Wine & Spirits - December 2012 - (Page 22)
SINGULAR
By Lou Bustamante
Glenfiddich Malt Master’s Edition
Made by Brian Kinsman, Glenfiddich’s sixth Malt Master, to celebrate the distillery’s 125th anniversary, the Glenfiddich Malt Master’s Edition marks the first time the distillery has used two types of casks in its aging process. Aer about seven years in used Bourbon barrels, then six more in Sherry casks, it smells alluring, with a lovely malty woodsiness, wet earth, fresh timber, toffee and spiced fruit, and tastes even better, with lively flavors of sweet cantaloupe and butterscotch accented by bursts of clove and cinnamon. A limited release worth seeking out. Imported by William Grant & Sons USA, NY; 43% abv, $79
SINGLE
While the majority of scotch we drink in the US is still the blended variety, some of the most interesting bottles we’ve seen this year are single malts. In part, this is due to their concentrated flavors; it’s also the creativity in cask finishing that makes for some compelling whiskies. Here’s a selection of this year’s most exciting single malts.
MALTS
GlenDronach 14-Year-Old Sauternes Finish Whisky
Finishing whisky in spent wine casks might seem like a gimmick, but it’s not in the case of GlenDronach 14 Years Old Sauternes Finish Whisky. The used wine barrels give it an almost tropical fragrance, with coconut and fresh fruit notes mixing with cream soda flavors. It’s only faintly sweet, with a vanilla pudding richness lacing through its green apple and vegetal notes. This would complement a fruit and cheese course amazingly well. Imported by Anchor Distilling Co., San Francisco; 46% abv, $87
Laphroaig Triple Wood 10-Year-Old Whisky
There seems to be a full-blown war going on between Scotland’s distilleries right now, each trying to out-smoke the each other, but Laphroaig Triple Wood 10 Year relies on careful aging rather than the brute force of increased phenol partsper-million. Aer five to eleven years in 200-liter American oak barrels, it goes to 100-liter quartercasks for up to eight months and then ends its journey in Oloroso butts, resulting in a whisky that goes far beyond burnt peat, with woodsy spice, caramel and a vegetal note like charred peppers, all enhanced by Sherry’s funky umami sweetness. Imported by Laphroaig Import Co., Deerfield, IL; 48% abv, $60
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Table of Contents for the Digital Edition of Wine & Spirits - December 2012
Wine & Spirits - December 2012
Editor's Note
Contents
Fined & Filtered
Happenings
Books
Spirits
The Light in Douro
Sushi & German Riesling
Tokaji Myths
Napa vs Bordeaux: A Seismic Shift
A Tale of Two Vintages
Dinner with Barolo
Extreme Values
Tastings Overview
Champagne
US Cabernet Sauvignon
Barolo & Barbaresco
Rioja
German Riesling
Alsace
American New Releases
International New Releases
Faces at the W&S Top 100
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