Whisky of the Week

Ardbeg Wee Beastie 5 year old Whisky

On 11/27/2023

There is a new Beastie in town! Ardbeg Wee Beastie 5 year old Islay single malt Scotchwhisky is the latest expression to join the Ardbeg distillery’s permanent range. Barely three years after the launch of the Ardbeg An Oa whisky, the Wee beastie is the youngest Ardbeg in the permanent range.

In Scotland, a ‘wee beastie’ is any small and irritating insect. It references the Robert Burns poem about a timid little field mouse.

Also Read: Bell’s Blended Scotch Whisky

The Ardbeg Wee Beastie whisky has been matured in a combination of ex-Bourbon and Oloroso sherry casks. Comparatively, the Ardbeg 10 yo was mainly aged in ex-Bourbon casks.

The Wee Beastie whisky, at 5 years old, is half the age of the standard Ardbeg 10 year old release. Beasite retails for around £34 on Amazon . The Ardbeg 10 yo retails for £46 on Amazon. I wonder if the small price difference with the 10 yo whisky does not make the Wee Beastie a bit expensive. For an extra £12, you can get a delicious dram that is 10 years old. Is the Wee Beastie worth the price?

Ardbeg Wee Beastie 5 year old Whisky Review

REGION: Islay

ABV: 47.3%

COLOUR: Bright Gold

NOSE: Big and bold recognizable Ardbeg with seaweed, green herbal notes, bits of peat and medicinal notes mixed with coffee, smoky bacon and a soft fruity sweetness. Ripe baked apples, vanilla sugar with bits of burnt toast. Not the most complex nose, but intriguing enough to want to explore more.

PALATE: Peat and smoke with dark chocolate. Bits of fruity antiseptic lozenges with ash and salt. Green grass, bits of citrus and fruit sweetness with damp earth and oaky bits. Big and bold but with the sharp edges of a young whisky. There are none of the marine notes you find in the Corryvreckan or Uigeadail; the Beastie also has a softer iodine profile.

Water softens the sharp edges a bit. I finished my first glass without water. So I had to have a second glass to check. Carefully add water, despite the young profile and higher ABV, water dampens down the peat smoke if you add too much.

FINISH: Short compared to the Ardbeg 10 year old and not as complex. Hints of smoke and salt, bits of lemon pepper.

RATING: EXCELLENT

It might be a Wee Beastie; however, it is a small version of a big animal. The whisky shows all the big, bold promise of Ardbeg, but in a rawer format. It would be an excellent introduction to Islay peat for a whisky lover.

I do think it is a bit expensive when compared to the 10 year old release. However, it is a fun expression to have that shows the impact of time and wood on the Ardbeg spirit.

It makes for a fun side by side with the older brother and even with the Ardbeg An Oa. Go and give it a try and let me know what you think.

Also Read: Kilchoman Machir Bay Whisky

Willett Pot Still Reserve Bourbon Whiskey

By Jeannette Wentzel

On 11/20/2023

In Bourbon whiskey

As the year speeds to its end, I was going through my bottles to find something different to try. A distinctive bourbon shaped like a pot still immediately caught my attention, and I couldn’t resist trying it. A reasonably unknown bourbon in South Africa, the Willett Pot Still Reserve bourbon whiskey bottle has a unique shape which drew my eye.

The Willett Pot Still Reserve bourbon is a creation from the Willett Distillery, owned by Kentucky Bourbon Distillers (KBD). Although the name indicates distillers, they only started focusing on distilling whiskey (again) in 2012.

Distilling ran in the Willet’s blood. John David Willett (born 1841) had been the master distiller for the Moore, Willett & Frenke Distillery. From there, the company moved through various generations of Willett’s until the early 1980s, when the distillery closed down. Subsequently, the company shifted its focus to independent bottling.

Also Read: Slaughter House Whiskey

In 2008, the company initially introduced the Willett Pot Still Reserve bourbon whiskey as a single-barrel release. The first batches were sourced from an undisclosed distillery, and bourbon enthusiasts have speculated that it likely originated from the nearby Heaven Hill Distillery, with the liquid ageing for approximately 8-10 years.

A significant turning point occurred in 2012 when the Willett Distillery underwent a revamp and started producing its own spirit. The description on the bottle changed from single barrel to small batch in 2015. According to Willett, each small batch of their bourbon incorporates around 12 barrels, ensuring a consistent and high-quality product.

While Willett’s journey into producing their bourbon is clear, some mysteries still surround their mash bill and the extent to which they’ve fully transitioned to their own product. Online sources suggest that the mash bill comprises a mix of 65% corn, 20% wheat, and 15% malted barley.

The Willett Pot Still Reserve bourbon whiskey is a non-age statement (NAS) release and is defined as a straight Kentucky bourbon, which means it must have aged for at least four years in new charred oak barrels. The distinctive pot-still-shaped bottle piqued my curiosity, and I was eager to see if it lived up to the hype.

Willett Pot Still Reserve Bourbon Whiskey Review

I have bottle 174 of 2101 from single barrel no. 4809. I assume that this is an older release and contain liquid from the unspecified distillery.

REGION: USA

ABV: 47%

COLOUR: Light amber

NOSE: The nose greets you with typical bourbon vanilla and cherry notes, accompanied by woody and spicy aromas. A delightful brown sugar sweetness intertwines with hints of dry orange blossoms, creating an inviting bouquet. While not the most complex, the nose is undeniably pleasant.

PALATE: As you take your first sip, the Willett bourbon reveals its spicy character with pepper, cinnamon, and cloves. Dark brown sugar mingles with creamy oak and a herby undertone. Vanilla hides behind the cloves, with subtle citrus peel notes and ripe red cherries.

A tobacco-like chewiness lurks in the background. Adding a few drops of water tempers the spice and alcohol heat, allowing the brown sugar sweetness to come to the front.

FINISH: The medium-length finish leaves you with notes of oak, vanilla, and a touch of lemon pepper.

RATING: VERY GOOD

While it may lean towards the spicier side, it’s essential to remember that individual taste preferences vary. I found the Willet Pot Still Reserve bourbon whiskey slightly too spicy for my sweeter palate, while John thoroughly enjoyed its unique character.

It may not be the most complex bourbon, but it offers a smooth and drinkable experience. The bottle’s elaborate design adds a distinctive touch to my whiskey collection.

Also Read: How to pair whisky and cheese

How to make a Cuba Libre Cocktail

By Jeannette Wentzel

On 10/30/2023

In Cocktails

Cuba Libre cocktail header
The Cuba Libre cocktail, a simple mix of rum, cola, and lime, is a drink that not only tantalises the taste buds but also carries a rich history, making it stand out from your ordinary rum and Coke. Let’s delve into the fascinating story behind this classic highball, its unique ingredients, and see how to make the perfect Cuba Libre cocktail.

The Origins of Cuba Libre

The Cuba Libre cocktail’s history is shrouded in mystery. Still, one thing is clear: It emerged in the early 20th century in Cuba, right after the country gained independence from Spanish rule. This newfound freedom led to a celebratory atmosphere, and inventing the drink might be credited to a U.S. Army captain stationed in Havana.

Legend has it that he mixed Bacardí rum with Coca-Cola and a squeeze of lime while toasting, “Por Cuba Libre!”—a phrase that embodied the spirit of Cuban independence. The name stuck, and the cocktail quickly gained popularity.

Also Read:Firewater Cinnamon Affogato

However, some dispute the exact origins, and there are competing stories. Fausto Rodriguez, a Bacardi advertising executive, claimed to have been present when the drink was first poured in 1900, further adding to the intrigue.

Regardless of its precise inception, the Cuba Libre became a staple in Cuba, symbolising the nation’s quest for freedom.

Ingredients that Make a Difference

What distinguishes a Cuba Libre from a Rum and Coke is the addition of fresh lime juice. While both cocktails share rum and cola as core ingredients, the Cuba Libre’s zesty twist comes from adding lime.

Half a lime is juiced when preparing a traditional Cuba Libre, and the spent lime skin is muddled at the bottom of the glass to release more lime oils. This extra step results in a unique flavour profile and texture that sets it apart.

Furthermore, use your favourite cola. Be it Coca-Cola, Pepsi or a craft cola. As the cola is the main ingredient, using your favourite cola is essential.

Best rum to use for a Cuba Libre

Bacardi rum is the obvious choice if it is available where you live. They claim the Cuba Libre is the world’s second-most-popular alcoholic drink, emphasising its widespread appeal. While the classic recipe calls for light rum and Coca-Cola, variations abound.

Some use dark rum, while others experiment with different cola brands. There are also flavoured rums, which can add innovative flavour elements such as vanilla, coffee or tropical-flavoured rums.

However, here on the island of Mauritius, there are many delicious rums to choose from. Some of my favourites include:

St Aubin Silver rum
New Grove Silver rum
Chamarel Exotic Spices rum
Lazy Dodo rum

Cuba libre cocktail ingredients

How to make a Cuba Libre Cocktail

Ingredients

Juice from 1/2 a lime
50 ml rum
cola
Ice

Method

Muddle the lime skin lightly with ice in a glass.
Add the rum and the lime juice.
Pour in the cola. Stir gently and garnish with a lime wedge—a perfect way to experience the Cuba Libre’s unique flavour.

The Cuba Libre cocktail is not merely a Rum and Coke with lime; it symbolises Cuba’s quest for freedom and a delightful blend of flavours that sets it apart. Its history, unique ingredients, and worldwide popularity make it a cocktail worth savouring and celebrating.

Also Read: My Favourite Margarita Recipe

Kilchoman Machir Bay Single Malt Whisky

By Jeannette Wentzel

On 10/23/2023

In Single Malt whisky

My 4th peated dram for this year; the Kilchoman Machir Bay Islay single malt Scotch whisky. The pretty blue of the label matches the blue Indian ocean here on the island of Mauritius.

Kilchoman is Scotland’s most westerly distillery and gets its water from a spring on Cnoc Dubh, just above the farm. Kilchoman was the first new distillery built on Islay in over 124 years. Anthony Wills, a former wine industry professional, founded the Kilchoman Distillery in 2005 at the Rochside farm.

Anthony’s idea was to establish a small-scale, traditional distillery with a farm-to-bottle focus. The barley is grown and malted at the distillery, and maturations and bottling occur onsite.

Most of the spirit is matured in ex-bourbon casks from Buffalo Trace in Kentucky, and the remaining spirit is matured in Oloroso sherry butts.

Kilchoman launched the Machir Bay single malt release in 2012 as the Kilchoman signature plated single malt, and it is named after the spectacular 2 km long beach on the west coast of Islay. Other releases in the core range include the Sanaig, Loch Gorm and the 100% Islay Edition.

Machir Bay is peated to 50 ppm which is similar to Ardbeg or even Ballechin whisky. It is not chill-filtrated and has no added colour. It has no age statement.

Also Read: Michel Couvreur Peaty Whisky

Kilchoman Machir Bay Whisky Review

ABV: 46%

REGION: Islay

COLOUR: Golden hay

NOSE: Soft peat with hints of ash, citrus notes and freshly baked vanilla sugar cookies. Something fruity and floral in the background with a lovely sugar sweetness. The sweetness reminds me of a madeleine dusted with icing sugar, warm from the oven.

PALATE: Ash and Islay peat with a burst of fruit and creamy vanilla. Bits of peach and pear with malt and cloves. Salted caramel and chocolate biscuits with a floral note. A few drops of water are perfect for toning down the slight alcohol burn and bring a chocolatey sweetness to the front. Hints of heather and honey. Elegant and well-balanced.

FINISH: Medium length with drying ash, peat, lemon pepper and fruit.

RATING: EXCELLENT

The Machir Bay is a lovely dram, subtle and well-balanced. The perfect peated whisky for here on the island. I prefer peated whisky in winter, but this release with the malt and vanilla notes worked wonderfully for our afternoon on the patio.

Peated enough to ensure the peat heads were happy but light enough to enjoy in our warm and humid climate. I need to pick up more from this distillery when we travel. In South Africa, Kilchoman Machir Bay whisky retails for around R940, and WhiskyShop has a few left.

Also Read: Scottish Cousin Whisky

Tipsy Tale of the Bloody Mary Cocktail

By Jeannette Wentzel

On 10/09/2023

In Cocktails

Tipsy Tale of the Bloody Mary Cocktail
The Bloody Mary cocktail continues to be among the top 15 most requested cocktails in bars worldwide every year. For some reason, I can’t wrap my head around this savoury tomato juice-based cocktail.

A Bloody Mary is known as a ‘morning after the night before’ drink. For many, it is a beloved brunch cocktail where the tomato juice and veggies pair well with scrambled eggs and bacon.

A nice, greasy breakfast to help you feel human when you wake up with a hangover. With a bit of alcohol to make the remedy (tomato juice) drinkable.

What exactly is a Bloody Mary Cocktail?

A Bloody Mary is a cocktail of tomato juice mixed with vodka, Worcestershire sauce, black pepper, salt, hot sauce like Tabasco, and lemon juice. The Bloody Mary is traditionally served over ice in a tall glass, like a highball glass.

It is an easy cocktail to customise with what is on hand and lends itself to all kinds of variations. Popular additions include garlic, herbs, celery, olives, horseradish, and bitters. I have seen recipes that include bacon and even shrimp.

bloody mary cocktail recipe

Also Read: Margarita Recipe

Who invented the Bloody Mary?

The Bloody Mary cocktail has a history as rich and varied as its flavour profile. While the exact origins of the drink are shrouded in a mix of fact and folklore, it is widely believed to have been born in the early 20th century.

One popular account traces the cocktail’s roots back to the 1920s and a bartender, Fernand Petiot, who worked at the New York Bar in Paris. The Russians escaping the Revolution brought vodka, and the visiting Americans had canned tomato juice.

Petiot is said to have experimented with different vodka and tomato juice mixtures, finally striking the right balance and creating a drink he named the “Bucket of Blood.”

However, the name was deemed too disturbing when he moved to the King Cole Bar at the St. Regis Hotel in New York City in the 1930s. The drink was rechristened the “Bloody Mary” after a bar guest known for her fiery temper.

Another version of the story attributes the cocktail’s creation to a bartender named Henry Zbikiewicz, also known as “Henry of the Ritz,” who reportedly invented the drink at the Ritz-Carlton in Paris during the 1920s.

The Bloody Mary’s popularity continued to soar throughout the mid-20th century, with various bartenders and mixologists putting their own twists on the classic recipe.

Today, the Bloody Mary remains a beloved and versatile cocktail, with countless variations that cater to individual tastes.

The basic ingredients

Vodka: Grab your favourite unflavoured vodka. You are adding potent flavoured ingredients. Use the halfway decent stuff; you don’t want to use your very expensive sipping vodka.

Tomato juice: Good quality canned tomato cocktail juice.

Lemon or lime juice: Fresh is the nicest, but if you don’t have it, bottled works just as well.

Worcestershire Sauce: That unique flavour that will help pull everything together.

Hot Sauce: Tabasco or your favourite hot sauce to add a kick. Or a big bang, if that is what you are after.

Salt and Pepper: As savoury as you like it.

Garnish: This is where the sky is your limit, and you can let your creative juices flow. See what you have in the fridge. A celery stick, olives and capers, lemons, pickles or gherkins. A skewer with a bit of cheese and bacon.

bloody mary cocktail glass

The Bloody Mary Recipe

60 ml vodka
120 ml tomato juice
2 dashes Tabasco sauce
2 dashes Worcestershire sauce
1 tbsp lemon juice
pinch salt
pinch black pepper
Ice
Garnish

Add the liquid ingredients and salt and pepper in a shaker with some ice. Stir gently to cool everything down. Strain into a tall glass and decorate with your chosen garnish.

Simple as that. Now raise your glass to a drink that is as bold and colourful as its history!

Also Read: Manhattan Cocktail