Just what is a single malt?

We have all heard about this term and it is getting more popular these days. Single malt has become a trend as well as a fashion to all whisky and non whisky drinkers. But what exactly is "Single Malt" whisky? And what is the difference to a "blend" or a "grain" whisky? Let the simple facts be revealed!!




Put it in the simplest explanation, "Single malt" whisky is the product of just one distillery and it needs to be distilled using 100% malted barley. For an example, every single drop of whisky in a bottle of The Glenlivet 12 year old can only be made from The Glenlivet distillery.


Then I guess it is not hard to imagine what a "Blended" whisky is. A blended whisky is a mixture of single malt and grain whisky. Usually, whiskies from a range of distilleries might be used. Some well known example of a blended whisky are Johnnie walker Blue label, Chivas 18 year old and Dewars 12 year old.


There is another type of whisky that can be easily and ususlly has been confused with the blended whisky - the name, "Blended malt". The "Blended malt" was previously known as "vatted malts", which means that the product consist the mixture of two or more single malt whiskies. The only difference to a "Blended whisky" that a "Blended malt" can not have a drop of grain whisky, in another word, "Blended malt" would be made from 100% malted barely whiskies. A good example is Johnnie walker Green label.

Summary

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............................No. of Distillery ... Original Ingredient
...Single Malt ................. 1 .................malted barely

...Blended ..................multiple ............malted barely, un-

......................................................malted barley, Grain
..................................................... (wheat, rye, corn)

...Blended Malt............ multiple ........... malted barely~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Monteith's Pilsner/Golden lager

Monteith's Pilsner beer (5.0%, 330 mL)
An eastern European style lager, claimed to be crisp but that's not how my tongue tells me, it was clean but not crisp. The most malty out of the four in the collection, bold and strong. The bitterness from the hob was clean and comfortable.


Monteith's Golden lager (5.0%, 330 mL)
A golen malty lager with mellow hop characters, fairly light in taste and maltiness. Claim to have cashew nut smoothness but I haven't detected. However, a slight hint of honey was preceived. Crisp, clean and refreshing.

Monteith's Radler/Crushed Apple Cider

It is another one of those bloody hot Sydney afternoons where you’ll simply be toasted if you live at the top floor without an air-con. I would challenge those stubborn heads (especially the politicians) who just don’t want to admit that global warming actually exists and is happening right now. Oh well, I can go on all day with global warming but it isn’t my game right now.

One of the nicest things to do in the summer is to grab a chilling beer from the fridge and listen to that “zeep” when you open the bottle. Of course, the most important part is when the ice freezing beer is being swallowed from your mouth, through the oesophagus and into your guts. “Arrrrrr… that’s nice”!!!

I bought this “Monteith’s Festive 8 pack” from Dan Murphy’s couple days ago along with the “Coopers family collection”. What I like about the assorted pack is that I can spend the same amount of money and taste 4~8 different types of beers. What i have discovered it that the assorted pack is like a summer thing here.

Monteith’s is a New Zealand brand, brewed in Greymouth located at the west coast of the South Island. Founded in 1868, Monteith’s is still a family own brewery who maintained their brewing traditions for almost 150 years.

Monteith’s Radler Bier (5.0%, 330 mL)
A very easy to drink, zesty and lemon flavoured larger beer. There was almost zero bitterness coming from the hob even after it has been exposed to the air. The key to the lemony twist was from the small amount of natural lemon juice added when the beer was brewed. The fruity sweetness at the end was actually sensed by the olfactory instead of taste. A very interesting drink, absolutely love it.

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Monteith’s Crushed Apple Cider (4.5%, 330 mL)
I can almost taste the green apple as it was grabbed from the tree. The flavour of ripened apple dominates the drink as well as the fruity sourness. I can understand where the market segment fits in, but it certainly is not mine. I’ll have it to accompany with food when it’s a perfect match, otherwise I would use a Radler to serve the purpose of “summer drinking”.

The bobbles from the Radler were so fine that it was almost like a cappucino foam. It was simply delightful.

"All Beer is Good. Some Beer is Better" totally agree!!

Summer Limited Edition

The chilling breeze has left Sydney. In return, boiling water temperature! An average of 35C that prolongs to twelve o'clock in the midnight is really a killer for whisky drinking. No wonder why the Scottish can drink all day everyday, 24-7. As part of their culture, they even add whisky to their breakfast porridge. Nice, what a good way to start of the day, they most important meal ya?!

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I have to admit that the current Sydney temperature simply wears off all my incentives and temptation to whisky. On the other hand, I have started to explore the world of beer. I guess beer doesn't really contradicts the purpose of the blog. The whisky master Michael Jackson (I know, but this Michael Jackson isn't that Michael Jackson) actually started his beverage life with beer and then move onto whisky. And, technically (in simple terms), beer and whisky only differ by the process of distillation. Well, I guess I'll make this a seasonal thing. I'll make this series "Summer limited edition" (LOL).

A Promise

Most of the people come and goes in my life, some stayed longer and some passed quickly. Merely a few of them settled and became friends of the lifetime. Tony oh Tony, since when was our last drink together... let me dig it from my memory... hmmmm~ April 2006? That was a great chat with you last night, you have moved on and gained maturity from age, I am happy for you. I was so happy last night that I finished almost half a bottle of whisky, which I have only realised after I poured the last drop of it. Man that feels good!!!

Some whiskies came and stayed in my portfolio and some goes to seek for their lovers. As I have promised to you my friend, here is the top 10 I have drawn from my list and tailored made for you. I have included whiskies from the five main regions of Scotland, Japan, USA and Blended; so when you finished the list you will have an over view of "the world of whisky". It's finely selected for you, I hope you would love it.

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- Blended Whisky -
1. Dewars 18 year old Founder's Reserve

- Scotish Whisky -
Region 1 - Speyside
2. Glenlivet 18 year old
3. Macallan 18 year old
Region 2 - Highland
4. Clynelish 14 year
Region 3 - Lowland
5. Glenkinchie 10 year
Region 4 - Islands
6. Highland Park 18 year old
Region 5 - Islay
7. Ardbeg Uigeadail
8. Lagavulin 16 year old

- Japanese Whisky -
9. Suntory Hibiki 21 year old

- American Whisky -
10. Brooker's
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Rest is for a longer journey?

It's undeniable that the curiosity to seek for the true of myth dwells in our human nature. That's why the legendary stories from the Middle Ages or even the Antiquity period are so obsessive. That is also why the StarWars trilogy one to three and Batman Begins were such a big hit, because we want to know what "had" happened. ~Sigh~ I would also like to know why have I lost my whisky passion and am now still trying to pick it up again.

I guess it's hard to be continuously self-motivated even with things you love. Sometime, sparks of passion can only be splashed from the collision between people. Or maybe I am in the process of "rest is for a longer journey"? Should I slow myself down a little, take a deep breath and then keep walking? (you know what, "keep walking" is actually the slogan of Johnnie Walker)

Though my incentive is to share my whisky life regardless of feedbacks; still, when I heard a few friends and family members of mine telling me that they actually enjoy what I put up there, it's a great pleasure (you know who you are~ salute! Highland Park 16 yo to you all)

Highland Park - Legacy of the Orcadian

Lifting the cork of Highland Park 16 year old, I have again, watch the water of life streaming out of the bottle. As I was taking the first sip, the golden liquid embraced my two sensations in a glimpse. I closed my eyes and the mind was already on its way to this northernmost distillery of Scotland. Established in 1798, Highland Park is located at the Orkney Island and is also one of the oldest distilleries today. With the pride of their Orcadian ancestry, the Orcadian legacy and traditions have rooted deeply into their drams. It's a pity that I don't have the 12 yo with me at the moment, well, but I have the big brother of the 12 yo - the 16 yo and 18 yo. Let's make it even more interesting tonight; I'll have the two tasted side by side. Though I believe that each dram should be appreciated as it is, but every so often it's more interesting to have a little competition.

The 16 yo was first released in 2005 and is exclusive for travel retail and duty free shops. The overall sensation to me is, sweet and easy to drink, with a lot of island characteristics such as saltiness. The 18 yo made its debut in 1997 and have been crowned the best whisky in the world. I respect all the whisky masters and their proficiency, however, I believe that the best whisky in the world is the best whisky to you!

Highland Park 16 year old (40%, 1L)
Colour: light golden
Aromas: malty, biscuit, salty, peat?
Palate: Smoky, bitter (trace)- sweet, dry on tongue, salty at end
Finish: the dryness on tongue remains (driness from tannin?), smoky

Highland Park 18 year old (43%, 70cl)
Colour: golden
Aromas: heavy honey heather, smoky, salty
Palate: honey sweet, trace of saltiness, very nicely balanced and firm in structure
Finish: dry, salty, a little spicy, warm


I can only fly my mind to the Orkney Island but not my flesh. To appreciate the distillery in a greater extend I firmly believe that it is necessary to have the mind, body and soul in one, on the island. The Ring of Brodgar have been standing there since the Neolithic age, more than four thousand years ago; imagine yourself touching the henge and feel that four hundred decades of human history right in the centre of your hand, the impact from such sensation is probably that path I have been seeking, to the deeper understanding of the Orcadian whisky.

Benriach Master Class 3/3

I know David, it has been a long while since you wrote the last piece. Let's complete the last part of the Benriach Master class series shell we? I believe you have already break your promise that you would write in weekly basis~!!!!

Speyside region distilleries usually don't produce whiskies with peated or smokey characteristics. Benriach is probably the only a few (if not the only one) who produces a peated style Speyside dram. Overall, comapre to the Islay peated malts (that's what's Islay drams are famous for), Benriach's product is more finely crafted and elegant in a sense. To illustrate this, the classic Islay single malts would be very masculine and tough looking man, whilst the Benriach malts would be more of a gentlemen. Curiositas Peated 10 year old and Authenticus Peated 21 year old were the two we had.


Curiositas Peated 10 year old
Colour: Amber
Palate: Dry fruits, nuts and peat
Finish: Peat, peat and more peat


Authenticus Peated 21 year old
Colour: Rich Golden
Aromas: Dominated by peat with trace of honey and hint of heather
Palate: Chocolate, a bit of dry fruits and peat was nicely balanced
Finish: not that much of peat compare to Curiositas, drier on the tongue


The bonus from this Master Class is more than just a free bottle of Curiositas but also a bunch of whisky lovers that I would have never met if I haven't gone there. Plus one of the person from tonight's even told us that Whisky Live is coming to Sydney, which is a fantastic news ~~~ because that's an additional reason to justify my whisky drinking.







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Benriach Curiositas at Sydney Hilton Hotel
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A journey to its end

I believe that life is full of journeys. It can be long or short, sad or joyful, dull or glamorous. I am coming to the end to a little journey of mine in Australia, not that I have graduated nor am I leaving the country. The journey that I called “living together with my brother” is coming to an end. It’s a short one, but certainly glamorous. Life, strikes me again with its majesty, searing the bitterness of separation onto my soul, leaving the wounds and left myself for recovery. The wounds will heal but scars remain, and became the testimony of my life. They speak to me, telling me that I am a step closer to maturity.

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Isn’t that the same with my beloved whisky? Only through the baptism of time and beautiful chemistry inside the cask will it comes to its perfection. Well, I am going to bring two drams to their end. They meant something to me because I bought them at the Sydney airport; which, were the first two bottles when I started this journey and they will sleep with it, tonight. Ardbeg Uigeadail, the soul of Ardbeg distillery, a peated masculinity drink. Glenmorangie Astar, soft and floral like a charming woman in her 30’s. Both of them are not very expensive like those 30 year old (or plus) or “vintage” single malts, but they certainly worth every penny I paid for. They have bought me different sensations from time to time, as for today, salute to you both!
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Uigeadail and Astar are both bottled at cask strength. It means that they have been bottled from the cask without any dilution of water i.e. what you get is what’s in the cask. Therefore the alcohol content is always higher and is normally above 50% ABV. It’s usually too pungent (from the alcohol) when the bottle was first opened (of course then follows by the wonderful aromas of the dram). I found that the cask strength single malts are best to drink in three to six months after opening. As I am pouring out the last drop of Astar this very moment, I have realized that it has finally reaches its optimum.

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～～～～～～～～～～～～～～～～～～～

Life moves on, memory remains, maturity through journeys, and one step closer to perfection~
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Benriach Master Class - Part2/3

It seems like Benriach 12 yo is a big hit of the night, well, wait to see what I am about to reveal. Benriach 16 yo and 15 yo (Pedro Ximinez sherry finish) have further demonstrated the classic Speyside style and the fine craftsmanship of Benriach distillery. However, the 15 yo sherry finish is not very outstanding to my concern. I think it’s because it was “finished” in Sherry butt (primary maturation in American Bourbon), therefore the intensity of the Sherry character was not very strong (personally, I prefer full-sherry note when I choose to drink a Sherry cask/finish). I believe I have been spoiled by the good Sherry oaked drams from The Macallan I drank. I must admit that The Macallan is very good at crafting Sherry oaked whiskies even though I am not a huge fan of it.

Benriach 15 year old (Pedro Ximinez sherry finish)
Colour: amber
Aromas: chocolate, toffee, cinnamon, orange peal, fruit cake, sultanas
Palate: dark chocolate, tannin, sweet-dry, winey
Finish: chocolate, full-medium bodied
Comment: good to accompany with dessert or cheese. 800 cases per batch

The Benriach 16 yo is the “classic Benriach” dram and the favourite drink amongst the Benriach staffs. The vanilla sensation from the 12 yo was out-balanced by the toffee and caramel notes due to its cask profile (50% of the maturation was taken in 3 and 4 filled American Bourbon barrels). One thing that’s worth to mention here is that 75% of the content is actually 18 yo whisky and only 25% is 16 yo, but due to Scottish legislation, only the youngest age in the profile can be printed on the bottle. That extra 5.5 years (0.75 x 18 + 0.25 x 16 – 12 = 5.5, but of course, I shouldn’t work it out like this, only for entertainment purposes ~ ha!) of age had derived extra full to medium bodied character for this dram.

Benriach 16 year old
Colour: gold
Aromas: Earthy, dry, smidgen of peat, smoky, slice of honey, very little trace of vanilla
Palate: trace of sherry note (toffee), toasted caramel, sweet, full-medium bodied
Finish: toffee
Comment: got more hit from the dram than the 12 yo, a bigger drink. “Intricate”

Benriach Master Class - Part1/3

The event started with a coincident. Susan and I were cruising in the Westfield (Bondi Junction) mall one day afternoon and I couldn’t resist my eyes to catch the advertisement outside the Vintage Cellar promoting for the Benriach Master Class. Thanks to my lovely wife who has allowed me to purchase the ticket; there was I, Hilton Hotel at the 22nd of August.

What I like about whisky master class is that I can taste a number of drams in one night without drinking too much. The following ranges have been included in that night’s menu; Benriach 12 yo (year old), 16 yo, 15 yo (Pedro Ximinez sherry finish), Curiositas peated 10 yo and Authenticus peated 21 yo. The speaker, James Cowan, started the speech by introducing the distillery and the process of making the whisky.

(Man, I couldn’t help myself to pour a class of Curiositas at this point because I am about to tell you how good the whiskies were. I need a dram! Hahaha~)

Without too much detail on the distillery itself, James asked us to raise our first glass of the Benriach 12 year old. (Colour) Light amber with a trace of golden shine on the colour, its first impression to me was matured in Bourbon cask and a typical Speyside 12 yo character. On the (Aromas), dominate by honey and vanilla and followed by sense of floral. To my (Plate), strong honey and vanilla notes with hint of apple and pears at end. It’s light and easy to drink; however, I must say that it is one of the best 12yo Speyside malt that I have drunk so far.

Maybe I’ll use a little side story to elaborate this feeling/comment of mine. In recent years I have had many Speyside 12 yo single malts, Glenfiddich, Glenlivet, Macallan, Balvenie double wood… and the list goes on. None of them gave me that superior quality of the Benriach 12 yo, probably the only one that matches is the “old version” of Glenlivet 12 yo. That dram I was lucky enough to have it in a friend’s restaurant where another friend bought along for us to enjoy. What’s the difference between the new and the old? The word that separates them is “subtleness”. The new products seem to be more “plain” and “flat” on the plate; while drinking the old version, the flavours on the palate do not reveals all at once (like the new) but layer by layer. Moreover, the buttery texture embraces the flavours kind of induced the subtleness of the dram. I thought I wouldn’t have the chance to have that experience from a 12 yo again (because the old version won’t be produced anymore) but I was wrong.

To be continue…

Lagavulin 16 year old (OB, 43%, 70cl) at Obervatory Hotel

It was a lovely sunny Sunday afternoon before the mid year holiday ends; Me, Susan and Will were marching down to the Observatory Hotel located near The Rock. It was a farewell High Tea for Kevin, our university friend who is going back to Hong Kong after the graduation. It is a delicate, boutique style like Hotel and so was its restaurant.

As I have promised Kevin, I drew out two Romeo Y Julieta No.2 from my pocket and handed one over to him. We have enjoyed the Cuban cigar while chatting about its history and flavours. I must say that puffing into the clear sky, smelling the aromas of burnt Cuban tobacco with a couple of good friends couldn’t have been anymore enjoyable. What I like about No.2 is that it doesn’t leave too much bitterness in mouth, but still gave me that fine crafted tobacco of Cuban.

The whisky I enjoyed in the Observatory Hotel bar (after smoking the cigar) offered by Kevin was Lagavulin 16 year old. I must say that there were a trace of tobacco remained in my mouth but I have rinsed it enough to clear off as much flavours as possible.

Taste Note
Colour: Deep golden
Aromas: Peat, salty and medicinal embrace by creaminess, trace of sweet from sherry
Palate: Sweet at start; followed by peat and smokiness and finished with punch of saltiness, oily and chewy. Medium-bodied
Finish: Lingering of saltiness and peat, medium long finish, dry
Comment: A surprisingly smooth Islay dram, very easy to drink. Peat is not too heavy on its own and also well balanced.

Kevin and other friends were watching me mysteriously trying to figure out what I was doing while I took photos of the drink and dropping notes down on the tissue paper borrowed from the waitress. I have tasted Lagavulin 16 year old before but have never surprised me as much as today. Was it because of the cigar I just had before the dram? Or was it due to the mythical flavours induced to "this glass" by the farewell emotions to our beloved friend who is about to leave us?

Scapa 14 year old (OB, 40%, 1L)

As night approaches I am again, staring at my whisky shelf thinking, hm... which one of you should I re-visit tonight. It came across to my mind that Scapa 14 year old had a wonderful honey note the last time I try it; I am keen to know if it still expresses the same way after a couple weeks of time.

Located in one of the most remote island of Scotland, Scapa distillery was built on the shore of Scapa Flow near the town of Kirkwall (The Mainland of Orkney). It is apparently one of the only two distilleries who still survive on the Orkney Island (apart from Highland Park). A rather small distillery, Scapa consists only two stills and produces only 40,000 gallons a year (660,000 gallons by Highland Park).

Scapa was founded in 1885 and built by John Townsend. Alfred Barnard (a British brewing and distilling historian) described that it's "one of the most complete little distilleries in the Kingdom". Scapa was closed for mothball reason at 1994 and was re-opened again a decade later. It is certainly a more of a boutique style distillery that produces only whisky in small volume. It is not surprised that Scapa whiskies expresses a bit of sea salt flavour due to its geographic location.

Scapa 14 year old was first released as the replacement of the 12 year old version. I have read an article somewhere saying that the 14 year old is now being replaced by the 16 year old version; though I don't see any sign of this.

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Taste Note
Colour: Golden Honey
Aromas: Dominate by strong sense of money and embraced by butter scotch. Hint of orange and heather. Clean
Palate: butter scotch, malty, honey, and dark chocolate at end
After taste: salty, smoky and trace of spiciness, short and clean
Comment: very easy to drink, very distinctive and dominant honey notes on aromas and palate

To all whisky lovers

I guess there is no one formate to start the blog,

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here is mine...

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I am a whisky advocate and to explore the world of whisky is one of my great loves; it's mysterious and immense. Derived from the Irish Gaelic and Scottish Gaelic, the word whisky orginally means "the water of life". The history of whisky can be traced back as early as Middle Ages where myths and fairy tales were told, it is not difficult to imaging that many legendary stories exist in the whisky history.

I wish to share my experience as well as my passion to anyone who showed similar interest...



here we go...

My world of whisky