Found a new one in Freemont, Indiana. Granted it was on sale $22.95, so hard to go wrong. Plus, it’s on my list. Now, I’ve had a few drinks today, so my taste is not pure, but it’s warm to the senses, and sharp. Not my preference.
A Measure of Spirit
In a topic fully unrelated to the subject, this weekend I was given the chance to enjoy my first Dalmore Highland 12 year while at Lake James Indiana.
Initially warm, a slight tingle on the tongue. No burn, but a hint of nut. After adding water a massive caramel overtone appears.
While visiting my son at BGSU for Buckeye Boys State, we had an enjoyable dinner at a local establishment known as The Stones Throw. Although a Irish/Celtic style restaurant, their Scotch list was rather limited.
They did however have a Scotch I had not tried, the McClelland. It was enjoyable, a soft hint of peat, not too strong of a burn. It went well with the food, and was pleasing enough to warrant a second glass.
On investigation however, I found that McClelland doesn’t actually have it’s own distillery. I was sadly unable to mark it off my list. I was also surprised to see McClelland comes in four varieties, and The Stones Throw makes no attempt to distinguish them.
This past weekend my oldest graduated from High school. For the adults at the party, I had a bottle of Macallan 12, Dalwhinnie 15 and my new favorite Laphroaig 10.
It was my first time purchasing a bottle of Laphroaig (la-froyg), and I was in for a moment of marketing genius.
Inside the container is a card. It tells a bit of history for the Laphroaig distillery, but it also includes a code. Visit the website, make an account, enter the code and suddenly you own a lifetime lease on a section of land in Scotland at the Laphroaig distillery.
What can you do with this? Well, each year if you’re in Scotland, stop by for a free dram of Laphroaig. Visit your plot of land, plant a country flag, and enjoy time in Scotland.
I know, doesn’t seem like much, but still. Someday I hope to visit, and if I do, Laphroaig Distillery is now on my list of places to see.
Plus I also have a cool document showing my “lease” of a plot of land on the Isle of Islay!
Stopped in to try a new Scotch today. This time a Blended Single Malt.
I was mostly intrigued by the bottle. Take a look at the picture, if you can’t see why, well I can’t help you there.
It is blended from three Speyside single malts: Glenfiddich, Balvenie and Kininvie. It was sharp on first taste, mellow afterwards; nothing overly amazing, but nothing so terrible that I couldn’t afford the $27 dollars a bottle.
Don’t get it Tilted Kilt Pub however, they charge just as much for that as they do a Macallan 12.
So, interesting article I found today. There is a connection, a direct one, between Scotch and Diabetics. I’m a diabetic, I drink Scotch. Point made.
If you read the article it actually talks about chemical compounds, phenols and cresols. These two compounds are what give “some” Scotch it’s unique peaty nose and medicinal flavor.
No surprise, these chemicals are naturally produced in abundance by… you guessed it, peat.
In addition to Scotch, these chemicals are used in many household items such as Sharpie markers, Band-Aids, wood stain and many more.
But to me, the most important thing cresols is used in, is synthetic insulin. So maybe my love of Scotch isn’t so odd after all. Maybe it’s been a slow chemically induced love.
Here is the actual article if you’d like to read it: Popular Science Article
A good friend of mine posted an article on the declining Scotch sales.
A closer read shows this to be mostly Blended Scotch, down 9% in US markets. Single Malt Scotch however has increased 46% over the past 5 years!
For me, it’s Single Malt over Blended Malt, and Blended Malt over anything else when it comes to Scotch.
Because it tastes better; and to be blunt, it doesn’t have bad after effects on me. American Whiskey and Bourbon do. Perhaps it’s the grains used, or perhaps the distillation process.
Irish Whiskey (made from barley), specifically triple distilled Tullamore Dew and Jameson also have no bad effects on me.
I’ve officially closed the book on Scotch at The Pub Polaris.
My last two, Laphroaig 10 and Lagavulin 16, were reserved for last due to their peaty nose, and my past peat experience. I am pleased to say, I was very surprised.
The Lagavulin has a bit more burn, but I enjoyed the smoky nose and flavor of both. An all night drink, maybe not, but 2 or 3, easy.
6 Autumn’s Food & Spirits, Angola Indiana.
Aberlour 12, soft, warm, enjoyable. Owner was gracious enough to treat me to a Glenmorangie Signet. They say it is made with chocolate malt, and I have to agree.
Not likely something I’ll see often, if again, but it was wonderful.
All this Scotch is likely making some of you think I’m sophisticated and a worldly man. I feel a need to basically kill that thought now before it spreads.
Study the image my friends, I’m a Geek.
Oh wait, check out my sweet new Glenmorangie Tumbler!