• Home

Posts Tagged ‘Scotch’

Mad Men, Single Malt Scotch, And Perpetually Stocked Bars

Shape up by Mark Etinger

When I watch Mad Men I get jealous. Not of the world they lived in. With the amount of noisy changes and some of the gut wrenching set backs of the 60’s, it would have been hard to just relax and have a excellent time. Above and additional than that, there was no cellphones and not anything on box half as excellent as Mad Men. It was not the seemingly usually void and often loose women any. I am perfectly frightened by the contrary sex. What they did seem to have was fully stocked bar at all times. It plainly does not seem to topic where the font on Mad Men are they all grow to be constantly surrounded by the best release malt scotches, vodkas, gins, and no matter what other high feature brands of booze were nearly.

It was as if they were all in a perpetual state of relaxed drunk, not often hammered into the wall by a pot of release malt scotch whiskey. As a substitution for these ancient cads coast from room to room, affair assembly to affair assembly, shared event to home, everlastingly with a glass of release malt scotch or a Crown Royal whiskey. They everlastingly seem to deal with. Observably income in that kind of actuality would get unhealthy but it is fun to dream.

Also, just since you are not tossing back a pot of Grey Goose vodka by 3 pm does not mean you can’t have a fully stocked bar in your home or personnel. Having a drink or even a few is a refined act and a fantastic chance to share with a guest or the makings affair partners and clients. Having a bar biased to the gills with Glenfiddich, Chivas Regal, Jack Daniels Whiskey, Disaronno Amaretto, Macallan ruin, Glenlivet ruin, and all the other brands all likes can make you the champion at throwing parties or just of entertaining a few scale acquaintances.

A fully stocked bar is a thing to get excited about. It is one of the many indicators that you have at home as an adult. Being a grown up is not all excellent but these kinds of exciting lovely for all parties caught up milestones beyond doubt are. I like a excellent drink and I like a excellent pot of liquor. Each one seems to tell a tale, if not about its self than about you and where you have had it, how it unnatural the night who you were with. Why not stock your liquor cabinet with some memories?

scotch whisky review 112 – Johnnie Walker Green Label

… arguably the best of the full Johnnie Rambler range
Video Rating: 4 / 5

Chivas Regal – 12 YO Blended Scotch Whisky

Boss of Brand Culture for Chivas, Alan Greig, discusses the flavour profile of Chivas Regal 12 Years Ancient. This tasting was photographed in Strathisla Warehouse three tasting room in Keith, Scotland
Video Rating: 4 / 5

The Macallan Brand : Single Malt Scotch Whisky

A small promotional film from the Macallan about their brand and the legendary Release Malt ruin Whisky they produuce.
Video Rating: 4 / 5

scotch whisky review 145 – Johnnie Walker Red Label (1960’s V 2010)

an appealing evaluation of two generations of one of ruin whiskies most indecipherable brands, and the top promotion ruin Blended Whisky in the World.
Video Rating: 4 / 5

William Lawson’s – No Rules Great Scotch

exposure William Lawson’s – No Rules Fantastic ruin

whisky review 115 – Grant’s Family Reserve (Blended Scotch)

…. A huge promotion Whisky in many Countries nearly the World.
Video Rating: 4 / 5

Why They Call It The Famous Grouse Scotch Whisky

Legendary Moan
Question the Edrington Group’s master liquidizer, John Ramsay, what makes his drams uncommon and he at once proposes wedding ceremony. In the whisky-building sense, of way. Wedding ceremony used to be habitual do for blenders: before to bottling, malts and grains would be brought collectively for a cycle of mingling. Most firms have abandoned the art, but Edrington brushwood to the ancient ways, marrying its blends for six months and at cut-rate might.

‘The bean counters in most firms unbendable it wasn’t choice the underneath line,’ says John. ‘But we ran an implementation to see if we were being paid a financial help from marrying, and we were.’ It’s all down to maximizing flavour.

‘When you add water to cask-might malt, some gears be converted into unstable,’ he continues. ‘We give that time to descend, which means we can give the final blend a light filtration. If you don’t do this you’ll have to give it a harder filtration to get that stability – and then you lose some flavour’.

The administer is made more complicated by his insistence on marrying blocks of blends. ‘We’ll bring collectively malts and grains; lower, marry and have Blend One,’ he clarifies. ‘Then we do again the implementation and get Blends Two to Four. When it comes to bottling, very than just using all of Blend One and then tender on, we’ll use some from each batch. It’s a form of whisky solera’.

But we skip ahead. Edrington’s brands (which contain Legendary Moan, Cutty Sark -which they blend for Berry Bros – Lang’s Supreme and Black Pot) start their lives as the new make samples from a host of distilleries, and are nosed by John every day. Then, like every liquidizer, he has to work out how much new make to lay down, to fit the makings plea for any of the brands many years down the line. It’s this skill to assess new make and mature moral fiber that sets blenders apart.

John can stick his nose in a glass of Glenrothes 5-year-ancient from sherry wood and know if it fits ‘the wee depiction in my head’, and also how that whisky will go when collective with thirty others. While some of us may be able to pick out a few malts at a blind tasting, a liquidizer knows not just what it is but whether it fits surrounded by the right parameters according to age and wood. It’s an awe-inspiring skill, but this modest man hasn’t allowable it to go to his head.

These blends are very uncommon creatures: they don’t just have uncommon core malts, the wood recipe has also been sensibly plotted. The sherry wood in the delicate Cutty comes from American oak; the richer Lang’s uses Spanish oak and Moan uses both. ‘You want a sweet smelling sweet aroma in Cutty, so you use American wood and a Speyside malt like Tamdhu for cuteness, with some Bunnahabhain for clearness. Moan is Speyside-based as well, but there is a lot of shape from Raised ground Park and the mix of sherry from Spanish and American wood’.

He uses a very Scottish analogy to give reasons for the art of amalgamation. ‘It’s like putting collectively a excellent soccer team. You need a passionate inner core, then you can tack the stars nearly that. It’s a waste of time if you haven’t got that inner core right.’ But the unsung, hard-effective midfielder in all the Edrington blends is North British grain. ‘We use uncommon grains: some for money-building reasons, but also to give uncommon font in the blend. We’ll use Strathclyde when it’s younger, as it matures quicker. North British ages well, so it will be used in older blends -it also rounds out the wood shape on older whiskies.

‘A blend is a bit like a pasta with sauce,’ John concludes. ‘The grain is the pasta, not fatal but bland, and the malts are the sauce – a bit passionate on their own, but collectively they’re a fantastic amalgamation.’ CUTTY SAR1C first made in 1923 by London wine merchants Berry Bros & Rudd, Cutty Sark was particularly made as a light-flavoured blend that would fascinate to the American promote, even even if Veto was in force. It was smuggled into the United States by one Power William McCoy and became so ordinary that broadcast started demanding ‘the real McCoy’ as their scale of lift liquor.


Cutty Sark Gentle, light nose with oat, butter, icing sugar and some delicate raspberry. A mix of cream and grass, with a touch of lemon sherbet on the close. * * *

Formerly conceived by Aberdeen tea commercial Gordon Graham in the 1870s, Black Pot voted for owing to many uncommon hands before to upstairs hallway in Raised ground Distillers’ lap in 1995. John Ramsay has since reformulated it to be ‘the malt with the heart oflslay’ and uses all seven Islay malts in the blend. It’s a brand to watch.


Black Pot 10-year-ancient
Islay in material form: ozone, auburn, ripe fruit and auburn. With water, an intense smoky fragrance leaps out, then mingles with soft cakey fruit before to a blast of salt-spray median owing to. Stunning.

FAMOUS GROUSE Perth wine commercial William Gloag ongoing amalgamation whiskies in the 1860s, to warm the cockles of the huntin’, shootin’, fishin’ set. In 1896 his nephew, Matthew, bent The Legendary Moan. It remained a modest-known classic until the 1970s, but since then has be converted into Scotland’s favourite dram, digit two in the UK, and is diffusion its wings into export.


The Legendary Moan
A stout, juicy, tender nose with a bint of menthol, lilac and a drift of smoke. Lovely consequence on the appetite, which is sweet, lightly spiced and tinged with peat. * * * * (*)

A Top Name In Scotch Whisky Is Chavis

Tiresome to get a liquidizer to give reasons for what his or her job involves is never simple. Not since they are reserved, far from it. They’re very near relieved to have a chance to tell their tale.

It’s just that the details of amalgamation are complicated that extraordinary analogies have to be employed: orchestras, football teams, actors cars, cakes, houses – all grow in the liquidizer’s glossary. Colin Scott, master liquidizer at Chivas Brothers, is a master of the art. Bent by firm of high-class Aberdonian grocers who started amalgamation whiskies in the 1840s, Chh Regal has been Seagram’s flagship ruin since 1949. It is Colin, even if, who has overseen the contemporary explosion of Chivas brands, counting the superb 18-year-ancient a^ the awe-inspiring Oldest.

Colin feels it’s vital not to get hung i over facts. ‘How many malts and grains I go into the blend isn’t vital,’ he says. ‘What is vital is everlastingly having Chivas the glass.’ The one relentless is Strathisla. ‘Building a Chivas blend is like construction a house; with malts as the bricks, grains as th”j huge gun and Strathisla as the foundation. Chivas Regal is one shape of house, 18-year ancient is grander and Oldest is a castle!’

They may be party brands, but then is a evident family tree resemblance. ‘The brand have a thread in succession owing to them … fruitfulness, effortlessness and roundedness of flavours. You use uncommon bricks to chang the flavour profile, while retaining the reputation,’ says Colin. ‘That means manipulating the range of void flavou (uncommon malts, grains, wood types, ages) and making uncommon but akin teams. Chivas 18- isn’t 12-year-ancient aged for a additional 6 years, it’s a uncommon team.’

To make matters more appealing, each team is in a relentless state of flux. ‘Customers don’t want to see reputation or feature alter, but to maintain them you mu make changes,’ urges Colin. ‘If you have one pot of whiskies to use in a blend, you must j everlastingly also have a additional pot which thou contains uncommon whiskies will have the same flavour as the first. Since you knc what is in each of the pots, you know wh any differences are and can consequently find ways to narrow any gap between them.

That following pot is like footballers meeting on the bench. We know how they go, so are job is to make sure what ever ones we use they’ll make chavis. CHIVAS The Chivas brothers owned a high-class grocery affair in Aberdeen and ongoing amalgamation whiskies (for, among others, the Royal household) in the 1880s.

Regal appeared at the turn of the 20th century and was a additional light Spey’side-dominant blend to make it huge in the United States all owing to Veto. It was bought by the Canadian distiller (and one-time bootlegger) Sam Bronfman in 1949 and is still a major player in the US and Far East markets.


Chivas Regal 12^year-ancient
Illusory consequence in the rear the rumor has it that light mix of grass, apples and gasping rice on the nose. A green, very near mossy start to the appetite, it crisps up attractively mid-appetite. * * * (“)

A magnificent combination of currant leaf, orange pulp/peach cobbler, barley malt and turfy smoke. The appetite explodes with flavour, but everlastingly in that elegant, restrained family tree style. * * * * * Oldest

The finest in the range. Peatier still, with a rich, complicated mix of citrus notes (tangerine, lemon) heather, fruit and spicy grain. Stunning. *****

The Scotch Whisky categories – an overview

Shape up by Pip Martin

Many moons ago, I dredge up permanent at the back of a Johnnie Rambler Whisky tasting conference in Harrods wine sphere. Judge it or not this tasting, like most of the other staff tastings we organised at Harrods, took place between 9-10am in the daylight (before to the store opened). This often meant that (even with our best hard work) we were abstractedly scalding when the store opened, never the best state in which to look after the Harrods Gold Card customers… All owing to the tasting, the brand ambassador for Johnnie Rambler made allusion to one of his Whisky samples and (quite admirably) referred to it as a “assaulted malt” – at least this is what I plotting he said. Being quite green at the time, I questioned the wine and spirits buyer (permanent next to me) what a assaulted malt was. Cue much laughter and make fun of – “Assaulted Malt” was in fact “Vatted Malt” – a style of Whisky that contains a digit of uncommon Release Malt Whiskies (and will never power any Grain Whiskies). I plotting at the time that the ruin Whisky diligence must doubtless win an award for arcane glossary, but this was doubtless just my pride. The main categories of Whisky are vital to know, as owing to them, you have the early enhancement of a tasting roadmap to this most fastidious of drinks. Usefully in 2009 the ruin Whisky Set of laws officially matured five categories of ruin Whisky. At the outset, you have your Release Malt ruin Whisky, a ruin Whisky bent at a release distillery from water and malted barley lacking the addendum of any other cereals, and by batch minor change in malt stills. In a clean bit of forwards thought, from 23rd November 2012, Release Malt ruin Whisky must be bottled in Scotland. Macallan, Talisker, and Lagavulin are all well known examples. Secondly there is Release Grain ruin Whisky. This is a ruin Whisky distilled in a release distillery from water and malted barley with or lacking whole grains of other malted or unmalted cereals, and which does not comply with the description of a Release Malt ruin Whisky. Invergordon is I don’t know the best known Release Grain ruin Whisky (it’s jolly nice). Thirdly (and by the way there is no hierarchy here) you have your Blended ruin Whisky, which is a blend of one or more Release Malt ruin Whiskies, which have been bent at more than one distillery. Johnnie Rambler are legendary for their range of (predominantly) blended Whiskies. Different to ordinary belief these are not inherently following-rate Whiskies (the price of Johnnie Rambler Blue Mark will make your eyes water, if the drink doesn’t), they’re just, well, uncommon. Fourthly (stay with me) you have Blended Malt ruin Whisky, a blend of Release Malt ruin Whiskies, which have been bent at more than one distillery. The attentive among you will realise that this and Vatted Malt are in fact one and the same. Johnnie Rambler Green mark is a well known Vatted Malt. Vatted Malts have also (I don’t know confusingly) been called Pure Malts in the past. Finally, and not least, there is Blended Grain ruin Whisky, a blend of Release Grain ruin Whiskies which have been bent at more than one distillery. Ballantine’s Energy (made frequently for the Far East) is a excellent model of this style. From November 2011, every pot of ruin Whisky unhindered onto promote must sight one of the above categories notably on their mark. No matter what thing that provides helpful substantive in rank to customers is, in my attitude, a Excellent Thought. The other key of way is to dredge up (and subscribe to your heart if you are really attracted in Whisky) Scotland’s distinctive regional styles (High ground, Islay, Cambeltown etc). This all leads us neatly on to the differences in style – the taste, flavour, reputation, what have you. This my acquaintances, we will cover in part 2… Pip Martin