Whisky of the Week

Meandering the world, one whisky at a time

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Whisky Chocolate Truffles

Whisky truffles header
Chocolate truffles, those delectable nuggets of indulgence, have been enchanting taste buds for generations. This symphony of flavours wrapped in a velvety chocolate embrace has become a symbol of culinary elegance. Now imagine that you add a few drops of peated whisky your chocolate truffle.

The origins of truffles are shrouded in a few charming legends, with one story attributing their accidental discovery to the renowned French chef Escoffier.

Picture this: a bustling kitchen, the intoxicating aroma of chocolate filling the air. Escoffier, the maestro of French cuisine, was experimenting with a pastry cream when, in a twist of fate, he poured scalding cream into a bowl of chocolate chunks instead of the intended sugared egg mixture.

Rather than lamenting the mishap, he found that the chocolate paste was malleable, easily shaped into delightful spheres. And thus, the truffle was born, a confection that blended elegance with happenstance.

Truffles, characterized by their invitingly rounded forms, entered the culinary stage between 1890 and the 1920s. Their popularity soared as their recipes travelled the world, giving rise to regional variations like European, Belgian, American, French, and Swiss truffles.

Moroccan and Peated whisky truffles

A tantalizing journey into the world of truffles reveals a range of delightful infusions. Among them, the marriage of a hint of alcohol like brandy or Champagne has emerged as a beloved choice. Yet, today’s truffles transcend these classics.

Enthusiasts embrace coatings as diverse as crushed peppercorns, sweet curry, paprika, and even chocolate vermicelli. Regardless of the chosen coating, each truffle promises a symphony of taste.

I still remember when I first encountered whisky truffles as a child. In honour of Whisky Chocolate Month, I took on the challenge of crafting these delights myself. My initial attempts adhered to the traditional ganache recipe, yielding a rich but slightly daunting texture. Pursuing perfection led me to reconsider my approach, prompting me to dial my mom’s number.

Also Read: Whisky and Brie Cheese

Ah, the wisdom of mothers! She shared a recipe she had cherished for years that deviated from the conventional ganache method. It departs from tradition yet promises a smooth, creamy delight. With renewed determination, I embarked on the journey to refine the recipe.

But the flavour was the true heart of the matter. My experimentation led me to add some Ardbeg 10 yo whisky, birthing a peaty whisky truffle that captured the essence of Islay. Yet the journey wasn’t over; a Moroccan Ras el Hanout spice paired perfectly with Chivas Extra, resulting in a spicy-sweet variant.

In a world where culinary exploration knows no bounds, truffles are a testament to the artistry of accidental discovery and the harmony of flavours. These little spheres, once borne from a mishap, have become a canvas for gastronomic imagination.

The Basic recipe for Whisky Chocolate Truffles

  • 100 grams dark chocolate broken into little pieces (I used the Lindt Excellence 70% Cocoa
  • 63 grams of butter
  • 1 egg
  • 1 1/2 cup icing sugar
  • 4 tablespoons cacao (+ extra for dusting if required)

Peated Whisky Truffles

Ardbeg 10 yo single malt whisky peated truffles
ADD:

30 ml peated whisky – I used the Ardbeg 10 yo (the peatier, the better)

 Moroccan Truffles

Truffles with Chivas Regal Extra blended whisky and Ras el Hanout spice
ADD:

2 teaspoons Ras el Hanout spice
30 ml whisky (I used the Chivas Extra blended whisky)

Directions

Add the chocolate and butter to a small pot and heat gently to melt. When melted, take off the heat and add in the rest of the ingredients. Add the peated whisky for the peaty truffles or the Ras el Hanout for the Moroccan flavoured whisky chocolate truffles.

Stir well until everything is incorporated. Cool the mixture in the fridge for an hour until it starts setting. While the mixture is still soft enough to handle, but stiff enough to hold the shape, roll into small balls.

If you like, roll the truffles in some cocoa powder to coat.

I am not the most patient person in the world, so I spooned the mixture into heart-shaped chocolate forms. For the Moroccan whisky chocolate truffles, I dusted the form lightly with some Ras el Hanout seasoning.

Allow truffles to set in the fridge for at least 5 hours and serve straight from the fridge.

Ardbeg 10 yo single malt whisky peated truffles
It is that easy. You can quickly make it in an afternoon and it makes the ideal gift for the whisky lover in your life.

Also Read: Coconut Panna Cotta



Rittenhouse Straight Rye Whiskey

Rittenhouse Rye Straight Whiskey header
My first experience with rye whisky was earlier in the year when I tasted the Crown Royal Northern Harvest Rye. Rye based whisky is relatively unknown in SA. I liked the spiciness of rye and looked around for some more.

I saw a few more releases, such as the Pappy van Winkle Family Reserve 13 yo at R 19 000 a bottle.  Hmmm;  slightly out of my budget. Fortunately for me, I found this bottle of Rittenhouse Straight Rye whiskey at WhiskyBrother for a lot less.

Before  Prohibition, rye whiskey distilleries dotted the Pennsylvania landscape. Rye was the most popular grain American farmers’ distilled regularly. Rye grain is easy to grow and durable. Surplus grain was fermented and distilled, which was a cheaper option than transporting it to other areas.

Also ReadMichter’s Single Barrel Rye

Produced in the tradition of the classic Pennsylvania or “Monongahela” rye whiskies, Rittenhouse is a well-known rye enjoying a comeback throughout the USA, as today’s American whisky consumer re-discovers classic whiskey styles.

Likewise, the brand is beloved by mixologists for its robust style and enjoys a renaissance as cocktails regain popularity. Prohibition destroyed the rye whiskey industry. After Prohibition, Americans adjusted their palates towards the softer Canadian whiskies and sweeter bourbons.

Rye whiskey was relegated to the back room. However, slowly over the years, rye crept back. Micro distilleries across Pennsylvania and New York are releasing new rye whiskies regularly. Rye has increasingly been in demand since the 2016 Whisky Bible rated the Crown Royal Northern Harvest rye as their top whisky. A rye whiskey reawakening.

The Crown Royal Northern Harvest Rye was a polarizing whisky. Some people loved it; some people could not understand the hype. For me, however, it opened a new taste avenue.

I find rye whiskies slightly spicier than the traditional bourbons, and the new flavour nuances have interesting possibilities with food pairings. Heaven Hill Distilleries produce the Rittenhouse rye. The Rittenhouse rye is aged for 4 years.

Rittenhouse Straight Rye Whiskey Review

Review and tasting notes Rittenhouse Rye Straight whiskey with glass

COUNTRY: USA

ABV: 40%

COLOUR: Dark gold

NOSE: Spicy and rich. Notes of nutmeg, eucalyptus and vanilla. Faint hints of fresh-cut grass, lemon blossom and liquorice.

PALATE: Freshly baked lemon sugar biscuits and spices.  Adding water releases more vanilla notes.

FINISH: Medium length that ends in spicy notes.

RATING: EXCELLENT

Probably not the best rye on the market, but a decent mouthful. My brother, not usually a whisky drinker, joined me for the tasting. He finished his glass, without water, even before I could finish writing down my tasting notes.

So it can’t be too bad. It might be that I rate this rye whisky highly because of my limited experience with rye whiskey. But I will look out for more rye releases so that I can do a better comparison. John liked the spiciness of Rittenhouse Rye, and I liked the sweeter notes.

I paired this Rittenhouse Rye with some Cadbury Milk chocolates. I have also done a side by side comparison between the Rittenhouse Rye and the Sazerac Rye whiskey to see how much they differ.

I have also tasted a Scottish Rye whisky, the Arbiki Highland Rye release.  A different spice profile, but interesting.

Also Read: Pikesville Rye Whiskey


The Don Pedro Cocktail

Don Andy Don Pedro with Three Ships 5 yo
It was a special treat to go out for dinner as a student. If you still had enough money left over at the end of the meal, the dessert choice was always a Don Pedro. I assumed that Don Pedro is a standard dessert throughout the world. It is only when I started travelling abroad that I realized, it is not known outside of our beautiful country.

Asking for a Don Pedro in Amsterdam was met with much bewilderment. I tried again in Paris in broken French and sign language, and my request was met with frowns and growls. I did not even try when I arrived in Moscow. To me, whisky and ice cream was a natural fit. For the rest of the world, apparently no quite.<

For my non-South African readers, a Don Pedro is not something your uncle Pedro is famous for. It is an adult milkshake. Vanilla milkshake with a tot (or 2) of whisky or liqueur.

Like milkshake, you sip it with a straw. I am not sure if it is more a cocktail or a dessert, but I know one thing; it is tasty!




What is a Don Pedro?

According to Eat Out, the first Don Pedro was made by Danny Ferris at Belinzona in Blouberg, Cape Town in the 1970s. The basic ingredients are always some vanilla ice cream, cream or milk and some liqueur. Many restaurants have their own version of the classic and name them based on the liqueur used.

A popular option is to use Amarula cream liqueur (a very popular South African marula fruit flavoured liqueur) or Frangelico or even a Bailey’s Irish cream.

At a fancy restaurant, you might not find it on the menu, but a good South African barman should have no trouble in whipping you up a tasty Don Pedro without looking for his cocktail book.

Don Andy Don Pedro with Three Ships 5 yo

In honour of this truly South African dessert, here is a simple recipe for Don Pedro. Keeping with the South African theme, I made it with some Three Ships Premium Select 5 yo. I specially chose this peaty expression as the peat adds a different dimension to the Classic Don Pedro.

Because this whisky is made by the well-known Master Distiller Andy Watts, I have dubbed my expression, Don Andy. He released the Three Ships Pinotage Cask Finish whisky and has become a South African whisky legend over the last couple of years

Don Andy Don Pedro with Three Ships 5 yo

Also Read: Three Ships 10 yo Vintage Single malt

Don Andy with Three Ships 5 yo

Ingredients

Serves 2

  • 6 scoops of vanilla ice crea
  • 60 ml peated whisky (I used the Three Ships 5 year old whisky)
  • 50 ml cream or milk
  • grated dark chocolate
  • 2 cherries

Method

  • Pour the first 3 ingredients into a blender and blend until smooth.  Or use a stick blender and wiz away.
  • Pour the mixture into 2 glasses.
  • Top with a cherry and grated dark chocolate.
  • Serve immediately and enjoy.

Note: You can replace the Three Ships 5 year old with any whisky (or liqueur for that matter) of your choice. A peated whisky adds an interesting dimension to the drink; I recommend that you try it. It is delicious.

Also Read: Nectarine Bourbon Smash Cocktail




Sullivans Cove Double Cask Whisky

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Today I try a new world whisky, the Sullivans Cove Double Cask single malt whisky. New world whiskies are always a treat. I enjoy exploring all the different world whiskies, sometimes more than the Scottish ones.

With Scottish whiskies, you know what you can expect; a peaty Islay, a smoky Highland or a sweeter Speyside. But with world whiskies, the lines are much less defined.

Opening up a dram from the ‘new whisky world’ is very much like opening a lucky packet. You are not sure what you are going to get. Something delicious or “what were they thinking?”.

It is always a fun exploration. Sometimes the bottle shape is more interesting than the inside (like the bottle in the shape of the African continent – Wild Reeds Whiskey from Schoonspruit Distillery), you never know.

I have tried the Sullivan’s Cove Bourbon Cask and loved it, and I am hoping the Double Cask release will also live up to my high expectations. Interestingly enough, there are an estimated 18 licensed whisky distillers in Australia, with the most significant concentration of them around the island of Tasmania.

It might have something to do with the amazing air and water quality. You can read all about the clean air and water of Tasmania in the other blog post.

The Sullivans Cove Double Cask was aged in  American oak bourbon casks and French Port oak casks before being bottled.

Also Read: Oban 14 yo whisky

Sullivans Cove Double Cask Whisky Review

Review and tasting notes Sullivans Cove Double Cask single malt whisky with glass

COUNTRY: Australia

ABV:  40%

COLOUR: Rich Gold

NOSE: Initially, I get hints of grape sweetness and tropical fruits. Malt and toffee apple mix with hints of oak and cinnamon. I find a nose to be quite subtle and fresh. It might be my imagination, but there are faint hints of the typical bourbon vanilla when you add a few drops of water.

PALATE:It starts spicy and then slowly, woody notes come through. There are hints of honey and butterscotch mixed with freshly baked oats cookies and fruit jam. Bits of vanilla and cinnamon float around. Water improves the smoothness and makes it more rounded. Water also brings out more of the ‘bourbon-y’ vanilla sweetness.

FINISH: It builds very slowly from a gentle beginning through to a medium finish. The Double Cask ends in spicy cinnamon and bitter lemon notes.

Rating: VERY GOOD

The Sullivans Cove is an easy-drinking whisky and something that Australia can be very proud of. We had to add water carefully as the dram has a 40% ABV. Generally, whisky in South Africa is bottled at 43%, and I never realised how big a difference the extra bit sometimes make.

Add just a few drops of water to allow the vanilla to come out. Add too much, diluted this whisky, and it became quite watery and thin.

Also Read: Rittenhouse Rye Whiskey



Three Ships 10 year old 2005 Vintage Whisky

Three Ships 10 yo 2005 Vintage Whisky header
This weekend was Heritage Day and I am sipping on a proudly South African whisky; the Three Ships 10 year old 2005 Vintage single malt whisky. A public holiday in South Africa celebrated on the 24th of September.

On this day, all the people of our beautiful country are encouraged to celebrate their different cultures and traditions. Before 1995, Kwa-Zulu Natal observed 24 September as King Shaka Day.

Shaka was a Zulu King who played an important role in uniting Zulu clans into a cohesive nation. However, when the Public Holidays Bill was presented to the new democratic Parliament of South Africa in 1994, it did not have 24 September included on the list of proposed public holidays.

As a result of this exclusion, the Inkatha Freedom Party, a South African political party with a large Zulu membership, objected to the bill. Parliament and the IFP reached a compromise and Heritage Day was established.

Heritage Day was informally renamed as National Braai Day in 2007. It is in recognition of the South African culinary tradition of holding informal backyard barbecues or braais.

Heritage Day recognises and celebrates the cultural wealth of our nation. What better way to celebrate this amazing nation than with a proudly South African whisky – the Three Ships 10 year old 2005 Vintage single malt whisky.

Review and tasting notes Heritage Day Three Ships 10 yo single malt whisky

The James Sedgwick Distillery in Wellington was the first whisky distillery in South Africa to produce Single Malt. Their first Three Ships 10 year old single malt was released in 2003 and 3 times after that in 2010, 2011 and 2012. This year marks the first release of the single malt as a vintage.

Three Ships and Andy Watts

Up to the middle of 2016, Andy Watts was the Master Distiller at JSD. He handed the baton over to Jeff Green, but not before leaving behind a magnitude of experimental cask finishes, single malts and blend expressions.

The Three Ships PX Cask Finish  was the first of these cask finishes to be released at the end of 2015. The James Sedgwick Distillery followed this with the Three Ships Pinotage Cask Finish whisky, and during 2018, they released the Three Ships 8 yo Oloroso Cask Finish whisky. I can’t wait to see what James Sedgwick Distillery has planned for us during 2019. (updated info 2019)

But for now, let’s focus on the new Three Ships 10 year old 2005 Vintage whisky. It was created using heavily peated barley and aged for 10 years in older American Oak casks.

I invited a Twitter friend to join us for this tasting as well. He tasted this dram for the first time on Friday afternoon. The Three Ships 10 year old price here in South Africa is around R560 per bottle.

Also Read:Three Ships 6 yo That Boutique-y Whisky Company

Three Ships 10 year old 2005 Vintage Whisky Review

Review and tasting notes Three Ships 10 yo single malt whisky with glass
COUNTRY: South Africa

ABV:  44.6%.

COLOUR: Beautiful gold with faint hints of green.

NOSE: There are elements of malt, fruitiness, spices and fresh fruit and in the background hints of honey and butterscotch. After the Three Ships 10 yo has breathed a bit, notes of grain come through. Once you add water, peat and smoke are released, and the earthy character of this proudly South African dram comes through.

PALATE: There are notes of oak and spice  with hints of peat.  Tiaan picked up bits of dark chocolate. The Three Ships 10 yo has a wonderful body and is a nice big mouthful. Even without water, this is wonderfully smooth. The addition of water transforms the whisky and releases all the peaty earthy notes. But the peat is velvety rich and not overwhelming. Perfect for someone who wants to expand their whisky tasting experience.

FINISH: Without the addition of water this Three Ships 10 yo 2005 Vintage whisky has a wonderfully long complex, quite a bold, finish. The addition of water mellows the finish but helps more of the sweet toffee notes appear.

RATING: EXCELLENT

The Three Ships 10 yo is bigger, bolder and peatier than the previous 10 yo release. Moving towards an Islay style of whisky. It is a dram worth defining a legacy by. Well done Andy. In the end, Tiaan said it best!
Eritage Day Three Ships 10 yo single malt whisky
I finished this bottle some time ago but did not want to put it into the recycling bin. So it stood, all empty, in my whisky room. Good thing that I kept it because I had the opportunity to make a whisky bottle lamp and this was the perfect bottle to do it with. See how I did it in the post on whisky bottle lamp.

Also ReadTop 5 Single Malts


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