Whisky of the Week

Smoked Leg of Lamb with Black Grouse Marinade

On 10/02/2014

smoked leg of lamb header
About two years ago, I read a blog post by one of my favourite food bloggers, Drizzle & Dip. It was a recipe for Sticky Chipotle BBQ ribs that she made on a Big Green Egg. It sounded so interesting, and after doing some research, I knew that this is the braai solution we have been looking for.

I bought The Big Green Egg (BGE) for John as a Christmas gift. It took him a while to learn how to manage the temperature on the Big Green Egg, but he figured it out through trial and error (and YouTube) and have happily been smoking and braaing (BBQ) on the Big Green Egg.

His newfound confidence with our Egg has allowed us to start experimenting with new recipes. Lamb is one of our preferred meats, and there is nothing nicer than a juicy smoked leg of lamb on the Big Green Egg. But we wanted to try something different.

Some time ago, I did a post on the best whisky to serve with Indian food. Black Grouse whisky, the peated expression from the Famous Grouse, worked well with the curries we tried. My tasting notes on the Black Grouse blended whisky are captured here.

Smoked Leg of Lamb marinated in Black Grouse
The mixture of peat and smoke is well balanced, and I rate this fresh and delicate whisky as one of the best whiskies that any Indian restaurant can add to their bar. Combining my whisky knowledge and cooking experience, I started experimenting with Indian garam masala, lamb and the Black Grouse whisky. And the results was amazing.

Also Read: Tiramisu with whiskey

Smoked Leg of Lamb with Black Grouse Whisky Marinade

2 kg of deboned leg of lamb

Marinade

4 teaspoons Minced Garlic
2 teaspoons Garum Masala powder
½ teaspoon Salt
2 Tablespoons Olive Oil
1 teaspoon dried Rosemary
1 teaspoon White Pepper
30 ml Black Grouse whisky
1 teaspoon of meat spice

Combine all the ingredients for the marinade and massage into the lamb. Put it into a zip lock bag and let it marinade in the fridge overnight. Soak some hickory wood chips in water for an hour. Heat the Big Green Egg to 250F with the plate setting on indirect. Smoke for 2-3 hours until the internal temperature of the lamb reaches 130F (medium-rare). Take the lamb off the Egg and let it rest for 10 minutes before carving.

Smoked Leg of Lamb marinated in Black Grouse on the Big Green Egg

The smoke and peat from the Black Grouse combine well with the garum masala spices and garlic. This combination is further enhanced by the smoke from the hickory wood chips. The resultant flavours produce a leg of lamb that is rich and smoky with the spice and garlic notes in the background.

I think that the Black Grouse whisky is responsible for this rich, wonderful intensity of flavour. The result is a juicy, fall-apart soft, smoked leg of lamb. Just perfect!

Smoked Leg of Lamb marinated in Black Grouse

I served this smoked leg of lamb with Jack’s honey maple sweet potatoes. Based on a recipe that I got from the Spring 2012 Whisky Advocate magazine. This recipe warrants a blog post all on its own, as it is so delicious. The Honey Jack Daniels’ sweetness combined amazingly with the smoky lamb and created the perfect summer meal.

During 2014, Edrington revamped the Black Grouse and released it as the Famous Grouse Smoky Black whisky

Another dish I made on my Big Green Egg was a Bain’s whisky chicken marinade which came delicious.

Also Read: Islay Whisky and Lamb Pairing

Bruichladdich The Classic Laddie Whisky

By Jeannette Wentzel

On 09/29/2014

In Single Malt whisky

My whisky this week is Bruichladdich The Classic Laddie Edition 01 single malt Scotch whisky. The Bruichladdich distillery lies on a peninsula not far from Bowmore on the isle of Islay. The distillery produces mainly single malt Scotch whisky.

It is one of eight working distilleries on the island. The Harvey brothers, William, John and Robert, built Bruichladdich in 1881 on the shore of Loch Indaal.

At the time, the distillery was an advanced design, unlike Islay’s older distilleries, which had grown from old farm buildings. It was built from stone from the seashore and had a very efficient layout.

The uniquely tall and narrow-necked stills were chosen to produce a very pure and original spirit. This spirit style was seen as the opposite of the styles produced by the older distilleries. Bruichladdich changed owners various times, and the new owners mothballed the distillery in 1994.

Much of the equipment still in use on Bruichladdich is still the original Victorian equipment. The process is gravity fed, and no computers are used in production, apart from in the offices and to run a series of webcams.

A group of private investors bought the distillery in 2000. With some clever marketing and an excellent wood policy, they set out to make Bruichladdich a name to remember. Rémy Cointreau bought it in 2012.

Malt whisky produced at Bruichladdich distillery sells under three different brand names; Bruichladdich (unpeated), Port Charlotte (heavily peated) and Octomore (super-heavily peated). Octomore whisky is considered to be ‘the most heavily peated single malt whisky in the world’.

The Bruichladdich Classic Laddie is the foundation of the distillery’s core range. It has the classic flavours of Bruichladdich, distilled from unpeated barley. The distillers are calling this ‘the essential Bruichladdich’.

Related Article: Bunnahabhain 12 yo whisky

Bruichladdich The Classic Laddie Whisky Review

Bruichladdich The Classic Laddie single malt has no age statement. It is non-chill-filtered and colour free.

REGION: Islay

ABV: 46%

COLOUR: A light gold. It is a fairly thick whisky with slow fingers developing on the inside of the glass.

NOSE: Cereals, oak and vanilla. There are notes of fresh fruits and hints of florals. The Bruichladdich Laddie Classic does not have an overly complex nose.

PALATE: More fresh fruit, especially green apple mixed with notes of vanilla sweetness, barley and oak. There are hints of citrus and spice and more fresh-cut flowers.

FINISH: Medium length with notes of citrus, fruit and last hints of vanilla. It is a smooth whisky, but not very complex. However, the lack of complexity does make it a very easy drinking whisky.

RATING: VERY GOOD

The Classic Laddie Scotch is a lovely drinkable whisky to have around. Best of all, it is affordable. It brightens up the whisky room with its turquoise colour and stands out between the ‘normal’ whisky bottles.

But I think it might be lonely and it needs the rest of its family to join it in our collection. So – 2 more names added to my whisky wish list. Have you tried this Bruichladdich Laddie Classic?

Also Read: Black Bottle Old Release Blended Whisky

Old Pulteney 21 year old Whisky

By Jeannette Wentzel

On 09/22/2014

In Single Malt whisky

Today I am trying a whisky from the Scottish Highlands. A whisky that has won numerous awards and is a favourite of many people. I am looking a the Old Pulteney 21 year old single malt Scotch whisky.

In 1826, during a period in the Wick county town history known as the Great Herring boom, a small distillery was established right in the heart of ‘Pulteneytown’.

This Old Pulteney Distillery was and still is one of the most northerly distilleries on the Scottish mainland. This Highland distillery was quite inaccessible before they built roads. Barley was brought in by sea, and they shipped the whisky out the same way.

Many of the distillery workers were also employed as fishermen. Wick became known for the barrels of silver (herring) and gold (whisky), which left the port in huge numbers.

The distillery itself has a fascinating history, with its distinctive pot stills defying convention to this day. The wash still is an ongoing source of interest due to the absence of a ‘swan neck’.

Legend has it that it was too tall for the still house when the still was delivered, and the manager decided to cut the top off. The Old Pulteney bottle incorporates a bulbous neck to reflect the shape of the stills.

The distillery closed in 1930 due to declining trade after the local parish enforced prohibition laws. However, it was re-opened in 1951 when the parish abolished the law. The distillery bottle single malt whisky under Old Pulteney’s name, and there are both official and independent releases over the years.

Pulteney is part of the International Beverage Ltd company, whose whisky portfolio includes Hankey Bannister, Balblair, anCnoc, Catto’s and Speyburn whisky.

Related article: Glengoyne 21 yo Whisky

Old Pulteney 21 year old Whisky Review

The Old Pulteney 21 year old whisky has been voted 2012 World Whisky of the Year by Jim Murray’s Whisky Bible. The Old Pulteney single malt has been matured in ex-Olorosso sherry cask as well as ex-bourbon casks. Non-chill-filtered and with natural colour.

ABV: 46%

COLOUR: A golden amber with straw highlights. It is an oily whisky with slow fingers on the inside of the glass.

NOSE: The first impression of the nose brings sherry with cereals. There are notes of oak and florals. The nose is smooth and quite subtle. The sweetness from the bourbon casks comes through in notes of toffee and vanilla.

PALATE: When tasting the Old Pulteney without adding any water, it is fairly spicy. After adding a bit of water, the palate brings notes of oak, spice, cereals with hints of butterscotch. There are notes of fruit and malt cookies in the background.

FINISH: A medium length finish that ends in notes of spice, oak and fruit

RATING: VERY GOOD

Strangely the Old Pulteney reminded me a bit of the Highland Park 18 year old that I tasted. There are notes in the finish of both these whiskies that are very similar. Looking at a map of distilleries, I noticed that these two distilleries are quite close together.

As enthusiastic as many people are about this whisky, it will never be a favourite. I find the spice overwhelming and the light sweetness underwhelming. It feels to me like they just don’t fit. After 21 years in a barrel, it is not the most complex dram. With the endorsement of Jim Murry, I was expecting something more.

In terms of a whisky food pairing, Marc, owner of the WhiskyBrother shop in Hyde Park (and my favourite whisky shop in South Africa), suggest that you try the Old Pulteney 21 year old whisky with a whole quail. Now that sounds interesting!

Also Read: Chivas Royal Salute 21yo whisky

A Whisky and Indian food pairing

By Jeannette Wentzel

On 09/10/2014

In Lifestyle

Whisky and Indian Food pairing
Last Friday, some friends came over for our regular girls’ lunch. I wanted to spice things up and served an Indian curry lunch combined with a whisky pairing. Some research on the internet indicated that Indian food and whisky fit well together. Especially the more peaty whiskies, pair well with the spicy South Indian food.

I also found various combinations where the more floral and fruity Speyside whiskies were paired with Indian finger food and seafood. The matching of Indian food and whisky is a delicate balance between the spicy food and the whisky’s subtle flavours.

Pairing Whisky and Indian Food

The one should not overwhelm the other but bring out the best of each element. For starters. I choose a simple Indian aloo masala (potato curry). The potatoes are flavoured with chilli, mustard seeds and curry leaves, and it is a dry curry.

This dish is one of the main fillings for an Indian masala dosa, a fermented pancake made from rice and black lentils. At our lunch, this was served with some roti. I paired the aloo masala with The Black Grouse whisky.

Black Grouse Indian Food pairing
I tried the Black Grouse earlier in the year and was amazed by the complexity. It is the peaty expression from the Famous Grouse and I rated this blended whisky excellent.

The Black Grouse has notes of peat, smoke and oak. What a great whisky and food pairing! The mildly peated Black Grouse paired wonderfully with the spicy potatoes and created an enticing combination.

Even the girls who didn’t like peated whiskies enjoyed this combination.

Also Read: Signature Rare Aged whisky

Bains and Indian Food pairing
The main course was an Indian chana masala (Chickpea Curry). I cooked the chickpeas in a sauce of onions, tomatoes, garlic and masala spices. This dish is a popular Punjabi dish and is also found in Pakistani cuisine. Basmati rice and a cucumber salad accompanied the dish.

I paired this chana masala with aBain’s Whisky. I was hoping the spicy and nutty notes from the chickpeas will pair with the toffee, oak and floral notes in the Bain’s whisky. The pairing was not as successful as the first one, and we grabbed the Black Grouse again to see if that combination worked better.

And lo and behold, the Black Grouse whisky paired wonderfully with the different spices in the Chana Masala.

The Verdict: Black Grouse Whisky and Potato Curry

The Black Grouse Blended Whisky with glass b

The peaty Black Grouse whisky paired amazingly well with the two different curries. The peat and smoky notes are mild enough to suit people who are not peat lovers but strong enough to enhance the spicy Indian Food.

The combination was smooth and satisfying, and the Black Grouse complemented the potatoes and chickpeas well. I give this pairing a RATING: EXCELLENT.

The Black Grouse will probably also pair well with samosas and most tomato-based curries. It is the one whisky that every Indian restaurant should have in their bar. The Black Grouse whisky is in the affordable price range and will enhance most dishes on the Indian menu.

And the Bain’s whisky? I am on a mission to find an interesting dish that will pair with this amazing whisky. So keep watching this space. In 4 months, the girls are coming for lunch again; perhaps by then, I would have found my Bain’s whisky match.

Also Read: Bain’s Whisky Chicken Marinade Recipe

The Glenlivet 18 year old Single Malt Whisky

By Jeannette Wentzel

On 09/01/2014

In Single Malt whisky

I grew up with a dad who enjoyed blended whisky. His favourite drams were Dimple and Chivas Regal. This experience shaped the way I enjoyed whisky in my younger days, and I gravitated to blended whisky too. Then a friend poured me a Glenlivet 12 year old whisky and I was blown away.

The smooth, complex flavours just knocked me over. Needless to say, I still hold the Glenlivet 12 yo whisky as one of my favourite whiskies of all times. But today I, try the Glenlivet 18 year old single malt Scotch whisky.

The Glenlivet distillery is a Speyside distillery near Ballindalloch in Moray, Scotland. The distillery draws water from Josie’s Well and other springs a short distance from the distillery. It is owned by Pernod Richard.

Also Read: Glenfiddich 18 yo Whisky

George Smith was the first distiller in the region to get a license for legal distillation. In 1824, he established The Glenlivet on what was once a farm distillery called Upper Drummin. Some of the region’s illegal distilleries were not too happy with George and made several threats to his life. He, however, persisted and finished the building of his distillery.

He dealt with the treats in a very wild west manner – 2 pistols were always at his side to discourage any trouble makers. The pistols were a personal gift from the Laird of Aberlour, who was impressed with George’s perseverance.

The majority of the whisky made by the Glenlivet distiller is sold as The Glenlivet single malt, and the remainder is used in Pernod Ricard’s blended whisky, including Chivas Regal. Today, The Glenlivet is the world’s second best-selling single malt, and it is one of the top sellers in the US.

Glenlivet 18 year old Whisky Review

The Glenlivet 18 year old single malt Scotch whisky is matured in a combination of first and second fill American oak and sherry casks.

REGION: Speyside

ABV: 43%

COLOUR: The colour of the Glenlivet 18 year old has a bronze golden copper shade. The official description is ‘old gold with apricot hues’.

NOSE: While pouring this single malt whisky into the glass, you immediately get whiffs of banana and sweet tropical fruit. The nose brings cereals and oak and little hints of sherried sweetness. Slowly, long fingers form in the glass. It is a very oily whisky that holds much promise.

PALATE: On the palate, there are notes of oak and spice. It grows slowly to butterscotch and sweet banana toffee. Traces of orange peel, raisins and honey mix with the oak. It is a wonderfully smooth whisky. The mouthfeel is rich and creamy with lots of spices.

FINISH: Long and lingering. The spice notes slowly turn to more oak with mild sweetness at the very end. This Glenlivet whisky comes oh so close to a Divine rating. It just lacks a little bit of the last WOW factor.

RATING: EXCELLENT

Well balanced and delicious. Every time I drink this Glenlivet 18 year old whisky, it reminds me of a special time with special friends. It brings back wonderful memories and makes me appreciate all the wonderful experiences we have been fortunate to share.

Many of them with this bottle of Glenlivet 18 year old whisky. That is perhaps why the bottle is nearly empty. I have also tasted and wrote about a Glenlivet 15 yo whisky.

Related Article: Hammerhead 1989 Vintage whisky