Sunday, March 23, 2014

The Hard Way vs. The Easy Way

I saw this book today and was immediately struck by the fact that, unlike home brewing, home distilling is a seriously dangerous (and in many places, likely illegal) undertaking. If your still blows up, kiss your homeowners insurance goodbye.

I prefer buying whisky: Lots of choice and virtually no danger factor.

Thursday, March 6, 2014

Oban 21 at The Albion River Inn

On my last night at the Albion River Inn, I treated myself to a serving of Oban 21.

I was lucky to have the first serving from a new bottle, number 1,040 of only 2,860 bottles that Diageo will make available.

The whisky (to me) had nutty qualities on the nose (marzipan, hazelnut) as well as pepper, and as I added more water I got dried fruits like cherries and sugar syrup. The combination of fruits and sugar syrup reminded me of a hint of cough syrup. The nose on the finish had lovely complex wood notes (vanilla, leather, tobacco).

Just the facts:
  • Oban 21 Year Old Limited Edition Single Malt Whisky
  • Cask strength; 58.5% ABV
    • Opens up nicely with a bit of water - I got hints of cinnamon as I added tiny amounts of water
Thanks again to Chelsea and Laura for making sure I had a chance to sample this very rare dram!

Wednesday, March 5, 2014

Whisky Tourism

You know that stand-up comic who says: "You might be a redneck if..."? Well, if you take a vacation just to drink at a bar with a legendary whisky collection? You might be a serious whisky fan.

I found such a place in Mendocino County, about 120 miles from San Francisco. It's the Albion River Inn. This is the view from my cabin (note: skies are not blue at this time of year!):

Near as I can tell, this is the best time of the year to visit. I'm guessing they don't get many visitors in the rainy season, so the room rates were discounted. Don't worry, you'll spend the savings in the world class bar. That's a joke: The prices in the bar are excellent, so you'd be hard pressed to drink that much.

I have been here since Sunday (2-Mar-2014). I've had:

  • Talisker - 175th Anniversary bottling
    • Recommended by our waiter, David -- great choice!
  • Port Ellen, 8th release
    • 55.3% ABV
    • Distilled in 1978, bottled in 2008 (29 years old)
  • Inchmurrin 28
    • 43% ABV
    • The only expression I didn't care for
      • I always say you have to try new things...especially at $19.50/serving!
    • I had never heard of this distillery, so I did some research (on my own blog...)
  • Bruichladdich Black Art 1989
    • Edition 03.1; 48.7% ABV
    • 22 years old; amazing bronze color; sherry notes prominent on nose; really smooth
      • If you know me, you know I'm a huge fan of Bruichladdich and so I had to try this nearly-extinct expression. Had to! :-)
Tonight I'm going to have:
  • Oban 21
    • It just arrived in the bar yesterday; really looking forward to trying this rare dram
The staff is super knowledgeable, enthusiastic and friendly (another member of the waitstaff, Janet, was very helpful for my wife when she needed to pick a cognac0. Other than the whisky collection, I think staff attributes are the most important metrics in evaluating whisky bars. Also: How Mark Bowery, the hotel's sommelier, finds sources for these whiskies in this county is fairly mysterious. I'm sure some magic is involved. Sadly they don't have their ever-changing whisky (and spirits) list online.

The Albion River Inn restaurant is one of the best whisky bars I've ever been to, and I've been to the Dundee Dell in Omaha, NE (much more whisky but lacks atmosphere and quality food; also, no ocean views). The bar manager, Laura, is amazingly knowledgeable -- there are over 150 Scotch whiskies and she knows a lot about what's available behind the bar. It was her recommendation that made me choose the Bruichladdich, and it was an excellent choice. We had some great conversations about Scotch and I learned a lot.

From what I know, the Albion River Inn has one of the largest retail whisky collections in North America -- and it's right here in California. It's truly worth a visit. This is a place to relax and unwind. Selling point: No cell phone service.

p.s. They also have an impressive wine list, but I don't know wine.
p.p.s. Great food, too.
p.p.p.s. Thanks to Chelsea, the general manager, for the introduction to Oban 21.

Thursday, January 9, 2014

008 - Single Grain Whisky - North of Scotland

Yesterday's post was delayed by circumstances. Will do 2 today but have to slow down. Will run out of Scotch soon. :-)

The distillery for today (like most grain distilleries) has an unfamiliar name: "North of Scotland." Yes, that's the name of a grain whisky distillery.

It is rare to find single-grain Scotch whisky, or I should say "it's rare for me." I got really lucky when I found this one for two reasons: 1) You never see these in stores, and 2) It was priced way to low -- I got it for less than $200 (it should have been twice that...a price that I would not have paid). 

Unlike single-malts that have well-publicized Glenlivet, Macallan, Dalmore, etc., but grain distilleries mostly operate behind the scenes in the Scotch world. They are huge factories with names you have never heard of: Cameronbridge, Girvan, and this one (there aren't a lot of them).

I wrote about Scotch Grain Whisky on my old Wordpress blog and I even have a list of the distilleries I could find.

You might hear grain distilleries categorized as Lowland or Highland, etc., but these appellations indicate purely geographical, not stylistic, aspects. In reality there are far too few of these facilities to categorize their products meaningfully. First, they are rarely sold, and second they don't have much flavor. Just kidding. :-)

What's this taste like?

Dark color you would expect from a sherry cask
Honey on the nose
Fruitcake on the tongue
Older than me (distilled in 1964; bottled when 40 years old in 2005)
45.5% abv (91 proof) -- cask strength
Astringency (tart fruits)
Indep. Bottler: "Scott's Selection"
Serious wood notes underneath -- not vanilla-y -- like old maple-coated cedar planks

Tuesday, January 7, 2014

007 - Green...Johnnie Walker Green

Since I'm deviating from single-malts for a few days, let's try a blended malt. I have at least two but the one that you are more likely to find is Johnnie Walker Green.

As we saw yesterday, a blended malt results when single-malts from several distilleries are combined. In this case, the blended malt has an age statement: 15 years old -- which means that the youngest component is 15 years old. This whisky is comprised of single-malts from the following four distilleries as described on Diageo's website:
Four signature malts provide the key taste influences for this 15-year-old whisky. TALISKER introduces power and depth of character, CAOL ILA contributes mystery and intensity, and at its heart CRAGGANMORE provides a sweet maltiness, while LINKWOOD adds a final touch of finesse.
Of those four, Linkwood is not generally available as a single-malt. You may see it from an independent bottler, or very rarely from the distillery. The other brands produce multiple expressions.

What's it taste like?

  • The nose is light and fruity - apples or pears, with something like licorice on the side...perhaps lemon peel.
  • On the tongue it's a different story -- the peat from the Talisker is there, with some savory spices like pepper. The peat smoke lingers nicely.
  • Way down I can get oak notes (literally the wood itself plus some leather or damp cigars). Vanilla and its cousins may be there but they don't stand out (to me).
  • The base is slightly sweet but it's not the first thing you notice. Or the second. :-)
  • It's nicely balanced.

So this is I think more complex than a straight blend. The grain whisky in a blended whisky is way lighter and it softens the final product. I don't mean to imply that blended whisky or blended malt whisky is inferior. If you like blends, that's what you should drink - no need to apologize for your choice. Similarly for single-malt drinkers...though it's a rare time you'd be asked to defend your choice because there's a bias in that most people assume that single-malts are "better."

It's true that in many cases single-malts are more expensive, but that doesn't mean they would be universally accepted as superior in flavor. Drink what you like.

But aren't blends inferior to single-malts?

There is no right answer here. Everyone's taste is different. No one should say something is better or worse than something else as if anyone else would share their taste. It's your what you like and drink what you like. All whisky is the result of painstaking attention to detail and almost any brand has devotees that will name it as their favorite.

Monday, January 6, 2014

006 - Great King Street

And now for something a little different: Today we're tasting whisky, but not a single-malt.

All the first five whiskies were single-malts, but that's only one type of Scotch whisky. In fact, it's the smallest category. With that said, it's growing rapidly relative to the other categories. So, it's slice of the pie is getting bigger, while the pie itself is growing. Times are good in the whisky business.

There are actually five types of Scotch whisky:

  • Single-Malt
    • Whisky made from malted barley and produced by a single distillery.
  • Blended Malt (formerly known as "Vatted Malt")
    • Whisky resulting from combining the single-malt whisky from multiple distilleries.
  • Single-Grain
    • Grain whisky made at a single distillery. Could be based on multiple types of grain as long as it was produced at a single distillery
  • Blended Grain
    • Grain whisky resulting from combining the whisky from multiple distilleries.
      • I have never seen such a beast.
  • Blended
    • A mix of malt and grain whiskies.
      • This is the backbone of the Scotch whisky industry.

Today's whisky is from the last category which is by far the dominant form of Scotch. You know their names like Ballantine's, Chivas Regal, Cutty Sark, Dewar's, J&B, Johnnie Walker, Teachers, Whyte & Mackay, and many others.

My choice for today is also a blend, which is a mix of malt and grain whiskies from multiple distilleries, in this case assembled by Compass Box. In contrast to my recent choices, it is widely available and affordable ($35/bottle).

What's it taste like?

  • The initial impression on the nose, and on first drinking it, is of Frangelico or a dry Sherry (it's a very nutty mix, with hazelnuts or perhaps walnuts).
  • It is 43% abv so it's not going to burn your nose with high alcohol vapors. 
  • What lingers on the palate is a very nice vanilla complex, perhaps light butterscotch. The most complete description would be fresh-baked Apple pie.

One thing to keep in mind about the word "blended" is that it doesn't mean what you think it means. Other than rare single-cask expressions like the Littlemill I drank yesterday, virtually all whisky is blended if you use the term mean mixed.

Single-malts are produced day in, day out and yet every bottle tastes the same (to a very close approximation). This sameness is achieved year after year. A bottle you buy in five years will likely taste just like you remember. This is achieved by mixing the liquid from multiple casks of various ages to create a consistent product. The age statement on the bottle, if one exists, reflects the youngest component in the bottle. So, even single-malts are mixtures. But the term "blend" is reserved to distinguish whisky that is either the product of multiple distilleries, or that contains multiple types of grain other than malted barley.

Sunday, January 5, 2014

005 - Littlemill

I'm posting this early today so I can run some errands before the Packers-Niners game.
It's thanks to my whisky friend +Joshua McGee that I even know about Littlemill. Its one of the few distilleries that are in the Lowland region. The Littlemill distillery stopped production in 1996 and was demolished in 2005. I was fortunate to find some Littlemill last year at K&L in Redwood City, CA (from a cask that they acquired for their customers) as well as the 24 years old; single-cask bottle that I describe below from an independent bottler, which I found at Beltramo's in Menlo Park, CA. Now I am always interested in expressions from this distillery since the two I've had have been very different.

Without planning to do it this way, the first four expressions I outlined already in this series are from four of the five Scotch whisky regions. With Littlemill, I will have touched on each of the five official Scotch whisky regions (listed here in alphabetical order):
  1. Campbeltown
  2. Highland
  3. Islay
  4. Lowland
  5. Speyside

I regret mentioning Littlemill because it's not easy to find, and as a result it's not cheap. I generally try to promote the many excellent Scotch whiskies that are quite affordable, lest I give the impression that Scotch is only for people with significant disposable income. does it taste?

  • Tree fruit like apples or quince on the tongue
  • Vanilla and soft oak notes in the nose 
  • 49.8% abv (99.6 proof)
  • Spicy - cinnamon under peppercorns
  • With water:
    • Subtle honey sweetness emerges with a mild tartness
    • Water cuts the heat and allows some of the leather and tobacco (oak) notes to emerge


One thing sets many Lowland drams apart is the use of triple distillation (a technique employed commonly in the production of Irish whiskey) because that is rarely seen elsewhere in Scotland. I'll see if I can get Joshua to confirm whether Littlemill used this technique.

Don't confuse triple distillation with the other Irish distillation technique - continuous or "Coffey" stills - that are used heavily in Scotland to produce the grain alcohol that is used in blended whisky.

The effect of triple (vs. double) distillation is that the new-make spirit may reach higher proof levels as it enters the cask, and the flavors may be either lighter or more concentrated, depending on the shape of the stills and on the way they are operated.

I have never had the chance to compare samples from the output of a second (or third) spirit still, but the number of variables is much larger than just the number of stills involved in producing a given finished spirit. All single-malt Scotch whiskies have exactly the same three ingredients: Water, malted barley, and yeast (as well as time, in that they must be aged in oak barrels for at least 3 years) -- yet there are literally thousands of single-malts on the market and they all taste different, despite the fact that most are distilled twice.