Whisky of the Week

Chivas Regal Extra Whisky

On 08/29/2016

When you hear the name Chivas, it brings to mind consistent quality. For me, it reminds me of my father. His favourite was the Chivas Regal 12 yo whisky. The old staple blended Scotch whisky that you can find everywhere.

He used to get a bottle or 2 for Christmas and savoured it through the year. Now and again he would share a sip with me, when my mom was not looking.

During 2014, Chivas released a new bottling, Chivas Regal Extra blended Scotch whisky. In honour of my dad, I had to try it. The Chivas Extra whisky has no age statement and according to my research, has more of a sherry character than the traditional Chivas releases.

All Chivas Regal blends have sherry-aged whisky blended in, but the percentage for the Chivas Regal Extra is slightly higher.

Also Read:Sullivans Cove Double Cask Whisky

The Sherry casks come from the Sherry Bodegas in Spain, where the casks are filled with the rich, sweet Oloroso sherry, which soaks into the wood during their time in the Bodegas. It was made to fit between the well-loved Chivas 12 year old whisky and the more upmarket (read expensive) Chivas 18 year old whisky.

It is also Chivas’ first global expression since 2007. Chivas Regal is produced by Chivas Brothers, which is part of Pernod Ricard. Founded in 1786, the Strathisla distillery is the home of Chivas Regal.<

According to Colin Scott, the Master Blender, Chivas Regal Extra goes particularly well with steaks and sticky-toffee pudding.

Chivas Regal Extra Blended Whisky Review

ABV: 43%

COLOUR: A dark caramel

NOSE: Fruity sweetness mixed with pears, warming nutmeg and caramel. Not overly sweet, but delicate and fresh.

PALATE: Medium bodied whisky with notes of pears and cinnamon mixed with cherries, hints of dry oak and caramel. The Chivas Extra does not have the expected sherry sweetness, and water softens and smooths out the dram.

FINISH: Medium length finish that ends in sweet Christmas cake.

A nice enough expression. The sherry is delicate and not overwhelming, but I was hoping for a bit more. I was expecting the classic Chivas character balanced with a big mouthful of sherry.

RATING: VERY GOOD

I think my father might have liked this new release. It is a great whisky for summer. Not too sweet and well-balanced with some summer spices.

The price for the Chivas Regal Extra in South Africa is around R450. I did a side by side comparison between the Chivas Extra and the 12 yo, and you can read all about the differences.

Also Read: Glengoyne 21 yo Whisky

Kornog Whisky

By Jeannette Wentzel

On 08/22/2016

In Single Malt whisky

Today I look at something from France, the Kornog single malt whisky. On the windswept Northern coast of French Brittany, the old farm that houses the Glann ar Mor distillery has sustained life and faced the sea elements since around 1668.

Closer to Plymouth than to Paris, this small distillery makes peated and unpeated whisky. Follow the road from Paris, through Le Mans, Rennes and Saint-Brieuc until it ends by the coast.

Here you will find the small little distillery established by the Celtic Whisky Compangnie in 1999. Their first unpeated single malt was released in 2008 under the Glann ar Mor label. Glann ar Mor translates from “ by the sea” in the Breton language.

Kornog whisky is the peated expression of the distillery. It is peated at about 35 – 40 ppm of phenol. Kornog translates to “West Wind” in Breton. Compared to the Scottish distilleries, Glann ar Mor is a small distillery with only 2 stills. Maturation takes place in Ex-Sauternes casks and ex-bourbon barrels.

The ambition of Glann ar Mor is to offer the world an authentic whisky in the Celtic tradition with a Breton heart. I have the limited release Kornog Taouarc’h Pevared 10SC expression. The peated whisky was aged in ex-Sauternes casks.

Also Read: Ardbeg Wee Beastie Whisky

Kornog Single Malt Whisky Review

Kornog single malt whisky is bottled without artificial colouring or chill-filtration.

COUNTRY: France

ABV: 46%

COLOUR: A light wheat colour.

NOSE: Notes of Peat, light smoke, seaweed and salt. Faint hints of fruity sweetness mixed with oak.

PALATE: Peat, TCP, medicinal notes with soft smoke, oak, seaweed, light peppery taste. The fruity sweetness from the nose is very faint on the palate and only released when water is added. The peat is not overwhelming but nicely balanced with the pepper spice and oak. The Kornog is a medium-bodied whisky and not very complex.

FINISH: The finish is medium length and surprisingly sweet. The caramel sweetness comes through in the end and balances the peppery notes.

RATING: VERY GOOD

When I first tried the Kornog Taouarc’h Pevared in 2013, I was not fond of it at all. I found it rough and the medicinal notes to harsh. I think over time, my palate matured as I tried more and more peaty whiskies. Re-tasting this whisky now, I can better appreciate the peaty smoke, and I don’t mind a second glass.

It is also an excellent whisky to pair with mature cheddar cheese such as the Wyke mature Cheddar or a Etorki cheese. Another whisky from France worth trying is the Armorik whisky.

Also Read: Glen Grant 12 yo whisky

Glengoyne 17 year old Single Malt Whisky

By Jeannette Wentzel

On 08/08/2016

In Single Malt whisky

Today I look at the Glengoyne 17 year old single malt Scotch whisky. Situated on the A81 in Scotland, next to a beautiful wooded area, the Glengoyne distillery sits at the foot of Dumgoyne Hill near Loch Lomond.

The distillery was started in 1833 and was known as the Burnfoot Distillery. It changed owners and names a few times; However, it has been one of the longest continuously run distilleries in Scotland.

It is located right on the line that divides the Highlands and Lowlands of Scotland. Glengoyne’s stills are in the Highlands while the filled casks of whisky mature across the road in the Lowlands.

It also sits on the popular West Highland Way, a long-distance footpath. The path is a 150km long trail, from Milngavie north of Glasgow to Fort William in the Highlands.

Although Glengoyne is a Highland whisky, the whisky characteristics are closer to the Lowland drams. The water and the malt are unpeated. Glengoyne does not use peat smoke to dry their barley but instead uses warm air.

Glengoyne claim to have the slowest distillation rate, and according to the distillery, this creates a softer, smoother taste. In April 2003, Ian Macleod Distillers Ltd. acquired the Glengoyne Distillery from the Edrington Group.

Glengoyne doesn’t release the 17 year old anymore. The Glengoyne 17 year old whisky has a higher portion of 1st fill Sherry casks compared to their other releases. I loved the Glengoyne 21 year old, and it was my Single Malt of the Year 2014. Hopefully, this release will live up to my high expectations.

Related Article: Glenfiddich Age Of Discovery whisky

Glengoyne 17 year old Single Malt Whisky Review

REGION: Highland

ABV: 43%<

COLOUR: A rich dark reddish copper

NOSE: Initially the nose has notes of fruitiness and sherry. Then some spicy oak bits mixed with vanilla and nougat come through. The nose is rich but gentle.

PALATE: Compared to the nose, the palate on the Glengoyne 17 year old whisky is bold and robust. The palate is full of ripe fruit, sweet juicy pears, figs, condensed milk sweetness balanced with oak spiciness and malty goodness. The addition of water seems to bring out much more wood and dried citrus. I prefer it, however, without water.

FINISH: Long and lingering and stays for a long time. It ends in spicy wood notes.

RATING: EXCELLENT

It is sad that this Glengoyne 17 year old single malt Scotch whisky has been discontinued. This dram is a wonderful warming whisky, perfect for winter. It is not as great as the 21 year old whisky, but certainly good enough to call for a second glass. What did you think of this release?

Also Read: Tamdhu Batch 001 Whisky

The Balvenie Peated Cask 17 year old Whisky

By Jeannette Wentzel

On 08/01/2016

In Single Malt whisky

Today I am raising a glass to the Balvenie Malt Master, Davd Stewart, with the Balvenie Peated Cask 17 year old single malt Scotch whisky. In honour of the Queen presenting him with a MBE medal.

This was in honour of his services to the Scotch whisky industry. He is the longest-serving Malt Master in the world. An amazing 54 years in the industry. What an amazing achievement!

David was born in 1945 in Ayr in Scotland and started his career at the Balvenie Distillery in 1962 on a 12-year apprenticeship, aged 17. He was appointed as Malt Master in 1974. David was one of the first people to experiment with cask finishes during the 1980s.

This experimentation led to a few of my favourite Balvenie expressions. Releases such as the Balvenie Doublewood, Balvenie Caribbean Cask, The Balvenie Roasted Malt and the Balvenie Portwood. The Balvenie distillery is part of the William Grant stable of brands.

Malt Master David Stewart

This week, in honour of this great man of whisky, we try the Balvenie Peated Cask 17 year old whisky – another of his “experiments”. Released during 2010, the whisky was aged traditionally, to begin with, but finished in a cask that previously held peated whisky.

Back in 2001, The Balvenie did a heavily peated malt run that was then aged in ex-bourbon barrels. At some point, the spirit transferred out of the American Oak barrels and into new casks to continue its maturation.

It is into these now empty-cask that David poured some 17 year old Balvenie to see what would happen. To further enhance the whisky, David then blended it with some similarly aged Balvenie finished in new charred oak.

The result – the Balvenie Peated Cask release. Unfortunately, this was a limited release and is not available anymore.

Balvenie Single Malt Whisky is produced by William Grant & Sons Ltd. Founded by William Grant in 1886 and today still an independent family-owned distiller run by his direct descendants.

Also Read: Macallan 15 year old whisky

The Balvenie Peated Cask 17 year old Whisky Review

REGION: Speyside

ABV: 43%

COLOUR: Liquid golden sunshine.

NOSE: Rich and creamy with very subtle hints of peat. There are notes of candied sweets and fresh fruit with hints of vanilla, cinnamon sugar and butterscotch sweetness.

PALATE: A riot of contrasting flavours. Initially, there are heaps of peat mixed with some smoke and ashy notes followed by spicy sweetness. The next layer has juicy fruitiness with bits of honey and cinnamon spice.

The Balvenie Peated Cask single malt has an interesting flavour development profile. The addition of water brings smoothness to the whisky and makes it easier to drink. It softens some of the ashy smoky and brings forward the sweetness.

FINISH: Long and lingering and warms you up from the inside. It ends in notes of smoky fruity sweetness.

RATING: EXCELLENT

This expression is certainly not the usual Balvenie style. It’s unusual and different. However, it does a fantastic job of standing out as something unique.

This peated expression will probably not appeal to traditional Balvenie lovers. It also has too little peat intensity for Islay lovers. However, this is a unique and interesting whisky, made by a man who is not scared to try something new. A whisky as unique and interesting as the man who created it – David Stewart.

Also Read: Kininvie 17 yo Whisky

How to pair whisky and cheese

By Jeannette Wentzel

On 07/20/2016

In Whisky & Cheese

Whisky and Cheese pairing for dessert
You love cheese. You love whisky. Over the weekend, a few like-minded friends are coming over for dinner. Why not try a small whisky and cheese pairing to end the meal! It is a great way to end a meal, especially in winter.

Whisky is an excellent accompaniment to food and pairs wonderfully with cheese. End your dinner party on something different. Be bold and experiment. However, the choices are overwhelming. There are so many different options available.

How do you put the right dessert pairing together? How you do pair perfectly on a budget? Today, I will do an easy step by step guide on setting up a dessert platter. With easy to find cheeses and a few versatile whiskies that will pair nicely with the cheese.

Easy steps on how to pair whisky and cheese

Step 1: Define your budget

It does not matter if your budget is big or small. There are amazing whiskies in the affordable price bracket that pair wonderfully with cheese. Both local and imported. Both single malts and blends.

In South Africa, we are fortunate that there are delicious local cheeses available. Depending on the number of people you invite, I would recommend 2 or 3 cheeses for an after-dinner platter. Paired with 2 or 3 whiskies.

Step 2: Think about the cheese

Whisky and Cheese dessert cheese
Think about the cheeses you and your guests would enjoy. Do you taste buds prefer an aged Cheddar or a simple Blue cheese? Or perhaps a creamy Camembert? Does your guest like soft or hard cheese?

You can stick to an aged Cheddar or Gouda or be more adventurous with a smelly Blue or a soft Camembert. The choice is up to you.

Step 3: Choose a whisky or two

Whisky and Cheese dessert whisky all whisky
The general rule is to match a strong tasting cheese with a robust whisky and a milder cheese with a softer whisky. Another option is to pair a harder cheese with a lighter whisky and a creamier cheese with a heavier whisky. It’s all about finding a balance of texture and complexity.

Match flavour with flavour. Pair a fruitier cheese with a fruity whisky or an earthy cheese with a peaty whisky. A win-win situation is if you can find a versatile whisky that will pair well with two different kinds of cheese.

Also Read: Self-Saucing Whisky Chocolate Pudding

Step 4: Choose a few accompaniments

Whisky Cheese dessert accompaniment condiments
Adding a few accompaniments not only gives colour but increases enjoyment. Add a few crackers and breadsticks. Grapes, caramelized nuts, dried fruits, fresh strawberries and olives allow more texture. Even a bit of fruit preserve will work nicely. Mix a few salty and sweet items. It allows for a greater taste explosion.

Step 5: Serving suggestions

Have a separate knife for each cheese, especially the soft varieties. Soft cheese spreads well with a butter knife; firm cheese might need a paring knife
Remove the cheese from the refrigerator an hour before serving
For a nice variety choose one hard cheese like Cheddar or Gouda and one soft cheese like a Brie, Camembert or Blue cheese.
Serve at least one familiar cheese
Experiment with different options.

A few suggestions

A peated whisky with an aged Cheddar or Blue cheese

A peated dram is a great match for strong cheese. South Africa’s very own Three Ships 5 yo pair wonderfully with blue cheese. You can also look at an Ardbeg or Lagavulin or even a Talisker to pair with strong cheeses. These full-bodied whiskies can stand up to the strong earthy character of the cheese.

Cheese smooth out the peaty nature of the dram and the peaty whisky help to break down the creamy richness of a mature Cheddar or Blue Tower cheese.

Fruitier whisky and Camembert or Gouda

Softer, fruit-focused whisky works marvellously with softer cheese. Lowland releases like the Glenkinchie or rum cask finish drams like the Balvenie Caribbean Rum all fall into this category. Even the South African favourite grain whisky, Bain’s whisky whisky will work. The softer fruity notes of these whiskies pair well with a soft Camembert or a Brie Cheese. The two elements match and balance each other perfectly.

Which of these pairings would be your favourite dessert choice?

Also Read: Jura Origin & Comté Cheese