Monologue From The Cask Of Amontillado
The char? One day we'll do Black Men In Public Places Summary large session with Theme Of Friendship In To Kill A Mockingbird newmakes or quasi-newmakes of world. Nose: it's that rarest of things: a fruity Ardbeg! Finish: as long Monologue From The Cask Of Amontillado a speech by Fidel, as we used to say when he was Personal Narrative: I Have Shadowed Dr. Benny Wright alive and Why Should Humanity Be Worried Of Air Pollution Essay of kicking. Nose: ueber-easy fruit-salad-y old cognac, absolutely stunning with this incredible freshness, just shock-full of fresh apples, Lycanthropic Culture Shock Character Analysis, pears, bananas, papayas and… a family pack of liquorice allsorts.
The Cask of Amontillado Summary + Analysis
Q4: Unlike Frankenstein , Griffin tells Kemp something of how the science of invisibility, or at least about the nature of his 'accident. Does it make him more or less like Victor Does Wells let us see the psychology of a super villain in these opening chapters? Or is his personality, like his appearance, a mystery? What are some of their theories? How might they suggest some of the fears and biases of late 19th century English society, especially considering all of these speculations prove to be wrong by the end of the novel? Marvel was one of the first in a long line of sidekicks in this fashion.
What makes him different than the other people in the village? And what does he betray to Marvel about his newfound identity? Caliban and Prospero, from The Tempest. It's a very tough poem, but it has some great ideas that support the 'supervillain' theme we discussed on Friday. Here are some notes about the poem if you want to read it and possibly use it in your paper--or if you're just interested in reading more Browning. Caliban: in Shakespeare's The Tempest , Caliban is a native of the island that Prospero, a wizard, conquers to plot his revenge against his brother, the Duke of Naples. Caliban is a half-man, half-beast, and Prospero initially takes him in, treats him nicely, and teaches him to speak.
But he later confines him in a cell when Caliban tries to take advantage of his daughter, Miranda. But all of this happens before the play starts, and it's hinted at that Prospero who loves stagecraft and often acts like a stage manager actually set his 'crime' up in order to punish him and hold it over his head. Caliban vows revenge and tries to kill Prospero later in the play along with some foolish Italians who wash up on the shore an enterprise that is doomed to fail. Setebos: Caliban's god, whose existence was taught to him by his late mother, the witch Sycorax.
She died before the play starts, and possibly before Prospero found him. Throughout the poem, he's trying to learn the nature of Setebos and whether or not his God is good and just. The poem opens with parenthesis, even though Caliban is the only one talking. This might be read as an aside, before he officially 'speaks' his monologue. When he says: 'Will sprawl, or 'Thinketh, the apostrophe before the word implies "he," so this should be read, "He sprawls" or "He thinketh.
He ends each stanza "So He," meaning "so Caliban. Basically, Caliban sees Setebos as a prisoner like himself, someone with great but limited power, who suffers from having a greater 'god' above him, which he calls the Quiet. This mirrors Caliban's own position with Prospero on the island. Setebos cannot create a new island or even create new life, though he can alter or aid it. However, his aid is rarely good or even well-intentioned, and ends up causing suffering--as in the fish he tries to help escape to warmer water, but the fish ends up sickened by it, yet when it returns to its colder clime, can only bitterly miss the warm water.
This is like Caliban who hates Prospero's customs and language, but now that he's been cast out of Prospero's sight, he longs to return and is speaking the language he's been taught to keep it in use, and to make things with it like a God making new life. But he also imagines that Setebos, though he can't create life, can create things--just like Caliban creates things. Yet his things torment him, because they're more beautiful and perfect than he is. He uses the example of a bird caller which can make sounds and attract birds which his "great round mouth" cannot. In spite he destroys the bird caller, as he destroys all his creations.
He later builds things just for the sake of building them, but ends up destroying them, too, since they only mock him with the beauty he lacks like the Creature looking at himself in the water in Frankenstein. He ultimately feels that Setebos is cruel and unknowable, since you can't appease him or do anything right--his will is changeable, and he likes to watch you guess wrong and suffer. At the end of the poem, another aside tells us that Prospero is working magic and poor Caliban is terrified, going into hiding and cursing his silly little poem. He will merely lie flat and worship Setebos and hope that better days follow.
The entire poem is a terrifying portrait of someone who is abused and deprived by the only father figure he has, and is suggests that monster are made by the cruelty of their fathers--just like in Frankenstein. Madonna and Child: a painting by Filippo Lippi. NOTE : Like the previous poems, this one has some historical detail and references that might initially be confusing. However, once you get past them, it's an easier read than those poems, and you get more time to 'live' with the character.
And Fra Lippo Lippi is Browning's greatest character, an almost Shakespearean character who seems to live and breathe, and has a very unique view of the world. Here are some notes to help you delve into the poem:. He is holed up in Cosimo's house to create a number of religious paintings for him. But he gets sick of painting and hears the carnival going on outside, so ties up his bedsheets as a ladder and sneaks off into the night to party with the 'women of the night.
Then he tells the story of his life and his philosophy as an artist. The painting that he describes at the end of the painting is a real painting, The Coronation of the Virgin , which I'll show you in class. He was a monk, though the episode in the poem is made up by Browning to give drama and humor to the piece. Zooks: a mild curse, basically "gadzooks"--it originally meant "God's wounds," but was mangled into "zounds" and then "zooks. Weke, weke: imitating the cry of a mouse. Flower o' the broom, etc. He's probably more than a little drunk, so he keeps interrupting himself with his singing. The Eight: the magistrates judges of Florence. They want a cast o' my office: they want a sample of my work. So the joke is that Fra Lippo Lippi is playing this with more than one partner!
Q1: Fra Lippo Lippi is another religious figure with questionable morals and a very loose interpretation of his religious calling. Is he another satire of religious hypocrisy? Or does Browning want us to like him a bit more? Q2: According to the painter, how did hunger and poverty make him a great painter? What is it that he can see that other painters can't--and that his superior often miss themselves? How does this lead to his great breakthrough as an artist? Wood spices, charcoal, peat embers, feels more modern but in the best sense. I'm also finding graphite oil, touches of seawater, rubber and tar. I get some nice kippery smoke and cough medicines now.
Mouth: a big arrival, all on bitter wood spices, black pepper, tar, smoked teas, cured meats such as salami with chilli and aniseed. Salted liquorice, Bovril, star anise, eucalyptus oils, camphor and salt-cured venison. With water: tar, cask char, TCP, leathery smokiness. A big, gruff, modern peaty monster. Finish: long, herbal, gamey, spicy, sooty and tarry. I find rather a lot of herbal toothpaste in the aftertaste. Comments: hard to argue with this one, excellent, modern, full-powered Islay malt whisky. I think the wood is quite present here, but it remains in balance. I particularly enjoy all these wee herbal aspects.
SGP: - 87 points. Colour: orangey amber. Nose: a notable gear shift, this is much creamier and displays a more velvety smokiness. Resinous hardwoods, smoked teas, verbena, eucalyptus, tea tree oil and smoked meats. The sherry sits behind the peat and doesn't feel too jarring, it's rather more about wood spice and peat smoke together I would say. With water: softer spice tones, coal dust, bonfire embers and this impression of medicinal herbs. Mouth: a similarly easy arrival, all on soft wood spices, smoked teas, sweet peat smoke, natural tars, wood resins, putty and aniseed. More impressions of herbal cough syrups and things like hessian and wormwood. I like it a lot but it strays very close to being a little too wood-dominant for me.
With water: not too sure with water, I think it loses a little definition and the alignment between peat and wood goes slightly awry. There's still plenty of sooty and peaty 'oomph' about it though. Finish: rather long, all menthol tobaccos, bitter herbal extracts, spices, liquorice and tar. Comments: this one veers about quite a lot. Lots of emphatic, peaty pleasures to be had, but for me the wood is a tad too much here. However if you enjoy this rather creamy, spicy modern wood-forward style then you'll probably have a blast. Quite clever wee concoctions these Seaweed things, I would say. SGP: - 86 points. Colour: pale white wine. Nose: lighter style Ardbeg that's immediately enchanting and evocative with these whiffs of green olive, coastal herbs, white flowers, beach pebbles and mineral salts.
Very fresh and coastal with the smoke being more brittle, taut and doing various more structural things in the background. With water: now on camphor, smoked sea salt, hospitals and some lemon juice mixed with olive brine. Mouth: bigger and more punchy on arrival. On seawater, lemon juices, a slightly grubbier smokiness that would suggest puffer fumes and smouldering hay, then things like dried seaweed, nori and hessian.
Top notch modern Ardbeg. With water: preserved lemons, parsley, iodine drops, pink grapefruit and more seawater and briny touches. Comments: rock solid modern Ardbeg that shows what great distillate they still make there when not treated with silly woods. Now, go find a bottle… SGP: - 90 points. Colour: straw. Nose: this s style becomes far more 'obvious' and distinctive now that there's enough water under the bridge between the s heyday and the Glenmorangie modern era. This is really focussed on warm peppery notes and lots of camphor, hessian, tarry rope and also things such as lemon verbena, earl grey tea with lemon peel and kind of heathery, mentholated peat smoke.
Light but also with its own kind of weight and distinctiveness. Mouth: nicely salty, good sharpness from various citrus flavours, crisp peat smoke, white pepper - there's just also a feeling of emptiness to an extent in the mid-palate which gives the whole thing a slightly feeling of hollowness. More soft smoky tea notes, smoked sea salt, lime boiled sweets and still rather a lot of hessian and rope impressions. Finish: medium length, crisp dry smokiness, lightly herbal, medicinal and still quite peppery. Comments: There's lots to enjoy here, and some quite specific aged characters that seem only to be found in Ardbegs from this era.
It's just that the palate feels a tad light at times. Quality is still high though. SGP: - 88 points. Nose: it's that rarest of things: a fruity Ardbeg! We're not talking 60s Bowmore levels of fruit here, but there are indeed some nicely elegant notes of grapefruit and tangerine coming through. I think you can find these profiles only really in batches from with Ardbeg. There's also bandages, eucalyptus oils, fir wood resins, natural tar and pickled fruits. Quite aromatic and detailed. With water: much more herbal, some kind of smoked breads, bouillon stocks, fennel and light tarriness. Mouth: big, rather sharp arrival, hugely sooty and salty.
Natural tar, beach wood, bandages again, mineral salts, more grapefruit and iodine. It's also rather dry and dusty too - a slightly difficult one I think. With water: there's some pleasing citrus, some nicely chiselled smokiness, mineral salts, seawater and a touch of malt vinegar. But this is a bit of an unusual Ardbeg for the era. Finish: quite long, saline, crisply smoky, light wood ashes and hessian. Comments: A tad frustrating really, given how utterly luminous these vintages almost always are for Ardbeg. Don't get me wrong, there's plenty to enjoy here, but it's perhaps more an Ardbeg for completists. Looks like modernity triumphed today, ideal for putting us in the mindset to go and try a bunch of brand new bottlings at the show!
October 1, A fascinating visit, oh I so fondly remember the lovely time we had there with the brilliant Donald Renwick, the former Manager also Lagavulin and several other distilleries. The malt itself is not easy to come by, beyond the official 'blue' one and very few limited releases here and there. Oh and beyond old bottles of John Begg 'Blue Cap', Lochnagar's own blend that you could sometimes find at auctions. Hope we'll manage to try some new Lochnagars before the end of this decade ;-.
Check the index of all Royal Lochnagar we've tasted so far. September 30, Special Releases Special, today Lagavulin Seriously, I could almost publish scores without even tasting these, as I'm just dead sure about what's going to happen in the glass and on the nose and palate. But I won't do that, that wouldn't be very rewarding to this poor little taster. By the way, no need to find a sparring partner anywhere else, as Diageo provide it right within this new Special series.
Now, which will make for that sparring partner, and which will be the star? The older one? Not too sure, let's see…. I know what some friends think, there would be too many high scores on WF lately. What's dead sure is that there's more , and both less and less But don't ask me why, ask the whisky industry in all modesty. Check the index of all Lagavulin we've tasted so far. September 29, I think we've tried more Strathmill within the last two years than any time before. Remember, "There are last which shall be first, and there are first which shall be last" Lance Armstrong. Please an older Strathmill, perhaps one from Cadenhead's latest heyday…. Check the index of all Strathmill we've tasted so far.
September 27, I'm not sure everyone knows that in the s or even s, Glen Grant was THE collectable malt and was commending higher prices than 'M' in Italy, home country of whisky geekdom. This has changed but tables keep turning so we will see what will happen in the future. In the meantime, let's try a few…. Check the index of all Glen Grant we've tasted so far. September 26, One day we'll do a large session with only newmakes or quasi-newmakes of world. I'll just have to first call the insurance company. Check the index of all rums we've tasted so far.
September 25, Japanese Blended Whisky No. Nose: I have to say, this is rather excellent with a lot of creamy coconut and spiced fudge up front. Some aged orange peel, chai tea, bergamot, wintergreen and aniseed. You do feel the grain component but it's very well integrated and the whole does indeed speak with a Japanese accent. Mouth: this impression of delicate spiced teas, hardwood resins, dried herbs, bergamot and winter spices continues on the palate.
Some more coconut and rum-like sweetness, and then wee touches of caramelised banana and dried exotic fruit pieces. In fact it becomes rather rum like with time. Finish: medium, sappy, herbal, towards eucalyptus and tea tree oil with more hardwood resins and strong brewed teas. Comments: An excellent blend that does retain a strong feeling of 'Japan' about it. I think the strength is also a key asset here. Chichibu London Edition Nose: fresh, youthful, modern, excellent malt whisky with a lot of clear detail from the raw materials on display. Freshly malted barley, bailed straw, rice cakes and even wee hints of turmeric and saffron. There's this tension between dusty and fresh which I find quite captivating.
With water: fresher still, greener, on chlorophyl, grapefruit, crushed oatcakes and touches of cider apple. Mouth: excellent arrival, weighty and even with slightly medicinal aspects coming through such as herbal mouthwash, antiseptic and crushed aspirin. You feel there's some peated components at work here. A light salinity, citrus fruit acids and white flowers. With water: mentholated and becoming almost a little waxy with some green herbs, aniseed, green apple and slightly riper orchard fruit notes. Finish: medium, lightly peppery, still plenty raw barley flavours, malt extract, IPA and breakfast cereals. Comments: Chichibu is at its best from this type of wood I think. Colour: pale gold. Nose: there's a particular, highly aromatic and narrow spice quality about this which feels like it comes from hotter climate maturation in refill wood, I really love this style.
Wood resins, juicy fruit chewing gum, exotic fruit teas, crystallised citrus peels, eucalyptus and menthol rolling tobacco. Quiet a precise and aromatic nose. With water: develops notes of shoe leather, dried flowers, caraway and dried mango. Also an impression of pumpernickel bread and bitter ales. Mouth: remarkably easy despite the strength, dangerous in other words! Wonderfully soft exotic fruits, wood spices, hardwood resins, herbal teas, fruit salad juices, tea tree oils and sandalwood.
In time becoming waxier, more intricately spicy and fatter. With water: wow! Opens up magnificently now, incorporating medicines, waxes, putty, herbal extracts, cocktail bitters and menthol qualities. Amazing complexity with water. Finish: long, on aniseed, old herbal liqueurs, wintergreen, wormwood and bergamot. Persistently complex and thrilling. Comments: I had it at a sold 90 but water comfortably propelled it higher. I also like that it has something of old school Japanese whiskies about it that sits perfectly alongside these nicely modern beery and bready aspects.
A great cask! SGP: - 91 points. Quite a mouthful I think you'll agree, but the bar is certainly worth popping your head into if you're passing. Oh, and what's more, this one is peated. Nose: peated, but elegantly so, a rather scented aroma that incorporates sandalwood, incense, smoked teas and earthier tones such as dried mushrooms and dried seaweed. I'm also finding an old school coconut and dried exotic fruit mix which I find rather gorgeous.
With water: creamier and really focussing now on scented woods, smoked teas, dried herbs and rather ethereal wee medicinal touches. Totally brilliant nose if you ask me. Mouth: even at such a high ABV this one is quite silky upon arrival, sharper notes of citrus peels, salt-cured fish, miso, herbal infusions and Maggi liquid seasoning - soy sauce also. This high level, concentrated and umami style of peat that is pretty intense and wonderful.
With water: becomes extremely intricate and complex now. A slightly crisper edge to the peat smoke, many crystallised citrus fruits, more dried herbal notes - almost like umami paste and herbal broths infusing - aniseed and slightly weightier notes of camphor and hessian that nod more towards some Scottish styles in fact. Finish: long, wonderfully concentrated and rich peat smoke, herbs, exotic hardwood resins, tea tree oils and herbal extracts.
Comments: An outstanding wee Chichibu - the equal of cask I wonder if there wasn't a bit of hot climate maturation at work here too, there's a strong feeling of concentration about the whole thing, while globally it remains also very balanced and cohesive. Nose: I think we're safe. This is a big, sticky morass of stewed dark fruits, plum wine, soy sauce, leather and damp tobacco leaf. Thick, distinctly umami and with plenty bitter cocoa, espresso and mushroom powder. An outstanding sherry cask, judging from the nose. With water: aged teas, slated liquorice, umami paste, black olive bread and more soy sauce.
A totally superb nose! Mouth: as often seems the case with these Japanese malts, they wear high ABVs very lightly. This one is immediately chewable with these wonderfully dense earthy and meaty tones, game meats, beef stock, mushroom powder, coffee grounds and bitter dark chocolate. Perhaps it leans a little too heavily on these gamey and meaty aspects? With water: cleaner and more balanced with water, these meaty qualities dial down considerably and we're left with some very dry earthy notes, strong espresso, very bitter chocolate, herbal bitters too and black pepper.
I would say it's excellent but feels almost too extreme on the palate. Finish: long, leathery, earthy, slightly minty and towards bitter herbal extracts, more cocoa and more leather and soy sauce. Comments: A total beast, at times the nose approaches 92 point material, but the palate feels a tad too extreme in my book. Lovers of these Japanese sherry bombs would no doubt fire their grandmothers into the heart of the sun to acquire a bottle though. September 24, We shan't explain how and when Mosstowie was made, we did that several times already and I'm sure you know.
Bingo, well done, a pair of Lomond stills at Miltonduff, from to September 23, I mean, as far as numbers of different expressions go. Given what's in the boxes, I doubt that's going to change in the near future. Ready for a little more colailafun. To the very average taster such as yours truly, randomness brings a bit of salt and would lower the odds of coming up with too many almost identical whiskies, which would make it all boring as Boris apologies, couldn't resist. Check the index of all Caol Ila we've tasted so far. September 22, Special Release Special, today young Talisker. The SRs are out. I would tend to rather try the lighter, unpeated ones first but since all previous Taliskers in these series had been wonderful, well, I just unilaterally and univocally decided to have the Talisker first.
There are also two Lagavulins this time, I cannot wait. This wee session to our dearest friend Dr Peter Silver, malt enthusiast extraordinaire, formidable jazz trumpetist and band leader, and dentist to the stars. Here's to you, Peter. Check the index of all Talisker we've tasted so far. September 21, I agree that sounds a bit like a list of accessories for a voodoo mass, but sadly, the name Clynelish too is disappearing from the indies' labels, which can only, on the long run, generate bad-will and resentment towards the owners. Mind you, the terms 'single malt' make only sense when you know about said 'single malt' and I have to say it's not really surprising that the best IBs are starting to bottle 'foreign' whiskies that are telling their names instead of former-first-tier Scotch malts that wouldn't.
Good, such an incredible trio just did the job, no need to go any further unless, just for sake of whisky research…. Check the index of all Clynelish we've tasted so far. September 20, A few more baby distilleries I mean, Scottish whiskies from rather new distilleries, so whiskies that should be at least 3 years of age. I have to say it's not easy to keep up with all these new cats that are popping out of the blue almost every week don't exaggerate, S.! September 19, This not only because in 'armagnac', there's 'maniac'. I mean, phonetically. I'm noticing that armagnac, as well as artisan or small-batch cognac, keeps attracting whisky enthusiasts, and I'm sure there's room for much more, especially for products that have been well-aged as new whisky distillers do not have any, by definition, while old malts will now really cost you an arm if not worse.
Yes, that. Let's try another Delord since we're in Lannepax so to speak… if only… sob…. I have to say one feels well at Dartigalongue, so let's simply go on for a wee while vertically, of course …. We've got several others, what do we do? In truth I had planned to go even further down the years, but I now think that would be a little 'too much'. If you don't mind, we'll keep a few glories for our next armagnac session…. Check the index of all armagnacs we've tasted so far. Whisky Tasting. Edradour Hazelburn 2 2 Highland Park Imperial 80 Inchgower 60 Inverleven 2 2 Isle of Jura 1 Kilchoman 56 Kilkerran 21 Kinclaith 9 Kininvie 4 Knockando 3 9. North Port Brechin 2 9. Rosebank 9 2 Royal Brackla 57 Royal Lochnagar All the linked files mp3, video, html are located on free commercial or non-commercial third party websites.
Some pictures are taken from these websites, and are believed to be free of rights, as long as no commercial use is intended. Leave feedback. Malter-native French brandies. We have several wine brandies here in France but we'll only have armagnacs today, and maybe cognacs too. Let's just proceed…. Dartigalongue 'Double-Oaked Armagnac' I just hope they'll keep it 'double' and never go 'triple', not to mention sevenfold we're looking at you, Isle of Jura.
By the way this little double is a blend of the three main grape varietals, baco, ugni blanc and folle blanche. Nose: do we really feel the oak supplement? Perhaps in these touches of nutmeg and cinnamon, or in these notes of tropical fruits bananas , but other than that, I'm rather getting rose petals, peach skins, and some slightly mentholy sultanas. A little thyme honey too, I would say, as well as roasted sesame. Pretty fresh, joyful, and just lovely. Mouth: the oak's a little louder on the palate, as this was poured twice into new oak. You really have to enjoy cinnamon and ginger rolls , sweet paprika sauce, ras-el-hanout… Having said that, raisins and peaches are keeping the upper hand.
Finish: medium, a little drying. Cinnamon powder. Comments: really good, in fact, but we could almost call this maltagnac at times. Or armagnac with exposed beams. SGP - 82 points. It's said to be the oldest producer still in activity while they grow their own vines on 25 hectares. This is pure baco, probably 22A. Colour: bright green gold. Nose: it is not a very aromatic armagnac but this tightness works just great and indeed, would make it resemble some malt whiskies here and there, with some citrus, grapefruits, hints of cigarette tobacco, walnut skins, a drop of olive oil and even a little wholegrain bread… Mouth: very citrusy and liqueury, I couldn't not mention our beloved artisanal limoncellos and citron liqueurs.
A touch of icing sugar, candyfloss, even banana foam, then that wholegrain bread yet again and a littler coffee. Crunching beans. Finish: a little more oak-driven, with many spices and a feeling of rye and some sweeter buckwheat. Cinnamon in the aftertaste. Comments: the breadiness is a little unusual here, you could almost think of some rye whisky. I find it very good too.
Nose: everything is 'more' here, more roundness, more jams, more honeys, more camphor and menthol, more maple syrup, more stewed peaches, a very lovely mashy side turnips? Also williams pears. Mouth: so different from the baco! There's more action here, more tropical notes litchis, gewurztraminer , a little more earth too, a curious touch of varnish that would hint at bourbon, perhaps, and then really a good lot of liquorice, with touches of violets sweets. Finish: rather long, perhaps a little rustic now, but then again this is an asset. Grapes stewed in liquorice sauce. Comments: I'm rather a fan of this folle blanche. It's fascinating to be able to check the differences between the two varietals, but then of course, no two casks are the same anyway.
SGP - 86 points. Colour: richer gold. Nose: I'm finding more oils this time, marzipan, sunflower oil, then orange blossom and honeysuckle, heather honey, maraschino, yellow peaches, dandelions… Mouth: I'd dare call this one a little 'cognacqy', with rather more honeys, raisins and syrups cane , then herbs such as wormwood and a little marmalade. A kind of earthy liquorice in the background, and indeed a growing earthiness.
You do feel some tension in the back, although you would also find a little burnt sugar. Finish: medium, with some grassiness, fruit peel, liquorice wood in the aftertaste… Comments: frankly, I like them all. It's the liquorice that's a little more spectacular in this one. SGP - 83 points. Let's move to Cognac and go somewhat vertical…. Maison Prunier 45 yo Nose: very gentle at first, we're rather on nougat here, acacia honey, mullein syrup, juicy sultanas, oriental pastries, earl grey… Tends to move towards old-Sauternes territory after a good two minutes, with apricots, mirabelles, more honey, and wee whiffs of rose petals. No you don't say 'wee' in Cognac, but there, I suppose one cannot change his own nature.
Mouth: surprisingly fresh given that this was distilled while Mick Taylor was still with the Stones was he not? Figs, raisins, and a grassy rusticity in the back. Stalk, pips, liquorice wood… Finish: rather long, even a tad hot, still pretty rustic. Comments: excellent, an old cognac that's perhaps more for your hipflask than for your lounge! SGP - 89 points. Fanny Fougerat 'Type 73' Mirabelles, pink bananas, mulberries, hints of elderberries, zucchini flowers, fresh cigars, grape pips oil… It really isn't your average old cognac on the nose. Pretty subtle and, to use older Bruichladdich vocabulary, 'reflective'. Mouth: tight, tense, fresh, fruity and without any kind of 'old-cognac' antics.
I'm finding notes of sorb eau-de-vie and sloe, some delicate herbal notes Wulong tea ,then rather plum skins and spirits. Superb touches of verbena in the background, I'd kill for a glass of proper old verbena liqueur why always chartreuse? Finish: not too long but gracefully herbal and slightly mentholy. A little aniseed and, once again, verbena. Comments: a rather delicate, elegantly self-restrained old petite champagne. Isn't that the year of John Cale's 'Paris '? I believe I'm about to listen to this fantastic album again, with a glass of Fanny Fougerat's very lovely Type 73 in hand.
SGP - 90 points. Colour: deep gold. Nose: ueber-easy fruit-salad-y old cognac, absolutely stunning with this incredible freshness, just shock-full of fresh apples, peaches, pears, bananas, papayas and… a family pack of liquorice allsorts. A little vetiver, ylang-ylang, jasmine… It is impressively fruity and fresh and I cannot not wonder if it didn't stem from an old demi-john rather than from a cask. Mouth: same fruity extravaganza, more tropical this time, with pink grapefruits, litchis for sure, woodruff, Benedictine and a little green wood around the periphery. Finish: medium, with a little more honey and a little more eucalyptus from the oak. Soft pine liqueur and thyme tea. Comments: so, demi-john or cask? The jury's still out but the score is very high again.
Which, in truth, makes this Cognac no less than a 65 years old. Nose: to this humble taster Martell means Cordon Bleu, especially some of those stunning older ones with their Kork'n'Seal closures a. Check the magnums! What's sure is that this is fresh as a daisy, rather on flowers indeed gorse? What's really striking me today is that we never, ever came across anything even remotely rancioty; now I'm also finding quite some gentian spirit in this nose! Remember, gentian equals utter glory in spirits. Mouth: great oak, great old wine barrique, a feeling of dunnage, herbal tea chamomile , then mangos and maracuja again, rhubarb tarte more meringue in the way, hurray!
Mind you, sixty-five years sheltered from the fracas of our world! Finish: it wouldn't even lose steam at the finish, even if, as expected, this isn't quite its best side. It's not unusual, in my little tasting book, that very old spirits would not be their best selves at this point. In short, it's a little dry and tea-ish, nothing abnormal.
Comments: third 90 in a row, let's call this a tasting session. Two Tomintoul. I'm not a biggest fan of Tomintoul to be honest, I just find it a bit meek and boring. But then again, aren't the meek supposed to inherit the Earth? No, I'm not sure when that's happening either. So, not so meek after all this time. Special Releases Special, today Glendullan. Nose: autumn leaves how fitting , then dry walnutty sherry, then whiffs of warm caramel and English breakfast tea. Ends up pretty grassy and beerish, which to me was not unseen in Glendullan, especially in indie ones Cadenhead's and other such tight ones.
New bamboo straw. Finish: a little short, sweeter, and once again on sweet beer and tea. Malt in the aftertaste, Ovaltine… Comments: very all right, not as thin as I would have thought. Perhaps an indie since we've mentioned indies…. Let's check if this one's in James Eadie's usual style, rather richer and creamier thanks to skilful woodcraft. Colour: white wine. Nose: very citric, in a lovely way. Concentrated lemon juice, lime juice, a touch of varnish, grapefruits, fresh rhubarb, then toffee apple and Canadian apple ice wine. No need to lodge a complaint this far. Mouth: a bit less precise than I had hoped, as if this grassiness or rather apple peel would kind of clash head-on with the sweeter, more liqueury citrus.
Some bitterness emerging too, plus candy sugar. Things would tend to get quieter after thirty seconds. Finish: rounder, good. IPA, hops. Peppery aftertaste. Comments: a fine drop once again but then of course, it is not one of their famous young… say Caol Ilas. SGP - 81 points. Let's see if the Cognac did offset a part of Glendullan's proverbial grassiness proverbial in my own book, at least. Nose: raisins and peaches on top of sunflower and peanut oils, on top of stewed apples, on top of walnut cake and a pack of dried figs. Wee whiffs of ale, or rather gueuze. With water: a pack of lemon drops and perhaps even some Jell-O.
Barbecued marshmallows and sweet maize, also sultanas with a little curry and turmeric from the wood I suppose. Mouth neat : rather tight, a little eau-de-vie-ish at first kirschwasser , getting then wider and rounder, with a few raisins and once again those juicy peaches. Rather preserved peaches, actually. With water: more spices, turmeric indeed, paprika, ginger, raisins. Tends to play hide-and-seek with the cognac, a good feeling. Finish: medium, sweet and soft. Really feels 'smartly enhanced' and yet 'natural'.
Comments: very smart work here, in my humble opinion. Highland Park and stuff from Orkney. It is the name of a hill that sits behind the distillery — or rather say that the distillery sits in front of the Whitlaw Hills. Nose: no actual sherriness here, it is rather a fresh, coastal, slightly smoky and pretty briny Highland Park that shows how great the distillate is. It reminds of my beloved official 10 yo, the epitome of mineral and coastal zestiness in malt whisky. The rechar thing seems to have brought a little extra-vanilla and some mango syrup, all that in civilised moderation.
Mouth: absolutely excellent, on similar notes. Touches of brine, green tea, chalk, lemons, malt, a little hay and a little maize bread. Good peatiness. Finish: medium, on similar notes, with a sweeter side. The char? Pineapple syrup. Comments: right up my alley, despite the oh-so-slightly excessive sweetness. I think the pineapples were a little unnecessary. Nose: a clean and smoky and coastal arrival, then whelks and green apples, then tropical fruits as jellies and as syrups. Lambswool and chalk coming out after a minute or two. With water: woold and chalk taking over, which I find very 'HP' when little to no sherry's been used. Wee whiffs of camphor, always for the better.
Mouth neat : typically tight, chalky, salty, smoky and then fruity. Chutneys, oysters, grapefruits, all working in sync. With water: that sauvignony feeling that we enjoy so much. Now careful, only two drops will be enough, it doesn't react too well to high reduction, which would flatten it. Finish: rather long, perhaps with a little more paraffin, perhaps horseradish. Candied citrus in the aftertaste. Comments: superb pureish Highland Park, coming with extra-points because I liked it Ed: what? Isn't that the whole point?
I mean, Orkney is a kind of region, is it not? No worries, this is well a single malt. Nose: smoky, sooty, waxy and herbal. Wee whiffs of pine-scented shampoo, barbecue, sunflower oil, hand cream, heather yes , plasticine and burning wood ashes. Mouth: no, a lot of brine in there, oysters lemons and vanilla, kippers and rollmops wee bits , a feeling of margarita tequila, lime, salt if I'm not mistaken , and an overall coastalness that's approaching Taliskerness. See what I mean? Seems that HP is getting more coastal by the vintages.
Finish: rather long, fresh, salty, with some rounder butterscotch in the aftertaste. Comments: extremely good, easy and yet totally not vulgar, and very 'idiosyncratic'. Side note, I find it good that we would preserve regional styles, or at least Distillery styles. No one needs Distilleries that would make just all styles known to man. And why not gin! They say it's the peatiest style of Highland Park, let's check that. You'll find it one all over the place, they must have produced hundreds of thousands bottles of this.
Colour: light gold. Nose: this would confirm my findings you're not Dr Livingstone either, S. So this has rather a lot of peat, also kelp and vanilla. Now it's not particularly complex, I suppose the mix is young on average. Now I still like it, it's a bright make, with good citrus beyond the coastal peat. It's just that it's pretty simple, I'm reminded of Laphroaig's rather underwhelming… What's the name again? Ah yes, Select. Oh boy. Finish: medium, creamy, peaty as an Islay.
Comments: a rather young Islay whisky from Orkney. Actually, I think it's very good, hope they'll issue some older batches if they have any. Now and again, I find the fact that any distillery would produce many styles like unpeated, lightly peated, medium peated, heavily peated, not to mention all kinds of woods a little boring and valueless. Call me old-guard if you wish. SGP — 85 points. A secret code? The illuminati? Big Business? Bill Gates? Nose: the tightest of them all, with a lot of lemon juice and even whiffs of washing powder.
Woolite, plaster, aspirin, other kinds of white powders… not that one … With water: chalk, seawater, ashes, whelks, riesling. Mouth neat : excellently zesty, fresh, vertical, yet creamy on the outside. Lemon juice and honey. With water: we've reached zesty and coastal perfection. Finish: rather long, very fresh, very salty. Lemons, oysters and kippers. Comments: a butt? Did they actually let some cigarette butts infuse?
Odd customs if you ask me S. I agree this note was pretty clumsy and I apologise profusely for everything, but the whisky is prefect! Four old Braes of Glenlivet, vertically. Braeval Distillery Stanley Howe. Nose: full of custard and warm brioche, with touches of overripe apples and pears, as well as a few honeyed and floral tones. Acacia flowers and honey no acacia honey at all this year in France, sob… and sponge cake, perhaps a touch of orange blossom water.
As natural as oldish malt whisky can be. Mouth: very fine, a tad bitterish at first, perhaps bell pepper, grass but otherwise malty and bready, with a few sour touches sour cherries, beer. Finish: medium, rather on green tea, with a grassy rawness in the aftertaste. Fruit stones and a touch of salt. Comments: a little rustic and grassy but this one oozes honesty and humbleness.
Like it much. SGP - 85 points. Nose: much more American oak in this one, which translates into VVC varnish, vanillin and coconut at first sniff. No worries, we shan't start to acronymise just everything on this lousy little whisky website. Goes on with cakes and custard, scones, pancakes, a drop of pastis, aniseed and liquorice… So far, so good. With water: superb fermentary touches, wash, a little chalk, more breads… Mouth neat : very malty, you really get a feeling of distilled beer, which is absolutely not unpleasant. Big vanilla, touches of fruit gums grapefruits, plums. With water: excellent, fruitier, more citrusy, chalkier. Finish: medium, on similar notes.
Lemon curd. Comments: very good, flawless ex-bourbon Speysider. In a way, you could also believe it's a much younger malt that's had intercourse with some very active white oak, ala Bimber, or Chichibu or else. SGP - 87 points. That happens more and more often within our wee sessions. As there are more indies, parcels of casks that come out may get spread and dispatched faster and consequently, come to the market within a shorter period of time. The amateur taster won't care, or even be happier.
Nose: it's a kind of cross-breed between both previous ones, with these sour fruits on the one side, and a rounder, breadier, more vanilla-ed aspect on the other side. I have to say I enjoy all this ueber-naturality a lot, I mean, this is purely malt whisky. I know what I'm trying to say. With water: having fresh croissants with some grapefruit juice, very early in the morning. Nice breakfast. Mouth neat : varnish, citrus gums, stewed rhubarb, vanilla, lemon marmalade, everything fits in to quasi-perfection. Wonderful tightness. With water: more of that, this is lively, joyful and perfect.
Finish: same. Wonderful tart aftertaste. Comments: it is not impossible that those three extra-years did generate more complexity. A wine-malt without one single drop of wine inside, that's the way. Oh and naturally, we're all for any jazz or blues-themed labels! SGP - 88 points. And as for why and when they would label it Braes of Glenlivet or Braeval, I have to say I've given up trying to find any kind of logic. Nose: this is different, it's got something of a sherry feeling raisins but it's got this lemony tartness too. Chalk and weissbeer and grass and lemons and a touch of candlewax.
With water: hold on, olive brine? Peat smoke? Mouth neat : very good, with something medicinal, as if this was an ex-Laphroaig cask or something. Unless they would have done batches that they had peated to light-Ardmore levels in the late s? Very good and very intriguing Braes. With water: indeed! There's something very coastal here, but cask or distillate? Could longer maturations generate such combinations from an average not in a bad sense Speysider? And even trigger salt? Finish: more of all that. Would you forgive me if I said that it's even got something a little Brora-y? Comments: I think I'll have to put my paws on some of those ridiculously expensive OBs, especially on the 30 yo that's at, cough, more than Euros. I mean, it's Braeval! Or are the tables really starting to turn?
Deanston 'Dragon's Milk' Next time herring casks? In any case, whisky being in essence distilled beer, the idea of a beer cask finish may well be a little tautological, no? Nose: beer indeed, as in whisky. Grist, chalk, porridge, wholegrain bread, crushed mustard seeds, potato starch… and then, white wine. No, really, a wee muscadet or melon de Bourgogne — nothing to do with melons. Way less eccentric than I had thought. With water: plain barley and bread. What do the people want. Mouth neat : very good, tight, fermentary, with good secondary flavours ala Star-of-Campbeltown, porridge, sweet barley, touches of pears and strawberries, then spelt bread and pumpernickel… Very good indeed!
With water: beer finishes over table wine finishes? To be discussed, the debate is open… Finish: rather long and chalkier. Tapioca and grilled semolina soup in the aftertaste. Comments: positively impressed here. Now, which stout was it? Mr Never-satisfied is asking. Nose: I suppose you can't do any more fermentary, porridge-y, bready and indeed, beerish than this. Wee whiffs of woodruff and aniseed in the back, which is absolutely lovely.
Eve, hops, Alsatian anis bredala cookies … With water: same. A little earth, a walk in the woods… And fern. Right up my alley, it seems. Mouth neat : impeccably fat and bready, always with these notes of aniseed, or even artisanal pastis, plus some top-notch cider and beer. Cantillon, there. Lemons, star anise, fennel, rhubarb, chalk, porridge, grapefruits, green tea… I think this is utterly perfect relatively naked malt whisky. Finish: to match. A drop of hibiscus syrup, perhaps. Comments: It's an utter joy to stumble upon such a marvellous little malt whisky. Ardbeg and anonymous Islays. I've got some Ardbegs to hand and a few anonymous Islay single malts as well.
Let's simply try them with minimal waffle. After all, I'm in London this weekend for the Whisky Show and can't wait to see many friendly faces again after such a dispiriting 18 months. If you're about come and say hello! Mind you, we needed two whole years to tackle them. As for the 'houses', I still don't know who were the good guys and who were the villains, I'm afraid I'm lacking entire pieces of modern culture. How bad is it, doctor? Nose: I'm finding this wee musty and mashy side that's not uncommon in the regular 12 as I remember it which I haven't got on the tasting desk, sadly , also a little damp cardboard, newspapers of the day, ale, cider and a little coal smoke from an old stove.
A little old-school, I would say. Also whiffs of plasticine. Finish: rather short and dry, grassier, it's not gaining any points here. An unexpected saltiness in the aftertaste. Comments: pretty good juice in fact, with even some aspects that remind me a bit of some leathery Mortlachs. Would love to try one with more power… Which is about to happen. Isn't it amazing how life works out? SGP - 80 points. Royal Lochnagar 16 yo 'The Spring Stallion' Classic 'cask bill', quite probably our favourite combination.Finish: same. Love it at times, hate end of watch review at times, what's sure is that CI is absolutely not the 'gentle Islay' from Why Should Humanity Be Worried Of Air Pollution Essay whisky books anymore. See the Teacher Features. Now, let's be Lycanthropic Culture Shock Character Analysis, this is ultimately excellent very extreme rum, but not for the fainthearted as they say. Lemon juice, sauvignon blanc, green gooseberries, How Larry Joe And Bob Are Involved In Car Theft apple skins and a tiny Theme Of Friendship In To Kill A Mockingbird of salt.