Best of 2019 - North American Edition

One of the fun parts of being a whiskylassie is getting to know people from all over the world. I often get contacted through social medial platforms or simply by email sometimes with pictures of bottles people have "found" in a cellar (usually after a family member has passed on). They are looking for an opinion of how much the bottle might be worth and if they should keep or sell it. I would have to say that the majority of the time, the bottle is not very old or the market is still quite saturated so it isn't getting much at auctions.

My best USA whiskey discovery of 2019 was through one of those emails. A very good friend contacted me to ask whether or not a couple of bottles he knew about were worth anything. I asked for photos from all aspects including the cork area (they often have seals with more information). I immediately started doing research and found that this one was a "nugget"... and I was quite excited.


The bottles (there were 2) in question were Old Ezra 15 year old bourbon, 101 proof. At first I wasn't finding much about it but started talking to people like Chuck Cowdery and a few others. Internet research likely showed it was distilled in the late 50's and bottled in the 70's. One bourbon expert was positive (due to the Wisconsin tax sticker) that it was indeed distilled circa 1958. I WAS ECSTATIC! I went back to my friend and announced the good news. A little while later same friend came back to me and asked if I knew anyone that might like to buy them. Just so happens I know plenty of bourbon fanatics so I immediately said yes for sure but then I had a "moment".  I decided then and there (even if I'm not a big fan of most bourbons) that I was going to be one of the two people buying those bottles. (BTW: My friend Benoit later clarified it was likely bottled in the 80's so not as old as we had initially thought.)

I bought it in February of 2019 with the intention that it would sit in the whisky room for quite a long time. You know... the usual - well I'll open it for some special occasion nonsense we sometime make ourselves believe.

However, as fate would have it... a friend came over on April 30th for supper and she announced that her legal separation process had officially started. What better reason to open a good bourbon, and open we did. She and I sat there, in awe of the beautiful bottle we just opened. Heaven... in a glass.

Nose: Hot apple pie right out of the oven: Fruity with hints of cinnamon. A little more time in the glass reveals date squares, a bit nutty too.

Palate: Sweet, spicy with lots of caramel.

Finish: Long, silky and then dry. 

If I didn't know better you would think this bourbon matured in a sherry cask?!

As with many good/fine whiskies I open I have a tendency to share them with the people I know will appreciate it. So to Adam, Chris, Chris, Chris, John, Tom, Amanda, Benoit, Sean, Igor, Mike, Cameron and so many more...  thank you for helping me finish the bottle off by November 22nd of this year. She was a beautiful bourbon that was worth every penny I paid.

NOW... the Canadian whisky discover of 2019 goes to something completely different. Also received in February, this one comes from a recommendation of a fellow whisky writer/blogger Jason Hambrey (@jasonhambrey). Now I'll attach the following disclaimer: Many smaller distilleries that have recently popped up across Canada (not all but many) source their whiskies from a larger one somewhere west and then sell it as their own. This usually leaves me skeptical from the get go because a) bad marketing or worse b) they decide to add an extra "finish" by putting the sourced whisky in a cabernet sauvignon or virgin barrel or... whatever...  All I can is GAH...  There have been some really horrible whiskies (IN MY PERSONAL OPINION so don't write me hate me please) that have recently come out on the Canadian market. However, Jason was pretty much on the ball with this recommendation and I was quite grateful.

Signal Hill Canadian Whisky, 40% ABV.

What surprised me about this one is that it's 95% corn / 5% malted barley and even more of a surprise is that the sourced whisky spends some time in virgin white oak barrels (I'm usually not a fan).  This one, I really liked. The price point is quite affordable and it's an easy sipping Canadian whisky. I received a bottle at the end of February and it was empty by March 28th.  Yah... it's that tasty! 

Nose: Pleasant, very aromatic (doesn't smell like what I know Canadian whisky often smells like), a bit of spice, not aggressive.

Palate: Spicy, oak but not over-oaked. Reminds me of hot apple cider with oranges/cloves in it. Very lovely.

Finish: Medium, mellow but then a big finish of peppery.

Quite a nice sipping whisky indeed! Available throughout Canada, Illinois US and some shops in the UK.

If you want to know more: 

https://www.signalhillwhisky.com/




So those were two of my most favourite North American whisky discoveries for 2019. Next week: My top 10 whiskies of the year. Have a lovely holiday (whatever one you celebrate)



Cheers from


Lassie

New book, new direction... Ms Riannon Walsh

I had been in a mood lately similar to restless but couldn't quite put my finger on it. Was I ancy because I was suffering from post-Scotland/back to real world blues? Picking up dog poop and cleaning your toilet can do that post-holiday, right?

Was I looking for the next adventure or was it simply a hunger for something different? Don't get me wrong because my passion for whisky and everything that I love about it was still burning strongly but I just felt like something was amiss. Summer was half over but I had not really read anything and I usually love to read so I thought that maybe a few good books would help me figure out what exactly I was going through. The first book I picked up just wasn't cutting it. It was supposed to be funny and satirical in nature but I didn't feel like it was or maybe I simply wasn't in the mood for that. What the heck did I want? What was I looking for? 

Weeks went by and my hunt brought me to a book entitled "Whisky Dreams: Having your DRAM and eating it too" by Riannon Walsh. The top of the book is what caught my eye: bottle to banquet with the world's finest whiskies. Hmmmm, I thumbed through it quickly. What the hell I thought... and so it was packed for a business trip. Not only did I finish it in less than a few days, I was pleasantly surprised to find that it had much more than just recipes in it. 

Ms. Walsh lays out the book in a manner that you not only experience a culinary whisky journey but bits and pieces of her own personal voyage through whisky meccas. There's a glossary, a pronunciation chart and add on top of that the great advice on seafood, chocolate, cheese, a full chapter of saluting bourbon & ryes and you have a complete 6 course extravaganza for the whisky soul. Well, at least I did. 

I didn't need to read another book about the history of the spirit nor was I interested in the 1,256,222 whiskies I need to try before I die (no offence...) I wanted something creative and different to latch onto. This great paperback is just over 200 pages so it's an easy read but it did something no other book on whiskies has for me. It intertwined two of my favorite passions: Whisky and food and brought them into the limelight. This is a guide on how you can take some of your favorite recipes: salad dressings, stews, burgers, muffins and create a fusion of flavors like you never have experienced before. 

If anyone has ever attended Martine Nouet's dinners you know what I'm talking about. Suddenly a chocolate torte's flavors explode in your mouth and you are left speechless. Well I for one always am...

 There is something magical about whisky and I often feel that way about food as well. They are a sensory experience which makes each of them quite memorable. I will remember certain whiskies and meals for the rest of my life because of how well balanced or put together they were. Ok, so enough gushing about that (I am making myself hungry)...

Back to the book! How did the recipes stack up? Very well indeed they did; often surpassing my expectations and surprising me with the simplicity yet balance of flavors involved. Rhubarb no longer has to be the bland backdrop in a crumble. It comes alive with 2 teaspoons (yes that's it!!) of Buffalo Trace Bourbon. An elaborate mixture of tangy sweet goodness that made my mouth water. It was fabulous. I served a beef stew from the book and within seconds of 10 of us digging in not a word was spoken. The eerie quiet hung in the air until someone finally said: "Can someone butter me a biscuit".  It was glorious, tasty and extremely satisfying. 

Cheese/whisky pairings are something I tend to avoid because I have attended a few too many "duds" in my day. Let's face it: Costco low fat mozzarella does not pair well with a Bowmore, I don't care what any whisky representative says?! BUT... Riannon gives great advice on pages 180-182 and it is all about creativity and the importance of choosing quality ingredients, palate cleansing and textures. It is so well explained and I suddenly look forward to trying many of the combinations she suggests. 

The last chapter is entitled: The final course, the best whiskies and the correct way to enjoy them. At first when I saw that as part of the table of contents I rolled my eyes... Oh great, another "Thou shalt, MUST and brimstone fire rules and regulations about not swirling, the need to throw your whisky dram across the room, blah blah blah"... Fuuuuuuuuuu - dge.....  

So, imagine my surprise when I got to that page and read: "Out in the world of whisky reviewers, "experts", writers and even master distillers (who should know better), there seems to be the notion that there are certain humans capable of decreeing what tastes good and what doesn't. The one thing I am absolutely sure of is that we are all capable of knowing what we like and don't like. And in the end no matter what an "expert" tells you or preaches or writes, individual preferences are all that matters. You are your own expert, specialist, and the one who should declare what you like.

I raised my hands in the air and shook my fists in delight!  Why... because there is a movement slowly creeping in that is changing how we enjoy our whiskies and I am part of that. There is no right or wrong way, there are no best ever whiskies!? Gone are the days that state you should never add ice, that blends are crap and (GASP!!!) that you should NEVER use good whisky for cooking. Screw that crap! There is a new generation of whisky enthusiasts coming in fast and furious and they do not want your stuffy old boy boring scotch. Nooooo! They want new, innovative and different. It is the new age of whisky and there it was, in print... This is exactly what this book is all about. New ways to enjoy whisky, innovative whisky fusion creations and do it however you like. How refreshing!! 

I had a chance to talk to Ms. Walsh and ask her a few questions about the book and her new endeavors. For those of you fairly new to the whisky world of today, Riannon was the original mastermind of the Whiskies of the World Expo that started in 1999. She has a long list of accomplishments including author, consultant, business partner and no matter what direction she took, she was always at the forefront of trends. Talk to the likes of John Glaser, Jim Rutledge or Fred Minnick and they all have fantastic things to share about her as a well respected person and innovator in the field. So it came as a surprise to me that when I tried to look her up on the internet she seemed to be almost non-existent after 2010. We discussed that as well. When you are one of the people constantly breaking the trail for others you eventually get exhausted and need a break. 

It took some time but eventually she took the idea of writing this book off the back burner and I am so happy she did. So now that the book is done, where to? How about opening a distillery of course! More will be revealed soon and although I may not be at liberty to divulge part of our conversation I can say this: Once her plan is actioned Riannon will be standing at the very front of the line busy fighting, embracing and creating the next trend in spirits. I am excited for her and cannot wait to see how it all turns out.

I may have been lacking something in my whisky "diet" over the summer but this book certainly began to fill the void and has re-inspired me to get busy in the kitchen. I have already tried over 10 recipes and from the looks of my book (oil, strawberry and bourbon stains) it will stay in the kitchen and become a staple.  

Ms. Walsh's book is available online through Amazon as well as other book stores. You can also check out the website: www.whisky-dreams.com.  It is well worth the money!!

For me, this was a re-awakening of the senses which I realized I really needed. I strongly recommend the book for anyone who loves to cook, be creative or who simply wants to read and enjoy the advice given in the book about all aspects of what we call the water of life. 

A job well done by a whisky persona who has not lost her touch and is back at the helm of her next whisky adventure. My hat off to you Ms. Walsh!  Happy times are ahead.

Lassie

Dram #11 for 2013 - The importance of blind tasting, thanks Jarred!

My lucky number!

In December of 2012 I shared a very special dram with a new twitter friend of mine: Jarred Lindale (@thecyclingyogi) from Toronto Canada. It was a multi-vintage Karuizawa Japanese Whisky (casks from 1981-1984). I think he enjoyed it as much as I did. My bottle is now empty :) 

So, it came as a total surprise when in February a "thank you package" mysteriously arrived. I opened it  and found nothing more but an unmarked little bottle that said: Drink me. Now some people might say: "Are you nuts? Throw that out!" I opened it and realized it was whisky. Totally perplexed I eventually tracked down that it was Jarred who was sending me a thank you dram, but it was to remain a mystery dram with me reporting back to him once I nosed/tasted.  

Courtesy of Gety Images

Blind tastings make some people really nervous. I for one tend to see it as a very positive experience because it forces me to have a completely open mind, there's no fancy bottle sitting in front of me and I focus on the nosing/tasting aspect. I also tend to be more in tune with my senses that way. 

Yes, it is HOT PINK!

On a cold February night, I fetched the little 50ml bottle and poured about half in a Glencairn. I grabbed my note book, my favorite pen and plunked myself down on the sofa. I let it breathe a bit while I went to grab some water and a blanket. I could smell the sample before I even picked it up. Intrigued, I pulled it closer to my nose. Wow... it was so inviting and I could smell that it was a lovely warming dram.

Here are that evening's notes:

Color: Golden yellow to amber'ish. Legs are thick, viscous and there's a small amount of beading (higher ABV?)

Nose: This is bourbon! Lots of sweet vanilla and caramel. My first thought was a spiced rum sort of smell? Very full bodied dram, buttery.

Palate: Very rich, sweet and beautiful mouthfeel. So creamy, like a vanilla pound cake. A bit of spice on the swallow... 

Finish: Sweet, still very mouthwatering, no hints of drying effect at all. Fairly long finish as well, stayed with me for quite some time.

I wrote down - I'd guess this is at 46% ABV, but I'm not that great at bourbons so I have no idea what it is.  

I contacted Jarred on twitter a little while later and after playing 20 questions I was dumbfounded to find out the dram was Eagle Rare 17 Year Old, 45% ABV.
I wrote:  WHOA!? when he told me because I had tried and reviewed the 10 year old in 2012. I did NOT like it and was actually sorry I had paid $50 for it. Now chances are had I been at a party and Jarred or anyone else offered me the Eagle Rare 17, I would have probably said: No thanks AND I know for a fact I would have never considered buying it for my collection. I stared in disbelief? Could two whiskies really be so different? I went downstairs and poured myself a bit of 10 to compare. 

The resounding answer: yes they can! I still don't like the 10 year old at all. It is still horrid, hot and bitter to me. I doubt I'd even be able to identify it's a bourbon in a blind taste test? So, I learned a really big lesson that night. One that will probably stay with me for life: Don't automatically assume that because you don't like a whisky, you won't like any of the other bottlings available. As a result of that lesson I have discovered many new whiskies I really enjoy.  

Unfortunately I have yet to buy a bottle of Eagle Rare 17, it's no longer available in Canada.  So it's on the list of whiskies that impressed me in 2013 and also a reminder that sometimes the good ones get away...

A huge thank you to Jarred for the fine lesson in the importance in blind samples.  :)


Join me tomorrow for dram #10... 


Lassie