Whisky and Words Number 24: Laphroaig Quarter Cask

Laphroaig's Quarter Cask is actually a bit lighter in color than in this shot (another cloudy day in Portland).
Laphroaig’s Quarter Cask is actually a bit lighter in color than in this shot (another cloudy day in Portland).

We’re still on Island expressions, and time to address a No Age Statement offering from Laphroaig: the Quarter Cask. A quarter cask is a cask one quarter the capacity of a hogshead. Sounds official and specific, doesn’t it? It does, until you start looking at what a hogshead is, which is ‘a large cask or barrel‘ of anywhere from 55 to 63 US gallons. It depends. The Laphroaig folks explain that they use a ‘small‘ cask, which gives, compared the their normal casks, a 30% greater cask (interior) surface area for a given volume of whisky. A higher whisky-to-oak ratio, if you will.

That ratio, it is presumed, allows the goodness of the charred oak to infuse more quickly with the spirit, rendering a quicker maturation. They also point out that the surface-to-spirit ratio also increases the ‘Angel’s share’ of alcohol which evaporates out of the oak. True enough, and that evaporation is displaced with good sea air, of which Laphroaig distillery has plenty. In the end, this is a gambit to allow the whisky master to create a whisky with the balance and sophistication of a fully (e.g., 10 or 12-year) matured whisky with spirit what hasn’t aged as long. Alchemy, I say! Can you get gold from lead (well, without a nuclear reactor)?

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Whisky and Words Number 18: Laphroaig 10

The label says it all
The label says it all

Ah, Laphroaig. They advertise themselves as “The most richly flavoured of all Scotch whiskies” on their website and on their bottle (at right). And when they say ‘flavour’ they mean smoke, peat, seaweed and iodine. Oh, there’s malt in there, too. Quite a bit actually.

I think Laphroaig is great for chasing mothers-in-law from the room. Just crack open a bottle, pour a little, and the more delicate souls will run for the hills. If you’ve never had this whisky, this superlative might get the message across. During the U.S. Prohibition, Laphroaig whisky was (famously) still being imported to the U.S., as “Such was the pungent seaweedy nose of Laphroaig that Ian persuaded the officials that the “Iodine” smell surely meant that Laphroaig had medical properties.”

Medicinal is one of the words used to express what folks taste in this whisky, but despite the billows of smoke, peat, iodine and phenolics, Laphroaig 10 is a quite well-balanced whisky. The malt that hits your palate at first is full, sweet and well-rounded, forming a pleasant base for the tar and iodine to expand into your nasal cavities and sinuses. So, too  are the medicinal aspects balanced. Medicinal, yes, but there is much more going on than that — I never would compare this to Caol Ila 12, for example (review coming) which I do think of medicinal.

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Whisky and Words: Island Malts

The blog has covered a number of blends, and also eleven unpeated, mostly sherry-finished single-malts (see sidebar for the list and links). They all share similar influences in their flavoring.

It’s the water, and a lot more

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Jameson still, Cork (Photo: Stephan Schulz)

Some of those malts, Bunnahabhain* and Glenfarclas, for example, are notable for the taste of what the French would call terroir. Peat bogs, soil and rocks through which their water sources run flavor that water. In addition to the water, the spirit’s flavor is heavily influenced by the ingredients (mostly barley malt) and how they are treated at each step. In the preparation of what will become new make spirit, there is much attention to manipulating temperatures at each stage. The temperature of the wort is chosen to enhance the activities of enzymes converting sugars and later, to encourage fermentation. Variation in stages and their temperatures can affect flavor. One also reads of claims that the shape and composition of tuns, stills and washbacks will influence the flavor of the new-make spirit. Once distilled, the spirit meets the cask, where interaction with the oak (and its preparation, be it lightly toasted or charred) will have the second largest effect on flavor.

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Holiday buying guide for those with a Scotch lover on the list

So, you have someone you know is ‘into’ Scotch and you want to buy a nice present. You don’t want to set a foot wrong, and certainly don’t want to see her writing about your present as “the Scotch I save for folks who don’t know Scotch, or drown it in Coke.” Yes, I’ve read that on many a Scotch blog. Rude, I think…but it happens — because A) The styles of Scotch vary wildly in their aroma and taste (why it’s a fascinating obsession, yo!) and B) Scotch drinkers are often quite partisan about their preferred style.

Prep: Single malt vs. blend, and U.S. availability

We’re going to focus mostly on single malt scotches — this refers to a whisky that is made totally from one distillery’s production. They can (and do) mix casks and even years of production for a single malt. But as soon as they mix casks from another distillery and add grain alcohol (mass-produced, typically), then it is a blend. Common blends are well-known, like Johnnie Walker, Chivas, Dewars, Whyte and MacKay. These are the province of the casual drinker, not the Scotch enthusiast. Single malts will have more character, as the peculiarities of water and still are not blended out — hence they appeal to folks looking for adventure. Note: my focus is on brands available in the U.S., as that’s where I live.

There is a bit more to learn, so let’s do this in steps. We’ll gather some intelligence, align that to some facts, and send you shopping with a budget and some suggestions.

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