Tastes

My first exposure to Talisker was years ago at a tasting where my experience with scotch was the small world of Johnnie Walker and Glenlivet. Talisker 10 just blew me away. Talisker 18 is one of my all time favorites. This Talisker through TRE was provided by the extremely knowledgeable @Generously_Paul through our SDT group which has now been long completed except by me. Now enough my background, onto the whisky. Its golden colored. A dense nose that contains notes of earthy mineral, rubber and a maritime brine. Grilled apricots, honey and a pinch of pepper. There is an rubbing alcohol quality that hovers with some malty sweetness. The initial sips arrive harsh and abrasive like sandpaper. The scratchy sensation dissipates and turns to pepper and sugary sweetness and fruitiness of apricots and pineapples. There are notes of lemon zest and charcoal that are more exposed towards the finish. Water tempers the spice which allows the sweetness to push forward. Scotch fog (not a mist) is quite apparent. What remains on the palate for a medium length of time is a drying oak, black pepper, charcoal and some bitterness. This is a spicy one. The Talisker pepper notes and readily available, however, it lacks a comparative depthness to the classic 10 and to the obvious 18. For me, this is closer to the Storm the the aforementioned but lacks the smokiness. A spot of water is all that is needed, if you wish. Anything more weakens the dram. All in all, still enjoyable and I thank @Generously_Paul for this sample as my (lack of) travels prevent me from coming across this one. [87/100][Tasted: 2/8/19]

Friday’s can’t come soon enough. Start of the weekend which means some sipping. Bunnahabhain is one of those under the radar scotches that is often overlooked. This sample came my way courtesy of @Telex as a bonus sample in our SDT. I had sampled this some four years ago and it was quite good then. Will I experience the same today? Did it change? Did I change (for the better, of course). The color is lightly golden which would indicate natural color. The nose starts with a salty and briny with a light earthy peatiness. In my younger days, I would ride 12 speeds and maintain and tweak them. A whiff of this brings me back in time and the smell of fresh inner tube with a coating of baby powder comes back to me, (when I replaced or repaired the inner tube). There is some mild sweetness that comes through as well. Vanilla, apricots, grilled pineapples. Some walnuts and oak are buried deep within. A mild nose yields to strong peat and char. A nice Islay earthiness in an oily and medium weight body. Quickly intense. The intensity yields to black pepper spice and a bit of sugary sweetness. A bit of vanilla and some lemon zest strengthen towards the finish. The finish is peppery and spicy at first. As that subsides, the long, tarry, ashy flavors fill the palate and is ultimately left with some bitterness and drying, oak tannins. This is a good, peaty dram that is not complex and lacks a deepthness comparatively to the Islay standards. A easy peaty sipper. At $70 and upwards, I can get more flavor and complexity with a Laphroaig or Ardbeg at 2/3 the cost. All in all, quite enjoyable. [86/100][Tasted: 2/1/19]

The only Scapa I had, and still have some left, is their 16 year aged expression. I found that quite good, but a tad overpriced. From this small distillery, and small stocks, the need to go to NAS allowed them to expand their single malt offerings to Skiren and Glasna. Not sure I agree, but who am I? A color of new copper pennies and I would assume there is color added. A slightly unique nose that’s all fruit and honey. Peaches is the primary fruit and took me some time to nail it down. Diced Granny Smith apples, dried pineapples, sugar glazing, bananas, strawberries. Vanilla cream with some mild oak and maple syrup take time to come through after a good amount of time. A good, sweet nose. The body is thin and brings with it a sugary, woody and spicy mixture. Peaches, tangerine, apples, pineapple, bananas. A fruit bowl realized. An oaky spiciness slowly works it’s way in to the finish. An slight oaky palate remains with a bit of ginger and a twist of orange that is unfortunately somewhat short. Pleasantly surprised as this is an easy sipper that has a fruity sweetness that’s not overblown. This would most definitely be improved by a bump in ABV as it would pack behind it a bit more oomph. A drop in price of about $15 would also be a big plus. All in all, quite a joy. [84/100][Tasted: 1/27/19]

Another week has gone by. It couldn’t go fast enough. The week started with 10 degree weather as the high temperature. Stress of work (as we all have) and dealing with aging issues of our family dog. This weeks pour is a sample from the SDT courtesy of @Telex. @LeeEvolved provides a well detailed history of Teaninich. Referring to his research, this is the primary whisky of JWR. (@LeeEvolved, Distiller Review; 2018). The color is pale gold. Fruity and a bright nose of apricots, white grapes, honey and coconut. There is a creamy buttery sweetness comprised of caramel, confectionery sugar and a smidge of milk chocolate. A small amount of oak and nuttiness of almonds and pecans. The palate takes in a sweetness but not overly so and somewhat brief. Honeyed tea, vanilla. The brief sweetness turns spicy and bitter. Red pepper flakes, fresh ginger root, soy sauce with lemon oil and oak. The aforementioned flavors are delivered in a medium body. A bit of a tingle on the tongue on the finish yielding to nutmeg and oak. The lemon oil carries from the arrival and remains on the finish. This medium length finish is finalized with an oaky dryness. The nose is quite inviting and vibrant. But what is promising on the nose is not as promising on the palate. Not terrible but the bitterness seems to diminish and harshen the experience through the finish. A dram that I would not necessarily turn down but not one I would reach for first either. Thanks @Telex for the sample. [82/100][Tasted: 1/25/19]

It’s still cold here. Patriots crushed the Chargers (was it really even a game?). Ribeye is cooking. Wood stove burning. Beck is playing on the stereo. A rye would be a perfect aperitif. From the collection of backlogged samples from the SDT, @Generously_Paul provided this extra and now is the time I finally get to it (yes I know I am far behind, but I will one day finish all) The color is that of copper penny. A beautiful color. It’s definitely a rye. Rye, dill, pumpernickel are immediate. There is an odd note that is tough to pin down but I can only associate it a chlorinated cleanser. It’s faint but creates a slight overall funk. There is some butterscotch, peppercorns, oak. The collective aromas do dissipate quickly, but the dominant rye and pumpernickel remains. The initial sip is hot and peppery. As the palate adjusts to the medium weighted creamy texture, you can start to isolate flavors. An odd mixture of Butterscotch, dill, brine, rye, dry cinnamon, cloves and a bit of charcoal. But the oddity works well together. As time moves forward, the blending of flavors better fall into balance. An discernible improvement from the initial sip. The finish is all oak, butterscotch and cinnamon. A hint of spearmint on the backend. I nice warming sensation throughout the body makes this a perfect dram on a crisp and cold clear evening. It is hard to find ryes that are approachable and sippable. More so, in my opinion, than any other whiskey variety. This one is one of those that is quite sippable. It took awhile, but patience is well rewarded. A fine rye whiskey. Thanks again Paul. [88/100][Tasted: 1/13/19]

A cold evening tonight in the northeast. “Winter is here” (lol). Worked late and now watching some football (Rooting for the team that is not the Cowboys [Rams]). Perfect night for a wee bit of peat to keep one warm. Add some more potency: a cask strength Peat Monster. This was an extra during the SDT group that @LeeEvolved offered, most graciously. The color is almost clear with just the slightest golden hue. The initial smokiness is not overpowering which is surprising given it’s name. It’s there but balanced with a sweetness and fruitiness. Vanilla cream, apricots, pears and lemon zest. A subtle maritime brine note provides a savory dimension. A waxiness comes through which pulls in memories of the wax bottle candy. This is where the Peat Monster earns its namesake, on the palate. A wave of smoke, pepper with a heat trail. Lemon rind is throughout. Without water, the body is a medium weight with an oily texture. To temper the bite from the 57.3% strength, the addition of water is recommended. The dram becomes more approachable and improved. The palate turns more ashy and a smidge of vanilla sweetness comes through. Lemon pepper with some oak becomes detectable with the addition of water. It still remains spicy hot. At the end of it all, the mouth is left with the sensation of having smoked a full bodied cigar and biting on a lemon wedge. Ultimately, the palate is left parched, bitter, ashy, peppery, salty and sulphuric. The last sensation is a deep down warmed soul. A monster indeed. You are slightly fooled on the nose but are punched in the palate with dragons palate. Pace yourself to fully accept and you Peat heads will be rewarded. Glazed and team at Compass Box are masters at blending and producing flavorful, vibrant whisky. [88/100][Tasted: 1/12/19]

Christmas and New Years came and went. Now back to the daily grind. On this cool Friday early January evening, I pour this 2016 vintage of Machir Bay. I purchased the 2013 vintage and am curious to see this compares as I recall enjoying it. If I am correct that was a marrying of 4 year and 5 year stock. This 2016 is just a smidge older. The color is light pale gold. A briny maritime breeze with light wisps of lemon oil provide the base of the aroma. Salted caramel/vanilla and chocolate sweetness provide a nice counter. There is an earthy quality with some light peat and mineral with rubber. As it sits, slight notes of smoked spiral ham round out and fill out the nose. Rather balanced and inviting. It opens on the palate medium light and silky. Smokey, oaky char, briny and white pepper spicy. A touch of honey with an apricot or apple fruitiness. Lemon zest works it’s way forward towards the finish. A drying, woody finish with lingering char and ash the hangs on for quite a length. A spicy tingle dances for a bit a fades out leaving the ash and lemon zest. A solid dram that still shows its youth. The counter play of aromas and flavors keep things balanced; vibrant. Take your time with this one. Somewhat akin to Caol Ila. If Kilchoman ultimately creates a 10 year vintage, I can only project that it will be one most sought after. Thanks @Generously_Paul for the sample. [88/100][Tasted: 1/4/19]

Christmas is in the air and arrives in hours. Prepped Eve meals and the house and will finalize tomorrow morning. Completed watching the South Park Christmas episodes with my son. This sample has been waiting in the wings since last year. Now is the perfect time to take this in. Ahh, Big Peat, what are thou liketh? It mirrors the color of a Chardonnay or Pinot Grigio. During the summer, smoking ribs, turkey, chicken and pork is a simple pleasure of mine. This nose is all Kansas City Rub on brined turkey slowly smoked with hickory. A molasses glazing sauce drizzled about. Garnishing the nose are caramelized apples and pears. This only sweetens over time. A full meal realized through aromas. The smoke realized on the nose is captured on the palate though as blackend-charred meat. Salted caramel and vanilla sweetness balances the charcoal that is ever present. Salami, olive brine, canned pears, bbq pineapples and peaches accompany the flavors. A never ending tarry finish with hints of oak and vanilla sweetness. Some faint sulfur comes through at the deep backend of the finish. The body is warmed deep within. This one surprised me as you would expect an overdone, overblown peated scotch. But it is quite balanced with just the correct amount sweetness to keep things in check. The high abv is unnoticed and sips more of a 43% or 46% bottled whisky. The Ardbeg and Caol Ila is clearly evident work well together. A big thanks to @LeeEvolved for sharing this delightful whisky. [90/100][Tasted: 12/23/18]

Finally sitting down this Sunday before Christmas Eve. I purchased this for sharing with friends and family for the holiday that is part of the upcoming two days of gathering of food and merriment. I bought this on blind faith looking for a dessert dram. Sherry forward nose but delicately so. Some baking spices of nutmeg, cinnamon with vanilla bean. Soft fruits of apricots, figs, clementines and raisins. A Demerara sweetness wraps the aromas. The cereal quality reveals itself as it continues to open. Add some almonds and walnuts for good measure. A cognac note is slight and floats about. There’s a great deal going on on the nose. Quite busy and quite welcoming. In one initial moment, a rush of sweetness, fruitiness and spiciness arrive simultaneously. The mind and the taste buds try to keep up and isolate the flavors. Caramel, vanilla, light brown sugar; apple crumb pie, pears; black pepper and cinnamon. The flavors segue in that linear fashion and lingers on the spicy side where the oak begins to draw out into the fade. This entire flavor is encased is a soft and silky body. A slightly woody-dry finish with vanilla and caramel with a touch of fresh ginger. This is quite good and simply enjoyable. Well balanced full of bright aromas and flavors. Sweet and light enough but not excessively to enjoy after a rich meal. This could only be improved in that the palate could be longer lived and the finish could be a little deeper so you can enjoy it longer between sips. For sherry lovers, this is a must to sample and, better yet, own. Now to try the 15 Revival. [90/100][Tasted: 12/23/18]

The Christmas weekend begins and I will start it with this 18 year provided by @LeeEvolved some time ago. My recent sampling’s of Dalmore, for the most part, have been underwhelming; especially with the overwhelming price. I do look forward to this, however. This is not a scotch that one has the good fortune of tasting. The color is rich amber. Nosing in the stemmed Dalmore copita glass that was given out to all at a tasting I previously mentioned. After a good amount of time, rich fruits and nuts make to core of the nose. Tangerine and caramel initially arrive paving the way for more aromas. Balanced sherry notes of plumbs, raisins, pecans all with cinnamon spice sprinkled throughout. Creamy chocolate and orchard fruits emerge in due time. Traces of oak are faint and add a nice wrapper for these aromas. A busy nose that could be inhaled all day. The body is lightweight which throws you off because the nose is so rich. An oaky, spicy arrival on the palate. Cinnamon, almonds, raisins, oranges with a touch of sweetness: Vanilla, caramel and sugar glazing. The sweetness becomes stronger over time. The palate does not last or hold for any good length. It takes several sips and swooshes to extract the flavors because of the semi short palate lifespan. The finish is woody and drying with some sherry and vanilla which last for a fair length. A slight orange bitterness at the far end of the finish and a touch of cognac. As with a Dalmore, the nose is rich, vivid and everlasting. The palate fails to deliver the promise of the nose but what does come through is quite well and nicely balanced. Soft and somewhat delicate. If palate could only reach deeper and be more viscous, this could be mind blowing. Time and patience are rewarded with this scotch. This one took me a good hour plus to work the nose and palate. Now, would I pay the near $200 for this? Most certainly no. This, though, is the favorite of all the Dalmore’s I have tasted and am fortunate to had the time to enjoy. Thanks again @LeeEvolved. [Tasted: 12/21/18][87/100]