I have just experienced a rather nasty summer cold that left me with no taste buds what so ever! Seriously people, it was bad, you could have given me a cup of tea or an Ardbeg, no way I could tell them apart!!! What I have since re-discovered, is that life is incredibly boring without a sense of taste or smell! Slowly but surely my taste receptors are coming back to life and as I sip my Laphroaig I gladly welcome the flavour of peat back into my life... I also have a bottle of Glenmorangie Lasanta waiting for me @ home. At last, I can eagerly tuck into it and not taste from memory, but from the pure delight of having this wonderful sherried dram roll over my tongue and tickle all my tastebuds , welcoming them back to the big, bold, powerful world of whisky!
Slainte
Sent from my BlackBerry® wireless device
Saturday, October 30, 2010
Friday, October 22, 2010
New Whiskies to grace our collections.....
Exciting things happening, @ least in my little whisky world that is... First of all, when I had the amazing opportunity to visit Laphroaig for a few magical hours in August, I tried their beautiful 18 year old. In the distillery food and whisky tasting, we paired it with wonderful dark chocolate... I was sad though... Why did SA not get this beautiful gem??? Now, letting you into a little secret; its coming!I'll let you know when it arrives @ Bascule, I do feel we should do something special to mark this momentous occasion... Soon folks, soon!
And onto something else a touch peaty... But by no means a 50PPM loaded Laphroaig. This time round, The Balvenie Peated Cask, 17 year old.Personally I am a big Balvenie fan, they get it right, they are classy, elegant and with out that 'in your face' marketing that many brands opt for, they continue to attract loyal followers and Balvenie lovers. Well, I suppose it is easy to do when your product is so superbly crafted.
Very rare in Scotland: they grow a proportion of their own Barley,they do their OWN floor maltings, they have their own cooperage and coppersmith on sight. And even though their sister distillery, Glenfiddich ,is world-renowned, The Balvenie is a rather "boutique" style whisky to a certain degree.Okay, I am rambling too much. Also, soon, the Peated Cask will be on our shelves and @ your bottle store! What exactly makes it a peated cask? Well, a few years ago, Balvenie distilled some rather heavily peated malt, and filled it into casks to mature. They then removed the peated whisky. Now, normal Balvenie whisky, aged for 17 years, has been finished for a few months in these casks( which previosly held the highly peated whisky.) The result? A wonderful speyside whisky, with a hint of peat that will certainly leave most whisky lovers smiling. Its not obtrusive, its not "in your face peat" (not mocking in "your face peat", that peat is one of my best friends) It's balanced and elegant and created by pairing the best of 2 of my favourite worlds: the robust world of peat, and the aromatic, layered world of speyside whisky.
Tonight I did a tasting with a British journalist, we chatted about Chill-filtration, wood , different peat from Islay vs Orkney, and our mutual respect ( and love ) for Highland Park. With Whisky Live soon on our doorstep, things are heating up! I'll keep you posted!
Slainte!
And onto something else a touch peaty... But by no means a 50PPM loaded Laphroaig. This time round, The Balvenie Peated Cask, 17 year old.Personally I am a big Balvenie fan, they get it right, they are classy, elegant and with out that 'in your face' marketing that many brands opt for, they continue to attract loyal followers and Balvenie lovers. Well, I suppose it is easy to do when your product is so superbly crafted.
Very rare in Scotland: they grow a proportion of their own Barley,they do their OWN floor maltings, they have their own cooperage and coppersmith on sight. And even though their sister distillery, Glenfiddich ,is world-renowned, The Balvenie is a rather "boutique" style whisky to a certain degree.Okay, I am rambling too much. Also, soon, the Peated Cask will be on our shelves and @ your bottle store! What exactly makes it a peated cask? Well, a few years ago, Balvenie distilled some rather heavily peated malt, and filled it into casks to mature. They then removed the peated whisky. Now, normal Balvenie whisky, aged for 17 years, has been finished for a few months in these casks( which previosly held the highly peated whisky.) The result? A wonderful speyside whisky, with a hint of peat that will certainly leave most whisky lovers smiling. Its not obtrusive, its not "in your face peat" (not mocking in "your face peat", that peat is one of my best friends) It's balanced and elegant and created by pairing the best of 2 of my favourite worlds: the robust world of peat, and the aromatic, layered world of speyside whisky.
Tonight I did a tasting with a British journalist, we chatted about Chill-filtration, wood , different peat from Islay vs Orkney, and our mutual respect ( and love ) for Highland Park. With Whisky Live soon on our doorstep, things are heating up! I'll keep you posted!
Slainte!
Sunday, October 17, 2010
A wonderful Whisky dinner in Stellenbosch+ my Sunday @ work
Friday night we had a family night out in the forms of a whisky dinner hosted by Dave Hughes. The rest of the Baker family like whisky but are by no means connoisseurs, so this was sure to be an interesting night for us all! The dinner was @ Devon Valley Hotel in Stellenbosch , a stunning country hotel, with views to leave you breathless!
Now for me, the easiest thing to pair is a good Highland malt and chocolate. The bitter chocolate parfait was easily, hands down, the winner @ our table. The Bakers loved it; Dalmore and chocolate, yes please!!!
Now work on a Sunday is never fun, so I use this time wisely... I taste different malts, in my own mini tasting. Today: Balblair 1978, Glendronach 15, Glenturret 16 and Jura 10... Tasing notes to follow.... To be honest left them @ work, now at home cooking & sippin Chenin Blanc.... tomorrow it shall be....
Dave Hughes, who has been a respected name in the liquor industry for many, many years took us through the brilliantly paired dinner. The line up: Auchentoshan 3 wood, Glenmorangie Nectar D' Or, Ardbeg 10 and Dalmore Gran Reserva. Beautiful whiskies elegantly paired! We started off with " Black Mushroom Stack", which included roasted Beetroot and Butternut. The beetroot definately accompanied the delicate, subtlety of the sweeter, lighter notes of the lowland Auchentoshan in a beautifully balanced way.
The next course, a very Scottish: salmon and oatcake number served with Horseradish Creme Fraiche " Single malt Gravadlax of Slamon". The Nectar d'or ,surprisingly, worked very well with the salmon, the sweet notes of the mini oak cakes were spot on.
Now the surprise of the evening was certainly the Ardbeg with the delicious Slow Cooked Pork Belly ( set on saffron mash, drizzled with cranberry and rooibos reduction with asparagus spears) Folks , I suggest you try this number if you get a chance, balanced, & complimentary; the boldness of the dram and richness of the pork, somehow came together in a pure delight, each bite, each sip was just breath-taking!
Great night, great company, excellent whisky and food = Candice Heaven
Now for me, the easiest thing to pair is a good Highland malt and chocolate. The bitter chocolate parfait was easily, hands down, the winner @ our table. The Bakers loved it; Dalmore and chocolate, yes please!!!
Now work on a Sunday is never fun, so I use this time wisely... I taste different malts, in my own mini tasting. Today: Balblair 1978, Glendronach 15, Glenturret 16 and Jura 10... Tasing notes to follow.... To be honest left them @ work, now at home cooking & sippin Chenin Blanc.... tomorrow it shall be....
Thursday, October 14, 2010
A proud Ardbeg Committee Member!!!
Today to my extreme delight, there was "whisky mail" waiting for me in my post box. A little while ago, upon my return from Islay, I joined the Ardbeg Committee. It was an easy on line sign-up I thought for such a prestigious committee. And today, I opened the little wooden post box, and there lying amongst the junk mail, was an envelope, with a beautiful black and white photograph of Ardbeg on the front and an Ardbeg seal on the back.
Oh the joy!
Oh the joy!
I carefully placed it in my bag, and headed to Origin to enjoy a well made crafted flat white, and open this most wonderful arrival.
The letter addressed to Candice states (with much love and appreciation) that I am member number 403380. Inside the envelope is a "follow your nose history booklet" and a Rules and Regulations booklet, filled with light hearted yet important information. Like how to properly taste an Ardbeg and "narrative support for use when dispensing or consuming your dram"
It made me smile, it made me reminisce about Islay and its natural beauty, rugged coastline, 100% real people, oh and its delicious whisky of course.
My trip to Ardbeg was probably one of my most wonderful memories of my Scottish journey.
I set foot, from Laphroaig to Ardbeg, almost a 6 km walk (no taxi to be booked for lil ol me) so with my mini Laphroaig in one hand, a bag over each shoulder and camera in the other hand,off I went along the narrow island road.
The weather so kindly presented all 4 seasons , it went from mild, to sunny spots, to windy, to rainy...
Alone, on foot, I felt very alive, what other 24year old whisky crazed South African women had taken that little journey ? Um... I suspect I might be the only one.
Arriving @ Ardbeg was a joyous moment, the lunch came in @ perfect timing and the tour and tasting with Jackie was just amazing!
Now as a proud Ardbeg committee member, I urge you to try this little gem: its bold, complex and a truly wonderful peaty whisky. Once a fan, its tough to find another dram that matches the beauty that is delivered by Ardbeg.
Slainte
Sent from my BlackBerry® wireless device
Monday, October 11, 2010
Whisky tasting in one of the luxurious apartments @ Cape Grace
Spices, dark chocolate(coffee, because it was morning) and whisky, all before 12 noon....
And back to the exciting world of whisky... On Friday I had a tasting and pairing session with the Glenmorangie Brand ambassador. On Tuesday, the fascinating Glenmrangie Signet is launched in Bascule, an exclusive tasting with our whisky members. What makes this dram so fascinating? The malted Barley is roasted, unlike all other whiskies. It gives it a deep, rich complex character, layered with a multitude of coffee, toasty warm spicy notes, that in my mind beats most Highland drams...
So the tasting meeting was set for 11 am, we sat outside Bascule overlooking the yachts and boats on display, with a variety of chocolate, coffee, spices, and of course Glenmorangie Signet.With quite a few odd looks from passers by, we started dipping dark chocolate into a selection of spices,sipping coffee and Signet, we were blown away by how easily this malt pairs with all the elements.So, after a very successful morning, the tasting is set and organized, Bascule will be the first bar in SA to offer this delightful dram.Can't wait for Tuesday... Whisky members, get ready to be blown away!
And then, last night Bascule started it's rocking 10th Birthday, I must admit, I have never been at a 10th Birthday that looked like so much fun... Awesome music duo, Rus Nerwich and DJ Leighton, whisky at low, low , low prices and cocktails at R25 , I really did wish I was a guest, not a Bascule employee...
Bring on the next 9 days!!!
So the tasting meeting was set for 11 am, we sat outside Bascule overlooking the yachts and boats on display, with a variety of chocolate, coffee, spices, and of course Glenmorangie Signet.With quite a few odd looks from passers by, we started dipping dark chocolate into a selection of spices,sipping coffee and Signet, we were blown away by how easily this malt pairs with all the elements.So, after a very successful morning, the tasting is set and organized, Bascule will be the first bar in SA to offer this delightful dram.Can't wait for Tuesday... Whisky members, get ready to be blown away!
And then, last night Bascule started it's rocking 10th Birthday, I must admit, I have never been at a 10th Birthday that looked like so much fun... Awesome music duo, Rus Nerwich and DJ Leighton, whisky at low, low , low prices and cocktails at R25 , I really did wish I was a guest, not a Bascule employee...
Bring on the next 9 days!!!
Tuesday, October 5, 2010
When it all gets too much, go back to your passion....
And once again today was filled with a few interesting facets… I tasted a brand new Highland Park ( I won’t reveal my sources….) but it was a cask strength edition( no… it was not their new 50 year old beauty, sadly)How can I describe it? I would compare it to their 12, but not as superbly balanced, and a bit less smoke. But a good expression none the less…. So thank you dear source, you made a hectic day a bit , nay, a lot more pleasant.
The next facet, was tasting a spirit in the development process ( certainly here I will NOT reveal my sources) however what I will highlight is how complicated it can get…
It’s literally compared to a blind nosing and tasting, and the fact that the product is not even on the market yet, you have to try decipher where you personally think it will fit in the huge spirit market…. Coming from my whisky background/palate, I am rather biased to complicated layered flavours. Not saying the mystery spirit did not have that, but it was a touch on the sweeter side, which made me feel personally ,it would suite a women’s palate a bit more than an established (predominantly male)whisky drinkers slightly more varied palate. Now I suppose that “women statement” comes as a bit of a shock, I am not in any way belittling my sex, but just stating fact: generally women do prefer a sweeter dram/drink than a bold, peaty smoky dram/wine.. I know I am quite an exception to the rule ( give me a Laphroaig or a Lagavulin any day) but you have to look at the general consensus, and that is that women prefer sweeter milder whisky, and men quite often prefer more smoky, complex ,bolder ‘Scottish ‘ whiskies… None the less , it was very interesting and allowed me to at least personally dig deeper and discover ,just what is it that makes a whisky drinker chose a particular dram over another…
For me personally, it’s very much occasion or mood dependant. Today I had a long day at work, and over the last few weeks I have had a bit of soul searching/a tad more emotional reflective time, and now on the eve before my 25th birthday, my dram of choice is a Lagavulin 16. Paired with my steak pasta, its beautiful, its real, its hitting that spot, it’s challenging me in a way, but also comforting me, almost like its saying, relax, put your feet up, everything happens just as it should….
And the last portion of my day, was truly lovely. I spent time with a whisky member and his Irish friend. We discussed the Johnnie Walker range, and questioned the fuss over Chivas, he bought a bottle of Nikka Kingsland, a well priced and very decent Japanese whisky, that’s flying with my whisky members. We nosed a selection of Bourbon ( Knob Creek 9, really does have a stunning nose), and I introduced him to gentle mystical world of Bunnahabhain. Bunnahbahain, a wonderful malt because: to a novice, it’s a surprise. Yes, it’s from Islay, but no, it’s not a big smack of smoke, it’s a gentle multitude of vanilla, honey, fruit, floral, malt, balanced and amazingly harmonious on the palate and nose.
So now as I move onto my Macallan Re-awakening, (available from the distillery only and website only) I say goodnight as a 24 year old, and will bring you more whisky affairs as a 25 year old….
Slainte
The next facet, was tasting a spirit in the development process ( certainly here I will NOT reveal my sources) however what I will highlight is how complicated it can get…
It’s literally compared to a blind nosing and tasting, and the fact that the product is not even on the market yet, you have to try decipher where you personally think it will fit in the huge spirit market…. Coming from my whisky background/palate, I am rather biased to complicated layered flavours. Not saying the mystery spirit did not have that, but it was a touch on the sweeter side, which made me feel personally ,it would suite a women’s palate a bit more than an established (predominantly male)whisky drinkers slightly more varied palate. Now I suppose that “women statement” comes as a bit of a shock, I am not in any way belittling my sex, but just stating fact: generally women do prefer a sweeter dram/drink than a bold, peaty smoky dram/wine.. I know I am quite an exception to the rule ( give me a Laphroaig or a Lagavulin any day) but you have to look at the general consensus, and that is that women prefer sweeter milder whisky, and men quite often prefer more smoky, complex ,bolder ‘Scottish ‘ whiskies… None the less , it was very interesting and allowed me to at least personally dig deeper and discover ,just what is it that makes a whisky drinker chose a particular dram over another…
For me personally, it’s very much occasion or mood dependant. Today I had a long day at work, and over the last few weeks I have had a bit of soul searching/a tad more emotional reflective time, and now on the eve before my 25th birthday, my dram of choice is a Lagavulin 16. Paired with my steak pasta, its beautiful, its real, its hitting that spot, it’s challenging me in a way, but also comforting me, almost like its saying, relax, put your feet up, everything happens just as it should….
And the last portion of my day, was truly lovely. I spent time with a whisky member and his Irish friend. We discussed the Johnnie Walker range, and questioned the fuss over Chivas, he bought a bottle of Nikka Kingsland, a well priced and very decent Japanese whisky, that’s flying with my whisky members. We nosed a selection of Bourbon ( Knob Creek 9, really does have a stunning nose), and I introduced him to gentle mystical world of Bunnahabhain. Bunnahbahain, a wonderful malt because: to a novice, it’s a surprise. Yes, it’s from Islay, but no, it’s not a big smack of smoke, it’s a gentle multitude of vanilla, honey, fruit, floral, malt, balanced and amazingly harmonious on the palate and nose.
So now as I move onto my Macallan Re-awakening, (available from the distillery only and website only) I say goodnight as a 24 year old, and will bring you more whisky affairs as a 25 year old….
Slainte
Monday, October 4, 2010
A day in the life of a Whisky Sommelier…
Many people think my job entails drinking, I mean, tasting all day. Sorry to burst those bubbles, tasting is only a tiny portion of my day. However, every now and then something interesting and delightful comes along, today, one of our talented chefs Lerrico, brought me tasters of some delicious fruit sorbets….Wait, it’s not boring: we plan to lace them with some elegant single malts. Do I have your attention yet?
So look out for the Trio of Sorbets at Bascule during Cape Town’s upcomming hot summer months: Baked AppleSorbet with Glenmorangie Nectar D’ Or, Summer Berries sorbet with The Macallan 12, and wait for it, Banana sorbet with Islay’s magical Bowmore 12. They may be tweaked slightly, but this is what we worked on, and it was a stunning start to my Monday….
Every week I introduce a “Whisky of the Week” to our waiters and barmen; this is implemented to grow their knowledge and passion for the wonderful world of whisky. The whiskies I chose range from Scotch to Japanese to Irish to American. Prices range from the very affordable R35 per tot, to the slightly more exclusive…
And today whisky lovers, it’s a big one: Ardbeg Blasda, R110 a tot at Bascule. But this whisky is ananomaly in the Ardbeg range. Not in a bad way, in a good way; compared to its brothers and sistersfrom Ardbeg, Blasda is only peated to 8ppm compared to their more usual 24ppm. Some of the tasting notes directly from Ardbeg include:
Aroma
Rather gentle aroma kind of like banoffie pie and roast chestnuts. It then moves onto more complex spicy notes with the likes of: cloves, pine cones and fresh mint rise from the glass Eventually that breath of sea air and smokiness , comes through nicely .
Taste
Refreshing, silky and creamy to the palate, the initial sip is sweet with a mixture of sugared almonds, marzipan and hints of dried fruits. Gentle peat oils well up on the palate, remaining soft, clean
Finish
The finish is medium in length and tingly with a refreshing balance of clean lemon zest, creamy vanilla and hints of
cinnamon spiced apple.
So pop in, and spoil yourself if you enjoy a peated dram, otherwise, pop in and enjoy our newsummer special: Monday to Thursday 5-8 pm, Cocktails R25 each and Tapas @ R50 each…Views of the Yacht marina, Table Mountain doubled up with our great weather… welcome Summer!
So look out for the Trio of Sorbets at Bascule during Cape Town’s upcomming hot summer months: Baked AppleSorbet with Glenmorangie Nectar D’ Or, Summer Berries sorbet with The Macallan 12, and wait for it, Banana sorbet with Islay’s magical Bowmore 12. They may be tweaked slightly, but this is what we worked on, and it was a stunning start to my Monday….
Every week I introduce a “Whisky of the Week” to our waiters and barmen; this is implemented to grow their knowledge and passion for the wonderful world of whisky. The whiskies I chose range from Scotch to Japanese to Irish to American. Prices range from the very affordable R35 per tot, to the slightly more exclusive…
And today whisky lovers, it’s a big one: Ardbeg Blasda, R110 a tot at Bascule. But this whisky is ananomaly in the Ardbeg range. Not in a bad way, in a good way; compared to its brothers and sistersfrom Ardbeg, Blasda is only peated to 8ppm compared to their more usual 24ppm. Some of the tasting notes directly from Ardbeg include:
Aroma
Rather gentle aroma kind of like banoffie pie and roast chestnuts. It then moves onto more complex spicy notes with the likes of: cloves, pine cones and fresh mint rise from the glass Eventually that breath of sea air and smokiness , comes through nicely .
Taste
Refreshing, silky and creamy to the palate, the initial sip is sweet with a mixture of sugared almonds, marzipan and hints of dried fruits. Gentle peat oils well up on the palate, remaining soft, clean
Finish
The finish is medium in length and tingly with a refreshing balance of clean lemon zest, creamy vanilla and hints of
cinnamon spiced apple.
So pop in, and spoil yourself if you enjoy a peated dram, otherwise, pop in and enjoy our newsummer special: Monday to Thursday 5-8 pm, Cocktails R25 each and Tapas @ R50 each…Views of the Yacht marina, Table Mountain doubled up with our great weather… welcome Summer!
Sunday, October 3, 2010
New Inspiration
A creative, PR friend of mine, inspired me to start writing again. I felt after my trip, I could not tell much more of an exciting story…. But whisky is exciting, and I am immersed in the wonderful golden spirit as part of my job…. So here it goes…
Over the past few days, I have had a few guests fall in love with my tales from my Scotland, their passion for my stories made me swell with pride, as I once again realize how exceptionally lucky I am to have experienced Scotland. There are people who have spent their life ( i.e 25 years, and I am a mere 25) drinking Scotch , falling in love with i, and yearning to set foot in Scotland.
My journey, looking back was so mind-blowing, it really was a priceless journey, filled with joys of tasting whisky straight from the cask, wandering through Macallan’s barley fields, absorbing the aroma of freshly brewed “wash”…. These experiences allow one to evolve, understand and fall for the “water of life” on a different level.
Today I spent the afternoon chatting to an American gentlemen who has immersed himself in the wonderful world of whisky, his passion and interest was truly wonderful to feed off. We chatted casks, we chatted Irish , and then we tasted: Red Breast, Glenfarclas 21 ( he was a Macallan 18 man, but was pleasantly impressed with the wonders of the Speyside gem: Glenfarclas) and of course, Highland Park 18 thrown in for that wow factor.
It still amazes me how much Highland Park blows people away… I have on numerous occasions even converted non-whisky drinking ladies, to enjoy a Highland Park 12… This dram; explained, and introduced properly wins people over in most of my tastings. The delicate balance between the smoky notes and honey hints, married and beautifully matured in sherry casks is a rare “ideal” whisky. Highland Park is a treasure: just waiting for more whisky drinkers to fall in love with it, and discover it slowly , with friends, lovers, and fellow whisky admirers.
Two weeks ago, we hosted a Compass Box Whisky Blending evening for the Bascule Whisky Members. My colleague George was on a mission to try blend, the most balanced whisky… And what do you think came to my mind?.... Yes, you guessed it, Highland Park. It did not take much persuasion, as George very much knows and appreciate the fine malt. So we blended and tasted and blended, “a bit more sherry cask whisky, a bit more peaty whisky, a touch more water”…. Oh my, I do realize blending is a full on art, but hell folks, it was tough. I must admit, I was very much like a kid in a candy store, it was so exciting and overwhelming. However in the long run, I did think our blend was well balanced, it certainly had that Highland Park element to it, maybe another measure of water was needed, to bring it down from a ‘cask strength’ to a regular whisky.
I must reiterate blending is an art, next time you have a sip of a blend, or a single malt, think how much time and effort has gone into making it taste “just right” let alone the years and years it spent maturing, waiting in anticipation to be included into a fine dram….
Slainte
Ps Thanks Nikki
Over the past few days, I have had a few guests fall in love with my tales from my Scotland, their passion for my stories made me swell with pride, as I once again realize how exceptionally lucky I am to have experienced Scotland. There are people who have spent their life ( i.e 25 years, and I am a mere 25) drinking Scotch , falling in love with i, and yearning to set foot in Scotland.
My journey, looking back was so mind-blowing, it really was a priceless journey, filled with joys of tasting whisky straight from the cask, wandering through Macallan’s barley fields, absorbing the aroma of freshly brewed “wash”…. These experiences allow one to evolve, understand and fall for the “water of life” on a different level.
Today I spent the afternoon chatting to an American gentlemen who has immersed himself in the wonderful world of whisky, his passion and interest was truly wonderful to feed off. We chatted casks, we chatted Irish , and then we tasted: Red Breast, Glenfarclas 21 ( he was a Macallan 18 man, but was pleasantly impressed with the wonders of the Speyside gem: Glenfarclas) and of course, Highland Park 18 thrown in for that wow factor.
It still amazes me how much Highland Park blows people away… I have on numerous occasions even converted non-whisky drinking ladies, to enjoy a Highland Park 12… This dram; explained, and introduced properly wins people over in most of my tastings. The delicate balance between the smoky notes and honey hints, married and beautifully matured in sherry casks is a rare “ideal” whisky. Highland Park is a treasure: just waiting for more whisky drinkers to fall in love with it, and discover it slowly , with friends, lovers, and fellow whisky admirers.
Two weeks ago, we hosted a Compass Box Whisky Blending evening for the Bascule Whisky Members. My colleague George was on a mission to try blend, the most balanced whisky… And what do you think came to my mind?.... Yes, you guessed it, Highland Park. It did not take much persuasion, as George very much knows and appreciate the fine malt. So we blended and tasted and blended, “a bit more sherry cask whisky, a bit more peaty whisky, a touch more water”…. Oh my, I do realize blending is a full on art, but hell folks, it was tough. I must admit, I was very much like a kid in a candy store, it was so exciting and overwhelming. However in the long run, I did think our blend was well balanced, it certainly had that Highland Park element to it, maybe another measure of water was needed, to bring it down from a ‘cask strength’ to a regular whisky.
I must reiterate blending is an art, next time you have a sip of a blend, or a single malt, think how much time and effort has gone into making it taste “just right” let alone the years and years it spent maturing, waiting in anticipation to be included into a fine dram….
Slainte
Ps Thanks Nikki
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