One of the more dusty bottles in my collection is the Dalmore Cigar Malt Reserve single malt Scotch whisky. This Dalmore whisky bottle has been part of my whisky collection at least nine years, and I have barely touched it.
Tag: Highland Whisky Page 11 of 13
Whisky of the Week review and tasting notes for whisky from the Highland Region in Scotland. Highland single malts are single malt Scotch whiskies produced in the Highland region of Scotland. This category includes the whiskies produced on the islands around Scotland. However it excludes Islay.
About two weeks ago, I blogged about a mature Gouda and Highland whisky pairing. I tried the mature Gouda cheese with various Highland whiskies as well as with a Dutch whisky. The 8 year old Millstone French Oak whisky was a great companion to the mature Gouda.
To my surprise, the Tomatin 12 year old single malt whisky also made a good pairing. Besides the mature Gouda, I also picked up a Gouda with cumin cheese from the Gestam range at Checkers Cheese World. I wanted to try a whisky and Gouda cheese with cumin pairing.
Also Read: Pairing bourbon and cheese
I decided to try the Gouda with cumin cheese with the same Highland whiskies to see if the results would be similar. The Gouda with cumin is a young cheese only aged for about four weeks and flavoured with whole cumin seeds.
This Gouda cheese had a rich butter taste spiced with whole cumin seeds. Cumin adds an earthy and warming feeling and has a nutty flavour. As this Gouda was not aged, it did not have the small crystals and stronger aroma that the mature Gouda had.
Millstone French Oak Whisky and Gouda with Cumin Cheese
First, I tried it with the Millstone French Oak whisky. My tasting notes included woody spices with subtle notes of fresh flowers, hints of cinnamon, cloves, ginger and barley. There was some biscuit sweetness in the background. This Dutch whisky and Gouda with cumin pairing was wonderful.
The Gouda cheese made the Millstone whisky sweeter, and the whisky sweetness balanced the spicy cumin. The 8 yo made the Gouda creamy smooth, and it was a great pairing. I gave this Millstone French Oak whisky and Gouda pairing a RATING: 4/5.
Macallan 15 yo Whisky and Gouda Cheese with Cumin
Next up was the Macallan 15 year old whisky. My tasting notes for the Macallan included notes of oak, rich fruit, floral notes, vanilla sweetness and a medium finish. The Macallan 15 single malt Scotch has a nice body, and I gave it a Rating: Excellent. When I tried it with the mature Gouda, it was not the best pairing.
However, this Macallan 15 yo whisky and Gouda cheese with cumin pairing worked wonderfully. The spices and the creaminess in the younger Gouda cheese brought out more oak and fruity notes in the whisky. The Macallan whisky enriched the Gouda and made it even more creamy and delicious. I gave this whisky and Gouda cheese pairing a RATING: 4/5.
What did not work
I also tried the Gouda with cumin pairing with the Tomatin 12 year old whisky. The Tomatin worked magic with the more mature Gouda, but with the younger cheese, it was nothing spectacular. I gave it a Rating: 3/5.
I tried the Gouda with Cumin with the Highland Park 18 year old and the Glendronach 16 year old. This pairing did not work at all. I gave it a Rating: 1/5. You tasted whisky; you tasted cheese; there was no interaction or enriching of the whisky and Gouda.
It was interesting to try both the mature and the younger Gouda cheese with the Highland whiskies. The combinations gave me wonderful inspiration for a cheeseboard.
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Last week I wandered past our local Checkers Cheese World and grabbed some imported Gestam mature Gouda cheese. They had the Gestam Gouda with Cumin as well, and this also got dropped into my shopping basket. Naturally, my mind wandered to a whisky and mature Gouda cheese pairing.
Gouda is a Dutch yellow cheese made from cow’s milk. It is named after the city of Gouda in the Netherlands. It is one of the most popular cheeses worldwide. There is mention of Gouda cheese in a historical document dating back to 1184.
This makes it one of the oldest recorded cheeses in the world, still made today. Mature Gouda is generally aged between 16–18 weeks. As it ages, it develops a caramel sweetness and has a slight crunchiness from cheese crystals. It is a semi-hard cheese with a rich, unique flavour and smooth texture.
Gouda cheese is typically made from pasteurised cow’s milk. It is creamy, full-flavoured, nutty and sweet. It has a dense compact texture. The Gouda from Gestam was buttery creamy, rich and mild with notes of nuts and small crystals.
Desktop research showed that Highland single malts might pair nicely with this mature Gouda. So I picked a few of Highland whiskies from our collection to test this whisky and mature Gouda cheese pairing.
I also chose a whisky from the Netherlands. Of course, I had to pair Dutch whisky with Dutch cheese too. What grows together goes together.
Related Article: Pairing bourbon and cheese
Millstone French Oak Whisky and Mature Gouda Cheese
Firstly I had to try the Checkers mature Gouda cheese with my Dutch Millstone French Oak whisky. I have a theory that whisky made in a country will match food traditional to that country.
My tasting notes for this 8 year old included woody spices with subtle notes of fresh flowers, hints of cinnamon, cloves, ginger and barley. Some biscuit sweetness in the background. I rated this Dutch whisky as Very Good.
The Millstone pair wonderful with the mature Gouda cheese. The cheese brings out bits of smoke and more spicy notes in the Millstone. The Millstone made the creaminess of the Gouda stand out, and together it created a delicious pairing. I give the Millstone French Oak whisky and mature Gouda cheese pairing a Rating 4/5.
Highland Park 18 yo Whisky and Mature Gouda Cheese
Next up was the Highland Park 18 year old single malt Scotch whisky. I can’t seem to find a Highland Park expression I like. I rated this Highland Park as Very Good. My tasting notes included honey, toffee and sweetness mixed with oak, notes of butterscotch and barley.
This Highland Park and Gouda cheese pairing was quite surprising. I did not expect much from this combination, but together they made a great pairing.
The Highland Park brought out more sweetness in the mature Gouda cheese and cuts through the creaminess. The Gouda made the Highland Park whisky drinkable and brought out smoke and peat. It smoothed out the whisky, making me want a second glass. I give this pairing a Rating 3/5.
Tomatin 12 yo Whisky and Gouda Cheese Pairing
Last up was the Tomatin 12 year old whisky. My tasting notes included notes of dried fruit, sherry, smoke, crystallized ginger, and barley. I felt the whisky was a little rough around the edges and gave it a ‘Very Good.’ rating This was the biggest surprise. The Tomatin single malt Scotch whisky and Gouda pairing was wonderful. The mature Gouda smoothed out the Tomatin and enhanced the finish.
It made the whisky more intense and rich. The Tomatin brought out more nuttiness in the mature Gouda, and as a pairing, it worked brilliantly. I give the Tomatin whisky and mature Gouda cheese pairing a Rating: 4/5.
I also tried the mature Gouda from Chechers with a Glendronach 16 year old whisky, but it did not work at all. The two elements did not combine well. The sweetness in the Glendronach overpowered the Gouda a bit. I gave it a rating 1/5.
Have you tried a whisky and Mature Gouda cheese pairing? What did you think?
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Today something from the Scottish Highlands, the Dalwhinnie 15 year old single malt Scotch whisky. The village of Dalwhinnie in Scotland is situated in the Cairngorm National Park. The builders chose the site for this Highland distillery for its access to water from the Lochan-Doire-Uaine spring.
There is ample peat from the surrounding bogs. It was close to the geographic centre of the Highlands and enjoy easy access to the Highland Railway. Set in impressive mountain scenery, Dalwhinnie is one of the highest distilleries in Scotland. In 1897, J Grant, G Sellar and A Mackenzie established the Strathspey distillery.
Production started in 1898, but the partnership went bankrupt. The distillery was sold to AP Blyth in 1898, who renamed it Dalwhinnie. Currently, United Distillers, a Diageo unit, owns the distillery. Whisky from this distillery is marketed under the Diageo Classic Malts brand.
Other distilleries that fall under the Classic Malts brand include Lagavulin, Oban and Glenkinchie. Only 10% of the Dalwhinnie production is released as a single malt. The remaining whisky is used in various of the Diageo blends. The distillery only releases a Dalwhinnie 15 year old single malt whisky and a Distillers Edition.
Dalwhinnie also has the distinction of being an official weather station, with one of the lowest recorded average temperatures in Great Britain. Jim Murray awarded the Dalwhinnie 15 year old, 95 points in his Whisky Bible, so I expected an exceptional dram.
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Dalwhinnie 15 year old Whisky Review
I have a 200 ml bottle which was part of a Diageo Classic Malt whisky set.
REGION: Highland
ABV: 43%.
COLOUR: A light gold with medium length lingers in the glass.
NOSE: Rich and layered. It promises all kinds of wonderful experiences. There are notes of vanilla, oak and mint. Hints of aniseed and liquorice float about in between the toffee and fruit. The nose is gentle and inviting.
PALATE: Without water, the palate of the Dalwhinnie is spicier than the nose suggests. There are notes of malt, butterscotch, vanilla and fruit. Adding water changes the whole palate. The sweetness disappears, and the oak and citrus come through with a bang. Unfortunately, it overwhelms everything else.
FINISH: Without water, the finish is medium length, complex and smooth with notes of honey and nuts. When you add water, the finish lengthens, but it changes to bitter citrus and oak.
RATING: EXCELLENT
The Dalwhinnie 15 year old is a dram you should enjoy neat. In my opinion, a few drops of water enhances most whiskies. The water released more of the flavour notes and smoothed it out. This Dalwhinnie 15 yo whisky was an exception. Without the water, this dram was excellent. Water toned down the delicate notes and washed it out. Instead, drink this dram neat.
I tried the Dalwhinnie 1990 Distillers Edition and some Lindt hand-made dark chocolate for one of my whisky chocolate tastings. It made for a superb whisky chocolate pairing combination.
Also Read: Arran Napoleon Cognac Finish whisky
On this blog, Wemyss Malts needs no introduction. Although they are not available in SA, I have managed to get my hands on a few of their releases. I have tried both the Wemyss Sweet Mint Infusion and the Wemyss Gooseberry Marmalade and just loved them.
This week I try the Wemyss Brandy Casket – the last of the three bottles I bought.Wemyss Malts is an independent bottler. They name their whiskies after one of the prominent flavours the cask reminds them of. The Wemyss Brandy Casket whisky is a 1989 Glen Garioch single malt Scotch whisky release.
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Only 322 bottles were released. Glen Garioch (pronounced ‘Glen Geery’) lies at Old Meldrum’s village in the Aberdeenshire portion of the Scottish Highlands. The distillery buildings sit huddled on a little outcrop flecked with heather gorse and grasses and surrounded by barley pastures.
The Japanese Suntory company owns Glen Garioch. Records show that Glen Garioch was established in 1797 and seen as one of Scotland’s oldest distilleries. I see that there is a wide range of Wemyss releases available via Master of Malt.
Wemyss Brandy Casket Whisky Review
REGION: Highland
ABV: 46%
COLOUR: Rich copper. It is a very oily whisky with long slow fingers forming in the glass.
NOSE: is sweet with brandy and brandied raisins coming straight from the bottle. There are hints of cognac floating around with bits of sweet spice. Adding water releases more florals and some fruit appear on the Wemyss Brandy Casket nose.
PALATE: On the palate, without adding water, it is very complex and interestingly spicy. There are notes of cinnamon and nutmeg intertwined with the brandied sweetness. Adding water releases more of the sweeter spices and brings forward butterscotch and caramel.
After adding a bit of water to the Brandy Casket, the oak is also more pronounced. It has an oily mouthfeel and is a medium-bodied whisky. It is rich, smooth and complex and reminiscent of cognac. There are hints of sweet sandalwood and vanilla.
FINISH: The Wemyss Brandy Casket finish is long, lingering and warming. It ends in notes of spice and oak.
RATING: DIVINE
A fantastic whisky that leaves me with a smile on my face and reaching for a second (and third) glass. The Wemyss Brandy Casket single malt whisky reminds me a bit of cognac. If you love cognac, you will love this whisky.
I see that this limited edition is sold out at Master of Malt, so this bottle will be treated with very special care and only taken out for very special occasions.
Update: Wemyss Malts is slowly becoming more accessible in SA, and I have written about Wemyss The Hive whisky over here.
Also Read: KWV 12 year old Brandy