How did they taste?
Why not let us all know what you have mixed and whether it 'worked', being drinkable or just a nasty cocktail of whisky.
Bruichladdich 20y/o Edition 3 "Islands"
Auchentoshan 3 Wood
Arran Trebbiano D'Abruzzo
Roughly in a ratio of 40% 'Laddie, 40% Auchentoshan, 20% Arran.
The result is ....... surprising, but really quite drinkable.
It exhibits the sherry of the Auchentoshan and the fruitiness is very dark as the Auchentoshan once again slightly prevails over the passion fruit of the 'laddie, but there is still some 'laddie character and certainly much of the 'laddie smoothness, but it's all slapped in the face by the dryness and white wine influence of the Arran Trebbiano.
I think if the Arran percentage was reduced just a little, this could be very marketable.
Compass box & JMR please take note!
2 part Glen Moray Chardonnay Finish
2 parts Glenfarclas 105
2 parts Highland Park Battlehill
1 part Laphroaig Cask Strength
I discovered the open litre bottle of Glen Moray and it has never been especially interesting, so I am using it for experiments The Glenfarclas 105 is just undrinkable so I needed to find something to use it for. The Highland Park is dull, the Laphroaig was a sacrifice to give the vatting a bit of bite.
It works! The ABV is about 48% which is about right, the sherry of the Glenfarclas and the peat of the Laphroaig seem to complement each other and the other seem to work as cheap blending fodder. The vatting is better than any of the three main components
I had a glass last night, it has a lot of flavors going on in it. I really expected very little from it, so with such low expectations, it was surprisingly acceptable.
At some point I'd be interested it trying a more thoughtful approach to a vatting than this experiance though.
I had a macallan CS airport standard that had all the trademark Macsherry, but lacked something on the finish, and perhaps in complexity. i added one part of Ardbeg 10(which is "only" 46%, @ 10% less than the Mac) to two parts Mac...bingo! all the sherry of the mac with a nice smoky finish!
I was inspired by "Peatmonster." I wondered if the concept would taste any better with more premium stuff. Plus I think Brora and Ardbeg have that lively acidity that is so tasty.
so far on this we have a Glenmorclas Battlehill, a Maclynelas Abilabank, a plain old Brobeg(or Ardbora? ) and an Ardallan (or is it Macbeg??)
There's a lass works behind the bar at our local where i often stop for a dram in the middle of a long sunday afternoon ramble, who used to work at Talisker, and told me a lot of people from her part of the world like mixing Macallan and Laphroaig. they call it "Macfrog".
So I ordered one. 50/50 mix. They seemed to cancel each other out. Gimme an Ardallan anyday...
Take 6 parts Slyrs Bavarian Malt, which, you may remember, has the ignominious pleasure of nosing and tasting like "Rubber Wellies" (yes, really, as per my previous tasting notes on this malt). Add to this, 2 parts Penderyn (he who shall encompass a taste of Juniper and Gin-like qualities), then add a further 2 parts Bowmore darkest to add a little sherry, colour and smoothness.
The result is SlyrPenDarker.
A most pleasing dram with a faint nose of Schwarzwald Schinken (Fresh Black Forest ham) with a very light juniper crust.
The flavour is one of juniper berries, raisins and other dark fruits with just a delightful hint of smoke, as in the Black Forest ham type.
The aftertaste is sweet honey and just a little marzipan.
Oh my goodness, Black Foresst ham with marzipan aftertaste.
This is pretty dram good stuff.
But quite unusual and NOT a hint of rubber wellies anywhere!
There you go Jan, fit that one into the forum tasting notes if you can!
This has got me going. I'm off out, but i might have a little vatting session when i get home.
Thinks. i got a Talisker 10 that needs finishing, and a drop of |Macallan CS
Anyone for a Macallisker?
...or maybe mix it with a drop of Oban, for a TALIBAN!
keep it quiet. Don't want the anti-terrorist police banging down my door...
I have it here...
Interesting. the nose has more oak than straight Talisker.. i sipped the neat Tali first. Lovely, tho' it may have gotten slightly sweeter being so near the bottom of the bottle.
Strangely the Mac seems to counteract this sweetness, tho' its richness and sheeryness is there, particularly after the first few seconds. overall, it lends creaminess to the Talisker. also a fiery maltiness, restoring a touch of the weakened Talisker "volcanicity".
A slight gingery note late palette is interesting...adds another dimension to the Tallisker profile.
Overall,The smoke of the Talisker predominates at the finish, but i already expressed misgivings on thw Mac's finish.
a worthwhile,enjoyable experience.
wonder what it would taste like if i left it a week?
Oh, BTW, quite different to the Talisker DE, which is much more 'winey'.
I'll never make a real blender.
Who is online
Users browsing this forum: Yahoo [Bot] and 1 guest