Jolly Toper Blind Tasting
Sometimes the Toper comes to us with a theme in mind, sometimes not. We had 5 drams poured in front of us to begin the tasting with. There was not really a theme, even though there was… some nice new releases and RMW bottles!
He’ll explain the way his tastings work. You go one at a time through the different drams, as he walks around and gets everyone’s opinions. Then, after about 30 minutes, he whistles us all to attention as he asks us whether we like it (thumbs up), didn’t (thumbs down), or were undecided (wishy-washy hand). After that, everyone has a guess to the strength, the age, we take a bid on what we would pay for it, and then people suggest any specific notes about it.
I got my paper ready to write down my notes. Some people use these sheets to doodle (S- my husband does!). Others, use do not use them at all! As you can see, I was ready to start the tasting with the first dram (as we waited on some late comers).
I will go ahead and get straight to the point. The crowd was very mixed on what it found as the Dram of the Night (another vote the Toper takes at the end). I voted for whisky number 1 as it was quite interesting. Only one other person voted for that one. The most popular three were dram 2 (5 votes), dram 3 (6 votes), and dram 5 (7 votes). So let’s get to what we tried!
The first was a non-age statement (AKA NAS) bottled at 45% from a Japanese distilllery (Nikka Yoichi). Interestingly, I learned that this distillery still uses a coal live flame during the process, which imparts some flavour to it. Glen Dronach was the last to use this practice in Scotland (they stoped in 2006). Thank you Toper for the facts! I actually thought this was a 16 year old, but I’m never really great at guessing age. I should have made more connections between the Adelphi tasting and this one, as I picked up on the same unique tastes- Chipotle Chilies in Adobo, sweet tobacco, roasted plums. though, there were also some brazil nuts and bacon! TP at the table (non-whisky drinker) said it started to grow on her. It was quite complex for a low ABV. The Toper paid £85 for this (a good price IMO).
The second dram I was about right with ABV and age (I guessed 42%, 12 years though it was 46%, 9 years). This was independently bottled by Royal Mile Whiskies and sold for a good price tag of £49! Mannochmore, a Diageo brand, usually goes into huge blends. So, this was nice to be able to taste it on its own. It presented with Sichuan peppers, honey coated peanuts, bramble, petrol, grassy, and butterscotch. S, though, called it a Sad Skunk!
The third dram had me guessing and guessing. While it was indeed 46%, it was a bit older (15 years). And also produced by Royal Mile Whiskies using a single cask. I guessed incorrectly about the distillery, though I see why it was so popular. It had coconut oi, stewed fruit, cinnamon, cardamom, peanut butter, anise, salt. It wasn’t very complex (IMO) but a solid dram at £85 for the bottle. I also noticed that it had almost like a baking powder zing to it. Do you know when you bite into a biscuit (homemade) and the dough wasn’t mixed perfectly so you might get a chunk of baking powder? That was perfectly how I’d describe it. though other people said sulfuric and meaty with water. The Toper said that this was the first time he tasted that quality in a Craigallechie. We have a SMWS bottling at home (Chorizo Glow). I love the meatiness of the distillery, but wouldn’t have said this one was akin to Chorizo Glow.
The third dram had me guessing and guessing. While it was indeed 46%, it was a bit older (15 years). And also produced by Royal Mile Whiskies using a single cask. I guessed incorrectly about the distillery, though I see why it was so popular. It had coconut oi, stewed fruit, cinnamon, cardamom, peanut butter, anise, salt. It wasn’t very complex (IMO) but a solid dram at £85 for the bottle. I also noticed that it had almost like a baking powder zing to it. Do you know when you bite into a biscuit (homemade) and the dough wasn’t mixed perfectly so you might get a chunk of baking powder? That was perfectly how I’d describe it. though other people said sulfuric and meaty with water. The Toper said that this was the first time he tasted that quality in a Craigallechie. We have a SMWS bottling at home (Chorizo Glow). I love the meatiness of the distillery, but wouldn’t have said this one was akin to Chorizo Glow.
The fourth dram was quite a treat to try! It ended up being an inaugural release from Bonnington (Edinburgh-based) at 3-years old, 47% and PX cask. It confused me as I though it was 12 or older. Also, the price was quite nice at £50 for an inaugural release! Overall, I would describe it as light and simple. Apple chutney, caramel, waxy, poached par with star anise, clove, and orange zests (reminded me of the spices you’d add in to make a mulled wine).
Finally, this last dram I recognised it from the nose! Cinnamon (almost candy cane) with minth, salt, biscuits, sweet peat, and wet dog. Ardnahoe! Great to see you again so soon! It was interesting hearing S talk about it again because he seemed to like it more this time. That’s the odd things about tastings- as you can taste the same thing multiple time but come away thinking different each time! The other interesting note I found with this dram was a chamomile tea finish. It was very light, herbal, and refreshing. More complex than I recalled!.
By the end of the tasting, we were poured a little something more by one of the attendees. He had a cask from Arran and they had just bottled it. It was definitely quite good!
Again, the tastings are about bringing people together. Even though TP doesn’t much care for whisky, she contributed some of my tasting notes. And, she always comes back for the fun conversation and laughs!!
Until next time, slainte! (And next time I’ll be in Islay!)