Friday, 30 December 2016
Fino has a dry style that is nutty and yeasty. The colour is light. Fino is almost always matured in American oak casks.
Oloroso is rich and complex with residual sweetness. When adding grape spirit to 17% the yeast is killed and will not build a protective layer as in the 15% fino process. The Oloroso is rounded and darkens due to oxidation.
Pedro Ximenez is made of dried grapes, almost raisins, and is pressed into a very sweet liquid. PX is used to sweeten the Oloroso made for the British market.
The sherry producers have used mostly American oak for the last 200 years. European oak casks are made by special order for Edrington, Glengoyne and G&M.
European oak used for sherry production is mostly sourced from places like Galicia, Asturia and Cantabria in northern Spain. Quercus Robur from Galicia gives a spicier product with notes of cinnamon, nutmeg, dried fruits, candied peel, caramel, orange and Christmas cake, chocolate and wood. American oak has more flavours like vanilla, honey, coconut, almonds, hazelnuts, butterscotch, fudge and ginger.
Edrington cooperates with the cooperages like Tevasa, Vasyma and Hudosa who turn trees into casks. The casks are filled with Oloroso for 18 months. Edrington cooperate with bodegas like Gonzalez Byass and Willams & Humbert. They use different cask sizes like butts, puncheons and hogsheads.
Both butts and hogsheads are made of American and European oak. That is, butts are not synonymous with European oak, and hogsheads are not synonymous with American oak.
When it comes to single cask whiskies, the type of cask is generally written on the bottle. The whisky should in general be matured in the same cask for the whole maturation, but it is no guarantee. In a worst-case scenario, whisky could have been transferred from one or more casks to a new cask, which is described as the single cask. Some reasons for transferring whisky could be cask leakage or that the whisky is not maturing well.
The Edrington distilleries Macallan and Highland Park both predominantly matures their whiskies in sherry casks, but Macallan is generally known for a heavier sherry influence than Highland Park. How can this be, when they have the same Edrington cask source?
After talking to the Edrington ambassadors Sietse Offringa and Martin Markvardsen, I conclude that Macallan has an oilier spirit that is more active extracting colour and flavour from the casks. In addition, Macallan probably uses more active casks, that is first fill casks, than Highland Park. The ratio between American and European oak sherry casks is more likely the same. The climate influence is probably minuscule, even though larger temperature variations in general results in increased wood extraction.
Wednesday, 9 November 2016
During Oslo whiskyfestival Ivan Abrahamsen, the master blender of Arcus, presented their new releases of their Norwegian whisky Gjoleid.
Their first distillation of Gjoleid was back in 2010, and they bottled two 3½ year old September 5th 2013. One was matured in an oloroso American oak butt (cask 9305) and the other in a first fill American oak bourbon barrel (cask 9359).
Arcus uses a narrow cut to get a light whisky, the heart of the distillate is 74,3% for the 2011 batch. The mash is made of 85 % malt and 15 % wheat. 15 % of the malt is dried using alder smoke.
Now they are releasing three whiskies of which one is for the tax-free market.
The tax-free release Praksis 1.1 is a mix of two casks, one American oak first fill bourbon barrel (cask 10329) and one American new oak barrel (cask 10342). The whisky was bottled on June 22nd 2016 close to five years old. There are 1400 bottles.
A similar release Praksis 1.2 for the general market has the same type of casks, one American oak first fill bourbon barrel (cask 10336) and one American new oak barrel (cask 10341). The whisky was bottled on June 22nd 2016 close to five years old. There are 1400 bottles. The difference between the 1.1 and 1.2 release is that the new oak is more heavily charred in the 1.2 than in the 1.1.
It is interesting how the extra charring gives a more intense whisky which appears sweeter and smokier. Both whiskies have the typical characteristics of American oak bourbon barrels with the alder smoke, wheat and new wood coming through. Both whiskies are coming on very well.
The last release Blindpassasjeren is originally matured in an old American oak sherry cask and finished in an oloroso sherry cask (465 litres) made of American oak (cask 5491) and used to mature Lysholm aquavita. Lysholm gives the whisky a light delicate flavour of caraway and star anise. Like the aquavita, the whisky has been out travelling on a ship across equator for four months. The effect of the ship travel is to move the whisky around, speeding up the maturation and taking more flavour out of the wood. The dried fruits typical for sherry cask matured whiskies is coming through together with the lighter flavours of American oak. The whisky is from the 2011 batch and was bottled June 23rd 2016. It’s the same new make as for the other whiskies.
All the whiskies are bottled at around 47 %. The whiskies are still young, but the bourbon matured whiskies are doing quite well. I think the bourbon matured whiskies for the moment are doing better than the sherry matured. But hopefully time will help.
Arcus has a new warehouse in Nittedal stacking 13 casks high. The whisky is matured at 18˚C in a dry climate. The result is an increase in alcohol of 0,4 % each year. The is watered down to 55 % during maturation to keep it under 60 %.
Arcus has a new batch made of 100000 litres of wort that was distilled in 2013. So it seems that we have more goodies to look forward to.
Updated 170723: Alder smoke not beech smoke.
Updated 170723: Alder smoke not beech smoke.
Sunday, 15 May 2016
The Ardbeg 10 year old has been one of my favourites for many years, but since introduction of the new distillate from 1998 and onward, the quality of the 10 year old has gradually decreased.
Today Ardbeg is getting serious competition from Bunnahabhain which is very good at its best, but a chocking catastrophe at its worst.
This evening I compared Bunnahabhain Ceobanach, Bunnahabhain Toiteach, Ardbeg 10 and the Edradour Ballechin 10 year old.
I prefer my peated ex-bourbon matured whiskies without the new make character which I find rancid and stale, and without the rubber/sulphur character which maturation in good quality ex-bourbon casks should remove.
The Toiteach has too much new make character and seems immature. The new make hides the nice Bunnahabhain character which I find plenty of in the Ceobanach. To my taste Toiteach should never have been bottled. But I will give Toiteach one thing, when getting it in the mouth and trying to forget the nose, it is quite good.
The Ceobanach is a beautiful whisky with citrus, sweetness, light fruitiness and flowers on the nose. The smoke is a crystal clear wood smoke. Today I find the Ceobanach much better than the Ardbeg 10 year old which has got more of the new make and rubber/sulphur part than the old 10 year old. I find the Ceobanach to be more citrusy, sweet, fruity and floral on the nose than Ardbeg. Ardbeg 10 is still a good whisky.
But, are there other good peated whiskies out there? Fortunately, yes! This evening I gave the Ballechin 10 year old a chance. With some sherry matured whisky in it, it has a hint of new make one the nose and is a bit heavier than the Ceobanach. It has also a hint of rubber and sulphur, but it works ok with a heavier whisky. All in all, I find the Ballechin to be a good whisky.
Got a sample of Bunnahabhain Moine, the Swedish edition from 2015, and compared Moine, Toiteach and Ceobanach.
The Moine has quite a bit of new make character, but lack the decay of the Toiteach. Both are young NAS whiskies, but I think that the sherry influence of the Toiteach is a problem. The casks have not been able to remove the decay character from the Toiteach, while the more pronounced ex-bourbon influence of the Moine has.
The nose of the Moine is sweet, vanilla and fruity, but the citrus and floral part is drowned by the new make character. The Moine is not bad on its own, but head to head with Ceobanach it has a long way to go. It is too young.
A problem with the Moine is that the aftertaste fades away quite fast. It goes from sweet and new make to peppery and then dryness which fades away fast.
The Toiteach goes from intense to dry and then heavy pepper for a good while before getting dry and fading away. It has a longer aftertaste than the Moine. The Ceobanach is less peppery with a long dry oaky aftertaste. It is very clean and nice.