Newly introduced Traigh Bhan is the second core range Ardbeg with an age statement. The first, the ten year old, was introduced almost two decades ago. This is, in the Ardbeg world, a big deal.
Read MoreArdbeg’s annual special releases come in two flavors: Regular, and Committee Release. The latter is typically a few points higher proof, and distributed specifically to the Ardbeg’s fan club and select stores.
However, sometimes a bottle apparently sneaks through into retail. Back in 2017, I was able to pick this one up in Kentucky the day of its official release. I also seemed to have purchased it at the regular non-Committee Edition price. Miracles do happen!
Read MoreThe Balvenie continues to flirt with peated whiskies. A Week of Peat is the second in The Balvenie Stories Collection, and this one focuses on Balvenie’s lesser-used flavor component. In fact, they only use heavily peated barley for a week each year! Ian Miller calls peat week the most joyous week of distillation because of the new smells that come from the distillery. After releasing Triple Peat, and Peat Week, how’s A Week of Peat differ from the other expressions?
Read MoreGlenfiddich’s Experimental releases are pushing the distillery in new directions. Fire & Cane, the latest, is perhaps the perfect balance of price and flavor. Winter Storm is, undoubtedly, the best whisky of this excellent collection. It’s 21 Year Old Glenfiddich, however, and that comes with a high price. Fire & Cane is affordable, and dead-set on competing with peated whiskies coming from Islay.
Read MoreThere are a few misconceptions around Scotch whisky that I still hear today. First, I often hear how scotch is ‘smoky’ with strong iodine notes, and therefore a big turn-off for whisky drinkers. In truth, most scotch sold contains very little in terms of smoky notes. The second misconceptions is, only Islay distilleries make peated whiskies. In truth, peat was a main fuel source up until the 1950s in many parts of Scotland and was commonly used in the whisky making process.
Read MoreLet's be honest. The scotch industry is making fools of us with special cask finishes. While sherry cask finishes weren't new five years ago, they've sprouted up like dandelions. Then came the wine finishes, which were never all that successful, but plentiful. Oloroso Sherry became a statement of the quality sherry finishes. Port finishes? Oh, yes! There are plenty of port finishes.
Read Morefelt a little boring. It's slightly peated, slightly sweet, and lightly interesting. I'm admittedly a sucker for intense whiskies, and Bowmore 18 is not that. I labeled it as a whisky of an older generation where subtle flavors were king, and loud expressions were uncouth.
Read MoreThis whisky is ridiculous. There are few whiskies on the market aged entirely in port casks, and even fewer that spent a total of twenty-three years in port casks. Don't get me wrong, port cask finishings have become a "thing" in the last decade; that's when a whisky is primarily aged in more readily available (cheaper) American oak, and spends a few months to a few years in port casks. However, a whisky aged entirely in port casks for twenty-three years? Damn.
Read MoreLaphroaig Select is a maddening combination of whisky. The core scotch is regular Laphroaig aged in previously used American bourbon barrels, that are "finished" for six months in brand new American oak barrels. The distillery then blended this whisky with other whiskies to create six different single malts. The Laphroaig fan club, Friends of Laphroaig, selected the winning blend from the six to create the Select.
Read MoreOctomore is the smokiest scotch you can buy. But for me, it's not about the peaty levels. My nose isn't all that sensitive to peat, and I've never been overwhelmed by it. Lightly peated whiskies (like Bowmore) barely register. Instead, I'm looking for flavor beneath the peat.
Read MoreI only vaguely recall my first pour of whisky from Paul John Distillery. I was visiting London for the Whisky Exchange Show on a cold and rainy October day. We have plenty of incredible whisky shows in North America, but London wins on sheer quantity of whiskies. From a list of seven-hundred potential pours, I had made a long wish-list of whiskies to try. Paul John wasn't on the list.
Read MoreBy every comparison, the Bowmore Tempest is the opposite of the mild please-all peated Bowmore 12 Year Old scotch. Bowmore Tempest is the whisky for a growing enthusiasts. It has all the flavor one would expect in non-chill filtered cask strength scotch, without the intensity many cask strength whiskies hold.
Read MoreArdbeg releases Uegeadail and Corryvreckan annually. The Uegeadail is primarily ex-sherry barrel and ex-bourbon barrels blended while the Corryvreckan is matured in a raw mixture of French Oak casks and Burgundy wine casks. In this way, these are peated scotches with opposing views on texture. One is dry and cinnamon spice forward, the other is zesty and peppery. Both are delicious.
Read MoreOne of the oldest distilleries in Scotland, Lagavulin has a history dating back to the mid-1700s (although their ‘official’ opening date was 1816). Lagavulin doesn’t make affordable Scotches - their standard 16 year old is $110 at the LCBO, and it goes up from there, although they have recently released a 200mL ‘trial’ size of their 16 year old for $33.95.
A new LCBO entrant in the Lagavulin line is a limited quantity 12 year old cask strength Scotch. There are still some bottles available but the product is listed as discontinued so don’t expect to see it again until perhaps next year. Lagavulin has been releasing these Scotches annually since the early 2000s and judging from the reviews, they keep getting better each year. My recent preference for cask strength Scotches made this an easy pick for the Whisky Cabinet.
As with all peaty Scotches, the first scent is smoke. It’s not Laphroaig smoky, but a more composed and complex earthy smokiness such as that of a nearby fire (whereas with Laphroaig, you are standing in the fire). That smokiness is joined with caramel, citrus, and an almost imperceptible hint of lavender. On the pallet I find this Scotch a perfect balance between the common taste profiles of salty, sweet, and the smoky. There’s a depth to every element, like that of a richly delicious meal. The after-taste is warm, with the smokiness slowly drifting away. Whereas some Scotches at this age have a heavy dried fruit sweetness, the Lagavulin has a softer, less imposing sweetness.
When drinking this Scotch, it really is about the second and third taste, as the initial hit might be too explosive in both peat and alcohol to fully appreciate. Give it a chance, let it warm up, and then enjoy. At around $115 at the LCBO it’s not inexpensive. If it’s too late to purchase this Scotch at your local LCBO, the 16 year old should be readily available and is an excellent option.
Note: Originally published on Spotlight Toronto
An ounce of just-poured Laphroaig Quarter Cask sits beside me as I write this, and already the smokiness wafts upwards. This is a Scotch for a more advanced drinker for a few reasons; but only because of its heavy peat and blasting character.
Once you check the aroma a few times the smokiness will fade as you become accustomed to it, and you’ll certainly pick up the stronger alcohol content. The nose has been described as earthy, salty, and there’s definitely very little sweetness to it. You know you’re in for a ride before even taking the first taste.
The strength of the scent is deceptive, although the alcohol is definitely apparent. I believe the proper term for this type of whisky would be ‘warm’ and it certainly will warm you up almost immediately. With each sip the complexity increases as the flavours mellow, and sweeter, earthier qualities begin to emerge.
The quarter cask Scotch is produced in casks that are quarter the size of the standard, which allows the oak to really come through. If you like oaky wines or Scotches, you will likely appreciate this one. Although the Scotch is aged well under 10 years, the smaller cask size allows for more surface contact with the cask. So while it is not aged as long, it will have the oak flavour consistent with an older Scotch with less alcohol evaporating (alcohol evaporates as whisky ages in barrels).
Laphroaig is a major producer of Scotch with a history going back to the 1800s. They have several offerings in the LCBO ranging from the $60 range (as is this one) to the $600+ range for their 25 year old single malt. The 10 year old Laphroaig Scotch is the best selling smoky Scotch in the world, and also a good purchase. I’ve yet to try the 18 year old Scotch, but it’s definitely on my list of drinks to have.
Note: Originally published on Spotlight Toronto
