The Hesperia Madrid is one of the best known high quality 5* hotels in Madrid. Their Scotch Bar is quite a cosy place, though a little old-fashioned.
Location: Paseo de la Castellana 57 – 28046 Madrid (Spain) Range: +/- 50 single malts (menu available without descriptions, but lots of whiskies are mentioned in the wrong region, and lots of spelling mistakes) Price: € 12,50 to € 42
What I’ve had:Glengoyne 17 Price: € 15 (+/- 6cl) Glass: tumbler (eventually changed for a cognac glass) Extra: poured at the table, ice offered separately, different nuts
Pros: generous portions, professional staff, excellent cocktails as well Cons: no clients on a Saturday evening, expensive, menu full of mistakes
This Japanese Yamazaki 1990 won a silver medal in the 2008 Malt Maniacs award (best sherry cask). It has an extraordinary, deep brown colour. Yamazaki is part of the Suntory lineup.
Yamazaki 1990 (60%, OB 2008, sherry cask #0N70645, 471 btl.)
Nose: slightly dusty, smokey sherry. Big on cocoa. Chocolate. Intense red fruits (Mon Cherie, strawberry jam). Some aniseed. Quite some wood as well, big in every aspect. More fruity notes and some coffee if you add water. Cigar leafs. Mouth: a bit too strong. With water, it’s more accesible. Lots of spices now, mostly cinnamon and pepper. Some mocha and strawberries. Tobacco. Finish: quite dry, not very long. A bit winey, with big oak influence.
Phenomenal strength. If you remember to add water though, this is a very rewarding dram. I guess it could have been even better with a few extra years of softening, although the wood influence would probably make it undrinkable by then.
Pappy Van Winkle is Kentucky Straight Bourbon. It was produced by the Stitzel-Weller Distillery which ceased operations in June 1992. It means there’s probably not much 20yo spirit left. It’s now part of the Buffalo Trace imperium.
Pappy Van Winkle Family Reserve 20 years old
Nose: expressive. Immediately mentholated. Slightly bubblegummy / cotton candy, some darker sugar, very big notes of varnish. Tobacco and old leather. Vanilla and other more powerful spices (white pepper). Much more oak than commonly found in bourbon, but still within the limits. Slightly dusty. Mouth: hmm interestingly weird. Not very complex, pretty much on burnt caramel and liquid wood extract (does that exist?). A bit too much oak I’m afraid. Pine trees with pepper and big hints of herbal cough syrup. Unique but rather flat, lacking richness that I do find in other bourbons. Finish: not very long, woody and resinous.
This Pappy Van Winkle 20 gained a bunch of awards but for me it’s not really worth the price (around € 110). I fear bourbon has more to say at younger ages.
As you probably know, I wasn’t too enthousiastic about the general release of Kilchoman 3yo. Let’s find out how it compares to the single cask they’ve released for La Maison du Whisky at Whisky Live Paris. It was only sold to people who attended the whisky dinner.
While the regular 3yo was finished in sherry casks, this is the first bourbon version of Kilchoman.
Kilchoman 3yo 2006
(61,1%, OB for LMdW 2009, cask #232)
Nose: amazingly different. Almost none of the banana / rhubarb smell that is so characteristic of new-make. More iodine this time, much more vanilla as well. A great farminess that was completely absent in the regular release. Big peat of course. Mouth: even bigger peat, now accompanied by smoked fish with a generous pinch of salt. I don’t know many whiskies that are this salty, but it works well. Quite unique. Less pepper than the general release. Not much fruit either, some apple maybe in the aftertaste, but certainly on a very low level. Finish on medicinal notes and peat. The smoke stays active for a very long time.
Now we’re talking! This is more or less what I expected from Kilchoman. Kudos to LMdW for making this cask available and to Whiskysamples for sharing their bottle.
ps/ I’ve just found out that this spirit was distilled on my birthday!
German bottler The Whisky Agencyannounced its upcoming releases. There’s a new Flowers series (after the Fossils, Sharks and Butterflies) as well as an undisclosed ‘House Malt’ release and a Third series of The Perfect Dram.
Laphroaig 10 year old cask strength has been a favourite of many peat heads. As of February 2009, Laphroaig started mentioning a batch number on the bottles. The first batch has been around for a while now, but still it’s not widely available so I guess batch #002 will not be released soon.
Laphroaig 10 yo Cask Strength (57,8%, OB 2009, Batch #001)
Nose: immediately smokey and medicinal. Dry ashes and tar. Lots of phenols. There’s certainly less fruit than the former 10 Year Old CS. I do get some sweet peach but the whole is too smokey to make it stand out. Charcoal. Quite a lot of rubber / tires as well and hints of pencil shavings. Mouth: peppery peat smoke, starting sweet but getting quite dry after a few moments with a remarkable wood influence. Hints of salty liquorice and seaweed. Still no obvious fruit, although there is some apple skin to be found. Finish: again smokey, quite dry and salty. Long aftertaste.
Laphroaig 10 years old CS confirms itself as a very powerful dram although a bit more mono-dimensional than previous batches. Only recommended if you’re into heavy smoke. Around € 50.
- less fruit, faint hints of vanilla
- tar, charcoal and burnt notes
- big emphasis on smoke
I’ll repeat the remark I’ve made for Ardbeg Corryvreckan and the recent Lagavulin 12 years old: there seems to be a general tendency towards heavier smoke and ‘burnt’ peat. Now that’s not necessarily a bad thing, just an observation.
In a series Philosophy for Everyone, there is now a book called Whiskey and Philosophy: A small batch of spirited ideas by Fritz Allhoff and Marcus P. Adams.
It’s interesting to look at whiskey from a philosophical side of view. Why is it such a passion for many of us? What does Hegel’s concept of the “ideal” mean in terms of whiskey? How can we compare tasting notes across different people (think Heisenberg Uncertainty Principle)? Does drinking whiskey make people immoral? I’m sure this is the first book that has been written from this perspective.
The book contains essays by philosophers, academics and whisky writers such as Ian Buxton and Charles MacLean. It is published by Wiley and costs around € 18 (check your local bookstore or Amazon).
I’m currently reading it and I’ll post a review in a couple of weeks.
Virgin Oak or New Oak is not a common choice for Scotch whisky and certainly not for a full maturation of 31 years! Could this BenRiach 1977 / 2009 Virgin American Oak be the oldest whisky that has been fully matured in a new cask?
Quercus Alba (American white oak) is normally used for maturing bourbon. It’s close-grained timber, very resistent to leakage or evaporation and low in tannins. There is a general agreement that new oak rarely produces whisky of an acceptable quality, but recently there has been quite a lot of wood research and results are getting very interesting.
BenRiach 31 yo 1977 (43,2%, OB 2009, Virgin oak cask #3798, 292 btl.)
Nose: lots of orange peel and fresh orange juice. Whiffs of green banana and vanilla. Also a little nutmeg and freshly sawn wood. After a while there are a few notes of pineapple. Orange infused tea and a little moist cardboard. Not very complex but very drinkable. I was afraid it would be too oaky but it isn’t. Mouth: rich and contemporary I would say. Starting sweet with the oranges that go on and on. Hints of sweet almonds. Growing bigger with some garden herbs and more nutmeg. Spicy vanilla cream. Finish: even more spicy now, with plain oak coming through. Nice development. Chewed pencils in the aftertaste.
If you don’t mind obvious oak in your whisky and you like the recent Glenmorangie oak experiments (Artisan / Astar / Signet), then this should get your attention. Very good although I expected a bit more complexity after so many years of ageing. Around € 165.
This concludes my review of this year’s BenRiach single casks. Overall very high quality with a couple of truly exceptional releases.