sonoma drift winter jam 2020

Some rich Xmas jam being cooked in the kitchen… Mouth: a very well controlled oakiness, so I suppose this wasn’t in oak when they bottled it. The peat in fact possesses some more modern facets such as a more assertive and sharper smokiness, but in combination with these other aspects its quite stunning. SGP: 466 - 93 points. Mead, camphor, fir wood, lanolin and cough syrup. Comments: The nose is beautiful, pure and fresh, but the palate fades a little towards the end. Once again: fine. Lemon zest, fabric softener, unusual hints of quinine and bitter lemon and then pear drops and lychee. Why not England (forget about that mutant Covid-19 they now seem to have over there...) ? Finish: very long! Simple in many ways, but beautifully so and with devastating poise and power. A lot of chocolate, fruitcake, roasted walnuts and pecans, black nougat, then some marginally lighter notes of fresh fruits. CS151 - Introduction to Computer Science Spring 2020 . Tesla […], Filed under: The sherry here is bigger, more obvious, sweeter and more syrupy. So, a little Liber I would say…, High powers today. Mentholated, peppered and smoked raisins, something like that. Finish: long, with lots of leafy, rather earthy and raisiny sherry. 2020年07月06日. Also some kind of fermented herbs, sheep’s cheese, bacterial wort, carbon paper, fermenting eucalyptus (a thing? ), slightly ‘off’ mushrooms and brand new leather shoes. Can’t shake these wee impressions of pencil shavings, but there’s a firm bready quality that emerges now too. I think the Inchmurrins are a few notches above the Loch Lomond examples in my book. Lagavulin 12 yo White Horse (43%, OB, Carpano Torino, Italy, 1970s) old malternative brandies. Hugely peaty, grizzly herbal bitters, smoked peppercorns, natural tar extracts, industrial cough medicines, ointments, vapour rubs and hessian. Mouth: the peat is a little louder, sharper, more coastal and classically salty and citric. Finish: brilliant as expected. Remember we had some Quitte/quince the other day? Probably one of the last batches of the 12yo with the white label before the switch to green glass and the roundel distillery label for a brief spell before finally settling on the 16yo. Keith, Glen A buoyant young Port Mourant from Diamond at a drinkable strength, well done Mr. Mercenary a.k.a. Yeah, massaging my little tasting dictionary, that word might be needed in 2021. With water: heather ales, fresh pumpernickel bread, pumpkinseed oil, meat gravy, rancio, game meats and more natural and soft tarry notes. Millburn SGP: 463 - 91 points. This impression of a more blustery, playful and fresher profile is really endearing. SGP:561 - 86 points. I’m almost sorry to report that it is totally stunning. Old school peat slapped on with a trowel. These early vintages of Hazelburn now really start to just resemble lighter batches of Springbank. Nose: what’s striking here is the impeccable balance, and the way it remained very close to the raw ingredients all along. Other than that, we’re rather finding old sauces (grand veneur, bordelaise) and anything that would remind us of pipe tobaccos. Plus, I thought this Bladnoch was really bad. A bird on the label this time, clearly the Samoan authorities have finally deported those cheeky Dutchmen… Colour: amber. All rather more ‘Glen Scotia’ in my view - which is great of course. Comments: brilliant whisky that’s emblematic of this place and era. No wonder we are all in love with this distillery to varying degrees. Finish: similar comments to the Torino… endlessly long, mesmerisingly thick, textural and with a glow of deepest, darkest peat and smouldering seaweed you could melt a marshmallow over without compromising social distancing! Finish: medium and nicely drying, peppery, warm and still showing this elegant fusion of coastal and honeyed. Finish: medium, sweet, orange-y. I’ll say it, this reminds me of those stunning early ex-bloodtub Port Charlottes, a.k.a. I’m told that ‘Ausländisches Erzeugnis’ just means ‘foreign import’ and that the importer was usually Stahlkopf in Hamburg. 2020年10月29日. Caol Ila 9 yo 2009/2019 (46%, James Eadie, 1100 bottles)  It was a short route from reading that to googling old bottles and sifting through the early era pages of a website called ‘The Whisky Exchange’, finding names such as ‘Samaroli’ etc. Yes! Nose: another sharper, more chiselled and coastal one. By the way, the Hepp Distillery is famous for its ‘Johnny Hepp’ whisky, yes we’ve got a certain sense of humour in Alsace. Nose: the shifting profile starts to become more noticeable here. Colour: gold. It also feels older than 16 funnily enough, reminiscent in many ways of some latter era Port Ellen special release batches (batch 9 onwards for example). First up is Glen Spey, and as all whisky lovers say when confronted with this distillery: “Hallelujah!”. Anyway, this one was good if a little on the wood-dominant side for me. Nose: bready and ‘world’. Evocative malt whisky that exudes a clear and powerful sense of place and style. Lovely custard and butterscotch, geranium flowers, a wee touch of shoe polish (always welcome in whisky), old copper coins, gingerbread… Well it just loves water. Nose: there is a coastal aspect at first which is rather reminiscent of some younger Springbanks, however here you also get this sense of sheep wool doused in olive oil, muddy leather boots, gorse flower and rather gloopy mechanical oils and old toolbox rags. Anyway, the usual suspects are all here: tar liqueur, greasy peat, smoked olive oil, camphor, herbal extracts etc… Finish: long, deeply peaty, oily, tarry, camphory and with loads of leather, salty sherry and wee crystallised fruit notes. I would say it needs water on the palate. Remember, within the bois, you’ve got fins bois, bons bois, and bois ordinaires, from best to less best (but there are hundreds of exceptions and we’ve had some superb bois ordinaires). Undisclosed/Vatted More of a Scotia charisma about it now. So, as the vintages are related to the harvests and not to the years of distillation (but in truth, those ought to be the same), this was made right after the end of WWII. With water: these notes of fruit and vegetable skins are pretty perfect. Mouth: ok, take some expensive olive oil and mate it with a wild goat. Comments: indeed, a totally stunning Longrow. Some leaves, pips, green tea, notes of pink peppercorn, rather yellow peaches, hops… So not cognac this time, but it’s still a beautiful fine de Bourgogne. Flinty, gravelly minerals, smoked olive oil and iodine. Quite cask forwards I suppose. Whiskyfun (Current So this sample of a very early 16yo will have to suffice. Just drop us a line with the info and we will get it added, info@carshowsnow.com. Anyway, this is all getting a bit silly… Mouth: stunning! Anyway, extremely old style, properly uncompromising Islay whisky. My bad, I suppose… Mouth: fine-ish but unprecise, and a little wishy-washy. 11.7 2020. I mean, I do that. Let’s fly to… eenie meenie… Ta-dah, France! I seem to have noticed that James Eadie were extremely good at issuing very satisfying young ‘modern’ malt whiskies, often well-wooden, but always balanced and just excellent. まるで一眼レフ!? Evidently ‘Mr Caramel’ had taken up yoga or jogging by this point. Salted caramel, wafer biscuits, miso, flower honey and bitter herbs. Comments: a rather superb little fine from northern Burgundy. Check the index of all Lagavulin we've tasted so far, Feasting, rewards and Finish: rather long, sour olive oil, plastic again, beach sand, mustard powder, camphor, plain porridge with overripe grapefruit peel? With water: salty, miso-y, sour and fermentary. Proposition sujet de thèse géographie. Nose: how do you smoke a panettone? Mouth: exactly the same feeling, a tight, totally focussed, almost narrow style, on figs and raisins. It’s excellent and quite fun, but at times feels a little challenging. Comments: I was wavering around the 92 point mark at first but this one just grows and grows on you. SGP: 566 - 94 points. Nose: no it’s fine and fresh. Finish: medium, a little thin, but with solid ‘prune-y’ flavours. Colour: straw. Ok, one last wee bonus, just for sake of comparison and to kind of bring us closer to modernity, but gently so…. Some eucalyptus oils, cough medicines and herbal teas. Learning, stockpiling and accumulating information. Some velvety sherry gluing everything together. I would say these two humble wee Glen Scotias are the difference between technical and soulful. ], Kern County Mini Truck Showdown June 24-27, 2021 * The Show info has been released, here is a brief description of what will be required in order to participate in the “Kern County Mini Truck[...], ****Editor’s Note, this show was originally scheduled for June 26th & 27th but has been postponed until 8/28 & 29. This one just could not be any other distillate on the planet than Longrow. Looks like the sample pile of Campbeltowners has accumulated once again here at Whiskyfun HQ Edinburgh. Comments: clearly one the very best drops from ‘the rest of the world’ (as seen from Edinburgh or Glasgow). Mind you, and unless I’m wrong, CI is #1 on little Whiskyfun, with 650 tasting notes published already. Please check back for new details! Mouth: extremely sharp and almost like walnut stain with this very precise mix of rancio, ancient balsamic, cured game meats, hessian and dunnage earthiness. With water: some splendid earthy developments, various fresh nuts of all kinds, old cigarettes forgotten in a drawer… I mean, I haven’t properly smoked a cigarette since around the year 2005, and I agree tobacco should be banned, but I can tell you that nothing beats the nose of a pack of untipped Senior Service, Craven A, Benson & Hedges, or even Dunhill’s. Colour: pale amber (I think we can start cutting and pasting thanks to E150.) Our longest running event on the Goodguys schedule returns with our 38th All American Get-Together in Pleasanton, California! I’m indebted to Hans Ekström for this tasting. Silver Seal have managed to put their talented hands on a few very old casks of rums lately, including this West Indies that other good folks have found even better. 主办单位：珠海市住房公积金管理中心 网站标识码:4404000025 电话：0756-12345 icp备案编号：粤icp备05026844号 粤公网安备 44040202000161号 网站地图 珠海市互联网违法和不良信息举报网站 Nose: we’re back to a very tar-forwards style. Let’s see how things evolve as we shift forwards in time… Colour: amber… I mean, does anyone really care about colours? I don’t know enough about the different Italian importers of this era to tell you more precise dating info on which of these came first etc. You cannot help but imagine what kind of immense leviathan this must have been at marrying strength… I’m thinking persimmon, quinces, peaches, apricots… Some roasted nuts, warm nougat, praline, even maple syrup tend to take over after a short while, but that is a very pleasant feeling. 93, Serge's favourite bang for your buck bottling of the month, January 2020 (fav BFYB bottling) A pretty easy drop, pretty pleasant, not extremely malty. This gentleman had arrived at the distillery with his pals, they were all wearing matching beige shirts and were part of a club called ‘Lindores’. Grosperrin are the best curators there ever was in cognac. This comes from one of those bottles, which have just been reconditioned and labelled by those wizards at Grosperrin’s. Springbank 1994/2020 (48.5%, North Star, refill hogshead, 270 bottles) Colour: white wine. Not need to tell you what I think of Sweden’s Smögen Distillery. And by the way, and as you know, a ‘fine’ is distilled wine, while marc is distilled pressed grapes. Big, powerful, lean, earthy, drying and meaty. A perfect fusion of all the peat, tar, smoked oils, dried seaweed, hessian and ancient herbal liqueurs and medicines. I had to use that word at least once in a tasting note. What it shares with the 12s is more this hessian and herbal medicinal profile. Ok, not all the drams in this session are 12 year olds. I remember when I first saw these labels I thought momentarily this series was called ‘Ageing Monogamy’… Colour: pale gold. Macduff Some years later, in summer 2005, I was working on Islay at Ardbeg distillery and I was offered a dram from the car boot of a Belgian whisky collector. Superbly fresh, salty, briny and with plenty seaweed and nervous, mineral sherry. SGP:573 - 86 points. Nose: grassy, green and fresh with quite a lot of plain cereals, buttered toast, freshly laundered fabrics and wee chalky touches. Even more modern things like mineral salts and beach sand being to appear - kind of foreshadows later styles. This very particular and stunning combination of dry, rooty and herbal peat smoke, mixed with embrocations, tar, pepper and wee touches of metal polish speaks to me more or Orkney than Islay in some aspects. SGP: 466 - 94 points. Time to tackle them. Home Barley (grist), yeast, vanilla, then rather brioche and croissants, before the fruits that would usually come with proper bourbon maturation would chime in (bananas, guavas, some toasted marshmallow). Finish: thrillingly endless, riddled with cured meats, salty old oloroso mixed with sweeter cream style sherries, natural tar extracts, herbal cocktail bitters and leathery, tarry old rope and hessian. Wonderful focused nose, tight, well-ordered, with just a little menthol and liquorice on top of those marvellous little figs. A whole workshop full of weirdness. Do you know of a show coming up in California that we should add to our list? It’s beautiful but maybe not quite as thrilling as you might expect from such provenance. Now, I’m not saying you shouldn’t have an exorcist on speed dial for the 1992… I have precisely zero idea of how to score this whisky. Colour: amber. Really. Nose: much love already. But some figs are extremely complex and hey, take a pack of dried figs and try them all, you’ll notice that they’re all different. Another vieille prune please…. Mechanical oils, old bicycle chains, mysterious toolboxes, steel wool, oily rags, every shade of cooking oil available, funny lactic notes, very old Irish pure pot whiskeys, hot copper coins, sour bubblegum, motor oil, gravel… Do not adjust your sets! Indeed, they’re here on display, and there’s a snippet of kumquat and blood orange too. Colour: gold. Finish: medium and on bitter herbs, green tea with lemon, green olive, brine with lemon rind, smoked olive oil and camphor. Grain- Blend Nose: well, we are certainly at Glen Scotia! But to preserve some kind of Cartesianism, we’ll try to only taste whiskies that came out in 2020. This was distilled a very long time ago. Finish: good length and showing a fruity resurgence with gooseberry, crisp green apple and lemon peel again. Nose: hold on, isn’t this rum? I find it pretty good. Nose: interesting, this is drier, sharper, more coastal, narrow and chiselled. SGP: 555 - 93 points. malts. The aftertaste is pretty bitter and green (peppercorn, bitter ale). Walnut oils, green walnut liqueur, herbal wines and cough medicines. I just adored these sweeter we coconut notes in here, they feel outrageously decadent. It’s good that the monks don’t quaff them all anymore, but remember abbeys and monasteries used to be cold and damp. Nose: this one feels shier at first; more coiled and poised. I remember a rotation 1958 spring cap Lagavulin that was essentially a smoked mackerel smoothie. We could all guzzle hectolitres when enough ice is involved. Further sweetish notes of fudge and sticky toffee pudding, but a wee nibble of hessian in the background too. 新型コロナウイルス感染者の発生について. Mouth: more direct upon arrival, pine sap waxiness, herbal medicines, acacia honey, a sweet but extremely subtle peatiness and hints of exotic fruit cordials. Probably the kind of bottling they were giving away free if you bought a few bottles of Gordon’s Gin in Oddbins at the time. Comments: Disgustingly, shamelessly, unequivocally brilliant! Not much pleasure to be had here. Lagavulin 12 yo White Horse (43%, OB, UK, glass-moulded horse in bottle shoulder, early 1980s) Located just 30 minutes north of the Golden Gate Bridge, Sonoma Raceway is a 1,600-acre facility with a 2.52-mile road course and drag strip set in the beautiful hills of Wine Country. Nose: it’s funny how these batches change incrementally, going back to the NAS briefly we’ve clearly come quite a distance. Crossroads in time where you can divide your thinking into before and after - the questions that whisky raised in my mind have a lot to answer for about where I’ve gone and what I’ve done since. 09/03/2020. Nose: gentle peat that shows chalky smoke, laundered fabrics drying near a shoreline, lemon peel, cake mix and then something more towards yeasty sourdough and bailed hay. Lemon peel, juniper, coriander, and no chocolate that I can smell. Sharp salinity, nervous leathery sherry that includes some nutty and rancio aspects, tarry rope, dried seaweed and smoked black pepper. Nose: we’re back to a very tar-forwards style. Behind that I also find sticky dark fruits, candied citrus peels, golden sultanas and some wonderful wee touches of camphors, vapour rubs and medicines. Springbank 12 yo (no ABV, OB, ceramic, Belgian import, rotation 1974), Springbank 1998/2020 (52.1%, Archives for Taiwan, cask #226, port hogshead, 173 bottles), Hazelburn 1998/2020 (46%, North Star, sherry hogshead, 230 bottles), Springbank 1994/2020 (48.5%, North Star, refill hogshead, 270 bottles), Longrow 1994/2020 (52.1%, North Star, refill hogshead, 130 bottles), Springbank 15 yo 1973/1989 (50%, R W Duthie for Samaroli ‘Ageing Monography’), Amrut 10 yo 2010 (63.9%, Artist by LMDW, ex-Pedro Ximenez, cask #3521, 286 bottles), For once we’ll rather talk about the label if you don’t mind (of course we’ll try the whisky too). Terra totally incognita to me, but you learn every day and at any age, don’t you? Mouth: indeed, deeper, oilier, silkier, rounder, tarrier, the peat softer, more peppery, smoked black tea, lemon rind, herbal ointments and even some wee exotic fruit notes. Finish: long, more smoked herbs, cured meats, tar liqueur, fir wood and peat embers. Comments: Hard to know what to make of this. Although, this coconut aspect does remain here. This is for him! Let’s have more…. There’s more and more and I’ve heard no one complaining. We’ve all had shitty time this year, some of us to greater extent than others, but pain, frustration and misfortune are not competitive: we feel what we feel. Finish: a little bitter and dry. Charlotte/Octomore, Undisclosed/Vatted What stereotypes? So, with water: more bourbon than rum now. There’s also grassiness, a few more mechanical touches and things like chopped parsley and fresh butter. Nose: the sherry really has quite a voice, how long was the finishing? Not only because they are often such brilliant drams in a technical and objective sense, but also because they are in some ways the epitome of what we mean when we say things like ‘old style’. More of these impressions of dusty, phenol-ridden old malt bins. Loch Lomond 10 yo 2010/2020 (57.7%, OB for The Whisky Exchange, cask #349, 1st fill barrel, 241 bottles) Quite frankly, this is ridiculous whisky which I’m sure many people would tell you is flawed. A whole workshop full of weirdness. Tends to anaesthetise your tongue so we shall not insist – except that we might send a letter to Bangalore. Distinct in the same way Highland Parks of this era have their own peat personality. Comments: Amazing that a wee triple distilled spirit like Hazelburn could navigate such a boisterous sherry cask, but then again this is Campbeltown, where not all is as it seems… Anyway, an excellent, extremely old school Hazelburn. Rum The first time I really became aware that there was such a thing as ‘old’ bottles and that they were not only different to their modern counterparts but more desirable in many ways, was reading one of the LFW owner Richard Joynson’s articles in his brilliant Scotch Whisky Review. Mortlach Colour: pale amber. These older style Islay whiskies were really so much about texture. Nose: exquisite! Comments: I do recommend both Borboletta by Carlos Santana and this restless little Amrut by La Maison du Whisky. Gathered an extra point in the superb finish. It’s true that the colour seems to darken as we head into the 1980s - I blame Thatcher! Comments: I don’t think this is quite as spectacular as the late 70s batches for Italy, but we’re very close. Inchfad 13 yo ‘Batch 1’ (49.5%, That Boutique-y Whisky Company, 2473 bottles) Colour: deep gold. Now some partially molten plastic dipped in rapeseed oil. NOTÍCIAS. A gentle unfolding of waxes, honeycomb, pollens and medial vapour rubs. the fastest whiskies on earth. Comments: A terrific cask of Springbank that leans towards the ‘gamey but clean’ profile. I can understand why they would pick such a cask as a distillery exclusive, it is technically very, very good. Very well done Bertrand, I’ll buy a bottle or three for the poolside! Careful, it’s fighting back! Mouth: bites you a wee bit, with some pepper and leaves, while I’m not finding much fruitiness. Rather tart green fruits like cut Granny Smith apple and fresh gooseberry. Some aspects recall the NAS from the start of this tasting funnily enough. This was a good example. Beyond that smaller notes of old leather, brine, salted liquorice and boiler smoke. The French way? Whereas the 12s are all on crystallised and dried fruits, this is freshness and ripeness in abundance. As for the strength, there’s none stated but these were usually 43% in my experience. This one’s made in northern Alsace, but not too sure about what that big bold ‘25’ means. Comments: not really sure we learned anything by doing this. SGP: 471 - 79 (utterly meaningless) points. Springbank 15 yo 1973/1989 (50%, R W Duthie for Samaroli ‘Ageing Monography’) The worlds most comprehensive car show site. Finish: feels short at first but it resurges beautifully with lapsing souchong, cured meats, herbal-tinged peat smoke and more soft tarry vibes. U.S. Supreme Court rules […], Contact Car Shows Now: info@carshowsnow.com, There’s no place like home! There are few whiskies that ground and demonstrate these arguments as profoundly or as powerfully as the old Lagavulin White Horse 12s. Mouth: these fruits remain but they are sharp, tart and lightly acidic - almost showing a firm ‘under-ripe’ profile. These are very much the kind of whiskies that almost compel you to sit back, forget about all this scores and notes nonsense, and just bask in their hypnotically brilliant glow. From IPA's to Lagers, we have all the craft beer you need. The immediate impression is that this is smoother, rounder, and perhaps composed with some older stocks in the mix? I’m writing this in a village called Strachur by Loch Fyne, it’s where I grew up and where I was living when I got properly interested in whisky at far too young an age. Oh, and I will try my best to keep the hyperbole and maltoporn to a minimum, but apologies in advance, just in case…. Chlorophyll, leaves, rucola. Brilliant! Digging deeper it becomes a little oilier, waxier and more mechanical with light greasy hints, old toolbox impressions and dried herbs. It’s true that the colour seems to darken as we head into the 1980s - I blame Thatcher! Peppery, ancient tar liqueur, long aged yellow Chartreuse, mineral oils, ointments, camphor, soot and oily smoked fish. Colour: white wine. This one is more chiselled and more precisely coastal and even slightly fishy than the others. 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