Balvenie 17 Madeira

Every year, Malt Master David Stewart, searches out a different cask type to mature a new expression of The Balvenie for limited release. Sixth in a line of extraordinary Release’s, the Balvenie Madeira 17 has set a new unbelievable benchmark for this style of Scotch. It is harmonious, balanced, luxurious and exceptionally rewarding. The sublime matrimony of dried fruit and baking spice begins deftly articulated on the nose, where aromas play, supported by rich grain nuance, honey and oily roasted nuts. On the palate the show really lights up, dried blackberry (and the flowers from the bush), caramel, Mirabelle plum, apple, dried berries, honey, sultana and vanilla spiced with nutmeg, allspice, and cinnamon backed up with toasted buckwheat and nuts. The finish is supple, protracted, vibrant and clean showing more oily nuts and clean baking spice. This exemplary whisky is a brilliant display of balanced flavors—each one shining in its moment gloriously and miraculously revealing wave after wave of saporous delights. Grab this whisky quickly, and try it neat— you’ll be glad you did.

Woodford Reserve Seasoned Oak Finish

The Woodford Reserve's, Masters Collection bottling demonstrates ‘one-of-a-kind’ bourbon from a ‘very-limited’ production, created to reveal a single- unique and intrinsically ‘experimental’ aspect as an evolution on the normally excellent Woodford Reserve.

‘Seasoned Oak Finish’ is the fourth release in the series of limited-edition Masters Collection line and it is easily [one of] the best. The whiskey has been finished in barrels made from wood that has been seasoned 12 times longer than average and it shows marvelously. The wood spice is deeply evidenced on every aspect of the whiskey; the nose each nuance is balance and interwoven— Oolong tea, toffee, brown bread, caramel and roasted nuts with miner dried fruit in the background. The flavors on the palate are more categorized, richer flavors lead with treacle, quince, black cherry, caramel and dried plum, only to be followed by dryer tones of mahogany, tea, leather, cocoa, tobacco and a plethora of intricate spices (cinnamon, clove, caraway) that escalate as they articulate to a saporous dawdling finish that leaves you smacking your lips for more.

To explain what the whole ‘Seasoned Oak Finish’ is: typically the oak for whiskey barrels are ‘seasoned’ for only three to five months— the staves and head pieces are allowed to dry naturally (to get rid of excess moisture and excessive tannin). As an experiment the cooper’s for Woodford Reserve aged a batch of staves and head pieces for at least 3 years, and as long as 5 years (getting rid of even more of the moisture and tannins—allowing more subtle and delicate wood tones to shine through), to then make barrels from it, and instead of charring them (the normal practice for Bourbon) they just toasted them (to draw the ‘subtle’ characteristics to the surface).
Then they took mature Woodford Reserve bourbon, aged the normal seven or eight years, and put it in these special barrels for an additional 8 months. The resulting whiskey is by far the most exceptional offering yet from the Masters Collection.
The resulting effect on the whiskey demonstrates ‘wood’ influences well beyond the age; definitely what i'd call a successful experiment.

Ardbeg Corryvreckan

This a review I wrote for Hi-Time about the newest expression of Ardbeg, which is called The Corryvreckan! (the Photo is courtesy of David Layden)

Corryvreckan's nose is provocatively inviting with full-bodied, intense and vigorous aromas that lead with fleshy smoke, straw, dried crab-apple, roasted pecans, candied lemon, golden raisins, dates and caramel prolifically articulating while delicate verbena and fennel waft in the background to create an enticing invocation of scents. These aromas, so tantalizing and full, resolve with deliberation on the palate—they are vital and meditative; these supple flavors are joined by sea salt, dry vegetal tones, vibrant pepper nuance and the peaty-beauty intensifies. The finish lingers blessedly and includes smoke—cured back—bacon, mesquite, camphor with rich honey tones, tree—fruit and roasted oily- nuts to an earthy quiet fade.

Like everything that Ardbeg makes, Corryvreckan is impressive, a welcomed extension to an amazing line up of wonderful whisky— each one exciting, contemplative, and vibrant.

The Corryvreckan takes its name from a famous whirlpool to the north of Islay (one of the world's largest natural whirlpool); the name is derived from the legend of a Norse Prince, who sailed into the whirlpool to express his undying love for a princess before being dragged in. Trapped within only to be rescued by the Goddess guardian of the whirlpool (Cailleach Bheur) who, in turn, falls in love with him; To see a wonderful animated version of the story check out the video clip below (it is awesome!) that was produced by Ardbeg to celebrate the Committee release of Corryvreckan.



There are more shenanigans afoot at Ardbeg . . .

320 Main

On Sunday, i went out with a friend (Matt Robold-aka RumDood) to chat about a project that we are working on; there was place both of us had wanted to check out in Seal Beach called 320 Main. So we gathered our significant others and met up in Seal Beach, a block away from the Ocean, in this stylish, classy quaint little Restaurant/Lounge. Honestly, we were hopeful... Matt and i had met Jason at a mixology competition that we had judged a few months prior and the drink he made was wonderful (he has now perfected it and it is on the Cocktail Menu-- it is the 'Scintillator' every judge was amazed at the drink-- pop in and try one!); Jason mentioned 320 and said we should check it out.
A couple months pass and here we are finally trying it out... Holy mole is this place fantastic!
First off-- great ambiance... comfy bar, well-disposed people, nice private booths, quick friendly staff (always smiling means they must like working there!) the only drawback for me ( i know it is only me...) was the TV.
Second-- great service.. we sat down at the bar and as we were making our greetings a glass of water and a drink menu magically appeared-- before i was completely situated-- awesome! Now mind you it was a Sunday night, and it was early (5:30PM) but there was a good crowd (not packed but healthy) already i was feeling good about this place the smells coming out of the kitchen were amazing. 1st Drink was a 'Scintillator' (Like i said...it is a tasty drink) Jason recommended starters--which brings me to--
Third-- The food is incredible! The starters were-- Braised Rolard for the Meat eaters and Mac&Cheese for the Vegetarians (see menu here . . ) both of which were exquisite, delectable and perfectly plated! Even the meat eaters were impressed with the Mac&Cheese-- it is easily the best i have ever had--and (being the one of the Vegi's) i have had a lot! i had a bunch more drinks including The best Mai Tai i have ever had in a bar, a yummy Aviation, a Great Apfel with Beefeater 24, a stunning Bourbon Crusta Made with Hirsch Small batch, another new drink that Jason is working on called 'Bizarro' (which is delicious but he isn't settled on the recipe yet so i wont divulge any details) there were more but the we ordered more appetizers and they were: Eggs Mimosa, Duck Fries, Bruschetta and Mushroom Flat Bread. EVERY THING WAS TERRIFIC! i have no idea how you can make it to an entree (with starters as delectable as this) but we are going to plan our food better next time in an attempt to get to at least one 'Main' course.

There were wondrous drinks, and glorious grub shared by friends in a wonderfully comfortable environment... this place gets my highest recommendation!! it is absolutely top notch; try it for yourself at your earliest convenience.
i didn't have a camera so i stole the pictures from 320Main St, i figured they wouldn't mind....