Month: June 2017

Whisky Live 2017 to be Hobart’s last

Posted by: Nick and Ted

Whisky Waffle at Whisky Live

Whisky Waffle were proud attendees at Hobart’s first ever Whisky Live event in 2016. Sadly, this year it also seems we were present at its last. Event organiser Ken Bromfield put a slight dint in our merry state when he informed us that due to lack of ticket sales, Whisky Live would not be returning to Hobart in 2018.

Whisky Waffle Live

Despite this sad news we, along with our Waffle-fellowship, had an epic and (very) waffly time, with some of the highlights being:

– Meeting Murray Campbell from Bruichladdich and learning from a born and bred local about the Distillery (and getting to try not one, but two Octomores!).

Whisky Waffle Bruichladdich Murray

– Kenny’s assertion that Four Roses is the ‘least offensive bourbon you will ever taste’. Ted thought it really did taste like roses and was told to stop being pretentious (in reality it actually tasted like bourbon).

– Meeting Jack Lark (he of MasterChef Junior snail porridge fame and son of the Bill) and inquiring about his cheese and singing teachers. We would like to remind him that he promised to come to our upcoming whisky event in Burnie

Whisky Waffle and Jack Lark

– The Italian Job: trying some Italian drams and being a little uncertain about whether they got away with it

– Sampling a whole bunch of Glendronachs and marvelling at the wonder that was Grant’s striped suit.

Glendronach 21 a parliament of perfection

– Savouring a rather glorious Glenfarclas 40 Year Old from the Old & Rare bar – a luxury purchase that was oh so worth it

– Having a great chat with Peter and Jarrod from Belgrove and getting to sample the revolutionary North East peated single malt

Whisky Waffle Belgrove peated malt

Sadly there is going to be a Whisky Live shaped hole in the calendar in 2018, but hopefully we can do our small part to provide opportunities for Tassie whisky drinkers to get together. Waffle Live 2018 anyone?

In fact, keep a close eye on whiskywaffle.com as there is a big announcement concerning our next event coming very soon!

Nick spending money

Spot the Waffler!

Advertisements

Glen Grant The Major’s Reserve

Reviewed by: Nick

Glen Grant Majors Reserve

I freely admit, as I begin this review, that my primary motivation when purchasing this bottle was the fact that it was cheap. In fact, I recall as a broke uni student I had bought it for exactly the same reason. I also remember not being overly impressed. However, these days, with a more… ahem… experienced palate, surely I would find something to enjoy in Glen Grant’s entry level release. Surely there was more to this whisky than simply being cheap.

Upon opening the plain packaging I discovered a rarity in the single malt world: a screw top lid. Now, I can forgive them this because, after all, they’re indirectly saving the planet with such an approach, however this fact did nothing to shake the ‘cheap’ tag. Only one thing could: the flavour… and it let me down.

The nose has that cloying red-label-esque sweetness of lemon dish detergent alongside toffee-apple and honey notes. It is passable but not memorable. The palate is pretty rough, though offers some nice barley notes set against oak and vanilla. It is typical Speyside fare, though far from one of my favourites. The finish is spicy, malty and a little buttery. Again, nothing offensive but equally, nothing special.

The Glen Grant Major’s reserve is a whisky that epitomises its price point. It doesn’t punch above its weight but it also remains fairly quaffable. It is a cheap single malt and tastes as such. But hey, on the plus side, at least it doesn’t cost much!

★★

Mendis Old Arrack

Reviewed by: Mum’s the Word

Mendis Old Arrack

Foreword by Ted:

Long-time readers of Whisky Waffle will know that I occasionally mention my mother on the blog, usually after she’s sourced something for me while travelling. Behind the scenes I usually run articles by her just to make sure the grammar is correct and there are no spelling mistakes.

Well, in a surprise move, Catherine has jumped down the rabbit hole and submitted a review all of her own after a visit to Sri Lanka. Arrack (not to be confused with Arak) is a South-East Asian spirit distilled from fermented coconut flower sap, although the precise methods and ingredients vary from place to place. The Sri Lankan version reviewed here is actually made rather like whisky, with the sap fermented in wooden washbacks before being twice distilled and finally aged in halmilla-wood vats for up to 15 years.

Now, Whisky Waffle purists will note that Arrack doesn’t contain a grain as its base and therefore is outside the usual remit of our blog. I on the other hand suspect it is rather poor form to turn your mother down when she has gone to the effort of writing you an article, so we’re more than happy to make the exception. And Arrack is sometimes known as Sri Lankan whisky, so there! So, sit back and enjoy this fresh article by Mum’s the Word:

Sri Lanka

When I have occasionally had a sniff of whisky, and a bit of a taste, my sinuses are generally cleared instantly and my taste buds and palate set on fire.

Not so on this occasion. In the spectacular setting of Ella in Sri Lanka I tasted Arrack – a Sri Lankan spirit made from the fermented juice of coconut flowers. The particular version I tried was the Mendis Old Arrack 100% Pure Coconut Arrack, naturally aged in halmilla (wood from the Tricomalee tree) vats.

The nose was mild (did not offend the sinuses) and faintly perfumed – coconut flowers? The first sip was sweetish with subtle flavours of … coconut? [Ed. Are you surprised?] The general flavours were reminiscent of Mum’s rice pudding or a delicate crème caramel (the WW boys would find many more descriptive words, but they have the ‘experience’ AKA the gift of the gab!) but there certainly was an alcoholic kick – especially after the third slug.

I think the subtle flavours would have been lost if diluted with ice/coke/soda as some of the group had, but served neat for me was delicious. It paired very well with a home-cooked Sri Lankan curry meal, the flavour being savoury, mildly spicy and certainly not sweet.

A certain Whisky Waffler son admitted a sneaking suspicion that he had tried Arrack before … “I say sneaking because I’m pretty sure I was kinda wasted at the time,” so anything he may be able to contribute on the subject may not count [Ed. Oh, and may I enquire just how much you had to drink, eh?]. I was planning to buy some Arrack in Sri Lanka duty free for further tasting with the expert advice of said son, but they didn’t have any!! Weird and disappointing.

Arrack would be a great start for the novice whisky/spirit drinker who did not want to be knocked off their seats.

★★★★  (but who am I to say?).

Floki Young Malt Sheep Dung Smoked Reserve

Reviewed by: Ted

Floki Sheep Dung Matured

Iceland loves a good renewable energy source. Sitting out in the wild northern reaches of the Atlantic Ocean, approximately 900km away from the UK and Norway, means that the island is cut off from the major power infrastructure of the continent. Luckily Iceland has a red-hot spade tucked up its sleeve. Thanks to its position directly over the Mid-Atlantic Ridge, the island is rife with volcanism (fun fact: apparently Iceland’s 30-odd volcanic systems have contributed around a third of global lava output over the past 500 years. The more you know eh?). Sure, this of course means there’s a decent risk of a fire mountain going boom and causing all sort of havoc (remember Eyjafjallajökull? And that was pretty small in historic terms as it turns out – check out Lakagígar), but the big upshot for the locals is that there are bag loads of geothermal and hydrothermal energy to tap into, with around 80% of energy production coming from these sources in 2016.

Iceland WW 7

Historically, like many other places in the region, the islanders would have probably burned peat as their energy source; around 10% of the island is actually covered in the stuff. These days people are generally more familiar with peat in the context of whisky making (or sticking it in the garden) rather than using it for heating or cooking, with places such as Islay and a number of other islands off the west coast of Scotland famed for their smoky drams. As it happens, Iceland has a couple of recently opened whisky distilleries, although only one has actually released any product.

Iceland WW 5

Eimverk Distillery, located in Reykjavík (unsurprisingly, seeing as about two thirds of the population lives in the capital region), are the makers of Flóki. While the official release hasn’t debuted at this point in time (the first release at 3yo is due in November 2017), Eimverk have previously tantalised the masses with a limited duty free pre-release for the Reykjavík International Airport. Thanks to my mother happening to be travelling in Iceland at the right time, we were amazingly able to try the Flóki Young Malt early last year and found it full of intriguing promise.

So, when I heard Eimverk had released a smoked version of their Young Malt I was instantly curious. The Icelanders have been smoking stuff like fish for centuries, so they should know a thing or two about the practise. Now, you would think that they would use local peat to smoke their locally grown barley, but not so. Well, I mean it’s not a particularly renewable source of energy now is it (peat bogs can take thousands of years to form, generally accumulating at an average rate of around 1mm per year)? And collecting it would mean digging up chunks of the astounding landscape that Iceland is famed for. So what was Eimverk’s creative solution?

You know what else Iceland has bag loads of, apart from renewable energy sources, interesting geology and indie bands that is? Sheep. First brought over by the Vikings circa the 9th or 10th Centuries, there are around 800 000 of them wandering about the island these days, approx. 2.5x the human population. Now sheep are a pretty good renewable resource – you can get wool, milk and meat from them, and they seem to do a rather good job of replenishing themselves with new little sheepies every year. There’s something else sheep make though, in great quantities every day: Shi… ahem, sorry, poo.

Iceland WW

As it happens, when you dry sheep poo you can set it on fire and use it as a fuel source. Humans have actually been practising this sort of pyroscatology (and if that isn’t a word then it damn well should be!) all around the world with all sort of interesting varieties of poo for millennia. If it has one flaw though, burning poo does tend to be rather smoky… which on reflection could be just the thing for smoking some barley! And that, my friends, is exactly what Eimverk have done!

Introducing: the Flóki Young Malt – Sheep Dung Smoked Reserve. Now, while you may find this all a bit weird, Eimverk note that in Iceland there has been a tradition of using sheep poo for smoking for centuries, so I think it’s only fair that we all remain open minded and give it a shot. Being rather geographically distant from the Reykjavík duty free, my initial excitement about this new release was somewhat tempered by the fact that it would probably be a very long time before I was able to try it. Therefore I was rather astounded (as was m’colleague when I whipped it out unannounced in front of him one night… the Flóki I mean!) to discover that I was able to source a bottle through local outfit Sigrún Whisky, who seem to specialise in Scandi drams.

Iceland WW 1

According to Eimverk, the Smoked Reserve is ‘a limited reserve of a selection of single barrel bottling (sic) from our distillery’. Visually the 500ml Smoked Reserve bottle is almost identical to the original Young Malt release: a dark textured label with the cool white runic design and angular font, although the background in this case is of rough homespun wool cloth, the only other real difference being a small red square on the cork seal.

The nose is very grassy and metallic; if Philip K Dick’s androids really do dream of electric sheep, then this would be the smell of the organometallic grass that the sheep are eating. There is also a big, punchy acidic layer, like mainlining a tin of pineapple, under which sits a fug of chocolate and leather.

The taste is sharp and hot, drying the tongue like strong citrus or tart fruit. Straight afterwards you get a sluggish hit of dull, ashy smoke. Think a pub any time before the smoking bans. Or perhaps it’s like walking past a smoking shed where they’re burning sheep poo (I can’t profess to have ever done so)? The finish is shiny and metallic, akin to drinking strong spirits from a cheap tin mug.

Iceland WW 6

Look, it isn’t the easiest whisky to drink admittedly, but then it isn’t really whisky is it? It hasn’t aged long enough to legally earn that title and it shows. Perhaps they used bigger barrels for the Smoked Reserve, so it hasn’t hit the same point of maturity at the same age as the original Young Malt was released at? I would definitely like to come back to this in a few years’ time and see what it’s like after the barrels have had time to work their magic.

As for whether the sheep poo was a good idea… well the flavour was definitely different to your normal smokiness in a whisky. But again, the spirit really needs to age further before we can properly judge the true subtleties of its nature. If you’re absolutely hell bent on possessing a unique Icelandic (almost) whisky then there can be no substitute for the Flóki Young Malt – Sheep Dung Smoked Reserve. For everyone else, perhaps give this one a miss for the time being and instead save your pennies for a trip to experience Iceland’s true natural wonders.

Iceland WW 8

Say what you will about the whisky – it’s a bloody beautiful place, isn’t it?