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Posts Tagged ‘single malt scotch’

#WineWednesday or #WhiskyWednesday? No Matter, As Long As It Is Tasty

September 8, 2011 2 comments

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!

 

Tasting Series At Cost Less Wines – Part 2, The Hills of Scotland, or Glenlivet Tasting

December 22, 2010 Leave a comment

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!

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