This month, it was Bo’s turn to host the Wee Drammers as we sampled #’s 106 and 107 drams of single malt. And, what a job he did! On a spectacular late summer evening, 8 members gathered on Bo’s deck where we discussed but did not solve the world’s problems – an election, COVID-19’s relentless impact on our lives, the passing of Charlie Watts, as well as our plans for the Fall etc. – Nothing serious!
For this gathering, Bo presented two delightful drams – Fettercairn Highland 12 year old and from Islay, Lagavulin 11 yr. old- the Offerman Edition. Both were delightful!
The Fettercairn was first up. “Some call this a ‘summer whisky’ or aperitif because of its light, fruity and uncomplicated character. This 12-year-old single malt whisky from Highland distillery is matured in bourbon barrels and is bottled at 40%. Matured in American oak ex-Bourbon casks, it is intended to embody the distillery’s floral and exotic fruit-driven character. Here’s what one reviewer has to say:
- Nose: Refreshing nectarine, white flowers and milk chocolate emerge initially. Black toffee and subtle roasted coffee provide darker notes underneath,
- Palate: Tropical fruit and sticky Jamaican ginger cake add a sweet and spicy depth which a flicker of bitter herbs and vanilla complement.
- Finish: Orchard fruits and soft spices linger.
At $90.00 (before taxes) the consensus from the group was nothing but positive. An excellent dram!
Bo’s second selection, the Lagavulin 11 Yr. Old – Offerman edition, comes in at $109.99. Finished for 5 months in barrels that perviously held Guinness beer, the result is a “sweet peat”, “combining the intense peat and charred wood notes of the Lagavulin with the roasted coffee, dark chocolate and sweet caramel notes from the Guinness casks. Single malt and Guinness! What a marriage!
Described by one review, this dram is an “pxcellent single malt from Islay’s Lagavulin Distillery with intense peaty wafts paired well with the Pedro Ximénez sweetness”. It makes for “a delicious, flavoursome, and thoroughly distinctive dram”. A great choice!
- On the nose – Medicinal peat with a hint of tarry ropes, dark chocolate mousse, some ripe red berry sweetness
- On the palate – Dates, prunes, toasted almonds, bonfire smoke, toffee, burnt ends
- Finish – Lasting peat smokiness, with a crisp hint of red grapes
Paired with the whisky, we had lox and cream cheese, pâté , dark chocolate, smoked salmon chunks, olives, and a variety of cheeses, all wonderfully presented for our enjoyment.
What a way to bring an end to summer! Well done Bo.
