Book Review: The World Atlas of Whisky by Dave Broom

© by Dave Broom, used with permission from Octopus Publishing.

Coffee table books disappear after you have children. They migrate to the top of bookshelfs, safe from grubby little destructive hands. I haven’t even owned a coffee table for years; what’s the point, when anything you place on it is fair game or a juicy target for all manner of toddler projectiles? That does not mean however, that you no longer have or collect the glossy, interesting, picture filled conversation pieces that are good coffee table books. They just no longer take pride of place in front of your favourite recliner, since your living room became a battlefield.

The World Atlas of Whisky by Dave Broom is the ultimate coffee table book for the whisky enthusiast, whisky curious or whisky pretentious. This hard back, slip covered (would last five seconds with my kids) tome, is just as hefty as any encyclopaedia, world atlas or reference book you would have seen as a kid, before the Internet made them obsolete; it even has maps! The main difference is this book is devoted solely to the wondrous world of whisky; how it is made, how it smells and tastes but mostly, where it comes from.

The book begins with a primer on what whisky is that covers all the main areas you would expect from a book about whisky. It isn’t the best introduction to whisky that I have read and can be a little hard to understand if you are completely new to the topic, but it does a reasonable job. Other than the maps, the unique aspect of The World Atlas of Whisky is the introduction of Flavour Camps and the Single Malt Whisky Flavour Map.

All the whiskies mentioned in this book are placed into one of five distinct camps (or four for North American style whiskeys) that group the whiskies together based on their flavour profiles. These are Fragrant & Floral, Malty & Dry, Fruity & Spicy, Rich & Round and Smokey & Peaty. There are also four other Flavour Camps that are specific to North American style whiskeys, namely Soft Corn, Sweet Wheat, Rich & Oaky and Spicy Rye. This is a very handy system for learning what style of whisky you like. If your favourite whisky falls into the Fruity & Spicy group, you can easily find other whiskies with similar flavour profiles that you may also enjoy. Likewise, if you dislike a specific whisky you can look up other similar whiskies which you may prefer to avoid for the time being.

The Single Malt Whisky Flavour Map (a collaboration between Dave Broom and Diageo Scotland Limited) builds on the Flavour Camps, presenting the information visually by placing specific whiskies onto a quadrant chart. Each example whisky is represented as a dot (colour coded by Flavour Camp) and its position on the chart determines its flavour characteristics. Towards the top is Smoky and towards the bottom is Delicate. The further left the lighter the whisky is, the further to the right, the richer the whisky is. It is an excellent system and highlights a few areas where the Flavour Camps cross over.

But this is an Atlas after all, and it would not be an Atlas without maps and The World Atlas of Whisky has many. The main purpose of the maps is to show the reader the locations of the over 200 distilleries detailed in this book. I am planning a whisky distillery trip to Scotland in 2018 and this book will no doubt prove invaluable. It covers Scotland in greatest detail, further breaking down the country into recognised whisky regions and then splitting these regions where required to provide sufficient detail and separation of some of the more densely populated areas. Ireland, Japan, the USA, Canada and the rest of the world are also covered but the level of detail is not quite as exhaustive as Scotland of which almost half the book is dedicated to.

You could quite easily just flip through the book and admire the photographs 

The photography throughout this book is spectacular, from stunning landscapes to the glistening copper stills within distilleries and warehouses full of whisky barrels, to detailed close-ups of ingredients or the finished products. You could quite easily just flip through the book and admire the photographs. They complement the written words and the highly detailed maps perfectly helping to create a very high quality complete package.

Lastly but not least, each distillery featured on the maps is given an introduction, often with interesting snippets of information from key figures such as master distillers and tasting notes of a selection of their whisky expressions including New Make, which is the freshly distilled spirit prior to being placed in barrels for ageing. I found it quite interesting to see the evolution of the New Makes across a series of tasting notes for each distillery. It is also handy to have consistent language across all the tasting notes within.

This is the second edition of The World Atlas of Whisky and was published in 2014. I would expect a new edition to be released in the next couple of years. If you are a whisky enthusiast, I cannot recommend this book enough and if you are looking for the perfect give for the whisky lover in your life (other than whisky) look no further than this exceptional whisky reference. Just keep it away from grubby little fingers.

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Springbank 10 Year Old Impressions

What is it? 

Distillery: Springbank, Campbeltown, Scotland

Name: Springbank 10 Year Old

Make: Single Malt Scotch Whisky

Extra Info: Springbank has been owned and operated by the Mitchell family for five generations and is the only distillery in Scotland where 100% of the whisky making process is carried out on site.

Why did I buy it?

Springbank had been popping up on my radar for a while, but it wasn't until I googled it that I knew I had to try it. The Springbank 10 Year Old is the distillery's flagship expression but unlike some larger distilleries, no Springbank whisky contains e150 colouring and all whiskies are non-chill filtered. It was also a chance to try another non-Islay peated whisky since both Springbank and Longrow expressions are peated. 

What did I think of it?

Presentation: I love the packaging of Springbank whiskies. Simple, clean and elegant. A nicely shaped clear glass bottle is shared across the Springbank range with differently coloured labels used to distinguish the various expressions. The Springbank 10 Year Old has a black label with orange and white writing. The Springbank watermark is repeated over the background of the label and on the cardboard box the whisky comes in, cut out to show the bottle inside. Unique and very stylish.

Appearance: With no added colouring or chill-filtering (note it is bottled at 46% ABV, since the esters that chill-filtration typically remove are soluble at 46% ABV and greater), the light gold colour comes purely from the barrels the whisky is matured in.

Aroma: Stewed fruit, earthy smoke, caramel and vanilla.

Flavour: Light smoke, oak, cinnamon. 

Finish: Long, tingling spice lingers.

Would I buy it again?

Without a doubt. The Springbank 10 Year Old is one of those whiskies that I will always keep a bottle of on my shelf. Some of the limited expressions from Springbank can fetch a pretty penny but the 10 Year Old is very reasonably priced and easy to find at specialist whisky retailers or online. I highly recommend that you begin your Campbeltown scotch whisky education with a bottle of Springbank 10 Year Old.

Disclaimer: I do not claim to have the nose and palate of a Master Sommelier, however, I am working to train my senses to better identify whisky aromas and flavours. Consider all my whisky 'Impressions' to be a work in progress and I hope to come back to each of them in the future to see if I notice anything different. Most importantly, I'm not just throwing around random aromas, flavours and adjectives for the hell of it; I am trying really hard to critically describe each whisky I taste - WhiskyDad.

Amrut Fusion Impressions

What is it? 

Distillery: Amrut, Bangalore, India

Name: Fusion

Make: Single Malt Whisky

Extra Info: The Fusion is made from a combination of imported Scottish peated malt and locally grown barley.

Why did I buy it?

I bought this because I wanted to try some 'world whisky' and I had heard a lot of good things about Indian Single Malt. Currently, the two big names in Indian whisky are Amrut and Paul John. The NAS (No Age Statement) Amrut Fusion was my first taste of what an Indian distillery can produce. The Indian climate means that whisky matures faster than in Scotland, however, it also means that far more ageing whisky is lost to moisture transfer through the barrels than in Scottish warehouses. Where a Scottish distillery would be likely to lose an annual percentage to the Angel's Share in the low single figures, a whisky barrel in India is more likely to lose between 10-12% whisky volume per year! It's not surprising then that Indian NAS whiskies are common.

What did I think of it?

Presentation: Quite understated, yet still attractive. Classic shaped clear glass bottle with a brownish-maroon label, gold detailing and white lettering. Bottled at a higher than average 50% ABV but not labelled as cask strength.

Appearance: Bright amber in colour, surprisingly dark considering there is no e150 artificial caramel colouring added. The Amrut Fusion is also non-chill filtered, which is common for whiskies over 46% ABV since the esters that chill-filtration typically remove are soluble in solutions of that alcohol concentration.

Aroma: Oak, earthy smoke, pepper.

Flavour: Spicy on the tongue, smoke, bitter dark chocolate and a flash of vanilla.

Finish: Very long, building spice followed by a fading warmth that hangs in your chest a and bitter dry aftertaste left in your mouth.

Would I buy it again?

Absolutely! I love this whisky. The Amrut Fusion is the Scotch Whisky Snob killer. Give it to your mate who only drinks Scotch in a blind tasting and expect them to rave about it until you mention where it is from. There is nothing wrong with Indian whisky, in fact, it is bloody good.

Disclaimer: I do not claim to have the nose and palate of a Master Sommelier, however, I am working to train my senses to better identify whisky aromas and flavours. Consider all my whisky 'Impressions' to be a work in progress and I hope to come back to each of them in the future to see if I notice anything different. Most importantly, I'm not just throwing around random aromas, flavours and adjectives for the hell of it; I am trying really hard to critically describe each whisky I taste - WhiskyDad.

Bruichladdich Octomore 07.1 Impressions

What is it? 

Distillery: Bruichladdich, Islay, Scotland

Name: Octomore 07.1

Make: Single Malt Scotch Whisky

Extra Info: The Octomore series is known within whisky circles as being some of the most heavily peated whisky available. The Octomore 07.1 is peated to 208 ppm (parts per million phenol count), in contrast, a typical heavily peated Islay malt has a phenol count of 35-55 ppm.

Why did I buy it?

I bought this because it is super peaty. Since I quite like peated whisky, I wanted to try the high end of the scale. That said, quoted ppm figures do not correspond to the final peatiness of the whisky. Peatiness is lost during the distillation process and also diminishes the longer the whisky is aged. This is one of the reasons the Octomore series are bottled quite young. The Octomore 07.1 is bottled after only five years maturation.

What did I think of it?

Presentation: Each expression in the Octomore series has a different bottle; the Octomore 07.1 is packaged in a striking matte black bottle with a silver neck and lettering. It looks great but you cannot see the colour of the whisky inside obviously. The markings are typical modern Bruichladdich san-serif typeface, which match the unique bottle quite well. The Octomore 07.1 is not traditional in any way, but it is a good example of attractive and restrained modern design.

Appearance: Dark straw in colour; unusually dark considering it has no artificial colouring added and it is also non-chill filtered. The legs (liquid that falls back down the glass after you swirl it around) run fast and thin, betraying the whiskies very young age before you even taste it.

Aroma: The smoke is evident as soon as you open the bottle and you half expect to see it wafting from the glass, such is its potency. On closer examination, it is hard to get through the smoke to the other aromas that lie beneath. Perhaps a mix of earthy aromas, like tar, rubber and leather. With water, I detected some walnut or almond and dry hay or straw.

Flavour: If you are not used to cask strength whisky, then the combination of 59.5% ABV and a young spirit will no doubt numb your taste buds. For those with a pre-seasoned tongue, you probably won't taste too much either except for smoke if sampled undiluted. With plenty of water there is some oak spice but the smoke just overpowers any other flavour before you can identify it.

Finish: Lots of smoke and a long slow burn down the back of your throat. Your significant other will be smelling this on your breath well into the following day.

Would I buy it again?

Probably not. The Bruichladdich Octomore 07.1 was great to try as a curiosity and as an example of how far peatiness can be taken, but it is also an example of how important it is to have a balance of flavours. The more whisky I try, the more my tastes evolve and lately I have been enjoying whiskies with a more restrained peat smoke. I like to be able to explore the complexity of flavours and aromas rather than have any one element that overpowers all others. If you like peat, try an Octomore for sure (if you can afford it) but I doubt it would become anyone's favourite whisky.

Disclaimer: I do not claim to have the nose and palate of a Master Sommelier, however, I am working to train my senses to better identify whisky aromas and flavours. Consider all my whisky 'Impressions' to be a work in progress and I hope to come back to each of them in the future to see if I notice anything different. Most importantly, I'm not just throwing around random aromas, flavours and adjectives for the hell of it; I am trying really hard to critically describe each whisky I taste - WhiskyDad.

Glenmorangie The Original 10 Year Old Impressions

What is it? 

Distillery: Glenmorangie, Highlands, Scotland

Name: The Original 10 Year Old

Make: Single Malt Scotch Whisky

Extra Info: Dr Bill Lumsden, Head of Distilling & Whisky Creation at Glenmorangie, was one of the pioneers of wood management and 'finishing' whisky in exotic casks.

Why did I buy it?

This whisky could quite possibly be the first single malt whisky I ever tasted. I can't say it with 100% certainty but my dad definitely favoured Glenmorangie and he would have given me my first dram.

What did I think of it?

Presentation: Orange, orange and more orange, with some bronze and gold detailing. The Original 10 Year Old is certainly a bright bottle on any shelf with the elegantly shaped clear glass putting the whisky's colour on show. Different, but still very classy.

Appearance: Bright gold colour in a glass, more orange in the bottle with consistency maintained through the addition of e150 caramel colouring and chill filtration; a common practice with larger distillery’s flagship expressions.

Aroma: Stone fruits, strong ripe banana. With water smells less of banana and more of honey.

Flavour: Smooth, strawberry, banana, citrus fruit zing, faintest hint of oak spice and vanilla. Loses complexity with water as the flavours become harder to distinguish from each other.

Finish: Medium length, lingering spices.

Would I buy it again?

Yes, Glenmorangie The Original 10 Year Old is an excellent go to Highlands whisky. It is also a great example of a whisky with a very fruity flavour profile. It is smooth and easy to drink, but still hangs around on your pallet long enough for you not to immediately forget that you tasted it. That said, there are many more Glenmorangie expressions that I would also like to try.

Disclaimer: I do not claim to have the nose and palate of a Master Sommelier, however, I am working to train my senses to better identify whisky aromas and flavours. Consider all my whisky 'Impressions' to be a work in progress and I hope to come back to each of them in the future to see if I notice anything different. Most importantly, I'm not just throwing around random aromas, flavours and adjectives for the hell of it; I am trying really hard to critically describe each whisky I taste - WhiskyDad.

George Dickel No. 12 Tennessee Whisky Impressions

What is it? 

Distillery: George A. Dickel & Co., Tennessee, USA

Name: George Dickel No. 12 Tennessee Whisky (note no 'e')

Make: Tennessee Whiskey (note the 'e')

Extra Info: A Tennessee Whiskey is a Bourbon that has undergone the additional step of charcoal mellowing, or the 'Lincoln County process'. Traditionally, charcoal is made on-site by open-air burning stacks of sugar maple wood billets. The charcoal goes into a mellowing vat on top of a white wool blanket that filters out any particulate matter. Whiskey Trivia - George Dickel actually use two wool blankets, one on the top and one on the bottom.

Why did I buy it?

I bought this because it is a Tennessee Whiskey and not Jack Daniels. I have nothing against Jack Daniels, I just wanted to try the other Tennessee Whiskey.

What did I think of it?

Presentation: The bottle has a long neck, almost half the height of the squat bottle. It is made from clear glass with 'George Dickel' embossed on the shoulder. I love the label on this bottle; it looks like something straight out of the Wild West. Very cool. The whiskey has no age statement but it is claimed to be aged 'years longer' than George Dickel No. 8. Importantly, the '12' in the name does not mean it has been aged for 12 years.

Appearance: Dark golden orange in colour. There is no indication of e150 caramel colouring being added, but it does say 'chill-filtered' on the label; so is Jack Daniels.

Aroma: Sweet, lots of vanilla and a bit of caramel. Hint of spice.

Flavour: Smooth and sweet with a sudden hit of spice on the top of the mouth. Flavours of vanilla and oak spice. No smoke, but kind of a sweet burnt caramel in there somewhere. Most people would probably drink this with a mixer or on ice (which is fine) but that will change what it tastes like obviously. Personally, I usually drink this straight over ice. 

Finish: Very long bourbon aftertaste, with fading spice.

Would I buy it again?

Yes, I love drinking this over ice on a hot evening or as a Highball (with soda water). I think it both smells and tastes great. If you are a Jack Daniels drinker but have never tried George Dickel, I would add this to the top of your wish list. I am very keen to try the other expressions in the George Dickel range.

Disclaimer: I do not claim to have the nose and palate of a Master Sommelier, however, I am working to train my senses to better identify whisky aromas and flavours. Consider all my whisky 'Impressions' to be a work in progress and I hope to come back to each of them in the future to see if I notice anything different. Most importantly, I'm not just throwing around random aromas, flavours and adjectives for the hell of it; I am trying really hard to critically describe each whisky I taste - WhiskyDad.

Bowmore 15 Year Old Darkest Impressions

What is it? 

Distillery: Bowmore, Islay, Scotland

Name: 15 Year Old Darkest

Make: Single Malt Scotch Whisky

Extra Info: Bowmore's warehouses form part of the town's flood defenses and are often battered by the waters of Loch Indaal. This no doubt contributes to the distillery's terroir since the sea facing walls spend most of their time soaked in sea water.

Why did I buy it?

This Bowmore was the first whisky I bought that was finished in sherry casks. The 15 Year Old Darkest spends the first 12 years aging in ex-bourbon American oak barrels and then the last three years in ex-Spanish oloroso sherry European oak casks.

What did I think of it?

Presentation: The bottle has squarer sides and shoulders to your typical whisky bottle and the clear glass allows the natural deep colour of the whisky to star. The label is nothing fancy with some info about the distillery embossed into the glass beneath it. It is hard to confuse a Bowmore bottle for any other.

Appearance: Deep copper orange in colour, a dead giveaway of the long sherry cask finish. No need to add caramel colouring, but it is no doubt chill-filtered to preserve a clear finish. 

Aroma: There is a little smoke, but not as much as you would expect from a peated Islay malt or even a younger Bowmore. Strong sherry notes and accompanying aromas of holiday desserts like Christmas pudding, cream, raisins and bitter dark chocolate.

Flavour: A little spice with well-integrated smoke. The peat does not overpower the whisky but instead blends expertly with the sherry flavours to create a smooth pleasant taste.

Finish: Long, with fading spice.

Would I buy it again?

Yes, this is a superb whisky and great example of a sherry finish that is complimented by a little peat smoke rather than being overpowered by it. As with most sherried whiskies, the Bowmore 15 Year Old Darkest is a great way to finish the day and the modest 43% ABV makes it quite palatable without dilution for the majority of drinkers.

Disclaimer: I do not claim to have the nose and palate of a Master Sommelier, however, I am working to train my senses to better identify whisky aromas and flavours. Consider all my whisky 'Impressions' to be a work in progress and I hope to come back to each of them in the future to see if I notice anything different. Most importantly, I'm not just throwing around random aromas, flavours and adjectives for the hell of it; I am trying really hard to critically describe each whisky I taste - WhiskyDad.

Talisker 10 Year Old Impressions

What is it? 

Distillery: Talisker, Isle of Skye, Scotland

Name: 10 Year Old

Make: Single Malt Scotch Whisky

Extra Info: Two of Talisker's five stills have unique and unusual Lyne arms with a dramatic crank shape, which help give the distillery its signature flavour.

Why did I buy it?

The Talisker 10 Year Old was part of my journey to sample non-Islay peaty malts. I was also stuck by its peppery finish when I first tried it and wanted to buy a bottle at some stage. The Talisker 10 Year Old was the whisky used to make my Whisky-Cured Bacon.

What did I think of it?

Presentation: Classic Scotch whisky bottle shape with a traditional style label in attractive navy blue and gold on off-white. The label contrasts well against the colour of the whisky inside the uncoloured glass bottle. Bottled at 45.8% ABV.

Appearance: Bright orange gold colour, with consistency maintained through the addition of E150 caramel colouring and chill filtration; a common practice with larger distillery’s flagship expressions such as this.

Aroma: Far off beach bonfire, brine. Addition of water brings out a scent of sweet vanilla.

Flavour: Spicy. Pleasant smoke.

Finish: Long, lingering smoke, building to peppery punch.

Would I buy it again?

Yes, I would buy this again, but not for a while. I would love to sample a cask strength version. The Talisker 10 Year Old is a great whisky to introduce to someone who only drinks Islay malts. It has a pleasant smokiness and a very obvious peppery finish which is a good indicator for anyone trying to learn how to identify whisky flavours for critical tastings.

Disclaimer: I do not claim to have the nose and palate of a Master Sommelier, however, I am working to train my senses to better identify whisky aromas and flavours. Consider all my whisky 'Impressions' to be a work in progress and I hope to come back to each of them in the future to see if I notice anything different. Most importantly, I'm not just throwing around random aromas, flavours and adjectives for the hell of it; I am trying really hard to critically describe each whisky I taste - WhiskyDad.

Ledaig 10 Year Old Impressions

What is it? 

Distillery: Tobermory, Isle of Mull, Scotland

Name: Ledaig 10 Year Old

Make: Single Malt Scotch Whisky

Extra Info: Tobermory was formerly known as Ledaig, but today the name is reserved for the distillery's peaty expressions. Ledaig is actually pronounced 'led-chuck' but it's probably best to say it with a cough and move on to avoid getting into an argument.

Why did I buy it?

I bought the Ledaig 10 Year Old because it is a peaty whisky, not from Islay. It is the only whisky I own and have ever tried from the Isle of Mull in Scotland.

What did I think of it?

Presentation: The Ledaig 10 Year Old comes in a nice stumpy, clear glass bottle with grey labels with white and silver print. The year of the distillery's founding, 1798, is embossed in glass; as is 'Isle of Mull' and the cork stopper has a great looking image of the Isle of Mull carved into it, resembling an ink stamp. Good mix of modern and classic design elements.

Appearance: Pale orange in colour uninhibited by coloured glass. No indication of E150 caramel colouring being added but the label makes no point of it not being added either. Non-chill filtered and bottled at the telltale 46.3% ABV. Whisky Trivia: The esters commonly removed through chill-filtration are soluble (therefore not visible) in solutions with an ABV of 46% or greater. It is a good indication that the whisky has not been chill-filtered if it is bottled at or above 46% ABV.

Aroma: The smell of that grey partly dirt, diluted salt-water river beach, not the full-on white/yellow sand ocean beach smell. Faint smoke, mud. Citrus, lemon or orange. Addition of water brings the citrus fruit forward and some vanilla.

Flavour: Odd smokiness, like licking a burnout off asphalt. Oak. Addition of water makes for a more pleasant smokiness.

Finish: Medium length, building spice. Bitter right at the end.

Would I buy it again?

I would buy another Ledaig for sure, but perhaps not this 10 Year Old. Ledaig expressions are often released by independent bottlers and there is an 18 Year Old distillery release. I am open to trying these but there are plenty of other peaty whiskies that I prefer over this one. I highly recommend adding some water to get the most out of it.

Disclaimer: I do not claim to have the nose and palate of a Master Sommelier, however, I am working to train my senses to better identify whisky aromas and flavours. Consider all my whisky 'Impressions' to be a work in progress and I hope to come back to each of them in the future to see if I notice anything different. Most importantly, I'm not just throwing around random aromas, flavours and adjectives for the hell of it; I am trying really hard to critically describe each whisky I taste - WhiskyDad.

Making Whisky-Cured Bacon

There comes a point in a man’s life where he has to make a decision. A decision that once made, can never be taken back. A decision that will change him forever. That decision is, to try and make his own bacon.

I have been meaning to do this for some time, but the planets finally aligned recently and I had a great piece of farm-bought, pork belly roast in the fridge just calling out in a piggy voice ‘Make me into sumptuous home-made bacon, oink!’ Who was I to deny the post-mortem wishes of a piece of porcine perfection? So at that moment, I had the equally great idea to not only make bacon, but to make ‘whisky-cured’ bacon!

Bacon is a meat product, sourced from fatty cuts of a pig, typically the pork belly. It is usually preserved through curing with salt, either in a dry rub or liquid brine. After curing, the bacon is typically dried, baked, boiled or smoked, before being fried to eat. Hmmmm...Bacon.

I wanted something smoky naturally, but not medicinal or industrial tasting like a Laphroaig or Ledaig. 

Having never made bacon before, I bought myself a DIY bacon kit. But now seeing that the kit contained two plastic zip-lock bags, a small jar of curing salt (ordinary table salt with a small amount of Sodium Nitrite) a small jar of sugar (ordinary) and a pair of single-use meat thermometers, I’m pretty sure I can go it alone next time. You can use ordinary salt to make your bacon but it will go a nasty grey colour. The small amount of Sodium Nitrite means the bacon keeps that nice pink colour.

The next step was to choose a whisky. I wanted something smoky naturally, but not medicinal or industrial tasting like a Laphroaig or Ledaig. I also didn’t want to go nuts using something like an Octomore. I decided on a Talisker 10 Year Old, pleasantly smoky and with an obvious peppery finish; a perfect match for salty bacon.

What I started with

• Large zip-lock bag;
• 1.5kg pork belly roast (ribs removed, skin on);
• 25g of curing salt;
• 20g of ordinary sugar + 60g brown sugar; and
• 100ml of Talisker 10 Year Old whisky.

How it is made

That’s it, not much to it really. First I placed the meat in the zip-lock bag, then I spooned the whisky over the meat. Next, I rubbed the salt into the meat and then the sugar. Lastly, I wrapped up the bag around the meat, trying to keep it in contact with the liquid, held it in place with some rubber bands and put it in a plastic tray in the fridge. I have to say, it smelt amazing even at this ‘raw’ stage.

Just like making a good whisky, making bacon takes time; seven days to be precise. You need to turn the bacon, once a day for seven days and then it is ready to finish off. I chose to finish my bacon by smoking over hot coals with a mix of apple wood chunks and mesquite chips. I used a trusty charcoal Webber for this and prepped it how I would any low-and-slow smoke. Make sure the meat is offset from the hot coals so that it isn’t cooked by radiant heat. You may need to use an aluminium foil shield to protect the meat. The target smoking temperature is 125˚C. You need to smoke the bacon for long enough to reach an internal temperature of 155˚F (about 68˚C). The single-use meat thermometers are designed to pop out when the meat reaches this temperature but you can use a digital thermometer – I used both.

The meat smoked away and the only thing I had to do was check the temperature periodically and add more smoking wood if required. My bacon smoked for 2.5 hours before it hit the desired internal temperature. I then removed it from the Webber and allowed it to rest.

When it had cooled, I sliced it into rashers and it was good for frying.

But how did it taste?

It almost dissolved as I ate it and I could feel my arteries squeezing in approval. 

There is nothing quite like tasting your own bacon.

I’m not sure if it was the best bacon I have ever tasted in my life (it was certainly up there) but I enjoyed eating it like no other bacon before. It was smoky and sweet, but not too sweet, a little salty and buttery in the mouth. It almost dissolved as I ate it and I could feel my arteries squeezing in approval. Needless to say, I consumed pretty much all of it within 24 hours.

What about the whisky?

Oh yeah, the whisky. I am not sure exactly how much flavour the whisky imparted on the bacon. I’m sure there was some, but I think it may have been overshadowed by the wood smoke. Next time I will make some without smoking it and I expect more of the whisky flavour to show through.

So there you go, scratch that one off my Bucket List. I have now made my own bacon and it was good. Hmmmm...Bacon.

Laphroaig 10 Year Old Impressions

What is it? 

Distillery: Laphroaig, Islay, Scotland

Name: 10 Year Old

Make: Single Malt Scotch Whisky

Extra Info: All Laphroaig's American oak barrels are sourced exclusively from Marker's Mark for consistency.

Why did I buy it?

This whisky will always be a sentimental favourite of mine. It was the first whisky I tried that gave me that ‘wow’ moment and made me want to try more. Laphroaig 10 Year Old was also the first peated whisky I ever tried and I can still remember my first sip, in particular, the smoky aroma and the finish (the sensation of smoke swirling around in my mouth) that I found so remarkable. As they say, you always remember your first time.

What did I think of it?

Presentation: Laphroaig has an understated elegance to their packaging and labelling and the flagship 10 Year Old bottling is no exception. Black text and iconography on a plain white background with green edging and the trademark Laphroaig green glass bottle. Classy.

Appearance: Bright golden colour, with consistency maintained through the addition of E150 caramel colouring and chill filtration; a common practice with larger distillery’s flagship bottlings.

Aroma: Smoke and something akin to a medicine cabinet. The addition of a little water cuts through the smoke and brings out faint fruit; I am reminded of sniffing a rockmelon (cantaloupe) in the supermarket to see if it's ripe, but I have no idea how a ripe rockmelon should smell compared to an unripe one.

Flavour: Smoky bitterness. A combination of flavours that are hard to differentiate but go together very well. Water brings out sweet vanilla and some oak spiciness.

Finish: Long and dry but not as I remember it. My mouth does not fill with swirling smoke, but rather the smoke lingers on the tongue and builds slightly with a gentle warming at the back of the throat.

Would I buy it again?

I would and I have. You cannot go wrong with Laphroiag 10 Year Old and I often recommend it for the more adventurous of the whisky curious. Peat smoke is the star of this whisky and it is unashamedly up front and quite literally in your face.

Disclaimer: I do not claim to have the nose and palate of a Master Sommelier, however, I am working to train my senses to better identify whisky aromas and flavours. Consider all my whisky 'Impressions' to be a work in progress and I hope to come back to each of them in the future to see if I notice anything different. Most importantly, I'm not just throwing around random aromas, flavours and adjectives for the hell of it; I am trying really hard to critically describe each whisky I taste - WhiskyDad.

Book Review: Tasting Whiskey by Lew Bryson

Cover photography by © Keller + Keller Photography, taken from Tasting Whiskey, © by Lewis M. Bryson, used with permission from Storey Publishing.

You know you are really getting into something when you go looking for books on the subject. Not long ago, books were the only way to ‘lean stuff’ and my kids will never know the joy of owning a whole bookcase’s worth of dusty outdated encyclopaedias. Thanks to the invention of the Internet and the cementing of the word ‘google’ into the English language, most of us now turn to the Internet first when seeking information on any given subject. I think it would be safe to assume that since you are reading this post, on the Internet, that you fall into that group. But there are times when only a good tree-killing book will do and if you are looking for a great one on the topic of whisky/whiskey, look no further than, Tasting Whiskey: An Insider’s Guide to the Unique Pleasures of the World’s Finest Spirits by Lew Bryson.

Lew Bryson is an American author and journalist who has written professionally about beer and spirits since 1995, including a 19-year stint as Managing Editor of Whisky Advocate magazine and maintains a blog called Through the Glass (link in the Blogroll at the bottom of the page). Tasting Whiskey was the first serious book that I read on the subject of whisky and I found it to be an excellent primer for beginning my whisky journey. Almost the entire first half of the book is dedicated to explaining how whisky came to be, what it is, how it is made and a detailed breakdown of where the unique flavours and characteristics of various whiskies come from. The remainder of the book covers the main whisky regions of Scotland, Ireland, USA, Canada and Japan. Lastly, the final few chapters cover craft whiskies, mixers and cocktails, matching whisky with food and collecting whisky.

This book touches on everything you could ever want to know about whisky and will satisfy all but the most studious of whisky enthusiasts. 

One of the things I like most about this book is the author’s acceptance of all things whisky and his resistance to judge anyone on their choice of drink or how they choose to drink it. He often states that it is your drink and your right to drink it any way you please. It is a refreshing break from some self-proclaimed whisky experts who can be very judgemental in their opinion of the right and wrong way to drink whisky and are quick to place some whisky on a pedestal and completely ignore others. Lew Bryson’s attitude for whisky acceptance and experiencing the broadest sample as possible, aligns perfectly with my own attitude and that of this blog.

Since deciding to become serious about my whisky drinking, I have read a few books and countless web pages on the topic but I am yet to find a better explanation about the whisky making process than this book. Lew has a skill for breaking down complex processes into easy to understand components and then giving a detailed yet straightforward description of how all these pieces come together. The parts about the chemistry of whisky ageing and the creation of aromatic esters for example, didn’t confuse my non-chemist brain but instead sparked my interest enough to research more on the topic.

This book touches on everything you could ever want to know about whisky and will satisfy all but the most studious of whisky enthusiasts. This is the book that I recommend to everyone I meet who is interested in whisky and would like to learn more. Tasting Whiskey is informative, easy to read and understand and a perfect gift for the whisky fan in your life. 

Purchase from:

The Book Depository

Note about Affiliate Links: If you make a purchase by following one of the above links, I will receive a small commission at no extra cost to you. If you do this, thank you for your support and I hope you enjoy the product.

Are You Ok?

This blog is more than just a hobby for me, it is a motivator. It helps me find the motivation to do something that I enjoy and combines my loves of whisky and writing, into achievable blocks. For someone with depression, finding motivation can be difficult; even for simplest things like getting up in the morning or eating well. Depression can also be a barrier to doing the things you really love. I hope this blog will help me get through that barrier.

Asking for help is not a sign of weakness. Asking for help is a sign of strength 

I am not a doctor or a therapist, but I can comment on my own experience. My family went through some rough times and being a man, I took it on myself to remain strong. I am not entirely sure when I became depressed but I think I denied and tried to hide it for at least two years. My GP had asked me if I was ok and I had become so used to saying I was ‘good’ that it was an automatic response. When my mood and inability to control my emotions began to impact on my family, I knew it was time to get help. I went to see my GP and this time I did ask for help. That day was the first day on the long road to becoming well again.

If you feel like you are not the same person you used to be or if anything about your behaviour scares you or those you love – ask for help. Asking for help is not a sign of weakness. Asking for help is a sign of strength.

Who can help?

If you are thinking about hurting yourself or someone else, do not wait, tell someone now.

Lifeline (in Australia)

Visit https://www.lifeline.org.au/ or Call 13 11 14

Your Doctor

Make an appointment with your local GP and they can tell you the best advice for your specific situation.

For more information about mental health for men or mental health in general, you can visit the website below:

Beyondblue

https://www.beyondblue.org.au/who-does-it-affect/men

Don't Be That Person

Snobbery, is when a person who believes himself or herself to be an expert in a given field, condescendingly rejects the opinion of anyone with differing views on the subject. The scientific name for someone who does this, is a wanker. Don't be that person.

Snobbery is rife in the world of whisky and it ranges from the ignorant who believe misinformation supporting their own prejudices, at the exclusion of all other opinions; to the worst kind of wanker who uses their knowledge of, or access to whisky, to try and appear superior to someone else. But it is possible to become a whisky wanker unintentionally. It is very easy to form these snobbish opinions, especially if they are passed down to you by someone you respect or look up to. But you do not have to be a wanker forever.

Some people have such good taste they can't enjoy anything. ― Marty Rubin 

The easiest way to become a whisky wanker is to falsely believe that you know it all. Look at it this way, what a terrible thing it would be to know everything about any one thing. No more surprises, no more discovery; been there, done that. A huge part of what makes whisky great is learning new things and expanding your tastes. Don't exclude a great number of products for no other reason than you read this or heard that. Try it for yourself and if it's bad, use it as a comparison to what is good. Enjoy the good with the bad, the strange with the familiar, the cheap with the expensive. 

But we all know that wankers exist and always will, so how do you deal with it. Don't buy into it. Don't let their limited view of whisky distract you from your own journey and experiences. If they feel big by showing off their tens of thousand dollars worth of dusty bottles, then good luck to them. If they only ever drink one particular brand because it is 'the best' then let them. If they toss your gift in the back of the cupboard because it is only a blended whisky and not a single malt then save yourself some money next time. Everyone is different and we all enjoy whisky differently. Surround yourself with people who share your passion and life will be much more enjoyable.

Appreciating Whisky

Tasting whisky is easy, anyone can do it; just put it in your mouth. And what does it taste like? It tastes like whisky of course! Appreciating the flavour of whisky on the other hand, is hard; partly because flavour is a combination of your sense of taste and smell. Equally as hard, is describing why whisky has the complex flavour that it does, even if you cannot perceive it yet.

I'm a beer man. I tried to drink whiskey and Scotch, but I don't get it. It smells like a girl who didn't shower and just splashed a lot of perfume on. ― Mads Mikkelsen 

I call my whisky reviews, Impressions for two reasons:

Whisky tasting is subjective. My tastes almost certainly differ in some way to yours. That’s not to say we cannot like the same whisky, but I bet there are some whiskies that divide our opinions.

Many of the complex flavours found in whisky are impressions of things that are most definitely not in the whisky. Do you really think distillers add sawdust, leather or grass clippings to their whisky? No they don’t, but that does not mean a whisky cannot give the impression of those things when smelt or tasted.

But why can you smell or taste something that isn’t there?

Allow me to science the shit out of this. It’s all chemistry and biology. I’m no Chemist or Biologist but here is my scientific dad-explanation, or ‘dadsplanation’. Your senses of taste and smell work by perceiving chemicals in our food, drink and in the air, as flavours and aromas. Taste and smell are interrelated in some complex way I don’t understand, but I do know if I have a blocked nose, things don’t taste the same. Within the cells of your tongue and nose are chemical receptors that distinguish what flavours or aromas these chemicals taste or smell like. Your brain will lump these sensory inputs into groups such as sweet, sour, salty, bitter or savoury plus a few other sensations like spiciness, hotness or coldness, dryness, metallicness and fattiness.

Additionally, your brain has what I like to call a ‘flavour library’ that contains a record of everything you have tasted before and if you are lucky, connects those flavours with a thing. For example, when I taste an orange for the first time, the receptors in my tongue and nose translate the sugars, acids, enzymes and minerals etc within the orange into a flavour profile. From then on, I can recognise the flavour of oranges.

Once you get into whisky flavour, you start to see how complex it really is. Some of the impressions you get from drinking whisky can be explained by science, others are a complete mystery. Lignin is an organic polymer found in the cell walls of wood, when an oak barrel is charred, the Lignin begins to breakdown and continues to do so when the barrel is filled. The breakdown of Lignin produces an organic compound called Vanillin which is the primary component in vanilla bean and is the reason Burbon has vanilla flavours (all Burbon must be aged in first-fill ‘new’ oak barrels. Additionally, acids in the wood breakdown into aromatic esters with familiar aromas such as Ethyl henanoate (which smells like apples) or Ethyl syringate (which smells like figs and tobacco).

I find this really fascinating and these reactions occur throughout the whisky making process like the addition of phenolic compounds from using peat fires to dry the malted barley or the way exposure to copper during distillation removes unwanted sulphur which gives the whisky a meaty or vegetable flavour that can mask some of the more delicate fruity flavours. Then there is Terroir, the aspect that even science cannot fully explain. Everyone agrees that Terroir, which is a set of environmental factors within and around the distillery, affects the flavour of the whisky but no one can actually explain how. This is why you cannot just move a distillery to a new location and expect to produce the same tasting whisky, it just does not work like that.

How do you appreciate whisky rather than just taste it?

Whisky is often described as being ‘complex’ and this true because as you now know the is a lot of science and a little magic going on. Here is my advice to getting the most out of your whisky:

Tasting critically and drinking for enjoyment are two completely different things. If you are drinking for enjoyment, just do exactly that. Drink whatever you want, however you want. If you are tasting critically, come up with your own repeatable routine so as to best compare whiskies on a level playing field. 

First, get past the burning stage. If drinking whisky neat just burns your tongue, then you are not yet ready young Padewan. 

Buy a good nosing glass. Something tulip shaped will provide sufficient oxygenation and also focus all those complex vapours in one place. There are many available but you can’t go wrong with a Glencairn glass which should set you back about $10 each. 

Find a nice quite place to sit. You want to experience your whisky uninterrupted or distracted. Lock the door, turn the TV off, get comfy and focus on your drink. 

Slow down. Take it slow, put you nose to the glass, open and breath in through your mouth, not you nose (you will smell more than just alcohol vapours this way). Take small sips and kind of chew it around your mouth to coat your tongue. Swallow and breath out, taking note of the sensations within your mouth and further down your throat. 

Add a little water. Some people will tell you to always drink whisky neat and never add anything to it, but it's your whisky and if you want to explore it's full flavour profile then try it with a few drops of water as well as neat. You don't have to drink it that way every time but this is tasting critically remember. 

Don’t stress the details. There is already a lot of advice out there for the ‘best’ way to taste whisky but you need to find a method that works for you. Don’t try to match the tasting notes of someone else and consider it a win if your tastebuds align; it’s not. Take actual notes, write down what you smell and taste. Try many whiskies and try each many times (but not in the one session) then compare your notes. Every once in a while, a certain flavour or aroma will jump out at you, put an asterisk (*) next to that one. Over time, the asterisks will become more frequent and eventually you will be able to taste whisky like a Jedi.