When I started this blog I did say that this would be about spirits and cocktails, so it is probably about time I posted something relating to cocktails. I enjoy cocktails for their diversity in flavors and styles. I find that I can barely make it through an 8oz beer without losing interest in the taste, let alone a bottle of wine. Even on a night where I have more then one dram of scotch, I rarely drink the same one, I prefer the change of flavors. The same goes for cocktails, rarely will I drink the same cocktail twice in one night.
The nice thing about cocktails is that they don't have to be made out of exotic ingredients to be good. However, the better the ingredients, the better the cocktail will be. It is worth spending an extra $5 (or $10 if you are used to going after the really cheap stuff) to buy a better tequila, your margaritas will thank you.
So what about tools? Well, you do need some sort of a shaker. I have been seeing a lot more of the 3 piece shakers on the shelves of stores like Target. These work just fine as long as they make a good seal and have the added bonus of a strainer built in.
Measuring your cocktail is important. It is not as flashy as free pouring, but you will get a consistent drink. Oxo has a nice 1/4 cup measuring cup marked at the 1/4 oz,1/2 oz,1 oz,1 1/2 oz and 2 oz levels. Alternatively, 2 oz is a quarter of a cup, so 2 tablespoons are 1 oz.
I thought I would begin with something clean and simple with the added bonus of a common ingredient added in. I present to you, The Daiquiri. A simple mix of 3 things; rum, lime juice and simple syrup. If you add a little mint, you can change it into a mojito, but that will be a different post. I would encourage you to play around with the measurements until you have a drink that you like. You can increase the lime juice to make it a little more tart, or increase the sugar to make it sweeter.
Simple syrup will show up in a lot of cocktails as a sweetener. Sugar in a liquid form saves you from ending up with a grainy drink. When I talk about simple syrup, I mean a solution that is equal parts sugar and water, 1:1, one cup of sugar to one cup of water. Sometimes a drink will call for rich simple syrup, this would be a two to one ratio, 2:1, or two cups of sugar to one cup of water.
Simple Syrup
1 cup of sugar
1 cup of water
Combine sugar and water in a saucepan. Stir over a low heat until the sugar is dissolved. Remove from heat, cool and store in the refrigerator.
Daiquiri
2 oz. white rum (I like the Cruzan aged light rum for this)
3/4 oz. fresh lime juice
1/2 oz. simple syrup
Ice cubes
Combine the ingredients in your shaker, add ice and shake for about 20 seconds. Strain into a chilled cocktail glass, pretend that you are on a beach in the Carribean and enjoy your drink.
Friday, December 31, 2010
Wednesday, December 29, 2010
A Note About Peat
As I wrapped up my last post I thought it might be worth it to talk about peat and its influence on scotch. First, a point of clarification, when people talk about peat in scotch, they are not talking about peat moss. They are in fact talking about chunks of bog that is composed of decayed vegetation. In some areas the peat is a mix of heather and seaweed. In other places it lacks the seaweed.
How does turf from a bog make peat smoky you ask? Well, first the peat is cut into manageable pieces, the size of a couple bricks. It is then left out to dry. Once the peat is dry, it can be burned for heat and smoke.
Now we have a nice burnable substance, but when does that come into play? Single malt scotch begins it's life as barley on a cement floor. The barley is aerated as it approaches germination. As soon as the barley is about to sprout, the germination is halted by heat, and where does the heat come from? Well, in smoky scotch that heat is generated by burning peat. The barley absorbs the smoke and caries it through the rest of the dusting process.
Now, not all single malt is peated, and there is definitely a spectrum from no peat, to light peat, to heavy peat, to "you have to be kidding me, people enjoy this?" levels. As of late there has been a peat race to see who can make the scotch with the most peat, measured in PPM, phenols per million.
The majority of peated scotch comes from a small island on the west coast of Scotland called Islay (eye-luh). On this island are the great distilleries of Laphroaig (known for its medicinal/iodine smoke), Lagavulin (resembling a burning camp fire), Ardbeg (earthy deep peat), Caol Ila (a nice heathery smoke) and others both functioning and now silent.
I think that pretty much covers the basics. So if you have had some single malt and you didn't like it because of the smoky flavor, try a nice malt from Speyside (it looks like the next post might be about the different regions) such as Balvenie (except the 17yr peated) or The Glenlivet or Aberlour.
Balvenie 17yr Peated Cask
A couple of words about Balvenie and the Balvenie 17yr. First, I have a special fondness for Balvenie. A year ago I was fortunate enough to go to the distillery and sit with the master distiller, David Stewart, and help select a barrel for Julio's Liquors. Second, the 17yr is a different release each year. It has been finished (we can put that term on the list for another post) in sherry, rum, and last year in a Madeira cask. This year it was finished in a peated cask. Now that I have disclosed all of that, my impression of the Balvenie 17yr Peated Cask.
On the nose there is honey, oak and a gentle smoke. On the palate the smoke plays a larger role, but it is tempered with sweet notes of vanilla and honey. The finish is what catches me. It reminds me of standing in the kiln at Balvenie tasting the barley as a peat fire burns, it tastes like chewing peated barley, it is wonderful.
Sunday, December 26, 2010
Bad Influence?
A couple of years ago my neighbor told me he was a happy man until I moved into the neighborhood. I suppose that could be taken many ways, but thankfully he explained the statement.
As it turns out, until I moved into the neighborhood my neighbor had been content with drinking blended scotch, Dewar's I believe. However, after coming over to our house and being introduced to single malt, probably Lagavulin which is what I usually had open, he was no longer content with his blended scotch. In fact, the driver for the conversation was that the night before, my neighbor had been out at a restaurant and ordered a scotch. Unfortunately he did not like it and sent it back. As it turns out, he returned a glass of The Macallan 12, and so he blames me for showing him what is out there and changing his perception.
So the corruption continues. I have the habit, when given the opportunity, of browsing the scotch aisle of liquor stores. This is frequently referred to as dust diving and has been turned into an art form by many people. Well, on this occasion I happened upon what I would consider a great deal and so I purchased what I could, returned home and immediately contacted my neighbor who gladly relieved me of a bottle.
Well, as it turns out, there are many people who have apparently not enjoyed their initial experience with scotch. Generally they complain that it is to smoky, as if they have been chewing on a stick pulled from a campfire. I think this is because a large portion of scotch drinkers tend towards peated scotch after they have been enjoying single malt for a while, and peat is where scotch gets its smoke, but that is a topic for another night.
Apparently my bad influence is not limited to my neighbors, or to scotch. After an enjoyable Christmas dinner, we enjoyed some dessert and then we set about to some cocktails and breaking in my new tiki mugs. All if this eventually lead to a quick discussion of rum and the existence of pleasant sipping runs (many thanks to a different neighbor who has a predilection for rum). After a couple of different rums, curiosity was peaked and on the way home, my father in law picked up a bottle of rum.
I do not know what was selected, but it got me to thinking, that as a sub set of tasting notes, It might be worth noting some of the bottles that I have found to be a good introduction to a spirit and a good value. In that vein, let me introduce you to aged rum.
Ron Abuelo 7
Unfortunately I do not have a bottle on hand to take a picture of it, so just believe me that it is real. This is a sugar cane based rum with plenty of vanilla on the nose and hints of citrus and cocoa. It is sweet at the beginning but dries out. A very approachable rum that is easy to enjoy without breaking the bank.
As it turns out, until I moved into the neighborhood my neighbor had been content with drinking blended scotch, Dewar's I believe. However, after coming over to our house and being introduced to single malt, probably Lagavulin which is what I usually had open, he was no longer content with his blended scotch. In fact, the driver for the conversation was that the night before, my neighbor had been out at a restaurant and ordered a scotch. Unfortunately he did not like it and sent it back. As it turns out, he returned a glass of The Macallan 12, and so he blames me for showing him what is out there and changing his perception.
So the corruption continues. I have the habit, when given the opportunity, of browsing the scotch aisle of liquor stores. This is frequently referred to as dust diving and has been turned into an art form by many people. Well, on this occasion I happened upon what I would consider a great deal and so I purchased what I could, returned home and immediately contacted my neighbor who gladly relieved me of a bottle.
Well, as it turns out, there are many people who have apparently not enjoyed their initial experience with scotch. Generally they complain that it is to smoky, as if they have been chewing on a stick pulled from a campfire. I think this is because a large portion of scotch drinkers tend towards peated scotch after they have been enjoying single malt for a while, and peat is where scotch gets its smoke, but that is a topic for another night.
Apparently my bad influence is not limited to my neighbors, or to scotch. After an enjoyable Christmas dinner, we enjoyed some dessert and then we set about to some cocktails and breaking in my new tiki mugs. All if this eventually lead to a quick discussion of rum and the existence of pleasant sipping runs (many thanks to a different neighbor who has a predilection for rum). After a couple of different rums, curiosity was peaked and on the way home, my father in law picked up a bottle of rum.
I do not know what was selected, but it got me to thinking, that as a sub set of tasting notes, It might be worth noting some of the bottles that I have found to be a good introduction to a spirit and a good value. In that vein, let me introduce you to aged rum.
Ron Abuelo 7
Unfortunately I do not have a bottle on hand to take a picture of it, so just believe me that it is real. This is a sugar cane based rum with plenty of vanilla on the nose and hints of citrus and cocoa. It is sweet at the beginning but dries out. A very approachable rum that is easy to enjoy without breaking the bank.
Monday, December 20, 2010
Douglas Drumlanrig
So I wrote that last post so I could write this one. Last Wednesday, Julio's Liquors had Brad Jarvis come in and do a tasting of Douglas of Drumlanrig scotch. Douglas of Drumlanrig is an independent bottling of other distilleries. My understanding of it is that there are a lot of under the table trades between distilleries with the agreement that the larger houses won't sell their competitors scotch, but instead use it in a blend or for a special project. Eventually people realise that they have these random barrels and sell them off to third parties that are no longer bound by the original agreement. So you end up with the interesting bottles of scotch that are usually unlike their original. So in this case, a Macallan that is aged in a bourbon barrel instead of the normal sherry butt.
Brad opens up some pretty amazing bottles when he comes in to do a tasting. My favorite of the group is and will always be the Port Ellen. A great distillery that no longer exists after the stills were destroyed in a storm. However, I am getting ahead of myself, the night did after all begin with a 30 yr old grain whisky. So without further delay, Douglas Drumlanrig.
Clan Denny 30yr Grain whisky, 58.4% abv
Really superb, pleasant dram. It has an unusual aroma that is similar to other aged grain whiskies that I have tasted. Very woody and sweet with a slight fungal note. A very nice toffee flavor. Nice lingering sweet finish. Definite sessionability.
Blair Athol 13yr, 46% abv
I get a slight acetate note on the nose which I think is how I am beginning to recognize some of the sherried casks, so maybe I need to come up with a different word. A fairly straight forward highland malt, not quite delicate, but fairly light with a mild sweetness to it and some heather. The finish was average with a tinge of the sherry on the end.
Glen Garioch 16yr, 46% abv
I really liked this one. Some nice floral notes on the nose. In the mouth it had lots of vanilla and additional fruit and spice with just a subtle touch of peat running through it like a Christmas present you find behind the tree after you think you have opened everything up. Really nice finish that lingers sweetly.
Braeval 18yr, 46% abv
A fairly straightforward speyside whisky. Delicate and refinied, some wood and just enough sweetness. Crisp finish on it.
Rosebank (Loch&K(e)y) 20yr, 55.6% abv, Barrrel 6175, 180 bottles produced
This barrel was selected on Ryan's last trip over to Scotland.
Really great nose, herbal with some citrus. On the palate it is light with notes of wood and grass mixed with hard fruit and herbal notes. Nice and delicate layering of flavors. The finish was crisp with additional herbal notes.
Macallan 20yr,46% abv
This was interesting, a very different nose from a traditional Macallan. Very chewy malt with vanilla and raisin notes. The finish starts out strong and goes through a myriad of flavors before it finishes.
Port Ellen 25yr, 46% abv
This is one of my all times favorites. For me, this is that rare perfect malt. It is incredibly balanced between the peat and the subtle notes of malt and wood with a pleasant strain of honey and heather in the background. Just fantastic. If I were forced to choose only one singlemalt to drink for the rest of my life, it would be this.
Caol Ila (Loch&K(e)y) 25yr, 53.9% abv, Barrel 6616, 236 bottles produced
This barrel was also selected on the most recent trip to Scotland.
After having had the distillers edition of Caol Ila I was a bit apprehensive about trying another finished Caol Ila, I was so wrong to be concerned. This was an incredible bottling. Buttery and smoky. Plenty of the traditional Caol Ila flavors come through, but it has an added earthy depth to it. Really good, great selection.
Laphroaig 15yr, 46%
Really interesting, 2 barrels of Laphroaig that were barreled on the same day and bottled one year apart. I preferred this 15 over its sibling 16yr. The nose is a softer peat then the standard Laphroaig, but it is still there. On the palate it has a slight medicinal tint to the peat mixed with an almost mucky vegetative quality.
Laphroaig 16yr, 46%
The sibling to the above 15yr. The difference is astounding, it could have been from a completely different distillery. Still a slight peat on the nose, but not the normal deep medicinal Laphroaig peat. Much lighter, almost like a mezcal. On the palate it has a slight sweet, corn new make flavor to it. An interesting juxtaposition to the previous malt.
Fettercairn 9yr, 46%
It may be because of the previous Laphroaig, but this started off as a new make bourbon on the nose. On the palate it comes across as candy sweet. Almost oily with malty notes underneath the top candy layer. A moderate finish to it.
Craigellachie 14yr, 46%
This was a nice one to finish the tasting with. It had some really nice flavors and I could picture myself sitting by a fireplace with this one. Really nice depth to it with flavors of fig, raisin and spices. There is an overtone of vanilla that permeates through all the layers. Nice moderate length sweet finish.
Brad opens up some pretty amazing bottles when he comes in to do a tasting. My favorite of the group is and will always be the Port Ellen. A great distillery that no longer exists after the stills were destroyed in a storm. However, I am getting ahead of myself, the night did after all begin with a 30 yr old grain whisky. So without further delay, Douglas Drumlanrig.
Clan Denny 30yr Grain whisky, 58.4% abv
Really superb, pleasant dram. It has an unusual aroma that is similar to other aged grain whiskies that I have tasted. Very woody and sweet with a slight fungal note. A very nice toffee flavor. Nice lingering sweet finish. Definite sessionability.
Blair Athol 13yr, 46% abv
I get a slight acetate note on the nose which I think is how I am beginning to recognize some of the sherried casks, so maybe I need to come up with a different word. A fairly straight forward highland malt, not quite delicate, but fairly light with a mild sweetness to it and some heather. The finish was average with a tinge of the sherry on the end.
Glen Garioch 16yr, 46% abv
I really liked this one. Some nice floral notes on the nose. In the mouth it had lots of vanilla and additional fruit and spice with just a subtle touch of peat running through it like a Christmas present you find behind the tree after you think you have opened everything up. Really nice finish that lingers sweetly.
Braeval 18yr, 46% abv
A fairly straightforward speyside whisky. Delicate and refinied, some wood and just enough sweetness. Crisp finish on it.
Rosebank (Loch&K(e)y) 20yr, 55.6% abv, Barrrel 6175, 180 bottles produced
This barrel was selected on Ryan's last trip over to Scotland.
Really great nose, herbal with some citrus. On the palate it is light with notes of wood and grass mixed with hard fruit and herbal notes. Nice and delicate layering of flavors. The finish was crisp with additional herbal notes.
Macallan 20yr,46% abv
This was interesting, a very different nose from a traditional Macallan. Very chewy malt with vanilla and raisin notes. The finish starts out strong and goes through a myriad of flavors before it finishes.
Port Ellen 25yr, 46% abv
This is one of my all times favorites. For me, this is that rare perfect malt. It is incredibly balanced between the peat and the subtle notes of malt and wood with a pleasant strain of honey and heather in the background. Just fantastic. If I were forced to choose only one singlemalt to drink for the rest of my life, it would be this.
Caol Ila (Loch&K(e)y) 25yr, 53.9% abv, Barrel 6616, 236 bottles produced
This barrel was also selected on the most recent trip to Scotland.
After having had the distillers edition of Caol Ila I was a bit apprehensive about trying another finished Caol Ila, I was so wrong to be concerned. This was an incredible bottling. Buttery and smoky. Plenty of the traditional Caol Ila flavors come through, but it has an added earthy depth to it. Really good, great selection.
Laphroaig 15yr, 46%
Really interesting, 2 barrels of Laphroaig that were barreled on the same day and bottled one year apart. I preferred this 15 over its sibling 16yr. The nose is a softer peat then the standard Laphroaig, but it is still there. On the palate it has a slight medicinal tint to the peat mixed with an almost mucky vegetative quality.
Laphroaig 16yr, 46%
The sibling to the above 15yr. The difference is astounding, it could have been from a completely different distillery. Still a slight peat on the nose, but not the normal deep medicinal Laphroaig peat. Much lighter, almost like a mezcal. On the palate it has a slight sweet, corn new make flavor to it. An interesting juxtaposition to the previous malt.
Fettercairn 9yr, 46%
It may be because of the previous Laphroaig, but this started off as a new make bourbon on the nose. On the palate it comes across as candy sweet. Almost oily with malty notes underneath the top candy layer. A moderate finish to it.
Craigellachie 14yr, 46%
This was a nice one to finish the tasting with. It had some really nice flavors and I could picture myself sitting by a fireplace with this one. Really nice depth to it with flavors of fig, raisin and spices. There is an overtone of vanilla that permeates through all the layers. Nice moderate length sweet finish.
Really quite an amazing tasting. Every bottle is a unique expression of the distillery it comes from. Getting the chance to sample such a wide variety of malts in one sitting helps appreciate the difference in the malts from each of the regions.
Saturday, December 18, 2010
Julio's Liquors, Whisk(e)y Wednesday and The Loch & K(e)y
For the record I am not an employee of Julio's Liquors though I am a frequent customer and have at times been mistaken as an employee. The owner of Julio's Liquors has assembled a great selection of spirits, beer and wine. He has also brought us the great Whisk(e)y Wednesday.
Every Wednesday the owner of Julio's brings in a sales rep, a brand ambassador or even a master distiller to sample their product line, free of charge. A few weeks ago he had Jimmy Russell from Wild Turkey in to tell stories, quite the event.
The owner of Julio's, Ryan, also makes yearly trips down to Kentucky to hand select barrels of whiskey. Often he is accompanied by some devoted customers. He has selected an assortment of barrels; Buffalo Trace, Eagle REe, Elmer T Lee, Jefferson's, Four Roses and Sazerac to name a few. He has also traveled to Scotland and selected a barrel from Balvenie and from Ardmore.
Ryan has also created the Loch & K(e)y, both a website and a group. Here the Wed night samples are discussed, reviews of new bottles that people have tried are posted and a general sharing of fondness for whisky takes place.
So, why do I bring this up? Due to my constant presence on Wednesday night and my tendency to post tasting notes, I am often referred to as the unofficial scribe of the Loch & K(e)y Society. I was also lucky enough to join Ryan on his first trip to Scotland and helped select the barrel from Balvenie. So from time to time you will probably see some cross posts of tasting notes. I will try to do my best to remember to mark the posts, but if you see a single post mention 6 or 7 different bottles of whisky, chances are it is from a Whisk(e)y Wednesday.
Every Wednesday the owner of Julio's brings in a sales rep, a brand ambassador or even a master distiller to sample their product line, free of charge. A few weeks ago he had Jimmy Russell from Wild Turkey in to tell stories, quite the event.
The owner of Julio's, Ryan, also makes yearly trips down to Kentucky to hand select barrels of whiskey. Often he is accompanied by some devoted customers. He has selected an assortment of barrels; Buffalo Trace, Eagle REe, Elmer T Lee, Jefferson's, Four Roses and Sazerac to name a few. He has also traveled to Scotland and selected a barrel from Balvenie and from Ardmore.
Ryan has also created the Loch & K(e)y, both a website and a group. Here the Wed night samples are discussed, reviews of new bottles that people have tried are posted and a general sharing of fondness for whisky takes place.
So, why do I bring this up? Due to my constant presence on Wednesday night and my tendency to post tasting notes, I am often referred to as the unofficial scribe of the Loch & K(e)y Society. I was also lucky enough to join Ryan on his first trip to Scotland and helped select the barrel from Balvenie. So from time to time you will probably see some cross posts of tasting notes. I will try to do my best to remember to mark the posts, but if you see a single post mention 6 or 7 different bottles of whisky, chances are it is from a Whisk(e)y Wednesday.
Friday, December 17, 2010
Yes, another blog about cocktails and spirits
It has been suggested by some of my friends that I should share my passion for spirits and cocktails. So here goes.
I have no idea what this will turn into, probably some recipes for cocktails and syrups to be used in cocktails. I will probably post tasting notes for some of the spirits that I try, usually whisky, predominantly scotch.
I have the blessing and the curse of living in the suburbs outside of Boston. Which means that when I can free up a night and some friends I can head into the city. However, on the nights when I can not spend hours getting in and out of the city, I have limited places to go near me. So, I pour my own drinks, out in the burbs.
I have no idea what this will turn into, probably some recipes for cocktails and syrups to be used in cocktails. I will probably post tasting notes for some of the spirits that I try, usually whisky, predominantly scotch.
I have the blessing and the curse of living in the suburbs outside of Boston. Which means that when I can free up a night and some friends I can head into the city. However, on the nights when I can not spend hours getting in and out of the city, I have limited places to go near me. So, I pour my own drinks, out in the burbs.
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