Japanese Whisky Week – Day 1: Taketsuru 17yo (43%, Nikka)

In june I did my first ‘week’, called the Bourbon Week. Lot’s of Bourbons yes, but not all were actually Bourbons. I threw in the odd Rye as well. After the success of that week, and I have to admit, the fun I had by doing such a ‘week’, I thought it was time to do another week. So here is the first day of the Japanese Whisky Week! Again I’ll try to review seven Whiskies in seven days, and this time they are all from Japan. I thought that Japan was untill now a bit underexposed on Master Quill’s pages having reviewed none! But that’s about to change…

In 1918 one Masataka Taketsuru went to Scotland to learn the whisky trade at Longmorn, Ben Nevis and Hazelburn distilleries. During this time he met his soon to be wife Rita, and both returned to Japan. There Taketsuru founded Nikka with the building of Yoichi Distillery on Hokkaido Island in 1934.

Yoichi was built on the north island of Hokkaido considered by Taketsuru to be close to the natural environment of Scotland. Also copied was the way of distilling, two times in copper pot stills. In contrast to their Scottish counterparts is the use of new wood and slow-growing Japanese oak.

A lot of years later the Nikka company named a small series of pure malts after it’s founder. The series comprises of a 12yo, a 17yo and a 21yo. All Pure Malts are made up of only two components. Yoichi and Miyagikyo. The latter was founded in 1969 in Honshu. Both singles are great, so this Taketsuru should be no lemon.

Color: Full Gold (slightly pink).

Nose: Musty gravy. Nice slightly burnt wood. Sweetish fruits with pineapple. Sweat ánd men’s cologne. Powdery, almost like sawdust. Greenish. It smells a bit like those hard candies made out of fruity powder pressed into little pills. Sometimes a whiff of soap. All in all, very nice.

Taste: Spicy esters. Toast and a hint of tar. Tastes a bit dirty actually. Grainy with vanilla ice cream. Reminds me a bit of vodka. Greenish hints here too. Definitively not as sweet as the nose predicted. Half long sour wood finish which is a bit unbalanced. The toast and tar stay on for the, therefore bitter, finish. Alas too low in ABV.

Although this is quite a nice Pure Malt, for the money you can get a Yoichi or a Miyagikyo, that are (marginally) better. Still I do like this Taketsuru, and combining the two is an experience of its own. Just beware, because there is talk about batch variations.

Points: 85

Bruichladdich 17yo 1986/2004 (55.5%, Cadenhead, Bourbon Hogshead, 270 bottles)

This Bruichladdich was my entry for the September Genietschap session. I bought this some time ago after a tasting and rather liked it then. At the Genietschap this bottle actually didn’t do so well at our Bruichladdich tasting (we tasted it outside). It was compared to another Cadenhead Bruichladdich that was from a Bourbon Hoggie as well. Also from 1986 but several years younger, a 13yo to be precise. Even though it was younger, this bottle showed more character to it. The 13yo was almost empty and maybe these Bruichladdich’s need a lot of air. Let’s have a look in my controlled environment and using my glass of choice, how this Bruichladdich really is. (This bottle, just open).

Color: White wine.

Nose: Sweet and grassy. Butter and green malts. Little hint of oak. Clean. Crushed bugs with dry black tea. Even though it’s from a Bourbon hoggie, it does have some characteristics of a Fino Sherry cask. Lemons (as in lemonade) with a hint of smoke. Not a lot of evolution in the nose. Rather easy and simple. Unoffending.

Taste: Sweet. Licorice (as in the twigs you can chew, probably something we only have here in The Netherlands). Spices from the oak. Ear wax. Green and beer like. Great half-long finish though, where the finish tends to turn sour, but luckily it doesn’t.

This may not be very complex, but it does have nice balance, and I do still like it. Still I can understand why it didn’t do well. It may be simple, and maybe a bit of a whisky lemonade. Very easy drinkable.

Points: 85

Bruichladdich 13yo 1986/2000 (57.9%, Bourbon Hogshead, Cadenhead, 270 bottles), scored 86 points

Tormore 13yo 1984/1997 (63.9%, Cadenhead, 750 ml)

The other day, I reviewed a reduced Tormore by indie bottlers Mo Ór, that I called feminine. It was Floral and fruity, very easy accessible. I said other Tormores were more metallic and industrial. Luckily Master Quill has a vault where a whisky archive is kept, so I was able to find a Tormore fit for comparison. Here we’ll have a look at this Tormore bottled by Cadenhead. This particular offering was bottled for the good people of the U.S. of A. Hence the 750 ml bottle from 1997. 1997, that means this Tormore was bottled around the time previous reviewed Tormore was distilled (1996). Both Tormore’s are about the same age too. Let’s see if thís Tormore is any feminine.

Color: White wine.

Nose: Well this does start floral again. How consistent, but soon caramel and wood and yes, a metallic touch. Clean and very toffee like. Compared to the Mo Ór this isn’t all that fruity. Dry. Still very floral and sweaty maybe. Great stuff.

Taste: Well strong, it’s almost 64% ABV. Half-sweet, and the metallic part returns. Still that’s no bad thing here. Lots of caramel and toffee notes. This finishes a bit sour, from the oak, but no big problems here. Otherwise quite un-complex.

Tormore’s are definitively the odd ones out. Rather unpopular and who is surprised when you taste the official 12yo. But when you get your hands on a clean ex bourbon cask at cask strength, you might be in for a pleasant surprise. Even though they may not be the high scoring Whiskies, they do have something in them I particularly like. There’s a potential here that isn’t used. The stills have purifiers on them, that makes the spirit very clean. Most of the Tormore spirit is put in Refill Bourbon barrels and hogshead and most of it doesn’t even age on site. So you’re bound to have something ultra clean.

Still I consider myself lucky I got my hands on a second bottle of this. Great stuff.

Points: 86

Tormore 14yo 1996/2011 (46%, Mo Òr, Bourbon Hogshead #6868, 500 bottles, 500 ml)

Tormore. One of those distilleries, you don’t hear about too much. Tormore was founded in 1958 by Long John International, and distilling started in 1960. It was the first distillery that was built after the Pattison crash of 1898, and thus the first to be built in the 20th century. Today Pernod Ricard is the owner of Tormore and is already the fourth owner in its short history. Tormore was originally built with 4 stills and in 1972 that amount was doubled. In 1984 the heating system for the stills was converted, so that it could be heated with… woodchips to heat the stills. Officially only a 10yo was released, later replaced by the current 12yo. For a short while also a 5yo and a 15yo existed. So mostly independent bottlers issue Tormore Single Malt today. Still, over the years not a lot was issued this way, nor does it usually score very high. I guess it’s time to have a look into Tormore. First a Tormore bottled by Dutch bottlers Mo Òr, who’s Macduff and Miltonduff started this blog to boot.

Color: White wine

Nose: Nutty and soapy. Smells very floral. Fresh and exuberant. Sour spring fruits. Creamy and a bit sweaty as well. Toffee. I can imagine why they bought this cask. It seems to me this is a happy and positive Whisky. Absolutely a young Whisky. Very likable. Maybe they should sell this in a spray as an eau de toilette.

Taste: Creamy and nutty. Very simple and seems younger than it actually is. Again very likeable and sweet. Vanilla ice cream and some caramel, and mint. No extremes in this. Hardly any wood. There is some wood noticeable in the finish. Hints of Belgian beer in the finish. Hops. Given some time in the glass, some spiciness does come through. Short finish though.

There seems to be a nice and unpretending balance to this. For me it’s very feminine. It’s easy and has a lot of fruits and flowers going on. Not a typical Tormore though, it doesn’t resemble the other Tormore’s I know, which were more industrial, or even metallic. This is nothing like that, this is organic summer garden. Biological Whisky maybe? Give it some time to breathe, it will enhance the character a little, by shedding its initial sourness.

Points: 83

Thanks go out to Henk for handing me this sample.

Highland Park 12yo (43%, OB, Circa 2003)

Remember this one? Before this came the nice broad-shouldered bottle with the big knob cork. And somehow they changed it into this. We hated the looks of it back then, but looking at it today it doesn’t look that bad. Well this version of the bottle is also no more and again they changed the looks completely into something that looks oval from above.

For me the ditching of the wide neck bottle also seemed to be the ditching of the plain old good quality. With this bottle came the downfall of the standard Highland Parks. The 12yo, the 18yo and all the others that came after that. A lot of single cask versions were released around that time, so we all can take a guess why the standards got pretty weak don’t we? Well let’s have a look back and see if this was any good.

Color: Slightly Orange Gold (Caramel)

Nose: The obvious heather and honey. Nicely floral. Almonds. Quite sweet (sherried) and nice balance. Sometimes dusty and powdery. Nice balance, still a good recognizable Highland Park. Lovely.

Taste: Sweet, nutty, slightly sour, chewy, with small hints of smoke and tar. Yeah, this still is very good whisky. Creamy mocha, green apple and a little bit of wood. Alas it breaks down a bit in the end, and the finish is a bit weak. Gone quickly. That’s a shame, but I’m happy it still is a Highland Park, and taste wise that’s very good news. Still if you want an even better one, have a go at a wide neck bottle. Still a lot of those around.

I’ve already claimed this isn’t as good as it once was. Actually compared to a lot of official bottlings they are churning out today, this was pretty good, but still the downfall is marked. This one got weak in the finish and later releases also suffered in the taste department. This brings tears to my eyes because Highland Park used to be fabulous, please come back!

Points: 85

Tongerlo Tripel (8%, 33 cl)

The last reviewed beer, Westmalle, was a Trappist beer. This Tongerlo is an example of an ‘Abdijbier’ or Abbey beer. Thus linked to a monastery, yet commercially brewed by Haacht. So no Authentic Trappist Product then, but still a beer in the same style. But hey, this beer has an official hallmark too. It’s a “recognized Belgian abbey beer”.

It turns out this hallmark is issued by the union of Belgian brewers and it seems there are some rules. The hallmark was issued for the first time in 1999 and the rules are slightly different for Abbey beers from before that time, and those that applied afterwards. Some rules are pretty obvious. There are more rules but here are a few: There has to be a link with an Abbey. Part of the proceeds must go to this Abbey and the beer has to be brewed there before (history taken in to account). In this case we are talking about the “Norbertijnen abdij” from 1133! Well my kind of marketing I guess.

Before we move on I (again) have to say that my beer is aged a little and has a best before date of 27/5/10. But this bottle can lie in your cellar much longer.

Color: Clowdy gold.

Nose: Fresh, lemons and oranges. Sour fresh. Not a lot of depot, only some hints of yeast. Still this has undergone a third fermentation stage inside the bottle.

Taste: Oranges and medium bitter. Despite the elevated bitterness also a very nice and fresh and sour note, that makes this extremely drinkable. Appetizingly fruity and it doesn’t even seem to be 8% ABV. Slightly sweet with hints of banana.

A very good beer. I like it a lot. Extremely drinkable Tripel with a very good balance. I would like to have another one please?

Points: 87

Glenugie 30yo 1977/2007 (46.3%, Signatory Vintage, Hogshead #5507, 243 bottles)

Yes, it’s a Glenugie. long time overlooked and very popular the last few years. It’s a closed distillery (1983) and quite popular with whisky aficionado’s. Just as is the case with Banff today, connoisseurs discovered a closed distillery that has a special quality to it. I have to admit that all of the Glenugies I tasted scored at least 85 points and most well higher than that. Only one is lower than that. I scored the sister cask #5506, also by Signatory Vintage, only 81 points. So let’s have a look if all those 55xx casks are the same and if this one’s any better.

Color: White wine.

Nose: Estery and fresh. Green apple skin. Grainy and a slight hint of vanilla. You could have fooled me with the age of this one. Seems much younger and cleaner, than I would have expected, knowing what this is. There is also a hint of cask toast and wood. Sweet and fruity, peaches on syrup. Creamy toffee with a hint of coconut. I like the nose, it’s like candy. Great balance.

Taste: Sweet like sugar, icing. Vanilla, no wood whatsoever, not at first anyway. It has some spice from the wood. Apples, without the bitterness from the skin. Finish isn’t too long, and just a tad sour. The wood does show its face, late in the finish. Good drinking strength with enough oomph. Again, it seems much younger. The balance in the taste is also somewhat weaker than the very nice fruity nose.

It’s nice and likeable. Nice piece of history. Just not a lot happened in all those years. For me it’s better than it’s sister cask, but still no high flier. You’ll really have to be a buff to recognize the markers of an old Glenugie. But isn’t beauty in the details?

Points: 84

Thanks go out to Nico again for handing me this sample.

Hoyo de Monterrey Le Hoyo du Maire

It’s a rainy day today, grey and bleak  and I am a little bit under the weather too. Luckily I have some notes lying around I can work with. Otherwise not actually a nice day to go out and have a smoke. But a nice day to put some Art Blakey on. I have A Night in Tunesia & Moanin’ to warm me up and write something about Le Hoyo du Maire.

Compared to the picture below, my Hoyo du Maire is much older. Just have a look below at the ancient box code. Mine is without band. Bands on the Hoyo du Maire were placed somewhere around 2005. Another difference that is very obvious is that my Hoyo du Maire is a lot darker than this one and looks less rustic. It looks a lot smoother. Another thing you don’t get from the picture below is how small it really is. For me it’s almost cigarette-size, and you will never believe how small the wooden box with 25 cigars is. It’s unbelievably cute! Today it comes in Sliding Lid Boxes (SLB’s) with 25 or 50 cigars or in cardboard pack’s with 5 cigars.

Hoyo de Monterrey Le Hoyo du Maire (30 x 100mm, Entreacto, Small Panatela, Box code FR NNSR)

Color & Looks: Maduro and looks very elegant and well-built. Oily.

A cru: Mocha, dry and chocolaty. Hints of paper and altogether mild.

Taste: Oily wrapper and salty on the lips. Just lit and it tastes immediately great. Very woody, but a great overall taste. The wood becomes a little bit sour but the cigar still has good balance. The draw and the smoke are good. It’s a sour-woody and spicy cigar. Ash is light grey with some whites. As often, ash has tiny white spots. It’s very thin so it is stronger than your usual Hoyo. A cigar to ‘sip’, otherwise it will burn too hot. Sometimes you do get small whiffs of…fireworks. The development is linear, still it does have a lot of character for such a small cigar. The draw diminished in the second half, but rolling it between my fingers solved this minor problem.

I don’t know how newer versions hold up to this, since this is really well aged. I can’t tell you what ageing did for this cigar untill I can taste a new one. I don’t think such a small cigar will have to age for a long time, to get to a decent level. In the end it seems somewhat stronger than Hoyo’s usually are, but this is never overpowering. Ideal very short smoke.

Points: 77

Gordon & MacPhail Codes

Lots of times I witnessed situations where an ‘old’ bottle from Gordon & MacPhail was opened and we all started guessing how old the whisky was, since only a distillation year was printed i.e. “1970”. I fondly remember the discussions when a particular bottle was bottled because the bottle had a ‘nipple’. Another situation could be when a particular bottle was distilled and/or bottled, because only the age of the whisky was printed i.e. “30yo”. Very annoying when you taste a Strathisla 25yo by Gordon & MacPhail that was made for several decades with the same label and different batches are very different. Lots of those ‘old’ bottles don’t have such information, or do they?

Luckily for us there are some hints to be found. I’ll tell you about two of them.

  1. Laser Code
  2. Code on the bottom of the bottle

Laser Code

In the case of Gordon & MacPhail, since 1988 a laser Code can be found somewhere on the bottle. Usually printed on the back of the front label, or on the back of the bottle, near the bottom, for newer releases. As can be seen on the picture to the left. Here an enlarged view through the back of the bottle, through the whisky. The code is IB/ABD.

Of interest are the first two letters. IB in this case. The code used is like this: A=1, B=2, C=3, D=4, E=5, F=6, G=7, H=8, I=9 and J=0. IB therefore is 92. The bottle is very probably from 1992!  The second series of letters are probably a batch code. On the right is a picture of the same bottle from the front, and indeed it is bottled in 1992.

So continuing on from this code, here above is a complete list of codes that are used up untill now.

Like with any system there are of course a few exceptions.

  • There are cases known where the laser code states a particular year, but the bottling actually happened the following year (january or february). An example of this is a Longmorn 14yo that according to the label was distilled on the 30th of may 1975 and bottled on the 14th of february 1990. Code IJ would be expected, but the code on the bottle turned out to be HI/DCB, which is the code for 1989.
  • Sometimes the first part of the code comprises of three letters instead of two. This is very rare and when this happens two of the three letters match the table given here.
  • It seems 1991 was a year where Gordon & MacPhail were a bit inconsistent with the codes used. I’ve come across examples where the labels clearly state a year of bottling, but the laser code used on the back of the label is wrong. I’ll give three examples from the Connoisseurs Choice range:
  1. Convalmore 1969/1991 with the following code: HB/AJB. HB would have been 1982, but that was a year no laser codes were used. The correct code would have been IA.
  2. Coleburn 1972/1991 with code HG/ACD. HG would have been 1987, but that was also a year that laser codes were not used. In this case too there is a neck label with 1991.
  3. Tomatin 1964/1991 with code HI/AAF. HI is 1989, but here there is also a neck label with 1991.

Bottle Code

On the bottom of the bottle, in the glass are a lot of codes. I’ll take two of my older G&M bottles as an example.

  1. Strathisla 25yo: Liquor Bottle Scotland, 750ml, 79 08*, 66 mm, SC 999.
  2. Strathisla 15yo: 750ml, 66mm, 49, SD 133, also some signs I can’t reproduce here.

* 79 08 doesn’t seem to mean that the bottle was produced in (August) 1979. I’ve come across SC 999 bottles that had 90 08 or even 99 08 on the bottom.

The important stuffs are the ‘model numbers’ for the bottle. Here they are SC 999 and SD 133.

Doing some research in the invaluable archives of Whiskyauction, I comprised a list of codes and the years the bottle was used for bottling. All years stated here are confirmed by a year stated on the label of the bottle:

  • SC 96 (75cl): 1972, 1973, 1974 & 1975.
  • SC 803 (75cl): 1975, 1976 & 1977.
  • SC 99 (75cl): 1977.
  • SC 999 (75cl): 1978, 1979, 1980, 1981, 1982, 1983, 1984, 1985, 1986, 1987 & 1988.
  • SC 247 (75cl): 1983, 1984 & 1985.
  • 4699 (75cl): 1982, 1984, 1986, 1987, 1989, 1990, 1991.
  • SD 522 (75cl): 1989.
  • 6436 (75cl): 1989.
  • SD 133 (75cl): 1990 & 1991.
  • SD 686 (70cl): 1991, 1992, 1993, 1994, 1995 & 1996.

This information is far from complete and hopefully correct. Up to this point no contact was made with Gordon & MacPhail. There is probably a lot more information to be found, so if new things do pop up, I’ll add them to this article.

Westmalle Tripel (9.5%, 33 cl)

My good friend of “I think about beer” did a review of Westmalle Tripel recently, and I thought, I have that one too! Please check out his blog, it’s very well written, with a lot of passion for beer. It features tasting notes like mine but especially the in-depth stories are fantastic.

As with a lot of beers, I like to age them a little, and this beer’s no exception. I guess mine was aged for 4 years (best before date 30/07/10), but it is recommended to leave Westmalle alone for at least 5 to 10 years!

Westmalle is one of six Belgian breweries that are ‘protected’ by the Authentic Trappist Product logo. Achel, Orval, Chimay, Rochefort and Westvleteren are the others. The logo was presented to discern the trappist beers from the more and more widely available ‘abdij beers’ of Belgium and other countries. (Abdij = Monastery). Most of those beers aren’t even brewed near a monastery, but commercially brewed under a licence. Still, it’s the same style of beers. Usually with a blond beer at normal strength, a dark “Dubbel” and a heavy blond “Tripel”. occasionally a very heavy “Quadrupel” exists.

It is not only beer that falls under this logo, and not only Belgian beer to boot. Here is a list of all products that fall under this logo.

  • Trappist Beer from Achel in Belgium
  • Trappist Beer and Trappist Cheese from Orval in Belgium
  • Trappist Beer and Trappist Cheese from Scourmont-Lez-Chimay in Belgium
  • Trappist Beer from Rochefort in Belgium
  • Trappist Beer and Trappist Cheese from Westmalle in Belgium
  • Trappist Beer from Westvleteren in Belgium
  • Trappist Beer, bread, biscuits and chocolates from Koningshoeven in Tilburg, the Netherlands
  • Trappist Liqueurs from Echt-Tegelen in the Netherlands
  • Trappist Liqueurs from Stift Engelszell in Austria
  • Trappist Cheese from Mont des Cats in France

Info is from The International Trappist Association site, have a look here for more information.

Westmalle comes in 33 cl and 75 cl bottles. There is a selection made and the best output is bottled in the big bottles. Being already the best of the best it is further ‘bettered’ in the big bottle due to a better beer to air ratio. Thicker glass so less influence of light and foremost, more contact between the beer and the yeast that’s in the bottle. The third fermentation stage takes place inside the bottle. Add to this the ageing potential and you could end up with a fabulous beer! Now back to our little, slightly aged bottle.

Color: Murky Gold. Almost no yeast depot. Old fashioned yellow-orange. One centimetre of white foam. I tasted this beer in its original chalice.

Nose: Fresh, citrus, both lemon and orange peel and yeast.

Taste: Alcohol, quite bitter too. Refreshing. Creamy foam with half-sweet orange skin infusion. fantastic balance and a beautiful texture. Warming.

Nothing for the novice. The bitterness is quite a bit of the character. Beware because ageing makes this beer less fruity and more deep and bitter. The label, the bottle, the iconic WA-logo, the smell of it all. It breathes a time long forgotten, pré WW I. You consider yourself back in the thirties. A high score, but not necessarily your easy, every day choice. This is a classic.

Points: 88