Whisky 2017 – 193-197 – The Mash Tun, Tokyo

It is always a pleasure to visit The Mash Tun in Tokyo, owner Toru Suzuki is a true gentleman and wonderful ambassador for whisky. On this trip I arrived as they finished a Cadenhead tasting with General Manager, Mark Watt. Truly a special occasion to walk through the door on. I also met representatives from Shinanoya and Whisk-e. I was hanging out with the big dogs, accidentally.

193 – Benrinnes Bourbon Cask for the Mash Tun 13th Anniversary 17 Years “How can I live at the top of the mountain
Pancakes, vanilla, salted butter, sweet biscuits, cakes, stone fruit, galvanized fence. Apricots, vanilla, rubber, sulphur, salt, red apples, sponge cake, chestnuts.

194 – Cadenhead’s 175th Anniversary Caperdonich 39 Years
Rubber, shoe polish, chocolate, grilled nectarines. Toffee, raisins, butter, brown sugar, ice coffee, plum chutney, green figs, old butter. This thing is huge.

195 – Glenfarclas 32 Years Salon de Shimaji PenXShinanoya Cask 136 1981 bottled 2013
Buttered toast, chestnut purée, raisin, cloves, pickled onions (in a good way), coffee. Honey, butter, pain à raisin, salt, apricots.

196 – Ichiro’s malt “The Game” Madeira Hogshead Cask 1370, 10 Year Anniversary of Shinanoya *
Maple syrup, pancakes, loads of stone fruit, toasty, caramel, toffees, toffee apple, pineapple upside down cake. Rubber, raisins, sulphur, apricots, old butter, musk sticks, butter and maple syrup on crumpets.

197 – Benriach 1976 Sherry Cask/Bourbon Finish Cask 529, 37 years
Plastic, caramel, rose hips, green grass, columbines, salt, passion fruit vine. Butter herbs, butter, caramel, apricot jam, chocolate, stout, kiwi fruits, chocolate, LPG, beef fat, vanilla icecream, pineapple.

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Whisky 2017 – 118-124 Black Gate Tasting

Black Gate is a small producer in New South Wales. Was really fascinating to hear Brian’s story of how he ended up being a distiller. He did say he was afraid of change, and I think he’s fairly keen on his 3 year maturation but to me the new make still comes through. Despite the 7% yearly loss, I think these would do better with just a couple more years. 


118 – Black Gate #BG005
Caramels, deep toffee, gum leaves, banana, brown sugar, kangaroo poo, cherry coke, maple syrup. Sarsaparilla, mint, slight bacon, dry spices, slight newmake hit, peanut butter.

2016.35 – Black Gate #BG007
Marzipan, string, yeast, ice cream, hand cream. Pine, ice cream, cucumber, dry ginger, dried apple.

119 – Black Gate #BG008
Custard, rose petals, ice cream, glacé ginger. Dry ginger, star anise, cream, pine resin, cherry ripes.

120 – Black Gate Cask Strength #011
Chocolate, raspberry lollies, marzipan, chocolate, soy sauce, strawberry jam, slight bacon fat. Sarsaparilla, dry cloves, strawberry jam, kangaroo poo, rose petals.

121 – Black Gate #BG020
Mango, pineapple upside down cake, yeast, cream. Still a bit young, weak instant coffee, salt, cream, tequila, orange zest.

122 – Black Gate Peated new make 
Cheese, pine wood, cucumber, banana, just extinguished coals, caramel. Butter, tobacco, white pepper, barn yard.

123 – Ben Nevis 16 Years Hidden Spirits “Highproof” Cask BN9916
Unmistakably Ben Nevis vanilla extract, pound cake, stone fruit, apricots, chocolate, dust, chicos, red skins, pine resin. Stone fruit, cut grass, pound cake, brown bread with butter.

124 – Glenfarclas Family Cask 1995 Cask 6640 52.1%
Sarsaparilla, rubber, butter, caramel, Xmas cake, white peaches. Apples, rubber, caramels, black beans, stewed pears, brioche, red apple skins, charcoal, soy sauce, funky butter

Whisky 2017 – 114-117

Once again the Whisky Gods were smiling on me. Yao from The Elysian opened a bottle of Munro’s King of Kings that his parents pulled from their cellar and gave to him. Such an interesting dram – old whisky seems to be a lot more herbaceous to my palate. Not a lot of info out there about this one, except to say James Munro also ran Dalwhinnie in the early 1900s. 

114 – Arran Bourbon Cask 1999 54.8% 2015 Release Cask 78
Pineapple, rock melon skins, apricots, chocolate mousse, passiona. Cream, passionfruit skins, apricot, tea tannins, green apricots, butter, almonds, red skins, raspberries.

115 – Maltman Aultmore 7 Years Port Cask 2008 Cask 100
Honey, crumpets, dark chocolate, musk sticks, pine glue, hot brown butter, menthol, strawberry jam on white bread with butter. Peach ice tea, butter, banana, coffee cream, slight cheese cake, rock melon with vanilla cream.

116 – Munro’s King of Kings Rare Old De Luxe
Wax, soy sauce, ginger, ginseng, heather, leather. Initially really light but wax, caramel, herbaceous, tobacco, old dusty chocolate. Didn’t have much time with this dram as it was a small dram as a gift once the bottle was opened. Old and unique.

117 – Glenfarclas Family Cask for Shinanoya 10 years Cask 5695
Old tropical fruit, musk, grilled pineapple, roasted peaches, milk chocolate, old wood. Cocoa, dusty, orange rind, soy sauce, fruit tingles, bubble gum and vanilla pods.

Whisky 2016 – 124-127 Bar Chèvre, Kyoto

124 – 3 Rivers Ben Nevis 1996 19 Years “The Dance”
Unmistakable Ben Nevis cake mix, marmalade, apricots, gentle cloves, pepper, butter powder. Green, coffee, less honey, flintiness, milk chocolate.

125 – The Arran Exclusive for Whisk-e 1997 18 Years Sherry Hogshead
Oranges, vanilla, heady, hand cream. Vanilla, cream, pound cake, sooooo creamy, gas, leather, salt.

126 – 1975 Glen Elgin 34 years for Bar Superhero 3rd Anniversary ny Kingsbury & Co
Melons, kiwifruit, egg whites, pavlova, apples and plums. Tobacco, rum, honey cakes, delightful fruit cocktail.

127 – Salon de Shimaji Pen x Shinanoya Glenfarclas 19 years Cask 3781
Apricots, passionfruit, maple syrup, wood, musk, orange zest. Orange juice, pancakes, maple syrup, Xmas fruit and cream, salt, cloves, coffee.

Whisky 2016 – 47-50

47 – Glenfarclas Whisky & Wisdom bottling 2007
Musk lollies, leather, glue, honey, maple syrup, sarsaparilla and chocolate. Short, hot and angry, wood, maple, cream, butter, marshmallows.

48 – Berry’s Laphroaig 1997 Cask 48
Oil paints, autumn leaves, salty caramels, plasticine. Honey, smoke, bitter caramels, sweet mint and basil, cream and leaves.

49 – Lagavulin 18 Feis Ile 2016 Bottling Bottle:5916 (American Oak Hogsheads & Bodega Sherry Butts)
Fresh, zesty, red apples, butter cake, autumn leaves, just the right amount of oiliness. Apples, autumn leaves, saltiness, cream, paint. Really well balanced.

50 – SMWS 72.47 Burnt Spotted Dick (Miltonduff)
Cottee’s caramel ice cream sauce, glue and orange zest, candy apples, formic acid, pina colada, pineapple upside down cake, vanilla essence, white pepper, creme caramel, slight Rosemary. Juicy grilled pineapple, toasted coconut, vanilla pudding, pain aux raisins, slight sweet rubbery notes.

Whisky 2015 – 132-133

Big thank you to Kevin for pulling out these older bottles to share. The 1960s JW was very interesting. 

132 – Glenfarclas 25 (late 90s bottling)
Marshmallow, pepper, salt, maple syrup, clove, sarsaparilla and musk. Pink musk sticks, gentler spiced than most Glenfarclas, some rubber and sulfur (odd for Glenfarclas) and pipe tobacco.

133 – Johnnie Walker Black 1960s bottling “Extra special old scotch whisky”
Honey, slight brown sugar, pepper, herbaceous, slight cream, tobacco. Smoke gives way quickly to honey and sugar, then some great tobacco which keeps kicking on.

  
 

Whisky 2015 – 113-116

  113 – SMWS 123.9 The Big Fat Tipsy Wedding (Glengoyne)
Chocolate, menthol, pine needles, dates, maraschino cherries, pink marshmallow, cinnamon ice cream. Spicy, cola, star anise, nutmeg and eggnog.

114 – Blackadder 1991 Glencadam
Prunes, marzipan, vanilla pudding, slight plastic note, light cinnamon and chocolate mousse. Orange marmalade, salt, herbs, citrus, glacé cherries. Slightly bitter finish that isn’t quite right but gives way to marzipan.

115 – Glenfarclas 103 Proof 15 Years
Liquid paper, peach schnapps, chocolate pudding, pain aux raisin. Big fruitcake, stone fruit and raisins. Nice.

116 – Glendronach Tawny Port Finish 18 Years
Chocolate, cucumber, Brazil nuts, Mexican hot chocolate, dates, overripe banana. Sweet and elegant – slightly rubbery, chocolate and cake spice. Had a refreshing finish, almost like an iced tea with some salt and pepper.