The Tasting Night

Recently we held a tasting for over 20 people as part of a celebration party. Our tastings usually have 6-12 participants, so this was a big leap forward. With smaller number of people, you can create a more intimate atmosphere and whatever you say, can be heard effortlessly. Where there almost 30 people, the playground is totally different. And when the tasting started, I found out that the people had gathered in, more or less, a big oval, which is good if you want to be heard and seen. 

First, especially since some of the participants hadn’t tasted much whisky before, it was good to recap some guidelines: check visual elements such as color and oils. Tell about the nose, and how it changes over time. And of course tasting, palate and after taste. It is also good to remind, that people take small sips and don’t drink it bottoms up. 

Originally, I expected something like 30-40 tasters so I had to include many full or near full bottles in the tasting. for QC there was a spare bottle in case the first one runs out.

This tasting had the following menu.

• Bruichladdich Laddie 10
• Laphroaig Quarter Cask
• Ileach Cask Strength
• a short break
• Port Charlotte PC10 (normal range)
• Ardbeg Ardbog
• Octomore 5.1.

Some of those whiskies were unopened, so it was also good to explain to the attendees, that how it affects the taste and what is usually means.

Since it was clear that not everybody is not paying the full attention all the time, it was a celebration party after all, we chose to keep the facts minimum and focus on the story. And it was very clear, that the story – using wild imagination, did carry forward for attention and for feelings. It depends on the storyteller, on the whisky and of course on the audience and the situation what you tell and how.

Our journey started from shores of a Finnish lake, looking at the sunset. A walk to a rocky hill made us set up a small fire to honor the summer past. Looking at the night sky, we experienced the spectacular shooting star show and realized it was a turning point in time. Days turn to night, summer to autumn and new age is emerging.

The second part took us below. Finding a hidden cave and tunnel, which burned walls enclosed us as we descended into the deep earth, where the peat is born. Our journey went through the ages and history, where aged and burned armor, endless battles, ancient beasts and their bones marked the legends that were born there. Finally, when we had ventured into the early history we turned, and emerged. As millenniums raced forward, we felt the magic and we forged the legends to our kind. Undefeated, we emerged into the future, standing on the top of the mountain and celebrated the rising sun’s red beams that lightened rivers of possibilities in front of us. It was time to celebrate.

Balcone Brimstone Whiskey - Oak fire from the broad land

Texas Oak Fire, they say when the sky is filled with fire and brimstone. Those who know, nod knowingly. The smell is like a industrial city burning and forging metal on full speed. They work to the bone. Rocks fell, split and explode filling the streets with the age of efficiency. The smell is inescapable but once you stick in town a while - you get used to it. I got to taste a sample of this most alien Whiskey.

You take a bite. Then the bite takes you with it. Oiliness of those dark engines, blackness of those burnt oak branches. Inevitability of progress that sounds like a factory bell. The time is everything.

I have not had too many experiences with these American bourbon drinks. Most of them have been bad. Only two have remained on the list. This is one of them. No, this is not scotch. Yes, this is better than most of other bourbons. The name gets this one to half-way. The rest of the journey consists of smoke and spiciness. There is a character inside. There is a personality. Even a shallow one but it is more than most of bourbon's got.

I am most interested to see, how they will progress and how they will evolve.. Perhaps industrial town will have a new player who will throw their sabots on the machine and declare a renaissance and new era of taste, smoke and fire with brimstone that burns with a smile and lasting effect.

Bruichladdich news, new Octomore 6.1. & 6.2. 167PPM and more!

Bruichladdich is releasing “imminently” new drams for us to enjoy.

Octomore 6.1. gets to a 167 PPM peatsmoke levels and is aged in American oak. Octomore 6.2. that is aged in Limousin oak Aquitaine. Some comments say, however, that it can’t be Limousin and Aquitaine since both seem to refer to a region. But nevertheless, I’ll be waiting for information. Photo by Bruichladdich!

Other imminent releases are Laddie Classic, a new Islay Barley, a new Bere Barley, a new Port Charlotte plus a PC11.

Does anybody has any more details of these?

Bruichladdich Organic meets fresh waters

Bruichladdic Organic, that splendid dram, was begging to get a photoshoot by the lake. What would better work, than fresh lakes of Finland? Clear, clean waters and a warm summer day meet the Islay’s ambassador. Together they have fun and  provided a great environment for tasting.

Laphroaig enjoying the summer

Laphroaig Quater Cask and Cask Strenght 003 took quite a day off recently. I didn’t know they do like to play in the water and seek out places where you don’t usually find Uisge Beatha. But of course, you never know what you will find on the shores, so keep your eyes open. This time it was not a alligator, but something that comes from the sea and brings greetings from the Islay!



               

Big Peat takes a vacation by the waters

When walking on the shores of the lakes deep inside Finland, you never know what you’re going to find out there!

That iconic character knows how to relax, and enjoy the summer!

 

The time looses it’s meaning and seconds turn into minutes, into hours and into vacation.

Something about world of the spice and smoke

I kept on walking the journey, which took me deeper and deeper into world of tastes. There has been many occasion, since the strawberry stop, that had stopped me to stare the moon and wonder what’s next. How would this and that cope with those delicious ingredients? Eventually, I took the right turn and dived deep into the bog with something I had stolen from the shamans. No, no mushrooms but something we at the mansion use often to give our food some meaning. Garlic, jalapeno and chili.

For this journey, I chose three smoking and smoldering drams: Lagavulin 12 yo Cask Strength 2009, the Ultimate Caol Ila 2000 Cask Strengh single cask and Ardbeg Corryvreckan. All strong and wielding the steel of powerness. These drams hack, slash and take you to the outer limits. Especially Caol Ila, which is very potent (63.7%), takes you to the another plane of existence.

The Garlic

The first encounter was with garlic, enhanced with herbal spells. Lagavulin was perfect and their both tastes got a boost. Smoke and garlic work so well together, while keeping vampire’s off your neck. Caol Ila was strong in taste, even so much that it somewhat shadowed garlic. They do work together, but as a pointy stick. You get the first impression, then the overwhelming magic fills your nerves – and if you are a nightwalker you will flee with awe. Not bad, but with this dram you won’t taste anything of the food and garlic..

The last was one of my favorite Uisge Beathas. The Ardbeg Corryvreckan. Filled with peat, smoke and tar I expected garlic to be blown away. And I was not wrong. Like Lagavulin, Ardbeg complemented garlic with wondrous tales and beautiful poems.

I must say, that if you are looking for a drink to go along with food that has a lots of garlic in it, you might want to consider Ardbeg or Lagavulin to go with it. Overall, I dare to say that peatsmoke does go very well with garlic.

The Chili

Next was the test of strength with chili and jalapeno. I don’t know what chili it was, but something that we had at home and it is handled with care. Strong spice, none the less. I served myself jalapenos and chili, finding the ultimate border with both of them. Jalapeno is usually found on Mexican food, but we tend to use them a lot on many servings.

Lagavulin works, as expected, with jalapenos nicely. It burns somewhat, but in a good way. Taking it with chili, will bring some sweat to your skin – along with fiery sensation on your tongue. But unlike I feared, it is a not a Drawmij’s Instant Death. Instead, these two fighters work together and face a force far greater they could do together.

Caol Ila gives no mercy and will cut you into small pieces. Since I had already tasted the Lagavulin and chili, this is a real killer. Jalapeno + chili accompanied by Lagavulin and then jalapeno and Caol Ila it gets you to hell and then to very high euphoria. Caol Ila’s demeanor and intimidation do create new worlds. After a while, the peak withers away but there is still strong battle going on. Recommended only for those seeking how to break the sense-limit. Funny is that was just the jalapeno. Taking some chili on top of it, did not create the dragon’s all-devouring breath I feared. Yes, the taste and sensation is very strong but with a successful saving throw you can take it and experience the bliss.

Finally the everswirling maelstrom of Corryvreckan. First, with jalapeno you don’t get anything extreme. It is like they are meant together. After the first sip, if you wait, you will get the real taste and burn. With chili, note that this tasting is done by one sitting, you get the dragon’s breath. Ardbeg does boost the experience, gets tears into your eyes and takes you to a trip across all levels of Abyss and Elysium. Tears of pleasure, tears of pain and burn. Smoke fills your eyes and lips can start a forest fire if you just bend low and kiss the tree's root.  I was flying and plowing at the same time.

The End game

Well, now that some of the tears have gone there is time for the analysis. I make it short. If you want to enchant the taste of chili, use smoke whisky. The thin line is somewhere at 60%. Caol Ila will send you deep down, while Lagavulin can be much more gentle. Ardbeg gets stronger as time passes, so Corryvreckan is an excellent sensation bringer.

Next time I offer spicy or highly garlic food to my friends, they will have to drink a dram of peatsmoke with it.  Saying no is not allowed, or they will end up hungry and thirsty.