#IslayWeek

An ode to Islay

Posted by: Nick

port-ellen

Our week exploring the peated wonders of Islay has sadly come to a close. We’ve loved every drop and had some proper crackers. And lastly, we’ve reminisced about Islay itself – the beautiful Hebridean island which we would both return to in a heartbeat. To conclude our celebrations I wanted to share a poem I composed while on the island a few years ago. I was so taken with the place (and under the influence of several peated drams) that I thought I could only express myself in rhyme. Merry Christmas fellow wafflers!

Out in the Atlantic Ocean lies

an island of my hearts desire.

With salty air and peat smoke rife

the spiritual home of the water of life.

Its sunny skies and rugged coast

but friendly locals I’ll miss the most.

I’ll always long for that familiar burn

and hope one day I shall return.

A very waffly Christmas

#IslayWeek

#LetsGetPeaty

Advertisements

Lagavulin: 200 years of peated perfection

Posted by: Ted

lagavulin

Here at Whisky Waffle we understand the gravitas of celebrating a bicentennial birthday. When we sprang into existence in 1988, we arrived just in time to witness Australia’s 200th year as a nation (although one of us saw a few months more of it than the other). Now we are all grown up and are excited to be able to witness another bicentennial milestone, the anniversary of a distillery that is rather close to our hearts:

Happy 200th Birthday Lagavulin!

Founded in 1816 by John Jonston and Archibald Campbell, Lagavulin has now entered the prestigious Islay old-boys club, joining the company of fellow veterans Ardbeg, Bowmore, Bunnahabhain and Laphroaig.

lagavulin-ted

Nestled on the shoreline just a couple of miles East of Port Ellen, the Diageo-owned distillery is classic Islay, with whitewashed walls bearing the name of the distillery in giant black letters on the seaward side and elegant pagodas peeking above the roof line. Inside, guests are greeted by age polished timber and leather chairs, painting a romantic view of yesteryear. Not forgetting of course the glossy copper stills and the ever-present scent of peat and spirit rising to meet the angels…

lagavulin-chairs
To celebrate the big milestone Lagavulin has released a special edition 8 year old bottling, which aims to recreate a bottling sampled by historical Waffler Alfred Barnard in 1886. Now, bear in mind an 8 year old whisky was considered nigh-on ancient back in the day and Barnard described that one as as “exceptionally fine”.

With such high praise from the 19th century, Nick immediately decided to add it to his collection. However, seeing that 2016 marked a 200 year celebration he thought ‘why stop there’ and promptly bought the 2014 edition of the Lagavulin 12 Year Old Cask Strength. When Ted added his Whisky Waffle favourite the 16 Year Old into the mix, we had quite the ingredients for a special Lagavulin birthday bash! Or as we didn’t refer to it at the time but should have: a peat party!

lagavulin-all

On the nose the 16yo was straight up coastal, with a salty, iodiny, seaweedy hit. But then we found… bananas? Perhaps banana chips, as well as dry-aged meat, terracotta, copper and crushed grass. The flavour was all about the tangy peat, but there were earthy notes such as mossy paving stones and singed oak branches.

After the subtle, balanced nature of the 16yo, the 8yo stopped us dead in our tracks and then made us jump up and down with excitement. The colour for one thing was crazy, like the palest white wine, certainly no Diageo caramel in sight there. The nose was decidedly new-makey. Raw. Ashy. A good deep breath delivered a big hit of green fruit. The flavour was fresh, crisp and bright, with the fire still burning across the palate. Summer peat. The finish was rather excellent, being sharp like a tailored charcoal suit. Everything about the 8yo served to highlight the smoothness of the 16yo.

Finally it was the turn of the cask strength 12yo, probably the dark horse of the bunch. Phwoar, what a whisky. It was young, exciting and complex, like a teenage poet. It was Bond, Die Hard and Crank… on Speed. The finish provided a peaty punch that really scratched that itch. There’s something about young peated whisky that just works.

lagavulin-nick
We’ve always had a connection with Lagavulin, even before we started the whole Whisky Waffle malarkey. To be fair, the 16yo was the first whisky that ever blew our minds and made us think that whisky was something more than an additive to Coke. Hopefully this gem of Islay continues another 200 years and beyond, but who knows what the future may bring. Maybe one day in the far flung future a descendant of Howard Carter will be leading an expedition to explore the ruins on a lonely island off the old Scottish coast. Perhaps they will discover a door sealed with a dusty cartouche bearing the legend ‘Lagavulin Distillery Est. 1816 Isla’ and upon gaining entry to the chamber within, will stumble across a hoard of barrels containing the fabled peated gold of Islay…

Kilchoman Machir Bay

Reviewed by: Nick

kilchoman-machir-bay

2012 edition

Kilchoman is (was?) the first new distillery built on Islay in 120 years. The drawback of this is that it comes without centuries of tradition. But the positive – it comes without centuries of tradition! Meaning it can do whatever the hell it likes! This perspective can’t help but bring to mind a few producers closer to home which claim to be slices of Scotland in Tasmania. Well, I’m going to make a big call: Kilchoman Distillery is a slice of Tasmania – in Scotland!

Like Tasmanian distilleries such as Redlands, it attempts to keep the entire whisky making process on the one site, paddock-to-bottle style. While this is hard to achieve across their whole range, their lightly peated ‘100% Islay’ expression is created exactly as it sounds: entirely on Rockside Farm, home of Kilchoman.

Also like Tassie, Kilchoman can’t be bothered waiting for 12 years to release their product, so bottles its range under titles of various landmarks: heavily sherried Sanaig, entirely sherried Loch Gorm and the subject of today’s review, the Machir Bay, which is a marriage of some oloroso matured whisky with a greater amount of ex-bourbon whisky.

Often drinking younger whisky from Scotland can be likened to snuggling with a Pitt Bull, but for peated whisky it just seems to work. The smoke tames the beast and compliments its occasional snarling. The Machir Bay is no exception.

The smoke is clearly apparent on the nose, however there are also sweeter creamier notes of hazelnut and coffee. On the palate the Machir Bay takes a while to get going – initially gentle before building into a fiery roar, a clear sign of its young age. Flavours of vanilla and green grapes can be found, shrouded in huge gusts of smoke.

While this is a tremendously exciting dram, I get the impression that it’s still a work in progress and that when I check back on a later release in a few years time that it will have come on in leaps and bounds. However, just like Tasmanian whisky, it is one step on a journey – and one I’m very happy to have checked out.

★★★

#IslayWeek

#LetsGetPeaty

Port Charlotte Scottish Barley Heavily Peated

Reviewed by: Nick

port-charlotte-sc-hp

It’s a fun bit of whisky trivia that Port Charlotte whisky is not actually made by the long-since-closed distillery of Port Charlotte. Instead, this particular drop is made by Bruichladdich Distillery as a tribute to their heavily peated ex-neighbours.

Jim McEwan, Bruichladdich’s head distiller at the time of this dram’s inception, wanted to recreate the flavour that the legendary old distillery was famous for. He tracked down a now 90 year-old former employee of Port Charlotte distillery and asked him what the whisky tasted like. “Aye,” said the old man, “aye, it tasted good.”

I for one certainly cannot deny that the product Jim has created to bear the Port Charlotte name tastes “good”. In fact, if I were to give my tasting notes in a solitary word, I would simply say: bacon. And everyone loves a bit of bacon, right?

Of course, this site is called ‘Whisky Waffle’, not ‘Whisky-we’ll-keep-it-brief-ok’. Apart from the latter sounding silly, we’ve found that we do rather like to bang on a bit with pretentious tasting notes. Speaking of which, this whisky has a nose like an Australian barbecue. Barley peated to 40 parts per million ensure smoke and cooked meat flavours waft oh-so-unsubtly over peppery notes and a dash of dark chocolate.

The palate is pleasantly spicy – no doubt an influence of the slightly higher bottling strength of 50%. The flavours on offer include salami, smoked salmon and of course, the aforementioned bacon. The meat theme lingers long after the whisky is gone, leaving the sensation of having polished off a particularly satisfactory scotch fillet (pun well and truly intended).

The release of the Port Charlotte range by Bruichladdich has rekindled an interest in the history of the grand old distillery and there have even been talks about building a new facility on the old site. However, this project seems to have stalled for the time being with no updates as to whether it might go ahead. Fortunately, thanks to this particular whisky, we have access to the next best thing: a dram that, seventy years from now, we can reflect on and happily label it as “good”.

★★★

#IslayWeek

#LetsGetPeaty

Reflections on a visit to Islay

Posted by: Nick

nick-port-ellen-lighthouse

It is no exaggeration when I say that the isle of Islay is, without a doubt, my favourite place that I have ever had the pleasure of visiting. The quaint lime washed houses of Port Ellen, the spectacular coastline and beaches, the stark peat bogs and the friendly locals waving as you drive by all combine to create a coastal utopia. And then there’s the whisky. Ah… the whisky…

There is a reason that drams made on this Hebridean isle are famous the world over: they taste like nothing else on earth. Smoky, salty, oily and fiery as hell itself. On my first (gloriously sunny!) day upon the island I visited Ardbeg, Lagavulin and Laphroaig: the worlds’ ultimate pub crawl. In the evening I lay down on the sand at Kintra Beach and watched the sun go down with a belly full of South-Ileach whisky. There  was not a more content man on the planet.

The next day I stood beneath the distinctive Port Ellen lighthouse, looked across the bay and felt more connected to a place than I have ever experienced in my life. I would go back today. I would drop everything. Just for one more whiff of that peaty air. Just for one drop of that liquid aptly described as the water of life.

nick-content

#IslayWeek

#LetsGetPeaty