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Variations Among Whiskys Of The Highlands

Whiskey, also spelled whisky, any of several distilled liquors made from a fermented mash of cereal grains and including Scotch, Irish, and Canadian whiskeys and the various whiskeys of the United States. Whiskey is always aged in wooden containers, usually of white oak. The whiskeys produced in each country are distinctive in character because of differences in the method of production, the type and character of the cereal grains, and the quality and character of the water employed. Straight whiskeys are unmixed or mixed only with whiskey from the same distillation period and distiller. Blended whiskeys include mixtures of similar products made by different distillers and in different periods (Scotch) and also whiskeys made with combinations of the neutral whiskeys (which have no distinctive flavour characteristics) and straight whiskeys (United States and Canada). Small quantities of other flavouring materials (e.g., sherry, fruit juices) may be included in blends. Governments may require that some whiskeys be aged under their supervision for specific periods.

They’re bottled at a variety of ABVs, from 40% up to 51.2%. Some have age statements, others don’t. Here’s the good news: You don’t need to be a Game of Thrones superfan to enjoy many of these whiskies. So go ahead. Get your Game of Thrones buddies together, tell everyone to buy a bottle, and then taste them all together. You’ll probably investigate some unexplored territory, and you’ll all definitely learn more about what kind of Scotch you like. Vital Stats: 40%, no age statement. Appearance: Slightly dark gold. Nose: A simple, fruity, modest nose of apple rings, pear, toffee, vanilla, and malt. Palate: The sweet, malt-driven palate brings orange, peanuts, toasted almonds, and the crunchy edges around a well-baked chocolate chip cookie. The finish is short and a bit spirit. Vital Stats: 43%, no age statement. Nose: A very fruity, almost-brandy like nose delivers white grape, pineapple, kiwi, Meyer lemon, and a touch of sherry. Lagavulin celebrated its 200th Anniversary in 2016, with the release of a Lagavulin 8 Years and a Lagavulin 25 Year Old. This limited edition was matured in sherry casks and bottled at cask strength. The name of each distillery manager and the dates of their stewardship have been etched onto each bottle, with the names of founders John Johnston and Archibald Campbell located prominently above their 19 successors. Nose: very nice, it has this sherried, dark profile of the original 21 Years but it’s more elegant. Lots of Pu-Erh teas, charred wood, some dried Cecina beef, hints of dates and toffee underneath. Oranges add freshness. A touch of cedar, leather, cigar leaves and chestnuts. Flax and corroded iron. Belgian chocolate. Plenty of tiny notes, you can spend hours with this nose without getting tired. Mouth: excellent again. Same cigar / tobacco feeling, tarry smoke, but also coastal notes and fresh oranges and sugared mint tea. Hints of fig syrup and cinnamon pastry. Barbecued meats with a honey coating. Immaculate balance of smokiness and sweet sherry. Finish: long, leathery, with dark black tea, burnt grasses and leafy notes. This is a classic Lagavulin, one that goes beyond the Lagavulin 21 Years in my opinion, and comes close to other masterpieces like the Lagavulin 37 Year Old. Originally around € 1100. The Whisky Exchange still has it (at a premium).

The moment of truth showed Chivas wasn’t ready for this. It started well enough. Isaac Brizuela passed to himself on the right wing in the third minute, getting free and putting in a cross that Angel Zaldivar finished off. That sparked a first half in which Chivas had far more energy than their Japanese opponents. The Liga MX club allowed only one shot in the opening 45 minutes. Whether it was a lack of match fitness or simply that Chivas didn’t have the conditioning to hang, the second half shifted the balance in the opposite direction. The Antlers’ second goal, which came from the penalty spot without a visit to the video screen, may be controversial. The other goals can be put down to the defensive issues Chivas have shown all season. Ryota Nagaki’s opener came after both Chivas center backs decided to go after the man with the ball, letting Shoma Doi pick out an unmarked Nagaki with a lofted ball. On the third goal, no one closed down Hiroki Abe, and the teenager sent a gorgeous, curving shot past goalkeeper Raul Gudino. Cardozo told the television cameras after the match. We had to be calm, we’ve talked about that a lot and worked on it a lot, but we lost our heads. I don’t know why because we were in the game. We’re really confident in the players we have.

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Getting to know more about Bourbon

In recent years, bourbon and Tennessee whiskey – sometimes regarded as a different type of spirit but generally meets the legal requirements to be called bourbon – have enjoyed significant growth in popularity. ] Higher-end bourbon and whiskeys experienced the greatest growth. ] Gross supplier revenues (including federal excise tax) for U.S. ] In 2014, it was estimated that U.S. 1 billion, making up the majority of the U.S. ] Major export markets for U.S. ] The largest percentage increases in U.S. Bourbon’s legal definition varies somewhat from country to country, but many trade agreements require the name bourbon to be reserved for products made in the United States. ] Canadian law requires products labeled bourbon to be made in the United States and also to conform to the requirements that apply within the United States. But in countries other than the United States and Canada, products labeled bourbon may not adhere to the same standards. The first Texas Bourbon Shootout is happening on February 1, 2019, in Longview, and that got us thinking. There appears to be a revolution of sorts in Texas bourbon – a change in tastes, if you will. Although revolutionary thinking is nothing new to the Lone Star State, the concept of such a great American product being made as a top-of-the-line beverage, earning top marks in high-end tastings is something we haven’t seen before. And soon there will be a title champ for the Best Bourbon in Texas! To the bourbon aficionado, this isn’t news. To the average person who felt that this was traditionally the “working man’s drink,” it’s surprising. What’s not surprising is the quality and craftsmanship of the bourbon product coming from several top Texas distillers. Texas is going to be to bourbon what California is to wines. Love it or hate it, there’s something special about it… High humidity is really good for aging bourbon.

Over the next 12 months, The Balvenie will highlight the pioneering work of Malt Master David C. Stewart MBE to celebrate the 25th anniversary of its most famous expression – The Balvenie DoubleWood Aged 12 Years. The Speyside distillery is having a year of celebrations to mark the milestone which will pay tribute to not just Stewart but also the many distillery craftsmen and women who made DoubleWood the expression it is today. The Balvenie DoubleWood Aged 12 Years traces its origins back to 1982, when Stewart began experimenting with double-cask maturation, or ‘wood finishing’, by transferring 12-year-old Balvenie into Oloroso Sherry Casks. Now commonplace in whisky production, wood finishing involves taking mature liquid from one cask and finishing it for a number of months in another – a process that further develops its character, flavour and depth. Commenting on the anniversary, Stewart says: “DoubleWood’s creation and subsequent success is an achievement of major personal pride for me. It makes me very happy to know that a technique I helped pioneer all those years ago has now become a common practice in the whisky industry. “But DoubleWood wouldn’t be the whisky it is today without the hard work and dedication of all the distillery craftsmen who have contributed to its development over the years. The year of celebrations includes The Balvenie releasing a limited 25th anniversary edition of DoubleWood 12, with redesigned commemorative packaging containing information about David’s pioneering work. Further 25th anniversary events and activities will continue throughout the year, including the release of three short films looking back and exploring key moments in DoubleWood’s rich history as well as looking ahead to the future of the expression. David C. Stewart MBE appeared on the cover of the May edition of National Liquor News and a further article will appear in the June magazine.

McKechnie’s journey to the role began at the University of the West of Scotland, where she studied Biology and Biological Sciences. After graduating in 2014 with a fascination for the technique and skill behind spirit distillation, McKechnie went on to further study for an Msc in Brewing and Distilling at Heriot-Watt University in Edinburgh, which she graduates this year. “It goes without saying that it’s both an incredible honour and a privilege to be announced as The Balvenie’s new apprentice Malt Master,” McKechnie said. “Over the past four years, the team at William Grant & Sons have provided me with a wealth of support, guidance and knowledge on all things spirits, and I look forward to continuing my journey and development under David’s tutelage. “One thing I really love about nosing and tasting different whiskies is the memories it immediately invokes. I’ll always remember the first sip of The Balvenie whisky I tasted. It was up at the distillery and just the smell alone took me straight back to spending time with my family, in particular with my Grandfather. In her role as apprentice malt master, McKechnie’s main responsibilities will include ensuring excellence and consistency in each bottle of The Balvenie, while also maintaining that spirit housed at the distillery in Dufftown is maturing in the desired direction. She will also play an active role in assisting Stewart with the distillery’s work in whisky innovation, sampling and assessing and launching expressions of the future.

The home of Chivas Regal and location of its visitor centre is located at the Strathisla distillery. ] and is the oldest working distillery in the Highlands of Scotland, located in Speyside. The Strathisla distillery is owned by Chivas Brothers, and Strathisla single malt is one of the malt whiskies used within the Chivas Regal blend. Strathisla single malts have a natural sweetness and help to define the taste of Chivas Regal. Chivas Regal whiskies have performed well at international spirit ratings competitions. In the 1973 film The Exorcist, the character Father Dyer brings this whisky for Father Karass to drink after the death of his mother. In Only Fools And Horses Series 2, episode 3, A Losing Streak, first broadcast in 1982 Delboy asks for a ‘Large Chivas Regal’ at the bar to try and impress Boycie. Kelly Clarkson’s 2007 album My December includes a hidden track entitled “Chivas”. Despite a quiet offseason, Ferretti’s team is blessed with a deep roster and the return of Luis Quinones, who spent the last two-and-half years on loan. Though entering his mid-thirties, striker Andre-Pierre Gignac is showing no signs of slowing down, evidenced by his 14 goals in the Apertura. Santos Laguna, on the other hand, went through its semi-annual ritual of replenishing its roster with under-the-radar signings to replace departed stars. Gone is Jonathan Rodriguez, but former Morelia midfielder Diego Valdes should be a massive arrival, especially for striker Julio Furch, who is coming off a career year. The defending champs have not addressed their only pressing need — signing a striker, and will likely lose 18-year-old wunderkind Diego Lainez to Ajax in the coming days. Last season, Club America rode a horde of unlikely goal scorers who stepped up in key moments to deliver the title, a tendency that history tells us should not be expected again.

Soak the charred cubes starting on brew day in Bourbon or rye of your choosing (mid-shelf). 164 °F (73 °C) strike water to achieve a mash temperature of 150 °F (66 °C). Hold this temperature for at least 60 minutes, then begin mashout process. Collect 7.5 gallons (28 L) of wort. Total boil time is 2 hours. Add hops and licorice root as indicated. You may want to add a yeast nutrient as well to give the yeast an extra boost to help finish fermentation. Chill the wort, aerate, and pitch the yeast. Try to hold fermentation at around 68 °F (20 °C) but be careful that internal fermentation temperatures may be quite a bit higher than ambient temperature. Once fermentation begins to die down, add the candi syrup and chopped vanilla bean. When your beer is ready for transferring into secondary (about 3-4 weeks), pour the liquor off the oak cubes (reserving for cocktails!) and place cubes into the vessel. Rack the beer on top of the cubes. Replace the Golden PromiseTM malt from the all-grain recipe with 6.6 lbs. Maris Otter liquid malt extract, 2 lbs. 2 lbs. (0.9 kg) Golden PromiseTM malt. The remainder of the ingredients remain the same as the all-grain version. Soak the charred cubes starting on brew day in Bourbon or rye of your choosing (mid-shelf). Starting with 2 gallons (8 L) of water, bring temperature to 160 °F (71 °C). In a large grain bag, submerge the crushed Golden PromiseTM, the kiln coffee and Victory malts into the water. Hold the mash temperature at 150 °F (66 °C) for 45 minutes, then stir in the remaining crushed grains while bringing the temperature back to 150 °F (66 °C). Hold this temperature for at least 15 minutes, then wash grains with 1.5 gallons (5.7 L) of hot water. Top off the kettle to 6.5 gallons (24.6 L) and stir in malt extracts while off heat until fully dissolved. Return to heat and bring wort to a boil for 60 minutes. Follow the remainder of the all-grain recipe.

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Variations Among Whiskys Of The Highlands

It was first produced in Bourbon county, Kentucky, and the name bourbon eventually became a general term for similar corn-mash whiskeys. Sour mashes, used mainly in bourbon production, are fermented with yeast, including a portion of previously fermented yeast; other whiskeys are made from sweet mashes, employing only fresh yeast. In the United States, straight whiskeys are named for the grains predominating in the mash, with at least 51 percent required for whiskeys designated as straight. If a mash of at least 51 percent barley malt is employed, the product is straight malt whiskey; if rye malt is used, it is straight rye whiskey. Straight bourbon mashes contain at least 51 percent corn; straight corn-whiskey mashes contain at least 80 percent. Combinations of similar straight whiskeys of different distillation periods or from different distillers are designated as blended, rather than straight. Whiskeys are consumed both unmixed and mixed in cocktails, punches, and highballs. The United States is the world’s largest producer and consumer of whiskey. I feel I should preface this review: I don’t know anything about Game of Thrones. I’ve never read the books. I’ve never watched a single episode. While the rest of the world has been going bonkers over “white walkers” and “the Iron Throne”—phrases I learned via Wikipedia—I have been doing…something else. Living under a rock, I guess. At first I thought that meant I shouldn’t review these whiskies, but then I reconsidered. The Internet is full of commentary, analysis, memes, and other detritus related to Game of Thrones. It doesn’t need more. And perhaps this glaring blind spot in my pop culture knowledge actually gives me an advantage as a reviewer, in that I can taste Diageo’s Game of Thrones releases simply as whiskies, not as some kind of titillating fan service. Some background, for those who have been living under neighboring rocks. Earlier this fall Diageo announced the release of several Game of Thrones-themed whiskies, including a range of eight single malts. Whiskies from Glendullan, Dalwhinnie, Cardhu, Royal Lochnagar, Oban, Talisker, Clynelish, and Lagavulin are all accounted for, each one representing a different house or group from the show.

Lagavulin is one of the three Kildalton Distilleries in the south of Islay and sits comfortably in between Ardbeg and Laphroaig at the “Hollow by the Mill”, translated from the Gaelic lag a’mhuilin. By 1837 there was only the one distillery, “Lagavulin” occupied by Donald Johnston. The still house was rebuilt in 1962 and incorporated the stills of the Malt Mill Distillery and in 1996 a new mashtun was installed, and automated controls put in place. The visitor centre dates back to 1998 and was established in the buildings that once were the maltings and kiln of Malt Mill Distillery. Lagavulin Single Malt Whisky is characterized by its strong peat flavour and iodine overtones. The iodine flavour tends to divide tasters into love it or hate it groups with no middle ground, and it may not be suitable for new Scotch drinkers. The standard Lagavulin single malt is 16 years old, though they have also released a 12 year old cask strength variety, as well as their Distiller’s edition, finished in Pedro-Ximenez casks. Phenol levels running at 40 p.p.m. Lagavulin is produced by White Horse Distillers which is owned by United Distillers & Vinters which in turn is owned by Diageo plc. Lagavulin was chosen to represent Islay Single Malts in UDV’s Classic Malts of Scotland.

But underneath that, there’s a great big ocean of sweet, caramelized malt, all baked apples and cobbler crust. Plenty of industrial character, too—soot, rubber, hot electrical equipment, and that magical, grimy petrichor of a dirty urban sidewalk after a summer’s rain. Palate: You know that saying “turns to ashes in your mouth? ” This is like the opposite. At first, it’s like a mouthful of recently extinguished ashes—charred, powdery, astringent—but then a lush, maritime garden quickly comes into Technicolor focus. Basically, Lagavulin 16 tastes just like a real boat: varnish, diesel, salty nets, ocean spray, and the sticky lanolin-rich smell of a thick wool sweater a hardworking man has been wearing one too many days in a row. Over several minutes in the glass, ghosts of fruit emerge—orange and red cherry, mostly—but never seem to break through the low-hanging haze. That’s alright – a suggestion is enough. Lagavulin 16-Year-Old is satisfying in a way that many other things are not. You might not like it, but if you enjoy whisky, it is essential for you to buy a bottle of Lagavulin 16, and drink it. It might take you the rest of your life, but it’s important.

This is one of those rare, perfect occasions on which the essence of this story can really, truly be communicated by the headline alone. Nick Offerman, painted bronze, slowly sipped Lagavulin at a Chicago Blackhawks game. That’s it. That’s what happened. Look at the picture. The once and forever star of the world’s best yule log video last night recreated that experience before a Chicago Blackhawks game. The “statue induction ceremony” (hence the bronze), hosted by former Blackhawks Patrick Sharp and Adam Burrish, began when a curtain unveiled the “statue,” which was, I remind you, actually just Nick Offerman, painted bronze. Then the “statue” proceeded to slowly sip whiskey—like, very slowly—for 45 freakin’ minutes. Is this brand marketing? Absolutely. Does that make it less deliriously weird? There’s video of the event, which unfortunately can’t be embedded, but you can watch it on Lagavulin’s Facebook page. Later, Offerman did a shoot-the-puck contest, but again, who cares, he was covered in bronze paint and sipping whiskey for 45 minutes. Lagavulin is a good whiskey, Nick Offerman is a cool dude, Ron Swanson would never, and the Blackhawks lost to the Calgary Flames, 3-2. That concludes this piece of journalism.

Each stage lends different qualities to the resulting single malt whisky. The traditional casks soften and add delicate character, the sherry wood brings depth and fullness of flavour and the final few months in our tuns allow the whiskies to marry harmoniously. 2017. I thought it would be interesting to compare the scores on an open 2014 bottling (had been open for about 3 ½ years) to a brand new 2017 DoubleWood 12 Year Old bottle. We have scored the 2014 bottling seven different times between us in the Proper Pour Whisk(e)y Club- twice known for me and twice completely blind; for Jeremy, he tasted the 2014 known twice and blind once. ] of the 2014 bottling it was tasted and scored 10 times by 7 different people in the club (I for example tasted it all three times). The average of those 10 scores was 87.7 points (rounded from 87.67 – you’ll understand the reasoning for the detail here later). Club members had not interacted with the 2014 bottle for 28 months before we tasted from the last third of the bottle again this past January.

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