Airport adventures with Àraid 21 year 43% for DFS SIN + HKG

Posted on December 14, 2016 by Carissa Hickling

Typically when traveling, I can be found hiding out in a lounge tapping away on my laptop however this trip from Mumbai to Jakarta via Singapore had no lounge access. So after picking up the new Bruichladdich PC 2007 CC:01, discovering my onward flight was delayed, slipped upstairs to browse through the rarified whiskies.

I found myself chatting with the fellow behind the Long Bar by Raffles. He spotted my Bruichladdich and we began to swap whisky tales (as one does in such situations!). He shared insights into the session Murray Campbell, Bruichladdich Brand Ambassador did for the DFS team while I shared chance conversations with Murray at Whisky Live Singapore.

With time to kill, I spotted a nice little table beside the bar and settled down to get some work done while waiting for my flight.

Completely absorbed with writing on my laptop, first an exceedingly refreshing and indulgent rusty nail found its way into my hand.

Followed by a small sample of… something…

Nose – Citrus pineapple, peaches, honey, cinnamon, lightly woodsy, vanilla, subtle light bright inviting nose
Palate – Spice with substance, a contrast to the sunshine nose there is enough swirling around on the palate to properly keep one company
Finish – The spice lingers and becomes slightly tart and bitter

Was it a single malt? A blend? The reveal…

Àraid 21 yea4 43% Batch 15/0508, Selected 19.04.2015, Bottle No 1,182/3, 400.

A DFS Group exclusive blend for Singapore Changi International Airport (SIN) and Hong Kong International Airport (HKG).

“Àraid” is Scots Gaelic for “unique” and the whisky is intended as “an idea which summons the spirit of the selection process in which we collaborated to arrive at this magnificent whiskey.”

Here is what they have to say about it:

“A deep and luxurious whisky replete with a fresh and fruity nose of delicate character, a rich and silky palate and a long-lasting oaky finish.

This exquisite spirit inherits its silky texture and floral delicacy from the splendid malts in the Grant family’s whisky ledgers which have given them life. Its long-lasting finish, with a sweet laziness, completes this blend’s unique perfection.”

It was like having a high end Monkey Shoulder, brighter, lighter and more complex. Apparently it has some KinInvie & Glenfiddich and…?

Regardless of contents, sipping it was a rather nice way to while away my time til my flight to Jakarta… A “sweet laziness” is actually a rather good way to describe how this whisky leaves you…

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BMC Blends – Berry’s Speyside + Islay, Ghosted Reserve 21 year

Posted on December 2, 2016 by Carissa Hickling

I’m not going to suggest that the Bombay Malt & Cigar gentlemen are snobs but… they do enjoy the finer things in life. Our sessions began with an unspoken assumption that only Scottish single malts of a certain age and pedigree were worthy of our palates.

However a clear shift has begun… August’s ‘Affordable Adults‘ broke the £100 barrier (as in below). October’s ‘Blind Surprise‘ shook things up more by including an American (Westland Sherry Wood 46%) and Indian (Amrut Bourbon 62.8%) whisky.

However one member remains rather discerning in his whisky preferences. To have him come up with theme of blends? To say it was rather… ahem… uncharacteristic was putting it mildly. Hence why he kept all three bottles carefully covered in champaign covers to keep us fooled until the reveal…

Lest you think these were standard desi cheap blends, rest assured these were ‘proper’ Scottish whiskies… just not single malts.

Berry’s Islay, Speyside + Ghosted Reserve 21

What did we try?

I had been keeping an eye out for the last one – the novelty of a marriage of three discontinued distilleries Ladyburn, Inverleven and Dumbarton was a lure I was curious to explore. Our host shared this blend was his starting point and rather than add to the mix other well known vatted malt’s like Monkey Shoulder, opted to explore offerings from Berry Brothers & Rudd.

Berry Brothers & Rudd are known as ‘royal retailers‘ and trace their origins to 1698, operating from the same premises in London’s St James’s Street. So while these were blends… the pedigree clearly remained…

And to top it off, the whiskies were paired with $400 cigars… no joke. Me’thinks the perception of ‘upper crust’ remains intact!

Psst – You will simply have to be patient over the next few days to read the tasting notes…

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Hazelwood 21 year 40%

Posted on October 28, 2016 by Carissa Hickling

When the Hazelwood series first came out, I couldn’t help but be struck by the rather attractive packaging and decidedly art deco style. A little pricey for a 500 ml bottle, I passed it up a few times at duty free.

From William Grant & Sons, the Hazelwood blended whisky series was created to honour William Grant’s granddaughter Janet Sheed Roberts, after her Hazelwood house, full of art deco items, near their Glenfiddich distillery.

Each in the trio is dedicated to a city from the 1920s:

Hazelwood 18 year for Paris
Hazelwood 21 year for Bombay
Hazelwood 25 year for Shanghai

Fittingly, one fine evening in Mumbai, we polished off the last of the Hazelwood 21 year, in honour of a French friend leaving our fair land for other shores…

Hazelwood 21 year 40%

Nose – Mix of slight tobacco smoke, sweet, vanilla, apple crumble, cinnamon, fruits, berries with an overall sense of freshness
Palate – Smooth, soft and accessible, honey, sweet spices
Finish – Just a honey sweetness that slipped away relatively early

Overall it is exceedingly easy to drink. Jokingly it was described as quite a ‘homely’ whisky. One could even say ‘charming’. There is a danger in attributing gender to a whisky, but this one certainly seems to be trying to appeal to women.

Here is what they have to say:

House of Hazelwood 21 Year Old is inspired by the sultry beauty of Mumbai in the 1920s.

This release represents a bolder, somewhat spicier and more robust whisky balanced to perfection by the ageing of some of its malts for 21 years in sherry casks made of European oak.

NOSE: Dried fruits and spice dominate, alongside a sticky sweetness reminiscent of rich fruit cake. A splash of water alters the balance and adds complexity with a subtle hint of tobacco leaf.
TASTE: Cinnamon, cloves and woody spice, with a dry finish. Water accentuates the sherry cask influence, bringing out the sweet oiliness of treacle, dates and polished leather.
FINISH: Spice, Molasses, and Resin.

I can’t say that I agree with the “bold” part at all! Or many of the other elements that just didn’t jive with our experience. However in fairness, we sampled from a bottle that was already open so one never knows… it could have been at one time?

Farewell gifts… and fare thee well my friend!

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Apple cider whisky – Akashi Red 40%

Posted on September 20, 2016 by Carissa Hickling

Unless you’ve been asleep in the last few years, you would know Japanese whisky has established itself on the world whisky stage as pretty premium!

However there is another kind of Japanese whisky out there… something known as ‘ji-whisky‘ i.e. smaller local spirits companies ‘micro-distilleries’ that sometimes pump out other spirits like sake and sochu, making cheaper whisky blends primarily with the Japanese consumer in mind.

Akashi is an example of such a ‘ji-whisky’ and one of the few Japanese blended whiskies available in Mumbai duty-free. Key point – it is not ‘purely’ Japanese as it uses a mix of foreign and Japanese malt and grain whiskies.

I first sampled an Akashi White Oak 40% at a house-warming party. Not having proper tasting glasses, I sipped it from a shot glass and the overwhelming impression was of a bubblegum, vanilla and honey nose, smooth creamy light fruity oak palate and an absent finish. As White Oak from Eigashima Shuzō distillery (i.e. White Oak) is the most readily accessible of Akashi’s offerings, I assumed this would be the Akashi sampled with the Whisky Ladies a few days later.

Nope! Our Whisky Ladies seek the less common and instead our evening featured the Akashi Red which spent 2 years maturing in ex-bourbon casks and 1 year in a sherry cask. Judging from the colour, it was liberally augmented with caramel.

Akashi Red Blended Whisky 40%

Nose – Varnish and vanilla, medicinal ammonia with a bit of rubbing alcohol, apple cider, sweet cinnamon, honey, grain
Palate – APPLES, smooth, toffee, drizzle of honey… not much else, quite a thin body, light, soft without much substance
Finish – Light burn, bit woody, more apple… just this time the slightly bitter apple peel
Water – One attempted to find a little orange peel

As soon as one lady said “This is a bit like Calvados”, she had company in that opinion!

Apple was consistent in all elements… as we gave it some time, it initially took on a more ‘malty’ quality and became even smoother (if that’s possible!)…

And then that’s when it became flat. Think apple juice. Now, I’m not averse to a good apple juice… but apple juice whisky? Hmm….

Here’s what they have to say from the bottle:

Nose – orange peel, ginger, honey
Palate – sweet cake, vanilla
Finish – medium, light honey finish

We were surprised at no mention of apple… for all of this, the core fruit to this light whisky was apple, apple, apple….

But here is the thing. It isn’t expensive. Easy drinking (if you drink it quickly!). It again reminded me of something more suited to sake shots… and I wondered if the shot glass I first sampled the White Oak was perhaps just about right for the Red too?

For a bit more about whiskies from this distillery…

Whisky Ladies of Mumbai turn “One”

Posted on August 27, 2016 by Carissa Hickling

One year ago, a chance conversation about whisky lead to a fabulous evening… Each month since, a remarkable group of women have met in Mumbai to explore whiskies combined with witty conversations.

Together we’ve had 12 fabulous sessions:

And the whiskies for our 1st anniversary celebration? Count them… yup that’s 13 whiskies from left to right…

Along with a bottle, our potluck approach to nibbles resulted in a fabulous spread.

Here’s to wonderful women that make up this Mumbai malty tribe! May we continue to enjoy many more sessions together!

In celebration, we now have a special Whisky Ladies Corner sharing:

Blog posts from our Whisky Ladies of Mumbai (other than mine!)
Recognition of evenings we’ve enjoyed courtesy of a few kind benefactors
Other nights with whiskies we sourced with different themes
Related women centric whisky posts

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The Nikka 12 year 43%

Posted on July 18, 2016 by Carissa Hickling

Over the years I’ve had a few opportunities to sample Nikka blends – bringing together the yin yang quality of their single malts Yoichi and Miyagikyo.

Specifically the The Nikka 12 year marries three elements – malt whisky from Yoichi and Miyagikyo with grain whisky distilled in a Coffey still.

Amusingly, our ‘Far East’ sampling of The Nikka began with dispelling the misconception that ‘coffey’ has anything to do with ‘coffee!’ Funny how our brain works… trying to sniff out a whiff of your morning brew even when ‘coffey’ refers to the kind of still Aeneas Coffey patented which revolutionised liquor production in the mid-1800s.

We also shared how Miyagikyo distillery is known for its lighter, more delicate and nuanced ‘feminine’ whiskies. Whereas the Yoichi distillery has a reputation for more robust, often peatland more ‘masculine’ whiskies.

The Nikka 12 year 43%

While I didn’t take notes at the time, walked away with an impression of:

Nose – Fruity with pineapple, apples and pears, coconut, hint of peat, some vanilla sweetness
Palate – Barley with just a dash of sweet spices and toffee, and while very much in the sweeter side still had some substance
Finish – Light pepper, slightly woodsy

Overall a most enjoyable dram. Accessible, well-balanced and easy to just sip.

Pitched as a more affordable age statement, The Nikka 12 year has collected a number of awards to its credit and is currently easier to track down than many other Japanese whiskies.

Here’s what the folks over at Nikka have to say about their 12 year:

There is nothing more suitable than a blended whisky to represent Nikka’s way of whisky making.

The asymmetry design of the bottle is inspired by the neck of a “Kimono”, just as if the layers visualize all the passion and craftsmanship devoted in the history of Nikka. The honorable golden emblem engraved was designed by Masataka Taketsuru for his very first Nikka whisky bottle.

Malty, soft and well-balanced, this expression portrays our gratitude to the heritage and our will to advance our tradition.

We then continued our evening by selecting one element in The Nikka to explore further – Yoichi’s new NAS single malt expression.

If you are curious, here’s what others have to say about The Nikka 12 year:

And Whisky Lady notes to a few related whisky explorations…

Nikka Coffey Grain 45% – Pina colada whisky!
Nikka ‘From the Barrel’ NAS 51.4% – Blend, re-cask and enjoy…
Nikka Blended Whisky 40% – An interesting slightly schizo vacillation between sweet and spice
Miyagikyo 15 year 45% – Charming, malty with toffee sweetness
‘Yoichi’ 10 year 45% – Autumn delight with apple cider and more – yum!
Taketsuru Pure Malt 17 year 43% – An absolutely ‘must try’ which demands you take your time to reveal its complex character

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Sake whisky – Togouchi Kiwami 40%

Posted on July 17, 2016 by Carissa Hickling

We’ve tried whiskies before that have a decidedly rummy character, an extra anejo tequila with a whisky-like aspect, but a whisky with a clear unmistakable sake stamp? This was a first.

This was also my first foray into Togouchi whiskies and what a surprise. While blended in Japan and clearly catering to the Japanese palate (plus the demand for whiskies from Japan globally), the new make spirit is not actually Japanese.

Instead, the whiskies are a blend of distilled Canadian grain and Scottish malt which is imported to Japan, then aged in primarily ex bourbon casks, diluted with water sourced from the Sandankyo National Park and blended by Chugoku Jozo‘s master blenders in Hiroshima prefecture.

What adds to the mystique is most (apparently not all!) Togouchi whisky is aged in barrels stored in a 361 meters long tunnel that was built for a railway in the 1970s but never used. This unique warehouse near the town of Togouchi boasts that it can maintain an optimal constant temperature around 14°C and 80% humidity.

As for the whisky we sampled, ‘Kawami’ means ‘supreme’ (or ‘height’) and was created as a limited edition non-peated expression for the French market.

Togouchi Kiwami 40%

What did we find?

Nose – Very mild, think camomile tea or flowers, soft and gentle
Palate – Not nearly as smooth as the nose suggested, had a raw ‘new make spirit’ feel yet oddly solid for a whisky that had such a light, bright nose. Some found the in your face ‘alcohol’ content a bit off-putting. For others the grain element was simply too pronounced.
Finish – Was there one? We certainly didn’t find any

As we debated and attempted to distill the character of this unusual blend, we kept thinking of sake. No surprise, the Chogoku Jozo folks are better known for their sake and shochu with the Kawami specifically, in our ever so humble opinion, coming across as a whisky masquerading as sake.

In fact, when we were ready to move on to our next whisky, a few knocked it back like a shot and went “Wow!” Declaring this is THE way to have Togouchi Kawami.

PS… our host admitted to being a bit disappointed with the Kawami and pulled out a different Togouchi expression (suspect it was the Togouchi Premium) that was silky smooth, soft and an utter delight.

Want to learn more?

JapaneseWhisky.com on Togouchi Naturalize Japanese Whisky
Whisky Saga on how a Japanese whisky is from Canada + Scotland
Nonjatta on other Togouchi whiskies available in Europe

Other whiskies sampled during our far east evening in Mumbai:

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Lovely labels – Smoky Goat 40%

Posted on June 14, 2016 by Carissa Hickling

Initially described to me as Diageo’s answer to the fabulous Monkey Shoulder, Smoky Goat is part of Diageo’s Whiskey Union project to create “weird and wonderful whiskies.”

The first two products are being tested in Germany and Austria are Smoky Goat, described as ‘smoky sweet,’ and Boxing Hares, a spirit drink made from Scotch whisky infused with hops.

They say the name Smoky Goat comes from the tough yet playful wild goats that roam Islay’s most rugged and remote lands.

Our Whisky Ladies host picked up the bottle in Vienna as part of an evening unabashedly celebrating “I like the label!” We were naturally all curious to see what it would reveal!

Nose – Hello?! Did we just accidentally stumble into a campfire? Think of matches being struck in quick succession with the acrid sulfer edge. Once we pushed past this, found hints of caramel and sweet incense
Palate – Silence. I swear not a single comment or sensible observation other than it clearly not appealing. After being immersed in a bonfire, we expected something. Anything. Honestly don’t recall one specific comment.
Finish – A sting of bitter oak, not much else
Water – Mellowed it down to bring out a little sugar to top the smoke

One remarked “This whisky is like your mother is scolding you – behave or else you are going to get a spanking!”

We struggled with this one. Perhaps it is because it followed the delightful surprise of Australia’s Starward, but this one just didn’t strike a chord with us at all.

First off, this is no Monkey Shoulder! William Grant’s vatted malt of Glenfiddich, Balvenie and Kininvie is an example where the sum becomes more than its parts. It is a well balanced affordable whisky that hits all the ‘tick’ boxes for an enjoyable dram.

The other strange thing is that on the peat scale, it isn’t off the charts. It is simply that there’s not enough other good stuff going on beyond the campfire burn to capture attention or even things out.

While a step ahead of the ashtray Smokehead’s Rock edition, it doesn’t come close to the remarkably balanced Compass Box Peat Monster or even spitting distance of the killer (in a good way) Bruichladdich Octomore.

In fairness, it is intended to be an experiment. And the great thing about pushing the boundaries is such innovation can lead to something truly remarkable. In this case? Nah… but heck, why not keep trying!

Here is what Whiskey Union folks have to say about Smoky Goat:

Smoky Goat is a Blended Scotch artfully combining Whisky of three styles; Sweet Grain, Highland Malt creating the body and character of the blend, and Islay whisky providing the Smoke.

Craig Wallace the man who made Smoky Goat had a passion to make the smokiest of blends yet unusually to balance this smoke with an irresistible sweetness. His passion paid off, as Smoky Goat was awarded the Best Whiskey Innovation 2015* and Double Gold at the San Francisco World Spirits Competition 2016.

The flavour is sweet and soulful, full bodied with honey vanilla and toffee brought together in a BBQ smoky blend. Best served as “Goat on the rocks”, the ice slowly unleashing the smoky flavour.

You won’t find many reviews out there yet, mostly marketing spins, except Whisky.com’s Horst Lenin vlog – spot on.

Other whiskies sampled in our ‘I like the label!‘ session:

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Lovely labels – Australia’s Starward 43%

Posted on June 13, 2016 by Carissa Hickling

Starward was introduced in our Whisky Ladies May session, part of whiskies our host selected based on labels she found attractive and interesting! Produced by New World Distilleries in Australia, Starward is a new entry to the growing Australian whisky market.

Unlike many terrific Australian whisky distilleries based in Tasmania, New World Distilleries is located just outside of Melbourne – apparently in an old Qantas hanger. They use Australian barley and age their whisky in reconditioned Australian oak casks. In the case of Starboard, the casks were previously used to age an Australian sherry called Apera. This makes for a novel fresh and distinctly Australian approach to their whisky.

Starward NAS 40%:

Nose – Apricots, prunes, a sherry-like influence, honey, demerra sugar. Then a hint emerged of a flowery woodsy perfume… like faded lavender sachets in a cedar closet. As it aired more, out came some pepper, toasted coconut and even a little sour curd
Palate – Quite deceiving and a contrast to the nose with a much deeper profile than expected, topped with sweet spices, an almost tingling sensation yet smooth, intense flavours yet well balanced, more pepper, ginger, even apples or a citrus twist
Finish – Short and sweet
Water – Though a few hesitated to add, after initially punching up the spice it brightens and opens up the whisky. While not needed, doesn’t kill it either.

Overall a sense of youthful intensity with depth. Not massively complex yet had a teasing quality that danced along a spectrum of possibilities.

Bottom line… did we like it? Absolutely!!

Based on this introduction, am quite interested in seeing what more comes from this distillery.

Here’s what the New World folks have to say about their whisky:

Starward represents a new world where experience is respected but boundaries are challenged. This world class malt is youthful, rich and bright; a fine balance of tradition and innovation – of passion and analysis.

Bold but delicate, youthful but mature; rich and contemplative, and surprisingly crisp. It’s the essence of a determination to explore, discover and enlighten.

Starward. What whisky can be.

And Starward‘s tasting notes:

Rich amber colour
Aroma of ripe orchard fruits: pears, bananas and apples with vinous raisins and dried figs. Caramel, vanilla and marzipan balance the fruit.
The palate is filled with rich, toasty caramel, creme brulee, more fruit, pepper, sandalwood, nutmeg and marzipan.
A full, sweet, juicy mouthfeel, with a youthful, spicy, dry finish.

Here’s what others have to say: