ScotchBlog

The Macallan Cask Strength

2013-05-22T14:10:00Z

Since I was first introduced to the dram, nearly two short years ago, I've considered this expression to be my "quintessential" Macallan experience. Matured exclusively in sherry oak casks from Jerez, Spain that were previously seasoned with dry Oloroso for 18 months; this whisky is like Christmas morning in a glass. It's bottled at cask strength (60.1% A.B.V. on the label but I've noticed variation between batches), without chill filtration and is best enjoyed with a splash of water.

Fans of The Macallan and lovers of big, richly sherried Speyside whiskies take note: The Macallan Cask Strength has been discontinued in Ontario and, judging by the website, globally as well. Perhaps as part of the shuffle within the product range, the heretofore non-age-stated red mahogany beauty has now been re-launched as a 10 year old cask strength offering. Although I have yet to try the new formula, I'm left wondering "If it ain't broke..."

Nose: Without water, expect to be taken aback by a strong, concentrated burst of alcohol co-mingled with dried fruits, orange, and spice. With a generous splash of water, the nose becomes more nuanced and layered and you can actually begin to pull out some distinctive fruity notes like: apricot, raisins, plums and candied pineapple alongside buttery oak.

Palate: Without water, hot but by no means fiery with bright flavours of raisins, candied fruit, chocolate orange and hazelnuts amidst a warming woody spice mixture of nutmeg and cloves. With water this dram really shines as the spirit becomes smoother and richer by allowing the more subtle flavours of caramel and coffee to emerge.

Finish: At full strength, the long and lingering finish eventually settles into rich dark chocolate and a hint of wood smoke. The slight oiliness of the spirit gives the dram some extra "oomph" here as it seems to coat the mouth while simultaneously producing a mouth-puckering dryness and of course a wonderful numbing of the lips! A splash of water creates a better interplay in the finish between the notes of vanilla, coconut, smoke and spice before settling into the dark chocolate flavours which now appears much later.

Overall: Personally speaking, this was the best standard Macallan expression I've found to date. Aside from the delicious flavour, I've also loved the slight batch variation between bottles resulting in differing alcohol content (from 54% to a monstrous 61%) as well as shifts in the intensity of the bouquet. It is without question for me, a smart buy as it's reasonably priced at $99.95 in the LCBO and it's the last we'll see of this great whisky. Purchase one to squirrel away and one to share.

The Famous Jubilee, Special Edition Reserve

2013-04-30T13:00:00Z

The Famous Jubilee was globally released last May to coincide with the commemoration of Her Majesty The Queen's Diamond Jubilee. Bottled at 40% A.B.V, this limited edition expression is the creation of The Famous Grouse master blender Gordon Motion and contains a blended selection of aged single malt (including The Macallan and Highland Park) and sweet grain whiskies to celebrate the Queen's 60 years on the throne.

Canada was one of only a handful of export markets for this special edition blend and about 200 cases found their way to the LCBO. It must have been a long, tedious, voyage for this shipment. The neatly packaged bottles only appeared on the shelves earlier this year in January, 8 months after release and 6 months after the mighty flotilla cruised the Thames. While others in the Commonwealth toasted to Her Majesty's health with a special dram, we didn't know what we were missing.

Until now.

Here's your leg up on one of the best, limited run, values for blended scotch whisky in the LCBO.

Nose: Surprisingly rich and layered with deliciously inviting aromas of toffee atop rum and raisin ice cream. Poking up through the sherried fruitiness are grassy notes of heather and damp straw. Finally, a thread of smoke rises from the glass bumping into flecks of mint on the way out.

Palate: Medium-bodied with a mouth-coating texture suggesting a high malt content. Soft, almost buttery, oak combine with bright sherried fruit flavours, toffee, and cocoa in an elegant balance indicative of the dram's pedigree.

Finish: Light smokey flavour pleasantly lingers alongside a long bittersweet mocha finish that seems to go on forever. A bit sharper than you'd expect for 40% ABV. That is not to say it's rough or hot but rather it doesn't slide away without letting you know it's on the way down.

Overall: Fans of Highland Park and The Macallan will indubitably enjoy this expression by The Famous Grouse. Approachable, smooth, sweet and smokey, this inexpensive blended scotch whisky ($39.95 at the LCBO) will renew your faith in the beauty of blended scotch whisky. It's a shame that it's a limited run but there's still plenty in stock. With that in mind, the smart buyer will grab 2 bottles while they still can.

Lagavulin: Icon of Islay

2013-04-10T13:00:00Z

We set out just after dawn. Our boots steadily scrubbing the well weathered pavement as we crossed the faces of the white wind-rattled harbourfront homes. The sun shone down gloriously from a pristine blue sky as we turned left onto Lennox Street, now heading uphill with a quickening pace. It was a perfect Islay spring day in every way imaginable, and yet somehow all of this was secondary to the destination.

There were just the three of us alone on that road. Marching over the hills; past the stone-walled fields; beyond Laphroaig. The only sounds: our footsteps, the wind, and the ocean. Then, past the old croft on the left, while rounding the bend to the right around the hill, it came into view. An alabaster visage as though conjured from a dream. Simultaneously surreal and hyper-real.

We had arrived at Lagavulin.

It may well be the most memorable walk I've ever made. For years I had dreamed of making it to this place and now that we were there, if time had stopped even that wouldn't have been slow enough for me to take it all in.

Long before the licensed distillery that stands there today, many monumental moments had come to pass here. The site itself is steeped in history, dating back to the 12th century when this bay and Dunnyveg Castle were home to the Lords of the Isles. It is here that one could even argue that the genesis of modern Scotch whisky was born after John MacDonald II, Lord of the Isles, lost his lordship over these lands to King James IV in 1493. After all, it was only the very next year that the first record of whisky was written.

After shaking off the initial awe and a knock on the door, we were greeted by Distillery Manager Georgie Crawford and the day began in earnest. Following a quick coffee chat in the lounge, we were exploring this hallowed whisky ground that links past, present, and future, at times subtly and other times with jarring efficiency.

Gone are the days of in-house floor maltings and crews of men swarming about attending to all the details of whisky making. The floor maltings are now the visitors centre; the crews, now solitary men operating a massive control panel working in shifts under Georgie's attentive watch. But all is not lost to modern technology. The Porteus mill, with its wood encased components and fire engine red metal frame, dates back to 1963. Georgie refers to it as "the most important piece of equipment I have to ensure efficiency", and it is in this mill that the malted barley from nearby Port Ellen Maltings begins its slow transformation into the iconic spirit so many know and love.

Following a 6-hour cycle through the stainless steel mash tun and a 55-hour fermentation, the wash meets copper in its cycle through the massive stills whose hulking bodies produce the phenolic new make spirit. The raw spirit somehow is redolent with pineapples, berries, and licorice, all dangling over the ever-present peat from the original malted barley. To trace this process through the buildings from beginning to end is to gain an appreciation for all the efforts of decades past while understanding the need for the automation now present. While it may indeed quash some of the romance associated with the making of malt whisky, one good whiff of the still house serves as a reminder that the machines may have replaced many men, but they have not replaced all elements of the craft; and if the smells still house don't finalize that notion, a good whiff of the new make most certainly will.

Beyond the monitoring station, through an open door, we could see the sea shimmering just past the verdant backyard, and beside this was our next stop: one of the old dunnage warehouses. Producing 3.5 million litres of bulk spirit each year, the distillery is home to 5,000 slumbering casks, with 2,500 more resting at the remains of the old Port Ellen distillery, and a further 4,000 ageing at Coal Ila in Port Askaig. Thankfully one can dig into two or three of the casks on site in the confines of these earthen floor buildings to truly bring the experience to life, as a warehouse tasting can be added to most tours for a mere £15, and it is highly recommended.

While the casks used in the warehouse tastings do change,the sheer joy of tasting whisky drawn straight from the barrel does not. On this day we were treated to the contents of three that will be reviewed another day: one from 2000, a sublime cask from 1993, and a truly intriguing expression from 1966 with its contents that seemed to reverse time and draw back to the core of the new make. It should be noted that the initial maturation of all of Lagavulin's modern-day expressions occurs in second-fill ex-bourbon casks, the first fill having been used to mature grain whisky for many of Diageo's blends. It is those blends, chiefly White Horse and the ubiquitous Johnnie Walker, that gobble up 20% of the distillery's annual output. Thankfully though the rest is laid down for single malt production, with 2% of that going to the angels naturally.

Upon finishing in the warehouse, it was back into the sunlight to relax with a final dram while trading distillery stories with our host and attempting to take in everything around us. Not unlike many of the great destinations on this planet, from the moment of arrival there is a feeling that time is whipping past too quickly for the person, while the place stands defiantly still. No matter how hard we tried, we knew that the glass would empty, the dram would end, and our time there would run out. We made the most of it by spending a little longer in the friendly confines of the visitors' lounge. Looking over the old pictures; reviewing and comparing notes; holding out as late as we could until the moment came to depart.

It was in that final moment that we undertook a decision that will remain with me for the rest of my life. Looking out across the bay at the ruins of Dunnyveg we determined that we would take our glasses and a special flask-borne gift from Georgie to sit in the sunlight at one castle while gazing back at the other. As we completed the climb to sit down on the plush grassy outcrop on the edge of the ruins we fell silent. The only sound: the waves crashing on the rocks below. Then slowly, with each sip of that exclusive 18 year old cask strength bottling created specifically for the Islay Jazz Festival, each of us in-turn began to chuckle. The revelation arrived wrapped in all that was that moment, garnished with every minute of our journey that preceded it.

This was a moment that grew to be missed the second it began. It was the perfect dram. Sublime in its contents, surreal in its feeling, while simultaneously surpassing every sentiment that could be verbalized. Simply put: it was wonderful whisky, shared with great friends, sipped at a special time in a singular place. Staring across the bay, my thoughts drew back across the thousands of miles we had traveled to be there. Over an ocean in the dead of night. Blasting through treacherously winding roads. The early mornings, and the late nights. All this I would do again at the drop of a hat just to revisit a portion of it.

For the better part of the next three hours we lapsed in and out of conversation, chattering like excited children one minute, only to fall silent the next. Never departing from the shared experience, yet somehow taking the time each needed to truly appreciate the magnitude of the moment. As we gathered our belongings and hiked back down the hill I vividly remember saying aloud "that was probably the best damn dram I'll ever have"; something I am even more certain of now.

Then, finally, with the day drawing into late afternoon we set off back to Port Ellen. I remember walking backwards at first in a vain attempt to hold on to the view of the distillery, and then Dunnyveg, for as long as I could. Arriving back in town an hour later, we were not entirely sure what to do with ourselves that evening. But I did become sure of one thing: this was not the last time I would be there. I will find my way back to Lagavulin someday.

Single Malt Scotch Whisky Production - At A Glance

2013-04-08T13:00:00Z

We certainly enjoy writing about whisky here. By and large we write about the whisky itself, once it's in the glass. Here's a pared down description of the whisky-making process from start to finish. The overall steps in the production of all whiskies are the same everywhere on earth, but I'll only discuss the processes specific to single malt Scotch making, and I'm using a lexicon appropriate to that region. Other whisky-making regions have their own special techniques and nomenclature but in the interest of brevity I shall skip over these variations.

Album Grain Processing: Malting, Milling, and Mashing.

Malting

Malting is the process of generating enzymes within a grain which will allow the conversion of starch into sugar during the mashing process (outlined below). The malting process results in malted grain, or "malt". Grains are steeped several times in warm water, allowed to germinate and dry, and then kiln dried using either hot air or smoke. It is during the kiln drying that peat smoke may be used which imparts peat flavour into the malt.

Only about seven distilleries malt their own barley, the balance buying malt directly from malting houses.

Milling

The mashing process requires intimate contact between the malt's starch and water. This is impossible using the intact grain so it must be physically broken down by milling. The grains are first dressed to remove foreign objects, namely stones, and then milled. The result is grist, a mixture of husks, grits, and flour.

Mashing

Grist (milled grains) and hot water are combined and allowed to sit in a mash tun (vessel) for at least an hour during which the starches present in the grain are converted into fermentable sugars by enzymes generated during the malting process. Once conversion is complete, the liquid, called wort, is drained from the mash tun and the left over husks, called draff, is removed and reused for agricultural purposes.

Album Spirit: Fermentation and Distillation.

Fermentation

Wort from the mashing process is cooled and loaded into fermentation vessels called washbacks. Washbacks may be of wood or stainless steel construction, a variable which affects the character of the whisky. Yeast is added to the wort, which is then referred to as wash, and the conversion of sugar into alcohol begins. Typically this process takes from 48 to 160hrs depending on the character desired by the distiller and the wash typically ferments to 7.5%-9.5% abv (alcohol by volume). Emphasis is placed on achieving a high conversion rate of fermentable sugars into alcohol as incomplete fermentation is wasteful. Distillation Overview

Typically single malt Scotch is distilled twice, once through a wash still, then through a low-wines still. A few distilleries triple distill their spirit.

Once fermentation is complete, wash is transferred from the washback to the wash still. Wash distillations are typically processed as quickly as possible and the entire distillate, called low wines, is collected in a tank.

Along with the low wines just distilled from the wash still, the feints and foreshots from the previous low-wines distillation are loaded into the low-wines still. The low-wines still is run more slowly and thoughtfully than the wash still as it creates the final spirit which will be transferred into casks for maturation. Of the three fractions generated, only the "middle cut" is reserved as potable spirit for later dilution and cask maturation.

Fractional Distillation - The Finer Points

Three fractions are taken from the low-wines distillation: foreshots, middle cut, and feints. The middle cut becomes potable spirit. A mixture of alcohol and water is an azeotropic solution meaning it's impossible to separate the ethanol from the water completely by means of distillation. This is of benefit in whisky production as many flavourful compounds make it through the still and give whisky its distinct character.

Through the distillation process, the low-wines within the still increase in temperature as its alcohol content diminishes. Similarly, the alcohol content of the distillate starts at over 80%abv and gradually diminishes to approx 1%abv before the still is shut down.

At the beginning of the distillation, the output distillate is composed of undesirable compounds like methanol and ethyl acetate, and the abv is over 80%. The primary cut is typically made between 75 and 80%abv and this marks the beginning of the middle cut, the potable spirit. The abv of the distillate diminishes slowly for the majority of the middle cut. Towards the end of the middle cut, the abv will drop comparatively quickly. The middle cut ends at the second cut point, normally between 64% and 58%, and is chosen by the nature of spirit desired by the master distiller.

A higher abv second cut point will result in a lighter, gentler spirit. A lower second cut point will generate heavier, bolder spirit.

Other procedural and construction variables have an impact on the character of the spirit. The still's energy input may be adjusted during the middle cut to increase or decrease reflux (more reflex reduces transmission of flavour compounds through the still, and increases the vapour's copper contact, both yielding a gentler spirit). Direct-firing of a still by oil burners will create different flavours than powering the still via steam coils. The style of condenser (worm, shell and tube, copper plate) will affect the degree of copper contact. Adjusting the cooling water input rate to the condenser will change the vapour's copper contact as well.

The potable spirit has an abv of approximately 70-75% once the distillation is complete. This spirit is diluted down, typically to 63.5%, before being transferred into casks.

Album Whisky: Maturation, Blending, and Bottling.

Maturation

Potable spirit from the low-wines still contains within it approximately 30% of the flavour present in the final whisky. The remaining 70% of a whisky's flavour is generated from the cask during maturation. Spirit becomes whisky on its third birthday in the cask though most single malt whiskies are aged for a minimum of ten years before bottling. Cask aging softens the spirit and increases its complexity.

The vast majority of Scotch is matured in used bourbon barrels from America as the barrels cannot be reused for bourbon by law. A much smaller percentage of Scotch is matured in sherry casks from Spain. A significantly smaller proportion of casks are of other origins, mostly wine casks.

While the spirit is maturing in the cask, a small percentage of the cask's volume is lost to air, typically 1-10% per year depending on the local climate and the construction of the warehouse. This is called the angel's share.

Blending

Every cask is different. For this reason, the majority of single malt Scotch whiskies are blends of many different casks from one distillery. Blending casks allows a distillery to maintain a consistent character for a given expression despite the disparity among casks.

"Single cask" expressions are not blended and their character may deviate significantly from a distillery's core expressions.

Bottling

Once a distiller determines a whisky to be ready for bottling, it's inevitably filtered for large undesirable sediment shed from the cask. Many whiskies are chill-filtered which removes certain fatty-acids, proteins, and esters from the whisky. This process prevents clouding, should the whisky ever cool significantly, and arguably changes the character of the whisky.

South Island Single Malt 18 Year Old

2013-03-28T13:00:00Z

Originally born as Lammerlaw single malt whisky at the Willowbank Distillery in Dunedin on New Zealand's South Island, the whisky in this bottle has survived many tumultuous and uncertain years prior to reaching Ontario's shelves.

Once part of the now defunct Seagrams empire, the distillery was mothballed in 2000 when then-owners Fosters shipped the stills to Fiji to make rum. Meanwhile, the remaining cask stocks were bought by The New Zealand Malt Whisky Company which itself crumbled in 2010, only to be revived by a group of international investors later that year. All told, 600 casks from Willowbank were procured, the majority of them Lammerlaw malt, and now we and the rest of the world are finally seeing the release of their contents.

This particular whisky was distilled in 1993, bottled in 2011, and like its provenance, is simultaneously intriguing, enigmatic, strangely familiar, and thoroughly enjoyable.

Nose: Opening up with floral honey tones imbued with hints of sandalwood and toasted oak, this top note gives way to three more layers as it unravels. First, vanilla fused with Szechuan peppercorns, the next moment transitioning to tangerines and fresh apricots, and then finally a wonderfully light kick of wood smoke, rather than peat smoke, rolls out to tie it all together.

Palate: Here the woody elements grow more pronounced, combining with leather, soft white pepper, rosewater, and light tangerine. The flavours then shift abruptly; delivering marizpan and honey in equal measure one moment, caramelized white sugar the next, ultimately engaging in a sweet and sour twist that spins off toward the finish. The mouthfeel is somewhat thin and aqueous with a slight syrupy edge, making it all too easy to whip through the glass before having the chance to dissect everything that is happening in it.

Finish: Long on toasted oak and marzipan, the tangerine thread continues beneath, but now fades to a memory. Meanwhile, the wood smoke slowly drifts away, rising and falling a few times while doing so. Somehow not overly dry, yet drying, a lightly mouthwatering citrus pithiness ties into the previously experienced pepper sensations, closing out what is an extraordinarily long finish.

Overall: One could be excused for approaching this relatively unknown whisky with trepidation. After all, whisky from New Zealand is not commonly encountered. If this bottle has any shortcoming at all, its 40% ABV strength would be it, but that is only a drawback insofar as that it makes me wonder how much better this would be at a higher, or even cask, strength. Deep and thoroughly interesting from start to finish, there is something about this whisky that seems reminiscent of a bygone era in Scotch whisky where soft smoke was fused with floral sweetness and spicy punctuation to deliver a 360-degree sensory experience. For $99 there should be no hesitation in picking up a bottle or two of the many currently residing on LCBO shelves.

On the Rocks: Whiskey Stones vs. Ice Cubes

2013-03-26T13:00:00Z

ABSTRACT

Among all organoleptic pursuits there are gadgets, devices, dishes, and glassware designed to heighten, enhance or deliver the substance in question to the human sense organs. Over time, some of these inventions take root and become the preferred means by which the item is to be be consumed and enjoyed while others are seen as fads relegated to the dustbin of history. For the world of whiskey lovers, Teroforma has declared a solution to the problem of how best to chill whiskey. Assuming that you would want to do such a thing, we decided to investigate.

The Whiskey Stone manufacturer claims that their stones, made in Vermont from natural non-porous soapstone, are more gentle than ice and can be used to cool down your favorite spirits just enough to take the edge off without "closing down" the flavors. Simply store the stones in the freezer for at least 4 hours before use, then add 3 stones to a glass with 2oz of whiskey and let stand 5 minutes. Moreover, the stones will not inadvertently scratch glassware and they are "particularly effective at retaining cold for extended periods of time."

While the claims that the stones impart no flavour, are non-porous, non-reactive, and won't inadvertently scratch glassware are sound, the claim that they are effective at retaining cold for extended periods did not reflect our collective experience with the stones. To resolve the matter, we set out to determine the cooling rates of ice, the traditional chilling method for whiskey, and Whiskey Stones so as to better understand the degree to which both chill a standard 2oz pour of whiskey and how long the dram stayed chilled. Running a series of measurements, ice was found to cool a dram faster and for a longer period than Whiskey Stones.

Having established the rates of cooling, we opened our discussion about the impact of Whiskey Stones on the enjoyment of a dram to our readership by means of a survey to shed light on the following: do readers chill their whiskey? How and under what circumstances do they chill whiskey and when might someone wish to use Whiskey Stones over ice? Finally, how many readers actually use them and think they're a necessary substitute to ice?

The essay below combines the empirical chilling data, analysis of the survey results and elucidation of ScotchBlog.ca's internal consensus to determine that Whiskey Stones provide little to no utility for the whiskey enthusiast.

Methodology & Assumptions

The first experiment was to measure and compare the cooling rates of the following chilling methods on a 2oz pour of blended Scotch whisky known to be enjoyed with ice (Islay Mist) in a tumbler at room temperature against a control glass:

3 chilled Whiskey Stones

6 chilled Whiskey Stones

1 ice cube

2 ice cubes

Teroforma's instructions suggest using 3 stones, chilled for a minimum of 4 hours in the freezer, to cool 2 oz of whiskey in a glass. Our assumption was that if 3 stones were meant to replace 1 ice cube then, logically, 6 stones would replace 2 ice cubes. Due to the size of the stones we were forced to abandon our preferred Glencairn glass in favour of the tumbler.

Using a thermometer designed for measuring the temperature of liquids, we took readings every minute for 30 minutes and then every 5 minutes thereafter. Our assumption was that people typically don't take over a half an hour to drink a chilled glass of whiskey and so the readings could be less infrequent after half an hour as they were only being used to verify warming rates that in most practical situations would not be allowed to occur.

For each experiment 2 glasses of whisky were poured. One glass was assigned as the control liquid and the other was treated to one of the cooling methods listed above. Once both glasses of whisky reached the same temperature of 19.6 degrees Celsius, a cooling agent was added to one of the glasses and the measurements began the following minute.

One aspect of drink thermodynamics that was not factored in was the effect of a hand on the glass. Both the control glass and the glass undergoing a chill method were placed on a table and not held at any time.

A final note before we begin the analysis of this experiment; the spikes in the 1 and 2 ice cube lines are attributed to the fluid dynamics of an ice cube melting in liquid. As the ice cube melted into the drink, it bobbed around and sometimes touched the thermometer while we were taking the reading resulting in a measurement that was temporarily colder than the rest of the drink. The effect was not observed in the tumblers with Whiskey Stones as the stones remained immobile in the liquid.

Quantitative Analysis

As evidenced in the graph (click on the image to enlarge), both the 3 Whiskey Stones and 6 Whiskey Stones approaches didn't cool the whiskey as much as 1 or 2 ice cubes did in the same time frame. 3 Whiskey Stones were able to cool the whiskey by just over 5 degrees Celsius and 6 Whiskey Stones, interestingly, nearly doubled the cooling effect resulting in a 9.6 degree difference from the control glass in almost half the time (2 minutes) of 3 stones. Within 2 minutes of reaching the coldest temperature, the glasses with the Whiskey Stones began to steadily warm and eventually reached 17.1 degrees and 15.8 degrees respectively by the 30 minute mark.

The ice cubes produced a more gradual chill in the liquid and reached their coldest temperatures at the 10 minute mark of 2.1 degrees and -1 degree respectively. After half an hour, 1 cube had reduced the temperature of the liquid to 8.6 degrees whereas 2 ice cubes yielded a 19.2 degree difference from the control glass at 0.4 degrees.

If you followed the instructions on the Teroforma box, your optimal drinking time is 5 minutes after putting the stones in the glass resulting in a drink at 15 degrees Celsius for 3 stones and 12.3 degrees for 6 stones.

Following the same instructions with 1 ice cube would result in a drink chilled to 4.9 degrees or, with 2 cubes, 2.6 degrees.

Qualitative Analysis

Firstly, we're not going to wait 5 minutes to drink chilled whiskey as Teroforma suggests.

Secondly, the 3 stone method barely chills the whiskey which fulfills the promise of the packaging. But when you put a hand around that glass you begin to wonder "what the hell am I doing here?", as the temperature of the whiskey barely registers as cooler compared to a control glass. Putting 6 stones in a tumbler is actually ridiculous and no one should ever do it, even if you like using whiskey stones. They sit awkwardly in the glass and if you tilt the glass too much you will be met with a soapstone landslide that's liable to either chip your tooth or fall out the side of the glass onto the floor.

Thirdly, and practically speaking, the slight temperature difference between the control glass and the glass with stones is nearly undetectable compared to the difference 1 ice cube can make on a drink.

Finally, by sacrificing the Glencairn glass in favour of the tumbler, the use of 3 Whiskey Stones precludes the possibility of a focussed nosing experience. Conversely, sliding an ice cube into the mouth of a Glencairn can be tricky but not unheard of. Even though the whiskey will be chilled, the glass by design still provides a better way in which to nose and appreciate whiskey.

As we waited for our drams to cool, we chatted about our own chilling preferences and our collective tendency to only chill a rough whiskey. We struggled to envision a scenario in which any one of us might use stones alone or use stones and top off with water. The consensus was "if it's that rough so as to need ice, why bother with stones?"

We are, however, an irreverent and opinionated lot by times and in the interest of pursuing a more "scientific" approach to our official position on the use of Teroforma's Whiskey Stones (or a similar product) we thought it best to open up the discussion to you, the readers, and get your feedback on when and how you chill your whiskey.

The "How do you like your whiskey?" Survey Results

Using a survey, courtesy of SurveyMonkey.com, we collected responses from our readers on who's chilling what whiskey, why, and what do they use to do so?

Choose the sentence that best describes your approach to drinking chilled whiskey:

Echoing our internal consensus, respondent readers overwhelmingly replied that they typically don't enjoy chilling their whiskey! 65% of respondents declared: "I never chill my whiskey. At most, I add a few drops of water" while an additional 30% indicated that they'd "only chill my whiskey whenever I'm drinking rough stuff to make it palatable." One more outspoken respondent wrote in, "Ice belongs in skating rink or a mixed drink" which, as you'll see below, seems to confirm your sentiments about how best to enjoy whiskey.

Rank the top 3 options that best describe your approach to chilling your whiskey. (Standard 2oz pour)

Phrased a bit differently to try to capture a more situation-specific occasion when chilling may become an option, a whopping majority (77%) replied "I don't chill my whiskey. At most, I add a few drops of water" as their first choice of three, with only a handful (5%) of respondents claiming "I use Whiskey Stones or (or a similar product)" as their first choice.

The second chilling choice was a touch more fragmented in the responses with "I add 1 ice cube" clocking in at 50% and the next most popular answer at 22% was "I use Whiskey Stones or a similar product." The third choice began to reveal more idiosyncratic tendencies yet the most popular reply (41%) was "I add 2 ice cubes. Interestingly "I use Whiskey Stones (or a similar product) and top off with water" and "I use Whiskey Stones (or a similar product)" accounted for a combined 12%, the same total as "I add 1 ice cube."

What type of whiskey are you most likely to add ice? (Select all that apply)

Adding up the number of selections for each item in the list we were able to get an overview of what whiskies folks are chilling. The most popular selections aside from "N/A" revealed that most of us are chilling Bourbon, Canadian Whiskey, Blended Scotch Whisky and very few of us are chilling any of the various single malt types.

This finding also seems to validate our initial suspicion, that most of us only chill a rougher or hotter dram of whiskey.

Now before you get yourself worked up and fire off that comment, yes I know that there are some terrific sippin' Bourbons that you ought to drink with just a splash of water and there may be some Canadian exceptions too. We all know there are some first rate aged Blended Scotch Whiskies out there as well but, by and large, these aforementioned categories tend to be chill-worthy if not chill-demanding.

If you own Whiskey Stones, did you buy them or receive them as a gift?

Conclusions

Enjoying a dram of whiskey is a personal experience which can be modified by many factors: type of whiskey, setting, glassware, and taste. Ultimately our goal is to help you find the best possible personal whiskey experience you can get. Our opinion is that whiskey stones provide little benefit to the enjoyment of whiskey.

When confronted with a dram in need of chilling we reach for ice. Why?

Because ice is water and, chances are, that rough dram is going to need both chilling and dilution to make this drink enjoyable. If one were to use Whiskey Stones, they'd have greater control over the amount of water they added to the chilling whiskey rather than plopping in an ice cube. However if the water being added isn't the same temperature as the chilled dram after 5 minutes with Whiskey Stones, the water may warm or chill the liquid thereby potentially nullifying the effect of the stones.

No matter how you slice the survey results, respondents typically don't chill their whiskey when they are drinking their preferred style. Inferring from the data provided in the chilling choices questions we can see that when respondents chill their whiskey, that whiskey needs to be chilled thoroughly and with ice.

Whiskey Stones and similar products, in our opinion, are a solution in search of a problem.

Recap: Forty Creek Tasting at Quinn's Steakhouse - March 2013

2013-03-18T13:00:00Z

On March 7th, 2013 ScotchBlog.ca along with Forty Creek Distillery hosted a tasting at Quinn's Steakhouse and Irish Bar.

Guests were treated to some of Canada's finest whiskies created by local distiller, John Hall, at Forty Creek Distillery in Grimsby, Ontario.

The tasting started with three single-grain whiskies: 100% rye paired with spiced fruit, 100% barley with sharp Guinness cheddar, and 100% corn with spicy corn dip and tortillas. None of these whiskies are available for sale as John insists of selling only blends.

The tasting moved on to Forty Creek's bottles: Barrel Select paired with a sweet and sour beef meatball, Copper Pot with chili orange toffee and figs, Confederation Oak Reserve with smoked pork belly and raspberry bbq sauce, and finally the very limited Port Wood Reserve with a custom R&R dark chocolate ganache with rum-soaked raisins.

John led nothing less than a masterclass on how he makes his whisky, his motivations for establishing the distillery, and ruminations about the industry in general.

A very special thanks to Kelly and Quinn's for the expertly prepared food pairings!

Thanks very much to all who attended. Please enjoy this photo gallery of the evening.

Independent Bottling Face-Off: Signatory Vintage vs Gordon & MacPhail (Caperdonich Distillery)

2013-03-07T14:00:00Z

It is a curious coincidence that independent whisky bottling companies Signatory Vintage and Gordon & MacPhail have both released single malt bottlings from the Caperdonich distillery. That in itself is not so unusual, but the fact that both releases were distilled in 1994, bottled in 2011, aged in refill sherry hogshead casks, and bottled at 46% ABV, is quite unusual. If I didn't know better, I'd think both companies had a 17 year bet as to who could produce a better product under pretty much identical conditions.

This coincidence presented an opportune time to examine the differences that separate ageing can have on the same base spirit.

Which whisky is which? (Hint: The colours in the photo match what you'd expect from our review)

Gordon & MacPhail Bottling

Nose: Black Cherries with a delicate maltiness. Sweetly floral with fresh cut grass, reminiscent of a fresh spring breeze.

Palate: Fresh toast with white pepper. Quite malty, yet smooth and light. A nutty character develops towards the back of the tongue which is quite intriguing. Adding water, the malt characteristics fade away, bringing forward the flavour of roasted almonds.

Finish: Sweetening and lightly citrus, your mouth is left with a hint of warming spices.

Signatory Vintage Bottling

Nose: Rich, full malt and a sweet strawberry play expertly together. Brown sugar and molasses combine for a bouquet much sweeter than the Gordon & MacPhail expression. There are few, if any, floral notes to be found.

Palate: Buttered toast and oatmeal, this is a richer whisky. While the same light base spirit is present, this bottle has taken on a deeper, earthier profile. There is an all-encompassing gentle sweetness not unlike a tapioca or pudding.

Finish: The theme of richness in this bottle carries over into the finish. It's only here that a touch of heat is found, which, after the ever-present sweetness of the nose and palate, provides a nice kick.

Overall Comparison

I have to say that this comparison doesn't have a clear winner. Both bottles are wonderful expressions, and on first sampling I would have said hands-down that the Signatory Vintage is my preference. However, after returning to both bottles many times these past few months, I have realized what while Signatory's bottling is a more straight-forward (albeit expertly crafted) medium-strength sherried whisky, Gordon & MacPhail's bottling demonstrates how a base spirit can be delicately steered to bring out more ethereal qualities. Depending on what I am looking for in a particular dram, either whisky could fill that need.

Hellyers Road Distillery, Original Single Malt

2013-03-04T14:00:00Z

Hellyers Road is Australia's largest single malt distillery. Their Original expression comes without an age statement at 46.2% and is made entirely of Tasmanian malt. The wine bottle which contains this whisky comes complete with a screw top, and the back label describes "tenacity and vision," notably lacking any mention of the whisky's character.

Nose: Despite clear indications on the label, grain alcohol features prominently on the nose. Too much oak, grassy, a hint of smoke, something reminiscent of sea salt, a touch of black licorice. The nose is unrefined and lacks any significant depth.

Palate: The plum note and mint undertone is a nice but cheap cocoa packed with heat and uncomfortable spice are sure to trigger an involuntary grimace.

Finish: Dry, really hot, minerals and citrus. The finish doesn't write an invitation to another sip.

Overall: The original $100 price tag is preposterous. The bottle was discounted to $75 and we felt strongly disappointed at this price point. I expect many would be unimpressed at $45. My guess would be this whisky was pulled from the cask several years ahead of its time to generate revenue. There was some disagreement within our tasting panel, ranging from "undrinkable" to simply "overpriced and unremarkable." Yet another dimwitted example of the LCBO's consummate ineptitude - not only at curating its whisky catalogue, but also pricing it. If only I had the tenacity and vision to return the last three ounces to the LCBO for a refund...

And Now for Something Completely Different...

2013-02-28T14:00:00Z

Almost.

It has been over a month since our last guest tasting and reader meet-up, so the time has come to break this streak. On Thursday, March 7th we will be hosting another special evening of whisky and food frivolity, and this time we're going home.

A week from today, we and our guests will have the privilege of getting to know Canada's premier independent distillery in much greater detail as the one and only John Hall takes us on a deep dive into all that is Forty Creek. Now many of you may be thinking: this is ScotchBlog and that's not Scotch whisky. You're right, and that's the point. Over the past few years this distillery has been one of the leaders of the resurgence of Canadian whisky at home and abroad, so we felt it was only fair that if we were going to see what all the hype was about, that we should share it with as many people as we can.

So next Thursday 40 people will be treated to 7 whiskies including the raw components that John uses in creating his signature expressions. As always, each whisky will be paired with food selected to accentuate the flavours in the glass and the cost will include the whisky and the food.

Just what is the cost? Merely $42.

How do you secure your spot? Well, to your right you'll see how to "Contact Us" to let us know that you want to attend.

If you end up on the waiting list, don't panic. There are always a few last minute shuffles as life often tends to throw a few plans askew, and for those of you that don't happen to make it, but want to be added to our "advance notice list" for future events, that would also be the way to get on that list. Our advance notice list always receives the first right of refusal for seats prior to these posts, and I promise you: we don't send spam emails.

On behalf of everyone at ScotchBlog, we look forward to sharing a memorable night of Canadian whisky wonder with you.

Berry's Own Caol Ila 10 Year Old

2013-02-26T19:10:13Z

As one of the UK's oldest and most prestigious wine and spirit merchants, Berry Bros. & Rudd enjoy a century old whisky tradition anchored by the Glenrothes distillery. They also produce a highly regarded independent bottling line that can be hard to get your hands on outside the UK. You can deduce just why it's scarce by perusing the label details on their limited releases. In this case we whisky lovers find the words that make us spend our money, specifically, "cask strength", "unchillfiltered", "uncoloured" and even the two cask numbers (309796 & 309881) that this bottle was drawn from. So, before we even peel the cork seal off, we are bewitched by the prospect of uncompromised whisky.

For the purpose of immortalizing this unique bottle, I am pouring a sizeable belt of this 58.5% ABV, pale straw coloured liquid into my wide-bowl glencairn glass.

Nose: Bold peat leads in with the classic Islay brine and sea shells. Looking deeper, a bit of breadiness and hint of cream.

Palate: Packs less heat than one might expect, with rich smoke and butter enveloping the mouth. Turning peppery late with some vanilla coming in just before it's committed to the depths.

Finish: Not soon forgotten, a tremendously long finish, and when the spice finally dissipates, a slight pear fruitiness appears.

Overall: Well worth the $70 USD that I shelled out at Total Wine in Tampa, of course, now sold out. Berry Bros & Rudd say it best on the label "this is an Islay drinkers Islay". If only we could get this kind of raw, unchillfiltered, cask strength character from Caol Ila's own 12 year old. That said, Caol Ila has previously released their own cask strength bottling without age statement which I am keen to sample.

The Benriach 12 Year Old - Sherry Matured

2013-02-22T13:45:00Z

It has been many years since we have sampled a Benriach expression, and after re-reading our original review of the Benriach 10 Peated Single Malt, we had hopes that their unpeated spirit would show some redeeming qualities. Aged in a combination of Oloroso and Pedro Ximenez Sherry casks, this bottling has won a few awards, including a silver medal for the "15 and under" category of the 2011 International Wine and Spirits Competition.

Nose: Christmas spices and artificial cherries mingle quite nicely with a scent of strong fresh ginger. Behind the dominant aromas, a subtle trace of cinnamon bark and stale bread is found.

Palate: The cherry flavour continues onto the tip and centre of the tongue which are surrounded with a high dose of nutmeg and brown sugar. There are cocoa and raisins that appear towards the back of the mouth. Notably, this palate is surprisingly hot, and quite dry.

Finish: Slightly cloying as the sweetness of the whisky comes through. There are remnants of an old cigar which has turned sour.

Overall: While I'd consider this bottle safe bet for anyone who likes a heavily sherried speyside style, it doesn't stand out from the numerous other high quality sherry-influenced whiskies such as those from the likes of Glenfarclas, Aberlour, and Glengoyne. Priced at $66.95 at the LCBO, this isn't one to run out and buy. However, that's no reason to turn it down should you see it on a whisky list at a bar.

Recap: Gordon & MacPhail Tasting at Quinn's Steakhouse - January 2013

2013-02-13T14:00:00Z

On January 24th, 2013, ScotchBlog.ca along with Gordon & MacPhail hosted a tasting at Quinn's Steakhouse and Irish Bar.

Guests were treated to five single-malts casked and matured by Gordon & MacPhail, two made by the company's distillery, Benromach, and finally their whisky liqueur, Dunkeld Atholl Brose.

Single malts included Bladnoch '93 with a spicy chocolate, Allt-A-Bhainne '96 with an orange BBQ pulled pork slider, Craigellachie '93 with a Thai vegetable rice wrap and chili dipping sauce, Mortlach 15YO with oxtail truffled mash sheppard's pie, Benromach 30YO with a coconut shrimp and spicy dipping sauce, Aultmore '00 with a vanilla poached pear, and Benromach 10YO with a raisin and cashew butter tart.

The tasting was led by Gordon & MacPhail's managing director, Michael Urquhart, who provided some of the most in-depth distillery and expression discussion we've ever experienced. The evening could only be described as a master class.

Thanks very much to all who attended. Please enjoy this photo gallery of the evening.

Gordon and MacPhail Scapa 2000

2013-02-11T01:09:00Z

One of the most memorable scotch buying experiences I have had was at the world-famous Whisky Shop Dufftown on the last day of the Spirit of Speyside festival last May. The shop was bustling with huge numbers of festivalgoers who had come to participate in the hundreds of distillery tours, tastings, and gala dinners that marked the preceding weekend's celebration of Speyside whisky and culture.

Innumerable selections line every inch of the store from floor to ceiling, as well as across the tops of the half-dozen empty casks which serve as shelf space and bartops for visitors to sample the spirits. Everyone who had come into the shop was hunting for the perfect souvenir bottles to take back from the festival, and I tasted more than a few before finally hitting on one that spoke to me immediately: a Gordon and MacPhail Scapa from 2000. It was bottled in 2011 from refill ex-Bourbon barrels at 43%.

Colour: Very pale yellow.

Nose: Mineral elements combine with lime zest, fresh grass, vanilla and sawdust.

Palate: Initially light in both flavour and feel, with green grapes and kiwi as well as strong woody elements. The all-refill Bourbon cask aging is evident from vanilla and peppery notes. Tangy fruit elements are balanced wonderfully against a salty, buttery flavour that runs through to the finish. Adding a small amount of water opens up it up to an explosion of key lime pie.

Finish: Medium length with a slightly metallic, mineral edge.

Overall: An exceptional bottle with a surprising and unusual flavour. Distilled during a period of low productivity at the Scapa distillery, when additional staff was "borrowed" from Highland Park, this is a hard to find bottling that is nonetheless worth the effort to acquire where possible. It's still available from a dwindling number of online retailers for a very reasonable $60 or so, but if possible the best option would be to make the trip to Dufftown for this year's festival and judge for yourself.

The Glen of Tranquility

2013-01-30T16:05:00Z

Its 10:30 PM on a mild May night in the highlands of Scotland, and I am gazing out towards the North Sea as I stumble in the dark through the walled garden of Glenmorangie House. Picking my steps carefully in the wet grass, a camera tripod in one hand and a wide tumbler of Ardbeg Uigeadail in the other, I am grateful for the wellies I have been provided by the staff as my fellow travel companions get situated for some stargazing and photography. It is our last real night in Scotland, the end of a whisky odyssey that began 12 days earlier, and has taken us from the tasting lab of The Whisky Exchange in London to the Spirit of Speyside festival in Dufftown, from the island distilleries of Islay and Jura to the peak of Ben Nevis, and ended here at the Glenmorangie House outside Tain.

The Glenmorangie House is a 17^th century country home 45 minutes north of Inverness, situated among the ruins of Cadboll castle, which is now owned by the Glenmorangie Distillery and provides guests with luxury hotel amenities in the atmosphere of a relaxed country house party. For a whisky traveller, Glenmorangie House represents the pinnacle of Highland hospitality, receiving visitors with open arms and offering an unmatched experience of stunning landscape, Scottish tradition, and opulent comfort. Not to mention the full range of Glenmorangie and Ardbeg whiskies to be enjoyed, paired skillfully with locally sourced, Michelin-star cuisine. Our group was generously offered the opportunity to experience a stay at the house before our tour of the distillery itself the following morning, where we would witness the production of the spirit itself.

Coming at the end of such a truly whirlwind tour of Scotland, and with a tight itinerary which necessitated constant movement and sometimes barren lodgings, the prospect of our spending the final days of the trip in elegant seclusion seemed like unbelievably good luck. Like the titular character in Robert Louis Stephenson's poem "The Scotsman's Return from Abroad", we were worn from our travels, haggard, and in dire need of respite. The reception we received then, upon reaching this majestic location, was overwhelming.

After a dramatic train journey through the northern highlands, past the many imposing offshore oil platforms which speak to the evolving economic character of the region, we arrived in the small and ancient borough of Tain, to be received by our driver, a chap named John who would drive us to the house itself. On route he treated us to a brief history of the village and its environs and told of us the area's role during the Second World War, in which British and American airmen alike trained for the great undertaking. Some of the conning towers and landing strips from this period are still visible amongst the rapeseed fields which dominate the landscape.

Set far apart from any other signs of civilization, Glenmorangie House is a striking property resembling the country home of some great aristocrat of centuries past, with secluded gardens boxed by low stone walls and meticulously laid out fields surrounding the whitewashed building. We were greeted by the manager of the house, Martin, who showed us first to our rooms, and then into the exquisitely peaceful garden where we enjoyed a simple lunch of sandwiches prepared at one of the local cafes. Here, we decompressed from our journey and absorbed by the perfect silence and stillness afforded by our surroundings. We were all struck with a feeling of true serenity as we adjusted to the dreamlike beauty of the place.

Having acquainted ourselves with the immediate grounds of the house, we then to set out on a walking tour to pay a visit to the famed Hilton of Cadbol stone. Now a carefully designed replica, the original Cadbol stone is a magnificent cross slab, dating from the period of the Christianisation of the Picts in early medieval period. To reach the site of the stone, we were provided with sets of deep rubber boots and waxed jackets, useful for traversing the deep mud and chilly sea air we encountered along the way. We made our way down the path towards the seashore, to our left were fields of absurdly bright yellow, contrasted against the steel blue-gray of the ocean, while our right was flanked by a low field of grass with a single, inscrutable stone structure set halfway between the house and the shore.

This small, two storey stone hut is a Dovecote, a building designed for the trapping and housing of pigeons or doves, where the birds could be drawn in to nest and later be collected as a food source--a curious reminder of the Glenmorangie House's historical legacy. Moving past the Dovecote, we continued towards the shoreline and reached the footpath which wound through thick brambles of an unusual local plant called whin or gorse. Whin is a thorny, evergreen bush with bright yellow flowers that carry the distinctive aroma of coconut, and grows wild on the seaward hills of the area.

The Cadbol stone stele, first erected around 800 A.D., stands 2.34 meters tall and weighs almost two tonnes. One face points towards the sea, predominated with a cross and other Christian symbols, while the landward side depicts traditional hunting imagery. Its intricate spiral motif also serves as the inspiration for the symbol on every bottle of Glenmorangie.

After taking in the impressive site of the great stone, we wasted no time in returning to our accommodations to prepare for the evening. Each of us retired to separate rooms which were, to put it simply, astounding in their appointments. Massive four post beds, antique desks, arm chairs and all other manner of rich furnishings marked each bedroom, all featuring beautiful upholstery and meticulously carved wood. Rich red throw pillows, embroidered with the Coat of Arms of Canada, lay on my bed. I could not help but wonder if somewhere in the house there was a selection of nationality-specific linens ready to be deployed to suit any international guest. As improbable as such a level of pampering seems, nothing else I experienced during my stay at the house would lead me to conclude otherwise.

As an added touch, crystal decanters of Glenmorangie whisky also awaited each guest, which were enjoyed as we unpacked and settled into our surroundings, the stunning view of the North Sea visible from our bay windows. More than anything else, however, one feature of each room was more of a gift than any other: the stunning, spacious bathroom with its high-powered, marble-lined shower.

After changing from our travelling clothes into dinner jackets, we gathered one by one in the library, which featured bookcases of literature including many books on the history of the region, and a cabinet bar stocked with ales and a selection of fine single malts from Glenmorangie and Ardbeg distillery. We were then greeted by Peter, who expertly prepared cocktails for us as we passed the pre-dinner hour. On offer was an old fashioned, as well as a cocktail featuring flamed orange zest and Glenmorangie Astar, both prepared expertly and dramatically before our eyes by the barman. Both cocktails displayed the versatility of the Glenmorangie, teasing our taste buds as we observed dusk set in over the coast from the vantage point of the beautifully lit morning room.

We then moved into the small dining room, with much excitement, to begin a unique experience: a "sonic" tasting of the Glenmorangie Signet which was complemented by an unusual audio experience. We gathered around a dimly lit table and were provided with pairs of headphones, through which were piped a sensory experience to guide us through the tasting. Instructions on nosing and whisky appreciation were accompanied by a hypnotic voice providing tasting notes and evocative suggestions, as well as atmospheric sound effects of crackling wood, running water and other sounds designed to enhance enjoyment of the whisky's flavours. The effect was admittedly disorienting at first, being guided on tasting a whisky by some unseen, ethereal voice. Over time though, the sound effects and intimate setting created a sort of frisson which was a pleasant accompaniment to a stellar whisky.

Dinner itself was an exercise in refined excess: freshly baked rolls were served alongside appetizers of delicate quail and crab, the two dishes paired with Glenmorangie Artein and Lasanta respectively. This was followed by a spiced lemon sorbet soaked with Glenmorangie Original. Then, the main course of tender venison loin, foie gras and wild mushrooms with Quinta Ruban reduction au jus, and a dram of the Quinta Ruban itself. Finally, a custard cream dessert set with Sonalta PX and a glass of the PX cask Glenmorangie rounded out the menu. Each dish was perfectly seasoned and well matched to the whisky pairings, and we dined with enthusiasm, pausing only to comment on the flavours of the dishes and restock our plates with more crusty rolls or an extra dollop of jus.

Sated, we retired to the lounge to enjoy some coffee and sweets around the fireplace, and perused the bar where we were invited to help ourselves to a nightcap. Argbeg Corryvreckan and Uigeadail provided the bold peatiness that perfectly punctuated the exceptional meal, and provided the necessary warmth for venturing outside the house for a last look at the striking night sky of the northern Scottish coast.

I awoke from the most peaceful sleep I had enjoyed during the trip to the smell of a delicious breakfast buffet and gathered, slowly, back in the dining room for freshly prepared eggs, local salmon, pancakes and bacon. We ate leisurely, savouring our last moments in the comfort of Glenmorangie House before John arrived to escort us over to the distillery. There, we spent the afternoon observing the impressive whisky making operation, which includes 11 stills, all of them the tallest in Scotland. Glenmorangie's more than 8 meter whisky stills force the evaporating spirit to climb so high before condensing that only the very lightest spirit makes it though, giving the whisky its soft, elegant character. Our tour also included a visit to the famed warehouse 13, which lies the closest to the sea of all the warehouses at the distillery. Built in the traditional style with stone walls and a low slate roof, this dunnage warehouse maintains a consistent temperature year round--good conditions for the hundreds of casks maturing inside.

The Glenmorangie House is truly a dream destination for both seasoned and novice single malt enthusiasts. Whether traveling with a single companion or in a large group, the House is available to afford travellers with the very highest level of quality service, fine dining, and five-star hotel amenities, while preserving the character and unique charms of a traditional highland country house. It is the combination of those pleasures with such a comprehensive whisky experience however, that makes Glenmorangie House unique. Where else could you find such exquisite single malts paired not just with food but with sound, followed by immediate access to the distillery where it was produced? The opportunities for advancing one's whisky education here are abundant.

The simple act of friends gathering to spend a night in, filled with fine whisky, food and conversation is what has driven Scotchblog for over four years. For one night, Glenmorangie House became Scotchblog's home away from home, our castle on the North Sea. I am deeply grateful to the staff of The Glenmorangie House for their unceasing enthusiasm to please their humble guests, and to the whole Glenmorangie Company for providing this whisky traveller with the memories of a lifetime.