Glenmorangie 10 year

   How long spirits and/or alcohol of sorts have been produced in the Tain region of Scotland is up for debate and since time machines are out of the picture, shall remain so. And why not. The mystery and mystique of time is what makes it so mysterious and mystical; the allure of the unknown. What is known is that since about the mid 1980s the Glenmorangie malt has been the best selling malt in Scotland. Translation: the Scots drink a lot of scotch and Glenmorangie reigns numero uno. But sales aren’t everything. Is it just hype? Hyperbole? Flight of fancy?
I trust Scotland and her people to know good scotch and in that, Glenmorangie is no exception. A few unique factors go into her spirit of singularity which makes this journey into flavordom most unique. For one, Glenmorangie utilizes the tallest stills in Scotland, measuring in at an impressive 26 feet and 3 inches. Looking at my own bottle, I note the prideful inscription of “Perfected by the sixteen men of Tain”. Dad instilled in me at a young age to do what one does once and to do it well, otherwise where is the pride and where is the accomplishment, no matter how small or large the task. He also taught me to love what you do and if you don’t, then do something about it and do it once, do it well, and don’t look back. In the cellars of Glenmorangie, sixteen men are tasked with the sacred duty of nurturing, nourishing, and celebrating the fruits of their labors.
And celebrate the fruit of their labors I shall. To not judge prematurely. To be open and free in impression and inspiration. To savor what is as what should be. In all these regards and more, I live and tell.

Color: light clear straw. Honey and sunshine.

Nose: gentle and supple. Straw and biscuits. Honeycomb. Baled hay. Sunflower. Essence of orange. Orchard must. Golden fields.

Body: swirls with a nice oily layer. Smooth and silky, oily and creamy. Sticky and supporting a nice weight.

Palate: honey, straw, and hay. Honeycomb all over lips which tingle long after each quaff. Sunflowers amidst a pervasive essence of golden fields ready for the harvest. Oily and creamy. Coconut husk and natural coconut water. Orange oils. Grassy. Spice in the back.

Finish: tingly lips. Heat and spice in breath lingers impressively. Lemon skin. Honeycomb. Dry along the sides and sticky everywhere else.

I mistakenly went into this single-malt not expecting to be all that impressed, but now I can see why she is the biggest selling malt within her home country. Greater depth, clarity, weight, complexity, and character than the other bar standards, at least bar standards here in the states. I may not have understood or appreciated what Dad was teaching me when I was younger, but now it all makes sense. And to all who have and continue to broaden my view of the world near and far, large and small, thank you. The Glenmorangie 10 year is young and playful yet also wise beyond my years, a character which shown clear and true.

(an original written work by Kristyn Lier. plagiarism is not tolerated)

Macallan 17 year ~ Fine Oak

   The Macallan - speak its name and no matter who you are or where you are and they will know its name. Long before I was enraptured by the single-malt, I knew of Macallan, even if only by name. An unassuming gent fondly known as the Whisky Chaser wrote a book or three which this amateur whisky chaser has read from cover to back. Enraptured not just by the picturesque Scottish isles, mores, highlands, and beyond, his slight of pen and prose brought me back into the mystical world of the malt, single of you please, even blended. If you let the malt speak for itself, then limitless discoveries await. I know. I see, smell, taste, and savor.
The Macallan is no stranger to the stoic nature and whimsical fancy of the malt and those who fancy her. Wood is an important partner in flavor and recently Macallan has been dabbling with beauteous White Oak. The white oak Macallan prefers for her Fine Oak series hails from three legendary regions of Spain which have been host to the great Spanish Oak; those regions are Galicia, Cantabria, and Asturias. Once the casks are complete, a little bit of love between legendary Jerez sherry and oak makes for a divine resting place for the awaiting malt. On occasion, even American Oak from the elder forests of Eastern United States which are then shipped to Jerez for a scintillating date with Jerez sherry before lying with Macallan malt.
For my first foray into Macallan, I find it rather appropriate that she be not just a Macallan but a Fine Oak Macallan bottled at the tender age of 17. My love for white oak is no secret and so let the journey begin.

Color: clear burnished coppers. deeper along the edges than in the middle.

Nose: sweet and honeyed. pervasive coconut. banana skins. raw oak, sweet and spicy, mingles with the coconut. guava and plantains. honeycomb raw and dripping. orchard must. pear and apple skins essence. teasatory tickle of heat and spice in the back, dry. golden biscuits without the sausage and gravy.

Body: oily, sticky, and mouth-coating in the middle. leaves dryness on the lips and along sides of cheeks and tongue.

Palate: clean and dry along the sides with white oak, spice, and fruit skins - pears and apples. coconut is everywhere, toasted, then dryness of husk. papaya, guava, and plantain greenness. spicy oaky planks in the breath. orange peel. sticky sweet earthiness of fresh honeycomb.

Finish: long, spiced, delicately sweet, and oaky. continues to dry sides of cheeks and tongue while the lips remain sticky. heavy in the middle from start to finish.

A thorough delight from start to finish. Now that the tasting notes are done, I am eager to savor a few drams sooner than later because as I write this, a thirst calls my name. The Fine Oak series is a welcome diversion from the long centuries old tradition of Macallan which I believe will become a tradition all her own.

(an original written work by Kristyn Lier. plagiarism is not tolerated)