Whisky Live Singapore – Nikka

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Next up after the Teeling trio at the Whisky Live Singapore was Nikka. It was such a treat to try their whiskies side by side in this way… my previous experiences were all separated by months or years, in quite different contexts where it would be impossible to make a connect between the different whisky characters.

With the exception of the Nikka 12 year, all were NAS – a trend that cannot be helped with the popularity of Nikka Japanese whiskies over the years.

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Miyagikyo NAS 45%

  • Miyagikyo has always struck me as a charming whisky… I last had a Miyagikyo 15 year 45% however had not sampled the new NAS
  • What did I find? Simply too young for my taste and not the nuanced delight I hoped for… must admit it was a bit disappointing

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Yoichi NAS 45%

  • By contrast, Yoichi has singularly impressed me with its bold character – particularly the Yoichi 10 year 45%
  • In my ‘speed dating’ revisit of the NAS Yoichi, what did I find? It still had character however I confess I’m looking forward to a return (hopefully) of a more mature avatar

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Pure Malt NAS 43%

  • I’ve had a few Pure Malt whiskies over the years, most of which have not made it to our proper tastings – most recently the venerable Pure Malt 21 year in Winnipeg which did make it into my stash to revisit
  • As for this NAS Pure Malt? It was more sherry berry than I remembered, also much more spice… certainly moving in the right direction

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The Nikka 12 year 43%

  • No stranger to this dram, The Nikka 12 year featured in a ‘Far East’ themed evening earlier in 2016
  • What was the fleeting impression in my revisit? Fruity spice – an easy drinking dram, nicely balanced

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Nikka Whisky from The Barrel 51.4%

  • Similarly, this wasn’t my first sample of ‘From the Barrel’ – it first found its way into our tasting sessions in 2014
  • No doubt this was intended to be the flourishing finish with its contrasting character of ripe plums, wood, sweet and spice… however equally this is a whisky best given time and a mere nip simply doesn’t do it justice

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No regrets stopping by to sample the Nikka whiskies however I hope their popularity does not eclipse the possibility of giving a bit more time to let their single malts mature…

For more details on earlier Nikka tasting experiences, check out:

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2016 Whisky Thank You…

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Sampling whisky is an expensive habit and one most enjoyable when shared. Rather than brag about brilliant drams, talk about top tipples, I want to start 2017 by saying thank you for those who aided in ways big and small Whisky Lady adventures. Because of you, 2016 resulted in over 200 posts – unbelievable!

Above, Whisky Lady in India is a collective effort – a chronicle of tasting sessions – so thank you fellow Mumbai whisky club members:

  • Our original private group that meets religiously at least 8 times a year on the 3rd Thursday for nearly six years.
  • I’m so proud of our Whisky Ladies of Mumbai – an amazing group of remarkable often unconventional ladies who forge unique paths in their lives… our monthly fellowship over a dram is something I look forward to!
  • And our Bombay Malt & Cigar gentlemen – you have introduced me not only to some mighty fine whiskies but the world of fine cigars. I still can’t believe I puffed up in smoke a $400 cigar?!

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Thank you also fellow bloggers and whisky aficionados:

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Two very specific thank yous:

  • Keshav – Friend and fellow spirits explorer, who turned an amateur interest into an avocation with The Vault Fine Spirits. I’m so proud of what you have accomplished!
  • Krishna – India’s very own Malt Maniac for generously sharing your insights and select rare samples from your collection… your dedication to the world whisky fabric is inspiring

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Thank you also distillery and industry well wishers who generously share their wares. Specifically:

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We also have global whisky mules who keep us supplied… sourcing interesting whiskies isn’t easy and many a different dram would never make it to our shores without you.

Above all, I would like to thank my partner. While he does not indulge in whisky, he indulges me – every day in small and big ways. Thank you.

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Whisky Lady – December 2016

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Carissa Hickling's avatarEveryday Asia

Just wanted to raise a virtual toast and wish you all a very Happy New Years!!

As I was away in Indonesia for most of December, my Whisky Lady posts were mostly catch-up on earlier tasting experiences…

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Once again the Bombay & Malt and Cigar gentlemen managed to accommodate my mad travel schedule and arranged our night to coincide with my limited dates back in Mumbai. The theme was Berrys’ and a blend featuring:

Old Pulteney, Benromach, Bowmore, Hampden Old Pulteney, Benromach, Bowmore, Hampden

The Whisky Ladies may have skipped the December session, however I published the tasting notes on our November trio of ‘contributors choice’ whiskies plus an experiment comparing Glencairn and Norlan tasting glasses featuring:

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Feeling rather Scottish… Farewell 2016!

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Living in Mumbai means while we aren’t on most globe trotters “top spot to travel” list, we do get on some.

This also means we have house guests from time to time.

And some of them just so happen to know about my wee predilection for things whisky wise…

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Hence these wee gifts made their way into our home. I happened to also spot the Bombay Scottish 2016 Tartan book… all looking rather festive together.

I have yet to crack open the tartan hip flask or sample the Glenfiddich trio… That will be something to try in 2017.

For now, I just wanted to wish all you wonderful whisky & non-whisky folks around the globe a very Happy New Year!

Farewell 2016 and raising a toast to welcome 2017!

Slainthe!

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Whisky Live Survival Guide

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When I strolled into the office in Jakarta Monday morning, straight from Singapore airport, the team were rather surprised to see a chirpy bright-eyed lass rather than a sorely hung-over miss.

Why such an expectation? The guys all knew I spent the weekend imbibing at Whisky Live Singapore and assumed much over-indulgence would have occurred.

The secret? I followed a ‘Whisky Live Survival Guide‘ regime recommended by a friend who has much more experience with such events than I.

It roughly goes along the following lines:

  • Sniff to your heart’s content, sip, swish and swash merrily away but above all… spit don’t swallow!
  • Hydrate, hydrate, hydrate… water more than aqua vitae is your friend
  • Less is more… yes the temptation is there to try everything but after a point it all blurs… so go slow, take breaks, give up trying to sample all
  • Select very carefully your full indulgences…
  • Go early to explore at a leisurely pace, chatting with folks before the crowds inundate and inebriation changes the dynamic

This all seemed rather sensible advice. I’ve always been a quality over quantity kind of gal, more interested in the tasting adventure and conversation that goes along with the exploration than the effects of alcohol.

Perhaps a sacrilege to some – including a few whisky brand ambassadors – who gasped at my dumping, rinsing before repeating my sampling routine, however the approach served me well.

Surely others must adopt a similar strategy? I can’t imagine actually drinking all on offer! Fess up you whisky convention veterans!! How do you survive?

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Some of the distilleries and independent bottlers featured at Whisky Live Singapore included:

Plus some rare drams in the collectors room. Beyond whisky there were other discoveries too, such as Velier’s distinctive Clarin rums and stunning Hampden 2010 HLCF. And a convenient ‘Ladies Room‘ to escape for a few minutes of ‘down time’ before heading back into the sampling fray.

There were many highlights and the links above are to a few posts sharing various insights. Above all, it is the stories, meeting interesting people over the whisky fabric that was the most enjoyable.

I sincerely hope to be back next year and look forward to continuing explorations.

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Whisky Live Singapore – Teeling Trio Tasting

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My Whisky Live Singapore tasting experience kicked off with a decided Irish air with a trio of whiskies from Dublin’s new Teeling distillery established near Walter Teeling’s old distillery from 1782.

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Tasting notes are sparse as my approach was to sniff, sip and spit… then move on to the next dram. A sacrilege to many, but worked for me. Hence most of my scribbles are more impressions than proper tasting notes, providing more of a teaser of what is in store than proper evaluation.

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Teeling Single Grain Wine Casks (08/2015) 46%

  • A sweet light fruity breakfast dram with a nice viscous mouthfeel, though soft has substance with a dry finish
  • The Teeling gent shared that the wine cask in question was a Californian Cabernet Sauvignon

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Teeling Small Batch Rum Casks (11/2015) 46%

  • Another sweet easy going dram, vanilla spice on the nose, a bit sweet spice sour on the palate, with a finish that is there and gone
  • Matured in ex-Nicaraguan Rum barrels

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Teeling Single Malt (09/2015) 46%

  • Lots of dry fruits, toffee, citrus, sweet spices, dry finish
  • A vatting of 5 wine casks – Sherry, Port, Madeira, White Burgundy, Cabernet Sauvignon

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A light, sprightly start to tasting adventures…

Wanna read about more Irish whiskies? Check out:

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Whisky Live Singapore – Bruichladdich Black Art 4.1

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One of the special treats from Whisky Live Singapore was an opportunity to sample whiskies I could otherwise never try.

One of the highlights was the Bruichladdich booth with many delights… the pinnacle of which was the mysterious marvel from Master Distiller Jim McEwan otherwise known as ‘Black Art’. The thinking behind this bewitching series is the alchemy of art and science, a secret recipe concocted by the master distiller, without divulging the magic behind the art.

Photo: Bruichladdich.com

Photo: Bruichladdich.com

Bruichladdich Black Art 4.1 23 year (1990) 49.2%

  • Nose – Honey sweet, warm sunshine citrus and much more…
  • Palate – Gorgeous, very well rounded, stunning, smooth as silk
  • Finish – Beautiful ripe fruit sherry finish

This was not a bold brash Bruichladdich but instead a something that contradictorily was both a soft, delicate delight, beyond beautiful while equally being rich, deep and sinfully smooth.

I must confess, my wee nip did not do it justice. This is not the whisky you want to ‘speed date‘. This is the kind of whisky you want to savour and enjoy, either solo or sharing with friends.

Here is what they say:

  • Nose – The aromas rise and mingle beautifully creating an olfactory symphony in your hand. Little notes of rich, plump, crystallised grapes flirt over heavier notes of honey. Go deeper and you will find the tang of lemon and lime – This is the DNA of our Bruichladdich spirit; the terroir of ancient peat lands and Islay’s exposed coastline, living, breathing proof that magic really does exist.
  • Palate – Without water the first thought that enters my head is wow! This is strong and my cheeks flush, my eyes water but my heart is in heaven. Its so, so mellow and mature and yes, you can find all of the aromatics on the taste buds and more!!! I get chocolate and coconut, tangerine and papaya and a wonderful infusion of barley sugar with a pinch of cinnamon and aniseed. Completely mesmerising.
  • Finish – Grilled peach and apricot sprinkled with demerera sugar, quite outstanding.
  • Mood – Drink whenever you wish, with whomever you wish. The last to leave will be the angels who danced with the devil and won.

PS I had a wee ‘sneak peak’ sip of the Black Arts 5.1 – What a stunner! Full of dry, fruit that became juicier the longer one sipped, a burst of rich fall colours and closed on a dry spice. For me, 4.1 was summer and 5.1 autumn. Both remarkable whiskies and a treat to taste – even if just a sweet nip!

A few other Bruichladdich whiskies sampled include:

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Tomatin 12 year 43%

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Tomatin is one distillery we’ve inadequately explored… hence why it was an obvious choice for my June 2016 Canadian sample score!

Some may not be aware that Tomatin was one of the top 10 distilleries in Scotland… with much of its production going into blends like Antiquity. At one point in the 1970s Tomatin’s 23 stills producing 12 million litres of alcohol. By any standard, that is a prodigious amount of whisky!

However, it fell on hard times, went into liquidation and in 1986 became the first Scottish distillery to be owned by a Japanese company – Takara Shuzo Co. and Okara & Co.

The Tomatin 12 year was first launched in 2004, followed by further age statements – 15, 18, 21, 25 and more. It has since been joined in 2010 by a peated line now branded as ‘Cu Bocan.’ More recently a no age statement ‘Legacy‘ has joined the core range.

Tomatin 12

Here’s what I found with my sample…

Tomatin 12 year 43%

  • Nose – Definitely some sherry in there… stewed prunes, quite malty, perhaps a bit of subdued dried ginger, slightly nutty… as it continued to open found raw apple with a dash of cinnamon
  • Palate – Takes some getting used to… very dry, bit of charcoal, woody, yet with a sweetish element underneath, not fudge but close like a fruit and nut chocolate bar with a slightly burnt quality, then a musty mildew, fungus or mushrooms, again nutty and something else that couldn’t be quite pinpointed
  • Finish – No rough edges, sweet carrying forward the malt and wood, surprisingly longer than anticipated

This was one of those whiskies that I wanted to like, but struggled… Not terribly complex, nothing specifically wrong but was as though the sherry finish was ‘pushy’ or ‘forced’, being used to soak up or disguise the base whisky.

It sounds terribly uncharitable and so I decided to go back to it again and give it another chance – this time with company after we sampled the Tomatin Legacy.

In comparison, it was a treat to have a more mature avatar of the Tomatin. Everything in the Legacy more accentuated and richer.

And that key element I just couldn’t quite place? Ginseng!

Here’s what the folks at Tomatin have to say:

The Tomatin 12 Year Old is smooth and silky, having been matured in traditional Scotch Whisky, ex-Bourbon and ex-Spanish Sherry casks. A rich, fruity aroma is the prelude to sweet flavours of ripe apples, pears and a subtle hint of nut before the long, pleasantly oily finish. 

Thanks to a recent gift, I had Jim Murray’s Whisky Bible 2016 on hand… curious looked at the rating… 91.5/100?!

However… when you read further, pay attention to his wood comment:

For a great many years, Tomatin operated under severe financial restrictions. This meant that some of the wood brought to the distillery during this period was hardly of top-notch quality. This has made life difficult for those charged with moulding the stocks into workable expressions. 

That rang exceedingly true. And yes, good effort with this whisky but still not quite to my picky preferences…

Next up from the “I don’t collect stamps!” whisky collection:

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Winnipeg stash – Pure Malt 21, Bowmore 12, Macallan 15, Tomatin 12

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It is finally time to sit down before the year comes to a close and share tasting notes from whiskies acquired from the 2016 Winnipeg stash. These four come from a friend’s whisky collection – in his own words “I don’t collect stamps.”

Pure Malt 21, Bowmore 12, Macallan 15, Tomatin 12

Naturally I selected an eclectic range of whiskies not yet sampled…

I then added to this mix, a score from Winnipeg’s Cabinet:

Curious about the 2015 Canadian sampling ‘score’? Read more here…

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Ghosted Reserve 21 year (2nd edition) 48.2%

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The Ghosted Reserve 21 year was the inspiration for the evening of blends and mystery malts. We tried the 2nd release which features spirits from three closed Lowland distilleries – Ladyburn, Inverleven and Dumbarton.

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Ghosted Reserve 21 year 42.8% Bottle No 89

  • Nose: Very pronounced coconut oil! Lots of bananas, pineapple, some beautiful floral notes, then fully back to the tropics then shifting to more citrus fruits. It reminded us of Malibu coconut rum and piña coladas!
  • Palate: Wow! We lost all the rum and instead found a light delightful desert drink, a wonderful oiliness, terrific mouthfeel, lots of dried desiccated sweet coconut, then hints of pepper peaking out, fruits still there – juicy and tropical
  • Finish: The most disappointing element as it was too subtle… after such a distinctive nose and quite delicious initial flavours it somehow drifted away

It actually reminded me a bit of the Nikka Coffey Grain or Compass Box Hedonism, with the grain elements quite pronounced – in a good way. Wonderfully tropical with coconut the consistent element. For one, this was his first encounter with such a whisky style.

Here’s what the chaps over at Master of Malt have to say:

  • Nose: Orange and lime peels, with a hint of orchard blossom developing later on. Hints of toffee and raisins.
  • Palate: Another helping of orange peels on the palate, joined by banana and sharp tropical fruit. A touch of peppery malt.
  • Finish: Floral on the finish, with a slight nod towards milk chocolate buttons.

For those curious about the distilleries, here is a synopsis about the trio of lost Lowland distilleries.

Ladyburn (Lowland), William Grant and Sons (1966-1975)

  • Ladyburn distillery was actually two sets of stills in the same complex as Girvan, a grain distillery.
  • While intended to supply malt whisky for the Grant blends, it was operational for less than a decade.
  • One can find a few rare bottles of Ladyburn whisky bottled under the name Ayrshire, named after the area where Girvan is located.

Inverleven (Lowland) (1938 – 1991) & Dumbarton (Lowland) (1938-2002) William Grant & Sons

  • Located on the border between the Highlands and Lowlands, Inverleven and Dumbarton shared a distillery with a column still for production of grain whisky (Dumbarton) and two pot stills for malt (Inverleven).
  • Once upon a time, Dumbarton was Scotland’s largest grain distillery, drawing water from Loch Lomand (not to be confused with the Loch Lomand distillery) of which a Lomand still was introduced from 1959.
  • Inverleven was intended to provide whisky for blending, however blenders never took to the Lomond spirit.
  • While the Dumbarton complex was mothballed in 2002, the equipment from Inverleven has gained new life at the Lochindaal distillery opened by Bruichladdich at Port Charlotte.

In addition to the Ghosted Reserve, our mystery malts and vatted blends evening featured:

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