You know you’re in trouble when, upon arrival your guests start complaining. In this case, poor Bill H. was pilloried because he had chosen two whiskies that others apparently were wanting to present when it was their turn (even though some were months away from having a turn again). As we’ll see, the complaining was understandable as Bill’s choices were excellent! Numbers 110 and 111 on our expanding list of dram samples proved yet again to please the palates of the 10 of us in attendance. Well done Bill!
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Our evenings usually start with our “leader”, Bill M. engaging in an attempt to herd the cats, ensuring dates are firm and we are set for future evenings with hosts in place. It’s a tough job when one has to convince people to add a tasting to the calendar! Then our host takes over, introducing the tastings for the evening and ensuring the group is welcomed. Bill H. was, not surprisingly, a gracious host!
First up on this blustery evening (perfect weather for scotch sampling) was the BLADNOCK 10 year old. A lowland whisky, aged in Bourbon casks and coming in at 46.7% ABV, this dram received a score of 91 points from Jim Murray and was awarded best single malt 12years and under in 2019. The 10 year old is one of Bladnock’s first releases since new ownership took over a distillery that has been around since 1817!
Tasting notes for this dram reveal hints of honey, toasted barley a hint of fennel and butterscotch on the nose. One notices (should notice) orange, chocolate chip cookie with hints of cloves and pepper, honey and ginger on the palate. Honey, jasmine, orange and cinnamon linger on the finish.
A suggestion to be patient and let the dram “open up” (not a welcome suggestion in our group) and to add a few drops of water as a means of increasing the complexity and balance of the whisky.
At $104.00 (plus tax) this Lowland dram is a delight!
Second up was Glen Scotia Victoriana, a Campbeltown whisky, inspired by Victorian
times. At 54.2% APV, this is a cask strength single malt for whisky connoisseurs (a title we thank Bill for endowing upon us). Interestingly, Campbeltown, once home to 30+ distilleries is now home to 3. If the Victoriana is an example, this reduction is cause for concern.
The whisky is a product of mixing product finished in deep charred oak casks (70%) with that stored in sherry (30%) The master distiller hand-selects the casks from their reserve cellar, chosen for their rare characteristics and exceptional maturity. The slightly smoky flavour comes from the deep charring of the oak. Each cask is chosen for its rare character and exceptional maturity. The result is an exceptionally smooth single malt whisky whose aroma and flavour work in harmony. Bottled in the traditional way straight from the cask and without filtration, its subtle wood and vanilla flavour is enhanced by a full bodied spicy fruit aroma and mildly smoky aftertaste.
On the nose one finds hints of oak, butterscotch, caramelized fruits, and brown sugar crème brule. The taste is sweet with some jammy blackcurrant fruitiness, caramel, leather, tobacco and the crème brule. A few drops of water accentuates the flavours. The finish is clean and initially sweet with cocoa, orchard fruits and dark chocolate hints.
At $118 (plus tax) most felt it was a bargain.
Food pairings for this evening included, lox, a variety of cheese and crackers, bratwurst, small fruits, nuts and or course, dark, salty chocolate.
Another great evening of conversation and sampling more from the treasure chest that is Scotland.
