Kavalan Solist Sherry Cask 57.8%

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Our whisky ladies evening from the far east continued with a Kavalan comparison… After setting the stage with Concertmaster, the real symphony crashed on our senses with the remarkable Solist Sherry Cask. To say it hit some amazing high notes is an understatement!

2016-04-25 Kavalan Solist

Kavalan Solist Sherry Cask No S1001200358, Bottle No 025/507 57.8%

  • Colour – Unbelievable colour! Like ruby coffee or a very dark maple syrup
  • Nose – Astounding. Coffee, prunes, rum soaked, very berry sherry, hazelnut, maple syrup, vanilla, raisins, almond and marzipan, sweet toffee, figs and other dried fruits
  • Palate – “Wow!” A flood of warm buttery yum. Like a hot rum toddy or warm mulled wine. Cloves, black pepper, allspice. Dry and chewy.
  • Finish – Absolutely gorgeous finish, rich, long and lingering… “The finish just doesn’t end!”
  • Comments – “Giving me shivers up my spine!” “Quite heady and heavy” “Now THIS is a symphony unlike the Concertmaster!!”

Overall, we found this is the kind of whisky where a little goes a long way. It certainly isn’t one you would want to much of… Instead just one dram and you would be completely satisfied. Some compared it to a chewy chocolate candy like those ‘melody’ wrapped toffee coffee chocolate candies. It is a remarkable whisky – very different, big, rich, intense and one that requires you pay attention.

However, before moving on, we decided to experiment with adding water. Normally when we add water, it is just a few drops, however instinct prompted a different approach here… in part as it is cask strength and in part as its intensity begged a little taming…

  • A couple drops – Punched it up to make it even more forceful. It was as though the volume, already quite high, was increased to a thundering crescendo! Cranked up the spices, the sweetness and pushed it into the territory of “I’m not sure I still like this anymore…”
  • A good dollop –  Yes it did dampen the forceful quality brought out by only a few drops, however nothing new was revealed. It simply mellowed into the hot rum toddy style with just a tinge less kick
  • Ice cube – “Holy mother of… !?” Transforms. Normally we find ice ‘shocks’ the whisky – not in a good way. Here? Released a beautiful sweet perfume on the nose. The first hint of something more delicate beneath all the sherry strength. And the palate? Morphs into a smooth, gorgeous sipping whisky that perfectly cuts the sweet. With ice you could settle down, sip, savour and continue to enjoy this unique whisky… perhaps even greedily coming back for more.

Here is what the folks over at Kavalan have to say:

Matured in Spanish top quality oloroso sherry casks in special editions, Kavalan Solist Sherry is bottled by hand at the distillery, without any colouring, chill-filtration. It is a naturally smooth and rich whisky with a complex character. It is clean and complex with multi-layers of dried fruit, nuttiness and spices with some marzipan and vanilla touches to it as well.

  • Colour – Dark and mouth-watering raisin
  • Nose – Clean and complex with multi-layers of dried fruit, nuttiness and spices with some marzipan and vanilla touches to it as well
  • Palate – Rich, oily and full with pleasant dried fruit and spices that linger on in the mouth plus a hint of fine coffee
2016-04-25 Kavalan Solist Tasting Notes
Related notes from our Whisky Ladies April session:
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Kavalan Concertmaster 40%

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Our whisky ladies evening from the far east enabled us to contrast and compare two very different Kavalan whiskies.

For those not familiar, Kavalan is Taiwan’s answer to the whisky world. While founded only in 2005, it is winning award after award – in 2014 alone over 100 awards! Master blender Ian Chang and the team take full advantage of Taiwan’s warmer climate to produce no age statement experiments, maturing in different casks and playing around with finishes.

Back in 2008, just three years after the distillery was constructed, Kavalan launched its first ‘Classic’ whisky. A year later in 2009, Concertmaster was released.

The bottle I shared with our Whisky Ladies was acquired in Taipei a few years ago. It was honestly a disappointment when first tried and was brought as a ‘base line’ before sampling the Solist.

Concertmaster (Whisky Lady)

Concertmaster (Whisky Lady)

Kavalan Concertmaster Port Cask Finish 40%

  • Colour – Light gold
  • Nose – Initially a bit peculiar, like it was pretending to have peat but isn’t, then honey, sour, a bit citrusy, formaldehyde, some vanilla, followed by caramel and orange peel
  • Palate – Smooth. Not horrible but sorta a whole lot of nothing, neutral, non-descript, innocuous, inoffensive
  • Finish – Warm with some bitter orange peel
  • Water? No need, already quite light and thin
  • Comments – “Dare I say… insipid?” “Definitely NOT a concert or symphony of aromas or flavours!”

While overall not bad, it was not particularly memorable either. Clearly we struggled to discern specific elements on the palate. Don’t get me wrong, this is not a bad whisky at all. Just not one to make the heart sing… let alone a full blown concerto!

Here’s what the folks over at Kavalan have to say:

Using Portuguese ruby, tawny and vintage Port wine casks as the main flavour, Kavalan Concertmaster single malt whisky is the first matured in specially selected American oak cask and then finished in port barriques. The marrying in the barriques mellows the flavours and adds indefinable smoothness to the whisky. It is rich bodied with natural sweetness and complexity. 

  • Colour – Pleasant brownish red
  • Nose – Tropical fruitiness with honey, vanilla, coconut and candy floss
  • Palate – Rich bodied with natural sweetness and complexity

If you look today on the Kavalan website, you will no longer see Concertmaster prominently featured though it is still very much present. However there are rumours of its production being phased out. We have to say its absence would not be a great loss to the world of whisky. And if it means more attention on Solist and other experiments? Please! Please!

For the story on my initially acquiring and sampling this bottle from Taipei… read here.

Related notes from our Whisky Ladies April session:

From time to time, you can also find other whisky related updates and activities on:

The surprising Amrut Spectrum 50%

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Sometimes our sessions have a small ‘bonus’ offering. A little something extra tagged on after the main show. Call it an ‘encore’ performance.

Usually there is a specific reason it is kept separate from the main trio of whiskies sampled. Hosts often have a little ‘surprise’ like my sharing a rather unique tequila like Tapatio Excelencia Gran Reserva Extra Anejo or another evening with a post dinner El Dorado Rum.

Amrut Mystery Malt

In this case, after dinner we were offered a sample of a sample… introduced blind with no context.

  • Nose: Immediate in your face sherry replete with all the usual dried fruits, diwali crackers smoke, burnt brown sugar, kopra, dry roasted coconut, chokecherry, port wine, rubber and kokum
  • Taste: Dry… then stewed prunes, hint of spice, chilli chocolate, honestly a bit peculiar – very much on the dry spice side without sweetness, different
  • Finish: Wine finish, prunes, closes with spice

Observations: Prunes were consistently there in nose, palate and finish. Distinctive and difficult to adequately describe. None could place. And frankly it wasn’t exactly the kind of whisky that appealed immediately. Like a novel experiment but not necessarily one you would run out to repeat or share with the world.

Our mischievous supplier of the mystery malt then started to drop obscure clues to prompt our guessing the whisky like:

  • Single malt that is a mixed palate
  • If in Scotland, may not meet the rules
  • James Bond…

We gave up.

Reveal? A sampling of Amrut Spectrum which has sparked both controversy and admiration for the innovation of its approach.

Amrut Spectrum (www.amrutdistilleries.com)

Amrut Spectrum (www.amrutdistilleries.com)

Here is what the folks over at Amrut have to say:

One of the uniquest whisky malt in the world, to make this whisky malts were initially matured for a period of 3 years in ex-Bourbon barrels after which they were transferred to a custom built barrel. This barrel was constructed at an undisclosed location in Europe with the help of a few experts. Whisky is traditionally aged in a barrel made of one type of wood, which lends the flavor and complexities to the malt, however, Amrut Spectrum in matured in a barrel with five different types of wood. 

Tasting Notes from Biskopen Gustavs Maltklubb
  • Nose: raisins, rum, nougat, figs, oranges, tiramisu, cocoa, caramel, coffee, dried fruit, burnt rubber.
  • Palate: sherry, rum, butterscotch, chocolate, prunes, molasses, pecans, walnuts, almonds, English wine gum.
  • Finish: caramelized almonds, old cognac, apricots, Brazil nuts.

Those who’ve followed Whisky Lady tasting adventures for some time would know that I’m very proud of my adopted home India. I’m also delighted to see its nascent single malt whisky experiments begin to garner attention.

However I’ve had mixed experiences with Amrut whiskies sampled til date. In large part that is because what is available in India is NOT the same as what folks outside India rave about!

Case in point, the Fusion we buy in Mumbai does not have the same alcohol strength as what I sampled in Singapore last December. Fusion at 50% is certainly much more interesting than what you can pick up from your local Mumbai ‘wine shop.’

Spectrum is certainly different. And there is something to be said for pushing the boundaries… so bravo for that.

Want to explore more Indian whiskies?

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Kilchoman Trilogy Pairing Quandary

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Imagine you are a celebrated curator of special gourmet experiences.

Picture your normal metier as a sommelier is to pair food with wine.

Then someone comes to you with a challenge…

Craft a unique evening pairing dishes with cask strength peated whiskies you have never tried before.

And will not have an opportunity to sample until the evening itself.

Nikhil Agarwal of All Things Nice rose to the challenge, armed with tasting notes… he planned a remarkable six course meal…

However, a true professional, on sampling the whiskies, he suggested reversing the PX with sherry or simply playing around with a sip of each to determine the best pairing. As we discovered, some of the assumptions made based on the tasting notes needed to be adjusted when faced with the reality of our experience with the different expressions.

Kilchoman Bourbon cask

Kilchoman Bourbon cask

Kilchoman Bourbon bottle tasting notes:

  • Colour – Golden hay
  • Nose – Soft fruits, citrus notes with sweet smoky aroma
  • Palate – Vanilla and caramel evident, with a soft full character and ripe fruit notes
  • Finish – Long, clean and sweet with peat smoke and soft citrus notes at the end
Planned to pair with:

Kilchoman pani puri

Bombay’s Street Pani Puri
Crispy unleavened whole wheat pockets filled with mint and coriander spiced chickpea, topped with sweet tamarind sauce

KIlchoman vada pau

Mini Vada Pao
Stuffed potato fritter, garlic seasoning, dry coconut and East Indian bottle masala served within a partially charred Indian pao
What did we find?
  • The pani puri was served with the warm chickpea sabra a surprise inside its crunchy pocket. It was hot and spicy with a sweet tangy tamarind. With the bourbon it ‘popped’ into a crazy tasty combination that left you craving more! Which we shameless requested, to then contrast trying a delicious morsel with each whisky. What we found is the bourbon brought out the spice more, the sherry the sweet side and the PX was juuuust right!
  • And the vada pau? The dry coconut and home made bottle masala made this completely distinctive, standing out as much more than just the savoury snack so loved by Mumbaikars. While all sampled it first with the bourbon, it was when we crossed over to the PX that we discovered a spontaneous combustion of flavours in an absolutely fabulous pairing!
Kilchoman PX

Kilchoman PX

Kilchoman PX bottle tasting notes:

  • Colour – Golden amber
  • Nose – Strong vanilla with citrus fruits, caramelised brown sugar and sultanas
  • Palate – Sweet toffee up front with a hint of marmalade, dryness and a long peaty finish
  • Finish – The finish is long and clean with rich smoke and dried fruit
Planned to pair with:
Kilchoman main course
Mutton Curry or Baingan Bharta and Bhaja, Mixed Dal and Bhindi Fry  
Slow cooked mutton chops in gravy or smoked aubergine served on an aubergine fritter, spiced lentils and super delicious crispy okra, served with Indian bread ‘naan’
Kilchoman Biryani
Matka Biryani and Raita
Mushroom biryani cooked with whole spices served with cold yoghurt salad
What did we find?
  • I can’t speak for the carnivores, but the baingan bharta and bhajan was was a complete treat! To then have bhindi (bitter gourd) prepared my favourite way and a rich comforting home style mixed lentil? And hot buttered naan… Let’s just say my taste buds were doing a happy dance long before whisky was introduced….
  • What I found was different elements paired best with different whiskies. For the mixed dal? Definitely the sherry. For the bhindi? The PX. And the baingan, even the bourbon worked however it was back to the PX for most.
  • The delight with the next course was the contrast between the hot biryani and the cold raita. Again we tried different combinations with the whisky. For some, it went best with the bourbon, others the sherry. Interestingly none would chose to pair this dish with the PX.
Kilchoman Sherry

Kilchoman Sherry

Kilchoman Sherry bottle tasting notes:
  • Colour – Dark burnished copper
  • Nose – Deep sherry, smoke and leather notes
  • Palate – Rich, luxurious sherry flavours. Viscous almost syrupy, lots of cooked fruits and citrus peel
  • Finish – Excellent, for a young whisky this has all the characteristics of great age
Planned to pair with:
 Kilchoman Regiano
Say Cheese
36 month aged Parmigiana Reggiani dressed with organic honey from the forests of Orissa
 Kilchoman Chocolate Ganache
Dessert
60% dark chocolate & coffee ganache

What did we find?

  • In both cases, zero doubt on the whisky pairing choice – the PX. The salty sweet combination of the honey drizzled parmigiana paired beautifully with it. As it did with the sinful chocolate too!

Clearly the PX was the most versatile and the whisky that worked best paired with various dishes. What we found when we sampled it before the dinner was a whisky that was more accessible and easier to simply enjoy than the bourbon or sherry. While each of the trilogy is a unique and worthy whisky,

We’ve had the pleasure of sampling several Kilchomans….

From time to time, you can also find other whisky related updates and activities on:

Kilchoman Trilogy – Sherry Single Cask 60.6%

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Back in 2015 as a tasting group, we had only explored Machir Bay and 100% Islay. Middle of last year, I acquired from Heathrow duty-free the Coull Point which quickly embraced it as my ‘go to’ daily dram whisky.

So when browsing around La Maison du Whisky in Singapore in December 2015, the idea of introducing a cask strength Kilchoman trilogy that explored the effect of maturing in different casks (bourbon, PX and sherry) was most appealing. Another member had requested I pick up three whiskies on his behalf, and this seemed just perfect!

Picture then our April hosts face fall when our March 2016 session focused on a Kilchoman trio with Machir Bay, Sanaig and… the very Kilchoman Trilogy Sherry Single Cask he planned for his session!

Undeterred, our host crafted a remarkable unique evening where we appreciated, anew, this single cask whisky. It was a completely different experience and well worth revisiting.

Kilchoman Sherry

Here is what we found:

Kilchoman Sherry Single Cask Trilogy 60.6% (LMDW) 

Single Cask #199 (8.4.2010/31.8.2015), Bottle 173 /643
  • Colour – Much much darker, unmistakable sherry
  • Nose – Tamarind sour, peat, spice, that distinctive imli ka pani (a tart spicy tamarind water), which opened to sweet vanilla, apple pie and caramel
  • Palate – All the peppers – every last one! From sweet crisp green capsicum to black peppercorn and even a spicy red chilly. Very balanced and pronounced “gorgeous!”
  • Finish – Long, bitter, spice at first that smooths into sweet
  • Water – Think we forgot to add in the main tasting but later in the evening, did to help with the pairing
  • Speculation – Same distillery as earlier? Peat theme? All Scottish whiskies… but not typical Islay.
  • Mood / setting – While not an easy whisky, could hold its own in a more sociable setting just as it could be savoured solo
  • Comments – “I’m stealing it!” (til the speaker later discovered he already had a bottle at home!)
So what do the folks over at La Maison du Whisky have to say (translated from French) about this Kilchoman? 

Although the sherry just about gains the upper hand over the peat and smoke in the finish, it is only with a view to prolonging the intense pleasure experienced in tasting this Kilchoman aged in sherry casks. Whether in the nose or on the palate, the notes inherent to sherry and those accumulated through smoked malted barley are so deeply embedded here it is impossible to tell them apart. This beautiful weaving of scents and tastes creates a complex, deep, sparkling and remarkably well-balanced single malt.

Profile: Dominated by peat, but this does not exclude the presence of ripe (Mirabelle plum, quince) and exotic (pineapple, kiwi) fruit.

Others in our Kilchoman Trilogy evening:

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Kilchoman Trilogy – Pedro Ximenez Single Cask 58.4%

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Next up in our Kilchoman trilogy was a cask strength whisky matured exclusively in a Pedro Ximenez cask. Unlike the depth of red sherry, this white Spanish grape is dried under the sun to create a thick, dark liquid with raisins and molasses which then is fortified and aged using a solera process.

For whiskies, using either a PX or Oloroso sherry butt produces a distinctive ‘Christmasy’ sweetness with subtle differences. Some suggest a PX cask tends to imbue a whisky more strongly with raisins, gaining  an almost syrupy quality. Whereas Oloroso tends to be rich, spicier plum pudding sweetness. Read on to see what we found with this Kilchoman PX before comparing it with the Oloroso Sherry cask.

Kilchoman PX

Kilchoman Pedro Ximenez Single Cask Trilogy 58.4% (LMDW) 
Single Cask #374 (19.7.2010/31.8.2015), Bottle No 141/261
  • Colour – Much darker than the 1st, clear indication of entering sherry territory
  • Nose – One immediate comment was “It’s like that red hair oil!” (Navratan kesh tel), salty sweet, smoked sweet bacon, stewed fruits, coconut? Cinnamon sweet without the extra spicy zing we sometimes find, lots of sea salt, then caramel popcorn and finally seaweed
  • Palate – Less complex and much more accessible than the 1st whisky. Peat is mild… the sense that you need to ‘pull it out’ rather than being ‘hello! I’m here!’ However better body and much better balanced than the 1st whisky. Think aged balsamic, much more oil and substance, almost chewy or syrupy
  • Finish – Sits there with spice, caramel toffee and an inner curl of peat
  • Water – Doesn’t require it. Some found it killed it.
  • Speculation – Sense of it being more matured than the 1st, sherry elements without being overpowering
  • Mood / setting – This one you could welcome in a bar, not so demanding of careful attention. A lot easier to get acquainted and simply enjoy. One tasters clear favourite!
  • Comments – “Sweet and yummy with some spice!” “A balance of sweet and spice – perfect!”
Here’s what the folks at La Maison du Whisky have to say (translated from French) about this Kilchoman:

The nose opens in a particularly heady whirlwind in which peat and sherry match each other note for note in intensity. A spectacular change of olfactory scene overflowing with fruity and floral aromas. An attack on the palate in which peat takes its leave for a few moments before making a triumphant return. The end of the palate is characterised by the sumptuous influence of the sherry. Peat and smoke join forces in a grand finale that emphasizes the great purity of this distillate. Just a few highlights in experiencing this Kilchoman aged in Pedro Ximenez casks.

Profile: the peat gives way to a note of agave here, grapefruit there, and even mustard seed.

Also in  our Kilchoman Trilogy evening:

We’ve had the pleasure of sampling a few other Kilchoman’s in the past too…

You can also find Whisky Lady in India on:

Whisky Lady – April 2016

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Carissa Hickling's avatarEveryday Asia

Those who live in India know that after holi, the temperature rises and the real summer begins! Which means in April, you’d be a fool to not seek solace with fans or the occasional A/C and liquid libations tends towards beer o’clock than whisky.

However call me an April fool, but this Whisky Lady had another active month with:

As for our whisky clubs? Oh we had a full month too!

2016-02-19 Oak League1

1st was our Bombay Malt & Cigar (BMC) with a revisit of my Signatory session featuring: BMC revisits the Signatory session

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Whisky Ladies visit the Far East – Kavalan + Nikka

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Our whisky ladies tend to travel – both for business and pleasure.

This is a huge bonus when you are a whisky fan based in Mumbai as our local offerings are relatively limited.

When one member was stopping at Singapore airport on her return from a conference, she asked for suggestions and ably rose to the assignment to acquire a whisky from Taiwan.

Another runs her own travel adventure company plus her spouse shares her passion for exploring whiskies. Compliments of their procurement prowess, we already sampled the yin yang contradictory character of Nikka Blended Whisky. So when a theme of ‘anything but Scottish whisky’ morphed into the ‘Far East’…. naturally she had a whisky from Japan to share!

We began our evening with an experiment… our host infused grapefruit and rosemary with a local gin to create a highly refreshing aperitif – delightful!

Kavalana Concertmaster, Solist + Nikka Coffey Grain

Kavalan Concertmaster, Solist + Nikka Coffey Grain

We then moved on to our main focus where we contrasted and compared:

From the shores of Taiwan and Japan, we hit mainland China to try a country liquor that was much more fun to puzzle out how to open than taste! It was, in short, undrinkable.

Finally closed our evening with a thimble of JD Tennessee Honey liqueur to go with our chocolate pizza – yum!

It was a delightful change to explore whiskies beyond Scotland for an evening and a reminder that there is a very good reason Kavalan attracts attention for its Solist range.

From time to time, you can also find whisky related updates and activities on:

Kilchoman Trilogy – Bourbon Single Cask 60.5%

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The Kilchoman Trilogy from La Maison du Whisky celebrates the impact of maturing in different casks on the whisky – Bourbon, PX and sherry.

As usual, we tasted blind. However, as it was a trilogy, our host kept the identity of all three whiskies secret until after we sampled the last. First up for our tasting pleasure was the bourbon cask…

Kilchoman Bourbon cask

Kilchoman Bourbon cask

Kilchoman Bourbon Single Cask Trilogy 60.5% (LMDW) 

Single Cask #260 (6.5.2010/31.8.2015) Bottle 194 /267

  • Colour – Bright straw
  • Nose – When first poured, an unmistakable peat which then settled down to reveal sweet fruit, meat like glazed ham and pineapple, a bit vegetal. The smoke softened in a heavy not sharp way, a little sweet medical camphor, almost detol like, then the freshness of green capsicum, a deeper earthy element. Finally after much airing, a sweet basil and mint emerged with sacred ash on the surface and cinnamon candy peaking beneath… when revisited much later, the nose was spicy sweet with sour curd
  • Palate – Sweet, tingly, peat yet a different smoke that your typical Islay, initially sharp it then mellowed without losing its strength and character, a little ‘life buoy soap’ and ‘big red’ cinnamon chewing gum, pepper spice on the lips, tending towards a Punjabi style ’tikka’
  • Finish – Warm and spicy
  • Water – Some thought it was ‘dying’ for water, others not. Those that added found it brought out a bitter chocolate quality, a nice spice to savour. Finally after opening up over time, yeasty baked bread and bacon notes came out!

While clearly cask strength, it was a bit thin and hadn’t yet gathered the oils from the wood, so had the sense of possibly being younger.

As we discussed the possible mood or setting to best enjoy this dram, comments were:

  • Too complex for a bar, more like a special date with someone to test if s/he can appreciate such a whisky. “If you don’t get this whisky, you don’t make the cut for a next date!”
  • Or a more contemplative evening solo, as there is an oddly meditative quality more reminiscent of a temple than night on the town.

Did we appreciate this whisky? Certainly. It was hard not to be captivated by the different elements. This isn’t a friendly neighbourhood whisky. It is a bit more intellectual and requires you to pay attention to understand it.

So what do the folks over at La Maison du Whisky have to say (translated from French) about this Kilchoman whisky?

Particularly sunny, this version aged in bourbon casks perfectly encapsulates the precise and balanced style so characteristic of Kilchoman single malts. While the notes of peat and smoke are omnipresent, they leave their mark with great elegance while setting the tone for things to come. This thoroughly subtle influence enables the whisky to gain in olfactory and gustatory power that is both nuanced and perfectly mastered. A work of art!

Profile: Peat and smoke coated in lemony scents. It becomes increasingly voluptuous (rice pudding, tangerine jam).

Not sure I would describe it as ‘voluptuous’ but it certainly was a good way to kick off our tasting session!

Next up in our Kilchoman Trilogy evening:

From time to time, you can also find other whisky related updates and activities on:

Signatory session take two with cigars!

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Quick before oxidation did too much damage, I wanted to share with the BMC lads a sampling from my earlier Signatory session.

However as whisky gremlins (aka friends and I) got into the Edradour and the Bunnahabhain too, it was clear augmentation would be needed to have sufficient for my sipping companions as we puffed on our cigars, post initial tasting. With this group, tasting is not the end, merely the selection process to settle down to savour a further dram or two with a cigar, some nibbles and convivial conversation.

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So what did I do? First began with what our merry malt men had to say about the whiskies…

We kicked off with the Speyside – Glenburgie 18 year (13 June 1995 / 20 Feb 2014) Cask No 6451, 391 bottles 46%.

  • Nose – Flowers, perfume, summer meadow
  • Palate – Surprisingly robust
  • Finish – Spice
  • Water – Adds ‘wood’ brought out vanilla and moss
  • Overall – Light bright and sprightly

Then followed up with the Islay – Bunnahabhain 26 years (6 June 1988 / 7 Aug 2014) Cask No 1874, 175 bottles 48.6%.

  • Nose – Varnish, lots of esters, pineapple, a flick of mint?
  • Palate – Smooth, a bit oily, tart granny apples…
  • Finish – Sits… very dry, black pepper
  • Water – Spicier, less acidic, brings out the peppers and even a medicinal quality on the nose. Then was that gasoline??
  • Overall – One commented the whisky made his lips numb! Certainly not a favourite (and yet the bottle was empty by the end of the evening… Oh the sacrifices these gentlemen will make!)

Closing our Signatory trio in the Highland‘s with the Edradour 10 year (2 Nov 2004/26 Mar 2015) Cask No 406, Bottle 440 46%

  • Nose – Very chocolaty, vanilla, prunes, fig newton, varnish, rum raisin
  • Palate – Very smooth, little pepper, lime?
  • Finish – Not long but rather pleasant
  • Water – Softens, mellows it out and makes it even sweeter
  • Overall – The kind of whisky to sip in a comfy chair, very palatable, well balanced and well rounded

Having tried all three before, I found the Edradour stood up best after being opened. Alas the Glenburgie had clearly lost some of its earlier nuances. And the Bunnahabhain? Let’s just say it is not one to sit in a bottle. The most expensive of the trio was also the most disappointing.

But what to sip with our cigars?

One already has clear sherry preferences. For him, he likes his whiskies robust and full of flavour. Aberlour just so happens to be a personal favourite, so it was only natural to introduce him to the gorgeous A’bunadh Batch 35.

For another, we earlier spoke of enjoying a good Irish dram – when in the mood for something a little simpler and sociable. He’d sampled Tyrconnel before – even has a bottle at home – however had yet to try the Madeira finish.

Now, another member knows his stuff and nothing less than a complex, nuanced and very special dram will do! I knew what remained in my whisky cabinet would not meet such standards. Closest was a few remaining rare Japanese whiskies yet only a single dram left – clearly insufficient to support a good cigar. So the Signatory trio would simply have to do.

And the last? I still haven’t pegged his preference beyond a desire to try something ‘different’. So added an unpeated Paul John Classic into the mix.

My experience pairing with the cigar? I initially thought the Edradour with its rich sherry notes would pair best with my robusto. Imagine my surprise to discover the delicate Glenburgie held its own.

Slainthe!

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