Top Picks

Johnnie Walker Double Black Blended Whisky Impressions

0
0

What is it?

Distillery: Johnnie Walker 
Name: Double Black 
Make: Blended Scotch Whisky 
Extra Info: Marketed as "...created in the style of Johnnie Walker Black Label but with a rich, more intense, smokier flavour." Johnnie Walker Double Black commands an extra 11% premium over the Black Label which in whisky terms, is really not a lot of money. I suspect that the extra richness and smokiness come from a higher proportion of Caol Ila whisky being used in the blend, but cask selection could have also played a part; since the Double Black recipe is not public knowledge, I can only guess.


Why did I buy it?

I received a bottle of Johnnie Walker Double Black as a house warming present and after tasting it, I am glad that I did. It's not something I would have picked up off the shelf myself, but it presented a good opportunity to taste it along side the Johnnie Walker Black Label.


What did I think of it?

Presentation: The same iconic narrow square-sided bottle but this time with black tinted glass and it is the bottle colour that makes it stand out next to it's slightly cheaper sibling.

Appearance: Pretty much exactly the same bright gold colour as the Black Label and also bottled at 40% ABV. 

Aroma: Noticeably smokier on the nose than the Black Label, but nowhere near Islay single malt levels. Mossy, earthy notes and faint vanilla. Although 'sweet' is a flavour not an aroma, there are hints of something sweet underneath.

Flavour: Surprisingly good. Very smooth and creamy, buttered toast with plenty of charcoal and sweet porridge perhaps with some honey drizzled on top. The smoke is there, but not overpowering. I can drink this neat without issue. 

Finish: Medium length finish with a spicy tingle that slowly fades. Inoffensive.


Would I buy it again?

Yes, Johnnie Walker Double Black is a great tasting and great value blend. Suitable for drinking neat and with ice or however you take it. It won't appeal to someone who dislikes smoky whisky but if you appreciate a little peat and are looking for a cheaper blended alternative for cocktails or drinking with ice and/or a mixer on hot summer nights, look no further than Johnnie Walker Double Black; a surprisingly good blended Scotch whisky. 


Disclaimer: I do not claim to have the nose and palate of a Master Sommelier, however, I am working to train my senses to better identify whisky aromas and flavours. Consider all my whisky 'Impressions' to be a work in progress and I hope to come back to each of them in the future to see if I notice anything different. Most importantly, I'm not just throwing around random aromas, flavours and adjectives for the hell of it; I am trying really hard to critically describe each whisky I taste - WhiskyDad.

Johnnie Walker Black Label Blended Whisky Impressions

1
1

What is it? 

Distillery: Johnnie Walker
Name: Black Label
Make: Blended Scotch Whisky
Extra Info: Rumoured to contain over 40 different Scotch whiskies (the actual blend recipe is a closely guarded secret) all aged for at least 12 years, Johnnie Walker Black is the second lowest priced whisky in a long line of popular blends. What is known, is that a major component of Johnnie Walker Black Label comes from the Caol Ila distillery on the island of Islay, Scotland. The core 'Colours' range includes Johnnie Walker Red Label, Black Label, Double Black, Gold Label Reserve, Platinum Label 18 Year Old and Blue Label with many other special and limited editions on offer. Prices range from less than $40 to hundreds of dollars per bottle.

Why did I buy it?

I bought a bottle of Johnnie Walker Black Label because it is cheap, commonly available and immensely popular. Most whisky drinkers have tried at least one Johnnie Walker blend and many bars use Johnnie Walker Red Label as their standard mixing whisky. Everyone needs a good mixing whisky at home and I wanted to see if Johnnie Walker Black Label would do for me.

What did I think of it?

Presentation: Iconic narrow square-sided bottle with as the name suggests, a black label. Gold writing and iconography contrast well against the black label on the clear glass bottle.

Appearance: Bright gold in colour, with consistency and crystal clear clarity achieved through the use of caramel colouring and chill-filtration. Bottled at 40% ABV.

Aroma: Although most commonly drunk with a mixer, neat, it smells of sea spray, definite maritime elements with the faintest hint of smoke with some cedar, like stepping into a traditional sauna.

Flavour: I try blended whiskies a variety of ways, neat, on the rocks, with Coke, etc. Johnnie Walker Black Label with a sweet mixer reminded me of a misspent youth and mornings waking up to bad whisky breath and regret. With soda water and ice it was more palatable, but the regret remained.
Smooth, like most blends. Heavy on the vanilla, sweet and a little more smoke than on the nose. Some indistinguishable fruitiness. 

Finish: Some spicy tingle that fades quickly, leaving just that bad whisky breath and regret behind.

Would I buy it again?

No, there is nothing wrong with Johnnie Walker Black Label, it's just not my mixer whisky of choice. I don't like the aftertaste it leaves in my mouth and there isn't enough going on across the nose and palate for me to want to drink it. I certainly would not judge someone for liking it, many people do the world over. If you like it great, if you don't and are looking for another blended Scotch, there are plenty of others to choose from including other expressions from Johnnie Walker. 

Disclaimer: I do not claim to have the nose and palate of a Master Sommelier, however, I am working to train my senses to better identify whisky aromas and flavours. Consider all my whisky 'Impressions' to be a work in progress and I hope to come back to each of them in the future to see if I notice anything different. Most importantly, I'm not just throwing around random aromas, flavours and adjectives for the hell of it; I am trying really hard to critically describe each whisky I taste - WhiskyDad.

Monkey Shoulder Blended Whisky Impressions

0
0

What is it? 

Distillery: William Grant & Sons Ltd., Scotland
Name: Monkey Shoulder, Batch 27 Smooth and Rich
Make: Blended Malt Scotch Whisky
Extra Info: The name 'Monkey Shoulder' comes from an old distillery term for a strain injury often suffered by workers tasked to turn the malt by hand. Floor malting, where the barley is spread out over a malting floor and seeped in water, is a traditional method for making the barley germinate or sprout. The trick is to frequently toss or turn the barley with large malt shovels in order to prevent the sprouts from intertwining and clumping together. When the barley has germinated just the right amount to maximise sugar yield, it is dried in a kiln to stop the process and the finished product is called Malt.

Why did I buy it?

I bought a bottle of Monkey Shoulder for two reasons. It is cheap, coming in at around the mid-range for your most popular blended whiskies but still half the price of an entry-level single malt. I don't want to just write about expensive whisky. Not everyone feels the same way as I do about spending $100+ on a single bottle. You can pick up a bottle of Monkey Shoulder for under 50 bucks in Australia which for us, is cheap. Secondly, despite its relatively low price tag, Monkey Shoulder is a blend of only malt Scotch whisky, like the Compass Box Peat Monster. No cheaper grain whisky is utilised, like in most other blended Scotch whiskies including big names like Johnnie Walker.

What did I think of it?

Presentation: One of the best-looking bottles out there. A simple clear glass bottle with a pirate map-esk label, is set off by a distinctive and unique metal motif of three monkeys (one for each malt scotch used in the blend) pressed into the glass.

Appearance: Orange-gold in colour, almost certainly with some additional caramel colouring and chill-filtered. Bottled at 40% ABV.

Aroma: Fruity, honey and orange.

Flavour: I try blended whiskies a variety of ways, neat, on the rocks, with Coke, etc. Monkey Shoulder didn't really appeal to my palate taken neat or on the rocks. I preferred it with soda water and ice.
Smooth, with a hint of woody spice. Very easy to drink, no alcohol burn to speak of, at least to my abused taste buds. Fruity flavours like sweet banana, but overall unremarkable. 

Finish: Very little going on, not unusual for a blend. Slightly bitter aftertaste.

Would I buy it again?

No, but I would recommend it to others. Monkey Shoulder is a cheap blended whisky that doesn't taste cheap and nasty. No cheaper grain whisky is used in the blend and it is perfectly fine to drink neat, on ice or with the mixer of your choice if it appeals to your tastes. Personally, I would rather spend a little more money on my 'mixing whisky' and get something that appeals more to my own palate and drinking habits, but that is just me. If you like Monkey Shoulder then there is no reason to look any further for a quality go-to whisky.

Disclaimer: I do not claim to have the nose and palate of a Master Sommelier, however, I am working to train my senses to better identify whisky aromas and flavours. Consider all my whisky 'Impressions' to be a work in progress and I hope to come back to each of them in the future to see if I notice anything different. Most importantly, I'm not just throwing around random aromas, flavours and adjectives for the hell of it; I am trying really hard to critically describe each whisky I taste - WhiskyDad.

Interview with Heather Swart

0
0
Photo © Anne Gigney

Thank you for agreeing to this interview, Heather; would you kindly begin by introducing yourself and your current position and duties at Sullivan’s Cove Distillery?
Hi Shane, thank you for having me along. I am a distiller at Sullivans Cove. The average week for me would include running the still through wash and spirit runs, ensuring new make spirit is diluted accurately prior to maturation, preparing and filling a bunch of barrels, sniffing and/or tasting the various liquids throughout the wash-to-bottle process, rolling many barrels, determining spirit cuts, a whole lot of liquid transferring, sharing a cuppa and a yarn with the bloke who delivers our wash, diluting matured spirits to their determined bottling strengths, monitoring the flocc settling process of our whiskies just prior to bottling, cleaning, cleaning, cleaning, being the whisky fairy who makes sure the bottling line always have something to do, speak lovingly to Myrtle our still, patting the barrels, and of course a whole heap of tests and data entry to document the lot (sans the sweet nothings to Myrtle and the barrel patting). I’m also responsible for quality control in the distillery, which is a new role and one that I am really enjoying at the moment.

Where does your interest in whisky come from and when did you know you wanted a career in distilling? 
Hubby and I moved to Tasmania, and wondering what all the fuss about whisky here was, figured ‘when in Rome.’ Sullivans was the first stop, and after one sniff I quickly realised that my presuppositions about whisky needed drastically re-thinking. An existential crisis swiftly ensued and the only resolution was one that included stills, barrels, and fine spirits.

Tasmania is blessed with many distilleries, but most are small family-owned and run operations with few staff. Did you find it difficult finding work in a distillery?
Funnily enough, no! I was chatting with Rex at Nonesuch Distillery one morning about wanting to explore the industry, over his sloe gin naturally, and in a classic Tassie move, he posted on Facebook that I had good wine industry experience and desired to go into distilling. A scurry of phone calls followed, and the next day Pat Meguire at Sullivans phoned and offered me work. Still pinching myself over that one.

What’s your favourite thing about working at Sullivan’s Cove?
Aside from loving the product (especially our American Oak expression), everyone is valued for what they give the company. We are a small team but are from really diverse backgrounds and so we all bring a quirk and flare to the table. If you had to picture a quintessential distillery crew, we’re certainly not that! If what we sing while at work is any indication of the mix, if you spend a little time at the distillery you could hear fantastically terrible renditions of Sadie the Cleaning Lady, Besame Mucho, freestyle rap and everything in-between. It’s good fun!


What kinds of jobs are available in a typical distillery and how do the education requirements vary? Would you recommend any kinds of courses, formal education or industry experience for anyone hoping to secure work in a distillery?
The textbook roles include back of house operations (distiller, bond store management, production management, malting and brewing in distilleries that do these processes themselves, etc.), blending, front of house and hospitality roles, administrative and finance roles, marketing and sales. 

Australia has become an off-centre poster child for the world whisky scene in the space of a few years and a couple of breaths, voila! We have a knack, we do indeed! This is where we need to work through our identity crisis, find who we are, embody who we are, protect our essence, and strive to just be better all the time. Education is so part of that. The balance will be maintaining the romance and quirk with developing technical knowledge and industry growth. 

Obviously many of the administrative roles have formal education foundations, however, there isn’t a huge scope of education options for distilling roles. In fact, the vast majority of distillers have no related education; it’s all on-the-job based and handed down learning. I totally love this, it’s romantic! But as any industry grows, there comes a point where education must come to the forefront to ensure it is both preserved and held to the right standards of quality and practice through its growth. Right now, we are at that point. Australia has become an off-centre poster child for the world whisky scene in the space of a few years and a couple of breaths, voila! We have a knack, we do indeed! This is where we need to work through our identity crisis, find who we are, embody who we are, protect our essence, and strive to just be better all the time. Education is so part of that. The balance will be maintaining the romance and quirk with developing technical knowledge and industry growth. 

And there are education options that strive keep that balance - the Tasmanian Whisky Academy offers courses that introduce interested people to the business and technical aspects of starting up and running a distillery. The Academy is a great place to start for industry insight and guidance. 

The Institute of Brewing and Distilling (based in the UK, but with an ever-growing presence in Australia) offer accessible distance courses for those after technical grit. They are partnering with the Tas Whisky Academy to provide intensive face-to-face courses around Australia, so keep both eyes peeled on the Academy social media for these. A number of distilleries are also offering courses and on the ground experiences for those who want to dip their toes in, i.e. Redlands and Nonesuch here in Tasmania, who show the nitty-gritty “how do you do that?”, getting the hands dirty kind of stuff. 

What did you know about whisky before you began working at a distillery and how steep has the on-the-job learning curve been?
Only that I liked the good stuff, the rest I have learned since. I guess the steepness of the learning curve depends on one’s approach to learning. I have no end of passion and geek-driven fascination for the field, so continually reading, asking questions and going deeper is a joy; being a curious cat helps.

How has your whisky education changed the way you enjoy whisky?
Drinking whisky isn’t boring anymore, it’s a little intense now, in fact! When I drink I want to see the overall personality of the whisky, to pick apart the components that make it up, and then put them back together in the palate’s mind to see how they hold in balance. Pre-spirits industry I enjoyed thinking about what I could taste and smell, but now ask why can I taste and smell these things? What did the narrative of this whisky’s life look like to give this result? When you find a whisky that has been crafted lovingly and with artistic intention at every point of the process, you can taste it. It’s as if every flavour and aroma introduces itself to you… and gives you a glimpse into their journey. 

I want to taste the ferment style, the worm tub, the hard-and-fast or the low-and-slow distillation techniques, all those sexy bends and curves of the still, how the spirit was cut, the provenance of the oak, the maturation environment and the way all of these work together. 

I love oak characteristics, but more so chase whiskies that possess a harmony between the oak and the distillery character. I want to taste the ferment style, the worm tub, the hard-and-fast or the low-and-slow distillation techniques, all those sexy bends and curves of the still, how the spirit was cut, the provenance of the oak, the maturation environment and the way all of these work together. Unashamedly get kicks from this!

Do you have a favourite whisky and if so, what is it and why is it your dram of choice?
Generally, variety reigns supreme. But that being said… Redbreast 15, Yellow Spot, a Duncan Taylor bottling of Mortlach 1993 18 year old, Yoichi (umami-mia!) and Glencadam 14 year old Oloroso cask will always slow a spinning world.

On an objective level, they’re all multi-faceted with a balanced depth. On a subjective (and admittedly oddball) level, in my mind, every smell and sound have a funny aurora-like colour pattern and the colour patterns of these whiskies strike a chord in me.

Are there any figures in the whisky industry that you take inspiration from or would like to emulate one day and if so, who are they and why do you see them as inspirational?
Many, and not just from the whisky industry! None I want to emulate – we all must express our individuality in our arts – but I find endless wisdom, influence and inspiration from Barry Crockett of Midleton Distillery, Christoph Keller at Stählemühle, Julien Frémont in Calvados, and Hubert Germain-Robin in California. They are colourful personalities, all obsessively passionate about their distilling niches, and all have forged unique styles from their own character. With them it never ends - they see the world through their palate, and their spirits come from the soul. It’s personal. To me, they embody my dream: an eclectic and eccentric blend of art and science, with noses deep in glasses.

Where do you see yourself in ten years and what are your future career goals?
Hopefully, a little wiser and certainly with a lot more still experience. We hope kids will be in the picture. I get that most women don’t see themselves raising kids amongst barrels, copper pots and high proof spirits… But the idea of sharing the passion and appreciation for fine spirits and their creation with a child gives me a buzz. #mumgoals 

Aroma science gives me mega highs, as does the organic chemistry behind the lives of barrel aged spirits from the ground to the bottle. So as far as career goals go, I find myself focussing on these areas with the intention of specialising in them, and also with a growing interest in teaching others the same.


Have you received any odd reactions from family, friends or strangers when you tell them your occupation?
Nothing hilarious to report sadly. Haven’t been burnt at the stake or dubbed a witch (that literally happened to thousands of women distillers in the 1500-1600’s) or anything dramatic yet, just the odd marriage proposal. Really it just takes people back a little- it’s not a garden variety occupation. A great conversation starter! 

Do you think being a woman will be irrelevant, an opportunity or an obstacle to your future in the industry?
Irrelevant in the sense that I’m just a person doing their thing, gender aside. A wonderful opportunity to be able to contribute to the breaking down of perceived societal barriers to career due to gender that is happening currently. This really excites me. 

There have certainly been times in the wider drinks industry where I have felt like a bit of a sideshow, or that it was assumed that after a bit of hard work I’d bail, but when a person - any sex - shows that they are suited to a role and industry and can hoof it like anybody else, then they are accepted as one of the crew. 

An obstacle? Nah. There have certainly been times in the wider drinks industry where I have felt like a bit of a sideshow, or that it was assumed that after a bit of hard work I’d bail, but when a person - any sex - shows that they are suited to a role and industry and can hoof it like anybody else, then they are accepted as one of the crew. I have certainly found this to be true and have experienced very little prejudice within the production side of the industry, and trust that will continue. The distillery folks in Tasmania are a neat bunch, and Sullivans is a cool family.

There have been certain adjustments, though, like learning not to put on eye makeup until after cleaning the still (picture a Gene Simmons’ doppelganger).

Would you like to see more women follow in your footsteps and do you have any advice for women either interested in or unaware of the opportunities in the whisky industry?
You’re darn tootin’ I would! For the vast majority of distillation history, women have been the souls behind spirits; in fact, the invention of the alembic still is generally attributed to a lassie by the name of Mary the Jewess, circa 200CE. Since the Industrial Revolution, distillation (and by default whisky) has become more synonymous with the man’s realm and is no longer on the to-do list of housewives everywhere. Yes, making whisky is often dirty, sweaty, hard work that at many times is not for the faint-hearted (ever spent days on end manoeuvring 250kg barrels?), but hold the phone - why on earth does that mean a woman wouldn’t want to do it or be great at it? 

My advice for women is that it is a wonderful path that offers fulfilling and varied opportunities for the creatives, scientists and those who fall in the middle. It’s endlessly fascinating, a sensory hallucination that becomes your existence. 

Is life class getting predictable? The board room getting you down? Feel like the only sure thing in life right now is the enrapturing aroma of the Tariquet 12 in your glass? Listen to your nose. Go and say hello to your local friendly distiller, hang out with them, and ask about opportunities in the industry. Don’t live near a distiller? Find one online! Asking is daunting sometimes, but questions make the world go round, right?

Calling you out ladies, dive in!


Thank you so much for your time Heather, it has been a pleasure sharing your passion for whisky.

If you have any questions for Heather (with the exception of marriage proposals) please send them to whiskydadblog@gmail.com and I will be sure to pass then on - WhiskyDad.

Kilkerran 12 Year Old Impressions

0
0

What is it? 

Distillery: Glengyle, Campbeltown, Scotland
Name: Kilkerran 12 Year Old
Make: Single Malt Scotch Whisky
Extra Info: Glengyle is the fourth whisky label to be owned and operated by J&A Mitchell and Co. along with Springbank, Longrow and Hazelburn. The distillery is named after the original Glengyle distillery, founded in Campbeltown by William Mitchell in 1875 and operated until 1925. The name Kilkerran is used to distinguish the brand from the similarly named 'Glen Gyle' which is an established blended Highland malt scotch whisky and in reference to the Gaelic name of the original settlement where Campbeltown now stands.

Why did I buy it?

Every whisky I have tried from the Campbeltown region to date I have loved, so it was only natural for me to try the new kid on the block. It has taken a few months for the Kilkerran 12 Year Old to make it to the Australia market and a slew of positive reviews have caused it to be already sold out in many regions...So I bought two bottles. Needless to say, I was very excited to taste.

What did I think of it?

Presentation: Strikingly simple. Black text and graphics on a textured white background adorn both the packaging and clear glass bottle label. 

Appearance: Bright gold, non-chill filtered with no added colouring and bottled at 46%.

I'm going to break from tradition here and discuss my tasting experience with the Kilkerran 12 Year Old. There are two main ways to drink whisky, critically where you attempt to systematically critique each aspect of the whisky and draw out as much information as you can; and non-critically, where you just sit back and enjoy the bloody thing. I am sitting here right now with barely a finger left in my first bottle of Kilkerran 12 Year Old and my tasting notes are still blank! I really want to explore the depths of this whisky but I keep giving up, putting my pen down and enjoying it instead. The following notes are taken against my will, I would have much preferred to just drink it.

Aroma: A generous fruit bowl with a banana just past its prime. Wet driftwood.

Flavour: A subtle smoky woodiness surprises since it does not smell smoky at all. 

Finish: Long, spicy tingle with a mild warming deep in the chest and a pinch of salt on the aftertaste.

Would I buy it again?

Yes and I thought I might, hence why I bought two bottles to avoid being disappointed in the future. The Kilkerran 12 Year Old is a great whisky and another winner from Campbeltown. I know I will have to come back and revisit my notes when I open the second bottle but for this first taste of a brand new Campbeltown whisky, I was more than happy to just sit back and enjoy the bloody thing.

Disclaimer: I do not claim to have the nose and palate of a Master Sommelier, however, I am working to train my senses to better identify whisky aromas and flavours. Consider all my whisky 'Impressions' to be a work in progress and I hope to come back to each of them in the future to see if I notice anything different. Most importantly, I'm not just throwing around random aromas, flavours and adjectives for the hell of it; I am trying really hard to critically describe each whisky I taste - WhiskyDad.

Starward Wine Cask Edition 1 Impressions

0
0

What is it? 

Distillery: Starward New World Whisky
Name: Wine Cask Edition 1
Make: Australian Single Malt
Extra Info: Starward Wine Cask Edition was only this week awarded the coveted World Whiskies Awards - Best Australian Single Malt Whisky, for the second year in a row.



Why did I buy it?

I originally sampled this whisky as part of a whisky tasting event in Hobart last year and it was my favourite whisky tasted on the night and had this to say about it:
...matured exclusively in ex-Australian red wine barrels sourced from an undisclosed South Australian winery. The nose was sweet and fruity, delicate, with notes of strawberry. The sweetness continued on the palate with flavours of sweet summer berries followed by a medium-length finish that ended in a slightly bitter aftertaste.  
I had been meaning to buy a bottle since then and found one quite easily at a large local bottle shop chain and iIt will be interesting to if my impressions differ with a full bottle. It just so happened the bottle I picked up was one of the original run Wine Cask Edition 1, probably worth something to an investor (especially after two Best Australian Single Malt awards) but I was content to open it rather than just look at it because it really is a lovely whisky to drink.

What did I think of it?

Presentation: I love the label on the bottle, it is simple, clean and modern and so is the nicely shaped bottle that tapers slightly inwards towards a chunky base.

Appearance: Dark gold approaching amber in colour. No age statement, bottled at 41% ABV.

Aroma: Confectionery sweet, strawberries and cream, marshmallow and raspberry coulis. A pleasant nose without any harsh alcohol burn.

Flavour: Light mouthfeel, sweet summer berries.

Finish: Medium length, a fruity aftertaste with the slightest spicy tingle and a mild warming fade.

Would I buy it again?

Yes, absolutely. The Starward Wine Cask Edition is a uniquely Australian whisky, it's like a Christmas Pavlova smothered in berries and cream, enjoyed on the veranda on a balmy summer afternoon. Not only that but it is very forgiving for whisky newcomers. It's sweet, without a harsh alcohol burn and quite easy to drink. It has subtleties for the seasoned connoisseur, but I believe this to be a great introductory whisky for someone looking to try whisky neat for the first time. Uniquely Australian, sweet and easy to drink, I can see why it was judged Australia's best.

Disclaimer: I do not claim to have the nose and palate of a Master Sommelier, however, I am working to train my senses to better identify whisky aromas and flavours. Consider all my whisky 'Impressions' to be a work in progress and I hope to come back to each of them in the future to see if I notice anything different. Most importantly, I'm not just throwing around random aromas, flavours and adjectives for the hell of it; I am trying really hard to critically describe each whisky I taste - WhiskyDad.
Powered by Blogger.