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My Handcrafted Opinions on Whiskies, Distilleries and Other Related Stuff

Most Recent Whisky

Most Recent Whisky Review

Mortlach 12 year old

The nose on 43.4% expression is very floral with some wheaty breakfast biscuits and spicy notes.  The taste is very smooth with baked spiced apples (maybe even slightly burnt) caramel and honey.  The finish has some slow building heat along with some Bovril (salty / meaty) notes.  Reminded me of good Texas barbeque brisket with strong spice bark.  Overall a ittle too much burnt, salty and bitter notes with not enough sweetness to balance it for me. 

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  • Simon Seaton

    Simon Seaton

    I don't need to introduce Martine Nouet to anyone who reads this obscure and occasional blog.  But I am going to.   Martine is a well respected French whisky writer with a penchant for whisky and food pariings and to best of my knowledge she makes her home on Islay (unless some Beexiteers have chased her off by now).  However after reading the attached article (link below) I might worry about the pitchforks and burning torches of the "Cask Strength Brigade" who may upon march upon her cottage chanting their mantra "you can put water in but you can't take it out" and demanding she be burnt in a wicker whisky bottle (a whisker bottle perhaps?) for her herecy.  Why I hear you ask?  What crime against high ABV whisky did she commit?  Well she actually wrote the words "Why I dislike cask strength whisky" on the scotchwhisky.com blog earlier this year. 

    And of course she is 100% proof right.

    https://scotchwhisky.com/magazine/the-way-i-see-it/12917/why-i-dislike-cask-strength-whisky/

    I wish I could write (indeed spell) as well her but I did express almost all the same feelings in my blog in March 2013 .... and I have pasted relevent extract below.

    "Occasionally I have 'humbly' suggested that bottling whiskies at 60%+ ABV doesn’t help the product and I end up having to dilute anyway. Someone will often try and argue that is a good thing because I can “dilute to my personal taste”. I can hear them now chanting the mantra of the ABV obsessed “you can put water in but you can’t take it out, you can put water in but you can’t take it out”. But it is a silly argument. This is whisky, usually expensive whisky, not orange squash. I don’t want to buy concentrate of whisky that I can easily screw up. I want to buy the product presented to me by the people who created it at the ABV they feel best showcases their product. Many chefs don’t have salt on their restaurant tables because they want the diner to enjoy the food as they think it is best seasoned. They want the food to be judged that way and I feel whisky should be the same. I am not saying a few drops of water to open up a dram aren’t necessary, they often are, but presenting me with 60% ABV spirit (often at cost of $100 or more a bottle) and then expecting me to guess the right water content to add to their whisky is a little asinine.  I dont care what the ABV of a whisky is.... I just want it to taste good.  if it does, then I am happy."

    Monday, 03 July 2017 12:48

    Manhattan Project: Experiment #33

    Location: Quinto la Huella, EAST Hotel, Miami, USA

    Date: June 2017

    Price: $19.05 (Listed at $15.00 then came tax, service charge etc)

    Recipe: Did not see but they asked which Bourbon.... I chose Makers Mark

    Garnish: Maraschino cherry

    Served: Up

    Comments: Did not stand out for such an expensive version.  Maybe not the best choice of bourbon for a Manhattan (no rye content).

    What is this about? Check out  http://www.somanywhiskies.com/item/749-the-manhattan-project-ii

    Thursday, 15 June 2017 08:30

    Wild Turkey Rare Breed Barrel Proof

    Wild Turkey Rare Breed was one of the best bourbons I discovered while trying all the 101 Whiskies to Try Before You Die so iIwas very interested when I saw this 112 proof (or 56% ABV) expression in a Texas liquor store.  The nose was dominated by alcohol with sweet grainy notes of corn and rye and some butter.  The taste was oaky at first with caramel, vanilla and sweet brown sugar.  The finish was a little hot and spicy with grassy rye notes.  With a little water it became sweeter and mellow with some black pepper notes.

    Wednesday, 14 June 2017 06:42

    Manhattan Project: Experiment #32

    Location: The Club at Sea Lounge,  Seattle Airport, USA

    Date: June 2017

    Price: Free ($0.00 USD)

    Recipe: Jack Daniels, sweet vermouth, orange, blood orange bitters

    Garnish: Maraschino cherry

    Served: Up

    Comments: Not sure what the "orange" listed in the recipe was but it was a solid cocktail and the price was right!

    What is this about? Check out  http://www.somanywhiskies.com/item/749-the-manhattan-project-ii

    Monday, 24 April 2017 12:21

    Manhattan Project: Experiment #31

    Location: Skyview, La Cigale Hotel, Doha, Qatar

    Date: April 2017

    Price: 65 QAR ($17.85 USD)

    Recipe: Np recipe

    Garnish: None

    Served: Rocks

    Comments: Not bad. Well balanced with the biiters coming through to balance out the sweetness.

    What is this about? Check out  http://www.somanywhiskies.com/item/749-the-manhattan-project-ii

    Monday, 24 April 2017 12:14

    Manhattan Project: Experiment #30

    Location: Emirates Lounge, Johannesburg Airport, South Africa

    Date: April 2017

    Price: Free ($0.00 USD)

    Recipe: 2 x Jack Daniels, 1 x Martini Rosso and Angosturo Bitters

    Garnish: None

    Served: Rocks

    Comments: Unable to find a Manhattan on my Jo'burg hotel cocktail menu I improvised one for myself at airport lounge.

    What is this about? Check out  http://www.somanywhiskies.com/item/749-the-manhattan-project-ii

    Sunday, 16 April 2017 12:22

    Paul John Brilliance

    If you are reading this and surprised about the fact there is good Indian whisky then stop reading.  Enough has already been written (here and other places) that if you are still reading this blog (and god only knows why) you don't need to hear anymore about how Scotland is not the only country now making very good single malt whisky.   This expression from the Goa based Paul John Distillery is bottled at 46% at ABV and has a fruity and bready nose.  Reminded me of malt loaf with fresh butter.  The mouthfeel is crisp and the flavours bright with nougat, milk chocolate, Terry's Chocolate Orange, vanilla and some spice.  More vanilla and herbal notes in the finish.  With a little water it loses some body and gets sweeter.  My note book says "David Beckham whisky.... very well put together but perhaps a little simple?"

    Sunday, 16 April 2017 12:14

    GlenDronach Cask Strength Batch 4

    I was quite blown away when I tried the Batch 5 (http://www.somanywhiskies.com/reviews/item/802-glendronach-cask-strength-batch-5) so when I saw the Batch 4 on shelf in in the only decent whisky store I have found in the UAE outside of Dubai Duty Free (another story for another day) I had to buy it.  And I did.   This one was bottled at 57.4% ABV and had a sweet nose with fresh baking and fruits.  The taste had more black fruits, bitter dark chocolate, chilli and citrus oils (even a hint of Lemon Pledge).  With water it became sweeter with some biscuit notes as well oak and tannin notes.  Based purely on my notes and general enthusiasm it appears I may have preferred Batch 5, but this is still good.

    Sunday, 16 April 2017 10:34

    Manhattan Project: Experiment #29

    Location: Pacos, Hilton Al Ain, UAE

    Date: April 2017

    Price: 32 AED ($8.71 USD)

    Recipe: Canadian Club, Martini Rosso and Angusturo Bitters

    Garnish: Orange slice

    Served: Rocks

    Comments: A little washed out, the CC did not stand up well against the ice and vermouth.  Good price though.

    What is this about? Check out  http://www.somanywhiskies.com/item/749-the-manhattan-project-ii

    Sunday, 09 April 2017 10:36

    Dartmoor Distillery, Devon, England

    Ahhh… the internet! A quick glance at the excellent Dartmoor distillery website and you might think this is a fully functioning distillery in a part of England I know well as I grew up in Devon. In recent years I had often thought Dartmoor would make an excellent home for distillery, a sort of Scotland-Lite without the desire for independence with clotted cream teas instead of haggis and shortbread. However a short drive from my sister’s home to the old town hall building in Bovey Tracy reveals that this is still very much a work progress and as the attached photo shows not even a sign on the wall.  If it was not for a little copper visible through a first floor window you would not even know this was a distillery. Still something to look forward to on another trip.

    Whiskies Tried...

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    Visited to Date: 66

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    Random Whisky

    Pikesville Straight Rye

    I have tasted a lot of rye recently, Bulleit, Jim Beam and now Pikesville. None of them have done anything to suggest Sazerac is going to be replaced as my “go to rye” anytime soon. The nose is subdued, some bubblegum and then with time I can get some pear and the rye grain as well. Very fresh and nice if a little shy. The taste is sweet (flat cola?) at first and then fruit notes which fade away to the pepper and spice you would expect to find. Short finish with a little oak bite and not massively complex and probably better suited to a cocktail or a tumbler full of ice than a nosing glass.   Good price though (if you can find it).