Nine members of the Wee Drammers group gathered at Tony’s to enjoy another two of Scotland’s finest as selected by our host for the evening, Jim W. Each was unique and unknown to the group. Accompanied by some delicious appies, the evening was yet another enjoyable get together.
Given the times we are living in, Tony’s location provided for an easy transition to a “socially distanced” event, keeping everyone safe while sampling the drams and appies.
Jim was a wealth of information. Our evening started with a quick reminder of where Campbelltown is located on Mull of Kintyre (remember Paul McCartney?) and the Highlands are located. The histories of both distilleries are remarkable. Each has been around for over 175 years (with some minor glitches of course).
First up was a single malt originating in Campbelltown, Mull of Kintyre – Glen Scotia Double Cask. Glen Scotia has been around since 1832 and represents the finest of the Campbelltown region.
TheDouble Cask is matured in the finest first fill bourbon barrels before being finished for up to twelve months in Pedro Ximenez sherry casks producing this outstanding single malt whisky that provides the perfect balance of rich spicy fruits, overlaid with the characteristic sea spray and vanilla oak finish for which the house of Glen Scotia is famous
On the nose, one notices caramelized fruit sugars, wood sugar, toffee and fudge before some apple and peach come through. In time a charred note of bourbon with a pleasing dusty dryness. Has some power.
The website describes the taste as having a “sweet start and quite fat and though the alcohol gives a little tongue-tingling buzz the result is a good mid-palate weight.” The finish is described as “deep and dark”.
Our second tasting was Balblair 15 year old, a wonderful offering from the Highlands. One review describes this dram this way. “Aged 15 years in ex-bourbon cask then finished in Spanish oak butts, this Highland malt pours light gold with amber glints. Its aromas of vanilla and rich butterscotch preface flavours of orange zest, honey, toffee and ginger. The velvety finish sustains lush fruit and spice notes. Pair with pumpkin bread or ginger snaps.”
Jim couldn’t resist pointing the group to the words of the marketing department for Balblair – “Tropical and mature, with the texture of melted chocolate and one of the finest finishes a single malt can bring, this stunning whisky calls for quiet admiration. Round and velvety, yet developed and fresh. Smoothed over by time, but with a beating heart.”
It’s amazing to think that the Balblair distillery has been producing whisky since 1790! While ownership has changed numerous times over the decades, the tradition has continued and the quality of the product remains very high.
To accompany the drams, Jim provided an assortment of applies – grilled port tenderloin, smoked salmon with cream cheese and capers, a variety of cheeses, crackers and breads and of course, dark chocolate.
Another successful tasting. Thanks Jim for hosting and Tony for providing a safe and enjoyable venue. Our next tasting will be in August and hosted by Bo H.
