.... a special Malt Moment ! (we all have them)

... Ben is a regular cool, awsome dude who loves Battlestar Gallactica and is tackling a bottle of Macallan 12yo for the first time.
Behold ! Distillers, your next generation of customer !

http://www.youtube.com/watch?v=hqY56eQ-uxM



.

... ralfy.com - reviewed !

... An articulate appraisal of ralfy.com which gives me the giggles !

From Whackingday:

I’m not much of a scotch drinker, but for the last few days I’ve been glued to the Youtube channel of a gent who calls himself Ralfy.

There’s nothing much to most of them: a pudgy, middle-aged Scotsman with a dry wit and some low-key charm sits at his dining table talking about whatever particular whisky-topic he feels like talking about. Many are straight reviews, but he also has videos examining whisky glasses, water in whisky, cigars with whisky and even the occassional review of non-whisky drinks.

While an enthusiast for fine whisky, he is no snob, and has presented non-condescending reviews of supermarket and budget whiskys.

Shows what you can achieve with a video camera and a zero budget when you have charm, humour and a genuine love for the topic.

Now, I’m off to look for some Kilchoman…


... Good luck, .... it's all sold out, so wait a few years yet to get the best of this Malt, but whilst your waiting, that Bruichladdich 12yo you picked recently will do just fine !

Whiskale - Episode 5

..... two weeks (yes ! how time flies) after commencing the Whiskale Project to combine ale and whisky into a drink in the nature of Port, ...

I am sitting with two gallons of decent home brew Ale, ... and a small glass containing the aforementioned ale combined with sacrifice-able whisky to the strength of 20% vol

... and it hasn't worked at all !! ... damn !!!

BUT ...... I have noticed that the malt and yeast in the Ale smother complexity, and so I have re-examined the demi-john containing the toasted barley which has fermented to a healthy 12% vol.

I think I will use the lesson here to start again with a new, stronger batch of barley beer, as initial combos show some potential.

Be assured, I take recycling & environmental/waste responsibilities seriously, and not a drop of Ale will be flushed down the toilet, ...... until I've drank it !!!

.... hooray, switch off the boring old Television and have a wee 'swalley


.'

Bladnoch & Books

Wigtown Book Festival 2009
Friday 25th September - Sunday 4th October.

..... Wigtown, a small and attractive (quaint) Town nestling in the borders of Scotland has become quite a fixture for booky people over the last few years,
.... and all starting from just one individuals ambition to promote reading.

There will be over 170 events during 10 days and some literary 'celebs' will be doing the rounds !!!
... including a pass through Bladnoch Distillery no-doubt, to sip a few chapters of amber-nectar grammar direct from the glass !!!

And erstwhile Bladnoch Boss Raymond has announced on his Forum that special peaty Bladnoch will be created, work-shops will be in operation and assorted events in progress related to the Festival.

He has asked for some publicity, and I am delighted to toot the trumpet of promotion for such a worthy and charming Distillery.

One Day Whiskyschool Peated Bladnoch
Raymond Raymond Full Member Registered: 04/03/01 Posts: 4090 Loc: Bladnoch Distillery Nr. Wigtow...	Not really a whisky school but a daily event taking place during the Booktown Festival. We've agreed that during the Booktown Festival, we'll offer a limited number (probably 20) interested parties the opportunity to take part in the work of a distillery for a day. The rules I think are that if you purchase tickets for five of the Festival events, you have the opportunity at a further cost of £10 to take part during the day in distilling. For any of you who haven't spent time in a distillery this is a good and reasonably cost effective opportunity to take part in whisky production in a very old fashioned hands on distillery. Also an opportunity to meet many of the high profile whisky writers. I haven't quite ironed out the details but we'll probably start work at about 8am. It's up to you if you wish to start later, you can come and go as you please but throughout the week all aspects of distilling will be covered. Essentially this a background to the other festival events, the other events take priority, you can drop out of the distilling and into those other events that you've booked for and then return to see how things are progressing in the still room. All money goes to help fund the Booktown Festival. We're distilling a heavily peated malt and if your interested in buying a cask then it's possibly a good idea be at Bladnoch to take part in the mashing, distillation or filling. More details, probable time table etc to follow. BOOKINGS MUST BE MADE WITH THE FESTIVAL DIRECTOR ADRIAN TURPIN OR ANNE BARCLAY at http://www.wigtownbookfestival.com or telephone book festival at 0044(0)1988 402036 PS Once again I'm looking favours from forum members, I'd like you all to give this event as much publicity as you can among whisky clubs and enthusiasts.

.... done Raymond !

.

Whiskale - Episode 4

........... a week later, and a lot is changing from my original ideas and guesses.
As I couldn't find a beer strong enough for fortifying, I bought an Ale-kit and brewed my own.
Lovely stuff too, and with the added fruit, nut, grain, bitters e.t.c. quite ginger-beery.

Unfortunately, it is still beer, and so I looked through my old home-made Wine stuff till I found my Granny's old recipe book and by chance discovered a listing for Barley wine.
This is basically, roasted barley, cooked to release the sugars, and then fermented NOT as beer, but as a wine using wine yeast.
I have started a gallon of this now and I must admit it looks much more promising and 'sympathetic' to Whisky than beer/Ale does. I have vari-roasted the barley prior to cooking (Short and hot !!!) and obtained a better range of flavours than expected.

.... it continues as work-in-progress.

.

Whiskale - Episode 3

.... The DIY home-brew is now taking place, started Yesterday with an Ale concentrate and half a kilo of variable roasted barley.
I am making the Ale at double concentration, and allowing a slow, cool fermentation which I hope will reduce the 'yeasty' element of the final product.

Fruit juice, treacle, lime and other stuff has been added to extend the flavour range without compromising the intrinsic signature of the Ale. And even if I fail to produce convincing Whiskale, I should still get a damn good beer !!!

... thanks everyone, .... more to come !!!

On Saturday 12th September
50,000 views of 'Ralfystuff' Vlogs
...on 'whiskyreviews'

200 Subscribers

10 hours of recording time
60 Whiskies reviewed
great feed-back .....
... great to see a growing Ladies posse !
... and all you young dudes' too !

'cos it's all
lots and lots of fun
for me to share the treasure
that is WHISKY & Stuff!


.

Whisky Galore Festival .... a well kept secret !

18, 19, & 20th September 2009

http://www.whiskygalorefestival.com/

The best-kept-secret Whisky Bash of the year !
... and if the weather holds, this will be without doubt the most enchanting
location anywhere in Scotland for a Whisky Shindig !!!
The hospitality will be Gaelic through and through
(and I wish I was going, but I'm working !)

.

..... Raising the Bar !

"Managers' Choice" - the new 'Rare Malt Selection' by Diageo

Cardhu - distilled 1997- 252 bottles - £250 = £63.000

Glen Elgin - distilled 1998 - 534 bottles - £250 = £133,500

Linkwood - distilled 1996 - 480 bottles - £200 = £96,000

Mortlach- distilled 1997 - 240 bottles - £250 = £60,000

Oban- distilled 2000 - 534 bottles - £300 = £160,200

Teaninich - distilled 1996 - 246 bottles - £200 = £49,200

Grand total - £561,900
minus tax/costs (Estimated) @ £18 per bottle = £41,148
= Gross Margin of £520,752
(on 2286 bottles = £227.80 per bottle)

SPECULATOR'S CHOICE !!!

Well, OK folks I'm NOT joining the indignant Anoraks at what appears to be
an excessive price tag for what's on offer here. Diageo can charge what they like,
good luck to them,
that's business,
like it .... or lump it.
Choice is ours !

Why should malty-speculators cream off on e-bay ?
If the casks are that good, why shouldn't the rewards go to the owners ?
Brand Exclusivity should mean just that .... £££

Good luck Diageo.

Whiskale - Episode 2

.... well, I now have a clearer impression of what I need to do with this 'Whiskale'
malarkey.....
Firstly, I simply mixed ale and whisky to 20% vol and left over-night with a cover on the glass.
The result was a yeasty mush of high strength off-key beer and dead whisky.
Looking at Port, it is the wine, not the spirit that carries the 'event'.
So it should be with the Whiskale, so I now recognise the need for a super-ale, NOT in alcoholic strength, but in an over-flavoured ale with as much flavour range as possible, and ........ I have spoken to a Professional Brewer, Scott Williams of Fraoch Heather Ale fame, and he has given some good 'pointers' so home-brewing will commence shortly. .... oooooh! what fun !

Peter from Hungary wants to know about E150a

.... anyone for a caramel ?
... mmmmmm'




Peter from Hungary e-mailed to ask about caramel (E150a) in his Ardbeg ...

Dear Ralfy,

I have seen your videos on youtube, and checked your website, and the told me that you must be a wise man in single malts. Could you help me in a few questions? I would like to know if Ardbeg does use any caramel in his malts? The 10 years old is very light coloured, so is hope it does not contain any colouring. The other one is Higland Park. I have an old bottling of a 12 years old, and i've found caramel in it. If i'm rigth, the bottlings does not contain this material, not even in the 12, is this right?

Thanks in advance, and best regards,

Peter from Hungary

.... hello Peter, Colouring (E150a) and chill-filtration are both regularly used to make Malt whisky 'look nice' for the drinker. Although fine for cheaper blends, Malt drinkers get annoyed because Malts are all about nose & taste only ........ and only those Producers who state NO Caramel and NO chill-filtration on the bottle label can be relied on (e.g. Springbank, Bruichladdich and most Independant Bottlers) Ardbeg has very little caramel, old Highland Parks, lots !, .... new Highland Parks, less ! ...... happy draming Peter, .... ralfy(.com)


Hello Ralfy,

Thanks for your fast answer :) Sure, you can use my words in your blog. I was suprised on Ardbeg (because it has not signed, that it uses caramel, and it is very pale - if they use colouring, why don't they use more to get it darker?). Are you sure there is caramel in Ardbeg? Of course, i would like it without caramel. I've got an e-mail from Higland Park, and they said, there is no caramel in the new bottlings. So who can i trust now? :)

By the way, could you tell me distilleries, who definetely don't use caramel? (i know about Bruichladdich, Arran, BenRiach, and maybe Glenfarclas).

Thanks a lot,

Peter.


.... hello Peter, ....It's a sensitive subject with the Whisky Industry !!
check out http://inebrio.com/thescotchblog/?p=365
My list of 'natural' whiskys include Springbank Bruichladdich Benriach Benromach Kilchoman Glenfarclas & Bladnoch. + most Independant bottlers too !!!

& if it does NOT say on the Bottle labels NO E150a and NO Chill-filtering, I assume (quite rightly) that there is, or they are leaving their options open ......... .
.. ralfy.


Hello Ralfy,

I have some replies from a few distilleries about caramel:

BenRiach:
Dear Peter,

Thanks for your Email.

There is no colouring added to the mature BenRiach spirit. It is all completely natural colour obtained from the cask.

Best regards,

James.

Highland Park:

Dear Peter,

Thanks for the question. To bring you up to speed Highland Park added caramel intermittently only to the 12 year old for about 10 years from 2004/5 back to about 1995. This was due to lower pick up in colour from the wood and to fix that problem we have invested very heavily in casks for the last 14 years to make sure we don't have to do it anymore and haven't added any caramel for the last 4 years.

We never added caramel to any other of our ages and believe passionately in natural colour hence spending a lot of money on better casks.

We put the caramel note on our old packaging but never on our new packaging so I assume you must have had one of the older bottlings. Even then our older bottling did not always carry this statement as we didn't do it every time but thankfully now that we have the benefit of all these new casks coming through we will never have to worry about this again.

Kind regards
Gerry

Aberlour:

Dear Peter

Thank you for your enquiry.

We can advise that the regulations controlling the production of Scotch
Whisky prohibit additives other than Water and Plain Caramel (E150a).
The addition of water may be used to adjust the alcoholic strength of a
whisky, for example to a standard strength for bottling, e.g. 40% vol.

The addition of caramel is used to standardise the colour of individual
batches of whisky. Most of the colour of Scotch whisky emanates from the
maturation cask, but this colour can vary from batch to batch. Small
amounts of caramel may be added to standardise the colour of the product
so that each batch has the same consistency. Not all batches require
caramel additions and some particular brands, such as limited editions
or those matured in one particular cask type, may not require any
standardisation of colour by the addition of caramel. Therefore, some of
our malt whiskies do not contain any added caramel.

The type of caramel used for colour standardisation in Scotch whisky is
Caramel I - Plain Caramel (E150a). This is made by heating sugar to
allow caramelisation reactions to occur. Some of the colour from the
maturation cask is produced from similar reactions occurring during the
heating or charring of the cask. Plain caramel is usually counted as a
natural ingredient.

We hope that this answers your query, but if you have any further
questions please do not hesitate to contact us again.

Glenfiddich:

There is a very, very small amount of spirit caramel added to bring the colour of the product to a known colour value.
This is simply down to the fact that our consumers expect to see the same colour each time they purchase a bottle.

Best regards,

Peter B.

Dear Ralfy,

I have two e-mails from Ardbeg and Benromach about colouring. Here they are, if anyone is interested in this:

Ardbeg:

Hello Peter.

Thank you for your e-mail to the website regarding Ardbeg and colouring, we don't add anything to ardbeg and only use, our own water, along with malted Barley and Yeast. We only use the finest barrels for maturing our whiskies.

Hope this helps with your question.
Kind regards
Michael

Benromach:

Dear Peter
Thank you for your e-mail.

The majority of G&M (Gordon & MacPhail) products are bottled at natural colour with no addition of Spirit Grade Caramel. Where required we can generally achieve a consistent colour by the careful selection of casks.

However, there are ranges such as blends where the consumer expects consistency in appearance, aroma and flavour. If the colour consistency cannot be achieved by cask selection then small quantities of caramel will be used.

At Gordon & MacPhail we aim to supply whiskies to satisfy the requirements of each different type of consumer. While our whiskies are enjoyed by very knowledgeable connoisseurs, we have customers who simply enjoy the taste of their favourite malt whisky. A range such as cask strength we bottle unchillfiltered - because no water is added to reduce the bottling strength there is no haze to be removed. We inform the consumer on the back label that the whisky may go cloudy if they add water or if they store it in a cold place. For other ranges where we reduce the strength by adding water we then reduce the temperature to 7-8º C prior to filtering. This is significantly higher than standard industry practice, which uses much colder temperatures. We first introduced temperature reduction as part of the filtering process in the 1970's.

I hope this answers your questions.

Kind Regards

Angela

That 7-8º C seems to be interesting, i haven't heard of that before. Still, no chill filtration is better, i think. :)

Best regards,

Peter

... thanks Peter, .... I would like to Blog these replies at 'whiskystuff' soon, if thats OK with you. .... ralfy(.com)

Dear Ralfy,

Sure, that was my idea too. Maybe it can help other people as well.

Best regards,

Peter


.. 'cos every little helps the Whisky-fan, and a big thanks to Peter in Hungary for his Detective work.

Whiskale - Episode 1

... As discussed in Whiskyreview 73b (Auchentoshan Ale) I am going to attempt to create an Ale/Whisky combination in the nature of the Fortified Wine ....Port.
Port is usually 20% vol, cask matured and a richer, stronger version of it's original wine, being topped up with Brandy.
An Ale equivalent would be interesting, and I am not underestimating the challenge here, ... it could be a disaster.
So, before I start I am going to consult with Distillers and Wine Experts as to the possibilities and options.
At the moment the key to success is studying Port more closely as to it's intrinsic make-up of flavour before anything goes anywhere near a Barrel.

... They want to get our Whisky stoned !!!

Stay Cool
Whisky stones are a clever way to keep whisky cool without ice cubes that will water it down. This is an age-old Scandinavian tradition where natural soapstone cubes are frozen and then placed in the drink. The new Whisky Lovers gift set comes with two non-lead crystal tumblers and six whisky stones. $60. @ Teroforma

...... Mmmmm ! eerrrrrrr ! No ! ... just not me darlings !!!

..... a question about Decanters !

....... a good question from Malt-fan Jason,

Ralfy -
Nice blogs. I like your whiskey reviews very much.
I've been reading here and there people's opinions about whether it would damage a whiskey to keep it in a decanter instead of its bottle. Any thoughts on that? It's a matter of aesthetics really. Nice looking, nice and heavy to pour from, glass stopper is satisfying... but will it kill the whiskey?

On a related note, how long do you figure a bottle will last on the shelf once opened? How soon does your experienced nose and mouth feel like there is degradation?
Thanks, and keep up the good work!
Jason


.... thanks for the feed-back Jason,

Decanters ? ...... just a fancy bottle for fancy contents !

Decanters won't kill whiskey, just "mildly activate" liquor during transfer from original bottle,
an experience that works rather well for fine wines and Ports, as well as Whiskies.
Young whiskies will remain fine, though Islay 'Peaty' Malts will lose some 'rawness'
Old whiskies will however generally (like a good Port) improve initially, but as the air-gap grows in the Decanter, gradually lose some finer features as 'oxygenation' takes place.
If the Liquor is valuable, once the level in the Decanter reaches 30%, either, transfer to a smaller bottle, or finish the contents (wheeeeee !)

Bottle shelf-life ? ...... varies hugely !
Alcohol is a magnificent preservative of flavour, and a liquor can actually improve over time rather than deteriorate (if the bottle remains unopened or near-full).
Eventually, it's all down to provenance/luck/good storage.

so, happy dramming Jason
.... ralfy(.com)

PS ... can I use this excellent question in a 'whiskystuff' Blog.



Thanks for your thoughts, and Absolutely, blog about it!
Jason.