springbank 10 and 15 years

I’ve been fairly lazy blogging about my whisky-drinking experiences. Bottles have come and gone, and I’ve done a poor job of labeling, categorizing and penning my thoughts about them (huge concern I know). I recognize that I have a bit of a collector’s mentality in mind when I buy new bottles, and I’ve received a few notes in the husbandry suggestion box lately to tidy up all of the half open bottles that sit on our bar shelf. The edict comes at a good time; I've become increasingly interested in Japanese whiskys (both single malt and blends) and actively trying to create some real estate for my latest passion. Why Japanese? Well a few reasons actually - none of which are rational. After learning about single malt for the last few years, I'm looking to sustain the hobby by diving in a littler deeper into one speciality niche. Also, the vast majority of Japanese whiskys remain unavailable in the United States. Admittedly, I'm attracted to procuring objects that are not as easy as driving to the wine shop (it should be much harder, like punching in your credit card on an online whisky purveyor). Lastly, I like the labels. I'll write more as the collection grows but just say a few words here. The Japanese (whisky) invasion has already begun. My current (seemingly original amongst my peers) desire to learn more about this niche may very soon be viewed as commonplace. Each month, I feel like I'm reading about another distillery or specific expression ready to export to the US market. This will be interesting to watch in the next handful of years. Just two years ago, I could easily pick up a Yamazaki 12 at my favorite wine store for under $40. I can't find it consistently now. And even when I do, I can pretty well kiss that price goodbye. Anyway, the original intent of this blog post was to talk a little about Springbank - a great, great single malt. At a whisky event, I got to try the 10, 15 and 18 year expressions - all unique and all delicious. There was one additional expression I tried that I kept going back for that night but cannot recall now what it was exactly. And as a fan, I pretty immediately purchased the 10 and 15 year expressions. Additionally, the lovely Emmelle gave me a 14 year single cask bottling as well (unopened). Note that these were opened in 2011. I just didn’t drink these fast enough, so I’m combining these notes with ones from memory. Springbank 10: (46% ABV) This is definitely for fans of peat. Its pronounced on the nose and lasts through the experience. Unfortunately, the wonderful salt and brine that define this scotch have diminished since I first opened it. More on this in a second. The finish is satisfying as salty smoke fills your mouth and escapes through your nostrils. By comparison, this is most similar for me to Talisker 10, and I'd really have to do a side-by-side tasting to really compare. Both are great if you appreciate smoke and peat. Springbank 15: (46% ABV) Relatively speaking, much milder and more refined. The 100% sherry cask maturation fills this with vanilla, it coats your mouth a little more and gives you something to chew on. A lemon zest profile emerges. I like this as much as any single malt I've had in the last couple of years. But it's time to part ways, as you are not Japanese. I’ve read a lot of mixed notes about how long you can keep an open bottle of whisky. There are some blogs I follow that suggest that you need to drink up that bottle within six months. Furthermore, if you are at a bar and interested in a particular bottle that’s about a third or less full, you shouldn’t take your chances. Just assume that it’s been sitting on the shelf for a long time and elect to get something that’s at least half full. That’s playing it safe. But I’ve read in some places that as long as heat and sunlight exposure is minimal, your brown juice should keep for years. From my experience, the former is true. And it really puts a great deal of pressure to drink and drink when you open up a new bottle. You know what this means? I'll be buying rare and expensive Japanese whiskys without any intention of opening them. I'm just planning to stare and maybe run my fingers along the Japanese calligraphy. Thanks for stopping by!

pliny the younger

General Mustard, Sukie Chung and I went to Bobby G’s Pizzeria in Berkeley to finally get our hands on a pint of the famed Pliny the Younger (right). For those not in the know, Pliny is a triple IPA released for two weeks in February each year by Russian River Brewing Company in Santa Rosa (no bottling). If one isn’t willing to make the trek up to the brewery, the devout are subjected to keeping their ears and eyes peeled to track Bay Area establishments fortunate enough to obtain the coveted ale. This year, I’d read about lines several hours long and Pliny disciples making pilgrimages from as far as Europe and Japan. I love effective marketing. A co-worker tipped me off that this little pizza place (great by the way) would tap a keg on the last Friday of the frenzy. We stood in line for roughly two hours. Pliny the Younger, a triple IPA colored with a rich pale amber hue is smooth and drinkable even at a robust 11% alcohol. But as smooth and flavorful as it is, paired with Pliny the Elder under an inviting winter sun, we were all borderline drunk. The Beer Advocate’s proclamation of the Younger Pliny as the second best beer in the world certainly has a great deal to do with the hype surrounding its annual release. Is it true? I don’t know; I have no idea how you quantify or qualify that kind of hyperbole. You skim their list of top 250 beers and quickly notice that Russian River beers are sprinkled generously throughout that list. It almost feels like one of those airline magazine advertorials listing the “Best Steakhouses in America” or “America’s Best Dermatologists”. I wouldn’t dare say that it’s a paid placement but established relationships, reputation – all of those elements are influential factors. But I can say it is tasty, and I’m proud that the beer is made right here in our backyard like a lot of great beers, alcohol, produce, etc. I have a difficult time envisioning where the craft beer movement will be in five to ten years, but we are definitely in a period when all anybody wants is more hops. Would I do it again? I think so, except next year you can find me at the brewery double fisting. Thanks for stopping by!

favorite beers

C-Monster has turned me on to a new idea for the blog. Inspiration abounds everywhere; topics and questions found in email threads are no different. I figure I can use pieces of email responses to re-purpose in this medium or respond to interesting inquiries from time to time here. As my favorite brother-in-law likes to say, "Fabulous!"

This afternoon she reached out to me and asked the following question:

what are your top 5 fav beers of all time?

Everyone has their own unique experience with adult soda. Craft brews and home brewing have never been so popular while many just never grow to love it. In either case, I think people generally lie when they claim that they fell in love with beer from the beginning. As they say, it's an acquired passion. Unfortunately, I can't consume too much beer in one sitting anymore. I feel uncomfortably full and fret about the calories that pile up in my gut, knowing full well that my slowing metabolism won't be able to break down the sugars.

But it's part of a progression - I drank it because I had to, I pretended that I liked it, one day I loved it, I prided myself on drinking dark beers and claimed Guinness was my favorite, I crafted a couple of brews at a local shop, I considered myself an expert at some point (I never was). All of this happened in high school and college. I drank pricey local craft brews with my friends. We'd discuss what we were drinking, thinking that we knew something. "Well, this particular IPA has a floral finish...so we should probably drink 12 of those each as fast as we can". Looking back, I should have been getting loaded on 25 cent beers. We never drank as an end in itself, we were always drinking as a means.

And then I got just a bit older. I noticed that my poor diet and drinking habits were visibly settling on my stomach. I rarely drink dark beer anymore. Drinking even three beers usually causes sluggishness and fatigue throughout the next day. Throwing back a few suds at a ballgame isn't desirable either. I just sit in my plastic seat, bloated beyond belief.

But don't get me wrong. I still love beer. Once you do, you never stop. You can't stop. You just have to learn to negotiate with your body (and your wife), find moments when you can extend yourself just a little further to tap into those days when you could really drink.

Anyway, here they are (or here's what I can think of). Keep in mind these are not in any particular order and may actually change in a week or two. Note, no dark beers or india pale ales on this list

Kona Longboard Lager. I can't think of the taste at the moment so I can't describe in this post. However, I really like it and almost always choose it over other beers when jumbled in a cooler together. It's a shame I didn't visit the brewery when I was on the Big Island several years ago. This is a beer I've enjoyed more recently - last 4-5 years, and didn't really consider it in undergrad.

Sam Adams Boston Lager. Every time I drink Sam Adams, I am reminded of a remarkable rose-like essence that releases. I've read that Sam Adams has one of the higher caloric counts for a beer of its kind. But it's always remained as a favorite for me.

Sudwerk Hefeweizen. Coincidentally, I was trying to remember a specific taste that I couldn't quite put my finger on from my UC Davis days. It was a beer, absolutely, but I couldn't quite remember anything else about it. But now I recall, it was this hef (unfiltered wheat beer) and I distinctly remember a lovely malt quality to it. I fully associate its nuances with my freshman dorm experience. Sudwerk is also special to me because it's a Davis microbrew. All of that makes it one fine brew on my list, and I'm making it a point to get some where I can (not readily available outside of Davis area). Wait, I might be mistaking this taste experience with Widmer Hef. Shoot.

Koshihikari Echigo. This is a beautiful beer crafted with rice rather than barley. Think floral qualities, much more delicate than I described above about Sam Adams. It's more prevalent than ever at Japanese dining establishments but runs pretty pricey compared to the Asahis and Sapporos of the world. Do yourself a favor and buy it at your local Japanese market. It's terrific.

Budweiser Lager. It's the king, what more can you say? Actually, there's a whole lot you can say. Bud is very versatile. It's a perfect way to kick start a wild night, a great beer back, and a suitable way to wind down as a last call drink or sipper after you stumble home. But those days are over now. These days, I'll drink this on nights when I'd prefer not to drink. You're drinking but you're not. You know what I mean. Bud Light is pretty excellent for this as well. Budweiser - it's an antidote for all those who claim that San Francisco is littered with beer snobs while avoiding the hipster trendiness of PBR.

Thanks to C-Monster for the question, and thanks to everyone else for stopping by!

Return to the GreensandBrowns home page.

hakushu 12 years

Just a couple of weeks ago, my doctor requested that I reduce my alcohol consumption for a short period of time. His timing couldn't be worse as we headed full steam into the holiday imbibing season, but alas, I'm a dutiful and frightened patient. Now, I'm not exactly sure what he meant by 'reduce', but I've miraculously committed to sobriety since his scrooge-like mandate. And while I continue to abstain from my God-given right to drunkenness (for the time being), it would seem appropriate to commence the new year with a quick, mindless post about a new alcohol that I've discovered.

This is not a tasting note on the Hakushu 12 year that you see below. It remains unopened and sits regally on our bookshelf. It calls to me in the night like something that calls something in the dark. It's fairly new to the United States and I have yet to see it carried by large vendors. I'm intrigued by its green bottle and look forward to comparing it to the Yamazaki 12 years. I imagine it will be a bit lighter with less smoke. But I can only speculate. These are dark times friends.

Thanks for stopping by!

Return to the GreensandBrowns home page.

WhiskyFest preview

I will be attending the 5th annual WhiskyFest San Francisco on October 7, hosted this year at the San Francisco Marriott for a cool $139 (fee included).

It's highly recommended that guests spit out the delicious life-giving malt from their mouths after an adequate tasting has been achieved, similar to a wine tasting. I will do no such thing. So, I am dubious as to whether I will be in a physical state to take proper notes during the several seminars over the course of the three hour event (let alone remain awake), but my plan is to hit up these specific topics:

7:00 - 7:45 pm
Robin Coupar, Senior Brand Manager, The Glenrothes
Vintage Single Malt Scotch Whisky
Why Maturity matters, not age. Taste through different vintages of The Glenrothes to see first-hand, the influence of spirit and oak. *New Vintage Release*

7:45 - 8:30 pm
Neyah White, Brand Ambassador, Yamazaki Single Malts
Suntory Time: The Art of Japanese Whisky
Neyah White, West Coast Brand Ambassador for Suntory whisky will lead his tasting of a full flight of Yamazaki and Hibiki whiskies. Experience the smooth, complex and uniquely Japanese characteristics that have made Yamazaki 12, 18, and the exceptionally rare 25 year old, international award-winners. Neyah will also present Hibiki 12. First seen by Americans in the feature film "Lost In Translation", starring Bill Murray and Scarlett Johannson, Hibiki 12 has just been introduced to the American market and is no longer "lost" to American whisky lovers. "Suntory Time" is not to be missed.....

8:30 - 9:15pm
Martin Daraz, Brand Ambassador, Highland Park
Last Call with Martin Daraz
End your Whisky Fest San Francisco on a high note; come and sample "the best spirit in the world" with Martin Daraz, native Scotsmand and Brand Ambassador for the Highland Park Distillery in the USA. We will be nosting and tasting five expressions from Highland Park 12 year old all the way up to Highland Park 30 year old.

Good times lie ahead. Thanks for stopping by!

Return to the GreensandBrowns home page.

ardbeg 10 years

Islay (pronounced "I-luh") is a Scottish island made popular by some of the more famous single malt distilleries in the world - Lagavulin, Laphroig, Ardbeg and Bowmore. All of these whiskys share a common thread - the presence of a wonderful peat in each and every one of their whisky expressions. Peat is formed from decay of vegetation (and perhaps murdered humans) and forms regularly in wetland bogs, marshes, swamp forests and the like. Coincidentally, those locations are also perfect places to hide murdered humans.

Why is it important in whisky production? Well, peat is often used as a source of heat and fuel and distilleries burn it to dry the malted barley. The Islay distilleries in particular use quite a bit more than the average single malt maker and basically hit you over the head with the wonderful peatiness of their drams.

It's not a taste that's enjoyed by all and certainly not by a novice whisky drinker. It can generally be described as smokey, salty and briny. I definitely enjoy it.

A couple of months ago, the Mustard Clan gave me a bottle of Ardbeg 10 years. My Ear, Nose, Throat picks up a subtle sweetness, a meaty BBQ smoke, in addition to what I can only describe as a spearmint finish before that hearty campfire smoke lingers on your throat and tongue for a long time. The smoke is very impressive, if you return to your empty glass the next day, the smoke is still very prominent. Actually, that's what I hear happens because I'm not one to leave dirty dishes in the sink, that's not me. It's just not. So I've only heard that. What I have experienced firsthand is the smallest of pours filling up a room with a wonderful peat aroma.

The one element of this whisky that perplexes me is the spearmint finish. I've read some other resources that describe it as more of a citrus (lemon) note - it's an interesting contrast to the brine, and I'm looking forward to tasting some of the other Ardbeg expressions.

Thanks to the Mustards, and thanks for stopping by.

Return to the GreensandBrowns home page.

stronachie 12 years

A few weeks ago, I trekked out in the pouring rain to my local BevMo store for a new bottle of whisky. After staring at the same set of bottles in the store for twenty minutes or so, I left with the Stronachie 12 years (pronounced "Stronachie 12 years"). I am actually familliar with this bottle; I purchased one for Emmelle's uncle just a couple of months ago after a whisky merchant recommended it as a good combination of sweet and smoke. I remember liking it when I sat down with Emmelle's family to drink it; or at least I remember liking it because I made a point to. Remember, whiskies are for strong and virile men! While still a novice in the single malt game, I definitely know that I prefer a peatier, saltier dram. Thus, I was disappointed with the sweeter properties of the Stronachie and seemingly similar characteristics to the first two single malts I had purchased (Highland Park 12 years and Yamazaki 12 years). That's not to say that this single malt is bad, I think it's just what I'm not looking for at this point. And I can confidently say that I enjoy the first two more. And for whatever reason, I've had an incredibly difficult time identifying what I'm tasting with this single malt. What I can detect: some cinnamon/nutmeg nodes, a distinct oak flavor, malt and a smoke that coats your mouth with every nip. (I read in a tasting note online the presence of raisins, which I certainly agree with. I wish I could have identified that on my own. I stink at this.) Ultimately, this is a decent scotch for me, but I don't think I'll be purchasing it again anytime soon. I'll try to keep this around for guests. Come over and drink it. Return to the GreensandBrowns home page

yamazaki 12 years

About a week after I purchased Highland Park 12 years, I returned to the wine merchant near my office intent on bringing home a second bottle of scotch. I made it my objective to procure a smokier, peatier scotch as a worthy counterpart to Highland Park's honeyed qualities. Well, I guess I failed in some sense because The Yamazaki 12 year (not a scotch, not peaty) rests comfortably next to the HP12 (not Harry Potter) on top of my fridge at the moment. I knew nothing of this whisky before purchase other than Emmelle's proclamation that one of her co-workers had said it was a good one. Sold!

I did just a bit of research after my purchase - first single malt whisky distillery of its kind outside of Scotland, started sometime in the early 1920s. While only a Scottish borne whisky can truly be a scotch, the distillation process is very similar. A good whisky is a good whisky is a good whisky, and I definitely enjoy this one. It smells of toffee, and that initial experience on the nose remains when you touch it on your lips and tongue. One might mistake the Yamazaki for a bottle of maple syrup; it smells and tastes like it too. It's pretty pleasing and finishes with a relaxing smoke in your throat.

However, because of my relatively poor ability to identify flavors on their own, I relied on a direct comparison with the HP12. I would say that the Highland Park 12 year is a bit more viscous and definitely more complex. The Yamazaki 12 year, while good, was more of a one note experience for me. Ultimately, it may be slightly too sweet for my preference, but great to nip on after a meal.

If I were to rate it on a scale of 0 - 1 with 0 being undrinkable and 1 being drinkable, I would rate the Yamazaki 12 year with a resounding 1!

Togna came over to enjoy the tasting with me, and he made the connection between the parent distillery (Suntory) and the indie film favorite Lost in Translation (below). We also concluded that nothing is a collection until you have at least five of whatever it is you are trying to collecting. I love collecting thoughts about collecting things.



Thanks for stopping by!

Return to the GreensandBrowns home page.

highland park 12 years

Emmelle recently asked me to blog about a variety of items that I'm interested in, so she can quickly navigate the latest posts to inform future gift-giving needs. She is a smart cookie, that one. I contend, however, that I already do that. If you scroll through the contents of these pages, I think it's fairly easy to identify what holds my interest. Moreover, it's easy to determine some of the cyclical phases I go through with my interests (obsessions).

The latest: single malt whiskies. I'm specifically avoiding the term "scotch" as my studies are showing that single malt varietals distilled outside of Scotland can please the palate much like their kilt-adorned brothers.

Now, I've always enjoyed whiskies on a night out. They've been a good ally on those nights when my stomach is too full for beer, and I can't make a decision on a cocktail. I'd most frequently sipped on a Jameson neat (not a single malt) in the past and have received a couple bottles of single malt scotch as gifts. I once attended a Johnny Walker tasting and finally had the opportunity to taste the ubiquitous Blue Label (I remember it tasting like vanilla). I drank (The) Macallan because my cousin told me to. Then I drank Oban because my cousin told me to. I accepted splashes of water in my dram as several enthusiasts told me that it would open up the flavors. I firmly believed that older aged whiskies are always smoother and taste better than younger ones. That's more or less my experience with whiskies; I'm fairly certain I had never purchased a bottle of single malt for myself until very recently. I've enjoyed them without knowing what I'm really tasting but television and print ads have beaten me over the head that as a man, I should know how to properly enjoy a finely crafted whisky.

Enough!

Let's hit the reset button.

A couple of weeks ago, after a particularly inspiring night out sipping single malt scotch at an upscale downtown hotel bar, I purchased my first bottle of single malt scoth - Highland Park 12 Year (less than $40). Leading up to this purchase, I had read that this was a great introduction into single malt, a nice blend of sweet and smoke for an underdeveloped whisky palate. One particular blogger that I stumbled upon feels that it's the best 12 year single malt in the world. That's a lot of hyperbole, but hey, I'm pretty impressionable, especially with all of the truths that I read about on the internets.

Highland Park 12 Year is certainly delicious. I was delighted by a wonderfully malty, butterscotch-esque scent on the nose. That sweetness remains on the tongue and finishes with just a little bit of smoke. Nice. There is a certain, unexplainable depth/complexity to this drink that I've noticed only when comparing to another label (details coming soon!) that I recently bought.

Anyway, in the coming years, I'll continue my education of all things single malt and share my tasting notes here. I'm curious to see how my palate develops and whether or not I'm able to improve in my articulation of tasting experiences.

Return to the GreensandBrowns home page.