Tomintoul 44 y.o. The Whisky Agency ‘Fungi’ 1967 – 2011, ex-Bourbon Wood, 196 btl., 47,0%

Comment: Herbal and flowery (dried flowers) at first, then becoming oilier with vanilla, green bananas and some sour elements (lime). There is almost no wood, but a delicate mix with whiffs of tropical fruit, moss, ferns and brine. It takes some time to become more expressive, but then it rewards you. It tastes clean, a bit mossy and reveals tingles of a fruity sourness on the tongue. No water is needed. The finish has medium length. Altogether a good dram, but not too typical of the Tomintoul style. Big gulps recommended.

Score: 90+

Tomintoul 44 y.o. The First Editions 1967 – 2011, Single Cask ES 007/01, 50,9%

Comment: This one is more typical, very cristalline and clean with quite some power. It reminds me of the smell of a good peach hand lotion my wife owns (I know this doesn’t make sense). For 44 years it has not got much wood, but more than the Agency version. Wonderful aromas of banana, coconut, coconut oil, vanilla, nettles and mint complete this great nose. On the palate it shows perfect balance and should not be diluted with water. Again it makes clear that it is no weakling after all these years. I love the back and forth between cristalline fruit

Andrew Laing and his First Edition Releases

and spicy wood elemens. It finishes oily and vanilla-laden with discrete echoes of the Bourbon wood. A winner! Great pick, Andrew.

Score: 91+

Clynelish 15 y.o. Scotch Malt Whisky Society, SMWS 26.82, 8.1995 (Soft Light at Sunset), refill Sherry Butt, 571 btl., 57,9%

Comment: Fruit-oils, farmyardy tones and fresh coffee join the above already mentioned trademark aromas – with just the right amount of sherry fusion. Peaches and big vanilla become bolder with time and set this apart from many other Clynelish bottlings. Also, sandal wood scents, macadamia and some shy berries appear. Soft smoke and spices add to the fruitiness in nice balance. The taste, which encapsulates all the mentioned notes, is wrapped in a vanilla cloud and needs no water. Only hints of sherry can be found on the sweet palate. It is more a creamy crowd-pleaser, a bit like a Starbucks vanilla coffee drink. Nice, though.

Score: 89+

Clynelish 14 y.o. Single Cask Collection 14. 07. 1997 – 13.02.2012, refill Sherry Hogshead 6891, 302 btl., 56,8%

Comment: A sister cask (#6888) from Bladnoch’s warehouses with 158l was auctioned at Krüger’s for 2.305 Euro. I should have bid then, I was tempted, but didn’t go for it. At the current bottle price of almost 60 Euro it is worth almost 10k – nice gain! Darn! This also shows that there is a lot of cask swapping going on behind the scenes as it becomes harder to biy quality whisky from distilleries. Well, let’s not cry over by-gones and taste the neighboring cask 6891: Being darker in colour than the SMWS, this Austrian choice has more dark wood, leather and spice, but bears many resemblances to the SWMS-version in general (basic character, coffee, farmyard) in the beginning. The sherry

Clynelish Sister Cask sold in Auction

evocates dried fruit (sultanas, dates, red grapes and cherries) and fruit cake aromas and renders more depth. But after a while these two drams depart from each other more and more. Milk chocolate, almonds and walnuts ride in, welcome guys. It is also slightly more on the dry and coastal side. On the palate, the dark and dried fruits dominate, but are countered by powerful spice (pepper, chili). Toffee and woody spices fight in a long  finish that never seems to end, really. Wow! With water this Clynelish becomes more civilized and creamy, not better or worse, just more approachable…and there is way more chocolate. Maybe not the most typical, but: this cask seems like the more mature and bolder brother of the two versions of today – with lots of character and some dark sides to it. Very good and very interesting.

Score: 91-

Laphroaig 13 y.o. SMWS 29.102, ‘Cowboy’s Campfire Dram’, 1998, Refill Sherry Butt, 64,1%

Comment: Holy cow! This reminds me of the sherried Signatory version from 1974, or even 1979 Talisker Cadenhead or the famous Brorageddon, all of these with their crazy flinty and sulphury aromas – I love this nose to death! Despite a lot of sherry influence, this isn’t flawed at all. Dark wood, cooked dark fruits (led by morello cherries and tons of baked plums wrapped in bacon), tobacco, pepper, freshly ground coffee, nougat and anything good that is dark can be found. I refuse to destroy this miracle by tearing it apart. Oh my God, it tastes like it noses with that good sulphur-, iodine- and peat action going on. Fabulous and close to perfect, also in the finish! Time travel? I kid you not when I say that this is probably one of the finest young whiskies I had in a very long time. This Monster-Laphroaig is a show stopper and today’s headliner. Encore! Get a bottle of this, it might become legendary.

Score: 93-95 (I’d need more than 2 cl of this dram to be precise, write me if you wanna sell/swap a bottle).

Laphroaig 13 y.o. Malts of Scotland 3.1998 – 9.2011, MoS Sherry Hogshead 11007, 52,5%

Bottle on the right (find the typo!)

Comment: Quite hard for this one with such an opponent in a head-to-head – but it can hold its own! Again, much fuller than the recent Bourbon Cask versions without losing its balance or the wonderful distillery character (some Laphs are becoming too dominated by the Sherry or turn ‘blue-cheese-fungi-like’ in sherry casks – as mentioned above). It is fresh, spicy (pepper, chili) and herbal (camphor), but also retains lemon and lime notes. The sherry is totally unobtrusive but clearly there and paints impressionist dots of distant dark fruits on the colourful canvas of this bottling. Coffee whiffs, minerality and chalk make it complete. The taste is equally as wonderful as the nose and a classic young Laphroaig from a less active sherry cask.

Score: 90+

Talisker 10 y.o. OB ‘Split Label’ (bottled around 1887), 45,8%

Comment: A modern classic. Wonderfully coastal with fresh sea air, salt, oysters, peat, pepper and a subtle fruitiness (pears, peaches, apples, lemon squash)  in the background. Also pine needles and resin, iodine, soot, farmyardy notes and discrete oak. Altogether this one is a bit Brora-esque (with the smell of rain coming in from the sea), which is a good thing. In perfect balance. On the palate it is just as lively, balanced and complex and finishes on all the notes mentioned in soft echoes.

Score: 91

Talisker 10 y.o. OB ‘Split Label’ for Da Bema (Italy), distilled late 1970ies/early 1980ies, 75cl, 45,8%

Comment: The Italian version is said to be even better, and it is older than the version from above. Let’s see: This one plays it closer to the chest at first, deeper in tone and less vibrant, briny and salty in fact a bit dead in the glass. Wake up, honey! Some earthy aromas limp out of the glass, also pickles. Strange. After ten minutes, the fruit, peat and pepper are coming out with whiffs of mahogani wood, also some coffee beans, heather and some malty tones. Don’t rush this one! It keeps on evolving. Unfortunately it drinks a bit like a good old blend, no real chili catch or other things associated with this great Skye Malt – however, it is very oily, if that style is yours. Just a good dram, but nothing more. Was that sample taken from a tired bottle? I will check … I am a bit surprised.

Score: 88

same outfit but a different bottling

Comment: This one is powerful and strong on alcohol. Water is necessary. I am getting fresh fruit, pepper, berries, oak, peat, some Oloroso dryness and whiffs of tobacco in general, the water makes the dram cleaner, more honeyed and better delineated. A raw version altogether, but not atypical.

Score: 87+

Springbank 40 y.o. Chieftain’s (Ian Macleod) 1968 – Oct. 2008, Oloroso Butt 1414, 398 btl., 54%

Nose: Quite typical, spicy (sea salt, pepper, this one has a Talisker-esque catch) and maritime. A lot of nutty aromas (hazelnut, coconut, almonds), sherry, Serrano ham, melon, wild strawberries, canned peaches, toffee, vanilla and oaky tannins.

Palate: Again on the spicy and woody side, but not going over board with this profile. The notes from above become clearer once you add water, which I recommend, it really levels things out here and renders greater balance.

Finish: Without water it finishes a bit too dry, but H2O makes this really good stuff. It is in line with the Chieftain’s releases of the past. So go for four or five of those instead of this one, I’d say.

Score: 91-

Glen Keith 22 y.o. James MacArthur 1976 Celebration of 500 years of Scotch Whisky 1494 – 1994, 51,2%

Nose: Vanilla cream, a freshness and tropical fruitiness (mostly on passion fruit and peaches) caress the nose. Wonderful white oak aromas, latte macchiato and chard plant can be found as well.

Palate/Finish: It tastes more herbal than expected; green tea, then sweet malt with honey, vanilla and tropical fruits on its back lead into a rewarding finish.

Score: 90

In case of the Peat’s Beast, things are the same (‘untamed’, ‘not for the faint hearted’, ‘monstrously peaty’) but also a bit different. It is a Single Malt, a peaty one of good quality, but not from Islay. Of course, I would also underscore its peatiness to sell it to the phenol crowd. It is easily missed that it is no Islay Malt. Rumour has it that it is a BenRiach.

The friendly people at Kammer-Kirsch were so kind to provide German whisky clubs with a sample bottle, which I find a good way to introduce a new release. Let’s not judge this book by its burnt monster cover:

Peat’s Beast (Fox Fitzgerals Ltd.) Single Malt, 46%

Nose: Farmyardy and peaty in general, it renders elements of bonfire smoke, resin, pepper, Granny Smith apples, lemon zest, coffee beans and chalky oak. Brine, fallen autumn leafs and discrete vanilla sit in the backseat.

Palate/Finish: Just like above – and some green maltiness. The coffee and stable aromas lead into the finish with nice sulphur, peat and even iodine. The chalk joins in later. Not the most complex dram, but a very nice addition to the ‘everyday-peat-genre’ – and one for a blind tasting ! This is not inferior to Islay’s releases of that kind.

Score: 85

Pinkelpausen sind an der Großhesseloher Brücke, der Amalienburgstraße und beim Olympiagelände vorgesehen.

Das Wetter spielt mit, die Stoffe sind fein, das wird der Hammer! CU there!

Octomore 5 y.o. ‘Comus 04.2_167′, Bourbon/Sauternes Casks, 18.000 btl., 61%

Nose: Octomore finished in Sauternes Casks (Chateau d’Yquem) – not as peaty and strong as the mere facts would suggest, the Sauternes is there from the beginning, having a calming and smoothening effect on the rough Islay dram altogether. These two worlds meet here and make it unusual: Islay (peat and bonfire smoke, tar, white pepper, hot chili, herbs, camphor, resin and fresh sea air) and d’Yquem’s Sauternes wine (apricots, peaches, apples, honeysuckle, toffee caramel, butter, vanilla, almonds and macadamia). The winey shoe fits, I think – in fact, this is one of the most intense Sauternes influences I had in a while. Daddy like !

Palate: The palate is a bit hot and nervous, mainly on herbs, peat and camphor, but in the back the grapey fruitiness hangs on, making it somehow voluptuous. No water needed.

Finish: Peat smoke, resin, burning embers, sulphur and chalk, then some of the wine’s influence. Quaffable stuff. But the very first edition was even better and deeper.

Score: 88+

Port Charlotte 8 y.o. Malts of Scotland 14.12.2001 – 2.2010, MoS Bourbon Barrel 967, 220 btl., 60,2%

Nose: This one is weird at first, like a mentholated cigarette, or more like a peated Benedictine herb liqueur. Smells healthy to me, just like a chest rub. Definitely unusual. These first aromas take to the background after a minute, giving way to vanilla and the more typical PC character traits (oysters, peat, altogether rooty). Somehow this is really plant-like, THE gardener’s dram. The more you wait the more it becomes a son of Islay. Chalk, wet sheep wool, almonds, tobacco, citrus notes and pepper round it off.

Palate: This dram can’t be serious. Now it shook off all the Benedictine and healty stuff and tastes more like old Ardbeg (minus the iodine-tire-mix), I kid you not! Some dashes of water are needed. It is on the dry side, also reminscences of Port Ellen come to mind, but on a less complex level.

Finish: Late matchstick sulphur and chalky dark wood accompany the notes of the palate, very intense and lingering.

Score: 90+

Some rememberable whiskies among many were the Springbank Rundlets and Kilderkins (89), the very dark 21 from 1999 (94-95), Pe1 (92) and the new C&S-Dram Series (all of them very good, esp. the Bunnahabhain 10, the Glendullan, etc.).

Willett-Bourbons, some R(h)ums, Grappe, Cognacs and old Glenglassaugh Malts rounded off a wonderful beer event.

More to come soon, sorry for the radio silence…loads to do here.

nach dem Austrian Whisky & Spirits Festival in Linz (schön war’s!) steht noch ein Hammer-Wochenende bevor. Ich möchte Euch zwei Messen ans Herz legen, die Ihr nicht verpassen solltet. Auf beiden Veranstaltungen sind wir vertreten und verlosen auch einige Tickets dafür. Dazu wird es in Regensburg noch eine ‘Open-Bottle-Night’ (Whisky, Rum, Cognac, etc.) im kleinen Kreis geben. Hier alle Details unter 1, 2 und 3:

1) Braukunst Live 2012 (München) – mit Spirituosenbereich – vom 20. – 22. April 2012

Schwerpunkt: Bier, Whisky, Spirits

Diese neuartige Messe von den Machern der Finest Spirits will Euch Bier auf völlig neue Art näher bringen – denn wir haben in Deutschland eine fantastische Bierkultur und Vielfalt, die aber wenig wahrgenommen wird. Bier soll hier als Genussmittel der gehobenen Art in allen Spielarten und Sorten gezeigt werden.

Zahlreiche deutsche und internationale Brauereien Biersommeliers, Sondersude, Neuheiten und Überraschungen sind zu probieren, dazu kommen ein paar der bekannten Stände der Finest Spirits mit feinen Whiskys und Spirituosen (Caminecci mit Glenglassaugh und C&S Drams, Slowdrink.de/Munich-Spirits, Liebl/ Coillmor, Mike’s Whiskeyhandel und The Whisky Store).

Neben unserem Stand, an dem es auch wieder ein paar Monster Malts, Klasse-Rums und mehr geben wird, haben wir auch an der exklusiven Messebierabfüllung mitgewirkt, ein Bier gebraut aus getorftem Whiskymalz – namens Caliber 45 (MacHeath’s Murder Malt, 6%). Dies ist der perfekte Brückenschlag zwischen der ‘Finest-Spirits’ und der ‘Braukunst Live’ in einem Produkt. Holt Euch eine Flasche davon! Ähnlich krankes Zeug gibt es dort en masse.

Gewinnspiel: Frank Böer hat uns großzügigerweise ein paar Freikarten zukommen lassen. Wenn Ihr diese gewinnen wollt, bitte einfach slowdrink.de auf facebook “liken/gefällt mir setzen” und einen Kommentar hinterlassen, weshalb Ihr ein Ticket braucht. Am Donnerstagabend geben wir die Gewinner auf slowdrink.de bekannt.

Für alle weiteren Infos zu DEM Bierfestival bitte hier klicken.

_____________________________________________________________________________________________________

2) Frühjahrsverkostung von ‘Wein und mehr’ im Klostergut Buchhof (Regensburg/Kelheim) am 22. und 23. April (So. und Mo.)

Schwerpunkt: Whisky, Wein, Rum, Kulinarik, Cocktail, etc.

Unser neuer Partner Wein und mehr in Regensburg, deren Spirituosenbereich ich seit April betreue, stellt hier in angenehmer Atmosphäre die neuen Produkte vor. Zahlreiche Winzer, Hersteller, regionale Kulinarik und ca. 30 feine Spirituosen zur Probe sind vor Ort. Auch für das leibliche Wohl ist dort wunderbar gesorgt, der ideale Ausflug. Am Montag bin ich persönlich dort, um Euch die neuen Single Malts / Single Cask Whiskys, eine besondere R(h)umauswahl, Gin, Cognac, Cocktail-Premixes und andere feine Tropfen vorzustellen. Ich garantiere, dass sich ein Besuch lohnen wird, es sind echte Knaller dabei.

Für alle Infos bitte hier klicken.

____________________________________________________________________________________________________

3) Open Bottle Night in Regensburg

Schwerpunkt: anything liquid

Some of the Bottles from last Session

Im Mai wollen wir noch eine sog. ‘Open Bottle Night’ bei Pit im Whiskyzimmer / -museum veranstalten, bei dem ca. 10-12 Leute teilnehmen können. Dabei kann jeder individuell probieren, wozu er Lust hat und kann je nach Geschmack weitere Tipps bekommen oder sich einfach durchtasten (ca. 50-70 offene Flaschen, 1000 Samples).

Der kleine Kreis garantiert für gute Gespräche und interessanten Erfahrungsaustausch – sowohl für Neulinge als auch für Kenner. Bezahlt wird nur das, was man verkostet hat, es sind vom Top-Dram bis zum Standard alle vertreten, jedoch ausgesucht gut.

Wer Interesse hätte, soll uns mailen, dann machen wir einen für alle passenden Termin aus. Oben und hier könnt ihr Fotos der letzten Sessions sehen.

Wir freuen uns auf Euren Besuch und wünschen guten Genuss,

Euer slowdrink.de-Team / Pit Krause.

Bowmore 40 y.o. Duncan Taylor Peerless Collection 5.1966 – 5.2006, Cask 3317, 171 btl., 43,2%

Comment: Amazing, one of the best 1966 versions out there, full and grand! This one has much more than the crazy fruit-berry-mix. Recommendation!

Score: 94-

By the way: The sister cask 3317 (5.1966 – 8.2006, 43,5%) is almost as good: 93+

Bowmore 36 y.o. Hart Brothers 5.1966 – 10.2002, 40,0%

Comment: Discrete and noble in style, yet typical. A bit less on kitschy fruit and more on the wood. Many friends score it slightly higher.

Score: 93-

Bowmore 33 y.o. Duncan Taylor Peerless Collection 11.1969 – 2003, Cask 6085, 42,5%

Comment: Of course, slightly peatier than 1964-1968, but it somehow holds back more than others, slightly less expressive.

Score: 89

Bowmore 43 y.o. ‘White Bowmore’ OB 1964 – 2008, Bourbon Cask, 732 btl., 42,8%

Comment: Classic 1964 profile from the start with its uber-cristalline tropical fruitiness and loads of berries, wine gum, ozone and all that jazz – really fresh and not woody throughout. Close to a perfect nose. In terms of taste it is mindboggling-good as well, but it lacks the intensity that the younger versions had – but that is splitting hairs. It is as elegant and subtle as possible, but could simply use a bit more weight to reach olympic status. It sounds funny to recommend big sips for this dram at a price of 3.000 Euro a bottle, but that is key for getting more out of it, just like it should be done with the Laphroaig 40, another fragile beauty. The medium-lengthy finish reverberates the nose wonderfully. Altogether, this is already on the wane after 43 years. Great stuff, but the best Glenglassaugh, BenRiach and Lochside are easily on par with Mr. Whitey. Well, who cares, I loved every second we could spend together.

Score: 93

Mit dabei sind mitunter ein alter dunkler Springbank 21 OB, BenRiach 1978 und 1994 Peated OB, Ben Nevis 1970 OB, Ardbeg 1990 Airigh Nam Beist OB, Linkwood 1981 Port OB, Port Ellen Pe1, Highland Park Duthies/Cadenhead 19 y.o., Ardmore 12 y.o. aus den 1970ern für James Macarthur’s, ein Edelblend von Whyte and Mackay zur Hochzeit von Charles und Diana, sowie auch der Cognac Pitaud Extra (Top mit bis zu 100 Jahre alten Cognacs), andere Cognacs und auch eininge Premium-Rums (z.B. Centenario 30 und 20, ersterer war Spirit of the Year!). Bunnahabhain, Caol Ila, Longmorn, Tamdhu, HSE, Bowmore, Ardbeg, Auchentoshan, Glen Grant, Yamazaki, Glen Garioch, Glenlivet, Wild Turkey, Aberlour, Glenmorangie, Tamdhu, Tomatin, Jameson und vieles mehr ergänzen das slowdrink-Angebot.

Nur ein paar der Drams beim slowdrink-Stand in Linz

In general, some of these old Caol Ilas are great, only beaten by the same distillates from before 1975. Find some more Caol Ila reviews here on the page if you like and get inspired. I liked a SMWS-bottling a lot (click here),  also the recent Archives-release (click here), or the Malt of Scotland contribution (click here).

Later, I will post the reviews of my Easter dramming (Ardbeg 1975 Sherry from Cask 4714, Auchie 1957 OB, White Bowmore, etc.). Stay tuned!

Springbank 45 y.o. OB (Mini-Series from around 2000), 46%

Comment:

Springbank 40 y.o. and 45 y.o. Miniatures (left)

Something salty to start out with, Springbank it is. Unfortunately, the 40 y.o. version suffered from its cap and tasted very metallic – a very sad end for such a dram – unscorable, but one could still grasp that it was a fantastic whisky. However the 45 y.o. was fine and resembled just to a trip in a glass because it kept changing. Being softly sherried, cookie-like, maritime and immensely salty, this has quite some distillery character at its core. Pepper, fine discrete oak (after 45 years!), sandal wood, and toffee are joined by many nutty elements (coconuts, walnuts, macadamia and peanuts) and some fruit (passionfruit, melon). On the palate, all aromas from above are wrapped in old sherry and show off their balance, the finish reverberates this but is a bit on the short side. Historically and experience-wise great, but not as great as the 35, 25 or 30 y.o. Millenium Editions (in this order).

Score: 89

Lochside 44 y.o. The Coopers Choice 1967 – 2011, Single Malt Whisky, Sherry Butt 802, 320 btl., 41,1%

Comment: There is another version around with 41,5% (Cask 807), both reputed as okayish, but not great. Let’s check that: Cask 802 has a very fresh, clean and citrus-oriented nose at first, almost Riesling-like. What’s amazing agains: after all these years there is such discrete wood influence (dark wet wood, but no obvious sherry notes) but huge focus on distillery character. We also have big grapefruit, gooseberries, cassis, apricots, marzipan, milkshake-flavour and nice flowers in spring. It lacks power in the mouth, that is the only downside, but I can forgive that due to this fragile profile. The finish is longer than would expect and underscores the elegance of this dram.

Score: 91-

BenRiach 40 y.o. OB 1971 – 2011, Cask 1947 (Batch #8), 229 btl., 49,8%

Comment: I only had a tiny amount of 1,2 cl to taste but it was enough to say that this bottling has everything what makes old BenRiachs special: cristalline fruit, lemons, tangerines, grapefruit, pineapple, vanilla, unobtrusive wood and a sightly herbal edge. Aaaaahhh!

Score: 92-

Preview:

For Easter, I have packed Auchentoshan 1957, White Bowmore, Ardbeg cask samples from 1975 and 1998 OB, some great wines and more – stay tuned and have a bunny-good time!

Highland Park 21 y.o. First Editions 1989, 50,9%

Comment: A round and powerful first impression with lead aromas of crystallized oranges and orange peel, fudge toffee, vanilla, discrete peat smoke, honey, white chocolate and dry malt. In the second row there are glazed doughnuts and candy floss, dusty bookshelves, leather, white pepper, ginger and peat bog notes. The fruity elements (aside from the oranges) consist of canned peaches, red currant and apple crumble. Complex, I’d say. This ‘HP sauce’ tastes dry and malty on the mid-palate at first, then warming spices and dried fruits (mainly apples) lead into a very well-rounded finish with a mix of the aromas mentioned above. However, it is less impressive than its nose suggested – give this some time. A really good daily dram for allround purposes.

Score: 87

Macduff 11 y.o. Whisky-Doris 15.11.2000 – 19.11.2011, Sherry Butt, 54,8%

Comment: A spicy sherry nose hits big time. These two main elements battle, which makes the dram alive and nervous but also somewhat unsettled … depends on what you like in your whisky. The sherry, which evoked raisins, prunes and other dark fruits in this dram, is more of the matchstick kind (again a question of preferance) and not fully integrated yet. Oak, peaches, smoke, blue cheese dressing and moss jump on board of this wild Speyside spice train (white pepper, bell peppers, chili, cloves, licorice and ginger). Water brings out farm notes and toffee in a creamier style. Long oaky finish. This is an interesting and complex dram – wild though – that might not appeal to everyone, but if you like spicy Spey malts, this is just right for you. It would go perfectly with Nachos.

Score: 83

Ardmore 19 y.o. Whisky-Doris 18.06.1992 – 25.08.2011, Bourbon Barrel 4652, 197 btl., 49,6%

Comment: Wonderful fresh, clean and fruity nose, very seductive with whiffs of peat, moss and soot, all perfectly balanced. Kiwi, apricots, orange zests, limes, grapefruit, cider, vanilla and berries make this dram appear much older than 19 years. Its elegance makes it a rather atypical Ardmore. On the palate, it also delivers! What a perfect allrounder. I have a peaty start with mossy undertones, then berries and the ripe fruit ride in, just like a recent Dom Perignon (which have discrete mossy peat and earth), amazing, then the peat comes back, wrapped in vanilla and apricot brandy. No water, please, it is perfect as it is. The medium-length finish is not the most intense because of the finesse this whisky posesses, but it leaves you with the desire for a second glass – or an entire bottle. Very late, there are sulphur and nice gunpowder that erase the fruity memories. Wow, what a great ride! Usually, only old bottles offer such profiles. Great choice, Doris and Herbert!

Score: 91

Chateau Closiot 2006 Sauternes ASC 13,5%

Comment: I could get a really cheap lot with Closiot 2005 (already reviewed) and 2006, which is said to be the better vintage. In general, I tend to go for the bigger names as it is really worth it with Sauternes/Barsac wines, e.g. Rieussec, Suduiraut and some other ones that really deliver.

The Owners

However I couldn’t refuse the good offer and received a good Sauternes that only lacks a little finesse and acidity to be a great one. Everything is there, but not as defined as in the great ones. This chateau (4,5 h) is historically attached to Chateau Coutet (classed growth).

Score: 89

Seppeltsfield ‘Rare Tokay’ 1983 Rutherglen (AU), 17%

Nice Line-Up

Comment: Rare stuff, this Tokay from Australia. Their vintage Ports that date back to the 19th century rank among the best sweet wines ever made. This Tokay is from their medium-aged stock. It boasts a mix of Australian wine aromas and dark cooked fruits (loads of raisins, some figs and blackberries as well). Dark chocolate and whiffs of tobacco complete the nose. It tastes very sweet, the soft acidity can’t counter that. Nice, but no stunner.

Score: 92

Seppeltsfield 1909 Para Vintage Tawny Port 100 y.o., 23,7%

Comment: I had the sister cask from 1910 and score it at 100 points, my first full score (see here). This is also made from Mataro, Shiraz and Grenache grapes from Barossa Valley and matured in a Puncheon (500l) for 100 years. Again I am in awe. The colour alone is opaque olive brown with a green edge and the oily viscosity is amazing. But this is pricy stuff (37,5 cl for 1000 Aussie-Dollars). Let’s see if it can rival the perfect 1910: The nose is full of tar, resin, glue, cloves, Blaukraut (cooked red cabbage from Germany) and coffee at first. Then there is a strong nutty character like in a fine Nocino, dark chocolate and balsamic whiffs. Great again, but not as complex as its sister. The ultra-big weight on the mid-palate is nutty and resiny with amazing acidity left after all these years. Morello cherries and dark chocolate join in for a great finale. High class, but I’d clearly go for the 1910.

Score: 97

Talisker 18 y.o. OB 45,8% (from 2008/09)

Comment: This bottle was part of my house bar for a while, but now I am going to review the 4cl that remained of this wonderful classic more thoroughly: First, I am overwhelmed by the great balance of its seductive nose. Talisker 18 is very fresh and maritime with notes of smoked mackerel, oysters, brine and some seaspray on the shoreline. I also get just the right amount of peat for this style of whisky with discrete sulphur and chalk in the back, along with a beechwood bonfire. The complexity goes on with aromas of orange and lemon zests, baked apples, pineapple juice and an intriguing connection of plums and apricots. The typical Talisker pepper and some snus-tobacco sort of hover over the whole mix. On the palate we have the famous chili catch in a mild way, because this whisky is more on balance, austerity and finesse than on extremes due to a longer ageing process that took away some edges but added seconary and tertiary aroma components. It could have some more power, though. I would love this at cask strength even more. I consider it to be  a great daily dram and a bang for your buck (around 55.- Euro), but it is not an easy one as it takes time and some experience. Talisker rarely disappoints. Kudos!

Score: 90

This bottling is more of an exotic find for fans – Maggie sourced another nice cask back then, I think. People loved it at our stand on several whisky fairs. Here my short review taken in Munich 2011:

Tomatin 28 y.o. Scotch Single Malt Circle 12.01. 1982 – 23.02.2010, Sherry Cask 29, 574 btl., 55,3%

Comment: Sweet, deep and vanilla-laden, well-balanced between spice (white and black pepper) sherry, malt and a bowl of fruit. Nice coffee notes round off this autumnal dram.

Score: 88

Starka V.S. 10 y. Old Polish Vodka ‘Polmos’ 40%

Comment: In Poland it was a habit for some families to fill a small cask with vodka at the birth of a child and enjoy the matured distillate at the kid’s wedding or a special birthday at legal age. Good idea! Starka ages some of their vodkas up to 50 years and allows us a totally new perspective on this drink. Their 10 y.o. is the entry-level into the world of aged vodka, so to speak. It starts with a very surprising nose that is very balanced and not vodka-like at all – at least what I connect with this spirit. I bet you that 97% of blind tasters would take this for a whisky. I also like the spice element (pepper) and the soft vanilla touch, which does not go overboard like in the ‘woodka’ (another interesting oak-aged vodka from Germany). Lemon zest, whiffs of ginger, apples, dates, raisins and an aromatic freshness complete this enjoyable nose, which has improved with a little bottle age. In the taste it shows its true colors of vodka with raisins, ginger, fudge, hints of fruit and vanilla, not overly complex but good in its easy style with a medium-length finish. Nice Polish stuff, I must say. Thanks to Christine and Jörg for the sample.

Score: 83

1767 Vanilla Cane Likör aus 15 y.o. Karibik-Rum (28% / 35%)

Comment: There are two versions of this with different abv. It is made in Flensburg, Germany (a city looking back on a long tradition of rum import), where 15 y.o. quality Caribbean rum is flavoured with natural Bourbon vanilla and diluted with glacier water, no additives, really natural and hand-made in all aspects. The makers and some connoisseurs claim that it is not meant for mixing – let’s see: Wow, indeed not artificial and full of harmony in the nose, more like a good rum that has big vanilla notes, like real vanilla pod to be precise. I am also getting tea with caramel sugar, traces of Amaretto almond liqueur, canned peaches and cheese cake with raisins, which means that it departs from rumminess with some time in the glass. I can picture it already accompanying creme brulee, Bavarian creme and stuff like that, even vanilla ice cream, Stracciatella or Malaga (rum-raisins). In terms of taste it is much sweeter than the nose would suggest, a bit too sweet for me, but maybe perfect with a cigar or in a tea – and it is a liqueur, so let’s not criticize sweetness (there is a law in Germany that forces you to add a certain big amount of sugar to call your product a liqueur). The intense and long finish adds whiffs of tobacco, coffee and marzipan to the aromas mentioned. Natural indeed, and drinkable on its own. Well done, Flensburg and thanks to Krissi (involuntarily providing me with a sample )!

Score: 83

New Grove ‘Lime Delight’ Rum 40%

Comment: Mauritius born rum infused with hints of lime and spices, the base being the New Grove Plantation Rum. The nose reveals big lime aromas (slightly artificial and a bit like Sprite indeed, limoncello or toilet flush stone) and some white rum, that is pretty much it, but that’s what the label says. Chewing gum in the second row with traces of mint in a Mojito. The taste seems somewhat watered down with lime and mint in a rather neutral white rum. Nothing really happens here. Not fully convincing – but in a club, this is fine.

Score: 72

New Grove ‘Vanilla Touch’ Rum 40%

Comment: Aside from another flavoured rum called ‘Orange Bliss’ by New Grove, this is a new third version with vanilla and citronella. Let’s nose this one: The dominating vanilla aromas are way more unnatural here (in comparison to the Vanilla Cane from above), like the vanilla puddings you can buy – okeyish, not bad, but also not very original. Citronella and whiffs of warming spices (aniseed and cinnamon) are the only other notes to be found, no magic of the rum happening. Oh my God, I tasted it, it is quite a mess with much more aniseed and alcohol that seems cheap, altogether really artificial. Only for mixing, but good barkeepers only use quality if they are good … so … mmmmh, I don’t know what to do with this one. Forgive me, Mauritius, I love your oak aged rum, but this stuff is pointless.

Score: 67

Stewarts Dundee Cream of the Barley ‘De Luxe’ Blended Scotch Whisky, Reina Import (Italy), 43 gradi

Comment: I had the mini on the photo, the big bottle from the same importer is even darker – and maybe better. A neck-hanger says it is smoothened out with over 20 y.o. whisky – quite promising. The nose is a mix of a typical old blend nose with OBF (Old Bottle flavour with aromas of  cardboard, old dusty library etc.) and the one of a great old sherry-cask Single Malt, really well-balanced and not weakish at all. Big notes of coffee, cognac, apricots, cherries, flower-shop aromas, honey and pepper make this seductive. The taste is just like the nose, very quaffable, I must say. Did somebody pour cognac into one of the casks for this by mistake? Curious. It is a ‘whisgnac or cognsky’ somehow, but in a good way. The finish can’t compete with the wonderful nose, though. Maybe not the most intense and complex dram on earth but a darn decent blend in a long-gone style that could kick some modern malt’s finished ass. A good starter into a tasting session or the world of old whiskies.

Score: 87

Cragganmore 18 y.o. SMWS 37.51, 23.03.1993 – 11.2011, first-fill Sherry Butt, 583 btl., 58,3%

Comment: The first-fill Sherry-Cask speaks in a loud and spicy way with a lot of pepper, but in a classic style. I think this one needs water, but let’s first nose it straight a bit more. Toffee, nettle tea, dark cooked fruits (plums), herbs and honey appear with some time. The sweetish taste reveals sherry and cherry (morello) in a malty surroundment (clever, Pit, it’s a malt), a bit Macallan-like overall, but  more herbal altogether. Good quality that leaves the distillery character untouched but underscored. Dark fruits like raisins and the plums and clothes on the line come up again in the long and intense finish. Water helps to broaden the spectrum of aromas, but it performs well with time without water as well.

Score: 88

Glenglassaugh 40 y.o. The Whisky Fair 1965 – 2006, Fino Sherry Butt, 361 btl., 46,7%

Comment: When I received a sample of this one back in 2006, I thought they had a mix-up  at the bottling hall … an old classy Bowmore instead of a Glassa. But my comparisons showed that it was a real Portsoy-distillate. I ordered two bottles right away because I loved it and put one bottle into a tasting. This is now history and the bottle a classic. Let’s revisit: It shows bright dextrose/cristalline fruitiness to the max (somewhat ’1960-Bowmore-esque’ as I said) and is very clean. The wood is there, but not in front. I also get berries, lots of cassis, white peach, passion fruit, orange liqueur, grapefruit, pineapple, gooseberry and kiwi – wow. Later, mild white pepper notes avoid an overall kitschiness. Oh my God, this goes on and on – a load of apricot jam on a pancake, even some maple syrup and a little natural caramel. Needless to say, it posesses a perfect balance with more vanilla and a malty edge in the mouth – and with enough strength despite such a bright profile. I love the discrete Fino Sherry influence in this, like in so many old malts. However, some might call it a bit boring after some time – I don’t.

Score: 92+

Glenglassaugh 36 y.o. OB (‘over 30′), 1972 – 2010,  43,02%

Comment: This one was older than its decanter suggested and is the most sour of the three. Bright and dark elements, mainly fruit and cookies hit the nose. Some sherry elements are clearly there, quite well integrated and high class, but not overwhelming, they let all the brighter elements exist as well. Then we have baked apples, lime, gooseberries, raising dough, raisin bread, mahogani wood, candy floss, musk, fresh male sweat and tomato straw. Overall, it holds back more than the others and is unusual in some moments. What is this sour element somewhere in the back? It is not as powerful as the others but a great dram nonetheless.

Score: 91

Glenglassaugh 45 y.o. OB 1966, Refill Sherry Hogshead, 49,2%

Comment:  I had this first in Portsoy with the man himself, Stuart Nickerson. I loved and scored it (see here), but didn’t take proper notes. So here they come: This one is spicier and more tannic (in a good way) than the others. This dram is also more mineral and powerful, it is the deepest in terms of wood, fruit (bright and dark) and character. Wonderful apricot jam, morello cherries, marzipan, ginger bread and spice cake, a little black pepper and balsamic whiffs caress the nose. This cask could mature to perfection! Old cognacs come to mind when you nose it again, but the intense and inbelievably complex taste is like a rummy Christmas Cake with an old Vintage Port on the side. It is amazing how the brighter and fresher aromas coexist with the dark intense ones. Long finish! Maybe the second-best Glenglassaugh release so far (slightly trailing the 40/41 y.o.).

Score: 94+

Bladnoch 21 y.o. Single Cask Collection 30.1.1990, Bourbon Hogshead, 51,9%

Comment: I like Bladnoch, but recently I had some disappointingly thin and unexpressive bottlings. This one is much better and talkative right from the start with quite a potent nose. Notes of vanilla, grass, flowers, buttered toast, lemon, orange zest, peaches, malt, apples, pears, licorice and raise from the glass in oily fashion. The taste doesn’t let you down either: malt and licorice, then almonds, grass and lime plus a discrete peppery spiciness paired with a whiff of smoke. Unusual but nice. Medium length in the finish.

Score: 88

Linkwood 27 y.o. Single Cask Collection 1984, Bourbon Hogshead, 57,0%

Comment: Linkwood is an underrated distillery, one for the second look, not so much on primary notes. There were few bottlings I didn’t like. It is essential to give these drams some time to develop. I hope this one is in line with my positive experience.  Let’s see: well-balanced, I must say. I am getting unfiltered apple juice, apricots, lemon zests, flower bouquet, spicy white oak with good Bourbon influence (e.g. vanilla, fudge, cloves, some rum notes), cinnamon, marzipan, marshmallows, smoking sticks in an Indian restaurant and sandal wood.It is becoming even more high class in the mouth, wow, this is wonderfully balanced and needs no water whatsoever. Close to perfection in maturity and very complex, it is hard to nail down aromas on the mile-high-layered mid-palate, very fruity (also grapefruit, citrus fruit and white peaches), exotic spices, flavoured marzipan, white chocolate and wonderful oak. The long finish leaves you positively puzzled and demands for another sip to grasp this complexity. At a price point below 100.- Euro, this is a real steal! Please put a bottle of this on reserve for me, Roland.

Score: 91

Blair Athol 12 y.o. Single Cask Collection 4.8.1998, Bourbon Hogshead, 60,3%

Comment: A classic Highland nose with honey, malt, licorice, ginger, white pepper, heather and grass, peach, vanilla, roasted nuts and cereals. On the palate, it is hot but also fruity (peaches and pineapple) -  a real honest malt with good intensity, somehow reminding me of Lochnagar. Water helps to polish the edges. The long finish focuses on the fruity aspects and adds big vanilla. Old style, good whisky, really fair in price (below 40.-).

Score: 87

Port Dundas 37 y.o., Duncan Taylor Rare Auld, 01.1973 – 04.2010, Sherry Cask 128324, 259 btl., 56,1%

Comment: Is this an ultra-premium rum? Worlds collide here in a nice way. Fresh despite its age, like a Caribbean breeze in Key West. Sugar cane, big vanilla- and coffee-notes, tobacco, chocolate, Cointreau, limejuice, tinned pineapples, coconut, agave and mint, fudge and great oak (that doesn’t go overboard). The sherry is really discrete. Awesome all the way, if you are into mature rum or grain. The more old grain I try, the more I love them. Another quite undiscovered category…

Score: 90

Longmorn 23 y.o. ‘First Cask’ (Whisky Import Netherlands) 13.10.1988 – 9.1.2012, Refill Sherry Hogshead 14379, 259 btl., 52,6%

Comment: From a quite unfamiliar label so far (Jan Kok and Marcel Bol are behind the project), of which I just bought a 1963 Lochside (not open yet). I am curious. A sweet nose with very obvious sherry and its effects (dark cooked fruit, raisins, morello cherries), but also some typical white oak aroma with toffee, glue and vanilla. Later, it becomes very intersting and more typical: ripe autumnal fruit, redcurrant, white chocolate-glazed banana and some spice to counter (pepper, resin). On the palate the sherry is dominant, but doesn’t overwhelm the other notes and doesn’t become too dry – it is way too sweet for that, a real Christmas cake plus spice, maltiness and some fruit. The finish goes down with dark and ripe autumn fruits, quite some maltiness and the sherry that covers all like a blanket. A rather sweet warm-up, but doable.

Score: 87

Caol Ila 30 y.o. Malts of Scotland 5.1981 – 8.2011, Bourbon Hogshead MoS 11009, 59,2%

Comment: What a sooty nose with peaty iodine, nice! The whole dram is rather sweet, has discrete sulphur and one can’t believe its high abv.-strength. I get apple juice and a trace of blue cheese as well, but in a good way, this is not spoiled or funky at all. In the mouth there is a great balance between spicy elements (pepper, chili, juniper) and some sweeter notes (from the Bourbon cask) that lead into the joyful finish. A great pick of a mature sooty Caol Ila that has grown softer and more complex with the years.

Score: 90

Caol Ila 10 y.o. Single Cask Collection, 2000, Bourbon Hogshead, 58,5%

Comment: Roland Hinterreiter has done a good job in sourcing casks as Austria’s first independent bottler so far. And this Caol Ila makes no difference. It is very classic without any off-note and possesses a great balance – a real quaffer that somehow reminds me of the smell when a low pressure area with rain and thunder is rolling in from the sea. Lead aromas are juicy Granny Smith apples, green olives, lemon, hay, coal smoke, sulphur, pepper, pine resin and medium-level peat. The Bourbon cask left traces of chalk and vanilla. Plain good and clean Southcoast Islay Single Malt. P.S.: We are at the Austrian Whisky and Spirits Festival in Linz in April (www.ssms.at) with a stand and some great bottlings to try, visit us. Roland is the host/organizer.

Score: 89

Caol Ila 17 y.o. SMWS 53.150, 7.1993, Refill Sherry Butt, 556 btl., 61,1%

Comment: Not bad, but a bit weird and atypical due to a herbal side that doesn’t fit the dram. Not my cup of Caol Ila tea/whisky… it is also not very expressive in my eyes. But remember, taste is personal, this is no fail at all. Sorry for the brevity, I had this one for the road.

Score: 84

Whisky-Dinner: Monster Malts, only! (Sa., 05. Mai 2012)

–> High-End-Whisky-Tasting mit Profikoch in Regensburg <–

Hier klicken für die komplette Einladung als pdf:

Slowdrink-Einladung (24. Whiskytasting Regensburg)

Ort / Beginn: Kochschule in der Markthalle Regensburg, im Parkhaus Dachauplatz (nahe an Bahnhof/Bus), 19.00 Uhr

Moderation / Whiskys: Pit Krause (slowdrink.de / Malt Maniacs)

Wie schon im letzten Newsletter angekündigt folgt nun die offizielle Einladung zu diesem einmaligen Event -  seid aber schnell mit der Anmeldung, denn die Straßenbahntour des letzten Newsletters war nach zwei Tagen ‘sold out’ und für dieses Event liegen schon einige Vorreservierungen vor! Dieses Tasting kann mit noch besseren Tropfen aufwarten.

Wir werden in der gemütlichen Atmosphäre der Kochschule/Markthalle ausschließlich Whiskys der Monster Malt-Qualität verkosten, die Profikoch Christoph Hauser mit speziell ausgewählten Speisen begleiten wird. Die Whiskys stehen dabei im Vordergrund. Das wird ein wahres Aromenfeuerwerk. Nach langer Zeit endlich wieder ein Whiskydinner!

Das kompromisslose Line-up:

1. Welcome Drink:
   Markus Molitor ‚Wehlener Klosterberg‘ 2010 Pinot Blanc, gereift in Bowmore Islay Malt-Fass, Mosel, 1,5l, 12%
2. Bruichladdich 15 y.o., Samaroli’s Collection, 1965 and before – 1980, Mayflower Decanter (Moon Import, Italy), 75cl, 43%
3. Lochside 35 y.o. Douglas Laing OMC, Dec. 1966 – Jan. 2002, 216 btl., 50%
4. The Macallan 1963 – 1980 OB, Special Selection‚ Matured in Sherry Wood‘, Pro Nobilitate Ebert, Hainzl & Co., 75cl, 43%
5. The GlenDronach 16 y.o. OB, 27.11.1992 – Sept. 2009, Oloroso Sherry Butt 1140, 598 btl., 57,2%
6. Ardbeg 18 y.o. Signatory Vintage, 5.6.1975 – Sept. 1993, Cask 2462, 260 btl., 53,9%
7. Glen Keith 40 y.o., Malts of Scotland, 28.09.1970 – 02.2011, Bourbon Hogshead 6042, 160 btl., 49,1%
8. Port Charlotte 7 y.o. Regensburger Whisky- und Weinclub ‚Broker’s Finest – PXCP – double matured‘ Clubabfüllung, 2001 – 2008, Lehman’s Cask without Bottom #1, 35 btl., 56,7%

Anmeldung: info@slowdrink.de

Kosten: 99,90 Euro (Whisky und Essen)

Wir freuen uns auf Eure Anmeldung. Weitere Details entnehmt bitte der offiziellen Einladung (Link oben für die pdf-Datei klicken). CU there!

Ardbeg 13 y.o. SMWS 33.102, 10.1997 – 2011, 2nd-fill Bourbon Barrel, 223 btl., 55,2%

Comment: A bit more on the spicy side than the others (white pepper, chili), also more citrus aromas (orange, lemon, lime) coming through. Oysters, chalk, rope, pine resin, camphor, big peat smoke and bonfire, later even latte macchiato coffee and minty menthol join in. It is very hot and spicy on the palate, begging for dilution. Water makes it a classic fine Ardbeg with great balance and brings out the leather.

Score: 89

Ardbeg 11 y.o. SMWS 33.104, 31.8.1999 – 2011, Refill Sherry Butt, 538 btl., 55,7%

Comment: A round and voluptous version with quite some toffee, raisins and a store full of new tires. The discrete sherry takes away the edge and some peatiness as well. Somehow winey. On the palate it is more peppery than expected, but soon the sherry’s sweet notes soften the catch a bit. It keeps jumping between these two worlds until the hot spice wins.

Score: 85

Ardbeg 11 y.o.SMWS 33.109, 8.1998 – 2011, Refill Sherry Butt, 468 btl., 55,6%

Comment: Very close to 33.104, also a load of new tires, but more herbs and camphor and a bit less toffee. Discrete sherry influence in the nose causing that rounding effect again, but this is peatier than 104 – sulphur and iodine make this one more interesting. It has a good balance in the mouth without losing character and ooommpphh. Later raisins and resin show up. I love the flinty and spicy finish. Not bad at all, I must say.

Score: 89

Let me mention some of the names you can’t go wrong with. You should try some small-batch-Bourbon by Jim Beam (yes!), e.g., Booker’s and Baker’s. I have also liked Wild Turkey’s Rare Breed, Old Pappy van Winkles Family Reserves (15, 20, 23 y.o.), the expensive George T. Stagg or the 18 y.o. Elijah Craig in the past. However, the two bottlings to be reviewed might even beat all of the above, I think. They are not THE best Bourbons around, but pretty rare and excellent examples. I had them head-to-head:

Willett 14 y.o. Single Barrel Kentucky Bourbon Whiskey, Barrel 1067 for Whiskeykeller, bottled around 2010, 57,6%

Comment: Willett might have produced (and nowadays fills) the world’s finest Bourbons. Every single bottling I had – even their Rye – was a stunner. But these sips can be quite tannic sometimes. Their small family-owned business focuses on old drams now, but their 6 y.o. single casks also rule and show many older bottlings who’s boss. The new stuff can keep up with their legends. Check out their stills and general history, it is very interesting. If you liked Olde St. Nick’s, Johnny Drum, Old Bardstown or Joshua Brooks bottlings from the old days (Willett/Evan Kulsveen), you sure will be into this one. This 14 y.o. nutty (hazelnut, coconut) and spicy (black and white pepper) bottling has a darker and less obtrusive wood note than the Kentucky Crown below but plays it close to the chest at first. Once you work at it, the whiskey reveals notes of pickles, cucumber, natural yoghurt, vanilla, whiffs of tropical fruit and hazelwood. On the palate it explodes to an enormous volume, really mouthfilling, complex and slightly adstringent. The finish becomes brighter and even nuttier in character and adds laurel and vanilla pod to the mix. Size matters!

Score: 91

Kentucky Crown 16 y.o. Straight Bourbon Whiskey, bottled around 2003, 53,5%

Comment: This ugly bottle with its plastic screw cap (see picture above, or the one Jim holds on to) has been a rare myth and one of Jim Murray’s favourites. I tasted it with friends against many other Bourbons and it always came out on top or at least among the better ones.  As it is also made by Kentucky Bourbon Distillers, this is Willett as well, somehow. It is slightly darker than the 14 y.o. from above. The nose reminds me of Guatemalian rum a lot because of its immense sweetness and the vanilla/toffee combo. Gluey and spicy white oak wood transports tropical fruit, lemon and lime aromas, glaced pastries and Germknödel (vanilla-plum-dumpling) with great balance but is kept at bay despite 16 years of maturation in Dixie. On the palate, its sweet creaminess takes you in. It is less edgy than the wood would suggest at first, all the elements of the nose can be found again. Smooth but complex! The long and balanced finish is less on power than on finesse and leaves you wanting another glass. Great rummy Bourbon, folks!

Score: 92

Laphroaig 13 y.o. Single Cask Collection 30.06.1998 – 2011, 60,8%

Comment: Very typical, clean and minerally fresh. Lime juice, Italian herbs, iodine, brine, cocoa, chalk, bacon and pepper. It becomes really big and satisfying in the mouth (also acidity) and finishes just like a Laphroaig should, we even get the beloved matchstick sulphur, iodine and coal smoke after some time, looooong. Everything is there, it is powerful but needs no water. Simply a great selection by our friend Roland Hinterreiter, who hosts the Austrian Whisky & Spirits Festival in Linz on April 13th, 2012 (we have a stand there with rarities). Recommendation!

Score: 89

Laphroaig 13 y.o. Archives (whiskybase.com) 14.05.1998 – Dec. 2011, Bourbon Hogshead 700228, 54,2%

Comment: On the vegetal side, nettles, camphor, dry green tea, parsley, moss, lime, apples, hints of milk, pepper and maritime freshness. A good green daily dram.

Score: 86

Laphroaig 13 y.o. Malts of Scotland, 5.1998 – 5.2011, MoS Bourbon Hogshead 5920, 53,4%

Comment:Earthy peat, moss, rooty soil, iodine, peat smoke and tires, but also the fruity (apples) and limey aspects. it becomes more farmyardy on the palate. Nice with some mineral acidity but it could have a bit more ooommpphh. Late in the quite long finish, flints, sweet iodine, oil, tires and sulphur return for a great finale. Again a good choice by Thomas.

left bottle - and nice typo on the right (to be tasted soon)

Score: 88

Laphroaig 13 y.o. Malts of Scotland 5.1998 – 5.2011, MoS Bourbon Hogshead 5921, 52,9%

Comment: A bit closed at first, spicy and vegetal, coffee bean, brine, oil, later it becomes fresher, but it lacks the expression that the others have. This Laphroaig seems almost like watered down but is still nice. One for drinkers of smooth drams.

Score: 79

Bowmore 15 y.o. SMWS 3.180, 1996, 61,2%

Comment: Vegetal and flowery like a young Rhum Agricole at first, also leather in the beginning, but don’t be fooled. It soon becomes a true South Coast Ileach! Great balance – the leathery aroma builds a bridge between the two elements mentioned. The downside: altogether a bit subdued, also on the palate with a leather-spice-finish. Start talking to me, sweetheart… . Here is some water to open up: still no change, but more drinkable. One for patient guys, the silent type.

Score: 84

Bowmore 14 y.o. Whisky-Fässle ‘Duck Edition’ 6.1997 – 2.2012, Bourbon Hogshead, 51,8%

Comment: Maritime and fresh at first (salt), also big notes of white wine (a mix of barrel-fermented Chardonnay and Sauvignon Blanc from New Zealand with the fruitiness and berries coming along with those) and creamy vanilla. Then herbs and ferns come into focus. The Islay character is there but more in the background. The complexity translates into the palate with berries, fruit, herbs, tea, spice and peat. Not only ducks will love this.

Score: 88+

Bowmore 12 y.o. Malts of Scotland (MoS) 22.09.1999 – 10.2011, Cask MoS 110014, Bourbon Hogshead, 61,2%

Comment: Farmyardy at first, then it becomes more South Coast Islay on coal, smoke, pepper and peat. Also dark wet wood and the typical ferns emerge. Later short bread, honey, orange jam and liqueur make a nice afternoon dram – on a farm, that is. It finishes on sulphur, flints and peat.

Score: 85+

Port Ellen 28 y.o.  Silver Seal / whiskybase.com, 1983 – 2011,  Cask S1462, 55,5%

Comment: Big intense spice nose that has everything that makes Port Ellen such a gem nowadays. This one is right in the middle of all possible PE profiles. Some maritime dirtiness, sea spray and brine, herbs, oil, ropes, peppery and chili-esque spice, leather, the wonderful crispy maltiness (like salted crisps), camphor, discrete mint, peat smoke, but also fruit (apricots and green bananas) and vanilla provide for immense complexity that dances on a tightrope between the poles of balance und untamed roughness. Hooorraayy, it delivers on the palate as well and becomes more peaty! A crazy Port Ellen that adds iodine, coal smoke, hay and matchstick sulphur to the mindboggling mix from above and never really finishes. Yet it is very quaffable and screams for a second glass – which I just poured. Awesome!

Score: 92+

Comment: Revisiting a classic, that is how I feel. Let’s see how this baby tastes nowadays. The nose reveals honey, dried flowers, grapefruit- and lemon juice and hints of ginger. It tastes spicier than the nose would suggest, I am getting an ever-increasing pepper catch, licorice and ginger. The finish is all about flowers and honey again and simply pleasant. A good daily dram.

Score: 83

Longmorn 30 y.o. Gordon & Macphail (G&M) 43%

Comment: Always a bang for your buck and a reasonable way to enter the world of aged whisky coming from fine Sherry casks. I love this profile with perfectly integrated sherry fruit, raisins, all kind of berries (even cassis), juicy gummibears, dark wood and dust, all that in balance and perfect harmony. Maybe this is no powerhouse but great in its own way.

Score: 90

Dram in a Tram (Sa., 28. April 2012)

–> High-End-Whisky-Tasting bei einer Straßenbahntour durch München <–

 !!! Jetzt noch anmelden und dabei sein !!!

Ort / Beginn: Ostbahnhof München, 18.30 – 22.00 Uhr

Moderation / Whiskys: Pit Krause und evtl. Karl ‘Käfer’ O.

Ein einmaliges Event – wir werden mit einer echten Münchener Trambahn durch München fahren und dabei Top-Whiskys verkosten. Purer Kult, bei dem Whiskygeschichte Stadtgeschichte trifft. Seid bei dieser einmaligen Tour dabei!

Auch bei den Whiskys machen wir keine Kompromisse:

1. Warm-Up: 12 y.o. Single Domaine Guyana Rum (Caribbean Distillers), bottled 2004 by Rum Nation, Rossi & Rossi Imp. (Italy), 43% (Premium-Rum aus Guyana, wird Euch positiv überraschen und die Geschmacksknospen vorbereiten)
2. Glenglassaugh 22 y.o. Hart Bros., 1974, 43% (zu Recht sind derzeit alle wild auf Glenglassaugh, hier wieder eine dieser Traubenzucker-Malz-Fruchtbomben aus der besten Zeit vor der Schließung)
3. Tomatin 33 y.o. Duncan Taylor (Rare Auld), Dec. 1976 – Feb. 2010, (Sherry) Cask 6816, 264 btl., 51,6% (komplex mit sehr viel Frucht und Obst, eben ein High-End Dram aus Tomatins bestem Jahrgang, erreicht stets 90-94 Punkte)
4. Auchentoshan 29 y.o. OB, distilled 12.03.1973, Sherry Butt 793, 55,8% (Ein alter Auchie gewann zuletzt das Tasting in Regensburg, die Einzelfässer sind unschlagbar, muss man erlebt haben: “Dark-Fruit- Smoothie-Orgasm”)
5. Springbank 21 y.o. OB (Old Parchment Label, distilled in 1960ies), 75cl dumpy bottle, 46% (Legende, aus den gleichen Jahren wie die Local Barleys und co., dazu noch viel Sherryfass-Einfluss: 93+ Punkte bei Serge, Olivier und mir, Kokos, Mandelöl, Serrano-Schinken, dunkle Frucht, edle Eiche und so unendlich viel mehr – not to miss!)
6. Glendronach 1. May 1992 – 4. Feb. 2009 OB for King’s Court Society, Sherry Butt 39, 200 btl., 58,7% (Dark Sherry-Power, Blumentopferde, Kaffee, Top-Einzelfass aus der Kultbrennerei, die derzeit mit Preisen überhäuft wird)
7. Bowmore 1994 – 2008 Berry Bros. & Rudd, Cask 1681, 56,3% (so geht Bowmore: richtig gute Islay-Torf-Power ohne Einbußen in Sachen Brennereicharakter, 1993 und 1994 waren endlich wieder Topjahre bei Bowmore, weshalb die Preise für diese Jahrgangsabfüllungen explodieren)
8. Port Ellen 26 y.o. Three Rivers (Tokyo), 13. Oct. 1982 – 17. Aug. 2009, Sherry Butt 2473, 200 btl., 55,7% (ein weiterer Anwärter auf den Tagessieg: gereifter PE mit genug, aber nicht zu viel Sherry-Einfluss, genau in der Mitte zwischen Torf-Leder-Jod-Combo, dreckig-öliger Würze und fruchtigen Sekundäraromen – natürlich in Fassstärke)

Die Plätze sind auf 30 limitiert – daher unbedingt schnell anmelden, zuletzt waren wir nach zwei Tagen ausreserviert. Die Anmeldung ist mit einer mail und der Überweisung der Tastinggebühr komplett.

Anmeldung: info@slowdrink.de

Kosten: 74,90 Euro (inkl. Straßenbahnfahrt und Whisky)

Mount Riley 2008 Sauvignon Blanc (Marlborough, NZ) 13%

Comment: A great alternative to the cult wine Cloudy Bay. This one is a stunner, yet typical for its grape. Hay, loads of gooseberries, tropical fruits, cassis and enough acidity to counter. A reasonably-priced recommendation!

Score: 91 (2011)

Cantine Due Palme ‘Selvarossa’2004 Salice Salentino Rosso Riserva (IT) 14%

Comment: Italy’s heel (Salento) is THE region to buy great wine for little money, and I am fond of Salice Salentino wines. The Negroamaro grape renders a nice profile with radicchio and red jam flavours that can hold its own even with high class competition on the table. This one is no exception and deserves the ‘three glasses’ by Gambero Rosso. A lot of character, and aside from the typical aromas mentioned it offers scorched earth, plums, berries, tobacco and chocolate. Great for food pairing as it is not a concentration bomb but still powerful.

Score: 92+ (2011)

Ermitage du Marsalet 2006 Monbazillac (FR) 13%

Comment: This noble rot specimen comes from a lesser-known area for sweet wine in France but usually doesn’t fail to impress. Some excellent wines were made there already. The Ermitage du Marsalet 2006 is decent but a bit oaky for my taste. It reminds me of a slightly diluted Sauternes (a terrible comparison, I know, but that was my feeling), altogether more on finesse than on power.

Score 89: (2009)

Lieselehof ‘Sweet Claire’ 2006 Passito (Trockenbeerenauslese) Kaltern IGT (IT) 12,5%

Comment: One of my favourite discoveries in 2011. This South Tyrolean Passito is made from the Bronner grape (existing since 1975) which doesn’t need any chemical protection in normal years (which therefore is excellent for organic and  biologically uninvasive production). It blew our socks off! Oranges, peaches, apricots, figs, honey, dried flowers, cooked apples and what not: A fresh yet fully loaded nose and a perfect balance with good acidity on the palate. Simply great stuff that can also age well. A must-buy at the price of 30+ Euro.

Score: 96 (2011)

Kaapzicht Steytler ‘Vision’ 2002 Cape Blend Stellenbosch (SA) 14%

Score: 92 (2011)

Stadt Regensburg ‘Salutaris’ 2007 Regent trocken (GER) 13%

Comment: These local wines are only given to jubilars and really hard to get. I could try it at a 90th birthday, so no notes. However, I was positively surprised, decent red wine (Landwein) with regional style. Also see the the rosé below.

Score: 83 (2011)

Stadt Regensburg ‘Salutaris’ 2008 Rotling (GER) 13%

Comment: This pink stuff is really fresh and quaffable, but lacks depth. The Müller-Thurgau grape seems dominant here. Uncomplicated in every way but emotionally very special to a Regensburgian.

Score: 85 (2011)

 Stadt Regensburg ‘Salutaris’ 2007 Müller-Thurgau trocken (GER) 12,5%

Comment: This one is very flat. Sorry. If you want to try good Müller-Thurgau from this area in Bavaria, take a bottle of Heitzer (Bach).

Score: 80 (2011)

Comment: I have heard great things about this bottling – and it is exciting to try rare whisky from this closed Lowland distillery, one of the oldest in Scotland, by the way (established 1772). However, there were great variations in quality and I had terribly soapy Littlemills but also quite decent ones. Menno Bijmolt from whiskybase.com has unearthed this inaugural bottling for their brandnew Archive series. Let the spirit talk:

I am getting a nice and clear Sherry-influence and sweet maltiness right away, accompanied by a white pepper and ginger spiciness. Morello cherries, dried peaches, raisins. apple crumble, shortbread, marshmallows, Italian almond sweets, moss, pine needle, rose petals, blackcurrant and a pleasant oakiness also come into focus, like some fruit oils. Quite unusual in a good way! The fruity and oily taste is wonderful, somehow tropical at moments. It even increases in terms of complexity: hello berries and cassis, you come late, but I love you anyway. Good oak influence, medium finish with a rummy vanilla-fudge note. I love its unique character and also enjoy this profile a lot. An amazing choice, Benno!

Score: 91

Glen Ord 09.03.1999 – 10.2011 Malts of Scotland, Bourbon Hogshead 110013, 54,4%

Comment: Glen Ord is completely underestimated. Thomas Ewers presents this younger version in his Malts of Scotland series. I hope it can prove my words:

It takes off spicy and fresh and remains closed for two minutes. Then apple, dried fruits (apricots and grapefruit, mainly), cereal bar, eucalypt, ginger, beeswax and spicy wood notes emerge, but it still holds back. Give it its time. After some minutes it offers pine resin and Mediterranean herbs. The taste also evolves step by step and is more openly accessible. A mix of malt, apple, oak, honey, vanilla, toffee, pineapple, maple syrup, cereal bar, resin, nutmeg and quite some cumin. Water really changes the dram  (more vanilla, fudge and fruit) – it is like an experimenting kit – hard work but fun. Use this in a tasting to show the diluting effect in whisky. The finish is long and dominant. One for the second look.

Score: 85+

The following five Single Malts range in the ‘pale category’. Let’s see if they lack character:

Benriach 15 y.o. Single Cask Collection 1996, Bourbon Hogshead, 54,3%

Comment: This dram comes from the first Austrian independent bottler. Our friend Roland Hinterreiter, who also organizes the Austrian Whisky Fair in Linz this year, is the man behind the project. I am going to write more on his bottlings soon.

His Benriach is very typical. A plate of mature garden fruit in autumn (apple, pear, plumcake), licorice and slightly greenish malt are in the leading roles. More restrained there are flowers, coal, banana skin, grapefruit and orange zest. And of course, leather! In terms of taste it seems more mature and sweet: vanilla, fruitiness, Bourbon wood, leather, natural caramel and dried flowers caress the mid-palate with medium weight  – no water needed. The finish is quite long and mainly on apple and sweet malt. Gimme a second glass…

Score: 85

Highland Park 30 y.o. The Whisky Agency ‘Fungi’, 1981 – 2011, ex-Bourbon Wood, 198 btl., 52,2%

Comment: What a beautiful fresh nose, it reminds me of the HP-versions called ‘Old Man of Hoy’ by Blackadder, perfectly round and encapsulating everything great about highlands and coast. Wonderful fruitiness (tangerines, grapefruit, lime), berries (cassis), whiffs of mossy peat smoke, heather, almonds  (marzipan-like) and coconut traces, latte macchiato and fudge. And all that is in place. It tastes like it noses, but adds some hay and turkish delight. It is clean, Riesling-like and has amazing cassis notes reminding me of old 1960ies Bowmore at times. No edges, just great, austere and very drinkable. Sorry Carsten that I couldn’t taste this earlier. I promise to be better – in my own interest to get a bottle.

Score: 92

Bowmore 22 y.o. Liquid Sun, 1989 – 2011, ex-Bourbon Wood, 50,7%

Comment: Bowmore, but on the peaty and herbal side altogether. Tea, ferns, seaweed and nori, sweet iodine and sulphur. A Sushi dram because it smells like a Maki roll! Great balance on the palate, where it becomes more typical in a good way. A great dram with a medium-length finish which also shows some flintiness. Sensitive Islay.

Score: 90

Caol Ila 10 y.o. Archives 11. 2000, – 08.2011, Bourbon Barrel 3309899, 220 btl., 59,1%

Comment: Whiskybase.com now also bottles whisky – and they started very well. This out-of-the-ordinary Caol Ila is powerful yet clean on peat, juniper, green olives, lemon juice, sulphur, some seaweed, oysters, pipe tobacco, chalk and herbs (nettles). Despite high abv. it should be savoured without water, but it also can swim well. Great smoke like a put-out bonfire with peat on the beach, the flinty sulphur and iodine-combo leads into a finish that was invented for Islay devotees – long and satisfying. This perfect finish is worth 93 points but the rest is ‘only’ jolly good. Altogether: one great pick! I want a bottle of this.

Score: 89

Port Charlotte 9 y.o. SMWS 127.16, 2002 – 2011, refill ex-Bourbon Barrel, 242 btl., 65,4%

Comment: Closed somehow, menthol at first, followed by pebbles on the beach, loads of salt, minerality, peat, lavender, roots, chalk, lemon juice, leather, ashes and bonfire smoke. I recommend water for this one. In the mouth it displays a lot of resin and peat smoke, then the phenoly peat-sulphur-flint finish has its say. Not bad at all, we are talking about a 9 year-old dram, but it lacks the finesse and complexity some other PCs already have at that age. Anyway, if you are into full-on peat power and salt, this one is not to miss.

Score: 87

zuerst einmal vielen lieben Dank für Euer sehr positives Feedback auf der Finest Spirits-Messe sowie bei unseren Veranstaltungen. Wir freuen uns sehr darüber und  arbeiten hart daran Euch im Frühjahr wieder viele schöne Verkostungen und Aktionen bieten zu können. Bitte denkt daran Euch für diese schnell anzumelden, da die Plätze in der Regel sehr schnell weg sind.

Besonders ans Herz lege ich Euch die beiden Slowdrink-Events Whisky-Tasting in Straßenbahn durch München im April und die geschmacklich monströse ‘Monster Malts, only!’ – Verkostung in Regensburg (in der Auflistung Nummer 7 und 8), die wie immer ausschließlich mit Spitzenmalts besetzt und einmalig in ihrer Art sind (beide Gutschein-fähig).

Doch alle genannten Veranstaltungen bieten herausragende geschmackliche Erlebnisse und Fachwissen – vermittelt mit Spaß und Begeisterung. Hier alle Ankündigungen in chronologischer Reihenfolge:

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1) FÜR KURZENTSCHLOSSENE: Premium-R(h)um-Verkostung in München am 1. März

Hier klicken zum Rum-Tasting

Spontan noch diesen Donnerstag-Abend dabei sein – sonst verpasst Ihr was! Einfach per mail Bescheid geben oder anrufen.

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2) Whisky-Dinner im Hotel Wittelsbacher Hof (Kelheim) am 16. März 2012

Nach einem wunderschönen Einstand im Herbst letzten Jahres gibt es nun die Fortsetzung – das Whiskydinner im edlen Ambiente des Wittelsbacher Hofes mit anschließendem gemütlichen Teil in der Bar (mit großer Whiskyauswahl, gerne berate ich Sie dort individuell weiter). Dies ist eine ideale Gelegenheit, der Spirituose Whisky auf den Grund zu gehen. Die Flaschenauswahl, angepasst an das feine Dinner, reicht vom Standard bis hin zum hochprämierten ‘Monster-Malt’. Ein Partnerevent.

Hier klicken für Informationen zu Menü und Anmeldung

Entnehmen Sie die Menüfolge sowie sonstige Infos dem obigen Link. Hier das Line-up der Whiskys dieses Abends:

1. Cardhu 12 years old, 40%
2. Glen Grant 16 y.o., 43%
3. Auchentoshan ‘Three Wood’, 43%
4. Glen Garioch 12 y.o., 48%
5. BenRiach 30 y.o., 1st Batch, 50%
6. Wild Turkey ‘Rare Breed’ Bourbon, 54,1%
7. Bowmore 10 y.o. ‘Tempest’, 2nd Batch from first-fill Bourbon Casks, 56%
8. Peat’s Beast Single Malt, 46%

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3) Whisky-Dinner in Landshut am Sa., 24. März (für Einsteiger und Fortgeschrittene)

Dieses Partnerevent mit dem Männerladen wird wieder klasse: Fünf Gänge, sieben Single Malts (teils auch Single Casks), Italian Cuisine meets Scotland’s Finest! Geeignet für jeden, ich moderiere.

Beginn / Ort: 19:00 Uhr / Ristorante Vincenzo (Dreifaltigkeitsplatz 17)

Infos und Anmeldung: Über den Männerladen (info@männerladen.de) oder telefonisch unter 0871-29475, genauere Angaben stelle ich hier in Kürze ein.

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4) Whisky-Tasting im Murphy’s Law Irish Pub (Regensburg) am So., 25. März 2012

Am Sonntag, den 25. März 2012 von 19.30 – 22.00 Uhr, werden wir wieder eine Whiskyverkostung im Murphy’s Law (Irish Pub, Spiegelgasse, Regensburger Altstadt) haben. Kultwirt Mike freut sich schon auf uns und wird auch mit uns genießen, ich moderiere dort mit ihm. Beim Line-up dürfte wieder für jeden etwas dabei sein, ob Anfänger oder Experte:

1.  Warm-up Dram (Old Irish Surprise for Mike from the 1970ies)
2. Tobermory 14 y.o. for Flickenschild/MMD, 1995 – 2010, Bourbon- and Chateau Latour Cask Nr. 012, 46% (like a breakfast on a farm)
3. Hazelburn 8 y.o. for Springbank Society, 1998 – 2006, Refill Sherry Butt, 58,7% (a great Campbeltown Malt from this young distillery, a Springbank offspring)
4. Lochside 1991 – 2004 for G&M Reserve, Bourbon Cask 15184, 63,1% (unique and high in quality)
5. Linkwood 26 y.o. OB, 1981 – 2008, Port Cask Maturation (14 y.), limited edition, 56,9% (Monster Malt)
6. Clynelish 11 y.o. unlabeled from Hart Bros. cask for Finest Spirits/slowdrink.de, Sherry Cask, 52,5% (Thanks to Frank, he gave us  this slightly smoky dram with complex aromas)
7. Port Charlotte 7 y.o. for Scotch Malt Whisky Society, 127.11, 2003-2011, Refill Sherry Butt, 67,0% (91+ points, a real stunner and peat beast, one of my favourites).

Preis: Nur 30.- Euro (Selbstkostenpreis, aber keine slowdrink.de-Veranstaltung, ein Partner-Event)

Anmeldung: Direkt im Murphy’s Law in Regensburg oder per Telefon (Pub ab 18:00 Uhr : 0941-53295; oder davor Mike: 0160-7828736)

Bei diesem Tasting solltet Ihr schnell sein, die Liste der Anmeldungen wird voller.

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5) Messe-Nachlese-Tasting bei Munich-Spirits (München) am 29. März 2012

Hier klicken: MunichSpiritsTasting_29März2012

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6) Messestand beim Austrian Whisky & Spirits Festival 2012 (Linz, Österreich) am 13. April 2012

Raritäten und feinste Drams werden wir dort ausschenken und die österreichische Gastfreundschaft genießen. Roland Hinterreiter hat hier wirklich etwas Sehenswertes auf die Beine gestellt: eine komplette und sehenswerte Spirit-Messe! Auch für den kleinen Grenzverkehr geeignet:

Hier klicken für Infos

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… UND NUN DIE HÄMMER !!!

7) Slowdrink-Event mit Munich Spirits: Dram in a Tram (Sa., 28. April 2012)

–> High-End-Whisky-Tasting bei einer Straßenbahntour durch München <–

Ort / Beginn: Ostbahnhof München, 18.30 – 22.00 Uhr

Moderation / Whiskys: Pit Krause und evtl. Karl ‘Käfer’ O.

Ein einmaliges Event – wir werden mit einer echten Münchener Trambahn durch München fahren und dabei Top-Whiskys verkosten. Purer Kult, bei dem Whiskygeschichte Stadtgeschichte trifft. Seid bei dieser einmaligen Tour dabei!

Auch bei den Whiskys machen wir keine Kompromisse:

1. Warm-Up: 12 y.o. Single Domaine Guyana Rum (Caribbean Distillers), bottled 2004 by Rum Nation, Rossi & Rossi Imp. (Italy), 43% (Premium-Rum aus Guyana, wird Euch positiv überraschen und die Geschmacksknospen vorbereiten)
2. Glenglassaugh 22 y.o. Hart Bros., 1974, 43% (zu Recht sind derzeit alle wild auf Glenglassaugh, hier wieder eine dieser Traubenzucker-Malz-Fruchtbomben aus der besten Zeit vor der Schließung)
3. Tomatin 33 y.o. Duncan Taylor (Rare Auld), Dec. 1976 – Feb. 2010, (Sherry) Cask 6816, 264 btl., 51,6% (komplex mit sehr viel Frucht und Obst, eben ein High-End Dram aus Tomatins bestem Jahrgang, erreicht stets 90-94 Punkte)
4. Auchentoshan 29 y.o. OB, distilled 12.03.1973, Sherry Butt 793, 55,8% (Ein alter Auchie gewann zuletzt das Tasting in Regensburg, die Einzelfässer sind unschlagbar, muss man erlebt haben: “Dark-Fruit- Smoothie-Orgasm”)
5. Springbank 21 y.o. OB (Old Parchment Label, distilled in 1960ies), 75cl dumpy bottle, 46% (Legende, aus den gleichen Jahren wie die Local Barleys und co., dazu noch viel Sherryfass-Einfluss: 93+ Punkte bei Serge, Olivier und mir, Kokos, Mandelöl, Serrano-Schinken, dunkle Frucht, edle Eiche und so unendlich viel mehr – not to miss!)
6. Glendronach 1. May 1992 – 4. Feb. 2009 OB for King’s Court Society, Sherry Butt 39, 200 btl., 58,7% (Dark Sherry-Power, Blumentopferde, Kaffee, Top-Einzelfass aus der Kultbrennerei, die derzeit mit Preisen überhäuft wird)
7. Bowmore 1994 – 2008 Berry Bros. & Rudd, Cask 1681, 56,3% (so geht Bowmore: richtig gute Islay-Torf-Power ohne Einbußen in Sachen Brennereicharakter, 1993 und 1994 waren endlich wieder Topjahre bei Bowmore, weshalb die Preise für diese Jahrgangsabfüllungen explodieren)
8. Port Ellen 26 y.o. Three Rivers (Tokyo), 13. Oct. 1982 – 17. Aug. 2009, Sherry Butt 2473, 200 btl., 55,7% (ein weiterer Anwärter auf den Tagessieg: gereifter PE mit genug, aber nicht zu viel Sherry-Einfluss, genau in der Mitte zwischen Torf-Leder-Jod-Combo, dreckig-öliger Würze und fruchtigen Sekundäraromen – natürlich in Fassstärke)

Die Plätze sind auf 30 limitiert – daher unbedingt schnell anmelden, zuletzt waren wir nach zwei Tagen ausreserviert. Die Anmeldung ist mit einer mail und der Überweisung der Tastinggebühr komplett.

Anmeldung: info@slowdrink.de

Kosten: 74,90 Euro (inkl. Straßenbahnfahrt und Whisky)

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HAMMER NR. 2

8.) Slowdrink-Event mit dem Regensburger Whisky- und Weinclub: ‘Monster-Malts only!’ – Whiskydinner

-   5. Mai 2012 (19:00 Uhr)   -

-   in der Kochschule der Markthalle Regensburg   -

 Hierfür erfolgt Mitte März noch eine gesonderte Einladung. Dieser Abend soll richtig rocken, ich will noch nicht viel verraten…aber es wird u.a. Macallan OB 1963, einen alten Samaroli-Islay, einen 1975er Ardbeg Einzelfass und vieles mehr geben…eben Monster Malts, only!

Der Termin wird an einem Wochenende Anfang/Mitte Mai in Regensburg sein, haltet diese Zeit frei! Wer vorab reservieren will, kann dies gerne tun (Empfehlung) über info@slowdrink.de.

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Ihr könnt Euch für alle Degustationen und Events bereits jetzt anmelden, um sicher einen Platz zu erhalten.

Wir freuen uns darauf Euch (wieder) begrüßen zu dürfen und feine Drams miteinander zu verkosten. Nun ist Whiskysaison, bevor  wieder Sommer, Urlaub und König Fussball diese ablöst. Seid dabei!

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xxxxx

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VERLOSUNG

Und zum Abschluss möchten wir Euch noch etwas Edles vorstellen. Als Freunde des Besonderen gefällt uns die Idee von Andreas Scholz sehr gut. Er stellt in Handarbeit Schreibgeräte und andere Kostbarkeiten aus edlem Holz her, und so auch Stifte aus Whiskyfassholz (mit Echtheitszertifikat).

Seht seine Produkte unter http://www.scholz-edles-holz.de. Auf unseren Tastings könnt Ihr Euch auch ein Bild über diese Kostbarkeit für den Whiskyfreund machen. Ein klasse Geschenk – ich habe mir auch einen Rollerball gegönnt.

Zum Kennenlernen verlosen wir je eines dieser beiden schönen Stift-Unikate unter all unseren Facebook-Freunden:

“Liked” uns/drückt “gefällt mir” auf Facebook, falls ihr das nicht schon habt, und schon seid Ihr im Lostopf. Alternativ kann zur Teilnahme auch eine Mail an uns gesandt werden, warum Ihr einen so schönen Stift benötigt. Die Gewinner werden im nächsten Slowdrink.de-Newsletter bekannt gegeben. Viel Glück!

Ich freue mich auf ein Wiedersehen bei unseren Tastings und verbleibe mit freundlichen Grüßen,

Euer Pit Krause.

Talisker Berry Bros. & Rudd 1974 – 2001, Cask 6268, 43%

Comment: This rare baby is surprisingly powerful at 43% with a cherry-like sherry influence, gunpowder sulphur and loads of plums. Altogether a smaller version of the BBR Talisker 1972 – really good and unique with quite some spiciness.

Score: 91

Talisker 50 y.o. ‘Secret Stills 01.01′ G&M (Gordon & Macphail), 1955 – 2005, Sherry Cask 1312, 45%

Comment: Deep dark plummy notes (jam of ripe dark fruits), peppery spice, brooding but also balanced at the same time, mainly on maraschino cherry, coal and red dark grapes. Polished mahogani and a maritime character join the complex nose right from the start. However, it keeps changing, now we have ginger bread, milk chocolate cookie, even vanilla and toffee in the foreground. This legend tastes much smoother than expected, high class without too much of a chili catch. It goes on with whiffs of humidor, coffee, matches and christmas cake. The grand finale is ultralong on great sherry and coal dust, gunpowder-sulphur and dark fruit.

Score: 92+

Aultmore 13 y.o. SMWS 73.41, 1997, 2nd-fill Bourbon Hogshead, 286 btl., 58,8%

Comment: Autumn fruits, many peaches, apricots, like homemade jam. Then I am getting hay, hints of  ginger, white pepper and vanilla. Seems more mature as its age would suggest. It tastes a bit more spicy (ginger, pepper again) with a bite and needs some water, but overall it renders the same profile like the nose and adds a nice maltiness, dried flowers and a licoricy touch. Almost creamy with more water, long finish. Aultmore keeps surprising me.

Score: 84

Mortlach 14 y.o. SMWS 76.79, 1995, first-fill Sherry Butt,  551 btl., 56,3%

Comment: Sherry, smoke and spice at first. The wine’s sweetness and the malt’s dry character battle in the nose. Some dried fruits, tea and white pepper are watching in the background. The typical raisins and sherry cream show up on the palate along with some spice, smoke and figs. Some water helps the balance.

Score: 83

Tullibardine 21 y.o. SMWS 28.23, 1989, Refill Sherry Butt, 57,7%

Comment: Unusual (plants, herbs), mature, fruity, malty, slightly dry with discrete spice. Big tea notes, toffee, pears, peaches, grass, flowers, earthy traces, altogether like a green house in the nose. It tastes more fruity than expected with a lot of natural caramel and vanilla, quite nice but not overly complex. One for gardeners and botanists

Score: 83

Caperdonich 16 y.o. SMWS 38.20, 1994, Refill Hogshead, 57,4%

Comment: Wow, I like this from the start. Very pleasant, deep and fresh. A bit from everything (citrus fruit, dextrose, moss, herbs and peat, minerality, honey, candyfloss, maritime freshness, etc.), which makes this a true allrounder. It delivers all this on the palate in beautiful balance! No water needed, this is simply great. Recommendation!

Score: 90

Glen Scotia 12 y.o. SMWS 93.46, 1999, Refill Sherry Gorda, 59,8%

Comment: Blue Cheese Dressing, leather, pepper and chili, sherry, grapes with noble rot, Kahlua, mint and leafs. The sherry is not really integrated and seems a bit too raisiny-rotten and cheesy, but the whisky is mild, sweet and creamy on the other hand. I know some people who like this profile but for me it is too much on primary notes of the sherry cask.

Score: 77

Auchentoshan 11y.o. SMWS 5.27, 1999, second-fill Bourbon Hoshead, 58,3%

Comment: Malt, lemon zest, hay, heather, licorice, vanilla, altogether not a very convincing dram.

Score: 77

Glen Moray 39 y.o. SMWS 35.55, 1971, Refill Hogshead, 50,3%

Comment: A whole lotta Bourbon wood influence, which is ok for an old whisky of this kind. All I miss is originality.

Score: 89+

Macallan 20 y.o. SMWS 24.117, 1990, first-fill Sherry Hogshead, 55,4%

Comment: This is a great Christmas Dram (yes, these notes are late ) and quite typical of a Macallan. Wonderful cigar smoke, orange peel, sweet malt, sherry, apple, raisins and cinnamon are its key elements.

Score: 89-

Scotch Grain Whisky 21 y.o. SMWS G-8.1, 1989, 51,2%

Comment: Very rum-like (which is not a bad thing) and loaded with vanilla, citrus aromas and marshmallows. I couldn’t find the exact grain distillery – soon to be revealed.

Score: 86

(Isle of) Jura 21 y.o. SMWS 31.22, 1988, second-fill Bourbon Hogshead, 56,5%

Comment: A very complex and creamy dram with beautiful spice-combo. It also offers sweet malt, ginger bread, licorice and Bourbon-Cask oak  character.

Score: 89+

Laphroaig 10 y.o. SMWS 29.101, 2000, refill-Sherry Butt, 587 btl., 52,8%

Comment: A weird Laph somehow, you have to like it extremely herbal (weeds) and dirty. Aside from the typical notes of peat, seaweed, rusty fishing-boats in the harbour and all that stuff you get sour and lemony aromas, quite some acidity, sherry and flinty sulphur in the nice finish. However, it lacks power in the middle. Not bad, but there are better ones out there.

Score: 86

Ardbeg 7 y,o, SMWS 33.101, 2003, first-fill Bourbon Cask, 245 btl., 59,6%

Comment: Typical Ardbeg, but not as interesting as other releases. A nice whisky anyway.

Score: 88+

Port Charlotte 8 y.o. SMWS 127.12, 2002, Bourbon Barrel, 160 btl., 66,3%

Comment: Funny, this one also heads towards ‘Ardbeginess’ in some moments but it is saltier and more on camphor, rooty peat, flints and iodine. A great whisky at a young age – again. Look out for Port Charlotte.

Score: 89

Highland Park 1970 – 2010 OB ‘Orcadian Vintage’ 48,0%

Comment: A lesson in roundness, all is perfectly integrated, a  quite creamy-sweet dram lead by brighter fruits (pear, apricot) and (dried) flowers, toffee, turkish delight, Grand Marnier, a whiff of mint and Fino Sherry. Darn good, but very expensive.

Score: 92+

Highland Park 1971 – 2011 OB ‘Orcadian Vintage’ 46,7%

Comment: Altogether quite similar to the 1970 in profile, but this one is more on herbs and heather/honey. Again I am getting the apricot and all that candyfloss jazz to be smelled at county fairs. This 1971 has a nicer oak influence but is a bit less complex than its predecessor from 1970. Anyway, great stuff.

Score: 92+

Highland Park 25 y.o. OB, 1980 – 2005, Single Sherry Cask 7363 for Germany, 55,5%

Nose: Where to start? At espresso, nougat, the earthy spice, the army of dark fruits (morello cherries, dates, prunes), at polished oak or the maritime freshness? Mmh, let me just mention the single elements of this peacock’s tail of dark aromas. Hazelnuts, maritime freshness with a hint of peat, dry sherry, candyfloss and resin should not be forgotten therein. Wow!

Palate: Coffee bean in chocolate at first, then dark wood, tobacco and the Sherry-influence (dark dry fruit) take over, even with some sulphur of the good kind. All is dark and brooding in a full-on attack with spice. Water can (but doesn’t have to) be added, which brings out the fruit more.

Finish: Eternal! Tobacco and earthy peat meet dark wood and fruits. Like having a 100% chocolate with a fine Port.

Score: 91

Comment: This chewy and potent malt is not for beginners, really. It is like a powerful sports car that needs an experienced driver. Quite rare, that such a power house also has such high complexity. This amazing single cask HP-Sauce doesn’t fit every day, but if it does, it is a real stunner.

Donald Hart and Pit Krause

I have been a sucker for the old Hart Bros. whiskies because I can’t really remember a bad one, they were all in the categories good to great, decent at least. These guys proved that they can pick good casks with balance, a trademark quality of the Harts. Let’s just mention the 1960ies Bunnahabhain, Bowmore or Highland Park, or that crazy 1957 Bowmore. Now let’s see if the new offspring of the Hart bottling family can keep up with its predecessors and if it is alike in style.

Bunnahabhain 9 y.o. The Maltman 2001 – 2011 Sherry Butt 46%

Nose: Nice maltiness, soft smoke, maritime freshness, very mature for its age. I am getting pears, dried fruit, vanilla and Creme Brulee, toffee, marshmallows, candy floss, walnuts and flowers.

Palate: A malty and dry bite at first. Then it gets much sweeter with raisins in the lead (maybe a tad much, the whole shebang takes the direction blue cheese and noble rot grapes). The pears and dried fruits (peach slices) show up again, also licorice and coal.

Finish: More on the short side with creaminess, fruit, flowers and honey.

Score: 83

Comment: This makes a good aperitif – for me, the raisiny Sherry-touch is a bit too dominant, but the rest is fine.

Macallan 20 y.o. The Maltman 46%

Nose: Very balanced with a dry sweet maltiness. Orange zest, hints of sherry, ginger, maraschino cherries and cigar smoke complete the picture.

Palate: Now even more typical Macallan, which is good news. A balance and sweetness with a wonderful whiffs of sherry, chocolate, smoke and cherry, but nothing stands out.

Finish: Harmony as described above. It finishes with a pleasant leafiness.

Score: 87+

Comment: A very decent Macallan with textbook balance and drinkability.

Macduff 23 y.o. The Maltman 43%

Nose: Wow, this one noses like an old Laddie with amazing freshness and fruit (dextrose-like): passion fruit, peaches, pineapple, blood oranges. This is a quite perfect Bourbon Wood whisky with a mineral edge of a Mosel-Riesling and discrete vanilla.

Palate/Finish: It goes on like this, a soft and gentle giant full on fruit and wonderful oak aromas, always in balance, very multi-faceted and pleasing.

Score: 90

Comment: This is amazing nectar and a must-have-dram. It was just filled in the bottle at its peak.

Ben Nevis 45 y.o. The Maltman, Sherry Cask, 40,6% (no image yet)

Donald and Andrew Hart

Nose: Yes! Curry and assorted Asian spices meet forest lawn (pines), old butter, ferns and ginger bread. Very unusual in a wonderful way – as always with Ben Nevis, so this is rather typical. Later, hints of coconut, some fruits, white chocolate, latte macchiato, green tea and quite some herbs emerge. It is amazing how little wood influence we got after so many years. The distillate is speaking, only the far background displays a polished mahogany woodiness, which makes the dram noble somehow.

Palate: Elegant and well-balanced, unobtrusive, almost Cognac-like. Very complex without being too intellectual. The notes from above come echoing in soft but mighty waves. Some berries join this mix in front of the discrete dark old wood.

Finish: Medium length, high class. It reminds me of an evening in an old hunting hut. Nothing tastes like an old Ben Nevis, a true Single Malt of exceptional quality. Soon to hit the stores.

Score: 91

Comment: Many older Ben Nevis bottlings became too oaky. With this specimen you taste distillery character to the max even after 45 years. What it might lack in power it delivers in complexity.

Clynelish 13 y.o. The Maltman 46%

Nose: Typical again: smoke, green malt, beeswax and pollen, green apples, vanilla, peaches, moss, peat and brine. It also reminds me of the smell of a stromfront moving in from the North Sea.

Palate: I like this Clynelish for its balance and typicality (as described in nose). Very drinkable and accessible.

Finish: Quite long and pleasant, making you want to pour another glass.

Score: 88

Comment: Clynelish is a very reliable distillery in terms of quality, and this is slightly above their average. Why didn’t they bottle this at cask stength?

Caol Ila 10 y.o. The Maltman 46%

Nose: Lemon chicken! Then we find peat, juniper, olives, camphor, sulphur, dust of tires, Pu Erh tea, chalk, coal, hints of iodine and white pepper.

Palate: Much milder than expected, a Bowmore-esque Caol Ila, somewhat tamed but beautifully balanced again. More on the herbal side altogether.

Finish: The Islay roughness only slightly reoccurs with late iodine, sulphur and peat.

Score: 85

Comment: This would have profitted from a higher abv. A great starter to get into peaty whiskies but not for passionate peat heads.

Allow me a little summary. These drams fit the tradition of Hart Bros. bottlings very well. Balance and distillery character seem to be key elements in most of their bottlings. Less power, more on finesse. If you are into that, give them a try.

In meinem Artikel ‘Beer goes Barley’ erfahrt Ihr die Hintergründe. Klickt auf den folgenden Bierglas-Link, um Euch diese beiden raren Abfüllungen zu sichern: