WHISKY TASTING
11 November 2009
The Outback WineTasting Club scored another great success with a Tutored Whisky Tasting. About forty members of the Club took advantage of this special evening and enjoyed a relaxing evening learning more about appreciating this fine drink. Grateful thanks go to Gordon Hynd, Regional Sales Manager for International Beverage Holdings for a most interesting and informative evening.
The products reviewed are detailed in the side-bar on the right. Pricing details will be posted shortly.
But first...
The evening started with an unusual appitiser - a brand new product to the market, not even a whisky !
Caorunn, pronounced 'ka-roon' is the Gaelic word for Rowan Berry, one of the five Celtic botanicals used to infuse its unique flavour.
Caorunn is handcrafted using pure grain spirit, Scottish Highland water infused with eleven hand-picked botanicals in the unique Copper Berry Chamber at Balmenach Distillery, the only gin, made at a working malt whisky distillery. The result is a clean, crisp gin naturally balanced in flavour.
The six traditional and five Celtic botanicals, including Rowan Berry and Coul Blush Apple are infused to perfection using only natural ingredients.
Six traditional botanicals are: Juniper Berries, Coriander Seed, Orange Peel, Lemon Peel, Angelica Root and Cassia Bark.
The drink was served pre-poured by about 30 minutes with each glass containing a small slice of apple. The infusion from the apple enhanced this delicate remarkably. The subtle nose and taste deserve to be tested by even the most ardent "I can't stand gin" person.
The product was served in beautifully styled Caorunn glasses bearing the name and the Celtic emblems for the five Celtic botanicals.
Details of a special introductory offer will be available here shortly - the offer will include these fabolous glasses.
OUR NEXT OUTBACK WINE CLUB event will be another TUTORED WHISKY TASTING on 28 JANUARY 2010. This ‘not to be missed’ event will take place at the LAKESIDE ROOM in the FLORAL HALL. There will be a nominal charge which, at the time of writing, is still to be arranged depending on the refreshments.
OLD PULTENEY
Old Pulteney is an individual and evocative maritime-influenced single malt Scotch whisky produced at the most northerly distillery on the Scottish mainland, in Wick.
The two variants tasted were the 12 Year Old and the17 Year Old
The whisky itself is a deep amber colour, with the nose detecting a hint of sea air and it
has a dry, medium-bodied and smooth taste with a clean, dry finish: faintly salty and with a slight sherry note.
BALBLAIR
1997
This full-bodied malt is fused with the citrus aromas of pineapple, apricot and lemon to create a long-lasting sweet finish. On the nose, the American oak barrels, used in the distillate's maturation, produce an inviting, spicy fragrance.
1989
Mid-amber in appearance with honey-gold highlights, this Balblair 1989 is a full-bodied malt with rich aromas of raisin, green apple and hints of banana and lemon. The American oak barrels, used in the distillate's maturation, lend a memorable warm toffee, vanilla fragrance.