So, what are you drinking now?

@bwmccoy You are the Cocktail King.

It's Red Letter day!

Initially I had considered toasting the Democratic events south of the border with some American Whisky. Thinking, OGD 114 would be a good fit for the oldest President ever inaugurated.

But tonight I participated in a debate. Should our debating society drop Bourinot's as our reference for rules of order and adopt Robert's? I was assigned to defend Bourinot's.

Next meeting there will be a formal motion to do this but today there was a debate and everyone present (it was a zoom meeting) got to vote (so at least three people who will not be able to vote on the question.

The result? Bourinot's (and I) won the debate!

To celebrate I decided to pour a HEALTHY 10 cc serving of Wiser's Red Letter.

GO CANADA!

PS (lest I be accused of patriotism): - in preparation I read parts of Robert's. It's a fascinating read if that stuff interests you. Even better when accompanied by a bourbon at your side. It's got a lot of information on the history of procedure. I have nothing against Robert's (and have recommended it for other organizations I am part of), but I think it is more appropriate for other groups, not one that is modeled on Canadian Parliamentary traditions.

Last night's D&D Cocktail was the Amaro-etti Biscotti (recipe from Difford's Guide): Armagnac, amaretto, amaro, bitters, and a splash of peated single malt...the recipe says Islay malt whisky, by which I assume meant peated, so I had to go with the Penderyn Celt, as the only Islay whisky I have open at the moment is the Bruichladdich Organic, which is unpeated...

@YakLord Those homemade biscotti look tasty.

@BlueNote I must confess that I did not make the biscotti...I've been buying small boxes of almond biscotti for about six months now, intending to make an Amaro-etti Biscotti and have the biscotti on the side, and then I eat the biscotti and don't make the cocktail...so last night was my daughter and I finishing up the last four pieces (plus crumbs and broken bits) of the most recent box and me deciding to make the cocktail so I don't buy more biscotti...

@BlueNote - Thanks for your kind words, but I think @YakLord is the Cocktail King (or Lord if you prefer) on Connosr.

It’s kind of a funny story why I upped my cocktail game in 2020. Obviously, Covid played a part since I’ve been working from home, I simply have more time not commuting 2.5 to 3 hours round trip each day.

However, the real reason is because in Washington state in order to pour (serve) alcohol, you have to be licensed. (I “serve” alcohol when I conduct in person tastings as part of my ambassador role with the Scoth Malt Whisky Society.)

In order to get licensed, you take an on-line course, followed by a test. The only thing covered in the training is recognizing when someone is impaired and what all can happen to you (in criminal and legal terms) if you over serve someone.

Anyway, after completing the course, when I received my license, it says on the card that I am a “licensed mixologist”, which I find hilarious. If I’m a licensed mixologist, I figured I better know how to make some cocktails, which was not covered in the training for the license at all. So while I may be a licensed mixologist, any knowledge gained is all self taught. I still have a lot to learn in that regard. Any cocktail over about 3 ingredients is beyond my skill set.

Thanks for the vote of confidence, @bwmccoy! COVID has certainly been the driving force in my cocktail experiments... a friend of mine signed up for Master Class and took the Mixology Class, so we had a back and forth cocktail challenge for several months over the spring and summer.

I think in general terms my consumption of alcohol has gone down during this period to two cocktails a week and maybe a glass of whisky, but I did pick up a number of things (and tried to make a few syrups for myself), but as with whisky, I don't want to have too much of the same thing on hand as I want to try everything, so I rarely repeat cocktails. Instead, I try to find variations on recipes that use ingredients I already have.

I also try to stick to three or four ingredient cocktails where possible, and find ingredient substitutes where I can. I have a decent collection of bitters at the moment, but it seems like everything calls for very specific kinds of bitters that I don't have, so again, substitutes. The Amaro-etti Biscotti called for Vanilla Bitters, but I used the Orange and Cardamom Bitters instead.

Last night, I attend a virtual Amrut tasting with Ashok Chokalingham live from Bangalore, India (it was 8:30am his time, 6:30pm my time). One comment Ashok made is that Amrut is the missing link between Scotland and Kentucky. By that he means, the Amrut distillate is similar to Scotch, but the maturation in India is similar to Kentucky. Even though all of the whiskies that we tasted were NAS, Ashok said that on average 5 years of maturation is typical. He also noted that they can lose as much as 50% to evaporation during that time (10-11% per year). All of their whiskies are non-chill filtered with no coloring added.

1 - Indian Single Malt. 46% ABV. I was surprised how much I liked this one. Reminded me of a barley forward Highland or Speyside malt. This uses 100% malted barley from India which is a 6-row varietal (versus the standard 2-row for Scotch). Notes of caramel, vanilla, citrus, peach and melon with some coconut and toffee developing as the whisky sits in the glass and is gently warmed by holding the glass. Medium finish. It is light, but also has depth. I could see this being a very popular whisky for a warm / hot climate such as India.

2 - Fusion. 50% ABV. This is 75% Indian barley like in the previous dram, but with the addition of 25% peated Scotch barley. The peat is from Aberdeenshire (eastern mainland) Scotland. The Scottish barley is malted and peated in Inverness. The PPM of the Scottish barley is about the same as what is used in Talisker or Highland Park. Notes of citrus blossom with the peat somewhat hidden on the nose. It comes across as an earthiness on the palate. I never really got peat or smoke; only the earthiness. I've had Fusion before, but it has been a long time. While there is nothing wrong with it, it was probably my least favorite of the night. It just didn't do anything for me.

3 - Peated Single Malt. 46% ABV. This is 100% Scottish 2-row barley, Aberdeenshire peat, malted at Inverness, but the PPM is slightly higher at 40ppm, which is more on par with Bowmore. Notes of cured bacon, elastoplast, medicinal on the nose. The palate is campfire smoke, sweet BBQ smoke, tobacco and leather. This is not an in your face peat monster. A more approachable, introduction to peat whisky, but it was very good. I enjoyed it.

4 - Peated Single Malt Cask Strength. 62.8% ABV. This is the exact same distillate as above in #3, but the cask strength version. The only other difference is the combination of both ex-bourbon and new American oak casks, where #3 is all ex-bourbon. Notes of fresh cut wood on the nose with smoke, chocolate and caramel on the palate. Even at cask strength, the peat is relatively tame. I really liked this one, especially the finish which lingered for a very long time.

I can't decide if #1 or #4 were my favorite, so I will say #4 was my favorite, but #1 was the one that surprised me the most. A really enjoyable tasting. If you ever get a chance to attend a tasting with Ashok or hear him speak, don't miss it. He is very knowledgeable, but also very funny and entertaining.

@bwmccoy How does one get in on a virtual tasting with Ashok? I haven't seen him since 2014. Is there an emoji for extreme envy?

I have all of those expressions and more. I have so many questions I would want to ask...

@Nozinan yes, I miss Ashok too!

@Victor I wonder if he would be willing to do a Connosr tasting...

@Nozinan - This tasting was put on by the Seattle chapter of the Women Who Whiskey. A friend of mine is responsible for a lot of the tastings they conduct, so I will ask her details. However, another person attending the tasting was a lady in Las Vegas who handles importing Amrut (among other brands) into both America and Canada. I'm assuming that she was involved in getting Ashok to join the tasting. Based on the information from my friend that I do have, it didn't sound like it was that difficult to have him join other than the time difference. It was pretty funny. When Ashok was telling us that it was 8:30am his time, he said that he got up, took a shower and joined the Zoom meeting to start drinking whisky with us. He said that he hadn't even had any coffee yet, so his palate was clean, clear and ready to go. :-)

@bwmccoy I would love to find out more of what is possible. I would be happy to find a woman who whiskies to partner with, if one exists in within my city...

@Nozinan - I'll let you know what I find out from my friend.

@bwmccoy If you follow me you can DM me so as not to bore everyone else

I love the tiny tins Amrut uses for their minis, I know it's OTT but I just really like it.

@bwmccoy it's nice to get tasting notes on more recent batches of Amrut, I much like you really like the standard Amrut single malt @ 46%ABV, the Cask Strength version is of course amazing but this version is likely the one folks would be likely to try and it really holds it's own. There's always these amazing notes of dry ginger in Amrut, to my nose at least, I am also often reminded of rum but that is likely the aging in hot climate and how it is very extractive.

I've been taking my consumption rather easy this week, I did a head to head of two similar aged Benrinnes but distilled 22 years apart that was very eye opening (I will have ranting reviews later)

Tonight having a small pour of rum or should I say Clairin which is basically true artisanal, small batch distilled sugarcane eau-de-vie, these releases are distributed by infamous Italian bottler Velier. Clairin communal is a blend of the 4 different producers they represent, it's lovely and elemental, loads of overripe fruit, pencil eraser and boatloads of olives, really distinct. I wish this was bottled at cask strength or at least at the higher proofs the single estate bottles are released but at 43% ABV it still holds up nicely and makes sense since it's aimed as a bartender friendly product.

@cricklewood with Amrut I find it’s all about what you are tasting at the time. Sure the peated CS blows away the 46% and the CS (especially the 2007) overwhelms the 46%, but as individuals each expression stands firmly on its own.

I only wish they hadn’t abandoned the IS and the Portonova high proof versions. I can’t say if they were CS because each batch is the same (so it is with the CS and peated CS batches too...go figure), and I’m sure the 46% versions are good, but... why, Ashok? WHY!?!?!?!?

@Nozinan - Will do!

Tonight, before dinner, High West A Midwinter Nights Dram; Act 7 Scene 6 - 49.3% ABV.

After dinner and while playing on-line poker with my brother-in-law and some friends;

Allt-A-Bhainne SMWS 108.14 (7 year - Nov 2011) "An enjoyable curiosity" - 2nd-fill ex-bourbon barrel - 66.2% ABV.

Kilchoman Machir Bay Cask Strength Christmas Edition (Santa hats on sheep). 58.6% ABV.

Kilchoman Small Batch #3 (Port hogsheads, bourbon barrels and sherry casks) - 48.9% ABV

Not drank much lately, for various reasons, but enjoyed a large pour each of 'farclas 25 and Flaming Heart. Both have little left in the bottle but I'm ready to move on now ...

Just had a wee JW Red 80s while making dinner. This is relatively simple stuff but so damn good!

Today's program, mostly inexpensive blended Scotch:

1) Don Julio Anejo Tequila

2) Auchentoshan Valinch, 2011 release, 57.5% ABV

3) Yamazaki 12 yo

4) Clan MacGregor; I'll drink this inexpensive blended Scotch almost any day

5) White Horse; yep, it says Lagavulin right on the label. This is OK, but buy Lagavulin 12 yo

6) The Black Grouse; Haven't had this in maybe 7 years. I still like it a lot

7) Islay Mist 8 yo; Always decent Laphroaig-based product. I paid about $ 12 for this bottle after rebate

8) Chivas Regal 12 yo, 43% ABV, my estimate of bottling date approximately 1988. This older blend is enjoyable albeit thin in texture

9) Johnnie Walker 12 yo Black Label, 40% ABV, my estimate of bottling date approximately 1995. This iteration is peat forward, decent as always, but without the dimension of the pre-1986 bottlings

10) Usquaebach Reserve 43% ABV blended Scotch; my late wife insisted on buying this bottle. This is not an $ 18 blended Scotch, but more of a $ 50 blended Scotch. It is nice indeed, though still thin at 43% ABV

I always try to make the best of my experiences and to enjoy and appreciate what there is to enjoy and appreciate in all I taste and smell. My bottom line observation: blended Scotch would be well served by having 1/3 of its offerings be at 50% ABV or higher. Artistry is there; so is regrettably thin texture.

Dillon's Three Oaks Rye (100% Ontario Rye). I've only used this in cocktails so far, and it's worked wonders. Very nice on it's own, too.

@YakLord I haven't tried this expression but I've been impressed with their CS rye1. It's $30 but it comes in 200 cc bottles, so a little pricy if you extrapolate. I have not tried this year's release yet (on my wait list) but it is their oldest rye yet.

store.dillons.ca/rye-1-whisky-200ml.html

It seems it is still available. It was released in December, but it is fairly limited.

They also have sanitizer spray (80%) for $15 so if you added a couple of those you might reach the threshold for free shipping.

I really like the sanitizer. Smells delicious and no sticky residue.

@Nozinan I do have a 20cl bottle of their CS Rye #1 tucked away. My bottle of Three Oaks is from Batch #2, back when it was only sold in 50cl bottles...

I started a Rumfinity bottle tonight with 2-3 oz each:

• Appleton Estate Reserve
• Appleton 12 Year Old
• St Lucia Distillers Chairman’s Reserve The Forgotten Casks
• Foursquare Premise
• Real McCoy 12 Year
• Smith & Cross Navy Strength

I opened the last two to add to the Rumfinity bottle and sampled each because I had never tried them. The Real McCoy 12 was rich and butterscotchy despite the low abv (40%). I think I like it more than the Foursquare Premise. The S&C was on a whole other level. Rich, funky, sweet, did I mention rich? Why oh why isn’t there more pure pot still rum available in Ontario? That full richness is what sipping rum should be, imho. After the rum, I had some WT 101 since watching Jessica Jones on Netflix gives me a hankering for bourbon.

Has anyone checked on @markjedi1? The silent vacuum left by his absence is almost deafening.

@paddockjudge He put up a whole load of reviews about a week ago. I'm sure he's around. I hope so.

Yesterday, I mixed up a 24oz Manhattan (16oz Rittenhouse BiB Rye and 8oz sweet vermouth with 24 dashes of Angostura bitters). This was poured in a 750ml bottle in order to create an aged Manhattan using the Viskicraft Liquor Aging Kit that my older son gave me as a Christmas present. The stopper holds a charred oak stick suspended in the liquid. Recommended aging time is 1 to 6 weeks. I plan to check it weekly.

After that I made a Manhattan using the same recipe for drinking. I plan to make one each week to compare to the aging Manhattan.

I’m sipping some Laphroaig Cairdeas Fino Cask with a good bit of water added, taking it down to about 45% abv or so. This feels much sweeter with water added. Fascinating.

For Burns Night yesterday I had a wee H2H2H comparing Kilkerran Heavily Peated (peat in progress) batches 1, 2 and 3.

1 Acrid peat smoke, caramel, some ethanol bite, and vanilla ice cream on the nose. Palate is sharp but lots of sweet peat, caramel, crème brulee, vanilla. Finish is spicy, peat tang, tobacco, some earthy funk – slightly umami (mushroomy?)

2 Seems brighter, more red fruits, red apples, cooked apple, cinnamon, nutmeg, ginger – all with the same ashy peat. The palate is much softer, with lots of caramel and spice. Minerally and noticeable maritime notes. Finish is spicy and sweet, slightly herbal/menthol, beach fire smoke.

3 is fresher with more high notes (almost estery?), spiced orange (clove studded orange), deep caramel, a bit of farmyard. Finish is a bit rounder – still sharp with prickly spices, creosote from the chimney, earthy – forest floor/leaf mulch. Finish is sweet and spicy again with tobacco leaf, some oakiness, smouldering fore, caramel sweetness, and some liquorice?

I thought #1 had the most ex-bourbon character, and #2 the most European oak/sherry. However, I see that they are both made up from 55% bourbon and 45% sherry casks. #3 is 80% bourbon and 20% sherry.