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(cross-posted with slight differences between my lj and [livejournal.com profile] singlemalt)

Here I am on the eve of a local Bruichladdich tasting and I'm finally getting around to a brief post regarding the Signatory tasting I went to a couple of weeks ago.

The presentation was by Ed Kohl ("North American Marketing Manager, Signatory USA") and I found it informative and interesting. He had us swirl and taste, then again after adding a bit of water. Our tastings were grouped as follows:

(1st group)
Rosebank 14-year
Edradour Un-Chillfiltered 10-year
Glen Grant 15-year

(2nd group)
Pulteney 16-year
Macallan Un-Chillfiltered 14-year
Ledaig 10-year

(3rd group)
Clynelish Cask Strength 15-year
Laphroaig Un-Chillfiltered 7-year
Laphroaig Cask Strength 13-year


This was my first formal tasting and I found the experience fun, though overwhelming to the senses. I took notes, but in looking at them now, they seem vague. So far I don't have strong likes or dislikes (before the tasting or now) and I continue to try to be open to both the familiar and the new.

My comments, sadly, are fairly basic and minimal. While I'd try any of them again, my least favorite during the tasting was the Ledaig. I didn't pick up anything interesting, but maybe I was starting to get fried by then. The Laphroags were big and intense; the cask strength was too much for me and there was something about the 7-year that caught my attention, but I don't recall what. I had no clear favorite. Enjoyed the floral aroma/flavor of the Rosebank. The Edradour had a toffee-ishness and fullness I enjoyed. The Clynelish had, for me, an almost-pear brandy aspect. I was most surprised by the Macallan as it didn't taste much like the Macallan 12-year I've had, and I think I prefer this un-chillfiltered expression. The Glen Grant had a spiciness in the middle and finish I liked. I have no memory of the Pulteney but my note was "Aroma!" so I guess it was good at the time. LOL!

Mr. Kohl asked how many in the room (~40?) were fans of the peaty style, over half raised their hands, which surprised him a bit as he noted his typical U.S. audience was around the 25% mark. Several friends of mine love that flavor (including [livejournal.com profile] filkerdave, right?). I find it interesting (that word again!), but don't love it.

Onward to the Bruichladdich! I'm not sure how well I'm going to be able to switch gears, having spent the weekend in Napa for a friend's wedding. Why yes, I had a bit of fermented grape juice! I think I tasted over fifteen different wines. We'll see how it goes tonight.

Date: 2006-10-30 11:41 pm (UTC)
From: [identity profile] rabbijeffty.livejournal.com
What does "un-chillfiltered" mean? Very cumbersome word, that.

Date: 2006-10-31 12:39 am (UTC)
From: [identity profile] trektone.livejournal.com
From what I can tell, it's a made-up word combining "unchilled and unfiltered" and it has to do with a process where the whisky is chilled and filtered to remove oils and other stuff. The oils make the whisky cloudy at lower temps, but retaining them provides more mouth-feel, flavors and aromas. I hope others will chime in here regarding this practice.

Date: 2006-10-31 04:44 am (UTC)
From: [identity profile] rabbijeffty.livejournal.com
Hm. Well, un-chillfiltered sounds like a good thing, then, but I don't enjoy saying it (I just tried, to be sure).
(deleted comment)

Date: 2006-10-31 06:26 am (UTC)
From: [identity profile] trektone.livejournal.com
LOL! I can only imagine. :)

Actually, I've never been drunk. Yet.

Date: 2006-10-31 03:21 pm (UTC)
From: [identity profile] hofdave.livejournal.com
I don't remember trying any of them yet. I have had the Macallan 12 year though.

Date: 2006-10-31 04:21 pm (UTC)
From: [identity profile] trektone.livejournal.com
Yeah, I have, too, on several occasions. The un-chillfiltered 14-year seemed to have more going on. I liked it a lot more than the distillery 12-year.

Say, how are you doing with the Glenmorangie from earlier this year?

Date: 2006-10-31 05:01 pm (UTC)
From: [identity profile] hofdave.livejournal.com
It's gone, of course - you can't let a good scotch just sit there ...

Date: 2006-10-31 11:49 pm (UTC)
From: [identity profile] trektone.livejournal.com
Of course! Might you recall if it was Burgundy Wood or another?

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