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Archive for June, 2010

Sometimes I’m afforded the great opportunity to taste a small sample of some whiskey or other, not enough to really get a complete feeling for it, but enough to get a general idea. Here’s a few notes from such occasions.

Ancnoc 16 yr. OB (pronounced a-nock: pale pale pale color. Notes of smoke, red currents, vanilla, and hay, with the currents changing to more of a cherry note over time. A lovely, light summer-time whiskey.  

Balvenie 17 yr. Madeira Finish OB: malted barley, golden raisins, dry oak, tobacco, honey, leather, lemon custard, heather, coriander, valencia orange. A curious dram with the overwhelming flavor being that of the lemon custard, with the dry oak, honey, and heather holding it up. The madeira finish was balanced perfectly, a quality dram, though not one I’m necessarily rushing out to purchase.

Compass Box Hedonism (Grain Whiskyey): Butterscotch, toffee, coffee, vanilla, smoke, leather polish. I rather liked this one, simple, straightforward, but a flavor profile I’m generally quite partial to.

Bowmore 12 yr. OB: peat, smoke, brine, mint, something that smells uncannily like thick ship rope, which is a tasting note I’ve seen before but never really come across until now, and pine. Not nearly as delicious as some older bottlings.

Black Adder Peat Reek: smoke, peat, beef jerky, honey, rosemary. Quite good, an excellent example of flavorful peat that’s not overpowered by smoke. Really quite a lovely dram.

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The Queen City

I was enjoying a first taste from my new bottle of Bruichladdich’s Port Charlotte 6 year old, super smokey single-malt and I noticed a hint of mint on the aftertaste. This being a hot, muggy summer evening I immediately began fantasizing about an ice-cold mint julep on the porch. While I would normally consider it a great sacrilege to use so expensive a whiskey to make a julep I couldn’t help but imagine what a serious kick of smoke would be like in a cool refreshing julep and before I knew it there was honey syrup in a glass and I was muddling some fresh mint leaves, hand delivered to me yesterday by my parents, who were down visiting for the afternoon. Now I have a wonderful cocktail beside me, and I’m moments away from taking it out to my back porch to enjoy the light mist still falling after this afternoon’s thunderstorm.

The Queen City
.5 fl. oz Honey Syrup (1:1 Honey:Water)
10-12 Mint Leaves
2 fl. oz. PC6
Crushed Ice

Add honey syrup and mint leaves to glass and muddle. Add scotch then fill with crushed ice. Stir and serve.

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