Can spirits “spoil”? The mystery of Domaine Des Hautes Glace – Les Moissons Organic

It was supposed to be an interesting experiment – exploring the boundaries of malts – with an organic spirit that technically is not yet whisky.

Les Moissons Single Malt is made using organic barley grown and malted on-site at Domaine des Hautes Glaces in the alpine region of south-east France with harvests from 2010 to 2012. Matured in a combination of virgin oak casks and those which used to hold either Cognac or white wine.

Sounded interesting! And we were intrigued… Except there was a different kind of experiment at work – a bizarre swirl of something that started as a spot… then grew… and grew… from a few specs of dust into a fuzzy swirl of a dirty muddy sandy brown. Who knew such a thing is possible?

But we are intrepid souls, so decided to open it up and try it anyways… what did we find?

Domaine Des Hautes Glace Organic Single Malt 42%

  • Nose – Musty, mushroom, sharp, fungal, yeast, rotten fruit, penicillin, rancid, rough, one even went so far as to pronounce it “Horrible!”
  • Palate – Believe it or not, we took a sip! And were rewarded with rotten pickle.

After spitting it out and hoping no one would go blind, we were incredibly perplexed. How could a closed bottle of spirit go bad? And what exactly was this odd growth like substance inside the bottle? Is it really possible for a whisky to go off?!

Turns out such a strange dusty sedimentation tends to be found when E150a i.e. caramel is added to enhance colour. After a few years, it can settle – particularly when stored, even more likely if in warmer conditions or direct sunlight.

While I’m not completely sure when it was bottled, I bought it last year and it is pretty obvious that here  in Mumbai warmer conditions applies. As for direct sunlight? Nope.

Yet here is the challenge with the explanation in this case – the bottle specifically states no additives, not chill filtered and that it is natural colour. Hmm….

So what do the folks at Domaine des Hautes Glaces say? It is possible that what we found is actually what they intended?

  • Colour: Gold.
  • Nose: Powerful and refined, with hints of truffles, spices and white flowers, then we pass through fields of barley. The malt emerges hand in hand with aromas of candied fruit.
  • Mouth: Deep and silky. Notes of almond paste, citrus and vanilla. The pastry texture runs into herbs and fresh figs.
  • Finish: Firm and long-lasting. Its taste draws on underlying artichoke, dark chocolate and mint, with an aftertaste of apricot, lemon and earth.

Can I just repeat? Hmm… Fungal vs truffles? Rotten fruit vs candied fruit?

I guess we just chalk it up to an experience – yet another adventure in our explorations of the world if whisky and spirits!

I purchased this at La Maison du Whisky for SGD 105, who suggested the possible explanation and offered to help with my next purchase from them… very kind.

My European Explorations with the Bombay Malt & Cigar gents included:

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European Explorations – Domaine des Hautes Glace, DeCavo, Swiss Highland, Gouden Carolus, Puni

Over the last few years, I’ve had a few opportunities to explore European whiskies… so much so that I created a separate page devoted just for whiskies with European origins.

I will also admit that the novelty factor is often higher than the quality factor. Hence I knew I was taking a gamble with this particular quartet – acquired over a few years for the Bombay Malt & Cigar gentlemen.

What did we try?

And just because I happened to have an open bottle, I shared a snifter of Bretagne’s Buckwheat whisky Eddu Silver 40%. It was quickly quaffed, pronounced like calvados and we moved on to the main event!

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Whisky Lady – May 2018

May had some terrific sessions! All three Mumbai based tasting groups met plus we had a few extras too! Plus I had a chance to catch-up on previous tasting sessions notes as well.  Read on…

All three tasting groups met, with most notes to follow next month…

The Whisky Ladies enjoyed a theme of “Northern Lights” exploring:

Whereas our original group tasted two Highland drams and an Irish pot still whiskey:

For our Bombay Malt & Cigar gents, I took them on a European Tour with:

In addition to our normal tasting evenings, we were fortunate to have a few industry extras in April and May with:

  • An evening with Caitlin Hill, Brand Ambassador for Bruichladdich and Botanist over a  quartet of cocktails and food pairing*
  • An evening with Stuart Harvey, Master Blender for IBHL with Balblair 05, 99, 00 and Speyburn 15 year*
  • An evening with Samantha Peters, Digital Marketing for IBHL with Speyburn 10 year 43%, Balblair 05 46%, Old Pultney 12 year 40%*

Which was augmented by a terrific evening at KODE with Keshav Prakash featuring a trio from the Vault Collection – Compass Box Asyla, Kilchoman Machir Bay and Edradour Caledonia.

In May, tasting notes were shared for our original club’s April session featuring The Vault Fine Spirits Collection, ably penned by our Guest Writer Nikkhil:

There was also a Minis evening playing around with finishes:

An informal evening with a few friends resulted in revisiting a few drams and sampling for the 1st time Shelter Point Cask Strength 2017 Winter Release 57.2% (Bottle 594/1088)

And for a final bit of “catchup”, back in March, the Whisky Ladies took a  remarkable “Trans Tasman Tour” to New Zealand and Tasmania, Australia:

Curious to know more? Check out recent Whisky Lady’s monthly missives:

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