Most Recent Blog Posts

• To Finish or not to finish tha To Finish or not to finish that's the question!

  • From: Whisky Willem
  • Description:

    15 years ago whisky shelfs were deferent from now. Most distillery's had one expression or at the most three. Now almost every distillery, which produces for the single malt market has a whole range of vintage's, finishes, casks used and different ages. If you draw a line at the left side you've got Glenfarclas which say's "The customer should finish the whisky" and at the right side Bruichladdich which got such a vast range of finishes, that you could fill multiple tasting evenings with it.

    I'm a bit torn between the two, on one hand I think, great just honest, those Glenfarclas people let's go straight and on the other hand great let's experiment and see what a difference it makes!

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  • 3 days ago
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• the cairngorm glass the cairngorm glass

  • From: Gills of the whiskyhills
  • Description:

    Forget about the tumbler ,take a cairngorm glass and sip away

     

     a good feeling

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  • 3 days ago
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• Standing on the bridge Standing on the bridge

  • From: Gills of the whiskyhills
  • Description:

    Standing on the bridge near Balmoral sippeng and thinking

    owhat an odour coming from the peat

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  • 3 days ago
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• Hello from MI Hello from MI

  • From: bigwalton
  • Description:

    New here, having received a membership for my birthday recently, I thought this was such an incredible place and the explorers club a novel idea that I have returned the favor by getting the gift giver a membership in return.

    We were each other's best man, but live 12 hours apart, so I thought a great idea would be to each have a membership and then taste our flights together over video chat so as to share the experience and set aside dedicated time to reconnect (the fact that it's over good whisky is simply a great bonus.)

    I've been a scotch, whisky and burbon drinker for a good while, but never have learned the particulars about any of them. I hope to learn a lot from the folks here, this is why I am so enthralled with the idea of reading the notes/comments from others on all of the same samples I've tasted. Simply incredible idea and I can not wait.

    Cheers to all. Yours in scotch.

    Eric

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• glenfarclas 25 glenfarclas 25

  • From: Gills of the whiskyhills
  • Description:

    Sipping away Glenfarclas  ,watching whiskygalore and Bonny Scotland

     

    a tremendous combination!

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  • 4 days ago
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• a small spot of scotland in th a small spot of scotland in the netherlands

  • From: Gills of the whiskyhills
  • Description:

    When willem an I started to present we were already drinking and collecting,during our presentations we found out that whisky and specially scotch is  a wonderfull way of making friends

     

    Stay lleech

     

    Gills of the whiskyhills

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  • 1 week ago
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• The development of glenmorangi The development of glenmorangie

  • From: Gills of the whiskyhills
  • Description:

    Glemorangie ten years old is now called traditional ,I still have got the old  ten years old bottlle ,a and as a matter of fact I tasted the new traditional :The outcome was the same

     

    The old portwood finish is slightly deeper of taste more portish I would say

     

    They are sill experimentating with new finishes time will tell...

     

    In the mean time

     

     

    Slainthe

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  • 1 week ago
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• Sacrifices for whisky Sacrifices for whisky

  • From: Whisky Willem
  • Description:

    As you maybe already know whisky connoisseurs and those who simply enjoy it are a little different from other people.

    For example. To buy that one bottle, which you were dreaming of possessing it, are to taste it; you could make sacrifices like giving up your car or even ....no not your wife, that's asked to much, is it?

    What would you sacrifice for that one, specific bottle?

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  • 2 weeks ago
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• Tastings Do's and Dont's Tastings Do's and Dont's

  • From: Whisky Willem
  • Description:

    10 Golden rules for Whisky Nosing & Tasting events:

    1. Don't smoke before or shortly before a tasting. 80% of a nosing and tasting should be smelling the whisky, just 20% is tasting. Best is never to smoke! Whisky and smoking cigars are just bad commercials. 

    2. Don't eat to spicy before a tasting. Spicy food will influence you're capability to taste.

    3. Don't drink coffee before the tasting. It will influence you're capability to taste.

    4. Don't wear Aftershave. It will influence you're capability to smell.

    5. Take care, that the tasting room is enough ventilated before the tasting. Smoke and other strange smells will influence your appraisal capacity.

    6. The tasting room should be to hot or to cold.

    7.  Use a copita shaped glass. This sort of glasses will hold the aroma of the whisky in the glass. Tumblers belong in the dustbin, if you want to be a serious whisky connoisseur.

    8. The TASTING room needS enough daylight are should be sufficiently lighted. 

    9. Water & bread on the tables to neutralize taste, between two different whisky's.

    10. Time. Take enough time to appreciate your whisky. Spend enough time on smelling and don't gulp your dram down in one swallow. It took many years to mature a good whisky, so you have to take enough time as well.

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  • 2 weeks ago
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• Scotch and Chocolate Event Apr Scotch and Chocolate Event April 1st 2010

  • From: 24Seven
  • Description:

    Hi scotch lovers,

    I am throwing a scotch and chocolate fundraising event on April 1st, 2010 at Beekman Bar and Books in NYC. It's sponsored by Laphroaig and La Maison Du Chocolat. If you've never had scotch and chocolate together, you're missing out!

    You can get more info and purchase tickets at: http://www.24sevenlab.com/SweetSpirit2010.html

    It's going to be an amazing time so if you're in NYC, please come. And spread the word.

     

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  • 3 weeks ago
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• Whisky Nonsens Whisky Nonsens

  • From: Whisky Willem
  • Description:

    If you're a regular visitor of whisky nosing and tasting evenings you'll hear a lot of nonsens. Share with us those myths.

    For instance: One of the most heard myths is that, if a still is replaced they put dents in the new still, where they were in the old one. Because if you wouldn't it would change the taste of the whisky. This is nonsense because with the same reason you could say: When somebody makes a dent in a still, the first thing you'll do is to repair that dent, because if you wouldn't it would change the taste of the whisky.

    I've asked the chairman of Forsyths (coppersmith) in the Speyside and he told me that they don't put dents in new stills.

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  • 3 weeks ago
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• Philosophy Philosophy

  • From: Whisky Willem
  • Description:

    A philosophy professor stood in front of his students with a lot of stuff on the table. The students were very curious what was going to happen. One after the other he did fist-large river boulders in a bucket. At a given moment, he asked the students if the bucket was full. All people present confirmed this. Therefore the professor caught a box with gravel and put that too in the bucket. The smaller stones fitted between the bigger boulders and eventually the professor asked, the same question. The students confirmed again, laughing that the bucket was now really full. Then the professor took a smaller bucket with sand and shook that in the bigger bucket and all the space between the stones was taken by sand. " Think of this bucket as your life" ; the professor said. " The large stones are the important things in your life. The family, the children, your partner. Things which would fill up your life, even if all the other things would be lost. The Gravel what I used, would stand for your house, the car or your job. The Sand stands for all the other things. It is the same with your life. If you spent time only on the small things, you will never have space for the really important issues. So always keep in mind what’s really important for luck; play with the children, pay attention to your health, go to a nice restaurant now and then. There is always space to do less important things, such as cleaning the house, and paying the bills. Fill the bucket firstly with the large stones, the things which are really important. In short: set your priorities. Remember, if you start with sand there is no more space for the stones. Then there, in the middle of  the professors speech, a student came down with a glass of whisky, and poured it (as sacrifice to science) in the full bucket. Of course the whisky sunk between the sand and the smaller stones and filled up the empty spaces. Morality? How full you live already is there is always space for whisky " on the rocks."

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  • 4 weeks ago
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• ardbeg ardbeg

  • From: Gills of the whiskyhills
  • Description:

    Ardbeg has produced so many expressions which is a thing to talk about

    Try them and you will see ,reek , taste and  the developement of whisky

    But what do you think of supernova?

    .

     

    I almost exploded

    It was as if I was eating peat and smoke

    Never had such apowerfull whisky before

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  • 4 weeks ago
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• Highland Park Highland Park

  • From: Gills of the whiskyhills
  • Description:

    Highland Park  is the single malt I will ever adore

     

    12 , 18 , 21 years provenance , 25  years old Cask (the one in the round wooden box)

     

    Now I am trying the new expression Earl Magnus

    Presented in a reproduction of the old green bottle e.g. waldglass

     

    i think Highland Park is the allround digestive there is.

     

     

     

     

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  • 4 weeks ago
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• Enjoying a dram Enjoying a dram

  • From: Gills of the whiskyhills
  • Description:

    Dear whisky lovers,

     

    When i come home i am always looking for the right whisky to drink!

    In my opinion there is a whisky for every special moment

     

    Aperatif

     

    during meals and after

     

    Ithink if you find the right combination you wil be in heaven

     

    The total almost hedonistic feeling

    Contemplate and Slainthe

     

     

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  • 4 weeks ago
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• Macallan Old Style vs. Fine Oa Macallan Old Style vs. Fine Oak

  • From: Whisky Willem
  • Description:

    This is the text you could read on any bottle of Macallan prior to the introduction of the Fine Oak Collection.

    The Macallan

    "The mystery of sherry oak maturation"

     FOR REASONS NOT EVEN SCIENCE CAN WHOLLY EXPLAIN, whisky has always matured best in oak casks that have contained sherry. Due to increasing expense and scarcity, other distillers no longer insist on sherry casks. THE MACALLAN DIRECTORS DO. Journeying annually to the bodegas of Jerez Spain, they buy fresh oak casks into which they pour mature, carefully chosen sherries, then keep them for two further years in Spain before having them shipped over to be filled with whisky. The results are shown partly in The Macallan's rich golden color, partly in the 'nose' and wholly, may we venture?, .. in the tumbler.

    Ok. The fine oak series are introduced already in the beginning of 2004, but every time I hear whisky merchants talking about how wonderful their Fine Oak product is (and that it is an improvement), I have to confront them with this text and their marketing nonsense. All right one can understand that sherry casks are incredibly expensive, but they should be honest and stop telling Bull S**t!

     

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  • 4 weeks ago
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• Highland Park Surprise Highland Park Surprise

  • From: WhiskyCorrespondent
  • Description:

     

    15^th February 2010

    Much excitement last Friday (12th Feb) when an envelope obviously containing small bottles dropped on to the door mat. Nothing was broken and I gleefully opened three small samples of Highland Park’s new expressions for global travel retail. They were from 1998, 1994 and 1990.

    Jason Craig, HP’s Global Controller (should he live on an exotic island and be stroking a fluffy white cat with a title like that? Not so fast, Mr. Bond…..), advises that parent company Edrington wanted to look into its maturing stocks to find sherry seasoned casks capable of “showcasing different dimensions of the classic Highland Park profile of honey sweetness and aromatic peat.”

    It transpires that the 1998 and 1990 vintages are to show smokier characteristics while the 1994 and 1973 show the sweeter. There was no 1973 sample as it is obviously a much rarer and more expensive beast. All of the three I was sent will be at 40% vol while the 1973 will be round about 51% though the latter might change a little as it has not yet been bottled.

     

    I am never one to turn down a dram of Highland Park. I enjoy its delightful balance of sweetness, smoke, heather and many other nuances. In the interests of telling you about them I sat down to taste:

     

    Highland Park 1998

    Appearance: Medium gold with tawny glints and a white edge. Slow, lazy tears.

     

    Nose: Orange blossom honey, heather; hazelnut praline, cream and herbs. With water it is creamier, with a slight hint of toffee and more sulphur/burnt match notes indicating sherry cask influence.

     

    Palate: Heather, honey, some fine smoke and sweet oak ( vanilla).

     

    Finish :  Medium length , luscious and sweet finish

     

     

     

    
    

    Highland Park 1994

    Appearance: Slightly richer gold than 1998, More tawny and brown tones. Slow, fat tears.

     

    Nose: A sharper note at first then milder honey and heather, cream toffees. Some refreshing citrus and dried fruit. With water it is more “juicy” and honeyed with slight sulphur.

     

    Palate: A little more smoky than 1998 for me with a creamy mouthfeel and notes of honey and heather; a little more astringent than 1998.

     

    Finish : Medium, smoky, dry but with a rearguard sweetness.

     

     

    
    

    Highland Park 1990

    Appearance: A richer gold than the other two. Gold and tawny highlights. Very slow running tears that hug the glass contours.

     

    Nose: Pears! Citrus and dried stone fruits; very juicy and mouthwatering on the nose. Honey comes in after. With water there are more pear drop sweets and a wisp of vanilla as well as a bit more smoke than the others.

     

    Palate: Unctuous and creamy mouthfeel – very silky. On the palate cream, slight toffee, heather and some herb with smoke and a faint hint of vanilla.

     

    Finish: Quite long, heather with smokiness with dryness persisting.  

     

    Which did I like? Well – all of them. The 1998 was the instant gratification expression with the shortest finish but the nose on the 1990 was a beauty – as was the 1998 too. I found the 1994 a little closed at first. It needs more time and coaxing and is worth the extra minutes wait.

    All of these will be available in global travel retail including certain US outlets from April so you will need to travel by plane to get some. There will be a little more information and photography nearer that time so I will upload some pictures again then. The 1998 will be in a 1 litre bottle while the others will be 70cl.  The only pricing supplied at this stage was in Euros but, as you might expect the1973 is far and away the most expensive and the 1998 is very reasonably priced at Euro 46. Dollar pricing to be advised in due course.

    © Caroline Dewar 2010

     

     

     

     

     

     

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• Edrington & Berry Bros. Exchan Edrington & Berry Bros. Exchange Brands

  • From: WhiskyCorrespondent
  • Description:

     

    8^th February 2010

     

    Britain's leading fine wines and spirits merchant, Berry Bros. & Rudd (BB&R), announced last week that it has finalised an agreement to sell the Cutty Sark blended Scotch Whisky brand to The Edrington Group, makers of The Famous Grouse, The Macallan and Highland Park amongst others.
    
    Under the deal, BB&R will acquire The Glenrothes single malt brand from Edrington, which has signed long-term supply agreements to provide whisky fillings and stocks to BB&R. Edrington will retain ownership of The Glenrothes distillery.

    The transaction will also involve Edrington acquiring all distribution contracts on Cutty Sark in force at the time of completion.  The agreement is due to be concluded by April 2010. The total consideration has not been revealed.
    
    Hugh Sturges, managing director, BB&R, said the sale of the Cutty Sark brand and purchase of The Glenrothes was in line with the company's long term vision of concentrating investment resources behind developing a world leading position as a supplier of fine wines and super-premium spirits. I have a wine account with BBR and they do indeed have access to many superb wines – as well as whiskies and other spirits. Their wonderful shop and cellar premises in London date back to 1698. Their whisky buyer is Doug McIvor – a man of immense whisky knowledge.

    Ian Curle, chief executive of Edrington, said the deal would enhance the group's position as Scotland's leading international premium spirits company and strengthen its position in the Scotch whisky category with an unrivalled and well-established portfolio of leading blended and single malt brands.

    "In an ever-consolidating drinks industry, this agreement offers significant operational synergies and market advantages. It improves our distribution in key territories and strengthens our position as an independent premium brand company," said Mr. Curle.

    Edrington has enjoyed a long-term partnership with BB&R under which it has supplied blended whisky for the Cutty Sark brand for over 70 years and is currently responsible for all aspects of producing Cutty Sark. Today, Cutty Sark is a top three whisky brand in Mediterranean countries such as Greece, Spain and Portugal, where it is popular in the fast-moving café/bar/restaurant/hotel sector. The brand continues to have a strong presence in America and is increasing its footprint in Asia and developing markets.
    
    I am pleased to say this means no change for the irrepressible Ronnie Cox, Brand Heritage Director for Spirits at BB&R who will still be educating and entertaining us globally on The Glenrothes.

     

    © Caroline Dewar 2010

     

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• Bruichladdich - Ugly Betty Joi Bruichladdich - Ugly Betty Joins Oldest Still

  • From: WhiskyCorrespondent
  • Description:

     

    4^th February 2010

    Not only is Bruichladdich Distillery looking at turning waste sludge from whisky production into green energy, those inventive and creative people have recently re-installed Scotland’s oldest still and are refurbishing and re-using an old Lomond Still.

     

    The still thought likely to be Scotland’s oldest (seen here looking like some mediaeval flying saucer), was commissioned for Bruichladdich in 1880 by the Harvey Brothers who owned it at that time. One hundred and thirty years of service is not at all bad. Tell that to your newest technology and household appliances with their built-in obsolescence. The average life of most stills is about 40 years but this one was built to last having an extra thick copper bottom to withstand the rigours of coal fires which used to heat the stills before they were changed to steam. Sadly, no distillery in Scotland now uses the coal-firing method. Renowned coppersmiths and stillmakers, Forsyth of Rothes, carried out the renovation and testing to ensure the old girl was still viable and she passed with flying colours.

     

    Bruichladdich’s manager, Duncan McGillivray commented, “We are told at 130 years old this is most likely to be the oldest whisky still in the world. They don’t make them like this anymore – there’s plenty of life left in her and we intend to keep her going for a wee while yet.”

     

    According to the distillery management the still’s long life is partly down to fate as there have been periods of closure and part-time production in Bruichladdich’s life which meant the still was not in constant use. Indeed they make the point that “under usage between 1881 and 1945 owing to struggling finances, two depressions, US prohibition, two world wars and a fire that nearly destroyed the distillery, meant it was already in remarkably good shape by the time it was converted to more forgiving internal steam coils in the fifties.”

    

     

    The second still being put in place is a former Lomond still gathered from the old Inverleven Distillery, last owned by Allied Distillers. That distillery was dismantled years ago but the Bruichladdich boys managed to get in and lay claim to a few pieces before it was emptied. Some of those pieces have formed part of their production since the place was reopened. As you can see it’s not a pretty item though it will doubtless be spruced up in situ. Jim McEwan has christened it Ugly Betty. The idea behind a Lomond still was to allow use of varying neck lengths and make differing characters of spirit. The neck was made with removable panels and moveable plates inside to facilitate such changes in the spirit the still made.

    This is apparently the last authentic Lomond still in existence. There used to be one or two at Miltonduff and the spirit and final whisky which came out of it was called Mosstowie – a bit like a second wine from a Bordeaux chateau. I haven’t visited there for years. I worked for the owning company at the time of my last visit but I don’t recall they were in operation even then.  

    But I digress. We are told there will be a new addition to this resilient old piece of equipment – Jim McEwan’s newly designed neck section. Managing Director, Mark Reynier, entitled it the Silver Gattling due to its internal components but Jim’s preferred name is Reflux Revolver. Nothing to do with old guns. He is creating this new neck interior with some innovative changes, one of which will give increased reflux and a purer spirit. The other changes you will have to go and see for yourself. The addition of this still gives Bruichladdich a stills tally of five and its use is yet to be divulged. 

    Before I go, back to that production sludge. The distillery is investing in an anaerobic digester to convert the yeasty waste into methane which will then be burned to make electricity. It is understood the island’s other distilleries are considering similar options. This could cut the distillers’ carbon footprint and supply a large percentage of their power needs. If it is successful a lot of Islay’s electricity could be generated by distilleries and maybe, we are told, with some gas left over for methane powered vehicles. At the moment the only methane powered vehicles I know of over there are the cows but they are neither very comfortable nor very fast. You have to hand it to the Bruichladdich team – they don’t sit still for a minute. 

    I will be over there again in May for the Whisky Festival and hoped to see these stills in operation then but Ugly Betty does not come on stream till the summer. I’ll just have to go back later on, then. Any excuse to visit Islay is a good one.

     

    © Caroline Dewar 2010

     

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• Whisky Auction Whisky Auction

  • From: WhiskyCorrespondent
  • Description:

     

    4^th February 2010

    I spent all day yesterday at McTear’s auctioneers here in Glasgow where they were holding an auction of rare and collectable whiskies. There appeared to be collectors from Europe in the room judging by the voices and I thought I recognised some faces from other events I have attended.

    I had nothing in the auction - my main reason was to see if anything I also own went for a good price. It’s all going for auction when I am old and poor to augment my pension fund. I should probably just drink it as I am always telling clients, readers and audiences that it is not for investing in – it’s for drinking and enjoying, However, you can’t work in this industry for a long time without squirreling away some interesting bottles, probably thinking you’ll get round to drinking them one of these days.

    

     

    Apart from a rather chilly saleroom (to keep us all awake?) it was an interesting day.

    I’m not sure how things are going in other markets but it seemed to me yesterday that the recession is still affecting such sales. Most items went for a little less than or within their sale estimates. The star, big price items fetched much less than expected. For example a half bottle size of 1900 Springbank drawn off in 1927 was estimated at £4,000 - £6,000 but fetched only £2,200. There were a few surprises at some lots going for much more than estimated – a bottle of 19 year old Rosebank from the Rare Malts Selection sold for £500 against an estimate of £160 and a 28 year old Glenury Royal for £460 instead of £180. Andrew Bell, McTear’s whisky man, said he was generally happy with the pricing and pointed out that some things go lower if there are quite a number of them. A case in point yesterday was Ardbeg 17 Year Old. Some people have obviously not yet got round to drinking theirs and have heard it got some reasonable prices at auction. So there were at least half a dozen and the price fetched was, subsequently, lower.  

     

    I have taken the view that I will hang on to my bottles for at least a few years yet. McTear’s are having another sale in early May which I might attend. I’d be interested in hearing of anyone’s whisky auction experiences in US or Canada – or anywhere else for that matter.

     

     © Caroline Dewar 2010

     

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