On Singular Malts

Here’s an old article of mine that for some strange reason I have never put up on the blog, although it has found its way to some other food-related sites. A curious trail of events – one of my friends, Chandrashekhar who runs http://www.sigfood.org/ landing up home with a gift hamper of two bottles of single malt – last week an archaeologist friend had come home for dinner and we were sipping some Glen Morangie – I was reading the Malt Maniac’s issue #109 at http://www.maltmaniacs.org/ just yesterday; and so I thought I’d dig this out of my hard drive and put it down on the blog. In case you are wondering what the Lagavulin bottle is doing here, read on. . .

I am a self-confessed single malt aficionado. I prefer the smoky and peaty whiskies and my travel schedule permits me the luxury of indulging in some rare malts at the whiskey bars of London and New York. Among the 80-90 plus malts that I have sampled or drunk, my personal favourites remain a select few. Here’s them then:

Laphroaig (pronounced La-froyg) Quarter Cask
My first single malt experience was with a Laphroaig 10-year and I simply loved it then. Laphroaig still remains a favourite house malt. Having had the cask strength Laphroaig as well long ago, I only recently discovered the Quarter Cask and really like it for its smoky palate and finish (the smokiness lingers). Have this with sips of cool water on the side. Its heavenly!!! Here’s more on the QC from Laphroaig’s site

Talisker Distiller’s Edition
The 1986 Distillers Edition is probably one of the signature malts in my book. The essence of this malt is the absolutely fantastic interspersing of sherry and whisky. The sweet fruity and toffee character comes to the fore and then just as you try and get your tongue around it, is replaced by a peaty peppery edge in an oh-so smooth way. More on the Distiller’s Edition tasting notes here. Definitely highly recommended.

The Macallan 1970 Vintage, 32-year old
What can I say but that it’s different. Oakey with the trademark Macallan spiciness and a nice pepper finish. This is almost a limited edition malt, so these days I usually settle for its poor country cousin equivalent, the Macallan 12-year Fine Oak. But, perchance you find the 32-year old, do not pass it up!!! I first drank this at the Salt Bar in London post a great meal at the Strada and really enjoyed it that evening.

Glenfarclas 105
At a cask strength of 60%, this is for the serious malt whisky drinker who also wishes to get a booster shot early in a session. The whisky itself seared my throat the first time I drank it and I was coughing a fair bit before I recovered. Since then, I have been particularly careful to sip it and also have some water on the side handy. A very grim whisky. Here’s the tasting note from the distillery.

Bunnahabhain 12 years (pronounced Boona-hay-vun)
This 40% proof distillery bottled malt is among my recommendations for a malt beginner. It might be appropriate to add here that the Islay (pronounced eye – la) is the greatest of the whisky Islands, deep in Peat and lashed by the rain, wind and sea. The varied complex flavours in an Islay malt are often challenging to the palate. Islay malts tend to be very very peaty in character Anyways, not to digress, there is a peatyness about the Bunnahabhain that is quite faint making it a very palatable malt. Like I said, a nice introduction to the world of single malts generally. If you find it strong, please add a little water to release the flavour. Check out their website here and I recommend the flash version.

Ardbeg Still Young
There’s an anecdote I was told before I was given a taste of this whisky. The Ardbeg mascot is a Jack Russell terrier called Shorty. These guys at the distillery invented Justy, Shorty’s son and parallely released the latest arrival from the Ardbeg homestead, called the Ardbeg Still Young – its an almost work -in-progress whisky – in 2006 thereabouts. I quite liked the spice peat and cocoa/coffee taste of this malt. Will be sure to taste/imbibe copious quantities on future occassions that present themselves, hahahahaha!!!!

Cragganmore 1987 Distillers Edition
This is a superb Speyside whisky, finished in Ruby Port casks, giving its palate a fruity note and of course ‘port’y flavour. The lingering soft smoke is perfect to start the evening off and continue onwards as well. To be enjoyed with your favorite cigar!!! Here’s the tasting note on the Distiller’s edition.

Lagavulin 16-Year Old (the old bottling, not the newer Port Ellen vintage)
I first read about the bottling and was wondering where I would procure a tasting when I coincidentally received this as a gift from my brother!!! Personally, I rate it as the best malt whiskey I have and drank (yes, drank) severally and one I grew to love because of it taste – really smoky, peaty and slightly salty. I learnt a peculiar phrase associated with this as well from a malt maniac – he described it as ‘salmiak’, possessing a salty ammoniac taste. All told, a great malt and one that I love to stock up at home. Here’s the tasting note on the 16 y-o.

Caol Ila 18 years (pronounced Kaal-eea)
Very fragrant nose and highly firm palate, I also love the exceptionally smooth finish. I personally rate this my after dinner malt of choice, with a cigar in the other hand!!! I first started off with the 12 y-o and then found I quite liked the 18 y-o as well. Check this out.

Other likings include the Peat Monster from the Compass Box Distillery and the classic 18 year old bottling from the Isle of Jura.

Happy tippling.
Cheers
S