Scotland

Destination Cellars Arran tasting night in Burnie (or, Legless at the Chapel)

Posted by: Ted

The other night I grabbed my crutches (see here for that particular whisky-fuelled drama) and hobbled down to The Chapel Cafe in Burnie for a spot of whisky tasting. While my wife was still suspicious of my ability to stay upright after a few cheeky drams, I on the other hand was confident and keen not to miss out on sampling the range of Arran whiskies being offered by Destination Cellars that night.

Photo: Todd Morrison

Destination Cellars is a family-run business based in Hobart, offering a huge range of whiskies (and other drinks) and regularly holds tasting nights showcasing various products. Todd Morrison from Destination had made the trek up to the North West, glad to leave “the monsoonal conditions in Hobart” behind. Todd revealed to the crowd of 20-odd attending the tasting that Burnie had been the site of a certain important life event for him. It was at the ‘luxurious establishment’ (his words) called the Burnie Caravan Park that a young Todd tried whisky for the very first time. In town as part of a sporting tour, the weather was poor, so a bottle of Grants was procured to liven up the night. A game of spin-the-bottle ensued and a wretched Todd didn’t touch the golden spirit for another 20 years. Luckily he’s cured now apparently.

Also along for the ride and to share his knowledge of the Arran was industry stalwart, top bloke and bona-fide Scotsman Craig Johnstone. He’d been to Burnie before, but was a little surprised at the current municipal decorations littering the streets, quipping “what’s with all the trollies everywhere?” (Answer: probably ships’ crews coming into town from the port to do their shopping and dumping the trollies afterwards). Craig mentioned that the drive up had made him again appreciate the similarities between Tassie and Scotland, although apparently “the mosquitos here are much worse than the midges back home”.

We finished off with the Arran Gold, a whisky cream liquer

On offer that night were six drams from Arran Distillery (as well as Andrew’s excellent peated ale, definitely worth a try if you visit The Chapel). Craig whipped up a hand-drawn map to show everyone the location of the Isle of Arran, down off the South West coast, using handy references to help us home in on it, such as: “Edinburgh, here, is where all the best people are from, while Glasgow, here, is where all the idiots live” and “if the Campbeltown region is the bell-end of Scotland, then the Isle of Arran is the nut sack”.

First up was the Lochranza Reserve 43%, Arran’s basic workhorse, a NAS marriage of 1st- and 2nd-fill ex-bourbon casks. Named after the distillery’s home town on the north of the island, the Lochranza was sweet and grassy on the nose, while the mouth was buttery, with citrus, red jelly and a chewy caramel finish. Nothing really to write home about, but serviceable as a basic dram.

Checking out the colour

Before we got stuck in too much, Craig led us through some whisky drinking basics with his five step assessment. First up we eyeballed the glass and took note of the colour, which “nine times out of ten means bugger all, but holding the glass up to the light really makes you look professional!” Next we sleazily checked out the legs running down the side of the glass, which apparently “some people reckon they can use to tell the maker, cask type, age and what the distiller had for breakfast. If you meet someone like that, don’t get in a car with them because they’re definitely pissed.” The remaining steps, nosing, tasting and the finish, were completed studiously and without incident by the crowd.

Next up were two wine cask finishes, the Amarone 50% and the Côte-Rôtie 50%. Both are part of the Arran ‘Cask Finishes’ range, with the Lochranza used as a base before being finished in various wine casks (others include Sassicaia and Sauternes) to create limited edition releases. While both are red wines, the Amarone and the Côte-Rôtie imparted very different flavours on the spirit. The Amarone was dry and earthy on the nose, with a hint of grapes and damp moss, while the Côte-Rôtie was sticky and jammy, with quince paste and arrowroot. On the mouth, the Amarone was fruity, almost like Starburst chews and had a finish reminiscent of Cognac, while the Côte-Rôtie was very sharp, with almond paste, maraschino cherries and a salt water finish. Craig noted that Arran goes for wide, shallow flavour in its spirit, then uses the finishes to create depth.

Todd whips the troops into a frenzy. Photo: Craig Johnstone

The fourth dram on offer was something a bit special, the limited edition Master of Distilling II: The Man With the Golden Glass 51.8% (the releases are themed – last time was Hitchcock apparently). Created by Master Distiller James McTaggart (who Craig knows and apparently likes ‘shit beer, great whisky and fine wines’) to celebrate his 12th anniversary with Arran, the 12yo whisky is finished using rare Palo Cortado sherry casks. Craig was quite enthused about the unusual finish, noting “this isn’t a thermonuclear sherry bomb missile, but it is one of the weirdest sherry cask whiskies I’ve ever had.”

The flavour was indeed interesting, with hazelnuts, damp leaf litter, ginger snap biscuits, chocolate brownie, oiled metal and raisins on the nose. The mouth was biscuity with salted caramel, sultanas, and liveliness that ran right across the palate. The sherry finish was very distinct, with Craig commenting that it was “the most honest sherry-influenced whisky I’ve ever had”. It’s something that’s definitely worth a try if you come across it.

Not visible: my broken leg propped up on a chair. Photo: Todd Morrison

After we had finished dissecting the Master of Distilling II, we were ordered by Todd to “get your pipes and smoking jackets, because we’re going to slip into some peaty whiskies”. Machrie Moor, a peat bog on the western side of the island, gives its name to Arran’s range of peated whiskies. Todd admitted that he wasn’t always the biggest fan of peaty whiskies: “There’s warnings in nature – colours, smells and flavours that say ‘stay away!’. That was peated whisky to me.” These days he’s a convert and was keen to get stuck in.

The two Machrie Moor expressions on offer were essentially the same, but one was bottled at 46% while the other was a cask strength at 56.2% (to appeal to the French market apparently). According to Craig, back in the day most of the distilleries on Arran were illicit and made heavily peated whiskies as peat was the only fuel source, but now the style is the exception.

The smoke in the 46% was soft on the nose with a medicinal/rubbery texture and a hint of metal and smoked fish. In comparison, the cask strength was oily and resinous, with an intense aroma of freshly sawn timber, almost like Huon pine, followed by vanilla milkshake, home-made marshmallow and sea stones. On the mouth, the 46% was sweet and light, with raspberries on the fore and a curl of smoke on the finish, while the cask strength was hot and bright, with smoky bacon and smouldering green coastal vegetation. Both were very moreish, and the delicate 46% would make a great whisky to start a peat novice on.

Craig gets loose with the gang. Photo: Todd Morrison

At the end of the night the hosts took a vote to see what everyone’s favourites were, with Todd drily commenting that “this is going to be a somewhat North Korean voting system. The end result doesn’t actually matter, but we’re going to make you do it anyway”. Despite voter confusion and some potential rigging, every dram got some love, but the runaway winner was the Master of the Distilling II, with the cask strength Machrie Moor the runner up.

The night was a great success, particularly because I managed to get home again without breaking my other leg. Thanks to the enthusiasm shown by the local whisky fans, Destination Cellars will be back at the Chapel again on September 21 with a new range of whiskies, potentially lining up a selection of sherry bombs. Big thanks as always to Andrew at The Chapel Cafe for supporting whisky events in Burnie, to Destination Cellars for inviting me along as their guest, and of course to Todd and Craig for being damn fine hosts.

Photo: Todd Morrison

See you all next time!

On killing bottles

Posted by: Ted

There’s a bottle I need to kill. Actually, there’s a number of them, but this particular one is an old bottle of Dalwhinnie 15. It’s been sitting around on the shelf with about a good dram’s worth left in the bottom for at least a couple of years now. I have a suspicion this may turn out to be a problem.

Killin’ me slowly with his dram…

People tend to think of whisky as being very durable. When it’s aging in the barrel all sorts of funky interactions are happening of course, but stick it in glass, that delightfully chemically stable substance, and it’ll stay unchanged forever. Maybe… although that theory does seem to have been challenged recently by the number of very old, rare whiskies that have been tested and found to have somehow magically changed themselves into much, much younger, inferior whisky that is most definitely not (‘we are so sorry to have to break this news to you sir’) that phenomenally expensive 1880’s Ardbeg you bought as a sure-fire investment. Hmm, quite.

Getting back to the point though, nearly-empty bottles left to their own devices just never seem to taste as good (or at least not the same). The flavours are diminished and changed somehow. Oxidation, causing changes to the molecules through increased oxygen interaction, gets bandied around a bit, but sources on the repository-of-all-knowledge indicate that this may not actually play as much of a role as I previously thought. Another theory that I quite like is that because alcohol and other molecules in the whisky are volatile, evaporation and dissipation occurs every time the whisky is poured, meaning some of the flavours are lost and the balance of components is changed (a more detailed explanation here care of the excellently anorak-y Whisky Science blog).

That being the case, why don’t we just finish of all those damn dregs and move on to pastures new? The thing is, psychologically it can be quite hard to bring yourself to kill the bottle. Back when it was full, we splashed the contents around with great abandon, sharing it generously with friends and pouring stoaters without care. Once the level drops below the plimsol line though, you start to think ‘gosh, that’s getting low. Better go easy… maybe I’ll save it for a special occasion’. It can be even worse when you’re a somewhat slack whisky writer: ‘Oh man, I should really get around to reviewing this. Sometime. Hmm, I better leave some in there… I’ll definitely get around to it soon’.

To kill or not to kill…

Sentiment plays a part in prolonging the life of a bottle as well. The attachment of a particular memory to a particular bottle means that we can cling even harder to the remains, fighting against our natural urges as top predator in the whisky food web. For example, I bought that bottle of Dalwhinnie as a present for my dad over six years ago. When he died in 2013, I inherited it. The stupid thing in this case is that there isn’t any particular sentimental value attached to it. It wasn’t his favourite whisky, we didn’t spend a magical night bonding over it, or a wild night getting shit-faced on it.

Yet for some reason I haven’t been able to force myself to do the dirty deed and finish it off. It just sits there gathering dust and, stupidly on my part, potentially diminishing in quality and strength. Look, if I’m forced to dig deep for an honest reason for my reticence, I think I’ve just been using the tenuous sentimental value to put off having to write a review about it. Which come to think of it, is definitely the reason that I’ve been hoarding the last slick of my Nikka Yoichi 15 for too many years. Ugh, motivation, why are you such an indolent mistress?

Pity it’s not a full bottle these days…

Perhaps it’s just an excuse to keep buying new bottles?

So what is the point of this rambling musing? I think we need to be brave, to step up to the crease and face down that last dram before it’s too late. Sometime you’ve got to kill the things you love. It’s the kindest thing to do.

Just, some other time maybe…

Scotland 2018: The Ultimate Whisky Adventure – Part Four

Posted by: Nick

In July 2018 I realised the ultimate Waffler’s dream and spent nine days travelling whisky’s motherland. I did not waste a moment.

9 days: 20 distilleries.

PART FOUR: Islay – the east and the north

WW 0 still

If I were to be completely honest with myself, I would admit that three of my top five distilleries in Scotland are just outside of Port Ellen. If I were to be even more completely honest then I would revise that to three of top three. And these three, the holy trinity of Islay, were to be my destination on my final full day in Scotland. As all three were within a short walk of one another I coined this day as ‘the world’s greatest pub crawl’. The only question was, where to start? Due to a combination of tour times and proximity to my accommodation (a three-minute walk, no less) I began my epic day at Laphroaig.

WW 1 Lap

The tour was in-depth and the tastings phenomenal – three barrels were lined up ready to be valinched into our glasses – the first a quarter cask on steroids, the next a 14 Year Old bourbon cask, before finally, the pièce de résistance, a 52% 14 Year Old whisky which had spent it’s time equally in bourbon and Amontillado sherry. I was fortunate enough to take home a 200ml bottle of the latter, and my colleague was suitably impressed. I also claimed the rent for my square foot of land and learned to pronounce Cairdeas (hint: think Steve Macqueen).

WW 2 casks

Fifteen minutes up the road was Lagavulin, a crucial distillery in Whisky Waffle history and I wasted no time ensconcing myself in their new tasting centre. While there are not many varied Lagavulin releases on the market, if you find yourself at the distillery then you’ll be treated to a range of rare special editions created for Feis Isle celebrations and Jazz festivals. The pick was the 54% Double Matured Distillery Exclusive. At this point of the day my tasting notes were starting to get creative. I have noted: “like sitting in a cart pulled by a noble steed. Or in a palanquin carried by muscular Persians sweating in the Arabian sun”.

WW 3 Laga

Unbelievably, the best was yet to come. Several things influence one’s enjoyment of a tour: the quality of the distillery (and therefore the whisky), the engagingness of the guide and the friendliness of the people on the tour with you. Well, once in a while the stars line up and you get all three, and that was the case with my Ardbeg ‘tour at two’, commencing, funnily enough, at two o clock. And it was one for the ages. Our guide, wee Emma (apparently there are two Emma’s who work at Ardbeg and we got the smallest – and the best!) was friendly and knowledgeable about peated whisky – an islander through and through. The tour itself was thorough but individualised – it didn’t feel like a re-tread of all that had come before. And the group was amazing. We settled ourselves down in a bond store for some tastings and when the drams started flowing (Grooves, Alligator and any number of single cask releases) we took it in turns to chat about our backgrounds, favourite drams and that first bottle that opened our eyes to whisky. We could have stayed there longer – but a knock on the door to the warehouse by the production boys alerted us to the fact it was 5 o clock and the tour was meant to have finished an hour ago. “Sorrynotsorry” was everyone’s response. It was a magical experience and one I feel truly reflects a wonderful distillery. I can say, hand on heart, it was the best tour of the trip and remains a fond memory in my Waffly heart.

WW 4 Ard

I woke the next day with a heavy heart. Partly because of the number of drams I’d consumed the previous day, but also because it was my final day on this spectacular island. My ferry left at 3pm which gave me just enough time to fill in the gaps I’d left. Despite feeling a little tender I could not resist tasting a few distillery exclusives at Caol Ila. I wasn’t sure what to expect from this giant distillery but what I found was a warm welcome and delicious whisky.

WW 5 CI

My welcome was just as warm at Bunnahabhain, who, despite building work preventing me from touring the distillery, gave me an extensive tasting (which I was able to transfer most of each glass into small bottles – my liver thanked me later) and fantastic conversation. It was one of the friendliest distillery experiences I’d had in the previous eight days and I cannot wait to go back and visit these guys again.

WW 6 Bunna

Then, before I knew it (after a sneaky couple of photos at Ardnahoe), I was back on the ferry and leaving Islay.

WW 8 Ard

I can say with certainty that my visit to Islay had been the pinnacle of my whisky journey. The people, the scenery and the peat gave it the edge, but despite the size of some of the operations it just felt like I was on a tiny whisky-centric island which hadn’t changed much since the first dram had been distilled there. Sitting on a small rise of land across the road from my Airbnb looking out at the view (Port Ellen on one side, Laphroaig distillery on the other) I felt as connected to a place as I ever had. The pun writes itself, but I truly mean it when I say it was a spiritual experience.

WW 7 Bunna

And thus my whisky journey was at an end. Despite Islay’s dominance in my writing, every aspect of the trip was phenomenal. As a whisky fanboy, the range of flavours across one little country inspired me. But the biggest impact was made by the people behind the scenes, making and promoting the drams I loved so much. Their warmth and generosity (and patience with all my questions) was a credit to the industry and made this Waffler very happy multiple times over.

So would I go back? Oh, you bet I would – in a heartbeat. I’d probably stick the anticlockwise trajectory – like the best tastings you’ve got to start with Speyside and end with Islay. I hit up some amazing distilleries and crossed off a few bucket list items, though left a few remaining (I’m looking at you Campbeltown, Orkneys and Edradour). If you’re about to embark on a trip to the motherland I absolutely recommend the anticlockwise direction and all of the establishments I found myself at – though I’m sure there are some wonderful places I missed (if so please let me know!). However, sitting on the train taking me towards Glasgow (Prestwick) airport I was a contented Waffler with a heart full of fulfilled dreams.

Crossroads WW

Read PART ONE here

Read PART TWO here

Read PART THREE here

Complete distillery list:

Glendronach

Balvenie

Glenfiddich

Aberlour

Glenfarclas

Cragganmore

Glenlivet

Macallan

Glen Moray

Benromach

Talisker

Oban

Bowmore

Bruichladdich

Kilchoman

Laphroaig

Lagavulin

Ardbeg

Caol Ila

Bunnahabhain

(Ardnahoe)

Glenlivet Nἁdurra Oloroso

Reviewed by: Nick

Glenlivet Nadurra WW

Speyside: home to smooth, elegant, subtle and well-balanced whiskies. Whiskies that represent the graceful and sophisticated flavours that this Scottish spirit has to offer.

And then there’s this one.

The Glenlivet name their cask strength range ‘Nadurra’, Gaelic for natural. While they have made bourbon-aged versions, the one that is most widely available is matured in first fill Oloroso casks and it has rapidly carved out a niche in the market previously dominated by Aberlour A’bunadh and Glenfarclas 105. This is possibly because The Glenlivet, being a huge distillery even by Scotland’s standards, can put out a good quantity of bottles at a reasonable price. What this means, however, is that the product released is quite young and… um… what’s the opposite of subtle?

If most Speyside drops are a Haydn violin concerto, the Glenlivet Nadurra is the Arctic Monkeys first album. It’s like bringing home to meet your mother that guy with tattoos, piercings and parole conditions.

The nose is probably the most refined aspect of the whisky; grape notes dominate alongside butter, apricots and leather car seats. It smells like it could be a cheap brandy, although having had very few expensive brandys in my life, I suppose it could smell like them, too.

The palate is where you get kicked in the face. The sherry is clearly the biggest factor at play here with rich dark fruits coating your tongue while elements of chocolate fudge, liquorice and oak try in vain to keep up. The finish is long, spicy and full of fire, and contains stewed apple flavours and a bitter piney note.

“So we get that it’s rough,” I hear you cry “but check the label, you berk – it’s freaking 60.3%! Surely a drop of water will fix this?”. I did try, fellow wafflers, I promise – and it actually didn’t help much. It lessened the burn, sure, but it was still heavy and volatile, confirming my suspicions about the youthful nature of the whisky.

Having read all the way through this review, you are probably expecting me to give it a fairly negative score. But, in a shocking Christie-esque twist, I’m actually not. I definitely think there is a place for an angsty teenage whisky on my shelf. It’s doesn’t skimp on flavour, it warms your entire insides, and goes well in a hipflask on a fishing trip (or cricket match if you’re sneaky enough). Although it’s far from being objectively good, there’s something to like about it. It’s a cheeky puppy that is so adorable that you don’t mind when it won’t come when it’s called. Don’t kid yourself that it’s a work of art – just drink it…

…in small doses.

★★★

The bottle I reviewed was part of Batch OLO615

March Madness Grand Final

Posted by: Nick

Finally our March Madness bracket reaches the final round: the Grand Final. Yes, what started out six weeks ago with 64 distilleries (technically 63 distilleries and 1 independent bottler) has been whittled down to just two. And our finalists?

In the red corner: Bruichladdich!

On the road to the final Bruichladdich overcame the number one seed, Glenfiddich, Tassie favourite Overeem and in a nail biting semi final they defeated the peated powerhouse Laphroaig by a margin of 59% to 41%.

And, in the blue corner, they will be facing: Ardbeg!

Ardbeg have taken down some sherried Scottish superpowers along the way with Glendronach, Balvenie and recently Glen Moray falling victim to the peat monster.

Click to enlarge

So now it all comes down to this: Bruichladdich vs Ardbeg. Two Islay dynamos duking it out to become Whisky Waffle’s inaugural champion distillery – but who will win?

YOU DECIDE!

Voting has never been easier! We only need one name! Leave your vote in the comments or on our social media platforms.

Happy voting and keep on waffling!

Taking it slow at Sandy Gray Distillery

Posted by: Nick and Ted

Neil Gray and Bob Connor are getting the band back together, but this time instead of sweet 70’s tunes their new gig is turning out some fine Tasmanian whisky. The two guys met in their youth in Launceston through a shared passion for playing the guitar and are now continuing their friendship into retirement by founding Sandy Gray Distillery, currently Tasmania’s smallest distillery (until their new still arrives part way through this year that is).

The distillery takes its name from Neil’s father, Alexander ‘Sandy’ Gray, a Scottish physician who emigrated with his family to Tasmania in the 60’s. It was actually Bob who suggested using the name as Sandy had played an instrumental part in saving his finger, which was injured during a guitar-carpentry incident. After being shrugged off by one doctor and told to come back in a week, Neil asked Sandy to take a look and Bob was immediately referred onto finger-saving surgery. The recovered use of his digit meant that Bob was able to finish making the guitar which, through further good fortune, will one day adorn the distillery wall (if Neil ever gets around to expanding the shed).

Our two heroes: Bob (left) and Neil

The goal of the two distillers is to make the best whisky that they can on their own terms. Neil and Bob are not driven by profit margins or shareholder demands, they’re just two mates messing about in a shed and taking as long as they damn well please to fill some barrels using their tiny still. It’s all about the joy of the act, rather than any delusions of world domination.

They’ve currently filled four 20L ex-tawny casks, which is quite an impressive feat considering the fact that they have hitherto been working on a teensy 25L still. The barrels are all at various stages of maturity, but the oldest tastes like it is nearly ready, offering a hot, rich, spicy profile at cask strength and developing further caramel and stewed fruit notes when a splash of water is added, with a cheeky dash of elderflower on the finish (or is that sour plums?). It’s an exciting drop and a testament to the care that the boys have taken in crafting their spirit.

What sorta wood do this think this is made out of? Answers on the back of a postcard.

The story of Sandy Gray is very Tasmanian, chance meetings and happenings bringing people together – Neil and Bob met at a gig and went from starting bands to starting distilleries, Neil’s dad saved Bob’s finger meaning that he was eventually able to continue building a guitar which was then given to a girlfriend. Years later the same guitar was amazingly rescued from a tip and returned across the state lines to Bob, and will eventually adorn the wall of the distillery. Even this article is the product of sheer random luck – 40 years after playing in a band with Bob, Neil found himself playing a gig with Whisky Waffle’s very own Nick (also, turns out he was at school with Nick’s mum). It’s a small world sometimes, which seems only appropriate for a small Tassie distillery.

Scotland 2018: The Ultimate Whisky Adventure – Part Three

Posted by: Nick

In July 2018 I realised the ultimate Waffler’s dream and spent nine days travelling whisky’s motherland. I did not waste a moment.

9 days: 20 distilleries.

PART THREE: Islay – the western half

I had been through sunny Speyside and the spectacular Highlands (and Islands) and my whisky journey was nearly at an end. Of course, there was one crucial destination I had not yet covered. In fact, you could argue I’d left the best until last.

It is almost compulsory for any whisky fanatic to make the pilgrimage to the Isle of Islay. Nowhere in the world is there a higher concentration of top-quality distilleries within a short drive (or, in some cases, a short walk). I could not contain my excitement. The ferry took us into the beautiful seaside town of Port Ellen, sailing past some limewashed buildings where I could just make out the giant letters painted on their side, spelling Ardbeg, Lagavulin and finally Laphroaig.

However, the Port Ellen big three would have to wait. I had only two and a half days in this whisky-wonderland and not a moment to lose.

I began with the oldest distillery on the Island, Bowmore. I’ve been impressed with several bottles from this distillery but more often than not have been left underwhelmed and slightly confused. The tour satisfied the latter complaint – revealing the future core range to consist of a NAS, a 12 Year Old, a 15 and an 18 (don’t panic fellow ‘Darkest’ fans – this particular favourite is simply becoming THE 15 Year Old). The highlight of the visit however was the special release, the Warehouseman’s 17 Year Old. 51.3%, matured in bourbon, sherry and red wine, it was balanced and oozed sophistication like anyone wearing a pearl necklace, including David Bowie. In fact, like Bowie it was a bit psychedelic, a bit folky, a bit glam and a bit disco. It was the real star… man.

Breakfast whisky out of the way it was time for the next course. And lunch was the one and only Bruichladdich. If there was just one distillery I could recommend to visit for tastings it would be this one – if only for of the variety… and quantity! Their self-titled range is full of vibrant spicy malted barley notes, the Port Charlotte releases are smoky and bacony and the Octomores… Don’t expect them to smash you around the face with peat, peat and more peat. They are nuanced, balanced and complex – and packing enough fire to make Arthur Brown happy. They’re Audrey Hepburn with her cigarette holder in one hand… and a cigar in the other… at a bbq… under a volcano. Bruichladdich are such an exciting, progressive distillery. They have absolutely struck the right balance between NAS and integrity. You’ll find no mention of “flavour-led” here”, just bloody good drops – and plenty of them.

Remarkably, the destination I was most excited for was yet to come. Being a Tassie boy, there was one distillery that appealed above all others. Small-scale, paddock to bottle, on a working farm? It was like coming home. My final stop of the day was Kilchoman Distillery.

It was everything I’d hoped for: a tour that felt more like being shown around than hearing a rehearsed script, a peek at the entire production process from malting right through to bottling and a tasting packed with vibrant youthful whiskies that satisfied and intrigued me in equal measure. I had a chat with founder Anthony Wills and we bonded over how his own distillery’s paddock-to-bottle ethos compared to one back in my home state of Tasmania.

A trip to Islay’s west wouldn’t be complete without a visit to the beautiful Port Nahaven

I returned to my tiny eco-hut in Port Ellen pleased as punch. It had been an amazing start to my Islay visit and I was still buzzing… yet I retired to bed (reasonably) early. You see, there was one day I had been waiting the whole trip for. And that was tomorrow…

Home sweet home

The 25 days of Aussie whisky – Day 7: Bladnoch 10yo 46.7%

Posted by: Ted

On the seventh day of Christmas my true love gave to me… a glass of Bladnoch 10yo Scotch whisky. Wait a minute, Scotch? Huh? Ok, so this one fudges the brief a bit, but it works if you squint your eyes. Founded back in 1847, Bladnoch is the southernmost Scottish distillery (not quite as far as Australia though) and one of only six remaining in the Scottish lowlands. After going into liquidation in 2014, it was purchased the following year by Australian businessman David Prior, who renewed and expanded the brand.

The 10yo is a release of older, pre-takeover stock aged exclusively in ex-bourbon casks. The nose has a distinct note of canteloupe and boiled caramel sweets, while the mouth is light and sharply sweet with a finish of spice, wood and grain. Technically, I suppose you could call the Bladnoch the only true ‘Australian made’ Scotch whisky. Worth a try if you like your drams sweet and light.

#whitepossumspirits

The 25 days of Aussie Whisky – Day 4: 23rd Street Distillery Hybrid Whisk(e)y 42.3%

Posted by: Ted

On the fourth day of Christmas my true love gave to me… a glass of 23rd Street Distillery Hybrid Whisk(e)y. Australians love the whole fusion cuisine thing and this old world-meets-new world-meets-even newer world blend is no exception. The mad tinkerers at 23rd Street take 5yo-ish Scotch whisky from Scotland and splice it together with 2yo-ish bourbon whiskey from America (hence ‘whisk(e)y’) and then finish it off in ex-bourbon casks at their digs in South Australia.

The Hybrid lives up to the whole Jekyll and Hyde vibe, with the Scotch and bourbon both playing off each other. The nose is light and sharp, with competing woody, floral and fruity notes, while the palate starts off smooth and honeyed before developing into a hot, sweet, bright and lingering finish. The Hybrid is proof that the antipodes are still the real wild west (south?) of whisky and (nearly) anything goes.

#whitepossumspirits

Abomination, The Crying of the Puma 54%

Reviewed by: Ted

Puma dram WW

Come on, if you stumble across a whisky called Abomination, The Crying of the Puma in a bar, there’s no way you’re not going to try it right? I was catching up with some friends at Melbourne whisky-scene stalwart Boilermaker House and we were checking out their new in-house whisky selection app (it’s pretty cool). Pretty much the first thing I clapped eyes on was the Abomination and I was like, you had me at weeping big cats, yes please.

The Abomination TCOTP is released by indie Californian outfit Lost Spirits Co., who import a blend of 12-18 month old heavily peated Islay-origin spirits then put them through their proprietary reactor technology together with shards of charred American oak soaked in late harvest Reisling… WTF? Apparently Australian Border Force were not exactly keen to let it into the country due to the odd nature of its creation and the fact that it’s kinda not really whisky. Like it’s Australian contemporary Deviant Distillery, it’s more of a malt spirit.

The colour of the Abomination TCOTP is super dark red, almost like the Puma is crying blood. The bottle claims no added colouring, so perhaps the ‘redonkulous’ colour is an artefact of the reactor process and the addition of the charred stave shards.

The nose is like a classic 1970’s Holden Sandman – leather, tobacco, salt, a sprinkling of pot pourri on the dash and killer heat rising off the seats. The heady mix is sweet, fruity and smoky, with raisins, apricots, candied orange, cashews, rose petals, an earthy peatiness and so much salt. Oh that sharp, bright salt.

The flavour is like eating raisins in a pool next to the beach in the tropics while a driftwood bonfire burns nearby. The palate is sweet and ashy, with dark honey, peaches and melon and a decent punch thanks to the 54% strength, although the mid-palate is somewhat lacking. The finish is looong and satisfying.

The sweet, peaty flavours are really interesting, and put me in mind of a combination of Ardbrg, Laphroaig, Bunnahabhain and Caol Ila (who knows, I could even be on the money). The Reisling is definitely an out there finishing choice and adds a quirky fruitiness into the mix.

Look, I know it ain’t really whisky and that it was made using dark, heathen technology, but the Abomination TCOTP is great! The rich, punchy flavours working with that salty peat are actually really satisfying, and you totally wouldn’t pick it as being so young straight off. Then again, we do always say that peat does good things with young whisky. If you want to try something that is crazy and different and has a name that sounds like a part of dark Aztec creation story, Abomination, The Crying of the Puma is definitely worth checking out.

★★★

Ted sniffer