logo

My Handcrafted Opinions on Whiskies, Distilleries and Other Related Stuff

Most Recent Whisky

Most Recent Whisky Review

Bellevoye Bleu

If you had not of heard of this French blended malt you are not alone, because it was new to me as well when I saw it in the Air France Lounge in Paris.  A little online research suggests this is a blend of 3 single malts of different regions of France and finished in new French oak casks.  It is bottled at 40% ABV but nosed like it was much stronger.  Very feisty and malty with barnyard, floral and even perfurmed notes in the nose.  Hot and sweet on the palate with some flashes of toffee which were quickly masked by pepper and even a slightly acrid smokey note.  The finish has some chilli heat with a hint of lemon peel marmalade.  A splash of water improves it greatly, smooths out the grainy mouth feel and brings out some more fruity and sweet flavours.  It is not bad but posseses little elegance or sophistication so in that respect it is not a very French French whisky.

Read More
  • Thursday, 23 July 2015 03:35

    A Lesson in Technology from 1880

    Written by

    As the Great Labelling Debate around words like “Small Batch”, “Artisan”, “Traditional” and “Handmade” continues apparently forever and mega distillers, micro distillers and even Pepsi (see last blog) cling to the word “craft” like a sailor clings to wreckage in a storm it seems to me that the value in these labels must be that people perceive it to be a better product.   It is rare on Scottish distillery tour if at least once the guide doesn’t point to a particular piece of equipment – usually the spirit safe – and explain how it was “the original one and built in eighteen blah de blah” as if somehow installing one less than 200 years old would run afoul of the SWA regulations and ruin the flavour. I can assure you that plenty of average to poor whisky has flowed through old equipment; Bruichladdich with their vintage and largely original Victorian distillery for example has had a few lows as well as lots of highs. However in general most whisky people seem to value “handmade” and by default see “technology” as somehow a bad thing. I have also observed the same people often seem to prefer it if their whisky was made by a character and have nice signature printed on the label to prove it. I have met plenty of whisky (and other industry) characters; often it is just a polite way of saying “important but occasionally grumpy bastard”. If someone put “Made mainly by Computers” on the label and the bottle was signed by a member of MegaDrinkCorp’s Graduate Trainee program people would run screaming but in many cases it is might be closer to the truth than many of the labels we see today.

    With this in mind I recently made a trip to Alaska and was killing time in Anchorage airport when I found a museum style diorama (see picture) depicting the traditional method the Athabascan tribes, native to the Cook Inlet, used to hunt beluga whales.   It involved a massively complex system to find a spruce tree, create a platform out of the root structure, drag it out into the inlet at low tide and erect it. Then one hunter would climb onto the platform wait until the tide came in and for the whales to come by, then harpoon it and the others would come out and help drag it in.   I read this story, utterly absorbed and fascinated and then at the end read how the last time someone hunted for beluga like this was 1880 – ironically about the time that all those Scottish distilleries were all installing their “vital to the taste” spirit safes – because then they got rifles and could shoot the belugas from safety of beach. Ta da! Technology arrived. I am pretty sure and will go out on a limb (out on a limb – come on that is a hilarious Athabascan hunting on Spruce tree platform related joke) and say no-one complains that their blubber doesn’t taste the same when it isn’t traditionally hunted. Google reveals no whale blogs with reviews along the lines of “I can taste notes of the spruce platform and harpoon tang in the meat”.

    I suspect there is not a major “craft Beluga blubber” craze sweeping Southeast Alaska. At the end of the day technology provided a better way to hunt. It is clear that sometimes technology can also provide us with a better way to make whisky and it makes no sense to me to reject something (or for that matter enthusiastically embrace something) because of the way it is made and then labelled. We simply should try it first. It’s a radical idea I know… but like the whale hunter who bought that first rifle and thought “Hey this just might work” I suggest we at least consider it.

    Leave a comment

    Make sure you enter all the required information, indicated by an asterisk (*). HTML code is not allowed.

    Whiskies Tried...

    Total to Date: 658

    Distilleries

    Visited to Date: 58

    Follow Me on Twitter!

    Random Whisky

    Glenmorangie 1963

    Yes that one. The REALLY expensive, REALLLY rare one. My wife was kind enough to buy me a dram when I celebrated my recent birthday at Houston’s best bar, Reserve101. Reserve's co-owner Mike had secured one of just 53 bottles available worldwide of this “lost” bottling.  Many people suspect this may be one of the first ever “finished” single malts, so it is real whisky history in a glass. This dram goes alongside Gordon and MacPhail’s Glenlivet 70 year old on my “Top Shelf of Top Shelf” tastings.   The nose is fruity with ripe banana sweetness and shows the sherry cask finish influence. The taste has dried fruit peels and raisins, sweet sherry, dark chocolate, cherry, oranges and the finish has a spicy and slightly smoky tail. With water (yes I did add a LITTLE water if for no other reason than to make it go a bit further) I found it brought up the chocolate and smoke notes. This is not your standard barkeep’s Glenmorangie: but another animal from another time.