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Photo courtesy of Highland Park |
- Bottle = Buy it
- Bar = Try it first
- Bust = Leave it
Whiskey reviews and advice by Jeff Schwartz a/k/a The Whiskeyfellow. Learn, laugh and enjoy great whiskey!
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Photo courtesy of Highland Park |
Have
I been on an Indian single malt whisky kick lately? Yes. For the most part, I’ve
been stunned by how well the subcontinent handles single malt whisky,
especially in light of almost no regulation.
Amrut is
the original, single malt distillery of India. Founded in Bengaluru in 1948, it
didn’t produce its first single malt whisky until 2004 and grabbed worldwide
attention when Jim Murray gave Amrut Fusion a 97 rating in 2010.
Bengaluru is about 3000 feet above sea level, with temperatures between 61°F
and 94°F,
while the average humidity is 66%. The climate causes whisky to age about 3.5
times each year compared to what Scotland experiences, translating to about 12%
loss annually to the angels.
Today I’m sipping on Amrut Indian Peated Single Malt Cask
Strength. Unlike many Indian single malts, including those from Amrut, this
version is distilled from 100% peated barley sourced from Scotland. Although it
carries no age statement, it spent between four and six years in former Bourbon
barrels and new, charred oak. It is non-chill filtered, naturally colored, and
weighs in at a hefty 62.8% ABV (125.6°). You can expect to pay around $105.99
for a 750ml package.
Before I get to my tasting
notes, I want to thank Glass Revolution Imports (Amrut's US importer) for providing me a sample of this whisky in
exchange for a no-strings-attached, honest review. Now, it is time to #DrinkCurious.
Appearance: Poured
neat into my trusty Glencairn glass, this single malt presented as gold
bullion. A fragile rim released a colossal curtain that crashed into the pool,
leaving tiny, sticky droplets.
Nose: As you
might guess, the first aroma picked out was peat. It was more sweet than smoky,
although the latter was easy to discern. What followed was salted chocolate,
brown sugar, apricot, date, orange, and, finally, fresh pastry. When I pulled
the air into my mouth, it was as if a vanilla bomb went off with date as the
aftermath.
Palate: An oily, heavy texture greeted my tongue. The
front of my palate tasted vanilla, cooked plantains, and date. As it transitioned
to the middle, I could imagine biting into brisket straight off the smoker, accompanied
by toffee, orange peel, and lemon peel. The back featured salted caramel,
clove, and charred oak.
Finish: A
long-lasting, spicy finish consisting of dry oak, smoke, clove, slightly
tempered by salted caramel and cooked plantains. My tongue sizzled for just
under five minutes.
Bottle, Bar, or Bust: I’ve had several peated Indian single malts
and expected more of a peated punch than what I experienced. Oh, it is there,
but it steps aside easily enough to make the other flavors shine. I have to
admit, this cask-strength version Amrut Peated Single Malt wowed me. Personally, I found this to be a hell of a deal, and it would be a mistake to pass it up. A Bottle rating for sure, cheers!
My Simple, Easy to
Understand Rating System
Whiskeyfellow encourages
you to enjoy your whiskey as you see fit but begs you do so responsibly.
Transparency is important. If there’s a possible conflict of interest, you need to know about it. For the last two years, I’ve been part of a group of influencers selected to launch Octomore to the US market. Last year, it was series 11, this year, series 12. Bruichladdich compensated me to write content for the release of each. It also provided me with samples of 12.1, 12.2, and 12.3. Bruichladdich tasked me with putting together tasting notes for 12.2. That left me with samples of 12.1 and 12.3 to review above and beyond my now-completed assignment. You can read my review of 12.1 here, and today I’m sipping 12.3, and this is my final review of 2021.
If
you’re curious about the numbering system, that’s pretty easy to explain. The
first number refers to the series release number. In this case, it is 12,
meaning the 12th release of Octomore. The other numbers are slightly
less indicative: x.1, x.2, x.3, and x.4. What do they mean?
For the 12th edition, 12.3 starts with a 2014 harvested crop of concerto
barley from Church Field on Octomore farm, which was distilled in 2015. The PPM
of phenol is 118.1. The distillate aged in first-fill Bourbon casks (75%) and
first-fill Pedro Ximenez sherry butts.
Those
sherry butts are essential. In this case, they came from the Fernando de
Castilla bodega in Juarez. These are retired from its solera system, so you’re
getting a real sherry influence versus a sherry seasoned one.
“THE DNA OF THIS SPIRIT AND THE UNIQUE SOUL OF THIS WHISKY IS OPEN FOR ALL TO SEE. TO HEAR THE STORY AND TO TASTE THE WHISKY IS TO IMMERSE YOURSELF IN A SINGLE VINTAGE FROM A SINGLE HARVEST, RAISED IN ONE FIELD.” – Adam Hannett, Head Distiller
While
12.3 carries no age statement, it rested in its cooperage for five years. Once
dumped, the only thing added was a quick splash of Octomore spring water.
Nothing that would have even a negligible impact on proof. Octomore is
naturally-colored and non-chill filtered. Bottled at 62.1% ABV (124.2°), you
can expect to pay about $289.00 for a 750ml package. That is if you can find
it.
Appearance: Poured
neat in my Glencairn glass, this Scotch appeared as brilliant gold. It formed a
medium rim that created thick, speedy legs.
Nose: I let this whisky sit in the glass for about
15 minutes before I approached it. At that time, the air in my whiskey library
filled with sweet barbeque smoke. When I brought the glass to my face, I
smelled brine, lemon and orange peel, pineapple, apricot, and malt. As I drew
the aroma into my mouth, it was like a vanilla bomb exploded.
Palate: You’ve heard of Big Oil, right? Well, that pretty much describes the mouthfeel. It
was full-bodied for sure! The front of the palate featured citrus, pineapple,
honey barbeque sauce, and dry smoke. Following were brine, caramel, and malt. The
back offered flavors of English toffee, apple, pear, vanilla, and oak.
Finish: Here’s
where things really got interesting. The finish was dry and very long. Barbeque smoke, pimento wood, honey, citrus, caramel, and brine remained.
Bottle, Bar, or Bust: I say the finish was interesting because there were a lot of bold qualities competing with
one another, yet none overpowered. Instead, they were complimentary. Look, I’ve
been fascinated with the Octomore line, and 12.3 doesn’t disappoint. In fact, this one is my favorite between 12.1, 12.2, and 12.3. Is it worth the price? If you’re a fan of peat and of
Octomore, this is a slam-dunk Bottle. However, this may
be too big of a whisky at too high of a price for the casual drinker. Cheers!
My Simple, Easy to
Understand Rating System
Whiskeyfellow encourages
you to enjoy your whiskey as you see fit but begs you do so responsibly.
"We were fortunate that Iain Henderson a distiller of some note from Laphroaig, although ready to retire, was talked into coming along to help get us going. In December 2006 we were able to make the first 29 barrels of English whisky and by August 2007 we opened to the public with a visitor centre, fantastic whisky shop, and tours.Iain soon retired again, but before he did, he spent 16 weeks training David Fitt, a brewer from Greene King to take over. David has been our chief whisky maker since 2008 and as well as overseeing all the production, also ensures the maturation and bottling run smoothly." - The English Whisky Co. Ltd.
Nose: I have no idea what the phenol count was, but this was no wuss in that department. The smoke was heavy, reminiscent of something from Islay, with apple, pear, ginger, oak, and vanilla. As I drew the air in my mouth, the vanilla remained.
Palate: A creamy, full-bodied texture filled every crevice of my mouth. Interestingly enough, peat wasn't the first thing I tasted. Oh, it was there, but the first flavors I identified were vanilla and malted barley, and then the peat, which was softer than I'd guess based on the nose. The middle was citrus, pineapple, and some tropical fruit I couldn't identify (side note, I'm allergic to several tropical fruits, and as such, have no frame of reference beyond tropical). The back was a combination of oak, white pepper, and spicy ginger.
Finish: This was one of those freight train finishes that would not give up while featuring smoky peat, oak, white pepper, and ginger.
Bottle, Bar, or Bust: This was my introduction to English whisky, and it certainly wasn't shy. If you told me this was an Islay Scotch, I don't think I'd be able to pin down which one, but I also wouldn't doubt you. While the math for a 750ml makes this one pricy, the 200ml is absolutely worth drinking and takes my Bottle rating. Cheers!
My Simple, Easy to Understand Rating System
Whiskeyfellow encourages you to enjoy your whiskey as you see fit but begs you do so responsibly.
Transparency is important.
It is one of the reasons I respect Bruichladdich
as much as I do. The distillery holds nearly nothing close to its vest and is
happy to publish as much information as possible.
It is also what I owe you,
the reader. If there’s a possible conflict of interest, you need to know about
it. For the last two years, I’ve been part of a group of influencers selected
to launch Octomore to the US market.
Last year, it was series 11, this year, series 12. Bruichladdich compensated me
to write content for the release of each. It also provided me with samples of
12.1, 12.2, and 12.3. Bruichladdich tasked me with putting together tasting
notes for 12.2. That leaves me with samples of 12.1 and 12.3 to review above and
beyond my now-completed assignment. Today, I’m sipping 12.1.
One thing that makes
Octomore special is that the entire concept should not work. Taking massive
peat levels and only aging it a handful of years and bottling it at near-cask strength
should have disastrous results. Instead, it comes together, forming something unique.
The annual x.1 release is
always the base whiskey. The other expressions are a variation of the x.1
theme. It begins with a 2014 harvest of Scottish-mainland concerto barley subjected
to the heaviest phenol content of peat of any other Scotch on the market. That
amount changes annually, and the 12th release is 130ppm. Octomore
12.1 rested five years in first-fill American oak on Islay. It is non-chill
filtered, naturally colored, and the only thing stopping it from being an
authentic cask-strength whiskey is adding a dash of Octomore spring water. It
weighs in at 59.9% ABV (119.8°), and you can expect to pay in the neighborhood
of $230.00 for a 750ml package.
Now, it is time to #DrinkCurious to explore what this is
all about.
Appearance: Served neat in my Glencairn glass, Octomore
12.1 was pale gold. It formed an ultra-thin rim that released medium-weighted
legs that crawled back to the pool.
Nose: As soon as I cracked the seal, there was no
mistaking that this is a super-heavily peated whisky. I might as well have
shoved my face into a freshly-extinguished campfire. I also let this one rest
for close to ten minutes before bringing the glass to my face. Shockingly,
getting past the smoke was effortless. I found lemon zest, coconut, marzipan,
toasted oak, and mushroom notes. Yes, the smoky peat was definitely there. When
I drew the air into my open mouth, an explosion of vanilla rolled across my
tongue.
Palate: I found the mouthfeel carried a medium body.
If I didn’t have previous experience with Octomore, I would have prepped myself
for chewing on charcoal. That doesn’t happen, and smoke isn’t even the first
note. Instead, the front featured dark-roast coffee, marzipan, and well-done
bacon. The middle became fruity with orange zest, plum, and apricot. The back
is where things came as you’d assume:
black pepper, burnt oak, and earthy peat.
Finish: This may be one of the longest finishes I’ve
experienced. I ran a stopwatch and clicked stop
at 5:29! Brine and orange zest were the
first qualities I picked out, followed by English toffee and charred oak. Spicy
ginger beer and peat smoke lingered, lasting the longest.
Bottle, Bar, or Bust: Octomore is unique, and I’ve yet to have one
that isn’t just dazzling. I love how the published peat content is scary, and a
whiskey that doesn’t work on paper performs gallantly in the glass. Yes, it is
pricy, but it is also something you can’t substitute with another whisky. Would I shell out $230.00 for it? I wouldn’t even bat an eye. Grab a Bottle if you see it; it is well worth
the cost of admission. Cheers!
My Simple, Easy to
Understand Rating System
Whiskeyfellow encourages
you to enjoy your whiskey as you see fit but begs you do so responsibly.
Octomore
12 is here! Not since Octomore 4.2 “Comus” has the x.2 expression been available at
traditional retail outlets. However, 12.2 is hitting store shelves now. If
you’re not familiar with 12.2, it is a wine-cask finished expression of this
super-heavily peated Islay Scotch.
It has been a true honor to
be part of such a great team – known as “The Octomore 12” as we put together
this year’s Insider’s Guide for
Bruichladdich. Four of us, including me, The Scotch Noob, Whisky Monster, and Barrel Raised, put
together the chapter on Octomore 12.2. The rest of the team, consisting of The Scotch Girl, Marvel
at Whisky, Whiskey
Lore, The
Whiskey Jug, Dram Dude, The
Scotchtress, The
Charred Cask, and Whisky A Go Girl, handled
their own respective chapters, and you can read all about this year’s Octomore
on its website.
Cheers!
Whiskeyfellow encourages you to enjoy your whiskey as you see fit but begs you do so responsibly. Must be 21+ to enjoy. This was sponsored content.
"Named after one of the most spectacular beaches in Islay, Machir Bay is the flagship of our range. Matured predominantly in bourbon barrels, it balances classic Islay peat character with caramel, vanilla, and citrus sweetness." - Kilchoman
"Each expression within the range is bottled in limited batches. While recognising that each bottling will vary, the aim is to achieve a consistency of quality and character over time. To ensure each whisky maintains its original flavor and character, the whiskies are not chill-filtered and no colouring is added." - Elixir Distillers
Last week I told you about the #MonstersOfSmoke Tour that Ardbeg is putting on to celebrate Ardbeg Day, and highlight Wee Beastie and An Oa Single Malts. Well, on Saturday, I had a chance to check things out at its Menomonee Falls at Otto's Wine & Spirits venue.
First things first, you want to take part in this tour. To find a stop near you, head on over to the tour's official page. Tour dates on the north side of the Mason-Dixon line feature the Wee Beastie mega-truck and the south side has its twin An Oa truck. Tours run through mid-November, so there's plenty of time to get out and visit.
The Wee Beastie truck is above. I did get a peek inside, they had an amazing display of some lovelies...
As I wandered inside the store, I was greeted by these two nice Ardbeg ladies. They poured samples and handled the bottle engraving.
They also gave out some pretty cool Ardbeg swag. All you had to do was ask!
Let me know if you've been to one near you. I'd love to hear if your experience was similar. Cheers!
Whiskeyfellow encourages you to enjoy your whiskey as you see fit but begs you do so responsibly.