It was good to be able to sit outside for our May Wee Drammers gathering without bundling under blankets and space heaters!
The group gathered at Ron W. to sample #’s 147 and 148 on our ongoing quest to ‘cover’ the range of Scotland’s single malts. Both were Highland drams representing similar and yet quite different styles from the region.
With the usual accompaniment of nibbles, the group settled in to sample the drams and resolve most of the world’s pressing issues; all within a 2 1/2 hour time frame!
#147 was from Tomatin Distillery, an establishment in operation since the late 19th
century. Tomatin Cu Bocan is known for its distinctive smoky and peaty character and is a popular choice among whisky enthusiasts who appreciate the Highland style with a twist of smokiness.
In particular, Creation #2 is a limited edition release of the Tomatin Cu Bocan range. Launched in 2016, this expression is the second instalment in the Creation series (there are 5), which features unique and experimental takes on the original Cu Bocan whisky.Creation #2 was matured in a combination of Japanese Shochu and European oak casks, which were previously used to mature Château de Beaucastel wine from the Châteauneuf-du-Pape region of France. The resulting flavour profile is complex and intriguing, with notes of smoke, dark fruit, honey, vanilla, and spice. The use of the Shochu and Châteauneuf-du-Pape casks adds an additional layer of depth to the whisky, with flavours of plum, cherry, and oak tannins.
Tomatin Cu Bocan Creation #2 was released in limited quantities, and each bottle is individually numbered. It is a highly sought-after expression among whisky enthusiasts and collectors, due to its unique character and limited availability.
Tasting Note by The Chaps at Master of Malt
- Nose: Smoky barley right from the start, followed by whiffs of citrus and biscuits.
- Palate: Another whack of lemon and lime on the palate, alongside toasted sesame seeds, almonds and leafy herbs.
- Finish: Almost floral on the finish, the smoke dissipating quickly.
Available at BCLiquour – $135.99; ABV is 43%
#148, our second sampling for the evening was Dalwhinnie. The “Distiller’s Edition” is a modification of the infamous Dalwhinnie 15 year old, which is identified as one of Scotland’s CLASSIC MALTS as being truly representative of a region n Scotland.
The Dalwhinnie Distillery is the highest and coldest working distillery in Scotland and, so says the company website, the whisky produced there ‘thrives on extreme conditions creating a liquid sweet and accessible as its highland home is remote”.
The Distiller’s Edition is produced using a unique maturation process. After being aged in traditional oak casks, it undergoes a secondary maturation in Oloroso sherry casks. This additional step adds depth and complexity to the whisky, imparting fruity and nutty notes that complement the distillery’s signature character.
Tasting notes:
- Nose: The nose is filled with notes of honey, heather, and a touch of smoke. Honeysuckle, whole oranges, and a bit of lemon oil are identifiable. There is just a hint of the grain on the nose as well.
- Palate: “This is like drinking honey water”. It is light and delicate while being full of flavour. Fresh tropical fruit drizzled with honey, a touch of toasted coconut, and some nutmeg. It is certainly on the sweet side.
- Finish A light earthy spice, reminiscent of white pepper and allspice. The addition of water sees the sweetness subdued and all the flavours other than the honey are present for longer. There is just a bit of malt that wasn’t there straight out of the bottle as well.
Interesting to note that this dram pairs well with freshly baked Apple Pie!
Available at private stores in BC (this bottle came from Vessel Liquour Store in Victoria) and is priced at $115.09. ABV is 43%
Food pairings included B’BQ marinated pork tenderloin; lox and cream cheese; Danish Blue cheese, Monchego Cheese from Spain and a Smoked Gouda; Green Olives, grapes, walnuts, almonds, fresh cranberries; smoked oysters; and Apple Pie!
Another successful gathering with two more of Scotland’s finest being checked off the list.
Our next gathering will be at John G’s on June 27.
