10 Members of the Wee Drammers Scotch Tasting group would like to thank Bill H. for choosing to go sailing and not making our latest session. 750 mil divided by 10 and not 11 leaves a small tad more for those who did attend. Thanks Bill!
So, 10 members of the Wee Drammers logged into Zoom to offer their thoughts on another two drams this time presented by RonW.
Each participant left two glasses at their front door, marked #1 and #2. Ron moved through the group delivering samples of the two whiskys , ensuring he practiced social distancing keeping all safe in the process.
After delivering the drams, Ron returned to his home to initiate our ZOOM meeting which began at 5:00 PM. For the next 90 minutes, the group sampled and discussed their thoughts on the selections. More to the point, we worked to resolve the world’s problems, shared our favourite take-out places and made plans for future sessions.
First up was Glenfarclas 12 year old ($85.99 before taxes and available at BC Liquour outlets)
Glenfarclas 12 yr. old is a dram for those who enjoy a sherried whisky and was originally bottled for export and travel retail markets To be consumed neat or with a drop of water. Great accompaniment to smoked salmon or iberico ham.
Ratings: Jim Murray – 94.100 in 2016; International Wine and Spirit Competition – Siler, 2015; China Whisky Awards – 91/100 …
With lots of sherry and fruit in this dram, Glenfarclas 12 was originally bottled for export and travel retail markets. In 2006, it was named the “Best Sherried Whisky” in the Single Malt World Cup, and in 2007 and 2008 it won Gold at the Stockholm Beer and Whisky Festival.
NOSE: Light and creamy with a mix of supple, soft sherry and Manuka honey. Gentle and well-balanced, there are hints of smoke, rich oak, and a little pine resin.
PALATE: Medium-bodied, with notes of date and walnut cake, Oloroso sherry and hints of earthy forest floor. A beautiful note of malt, with toffee apple and a touch of smoke.
FINISH: Spicy and long, notes of allspice, cinnamon and cloves, with orange zest and sherry.
Second up was Port Askaig 10th Anniversary, one of three whisky brands produced by Elixir, “Port Askaig is a range of Islay single malt whiskies that embodies the unique spirit of Islay and its people. Nestled into the north coast of the island, the town of Port Askaig has been the gateway to Islay for hundreds of years; it therefore seemed appropriate to name our whisky after this magical place. There is no distillery in the town of Port Askaig, which gives us the opportunity to select the finest casks from distilleries around Islay and enables you to make your own journey of discovery. Port Askaig whiskies are always elegant and characterful and epitomise the essence of Islay.”
Our choice for today was bottled to commemorate the 10th anniversary of the Port Askaig series of single malts. It combines first-fill bourbon hogsheads (25%), refill hogsheads (60%) and sherry butts (15%) selected from a distillery close to the village of Port Askaig. Showing a careful balance of peat, fruit and oak, this whisky particularly shines with a higher ABV of 55.85% – which also happens to be the geographical latitude of the port itself.T
NOSE: Smoke is immediately apparent; burnt matchsticks and the embers from a coal fire. Dry sawdust on a carpenter’s floor. Then the sweetness: streaky bacon stacked high on pancakes drizzled with heather honey, alongside banana bread, ginger ale and under-ripe apricots.
PALATE: A bold maritime peat rolls around the palate, coming and going like waves on the shore. Salt-crusted rye bread drizzled with extra virgin olive oil, roasted butternut squash, Chinese five-spice, and a salad of apples and fresh samphire. Smouldering juniper branches and white pepper follow, with a glass of crisp aperitif wine.
FINISH: Lingering wet ashes, bags of dried orchard fruit, thyme and grilled lemons. Finally, some of the five-spice comes back – star anise and fennel.
At $124.99 + tax Port Askaig 10th Anniversary was viewed by all as a good value
The group discussed the format for our next session with some feeling it might be time to meet face-to-face. John G. will host on June 23. As the date approaches, a final decision will be made as to how we will proceed. Whatever decision is made, we can rest assured that the samples will be pleasing and the conversation stimulating.
