Reviews, musings and whisky adventures.
Keep on waffling!
Posted by: Nick
There’s a lot to love about whisky, but to we Wafflers, the best thing of all is sharing the stuff with likeminded people. This is why we have taken the plunge and decided to hold a tasting event in our home town of Burnie!
That’s right, on Saturday the 13th of May at 7pm we will be waffling LIVE at Burnie’s premier cafe/bar/whisky drinking location: The Chapel.
At this exciting event we will be taking our fellow whisky drinkers on a ‘Tour of Scotland’, or, more specifically, we will be tasting six whiskies from each of Scotland’s whisky regions. The event will be perfect for people new to the world of whisky, but will also have a few treats for seasoned Wafflers like ourselves.
The night will cost $30 and this covers food, as well as the six drams of whisky. Seating is limited so book your place by going to https://www.trybooking.com/PVZG
If the night is a success we would love to host more in the future featuring a range of themes, including Tasmanian whisky, so please clear your diaries, cancel all appointments and come and waffle with us at The Chapel!
What: Whisky Waffle’s Tour of Scotland
When: Saturday the 13th of May at 7pm (or whenever)
Where: The Chapel, Burnie
Why: because whisky is good
Who: you guys!
How much: $30 for 6 drams and food
Posted by: Nick and Ted
Fact: the modern Tasmanian distilling scene was founded by Bill Lark.
Fact: the foundations for Whisky Waffle were laid down at the Lark bar.
Fact: it is rather shameful that we have never found the time to visit the Lark distillery
Recently the Whisky Waffle boys were down in Hobart with a rare free day to spend on whisky business, so we decided to take the opportunity to rectify an embarrassing gap in our Tasmanian distillery bucket list and tag along on an official Lark distillery tour.Lark offers a two-hour daily guided tour of their distillery facility out at Cambridge, 15min east of Hobart. Our tour started at the Lark bar in Hobart where we met Guy, our guide, and the rest of the group. To work out in what order to hand out the complimentary Lark tasting glasses, Guy started off by asking how close everyone lived to the distillery. Surprisingly it turned out that we North West coasters were the only true locals, with the other guests ranging from Melbourne and Sydney to Alabama.
After introductions we all piled into the tour van, affectionately known as the ‘Drambulance’. On the way out to Cambridge Guy regaled us with tales of the history of the Australian whisky scene and the part Bill Lark played in its resurrection. The road into the distillery passes through the grounds of Frogmore Creek winery, the vines providing wild yeast that is encouraged into the Lark fermentation vats to help create the unique Lark flavour.
The distillery itself, in true Australian fashion, is in a large tin shed that overlooks the Coal River Valley. Upon arrival we donned fluoro vests and met Chris Thomson, the self-proclaimed ‘most experienced distiller in Australia’ (and who are we to argue with him).To lubricate our minds before starting the tour we were provided with a dram of the Lark Classic Cask, a perfect breakfast whisky (or at any other time of the day for that matter). Guy and Chris took us through the distilling process at Lark, from the Bill Lark-designed peat smoker, to the fermentation and the distillation.
Along the way the way we were able to try wort (aka sweet barley juice), wash (aka unhopped beer) and new-make spirit, which was fruity and soft. Chris gave us some handy nuggets of distilling advice such as “when going from the fores to the heart we smell and smell and smell and smell and smell and smell” and “using our amazing distillers skills we make the first cut,” *moves hose casually from one vat to another* “Very technical”.The final part of the tour was spent in the bond store (also a large tin shed) where Guy told us about barrel making and aging. We were also able to try some Lark straight from the barrel, which Guy fished out with a spirit thief, as well as some whisky from sister-distillery Overeem. Also on offer were Lark’s whisky liqueur, Sláinte, and several variants of their Forty Spotted gin. At the end of the sampling session our merry band of tourers re-embarked the Drambulance and headed back to the Lark bar. The tour had been a pleasant and informative mix of whisky stories, hands-on experience, technical information and waffling. Most importantly, we Waffle boys were finally able to show our faces in public again and proudly say that we had been to the distillery that started it all.
Reviewed by: Nick
Tim Duckett, the mad scientist inventor of Heartwood Whisky, puts out new releases as regularly as Ed Sheeran clocks up number 1 singles. But the latest new release, Calm Before the Storm, has created more interest than usual. Why? Because it was labelled by its creator as Heartwood’s ‘most complete whisky’. Rumour has it he’s also described it as his best. That’s a big call from the man who made the Convict series, the Any Ports in a Storm and the Vat Out of Hell. It made me wonder, after so many amazing envelope pushing releases, is there any room left to raise the bar?
Let’s just say I was keen to find out. When I discovered it at Tassie’s best whisky bar (AKA the Lark cellar door) I did not hesitate. This is what I found:
On the nose it has that full dark warm Heartwood aroma. There is caramel, fruit and like an Arrow hit-song from the 90s, it’s hot hot hot. The palate arrives in two stages: a strong hit of flavour before being overtaken by a wave of warming alcohol spiciness.
You’ve got to be quick to pick the flavours before the wave breaks: raspberry jam, brown sugar, sultanas before it kicks you in the throat… with size 12 boots. WHAM! CRASH! ZING! POW! It’s like a Roger Ramjet fight scene! The finish is, as you’d expect, long and warm with sweet orange notes.
Like I said, I was unsure if Heartwood could raise the bar. But it seems there are depths of flavour as yet unexplored, like a whisky Marianas Trench. I don’t think it’s my absolute favourite Heartwood – there are a couple of Convicts that still hold that mantle for me – but I could not argue with him if Tim were to officially describe it as his best.
Posted by: Chris AKA the Geriatric Newbie
(Part 1 appeared here as ‘Queries from a first time Waffler’)
I’ve been a seasoned whisky drinker for over three months now, so it’s time to look back on the journey so far. If ‘seasoned’ is the right word to use, rather than just ‘pickled’.
To recap: I took up whisky drinking rather late, at the age of seventy, as part of a search for a relaxing and hopefully slightly disreputable hobby to help brighten up the declining years. Somewhat unexpectedly, what began as a plan to buy just two samples and test the waters rapidly expanded into a collection of over thirty bottles. Perhaps there was a need to make up for lost time in the search for the perfect drop. Or perhaps I was corrupted by reading Whisky Waffle? Yes, that must be it – it couldn’t possibly be all my own fault. But the two biggest factors have been that the research is fascinating and, it has to be said, it can be a lot of fun having a hobby that you can drink.
I can’t claim that money was no object – some whisky enthusiasts can apparently afford truly crazy money in pursuit of their passion – but I did have enough saved up to be able to build a small collection without being restricted to only the cheapest varieties. The whiskies I’ve accumulated include some single malts and (whisper it….) some blends. The least I paid was $35 for a Ballantine’s Finest and the most expensive bottle, so far, was $114 for an Aberlour A’bunadh.
For the record, I bought blends from Ballantine’s, Chivas, Dewars, and Johnnie Walker. And Irish Whiskey from Jameson, Bushmill and Teeling. The single malts range from the Lowlands of Scotland to the Highlands and some from Speyside, plus a couple from Islay. Finally, some from Penderyn – the only distillery in Wales. I hasten to add that they’re not all open yet. Didn’t know that I was capable of such restraint. At least, I’m fairly sure there’s one still sealed somewhere… exploring other parts of the world, naturally including Tasmania, will come later.
But where should a newbie begin? One can only hope to scratch the surface of the hundreds, if not thousands, of whiskies now on the market. So many decisions to make. Do I want to become the sort of afficionado who will only sip the finest single malts, and actively enjoy getting snooty and sniffy about blends? Or will I aim to become a party animal who will try anything provided it’s sloshed into a glass with enough cola? Despite what I initially imagined, it appears that drinking blended whisky, and also adding some kind of mixer, is by far the most popular way of enjoying it worldwide. Apparently, historically it always has been. Despite the rise in popularity of single malts over the past few decades, over 90% of the output of the Scottish distilleries still goes into blended whisky.Soooo…. This whisky business might be more complicated than I thought. It seems that I will not only be chugging it down neat, delightful though that is. Maybe some long whisky drinks could be just the thing for summer. I could try some tentative experiments with some of that Ballantine’s or perhaps the Johnnie Walker Black Label. That’s not a hanging offence, is it?? I might experiment with a range of mixers – in particular, soda, dry ginger, cola and coconut water. Yes, apparently coconut is very big as a whisky mixer in some parts of the world. Green tea too. Who knew? Not me, until I started doing the reading. Of course, soda, dry ginger ale and other mixers have always been popular, even in relatively traditional circles. Adding soda or ‘dry’ to the whisky was certainly the mainstream fashion among adults when I was a boy. Admittedly that was back in the middle of last century, so things may have moved on a bit….
I bought a variety of whisky books, including a couple by the splendid Charles MacLean. Also The World Atlas of Whisky and Whisky: The Manual, both by respected whisky writer Dave Broom. All are good value, and they point out that whisky has a long and venerable history as a mixer. Indeed in the early days it was almost exclusively drunk mixed with a variety of herbs, spices and other ingredients. Maybe it was too rough to get down neat? So, mixing is neither recent nor sacreligious! Good to know that. Nick and Ted may disagree though. I may even get evicted from their Tasmanian Temple of Tippling for mischievous mixing. Holding my breath now…
Of course some drinkers have always liked their Scotch neat or with a splash of water, but the big marketing push to sell single malt Scotches to the world as a solo drink apparently began in the late 1970s and early 1980s. According to Charles Maclean and Dave Broom, two factors drastically reduced the demand from the whisky blenders who had previous bought the majority of the output from the distilleries. Firstly, a slump in the global economy and secondly the rapid rise in popularity of competing spirits such as vodka, white rum, etc. and of course wine. So the makers needed to look for an additional way of marketing their products. Building new market images for their single malts was the answer. Lucky us. Even at this early stage I’ve sampled some very nice single malts that I probably won’t be trying with cola just yet.
But which styles will make the cut? Neat Johnnie Walker Green label? Auchentoshan Three Wood? Will Lagavulin and Coke make the grade? Ballantine’s and coconut juice? Place your bets now, and stay tuned. Many thanks to Nick and Ted for the chance to waffle on.
Cheers to all. Chris.
Fortunately, as you can see, all this dedicated whisky testing has had no noticeable effect on me at all. Just lucky I guess.
Reviewed by: Ted
Earlier this year I found myself hunting around for a passable quaffing Scotch to take away on our annual summer pilgrimage to Coles Bay (for those who are not familiar, Coles Bay, on the east coast of Tassie, is the town that sits on the edge of Freycinet National Park, home to the world famous Wineglass Bay. Check it out!).
M’colleague and I would define a quaffing Scotch as a whisky at the lower end of the price scale that manages not to taste like paint strippers and that you are more than happy splash around while in company. Like on a camping trip, for example.
After a bit of poking around I came across the Inver House Green Plaid Scotch whisky. On the face of it, the Inver House certainly looks like it fits into the sub-$40 (AUD) category (I think mine was about $35). Take four parts green tartan, add a crest, a couple of sprigs of Scotch thistle and a blurb about how Clan Donald is totally the bestiest evaaaa!!!, and there you have it.
But dig a little deeper and suddenly the Inver House starts to look a bit more interesting under the hood (apologies to my mother for this turn of phrase, but ‘under the bonnet’ just doesn’t seem to work as well somehow). Turns out Inver House Distillers Pty Ltd have quite a choice little stable of distilleries in their portfolio, namely – Pulteney, Balblair, Knockdhu, Speyburn and Balmenach.
Discovering that little nugget of information begs one the question: could this el-cheapo blend actually be a nugget of shining liquid gold??? Well… no. But it’s not too bad either.
As one might expect based on its (potential) components, the Inver House is fresh and bright, with a lick of grain, pear, apricot, grass and hazelnuts. Could that be a faint whiff of coastal air from Pulteney I detect… or just the result of my fervid imagination? It’s a tad rough, yeah, but not disastrously so.
The mouth is bright and pithy, with a generous hit of Lisbon lemons, butterscotch and wood polish. The finish makes your mouth pucker a bit like you’ve just taken a bite out of the aforementioned citrus fruits and then licked a metal spoon.
Look, the Inver House isn’t going to win any awards, regardless of its theoretical hidden pedigree. It’s kind of like when someone claims to be an Nth degree relation to the royal family. Cool, but there’s a lot of stronger contenders to get through before they get anywhere near the throne.
But for what it is, the Inver House is actually pretty good. You can happily drink it straight if that’s your groove, or if your mates want to mix it with coke then you’re not going to have to get your disapproving whisky-wanker face on. If you want a budget dram that you can share liberally with friends and have a good night of it, the Inver House has you covered.
Posted by: Ted
Things just got a little bit crazy in the Tasmanian distilling scene, with a new twist emerging in the furore surrounding embattled distillery Nant. Once a force to be reckoned with in the nascent Tassie whisky industry, the bottom appeared to fall out of the boat last year when Nant founder Keith Batt filed for bankruptcy and the distillery was taken on by Australian Whisky Holdings. At that time AWH promised that it would conduct a full audit and investigation of Nant’s finances and stock.
Now according to a bombshell article released today by national broadcaster ABC News, it is alleged that the audit has revealed that over 700 barrels purchased by investors were never actually filled. As part of its start up business model, Nant ran a barrel buy-back scheme where investors could purchase a number of barrels, with guaranteed yearly return of around 9%. After a period of around four years when the whisky had matured, Nant would buy back the barrels for bottling and sale. Happy days, drams all round.
However, in the period leading up to the crash there were worrying rumours going around about investors having trouble accessing the barrels that they had purchased or selling them back to the distillery. Once Nant passed into the hands of AWH, many investors were left unsure whether they would get anything back at all.
Now according to the ABC News article, while AWH have said that while many people will still get paid out, the owners of the non-existent barrels will have to take up the issue with Nant.
The tale gets ever twistier too, as apparently a large number of barrels have already been decanted and sold without the knowledge and remuneration of investors. Troublingly, many were also found to have their owner names and numbers sanded off. Weirdly, a significant number of barrels were found to be filled with new-make at an ABV of only 45%, well below the usual cask strength.
Where to from here remains to be seen, but hopefully investors left in the lurch will be able to find some sort of resolution to their plight. While this event may cause some concern for onlookers, they should rest assured that the Tasmanian whisky community as a whole is resilient and continues to be committed to crafting the highest quality, locally produced spirits.
Reviewed by: Nick
This unique little gem from Campbeltown’s Sprinkbank Distillery is a fascinating drop in that every time I sample it, it tastes different! No, I don’t think it is rapidly changing in the bottle, oxidising or degrading. I think it just messes with your head.
Let me just provide a bit of context. The Gaja Barolo Cask is part of the limited edition ‘Wood Expressions’ series which, as well as making me snigger immaturely, sounds rather interesting. The bottle in question takes the Springbank spirit and ages it for four years in refill ex-bourbon casks before being transferred into ‘fresh Gaja Barolo casks’ where it remains for a further five years in Campbeltown’s seaside atmosphere.
For the uninitiated (like me before I did my research), Gaja is an Italian wine producer and Barolo is a light red grape. Both aspects make this a very specific maturation for the whisky and one unlikely to be replicated any time soon.
Completing a list of tasting notes for this bottle is a tricky task due to the aforementioned chameleon nature of the dram. If I have just had a light Speyside number then I notice a whole heap of peat on the nose. If I’ve just had a highland dram then I discover raspberries and cream. The palate is sometimes spicy – it is bottled at 54.7% – but other times goes down smoothly and evenly. Occasionally I notice the oily maritime notes although often I find flavours of lemons and oranges. The finish usually lingers, with a wisp of smoke or hint of chocolate.
The bottom line is, no matter the flavours I get out of it, I’ve always enjoyed this dram. Sure, I haven’t been able to put my finger on its true nature, but that just adds to the fun. It is a mystery of a dram. I’ve still got a third of a bottle left – feel free to stop by and help me solve it.
(Although sometimes ****)
Reviewed by: Ted
Keen followers of Whisky Waffle (hello to our mothers and the other three of you) may remember that a while ago I reviewed a tasting pack from Speyside distillers Glenrothes. Well, to quote Prof. Farnsdale, “Good news people!”… there’s another pack!
Just to remind us all what makes Glenrothes interesting in the packed Scottish distilling scene, they like to release their expressions as vintages rather than age statements. While this means that you won’t be able to enjoy a, say, 12yo again and again, the upshot is that you are able to experience the unique nature of one particular year’s output (until it’s all sold out that is).
The pack I’m sampling today is pretty much identical physically to the previous one – nice box with buff lid and a shiny copper-coloured base containing three very handy mini-glencairns and three 100ml bottles of the good stuff.
Pack #1 featured the ’95 and the ’98 vintages plus the Select Reserve, the latter also featuring in this set. The two new drams that feature in pack #2 are the Alba Reserve and the 2001 vintage.
The Select Reserve is Glenrothes’ ‘house’ whisky, a vatted malt crafted to typify the Glenrothes flavour profile. The Alba reserve is another vatted release; while Glenrothes usually uses an mixture of Spanish and American oak, the Alba uses 100% American oak-matured spirit (the moniker deriving from the oak’s Latin name ‘Quercus alba’). The 2001 vintage was produced in 2001… I’m not quite sure what else you were expecting?On the nose the Select is fat and oozy, with a generous helping of dark chocolate, dried apricots, cinnamon, ginger and of course, raisins. In complete contrast the Alba is light and airy, with a fairly insubstantial waft of honey, coconut and pear. Finally, the 2001 is smooth and nutty, with an undertone of spice and aged oak planking.
On the palate the Select is rounded and nutty, with a cheeky citrus burst at the finish that lingers across the tongue. Again providing a contrast, the Alba is sharp and pithy, racing to the back of the mouth and leaving a slightly sour, metallic aftertaste. Unlike the actual Reserves, the 2001 is rather reserved, casually imparting a balanced mix of wood, nuts and dried fruit. The softness of the 2001 can likely be attributed to its 14yo age, having been bottled in 2015.
Tasting packs like this are a great way to try a range of drams from a particular distillery before you actually commit to one. Case in point: I would happily keep a bottle of the Select Reserve around as a casual dram and would derive pleasure from seeing the 2001 vintage nestled amongst my collection, but I can’t say I’m a huge fan of the Alba reserve. I suppose it does provide an interesting insight into how the addition of European oak can balance out a whisky though.
Hmm.. I think this requires a more thorough investigation. Can anyone point me in the direction of tasting pack #3?
Select Reserve ★★★
Alba Reserve ★★
2001 vintage ★★★
Posted by: Nick
Devonport nightlife getting a little dull? Looking for a bar with a real connection to its location? Have a thing for ceiling-hung pot plants? Well good news folks: Southern Wild Distillery is open for business.
George Burgess, with support from the Devonport Council, has been very canny in its creation. By day, Southern Wild is a working distillery where visitors can drop by to taste the wares and even organise a tour with the man himself if they enquire beforehand (firstname.lastname@example.org).
By night, Southern Wild is a classy and welcoming bar, the likes of which Devonport has not seen before. Available are a number of exciting cocktails featuring George’s own Dasher and Fisher gin as well as a range of Tassie wine, beers and spirits. Hungry? You can also find a superb range of bar food designed by Masterchef’s own Ben Milbourne.
Southern Wild Distillery is another exciting chapter in the ongoing story that is Tasmanian spirits – and one that Devonport is privileged to be able to host. If you’re interested in locally produced spirits, or looking for an alternative to Tapas Lounge Bar on a Friday night, call into Southern Wild and say Whisky Waffle sent you.
Southern Wild is located at 17 Fenton Way Devonport and is open Monday to Wednesday 10 until 5 and Thursday to Sunday 10 until late!
Reviewed by: Nick
Tastes like bourbon.
Ok, I freely admit, that statement alone does not do this dram justice. After all, this is whisky made at one of the oldest distilleries in the world! And yes, I do include Scotland in this claim.
Buffalo trace was founded in 1787 at a small settlement called Lee’s Town, a town presumably established by someone called Lee. The title ‘Buffalo Trace’ was given to it much later, but refers to the 18th century name for the distillery’s location: a trail forged by American bison as they crossed the Kentucky River. Buffalo Trace continued sending whiskey up the river across the ensuing centuries – even during prohibition when it was given a permit to produce medicinal whiskey. Unsurprisingly it was a very popular remedy.
But how does it taste?
But it’s good bourbon!
On the nose is, as you’d expect, sweet corn and vanilla, but also present are subtle notes of cinnamon and brown sugar. The palate is lightly spicy with grassy oak notes. The finish is medium in length with flavours of toffee and honey.
All in all, Buffalo Trace is a great example of a bourbon. It’s accessible and, all things considered, pretty darn smooth. Best of all, it’s a bourbon with a story. It allows you to cast your mind back to the late 1700s when settlers battled to survive – and make whiskey on the side!
And it tastes like bourbon.