During 2011 I wrote a number of posts for the project called The Art Of Life Magazine – of course talking about my favorite subject, wine. The project was closed and even the web site is down, but as I still like the posts I wrote, I decided to re-post them in this blog. Also, in that project, posts were grouped into the mini-series, such as “Best Hidden Secrets” and “Forgotten Vines”. The post I’m offering to you today was from the mini-series called “Liquid Pleasures Beyond Wine”, and the subject of this post is Scotch Whisky.
Also note that the series was written for a slightly different audience – I hope none of my readers will take offense in the fact that sometimes I’m stating the obvious…
Moving from grapes to grains (last week’s subject – Brandy), now is the time to talk about literally my favorite spirit: Scotch Whisky, or simply Scotch for a shorter name. Scotch is a part of a broader category of spirits which are called Whiskey, which is a distilled alcoholic beverage made from the fermented grains. While Whiskey can be produced anywhere in the world, Scotch Whisky can be produced … yep, only in Scotland (by the way, note the spelling difference – Whisky versus Whiskey, and make no mistake using the right spelling when talking about Scotch – it is Whisky).
First mentions of the Scotch Whisky (will just refer to it as Scotch from here on) go all the way back to the end of the 15th century, so this alcoholic beverage has quite a bit of heritage and knew very turbulent times in its half a millennia history. Scotch can be made from different grains such as barley, wheat and so on, but many particularly famous Scotches are made from malted barley, and typically are called “malt”. And then if you ever paid attention to Scotch, I’m sure you heard of a “single malt” – that is a Whisky which is made out of malted barley at a single distillery. So just to emphasize – “single” here refers to a single distillery, and an opposite of single would be “blended”, in case Scotch from two or more distilleries is blended together. By the way – don’t be afraid of the blended Scotch – a lot of them are on par with the best single malts.
Making of the malted Scotch starts from the barley, which is steeped with water for some time to start germination process – during this process, complex starches will be broken down and converted into sugar. Next step is drying of the barley, which is typically done in the pit, using heated air. The heat is coming from burning of the peat (fossil fuel), which imparts the smoky flavor on the grains; later on the smoke becomes the part of the flavor profile of the final product – the intensity of the smoke varies greatly among different areas and different producers. Dried grains are coarsely ground and will be steeped with the hot water and will become a sugary liquid.
Next step is cooling off and then start of the fermentation process, which technically results in the beer with 7%-8% alcohol. From here on, the liquid goes through the first and second distillation process, which will get the level of alcohol anywhere between 40% and 94%, and then it is put in the oak barrels to age. The minimum age for Scotch is 3 years, but if we are talking about single malts, majority of them would age for 10 or 12 years (12 years seems to be a very popular demarcation line for introductory level Scotch from a lot of producers), and from there it can continue aging until it reaches 18-19 years (anything in between also goes). 25 and 30 years also seem to be a popular option, and 40-50 years old are not so rare – but keep in mind that the age of the Scotch will be appropriately reflected in the price (you expected that, right?).
Before Scotch is bottled, the decision is made regarding the strength of the alcohol in the final product. Sometimes it can be released at so called “cask strength”, which can be anywhere from 50% to 60% ABV or even higher. But more often than not, it is diluted with water to get to 43% – 46% of alcohol in the final beverage. One important note – unlike wine, Scotch doesn’t age in the bottle – however, once it is opened, again unlike wine, it doesn’t spoil and can be kept indefinitely in the bottle, just don’t forget to put the cork back every time you pour a glass.
With the same process used across the board (fermentation of the malted barley and [typically] double distillation), and the “fruit” (err, grain) being effectively the same (barley) versus many hundreds of different grapes used in the winemaking, would you expect that all the Scotch of the same age will taste the same? Well, it truly does not. What makes Scotches taste different? First of all, it is water, which is different in every Scotch-producing region. Then it is the type and intensity of peat smoke used for drying of the germinated grains. Of course the number of distillations matters, but more importantly it is the type or types of casks used for aging (some Scotches undergo aging in a few different types of casks before they are bottled) and the time of aging. Lastly, it is the type of filtering (or no filtering at all) which will also affect the taste of the final product. Oh yes, and a little bit of magic.
There are five official areas where Scotch is produced – Lowland, Highland, Speyside, Campbeltown (never tasted anything from this area) and Islay. There are also a number of small islands which produce Scotch in a very distinct styles (like Skye, Orkney and others), but they are technically considered the part of the Highland region. Each distillery produces Scotch in its own unique style, but there can be some general similarities between scotches. If we paint flavor profile for the different regions, using very wide brushstrokes, we can say that Scotches from Highlands are typically very balanced and round, with good balance of acidity, flavor and spiciness. Lowlands flavor expression is usually toned down, and Speyside are very delicate and nuanced – Orkney scotches (Scappa) are similar to Speyside in their expressions, but probably add a touch more body. Islay and Skye produce very powerful and assertive scotches, exhibiting tremendous amount of peat (read: smoke); those who like them (me!) find them very pleasant.
When you are looking at the bottle of Scotch, you would typically be able understand if this is a single malt or not, how old it is (10, 12, 14, 15 and so on years), or the year when it was distilled and when it was put in a bottle, as well as the type of finish – Madeira, Jerez, Port and many others types of barrels this scotch was matured in. Of course alcohol content, cask strength or not and type of filtering would also be typically denoted on the bottle. Well, as a popular trend, that exact age statement can be nowhere to be found on the bottle nowadays – but this should be a subject for a separate post…
There are hundreds and hundreds of distilleries making great single malt and blended Scotches. If you want to learn about all of the distilleries, you can start from Wikipedia link, or Malt Madness web site. At the same time, I would be glad to share the list of some of my single malt favorites: Ardbeg Alligator (Islay), Cardhu 12 (Speyside), Lagavulin 16 (Islay), Laphroaig 16 (Islay), Glenfiddich 15 (Speyside), Scappa 14 and 16 (Orkney), Talisker 10 (Skye). Of course the world is not limited by the single malts only. When it comes to blended whisky, there are a number of Whiskies which I can recommend – Johnnie Walker (Black, Gold, Blue), Chivas Regal 12 and 18, Monkey Shoulder, Compass Box, Blue Hanger, Black Bottle – and many others.
I hope I was able to share my passion for the Scotch Whisky – but I’m curious to hear what do you think about Scotch? Also, just so you know, in our next post we will insert only one letter ‘e” into the word Whisky, to discover to whole huge world of Whiskey. Until then – happy dramming!
During 2011 I wrote a number of posts for the project called The Art Of Life Magazine – of course talking about my favorite subject, wine. The project was closed and even the web site is down, but as I still like the posts I wrote, I decided to re-post them in this blog. Also, in that project, posts were grouped into the mini-series, such as “Best Hidden Secrets” and “Forgotten Vines”. The post I’m offering you today was an opening post in the mini-series called “Liquid Pleasures Beyond Wine”.
Also note that the series was written for a slightly different audience – I hope none of my readers will take offense in the fact that sometimes I’m stating the obvious…
So far in this blog we mostly talked about wine, wine as an experience. We tried to uncover some of the hidden secrets of the wine world, such as Rioja, second labels of the famous wines, or French sparkling wines. We looked at the wines which were famous, then almost disappeared and now slowly coming back, such as Madeira and Jerez. We also searched for wine values, by comparing wines made from the same grape but coming from the different places. Did we explore enough the world of wines? Not really, we didn’t even touch the tip of a tip of an iceberg. Nevertheless, as we are looking for experiences, let’s take a step outside of the wine world, and let’s take a look at the other “liquid pleasures”.
I’m talking about the group which is collectively called “spirits”, otherwise also known as “distilled beverages”, which is a name which is used in Wikipedia. Overall distillation is a process of separating liquids with the different boiling points, and its application goes way beyond the world of alcoholic beverages. Distillation first was uncovered about 2000 years ago, but first use for production of the “spirits” happened less than a thousand years ago. When applied to the wine or any other fermented substance (meaning that some degree of alcohol is present in the liquid to begin with), the end result of distillation is a liquid with increased concentration of alcohol.
Historically, such high-alcohol liquids had various uses – one of the most important ones, which also has nothing to do with drinking the liquid, was medicinal. Strong alcohol is an excellent antiseptic; it is used in order to disinfect the area of the body, to kill any potential bacteria thus preventing any possible contamination. However, while this very important, such applications are completely outside of the scope of this blog, so let’s go back to the stuff we drink.
There are many different kinds of the spirits produced in the world. Some have more universal appeal and can be produced in many countries following the same basic methodology, but some can be also unique for particular place (but if it is any good, it is extremely hard to keep a secret). Let’s take a quick look at the various types of the spirits – we will discuss some of them in detail in the subsequent posts.
Let’s start with Brandy – brandy is a spirit which is produced from wine. This can be an actual grape wine, or it can be a fruit wine – both can be used for the production of brandy. For instance, Cognac and Armagnac are both made from the grapes, and Calvados, another famous French brandy, is made from apples. Brandy is produced in France, Spain, Italy (where it is known as Grappa), Georgia, Armenia, US, Mexico and many other countries.
Next spirit we need to mention is Whisky, which is made out of grains (barley, rye, wheat, corn). This group includes Scotch, which is made in Scotland, and then Whiskey, which can be made in many different countries – for instance, Irish whiskey is made in Ireland, and in US you can find both Whiskey, which is often made from rye, and Bourbon, which is corn-based. Whisky is also produced in Japan, India, Canada and other countries.
Then comes Vodka – made all around the world, from all possible ingredients. It is made in France, Russia, Poland, Italy, US, Canada and many other countries. It can be made from grapes, fruits, grains, potatoes and probably some other ingredients we can’t even think of. Vodka is often called a “neutral spirit” as it is typically produced flavorless (some flavor can be infused before bottling), and thus it is a popular component in many cocktails.
To complete the “big scale” list of spirits, we need to mention a few more. Tequila, which is produced from the Blue Agave plant, is a very popular spirit coming from Mexico. I can’t resist to mention Mezcal, which is also made in Mexico using Agave plants, but it has distinctly different taste (and very hard to find). Then we need to mention Gin, which is also a popular cocktail ingredient and has a very distinct taste as it is produced from Juniper berries. And last but not least comes Rum, which is produced from sugarcane, and yet another popular cocktail staple.
As we are looking for the great experiences, should we even look at all these “hard liquors” as they often called in the United States? Absolutely. Moderation is a key when it comes to alcohol (this universally applies to any kind of alcoholic beverages – beer, wine or spirits) – but once this is understood, one can definitely enjoy immense richness and variety of flavors coming from all these spirits. They definitely create a lot of great experiences and unique memories, and they bring lots of pleasure. In the coming posts, we will take a closer look at some of them – and until that time – cheers!
Over the last few days, I had a few of the “accidental tastings”, which I would like to share with you. Oh yes, and if you are wondering about the title of this post – read on.
It is not the wine we will be talking about today – instead, it is the other type of “liquid pleasures”. Well, actually, not even one”type”, but a few – Tequila, Scotch and Whiskey!
I have to admit, I don’t drink tequila all that often. When I do drink it, I don’t do shots (as I don’t see a point of pleasure in a quick gulp of an alcohol) – as wine, scotch or cognac, I like to sip and enjoy it slowly.
Tequila DeLeón is definitely not something to look at lightly. I would say that in the overall image presentation, starting from the bottle itself (take a look below – that top is so heavy, it can be literally used as a weapon), to the web site and all the marketing materials, Tequila DeLeón is an attempt to bring out the tequila, shall we say it, of Rémy Martin’s level, and not just any Rémy Martin, but all the way to the top – Louis XIII de Rémy Martin.
I had an opportunity to taste through the full line of Tequila DeLeón, starting from the tequila blanco, which is unpretentiously called Diamante, to the Louis XIII-like Leóna. Below is the complete list with the descriptions and suggested retail prices (sorry for the quality of the picture, but I hope you will be able to see enough – or go to the web site for more info):
Here are my notes:
DeLeón Diamante – touch of sweetness, the classic Agave notes of tequila are very muted, viscous mouthfeel.
DeLeón Riposado – nice herbal profile, had some lightness and touch of spiciness. One of my favorites.
DeLeón Añejo – mind you, this tequila is aged in the used Sauternes oak casks, and not just any Sauternes, but venerable d’Yquem. Interesting palate, but not smooth enough, some rough edges.
DeLeón Extra Añejo – very nice, excellent flavor profile, some spiciness, very good depth. Probably my favorite – which is not surprising, considering that it is compared with the Scotch in the official description.
DeLeón Leóna – this is simply overdone. It has a lot of oak. A LOT. Oak is the only thing I was able to taste.
Now, if we look at the prices, which are ranging from $125 for Diamante to $825 for Leóna, this is where Indifferent part of the post’s title comes into a play. I would gladly take Chinaco and Don Julio for the sipping tequila blanco any day (both are under $50), and I never tasted Añejo better than my favorite Tres Generaciones ( also under $50). I appreciate the art of the Tequila DeLeón, and yes, if you need to impress, go for it; meanwhile, I will have another sip of Chinaco.
So you know what left me indifferent. Now, for the Okay part, I tasted through a group of Scotches. Here they are:
MacPhail’s Collection Highland Park 8 years old – very nice! hint of smoke, perfect balance, touch of sweetness.
MacPhail’s Collection Glan Grant 10 years old – herbal notes, smooth, nice acidity, very good.
Mortlach 15 years old – nice and simple, but somewhat one-dimensional.
Old Pulteney 21 years old – nice, very complex, interesting nose, spicy profile – excellent overall.
Glenlivet 21 years old – okay, so it is a scotch, but it doesn’t do anything for me.
The Macallan 21 years old – least interesting of all. Just boring…
Based on the notes, you can probably see why this is just “okay”. But if you like Scotch, I would definitely recommend the Highland Park 8 and Old Pulteney 21 – those are worth seeking out.
And now, let’s talk about Spectacular. I was given to taste (blind) four different spirits, one by one, and the most I could say after each one was “wow”. They were one better than the other. Zak was looking at me patiently, waiting for me to guess what they were. The first one, I said, was a grappa. The second? Bourbon. The third? No idea – absolutely unusual profile. The fourth? May be a Rye? Then he put 4 bottles on the table, one by one. Here they are:
When I saw what they were, I had to say “wow” one more time. All of the spirits were produced about 90 miles away from my house, in the town of Bethel, New York . It is amazing how far the local New York producers went. You probably read my rave review of Hudson Distillery – I will definitely make an effort to visit Catskill Distilling Company when I will have a chance. Here is what I tasted:
Wicked White Whiskey – this is six-grain (corn, wheat, buckwheat, rye, smoked corn, malt), un-aged whiskey. Absolutely spectacular nose and flavor – complete impression of delicate single-grape grappa with round sweet fruit and all around delicious. You have to taste it to believe it.
Most Righteous Bourbon (70% corn, 20% rye, and 10% malt) – round, clean, caramel, butterscotch, all perfectly balanced together. One of the best bourbons I ever tasted.
One and only Buckwheat (80% buckwheat, 20% small grains) – unique and different. Nose is absolutely unusual, reminiscent of sun flower oil. Viscous, roll-of-your-tongue delicious concoction. Great complexity, another drink you have to taste to believe it.
Definat Rye – a very classic Rye, with a touch of sweetness, but otherwise dry palate, some spiciness and good acidity.
All four spirits are reasonably priced ( from $19 to $38) and definitely highly recommended.
There you have it, my friends – my story of indifferent, okay and spectacular. Enjoy the rest of your weekend and cheers!
Quick trip to Scotland, anyone? Seriously, do you want to hear the wind and embrace the land? This is easy – turn the sound on and click here.
Do you want to make your experience even more realistic? Pour yourself a splash of Bruichladdich (may be even while sitting next to the fireplace), and you are there.
You probably figured by now that today we are once again going to talk about Scotch. If last week I was talking about the art of blending, as present by Compass Box, today I want to talk about pure character. Few days ago I tasted some new Scotches coming from Bruichladdich, a distillery located on island of Islay. Islay is one of the main areas in the Scotch production (the others are Highlands, Lowlands and Speyside), famous for their Scotches to be very peaty, smoky both on the nose and the palate.
Bruichladdich distillery is about 130 years old, definitely not the oldest, but considering the number of new products and limited releases I would dare to say, one of the most innovative. The proof is in the pudding, right? Err, in the Scotch in our case. So in the tasting, I had 4 different Bruichladdich Scotches which I never tasted before.
Bruichladdich Rocks was the lightest from the group – nice touch of smoke on the nose, very floral and mellow on the palate, as light and refreshing as Scotch can be (distillery tasting notes can be found here). .
Bruchladdich The Laddie Ten, as the name says, is 10 years old single malt – touch of iodine on the nose (not anywhere as medicinal as Talisker, with only a whiff of iodine), excellent, soft, round, with good viscosity, very gentle for what it is (distillery tasting notes can be found here).
Bruichladdich Islay Barley 2006 – yes, it is a very young Scotch, which I’m not even sure has a specific definition in the world of Scotch. Not only this is single malt, but all the barley used in production of this scotch comes from one specific farm (a single farm single malt?). Really unusual (especially for Islay), pure caramel on the nose, round and delicious (while I really enjoyed it, it felt more like “ladies scotch”). Again, here are the distillery tasting notes.
Bruichladdich Port Charlotte – The Peat Project – ahh, pure classic. This was classic Islay. Perfectly peaty and perfectly restrained at the same time. Bacony smoke on the nose, round, smooth, elegantly peaty on the palate and delicately weaved. While you can read the distillery notes here, I can’t help it but to cite a line from the description: “bottled using Islay spring water from the Octomore field of farmer James Brown” – does it get any better than that?
Our tour of Islay is over, folks. Go grab a bottle of Bruichladdich and enjoy the spirit and the character of the land. Cheers!
Appearance of Beaujolais Nouveau bottles in the wine stores squarely underscores an important notion which is up in the air anyway: the holidays are here, and the year is going to wind up very quickly from here on. But the last six weeks of the year are not going away without a bang – there will be lots of great food and great wine everywhere.
So what do you think about Beaujolais Nouveau 2011? Here are my impressions. To begin with, I like the label of the Georges Duboeuf Beaujolais Nouveau 2011 – it is very bright and attractive, purely an urban statement with graffiti lettering. As as the wine itself is concerned, it was okay, more in style with the years prior to 2010. Let me put it this way – the Beaujolais Nouveau 2010 was real wine of a good depth, a thought provoking wine (here is the link to the post about 2010 wines) – 2011 Georges Duboeuf Beaujolais Nouveau was just that – a Beaujolais Nouveau wine which can be gulped quickly without much reflection. Bright fresh fruit, very grapey – but in need of an overall balance.
I liked the taste of Joseph Drouhin Beaujolais Nouveau 2011 more, as it was combining brightness of the fresh fruit with an overall structure – this wine had legs to stand on, had a nice balance with good acidity and some earthy notes – this will be one of the wines I want to see on our Thanksgiving table (we will talk about Thanksgiving wines in the next post). In any case, drink your Beaujolais Nouveau quickly – these wines are not meant to be kept for the long time.
If you are puzzled by the title of this blog, let me explain. No, Scotch has nothing to do with Beaujolais Nouveau – I just happened to stop by Cost Less Wines last Wednesday and try more Scotches from Douglas Laing. Here are some which I would like to note: Linkwood 13 from Speyside was very light, with a hint of smoke and most interestingly, with grape finish. It is very interesting, as it was not finished in any of the wine barrels – it was actually finished in used bourbon casks.
Next, outside of getting into “smoky” category, the Scotch I liked the best was Clynelish 15 from Highlands – it was both very complex and smooth. Complexity is something which I really enjoy in the Scotch (this is why Macallan is never my favorite – I don’t find enough complexity in the taste). Finally my most favorite Scotch from this tasting was Caol Ila 14 from Islay – pronounced smokiness and power, a great scotch if you are into smoky flavors at all. Overall, it was great #WhiskyWednesday, as they say it on Twitter.
The next time I want to talk about Thanksgiving wines – but please tell me, what wines will be on your table on Thursday?
If you follow social media, especially Twitter, I’m sure you’ve noticed big amount of #WW tags in the messages on Wednesday. This abbreviation stands for Wine Wednesday or Whisky Wednesday, depending on who and when is using it, and it means a special dedication to one’s favorite beverage of the day.
What is so special about Wednesdays and wine ( or whisky for that matter)? I honestly have no idea. I think any day is a good day for a glass of wine (or whisky), but may be people feel like they need a special declaration of sort “I will be drinking this Wednesday, instead of waiting for Friday”. Anyway, my take a simplistic one – any day is a good day for wine or whisky, as long as it tastes good. Sometimes, even that can be “bettered” – that is when you have a tasty treat and learn something new.
So on Tuesday (!) I tried very good Scotch and made a discovery (fine, not by myself, I was simply educated by my friend Zak). Until Tuesday, I thought that single malt scotch can come only from Scotland or Japan. Then I learned that it can also come from … India (ha, I’m sure you didn’t expect that).
Enters Amrut, the only Single Malt Scotch from India. Word Amrut means “Elixir of Life”, and actual scotch which I tried, was quite lively. Amrut scotch is produced in Himalaya, at about 3000 feet above sea level. The combination of the high altitude and tropical climate doesn’t allow for extended barrel aging – the scotch evaporates at much higher rate than it matures. Despite that, even in the young form, it really tastes like an actual Scotland classic.
I had an opportunity to try four different Amrut scotches, and here are my notes:
Fusion – nice and relaxed, very reminiscent of a Highland scotch, such as Glenlivet. Feels like it is 12 yeras old, while it is not
Cask strength – on the nose, first is a sensation of pure medicinal alcohol. Then it is very nice on the palate, with good oak notes. Feels like it has a lot of glycerine oils, I guess due to not being chill filtered.
Peated – feels like pure charcoal on the nose and the palate. It is different from Islay Scotches, I would call it “liquid fire”. Of course it is not surprising that the smoky component feels different, as I’m sure that Islay peat exists only on Islay – nevertheless, this was probably best of tasting Scotch.
Peated cask strength – it seems that “cask strength” should be the only difference with the previous one, but it appears to be an entirely different scotch – lots of sweetness on the palate, wood power comes only in the back – it doesn’t even feel peated. Again, substantial mouth feel of glycerin oils.
Amrut is making it’s way to US – if you like Scotch, I highly recommend you will make an effort to find it and try it. And let’s toast great discoveries, any day of the week – cheers!
Continuing our tasting series courtesy of Cost Less Wines, we are now moving from Champagne region in France to Speyside in Scotland. As a group, Speyside scotches usually mild, with nice and round character, and not very peaty. Subject of this tasting was The Glenlivet, oldest (and legendary) legal distillery in the region (as usual, Wikipedia provides wealth of information about the distillery, and also you can take a look at the company’s web site, even though I find it no so easy to use).
Four scotches were represented at the tasting – 15, 18, 21 and 25 years old. Such a tasting is a great opportunity to explore, experience and learn. Effectively, at this tasting you had an opportunity to try a “vertical”. I understand that wine category “Vertical”, when you try wine from the same winery made in a succession of years, is not applicable to scotch. But it is amazing what every 3 years in the cask would do to the actual taste. In the event, there was nice and noticeable progression in the taste – starting from smooth and simple Glenlivet 15, gaining complexity with the 18, and being super-rich, complex and round with 21.
To my taste, Glenlivet 21 was probably the best. It had very complex but clean taste profile (yes, it was my favorite in the tasting and it has great QPR at $110). However Glenlivet 25 was beyond complex. It had a lot of stuff going, including oily substances on the palate – or may be I simply didn’t spend enough time with it.
Does Glenlivet 25 worth $300? I think the answer is rather yes than no. At the same time, one have to really understand the virtues of taste of the fine scotch, in order to fully enjoy it. But in any case, it makes a fine present, especially for “someone who has everything”. I will be glad to try it again if I will have the opportunity, but for now – there will be more tasting events at Cost Less Wines, don’t miss it!
Let’s set things straight – this post will be more of a photo report. The words fall short to describe an amazing experience at Norma Jean, Bistro/Bar in Tel-Aviv. The best place to sit is in the bar, as stuff is extremely friendly and knowledgeable. You can start with the beer, which comes form all over the world, and needless to say, each served in its own proper glass. While you enjoy your first beer and glass and waiting for the food, your eye can rest on the walls full of scotch:
Among many bars, I’ve seen those where you will pay $500 for a shot, and but I never saw the one with such a selection of really great scotches which you can actually afford!
And then comes food – all fresh, succulent and great tasting:
Of course the next step is the scotch. Based on the friendly recommendation, we couple of new scotches which we never had before. First one was coming form Speyside, a belnd of three different single malts, called Monkey Shoulder in the honor of those who developed a “monkey shoulder” condition throwing peat with the shovel, while making a great scotch for the rest of us:
The next one was Laphroaig Triple Wood, matured in the 3 different kinds of wood barrels, as you can see on the label:
The smoke flavor and bite on this one were immense, like breathing the air coming from the smoker (or may be just chewing on the cigar :)). Too strong by itself, addition of 3 drops of water made a miracle – the scotch opened up beautifully, with big flavor profile and lots of depth.
And then… yep, a special dessert for the scotch lovers! Tartufo, made out of the best Belgian chocolate with addition of pepper and scotch:
I know that the picture worth a thousand words, and this is why you can see a lot of pictures. However, one should really experience the taste, this is where picture fails short – and this is why, if you even the smallest opportunity – head to Norma Jean in Tel-Aviv, you will not be disappointed.