Monday, March 19, 2018

New Cocktails: Sir Lancelot

Turning once again to the Cocktail Database, I found what looked like an interesting drink, the Sir Knight. Composed entirely of spirits and bitters, I was wary about the preponderance of liqueurs, but hoped that the herbal notes of the Chartreuse and the bitters would keep it in balance. From the first sip it was clear that the drink was simply too sweet, so I added some lemon juice to give it some acidic balance, which finally brought it into line. The combination of its alcoholic punch with the acidic bite of lemon made me think that it deserved the name of the most fraught knight of them all, Sir Lancelot.

Sir Lancelot

1 oz cognac
3/4 oz yellow Chartreuse
3/4 oz orange liqueur
1/2 oz lemon juice
1 dash Angostura bitters

Combine all ingredients, stir with ice for fifteen seconds, then strain into a chilled cocktail glass and garnish with a strip of lemon peel.

The nose is delicately balanced between the cognac, Chartreuse, and orange liqueur, with the herbs keeping the fruitier notes from becoming cloying. The sip begins balanced between sweet grape from the cognac and orange liqueur and the tartness of the lemon, herbal notes and orange dominate the middle, then it becomes more overtly lemon-y and acidic towards the back. The herbal notes return in the finish which lingers with a certain amount of heat.

Unlike many cocktails with a more delicate balance, this one contains a rowdy bunch that have fought each other to a standstill. I suspect it could become more mellow as a long drink and might work well built over ice with a healthy dose of soda to lengthen it and give it a bit more snap.

Either way it's worth noting that I made this with Louis Royer Force 53 cognac, so you might need an extra 1/4 oz if you're using the standard 40% ABV kind.

Monday, March 12, 2018

Classic Cocktails: the Ceylon Cocktail (Modified)

As with many drinks that I have gleaned from the Cocktail Database, it's a little unclear where this comes from since I can't find any other references to it on the internet. From a little more sleuthing it appears to be based on the Sherry Twist from Harry Craddock's Savory Cocktail book. Because the original result wasn't coming together, I added a touch of orgeat to bring things together and a dash of orange bitters to keep it from becoming too sweet.

Ceylon Cocktail (Modified)

1 oz brandy
1 oz dry sherry
3/4 oz dry vermouth
1/2 oz lemon juice
1/2 orange liqueur
1 barspoon orgeat
1 dash orange bitters

Combine all ingredients, shake with ice, strain into a chilled cocktail glass, then garnish with a sprinkle of cinnamon.

The nose balances the cinnamon garnish with the grape notes from the brandy and sherry. The sip begins veers between sweet and sour, rolling through more rounded grape notes from the brandy, then fading out through the dry vermouth with nutty sherry in the background.

This drink is a very odd duck. It only barely coheres and could probably use further tweaking to really shine. It should be fairly stiff given that the only non-alcoholic ingredients are a bit of syrup and some citrus juice, but the fact that so much of it is wine based seems to keep it from having too much snap. With all that said, I'm not unhappy with it and could see it becoming a more pleasant drink. Using a kina wine like Lillet or Cocchi Americano instead of dry vermouth might do the trick, but that could require an extra dose of bitters to keep it from becoming too sweet.

Friday, March 9, 2018

Canadian Whisky Review: Tap Rye 8 Year Sherry Finished

Tap Rye is a series of sourced rye whiskies (possible from Alberta Distillers?), which are 'finished' with the addition of maple syrup or fortified wines, as is allowed by Canadian law. The sherry 'finish' has Amontillado sherry added after the whisky spent at least 8 years in oak casks.

This whisky is bottled at 41.5%, probably with chill filtration and possibly with coloring.

Thanks to Michael Kravitz for the sample.

Tap Rye 8 Year Sherry Finished Batch #14TL-898

Nose: solvent, weak grain notes, odd oak, muted rye, raw sherry, raisins. After adding a few drops of water the sherry turns into molasses and it becomes more generically grain-y.

Taste: grain, barrel, and a little sherry sweetness up front, oak tannins and rye in the middle with a raw sherry overlay, bittersweet grain going into the finish. After dilution it becomes generically sweet and grainy throughout with sherry in the background.

Finish: uncooked grain, oak residue, raw sherry

Someone clearly thought this was good enough to put a marketing push behind it, but I just don't see the point. It's unclear whether these were particularly good cask picks to begin with, but the lipstick of sherry hasn't made this pig any prettier. I can imagine that it might be a bit better if this was actually aged in sherry casks to let the components integrate with each other, but the sherry was clearly added rather than coming from a cask so it just feels like an underdone muddle. Can't recommend spending money on this whisky.

Tuesday, March 6, 2018

Whisky Review: Speyburn Arranta Casks

One of the newer trends in the scotch whisky world is the development of single malts targeted at bourbon drinkers. Often this means malt whisky aged in first-fill ex-bourbon casks to make it sweet and oak-y. Speyburn has joined that crowd with their Arranta Casks expression, which is NAS but boosted to 46% to give it a little more heft than their standard 10 Year.

Thanks to Michael Kravitz for the sample.

Speyburn Arranta Casks (2015)

Nose: bourbon cask caramel, orange peel, mild oak, vanilla, milk chocolate, gently herbal malt. After adding a few drops of water there is more vanilla and some berries come out.

Taste: big malt and cask sweetness up front, then a slow fade out without much obvious character beyond malt, vanilla, and mild oak. After dilution there is more oak, giving it a bittersweet balance throughout.

Finish: slightly musky, berries, vanilla, malt, and mild oak

This is a rather peculiar whisky. I think it largely succeeds at its task of appealing to bourbon drinkers by giving them a relatively simple set of flavors that focus on sweetness and oak. There's nothing offensive, but there also just isn't much going on. At $30-40 it's cheap for a single malt, but relatively expensive compared to a lot of very good bourbons. So while I wouldn't turn down a glass if offered, I can't imagine paying for more with my own money. Time will tell whether it was the right marketing move.

Friday, February 23, 2018

Whisky Review: Glengoyne 17 Year

Unlike the last two samples of Glengoyne I tried, this is from the previous lineup. After Ian Macleod purchased the distillery from Edrington in 2003, they maintained a relatively nondescript set of expressions, with the 17 Year being the most popular among whisky geeks.

The spirit was aged in a mix of 65% ex-bourbon casks and 35% ex-sherry casks, then bottled at 43% with chill filtration and probably a bit of coloring.

I tried this whisky at the Highland Stillhouse.

Glengoyne 17 Year

Nose: fairly light overall - sherry, floral, dusty malt, apple cider, wine. After adding a few drops of water it becomes more floral, even lighter overall, and the sherry, oak, and malt integrate underneath everything.

Taste: light and a little thin at first, sweet malt, light sherry, floral, mild oak, a hint of something vegetal, very creamy, berries, savory vanilla, and a little pepper. After dilution a pleasant sour apple tinge is added throughout, there is more malt focus, the oak integrates nicely, and it becomes a little grassy.

Finish: sour berries, malty, mild oak bitterness, a little pepper

I went into this whisky with fairly high expectations. It has been fairly common to bemoan its disappearance from liquor store shelves, as it was an older sherry driven whisky at a very affordable price. As things stood, admittedly from a bottle that had been open for an indeterminate amount of time, I found it a little disappointing. While it was relatively mature and sherry driven as expected, it didn't have enough weight and body to make it something I was sad to see go. 

Tuesday, February 20, 2018

Whisky Review: First Editions Longmorn 27 Year 1985/2013

This is one of my only experiences with Longmorn aside from trying the old OB 15 Year at a tasting with Ralfy when I was in Glasgow. I didn't find that one particularly compelling, but given the strong reputation that the distillery has, I've been wanting to try more ever since then. So when an old single cask went on sale in Oregon last September, I jumped on it. Not every day you can get single malt over the quarter century mark for a little over $100. Well, not unless you're patient and live here.

This whisky was distilled in 1985, filled into a (probably refill) ex-bourbon cask, then bottled in 2013 at 52.5% without coloring or chill filtration.

First Editions Longmorn 27 Year 1985/2013

Nose: rather closed - malt, oak, and honey with hints of orange peel. After adding a few drops of water it remains nearly the same, but the oak becomes stronger and some berries emerge.

Taste: strong malt sweetness up front, thick berries and fresh apples in the middle, fading into slightly tannic oak at the back with a bit of savory incense. After dilution it remains largely the same but with more sweetness up front and stronger alcohol near the back.

Finish: savory oak, incense, clean malt, graham crackers, some alcohol heat

This is... kind of boring. The alcohol has too strong of a grip on the other components, so it reads as a pretty generic single malt, albeit without out any rough edges after nearly three decades in the cask. Let's see what happens when we add even more water.

Diluted to 50%

Nose: a little closed - balanced malt and dusty oak, pine, fresh apples, citrus peel, raisins

Taste: thick, syrupy sweetness from the front to middle, citrus/raisin overtones throughout, berries in the middle, balanced with mild oak tannins towards the back with a hint of something savory

Finish: lingering malt and polished oak, savory, incense/smoke/burned citrus peel

This seems to be about ideal as a drinking strength because the sweetness of the palate makes it more engaging, even if the nose and finish are somewhat less complex than when it is diluted down even further. The raisin notes I kept finding also might have tricked me into thinking that this was a refill sherry cask if I was tasting it blind, but I think that's just something that happens when American oak breaks down in the right way.

Diluted to 45%

Nose: dusty incense and oak, citrus peel (orange/lemon/lime), sweet malt, a hint of floral pink bubblegum, background raisins

Taste: sweet malt and oak up front, berry overtones with orange creamsicle in the middle, slightly tannic towards the back with a savory twist at the end, rather simple overall

Finish: long and basically like the nose - citrus peel, dusty incense, polished/savory oak, raisins, slightly tannic

This is pretty weird in that the nose and finish are both significantly better than they were at higher strengths, but there still isn't much in the middle besides a sort of generic bourbon cask malt. Overall I would say that 50% is probably best for the palate, but I'd happy buy this at 46% because it's so much more complex and engaging overall.

Friday, February 16, 2018

Whisky Review: Glenglassaugh 26 Year (2010 Release)

Glenglassaugh is a Highland distillery northeast of Speyside built right on the coast. I will leave most of the detailed history to the capable hands of Malt Madness, but the important part is that Glenglassaugh was mothballed between 1986 and 2008. That twenty-two year gap meant that even more so than other revived distilleries like Ardbeg or Bruichladdich, Glenglassaugh became more or less a new distillery because much of the equipment had to be replaced and the little remaining stock that the new owners were able to purchase was very old. This created an extremely bifurcated product line split between NAS releases that were a few years old at most and very expensive bottles in the 25-40 year old range.

This whisky was matured in a mix of ex-bourbon and ex-sherry casks, then bottled at 46% without coloring or chill filtration.

Glenglassaugh 26 Year (2010 Release)

Nose: spicy oak interwoven with dank sherry, caramel, musty/dunnage warehouse, fresh hay, clean malt, a touch of vanilla and something savory, orange peel, pink bubblegum. After adding a few drops of water it becomes sweeter and more malt driven, with the oak becoming softer and integrating with the sherry, and the savory note becoming stronger.

Taste: bittersweet sherry throughout, oak tannins start near the front and rise and fall across the palate, orange and vanilla around the middle, a burst of sweet malt and more vanilla near the back. After dilution it becomes sweeter through out, balancing the oak, with sweeter sherry in the middle, and a slightly drying fade into the finish with more savory character.

Finish: oak tannins and spices, sherry residue, bittersweet, a Ben Nevis-y savory note, fresh herbs. After dilution there is sweet malt residue, soft oak tannins, flourishes of sherry

That was what I wanted it to be - an experience. Pre-closure Glenglassaugh is becoming extremely rare and when it does surface commands an extremely high price, so this is likely to be my only chance to try it. In a sense the quality is almost irrelevant, since it's primarily about being a piece of whisky history.

But since I paid my own money for this bottle ($169), value still matters to me. My first impression was that when these casks were married and bottled, they were approaching the point of no return. Despite only being a quarter century old, well into middle age but far from elderly for malt whisky, the oak is starting to get the better of the spirit. Given the target audience for this release - folks who will be impressed by the fancy decanter and expect an oak-heavy spirit from expensive whiskies - I think that it largely hit the mark. I would have preferred something with more refill casks in the mix to give it a lighter touch, but I'm not sure how many the blender had to choose from at that point. Time in the glass and water help to loosen some of the oaky grip, but it remains in roughly the same mold. So while I did enjoy the whisky, it would not be my first choice absent the history, especially at the price.

The best thing I can say about this whisky is that it reminds me a lot of Ben Nevis. The savory character gives more complexity than it would have if it was a more straight-forward/cleaner spirit. So if you're sad that you've never gotten to try an old Glenglassaugh, hunt down an older sherried Ben Nevis and you might be close to the mark. With that said older Ben Nevis is also becoming somewhat dear, but at least it's not as bad as old Glenglassaugh.