Whisky 2017 – 162-165

The whisky legend, Toru Suzuki of Tokyo’s The Mash Tun visited Melbourne! He brought some special drams with him. While I missed the tasting (as I was in Sydney) he “just happened” to be at The Elysian. 

4 very special drams. 

162 – Ichiro’s Malt Chichibu Cask #8259 59.9% (Kawasaki, Chichibu, Scotch) Sample 26.08.17
Menthol, stewed apricots, spearmint, passionfruit vine, apricot cake, maple syrup. Soy, butter, cream, short bread, leather, honey, chocolate mousse, raspberries.


163 – Ichiro’s Malt Chichibu Cask #8258 59.0% (Kawasaki, Chichibu, Scotch) Sample 26.08.17
Honey, fairy floss, lemonade, 7-up, toast with butter and honey, rock melon, pineapple, raspberries Butter, toast, honey, salt, hazelnuts cooked in butter, salty chocolates, shiso, raspberry lollies, green bananas.


164 – Ichiro’s Malt Chichibu Cask #7880 60.8% (Kawasaki, Hanyu) Sample 28.08.17
Leather, wood, soft salted butter, maple syrup on dry toast, carob, pipe tobacco, . Pouring melted butter into my mouth with plums, grapes, leather, salt, soy, smelling lavender on a hot day, orange zest, rose petals. Old whisky!!


165 – Cragganmore 27 for Club Qing and Mash Tun, Sherry Cask
Rock melon, leather, candle wax, old apples. Wax and fruity, white pepper, salt, lemon pith, coconut, passionfruit, cucumber.

Advertisements

Whisky 2017 – 150-151 – Helvetica, Perth

Two special drams to finish my time in Perth. Normally, I am not a fan of red wine casks but wow! 

151 – Ichiro’s Malt ChichibuXHanyu Gasai for Isetan
Dusty apricots, carob, butter and spice cake, ozone, galvanized fence, hand cream, slight lemon zest. Hot malt, tobacco, leather, cream, slightly salt, old whisky, apricot bars, bitter herbs, boiled sweets, ice coffee.

152 – Ichiro’s Malt Chichibu first fill red wine for Isetan*
Massive nose, intense candle wax, buttered toast, boiling butterscotch, chocolate mouse, vintage soap. Manuka honey on buttered crumpets, aspirin, well structured tannins, bitter chocolate, brandy cream on warmed fruit cake, dried pears and peaches, raw cashews, toasted coconut.

Whisky 2017 – 136-138

136 – 1972 Invergordon Cask #37 selected by Phil & Simon Thompson 43 Years
Raspberry leaf, boot polish, cream, glacé ginger, maple bacon. Cream, toasted grains, Pavlova, kiwi fruits, glacé ginger, sweet milky tea.

137 – 1973 Invergordon Cask #10 for Club Qing 42 Years *
Dry biscuits, cloves, cinnamon, ice cream, apple snow, raspberry lollies. Incredible whisky tea tannins, loads of cream, fresh cracked paper, cardamom icecream, liquorice, macadamias, prunes, sight white peach.

138 – 1988 Bunnahabhain 28 Years by The Whisky Agency and Drunken Master Bar, Sherry Hogshead Cask 475
Cadlewax, hazelnuts, old apples, liquorice, dust, fruitcake. Fennel, dust, salt, stewed fruits, chocolate bullets, raw peanuts.

Whisky 2017 – 130-135 – Balvenie Tasting

Huge tasting on at the Elysian. Alex Moores from Dark Valley brought back some very good hand drawn single cask bottles from Balvenie. Alex and I shared a few other drams afterwards. 

130 – Balvenie 13yo ex-bourbon barrel matured, cask #2022, 61.7%
Ice cream on warm pine apple pudding, red apple skin, choc-banana muffins. Super huge raspberry, choc-banana muffins, loads of vanilla cream, gooseberry, leather, dried apple.

131 – Balvenie 14yo ex-bourbon barrel matured, cask #13330, 53.2%
Fruit tingles, lemon and coconut cake, vanilla cream, strawberry jam. Great mouth feel, short bread, toasted coconut, strawberries, loads of cream, wood shavings, green herbs.

132 – Balvenie 14yo ex-sherry butt matured, cask #2378, 62.7%
Roasted corn cobs, treacle, crushed cloves, roasted almonds, peanut brittle, marshmallow, Earl grey tea cream. Woody, beef jus, rubber, peanut brittle, caramel taken too far, hazelnuts, Musk sticks, mushroom pate, tea tannins.


133 – The Whisky Find and The Mash Tun Craigellachie 1990 Cask 5401
Candle wax, soft gooey French cheese, dried apple, rock melon skin, caramel, fruit sherbet bombs, lemon butter. Bees wax, coconut, rock melon, coffee, strawberries, flowers, nasturtiums, caramels, salt.


134 – The Whisky Agency 2003 13 Years JD for Bistro Inn, The Elysian Whisky Bar and Drunken Master Bar
Butter soaked toast, crushed ants, tomatoes, rhubarb and whipped cream. Butter, cultured butter, cream, formic acid, cinnamon toast, dusty, raw almonds.


135 – The Arran 21st Anniversary Edition – Ex-Olorosso Cask
Cream, metallic apricots, toffee, chocolate, pouch tobacco, peanut brittle, hazelnut paste. Tobacco, apricots, green grass, cream, tinned pineapple, hazelnut 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 2017 – 41-48 – The Auld Alliance, Singapore

OK – So I went to the Auld Alliance in Singapore. Wow! I understand why it is regarded as the world’s best whisky bar. Yes, it was expensive but completely worth it – my only problem was my mistake ordering the Benrinnes. It is a fabulous dram, don’t get me wrong but didn’t really sit well with the other drams – a slight misstep when you are overwhelmed with such an imposing list. 

The Card Series were impeccable. I know there is a brouhaha regarding Japanese whisky prices and is it worth it. For me I tried three stunning, unique and consistent drams that deserve significant praise. 

The staff presented me with a mystery dram at the end a 1977 Sherry cask bottling of something Speyside. For me this was Ben Nevis but who knows. 

41 – Springbank 15 Years Old Tall Bottle from the 80s
Apricots, hand cream, brown sugar, plump raisins. Stunning mouthfeel, wonderfully spiced, salty, slight warm malt cake, stewed apricots dolloped with cream, cake mix.

42 – Springbank 12 Years Old tall bottle from the 80s
Fruit on a cheese platter, coffee grounds, tropical cordial. Leather, cream, perfumed soap, salt, slight tropical fruit sweetness, woody spices on the finish, malty.


43 – Benrinnes Silver Seal 30 Years 1984 Cask 2268
Malty, stone fruit, banana leaf. Hot, cake, leather, salt, maraschino cherries, Sacher torte, malt loaf with butter.


44 – Glendronach 31 Years 1978 Olorosso Sherry Cask 1040
Gravox, maple syrup, rubber, chocolate mousse, sulphur. Heavy and unctuous just crazy mouth feel, berry jam taken within an inch of its life, angry caramel, match heads, boot polish, motor oil.


45 – Hanyu Ichiro’s Malt Card Series 7 of Diamonds 1991 19 Years PX 2nd fill Cask 9031
Caramel, grappa, peanuts, stewed apple, vanilla, turps, sarsaparilla, German spice biscuits. Woody, perfume, bacon fat, smoked praprika, peanut brittle, gooseberries and stone fruit, milk chocolate.


46 – Hanyu Ichiro’s Malt Card Series 10 of Clubs 1990 PX 2nd fill Cask 9032
Wonderful cocoa and musk nose, orange marmalade, crepes with butter and cream, boozy stewed stone fruit. Toffee apples, cream, orange blossoms, leather, cream, white pepper, slight meaty note, white peaches, salt.


l47 – Hanyu Ichiro’s Malt Card Series King of Hearts 1986 PX 2nd fill Cask 9033
Smoked paprika, grape skins, roast chicken, Coke spider, sarsaparilla, musk, dark chocolate. Maple syrup, roasted vegetables, smoked paprika, cream on Xmas pudding, rockmelon, salty, rose hips, dry ginger.


48 – The Auld Alliance 1977 Sherry Cask (perhaps Ben Nevis)
Chocolate, dried apricots, salty butter, cake mix, yeast. Cake mix, apricots, leather, green peppercorns, cocoa, green herbs and salt, chocolate mousse, tobacco, spiced pumpkin.

Whisky 2016 – 128-131 Bar Cordon Noir, Kyoto

I’ve had a lot of good whisky over the past few weeks. Ichiro’s Cask 2688 and the Chieftan’s Springbank were no exception – both wonderful drams. 

128 – Hart Brothers 1966 Ben Nevis 39 Years
Marzipan, apricot jam, leather, formic acid, golden syrup. Pan cakes, vanilla, touch of brown sugar, wood, crushed ants, stewed apples.

129 – Chieftan’s Springbank 1972 30 Years Cask 410
Old leather couches, boot polish, corn chips, salt and vinegar crisps, maple syrup, peanut brittle. Apples, cigar smoke, leather, beef stock, cloves, dry spice, over baked meringue, woody.

130 – Chichibu Ichiro’s Malt 2011 Mizunara Heads Cask 1429
Bananas, honey dew melon, Darjeeling tea, honey. Honey, salted butter, salt, toast, green herbs, orange cordial, kiwi fruit, mango.

131 – Chichibu Ichiro’s Malt 2013 American White Oak Cask 2688
Intense yeast, malt, bananas, whipped cream. Malty, HUGE maple syrup, salted butter, pancakes, tobacco, brown bread.