8 Wee Drammers gathered at John G’s home to sample numbers 124 and 125 in our ongoing quest to travel vicariously through Scotland in pursuit of latest ‘best’ dram or two. Two of our
members joined us through chat, wishing us well and telling us (tongue firmly in cheek) they missed us. We were equally sincere in expressing our longing to have them with us.
John chose well in the two drams we sampled. It was interesting to note as he gave us an introduction to each, how company websites and reviewers alike are getting more and more ‘poetic’ in their descriptions of the whisky. One reviewer writes this about the Kichoman Machir Bay – “smoky peat waves seamlessly through aromas of vanilla sugar, candied citrus, ripe papaya, cocoa powder, and ocean spray; with water, the intensity of vanilla surges, balancing with the peat. Flavours of saltwater toffee, vanilla, mint, and pepper are swept up by savoury peat before darker notes of coffee bean, cocoa powder, and roasted nuts take over. The tide ebbs gently on the finish leaving only impressions in the sand that stay long after the final sip.” Like our missing comrades ‘regret’ at not being able to attend, it is necessary to take the reviewer’s poetic bent with tongue firmly pressed into one’s cheek.
Regardless, the whisky was excellent.
First up, the Kilchoman Machir Bay is an excellent single malt Scotch whisky from the Isle of Islay. The distillers use whisky which has been matured in ex-bourbon barrels and Oloroso Sherry butts, resulting in a well-balanced flavour profile, with highlights of vanilla biscuits, light fruit and wafts of warm peat smoke. A top expression from Islay’s farm distillery.
The Chaps at Master of Malt offer these tasting notes:
- Nose: Citrus zests, crumbly vanilla biscuits and layers of elegant peat smoke.
- Palate: A generous burst of tropical fruit and dried raisin opens the palate. Warming smoke continues to waft playfully.
- Finish: Sherried fruits and sprinkle of cracked black pepper.
The Kilchoman comes in at approx. $100.00
Joh’s second choice, the Glen Garioch Virgin Oak comes from “one of the oldest operating distilleries in Scotland – and its most easterly – Glen Garioch (pronounced Geery in the ancient Doric dialect still spoken in these parts) has been making its mighty malt in the quaint and historic market town of Oldmeldrum, near Aberdeen in North East Scotland, ever since 1797”. More poetry is offered up by the distillery; “A velvet explosion of rich buttery malt, chocolate and spice. Tangy orange and ginger marmalade melds with treacle syrup and rich chocolate cake, leading to a long and warming finish of barley sugar and spice.”
Tasting notes from our friends at Masters of Malt conclude:
- Nose: Oat cereal with a sprinkle of brown sugar. Pine breeze and a vanilla hum.
- Palate: A big, chocolate burst, with chewy toffees and sugar coated sweeties. This is followed by the oak that you knew was coming, but it’s surprisingly subtle. Spices and cloves too. Complex and tasty.
- Finish: Vanilla reappears to calm down the oak spices for a nice, long finish.
Glen Garioch sells for around $110.00 and is available at private stores around the area.
As is always the case, food plays an important part in our get togethers. John offered up a sampling of cheeses, smoked candied salmon and smoked oysters, lox and cream cheese, wonderful heated sausage (from Springford farms) and, of course, delectable dark chocolate (a must when sampling whisky). Keeping hands off the food and the whisky was a challenge for John, one he met with moderate success!
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