Tag: Inver House Distillers Limited Page 1 of 3

Inver House Distillers Limited is a malt whisky distiller, based in Airdrie, Scotland. The company is a subsidiary of ThaiBev, one of the largest alcoholic-beverage companies in Southeast Asia.

Inver House Distillers owns and operating five distilleries: Balblair distillery, Balmenach distillery, Knockdhu distillery, Pulteney distillery, and Speyburn distillery.

anCnoc Peatheart Batch 1 Whisky

By Jeannette Wentzel

On 08/03/2020

In Single Malt whisky

A smoky release from the Scottish Highlands. Today I look at the anCnoc Peatheart Batch 1 single malt Scotch whisky. It was released in 2017 as the first permanent, peated expression in the core anCnoc range. It is peated to 40 ppm.

In comparison, Highland Park whiskies sit at around 20 ppm, while Ardbeg whiskies are peated to about 50-55ppm.

This NAS whisky is produced at the Knockdhu distillery in the village of Knock in Aberdeenshire. It was founded in 1893 when John Morrison, who owned the Knock Estate, discovered the high quality of the water that ran through the estate. It sits on the border between the Speyside and Highland whisky regions.

Also Read: Rhino Whisky

The current owner is Inver House Distillers Limited, and they changed the brand name to anCnoc. They also own the Balblair and Speyburn distilleries. The anCnoc core range includes a 12 yo, 18 yo, 24 yo and a 35 yo. My bottle is from Batch 001.

It was matured exclusively in ex-bourbon casks. Non-chill-filtered and naturally coloured. The Peatheart retails for around R800 in South Africa (pre Covid).

anCnoc Peatheart Whisky Review

REGION: Highland

ABV: 46%

COLOUR: Light golden wheat

NOSE: Freshly cooked oats drizzled with honey, some earthy notes and hints of smoke. Delicate and airy. Fruity sweetness with citrus blossom. Inviting and refreshing.

PALATE: Smoked barley, citrus fruits, vanilla sweetness and chocolate. Notes of earthy peat, pepper spice, oak and cardamom. It is not an Islay medicinal type of peatiness, but more a smoky, burnt wood and wet earth type of peat.

Water brings more fruity sweetness forward. The nose was delicate, and I was expecting a softer dram, but it was wonderfully warming and delicious. Medium body.

FINISH: Sweetness that moves to peat and smoke and orange blossom. Medium length.

RATING: EXCELLENT

The anCnoc Peatheart single malt Scotch is delicious and easy-drinking. A perfect whisky to introduce someone to Highland peat. Highland peat, for me, is more green heather, fresh pine and smoky when compared to the more medicinal Islay peat.

It is a big peat mouthful, but elegant and with enough sweetness and complexity. Peathheart has a great balance between the peaty and sweet notes.

A refreshing addition to my whisky collection. Perfect for our cold winter months to drink next to the fire. It also nicely shows the range from this underrated distillery. Worth getting if you spot it in stores.

Also Read: The Wild Geese Whiskey

Pairing Whisky and Pizza

By Jeannette Wentzel

On 12/13/2019

In Lifestyle

Some time ago I found the National Day Calendar that lists all the National Days celebrated in the USA. It has been a great source of inspiration.

There are daily celebrations and even National Week observations. The month of December is root vegetables and exotic fruits month as well as Bingo’s birthday month.

All these fun celebrations inspired me to look at whisky food pairings again. Things like Pastry Day made me wonder what bourbon will pair nicely with some pasty.

But the one National Day that had me most excited was National Pizza Day. One of my favourite foods paired with whisk(e)y. What can be more fun?

Pizza

The humble pizza has been around for ages. Various cultures produced flatbreads with toppings. The word pizza was first documented in AD997 in Italy and was probably focaccia with toppings. The modern version that we all know and love developed in Naples. Tomato was added to the yeast-based flatbread, and the dish gained popularity.

Purists consider only two types of pizza’s – authentic pizzas: the Marinara and the Margherita. However, there are hundreds of variations all over the world, with countries adding their local specialities.

In South Africa, you would find biltong (our version of jerky) on pizza. In India, you will find Paneer, and in Mexico, toppings include chorizo, chilli and jalapeño.

A whole topic on its own is the discussion about pineapple on pizza. But that opens up a whole other subject.

Also Read: How to make Sangria

How to pair whisky and pizza?

I did a few experiments and have come up with the following formula to help you navigate the perfect pizza and whisky pairing.

For me, traditionally pizza goes with red wine or beer. Yet, I found after testing a few combinations, pairing a pizza with whisky elevated the flavours of both the pizza and the whisky.

Best place to start is with pizza. Do you like the fruity Hawaiian with ham and pineapple or do you prefer the meatier pizzas? Are you a vegetarian that love fresh veggies smothered under cheese?

When you have chosen your favourite pizza, think about the whisky. When choosing a whisky to pair with pizza, it is easiest to think of the whisk(e)y in terms of its flavour characteristics. Is it sweet, spicy or peaty? Is it smoky or full of flowery citrus tones?

Whisky and Pizza Pairings. What works best?

Hawaiian Pizza and Bourbon Whiskey

Pineapple; the pizza topping that divides people. Should pineapple be on pizza? And finding a whiskey that can enhance the tropical notes while keeping the balance is key to a great pairing. For the most part, bourbon whiskies are known for notes of charred oak, vanilla and signature sweetness.

I found that bourbon whiskey and pizza paired brilliantly. The fruity Hawaiian pizza is perfectly complemented by the sweeter vanilla, toasted oak notes of bourbon.

I loved how the winter fruit and vanilla notes of the Woodford Reserve bourbon whiskey paired with the pizza. It made for a delicious tropical taste explosion.

Vegetarian Pizza and Blended Whisky

Topped with tomatoes, olives, green peppers or mushrooms a vegetarian pizza is delicate and requires a softer smoother dram. A big and bold peaty whisky will overwhelm the more delicate veggie notes.

However, you want something with enough body to stand up to oodles of cheese and to cut through the creaminess. I found that softer Speyside and Highland blends work well with a vegetarian pizza.

My favourite pairing was with the Hankey Bannister 12 yo whisky. The cheesy notes and tomato worked well with the oak and raisin notes of the Hankey. The pizza had not only the traditional tomato base but also fresh baby tomatoes that burst open when you bite.

This pizza paired nicely with the medium body of the Hankey Bannister and created a great balance. But a Ballantine’s Finest whisky or a Famous Grouse blended Scotch whisky will also do the trick.

Meat lovers pizza and Irish Whiskey

Known by many names, this pizza is topped with a variety of meat; smoky bacon, beef, chicken, ham or hot sausage. This meaty masterpiece calls for a big, bold dram. Something that will stand up to the smoky meat and rich cheese. I chose the Jameson Caskmates Stout Edition Irish whiskey.

The rich, bold beer and spicy flavours worked with the cheese and meat and balanced each other out. Other options that will work is a Talisker 10 yo single malt whisky or a bold Highland Park whisky release.

Whatever your favourite, does not matter. There are no rules. Experiment and see what works for you. Make a fun evening out of it. Grab your favourite pizza, pour a few drams and have fun. Once you’ve found a flavour combination that works for you, debut it at your next grown-up pizza party.

Also Read: Johnnie Walker Black vs Double Black Label

Balblair 18 year old Whisky

By Jeannette Wentzel

On 12/02/2019

In Single Malt whisky

The last of my tasting notes for Balblair for this year. I have reached the last of my Balblair samples and today I look at the Balblair 18 year old single malt Scotch whisky. Earlier in the year, I started with the Balblair 12 yo and moved on to the Balblair 15 yo whisky.

Balblair 17 year old Whisky

By Jeannette Wentzel

On 10/07/2019

In Single Malt whisky

The third in my series on the new Balblair age statement releases and this week I look at the Balblair 17 year old single malt Scotch whisky. The Balblair 12 year old whisky set the foundation on which the rest of the series stands.

Balblair 15 year old Whisky

By Jeannette Wentzel

On 08/12/2019

In Single Malt whisky

It is time to look at the second sample that I received from Balblair when they launched their new age statement releases. First up was the Balblair 12 year old single malt whisky which was a great start to the new range and a perfect introduction to the Balblair Distillery house style.

Today I look at the Balblair 15 year old single malt Scotch whisky. This release was first matured in ex-bourbon casks before being finished in first-fill Spanish oak butts.

According to the distillery tasting notes, the 15 year old have a deeper concentration of fruit notes compared to the 12 year old and have some yummy chocolatey elements too. Together with the Balblair 12 year old and the 15 year old, Balblair has also released a 17 year old whisky, an 18 year old as well as a Balblair 21 year old whisky.

I have a small love affair with 15 yo whiskies. For me, it is as if the little bit extra time in the wood adds something unique to the dram. Some of my favourite releases are 15-year-olds. Will this release also join my favourite 15?

The Balblair 15 year old single malt is non-chill-filtered and natural colour. It was aged in ex-bourbon casks and finished in first-fill Spanish oak butts. Balblair distillery is owned by Inver House Distillers.

Balblair 15 year old Whisky Review

REGION: Highland

ABV: 46%

COLOUR: Bright amber

NOSE: Fruity sweetness, ginger with toasted oak. Freshly baked sugar cookies with cinnamon and dried fruit. Rich and inviting.

PALATE: Dried apple rings, cinnamon and nutmeg spiciness and dried oak. Dark chocolate covered orange slices, red berries and summer fruit salad drizzled with honey. Delicious and rich. I so enjoyed the 15 year old that I finished my glass without even adding a bit of water.

FINISH: The best part of this dram. Delicious and long filled with dried oak, cinnamon, nutmeg, and cream.

RATING: EXCELLENT

It is interesting how the additional time spent in sherry casks have changed this release compared to the Balblair 12 year old whisky. A very different mouthfeel and more complex when compared to the 12 year old.

You can recognize the house style, but the extra time in the casks added depth and intensity to the Balblair 15 year old whisky. Very delicious!

Sample disclosure: I received this sample from Balblair. Though received as part of a promotional event, the review and tasting notes are my own honest, fair and independent thoughts about the whisky.