Balcones Tweet Tasting

Not only are we thrilled to announce our 42nd Tweet Tasting, we’re absolutely delighted to announce that on April 16th we’ll be hosting our second event with those tenacious, Texan trailblazers at the multi award winning Balcones Distillery, as we take the Head Distillers Private Barrel Tour.

Following the huge success of our first event, where we showcased some of the dramspanking delights that have helped this distillery firmly establish itself as one of America’s finest craft distillers, we’re looking forward to hosting an evening where we’ll be unleashing some of their latest and much anticipated new releases.

On the night we’ll be sampling; Balcones 5th Anniversary Bourbon Cask 2nd Release, Balcones 5th Anniversary Single Malt Rumble Cask Reserve Finish, Balcones 5th Anniversary Single Malt Resurrection Cask Finish and Balcones 5th Anniversary Brimstone Resurrection. We’ll also be sneaking in a fifth dram that will be tasted blind at the end of the night.

Every Head Distillers Private Tour needs a Head Distiller, so we’re also thrilled to announce that we’ll be joined by Balcones very own Chip Tate, who’ll not only be tweeting in on the action but also on hand to answer your questions on the night.

So if you would like to take part in what promises to be an amazing evening of all things liquid americana, register your interest by emailing your name, postal address and Twitter handle via the contact tab, remembering to mark the subject line: #BalconesWhisky

The closing date to register is March 3rd, and if you are registering to take part please make sure that you will actually be free on the night!!!

Spaces for this particular Tweet Tasting are open to EU residents only!

Even if you're not one of the selected Tweet Tasters, it'd be great to have you following all the nights dramspankery, so we look forward to seeing you over on Twitter on April 16th at 7pm GMT via hashtag #BalconesWhisky

Want to know more about Balcones? Well check out this beautifully crafted clip of dramfotainment:

Balcones Whisky Distillery

 

For more information on Balcones visit: balconesdistilling.com

Whisky Insiders Interview - Donald Colville

Company:
Diageo

Job:
Global Scotch Whisky Ambassador - Malts

Website:
malts.com



How long have you been working in the whisky industry?
I’ve worked in the industry for ten years now, but my family have been involved in whisky for many years. My great grandfather was heavily involved with the whisky industry in Campbeltown, and among other things owned Dalintober distillery and sold whisky to John Walker and Sons.

What has been your biggest career highlight to date?
Walking into the Diageo Archive, telling them my family history and watching them run off and come back with ledgers and blending notes, that showed whisky from my great grandfather’s distillery Dalintober, was bought and used in blends by the Walker family.

Can you remember your first dram, and indeed what it was?
The first dram that I can remember was a Springbank 15 Year Old that my dad shared with me.

What does whisky mean to you?
Whisky is more than a career, it’s my life. To follow in my great grandfather’s footsteps is an honour. I have been privileged to work with some incredible people and with some incredible brands.

Where would you like to see yourself in five years time?
Helping to further develop Diageo’s malt portfolio, I have been in this role for three years so I know there is still a lot I can give.

What was your last dram?
Talisker Port Ruighe, one of the latest addition to the Talisker family, double matured in Port casks.

Do you have a favourite whisky and food pairing combination?
Either a Talisker with fresh oysters or frozen Lagavulin Distillers Edition served with sticky toffee pudding. As a more unusual combination I love Lagavulin 16 Year Old with star anise infused shortbread.

What’s your favourite time and place to enjoy a dram?
As I travel so much I have to be very uninspiring and say at home with family and friends.

What do you think is going to be the next big thing on the whisky horizon?
I'm a huge fan of the new products we’ve introduced over the last year, like Talisker Storm and Talisker Dark Storm. Which I know from the many people I’ve met as I travel round the world, have been incredibly well received.

Focussing on flavour-led innovations will really open up a new world of tastes and textures for consumers to enjoy, and it allows our blenders (who develop all of our single malt liquids) to be at their most creative, accessing mature stocks across a range of cask types and ages. It’s an area where we will see more exciting developments in the years, months and indeed weeks to come.

What’s the one dram you couldn’t live without?
I have to be loyal to both past and present. I will always love the 10 Year Old Springbank but I always have a bottle of Talisker 18 Year Old in the house.  There’s a very good reason why it was voted world’s best Single Malt in 2007!

Many thanks to Donald Colville. Who will be the next Whisky Insider? Click back soon to find out!

Quick Fire Whisky Tasting Notes #33

Glenmorangie Companta

 

 

Nose: A jar of Luxardo maraschino cherries, the zest and peel from a blood orange, a bowl of Delia’s summer pudding, Waitrose Seriously Sticky toffee sponge pudding, McVitie's Jamaica ginger cake, Angostura bitters, Hotel Chocolat dark blackcurrant bombes, struck and spent matches, white pepper, cinnamon sticks, cloves and a vinous wave of something teasingly tannic.

 

Palate: Dry cindering oak, chewing tobacco, milk chocolate covered sultanas, Halls cherry lozenges, stewed prunes, blood orange juice, pink grapefruit zest, caramelised moscavado sugar, mixed spice, anise, white pepper, a teaming throng of tannins and an inhaled blast from a can of sweet musk deodorant.

 

Finish: A full-on, feisty, dark, dry lingering finish, that recaptures and accentuates all of the delights that were dished up on the palate.

 

Summary: To date all the releases in Glenmorangie’s Private Editions range have delivered in their own unique and abundant way, and this bottling is certainly no exception, but for me it just falls ever so short on the balance and boom front compared to some others in the series.

 

Teeling 21 Year Old "A Dramspanking Namesaker"

Whether it’s Grant and Smith from Scotchland, Torii and Taketsuru from Japan or Samuels and Williams from the USA, there’s an iconic barrage of historical and more recent names that are synonymous with the inception, production and indeed legacy of every whisky producing nation.

This is also reflected in abundance with our friends across the Irish Sea, with such names as Power, Jameson and more recently Crockett.


But one name and its family that have been tenaciously trailblazing through the generations since the 1700’s to this very day, is that of Teeling.

From Walter Teeling who opened a distillery in Dublin in 1782, John Teeling who founded the iconic Cooley Distillery in 1987 and Jack Teeling who set up the independent bottler (soon to be distiller) Teeling Whiskey Co in 2012, this is a family that well and truly knows a thing or two about whiskey.

Before we even begin to look forward with what we can expect from this latest family endeavour on the distilling front, we should still be celebrating  and exploring what has been released and indeed what will still be released with regards to their independent bottling’s.

Since the launch of their inaugural Hybrid Malt in 2012, they have continued to ride on their well-earned place on the Irish whiskey renaissance wave, with such dramspanking dramming ditty’s as their Small Batch blended whiskey and their totally sublime Single Grain offering.

As part of our Twitter trending (4th in the UK) Teeling Tweet Tasting back in December 2013, we were treated to a couple of real gems in the form of a duo of single malts. One of which was their Silver Reserve 21 Year Old, which quite comfortably managed to slip into my top five drams of the year.

The nose kicks off with a full on green fruit fest of granny smith apples, grapes, and gooseberries. Then it continues to deliver your five a day (then some) with baked pears, grilled pineapple, papaya and a flirtatious flounce of lemon balm.

Damp grass, rose water and beeswax make for the next set of nasal niceties, along with a ground of white pepper, toasted walnuts and a wedge of bread pudding. Followed by pieces of white Toblerone and a teasing, earthy, smoky, mentholly freshness.

The palate kicks off almost trying to rival the nose with its fruity frolics, dishing up barbecue smoked pineapple rings, vanilla infused poached pears, freshly sliced mango, dried apricots, pink grapefruit and white grape juice in abundance.

Spiced honey and a jar of Tiptree quince jelly continue the plethora of palatable pleasures, along with fingers of white chocolate Kit Kat, a good ground of black pepper, smoke from a mild cigar and a deluge of distinct and delectable influences from the Sauternes cask from which this particular drop of drammage was finished.

This 21 Year Old stunner then continues to flirt and flout its wares through its finish, which is as sumptuous, sticky and smoky as it is lush, long and lingering.

Psst! I did mention above that there were two Teeling single malts, and indeed there are. Keep your eyes peeled over the next couple of months for their 26 Year Old Gold Reserve. Having already been very fortunate in sampling it, all I’m saying at this stage is that it’s a dram worthy of its own fanfare!

Whisky Insiders Interview - Tom Bulleit

Company:
The Bulleit Distilling Co.

Job:
Founder

Website:
bulleit.com

How long have you been working in the whisky industry?

Our family has been involved in the whiskey industry for six generations. I myself have been involved since I was a young man working in distilleries. In the mid 1980s I founded the Bulleit Distilling Co and brought back my great great grandfather’s recipe.

 

What has been your biggest career highlight to date?

In 2009 I was inducted into the Kentucky Distillers Hall of Fame. There are only around 88/89 inductees, most of whom have since passed away, so it’s a very small group. The Kentucky Distillers Association votes for new members, and you have to have a unanimous vote to get in, so it’s extremely tough.

 

Can you remember your first dram, and indeed what it was?

It was on my 21st birthday and it was a bourbon on the rocks shared with my father.

 

What does whisky mean to you?

Distilling bourbon has been the fulfilment of a lifetime dream.

 

Where would you like to see yourself in five years time?

Well I was a Colonel in the US Marine Corp, and I had always hoped to make sergeant…!

 

What was your last dram?

I never admit to whether Bulleit Rye or Bourbon was my last or is my favourite whiskey. I have two children and my wife always says you can never identify a favourite out of your children, even if you do have one!

 

Do you have a favourite whisky and food pairing combination?

American standard bourbon or rye with steak. In the US, steak houses are usually heavy whiskey places. Nothing beats a nice rib eye steak and a bourbon.

 

What’s your favourite time and place to enjoy a dram?

The same as my father’s which would have been at home after work, before dinner. Also now and then in a cocktail bar, experiencing a bartender’s creativity.

 

What do you think is going to be the next big thing on the whisky horizon?

As a Kentucky distiller, our on-going job is to make the best whiskey we can make for our customers to enjoy responsibly. The big thing on the horizon for the Bulleit Distilling Co is the launch of the Bulleit Bourbon 45% ABV and Bulleit Rye in new markets. American Rye is growing dramatically, so it’s an exciting time to be launching Bulleit Rye.

 

What’s the one dram you couldn’t live without?

This is relatively obvious, I couldn’t feed my family without Builleit! But whether it’s Bulleit Bourbon or Bulleit Rye, I refer you to a previous answer, I can’t identify a favourite!

Many thanks to Tom Bulleit. Who will be the next Whisky Insider? Click back soon to find out!

SMWS Sensory Adventure Tweet Tasting

As we continue our teaming throng of Tweet Tastings into the New Year, we’re absolutely thrilled to announce that on Thursday March 13th, we’ll be hosting a rather special evening of sensory seduction with our friends at The Scotch Malt Whisky Society.

Full details to follow, but on the night we’ll celebrating the SMWS’s Gold wins at the Independent Bottlers Challenge for Grain and non-Scotch whiskies, by sampling six of their finest grain and Japanese single cask whiskies.

If that wasn’t enough we’ll also be tasting and pairing each of the whiskies with chocolates from the world renowned William Curley, which have been specifically designed and matched for our Tweet Tasting.

If you would like to take part in what will be one heck of a dramspanking Sensory Adventure, register your interest by emailing your name, postal address and Twitter handle via the contact tab, remembering to mark the subject line: #SMWS

The closing date to register is February 13th, and if you are registering to take part please make sure that you will actually be free on the night!!!

Spaces for this particular Tweet Tasting are open to UK residents only!

Even if you're not one of the selected Tweet Tasters, it'd be great to have you following all the nights dramspankery, so we look forward to seeing you over on Twitter on Thursday March 13th at 7pm via hashtag #SMWS

Until then Happy Dramlaxing!

For more information on The Scotch Malt Whisky Society visit: smws.co.uk

For more information on William Curley visit: williamcurley.com

Quick Fire Whisky Tasting Notes #32

Royal Lochnagar Triple Matured

Friends of the Classic Malts Exclusive

 

 

Nose: The molten hot and cinnamon led spiced innards of a McDonald’s apple pie, homemade peach cobbler filled with calvados soaked sultanas, Sainsbury’s egg custard tarts topped with an extra dusting of nutmeg, McVitie's Jamaica ginger cake, crème brulee, orange sherbet, sugared almonds, polished leather and charismatic cloud of charred oak.

 

Palate: Wood smoke, sweet oak, apple and blackberry crumble topped with toasted oats, spiced baked pears, Encona Thai sweet chilli sauce, ground white pepper, buttered slices of Jamaican spiced bun, lemon curd, sugared almonds, aniseed balls, a slightly over-sweetened gooseberry fool and a mug of strong black builders tea.

 

Finish: A lip-licking, long, lush, sweet and spicy smacker of a finish.

 

Summary: A decadent and deeply delicious drop of dramspankery, from one of the lesser known (but definitely worth exploring) names in the Diageo dramming armoury, and one of the first releases in a new range of triple matured whiskies made exclusively available to the Friends of the Classic Malts. What's not to love?

 

 

Whisky Insiders Interview - Allan Logan

Company:
Bruichladdich

Job:
Distillery Manager

Website:
bruichladdich.com

How long have you been working in the whisky industry?

I’ve now been working in the industry for thirteen years. I started working at Bruichladdich in January 2001, as part of the small team that resurrected the distillery after it had been closed for six years. After five months of cleaning, painting and restoring equipment, we finally started distilling on the 29th May 2001.

 

What has been your biggest career highlight to date?

There have been many highlights working at Bruichladdich. Right from the off when we started distilling, to the birth of our Port Charlotte and Octomore single malts. But if I had to choose one, it would have to be when I was appointed Distillery Manager at the age of 28. I was very honoured to be selected for this role which carries a lot of responsibility, and to be one of if not the youngest distillery managers in Scotland was a fantastic honour.

 

Can you remember your first dram, and indeed what it was?

If I’m totally honest my first taste of whisky was before I was legally allowed to do so. I tasted some of my father’s Laphroaig from his drinks cupboard, and at the time I did not understand how to drink whisky. I just took a mouthful and burned my mouth. I then thought to myself I’m never drinking that again.

 

The first whisky that I actually enjoyed (and legally so) was a Bruichladdich 15 Year Old. When I first started working at the distillery we would often end each day with a dram as a reward for the hard, dirty work. It was the old 15 Year Old, in the dark green tube packaging that JBB bottled before we took over. It was a fantastic whisky!

 

What does whisky mean to you?

Whisky means a lot to me and my family, I’m the 3rd generation of my family to be making whisky on Islay. My father and grandfather both worked at Laphroaig and my uncles worked at Ardbeg, Lagavulin and Bowmore. My brother also works in the industry and is currently at Bowmore. Because of my family’s heritage I knew at an early age what career I wanted to pursue. I think on Islay whisky is everything to a lot of people including myself. It’s a way of life, it’s what we Ileach’s were put on earth to do!

 

Where would you like to see yourself in five years time?

Sitting in the Caribbean drinking Rum! Just kidding, hopefully in five years I will still be here doing what I am doing now. I love my job and I wouldn’t change it for anything. I think there is going be a lot of exciting things going on at Bruichladdich in the future, so why wouldn’t I want to be here!

 

What was your last dram?

It was a 2006 Bruichladdich Bere Barley. A nice clean, fresh whisky with fruity, floral notes. I like this whisky a lot and look forward to watching it develop.

 

Do you have a favourite whisky and food pairing combination?

To be honest I don’t usually pair whisky with any food, I prefer a dram after a meal. I would normally pair wine with food.

 

What’s your favourite time and place to enjoy a dram?

At home with family and whilst socialising with friends.

 

What do you think is going to be the next big thing on the whisky horizon?

I see a lot more small craft distilleries popping up, which is great thing, as many of them like us appreciate provenance and the craft of making whisky. It’s amazing to see so many malt distilleries coming back into operation.

When I was born in 1980, there were 114 malt distilleries in operation in Scotland, but by 1986 that fell to just 81. Thankfully that figure has increased again to 101 distilleries in operation in 2013, so it’s great to see things on the rise again. It means more jobs and more whiskies will be available, it’s great for Scotland!

 

What’s the one dram you couldn’t live without?

I have many special whiskies in my drinks cupboard, but I suppose the most special and one I don’t share is a sample of Black Bowmore 1964 30 Year Old.

 

As for an everyday whisky that I couldn’t live without, it’s a hard one as there are so many great expressions. But if I had to pick one for a lifetime supply, it would be Bruichladdich 16 Year Old.

 

Many thanks to Allan Logan. Who will be the next Whisky Insider? Click back soon to find out!

Quick Fire Whisky Tasting Notes #31

Compass Box - The General

 

 

Nose: A stately home study that’s had its antique furniture and fittings given a good going over with beeswax polish and Brasso. A shelf of dust ridden and damp paperback books, freshly baked banana bread, pineapple upside down cake, sherry soaked raisins, dapple dandy plums, La Vieja Fabrica fruits of the forest jam, toffee apples, vanilla infused poached pears, warming winter spices and an infusion of palma violets and toasted cedar wood.

 

Palate: A slightly over baked, charred edged Christmas cake, honey and lemon Lockets lozenges, heavily buttered granary toast, Pontefract cakes, Muller Greek style black cherry fruit corner yogurt, Tiptree lime marmalade, dried dates, smoked walnuts, a café crème cigar and oodles of opulent oak.

 

Finish: A dry and distinguished, savour sensation of a long lingering finish.

 

Summary: A beautifully balanced belter of a blend, made from two blended whiskies aged over 30 years old. Resulting in what only can be described as a vivaciously vintage drop of pure dramming class in a glass!