Well, it is really quite sad how long it has been since I posted on the blog, so I apologize to all of my adoring fans. Since I am desperate for a post, I am just going to cross post some notes from a Glenmorangie tasting. This was a unique tasting as it was the debut day for the new Glenmorangie Finealta. So here are the notes.
Glenmorangie 10yr Original, 43%
A lot of honey and grain on the nose. The flavors are light, filled with citrus and cooking spices. Slightly woody on the finish.
Glenmorangie Lasanta, 46%
I get some cherry on the nose along with a little chocolate. Sweet with lots of the traditional golden raisin flavors that come along with a sherry finish.
Glenmorangie Quinta Ruban, 46%
Rich cholocate and plum notes. Another of those Christmas in a bottle scotches.lots of those spices you associate with Christmas mixed with rich fruit flavors.
Glenmorangie Signet, 46%
This was an amazing malt. Made with a chocolate barley, roasted like a coffee. The chocolate is present but not overly assertive. It is balanced with a nice nuttiness mixed with the chocolate and a little toffee . Caramel flavors come forward in the mouth. A really nice finish let's all the flavors mingle in your mouth one last time.
Next up was the debut of the Finealta. The Finealta was based on an old recipe from 1908 for a bottling that was served at the Savoy bar. What makes this bottling all the more interesting is that it is partially peated. If you can get a taste of this, I would recommend it.
Glenmorangie Finealta , 46%, non chill-filtered
A gentle peat is present on the nose mixed in with fruit and nuts. On the palate, the traditional Glenmorangie citrus notes become apparent, mixed with cherry and floral notes and the gentle smoke. What strikes me the most is the mouth feel as the Finealta is non chill-filtered, luscious and silky smooth with a full coating, really nice. The finish was rich and almost elegant.
Saturday, February 19, 2011
Tuesday, February 1, 2011
A change of spirit: The Old Fashioned
Wow, I have been pretty bad with the blog lately, sorry. I thought I would pick up with a cocktail. I had originally thought about continuing the rum, lime juice and a sweetener series with The Bacardi, which swaps out grenadine for the simple syrup, but I decided to change it up. Instead, let's go with a different spirit, whiskey.
It really doesn't get much simpler then a classic Old Fashioned, (or Old Old Fashioned). This one is a little dependent upon the bourbon, you want something with good strong flavors that isn't to over powering. I like to use something like Elmer T. Lee or Eagle Rare. This might be easier if I start with the recipe.
Old Fashioned
2 ounces bourbon or rye whiskey
3 dashes Angostura Bitters
1 tsp. bar sugar or 1 sugar cube or 1/4 oz simple syrup
splash water or soda (if not using simple syrup)
Muddle the sugar and the bitters in the splash of soda (about a teaspoon—no more) until the sugar is dissolved, forming a syrup in the bottom of the glass, if you are starting with simple syrup you can just stir them together. Add the whiskey and the ice, and stir. Garnish with a fresh twist of lemon or orange peel.
I probably managed to confuse things in there with the sugar/sugar cube/simple syrup options. The overall objective is to make a syrup, the advantage to using sugar and water is that you can control how sweet the drink is. The advantage to using simple syrup is that you don't run the risk of having any granules of sugar left in the bottom.
There is one other topic here, bitters. You will see them all over the place in many different flavors, from Angostura to orange to Mole. The are a concentrated flavor, usually made with a high proof alcohol to extract flavors. Think of them as the seasonings for a cocktail, they can add depth and complexity to a drink, but generally should be used in small amounts (there are exceptions to this, but that is for a different post).
It really doesn't get much simpler then a classic Old Fashioned, (or Old Old Fashioned). This one is a little dependent upon the bourbon, you want something with good strong flavors that isn't to over powering. I like to use something like Elmer T. Lee or Eagle Rare. This might be easier if I start with the recipe.
Old Fashioned
2 ounces bourbon or rye whiskey
3 dashes Angostura Bitters
1 tsp. bar sugar or 1 sugar cube or 1/4 oz simple syrup
splash water or soda (if not using simple syrup)
Muddle the sugar and the bitters in the splash of soda (about a teaspoon—no more) until the sugar is dissolved, forming a syrup in the bottom of the glass, if you are starting with simple syrup you can just stir them together. Add the whiskey and the ice, and stir. Garnish with a fresh twist of lemon or orange peel.
I probably managed to confuse things in there with the sugar/sugar cube/simple syrup options. The overall objective is to make a syrup, the advantage to using sugar and water is that you can control how sweet the drink is. The advantage to using simple syrup is that you don't run the risk of having any granules of sugar left in the bottom.
There is one other topic here, bitters. You will see them all over the place in many different flavors, from Angostura to orange to Mole. The are a concentrated flavor, usually made with a high proof alcohol to extract flavors. Think of them as the seasonings for a cocktail, they can add depth and complexity to a drink, but generally should be used in small amounts (there are exceptions to this, but that is for a different post).
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