Discover Whisky

I am standing in my kitchen having just got round to opening todays mail - cheers to Michelle for letting me know I had some just after 11 o’clock at night - and I find a brown package. And inside is the strangest bubbliest air inflated packaging I have seen. Once I get this off I find three little bubble wrapped packages of delight from the guys over @ Master of Malt. At this stage I’m enraptured, salivating and carefully getting the contents out and inside I find a selection of whiskies. And within this little bundle of joy - which this early in the month is doubly pleasing, I find something I’ve been wanting to taste for a while - the 19 year old Tomatin.

Why have I been craving to taste the 19 year old Tomatin?

Fair question. But put simply if the polymath Stephen Fry feels it to be his favourite whisky (I don’t know what he likes about whisky but I trust him) describing it as “ Stunning from first nosing to final swallow”. I’m one of those who in some small way would love to be Stephen Fry and instead of being a polymath is merely otaku. Duly I feel I must taste this whisky, right now, without delay at the inglorious time of 11:45pm inspite of the ear bashing this is about to cause purely to see if Stephen Fry is right about everything, including whisky.I have to admit that I know little about Tomatin - having tasted it only once in my life about 6 years ago and the one I tasted left so little impression on me that I can’t remember a darned thing about it. And with this little tasting it’s at cask strength (57.6% ABV) so I should sleep soundly this evening and probably may have difficulty with my memory in the morning if i drink too much of it.

It’s a phenomenal golden colour - and I mean real gold not orangey and not that bronzey (sp?) colour of a sunrise but more a gentle, subtle gold that has me smiling (probably would show I liked butter if I held it up to my chin). And the smell falls right in the middle of my current tasting preferences. It reminded me of the Caribbean to start with and not rum but Tortoga cake. In particular the smell you get when you pierce the shrink wrapped cellophane wrapping around a pineapple tortoga cake. Fry talks of ‘peardrops‘ and he may be right but I don’t have much time for pear drops and preferred strawberry bonbons as a wean.

It’s slightly malty and oatmeally - like a mad scientists micro-brewery stout smelt from three streets away which leads you round two corners and up an side street (I’m actually thinking of Bridge of Allan brewery at this stage - which is strange as I’ve never smelt them brewing) before you can find the place.It packs multiple flavour layers into the mouth as it goes down - at the front of the tongue and then fattens out into the back of the mouth where the fun begins even more.

I’m actually smiling - which if you know me is as rare as hens teeth.

It’s not heavy in alcohol heat, and instead is charming, elegant and goes down too easily. At just under £70.00 it’s not the cheapest bottle I’ll buy this year but it’s in the top two I’ve tasted so far.

If you fancy tasting a whisky distilled in Scotland from the first distillery purchased by a Japanese company, judging by this it was a canny investment. If there are a couple of you having a dram together and you want a conversation started that will generate no ends of ‘oohs’ and ‘aahs’ and probably merriment give it a go.I’ve not tasted it with water yet but it feels like it could probably take a tiniest pipette of water and may just open up a bit further. I don’t want to risk it and when a whisky as good as this crosses your path maybe it would be a bigger sin to add water.

And now off I toddle to my bed for the night - with a smile on my face.

Like the earlier tasting of Blair Athol, this Glenmorangie expression arrived via my father and a good friend who knows his tastes. The Tain distillery have been in the forefront of special finishes and this one uses Spanish Oloroso Sherry casks. I’d heard Mike talking about one of their other finishes, the Quinta Ruban which uses Port casks, in enthusiastic terms so I was intrigued to discover what this would be like; especially when I realised that two days after opening it was already half empty! Perhaps though I should mention that this was partly due to a farewell toast to Jock Wilson, the oldest Normandy Veteran at 105, whose funeral had taken place that day, and at which dad had spoken eloquently.

Glenmorangie - The Lasanta -  46%

no age given other than the Sherry finish is after at least 10 years in Bourbon casks.

Colour

Rich dark-golden honey.

Nose

Warm, spirity, the sherry is quite noticeable but well-blended, hints of black treacle and perhaps a little peatier than expected for a Glenmorangie.

Taste

Initial taste

Rich, dark chocolate, treacle again, walnut, black raisins. The sensation seems to go across the top of the palate and down the back of the mouth.

Later taste

A little of the spirit edge comes off and leaves a lush, warm, enveloping taste. There is a hint of spice and bitter Seville oranges but with the bitterness masked by the sweetness of the sherry, while there is a suggestion that the treacle has changed to almost-licquorice.

Finish

Long, smooth and rich. Very relaxing. It’s hard to resist another glass!

Conclusion

In some ways quite unlike the standard Glenmorangie which is much lighter, this is a rich concoction suited to long evening discussions surrounded by wood panelling and a warm fire. However in other regards you can still detect the essential nature, which I’ve seen described as “soft and gentle”, providing the base for the darker richer layers which the sherry finish provides. Their advertising uses the “Glen of Tranquility” translation prominently and that is a perfect description of this excellent combination of Highlander and Spaniard.

I’m taking a little detour from my Islay survey to venture into Mike’s territory. Blair Atholl village is situated in the rolling hills of Perthshire. There is a famous castle and the village contains an old water powered grain mill. Along with Dunkeld, Pitlochry (which is actually where the distillery is) and the Pass of Killicrankie, I used to visit the area quite often, having fallen in love with it back in the days of Scout camps. It is a land of dark brown rivers running through narrow gorges surrounded by ancient woodlands and tales of heroism.

The whisky of the same name but slightly different spelling (only one l) is something of a rarity these days but my dad is a great fan of it and received a bottle which he passed on to me for tasting.

Blair Athol, 12 Year Old, 43%

Colour

Reminds me immediately of the dark rivers, it is a deep brown. (The distillery has its own burn, the Allt na Dour; and while I don’t remember what colour it is it’s a safe bet it’s brown.)

Nose

Gentle, dark peat but not too strong, a hint of wood bark.

Initial Taste

Malty, a little smoke, a touch of caramel but not too much. A nice balance.

Later taste

The taste develops as you progress down the glass. It becomes stronger and spicy to a degree. The smokiness also increases, like an old howf with a log fire in the grate.

Finish

A long satisfying finish that leaves you with a smoky caramel taste with a spicy kick.

Conclusion

This is a relaxing dram, not too challenging but with a quiet strength that would round off a fine day on the Perthshire hills or fishing the Tay.

Visiting details