How do you pronounce Islay?

Eye-luh. Not Iz-lay. This is an area of Scotland, which is significant region for its peaty, smoky, maritime style single malts. However, I tend to favor Talisker, even if I find the others quite exceptional depending upon the cask.

Rogers Park Hosts Single Malt Tasting for The Balvenie March 7, 2009

The Century Public House at the Morse Theater on Morse in conjunction with Sam Simmons will host a Balvenie Tasting Single Malt Scotch Dinner on Wednesday, March 11, 2009. Sam is the Balvenie Ambassador for the United States. He has a wealth of knowledge not only on Balvenie, but many other distilleries. Those who live in Rogers Park should not miss out on this opportunity due to Sam's wealth of knowledge and the significant bourbon and single malt selections at CPH.

David Stewart serves as the malt master for over twenty years. He has helped The Balvenie develop a significant reputation among Single Malt Scotch Whisky Distilleries.

I will add more information to this post as the information is released from Devin along with the cost. Those who are interested who know the distillery should be in for a surprise. Go to www.themorse.com to directly contact Century Public House.

Aberlour A'bunadh from Batch No. 18

A variety of the non-chill filtered Speyside single malt that is bottled at cask strength, which 59.7% acohol. Has a sweet and distinct finish. The first two swallows from the dram bring out the flavor, where you drink your malts neat (without water). The finish on the third and fourth sip are longer. However, I prefer Abunadh with some water.

Waltham's book on Single Malt Scotch categorizes the Aberlour Distillery, as a whole, in his Cluster B. This means that he finds Aberlour to be Medium-bodied, medium-sweet, with nutty, malty, floral, honey, and fruity notes). He also finds Aberlour more sherry like and tastes less peaty. I find a'bunadh to be a bit sweeter and fruitier to the tongue, but plan to compare what is available in Waltham's Cluster A (see page 33). Waltham clusters Abelour with Aberfeldy, Ben Nevis, Benrinnes, Benromach, Blair Athol, Cragganmore, Edradour, Glenfarclas, Glenturret, Knockando, Longmorn, Scapa, and Strathisia.

Malt Maniacs is another reliable online source, which you can click on for more information on Aberlour. The Maniacs have an annual competition each year and the winners of its tasting contests are posted in a variety of useful categories. Most distilleries tend to participate due to the diverse group of educated palates on its panels.

I don't recall much similarity to Glenfarclas, so I ran a taste taste. My 20 year old Glenfarclas is a bit longer and stronger on the finish with more of a sherry finish. The A'bunadh tastes noticeably better with a bit of water. The syrup-like sweet and fruity flavor becomes much more palatable and not as concentrated. Without water, the nose is like defrosting a can of frozen bing cherry juice concentrate. I don't recommend drinking the entire dram neat.

Binny's of Chicago is currently selling Batch 21, but Batch 18 is part of my collection. I have tasted both and there is consistency among the two batches. In the Spring of 2009, the Speyside Festival will feature a side by side tasting of every A'banadh Batch from one to perhaps 22 at that point. This event alone tempts me to fly over the pond, but for my pocket book. Perhaps, some other lifetime.

Edradour - Madeira, but No Tokay. 700 ml Need Not Apply for Import

Brett told me that I should try this one, since Edradour was not distributing its Tokay finish in the U.S. I found the Edradour Rum finish to be more palatible than the Edradour Madeira. You can taste the grape finish. but the rum finish is more lively. Duke of Perth in Chicago sells drams of the rum finish at a reasonable price. If any good acquaintances have any interest, the Madeira bottle is in my collection. Binnys sells both finishes at its South Loop Shop at Jefferson and Roosevelt.

I think that I appreciated and regret the subtle ways that free trade is stiffled in the Single Scotch Malt Industry. It seems that the U.S. decision to size its bottles at 750 ml and limit all imports to that size has eliminated distributors rights to easily import, distribute, and sell European 700 ml bottles.

The excuse cited by some is that it is easier to formulate taxes on a standard 700 ml bottle. Of course, the end result is that Scotch Whisky is limited in variety until ATF agrees to allow a given distilled single malt and vintage to be sold in the States. A simple form by the distributor that says we are selling should be enough. Product liability laws will stiffle any desire to mess up on quality.

Of course, if you are fortunate enough to be able to get on a plane and fly to the U.K., you can bring a few bottles of Edradour Tokay home VAT free from Royal Mile. And for those daring enough not to fear confiscation, sanctions or other penalties, you can order from some other overseas retailer. For all of this aggravation, we wait for a compassionate scotch drinker in ATF to liberate hobbiest from this misery. Many of us have challenges regularly imbibing on the other side of the pond. Not enough bottles get enlarged to a U.S. marketable size with a distiller or distributor who has enough patience to cut through all of the red tape.

Until then, we will be stuck with an occasional distillers choice every few years from Talisker until it gets too frustrated and tries to encourage us to tempt our better judgment, among other concerns that merit repeal of this Tory tax by ATF. The Scotch Revolution will not be Televised or will it? Perhaps, I am waiting for Godot on this one.

Auchentoshan New Releases Debut in Chicago

Binny's of the South Loop blessed its single malt patrons with the first U.S. tasting presented by Jamie MacKenzie on October 1, 2008. Jamie is an eight year veteran for Morrison Bowmore, which runs this distillery for Suntory as of 1994. For those unfamiliar with 'Aukie," (pronounced "och 'n' tosh'n" and rhymes with the Jewish Purim Pastry, Hamentashen), it is a Western Lowland single malt scotch distillery. Achentoshan Distillery has pride in its triple distillation process. Located in the vicinity of Glasgow, Scotland, It was founded in 1825 near Kilpatrick Hills. Fortunately, Mr. Mackenzie saved the best for last; I now know why he wears his Bowmore Shirt with pride. However, I suspect that there are a few killer casks in Aukie's Warehouse worthy of a premium bottling.

Suntory's Auchentoshan Distillery is run by six men; its senior blender, Iain McCallum has many years of experience for a 32 year old. Aukie presently ages its malt in bourbon casks from Heaven Hills Distillery. Tonight those present at Binny's were able to officially taste five of its new introductions. However, those able to pay the modest charge were lucky enough to test three additional selections.

The first selection was the Aukie Classic. This is the youngest and lightest version of the five primary selections for 2009. I nosed the Classic as Testor's Model then Mucilage glue followed by Tie Guan Yin Tea, then cucumbers and a slight mint. The dram was light to the palate, but smooth. I don't recall the alcohol content, but it seemed like watery honey, but arguably vanilla-like to the palate.

Of all the selections, the Classic seemed the mostly likely to be treated as a mixed drink. Some have mixed this single malt with a concoction of mint, lemon, and honey. One claimed that cane sugar and lime worked quite well. The bottle will retail for $29.99. I like drinking my scotch neat; I was not that much of a fan and found it watery as it tingled and lingered, when it was imbibed neat. Please bring the mint, lemon and honey; build it and some of us may reconsider. However, I agree with Iain McCallum's position that Aukie Classic is more of a summer scotch based upon the fragrance and flavor.

The Aukie 12 year old has now replaced the 10 year old. This new introduction for the U.S. was rather complex to nose. There was a tinge of one day cut grass with an arguable tinge of mucilage glue with vanilla. I agreed with Mackenzie's tastebuds that the dram palated walnutty and another observer who tasted ornosed candy corn, but the bottling was noticeably complex and reasonably smooth for an economical offering. Water brought out an apple tast in this single malt. It was valued at $49.99. This was an improvement on the Classic, but not my dram of scotch, yet. However, an excellent food pairing may win me over.

The Three Wood was iffy. The manufacture of this Aukie is a bit more seductive. This single malt is aged for ten years in bourbon casks, then transferred to an Oloroso Pedro Jimenez PX cask for 1.5 years, and finally finished in a sherry cask for six months. This is more of a digestif that tastes sweet in the front and finishes 'chewy.' The amber Three Wood is touted as a cigar malt. This is dark and arguably noses fig, carmel and toffee. This measures at 43% alcohol, but is marketing to both men and women drinkers. I was not infatuated with the Woody, which retails at $59.99.

Moving on, I will abreviate the opinions of the 18 and 21 year olds, which retail for $99.99 and $129.99, respectively. the 18 year old has a mix of 85/15 bourbon-sherry cask aged malts. I nosed carmel tootsie rolls, but the 18 year old flavored my tongue sweet and orchardy with slight licorice twig on the finish. The 21 year old was arguably eucalytus, but I found it nosed like one day old smoked almonds. Of all the affordables, the 21 year old, which retails at $129.99 was the most conceivable seller. Again, I was left with interest, but not compulsion, except for two of the three extra choices not officially on the tasting.

The Aukie Select and 1957 bottlings were not presented at the tasting, when I was present.

Of the three, all were great, but two were more tempting with an emphasis on the 'White.' Two were presented as test samples from two casks, one was amazing, like hickory smoke and salt, but an Aukie with an 81.2% alcohol content. It was bazaar in that I have never drank such a potent yet palatible single malt. What an outrageous proof! The second tester was a 69.1% Bowmore, which was worthy, but not as memorable. The final knockout turned out to be the upcoming Bowmore White. White will also be a 42 year old likely aged since 1966. This was the hands down 'shot across the bow!' The entire tasting seemed like a trivial exercise without the 'White!'

The fruit on the Bowmore White is a rare pleasure. I wish that the Bowmore Whites and Blacks were allowed to mature and appreciate in value on more experienced collector's shelf at a more affordable price. These selections retail at over $5000 and are limited. The 2007 Bowmore Black was a 824 bottle offering. I guess the most astute collectors in the Far East place a premium on this distillery. I agree! You won't read about Black or White in Michael Jackson's Tomes. The hickory smoke scented Aukie and Bowmore White were the stellar tastings that made the evening. The Hickory rates at 98 points.

I now appreciate why Suntory bought out Stanley Morrison. I hope that we will eventually see such exceptional offerings as the White for $500 to $750 or less. Perhaps, I need to look at another distillery. I have thoughts. I recognize that the family from Japan has found an incredible series of 1966 casks that undoubtedly rate 100 pts. Hopefully, I will get another opportunity to have a wee bit more, since I cannot recall a better dram. However, with four years of experience and devoid of a single trip to Scotland, I need wee bit more time with the Johnson's Tot in hand.

Jamie Mackenzie did us all a favor last night. We need to communicate with those distillers who hord the uber drams of this world. Some of us appreciate the effort and skill, but must put their funds into the mortgage and the trip to Leith, among other priorities. For those who are not convinced that Bowmore is worthy, you missed its complete vindication!

Scotch Chix Diss Edradour? Not I. Not Yet.

I had the chance to read The Scotchchix Blog. I have yet to try the 12 year old, that is the Edradour, of course.

http://www.scotchchix.com/2008/07/edradou-12-revisited.html

However, I tried the Edradour Old Rhum Agricole Cask, which I found amazing. For those who know, the Scotchchix only allow "team members" to comment on their blog. This is understandable, but a disappointment until permission granted, if ever. I had hoped for the opportunity to politely quibble. It is unclear how one earns enough esteem to become a "Team Member." I provide my tasting notes, below.

The Scotch Chix only refer to "DC Scotchchick" as having a less than fond "revisit" with Edradour, so to speak. I intend to revisit the above selection. However, I succumbed and purchased the Edradour Takaji Finish on a whim. I look forward to revealing the source. One day, I'll try the 12 year old, but I am less than enamored by the youngsters.

I will not infringe on SC's copyrighted masthead. It incorporates a photograph of my favorite malt glass, the Johnson's Whisky Tot. This whisky glass is available at the Malt Advocate Website's Marketplace for $25 per glass. The glass is effective at getting the dram on the most desirable part of the palate for tasting Malt.

This following is a reply to the above post for those who are sympathetic to some of the Edradour Casks put out by this quiant distillery:

As stated, I tried the Edradour Old Rhum Agricole Finish with the Chicago Scotch Malt Whisky Meet Up Group last week at Duke of Perth. They are a great bunch for Scotch afficionados in search of comraderie and the perfect dram. I usually prefer Talisker, so I also imbibed the Talisker 18 year old. To the Scotchchix, I am proud to stock one of the Scotch Malt Whisky Society Leith selected Highland Park Cask bottles. Therefore, there must be some palate left in me. HP, for Scotchchix fans, now seems to be a favorite.

Michael Jackson rated the Edradour 12 year at 81. He labelled the color of that product as "full golden." He also nosed it as "peppermint" and "minty-clean" to the palate. The Edradour Distillery's home is in Perthshire, which is located in the South Highlands.

The Edradour Old Rhum Agricole Finish at DOP was particularly memorable to me in a favorable way. It appears bright yellow. I felt that I may have nosed lemon rind or citrus, but it was sweet like honey to the palate. This Edradour dram was the second of two drams for the evening. It also followed the DOP fish and chips. I am tempted to buy a bottle. However, this encourages me to do a double take for the exact vintage, since Binny's has the 1996, which may be the only vintage.

Johnson's Whisky Tot - Any Comparisons to Glencairn, etc. Glass, nosing?

In order to 'nose' scotch (create, detect, imagine, and identify the distinct aroma), hobbyists have joined the trade with one invention, book, malt, or another. David Johnson's Whisky tot (photo, left) seems like the most recent innovation. For those of us who just bought into the Glencairn glass (pictured in blog home page, upper right), this is one more excuse to figure out a better way to enjoy single malt whisky. Perhaps, even Bourbon, as well. Has anyone seen any of these, let alone held or drank from one?

The idea is once you have 'nosed' single malt whisky, you try to get the lip of the glass or tot into your mouth so that the whisky lands closer to the center of your tongue. This is where taste buds tend to better distinguish the flavor that is imbibed. This is based upon the SMWSA materials often provided at events. Usually, if single malt hits the tip of my tongue, my sense of taste gets screwed up. In addition, I have yet to taste a multiple distillery blended scotch* that I could derive much enjoyment from.

Just one more creation to keep the enthusiasm generating until the next bottle is researched and purchased or the next event takes place. Is there anyone in RP who has traveled to Kentucky or Scotland just to tour the distilleries? Just curious if anyone reads this blog given the sporadic posts and time limits on writing?

Perhaps, scotch drinking seems like a dry and stodgie subject for the less experienced.

*-I forget the proper phrase for this more commonly sold scotch whisky.