Our annual December meeting at Myra's (well, second year in a row) was an evening of splendid food and drink with a western theme. Fortunately nobody was speaking Gaelic for it was a western American theme. Drew out-Drew us, of course, with items straight out of his closet. "I'm your Huckleberry. And that's just my game......"
The whisky tastings for the evening:
*Auchentoshan Classic No Age Statement 40% ABV
-smelled very sweet-dessert/bubble gum
-tastes almost chalky with slight wood
-with water - loses sweet smell
-tastes thick and doughy
-trails wood
-As expected, a very light whisky
*Auchentoshan Triple Wood (Bourbon/Oloroso/Pedro Gimenez)
-smells strongly of vanilla like a dessert
-tastes like under-sweetened pastry
-trails wood, almost chalky
-with water - tastes of oak w/tinge of sweet
-trails quickly
-This is a club favorite. Aly and Donna mark this at one end of their scale, the good end!
*Willett Straight Rye Whiskey 55% ABV
-smells strongly of alcohol! Slightly oaky
-has a strong alcohol head w/rye taste
-alcohol burns for a long time
-with water - less alcohol and slight wood taste
-overpowering rye flavor
-I don't mind the taste of rye whiskey, although this one is pretty strong.
*Yamizaki 12 year 43% ABV
-almost all burn with little taste (Kanpai!!)
-very slight wood - had to try to taste something
-with water - sweet at first
-turns sour wood and trails quickly
*Oban 18 year Limited Edition 43% ABV
-smells slightly sweet almost like a bagel (didn't think I was still hungry at
this point in the evening)
-warm like bread at first and trails oak
-with water - smells earthy like grass
-tastes sweet pine wood
-trails slightly wood quickly
We also poured more whisky into our own Barrel #210 that night. There is plenty to slosh around with the addition of: Amrut (everybody's favorite), a Buchanan's 12 year and the remainder of the Yamizaki 12 year. A few days later I poured the bottle of The Glenlivet 12 year in as well. Aly used some of it for cooking for that ef
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