Monthly Archives: December 2023

Whisky Lady – October to December 2023

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This year I really felt like I truly experienced winter! I spent late October to early November in my hometown of Winnipeg, Canada – which greeted me from the air with snowy whiteness! Plus remained in Nurnberg, Germany all the way til the last week of December – til I finally flew home to Mumbai, India.

It was a good quarter whisky-wise! This year I didn’t make it to that many whisky shows, however, I was NOT going to miss London’s Whisky Show 2023!! It was followed by a very special evening with the founder both of the show and The Whisky Exchange – Sukhinder Singh – always such a pleasure. Here are a few highlights:

Wow! We are already contemplating whether to come back in 2024 for just 1 day or attempt the weekend.

Then later in October, I made it to my 1st Schottland weekend – a remarkable weekend gathering of whisky friends in Franconia. A few highlights included:

This was followed by a trip to Winnipeg, Canada where I joined The Cabinet meeting in November. Our theme was “Alt Islay” to which I brought two Chorltons: An Ardmore and Staoisha plus a North Star Caol Ila. Our lads anchored our alternative Islay expressions with a Bruichladdich The Organic 2010 and Ardbeg’s Ardcore.

Curious about Finch‘s Schwabian distillery, I picked up an Octet sample pack and shared it one wintery November evening with friends. Our favorites were the Emmer Edition, Spelt Port, and Sherry.

Back in Nurnberg, I had not one but three whisky-tasting sessions. The first was dedicated to India as part of a Diwali celebration featuring:

PS – I later followed this experience with a special Paul John Christmas Eggnog indulgence – what a treat!

The second was a more sociable evening with a group of gals keen to learn more about whiskies. For this evening, I brought out bottles previously tasted:

The third was another session with our International Nurnberg whisky-tasting group which focused on exploring closer to our European home. We explored:

My 2023 ended with a trip home to India with tasting sessions planned for early in the new year! I can’t wait!

Here is wishing you and your loved ones a fabulous new year!

Curious to know more? Check out a few more summaries:

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Germany’s Ayer’s Alligator 57.7%

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Sometimes you skip what is sitting in your own backyard. Monuments missed, landmarks overlooked, vistas unseen… Having lived in Nurnberg for over four years, much of what tourists do remains undone. And that includes a whisky tour of Altstadthof Brewery and Distillery where our local small-batch whisky Ayer’s is produced. I have certainly had the beer from there. And more than one wine-tasting event. Even a tour of the underground tunnels. But unbelievably have yet to make it for one of their whisky tours or samplings, despite being a mere 15-minute walk from my home. For shame!

So when we decided to close the year with an exploration of continental European whiskies, it seemed the perfect opportunity to check out what is practically in our backyard! A fellow member steered towards their cask strength expression – specifically with an Alligator char. Alli-what you may ask?

First off is understanding why it is important to char the oak barrel. The concept is simple – charring opens up the wood – making it easier for the spirit to extract flavours. There are different char levels with alligator being one of the highest, so-called as the wood takes on the texture of alligator hide.

So enough theory, what about practice?

Ayer’s Alligator (2017 / 2022) 57.7%

  • Colour – Dark copper, edging on amber
  • Nose – Young, fresh and sweet, honey, tobacco, cotton candy
  • Palate – Began a bit fruity with pear, then shifted into toast with butter, something that is almost akin to peat without actually being peaty
  • Finish – Satisfying
  • Water – Makes it even more accessible

We were overall quite pleased with this one! After the unique Fary Lochan, we feared the Ayer’s might pale by comparison, whereas it held its own. We thought it might be a bit bold or harsh, instead, it was smooth and easy to enjoy. A happy surprise!

With this experience, I am reminded that it is past time to check out this wee distillery, sooner rather than later once back in Deutschland in the New Year.

What else did we explore that evening from the European continent?

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Denmark’s Fary Lochan 6 year Moscatel Finish 62.1%

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Dram discoveries are the hallmark of any good whisky festival! In this case at the London Whisky Show with That Boutique-y Whisky Company with Dainish distillery Fary Lochan. In the midst of hundreds, this one stuck with me as something unique, something worth exploring further.

So when I spotted this bottle on sale for Eur 94 from Whic.de., I jumped at the chance to try more! I kept it waiting for just the right opportunity… which came in the form of our International Nurnberg whisky tasting group’s December session – in celebration of continental European whiskies.

One new member was keen to try something Nordic. Perhaps from Finland where he lived for some time. I immediately thought of recommending Teerenpeli, then remembered the Fary Lochan and offered it as an option…. which was immediately accepted.

The whisky was a complete hit! Which alas also means the night will be remembered for something quite singular for our group – nearly draining a full bottle! Granted it was 500ml not the standard 700ml. Additionally, as it was such a unique dram, there were a couple of sample bottles poured for further consideration (including me!) at a later date. However, it prompted thinking about how we organize our evenings and some different possibilities in the future, in hopes that next time around we just might be kinder to our collective contributors.

What makes this whisky unique is how its light smoke comes from nettles – inspired by nettle-smoked cheese from Funen. Producing very small batches, variation is to be expected. So what we try today may not be what we find in future.

So… how did we describe our experience? (aside from nearly draining the bottle!)

Fary Lochan 6 year (8 Feb 2016 / 10 Feb 2022) Moscatel Finish, Batch #05 62.1% Bottle 231 of 288

  • Nose – Quite a different aroma – cheese, herbal, wet leaves in the forest, earthy then became fruitier as it opened up – from tropical to orchard, joined by some bourbon vanilla
  • Palate – Coats the palate, fig marmalade, hot chocolate, waxy, some pepper, complex with many different elements interwoven
  • Finish – What a finish! Long, more of that earthy element joined by chocolate and tobacco
  • Water – While not necessary, it opens it up revealing wild honey, the hint of fruits found without water blossomed with… from citrus to orchard to tropical and back. Simply delicious on the palate

It was really very good. There was something distinctly different, a bit tricky to pinpoint exactly and describe. Just that the more time we spent with it in the glass, the more we enjoyed it. This isn’t simple or straightforward. It isn’t classical or traditionally complex. And yet it has something unique that draws you in…

What more do we know? It was first aged in 1st Fill ex-Bourbon barrels for 3 years and 3 months and then finished for 2 years and 9 months in Moscatel Sherry, producing a mere 288 bottles. Bottled at cask strength, you might think it would be powerful and pack a punch. Instead, its singular character sings through clearly yet isn’t punchy or overwhelming. At 6 years, some whiskies come across as young and a bit harsh, others easily pull it off. Clearly, we found that the Fary Lochan fits the 2nd category where 6 years was a perfect age for this expression to be bottled.

Now I am EVEN more excited to try these Fary Lochan samples thanks to Tobi from BarleyMania, joined by a 30ml of this expression.

What about other whiskies sampled from Denmark?

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Switzerland’s Säntis 6 year Snow White No 8 Pineau 48%

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Switzerland is known for many things – gorgeous mountains and lakes, chocolate and cheese, watches and banking… but whisky? That isn’t exactly the first thing you think of… in fact, just 25 years ago it wasn’t even legal! However, like many parts of the world, Switzerland is now very much in the whisky-making game.

My first brush was the Old Bear from Langatun Distillery – courtesy of a recommendation from the good folks at The Whisky Exchange in London. It was smoky and certainly left an impression.

Next up was a random selection from a spirits shop in Munich on a trip, before there was even a possibility of moving to Germany. In this case, it was the surprisingly accessible Forty-Three Swiss Highland Single Malt Whisky.

Fast forward a few years and I found myself living in Nurnberg, Germany. And three years ago, in December 2020, there was a mini from Säntis in an Advent Kalendar I tackled as a pre-Christmas project.  In this case, it was the Säntis Malt Himmelberg Edition 43%. I have to admit, it didn’t exactly impress. Why? In part because it reminded me of drinking a Radler – a sweet lemony beer – more than whisky!

So when a Säntis was recommended for our European whisky session in December 2023, I decided to keep an open mind. I have learned one should not judge a distillery solely based on one experience alone.

What did we think?

Säntis No. 8 Snow White 6-year Pineau 48%

  • Nose – At first it was just a hit of alcohol, then sweetened into candy, a bit nutty, plum skins, curiously it reminded me more of schnapps than whisky!
  • Palate – A bit aggressive and prickly, past the pepper were wine tannins, shifting from plum skin to grape, very dry and a mixed red fruit jam (the kind that doesn’t have a distinguishable type of berry or fruit), lemon-lime soda (or dare I say? Radler!), maybe joined by some cherry?
  • Finish – It was like it was impersonating a sherry finish but wasn’t quite able to pull it off, some generic cola

We really didn’t mean to be uncharitable, however descriptions like “headache-inducing” and “one flavour blob” were bantered about. We generally agreed that the nose outperformed the palate and finish. And if anything, it had a schnapps-like quality – depending on your opinion of schnapps, this could be a good or not-so-good thing.

Our discussion turned to the many distilleries around Germany and Switzerland that started off brewing beer or distilling schnapps, and then veered into the whisky business. Using stills meant more for distilling fruit than malted barley mash does lead to some curious results. I confessed how my original impression of German whiskies was direct to the point of being a bit harsh, lacking nuance and complexity. Until I discovered St Kilian and Aureum and a few notable others, which both show a different, much more interesting range and style.

But back to the Säntis, our whisky contributor shared the story of the Lochar distillery’s Swiss “whisky trek“…. starting with one inn, there are now some 26 barrels found at different hiking locations around Switzerland. Each barrel is slightly different, thanks to the differing maturing conditions such as altitude or barrels.

She found the boxed set with two nosing glasses – available online for around Eur 72. What more do we know? It was initially aged for 5.5 years in small beer barrels of the Appenzeller Brewery Locher before being finished for 8 months in ex-Pineau des Charentes casks from France.

It was a bit of a disappointment, however, we then thought to put it into context. If we spent a day trekking in the alps, the crisp cool air, coming in from such exertions, would this do the trick? Perhaps. And context is everything! So let us be more charitable and go back to the glorious views, cheese fondus, and chocolate… In my case, a memory of a couple of days in Weggis earlier this summer, including a boat trip on Lake Lucerne for a fabulous meal with great company.

What else did we explore in our European evening?

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Closing the year with a continental European exploration…

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We held our last Nurnberg International Whisky evening mid December. It was an exploration of continental European whiskies and more from France, Switzerland, Denmark, Germany, and Portugal. We went well beyond our three-bottle focus however it made for a proper year-end close to an evolving tasting group.

So what did we explore?

So let’s begin at the beginning… from our 1st session, we were introduced to the concept of a calibration dram. In this case, I thought the Bellevoye would be a nice way to set the stage for our evening. Their whiskies are approachable and generally have an easy-drinking style – a perfect way to “whet the appetite” for delights to come. As each bottle had a slightly different approach, I gave everyone the option to choose which best matched their mood and inclination. The reactions to the different options –  Blue (French Oak), White (Sauternes) or Red (Grand Cru) were so positive that a couple of folks did a tasting within a tasting – sampling all three!

We then moved on to the Whisky “Main Course”… and for that, you will simply have to check out the separate tasting notes. Suffice it to say, the Fary Lochan was a singular and memorable whisky, the Ayer’s surprised us by being far more enjoyable and interesting than expected, and the Säntis? Well, it was a bit of a disappointment, however, that goes with the territory when exploring whiskies! It is also a good example of a certain direct style of whisky that works for some.

In between, a mystery bottle was circulated. It was completely unlabelled with no clue provided. We sniffed it. Sipped it. Considered it. Whilst nothing remarkable, we gave it due attention discovering beneath the plastic and diesel was a dark cherry, mowed grass, wood polish, and then sweet cotton candy. On the palate, it was easy to drink, perhaps a hint of tobacco but nothing else really stood out. The reveal? Not a whisky at all. Instead, Arc Royal VS Cognac 40%, which is available for a mere Eur 20 at any Aldi. Our contributor pulled out a printout of wildly different tasting notes – from those that completely trashed the Cognac to those that were exceedingly kind. In our case? We were somewhere in between, but generally positive.

We closed with a merry round of nibbles and a few additional splashes of this and that… including a Madeira from Marques Campoalto. Increasingly we are seeing whisky finished in ex-Madeira casks. The Welsh Penderyn was an early adopter of using Madeira cask finish for a core expression, however, the Irish also joined this bandwagon with Tyrconnell, with the Scots also part of this trend – such as Loch Lomond’s Inchmurrin Madeira and many more. This is exactly why one member brought a bottle along – to show how the original fortified wine smells and tastes to help us better understand how this contributes to the final Whisky product with a Madeira finish.

As a kind of “desert”, we closed with a Beerenweine honey whisky liqueur – the kind of liqueur that you can get at local Medieval fairs all over Germany. In fact, I brought a bottle of their herbal schnapps – called Druids Fire – back to Winnipeg for a bit of fun.

As this company also makes mead, talk turned to the local honeyed mead available at the Medieval pub near the castle, how some folk’s palates tend towards sweet and others not (in case you wondered, I am generally in the not category). This is why when I did try a wee sample, I was reminded why I prefer my whisky unadulterated and not overly sweet!

Overall it was an evening that crossed the line from careful consideration of three focus whiskies to something social, making for a marvelous evening and a brilliant way to close the year.

If you are in the Nurnberg, Germany area and interested in learning more about our Nurnberg Whisky Explorers activities, check us out on Meetup: https://www.meetup.com/nurnberg-whisky-explorers/

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Paul John’s Christmas treat (2021 edition)

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I last tried Paul John’s Christmas editions at their distillery in Goa! It was August 2019 and a few Whisky Ladies of Mumbai got together to spend a special weekend together – with our primary mission to spend time at Paul John! We were impressed with the 2018 and 2019 editions. Originally these special seasonal celebration expressions could only be purchased in Goa, however, now living in Europe I’ve seen a couple pop up here and there!

This particular 2021 edition is one I managed to acquire in India, then brought it to Germany to share in a special Diwali celebration. I have a been a bit slow preparing tasting notes, however found myself on Christmas eve, back home in Mumbai, listening to the birds, looking out at the palm trees, contemplating the mix of Indian and western traditions that are part of any Anglo-Indian home. It seemed fitting to brush off my notes and share them today.

Paul John Christmas Edition 2021 46%

  • Nose – What a nose! Port, sour cherry, juicy berries, pepper, koffee candy
  • Palate – Silky smooth and full of flavours, dried fruits, some ginger, caramel, the coffee shifts into mocha, a sweet peat smoke, it is robust and rewarding
  • Finish – Lingers

Overall this whisky was pronounced as “really very good!” You could really tell the influence of all three casks – ex-bourbon, Port wine and Madeira barrels. Particularly on the nose the Port and Madeira shone through, yet there is something about the palate that brings all three dimensions together.

There is nothing shy about it – it is bursting with aromas and flavours, and generous in its approach. I found less of the tropical fruits I tend to associate with Paul John however the longer the whisky lingered in the glass, the more elements emerged. This is not a lightweight whisky and it deserves time to open up. Thankfully it remains at home, so I will have plenty of opportunities to come back and explore further.

One evening later that wintery month, I had a sudden hankering for egg nog. Not the store-bought variant but a rich, indulgent homemade egg nog, one that would be generously laced with whisky rather than rum. I just so happened to have all the ingredients except vanilla extract… so set about making a mini-batch – just enough for one person. As I considered which whisky to use, my thoughts were drawn back to the rich full flavours of this Paul John. I pulled out the bottle, splashed a few drops in a glass neat and knew this was EXACTLY what I wanted to pull off a truly exceptional egg nog.

What do the folks at Paul John have to say?

With tawny tints and aromas of malt-tinged caramel, a rare dash of coconut, and sweet berries balanced against dry raisins, Paul John Christmas Edition 2021 is crafted from malts finished in Ex-Bourbon and a melange of Port and Madeira casks. Entice the palate with creamy flavours of delicate spice and butterscotch riding on a light smoked-laced barley that lead to a long finish of alluring spices, light peat and a flavourful cocoa.

The 4th release of the limited Christmas Edition series from the award-winning Paul John Indian Single Malt, this expression bespeaks the joys of Christmas.

  • Colours: Tawny.
  • Nose: Caramel, orange marmalade, berries, malty, coconut and dry raisins.
  • Taste: Creamy, spicy, light smoke, butterscotch and barley.
  • Finish: Rather long and warming notes with Cocoa, light peat and spices.
  • Balances: An exotic and multi-faceted peated malt with deep, creamy flavours and a rich finish.

I bought this via The Drammers Mumbai group for INR 5,500 in December 2021. It later made its way to Europe to be tasted during a special Diwali evening in Nurnberg with our International Whisky Tasting group where we also sampled:

And now? Time to get into the seasonal spirit! Paul John Christmas Edition 2021

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Finch Schwabian Whisky – An Exploration of 8 Expressions

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Welcome to the Schwabian Alps! My explorations of German distilleries continue with Finch distillery… For those not familiar, the Schwabian Apls are found to the east of the Black Forrest, north of the Bavarian Alps, the Swabian Alps (Schwäbische Alb in German) are sometimes overlooked.

“Ulm, where the Danube swiftly flows, forms the boundary in the south, while the Neckar runs past half-timbered towns, limestone crags, beech woods, juniper-cloaked heaths, hilltop ducal castles, and robber-knight ruins further north.” (Lonely Planet)

As for Finch distillery, like several continental European distilleries, there is quite a lot of experimentation with various grains and casks. And what better way to explore these possibilities than with a set of miniatures – from barley to a variety of relatively obscure kinds of wheat to rye. As for casks? A mix of red wine, port, sherry and American Oak. 

In this case, the set was a compact gift-wrapped treat! 

Fun to open…

Even more fun to explore…

So what is contained in this Finch octet tasting set?

  • Finch Fine Selection 6 year Single Malt 42%
  • Finch Cask Strength 8 year Emmer Edition 3, 54.6% 
  • Finch Special Grain 8 year Spelt Port 42% 
  • Finch Distillers Choice 8 year Barrique Cask 42%
  • Finch Special Edition 8 year WOA Bullhead Single Malt 46% 
  • Finch Distillers Choice 8 year Single Malt Sherry Cask 46% 
  • Finch Special Grain 6 year Rye Edition 46%
  • Finch Distillers Choice 10 year Single Malt Smoky 46%

So now… on to the most fun part – tasting!

Where to start? We initially opened the 1st listed on the guide – the Emmer Edition 3 Cask Strength – however, we realised immediately the folly of this approach and switched instead to the Finch Single Malt. 

Finch Fine Selection 6 year Single Malt 42% (est. Eur 40 for 500ml)

The folks at Finch share that the barley for this Single Malt comes from their own cultivation, matured in a combination of ex-bourbon and wine casks.

  • Nose – Initially quite fruity, then rubber took over – as in really quite rubbery – like childhood-flavoured erasers. As it settled in the glass, the aroma became sweeter with cereals. Over time it also shifted into roasted barley with honey, some green apples or green grapes
  • Palate – The first sip was a bit brash, full of hay sweetness, waxy chocolate, more of the cereals
  • Finish – Reminded us more of a simple single grain than single malt – there for but a moment and then disappeared

Overall this wasn’t the best beginning. It was compared with a breakfast cereal – Smacks – made of puffed wheat and honey. Whilst nothing was “off”, we just weren’t yet excited. 

Finch Cask Strength 8 year Emmer Edition 3, Re Wine Barrels 54.6% (est. Eur 59 for 500ml)

Next up, we returned to the cask strength we initially cracked open. Rather than barley, this whisky uses a grain – black emmer – from the Finch farm on the plateau of the Swabian Alb. What is Emmer you may ask? Otherwise known as Triticum decoction is a plant species from the wheat genus. It is one of the oldest cultivated grains, yet hardly grown today. This type of wheat with long-awned, usually two-flowered spikelets is hardly grown in Europe today – if it is, it is essentially black emmer.

  • Nose – Initially very shy, then spirity, slowly opening into marzipan, caramel, biscuits, hint of red wine or raisins
  • Palate – Started like a sour calvados, then from tart apples to pears, giving way to clear red wine influence
  • Finish – Light
  • Revisit – What a lovely perfume, silky smooth on the palate, closing with a light spice finish

Could clearly tell this is a grain rather than a single malt, yet we enjoyed it much more than the 6 year Single Malt expression. Whilst it came across as young, once the nose opened up, it was quite inviting…

Finch 8 year Dinkel Port 42% (est. Eur 49 for 500ml)

This expression uses another lesser-known grain for whiskies – spelt – this time, combined with an ex-Port cask.

  • Nose – The first whiff was very promising. Light yet very sweet. It was a bit like cotton candy or the powder on a marshmallow.
  • Palate – Sparkling grape juice, sweet spices, smooth and surprisingly light for a port-matured whisky.
  • Finish – Honey and raisins

Our overall impression was that it makes a nice starter whisky. The aromas were appealing and the palate enjoyable.

Finch Distillers Choice 8 year Red Wine Barrique Cask 42% (est. Eur 49 for 500ml)

We now shifted into “weizen und gersten”, in other words – wheat and barley, matured in a Red Wine Barrique.

  • Nose – Oh nice! Juicy red berries. black forest cake
  • Palate – Very light, sweet, red cherries and a touch of chocolate
  • Finish – Light

Again, like the others, it comes across as young and spirity. Then once it settles in, quite pleasant. What we would consider an ‘entry-level’ whisky – an interesting way to introduce folks new to whisky. Whilst not complex, it has enough interesting going on to engage.

Finch Special Edition 8 year W.O.A. Bullhead Single Malt 46% (est. Eur 49 for 500ml)

For those not familiar, W.O.A. is Wacken Open Air – a massive heavy metal music festival in northern Germany. This particular expression was made for this festival – matured in three casks: American oak, Port and red wine.

  • Nose – Wood, honey, bourbon-like, lots of vanilla, fruity and sweet, pleasant
  • Palate – Hmm.. a bit peculiar and confused. It had a bit of a grain or bourbon bite with wine. There were different elements – each on their own interesting yet somehow didn’t come together harmoniously.
  • Finish – Unremarkable

Our discussion centered around the festival and the conclusion this could be a great festival drinking whisky. On its own, in a festival setting, the combination of elements would just join the cacophony of pounding Heavy Metal music. But in comparison with the other Finch whiskies sampled that cool late November evening? Alas, it fell a bit short.

Finch Distillers Choice 8 year Single Malt Sherry Cask 46%  (est. Eur 59 for 500ml)

Next up was a shift into a more classically styled single malt. No rare grains or cask experimentations here. Just barley, and an ex-sherry cask – back to the basics.

  • Nose – Our first impression was – this is no heavy sherry, yet still unmistakable. Raisins, creamy sweet spices, cracked black peppercorn
  • Palate – Thick and creamy, sweet with more of those raisins and spice, 
  • Finish – Spicy yet still light

This one simply goes down exceedingly easily. A solid package. For one of us – it was the clear favourite of the evening!

Finch Special Grain 6 year Rye 2nd Edition 46% (est. Eur 49 for 500ml)

We then decided to shift into Rye, again from Schwabian rye, matured fully in red wine barrels.

  • Nose – Yup! This is definitely rye, yet also soft and sweet. Almond paste, marzipan 
  • Palate – Sweet nuts – like pecans, quite atypical
  • Finish – One of the few Finch finishes that stays – spirity, dry 

Rye but not a typical rye. Also quite different from the other Finch whiskies.  Perhaps this is the influence of the red wine cask?

Finch Distillers Choice 10 year Single Malt Smoky 46% (est. Eur 49 for 500ml)

We closed with the peaty expression. They share it is a combination of their local barley and oak smoked malt, then matured in wine barrels plus Islay barrels. 

  • Nose – Ashy, like cold coal, smoke…. after some time we could finally detect a few additional elements – a bit of caramel nuts, speck
  • Palate – Hmm… the tasting notes say marshmallows, but for us it was only the black ash of a burnt marshmallow. Burnt honey nut, burnt toast with a little bit of honey, very  dry, granite stone
  • Finish – The ash remains, with a hint of caramel

This was a total departure from all the others. The only consistency was that it also came across as youngish despite being matured for 10 years. Also, whilst ash was the single predominant feature, it wasn’t the forceful hit of a Smokehead, instead it was light ash. For us though, ash is ash and not our favoured type of peaty whisky.

Finch isn’t Scottish, it isn’t trying to be. Instead they are celebrating what is available locally for a range of experiments – some more appealing than others for us. The single malt and smoky were not our whisky style, however the Sherry, the Emmer and Dinkel Port stood out. Even the Rye, with its lighter touch, was interesting.

These aren’t the only Finch whiskies in my Germany Whisky Cabinet! I also have the following pair, ready and waiting for the right opportunity!

  • Finch 5-year Single Malt Sherry 42%
  • Finch 8-year “Barrel Proof” ex-Red wine, Bourbon, and Port Cask 54%

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