A new house style of whisky, featuring a new combination of sweetness from American white oak ex-bourbon barrels and a hint of subtle smoke, with each further enchanted by special selected casks from around Europe.
Time to go on the road, with one distillery and one purpose; Discovering Jura, a distillery operating on the island of Jura to the north of Islay.
Japan, a beautiful island with stunning architecture, sun, flowers and of course truly amazing whisky. On the evening of June 18, I had the opportunity to try two lovely whiskies, Dekantā Eigashima 2011 Kikou – Ki Series, finished in Port Ellen casks and Yamazakura 21 yr old. This with other enthusiasts, online during a live tasting.
Bottled in 2017 to commemorate the Dekanta 3rd anniversary, Eigashima 2011 Kikou – Ki Series, was distilled in 2011 at the Eigashima distillery and matured for 6 years. As a homage to the Scottish education of the “father of Japanese Whisky’, Masataka Taketsuru, the whisky has matured in a freshly emptied Port Ellen Scotch whisky cask, bringing a touch of Scottish seaside influence to the Japanese whisky.
There can’t be any better place on earth to sit and take a glass of malt whisky. Glengoyne, a picture-postcard whisky distillery, now in the centre of an online tasting.
Glengoyne distillery uses warm air to dry its barley, in addition, it is the slowest distillery in Scotland. And we all got our share during the online whisky tasting, that was held on World Whisky Day, May 19.
This month the regular whisky testing at The Abbey featured the new range of Jura whisky. The well-respected Prophecy, Origin and Superstition have been replaced by this new range.
On a nice mild evening, the Whisky Club members negotiated the seemingly endless roadworks and arrived at The Abbey looking forward to tasting the new whiskies.
An online live tasting via Facebook from the Tamdhu Distillery, a lovely place. Held in a cold room, and people getting warm while listening and drinking the whisky. With Sandy & Gorden talking us through the range, this day had to offer.
Together with people in the distillery and online, it was one big adventure with some new experiences.
Benromach is a Speyside distillery founded by Duncan McCallum and F.W. Brickman in 1898 and currently owned and run by Gordon and Macphail of Elgin. This piece is dedicated to the whisky we’ve tasted on the evening on Monday 30th of April. An online tasting with a taste of adventure.
A Monday evening, like no other. With a lot of laughter, serious moments, old friends and new discoveries of Scotch Whisky from the Speyside area.
This week featured the regular monthly whisky tasting at the Abbey. This month presented by Graham McKay from the Independent Bottlers Carn Mor [Morrison and McKay]. When you consider the Independent Bottling business certain points are important.
Their bottlings can be as small as one large cask or barrels purchased from several distilleries. They need very good contacts at distilleries in order to identify when a distillery has surplus whisky and is prepared to sell this at an advantageous price to the Independent Bottler. They also need excellent blenders to make the most of the whisky available to them.
Monday, October 12. A large group of enthusiasts were looking forward to this rum tasting, held online for a long time. Wrapped in a fabulous black box, 4 samples of rum were waiting to be opened, Mount Gay Black Barrel, Mount Gay XO, 1703 Master Select 2016, and a preview of the 2017 release of the 1703 Master Select.
When looking at the line-up, no wonder we all looked forward to this evening.
Rum, another adventure, a new challenge. Curious as I am, I looked up the meaning of the name La Hechicera. This is Spanish for ‘enchantress’ and pronounced as ‘etch-ee-seh-rah’. Try that a few times before and after a couple of glasses filled with rum when the magic kicks in.
Using the solera method of ageing in American white oak barrels, La Hechicera is a wonderful blend of mature rums between 12 and 21 years.
This captures the character, exuberance and diversity of Columbia.