tag:blogger.com,1999:blog-79016207493450538852024-03-05T12:18:04.907+01:00Danish Whisky BlogMy personal blog about Whisk(e)ySteffenhttp://www.blogger.com/profile/09214829298998129214noreply@blogger.comBlogger295125tag:blogger.com,1999:blog-7901620749345053885.post-35811408075105013562019-05-22T18:51:00.001+02:002019-05-22T18:52:28.630+02:00SMWS Festival bottlings 2019Here is my review of 5 SMWS festival bottlings.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihjZlW6uV3xOVOauiIW0_PQSe5plF_ZgDcLDdH1EMy1PVa5mkZ1VUhMW30wes9MQM7vBDmSllSCOtQhz7a13-o88eZdNuZq0l4rk5CMI6CcYgjBTB3lE0idv9NwBLJOnU-izpQjRIFgEFM/s1600/20190521_170930.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihjZlW6uV3xOVOauiIW0_PQSe5plF_ZgDcLDdH1EMy1PVa5mkZ1VUhMW30wes9MQM7vBDmSllSCOtQhz7a13-o88eZdNuZq0l4rk5CMI6CcYgjBTB3lE0idv9NwBLJOnU-izpQjRIFgEFM/s320/20190521_170930.jpg" width="320" /></a></div>
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A festival in front of my laptop</div>
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<span style="color: red;">SMWS 93.109 - Let Them Eat Hake</span></div>
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8yo 59.7%</div>
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Cask filled 1 April 2010 - 1st fill barrel ex-bourbon</div>
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(Peated)</div>
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SMWS, Scotch Malt Whisky Society, is an independent bottler that uses number codes to identify distillery and cask. <span style="color: red;">93.109</span> is cask number 109 bottled from their distillery number 93. Distillery number 93 is Glen Scotia</div>
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This was bottled for the Campbeltown Malts Festival, which takes place from 22-24 May</div>
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The nose is warm and welcoming. Sweet and meaty with medium fruity touch of peat.</div>
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This whisky is extremely oily the the extend it feels like actual drinking oil. It's dominated by a touch of both peat and salt, with warm almost olive oil flavour. No, not really, but the viscosity gives me that association. Later comes a little meaty-ness and the finish is medium with some vanilla.</div>
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<span style="color: lime;">Rating 88/100</span></div>
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<span style="color: red;">SMWS 10.169 - Obsidian Salmagundi</span></div>
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9yo 60.6%</div>
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Cask filled 22 October 2008 - 1st fill hogshead ex-oloroso</div>
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(Oily & Coastal)</div>
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This is the 169th cask bottled from Bunnahabhain, SMWS distillery number 10</div>
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SMWS operates with 12 colour coded flavour profiles. I have added them in paranthesis.You can also see the colour codes on the bottles on the bottles. The vertical line and age statement has a dark blue-green colour. This colour is the catagory "Oily and Coastal"<br />
Colour coded flavour profiles is probably a good idea, but for me personally I have a hard time setting up a new system to box my whisky into it. I allready have a system and it's hard to learn old dogs new tricks.</div>
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This was bottled for the Islay Festival, Feis Ile, which takes place from 24th May to 1st June</div>
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The nose is dominated by the oloroso sherry notes and some sweet wet wood notes, likes the smell of just unbunged casks. Whisky does smell different from a cask than a bottle.</div>
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This is a sweet, a little sharp, sherry dominated flavour. It's not a sherry monster, but one of those delicate woodforward sherry whiskies. As I often find in Bunnahabhain, the spirit have quite some maltiness</div>
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The finish is long and this whisky remninds me of drinking straighth from the cask</div>
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<span style="color: lime;">Rating 88/100</span></div>
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<span style="color: red;">SMWS 7.216 - Champagne and Crepes Suzette</span></div>
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14yo 58.9%</div>
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Cask filled 17 November 2003 - 1st fill ex-bourbon </div>
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(Juicy, Oak & Vanilla) </div>
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Beside the number codes, each bottle also carries a name for the whisky. This whisky has the name "Champagne and Crepes Suzette". Let's see how it fares. I really dislike Champagne, but I love Crepes Suzettes. Number 7 is Longmorn from Speyside and this was bottled for the Spirit of Speyside festival which happened in the beginning of May</div>
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The nose is very dominant on vanilla. Vanilla whisky. Tasting it, I immidiately get a lighter and less oily whisky compared to the other ex-bourbon, the 93. It's a bit simple and one dimensional, it's good that that one side is vanilla. The only other thing I can find is a very faint soapy note</div>
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The finish is medium and doesn't reallt add much to this whisky</div>
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<span style="color: lime;">Rating 84/100</span></div>
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<span style="color: red;">SMWS 30.106 - Succulent, Scintillating, Substantial</span></div>
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21yo 57.2%</div>
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Cask filled 17 April 1997 - 2nd fill butt ex-PX</div>
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(Deep, Rich & Dried Fruits)</div>
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SMWS is an independent bottler and you need to be a member to get access to their bottlings. They were founded in Edinburgh and have two locations in Edinburgh and one in London. Beside that they have chapters and partnership bars all over the world. I can sometimes be seen helping pouring craft beers at the one in my hometown. "Mig & Ølsnedkeren" in Aarhus, Denmark</div>
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Number 30 is Glenrothes. This was also bottled for the Spirit of Speyside festival</div>
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The nose is a classic sherry bomb. I am very sulphur sensitive, but I have to really dig into this to find the faintest hint of rubber. Or maybe not. There is also a faint hint of balsamic vinegar. </div>
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The palate is huge sherry bomb, with a lot of licorise. Add a faint hint of rubber and balsamic vinegar. It's super dry as some dark sherry bombs but more on the fruity side. </div>
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The finish is rather long and spicy</div>
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I am probably not the biggest fan of heavily sherried whiskies but I can drink this one. If you are a sherry whisky fan I suggest you check this out. if you can find it</div>
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<span style="color: lime;">Rating 87/100</span></div>
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<span style="color: red;">SMWS 29.261 - An Evil Dutch Dentist's Dram</span></div>
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21 yo 50.3%</div>
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Cask filled 1st fill hogshead ex-oloroso</div>
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(Old & Dignified)</div>
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Being a member in Denmark we have these great opportunities every 2nd month to taste all the new bottlings (usually around 14-16 bottles) at outturn casual days events set in various bars around Denmark. It's always good to try a whisky before you buy.</div>
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Distillery number 29 is Laphroaig. And this Laphroaig is also a Feis Ile bottling</div>
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The nose is sweet, sherrried and very peaty</div>
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On the palate I get eucalyptus, hint of red berries and loads of peat and it's quite light on the viscosity surprisingly. </div>
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The finish is long with medicinal notes</div>
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<span style="color: lime;">Rating 88/100</span></div>
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You can find a decoding of the SMWS distillery codes here:</div>
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<a href="http://www.whiskynyt.dk/index.php/whisky-faq?id=1626">http://www.whiskynyt.dk/index.php/whisky-faq?id=1626</a></div>
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Steffenhttp://www.blogger.com/profile/09214829298998129214noreply@blogger.com0tag:blogger.com,1999:blog-7901620749345053885.post-34189569946015431612017-09-04T16:32:00.000+02:002017-09-04T16:32:37.069+02:00Is Jack Daniels a Bourbon?<span style="color: red; font-size: x-large;"><br /></span>
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<span style="color: red; font-size: x-large;">YES</span><br />
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<span style="color: red; font-size: x-large;"><br /></span>Steffenhttp://www.blogger.com/profile/09214829298998129214noreply@blogger.com12tag:blogger.com,1999:blog-7901620749345053885.post-17109166927179899062017-06-16T20:11:00.000+02:002017-06-16T20:11:34.696+02:00Grindlay's SelectionHere are five whiskies from Grindlay<br />
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<span style="color: red;">Dalriada Blended Scotch Whisky 40%</span><br />
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Dominated by grain, quite perfumy. Will appeal to Bowmore fans that doesn't like peat. After a nit the perfumyness gets a bit soapy. Easy drinking and this kind of flavour could appeal to some<br />
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I like that this below 25£ blend is natural colour<br />
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<span style="color: lime;">Rating 77/100</span><br />
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The 4 remaining bottles are all single cask releases and natural strength<br />
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<span style="color: red;">Ben Nevis 1997 52.6%</span><br />
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I also find this a bit perfumy, but not soapy. I also get the burned hair sense I often pick up in Ben Nevis, but for this bottling it's quite faint. That said this is very drinkable and fans would describe this as a whisky with character. The perfumnyess get's a tad bit too much for me at the end of the dram<br />
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<span style="color: lime;">Rating 82/100</span><br />
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<span style="color: red;">Glentauchers 1996 54.5%</span><br />
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A full bodied, flavourful malt, but also on the delicate side fruity side, with a nutty finish<br />
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<span style="color: lime;">Rating 85/100</span><br />
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<span style="color: red;">Dailuaine 1996 57%</span><br />
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Very nice and delicate whisky. The nose is how you wish your next whisky is going to smell. It got the oldstyle bubblegum thing, that I so rarely see these days. Very nice<br />
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<span style="color: lime;">Rating 89/100</span><br />
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<span style="color: red;">Craigellachie 2006 64.1%</span><br /><br />Strong. Kinda grainy. A bit newmakey, which appears as a bit of sourness. For the lovers of young malts<br />
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<span style="color: lime;">Rating 78/100</span><br />
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Thanks to Grindlay's for the samples. More info about the bottlings on their own website here:<br /><br /><a href="http://www.scotlandgrindlay.com/">http://www.scotlandgrindlay.com </a>Steffenhttp://www.blogger.com/profile/09214829298998129214noreply@blogger.com1tag:blogger.com,1999:blog-7901620749345053885.post-69295939580816235352017-03-25T10:11:00.000+01:002017-03-25T10:11:25.064+01:00A short guide to Del Maguey for whisky drinkersToday I am moving into a subject I don't know a lot about. I went to a Del Maguey event organised by the danish importer, Juul's Engros, and tried to learn a bit. The event was a promotion for mainly local cocktail bartenders. It was hosted at the Mikkeller bar in Aarhus, and I managed to get an invitation from the boss of the Mikkeller bar. Drinking a lot of beers sometimes pays off 😈<br />
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The Mikkeller Bar has a limited (very) selection of spirits, but there is 2 bottles of Del Maguey on the shelf there, which is about a fifth or sixth of the total selection of spirits. It is a beer bar after all.<br />
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I have always been a big fan of the Del Maguey mezcals I have tried.<br />
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Del Mageys is one of the top, if not the top bottler of Mezcal.<br />
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The line-up</div>
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Mezcal is a mexican spirit made from agave . Agave is a plant that looks like a mix of artichokes and cactus. Like the artichoke, it's the heart of the plant that is used.<br />
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The best known version of mezcal is tequila, which is often mass produced and not very good. That said, quite a lot of excellent tequilas do exist. Tequila is made from blue agave, while mezcal can be made from any agave. Tequila is sometimes barrel aged, which mezcal (normally) isn't.<br />
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After harvesting the agave is roasted in a small earth pit by hot stones for a period of days, which varies from producer to producer. Beside some geographical restrictments (which overlap), this is the main difference between tequila and other mezcals. Tequila is often just pressure cooked.<br />
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I guess the cooking/roasting breaks down the starch to sugars. The roasting will give mezcal a slight (sometimes more than slight) smoky flavor.<br />
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The agave is then milled and fermented, with wild airborne yeast. At this point of production the only other ingredient is added, which is water. After fermentation the mash is distilled. The stilltype can vary, Clay and copper potstills is the normal, and as I understand it, it's a double destillation (normally). Hybrid stills do exist, so single destillation mezcal dom exist and I taste one further down this post. No water is added to Del Maguey after destillation, so the ABV is controlled by running a relative longer tail than compared to normal whiskyproduction.<br />
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Del Maguey (maguey means agave) is a range of mezcals produced by small family owned producers in the Oaxaca state in Mexico. This is basically farm distillers. The difference between the different mezcals comes from a range of parameters, here is some of them:<br /><br />Agave variety<br />Soil<br />Altitude<br />Roasting time<br />
Fermentation time<br />Still type<br />
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At the event I tasted the following:<br />
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Chichicapa</div>
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Chichicapa had a distinct smoky flavor and would appeal to whisky drinkers who like Ardbeg</div>
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Minero</div>
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Minero is made on clay potstills and I guess the abscence of copper is why Minero is a bit rougher, sulphury (vegetaby) and has intense flavour. This Mezcal will appeal to whisky drinkers who like Ben Nevis and Glen Scotia. One of the other participants, the cheese maker from Arla Unika, bought a bottle of this to use as ingredient in a cheese. Because it was the most intense mezcal we had that day. He was right. And it makes sense to choose this as a flavour ingredient</div>
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San Luis del Rio - Azul<br /></div>
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A lot of sources says Mezcal's isn't made from blue agaves. They are wrong as this is. The Azul is sweeter and nice and will to whisky drinkers who like sweeter highlanders/speysiders. Think Glencadam (I did)</div>
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Barril<br /></div>
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A dry (but also kind of sweet) mezcal. Earthy, citrusy and smoky. This and the Chicicapa were the two I found most smoky. Chicicapa was a tad bit sweeter. This will appeal to whisky drinkers who like Longrow<br /> </div>
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San Pablo Ameyaltepez<br /></div>
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The lighest of the bunch. I found this a bit synthetic tasting, but still nice. I wonder if I thought so, becasue I was told this mezcal was single distilled on a hybrid still 😀</div>
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This will appeal to whisky drinkers who like grain whisky.</div>
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Pechuga</div>
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Pechuga is a rare speciality version of Minero. Pechuga means chicken. The Minero is distilled a third time. 100 liters of Minero is mixed with 100 kilograms mix of wild mountain apples and plums, plantain red bananas and pineapples, almonds and uncooked white rice. In the neck of the still the vapour of the 24 hour destillation will pass through skinless chickenbreast with bones</div>
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The result is a spicy and very complex spirit. This will appeal to whisky drinkers who like really old and delicate whiskies. Who doesn't ?</div>
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As with old and delicate whisky, this is not cheap.</div>
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Barrel aged - Santo Domingo Albarradas</div>
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This is Santo Domingo Albarradas aged for 1 year and 7 months in a Stitzel-Weller Barrell that held bourbon for 20 years. Labeled as Stitzel-Weller but presented as Pappy van Winkle. Probably because noone know what Stitzel-Weller is, and everyone knows Pappy. Except you and me off-course.</div>
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This particular cask was bottled for Maison du Whisky.</div>
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This was simply delicious. I need to source out and try the non barrel-aged Santo Domingo Albarradas to see what flavours this barrel gave to this mezcal. It has a distinct medicinal flavour I associate with pre-prohibition bourbon and ryes. I guess this will appeal to whisky drinkers who likes pre-prohibition bourbon and ryes.</div>
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100% Tobala</div>
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For some odd reason this is one of my favourite labels ever</div>
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Made from wild Tobala agave. Intense and very flavourful and the perfect finish to tasting 9 mezcals. This will appeal to whisky drinkers who like single cask, cask strength whiskies.</div>
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Big thanks to Lukas from Mikkeller for edging me in on this, and thanks to Del Maguey and Juul's Engros for hosting this.</div>
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On purpose I didn't litter this post with a lot of technical details, but the geeky reader can benefit a lot from the official website of Del Maguey</div>
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<a href="http://delmaguey.com/">http://delmaguey.com/</a></div>
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<br />Steffenhttp://www.blogger.com/profile/09214829298998129214noreply@blogger.com0tag:blogger.com,1999:blog-7901620749345053885.post-27264535492789630012017-03-12T11:42:00.000+01:002017-03-12T11:42:32.574+01:00A couple of TeelingsThe Revival 13yo<br />
46%<br />
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This whisky has been matured for 12 years on ex-bourbon casks, and then finished in ex-calvados casks<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrKDe6Y6SSh6OO0BfaGG6badd9G0K4J-J5GyF3PfK_OkIOvKufMO19AMm4wheIbz8Y5-esvuVAGTZMFMtsI6KPovrDk54AxgAnczuAQp-iISgFRt5rdffPC9XN8Ul6PPRspa93zvljh1H5/s1600/therevival_13.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrKDe6Y6SSh6OO0BfaGG6badd9G0K4J-J5GyF3PfK_OkIOvKufMO19AMm4wheIbz8Y5-esvuVAGTZMFMtsI6KPovrDk54AxgAnczuAQp-iISgFRt5rdffPC9XN8Ul6PPRspa93zvljh1H5/s320/therevival_13.png" width="198" /></a></div>
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The nose is delicate, fruity and has a bit of dry wood. The palate has got a lot of calvados to it. Think dry applejuice. Still adds a slight sweetness to the whisky. Easy drinkable. I am a purist, som prefer my whisky to taste like whisky and this is just a little bit too much calvados for me</div>
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<span style="color: lime;">Rating 84/100</span></div>
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<b style="color: red;">Teeling 24yo</b><br />
<span style="color: red;"><b>46%</b></span><br />
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Matured on ex-bourbon with an ex-sauterne finish<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlzSsi6_pLRBGWy2ATegjhhmTr2jf4-m6GT7vfdrU4t8Hqbrx8yl9ONu7sI5Hp-6W-rnWO7W_5ngBVcTZVYYewpQ8btkcEkUfxlUAeM9HPSGk0gSWJFCyBiOB4eis9SZjuKljjxCSOIXjM/s1600/therevival_24.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlzSsi6_pLRBGWy2ATegjhhmTr2jf4-m6GT7vfdrU4t8Hqbrx8yl9ONu7sI5Hp-6W-rnWO7W_5ngBVcTZVYYewpQ8btkcEkUfxlUAeM9HPSGk0gSWJFCyBiOB4eis9SZjuKljjxCSOIXjM/s320/therevival_24.png" width="198" /></a></div>
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I am probably not the right person to review a whisky finished on ex-sauterne as sauterne (a sweet french dessert wine) tends to give whisky a...yes, sweet or very sweet taste<br />
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This particular whisky is very sweet and tastes a lot of sauterne. It's full bodied and sweet. The nose is delicate and sweet. The palate is nutty and sweet. To be fair the the bold nuttyness dominates the sweetness. It's has a long, quite intense and sweet finish<br /><br />if you are into sweet whiskies this is something for you. It's hard for me to give this is a score as for me there is a difference between bad whisky and then whisky that I don't personally like. This is not a bad whisky, but it's not my style at all<br />
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<span style="color: lime;">Rating 82/100</span><br />
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Thanks to Teeling for the samples. (Photos stolen from the Teeling website)Steffenhttp://www.blogger.com/profile/09214829298998129214noreply@blogger.com0tag:blogger.com,1999:blog-7901620749345053885.post-70774685263219821462017-03-04T10:53:00.003+01:002017-03-04T10:55:59.297+01:00New release from Fary Lochan<b><span style="color: red;">Fary Lochan Forår Batch 2 </span></b><br />
<b><span style="color: red;">47%</span></b><br />
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or<br />
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When a whisky distillery moves beyond "promising"<br />
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With the first of spring hitting us Fary Lochan is releasing their second "Spring" version of their malt whisky. Forår is danish for spring<br />
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"Forår" means Spring so this should be over</div>
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I really like the nose of this whisky. It's light, delicate and very moreish. Here are my tasting notes<br />
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Colour: Pale yellow<br />
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Nose is delicate malty, with notes of vanilla, honey and lemon pudding. Behind there is a faint note of the signature Fary Lochan nettle smoke. In a nutshell, this is lemon nettles.<br />
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Palate: A light viscous spirit with an earthy touch. Nutty and malty. A crisp freshness is added with the light smokiness and it all finishes out with notes of lemon and green apples.<br />
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Fary Lochan is still maturing and this is their oldest expression to date. the whisky is still not 5 years old and the youth is not very obvious in this bottling but there is a faint hotness to the palate. The minimum age for whisky to be bottles is 3 years old and with an increasing stock of whisky maturing it seems that Fary Lochan can go out and pick something good. This is my favourite danish whisky to date. Particular the fantastic nose is the reason for this.<br />
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<span style="color: lime;">Rating 85/100</span><br />
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Thanks to Fary Lochan for the sample<br />
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(Photo stolen from Fary Lochan fb-page)<br />
<br />Steffenhttp://www.blogger.com/profile/09214829298998129214noreply@blogger.com0tag:blogger.com,1999:blog-7901620749345053885.post-69616361661543532652016-09-07T06:27:00.000+02:002016-09-07T06:27:16.092+02:00Loch Lomond Single Grain45%<br />
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Loch Lomonds new bottling is a NAS single grain. It is bottled at 45%<br />
according to the promotional material the grain used is excluselively malted barley. it is also mentioned the whisky is matured in american oak casks. The reason this is not considered a single malt, is that malt whisky requires a specific distilling equipment (pot stills). This whisky is distilled on a Coffey still and is best compared to to Nikka's Coffey Malt<br />
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The nose is extremely fruity and citrusy. with a hint of newmake. The palate is is more of the same fruity character. This whisky reminds me of the malt whiskies seen from numerous new distilleries that uses hybrid stills. Makes sense since both are not double distilled but single distilled. The palate is fruity, citrus - pineapple mix. it is a little bit hot. I also get a faint note of shaved pencils or cardboard box. It's a nice dram, the biggest problem is that it doesn't taste like whisky. Nor does it taste like the grain whiskies I have tasted before The flavour that og grain whisky is usually based on cask-induced components. This whisky for sure has a flavour that is spirit driven.<br />
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Easy drinkable, somewhat different to what Scotland otherwise has to offer. Fruity, almost eua-de-vie like and just a little hot on the prefinish. It's a bit hit or miss if a whiskydrinker would like this style or not. After a bit I get a little worn by this unusual flavours so I think it's omething you have to get used to drink. In short, this whisky is delicate, fruity, weird and the weakest point is the finish<br />
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<span style="color: lime;">Rating 82/100</span>Steffenhttp://www.blogger.com/profile/09214829298998129214noreply@blogger.com1tag:blogger.com,1999:blog-7901620749345053885.post-91494609401144116602016-09-05T17:48:00.002+02:002016-09-05T17:48:18.288+02:00Skotsk Whisky - uden farve, uden filter<div style="margin-bottom: 0cm;">
af Peter Kjær og Lars Gregersen</div>
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En ny whiskybog. På Dansk. Skrevet af
Danskere</div>
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(You can find the english review <a href="http://danishwhiskyblog.blogspot.dk/2016/09/english-review-of-skotsk-whisky-uden.html">HERE</a>)</div>
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Det er ikke så tit man ser whiskybøger
på dansk. De fleste whiskybøger er skrevet på andre sprog, og de
oversættes typisk ikke til dansk. Her har to danskere, der begge
arbejder med whisky til daglig, kastet sig ud i at skrive en bog om
skotsk whisky. Forfatterne er Peter Kjær (Krut's Karport, en
whiskybar i København) og Lars Gregersen (LAGO, vin- og
spiritusimportør)</div>
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Bogens forfattere</div>
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Hvis man gerne vil gøre sig klog på
de forskellige destillerier i Skotland er man nødt til at gøre det
hårde, men fornøjelige, arbejde at smage sig igennem de ca. 110
destillerier der hver især findes i et hav af aftapninger. Men hvis
man vil tilegne sig en generel baggrundsviden er en god whiskybog et
godt sted at starte. <i>Skotsk Whisky</i> er et rigtigt godt sted at
starte. Her er god baggrundsviden. Bogen er velskrevet og
letforståelig, men samtidig fyldt med masser af fakta og
specialviden. Dette gør at bogen er god at læse både for
begynderen og for den meget erfarne whiskyentuiast.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Bogens kerne er 5 kapitler om Skotsk
whiskys historie, Beskrivelse af hvordan både malt og grain whisky
fremstilles, Skotsk whiskys geografi og om det overhovedet giver
mening af snakke om en sådan, En branche beskrivelse, samt gode råd
til hvordan man egentligt kan smag på en whisky.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Spændende kapitler, hvor forfatterne
kommer på den rigtige side af meget af den alt for ofte forekommende
marketingdrevne ”litteratur” som kan læses eller høres når man
bevæger sig rundt i whiskyverdenenes afkroge.
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Kapitlerne er krydret med en række
interessante interviews af både danske og skotske branchefolk,
forfatttere og en enkelt kendt dansk whiskysamler. Det er ganske
enkelt fremragende læsning. Man har formået at få langt de fleste
der interviewes til ikke at gå i marketingmode, men derimod
spændende at fortælle om hvordan der arbejdes i whiskybranchen og
og også dele nogen af deres personlige holdninger til en række
emner.
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<i>Skotsk Whisky</i> bevæger sig ofte
grundigt ind på områder som andre whiskybøger let hopper henover.
I kapitlet om branchen er der f. eks. en god gennemgang af hvad
uafhængige aftappere er, samt en meget grundig beskrivelse af hvad
størrelse SWA (Scotch Whisky Association) egentlig er.</div>
<div style="margin-bottom: 0cm;">
SWA har været udsat for en del kritik
de senere år. Ikke noget forfatterne direkte kommer ind på, men i
interviewene nævner branchefolkene perifært nogle af de ting de
gerne så anderledes.
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Man har valgt ikke at skrive om
markedet for skotske whiskyer i Danmark. Det skyldes nok at
forfatterne selv er en del af markedet som henholdsvis importør og
indehaver af en whiskybar. Interviewene bærer heller ikke præg af
at man har valgt folk hvis produkter man selv forhandler til dagligt,
hvilket er med til at give bogen integritet.
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Mit eneste kritikpunkt i bogen er at
man konsekvent burde holde sig til den danske stavemåde ”whisky”
og ikke skrive ”whiskey” såsnart man snakker om bourbon. Men jeg
ved at det helt sikkert vil irritere en del hvis man havde valgt at
gøre det, men folk lærer det nok en dag :-)
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Alt i alt er bogen et must for enhver
dansk whiskyentusiast, og klart den bedste whiskybog jeg har set fra
danske forfattere. Nogle vil måske mene at konkurrencen her ikke
just er særlig stor, men denne bog er faktisk så god, at det er en
skam at folk der ikke kan dansk, ikke umiddelbart kan læse den.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
I katagorien af whiskybøger der
behandler skotsk whisky generelt er det rart at se en bog der vægter
emnerne lidt anderledes, hvilket gør bogen til et godt supplement på
hylden selvom den er godt fyldt op med whiskybøger i forvejen.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<br />
<div style="margin-bottom: 0cm;">
<a href="https://www.blogger.com/null" name="__DdeLink__0_746404812"></a>Bogen
forventes i handel medio oktober</div>
Steffenhttp://www.blogger.com/profile/09214829298998129214noreply@blogger.com0tag:blogger.com,1999:blog-7901620749345053885.post-39054068326623839852016-09-05T17:47:00.000+02:002016-09-05T17:50:10.687+02:00English review of "Skotsk Whisky -uden farve, uden filter. <div style="margin-bottom: 0cm;">
by Peter Kjær and Lars Gregersen</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
(Læs den danske anmeldelse <a href="http://danishwhiskyblog.blogspot.dk/2016/09/skotsk-whisky-uden-farve-uden-filter.html">HER</a>)</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
A new whisky book. In Danish. Written
by Danes.
</div>
<div style="margin-bottom: 0cm;">
The title translates to ”Scotch
Whisky -no colour, no filter” and it it probably gives better sense
in danish as ”no colour” also can be read as ”no bias”
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghMg3Y5w0ppK5Id8_0UjAIA5RrrA97QPRwQV0AHsAzGuYJVjSEqJznrEC2fh2SUdZbxNgbT0Tp1TIWYfhXKNwAIZZT7_0g2VpinQZB03GsWf-y9n0pDRRdGRI7XTnmrbT0ZqarVfCAJuov/s1600/thumbnail_Cover+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghMg3Y5w0ppK5Id8_0UjAIA5RrrA97QPRwQV0AHsAzGuYJVjSEqJznrEC2fh2SUdZbxNgbT0Tp1TIWYfhXKNwAIZZT7_0g2VpinQZB03GsWf-y9n0pDRRdGRI7XTnmrbT0ZqarVfCAJuov/s320/thumbnail_Cover+%25281%2529.jpg" width="226" /></a></div>
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<br /></div>
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<br /></div>
<div style="margin-bottom: 0cm;">
It is not often one sees whisky books
in danish. Most whisky books written in other languages are
typically not translated into danish. Here, two danes, who both work
with whisky, has taken this step into writing a book about Scotch.
The authors are Peter Kjær (Krut's Karport, a whiskybar in
Copenhagen) and Lars Gregersen (LAGO, a wine and spirits import
company)</div>
<div style="margin-bottom: 0cm;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-3v0mQYs0GsZg6d3A-BBHhQ6OWcGIruq-_T-K6dE_nQgpxSGGauHnK9IMMohZ09gLwguDWSVFEmkzIsh3qx8DXBNueUbhqvUiRnrjcZKRnHmd4qpaivQuGpV80Yus0dSRuA-x2b9nL6hs/s1600/Peter+og+Lars.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-3v0mQYs0GsZg6d3A-BBHhQ6OWcGIruq-_T-K6dE_nQgpxSGGauHnK9IMMohZ09gLwguDWSVFEmkzIsh3qx8DXBNueUbhqvUiRnrjcZKRnHmd4qpaivQuGpV80Yus0dSRuA-x2b9nL6hs/s320/Peter+og+Lars.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
The authors</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
If you want to learn the differences
between the various distilleries in Scotland, you have to do the
hard, but enjoyable job, of tasting your way through the
approximately 110 distilleries, each of which is available in a huge
range of bottlings. But if you want to acquire a good general
background knowledge, a good whisky book is a great place to start.
”Skotsk Whisky” is such a book. The book offers good background
knowledge and it is well written and easy to understand, but at the
same time filled with lots of facts and special knowledge. This makes
the book a good reading both for the beginner and for the very
experienced whiskyentuiast.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
The book's core is 5 chapters on Scotch
whisky's history, Description of how both malt and grain whisky is
produced, Scotch whiskys´ geography and whether it makes sense
talking about such, a trade description, and finally an advice on how to
actually taste and enjoy a whisky.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Exciting chapters in which the authors
appear on the right side of the often seen marketing driven
"literature" which can be read or heard when you move
around in the whiske world.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
The chapters are scattered with a
number of interesting interviews with both danish and scottish whisky
professionals, that is, other authors, brand ambassadors, blenders,
managers etc. including a well known danish Glenfiddich collector. It
is simply excellent reading. The authors manages to get the majority
of the interviewed persons out of marketing mode, and into exciting talks
about how to work in the industry, and also share some of their
personal views on a variety of topics.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
”Skotsk Whisky” do cover areas that
other whisky books usually skips or cover very ligthly. In the
chapter about the industry, there is a good description of what
independent bottlers is, and a very thorough description of what SWA
(Scotch Whisky Association) actually is.</div>
<div style="margin-bottom: 0cm;">
SWA has been subjected to some
criticism in recent years. The authors don't cover this directly, but
it is mentioned peripherally in some of the proffesionals interviews,
and a few things they would like to see changed is mentioned.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
The authors have chosen not to write
about the scene of Scotch whisky in Denmark. This is probably because
the authors themselves are part of this, respectively importer and
owner of a whisky bar. The people chosen for interviews are all from
companies the authors doesn't represent here in Denmark, which adds
integrity to the book.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
My only criticism of the book is that
it isn't consistent on how to spell ”whisky” but changes the
spelling to ”whiskey” as soon as the whisky concerned is bourbon.
But I know that it would certainly irritate others if they had chosen
to do this... but people will learn some day :-)</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Overall, the book is a must for any
danish whisky enthusiast, and clearly the best a whiskybook I've seen
from danish writers. Some may think that the competition here is not
exactly very big, but this book is so good that it's a shame that
people who do not speak danish is not immediately able to read it.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
In the category of whiskey books
dealing with Scotch whisky in general, it is nice to see a book that
approaches the topics a little different, which makes the book a good
supplement on the shelf even if it's well stocked with other whisky
books.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<br />
<div style="margin-bottom: 0cm;">
The book is expected for sale
mid-October</div>
Steffenhttp://www.blogger.com/profile/09214829298998129214noreply@blogger.com0tag:blogger.com,1999:blog-7901620749345053885.post-44914934575229354772016-08-21T16:59:00.000+02:002016-08-21T16:59:09.398+02:00Hudson Baby Bourbon46%<div>
Pot Distilled from 100% New York Corn</div>
<div>
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXI3tNFnUL-mWJ7y5_Qfv27rTolFkNEbNPL9q-rQ3eOHCLPXG8JJeMFkT9FCHRYB8SPhtdxhCNKZxIN2BtlaIX3UOzpgO-UBtk7r8043XiAdePNOvkFISli_Dx7p9CleRlDQ6jdPZjYwBg/s1600/20160821_162911%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXI3tNFnUL-mWJ7y5_Qfv27rTolFkNEbNPL9q-rQ3eOHCLPXG8JJeMFkT9FCHRYB8SPhtdxhCNKZxIN2BtlaIX3UOzpgO-UBtk7r8043XiAdePNOvkFISli_Dx7p9CleRlDQ6jdPZjYwBg/s320/20160821_162911%255B1%255D.jpg" width="320" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
There is a lot of mashlike notes on the nose. A woody, grainy mix.</div>
<div>
<br /></div>
<div>
The palate has a varnish woody stamp mixed with a grainy base. This is a young whisky from Tuthilltown distillery. They like to age their whisky on various small casks and some of the casks are laid next to the hot potstill. Surpriingly for a young whisky there is not a hot spirit note, so it's very drinkable. The youth can't be hidden, with the grainy taste and the maturation method has given this a strong wood/oak flavour. Persoanlly I am a fan of oaky flavoured whiskies (to a limit)</div>
<div>
<br /></div>
<div>
The finish is short-medium and then I get a little hot spirity taste. Ending with a heavy vanilla touch</div>
<div>
<br /></div>
<div>
Quite drinkable and one of the better offerings from the many new american whisky distilleries</div>
<div>
<br /></div>
<div>
<span style="color: lime;"><br /></span></div>
<div>
<span style="color: lime;">Rating 82/100</span></div>
<div>
<br /></div>
Steffenhttp://www.blogger.com/profile/09214829298998129214noreply@blogger.com0tag:blogger.com,1999:blog-7901620749345053885.post-41910262065893567412016-08-21T13:36:00.001+02:002016-08-21T13:36:53.299+02:00Highland Park IceHighland Park Ice is a limited (as opposed to to a regular continuing) release.<div>
<br /></div>
<div>
It's 17yo and is bottled at 53.9%</div>
<div>
<br /></div>
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<div>
<br /></div>
<div>
The bottle comes in this wooding casing, which I can only describe as a catastrophe designwise (It's fucking ugly), but as I never really cared about packaging I prefer to let the whisky speak for itself</div>
<div>
<br /></div>
<div>
The whisky is warm and prickly. A bit hot on the approach, but I really like the powerful vanilla note that instantly hits me.The nose is really wonderful, delicate ex-bourbon whisky with an abundanec of vanilla notes. The vanilla nose gives this whisky a sweet first impression. On the taste I get a prickly almost Talisker like spicy punch as the first impression. There is a nice underlaying level of peatyness, that always lure in the background. This is on a level that will satisfy both peatjunkies and people who normally stay away from peated whiskies</div>
<div>
<br /></div>
<div>
The finish is long, and some bitterness hits me in the end</div>
<div>
<br /></div>
<div>
A very nice dram, that will appeal to fans of coastal style whiskies (salty, vanilla, prickly i the keywords for this style)</div>
<div>
<br /></div>
<div>
<span style="color: lime;">Rating 86/100</span></div>
<div>
<span style="color: lime;"><br /></span></div>
<div>
A quick search on the internet I find this is priced at around 200£ which I think is at least 120£ too much. But you get a piece of wood with it.</div>
<div>
<span style="color: lime;"><br /></span></div>
<div>
Thanks to Holm & Bertung for the sample</div>
<div>
<br /></div>
Steffenhttp://www.blogger.com/profile/09214829298998129214noreply@blogger.com1tag:blogger.com,1999:blog-7901620749345053885.post-78232719186481828982016-06-04T11:47:00.001+02:002016-06-04T11:47:40.637+02:00Jameson approached Amager Bryghus - Green, Green BansheeeUsually whiskybrands are very protective about their brands names. But Pernod Ricard approached the danish brewery Amager Bryghus (Amager Brewhouse) and asked if Amager could do some things with a set of Jameson casks.<br />
<br />
Amager had a visit of a group from Pernid Ricard, and after tasting some beers and agreement was made. Early 2016 eight casks (both ex-sherry and ex-bourbon).were delivered from Midleton (where Jameson is made today) and they were filled with an imperial stout. A stout is a dark beer and imperial versions of beers is used to describe a beer that is very strong in alcohol and flavour.<br />
<br />
The stout has been maturing in these eight casks for the last 4 months and here is the result:<br />
<br />
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<div class="separator" style="clear: both; text-align: center;">
11% ABV<br /></div>
<div style="text-align: left;">
So what's in it for Amager? Amager more or less got known in the big world of craft beer by making collaboration brews with some of the best breweries in the world. Beer entusiasts know that a world class brewer only will make collaboration brews with the best. This is not a collaboration brew, but working together with Jameson is just another step for Amager. And very important, it secured delivery of totally fresh ex-whisky casks to the brewery. The shorter time there is from emptying whisky from a cask to filling it with beer, the better the prior content will affect the beer. The wood is still soaked in whisky and the the longer you wait, the casks will dry out. Casks are expensive and distilleries tends to use casks until they have nothing left to contribute to new spirits anymore. Ex-bourbon casks have only been used once for whisky and then nothing else, while ex-whisky casks had bourbon, sherry and whisky in them more times.Having direct connections to a distillery or bottler that matures whisky could potentially give you access to a lot better casks and not just something they can't use anymore.<br /><br />What's in it for Jameson? It's a smart move. Craft beer is a big thing. Roughly said, you can say that craft beer is dominated by a younger consumer base, and not as male dominated fanbase as whisky. While whisky today seems to be mainly for old men (like me), the beer scene is having a wider approach. It's a market segment that suits Jameson very well. And Amager is not chosen randomly. There is more than 7000 breweries in Europe. On ratebeers top 100 there is just 18 european breweries, with the remaing being from USA apart from 3 canadian. 3 of these 18 is danish. 2 of these 3 breweries are gypsy breweries, and the last 1, the only top danish brewery that brews in Denmark, that is Amager</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
So how is the beer?</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Malt: Pilsner, Munich, Melanoidin, roasted barley, chocolate, light chocolate, cara-pilsner, cara-aroma</div>
<div style="text-align: left;">
Hops: Herkules, Columbus, Chinook</div>
<div style="text-align: left;">
Yeat: US-ale<br /><br />A thick oily pour with a minimum of head. The nose is sweet and stoutish with a clear presenece of whisky. The fist thing I notice is the abscence of what I consider the biggest occuring off flavour in stouts, which is a slight acitidy or sourness. To me, this absence is an indication if a brewery can make a stout or can't. It is present in most stouts unfortunately. This is a very thick and oily beer. The carbonation is medium-low. When it comes to beer, the difference between ex-whisky casks and ex.bourbon casks is level of vanilla and sweetness infused in the beer. The casks has given this stout a wood flavour, that goes very well with the roasty flavours from the barley. Adding to that there is a nice whisky note in the taste as well. This is a very thick and oiliy beer. with some of the slowest swirl velocity I have ever seen. This is my first time reviewing a beer, but here we go</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Oilyness. Very high<br />Roast flavour: High</div>
<div style="text-align: left;">
Whisky flavour: Medium</div>
<div style="text-align: left;">
Hop: It is masked by other heavier flavours, but it emerges about halfway through the beer and gets dominant on the finish<br />Sweetness: medium<br />Drinkability: It goes down easy and is very moreish</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
On my 100 scale for whisky I would give this 92</div>
<div style="text-align: left;">
On untapped I give 4.5 (closer to 4.75)<br /><br />This is one of the few beers I have seen with an official whisky brand on the label. on the back of the beer you find the official Jameson and Amager labels side by side</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
The only other example of an official whisky label on a beer label is the Bowmore beers from Islay Ales. With whisky companies being so afrad of their brand labelings being destroyed by other companies, I never understood why Bowmore went into collaboration with Islay Ales. The result was a big disaster, and the two examples I have tasted were amongst the two worst beers I have tried. I remember a group of 6-8 of us, trying to share a bottle in Lagavulin Hall at last years Feis Ile, and we weren't able to. Apart from these two examples I don't know of any other beers with official distillery names or whisky brands on the labels, please enligthen me if you have encountered any. So far, these two examples have produced one stellar beer and one (acual a range) of disasters. I know that Bowmore have stopped their collaboration with Islay Ales, and I just wonder why it took them so long</div>
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<div class="separator" style="clear: both; text-align: center;">
<br /></div>
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PS: In my opinion we got 3-4 more world class breweries located in Denmark</div>
<br />Steffenhttp://www.blogger.com/profile/09214829298998129214noreply@blogger.com0tag:blogger.com,1999:blog-7901620749345053885.post-34473048470723317722016-04-20T16:46:00.000+02:002016-04-20T16:46:02.228+02:00Kavalan SolistI covered Kavalan before. In 2013 I visited Taiwan and tasted a range of their products<br />
<br />
http://danishwhiskyblog.blogspot.dk/2013/10/visiting-kavalan.html<br />
<br />
This time I am covering to newer Solist expressions. And I do it with a guest post from another danish whisky blog, followed by my own short notes for a couple of the Solists<br />
<br />
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<b><span style="font-size: 16.0pt; line-height: 115%; mso-ansi-language: EN-US;">A
TRIO OF KAVALANS<o:p></o:p></span></b></div>
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<b><span style="font-size: 16.0pt; line-height: 115%; mso-ansi-language: EN-US;"><br /></span></b></div>
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Hi, my name is Carsten
followed by a surname that’s completely unpronounceable in English, so I won’t
even bother writing it. I’m a Dane in my mid-thirties (let’s keep it at that)
and I live in a town called Odense. I have been drinking whisky for the better
part of a decade and I’m also a whisky blogger. I have a blog at <span lang="DA"><a href="http://www.whiskyflasken.dk/"><span lang="EN-US">www.whiskyflasken.dk</span></a></span>, but alas, that’s completely unusable to most
of you since my blog is also in Danish. Feel free to drop by though or contact
me through my Facebook page. <o:p></o:p></div>
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A couple of weeks ago
Steffen, the fine gentleman that usually roams these pages, asked me if I would
like to write a guest review here on the Danish Whisky Blog and, since he also
said that he would supply the whisky, I had no problem accepting his offer.
It’s nice to write in English once in a while and perhaps make some new
acquaintances. Enough small-talk… Let’s get to the whisky!<o:p></o:p></div>
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Kavalan, which is
actually called Yuan Shan Distillery, is a Taiwanese distillery, that’s located
in Yilan County just a little south of the capital, Taipei. The distillery is
named after the indigenous people who originally inhabited the area where the
distillery is located. Kavalan is owned by King Car Group, which is a big
Taiwanese food and drink producer. The founder of King Car Group, Tien-Tsai
Lee, had a dream of producing a world class whisky in Taiwan and the planning
started in 2002. The actual construction of the distillery did not start until
2005 and it was completed on December 31, 2015. <o:p></o:p></div>
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To help them in the
process Kavalan hired Dr. Jim Swan as a consultant. Dr. Jim Swan has served as
a consultant for many new distillery projects in the last decades including
Penderyn, Annandale and Kilchoman. On March 13, 2006 the first new make flowed
from the stills and on December 4, 2008 the first bottling, the Kavalan
Classic, was released to the public. Since then the distillery has released
many different bottlings, but the most iconic of them are probably the Solist
series, which consists of a range of single cask releases, matured in various types
of casks. Kavalan has received many awards for its whisky, including taking the
top honors in the Malt Maniacs Awards 2014.<o:p></o:p></div>
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When the distillery
was built it had two sets of stills consisting of two wash stills with a
capacity of 12,000 liters each and 2 spirit stills with a capacity of 7,000
liters each. That gave Kavalan a yearly output of about 1.5 million liters of
alcohol. However, with the huge success that Kavalan has experienced the need
for more capacity quickly became evident. In 2015 a further six stills were
installed and the capacity was increased to 4.5 million liters per year and,
here in 2016, a further 10 stills will be installed and the capacity will be
doubled to 9 million liters of alcohol. There are two huge, five stories high,
warehouses on site and most of the casks mature standing up on pallets. Due to
the warm climate the amount of evaporation is quite high and the greedy angels
grab up to 15% per year.<o:p></o:p></div>
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Today, we will taste
three different Kavalan Solist bottlings. The first is from a bourbon cask, the
second is from a port cask and the third is from a sherry cask. Let’s go!<o:p></o:p></div>
<span style="font-family: Calibri; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br clear="all" />
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<b>Kavalan Solist Ex-Bourbon Cask, 57.1%, Cask
B100723021A, 4 Years Old</b></div>
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The distillery
character of Kavalan is said to be quite tropical and that definitely shines
through on the nose. It’s very fresh with pineapple, mango, bananas and some
coconut water. There are lots of vanilla and some nuttiness, which almost
translates into marzipan. Some lime in the background together with some
pepper. With a couple of dashes of water, the nuttiness becomes more apparent
and so does the vanilla. Fortunately it never loses its fruitiness and it’s
actually quite nice with water.<o:p></o:p></div>
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The taste is sweet to
begin with. Lots of banana and mango paired with some chocolate, but the sweetness
does not last long. The wood is really asserting itself mid-palate and the
whole thing gets rather hot and peppery. Once again it’s much better with
water. The sweetness continues for much longer and it’s fruitier and creamier.
The oak is still present, but the hotness and the pepper are almost gone.<o:p></o:p></div>
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The finish is quite
long with more tropical fruits, some chocolate and more pepper. <o:p></o:p></div>
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85/100<o:p></o:p></div>
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This is quite a nice
bottling from Kavalan. It’s not the most complex of whiskies and it certainly
is very oak-driven, but not so much that the distillery character is gone. The
nose is wonderfully fresh and you can almost imagine yourself sitting on a
tropical beach. I do find it a bit too hot on the palate without water, but
luckily it takes water really well. It actually reminds a little of a 25 YO
Glenrothes I had earlier this year! I have no problem recommending this
bottling, as long as you’re willing to experiment a little with the water. <o:p></o:p></div>
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<b>Kavalan Solist Port Cask, 58.6%, Cask
O090617023A, 6 Years Old<o:p></o:p></b></div>
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This is quite spitiry
on the nose in the beginning, but it quickly settles down. There are a slew of
berries, including strawberries, raspberries and cherries together with some
sweet oranges. There’s also a lot of
underlying spiciness like cinnamon, vanilla and it’s quite nutty. A little bit of brown sugar and some toffee.
It you add some water the sweetness really stands out and it becomes a little
buttery.<o:p></o:p></div>
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In the beginning of
the palate there’s a lot of sweet fruitiness. Again it’s the berries that
dominate. Then there’s some dark chocolate and a lot of cinnamon. It becomes
really spice, with lots of oak influence and your mouth starts to dry out.
Water takes the punch out of it a bit, but all the flavours are still there.
The development does become a little longer and the chocolate stands out more
together with some orange peel.<o:p></o:p></div>
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It has a long after
aftertaste with chocolate, cherries and cinnamon. Very nice!<o:p></o:p></div>
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88/100<o:p></o:p></div>
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This is a really nice
and very balanced whisky. The nose and the palate are well connected and you
taste pretty much what you expect after nosing it. It’s spicy in a very nice
way and the cinnamon and the chocolate will stay with you for quite some time
after swallowing it. The water takes away some of the punch, but it does add a
bit more character, so once more I recommend experimenting with the water. Good work Kavalan!<o:p></o:p></div>
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<br /></div>
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<b>Kavalan Solist Sherry Cask, 58.6%, Cask
S060821017, 6 Years Old<o:p></o:p></b></div>
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This first thing I
notice is a lot of rich dried fruits. This is definitely a sherried whisky!
Raisins, cranberries and cherries. It’s also very spicy with cinnamon and
vanilla. There’s a dark sugary and chocolaty sweetness to the nose together
with a lot of nuttiness. Water emphasizes the chocolate and the cranberries in
a big way. It’s much better with water.<o:p></o:p></div>
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There’s a very spicy
arrival on the palate and I’m not getting a lot of the dried fruits. It’s quite
sharp and peppery with lots of oak. A little bit of chocolate shines through,
but it’s just too hot. After adding some water everything improves a lot. Now I
get the dried fruits and it’s much less sharp and peppery. Chocolate, cinnamon,
toffee and a little bit of orange.<o:p></o:p></div>
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Nice long aftertaste
with coffee, raisins and dark chocolate.<o:p></o:p></div>
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84/100<o:p></o:p></div>
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The sherry is all over
this one and I do feel that that it’s just a bit over the top. Sherry matured
whisky needs time to settle down and interact with the cask over time. I know
that the climate is different in Taiwan, but quick maturation, however good it
is, is still not a substitute for long maturation and I really feel that it
shows in this bottling. The nose has all the right characteristics, but it not
very deep and mysterious. The palate is
simply too hot and even though the water helps a lot it’s still my least
favourite of the three. But I also know that this kind of whisky has a big
audience and Kavalan will sell every bottle they produce.<o:p></o:p></div>
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Time to sum up…
Kavalan is really on to something here and I would love to taste some of their
standard bottlings, to see how they stack up against these single cask
bottling. As I’ve mentioned already they are all very oak-driven, but that not
necessarily a bad thing. The bourbon matured bottling is a tropical explosion
and I could drink this all day while just relaxing in the garden. The port
matured one is my absolute favourite of the three, but I’m a sucker for port
matured whisky, so that’s no big surprise. The sherry matured bottling did
however disappoint me a little bit. It lacked depth, was not very complex and
somehow it just felt rushed. One thing that these Kavalans have in common
though is that they all take water very nicely and they all need in my opinion.
<o:p></o:p></div>
<br />
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I look forward to
following Kavalan in the future and there will plenty of opportunity for that
given their recent expansions. Thanks to Steffen for letting me take over his
blog for a while. It was fun tasting Kavalan for the first time and the whisky
certainly didn’t disappoint. Now I just need to find myself a bottle of Kavalan
Solist Port Cask.<a href="https://www.blogger.com/null" name="_GoBack"></a><o:p></o:p></div>
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Thanks to Carsten for his reviews and comments about Kavalan. Here is my own take on two of the Solists</div>
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<b><span style="color: red;">Kavalan Solist Ex-Bourbon Cask, 57.1%, Cask B100723021A, 4 Years Old</span></b></div>
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<br />
</div>
<div style="margin-bottom: 0cm;">
Nose: A very fruity and floral nose.
Sweet apples and pears on a bed on vanilla. A hint of marcipan</div>
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<br />
</div>
<div style="margin-bottom: 0cm;">
Palate. The attack is sligtly hot, but
the finish is smooth. This is a sweet whisky, with an abundance of
vanilla. The whisky is thick and oily. The finish has some bitterness
and citrus notes emerges</div>
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<br />
</div>
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<span style="color: lime;">Rating 86/100</span></div>
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<br />
</div>
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<br />
</div>
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<b><span style="color: red;">Kavalan Solist Port Cask, 58.6%, Cask O090617023A, 6 Years Old</span></b></div>
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<br />
</div>
<div style="margin-bottom: 0cm;">
Nose: A tiny hint of sulphur, followed
by a typical port nose. The ex-bourbon is rather sweet, and this is
also sweet, but not as sweet as you would expect a port casked whisky
to be</div>
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<br />
</div>
<div style="margin-bottom: 0cm;">
Palate: Sweet, faint rubber, and very
dominant port influence, but not very sweet, which makes this a little
different to other port whiskies. The dominant note is dried fruits,
notable raisins, so the grape influence is big</div>
<div style="margin-bottom: 0cm;">
<br />
</div>
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<span style="color: lime;">Rating 83/100</span></div>
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<br />
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<div style="margin-bottom: 0cm;">
I am usually not a big fan of port
whiskies, but this offering is not too bad for me. I guess it's
because it lacks the usual abundance of sweetness which is not my
thing. Being very sulphur sensitive I pick of little hints of rubber,
but I am sure this will go unnoticed by the vast majority.</div>
Steffenhttp://www.blogger.com/profile/09214829298998129214noreply@blogger.com0tag:blogger.com,1999:blog-7901620749345053885.post-19236935932719535212016-01-03T14:46:00.001+01:002016-01-03T14:46:27.419+01:00StarwardNew World Whisky Distillery in Melbourne use the brand Starward for their whisky<br />
<br />
It's a NAS whisky, made from australian barley, and matured in Apera casks. Apera is an australian sherrystyle wine, which I have never heard of before. The barrels have been re-toasted, and to my knowledge this isn't done with sherry casks normally<br />
<br />
From this <a href="http://starward.com.au/product/video/">video</a> it can be seen that New World Distillery is quite small and that they use stills very similar, but smaller, than a typical scottish single malt still<br />
<br />
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<br />
<br />
<b><span style="color: red;">Starward 43%</span></b><br />
<br />
Fruity, licorise, medicinal, children vitaminpills<br />
<br />
This is easy drinkable and being a NAS whisky from a rather new distillery this is surprisingly "mature" in taste and easy drinkable. Probably a combination of the climate and the retoasted barrels. It reminds me a bit of Amrut. It's quite oily and fullbodied. The medicinal touch reminds me of something I sometimes also find in very old malt whisky bottlings from the 50s to 70s<br />
<br />
The fist taste is the fruityness, this is a tasty mix of tropical and dried fruits. Then comes the medicinal-licorise part and finally the finish is medium long and very licorisy.<br />
<br />
<span style="color: lime;">Rating 86/100</span><br />
<span style="color: lime;"><br /></span>
In cinclusion, this is a fruity complex whisky, with the only sign of it's youthness being a little alcohol burn. Easy drinking and delicious<br />
<br />
Distill of Diageo has recently <a href="https://uk.finance.yahoo.com/news/diageos-distill-ventures-invests-australias-112736842.html">invested</a> an undisclosed amount of money in Starward. This is their 2nd investment in a small world distillery. The first was <a href="http://danishwhiskyblog.blogspot.dk/2015/12/stauning-is-ballast-point-of-denmark.html">10£ million</a> in danish Stauning<br />
<br />
Thanks to David Keir for the sample<br />
<br />
You can find the location of the distillery in my<a href="http://danishwhiskyblog.blogspot.dk/2010/04/google-maps-of-all-whiskydistilleries.html"> map section</a><br />
<br />Steffenhttp://www.blogger.com/profile/09214829298998129214noreply@blogger.com0tag:blogger.com,1999:blog-7901620749345053885.post-29569645251114598912015-12-25T16:30:00.000+01:002015-12-25T16:31:15.126+01:00Blind tasting 26 whiskies in DecemberThis December I took part in a whisky advent calendar.<br />
<br />
A group of 6 danish whisky entusiasts each hosted 4 days from December 1st to December 24th<br />
<br />
The total ended up to 26 whiskies, as there was a couple of double dram days. Each whisky was tasted blind by the 5 others and our thoughts and possible guesses was posted on a <a href="http://www.whiskynyt.dk/">danish whisky forum</a><br />
<br />
Here is how the panel rated the 26 whiskyes. The score is an average of 5 peoples ratings. The score in brackets is mine. If there is no score in brackets, I was the host of the day<br />
<br />
Blind tasting is always fun as there is no prejudice. I am pretty sure people might score whiskies different if they know the label.<br />
<br />
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<br />
<br />
1. Balvenie Tun #1401 batch 2 50.6% <b>90.6 (88)</b><br />
2. Amrut Intermediate Sherry 57.1% <b>89.4</b><br />
3. Laphroaig 25yo OB 2009 51% <b>88.6 (89)</b><br />
4. Bruichladdich 3D Moine Mhor 2nd Edition <b>88.2 </b><br />
5. Miltonduff 1987 Riegger's Selection 26/5/87-20/5/10 56.7% <b>88.0 (85)</b><br />
6. Glenkinchie 1987 Cadenhead 18yo 55.6% <b>87.8</b><br />
7-8. Macduff Cadenhead Small Batch 24yo 53.3% <b>87.6 (89)</b><br />
7-8. Glen Keith Signatory 21yo 1/10/92-21/10/13 59.5% <b>87.6 (88)</b><br />
9. Caperdonich Signatory 17yo 9/7/94-20/10/11 57.0% <b>82.2 (82)</b><br />
10. Four Roses Small Batch Limited 2015 54.3% <b>87.0</b><br />
11. Bunnahabhain 22yo Botled by Bladnoch 20/10/89-17/5/12 50.2% <b>86.8 (88)</b><br />
12. Vatted Islay 1992 Norse Cask 16yo 56.7% <b>86.6 (87)</b><br />
13. Linkwood SMWS 39.97 23yo 45.7% <b>86.4 (92)</b><br />
14-15. Linkwood SMWS 39.108 10yo 61.7% <b>85.4 (84)</b><br />
14-15. Girvan Berry Bros 1989-2008 46% <b>85.4 (82)</b><br />
16-17. Yellow Spot 12yo 46% <b>85.2 (81)</b><br />
16-17. Port Ellen 25yo Norse Cask 1983 53.6% <b>85.2 (83)</b><br />
18. Bruichladdich 12yo 2nd Ed. 46% <b>85.0 (83)</b><br />
19. Glenfarclas 2004-2013 Ermuri 55.8%<b> 84.8 (84)</b><br />
20. Caol Ila 1998 Feis Ile 2015 57.3% <b>84.6 (84)</b><br />
21. Lot 40 83% <b>83.2 (82)</b><br />
22-23. Balblair 20yo AD Rattray 30/4/90-26/5/10 59.1% <b>82.6 (78)</b><br />
22-23. Longrow Red 11yo Fresh Port Casks 51.8% <b>82.6 (81)</b> <br />
24. Macallan OB 10yo Cask Strength 58.6% <b>82.0 (58)</b><br />
25. Signature 75 proof (42.8%) from Goa <b>80.8 (81)</b><br />
26. Glenglassaugh Torfa 50% <b>78.8 (79)</b><br />
<b><br /></b>
Here is some of my remarks. I was very glad I rated 39.97 92 blind as it was my whisky of the year 2014, when I rated it 90. It wouldn't have looked good if I rated it low eighties. The Macallan 10yi cask stregth split the field. 3/5 described it as smelling and/or tasting "rotten". 2 of those 3 actually found that positive or semipositive. I didn't and rated it 58 as it was one of the worst sulphured whiskies I have ever tasted. Peculair, as all the other times I have tried a Macallan OB 10yo Cask Strength, I really liked it.<br />
The two highest scores went to India, as the Amrut Intermediate Sherry received a 94 and a 95<br />
I was the lowest rater of the 6, as my average was 83.1. If you remove my 58 score I would still be the lowest rater. It doesn't help that I am very sensitive to sulphur. This just makes some whiskies terrible and undrinkable to me.<br />
The highest rater had a 87.7 average<br />
<br />Steffenhttp://www.blogger.com/profile/09214829298998129214noreply@blogger.com0tag:blogger.com,1999:blog-7901620749345053885.post-90441501039423042752015-12-24T07:46:00.001+01:002015-12-24T07:46:45.712+01:0024 Bars in Aarhus - part 24<h3>
Fermentoren Aarhus</h3>
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Fermentoren is my regular. It's a craft beer bar that opened spring 2014 in Aarhus. It changed the beer scene in aarhus. <br /><br />Fermentoren has 22 fast rotating taps.</div>
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Here is how one half of the blackboard looked on a random day in November</div>
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and here is a photo from 22nd December:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJg34VWUIzXzPtzTHNGE_xmwUMbdN2PiqWy5wgf0Hc0Na8hNAsejCYSh_7GS-uQx-FsOJjR5Uoria0A9OtV_ztSAoQm_kl8qEFwxh-V-uXYryylFAlNyeWnNrZQNFfxpCszEOO7I4NqTGq/s1600/20151222_154002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJg34VWUIzXzPtzTHNGE_xmwUMbdN2PiqWy5wgf0Hc0Na8hNAsejCYSh_7GS-uQx-FsOJjR5Uoria0A9OtV_ztSAoQm_kl8qEFwxh-V-uXYryylFAlNyeWnNrZQNFfxpCszEOO7I4NqTGq/s320/20151222_154002.jpg" width="320" /></a></div>
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Fermentoren have beers from the best danish breweries on:</div>
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Fermentoren (their own brewery, made by one of the owners), Dry and Bitter (made by another of the owners), To Øl, Mikkeller, Amager and many more. A lot of the beers are from good danish breweries, but you can also find beers from other Scandinavian countries, Germany, Netherlands, Belgium, Italy, UK, USA and probably more</div>
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There is also a big selection of bottled beers.</div>
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Once or twice a month Fermentoren has tap takeovers, where the focus is on one brewery (usually), but there has also been country themed tap takeovers. </div>
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The music is my favourite playlist in Aarhus. Classic rock style. But played low volume so it doesn't interfer with chatting what-so-ever. </div>
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Except for the blackboard lightning, all the light in bar is provided by candles. It's a cozy, rustic bar, with old wooden furnitures and old sofas. There is even an 80s style arcade machine in the corner.</div>
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Fermentoren has a small spirit selection with mainly whisky and rums, but also gin and mezcal</div>
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Here is todays photo of the whiskies</div>
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There is no food in Fermentoren, but if you ask nicely, you can usually bring some take-away in. There is an abundance of places to buy food in neighbourhood</div>
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22 taps</div>
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Fermentoren is the sister bar of the original Fermentoren in Copenhagen. Fermentoren Aarhus has a <a href="https://www.facebook.com/FermentorenAarhus/?fref=ts">facebook page</a></div>
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24 Bars in Aarhus <a href="https://www.google.com/maps/d/edit?mid=zJ82ipyvgDMw.kinz0o_1HyBM&usp=sharing">MAP</a></div>
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Cozy bar, great music, fantastic beers, nice knowledgeable staff and a lot of really nice regulars. What else can you ask for ?</div>
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Steffenhttp://www.blogger.com/profile/09214829298998129214noreply@blogger.com0tag:blogger.com,1999:blog-7901620749345053885.post-85544821554697927152015-12-23T08:05:00.000+01:002015-12-23T08:05:27.533+01:0024 Bars in Aarhus - part 23<h3>
Highlanders</h3>
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Highlanders is THE whisky bar in Aarhus. </div>
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Highlanders have a big selection of whisky. Most OB's can be found. It's also SMWS partnership bar, so there is a big selection of SMWS whiskies as well. The bar also hass a particular big selection of Kavalan. Beside whiskies there is also a big selection of rums</div>
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Some of the whiskies at Highlander</div>
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Highlanders is not just whiskies, they also have a good selection of beers. There is about 13 different beers on tap</div>
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Beside the tap list there is also a huge selection of bottled beers. As there is not a lot of rotation of the beers on tap I often dig into one of the bottled beers when I visit</div>
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Highlanders often hosts whisky tastings and rum tastings. As an SMWS partnership bar there is a bimonthly casual day where members can come down and taste and buy the whiskies of the new outturn.</div>
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The food at Highlander's is pub food de luxe, and it's very good</div>
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Highlander's has a website <a href="http://www.highlandersbar.dk/">here</a></div>
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24 Bars in Aarhus <a href="https://www.google.com/maps/d/edit?mid=zJ82ipyvgDMw.kinz0o_1HyBM&usp=sharing">MAP</a></div>
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I recommend this place, no matter if you going for a beer or a whisky</div>
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<br />Steffenhttp://www.blogger.com/profile/09214829298998129214noreply@blogger.com0tag:blogger.com,1999:blog-7901620749345053885.post-66152864232836239712015-12-22T10:04:00.000+01:002015-12-22T10:04:10.146+01:0024 Bars in Aarhus - part 22<h3>
Krofatter's mad- og ølbar</h3>
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Krofatter's is a new beer and dapas place (danish tapas)</div>
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Er den apostrof korrekt dansk ?</div>
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There is 10 taps of beers from Syndikatet and Coisbo. It's nice to see a place that offers beers from alternative breweries </div>
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The selection and variety of beers is good. Unfortunately 3 of the taps were off when I visited.</div>
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7 taps of Coisbo</div>
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My choice of beer was a 5th Avenue lager and later Four, a russian imperial stout. The first was good, but the latter lacked a bit of sweetness and was a bit too much on the acidic side. Not the best balanced russian imperial stout I have tried.<br />
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Beside the 10 taps, there is also a bout 30-40 bottled beers to choose from</div>
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The food is exciting and not like anywhere else, but also very expensive as the portions is very small. But Tapas is supposed to be small, I think they forgot to adjust the prices to the sizes of the portions</div>
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I would say the style of food appeals to men and the sizes of the portions appeals to women or men that isn't very hungry</div>
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Krofatter's has a website <a href="http://www.krofatters.dk/">here</a></div>
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24 Bars of Aarhus <a href="https://www.google.com/maps/d/edit?mid=zJ82ipyvgDMw.kinz0o_1HyBM&usp=sharing">MAP</a></div>
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It's unlikely I would go to eat here again, but I will probably pop in for a beer very occasionally</div>
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Steffenhttp://www.blogger.com/profile/09214829298998129214noreply@blogger.com0tag:blogger.com,1999:blog-7901620749345053885.post-92223698487809676682015-12-21T09:34:00.000+01:002015-12-21T09:34:46.271+01:0024 Bars in Aarhus - part 21<h3>
Cafe Albert</h3>
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It's daring to open a beer place outside the city center, Nevertheless, this is what Cafe Albert did in 2015. And let me be clear, this is a great place, and not something you'd expect to find in the inner suburbs. When you enter this place the atmossphere is more like a cafe in the latin quater.</div>
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Cafe Albert has around 4 taps of beer. There is some taps from Aarhus Bryghus. Aarhus Bryghus Pislner is far better than the pislners served at 90% of the bars in Aarhus. There is usually also a tap of IPA, usually from Mikkeller</div>
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The day I visited the IPA was Amass West Coast IPA, it was delicious and very fresh</div>
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Beside the taps, Cafe Albert has a medium selection of bottled beers. The selection is very varied, and very very good. It's dominated by belgian beers and beers from the danish brewery To Øl</div>
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After the Amass IPA I had one of my favourite barrel aged beers. Rio Reserva from de Struise</div>
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Followed by a saison from To Øl. All three beers were magnificient</div>
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The interior at Cafe Albert is old style living room, very similar to <a href="http://danishwhiskyblog.blogspot.dk/2015/12/24-bars-in-aarhus-part-13.html">Vesterlauget</a></div>
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The place is very cozy and relaxed and judging from the pumpkin soup I had the food is really delicious</div>
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Pumpkin, chili, koriander and serrano</div>
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I can highly recommend Cafe Albert</div>
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Cafe Albert website is <a href="http://www.cafealbert.dk/">HERE</a></div>
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24 Bars in Aarhus <a href="https://www.google.com/maps/d/edit?mid=zJ82ipyvgDMw.kinz0o_1HyBM&usp=sharing">MA</a>P</div>
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Steffenhttp://www.blogger.com/profile/09214829298998129214noreply@blogger.com0tag:blogger.com,1999:blog-7901620749345053885.post-44960124267624126582015-12-20T16:22:00.000+01:002015-12-20T17:54:58.435+01:00Craft this and craft thatCraft beer is something.<br />
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It's good. It was a revolution against a marketing dominated choice and quality drained market<br />
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Craft distilling or craft whisky is something else. Here is a comment on the difference I made on facebook the other day<br />
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The term "craft" is inspired ("stolen" is what I really mean) from the breweries. With beers it makes sense. If you have the skills, a skilled brewer can open a small brewery and make fantastic beers the next day. If you got the skills as a whisky maker, you have a few problems that the brewer doesn't have. The term "craft" is usually associated with small producers. Beers and whisky alike. The one difference is: Craft beer is fantastic, Craft whisky is terrible (with exceptions in both catagories). Why is this so? Whisky takes time. So far craft distilleries haven't had time to proof their value. But there is another factor. Making world class whisky is also a game of chance. If you got a million barrels maturing and carefully watch them, you fnd a few of them to be brilliant in 20-30-40 years. With only a 100 casks in the warehouse your odds in that lottery is simply smaller.<br />
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Another factor is that these socalled craft distilleries are often forced to bottle their production at young age. So the term "craft whisky" is also associated with spirits that doesn't taste very good, usually for the reason of being far too young and not ready for drinking.</div>
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End of the day I do like the term "Craft Beer". It has a positive association. "Craft Whisky". or "Craft Spirits" on the other hand doesn't have the same positive association. Quite the opposite actually. But I hope one day time will prove me wrong. As Adam from LA Whiskey Society once said "There is hundreds and hundreds of small new distilleries. Some of it is bound to be good one day"</div>
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LAWS did spot one gem themselves, <a href="http://danishwhiskyblog.blogspot.dk/search/label/Charbay">Charbay</a><br />
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You can also argue that craft beer grew on the base that the market was filled with boring tasteless massproduced beers. You can't say that about whisky. And if you do, I can argue that the independent bottlers are the place to go for the concerned whiskyentusiast<br />
<br />Steffenhttp://www.blogger.com/profile/09214829298998129214noreply@blogger.com0tag:blogger.com,1999:blog-7901620749345053885.post-5031328982747620802015-12-20T10:09:00.000+01:002015-12-20T10:09:05.054+01:0024 Bars in Aarhus - part 20<h3>
Mikkeller Bar</h3>
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This is the newest addition to the beer scene in Aarhus. Mikkeller runs/co-runs several bars and restaurants in Copenhagen. Mikkeller also have bars in selected cities around the world of which I have visited the one in San Francisco.<br />
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28th November was the opening day and the event attracted a lot of local beer entusiasts<br />
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Queue to get in at Mikkeller Bar at the opening day</div>
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Mikkeller Bar Aarhus has 20 taps and a very good bottle selection</div>
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The 20 taps seems to be 3 regular Mikkeller House Beers (Wit, Pils and Brown) 5 guest beers and 12 rotating Mikkellers<br />
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So far I have seen guest beers from Boon, Hoppin Frog, Warpigs and Alesmith (including their Vietnamese Coffee Stout!)<br />
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Mikeller Tap List and Lucas the Bar Manager</div>
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The tap list seems to include a lot of the beer styles that is very popular amongst entusiasts, like Stouts, Sours and IPA's. The beer prices varies a bit and some of the more special stuff can be very pricy, but there is always a lot of "normal" priced beers</div>
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The beer I decided to drink at this vist was the supreme Koppi IPA Citra - Santa Barbara, and this is one of most well made beers I have ever tried. A perfect balance of the hops, and also the hops versus the coffee. Also the advantage of being so associated with the brewery, the beers are usually very very freash. And this Koppi IPA was delicious fresh. One of the best beers I had this December</div>
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Mikkeller Bar Aarhus has a a range of their own spirits, but also some whiskies</div>
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Just a short time after my visit, Mikkeller Bar had an event with the release of the newest batch of Mexas Ranger. For that they had Mexican food from the excellent <a href="http://chido.dk/">Chido</a>, and with the mexican theme Lucas had also obtained one of the finest spirits in the world. the del Maguey Chicicapa</div>
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I highly recommend Mikkeller Bar Aarhus. It's a must visit for a beer entusiast in Aarhus </div>
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Mikkeller Bar Aarhus has a webpage <a href="http://mikkeller.dk/location/mikkeller-bar-aarhus/">HERE </a></div>
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24 Bars in Aarhus Beer <a href="https://www.google.com/maps/d/edit?mid=zJ82ipyvgDMw.kinz0o_1HyBM&usp=sharing">MAP</a></div>
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<br />Steffenhttp://www.blogger.com/profile/09214829298998129214noreply@blogger.com0tag:blogger.com,1999:blog-7901620749345053885.post-13007925151406890332015-12-19T08:52:00.000+01:002015-12-19T08:55:13.277+01:00Glenlivet Nadurra - Dumbed down whisky ?So this is actually my 19th bar visit for my 24 Bars in Aarhus advent calendar<br />
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But it's also time for a rant. The NAS rant - every whisky blogger just has to go there I guess.<br />
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I went down to an irish pub in Aarhus called Tir Na Nog for a Glenlivet Gueardian event. The purpose of the tasting was the introduction of 1 or 2 new versions of Glenlivet Nadurra<br />
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Let me start from the beginning. What is NAS whisky ?<br />
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NAS means <b>N</b>o <b>A</b>ge <b>S</b>tatement<br />
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Quite often a whisky will have an age statement. Like 12 years old, or 25 years old. This means the youngest whisky in the bottle has matured at least 12 or 25 years in oak casks. Or whatever the label says. Other whiskies have age statement by letting you know the distillitation and bottling dates. Somethng like: Distilled 25th October 1990, Bottled Spring 2012.<br />
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NAS whisky has no indication of the age of the whisky, or not much. It can be 25 years old or it can be 3 years old. You don't know. 3 years is the minimum age for scottish whisky, so that is guarenteed.<br />
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The setup for this tasting was Glenlivet Founders Reserve, 15yo, 18yo, 21yo, 25yo and 3 different versions of Glenlivet Nadurra. The First Fill Nadurra, Nadurra Oloroso and Peated Nadurra<br />
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Let me focus on Nadurra here. The very first Nadurras were cask strength and had an age statement. 16 years old. They were fantastic whiskies. And very popular. Nadurra means natural in gaelic and I was told that Glenlivet wanted to bottle "natural" whisky. I assumed this is why they bottled this at cask strength and the casks choosed were first fill ex-bourbon. No messing around with the whisky from winecasks.<br />
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But then the dumbing down of an excellent product started. First versions bottled at 48% appeared, then no age statement oloroso versions came, and now we see releases of NAS cask strength and NAS 48% versions of Nadurra First Fill<br />
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And it doesn't taste anything like the original batches<br />
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The whisky of the new 63.1% Fist Fill Nadurra is nothing like the Age Statement 16yo original cask strength versions. They were vanilla-oak-citrus bombs and fantastic whiskies. The new version is perfumy, newmaky and hot. So what happened? Glenlivet builds up a fantastic brand of quality whisky. And now they try to sell much yonger, not as good whisky, for the same price. Caveat Emptor<br />
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This is one reason I don't like NAS whiskies. It usually goes as above. A great brand. It used to be good whisky, but the good whisky is replaced with younger whisky, and the quality declines. The price usually doesn't<br />
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I do know that an age statement doesn't mean the quality for a whisky stays the same, but at least the consumer got a little bit of guarentee of what they buy<br />
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And don't get me wrong. I don't dislike NAS whisky or young whisky. There is plenty of examples of good whisky that have no age statement and there is plenty of examples of good whiskies that are young and has an age statement. Unfortunately, the main reason that producers change a version from an age statement to NAS is so that they can dumb down the quality<br />
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I don't have to go far to find another example. Glenlivet Founder's Reserve. This is slowly replacing Glenlivet 12yo in many market and retail shops. It was the first whisky of the tasting at Tir Na Nog, and it tasted like Glenlivet with added New Make. Another Dumbed Down Product<br />
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Go back 5 years and read this press release from Chivas Bros<br />
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http://pernod-ricard.com/files/fichiers/Presse/Documents/201006028%20The%20age%20matters%20UK.pdf<br />
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How ironic<br />
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Now back to <b>Tir Na Nog</b><br />
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Tir Na Nog is another irish pub in Aarhus. They have an excellent selection of irish whiskies</div>
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I don't recall beeing in another bar with so many different irish whiskies. </div>
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Beside the irish whiskies there was also a lot of scottish whiskies. A lineup of OB's from better known distilleries, Glenlivet included<br />
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The main problem with the whisky here is that it was terrible overpriced. 250Dkr (25£) for 1999 single cask 2cl ?</div>
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<span style="text-align: left;">If you buy 4cl you get 50% of the last 2cl's. Still expensive, and I am not a big supporter of volume discounts. Doesn't really fit into my drink responsible, drink less - drink better pholosophy for the concerned whisky entusiast where taste matters more than volume.</span></div>
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The beer selection was mainly standard stuff</div>
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A lineup like this scares me</div>
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But there were a few good alternatives for the beer entusiast</div>
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Ok, You might still not be impressed but I found this gem in the bar</div>
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Which was a very good stout from Porterhouse</div>
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I had to try a whisky and my choice went on</div>
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It was ok to try a cask strength irish whisky and it had a somewhat sensible price of "just" 90DKR (9£) for 2cl</div>
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Would I recommend Tir Na Nog. Not really. It's a party place and more "corporate" than "entusiast"</div>
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After the tasting most of the people went to the bar and one of the staff asked us what we thought of the tasting. Our answers were in the line of. Good Whisky, but the Nadurra was a pale shadow compared to the original version. (I probably said "The new Nadurra is crap, I want the old one back, which was excellent")</div>
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The guy behind the bar started arguing with the group "It's all a matter of taste"</div>
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I was about to bang my head down the bar and answer "No, it's a matter of you don't have a clue about what a good whisky is" but I was luckily "rescued" by a colleague who tapped me on the shoulder</div>
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"Hey, Steffen, Are you here?, what a coincidence"<br />
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Saved by the bell</div>
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I could say that Johnny Walker Red is just as good as Brora 1972. It's all a matter of taste!. Aye, it's a matter of taste. But would you trust my other whiskyrecommendations ? or buy whisky from me? No. You would go somewhere else, somewhere where people makes more sense</div>
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PS I really liked the 15, 18, 21 and 25yo. Especially the 25. Age Does Matter. Sometimes</div>
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Tir Na Nog has a website <a href="http://tirnanog.dk/">here</a></div>
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24 Bars in Aarhus <a href="https://www.google.com/maps/d/edit?mid=zJ82ipyvgDMw.kinz0o_1HyBM&usp=sharing">MAP</a></div>
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<br />Steffenhttp://www.blogger.com/profile/09214829298998129214noreply@blogger.com4tag:blogger.com,1999:blog-7901620749345053885.post-18353438176833757342015-12-18T14:39:00.000+01:002015-12-18T14:39:04.278+01:0024 Bars in Aarhus - part 18<h3>
Cirkuskroen</h3>
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Cirkuskroen is a small local pub near the water</div>
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It's one of many local pubs in Aarhus that have a few things in common</div>
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Local<br />
Smoking<br />
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The beer you drink is Ceres Top</div>
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It's cheap</div>
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Cirkuskroen is a bit different as it is decorated with more than 1300 clown dolls</div>
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My choice of drink went to Ceres Top. Ceres used to be the town brewery, but as it got a bigger operator it was bought up or had a fusion with Thor/Albani/Faxe which are other regional danish standard pilsners. They now moved the production of all their brands to a factory somewhere I forgot, so it's not a local beer anymore</div>
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I drank quite a lot of Ceres Top over the years, and I still prefer this to other danish SIL's (Standard International Lagers). It's probably pure nostalgia. Aarhus Bryghus, a true local brewery makes a better pilsner and if you move to craft beer, we have a very small brewery called Humleland that makes great beers</div>
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Circuskroen has a <a href="http://www.cirkuskroen.dk/">website</a> </div>
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If you want to try a good cold Ceres Top, I would go here. The clown dolls are a magnificient display. If Stephen King made you scared of clowns, don't come here. The staff and locals are very friendly</div>
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24 Bars in Aarhus <a href="https://www.google.com/maps/d/edit?mid=zJ82ipyvgDMw.kinz0o_1HyBM&usp=sharing">MAP</a></div>
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Steffenhttp://www.blogger.com/profile/09214829298998129214noreply@blogger.com1tag:blogger.com,1999:blog-7901620749345053885.post-24610026560628067982015-12-17T22:19:00.002+01:002015-12-17T22:51:11.525+01:00Danish Whisky Blog Awards 2015<h3>
This is my awards of 2015</h3>
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2015 was a great whisky year for me. Many private gatherings, from Las Vegas, Netherlands, Limburg to Islay and Aarhus. Many of these has been while visiting other countries for Whiskyfestivals. This year I went to Limburg, Feis Ile and Maltstock. SMWS Casual Days at Highlanders whisky bar in Aarhus is now a regular event for me as well<br />
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My awards are very personal in that sense I can only award whisky I have tasted, and I can only award events I participated in.<br />
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As usual there is just 4 catagories, And just 4 awards. No medals to please everybody and not 100 awards for the same reason. Here we go:<br />
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<b>Tasting of the year</b></h3>
Juuls wineshop in copenhagen hosted a fantastic <b>Gordon and MacPhail tasting</b>, which I was lucky to participate in while visiting Copenhagen<br />
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The tasting included several bottles of what I would describe as whisky from yesteryear. I don't see a lot of whiskies like the one served here being bottled anymore. The tasting list was<br />
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Glenlossie 1995 Connoisseurs Choice 46% Bottled 2013<br />
Linkwood 25yo Distillery Label 43%<br />
Mosstowie 1979 43% Bottled 2010<br />
Longmorn 1973 Distillery Label 43% Bottled 2012<br />
Mortlach 1971 Disrillery label 43% Bottled<br />
Clynelish 1997 Connoisseurs Choice 46% Bottled 2013<br />
Brora 1978 46% Bottled 2013<br />
Caol Ila 2004 60.1% Bottled 2015<br />
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Brora was as good as you hope a Brora would be. The Linkwood 25 was also fantastic, but the supreme whisky of this tasting and the reason for the reward was the Longmorn 1973. Old style sherry, leather, a hint of medicinal and one of those whiskies that candidates for the best I ever tasted<br />
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Dereck Hancock from Gordon and MacPhail hosted the tasting. He is down to earth and presents his whiskies with the honesty they deserved<br />
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So this this was a genuine fantastic tasting with great whiskies.<br />
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<b>Independent Bottler of the year</b></h3>
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Canadian Whisky seems to be the theme here in 2015, but believe it or not, I decided this award last summer around July. So don't blame for ridin' a Justin Bieber Wave</div>
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Canadian whisky can be hard to find outside noth america. but we do have the occasional independent canadians here. A lot have been bottled by Cadenhead. But despite Cadenheads brilliancy, this awards goes to <b>Whistlepig</b> who doesn't just isn't one of the best independent bottlers of canadian whiskies, but their standard bottling is also one of the best canadian whiskies available. In my opinion.</div>
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Rumours are that Whistlepig will start their own distillery in Vermont. Or maybe allready have. This means that Whistlepig some day in the future might not be canadian whisky anymore<br />
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Distillery of the year</h3>
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Laphroaig. </div>
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So why Laphroaig ?. Normally I am not that excited by Laphroaig, it's just a distillery like most others. But at Feis Ile I thought their offereings clearly outshined anything I tasted from the other distilleries. These three bottlings particular</div>
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Laphroaig Cairdeas 2015<br />
Laphroaig 15yo<br />
Laphroaig 21yo<br />
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I thought they all three were like a timetravel back in time, back to when whisky was much better than today. The fact that a distillery releases awesome bottlings at affordable prices is also something I think is seldom seen these days.<br />
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So the Laphroaigs of 2015 outshined anything else coming out from Scotland<br />
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There was a couple of couple of distilleries I felt was getting up there and deserves an honoury mention, and that is Benromach and Arran, but that's another story<br />
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Here is my opinion of the Cairdeas 2015<br />
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<span style="color: red;"><b>Laphroaig Cairdeas 2015 51.5%</b></span><br />
Should be around 12 years old according to Laphroaigs distillery manager John Campbell<br />
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Nose: Intense. Salt. Sweet Peat<br />
Palate. Very salty. I normally don't find salt in whisky and some people says there is no salt in whisky. Citrus. Oily Harbour. Fish. Tar. Ropes. The main features is oily, peaty, salty and citrus<br />
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<span style="color: lime;">Rating 91/100</span><br />
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<b>Whisky of the year</b><br />
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<span style="color: red;"><b>Four Roses Limited Edition Small Batch 2015 release 54.3%</b></span><br />
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Four Roses, A distillery that just seems to do everything right<br />
This is a blend of OBSK 16yo, OESK 5yo, OESK 14yo, OBSV 11yo<br />
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E stands for 20% rye recipe and B is the 35% rye recipes<br />
K and V is yeast variety<br />
K is the yeast described as: light spicyness, light caramel and full-bodied.<br />
And V is light fruityness, light vanilla, caramel and creamy<br />
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Here is my notes<br />
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Nose: Sweet. Cakes. Mint. Spicy<br />
Palate: Toffee-caramel. Wood. Liquid Candy. Butterscotch<br />
The finish is long, a sweet and has a bit of floor varnish woodyness<br />
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This is a very easy drinking bourbon<br />
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It's a warm, spicy, woody sweet dram that is very complex and it puts a big smile on my face. Unlike most scotch single malts I need a bigger pour to get the most from this dram. Maybe I should get myself some more bottles, as this won't last long<br />
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<span style="color: lime;">Rating 92/100</span><br />
<span style="color: lime;"><br /></span>
<span style="color: lime;">This whisky is simply my best buy in 2015. Fantastic</span><br />
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<br />Steffenhttp://www.blogger.com/profile/09214829298998129214noreply@blogger.com0tag:blogger.com,1999:blog-7901620749345053885.post-65445813004862760142015-12-17T06:34:00.000+01:002015-12-17T06:34:41.338+01:0024 Bars in Aarhus - part 17<h3>
Die Kleine Bierstube</h3>
This is the german pub in Aarhus, at least it's the one, if you are after good beers<br />
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The bar has 9 taps, mainly of traditional bigger german brands, but also some newer more craft beer style beers.</div>
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Here in December there was a special winter beer selection</div>
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On tap there is always a pilsner, a dunkel and a weissbier. Köstritzer schwarzbier is also a regular, which is a favourite of mine. Riegele Simco 3, a nice hopped pilsner have been on tap as a regular the last couple of years. Beside the taps there is a huge slecetion of bottled beers. Crew republic, Ayinger, Schneider, Acht Schlenkerla, Veldensteiner, Jever and many more</div>
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My choice of drinks was a Warsteiner Winter and half a bottle of Augustus 8, a wheat doppelbock from Riegele</div>
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Köstritzer on tap</div>
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Die Kleine Bierstube have food at selected times, the music is kitchy german schlager/pop music and you can always go for a game of hitting nails in the log</div>
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I highly recommend this place. The beers are good and the staff are friendly. The staff are also germanspeaking, and they wear Dirndl or Lederhosen. </div>
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Die Kleine Bierstube has a website <a href="http://www.kleine-bierstube.dk/">here</a></div>
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24 bars in Aarhus <a href="https://www.google.com/maps/d/edit?mid=zJ82ipyvgDMw.kinz0o_1HyBM&usp=sharing">MAP</a></div>
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<br />Steffenhttp://www.blogger.com/profile/09214829298998129214noreply@blogger.com0