I may have remembered part way through to shoot this
The whiskey itself is aged for an undisclosed amount of time. I've heard anything from 3-5 years from the staff, but it seems to be about when they think it tastes good. It is a single malt from barley they use in their brewing process, some of which they grow themselves. Combined with their brewing experience, they should be able to turn out a passable draught.
Turns out, they do. The nose (smell) is a little hot, meaning there is an alcoholic aroma to it. This isn't always the case in whiskey and it might turn some people off. If you get past that, there's a fruitiness underlying it all that I enjoy. Coming from Oregon, the malt never came close to any peat - maybe a Pete, but not the burning soil - so there isn't that to turn off non-Scotch fans.
Some folks care about how the whiskey clings to the glass. This generally translates into mouth-feel, or how the liquor clings to your tongue. Words like silky or astringent tend to be applied here. The Hogshead has quite a bit of cling to it, which does translate into the way it sticks in your mouth. Now, onto the best part. Drinking!
The flavour is more complex than I was expecting from a small distillery that does a variety of spirits. There is some heat to it, especially in the back of the throat, and it clings briefly to the tongue before the alcohol takes it all away. I find the first sip of a hotter whiskey like this hard to notice much about, but the second one brings a surprising sweetness, along with vanilla, oak, and some of the fruit from the nose, specifically cherry. The aftertaste is one of my favorite things about this whiskey as it reminds me of Vanilla Coke, one of the lost loves of my life as I no longer drink caffeine. I guess they were right when talking about the vanilla in their notes! Despite the initial heat, further sips are remarkably smooth and mellow. this is something you can choose to nurse...or not.
To say it's an astounding whiskey would be a stretch, but honestly, I quite enjoy it. I've gifted it to friends who are very into the US whiskey scene and been asked to get additional bottles, which is always a good sign. Running around $35 for a bottle, it certainly isn't the most expensive date in my cabinet but it's not the cheap date that, say, JD might be. Certainly worth trying out if you find yourself able to get your hands on it!
Showing posts with label whisky. Show all posts
Showing posts with label whisky. Show all posts
Friday, December 7, 2012
Hogshead Whiskey
While I absolutely love Scotch, it is not the only whiskey on the block. OK, technically, Scotch might be the only whisky, but not the only whiskey (the spelling without the 'e' is used traditionally for Scotch, while all others use the 'e'). I've recently been making an effort to expand my horizons, specifically into the American offerings. This decision was made, in part, thanks to Edgefield's Hogshead Whiskey.
I travel to Portland, OR, a lot for work and ended up dining at McMenamins Edgefield, an incredible destination for many reasons. McMenamins is a strange phenomena that could only really work in the Northwest. They acquire unusual properties (along with a few fairly mundane ones) and turn them into restaurants and brew pubs. The Edgefield location is the grandaddy of all these. Originally a county poor farm, they have turned it into 75 acres of drinking, eating, and entertainment. There's even a hotel onsite for those who prefer to spend their entire weekend in an unusual resort.
To complement the food, golf, theater, and beautiful gardens, Edgefield boasts the trifecta of alcohol happiness onsite; a brewery, a winery, and a distillery!
This entire post could be about the beer, but we're talking about whiskey here. McMenamins makes more than just one type. In fact, they make more than one spirit, branching into brandy, gin, and more. Here's what they say about their Hogshead Whiskey:
Hogshead is an original. Continuing the independent and innovative styles of Northwest brewers and vintners, this whiskey is distilled with only a passing nod to the great Scotch, Irish and Bourbon distillers, before striking off on its own. Boasting a palate-pleasing combination of malty spirit – reminiscent of the malted barley grain that began the process – and the smoky, vanilla sweet-wood that surrounds the spirit until bottling, Hogshead is a rich, amber-hued whiskey.
I may have remembered part way through to shoot this
The whiskey itself is aged for an undisclosed amount of time. I've heard anything from 3-5 years from the staff, but it seems to be about when they think it tastes good. It is a single malt from barley they use in their brewing process, some of which they grow themselves. Combined with their brewing experience, they should be able to turn out a passable draught.
Turns out, they do. The nose (smell) is a little hot, meaning there is an alcoholic aroma to it. This isn't always the case in whiskey and it might turn some people off. If you get past that, there's a fruitiness underlying it all that I enjoy. Coming from Oregon, the malt never came close to any peat - maybe a Pete, but not the burning soil - so there isn't that to turn off non-Scotch fans.
Some folks care about how the whiskey clings to the glass. This generally translates into mouth-feel, or how the liquor clings to your tongue. Words like silky or astringent tend to be applied here. The Hogshead has quite a bit of cling to it, which does translate into the way it sticks in your mouth. Now, onto the best part. Drinking!
The flavour is more complex than I was expecting from a small distillery that does a variety of spirits. There is some heat to it, especially in the back of the throat, and it clings briefly to the tongue before the alcohol takes it all away. I find the first sip of a hotter whiskey like this hard to notice much about, but the second one brings a surprising sweetness, along with vanilla, oak, and some of the fruit from the nose, specifically cherry. The aftertaste is one of my favorite things about this whiskey as it reminds me of Vanilla Coke, one of the lost loves of my life as I no longer drink caffeine. I guess they were right when talking about the vanilla in their notes! Despite the initial heat, further sips are remarkably smooth and mellow. this is something you can choose to nurse...or not.
To say it's an astounding whiskey would be a stretch, but honestly, I quite enjoy it. I've gifted it to friends who are very into the US whiskey scene and been asked to get additional bottles, which is always a good sign. Running around $35 for a bottle, it certainly isn't the most expensive date in my cabinet but it's not the cheap date that, say, JD might be. Certainly worth trying out if you find yourself able to get your hands on it!
I may have remembered part way through to shoot this
The whiskey itself is aged for an undisclosed amount of time. I've heard anything from 3-5 years from the staff, but it seems to be about when they think it tastes good. It is a single malt from barley they use in their brewing process, some of which they grow themselves. Combined with their brewing experience, they should be able to turn out a passable draught.
Turns out, they do. The nose (smell) is a little hot, meaning there is an alcoholic aroma to it. This isn't always the case in whiskey and it might turn some people off. If you get past that, there's a fruitiness underlying it all that I enjoy. Coming from Oregon, the malt never came close to any peat - maybe a Pete, but not the burning soil - so there isn't that to turn off non-Scotch fans.
Some folks care about how the whiskey clings to the glass. This generally translates into mouth-feel, or how the liquor clings to your tongue. Words like silky or astringent tend to be applied here. The Hogshead has quite a bit of cling to it, which does translate into the way it sticks in your mouth. Now, onto the best part. Drinking!
The flavour is more complex than I was expecting from a small distillery that does a variety of spirits. There is some heat to it, especially in the back of the throat, and it clings briefly to the tongue before the alcohol takes it all away. I find the first sip of a hotter whiskey like this hard to notice much about, but the second one brings a surprising sweetness, along with vanilla, oak, and some of the fruit from the nose, specifically cherry. The aftertaste is one of my favorite things about this whiskey as it reminds me of Vanilla Coke, one of the lost loves of my life as I no longer drink caffeine. I guess they were right when talking about the vanilla in their notes! Despite the initial heat, further sips are remarkably smooth and mellow. this is something you can choose to nurse...or not.
To say it's an astounding whiskey would be a stretch, but honestly, I quite enjoy it. I've gifted it to friends who are very into the US whiskey scene and been asked to get additional bottles, which is always a good sign. Running around $35 for a bottle, it certainly isn't the most expensive date in my cabinet but it's not the cheap date that, say, JD might be. Certainly worth trying out if you find yourself able to get your hands on it!
Wednesday, October 24, 2012
Blended or Single Malt?
When it comes to whiskey of any kind, this is really the big separator. It comes up most often with Scotch, but at this point it is something talked in all sorts of whisky. Bourbons are being made this way, a few Irish whiskies have, and those scattered brands around the world often grab hold of single malt as making them special.
Before we start with that, basic whisky making goes like this: distill base spirit from a grain, put up in oak barrels, then let sit for a period of time.
OK, that was really basic. We'll talk more on it later in separating Scotch from other whiskies. For now, it's enough.
Now, the difference between blended and single malt is very basic. A single malt comes from only one spirit being set up. Not necessarily a single cask, but from casks all put up at the same time. A blend comes from various casks set up at different times, often from different distilleries. The end results usually very different.
Blended properties
Blended Scotches tend to have a fairly balanced flavor. This means they aren't heavily smoky, peaty, hot, or any of the other adjectives thrown around about whisky. Folks who like single malts often label these as 'bland". That said, they tend to be far more accessible to people who may not otherwise enjoy Scotch. They can act as a gateway to the single malt world. For instance, years ago at a small gathering of friends, we blind tasted 5 different Scotches. The one most preferred turned out to be a blended Dewars.
Another advantage to a blend is their affordability. These often fall under $20, even for a 12 year old Scotch. For someone on a budget, this can be a great win! Or, for those of us who like cocktails made with whisky, why not keep one around for mixing, saving the more expensive stuff for sipping?
Single Malt Properties
Coming from a single instance of distilling, single malts tend to have more character, though what that character will be varies greatly. The fact is, some single malt Scotches are far, far worse than a decent blend, but each will tend to have more character. It is in single malts that you really experience the unique flavors for which regions and distilleries are known.
Enjoying single malts is often about exercising one's palate, seeking out the different notes and nuances of each bottling. The 18 year bottles this year may taste different from one 5 years ago, though they will tend to be closer together than 2 bottled in different regions at the same time.
Or, for some, it's about finding the one they like and never letting it go. Go figure!
Which do you prefer?
I'll be honest, I'm a single malt fan. Blends have their place, but for me there isn't enough time to enjoy the single malts that are out there, so I pass over the blends. I have occasionally been presented with a single malt I wish I'd never encountered, but that is, fortunately, a rare thing. Meanwhile, I always keep an eye towards the ones I've never tried. What about you?
Before we start with that, basic whisky making goes like this: distill base spirit from a grain, put up in oak barrels, then let sit for a period of time.
OK, that was really basic. We'll talk more on it later in separating Scotch from other whiskies. For now, it's enough.
Now, the difference between blended and single malt is very basic. A single malt comes from only one spirit being set up. Not necessarily a single cask, but from casks all put up at the same time. A blend comes from various casks set up at different times, often from different distilleries. The end results usually very different.
Blended properties
Blended Scotches tend to have a fairly balanced flavor. This means they aren't heavily smoky, peaty, hot, or any of the other adjectives thrown around about whisky. Folks who like single malts often label these as 'bland". That said, they tend to be far more accessible to people who may not otherwise enjoy Scotch. They can act as a gateway to the single malt world. For instance, years ago at a small gathering of friends, we blind tasted 5 different Scotches. The one most preferred turned out to be a blended Dewars.
Another advantage to a blend is their affordability. These often fall under $20, even for a 12 year old Scotch. For someone on a budget, this can be a great win! Or, for those of us who like cocktails made with whisky, why not keep one around for mixing, saving the more expensive stuff for sipping?
Single Malt Properties
Coming from a single instance of distilling, single malts tend to have more character, though what that character will be varies greatly. The fact is, some single malt Scotches are far, far worse than a decent blend, but each will tend to have more character. It is in single malts that you really experience the unique flavors for which regions and distilleries are known.
Enjoying single malts is often about exercising one's palate, seeking out the different notes and nuances of each bottling. The 18 year bottles this year may taste different from one 5 years ago, though they will tend to be closer together than 2 bottled in different regions at the same time.
Or, for some, it's about finding the one they like and never letting it go. Go figure!
Which do you prefer?
I'll be honest, I'm a single malt fan. Blends have their place, but for me there isn't enough time to enjoy the single malts that are out there, so I pass over the blends. I have occasionally been presented with a single malt I wish I'd never encountered, but that is, fortunately, a rare thing. Meanwhile, I always keep an eye towards the ones I've never tried. What about you?
Friday, October 19, 2012
Scotch - less scary than survivalism
When I was in my early 20's, I fell in love with the idea of being a
Scotch drinker. It seemed sophisticated in a way I knew I wasn't. The
problem was, I honestly didn't like whisky that much. Oh, I could drink a
glass of Glenfiddich and smile through it, but it didn't actually taste
good. Enter Bowmore, the Scotch that opened my eyes.
I was working as as blacksmith at King Richard's Faire in Massachusetts when my friend (and eventually mentor) Walter Sobczak handed me a flask and invited me to sample. It turns out that Walter didn't drink much himself but knew his stuff. That first sip of Islay started a love affair with malt and how it could transform with care and effort into the mystical "water of life". The same ingredients stored in a different wood, distiller in stills of odd shape, or warehoused in diverse environments could taste so very different. I'll freely admit, there are some Scotches that are loved by connoisseurs that I find undrinkable. There are those who taste and rank and rate Scotches that I look to for insight, and others I blatantly ignore. Just as that first sip was very personal, so my journey remains.
A I build and shift this blog, I'll talk about Scotch I'm enjoying and others I don't. I might go into some details on tasting, following guidelines and proper procedures, or I might just call something "yummy". More than one distiller has said Scotch is for the drinking, so I don't think someone with an income derived from imbibing should intimidate you from enjoying the hard labor of a bunch of blokes who are, in all honestly, closer in personality and class to you and I than the folks who can afford $13k bottle of hard to find spirit.
Why wait? My current faves are those I like to pull out when I just want a dram. Mostly I drink them straight up and room temp. If you like a little water or a slight chill, I won't tell.
Highland Park 12 year - affordable, oaky, and some smoke, this Scotch from Oarkney is both affordable and smooth. Not as full and complex as the 18 year, I find it an agreeable way to chill at the end of the day. A bit of heat here, but only a bit.
Balvenie Doublewood 12 year -A nice, accessible Scotch that I love to share with friends. Finished in sherry casks, the oakiness is a little downplayed. The smoke and peat are also not very harsh, which adds in it's appeal to new drinkers. Complexity is enough to entertain the more veteran drinker. It's also around $40 and a popular gift, so I always seem to have a bottle or 2 kicking around.
So, 2 posts in on the new focus and I now sound like a drunken survival nut! Yay!
I was working as as blacksmith at King Richard's Faire in Massachusetts when my friend (and eventually mentor) Walter Sobczak handed me a flask and invited me to sample. It turns out that Walter didn't drink much himself but knew his stuff. That first sip of Islay started a love affair with malt and how it could transform with care and effort into the mystical "water of life". The same ingredients stored in a different wood, distiller in stills of odd shape, or warehoused in diverse environments could taste so very different. I'll freely admit, there are some Scotches that are loved by connoisseurs that I find undrinkable. There are those who taste and rank and rate Scotches that I look to for insight, and others I blatantly ignore. Just as that first sip was very personal, so my journey remains.
A I build and shift this blog, I'll talk about Scotch I'm enjoying and others I don't. I might go into some details on tasting, following guidelines and proper procedures, or I might just call something "yummy". More than one distiller has said Scotch is for the drinking, so I don't think someone with an income derived from imbibing should intimidate you from enjoying the hard labor of a bunch of blokes who are, in all honestly, closer in personality and class to you and I than the folks who can afford $13k bottle of hard to find spirit.
Why wait? My current faves are those I like to pull out when I just want a dram. Mostly I drink them straight up and room temp. If you like a little water or a slight chill, I won't tell.
Highland Park 12 year - affordable, oaky, and some smoke, this Scotch from Oarkney is both affordable and smooth. Not as full and complex as the 18 year, I find it an agreeable way to chill at the end of the day. A bit of heat here, but only a bit.
Balvenie Doublewood 12 year -A nice, accessible Scotch that I love to share with friends. Finished in sherry casks, the oakiness is a little downplayed. The smoke and peat are also not very harsh, which adds in it's appeal to new drinkers. Complexity is enough to entertain the more veteran drinker. It's also around $40 and a popular gift, so I always seem to have a bottle or 2 kicking around.
So, 2 posts in on the new focus and I now sound like a drunken survival nut! Yay!
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