Whisky Squad #9 – The Christmas Party
As the year draws to a close the season of Christmas parties is upon us. I missed my office Christmas party for the last Whisky Squad (the unblogged #8a, which involved BYOB, chocolate and some impressive drunkenness – Jason managed to write something down and then read it back again, the latter part of which isn’t quite possible from my notes) and have somehow managed to avoid any others until last week when The Squad grabbed the back room of The Gunmakers.
The plan was ‘simple’ – there’d be more seats than usual, there’d be a three course Christmas meal from The Gunmaker’s rather excellent kitchen and Whisky Guy Darren would choose some whiskies to accompany the meal. Things veered away from simple when it was also announced that there would be a whisky quiz, knocked up by Darren and Whisky Squad founder Andy. There was even mention of prizes…
Anyways, Darren matched up one whisky per course, choosing a dram that would work with each of the three choices available. First up, although tasted blind as is usual, was The Scotch Malt Whisky Society’s 93.40 – Clay and Pork Sausages, a ten year old from Glen Scotia in Campbelltown bottled at 61.9% from a refill bourbon cask. On the nose there was roast pork and apples, salt, woody smoke and caramel sweetness. To taste there was sweet coal smoke, salt and pepper, and lemons. Water brought out the appleiness, vanilla from the cask, sour wood and more lemons. This was matched with tomato and red pepper soup, smoked salmon and crayfish roulade, and wild boar pate and worked quite well with them all – the smoky saltiness combined with some meatiness backed up the soup and pate, and cut through the creaminess of the roulade.
Next up was the Berry Brothers and Rudd Ledaig 2005, bottled at a shockingly (after tasting it) young 4 years. It came from a sherry cask and was a rather spicy 62.7%. This one is sold out everywhere and appeared on our list thanks to Darren finding a bottle hidden in his house. I tried it on a visit to BBR after Whisky Squad #7 and was quite impressed, but had assumed that I’d not be able to try it again, so was quite pleased to have this chance. Along with everyone saying it was great at the time the chaps at Caskstrength.net gave it the top prize in their BiG (Best in Glass) awards this month, beating a Glenfarclas 10 times its age. On the nose it had smoke, custard, salt, marmalade and meaty bbq sauce. To taste it had coal, tar, a sweet rich fruity burst and a finish of coal dust. Water calmed it down, bringing out leather and more sherried fruit, while diminishing the smoke. This was matched with roast turkey, lamb shanks, baked whiting and butternut squash pie. I can’t speak for anything but the lamb, but it went well, the rather big flavours of the whisky happily stood up to the heaviness of the meat.
Going with dessert we had The English Merchant’s Choice 13 Year Old Glengoyne. This is a single cask whisky chosen as the second of the Glengloyne Merchant’s Choice selection, coming after the Scots version. It was selected by a group of English whisky sellers, including Darren’s boss at Master of Malt, Ben Ellefsen (there’s more about it on the Glengoyne blog). On the nose it had dark rum and nail varnish and the taste continued that with some heavy bitter wood and rubber, all with a demerara sugariness underneath. Water revealed some bitter orange rind along with the rich rumminess. Despite my love of sherried whisky, this one was a bit much for my liking – too much wood swamping the rich sweet fruit. This was matched with Christmas pudding, mince pies and some cheese, all of which went well. The richness of the whisky matched up with the fruit of both the pies and pudding, and cut through the fat of the cheese (even making me appreciate a blue cheese for the first time ever).
As a post dinner dram Darren unveiled The Octave 31 Year Old Cameron Bridge, a single cask grain whisky bottled by Duncan Taylor from a first fill bourbon cask at 54.6%. On the nose this one had a thin sweetness, with raisins, acetone and citrus syrup. To taste it had spicy, but controlled, wood, vanilla pods and a short finish of sugary wood. Water brought out more vanilla and cream, revealing school dinner custard, grape jam and a spicy woody finish. This was my favourite of the night, showing me that the bits of well aged grain whisky that I like are common between sherry and bourbon casks and thus due to the nature of the spirit rather than the wood it’s aged in. Unfortunately with only 70 bottles released I suspect I won’t be finding any more.
Now we come to the quiz. Composed of three rounds, a picture round and two of written questions and answers, it was marked out of 50 and was rather tough. I lucked out and had Rob and Rocky from Berry Brothers on my table (their experience was offset by our team size of 3 compared to everone else’s of 5, was our claim) and we quite convincingly won with a score of 40. We picked up some miniatures of whisky as well as accusations of cheating – the peril of having Darren (writer of round one) on our table as well (although being good and not taking part in the quiz). Anyways, winners!
So, Whisky Squad continues from strength to strength, with January’s session already sold out, but keep an eye on the website for February’s meeting.
SMWS 93.40 – Clay and Pork Sausages
Campbelltown single cask single malt Scotch whisky, 61.9%. Sold out, was £42.20 at the SMWS.
Berry Brothers and Rudd Ledaig 2005
Highland single cask single malt Scotch whisky, 62.7%. Sold out.
Glengoyne English Merchant’s Choice
Highland single cask single malt Scotch whisky, 54.1%. ~£100 at Master of Malt.
The Octave – Cameron Bridge 31 year old
Single cask single grain whisky, 54.6%. Sold out, was ~£75 at Master of Malt.
Posted: December 23rd, 2010 under Tastings, Whisky.
Tags: berry brothers, berry brothers and rudd, cameron bridge, christmas, darren rook, duncan taylor, glen scotia, glengoyne, gunmakers, ledaig, master of malt, octave, smws, whisky squad