Phoenix... and I don't mean the Snow one

Today marks a special anniversary. Not once but twice. Both, unfortunately, negative in nature. 


However, I digress...Number 1 question from January 2018 to October 2019 = Why are you not blogging anymore?!  I would often answer: "Nobody reads my blog, I don't have any added value, there's plenty of other blogs that have way more to say than mine, etc..."  The reality though was everything around me had come crashing down and being "whiskylassie" was the last thing I wanted or needed to do.


Quietly I moved through the motions of what ever this thing called life... is. It took lots of smiling on the outside but also closing the doors sometimes and focusing on what was really important - simply surviving the next 5 minutes or the next three hours or the next day. I lost people that I truly loved in my life, some to death and some due to divorce. I changed jobs (Stressful when you are on the back nine and see the retirement goal post on the horizon). I relinquished things I thought I needed in my life: Car, house, boat, etc...  And all I could say for the better part of that first six months of chaos was: Here I am starting all over again. FUCK was a word I had come to use as easily and likely more often then spoon or toothbrush.


But as with all descents into the darkness we all go through as humans, so exists the flip side of the sine wave. Grand daughter arrived, my "own" boat materialized, friends I didn't realize I had were not only my safety net but became family to me. The job change ended up being the best thing for my career and in hindsight so was the divorce. Slowly the scars, the hurt, the stupidity and the need to close that door and swear until the air was blue simply faded away. I have a new "puzzle" to put together and instead of fearing the fact that I have no idea what the fuck is going on most days, I embrace the joy of the unknown and have learned to simply "b". Then one day, I think it was October 11th 2019 - when I found myself getting back in the car after touring the Waterford Distillery in Ireland, I felt giddy and inspired. As I started to make my way back to my hotel room I suddenly found myself writing an article in my head as I drove. I literally stopped the car on the side of the road for a moment and cried. Whiskylassie may have been going through the motions, hosting classes and attending festivals but again - SMILES EVERYONE SMILES!!!! (For those of you too young to get that - Google Fantasy Island). For the first time in almost two years, I felt lassie'ish…  Coquette in nature, yet somewhat ready to write about whisky once again. Wow... and about time.


So let's start with the basics shall we:  What the hell have I been doing? LOTS...  WARNING: I have developed a taste for GIN (My apologies to all whisky enthusiasts who may be highly offended by that statement). I also love rum apparently -> See what happens if left to my own devices?! My boyfriend (yes I have a boyfriend now - but from here on end he will be referred to as "the boy" - FYI. However... my first love is still - ALL things whisky.

Life has been good. It's taken me awhile to feel a sense of normalcy, to feel like I belong again. It's sort of like being the awkward kid that moved away but then came back and everyone says Hi but... it's awkward regardless. So here I am, just a girl, errr I mean woman... errr I mean lassie looking to start writing again just for the fun of writing whisky stuff.  Will it be read - who knows.  Will it be classical disaster chick meets shenanigans meets life as a whisky person - oh hell ya!  Do me a huge favour though don't expect - BORING...  or MARKETING REGURGITATION or SERIOUS - dear God don't expect serious....?!  Read the whisky bible if you are looking for serious ;)

I'm back, that's all that matters for now. I am making a commitment to write a blog every week for the next 55 weeks.  So sit back, read, giggle, share or comment. Whatever it is you feel like doing once you get "here" is fine with me and wherever you are on your own journey - congrats for making it this far. 
Whisky brought me to this place, it's introduced me to a world of places, friends and of course drams that I could have never imagined. I raise a glass (it's only water mind you but I'm raising a glass none the less) to the next 55 weeks.





HERE



WE




GO!




Lassie

It takes a small town to raise a festival - Devour!

Picture this, Wolfville Nova Scotia October 217. It’s a sunny Saturday morning at the Farmer’s Market. It’s also day four of the Devour food and film festival. I am standing outside the main door next to a tent where the Grills, Culinary School Takedown event is about to begin. It's a challenge to the students from the Nova Scotia Community College, George Brown College Chef School and the Pacific Institute of Culinary Arts and they are taking turns grilling on Big Green Eggs. I'm standing in the lineup of people waiting to try “Cornairs” a strange but addictive twist on a Maritime favourite. DELISH! As I walk around inside with a cup of locally roasted coffee in one hand and a fresh peach and cheese Danish in the other I am mesmerized by the diversity of food stalls, how friendly everyone is and the amount of festival goers doing the same as me; simply taking a little time to truly enjoy the Farmer’s Market experience. Wolfville only has a population of 4200 people but during the festival close to 16,000 individuals are staying, eating and shopping, yet it still feels comfortable if you know what I mean. It's not overcrowded, people are super pleasant and the locals are truly happy to see us all here. 

I had a chance to sit and chat with Chef John Higgins who was attending his second Devour Festival. He is currently the Director of the George Brown Chef School in Toronto Ontario. He feels festivals like Devour are the grass roots of what cooking is all about. “We need to get back to teaching our children basic kitchen skills – how to sharpen and use a knife properly, use local ingredients to create simple but flavourful meals and how to cook using staples.” As he walks around the farmer’s market, fans stop him to take photos or tell him how much they enjoy watching him on Chopped Canada.  He has fallen in love with the people of Wolfville, their generosity and how dedicated they are to the success of the festival. “The greatness of this festival rests on the shoulders of all the volunteers that make it happen year after year. It’s because of the local merchants, the venues and the size of this town that Devour has this winning combination. I can’t even imagine trying to have something like this in Toronto, I just don’t think it would possess the same charm or magic as it does here in Wolfville. Interesting factoids about chef Higgins: He's from Glasgow, cooked for the Queen at Buckingham Palace when he was 19 and his comfort food is Indian cuisine. (No wonder I loved meeting this guy! :)

Another chef I had the opportunity to chat with is the owner of the Gannet Restaurant in Glasgow - Chef Peter McKenna (Are you noticing a trend here? I do love their accents, hehe). This was his first Devour appearance and it was an honour for him to be chosen as one of the celebrity chefs preparing the five course dinner to commemorate Jacques Pépin’s film, The Art of Craft. “I was quite taken aback with the friendliness and positivity of the people of Wolfville. I instantly felt at home and truly welcomed into the community. A festival like Devour is extremely important as it brings so many people together may it be culinary students just starting their own adventure (I remember how difficult that can be), festival attendants, volunteers or people from different industries which, for me is an opportunity to share my own personal experiences with people, because we all have something in common: A love for food and drink”. 

After Graham and I are done presenting sold out workshop: "Old Scotland to New Scotland in 6 glasses", we are off to the local pub called the Library. A couple of pints, a few laughs and a hearty meal for very affordable prices. 

Matt Jones was at the festival again this year and we attended his "It's 5 o'clock somewhere cocktail class. I'm not usually a fan of cocktails but Matt has changed the way I feel about those. Two in particular were made with a new to NS gin - Sipsmith London Dry Gin which I really like a LOT, so much so, a bottle came home with me! 

It’s now late Saturday night or early Sunday morning as we close down the Festival Lounge Gala. We walk back to our car parked on Elm Street when we notice some of the festival organizers and volunteers carrying boxes into the Farmer’s Market. “Preparing as much as we can for the luncheon tomorrow, hope to see you all there.”, one of them tells us with an enthusiastic grin. It’s 1:45am!? These people are truly devoted to the success of this festival and it shows.

I’m not sure if Michael Howell and Lia Rinaldo, Executive and Managing Directors, knew what they were actually creating seven years ago but what I do know for sure is that foodies and cinefiles from around the world are certainly grateful they had the vision to conceive a place where the two intertwine and creates one of the best places in the world where you can watch a great documentary, learn how to make homemade pasta then enjoy a star lit pop up cocktail party at a winery all in the same day. As another year of Devour comes to a close, we can only hope the organizers and town of Wolfville continue to raise the festival to new heights. 

Devour was the Michael and Lia's brainchild back in 2010. They chose Wolfville due to its proximity to Halifax but also because of its stunning backdrop, venues and historic theatres. Devour is now the leading international festival that not only showcases some of the best documentaries, short films or dramas the world has to offer but also the opportunity to experience hands on sessions through cooking demos, interesting food panels or delicious dinners with some of the best of the culinary world.  

This was my first Devour food and film festival and I really loved it. Don't get me wrong, going to whisky festivals is always exciting to me but having been to this type of festival opened my eyes just a little broader to the depth of people that are open to different and unique workshops. Wolfville and all it had to offer over the course of the 5 days was simply a cool place to be for 5. It had a little bit of everything with my passion peppered in there which is probably why I really did enjoy it so much. With several pop-ups taking place in the next few months, keep your eyes open all over the globe for Devour. 

I think Chef Higgins summed it up best when he said: “Respect tradition but embrace the future” so I can't wait to see what Michael and Lia have in store for next year.


Signed,

A more well rounded and appreciative Lassie

Lassie's Top 12 countdown for 2016 - Benromach 35 rounds out spot #10

Benromach has quickly made a name for itself. Their whiskies have developed a reputation as well as huge following in the very short time they have been on the market. I've had several of their different bottlings and always have at least 3 of them as staples in our collection: Benromach 10, 15 and Peat Smoke. 

As part of my trip to Scotland in 2016, I went to the Spirit of Speyside Festival. If you've never been: A) What are you waiting for? B) It's a MUST do for any whisky enthusiasts bucket list. Seriously! Take a look at their website: www.spiritofspeyside.com if you don't believe me.

One of the highlights of the festival for me this year was attending an evening at Benromach on April 29th. It was an intimate evening with some of the stillmen that laid some of the last casks in the 80's such as Willie McArthur and Tom Anderson, as well as the current distillery manager Keith Cruickshank and a few other very distinguished guests. We listened to stories of old as well as new and then went for a walk through the distillery. 

I watched Willie and Tom as they walked through, pointing out where certain areas had changed drastically. The distillery seem to come alive as Tom told us about the days when they were all younger men working there. 

Tom, me and Willie after the grand tour - honoured

Tom continued to regal us with touching stories of their camaraderie and friendships through the entire tour. They were truly like a band of brothers. At the end of the grand tour we went down to the filing station area and the gentlemen were each presented with a bottle of the Benromach 35 year old. A bottle was opened, drams were poured and we all toasted the stillmen of yesteryear. The evening was quite special indeed.

Now I reviewed this dram back in February of 2016. The dram is a very special one indeed. My review is here in the event you want the official nosing/tasting notes.  

http://whiskylassie.blogspot.ca/2016/04/benromach-35-delivers-more-than-just.html

I will forever remember the dram, the opportunity to meet Willie and Tom and the many sensory experiences and memories that are all linked together as a result. Benromach 35 easily makes the top 10 of this Lassie's 2016 list of most memorable drams.

Here's to the people we love and the drams that are truly special.


Lassie

Giving dad an iconic Canadian whisky - JP Wiser's Last Barrels

My father was born on Thursday May 28th 1936 into a very large family. His life was never easy and that's now very apparent on his small and somewhat frail 80 year old frame. My earliest memories were of him waking us up early Saturday mornings to watch Bugs Bunny. I didn't know until much later he was coming in off a 12 hour night shift (He always made sure we ate breakfast together every weekend). He also enjoyed watching hockey and having a few tipples. It's because of him that I really enjoy whisky the way I do. I also have his nose, which when I was younger I truly hated, but of course now... I love and cherish. 

My dad and I are entering the next phase of our lives together with a bit of trepidation as he turns 80 tomorrow and I celebrate 50 later this year. His motor skills are fading as are his eyesight and memory. This bothers him immensely and of course worries me a lot. We spend a lot more time talking these days and it's as though he knows he doesn't have much time left. He's trying to make sure I know all of his stories before he goes (albeit, the same stories he's told me since I was a teenager hehe). 

He had to give up drinking about 10 years ago because of the varied medications he needs. As late as last week when we were driving him to an eye appointment he said from the backseat: "Do you know what would taste really good right now, a rum & coke". I laughed because at no point do I ever remember him drinking that. 

Before I left for my annual trip to Scotland this year I spent a few days with my youngest daughter who now lives in Windsor, which so happens is where Hiram Walker Distillery is (totally coincidence I swear). I sent Don Livermore a quick email to let him know I'd be there for a few days and I got the invite to come and see him if I had a few minutes. DO I HAVE A FEW MINUTES!?  

What followed was a sunny Friday morning, coffee, nosing/tasting extravaganza as only Don Livermore could provide. I've said it before, the man is not only brilliant but makes learning about the whisky process so fascinating and interesting that you can't help leaving/feeling like you've just received a very special and insightful gift. Part of my experience (in their almost ready gorgeous visitor center) was creating my own blend which I loved doing. I also visited the warehouses. 


When we came back to the center, I noticed a few whisky bottles at the very back of the tasting room. "What is that" I exclaimed as I approached a new bottle I didn't recognize. Don smiled and started to tell me about Last Barrels. My eyes grew larger and I had to ask: "Is it possible to try it?" Of course he said, but under the condition that you not say a word or post this anywhere. DONE! I took a photo and buried my nose into the glass Don handed me. 

My notes that day:

Nose: Butterscotch, pencil shavings, oaky with hints of tree sap (barn after haying)
Palate: Crisp (surprised), like a tart green apple. Sweet, rich, a bit of clay, slightly peppery with more oak
Finish: LINGERS forever, nice dried chilies/sweetness


If you want to learn more about how the whisky actually came to exist, please read Davin's article on it here: http://www.canadianwhisky.org/reviews/jp-wisers-last-barrels-45.html

LCBO (Liquor Control Board of Ontario) requested this whisky as an exclusive release for Father's Day. It's not often you'll hear about these sorts of whiskies in Canada. They are few and far between which, of course, only makes them even more rare. Unlike some of the other releases from around the world, this is a very affordable whisky! It's $65/bottle BUT only available in the province of Ontario, which is where I don't live!?? CRAP I immediately thought!

After I came back from the trip to UK, I started looking into getting a few bottles of this. Thankfully because of some really great friends in Ontario and Quebec, I did! I bought 3 for very selfish reasons. One I will open now and share with friends (and maybe one or two little tipples with dad). The second I will open at my father's wake, and the third when I retire (let's hope I make it to 65!)

Whiskies, like some people in my life, can be gloriously special. I'm thankful to be living in a time where Canadian whisky is reclaiming its place in the world. I'm thankful for still having both parents alive and I'm thankful for friends who look out for me in one way or another. 

If you are fortunate enough to be living in Ontario, I highly recommend you pick up at least one bottle of this very unique Canadian whisky (if not two) and if you don't live there, find someone to get it for you. I guarantee you won't be disappointed in your purchase. 

Oh and if you know a deserving dad somewhere who is an unsung hero, get him a bottle too!

Happy Birthday to my dad ->Edmond. I wouldn't be as kooky or "special" without your genes or support. May you live another 20 great years and enjoy a small dram as well as dance with me when I turn 70.


Your loving daughter,

Lassie (Johanne)

So you think you are an whisky expert do you??? Really...

THAT DOES IT!!!!!!! 

Monday May 11th 2015 at 7:35am, the Lassie reads a tweet and feels a HUGE snap in the sagittal plane where her cerebral cortex sits (that's for you Ken!) that caused a plethora of blasphemous French words to fall out of her mouth like the notes of an angry opera!? Just so happens I was home alone and like the proverbial tree in the forest, nobody heard me... but that doesn't mean I won't say something about it now... Gotta love when Lassie decides to lose her shit.

Expert... Defined by Merriam-Webster Dictionary as: "Having, involving, displaying special skills or knowledge derived from training or experience."

Wow that is a loose definition. I mean really anyone could be considered an expert with that vague description. I have several years experience using a bathtub, almost 48 for that matter, I guess that makes me a bathtub expert! 

So, I asked all day what people thought a whisky expert was. Many, MANY great answers which I appreciated because dialogue and input means everything to me sometimes. It gives me perspective and ideas. 

Well in my perfectly warped world here is how one becomes an expert.

1. Curiosity: It usually starts with an introduction, realization and then a desire to learn more about a subject that one finds interesting. It's a lifelong insatiable curiosity that fuels them passionately for decades, if not their entire lifetime.

2. The learning phase: You must first be a pupil in order to become the master! Thus begins the journey of amassing loads of knowledge, information and a deep understanding of the subject. Their mind is a sponge due to memorization and the love they are developing. Just like the curiosity phase, the learning phase is a constantly evolving one because they see the importance of seeking new approaches and directions. A true expert is willing to have an open mind and realizes that there is no "one way" to do things.

3. Experience: Once this person has begun to accumulate the loads of information about their valued subject matter, it's usually combined with getting experience. The application of everything they have learned, making mistakes with the ability to accept and learn from them, constantly learning more and continuing to apply themselves. The example I love to give is Jiro dreams of Sushi 

Jiro, 86 years old, is widely considered to be the greatest sushi chef in the world. To apprentice with him you must first be able to properly hand squeeze a towel. Only once the student demonstrates the right technique can they be allowed to touch fish, then it's 10 years or so learning to cut and prepare fish before they are allowed to cook the eggs and so on. 

4. Communication: This phase is also never ending and morphs as the individual becomes comfortable with the subject matter. The more knowledge and experience they gain, the better they become at communicating. 

5. Teaching, mentoring, and reaching expert level: Although many of you may have started sharing your level of knowledge for quite some time, in my books you are still classified as being at a certain level of proficiency on said subject matter. 

Once a person is widely recognized AND called upon on a regular basis AND  has begun to pass along their knowledge, skills and experience to others have they reached the stage of "expert". A good teacher elevates their students with the hopes that someday they will surpass them. And again, I will stress that an open mind and willingness to learn from others is still part of the process. 

All these things combined form a life long investment, learning process, and in the end, legacy of a subject an expert holds dear to their heart.

Examples of some of the people I consider experts in one or more fields of whisky (alphabetical order): 

Helen Arthur, Parker Beam, Dave Broom, Lew Bryson
Chuck Cowdery, John Glaser, Davin de Kergommeaux, John Hall, Michael Jackson, Martine Nouet, Charles MacLean, Jim McEwan, Jimmy Russell, Masataka Taketsuru, Michael Urquhart, Serge Valentin, Bessie Williamson.

You will note that the average age of some of the people mentioned is about 65 years old. THAT should tell you something. 

So to the guy on twitter since 2013 who bought 16,000 followers, has "whisky expert" as part of his written blurb and constantly sends messages to distilleries stating their whisky is the best because he, the Canadian Whisky Expert, said so...  Please -> You are not even close to being an expert.

To the creepy guy in the fedora with the fancy whisky book -> I WILL NEVER CONSIDER YOU AN EXPERT for way too many reasons!!

To the multitude of people flooding Amazon with their mediocre e-books and/or whisky books written in their 20's or 30's based on "research" they did and reviewed by their friends -> Don't call yourself a whisky expert, yet...

To the hundreds of whisky bloggers who can't even take the time to spell correctly, simply cut/paste information from marketing emails or distillery websites and pump out reviews daily -> You are NOT experts.

To the thousands of people who go to whisky festivals to stand for 20 minutes and argue with EVERY ambassador and whisky maker because you took the weekend whisky making course in Colorado -> You are not EXPERTS!

And lastly, the biggest of my pet peeves: 

To the useless people who spend the majority of their entire existence on the Malt Maniacs Facebook page, twitter or on whisky forums doing nothing better than being judgmental, putting down everyone else, bullying ambassadors & reps, having close minded attitudes and refusing to learn anything further than the end of their own noses -> YOU ARE NOT EXPERTS!!! 

This is really not up for debate with me. I truly feel becoming an expert takes a combination of time, patience, mistakes and lots of experience. The rest of us, ME INCLUDED, rank somewhere between complete amateurs, enthusiasts, geeks or very proficient.  AND... that's ok, I would even say that's awesome. But feel free to let me know what you think...

As always I'm on my own journey, forever learning and morphing into something different as time goes by. I can only aspire to some day down the road, being considered an expert by my peers BUT for time being if you or anyone else calls me that, I will correct you immediately. I am no more and no less a whisky student constantly learning, still...

At this rate I still have about 20 years in my apprenticeship and I have wonderful mentors helping me along the way. It will be long while yet before you see me agree to the term "whisky expert" and never will you see it on my business card!

Thanks for listening...  

Signed,

A slightly less perturbed Lassie.

Blind Head to Head - Glenlivet 12 vs Glenlivet Founder's Reserve NAS

Or.... do you???

Well, well, well.... Another big whisky company has announced they are replacing a core expression of their product line with... a No Age Statement whisky. Now, mind you they have stated that the Glenlivet 12 (one of the most recognized & affordable whiskies) is not dead. That the Founder's Reserve will replace the 12 in 'mature' markets worldwide including the UK as of March 2015. Ughhhhhh.... I rolled my eyes after reading the headlines on 23 different twitter accounts, why... because I knew I would have to avoid social media and whisky forums for a few days as the trolls and preachers of NAS evil would jump on that news faster than green grass through a goose! I turned off the feeds, drank my whiskies... Tried not to care.

As fate would have it, I received a bottle of the Founder's Reserve as a surprise from a very lovely friend and the plan was immediately hatched: I posted the photo of my new bottle on our whisky society FB page and requested volunteers (especially if they were huge Glenlivet 12 fans) to come to my house for a whisky experiment. We would perform a blind H2H challenge of the 12 vs the Founder's Reserve. Within 10 minutes of posting I had 5 volunteers. (The power of social media or free whisky, or maybe both? hehe) I received a message on the day of the blind taste test that one participant had come down with the flu and wouldn't be coming (thankfully... love ya, but stay away!). He was supposed to bring a friend, well boo! Although I would have preferred a larger group, I was down to 3 people plus Graham and I...

On a random winter evening, I think it was a Monday, the five of us ranging from novice whisky drinker to hard core Glenlivet 12 fans sat down together in my living room. To keep things completely unbiased I enlisted the help of Graham (my partner) to pour 4 pairs in marked glassware (white blank tag vs unlabelled). After he poured and brought those out I went in the kitchen and poured his blind as well, not having any clue what sequence Graham had used. Then the table was set: Water, oat cakes, each a tagged and non-labelled glass with 1 oz whisky pours in them, pen and paper. 

Rules: No talking, nose/taste each of the two whiskies, write down whatever you think, if you had a preference and (optional) which you think is the Glenlivet 12. All nodded and we began. I watched for a few minutes as each person went through their own personal routine of noting color, nose, palate, etc. and making notes as they went. Not one of us did it the same way (remember that statement for later!) No discussions were had, well except the occasional grunt and I was impressed with how much time each person was spending with both samples as I didn't give any type of timeline or deadline. Thirty minutes later the final pen went down and we did a round table. Each person reading out their impressions of the tagged sample as well as the unlabelled one then stating which of the two they preferred. Nobody said out loud which they thought was the Glenlivet 12 except myself. 

Greg: No tag - Seems a bit darker in color than the tagged sample, smooth, just a hint of smoky peat on the palate. Tagged - A sweeter aftertaste, lighter in color, smoother. I prefer the tagged sample. 

John: No tag - Lighter in color - amber. Mild cider on the nose like a fruit wine, slightly oily on the palate with a lovely after taste. Tagged - Color is a medium amber. On the nose I find a dry white wine (a bit of oak) whereas the palate is smooth with a lovely after taste. The tagged is beautifully balanced for this style. I'd give it an 8/10. I prefer the tagged.
Steven: No tag - Not getting much on the nose, barely any aromas for me. The palate is somewhat harsh and it has a long finish. Tagged - I can detect more sweetness on the nose, caramel creaminess on the palate and a sweet finish. I prefer the tagged.

Graham: No tag - Grassy with a touch of wine gummies on the nose. Palate is much more mellow that tagged sample. Tagged - Much lighter on the nose, I get way more grassy and hay like notes. On the palate there was spirit burn and more grassiness. I prefer the untagged sample.

Johanne: No tag - Lighter on the nose than tagged sample, I get cereal and grassy. Once it's sat in the glass I do start to get a honeyed aroma. Not very viscous in nature. Thin on the palate with lots of harsh and citric notes. The finish is hot, quite bitter to me and it lingers... Not something I would drink, personally. Tagged - Much more rich on the nose, orchard fruit like pears or apple blossoms. After it sat in the glass much more of a ripe banana overtone. The palate was thin as well but I found it to contain Seville orange citrus vs just citric. No hot finish, no long finish. A more balanced whisky than the untagged. I preferred the tagged and thought the Untagged was the Glenlivet 12.
  
Greg, Steven, John and I had: 12 year old - Untagged and Founder's Reserve - Tagged, whereas Graham had the opposite. 

Greg and Steven said they would buy a bottle of the Founder's Reserve after the reveal. I don't recall what John said? Graham also stated he'd be more likely to buy the Founders Reserve over the Glenlivet 12 - Price/quality. In our discussion afterward, some were surprised and one was a bit let down that the Glenlivet 12 didn't come out on top. But all 5 of out 5 preferred the Founder's Reserve overall. What exactly does that tell us or you for that matter? 

Well other than the fact that five friends sat down on a random Monday night, nosed/tasted two blind samples and all liked one whisky over the other, not much really? Because the reality is 5 other people in the exact same experiment might have stated the complete opposite. 

Now... I was once told I had a whisky agenda. I was a bit perplexed by that comment at the time but with some thought I guess I do. My agenda, announced here for the first time is: Be open to every whisky experience that is presented to you.

1. For every person that will ridicule others for putting ice in their whiskies there are five more that will say it's your whisky - do as you please.
    
2. For every one 'Messiah' who will make you wait a full hour before you drink a whisky in his masterclass and tell you Scotch is dead while bourbon is the new king - ALL HAIL Pappy Van Winkle!!! There are ten more who will tell you drink what you like.
3. For every soap box hero that condemns the industry for NAS whiskies, there are just as many who will give the opinion that some of the NAS's on the market are great. And yes, I'm aware some are not just as much as I'm aware that some of the Age Statement Whiskies suck too! Bad whisky is bad whisky regardless. But my worst whisky could be your best so:  

Here is why I will ALWAYS urge you to make an opinion for yourself. Whisky like everything else in your life is subjective. Would you put your complete trust in a stranger who preached that new Hanes underwear should never be bought by everyone because they are now cheaply made, no longer have the 'Inspected by #12" sticker on the inside and they all fit funny? Seriously... then why trust someone else's judgment on the whiskies you drink?

Back to how each of us had our own way of performing this little experiment (told you that was coming) 

SUBJECTIVE: Relating to the way a person experiences things based on their feelings and opinions rather than facts. 

Objective: Based on facts rather than influence by personal feelings or opinions.

The five of us gave you a subjective opinion on two whiskies we tried. Objectively we can state we tried two forms of Glenlivet, both at 40% ABV. Subjectively we can tell you, all 5 of our personal opinions matched in this case. Objectively we can say that for the price range it was a good whisky to own, 4 (I don't recall if John said he would) would buy the Founder's Reserve over the 12 year old. 

I urge every single one of you to continually try whiskies for whatever reason you choose. Don't be swayed by one person's opinion may it be mine or anyone else's. My philosophy is quite simple: I want to try every whisky I can before I leave this earth knowing full well some will be stupendous, some horrible and some inevitably will be mediocre in nature. 

Now it's your turn. If you are set in your ways, so be it. If you absolutely refuse to try anything new, so be it. But for the rest of you, no matter where you are on your journey be brave, be bold and don't let the opinion of Simon, Jim, or the Johanne's of the world be yours, please. 

If I had listened to many of the self-professed experts this whisky world has to offer, I know I would have missed out on some real gems in my lifetime. Don't get me wrong because they are certainly entitled to their opinions. My point is: so are you and the only way to make that opinion is to TRY THE WHISKY. 

So what will I say about the Founder's Reserve: In a head to head with the Glenlivet 12, I preferred it immensely over the 12. My confession: I don't like the 12, although we do have a bottle of it in the house I don't ever recall pouring myself a dram. I have never used it in a led tasting nor do I recall ever recommending it. It's there for when visiting friends who like it, can have it. 

The Founder's Reserve has been purchased and I will likely recommend it to friends for what it is: Tasty, balanced and a great example of an extremely affordable whisky that (again in my opinion) is done right. Will I even mention it's NAS? Not unless they ask because for me, in the event you didn't already notice -> It doesn't matter...

When the annoucement first came out I noticed many people freaking out and speculating that the NAS would be super expensive! WRONG....

Pernod Ricard is not going to charge you an arm and a leg for this bottle. It's actually going to be a few dollars cheaper than what the 12 is currently going for. Yes, you read correctly. On average, in Canada the 12 sells for about $46 whereas the Founder's Reserve is $2-3 cheaper.  

In conclusion, thanks very much to my friend for bringing me this bottle. She knows me well enough to know that I would appreciate having something different and that I wouldn't judge a whisky before trying it. As for the rest of you: You like the 12 because it's one of your staples? Great! Get out there and buy more, however I do hope will consider trying the Founder's Reserve. 

Either way, don't be blind or get led by hand by anyone. Put down the book, the blog, the forum. Pour yourself a dram and try the whisky for yourself then decide if it's worth buying.

MOE, CURLY AND LARRY GETTING LOST IN THE NAS NOISE??!

LASSIE

Dry January what??? #Heelslayer January for this Lassie

So many of my whisky friends have pledged to have a dry January. Today is only the 5th day of the new year and already some of them seem to be awfully grumpy. I suppose it's not helping that I as well as others are posting all the lovely whiskies we are drinking and in my case I'm quite the opposite in thinking as every year my challenge is to get rid of as many whisky heels (bottles 2/3 empty) by the end of January. It helps that I have many friends and a mid month party to help me accomplish that. I assure you we don't spend the entire month of January in a whisky induced haze. If anything, our consumption is done on a much more moderate basis as we seem to limit ourselves to 1 to 2 drams and not even every evening. As a matter of fact, I haven't had a whisky since January 2nd. So, it's not like we are obsessed with getting rid of the whisky by any means.

Dry January? Now I know some people do it as a fundraiser, that's fine but for those who are not I was a bit perplexed so I did a bit of research and found that many health professionals are in agreement when they say that for the heavy to moderate drinker this "dry January thing" is total bull feces and if anything will only cause some people to drink more for the rest of the year. Overindulgence during the holidays leads to an overtired liver and bloated tummy and so I get it, some people are on a perpetual food/alcohol hangover so they think by crying out: That's it, I'm going to detox and drink not a drop of alcohol for the entire month of January!" they are doing their body good. But the reality is, they are not. 

They spend a month of abstinence staring obsessively at the date they can pour their first of many whiskies and statistics show February 1st is now one of the busiest days for pubs and bars. 

Wouldn't it simply make more sense to take the time to consciously make it a point to drink in moderation let's say 360 days a year or better yet, maybe designate one day a week as alcohol free? That would be 52 days of sober/year and a weekly detox for your liver all in the name of good health and moderation without giving up on something you enjoy doing. It really shouldn't have to be feast or famine, should it? Just sayin people, just sayin...

Good luck to all the lot of you who have decided to try this but with that said today I'm starting my month of #heelslaying. Out with the old, time to clean out the bar and finish off some of those whiskies I've been desperately clutching to for whatever reason. Last year's total was 26. How far will I get this year, with a little help from all my friends of course :) 

FAIR WARNING - Many photos of my heelslaying will appear on facebook and twitter so beware you poor dried out souls, it's going to be a tough month. For the rest of you I issue a challenge! Holding on to that last sip of Yamazaki 18 for a special occasion or the 124 samples sitting in a cardboard box full of dust? YEAH THOSE, it's time to get rid of them and get your #heelslayer on. Have fun, be safe and post those photos. Share your empties as well as your memories with me please! 

Friendly competitions always welcomed. Might even consider sending a rare sample out to anyone who beats me :) Cheers all and have a great January no matter where or how you choose to live it.

Let the #heelslaying begin!

Johanne

The last of My Tomatin discoveries for 2014...

Happy Birthday to me! I turned 48 last month. The day itseld was the usual BUT I am probably one of the few people I know that embraces ageing. Men, especially, will say 29 again? My answer is always the same: 29!? Hell I look like shit for 29 but I look fabulous for 48. Ahhhh but we digress, don't we? This is not about age... :0

The tradition has been for quite some time that my father in law gives me a bottle of whisky for my bd which he started doing in 2005 with Talisker 18. I was in love! This became "my birthday" bottle every year. In 2007 I visited the distillery and brought home some really nice whiskies from there. They were the first distillery that I bought several of their bottlings from, hence a "collection" so to speak. But then by 2011 I noticed some of the later releases, not even my beloved birthday bottle, tasted the same until finally I wasn't even able to recognize any Taliskers when I was given the sample blind. Something had changed. Was it my palate or the whiskies or a combination of both? Needless to say my "go to" whisky seemed to have gotten up and went somewhere else. :( 

In 2013 while at a whisky show in Victoria BC I attended a Tomatin Master Class and for me it was the a-ha moment. Not only did I enjoy the whiskies we tried but I was thoroughly impressed by the fact they had reserved one of the whiskies as a "guinea pig" whisky that not even people in Scotland had yet tried. So what, you think, what's the big deal Lassie? 

Well for those of us who are from this country and enjoy whisky as much as I do there's a feeling that sometimes the Canadian market seems like the second cousin twice removed. We either get the hand me downs (stuff that was released everywhere else like 3 years ago) or we don't get any of the Europe/UK releases at all. Tomatin whiskies were my biggest discovery of 2013 and so this week my Tomatin blogs culminate with the review of the North American Exclusive release of their 12 year old French Oak. It was fitting to open this, celebrate surviving my 47th year and looking forward to what comes next for this adventurous and wonderful Lassie. 

Tomatin 12 Year Old French Oak - North American Exclusive Release, 46% ABV non-chill filitered and natural color

Nose: Fresh fruit salad, tropical with pineapple, mango and fresh pears. Very fruity and inviting.

Palate: The fruit is there again, lush cherries followed by lingering Seville oranges. Nice, oily mouthfeel.

Finish: Long, fruity with just a hint of bitterness in the back. Quite enjoyable.

Although the house style is still detectable I love the extreme fruit quality of this whisky from start to finish. It's quite nicely balanced and delivers a satisfying dram. 

I look forward to sharing with as many friends as possible. This is only available to the North American market.  Alberta Canada for $67 at Wine & Beyond as well as some outlets in the USA for as low as $45.

So, what have I come to love about Tomatin? I think you can clearly see I love their house style. But... there is something else I really like that I think I should share. I personally feel like Tomatin is one of the few distilleries that "caters" to the whisky connoisseur, the geek or the aficionado. 

1. They don't bottle at 40%
2. They don't chill filter or colour their whiskies
3. No crazy, expensive packaging
4. Variety: NAS, aged (12-40), peated, wine finish, bourbon, travel retail, international and independ bottlings available. 
5. Visitor center has everything a whisky enthusiast could want. Both the male and female (that's huge for me).
6. Their tour is excellent
7. They do a great job on social media, listening to and interacting with their followers.


Do I really need to go on?  Well maybe one more. I personally find their whiskies quite satisfying, not only in my glass but on my wallet. If I want to spend a few dollars, they have a whisky at that price range. If I want to get a "nice" bottle, they have some at that price range as well. Needless to say, I'm super happy with these whiskies, love the fact that I can get them here in Canada as well as abroad and since I have followers and friends all over the world it's beyond refreshing to be able to recommend a whisky that is available almost everywhere to anyone may it be the 26 year old who doesn't have that much disposable income yet or the more complicated people like me ;)

I very much look forward to going back to Scotland in 2015 and I plan on visiting the cask that I lovingly signed as a dedication to the #whiskyfabric at Tomatin. I also look ahead and can't wait to see what they do next. 

• New to whisky?  Find a Tomatin and try it.
• Tired of marketing spin?  Look no further than a Tomatin and try it.
• Don't want colored or chill filtered whisky...  Tomatin, TRY IT.   
• Don't want to pay through the nose for good quality whisky...  I think you get the point.

Lassie recommended!! Errr, wrong Lassie?!

Tomatin remains extremely high for 2014 as far as recommendations, simple but pleasurable enjoyment and value. I hope you have a chance to try some of their core range or special releases and if you do, let them know.

Without a doubt in my mind, Tomatin does whisky well.  End of story... for now  ;)


Lassie

week 3 - 1988 was a good year for growing up, friendships and whisky...

Weird stuff has been happening in Canada that has left the majority of us simply shaking our heads. Fords back in office, radicalist attacks on home soil and non-consensual BDSM allegations for a well loved Canadian Icon. 2014 certainly won't be forgotten in many of our books. But I have to say the freakiest thing about this year for me is my daughter turns 30 next week! 

Moments like that make me think and be thankful for some of the memorable things in my life. I ended up calling a really good friend of mine as we hadn't talked in awhile, in a long while actually. We were extremely close when we were much younger however life pulled us in very separate directions but we always end up touching base and catching up. So there we were again catching up after not speaking to each other for almost a year. At one point he said all this shit in the news makes me realize how quickly it all goes by. I joked we were not that old and he kindly reminded me we had known each other since 1988. I did the math... OMG, I said as I put my hand on my forehead we have known each other for 26 years!? Nothing like a quick math lesson to realize that more than half of my life.

After work I went into my whisky room and picked up my Tomatin 1988. Coincidence?! I think not... Rarely seems to be in my life. So I grabbed a glass and my notebook. As I sat nosing, sipping and making notes I thought about the earlier conversation and it made me go back in time...    

1988... Good lord, I was 22 years old. Living on my own with my daughter (yes I was a really young mom). At that point I had a high school education with no family living close by but I was determined I would not be a "teen mom statistic". I worked hard to make our lives as good as it could be. Things that were important to me then: My child, my family, my friends. I was making $26,000 a year working as a telephone operator. I owned and paid $4500 for my Dodge Colt, a dozen eggs cost me 65 cents and if I went to a movie I could get in for $3.50. Life certainly seemed complicated at the time but in hindsight I realize it truly wasn't. 

I loved Elizabeth Manley

I don't really remember much about that year other than I broke up with my daughter's dad, Canada hosted the winter Olympics and Prince Charles escaped an avalanche (don't ask me why I remember that?!) but I do know that my friendship with Darren started that year, simply stated the way most of my adventures always begin.

I was living on the 4th floor of an apartment high rise, it was summer and I recall it was my day off. I was sitting on the balcony reading while Michelle napped. The next thing I knew there was a canoe going by my floor. It got stuck on the banister of my balcony and I could hear a couple of guys arguing. I got up and walked over to the edge. I looked up as well as down and sure enough there was a young man two floor above me with a rope and a young man on the ground with a rope trying to hoist a canoe.

They sheepishly stared at me for a moment and asked that I set the canoe free. Me, being the silly child I can be sometimes asked what exactly they planned on doing with the canoe once they got it up to the 6th floor. Long story short one of their friends had lost a bet and they were going to replace his bed with the canoe. I was amused by this and decided I would help. "Where will you be storing the bed?" I asked as I released the canoe tip from the rung. Peter (I later got both their names) said they were simply going to put it in his spare bedroom so I said, you can store it here if you like. Darren started laughing like crazy and said "Deal!". They came by about an hour later with the bed and I stored it in my dining room. Darren and I exchanged telephone numbers so they could get it in a few days after they drove their friend Dan a little crazy. 

The whole thing went over like a lead balloon with Dan and after 2 days they put him out of his misery. Darren called me about a week later and offered to drop off a bottle of wine to thank me for being an accomplice. I accepted. We both agree often that he and I clicked from the moment we sat down that night. We talked and drank wine until 3:00 in the morning. We dated... and both agreed that was the stupidest thing we could have ever done because the reality was it felt like I was kissing my little brother. 

However, Darren is proof that friendships can span a lifetime. Oddly enough I met a very special man not long after that, we married, had Erica and the rest is Lassie history...

Michelle now 30

I'm almost 48 now and have two beautiful daughters who are educated, independent and not only do I love them, I like them too. I "did" good. I'm really proud of that. Things that are very important to me now: My kids, my family and my friends. Everything has changed but oddly enough the things that mean the most to me haven't. My life has been interesting and even though the hardships may have been plentiful during those first few years I wouldn't change them for the world. Yup, 1988 was a really great year. 

The segway to whisky you say?! Well of course in 1988 someone at Tomatin was making whisky and even though it was the worst of times (critical economic downturn) Tomatin thankfully survived. So, in 2014 Graham Eunson and his team decided it was time to bottle the whisky from 1988 as vintage batch release. Vatted from a combination of ex-bourbon and ex-Port casks to create what is essentially one of my favorite Tomatin's to date. 

Tomatin 1988, 46% ABV & non-chill filtered

Nose: My first sniff hit me like the fantastic memory it holds. Have you ever had jam cookies!? These were a staple at my grandmother's house. This was followed by orange creamsicles.

Palate: The sweet & creamy flavor is there like lemon squares. After it sits in the glass a little while it developed into chocolate covered cherries. It was quite a change in direction that surprised me. 

Finish: Long, lingering with a refreshing quality (sort of like eating parsley after a meal). Stayed with me for quite some time.
I've tried 11 different Tomatin's over the course of the last 2 years and I have to say this is by far my favorite so far. It's inviting on the nose, delicious on the palate and quite satisfying from start to finish. 

As stated, 1988 was a great year for many things including this whisky. I do hope Tomatin considers keeping this one as part of their core range as I believe it's a keeper that many people will enjoy. 

Available in the UK, USA and of course Alberta Canada markets. If you live in Calgary or Edmonton they are having Tomatin tastings the first and second week of November.  It's a fantastic chance to try quite a few of their whiskies including this one.

Next week I will be reviewing a North American Exclusive Tomatin Release - French Oak 12 Year Old.

Until then, get out there and try some Tomatin!!!

I certainly will be.


Lassie