Whisky of the Week

whisky of the week header b April 23
This week, we’re having another Islay peat battle: Ardbeg Uigeadail vs Lagavulin 16 year old whisky. Both these single malt Scotch drams achieved cult status with peat heads. The Ardbeg Uigeadail is one of John’s favourite drams. So, to ensure we remained unbiased, we blind-tasted them.

Exploring whisky side by side to understand the nuances and differences makes for a fun weekend activity.

Ardbeg Uigeadail whisky

Ardbeg Uigedail single malt whisky header
Peaty Ardbeg has unquestionably earned its status as a cult favourite globally in recent years. Whisky enthusiasts eagerly anticipate each Ardbeg Day to see what exciting whisky the master distillery has for them.

The name Uigeadail derives from the Scotch Gaelic for ‘Dark and Mysterious Place’ and is named for the Loch from which Ardbeg draws its peat-laden waters. The Ardbeg distillery and the Glenmorangie distillery are part of the Louis Vuitton stable.

The distillery launched this award-winning expression around 2003. It is non-chill-filtered and matured in ex-sherry and ex-bourbon barrels. The Uigeadail Islay single malt Scotch whisky has a peat level of around 50 ppm. It is a NAS release.

Lagavulin 16 year old whisky

review and tasting notes Lagavulin 16 yo whisky with glass
Lagavulin is a historic distillery with centuries-old roots in a picturesque bay along Islay’s south coast. The name “Lagavulin” translates from Gaelic to “Lag a’ Mhuilinn,” meaning the hollow of the mill.

Lagavulin was one of the six whiskies marketed as part of the Diageo’ Classic Malts of Scotland’ range. The others include Cragganmore, Oban and Talisker whisky.

Lagavulin Distillery is known for its slow distillation speed and pear-shaped pot stills. The Lagavulin 16 year old single malt Scotch whisky is peated to 35 ppm.

Ardbeg Uigeadail vs Lagavulin 16 yo whisky

Ardbeg Uigeadail vs Lagavulin 16 year old whisky

	Ardbeg Uigeadail	Lagavulin 16 yo
ABV	54.2%	43%
Region	Islay Whisky	Islay Whisky
Peat Level	55 to 65 ppm	35 ppm
Colour	Light amber	Dark Gold
Nose	Bold peat, smoke, iodine, and medicinal notes. Raisins, hints of honey and spice follow in the background.	Liquorice, smoke, hints of peat with a fruity sweetness. Bits of oak, iodine, and vanilla. Delicate and balanced.
Palate	A big and bold mouthful whisky. Peat, drying ash and smoke fill your mouth. Notes of sherry and Christmas cake mixed with honey and dark chocolate.	Dry oak, peat with hints of cherry sweetness and smoke. Medium body with iodine and tar and a fruity sweetness.
Finish	Long and lingering. Raisins and honey, pepper and espresso.	Medium length with peat and hints of smoke, oak and vanilla.
My Rating	Excellent	Very Good
Comments	Complex and well balanced	Lacks some complexity and has a few sharp edges.
Price	$67 / £51	$74 / £58
Pairs well with	Fresh oysters, sashimi	Blue Stilton or Roquefort cheese

As we uncork these two formidable drams, both are memorable and robust. They are not suitable for novice whisky drinkers. Each delivers the quintessential Islay experience with potent peat, iodine notes, and smoke.

The first difference between these two Islay drams is the peat level. The Uigeadail is peated at 55 ppm, and the Lagavulin is peated at 35 ppm .

The Lagavulin peaty notes are slightly more medicinal, while the Ardbeg has more seaweed, salt and fishy notes.

The Lagavulin 16 year old Scotch brings notes of dry oak, iodene, cherries and vanilla. It is peaty with smoke and fruity sweetness. It has a wonderful nose, a medium body and a medium-length finish.

The Ardbeg Uigeadail offers fruitier notes and a sweeter profile balanced with bold peat, smoke and a touch of seaweed and salt. It has notes of old leather, espresso, Christmas cake, and dark chocolate.

Ardbeg is less medicinal than Laphroaig. However, it is more balanced and complex. The Lagavulin displayed a few rough edges and didn’t quite live up to its nose’s promise of impeccable balance.

The best thing about the Uigeadail vs Lagavun 16 whisky comparison is the difference in finish. The finish on the Uigeadail is long and complex, warming your soul with lingering smoke, pepper, and raisins.

Also Read: Bulleit Bourbon vs Bulleit Rye Whiskey

The Macallan Quest Whisky

By Jeannette Wentzel

On 07/08/2024

In Single Malt whisky

Macallan Quest whisky header
It’s been a while since my last encounter with Macallan whisky. The last time I tasted this whisky was in December 2019, when I compared the Macallan 15 year old single malt with the Glenfiddich 15 year old single malt. That tasting emptied my bottle, and I hadn’t revisited Macallan until recently when John brought home a bottle of The Macallan Quest single malt Scotch whisky.

Macallan, one of the original farm distilleries, became legally licensed in 1824 when Alexander Reid obtained a license following the 1823 Excise Act. Over the years, it has undergone several name and ownership changes and is now owned by Edrington. This distillery is classified as a Highland distillery.

The Macallan Quest was initially released for the Travel Retail market in 2018, replacing the 1824 Collection. It belongs to a four-bottle series that includes the Macallan Lumina, Macallan Terra, and Macallan Enigma Scotch whisky.

These are all single malt whisky limited edition releases. The Macallan Quest honours the journey of sourcing the finest oak. Macallan Quest is aged in four different types of casks.

These casks include bourbon, sherry-seasoned European oak, sherry-seasoned American oak, and hogsheads. Notably, it has no age statement.

The Macallan Quest Whisky Review

The Macallan Question whisky with glass
ABV: 40%

REGION: Highlands

COLOUR: Pale gold

NOSE: Soft and gentle with ripe mandarin and apricot notes sprinkled with vanilla sugar, toasted oak, and hints of a light spicy bite in the background.

PALATE: The fruitiness continues with ripe mandarin and dried fruit. There’s a spicy bite with cinnamon, ginger, and nutmeg notes mixed with caramel sweetness. Faint vanilla and woody oak appear as well.

While the individual notes are pleasant, they feel disjointed, as if they needed more time to blend. It has a light body and tastes very young. Adding water drowns out any sweetness and leaves it watery.

FINISH: Short and sweet, with spicy cinnamon and ginger mixed with oak and dried fruit.

RATING: GOOD

Overall, the Macallan Quest single malt is a bit bland and boring. It’s not the most complex whisky and feels very young. I barely finished my glass—not because it was terrible, but because it was unmemorable.

The Quest was the most affordable bottle in the series, priced around £ 55. In comparison, the Lumina retailed for around GBP 119, the Enigma for £ 260, and the Terra for £ 133 on Master of Malt. The entire series was a NAS (no age statement) release, and it is currently sold out.

When browsing Macallan whisky prices on Master of Malt, I noticed that of the 211 Macallan whisky bottles listed, only 3% fall in the £ 0-100 category, 5% in the £ 100-200 range, 19% in the £ 200-400 range, and a staggering 73% are priced above £400.

This means that most The Macallan releases are priced above £400. Are they really that drinkable and delicious, or is it just savvy marketing?

If I had £ 55 to spend on whisky, I’d instead buy a Glengoyle or a Glendronach, knowing I’d get something drinkable and delicious.

Also Read: Bains 15 yo Sonically Matured Whisky

The Perfect Pairings of Bourbon and Cheese

By Jeannette Wentzel

On 07/01/2024

In Whisky & Cheese

The Perfect Pairings of Bourbon and Cheese to try
One of our favourite Saturday afternoon activities is experimenting with whisky and cheese. Here in Mauritius, many interesting cheeses are available, allowing for lots of experiments.

Our favourite pairings include peated whisky with strong blue-type cheeses and softer cheeses with grain whisky. Lately, I have also been experimenting more with bourbon whiskey and cheese pairings.

Bourbon whisky and cheese, when paired thoughtfully, can elevate your tasting experience to new heights.

Let’s delve into the art of pairing bourbon whiskey with cheese.

Bourbon is an American whiskey made primarily from corn and aged in charred oak barrels. It boasts a complex flavour profile characterized by notes of caramel, vanilla, oak, and sometimes even a hint of spice.

Bourbon’s rich and robust nature makes it an ideal companion for various types of cheese, each contributing its own distinct flavour and texture to the pairing.

Aged Cheddar and Bourbon Whiskey

Bourbon and aged cheddar Cheese pairing
Previously, I paired aged cheddar with Scottish Highland whisky. The bold Highland profile worked well with the sharp, nutty, and tangy profile of aged cheddar. Cheddar cheese is a hard, dense, and solid cheese with a flaky texture that becomes more intense as it ages.

When you choose a bourbon to pair with cheddar, you need to look for something rich and robust that complements the cheese’s boldness.

Good pairings include the Buffalo Trace and the Elijah Craig 12 year old or the 1792 Bourbon. Buffalo Trace has a spicy, oak-forward profile with undertones of marmalade and a subtle hint of cinnamon. This bourbon perfectly matches the bold, tangy aged cheddar cheese.

The Elijah Craig 12 year old bourbon whiskey has notes of citrus peel, nutmeg and pepper and is bold enough for an aged cheddar.

Even a spicier rye whiskey will work well with aged cheddar.

Also Read: Jura Whisky and Comté Cheese

Blue Cheese and Bourbon Whiskey

Bourbon and Blue Cheese pairing

Blue cheese is not everyone’s cup of tea. Its creamy texture and pungent, earthy flavours can quickly overwhelm your taste buds. Aged blue cheese like Stilton or Roquefort is delicious when paired with peaty whiskies from Islay.

To make this bourbon and cheese pairing work, you need to find a whiskey that can withstand the pungent notes. Someone suggested Woodford Reserve bourbon with blue cheese, but for me, the cheese overpowered the whiskey.

I would rather pair blue cheese with Wild Turkey 101 bourbon or the Blantons Gold Edition bourbon. The pairing must be big and bold to create a good balance.

The bold oak, fudge, cinnamon, and chocolate-covered oranges in Blanton’s Gold bourbon balance out the pungent cheese to create a creamy symphony.

Gouda and Bourbon Whiskey

Bourbon and Gouda Cheese pairing
Gouda is a semi-soft cheese from the Netherlands with a nutty and buttery flavour that pairs well with Scottish whisky. I have paired it with Highland Park, Tomatin, and even a Millstone whisky from the Netherlands.

You need something smooth and medium-bodied to pair it with bourbon to balance the buttery notes. A Makers Mark bourbon makes a great pairing with the Gouda cheese. The wood and vanilla notes, combined with the inherent sweetness in the Makers Mark, slice through the creamy Gouda, bringing its nutty flavours to the forefront.

Other pairing suggestions include the Eagle Rare bourbon.

Monterey Jack and Bourbon Whisky

Bourbon and Monterey Jack Cheese pairing
Monterey Jack cheese is a white, semi-hard cheese made from cow’s milk with a mild sweetness and a soft and buttery texture. It provides the perfect backdrop for a smooth and approachable bourbon. A softer, fruity bourbon will work best with the gentle character of a Monterey Jack.

My favourite pairing with a Monterey Jack was the Uncle Nearest 1856 Edition bourbon whiskey. Another option is the Jack Daniel’s Single Barrel Select Tennessee whiskey. It’s not a bourbon, I know, but I am taking a bit of creative liberty.

Brie and Camembert cheese and Bourbon Whiskey

> Bourbon and Brie Cheese pairing
One of my favourite pairings is a creamy Brie or Camembert cheese with Bain’s single-grain whisky. Finding a bourbon alternative was more difficult.

A Brie or Camembert cheese is a soft cheese with a rich, buttery flavour. Their luscious texture and delicate flavours need a delicate balance to ensure the pairing is decadent and delightful.

A WL Weller bourbon or a Woodford Reserve Double Oaked works well. Taking some creative liberty, I also paired a camembert with some Woodford Reserve Rye whiskey, which was a good pairing.

Pairing bourbon and cheese is about more than just mixing and matching flavours. It’s about finding a balance where each element enhances the other. It is also influenced by personal taste and palate; the best way to experiment is to try different combinations.

The art of pairing bourbon whiskey with cheese is a journey of discovery and delight. Whether you prefer bold and tangy or creamy and indulgent, there’s a perfect pairing waiting to be explored.

Laphroaig Four Oak Whisky

By Jeannette Wentzel

On 06/17/2024

In Single Malt whisky

It feels like a peat focused year and this week is no exception. The spotlight this week is shining on the Laphroaig Four Oak Islay single malt Scotch whisky. Peated whiskies always seem to beckon me from the shelves when it comes time to choose, and this particular expression has certainly piqued my interest.

It’s a testament to the evolution of my palate as I explore the whisky landscape, or it’s simply John’s penchant for picking up peated gems on his travels.

Regardless, let’s dive into the realm of the Laphroaig Four Oak whisky release. Many whisky aficionados see Laphroaig as the essential Islay.

Nestled just outside Port Ellen, this distillery, founded in 1815 by Alexander and Donald Johnston, has etched its name in the annals of whisky history. Under the wing of the Beam Suntory Group since 2014, Laphroaig draws its water from Loch Laphroaig on the island’s southern coast.

The distinctive character of Laphroaig comes from its proximity to the ocean and the abundant moss-laden peat of its surroundings.

Laphroaig holds a prominent place in my collection, with the Laphroaig PX Cask reigning as one of my favourites.

The Laphroaig Four Oak was released for the travel retail market in 2016. The Four Oak is a combination of whisky matured in four different oak types, namely ex-bourbon barrels, 19th Century-style quarter casks, virgin American oak barrels and European oak hogsheads. It is a non-age statement release.

Laphroaig Four Oak Whisky Review

ABV: 40%

COLOUR: Bright gold

REGION: Islay in Scotland

NOSE: Not as bold as I have come to expect from Laphroaig. There are notes of smoke and medicinal peat mixed with iodine, damp wood, caramel sweetness, hints of red berries and roasted nuts. There is a faint spiciness in the background combined with vanilla, dark roasted coffee beans and malt.

PALATE: The Laphroaig Four Oaks has notes of peat and ash with bits of tar and salty dry seaweed. Oak and a dried fish note mingle with a caramel sweetness, pepper, vanilla and sultanas: soft medicinal TCP and iodine.

Subdued vanilla, cardamom and nutmeg stand next to almonds, burnt coffee beans and salty Dutch drop (liquorice). It feels a bit unfinished, and adding water thins the Laphroaig out. It has a light mouthfeel with a slight alcohol heat. Nothing like the refined Laphroaig Quarter Cask or the bold and complex 10 year old release.

FINISH: The Laphroaig Four Oaks finish is drying burnt wood and pepper. Medium length with hints of iodine, peat and salted caramel. Bits of vanilla and hints of salty liquorice.

RATING: GOOD

This is probably my least favourite Laphroaig, with the exception of the Laphroaig Brodir. I might even call it boring. It lacks the bold medicinal peat, ash, and smoke that I came to expect from Laphroaig.

Water tones down the alcohol heat but also tones down any interesting notes. Don’t add water. It feels like a very young single malt whisky. A redeeming feature is the salty liquorice notes. It reminds me a bit of Dutch drop, which I love.

The Four Oak retail for around $72 in the USA or £ 61 in the UK. I am not sure it is worth it for a non-age-statement single malt Scotch that feels very young. For GBP 60, I would rather buy some Talisker or Caol Ila whisky.

I have done a side by side comparison between the Laphroaig 10 year old and the Quarter Cask whisky release to see how they differ.

Bulleit Bourbon vs Bulleit Rye Whiskey

By Jeannette Wentzel

On 06/10/2024

In Whisky Comparison

Bulleit Bourbon vs Bulleit Rye Whiskey header
Another fun side-by-side comparison this week: the Bulleit Bourbon vs Rye whiskey. For me it is a learning opportunity to better understand the difference between a bourbon and a rye whisky. They look the same and in some instances smell similar, especially if the rye has only the minimum rye percentage.

Comparing a rye whiskey and a bourbon with a smaller rye mash bill, makes it interesting to better understand the differences.

The processes for both are rather similar, and it is only when you dig a little deeper that you can understand the significant differences between bourbon and rye. The flavour differences become apparent when you start tasting.

Let’s look at a broad description of both bourbon and rye whiskey.

Bourbon Whiskey vs Rye Whiskey

Bourbon whiskey is produced only in the United States. It must be made from a fermented mash, meaning cooked grains mixed with yeast, consisting of at least 51% corn. The rest of the mash can be any other cereal grain, but some combination of malted barley, rye, and/or wheat is most common.

Bourbon must be aged in new charred oak barrels, and there’s no minimum ageing requirement. Straight bourbon must be at least two years old. Bourbon tends to be sweeter than rye due to its high corn content. Standard flavour notes include vanilla, toasted oak, nuts, dark fruit, chocolate, and soft spices.

Rye whiskey can be made anywhere in the world, but to be labelled rye in the United States, it must be made from a fermented mash of at least 51% rye grain. The remaining portion of the mash bill can be other cereal grains. It must be matured in new charred oak barrels and bottled at a minimum of 40% ABV.

Rye whiskey’s flavour profile can change depending on its overall rye content. A minimum of 51% rye (like the Michter’s Single Barrel Kentucky Straight Rye or the Pikesville Straight Rye) will taste, to an extent, similar to bourbon. A high rye ratio, such as George Dickle Straight or Bulleit rye will have a very different profile with more spice and herbal notes.

That is why this comparison works so well. The mash bill of the Bulleit bourbon has 68% corn and only 28% rye, while the Bulleit Rye mash bill is a 95% rye whiskey.

Also Read: Laphroaig 10 vs Quarter Cask Whisky

Bulleit Frontier Whiskey

Bulleit bourbon Frontier whiskey traces its roots back to a 150-year-old family recipe. Augustus Bulleit, the great-great-grandfather of the brand’s founder, Tom Bulleit, created the recipe.

The story begins in the mid-19th century when Augustus crafted a distinctive rye whiskey, using a blend of 67% rye and 33% corn, right in the heart of Louisville, Kentucky, between 1830 and 1860.

Tom Bulleit’s journey to resurrect this extraordinary family legacy was a winding one. He first served in the US Marine Corps and then pursued a career in law. Yet, the dream of recreating his ancestor’s recipe never left him.

In 1987, Tom Bulleit took the plunge and created a small-batch bourbon bearing the iconic family name.

Diageo owns the Bulleit brand, which is produced at the Kirin Brewing Company Four Roses distillery in Lawrenceburg, Kentucky.

Bulleit Bourbon Frontier Whiskey

Bulleit bourbon Frontier whisky is aged for an estimated 6 years in charred American white oak casks. It has no age statement. The mash bill is 68% corn, 28% rye, and 4% malted barley. It is readily available in the USA ($25), and in the UK. I have seen it on Amazon for around £ 32.

Also Read: Woodford Reserve vs Bulleit Bourbon

Bulleit 95 Rye Frontier Whiskey

review and tasting notes Bulleit Rye whiskey with glass

Diageo introduced the Bulleit Rye American Frontier whiskey in March 2011. It is made with a mash bill of 95% rye and 5% malted barley and produced in small batches.

The Bulleit Rye whiskey is aged for around 5-6 years in heavily charred, new American oak casks but has no age statement.

According to research, it is sourced from a renowned distillery in Indiana. The retail price is around £32 in the UK on Amazon and $28 in the USA.

Bulleit Bourbon vs Bulleit Rye Whiskey

	Bulleit Bourbon	Bulleit Rye
Type	Bourbon whiskey	Rye whiskey
Mashbill	68% corn, 28% rye, and 4% malted barley	95% rye and 5% malted barley
ABV	45%	45%
Colour	Light amber	Light golden caramel
Nose	A bold spicy nose followed by vanilla, nutmeg, toasted wood and a toffee pudding sweetness. There is a subtle creamy caramel note .	Sweet and fresh. Cherries and vanilla with hints of grain and toasted oak. Subtle spices with hints of cinnamon and cloves.
Palate	Rich and chewy, it is brimming with spice that never overwhelms. There are notes of toffee, vanilla, and a touch of oily wood. In the background, there are subtle hints of orange and freshly baked sugar biscuits with nutmeg. When water is added, it becomes smoother and slightly sweeter, all while retaining its robust character.	Caramel sweetness is followed by fresh fruit before the spicy notes. Rye spices mingle with overripe cherries, dry-roasted peanuts, and crunchy grain. There are hints of vanilla, cinnamon, pepper, and cloves. Water brings more orange notes forward together with a herby note.
Finish	The finish is long and lingering. Bold notes of mild spice, caramel and subtle hints of oak.	A spicy rye finish with cinnamon, allspice and vanilla. Medium length.
My Rating	Excellent	Excellent
Price point	$25	$28

This Bulleit bourbon vs rye comparison makes for a fun afternoon experiment. Similar to Jack Daniel’s Old No. 7 whiskey and Jack Daniel’s Rye comparison, this comparison highlights the difference a higher rye percentage in the mash bill makes to the whiskey. It gives a better understanding of the difference a mash bill makes.

On the nose, the Bulleit bourbon appears spicier. Vanilla and nutmeg arrive before the sweeter toffee and caramel notes. The Bulleit Rye nose is sweeter with cherries and grain before the spices appear.

The rye spices are more prominent on the palate in the Bulleit Rye. Where the bourbon has spices, they balance with the freshly baked cookies, toffee, and vanilla notes.

The Bulleit Rye, on the other hand, is more spice-forward, although it starts sweeter. It has notes of fresh fruit, roasted peanuts, and caramel. In the background, there is a fruity orange note. The sweetness stands slightly to the back when the spices come through.

Where the bourbon has a spice-sweetness balance close to 50:50, the spice-to-sweetness ratio on the rye whiskey feels more like 60:40.

My favourite is probably the Bulleit bourbon, as my palate prefers the sweeter bourbon notes. John prefers the rye release, as he likes the spices more. What is your favourite?

Also Read: Johnnie Walker Green vs Blue Label Whisky