, one from a distillery who's heritage is all but forgotten.  This was made even more enjoyable by the company of my friends in a far away place (Vegas is far enough away from Toronto).  Lombard bottles seem to be typically good whisky, but the price varies greatly on them.  I'd strongly suggest searching some out and trying them if you can.  And as for Lochside; it's a wonderfully fruity dram and should you have the chance to taste one, it's worth seeking out.

     I'm still rummaging through my sample drawer and have yet to write up some drams, but I have a couple of notebooks filled with some interesting drams too.  I'll see what I can draft up for next time, and I can guarantee you that you won't be disappointed!  Until next time folks:  Keep your stick on the ice, and the ice out of your glass.

Tasting Notes: Macallan 1997 (Duncan Taylor, Octave Cask #721315, 13 Years Old, 53.4% ABV)

    I've made it back to the interweb again with another interesting bottle!  This post's dram review comes from a trip to Las Vegas with some good friends of mine; hopefully you'll find it as interesting as I did! We had a great time in Sin City and I had plenty of chances to peruse bars on the strip, finding a few bottles that really peaked my interest; some of which I actually got to sit and write about.

     In one such bar, my friend and I stumbled upon an intriguing bottle of Macallan (not literally!). I'm a sucker for a Macallan (thanks impart to my dad), but I've been burned in the last couple of years with the introduction of the new Macallan NAS lineup (that's a different post).  I thought it was worth the gamble as it was an independent bottling by Duncan Taylor.

     Duncan Taylor bottles a range of single malts under a varied group of labels in addition to The Octave, and one of the more prominent is the Dimensions line (especially for Ontarians, as we don't see many other Duncan Taylor's in our stores).  One of the best Dimensions bottles we've had in the LCBO was the cask strength Balblair that came in a few years ago (and boy, was it a good one!).  We also saw a line up of 46% ABV Dimensions bottles featuring Glen Moray, Glen Elgin, Glenlossie, Macduff and Royal Brackla; I might still have my notes somewhere about some of these so watch out for further reflective posts.

     Distractions aside, The Octave selections are matured in the typical hogshead/butt oak barrels for the majority of their life, then selected and finished by placing them into the much smaller octave barrels (so small that they typically yield only 60-90 bottles per octave).  This imparts a more wood onto less whisky; in a sense, sort of speeding the aging process up.  Of course, as a Duncan Taylor bottling, there is no additional colour or chill-filtration.  This allows us whisky nerds to lift the skirts of said distillery and really see what's behind their product line.

  The Macallan Octave bottle I tried derives from Cask #721315 and hails in at a whacking 53.4% ABV.  Finished in a sherry octave, the dram almost called to me from the other side of the bar (with such a striking label, who wouldn't be interested!?).  This particular bottling yielded only 71 bottles and was destined for the USA.  At only 13 years old, and ever leery, I took my chances and rolled the dice.

Colour: Light gold with a subtle reddy-brown hint to the spirit.

Body: Rich and oily, surprisingly thick.  The roll shows a thick cling, and tiny drops  The legs, though, take forever to get back to the glass.  This is really looking up!

Nose:  Wow!  First thing you'll note are nuts!  Tonnes of roasted nuts backed up by wonderfully sweet vanilla notes.  This is a very Macallan dram!  The wonderfully light floral notes from the bourbon cask poke through and cut the sweet nutty goodness.  As it settles in, more hints of wood appear, adding another layer of depth to the already swimming nose.  Cinnamon and cloves intersperse with white wildflowers and drops of vanilla cream.  In the far background white pepper sharpness and a starchy note that piques my interest.

Palate:  We're in for a ride: the bar is down, there are no stops, the train is leaving the station (at only 13 years I'm expecting this could be a bumpy ride, especially with my recent luck with Macallan).  There is a galloping chariot of heat at the front, searing white pepper and sun burnt oak spices.  It's a little brash, but instantly it relaxes with more roasted almond and sweet pecans coming through the dram.  As it rolls about in the mouth, I'm getting more sweet roasted corn (even corn nuts), and hints of dried cherry.  The oily palate really suits the dram well, coating the mouth like syrup.  Interspersed in the background are slight notes of acidic char and rich soft wood spice (cardamom and mace, like a spice cake).

Finish:  In the finish, the heat has subsided and reveals a thick layer of butter cream and pound cake.  Loads of vanilla pods rolled in pepper with hints of dry oak spices.  It's surprisingly long, and draws out so nicely with vanilla creme supporting the whole cast.

Empty Glass:  Wood abounds, but is broken up by spiced pecans (a warm memory of sothern tradition).  There is a definite oak spice harshness but the sweet nuttiness of the dram counters it nicely.

     I bet large and Vegas paid out with a wonderful Macallan that I've been longing for!  The NAS line did very little to bolster the Macallan name, and running out of well aged stock has pushed their limits of both production and quality.  The quality is still there in the base spirit, but they will need to do as Duncan Taylor did: relax and hold onto some of these casks until they are actually ready to be bottled.  This dram is proof that quality whisky is out there still, but finding them is now even more of a challenge with so many 'investors' snapping up anything with a recognizable name on it.  Keep your stick on the ice and the ice out of your glass and next time I'll see what else I can drum up.

                                                                                 Roscoe (ScotchGuyTO)

Tasting Notes: Clynelish 1990 (Dun Bheagan, 22 Years Old, Port Hogshead Finished, 46% ABV)

    Well dram-mates, It would seem it's time for an update on tasting notes.  I recently hit up a local LCBO to my neighbourhood and found a tasty treat that I've been hunting for a while.  A few weeks back the LCBO released a varied group of products, including a few new bottles of Scotch, one of which is a 22 year old Clynelish.  Hailing form the Highlands region, this distillery is a favourite of many whisky buffs, and its sister distillery, Brora, is one of the most highly collected, and overpriced, whiskies on the market at this time.  The distillery features a somewhat fruitier malt, with subtle (sometimes), hints of coastal  or waxy notes to it.  As such, it's usually on my list of distilleries for hunting out reasonably-priced bottles.

  This bottling is brought to us by Dun Bheagan (pronounced done vey-gan; like the name Megan).  It was distilled December 1990 and bottled in mid 2013.  It's comprised of 2 casks (#93781 & 93783), which are cobbled together to form Port hogsheads.  Served without the 'aid' of chill-filtration or the addition of artificial colour, this is right up a whisky buff's alley.  However intriguing, at $220.95 [SKU #371013], my whisky-spider sense was tingling and warning me Caveat Emptor.  I typically shy away from expensive bottles at the LCBO  for two reasons: one - they are are not worthy of the high price tag, and two - they typically have little to no information provided about them to make a good judgment call.  So instead of buying an expensive, but intriguing bottle, I waited until one came up for tasting.  Sure enough I found one; and below are my notes.

Dun Bheagan Clynelish 22 Years (Port Hogshead, NCA, NCF, 46% ABV):

Colour: Bright rose gold; no colour added.

Body: Medium but oily, no chill-filtration. Upon first roll of the glass, the drops almost don't seem to want to form.  They do eventually and the legs slowly run (looks like a whack of flavour).


Nose: First crack at the bat, heavy fruits!  Rich red fruits, like overripe strawberry and hints of overripe cherry, with a dash of plums thrown in for good measure.  This sort of dwindles out into some more stone fruits (apricot, peach and the like). That was a little weird; Clynelish isn't usually this type of fruity.  Rotten peaches and old oak, like sun baked picnic tables.  Hints of moss and black pepper wash into some farm-y notes (that's manure, straw and livestock... things that smell bad in your home actually taste quite good in whisky). As it settles out, the farminess becomes stronger, but not to the level of a typical Clynelish; it's still overshadowed by the macerated red fruits.

Palate: Wow! A wallop in the tongue of sharp oak!  Black pepper follows up with its crew of wood spices (cardamon, and cassia).  After the invasion of wood power, the malt slowly comes out from under the shadow.  Malty notes mingled with nectarines (not sweet, just the smell), and far off in the background is a hint of brine.  There is surprisingly little sweetness in this dram - given time it does come forth.  The complaint is that the tannin/wine in the finish wood are far overpowering the soft and delicate malt notes that you should expect in a 22 year old whisky.

Finish: The wood spice continues to stomp all over the finish.  Harsh oak tannin and sharp cassia (Cinnamon's hotter/rougher cousin - think Cinnabon cinnamon), some twinged notes of vanilla extract (the good 35% ABV stuff; which isn't that pleasant to drink but wonderful to nose), and some strawberry cream.  As it dissolves, the malty notes and more red fruit comes through but never enough to save the dram.

Empty Glass:  Lots of wood here (this is where you can usually get a sense of the casks used in the whisky).  There is a huge offering of wood spice (again), both old wood and new, much younger wood.  There is also a dry wine note; not even the red fruity note from before.  Once again, the tannins come through quite strongly.


   Adding water brings more stewed fruits to the nose, and nectarines (still not sweet nectarines though).  It takes even more settling out to get to the malt behind the finish.  When the coastal nature starts to come forth, it does so in spades.  More hints of brine and sweet malt appear, and the farmy notes seems to become more readily available.  The palate, however, suffers with the addition of water; becoming somewhat sweeter with the fruity malt playing lead.  That tannic note showed up again and lead to a bitter finish.
  
    All in all, it's not a bad dram, but there are a few caveats to this.  My suspicion is that it was over-wooded in the original casks, and this has been subdued with the Port finish.  Although this Port finish may have helped the original over-wooding, it overwhelms the old malt, taking over the soft and subtle notes with a brash red fruit wash.  It's sort of a shame; but not completely undrinkable.  Overall, I would have guessed this was a 12-15 year old port finish Clynelish, not a 22.  Seeing as it is overpriced to begin with as a 22 year old, it is even more-so when you're not experiencing the full age benefit. There is a wonderful Clynelish under there, its just buried.

     In conclusion, this bottle doesn't make the grade and will not join my collection, but it was worth the taste.  Remember that whisky tasting is a subjective thing, and you may enjoy this heavily wooded dram more than I did.  Try it if you can, but skip the purchase until you have; there are many more worthy bottles out there to spend your hard earned money on.  Keep you stick on the ice, and the ice out of your glass.

                                                          Roscoe (ScotchGuyTO)

Well I'm Not Sure What to Say....

    It's been over 6 moths since my last post promising to post more often and stay on top of the LCBO releases.... I haven't done that and for that I feel like I owe my readers an apology.

    Instead, I got married to my better half (she really is the better half of us now...), and have been sort of cavorting all about town with little regard to my blog and fellow whisky enthusiasts.  This isn't all my fault; I do actually have 6 articles partially written for the last 6 months of LCBO releases.  There just hasn't been either enough time or ability to find a sample from the release to comment on it worthy of making a post on the blog.  I  have also been about at the Spirit of Toronto show, and a few private tastings, but haven't really found or been bothered to take the time to settle down and write any of my thoughts down (that's just my own inherent laziness).  So I'll draft up a few things and see where this takes us.



    I haven't been railing away at the LCBO for a while (I sort of miss that), in fact I haven't been to the tasting bar in more than a few months.  This is simply due to the fact I've been getting on with other things like working overtime (something has to fund the whisky obsession), bottle hunting, relaxing and enjoying some of my newly married life.  The other reason I've slowed my progress is that I've been disappointed in the releases from our Liquor Control Board in the past few cycles.  It's not that they're aren't plentiful enough... it's simply the selection; or rather the lack there of.  I've noticed in the last few months specifically that there seems to be a cyclical ordering scheme of specific bottles during specific times in the year as well (some people might even call this a cover-up/ploy/marketing scheme/conspiracy... I just keep pointing back to my other articles).  I've also noticed the lack of interesting independent bottlings available a the LCBO lately (these are what really tends to interest me), and as such have sort of swayed away from the only Liquor outlet available to me.

    What, instead, I have decided to do is jump off the deep end into the wold of malts, that I, as a whisky lover am exposed to.  I feel the need to share this with you all, as there are so many things not available within our shelves, stores, and borders.  Those who know me keep urging me to write more, and I think it's a good creative outlet for myself, but more oft it keeps me in touch with the industry that I enjoy as a hobby.

   As a sneak peek; my notes book features a few interesting Gordon & MacPhail bottles, a bunch of rare bottles from around the world and even a few rare drams from the 60's-70's.  Let's see what comes up on my palate first and we'll have a discussion soon.

                                        In the mean time; keep your stick on the ice and the ice out of you glass.
                                                      You'll be seeing me around these parts soon enough I think...
                                                                                      Roscoe             

January 19/2013 Vintages release

Well mid way through the month, and I've finally got all my reviews in hand.  It's been a while and I'm sorry for the delay, but I can't be everywhere and at work at the same time.  There are quite a few bits of ground to get through so let's check into whats on tap for us.

 First up will be Gordon & Macphail's Whisky Liqueur.  Yes, I do diversify my interests and there are some really interesting spirits out there, but Liqueurs don't usually do it for me.  I've sort of grown out of the super sweet mixers and sippers, but as I recently tasted this at an event, it should be included.  Dunkeld Atholl Brose is the name of Gordon & Macphail's Whisky Liqueur.  There is a whole story of the last lord of the Isles that fled from persecution and was foiled by a mixture of whisky, honey, herbs and oats.  But I'm not reading into that currently (you get a reprieve from the history lesson for now...), I'm more into the beauty of the liqueur.  It's quite sweet (to be expected), but over shaved ice it would be a real after dinner treat.  The nose is sweet and filled with a complex note of eucalyptus, menthol and roasted oats.  There is a sweet honey note and some hints of herbs (like cardamom and clove), but I found it a little cloyingly so.  Hence the ice comment (I can add ice to this because it's not straight whisky but a liqueur).  My dad has always been a fan of Drambuie with shaved ice, so I'm thinking this might make a much higher quality replacement to that after a rich meal.  This is a well crafted liqueur, and should you be into such things you're looking at $50 for a half litre bottle.  Check you local LCBO <HERE> for your bottle.

  Enough about that, lets get down to the good stuff.  First up is one of my favourite Speysiders... err Highlanders... wait... High-Speysider? (Everywhere I see their bottles they're credited as both, so I'm not really sure anymore.  I'll stick with Highland as that's what it says on my bottle). Glenfarclas 105, a cask strength 10 year old sherry monster.  Be ready for a slap in the face with a whopping 60% ABV!  This is a strong and brutish dram, but don't think of it as being all brawn and no beauty. When you get over the muscle flex there is an incredibly beautiful floral, spicy, sort of warmth in this whisky.  The nose on this is fantastic, hugely rich with oily sherry, grape and malt almost overwhelming everything.  The longer you play with this, the better it gets; and it takes quite a while to loosen up but can be convinced with some water.  There is a deep rich raisin and sweet spice cake note, the grape note settles and sweetens quite a bit (much akin to crape syrup), and there are tonnes of sweet malt and deep sherry oak spice.  In fact there are lots of spices in the nose and the palate; think of a bulk foods store or even a spice shop.  The nose and palate both exude an oily note that becomes some sort of toasted oily nut (like Brazil nuts maybe).  There is so much happening in that glass it's almost hard to put a name on everything.  Think of this as like putting your face out a car window on the highway... awful hard to smell the fields of flowers, but if you slow the car down and take your time you'd be surprised what you pass along on your journey.  This is a journey in a glass (so to speak), and comes highly recommended. Yes it's expensive at $82/bottle, but you're getting a hell of a bottle of Scotch!  Check your local LCBO <HERE> for your bottle.

  Another returning bottle left over from the Robbie Burns celebration; Isle of Arran Robbie Burns Single Malt.  This is a simple fruity and spicy bottle of great quality single malt whisky, at a reasonable deal (LCBO rules apply here).  What you're getting is a non chillfiltered, no colour added Isle of Arran 8 year old single malt (or so I've been told through the rumour mill), that is endorsed by the World Burns federation.  Coming in at only 40% for $42 doesn't seem like a great deal until you taste the spirit.  What's in the glass is a fruity and spicy malt that will get you hooked, and keep your attention.  The nose is very forward fruity, lots of pears and green apples with notes of vanilla and toffee.  The palate is lively and spicy, lots of baking spices (more cassia and cardamom), and quite a punch of heat like ginger and pepper.  The finish is short, but very rewarding with lots of wood spice and fruit preserves.  This isn't a deep contemplating dram, but rather a light-hearted single malt that doesn't always take itself seriously.  Treat this as a gateway malt to an evening of tasting, it makes a great first dram to warm up your tastebuds before delving into the bigger malts of the evening.  This, for me, was the gateway malt to the Arran distillery profile.  I bought my bottle a couple of years back for $38, and dug into it right away.  It was an eye opener, and really got me into researching the drams a little deeper.  I'd suggest you check your local LCBO <HERE> for your bottle, and at only $42 it's a pretty slick deal well worth hunting for.

  Tomintoul 16 is the next bottle on our listing.  Tomintoul (pronounced Tome-in-tool), is a gentle Speysider which is owned by the independent company Angus Dundee (as of 2000 when it was purchased from Whyte & Mackay).  Their 21 year old was released to our shelves not that long ago (review HERE), and the 16 is no newcomer to our shores.  I'll admit that I like the 'Speyside-Glenlivet' moniker on the label; it gives you a peek into the heritage of the dram. I'm not so crazy over the colouring and the 40% ABV, but seeing as this is a nit-picky thing for me, I won't hold it against them.  I'm quite a fan of gentle whiskies and this is a great example.  I feel the asking price of $95 is a bit high, but then again the 21 is only $125, so it's not far off the mark; and most importantly you're supporting the little guys in the industry.  What's in the glass is a great floral-sweet dram.  Very soft nose with hints of field flowers and honey, some notes of fresh leather and distant roasted nuts.  In the mouth it's very full with more fruit creme and honey taking the reins.  There's a lot going on in the palate, rich roasted nuts, linseed oil and ripe pears.  There are hints of barley sugar and rich custard, with subtle notes of wood spice and candied orange in the background.  The finish is quite nice, still quite fruity and spicy with a running vanilla cream and subtle wood smoke in the background, very light but medium in length.  Either way, should you feel flush enough to grab a bottle at the LCBO prices, check <HERE> for the 16 year old and <HERE> for the 21 which is a sublime sipper.  I don't think you'll be disappointed in either dram.

  Last but not least is the marketing juggernaut 'Thor' from Highland Park (I think you can see where this is going already...).  It's a limited edition 16 year old from the 'Valhalla Collection', arriving in a smug wooden 'Viking Ship' package, proclaiming itself to be a great warrior god of old. Pfft, yeah you guys really cooked up some stories for this one.  The case features a pair of Norse bowsprits carved from oak surrounding a glass oval bottle (similar to the modern HP bottles but with thicker more natural glass to give it some character).  Be forewarned though, it's huge!  It will take up a small end table in any room.  It's so large that when I first noticed it, it was blocking my view of a hand-blown XO cognac bottle in a display case (think of something around the size of a Louis XIII bottle).  Let me just say that at almost foot across, this packaging is more than a little excessive. To top that off the price tag rests at $250; I both appreciate what they've created, but feel that the marketing monster has fattened itself on all your ideas.  Checking the bottle I'm rewarded with 52.1% ABV, but the colour leads me to point the finger at some heavy colouring.  My unrequited jabs aside, what lies within the bottle is what we're interested in, so I'll delve into my notes on that.  It's a great spirit, with good depth of character.  The nose is vibrant and expressive with lots of hot notes and earthy tones.  There are notes of fresh cut ginger, macerated plums and sweet barley syrup, but behind this there are notes that I'm not crazy over.  There's a metallic earthy note, and a slight violet sharpness note (these typically arise in bad whisky).  There is also the stereotypical HP aromatic smoke and subtle peat, and that drying sensation that makes my mouth start to water.  The earthy note is fine with me, in fact it's quite nice and deep (like wet garden soil), but it's the metallic notes and the violets that make me worried as these are precursors to bad whisky in my previous experience (see most Bowmore DB's from the 80's).  In the mouth there is a very strong dry burn with overly hot ginger snap cookies... it needs some water to relax.  Upon hosing the mighty Thor down, we are rewarded with herbal vanilla and dark yellow fruits (like ripe peach and mango), mingling on a warm malty base.  There is still quite a kick of baking spices (especially cinnamon), and wood in the finish making it very dry and intense but not overly long.  I also found an orphan note of mint (which is a marker of excellent old school style whisky), but it seems out of place here; almost placed there to fool us into believing this is better quality than it is.  I dunno... I'm not sold on the marketing ploy and the whisky itself isn't what I expected after hearing so much about this.  As great as it should be, it never seems to live up to what they sold to us.  It looks like what we have is a Thor cosplayer (Wiki reference HERE);  it's a great outfit but underneath is just another kid from the block looking to show off to his friends at a comic convention.  Should you feel the need to toss $250 away, please contact me personally and I'll recommend 2-3 bottles far more worthy of your hard earned money and time.  Check your local LCBO <HERE> to see the boat bottle in person.

  Well there we have it, January has been finally completed, lots of interesting bottles, but not a lot of substance (IMHO).  There are much fewer bottles coming in February (Thank goodness), but still some very good things coming our way.  So ladies and gents, until next time keep your stick on the ice and the ice out of your glass.

Sullivans Cove Single Cask (Bourbon Maturation)

 So for this next post, I've finally got our Whisky Society (The Westside Whisky Society), into this and have been gifted a post from Tom.  He can be found <HERE> on twitter.  Hopefully there will be further posts from all our members.  I will be collaborating further to include local places, and far off spaces, more bottle reviews and who knows what else.  We'll see as the blog comes together further.  Keep an eye on our page and we'll keep you updated.


Sullivans Cove Bourbon Maturation
Single Malt (Single Cask) - Barrel No. HH0602, Bottle No. 152 of 222. Barrelled Feb 21 2001; Bottled Sept 10 2009 (8 years old)
60% ABV
www.sullivanscovewhisky.com

On a recent trip to Calgary, I paid a visit to Kensington Wine Market and found this Australian whisky, which I had heard so much about and have always wanted to try. Sullivans Cove is the brand of whiskies produced by the Tasmania Distillery, which was founded at Sullivans Cove in 1994. Their whiskies (which also include a port maturation single cask and a bourbon & port maturation double cask) have been winning a lot of awards - this particular expression won the 12 Years & Under sub-category in the Best Rest Of The World Single Malt category at the 2011 World Whiskies Awards. Unfortunately, I don’t believe any Tasmania Distillery whiskies are available at the LCBO. The bottle comes with a page of literature describing the history of the distillery and the awards and characteristics of their whiskies. It is non-coloured and non-chill-filtered.

I poured it for our whisky society and I think, of all of us, I was the one who liked it the least. Its colour is pale gold with yellow highlights; the legs are very small and still, as befits a 60%er.
The nose hits you with paint thinner, strong robust malt, tropical fruits such as papaya and under-ripe banana, some mint and oregano, dry hay, a very light caramel and a hint of smoke (although the malt is unpeated). Very complex nose but also a little bit all over the place. One would expect a little water to tame the alcohol - but clearly, I didn’t pour enough.

We are brought back to that chemical taste when we drink, hinted at by the paint thinner on the nose, coming off of that wave of alcohol. Lots of malt in the mouth here, and has a decidedly fermented flavour to it, which I find a little off-putting (but others may not). There is some caramel but it’s overpowered by that feinty alcohol note. Water gives it a little creamier mouthfeel and brings out some of those tropical fruit elements. Much like the nose, the palate is also very complex but all the elements seems to fight with each other. A few drops of water certainly help balance things out

The finish is not overpowering, and sits for quite some time, sweet and sharp. This is a fascinating whisky, with a lot going on, but the entire things seems rather off-balance. It feels rough, young, fresh, exciting and wild (aren’t those typical Australian characteristics, generally speaking?), and as I continue nosing and tasting, I find it never ceases to be interesting - yet also almost tiring as there is so much clashing together. It’s like a frenemy who, though entertaining and interesting, also gets a little annoying after awhile. Jim Murray echoes this sentiment in the 2012 Whisky Bible; he reviews the same cask, rating it an 81. He suggests placing the glass in hot water for five minutes to burn off the higher alcohols, and rates that five or six points higher...interesting. Maybe I’ll try that. Or maybe I won’t bother. I’m lazy. But anyway, love it or hate it, it’s a Tasmanian devil.

LCBO Vintages Release for July 2012

Well this month, there isn't a whole heck of a lot to report on in the magazines and public releases.  There are however many more items in the LCBO that deserve your attention and hard earned money.  So let's start into this with the public Vintages releases.

July 07/2012 Release:

Only a single bottle in this round.  Wemyss Malts brings the LCBO a 15 year old Caol Ila from their private collections.  Wemyss (said like 'Weems'), is a long standing family with a heavy passion for good Whisky.  Barley from the Wemyss estate is still prized today by many of the big distillers for both its quality and flavour.  They offer both independent single-cask  bottlings of major distilleries and a range of hand-crafted blends.  Currently the LCBO has one of each of their midst, the 8 year old blend known as 'Spice King' and the new arrival of the single cask Caol Ila 1996.  They specify right on their website: "All of our single cask offerings are non chill-filtered and free of artificial colouring, such as caramel." 

Delving into the Caol Ila we find a rich and creamy nose.  Filled with notes of big peat and smoke (both peat and wood smoke), hints of caramel and undertones of brine and minerals wash back and forth. Subtle notes of cinnamon and cloves peek through in the background.  Mouth-feel on this is fantastic,  deep and rich with similar notes from the nose carried on a gentle baking spices (cardamom, cloves and cinnamon) palate with hints of barley sugar.  Finish is medium-long and drying.  The peat in the finish carries you to rubbed oak nose with gentle notes of detritus vegetation and roasted nuts (seriously good stuff in this bottle).  So things are looking really up, 46% ABV, no colour, no chill filtration, and one hell of a Islay dram.  In fact possibly one of the best modern Caol Ila's I've had to date.  The quality and time taken in this dram shows itself over and over again, and the whisky becomes more-ish very quickly.  Not a bad deal for $150 for an indie bottling of an Islay king.  Check your local LCBO <HERE> for your bottle, and you may also want to search out the Spice King <HERE> as it's an excellent example of a well-crafted blend.

July 27/2012 Release:

Making it's return this month is a fantastic Kentucky Bourbon.  Eagle Rare 10 (not really so rare if it's been released for the last three years consecutively...), is a big meaty 10 year old Bourbon.  Wonderfully rich dark, and complex; yet still wonderfully affordable.  The nose is heavy, laden with Cherries (all types [dried, macerated, overripe, fresh etc...]), vanilla is present, but muted whereas the oak and southern style sweet tea (look that up and make that for yourself one day; trust me on that) permeate.  Buried underneath there are hints of medicated rub (bay leaf , eucalyptus, and hints of camphor), also I found molasses and sweet corn.  The palette is just as good, featuring many of the same notes from the nose but with a little more vanilla and oak in the package.  Honey, herbs and worked leather make an appearance in the mouth too, making the palate on this pretty intense.  The finish is slow and drying, starting with a baking spice hint and turning up to 11 with a full on trip into a oak sawmill!  That's a hard one to explain, but think of worked leather (like horse bridals), old sawdust, linseed oil, the actual smell of the horses (animal but not bad animals), fresh cut lumber and old lumber drying in the sun, and so much more.  This is a great buy to get into American Bourbon, I know I've turned a few colleagues on with this particular dram.  Served at 45% ABV and  of course no colour added by law, check your local LCBO <HERE> as these bottles don't seem to last long at $48.

Last up is another Speyside single malt.  This time it comes from an independent group by the name of Lombards.  Pebble Beach is one of the most iconic golf courses in the world (or so I'm told as I have a hard enough time completing a 9 hole mini golf course).  As such, it commands one of the other great Scottish innovations be presented in its name.  Pebble Beach 12 is a beautiful dram that emphasizes all things Speyside whisky; rich fruitiness, malty sweetness, and excellent finishes with drying notes making your mouth yearn for more.  The nose on this is fantastic, rich pralines and caramels dominate with notes of  coconut and hints of tropical fruits interspersed.  From a second fill Bourbon cask, this presents more of that rich toffee and floral palate and subdues the oak to the finish.  The palate is quite dry, contrary to the nose, and has the same caramel and red fruit flavours but with a hint of tobacco leaves and sweet candied orange peels.  Dutch cocoa powder and candied ginger come across in the finish with the oak playing second fiddle and some wood smoke buried in the distance.  This is a great dram for a great price from an exciting newcomer to the LCBO shelves.  I strongly suggest you check your local LCBO for anything Lombards as they certainly seem to take care in their bottling; and at $67 and 43% ABV (NCF NCA), this is a very good bottle to delve into the Speyside mystique.  Check you local LCBO <HERE> for your very own bottle.

In the non-publicized Vintages release there is so, so much more to be found.  I have noted bottles from Lombard's, MacArthur's, Dun Bheagan, and Berry Brothers to name a few.  Let's list a few that have come in and I'll get to posting some more notes here shortly of the few that I've tried.

Lombard's:

• Teaninich 12 Year Old ($67) <-- Not my favourite, but an excellent expression of Teanninch.


• Pebble Beach 12 ($67)


• 1989 Macallan 14 CS ($135) <-- Incredible deal on a CS Macallan.


• 1979 Balmenach 21 CS ($255)


• 1979 Edradour 21 ($590) <-- I've lost my marbles over this one, hardly see Edradour this old.

MacArthur's:

• 1998 Glen Ord 12 ($95) <-- You'll never see another one like this, Glen Ord is a secretive distillery.


• 1996 Miltonduff 13 ($96)


• 1992 Glen Grant 19 CS ($125) <-- Light in colour; a non-sherried Grant?


• 1997 Glendullan 12 CS ($128) <-- Excellent representation of the distillery.


• 1998 Linkwood 12 CS ($137)

Dun Bheagan:

• 1998 Mortlach 13 ($90)


• Bunnahabhain 24 ($179) <-- Excellent deal on an old Islay, can't go wrong at this price.


• 1987 Miltonduff 24 CS ($195)


• 1990 Rosebank 20 ($230) <-- Skip this bad Rosie and put you money down on either one of the other 24 year olds

Berry's Selection:

• 1998 Blair Athol 13 ($100)


• 1997 Clynelish 14 ($105) <-- Iconic Clynelish notes, rich, waxy and very fruity. Excellent!


• 1974 Glen Grant 37 ($357) <-- Incredible stuff always, colour of pipe tobacco.  Will be trying!

Okay, so that about wraps up most of this round.  I'll be posting some notes for some selected drams above soon and as always: Keep your stick on the ice, and the ice out of our glass.

Vintages Release for October 2011

Well here we go again!  Another belated but good round of releases for October!

First up: Longrow CV makes a return to the LCBO shelves (although I don't really recall it ever leaving at any of my stores).  With a lightly peated, peppery and iodine notes on the nose.  This Campbelton malt features a fantastic finish with a depth that is hard to match.  Check your local LCBO for SKU#180158 and grab yourself a bottle for $85.  My personal suggestion though is to hold out and shoot for the Longrow 10 year old single malt (LCBO Sku #735688 for $125/bottle).  I find it a bit less structured and a little more enduring as it's not quite as intense as the CV blend.  The CV blend features a mix of the 7, 10, and 14 year old singles with the finishes varying from Port casks to rum finishes.  Either choice is an excellent foray into a small, family run distillery that showcases the hallmark of an independent distiller - unchillfiltered and higher proof allowing the end user more flavour and better value.

Second to the purchases list is not actually a Scotch at all, but rather a Cognac.  Léopold Gourmel is a well known Cognac house that is renowned for its embrace of the natural process.  No additives, no colour, no caramel... nothing.  this is pure unadulterated Cognac from non-toasted barrels.  This allows the user a chance to peek into the realm of the spirit itself and experience the spirit for what it is, not the aging process or the special French wood used, or the super rare colonized bee with gold feet that taste like angle tears which pollinates the grapes.  With no chill-filteration and no colour added, this became my next step into the world of spirits and I'll let you know what I think of it soon enough.  The 6 Carat (for 6 years), VSOP is a prize to behold in a quite pretty decanter with a gift box.  Tasting notes show a rich and varied spirit with vanilla bean, coffee and smoke wrapped in dried fruits and chocolate.  Check your LCBO for availability at your local shop ($66 SKU #258848).

The second release features a mix of old and new whiskies.  We have the return and price increase of the Glenfiddich 21 Rum Finish (albeit never leaving the shelves, just increasing again by $10).  Check this LCBO SKU#981381 for available locations.  At $174.95, I don't feel like this is such a good value anymore, you might be more inclined to try the limited edition Snow Phoenix release for $89.50 (Check this SKU #236752).  Don't get me wrong, it is excellent whisky, but at that price there are many other bottles I would choose over that first.

LCBO pricing aside, the other returning bottle is the legendary Eagle Rare 10 Year old Single Barrel.  It has returned to us at only $47.95/bottle this time ($2 dollars cheaper), and what a bargain for such a monster bourbon.  This was my second bottle of single barrel bourbon, and what an introduction it was!  Sweet cherry, butterscotch, oranges and vanilla permeate the nose with spice cake, apricot/orange marmalade, rich heavy American oak and dark corn syrup building the body.  The finish is long and incredible, soft and slow with pepper and ripe fruits permeating the finish.  This is a definite purchase for the bourbon lover in your life, and if you aren't one, this whisky may change your mind.  Check your local stock using LCBO SKU#604785.  At less than 50 dollars, this is a must have for any whisky enthusiast.  Just writing about it makes me want a glass, and I really want to get my hands on the 17 year old version!

What's new in this round (although I admit I've seen this before on the shelves), is Royal Canadian Small Batch.  This is from the masterminds at Sazerac Distillers.  They brought us the Buffalo Trace lineup, Old Rip Van Winkle's Bourbon, and many other incredible American bourbons.  The Royal Canadian is an offshoot of the greater project in which Sazerac purchased a lot of Canadian whisky barrels.  They have since been releasing small batch and single barrel releases.  The first one I saw was Caribou Crossing Single Barrel hit the LCBO shelves late last year.  On a whim at an LCBO tasting bar, I got my chance to taste the spirit.  It was really something!  When time and patience meet Drew Mayville's nose, magic happens.  It was a real eye-opener for Canadian whisky.  This second bottling is a blend of some more of the selected barrels to create an iconic Canadian whisky flavour.  With rich oak and fruits hitting your nose right away, it really is a heck of a whisky.  Sweetness carries through the spirit bringing hints of oak, hot pepper, spice cake, rich fruits and so much more.  This is a rich and robust example of what Canadian whisky really can be  (now if only the other manufacturers would allow the spirit to age longer into something like this instead of bottling it young and harsh).  Check your local listings using LCBO SKU #224071. A bottle at $37.95 with this kind of flavour is a rare find indeed.

Also in the mid October release is Springbank  CV Single Malt.  A single malt from the Campbelton region, the CV is a no age statement bottling.  This allows drinking without the prejudice of the number staring you in the face ('Was that 10 year old really as good as a 10 should be?'  'That 25 year old was excellent, but the 18 was better.').  These are the things I hear all the time, and this bottling allows the user to attest to the spirit without judging the book by it's cover.  That being said, Springbank is a vibrant spirit.  The CV shows a subdued sherry nose interspersed with peat, menthol and eucalyptus.  Leather and sherry on the tongue with notes of hard oak, spice and pear in the mouth.  The finish is medium, but reveals many layers of sherry, fruits  and leather.  This is a heck of a dram for $74.95/bottle.  Check your local LCBO using SKU#250142.


Also included in this release is the Johnnie Walker Blue mini bottle.  Now I'm not a huge advocate of mega-produced over priced malts, but for a 200 mL sample of the good life, I think it might be worth the $69.95 asking tag.  It really showcases the art of the blender with incredible depth, smoothness and balance - something to be tried and savored.  Check the LCBO using SKU #255778 for locations near you; it's worth a snap up, if for nothing more than a rewarding dram.



In the final release (yes, 3 releases for October!), there are a few more malt mentions.

First up is a Canadian single malt of a special pedigree.  Glen Breton Ice 17 Cask Strength.  This is a real malt monster, and something I've been looking forward to trying all year.  The 17 Year old Canadian malt is finished in Jost Wineries award-winning Icewine casks,and served at cask strength.  This gives incredible rich and bright fruits to the nose, but expect a heck of a bite when served at 57.5%.  This will be added to the collection for sure, and will definitely be sampled and reviewed at a later date!  Check SKU #250183 for the product information.

Also released in this issue is a newcomer to the Canadian scene, Deanston 'Virgin Oak' from Burn Stewart in Scotland.  Finished in virgin American oak barrels, I'd expect the oak to play a front-runner to the Scotch.  It sounds like it would be worth a try, and at only $39.95/bottle, it would be a pretty safe bet for a good fall dram.  Unchillfiltered and served at 46.3%, this looks to be a good independent style bottling.  All that heavy oak mingling with the honey sweetness of the barley is sure to please.  Check SKU #254235 at your local LCBO.

Last and most certainly not least, is another release from Edradour.  The 10 Year old distillery edition.  If their other lineups are anything to go upon, this is a real cracker.  This is the smallest distillery in Scotland (check out their website for the quick virtual tour HERE), is still family owned and run.  Producing some excellent scotch in the way it should be produced.  By hand, with no chillfiltration and no colour added.  The distillery edition at only 10 years is a fresh and rich dram, that should be hunted down for a taste.  Almonds and sweet barley sugars take centre stage, with hints of sherry in the background.  An excellent dram, and well worth the investment.  Check your local LCBO for stock #904995 for a bottle  ($79.95).



Well that sums up the massive release for October!  In fact, this post has taken me a week to create off-and-on, due to the size of the release.  I will be off too Whisky Live and hope to see some of you there, and will post about that again soon.  Until the next post, keep your stick on the ice, and ice out of your Whisky.