April 20, 2012 § 19 Comments
A couple of weeks ago I had the ultimate whisky-geek experience of being temporarily uprooted from my busy life in NYC to partake in the more relaxed lifestyle of the Scots in Speyside, Scotland. One of the highlights being a very personal and memorable visit with David Steward at the Balvenie distillery (see my post on that visit HERE).
While there, I tasted some very rare and exceptional drams which I’ll continue to write about in upcoming posts. The first of which, however, was their new make (also known as “white whisky”) which is the distillate prior to any aging. It’s clear, fresh and bright and is the important base of all of their beautiful variations. This is not something that is ever bottled and sold by Balvenie, despite a trend across the pond by the American craft distillers who have been releasing their white whiskies & moonshines over the last few years. Sometimes these new makes can be a bit hard to drink, but I assure you, Balvenie never does anything rough.
NOSE: Sweet grass, malty, pungent sweet, celery salt, salted honey
PALATE: Eucalyptus, rich, complex, sweet after taste, bright, yummy esters (yup, I did just write that!)
WITH H2O: Eucalyptus is still present with white pepper introducing itself, still sweet, beautiful and something I wish I could buy to have on hand always!
I love a good un-aged whisky and this one is particularly delicious (in fact, I wish I was sipping on this right now as I write this post!). But if you can get your hands on one, and I’m talking about a good one, try it chilled in the summer or, my favorite way, paired with some kind of citrus dessert (think lemon bar or a crème brûlée seasoned with orange zest).
What about you? Do you have a favorite un-aged whisky or a preferred way to enjoy this kind of spirit?
April 6, 2012 § 14 Comments
Between the rain and the recent snow, there were a few beautiful, dry, warm & sunny days in Scotland … and I was lucky enough to have been a visitor during just those days!
After an incredible tour of Forsyths, the Scottish still makers (see my post on that visit HERE), next on the itinerary was a visit to another place in Speyside which has a deep place in my whisky-heart; Balvenie.
Not only was I lucky enough just being there – but my travel buddy (head distiller of Balcones, Chip Tate) and I were given a private tour by Balvenie’s Malt Master (aka, head distiller), David Stewart and their distillery ambassador, David Mair. And if that wasn’t enough – David Stewart was also in the midst of celebrating his 50th year at Balvenie! Congratulations, David!!!
We truly had a lovely afternoon walking the grounds, geeking out about all things “whisky” and of course – drinking some seriously special drams – a few of which David poured straight from the barrels into our open palms. Luckily, slurping was acceptable because I wasn’t letting a single drop hit the floor!
Below is a collection of photos that I took during the visit. Hope you enjoy!
The Balvenie Castle … not exactly where we were trying to go (it’s not that close to the distillery) but it is quite cool to see. Thanks to Google Maps for accidentally taking us here first!
Oh the Scottish weather!
The sign says, “Welcome To Dufftown” …. phew! Back on the right road and almost there!
We made it!!!
This is the view with our backs to the distillery. Isn’t Scotland just so pretty?
The Malting Floor. One of only about 3-5 distilleries left in Speyside who still have an active malting floor. It’s a lot of hard work, manual labor and expense for these distilleries to maintain so it’s a real treat when you get to see one with your own eyes. Highland Park is another one who malts some of their own barley. I don’t know if there is a single distillery left who currently malts 100% of their own barley… if you know of one – please share in the comments below!
Love their old, red grist grinder!
Inside a giant mash ton
This is what they’re talking about when they say, “wooden wash backs.” Not many places ferment their grains in wood anymore. Stainless steel is far more common.
Check out their shiny gold (ok, brass) spirit safes! This is where the distillate cuts are made. Meaning that during the distillation process, the distiller uses the switches and the hydrometer (the device that reads the % of alcohol content) to move the new make through the stills, the low wines receiver and the spirits receiver. Fancy, huh?
Sorry – no photos allowed of the aging rooms (though they were really cool!) – we need to let that liquid gold get it’s beauty sleep! Off to the tasting room we go!
This was the “planned” tasting round … but as luck would have it, the cabinet doors were opened up and we were treated to a few bonus rounds! David & David gave us to some really special pours which I’ll certainly share my tasting notes to later … so stay tuned!
Needless to say, it was a really special afternoon. Thank you David, David and Chip for the laughs, whisky and lasting memories. This day will stay with me for a very long time.
March 30, 2012 § 16 Comments
Last week I had the opportunity to be a part of the most unique tour in Speyside, Scotland. A tour that is quite uncommon and not available to the public – and one that I will remember for the rest of my life (in a way that only a true whisky-geek could).
I walked the grounds of the Forsyths facility – the Forsyth facility. You know the guys … the ones responsible for creating and maintaining all of the equipment that goes in to making that beautiful dram in your hand. The stills. The beautiful copper stills. To the likes of Balvenie and Bruichladdich, from Kavalan to one day soon, Balcones. These are the original still masters and they continue today to make the stills by hand – 3 generations later.
A most sincere THANK YOU to Richard Forsyth for being such a generous host and to Chip Tate (Balcones) for the awesome & unforgettable invitation.
So, put on your hard hat and your ear plugs, this Whisky Woman is going to let you peep inside this magnificent palace of constant construction!
The day ended with a few shared glasses of whisky and a solid game of pool. Naturally, I was on the winning team – kicking butt with my rock-star partner, Richard.
And just to come full circle, Richard’s father (also Richard Forsyth) was awarded the Icons of Whisky Lifetime Achievement Award in London later that week. Congratulations Richard on receiving such a high honor and much deserved recognition.