I journeyed to the far Northeast of Scotland to Pulteney Distillery on the same day I’d visited its sister, Balblair. The drive from Tain to Wick took me along one of the most dramatic roads I’ve ever driven—a narrow two-lane … Continue reading
Although it’s been nearly two months since Hurricane Sandy devastated many parts of New York, the city is still trying to pick itself up.* While clean-up and rebuilding will go on for months, other activities have resumed with the typical get-up-and-get-on-with-it attitude ingrained in most New Yorkers. Although a lot of events were interrupted by the storm, with some even being canceled, the inaugural whisky tasting at The Morgan Library & Museum went on as planned five weeks late. (And fortunately for me, the lovely and incredibly busy Allison Patel of Brenne passed on her ticket when another obligation kept her from going. Merci bien, Allison!)
The evening promised to be special just for the setting itself. If you’ve never visited, the Morgan is a repository of fine art and literature mixed with other rotating exhibitions; an archive of priceless artifacts, documents, and antiquities; and a truly unique architectural amalgam comprising J.P. Morgan’s purpose-built library/study, his son Jack’s family home, and a soaring modern space designed by Renzo Piano tying it all together. In a city chock-full of beautiful buildings, it has taken my breath away more than once. I am mostly serious about my desire to move into the East Room (a room lined floor-to-ceiling with books, with two hidden staircases to access them).
The tasting was held in the less fragile Morgan Dining Room and introduced by none other than the Coopered Tot himself, Josh Feldman, who works at the Morgan. I was meeting Josh for the first time but any nervousness I might have felt was easily dispelled by his hospitality and relaxed personality. Together with Malt Maniac Peter Silver and Kate Massey, the Whiskey Dame, we enjoyed some amazing drams and good conversation with the enthusiastic guidance of Chris Riesbeck from Gordon & MacPhail who led the tasting.
The assortment of drams represented six different distilleries from all over Scotland. I enjoyed them all, and a few really stood out.
Connoisseurs Choice Clynelish 11 yo
Nose: Cherries, currants, sugar and hints of tangy smoke
Palate: An initial peppery whack slips in luscious rich fruit–cherry, apple–and a tinge of cloves.
Finish: Fades gently to a final fruity (melon? grape?) note.
Connoisseurs Choice Jura 12 yo
Nose: Brine and light peat with lots of kale and cucumber and a sharp spicy note.
Palate: Thick and chewy–eggplant and beans. The heavy spice lingers throughout.
Finish: After such an intense initial flavor and mouthfeel, the finish is surprisingly light and quite balanced, with the spice carrying through all the way to the end.
Old Pulteney 21 yo Exceptional.
Nose: Salt and brine–very much the sea in a bottle. Also some hard fruits–apple, pear.
Palate: Strong initial spice with vanilla and cinnamon too. Slightly thick and lovely, retaining the saltiness of the nose.
Finish: A lingering heat.
Benromach 10 yo
Nose: Peat, mint and watercress–very fresh despite the smoke.
Palate: Plenty of smoke, some baked bread, but that fresh note shines.
Finish: Didn’t note.
Imperial Port Finish 15 yo Exceptional.
Nose: Beautiful fruits, a total feast for the nose of grapes, cherries, and plums.
Palate: Full of fig jam and cherries, cherries, cherries. A beautiful, rich, indulgent dram.
Finish: On and on and on with fruit to the end.
Caol Ila 11 yo Cask Strength Exceptional.
Nose: As to be expected, smoke, salt, and brine with some vanilla sugar.
Palate: Packs a wallop but manages to maintain an even keel of sweetness and brine — incredible with a few drops of water.
Finish: Didn’t note, probably because I was too deep in the whisky at this point and enjoying this dram far too much.
In sum, I drammed myself silly and so, it seemed, did everyone else. I also came away with a renewed passion for what I do and why. Chris said something in the course of the evening that resonated quite deeply with me and, frankly, the whole philosophy behind this blog.
“Whisky,” he declared, “should be what tastes right.” You shouldn’t feel that you have to put water in it–or that you don’t. Ignore the people who try to tell you how to drink. Like what you like–there isn’t a right or wrong way to drink whisky (or to drink, or eat, anything!).
To that I say, amen! Life is too short to eat (or drink) poorly.