I may be a bit late to the party here (see my previous post for reason), but at least this post is still within the same year! So here is my totally true account of what happened at the first ever whisky Tweet Tasting in South Africa, namely the WhiskyBrother Online Tasting, hosted by Marc Pendlebury (aka @WhiskyBrother) at the WhiskyBrother Shop (@WhiskyBroShop) in Hyde Park Shopping Centre in Johannesburg on the 16th April 2014.
The selected lab rats (or should that rather be distillery rats?) for this little Twitter tasting experience, including myself (@TheSmokyDram), were:
|Jacques Du Bruyn
|John & Jeanette Wentzel
Each of the participants received their four whisky samples, beautifully packaged and that were “hand-crafted in small batches”, put together personally by Marc.
Three of the samples were for the official tweet tasting on the evening, while the fourth “mystery dram” was for us to drink and enjoy at our convenience. Though for some people the temptation was too great (*cough* Nic *cough*) and it was consumed on the same evening.
Most tweet tasting are enjoyed from the comfort of your own home, but three brave souls decided to join Marc in store and do the tweet tasting from there. Nic, Kojo and myself were there to give Marc some moral support, enjoy a Locke’s 8yo palate cleanser and to launch Nic’s ‘The Crème Cracker Test’ © 2014 (patent pending).
As there were no particular formalities on the night, with the only exception being the use of the #WBOT hashtag for all tweets, we were encouraged to be as geeky as we wanted to (Harry Potter fans not withstanding). This lead to some interesting moments and tweets, as you will see below. For each whisky Marc provided a tweet or two with further details before we delved into the nose, palate and finish of the whisky with everyone giving their thoughts. So without a further ado, onto the whiskies that was enjoyed.
Kilkerran – Work In Progress 4, NAS with 46% ABV
Based in Campbeltown, Kilkerran is derived from the Gaelic ‘Ceann Loch Cille Chiarain’ which is the name of the original settlement where Saint Kerran had his religious cell and where Campbeltown currently stands. The Glengyle distiller (where Kilkerran is produced) was founded in 1872, but closed in 1925. On the 7 March 2004 the distillery reopened, the first in Campbeltown for 125 plus years, and distilled its first spirit again.
Since 2009 the Glengyle distillery started to release their whisky to show the development of the young whisky, hence the name of “Work in Progress”. With that in mind it seems as each new progress release gains a year in maturation, making the Work in Progress 4 around eight years old. It was released in 2012 with only 9000 bottles available worldwide.
Colour: Deep old gold with thick slow legs
Nose: Slightly bready with strong overtones of orange marmalade on toast. There is also a slight hint of stewed pear and burnt sugar as well. The sweetness continues with vanilla and syrup. Background has some sharpness and spiced oranges.
Palate: Starts off with a crisp sweet spiciness, followed by sweet cream, fudge and custard. The middle to back palate has wood spice, touch of pepper with hint citrus fruits. The addition of some water opens it up to more sweetness and cinnamon spiciness.
Finish: That sweet spiciness again with lingering warm cinnamon and nutmeg spiciness with liquorice at the very end.
Nic’s ‘The Crème Cracker Test': “Closest I could get to toast was the Crème crackers on the table. Not a good pairing. Consume separately.” & “The “WIP4″ stands for “Work in progress 4″. Okes, job done. Bottle that sucker and sell it. But not with Crème Crackers.”
Tweet thoughts from the other distillery rats:
- Nose of the #Kilkerran – really pleasant on the nose. Hints of maple syrup/honey. #WBOT – @Fenyi
- First dram #Kilkerran, beautiful gold in colour, get some orange on the nose #WBOT – @jndub
- #WBOT Kilkerran WIP 4 Also getting jam or marmalade on the nose, still lots of fresh wood, hint of spice – @WhiskyGeekSA
- #WBOT #1 vanilla, fresh fruit & oak. Mild spice. Nice body – @whiskyoftheweek
- #Kilkerran nose: Quite spirituous, alcohol is a bit evident. Probably do well with a drop of water. Some white grape. #WBOT – @WhiskyBroShop
- Marmalade! I want to dip a piece of toast in this dram! #kilkerran #wbot – @ncallegari
- Kilkerran WIP4 Palate: Wood spices reminiscent of burnt tinder and cloves, with luscious sweetness kicking in right after #WBOT – @fr1day
- I like the Kilkerran with a little water. Makes it gently & strangely fuller. Less of a spicy bite #WBOT – @kojobaffoe
- #WBOT nice long finish with plenty of space at the end – @thedramdog
- A beautiful long finish which is where the spices really shine. I wasn’t kidding about having hot cross buns with this! #Kilkerran #WBOT – @AmandaSevasti
Arran – Port Cask Finish, NAS with 50% ABV
As we all know the oak casks used to mature whisky in are influential to the development of flavour of said whisky. A final and shorter maturation, known as finishing, has become a fairly common place practice these days (since the early 1990’s). Finishing is where the whisky is emptied from its original cask into another cask (of different origin) to add additional flavours.
After initially maturing in traditional ex-bourbon oak casks for approximately 8 years, the Arran Single Malt in this review was finished in the highest quality Port wine casks. Arran’s Master Distiller, James MacTaggart, carefully monitored the period of secondary maturation to ensure the perfect balance is struck between the Port casks and the intrinsic sweet-fruity character of The Arran Malt. This expression was released in 2010.
Colour: Burnished to tawny with long thick legs
Nose: Nutty with dried fruits (trial mix) and some citrus fruits mixed in as well. There is a vanilla sweet dustiness about it mixed in with some caramel. Raisins, winter spices and Xmas cake with cinnamon round out the port part of the nose. Has some woodiness as well with a red berry like character.
Palate: Classic spicy and oily, with fruit (of the stewed variety) and spice combined plus some maltiness thrown in for good measure. Not to mention fruit cake and raisins as well. Water softens it to reveal brown sugar, salty & savoury, citrus fruit spiciness, sweets, dried fruit and cinnamon again.
Finish: Very long and lusty showing the wood and port influence.
Nic’s ‘The Crème Cracker Test': “Ok. Crème Cracker test. Much better pairing. If all you can afford this month is this whisky & Crème crackers, life is good.”
Tweet thoughts from the other distillery rats:
- I love The Arran caramel-peach colour with a touch of blush. Reminds me of my favourite eyeshadow. #WBOT – @AmandaSevasti
- #WBOT @Arranwhisky Port Cask Nose: unusual… raisins, slight vanilla, butter, sherbert – @WhiskyGeekSA
- fruits, chocolate and some sea air #WBOT – @jndub
- @Arranwhisky Port Cask Nose: Nutty character, apple peel, caramel and a whiff of dessert wine #OBS anyone? ;-) #WBOT – @fr1day
- Sip. Pour more. Sip. Holy crap this stuff is good. Nuts…in and around my mouth. #arran #wbot- @ncallegari
- Arran Port Cask palette is soft with honey and jam, some spice and an elegant oily texture #WBOT – @thedramdog
- #WBOT #2. .@Arranwhisky Palette not as sweet as expected. Fruit cake, dried fruit and spice. We think finish has notes of spice and pepper – @whiskyoftheweek
- Water has definitely developed the sweet palate of arran port cask.. #WBOT – @Fenyi
- With a dash of water, sweet and comfortable. It lingers wonderfully. Taste buds do a slight shudder #WBOT – @kojobaffoe
- @Arranwhisky finish: Slight wood bitterness but then countered with the fruit sweetness. Cereal (barley) notes now. #WBOT – @WhiskyBroShop
- Advantage of tasting at home – I have Lindt in my cupboard. RT @jndub: #WBOT the Arran will go nicely with some dark chocolate in the mouth – @AmandaSevasti
We even had a tweet from the distillery itself, @Arranwhisky – Love all your comments folks, pleased to see the port Finish going down well! #WBOT
Octomore 6.1, 5yo with 57% ABV Scottish Barley
Most of the heavily-peated whiskies, from the likes of Ardbeg or Laphroaig, have a phenol measure around 50 parts per million (ppm). This Octomore is an astounding 167ppm! One would think that with such an extremely high phenol count it would be so smoky and one-dimensional with little else on offer. That assumption, in this case, is wrong. Though there is that abundance of that beautiful peat smoke, there is also a myriad of other flavours and complexities. That said, it still remains an acquired taste.
Produced by Bruichladdich and released in annual limited batches, 18,000 bottles were released worldwide of the 6.1, this whisky has built up quite the cult following. It is finally available for the first time in South Africa and I know quite a number of peat lovers, myself included, who welcomed this little gem into their collection.
Colour: Deep gold to old gold with very thick and lovely legs.
Nose: Beautiful peat smoke with seaweed, sea salt spray and freshly ground black pepper. There are hints of lemon in the background together with iodine and some burnt fruit cake. It’s like sitting next to a burnt out wood fire at a seaside harbour.
Palate: Simply stunning, with thick treacle/molasses and that lovely peat smokiness that is further interspersed with sea spray saltiness and seaweed that smacks you around some. Sweet oak, freshly ground black pepper and lemon zest backing up the rest of the palate. It’s like licking an alligator charred burnt log* – not that I have tried. Really, I haven’t.
Finish: Very long and lingering, wrapping your mouth in warm sweet smokiness.
Nic’s ‘The Crème Cracker Test': “Octtomore Crème Cracker test: *koff* uh…no.” with a reply from Kojo “<- ::looking through watery eyes:: emphatic no.”
* It is hazardous to your health, and not to mention your taste buds, to lick an alligator charred burnt log. It is hazardous for your taste buds as you may develop a taste for it and need to supplement that craving that only Octomore can fill!
Tweet thoughts from the other distillery rats:
- Now for sample 3. Looks and sounds like a Bond villain. #Octomore 6.1. #wbot – @ncallegari
- #WBOT #3. OMG. PEAT and as you get up off the ground – boom, more PEAT. Iodine, TCP, medicinal. Classic Islay :) – @whiskyoftheweek
- #WBOT @Bruichladdich Ocotomore 6.1 Nose : Crisp smoke, salt, bacon, bbq’d meats…now we’re talking!! – WhiskyGeekSA
- This is some seriously powerful peatiness.. Reluctant to try it with water though. Octomore. #WBOT – @Fenyi
- @WhiskyBroShop I’m getting some burnt fruit cake on the nose with smoking spices on a weber, a 56cm weber to be exact ;) #WBOT – @jndub
- @Bruichladdich #Octomore 6.1 Palate: Strolling along the Islay coast, rotting seaweed, marine air, heather and a damp bonfire #WBOT – @fr1day
- .@Bruichladdich #Octomore 6.1 Palate; CAUTION: Do not exhale near smoke detectors! I did and mine exploded ;) #WBOT – @fr1day
- I feel like Harry Potter just did a smoke spell in my mouth. #Octomore #WBOT – @AmandaSevasti
- #Octomore finish: It’s rugged & rough but beautiful & serene at the same time. Like sitting on next to the sea as a storm comes in. #WBOT – @WhiskyBroShop
- Add water to the #octomore and have a sip. Or pour water on a braai and inhale. Whatevs. Same same. #eishwena #wbot – @ncallegari
- I could happily sit on my patio on a winter’s night with a deep glass of the #Octomore & solve the world’s problems @Bruichladdich #WBOT – @kojobaffoe
- #Octomore 6.1 Quote “Like a woman with a whip. You have to approach cautiously!” #WBOT – @TheSmokyDram
Was meant to be enjoyed at our own time, but some were just too eager, as shown by the following exchange:
So…what’s the deal with the mystery dram? Now or now now? @WhiskyBroShop #wbot – @ncallegari
I snuck a knertsjie of the Mystery Dram. Light. No smoke. Full of vanilla. Like hot ice cream. What is it @WhiskyBroShop? #wbot – @ncallegari
@ncallegari The mystery dram is a… <close your eyes fellow #WBOT members>… @glenfarclas 12yo – @WhiskyBroShop
You can read my review of this whisky here.
It was a great first South African tweet tasting experience with a cracking selection from WhiskyBrother Marc. A very big thank you has to go out to Marc Pendlebury from WhiskyBrother Shop, not only for hosting us, but putting up with the deluge of questions and geekiness from us. Further thanks are also needed for Kilkerran, Arran and Bruichladdich (Octomore) for making the brilliant whiskies that they do.My favourite from the tasting was the Octomore 6.1 and it seemed to be the favourite for the majority of the tasters. That being said all three are brilliant whiskies in their own right and for different instances. So Marc, the question we all have now is when is the next one?
I will leave the final word for Marc – “Again, thank you all so much! It has been a pleasure and honour having you be part of our, & #SouthAfrica’s, first online tasting! :) #WBOT”