Springbank 15 Year Old Impressions

What is it? 

Distillery: Springbank, Campbeltown, Scotland

Name: Springbank 15 Year Old

Make: Single Malt Scotch Whisky

Extra Info: In 1970, Springbank bottled a 50 Year Old single malt whisky. Distilled in 1919, only 24 bottles were made and in 2013, the last of these was sold by the distillery to a Chinese whisky collector for an astonishing £50,000.

Why did I buy it?

Buying the Springbank 15 Year Old single malt gave me an opportunity to compare it to the younger Springbank 10 and 12 Year Old expressions. The Springbank 15 Year Old is priced similarly to the 12 Year Old Cask Strength but there is still an 18 and a 21 Year Old expression in the current standard Springbank range that are considerably more expensive.

What did I think of it?

Presentation: Maintaining the common design language of the Springbank 10 Year Old and Springbank 12 Year Old Cask Strength this time with a green Springbank logo and lettering denoting the expression as aged 15 years. Bottled at 47% ABV.

Appearance: All Springbank whisky is bottled non-chill filtered and without additional colouring. You can see from the image above that the 15 Year Old is darker than the 10 and 12 Year Old expressions. Note that the 15 Year Old has had water added to bring the ABV down to 47% whereas the 12 Year Old is bottled without dilution at cask strength. The 12 Year Old would be lighter in colour if bottled at the same ABV as the 12 and 15 Year Old expressions.

Aroma: Notes of sweet apple and lightly smoked bacon. Water brings out more wood spices and some sherry.

Flavour: Smooth, oily mouthfeel that picks up spice as it warms in your mouth. Water calms the spice somewhat and reveals creamy vanilla and some chocolate maybe.

Finish: Medium length, with an initial wash of fresh sweetness, followed by a spicy fade that for me, appeared to encourage salivation. A great choice for a digestif perhaps?

Would I buy it again?

Yes, I would. Do I like it more than the similarly priced 12 Year Old Cask Strength? Hard to say. I think the 15 Year Old has a nicer finish but the 12 Year Old has more options for dilution and experimentation. The 12 Year Old also varies from batch to batch, meaning trying a new batch is like trying a new whisky. I am probably more likely to buy another bottle of the 12 Year Old before I buy the 15 Year Old again, but the 15 Year Old is a good benchmark to measure the other whiskies in the standard Springbank range against.

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.

Tasmanian Whisky Academy Intro to Distilling – Part Two

The first excursion on our Introduction to Distilling course, is to Moo Brew Brewery, owned by David Walsh of the Museum of Old and New Art (MONA) fame. Moo Brew plays an integral part in many of Tasmania’s distilleries but what does a brewery have to do with a distillery? Quite a bit actually. Let’s start with a quick lesson on the whisky making process, which can be broken down into five distinct parts: Malting, Fermenting, Distilling, Ageing and Bottling.

Malting is the process of taking raw grain (barley in this case) and turning it into a product that can be easily fermented called Malt. Barley is harvested and cleaned, then steeped in water to cause the grain to germinate or sprout. Germination is a biological process where the grain prepares itself to grow into a new plant. Inside the grain, hard starches are unlocked and converted into soft starches to become an initial food source for the plant. These soft starches can be converted to sugars by plant enzymes within the grain. 

These sugars are important, because we want to use them to feed Yeast, a micro-organism that converts sugars to carbon dioxide and alcohol. The germination process must be interrupted at the ideal time in order to maximise sugar yields. This is done by heating and drying the malt in a kiln, also referred to a Kilning. This is also the time when a smoky character can be imparted onto the malt by burning aromatic fuel sources such as Peat, to introduce smoke into the kiln. Once dried, the malt is ground into pieces about one third the size of a full grain. The grain needs to be cracked open to access the sugars within, but not milled too much as to clog the machines in the following processes.

The next step is Fermentation, which is what Moo Brew Brewery does and why we visited the brewery. We were greeted at Moo Brew by Head Brewer, Dave Magil who took us into the delivery area first. The smell of cereal hits your nose as soon as you walk in like steam rising from a fresh bowl of warm porridge. Unmalted barley is hard and chewy and has a mild neutral flavour. Malted barley on the other hand is fragrant and crunchy with a sweet cereal flavour; quite tasty really, even in its natural state.

Malted barley is delivered to Moo Brew whole and is milled on site. The milled malt is then passed through into the brewery floor where it enters the Mash Tun and is mixed with hot (76˚C) water. The Mash Tun is simply a large mixer and this is when the plant enzymes convert the remaining soft starches to sugars. The Mash Tun’s job is to turn the milled barley into a sugar solution and the most important factor Dave tells us is to ensure all the malt gets wet.

You know how when you mix Milo with milk and you get those big clumps? If you bite into one, it’s full of dry powdered Milo. Well malt does the same thing and clumps together. Any malt that doesn’t get wet is wasted sugars so it’s important that the malt is mixed well in the Mash Tun to ensure it all comes into contact with the hot water and there are no clumps. 

The contents of the Mash Tun really is like a grainy and cloudy sweet hot porridge, but at this stage that is all it is, a grainy sugar solution. Next, the contents of the Mash Tun are pumped into a Lauder Tun, otherwise known as a Separation Tank. The purpose of this step is to separate the grain husks or Grist, from the sugar solution.

Inside the Lauder Tun, explains Dave, the grist floats on the surface and forms a natural filter bed. A hot water spray or Sparg, runs through the barley grist bed to separate the sugar solution from the grist. If the barley was not milled to the correct size, this natural filtering process would not work properly. 

The hot sugar solution, called Wort, collects inside the Fermenting Tank and must be cooled to 20˚C before it is ready to become a meal for yeast and undergo fermentation. Yeast is added to the wort and fermentation can take around a week for all the sugars to be converted. The final product after fermentation is a milky solution called Whisky Wash. Beer is made in a similar way, but whisky wash is un-hopped for example. The whisky wash is around 7% ABV and tastes different depending to what malt and yeast is used, but the Moo Brew whisky wash tasted a lot like a wheat beer such as Hoegaarden, although very cloudy in comparison. The finished whisky wash is pumped into large plastic containers ready for pickup by the customer distilleries.

Join me again for Part Three of this Introduction to Distilling feature when we follow the whisky wash to Sullivans Cove Distillery to be taken through the distilling, ageing and bottling processes by non-other than Sullivan’s Cove Head Distiller, Pat Maguire.

Laphroaig 18 Year Old Impressions

What is it? 

Distillery: Laphroaig, Islay, Scotland

Name: 18 Year Old

Make: Single Malt Scotch Whisky

Extra Info: The Laphroaig 18 Year Old single malt is no longer in production and has been replace by the new NAS (No Age Statement) Laphroaig Lore. I have tried the Laphroaig Lore, but not enough to write my own impressions just yet. Any bottles of the Laphroaig 18 Year Old that you see for sale are likely to be the last stock you are ever going to see. That makes this whisky a good choice for any whisky collectors or investors.

Why did I buy it?

The Laphroaig 10 Year Old was the whisky that got me into whisky, so trying the 18 Year Old was always on the cards. I figured I should probably buy some now, before it was too hard to find...Or too expensive to buy.

What did I think of it?

Presentation: Classic Scotch whisky bottle shape in the iconic Laphroaig dark green coloured glass. This expression has a two part label with the familiar black writing on white design on top and a dark green label with gold lettering below to match the neck covering. The symmetry and colouring of the bottle is quite appealing. Laphroaig, always classy. Bottled at 48% ABV.

Appearance: Just like the 10 and 18 Year Old Talisker single malts, side by side, the 10 Year Old and 18 Year Old Laphroaig are near indistinguishable by colour. Once again, this would be very unlikely without the use of e150 caramel colouring. 

Aroma: Softer smoke than the 10 Year Old, drift wood, spicy notes and some caramel.

Flavour: Smooth but powerful flavours. Spicy, familiar peat smoke, quite sweet, licorice all-sorts.

Finish: Very long, lingering spice, aniseed trailing off and warming in the throat.

Would I buy it again?

I bought two. I think it is unlikely I will buy another but more so because it is no longer available, not because I didn't like it. It is a decent single malt but just like the Talisker 18 Year Old, I prefer the Laphroaig 10 Year Old from a flavour-to-value standpoint.

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 18 Year Old Impressions

What is it? 

Distillery: Talisker, Isle of Skye, Scotland

Name: 18 Year Old

Make: Single Malt Scotch Whisky

Extra Info: Some claim the natural springs that provide the water used by Talisker add an extra dimension to the whisky's flavour because the water flows over peat, but this simply isn't true. Unburnt peat has surprisingly little aroma and only imparts the signature 'peak reek' when dried and burnt to produce heat and smoke that dries the damp malt.

Why did I buy it?

I bought this whisky because I enjoyed the Talisker 10 Year Old and wanted to compare it to the 18 year old single malt. It's important to note that this isn't just a Talisker 10 Year Old that has been aged an extra eight years. The age statement is only an indication of the youngest whisky contained within the bottle and is a mix of a variety of casks produced by the distillery. There may be a mix of whisky older than 18 years old within this bottle, but the youngest is guaranteed to be 18 years old, no matter what percentage of the final mix is of that age.

What did I think of it?

Presentation: Classic Scotch whisky bottle shape with a traditional style label just like the 10 Year Old expression but with gold highlights rather than dark blue. Presented in the same uncoloured glass bottle and also bottled at 45.8% ABV.

Appearance: Side by side, the 10 Year Old and 18 Year Old are near indistinguishable by colour and I think that is impossible without the use of e150 caramel colouring. Talisker obviously considers the bright gold colour of their whisky to be as important as any other distinguishing feature. Some people hate the idea of artificial colouring, personally, I would prefer it wasn't there (I don't think it is necessary) but I don't dismiss a whisky just because it is present - It is apparently flavourless after all.

Aroma: Delicate smoke and oak with something else, Fuji apple perhaps?

Flavour: Smooth entry, vanilla with building spice as it warms in the mouth.

Finish: Long, lingering peppery spice all over, but not the sudden pepper hit like with the 10 Year Old.

Would I buy it again?

No, but this is a good example of how a whisky changes as it ages. The older Talisker is less brash and more subtle than its younger sibling. The smoke is less obvious and thanks to longer interaction with the barrel, the oak and vanilla characteristics are more pronounced. The additional ageing time has also resulted in a spicier character, but with a smoother delivery. The Talisker 18 Year Old is not 'better' than the 10 Year Old because it is older, it is different. It is more expensive because it is more expensive to produce and to be honest, I prefer the Talisker 10 Year Old from a flavour-to-value standpoint. The Talisker 18 Year Old isn't getting any cheaper and I would recommend trying the Talisker 10 Year Old or one of the Talisker NAS (no-age-statement) expressions first if you have not already done so.

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.

Highland Park 12 Year Old Impressions

What is it? 

Distillery: Highland Park, Orkney, Scotland

Name: 12 Year Old

Make: Single Malt Scotch Whisky

Extra Info: Highland Park malts 20% of its own barley requirements and burns peat in its kiln sourced locally from Hobbister Moor. Trees have never grown on Orkney, therefore the peat deposits consist solely of partially decomposed low-growing vegetation such as native heather. It is for this reason that Orkney peat has such a unique aroma when burnt.

Why did I buy it?

I bought this as both an introduction to Highland Park and whisky from the Orkney Isles in general. I wanted to try another peated whisky from outside of Islay and the flagship Highland Park 12 Year Old seemed the logical choice.

What did I think of it?

Presentation: The Highland Park 12 Year Old is a very attractive package. It comes bottled in a clear glass oval cross-section bottle rather than a more traditional circular cross-section. There is embossing on both the front and back of the bottle and a Highland Park logo pressed into the stopper cap. I love the look of the black label with white and silver lettering and an orange strip across the bottom. It looks clean, modern and classy all at the same time.

Appearance: Light gold in colour with the assistance of added e150 caramel colouring and chill-filtration. Bottled at 40% ABV.

Aroma: Faint whiff of smoke, hint of pine perhaps.

Flavour: Light, some sweetness, faint spice.

Finish: Medium length, drying smoke.

Would I buy it again?

No, I struggled to get much out of this whisky at all. I had to resort to reading other tasting notes just to get a hint of what I may be smelling or tasting. The common theme was heather and honey and I have to admit that I am not familiar with what wild heather smells like, so it is difficult for me to make that comparison. That said, I am familiar with honey and I could not detect either a noticeable honey aroma or flavour in this whisky. The smoke was the dominant element here, but it wasn't particularly strong like a peaty Islay malt, it was just the easiest part of the flavour profile to detect. I am keen to sample other whiskies from Highland Park but I found the 12 Year Old to be quite light and insipid.

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.

Tasmanian Whisky Academy Intro to Distilling – Part One

Introduction and Whisky Basics

My day begins at the historic Hadley’s Orient Hotel in the heart of Hobart, Tasmania. Commuters pass by the hotel bar windows on their way to work while faint piano music floats through the air inside. The smell of freshly brewed coffee catches my attention as I walk in, so I pour myself a cup and join half a dozen other students. We are seated beneath ornate chandeliers, beside a bar whose shelves are stocked with a selection of the best whisky Tasmania has to offer. We have a long day ahead of us but will return to the Orient Bar later in the afternoon.

We are here for the Introduction to Distilling course, the first time such a course has been run by the Tasmanian Whisky Academy. Although small in number, we are a diverse group from many walks of life. From both Tasmania and interstate, some like Wes and Damien are interested in starting their own craft distilleries. Wes is from Sydney and Damien wants to start Flinders Island’s first distillery; he has big plans to turn Flinders into Tasmania’s very own Islay. Martin joins us from Brand Tasmania, a government funded organisation which aims to promote Tasmania on the world stage as a location for quality products and services. Others like myself, are just interested in learning more about our favourite brown spirit, whisky. 

The course is designed to be suitable for a wide variety of students and gives unique access to the whisky making process. In Tasmania, Moo Brew Brewery provides whisky wash to seven of the state’s distilleries, including Sullivan’s Cove. This means that Moo Brew takes delivery of malt earmarked for whisky, mills it, turns it into a sugar solution, ferments it and provides the fermented 'whisky wash' directly to distilleries. Distilleries do this for a few reasons; it saves them a lot of money by removing the requirement for expensive brewing equipment and processes and by leveraging the expertise of a professional brewery, it allows the distillery to focus only on distilling the spirit, ageing and bottling it.

Our host for the day is Anne Gigney, Director of the Tasmanian Whisky Academy and after a brief rundown of the day's planned actives, she introduces us to Todd Morrison, owner of Destinations Cellars and our first presenter. I know Todd, as does anyone wanting the best range and advice about whisky in Tasmania. I have attended a number of whisky tasting events hosted by Todd, which you can read about here and here. Todd took us through a brief history of Tasmanian whisky and the whisky basics, to ensure everyone was at least at a base level of knowledge before departing for our first hands-on experience.

Did you know that distilling was first made legal in Tasmania in 1821 but was later made illegal in 1838 under the belief that drinking whisky encouraged immoral behaviour! It wasn’t until 1991 that whisky distilling returned to Tasmania with Bill Lark lobbying for the first Tasmanian Distiller’s Licence to be issued in over 150 years. In the 25 years since, the Tasmanian whisky industry has thrived, winning some of the biggest and most prestigious awards in the world of whisky and now includes over 25 distilleries, with new distilleries appearing all the time; making many types of spirits such as vodka, gin and of course whisky.

If you are new to whisky or would like to test your own knowledge, you can do so by viewing my new Whisky Basics page, otherwise, join me again soon for Part Two of this Introduction to Distilling feature when the course travels to Moo Brew Brewery to learn how malt is turned into whisky wash, ready for distilling.

Ardbeg 10 Year Old Impressions

What is it? 

Distillery: Ardbeg, Islay, Scotland

Name: 10 Year Old

Make: Single Malt Scotch Whisky

Extra Info: Ardbeg Distillery was founded in 1815 but was closed in 1981. Distilling resumed in 1989 and in 1997 the distillery was purchased by the Glenmorangie Company. The Ardbeg 10 Year Old expression first appeared in the year 2000 and it went on to win 'World Whisky of the Year' in Jim Murray’s 2008 Whisky Bible.

Why did I buy it?

I had tasted this whisky before but it was a while ago, so I wanted to give it another go. Ardbeg has a very loyal following and is often touted as one of the best peaty whiskies. It is a good competitor for the Laphroaig 10 Year Old but unlike the Laphroaig, the Ardbeg 10 Year Old is non-chill filtered and of natural colour.

What did I think of it?

Presentation: Bottled in a traditionally shaped dark green bottle with a black neck and label with white lettering and gold highlights. The Ardbeg 'A' and logo is an iconic trademark and this expression is an equally iconic design that is all class.

Appearance: Pale straw in colour, quite light but it leaves no question that it is naturally coloured. It is also non-chill filtered which means that the maximum amount of aromatic and flavour carrying wood esters are retained within the whisky at the risk of if becoming cloudy if cooled or diluted. Bottled at the tell-tale 46% ABV for non-chill filtered whiskies.

Aroma: Big smoke, kelp, straw, liquorice root.

Flavour: Sweet entry, biting chocolate-coated coffee beans, building smoke, spiciness focussed on at the roof of the mouth.

Finish: Long, lingering tongue-coating smoke, slight warming. Not as bitter as some other peated whiskies.

Would I buy it again?

Yes, this is a classic Islay whisky and one of the peatiest available. I would recommend this to anyone wanting to try a heavily peated whisky and the fact it is natural colour and non-chill filtered are two extra thumbs up.

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.

Rittenhouse Straight Rye Whisky Impressions

What is it? 

Distillery: Heaven Hill Distilleries, Inc., Kentucky, USA

Name: Rittenhouse Straight Rye

Make: 100% Rye Whisky Bottled-in-Bond

Extra Info: Bottled-In-Bond means that this whisky conforms with the US Bottled-in-Bond Act of 1897. To comply with the Act, whisky must be at least 4-years old, bottled at 100 Proof (50% ABV), have no additives other than pure water and be the product of a single distillery.

Why did I buy it?

I bought this for two reasons, it's a 100% rye whiskey (although spelt without the 'e' just to be confusing) and it is bottled-in-bond.

What did I think of it?

Presentation: I feel the Rittenhouse Rye comes in about half way between a cool Wild West style and a more modern design. The bottle is a simple clear glass design with a plastic screw top. The label is red and black, diamond-shaped, with a prominent 'Bottled-in-Bond' statement at the base that is repeated on the neck seal.

Appearance: Dark amber with a red tinge.

Aroma: Fresh smelling, almost cooling on the nose like menthol, stone fruits, peach and apricot perhaps, oak.

Flavour: Light, some sweetness, quite smooth, stone fruits, vanilla, pepper spice. Quite different to malt whisky, hard to describe.

Finish: Medium length, spicy, odd aftertaste.

Would I buy it again?

Yes, rye whisky is quite popular at the moment but it is very different to malt whisky. I would like to come back to this some time after I have tried more rye whiskies and bourbons. This is quite an easy whisky to drink but it takes some getting used to. You may prefer to try it over ice or with a mixer. I still prefer a single malt scotch or good quality scotch blend but I think rye whisky is a taste I could learn to love in time.

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.

BenRiach 12 Year Old Sherry Wood Matured Impressions

What is it? 

Distillery: BenRiach, Speyside, Scotland

Name: 12 Year Old Sherry Wood Matured

Make: Single Malt Scotch Whisky

Extra Info: The BenRiach Distillery has closed twice in the past, the last time being in 2003 before being acquired by a private consortium in 2004. The BenRiach of today is very different to the BenRiach of pre-2003.

Why did I buy it?

This was the first 100% ex-sherry cask matured whisky that I bought. This means that all the whisky used in this expression of the BenRiach 12 Year Old has been matured exclusively in European oak casks that previously held either Oloroso or Pedro Ximenez sherry from the Jerez region of Spain. This will give a very different aroma and flavour profile to a whisky matured in American oak ex-bourbon casks or even whisky finished (from a few months to a few years) in ex-sherry casks.

What did I think of it?

Presentation: Bottled in a traditionally shaped clear glass bottle, the burgundy label screams out sherry. The white lettering and iconography with gold highlights looks good on the shelf but is perhaps a little conservative. Bottled at 46% ABV.

Appearance: Dark amber with almost a tinge of red, this whisky is both non-chill filtered and natural colour.

Aroma: Beautiful strong aromas of rich fruitcake and sweet dried fruits. Some chocolate, cream and coconut notes.

Flavour: Sweet and smooth, fruity, some honey, rising cinnamon and nutmeg spice.

Finish: Long, balanced, lingering spice.

Would I buy it again?

Yes, if you are a sherry fan then this is a fantastic whisky. If you don't like the rich, sweet and fruity character indicative of sherry influenced whisky then this isn't for you. There is zero smokiness. This is an excellent digestif or good friend for a cold winter night by the fire.

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.

Rare J&B Blended Scotch Whisky Impressions

What is it? 

Distillery: Justerini & Brooks, London, England

Name: Rare J&B

Make: Blended Scotch Whisky

Extra Info: A blend of 42 different Scotch malt and grain whiskies, with a strong Speyside influence (Knockando and Glen Spey in particular). J&B was heavily promoted for the American market during Prohibition and subsequently became very popular in the USA after Prohibition ended in 1933.

Why did I buy it?

I am a massive fan of John Carpenter's classic film The Thing. Released in 1982 and starring Kurt Russell, The Thing is a shape-shifting monster movie set in Antarctica with some of the best and grossest practical effects you will ever see. So what has this got to do with J&B whisky? Me buying this whisky is a perfect example that product placement in films works...Be it over 30 years after the film was released. Kurt Russell's character, the American helicopter pilot, R.J. MacReady, is introduced drinking J&B on the rocks alone in his quarters as he plays chess against a Chess Wizard chess computer. The scene ends with MacReady cracking the shits and pouring the contents of his glass over the chess computer's circuit boards. I alway thought it was because he lost, but now I now understand the real reason why he did it.

What did I think of it?

Presentation: Dark green glass bottle with a bright yellow label and iconic red J&B branding and screw cap. Looks perfectly presentable. Bottled at 40% ABV.

Appearance: Pale gold or straw coloured.

Aroma: Rubber and some kind of overripe fruit, bruised pear perhaps.

Flavour: Light and slightly smoky with an initial off-putting flavour that I cannot put my finger on. Addition of water or a mixer takes the edge off any unpleasantness.

Finish: Short with some spice.

Would I buy it again?

No. This is not a great whisky but to be fair it is not very expensive either, in fact, it is very cheap. The more of it I drank, the more I could tolerate the taste, but it is not really meant to be consumed neat. It is best with a mixer, preferably copious amounts of a strongly favoured one or in a cocktail. I bought it purely as a result of 30-year-old product placement in one of my favourite movies and will keep the bottle just in case I ever have the urge to dress up as R.J. MacReady and need a prop. I really wanted to enjoy it, but I didn't.

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.

Redbreast 12 Year Old Impressions

What is it? 

Distillery: Midleton Distillery Co., Cork, Ireland

Name: Redbreast 12 Year Old

Make: Single Pot Still Irish Whiskey

Extra Info: All whiskey (with an 'e') produced in Ireland can be referred to as 'Irish Whiskey' since its origin is the only true factor that makes a whiskey Irish. Not all Irish whiskey is the same, but most is triple distilled. This means that the spirit is distilled three times (most Scotch is distilled twice), which removes more of the heavier components and produces a lighter, more aromatic and higher alcohol spirit. The somewhat confusing term 'Single Pot Still' refers to distilling the product of a mash made from both malted and unmalted barely, at a 'single' distillery. For the majority of whiskey, barley, is 'malted' or made to germinate or sprout in damp conditions. This process converts hard starches within the grain to soft starches, which are able to be converted to sugars by plant enzymes when heated (cooked). Yeast feeds on this sugar during distillation. The unmalted or 'green' barely isn't broken down in the same way as the malted barely so it imparts a unique character to the spirit.

Why did I buy it?

I had tried some of the more commercial Irish Whiskey's before (I used to work in an Irish theme pub when I was younger) and wanted to try a more quintessential Irish Whiskey. There are very few Single Pot Still Irish Whiskey's on the market to choose from so I started with Redbreast 12 Year Old.

What did I think of it?

Presentation: Bottled in a very dark green glass bottle, the whiskey looks almost black through it. The label is yellow with burgundy and black writing with a matching burgundy stopper and neck. I think it looks quite 'Irish' but admittedly, I do not know exactly what I mean by that. Classy and traditional with a little mystery thrown in for good measure. Bottled at 40% ABV.

Appearance: Bright amber, producing very few legs on the inside of the glass.

Aroma: Fragrant, fruity, sweet, almost bourbon-like, vanilla, green grass.

Flavour: Light, but not thin. Sweet,  then spice builds as the liquid warms in your mouth.

Finish: The spice falls away suddenly as you swallow, replaced by a burst of fresh fruitiness. Faint spice returns and lingers with subtle warming for a long finish.

Would I buy it again?

Yes. This is a very enjoyable whiskey and a perfect introduction to both Irish and Single Pot Still whiskey. It is complex but light and easy to drink with enough activity in the finish to keep it interesting. I am very keen to try the Redbreast 15 Year Old for comparison.

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.

Nikka Pure Malt Black Impressions

What is it? 

Distillery: Nikka Whisky, Japan

Name: Pure Malt Black

Make: Blended Whisky

Extra Info: There is a wonderful romance to the history of Nikka Whisky and the travels of its founder Masataka Taketsuru. In 1918, as a young man, Masataka, journeyed alone from Japan to Scotland. University educated in chemistry, Masataka learnt how to make whisky and fell in love with it and a Scottish woman named Rita Cowan. He honed his craft at both Hazelburn and Longmorn distilleries before he and Rita left Scotland, taking his newfound knowledge of whisky distillation with him back to Japan. Masataka worked for Suntory for 11 years before leaving in 1934 to make his own Japanese Whisky, after his 'Scotch-like' creations for Suntory were not favourably received by the Japanese. Masataka opened his own distillery, Nikka Whisky, in Yoichi, Hokkaido and produced what he considered to be authentic 'smoky' whisky, while Suntory went on to make milder blends.

Why did I buy it?

This was the first Japanese whisky that I purchased. I did some research and I wanted to buy something that was representative of the Japanese style but not prohibitively expensive. There is a huge demand for Japanese whisky and hence, the prices are quite high. Japanese blends are much more affordable than single malts so I decided on the Nikka Pure Malt Black.

What did I think of it?

Presentation: It comes in a small clear glass 500ml bottle that looks like it would be more at home in a laboratory than on a whisky shelf. It has  a short but wide cork top that can release suddenly if you are not careful when removing it. The label is a simple oval shape with black writing. It looks a bit home-brewish rather than a professionally bottled product if you ask me, but I and no doubt you, are more concerned with how it tastes than how it looks.

Appearance: Amber gold, bottled at 43% ABV and I believe it is both chill-filtered and has e150 colourant added.

Aroma: Sweet, faint smoke, pear and apricot.

Flavour: Peat smoke, fruity but I can't pick exactly what and some vanilla. 

Finish: Medium length, fading fruit with faint spice on the tongue.

Would I buy it again?

Probably not, but I do not regret that I did. It is a very nice blended whisky that is perfectly fine to drink neat and goes well in a Highball (with ice and soda water). It was a good introduction to Japanese whisky, but I want to try something different from Japan next time.

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.

Lark Cask Strength Impressions

What is it? 

Distillery: Lark, Tasmania, Australia

Name: Lark Cask Strength

Make: Single Malt Whisky

Extra Info: Founded by Bill Lark in 1992, Lark Distillery was the first licensed distillery in Tasmania since the last distillery closed its doors 150 years earlier. Tasmania is considered one of the leading regions in Australia for producing whisky, with a pristine climate and access to some of the best ingredients in the world. Today there are 20 established distilleries in Tasmania, producing whisky, gin and vodka. 

Why did I buy it?

I attended the Whisky Live Hobart event earlier this year and according to my notes, sampled 50 different whiskies. I say sampled, because I'm sure my senses were impaired somewhat after around the tenth whisky. I sampled all the Tasmanian whisky on offer first and began with Lark. Of all the whisky I tried that day, the only bottle that I bought on the way out the door was this Lark Cask Strength. I almost bought an Overeem Sherry Cask Single Malt as well.

What did I think of it?

Presentation: In what has to be one of the coolest whisky bottles around, Lark is packaged in a clear hip flask shaped bottle that holds 500ml. My bottle has a giant golden stamp in the middle. The distillery recently changed their labelling but thankfully retained the same shape bottle. This is a NAS Tasmanian Single Malt Whisky bottled at a cask strength of 58% ABV.

Appearance: Amber gold, non-chill filtered and I believe no artificial colour added. The relatively dark colour may be a result of the smaller 100L casks (Australian Quarter Casks) that were used for aging.

Aroma: Sweet, apricot jam, saw dust and with water a faint mild citrus note like orange pith or mandarin peel.

Flavour: Oily mouthfeel, initial cinnamon spice, becoming smoother as it warms to body temperature within the mouth. Water cuts the spice somewhat and reveals a faint peat smokiness.

Finish: Long, sweet, lingering spice, warming in the chest.

Would I buy it again?

Yes, this is a great whisky. Tasmania and other parts of Australia have some excellent whisky on offer, but the industry is still only in its infancy. Right now, production quantities are low and high demand has driven up most prices. I can't wait to see what Lark and other Australian distilleries are producing in ten to twenty years from now.

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.

Springbank 12 Year Old Cask Strength Impressions

What is it? 

Distillery: Springbank, Campbeltown, Scotland

Name: Springbank 12 Year Old Cask Strength

Make: Single Malt Scotch Whisky

Extra Info: Campbeltown, originally known as Kinlochkilkerran, lies facing Campbeltown Loch on the Kintyre Peninsula and was once home to over 30 distilleries; however, now only three remain active, Springbank, Glen Scotia and Glengyle.

Why did I buy it?

My first taste of Springbank whisky, the 10 Year Old, blew me away so trying the 12 Year Old Cask Strength expression was a no brainer. This particular batch is bottled at 53.8% ABV and previous and forthcoming batches will vary in alcohol concentration and ultimately aroma and flavour.

What did I think of it?

Presentation: Identical to the Springbank 10 Year Old except for a red Springbank logo and lettering denoting the expression as 12 Years Old and Cask Strength.

Appearance: Much darker than the 10 Year Old, deep amber in colour and as will all Springbank whiskies, no artificial colouring is added and the whisky is non-chill filtered.

Aroma: Sublime marriage of cream, coconut, the faintest whiff of peat and fruit toast with melted butter.

Flavour: Oily mouthfeel, creamy, sweet dried fruits, light peat smoke and dark chocolate.

Finish: Medium to long length, spicy smoke concentrates on the tongue then fades, warming.

Would I buy it again?

Do you even need to ask? Of all the whiskies I currently own, this is perhaps my favourite. I love this whisky but I am a Springbank fan, so that may influence my judgement. As I mentioned above, this whisky varies from batch to batch so be aware of that when purchasing. But for me, the variety and sense of discovery from tasting a different batch is half the fun. An exceptional 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.

Destination Cellars Whisky Tasting Events - Oct 2016

Last month I attended a pair of whisky tasting events organised by Todd Morrison of Destination Cellars, Hobart, Tasmania.

Standard versus Cask Strength Expressions

The first event was held at T-42 on the Hobart waterfront and was hosted by Ivan Myers, Director of World of Whisky in Sydney. There were six whiskies on offer, two from Speyside distillery BenRiach, two from Tomatin in the Scottish Highlands and two from highly awarded Taiwanese distillery Karvalan. The theme of this tasting was to compare a standard diluted strength expression with a cask strength expression from the same distillery.

BenRiach 10 Year Old (43% ABV) was the first whisky tasted. It smelt quite fruity with a faint scent of roasted nuts. There was a strong impression of crème caramel and some vanilla. The fruitiness continued when tasted, however, overall it tasted quite light. The finish was spicy on the tongue but not particularly lengthy.

The higher alcohol pairing was the BenRiach Cask Strength (57.2% ABV). This expression was noticeably spicier on the nose, with hints of cloves and dried fruit. The cask strength had an oilier mouthfeel to the 10 Year Old and was more spicy than fruity. The finish was spicy and long, concentrating at the back of the mouth, where the nasal passage connects to the throat.

The next two whiskies were from the Tomatin distillery. The Tomatin 12 Year Old (43% ABV) was first with a floral nose and strong sherry and fruitcake notes. It tasted light with hard to pinpoint flavours; butter menthol being the only one I could put my finger on. The finish was relatively short and peppery.

Next was the Tomatin Cask Strength (57.5% ABV). Considering the alcohol content, I was surprised just how inactive this whisky was on the nose. It was very hard to detect anything but a faint floral aroma and I wasn’t expecting much in the flavour department. Wow! I could not have been more wrong. I think I was too shocked by the spectacular flavour, to concentrate on exactly what I was tasting. Superb, and my favourite dram of the night. Highly recommended.

The last pair of whiskies were from Taiwanese distillery Kavalan. The Kavalan Ex-Bourbon Cask (46% ABV) was my first sample of anything from this unique and highly decorated distillery. Strong tropical fruit aromas of banana and melon. Very smooth to drink, with a short finish.

The cask strength offering was the Kavalan Solist Bourbon (58% ABV). The nose was of light tropical fruit with a spicy scent of clove. On tasting, it was spicy with vanilla and opened nicely with a little water. The finish was medium length and concentrated at the top of the mouth.

We were also very lucky to get to try the award winning ($700 a bottle) Kavalan Solist Amontillado Sherry Single Cask Strength, rated as the World’s Best Single Cask Malt Whisky in the 2016 World Whiskies Awards.

I would have preferred to have tried this earlier in the night rather than after all the previous whiskies, but nevertheless, I wasn’t going to look a gift horse in the mouth. The nose was quite light and with water opened to reveal tropical fruit and fizzy sherbet. I sampled too little to nail down all the flavours but I did notice spicy cinnamon followed by a long dry finish. A perfect way to cap off a great night of whisky tasting.

New World Whisky Distillery

The second whisky tasting evening was hosted by Todd Morrison at Destination Cellars and featured a selection of New World Whisky Distillery’s Starward Single Malts, experimental New World Projects expressions and gin. New World Whisky is an Australian distillery based in Melbourne. They recently relocated from a repurposed aircraft hanger in Essendon to a new site in Port Melbourne. New World Whisky pride themselves on making high-quality products at reasonable prices from only the best locally sourced barley and hand-picked exotic barrels such as ex-Australian Apera (sherry) and ex-wine barrels from South Australia.

There was something refreshingly different about the Starward Wine Cask Edition and I am proud to call it an excellent example of a truly Australian single malt whisky 

First up was the Starward Wine Cask Edition Single Malt (41% ABV), recently named Best Australian Single Malt at the 2016 World Whiskies Awards. This whisky is matured exclusively in ex-Australian red wine barrels sourced from an undisclosed South Australian winery. The nose was sweet and fruity, delicate, with notes of strawberry. The sweetness continued on the palate with flavours of sweet summer berries followed by a medium-length finish that ended in a slightly bitter aftertaste. Although this was the first whisky tasted on the night, it turned out to also be my favourite. There was something refreshingly different about the Starward Wine Cask Edition and I am proud to call it an excellent example of a truly Australian single malt whisky.

The flagship Starward Single Malt (43% ABV) was next, which is matured in ex-Australian Apera casks. Apera is the agreed name for a ‘sherry’, that does not originate from the Jurez region of Spain, much like how ‘Champagne’ is reserved for only sparkling white or rose wine that originates from the Champagne region of France. The nose was of strong tropical fruit, in particular, banana and melon. On tasting, it remained fruity on the palate and the ‘sherry’ or Apera influence was evident. There was also notes of spice rising above the fruit. The finish was medium length with fading spice.

New World Projects are a range of experimental batches from New World Whisky and are generally either not available to the public or very limited releases. The NWP Project X 3 Year Old White Whisky (42% ABV) is a curious beast. It is as clear as water, but smells and tastes like a whisky. This alchemy has been achieved by charcoal filtering the aged whisky repeatedly until all the barrel tannins are removed. This leaves behind an aged spirit that looks like New Make (freshly distilled unaged spirit). This ‘White Whisky’ was created to challenge the whisky community and I think it achieves that goal. It certainly smells like whisky with a fruity nose and hints of sherry. It tasted very light with a thin mouthfeel, something I guess is to be expected after undergoing so much filtration. The finish was very short and abrupt with a slight spiciness. An interesting experiment indeed.

Next was the NWP Starward Limited Release PX Sherry Cask (48% ABV) which uses hand-selected imported Pedro Ximénez sherry casks. The nose was of cream, dried fruits, fruit cake and pineapple. It has a pleasant, oily mouthfeel (exaggerated perhaps by following the ‘White Whisky’) with sherry notes and fruit. The finish was medium length and spicy.

The last whisky for the night was the NWP First Distillery Last Release Cask Strength (62.3% ABV). The nose was surprisingly mild for a cask strength but opened slightly with water, releasing more detectable vapours. On tasting, there was an explosion of flavour with dried fruit and bitter dark chocolate bursting from a deliciously viscous oily mouthfeel, followed by a wave of spice that lingered for a long finish. Magnificent, but in very limited supply so keep an eye out for any future cask strength releases.

Gin

The next two offerings were gin, which I am embarrassingly unfamiliar with – I am a WhiskyDad after all, not a GinDad.

First was Starward Barrel Aged Korenwijin Gin, which was intensely fragrant with strong juniper and medicinal notes. I struggled to pinpoint flavours but thought I detected something reminiscent of green vegetables. The finish was very short and abrupt and I found it too sweet for my tastes when mixed with tonic water.

The last item of the night was Starward Project 55 ‘Beer Garden Gin’. This gin is a collaboration between New World Whisky Distillery and 3 Ravens Brewery (I love their Smoke Beer). The Beer Garden Gin is made with 3 Ravens 55 American Pale Ale hops, juniper and Australian finger lime peel and released in very limited quantities (400 bottles). I found it to be pleasantly fragrant with strong flavours and a somewhat powdery finish. It was also quite nice with tonic water.

I would like to that both Ivan Myers and Todd Morrison for two very different and enjoyable evenings.