Glenfarclas 105

Glenfarclas 105

The Glenfarclas 105 is the distillery’s young NAS* whisky—it seems like every distillery has one now—and is more specifically a challenger to the well-loved Aberlour A’bunadh in the “heavily sherried young whisky at a very high abv” category. Perhaps because Glenfarclas have not thought to release the 105 with batch numbers it’s never quite received the cult acclaim of the A’bunadh series. Or perhaps that’s because it’s just a little too young, raw and hot. At least, that was my impression on the very few occasions on which I’ve tried it in the past. Recently, however, some friends and I split some bottles and this was among them. I’m interested to see what I make of it when I’m paying a lot of attention to it.

By the way, as you probably know, the fact that the 105 is always at 60% doesn’t mean it’s ever diluted to reach that unlikely round number. Apparently, Glenfarclas vat casks at higher and lower strengths till they get to 60% (and I assume 105 refers to the proof—57% is abv in the imperial system which probably means 60% = 105%; it may say this on the bottle but I didn’t keep it after the split). So it’s always genuinely cask strength whisky. At least until we find out, Glendronach-style, that this is yet another term that means something very different to the industry from what we think it does. Continue reading

Talisker Distiller’s Edition, 2000-2011

Talisker Distiller's Edition

I think I’ve mentioned before that I’ve not generally been a fan of Diageo’s “Distiller’s Edition” series which sees the standard expressions of their so-called “classic malts” finished for a period of a few months in some kind of wine cask or the other. Most of these are sherry finishes, but there are some exceptions (the Caol Ila 12 gets a moscatel finish and the Cragganmore 12 gets a port finish). The only one I’ve consistently liked a lot is the Lagavulin D.E, which is finished in sticky PX casks which play surprisingly well with the classic Lagavulin 16 notes. The Talisker D.E—finished in Amoroso sherry casks—I’ve been up and down on. I’ve liked some but with most have found the finish to cause the quintessential distillery character to regress to a sherried mean (which has also been my complaint with most of the others in the series).

At least that’s what I though it in my “younger” days as a whisky geek, when I was more inclined to religious positions in these matters. Let’s see what I make of it now (I haven’t had one of these in a while).

Continue reading

Laphroaig 13, 1998 (Van Wees)

Laphroaig 1998, van Wees

Van Wees seem to have released a number of sherried Laphroaigs from 1998, all drawn from casks with fairly proximate numbers. I’ve previously finished a bottle from cask 700348, but that was before the blog. My spreadsheet shows that I went through it at a very rapid rate. I recorded 85 points but didn’t keep notes on it, unfortunately (one of the reasons why I originally started this blog was to make sure I had an easily searchable database of my own notes); but I do remember it being a fairly raw beast (like this one it had a very high abv). Sherried Laphroaigs, especially at cask strength, are no longer easy to find and their prices have gone up. It’s hard to imagine very many more showing up from budget bottlers like van Wees.

Anyway, let’s get to it. Continue reading

Satay 2 Go (Apple Valley, Minnesota)

Satay 2 Go: Roti Canai

In my review of Peninsula a couple of months ago I noted that I didn’t know if there were any other Malaysian restaurants in the Twin Cities. This review does not answer that question for Satay 2 Go is in Apple Valley, 20 minutes or so south of the Cities. And a more unlikely location for a Malaysian restaurant you’d be hard-pressed to find. Not only are they in Apple Valley, a soulless suburb served mostly by an endless parade of chain restaurants, but they’re located at the far end of the parking lot of a Home Depot, next to a T-Mobile store. Eat Street this is not, and nor should you expect any of the relative glitz of Peninsula should you venture to eat here.

And should you venture to eat here? That’s a tricky question to answer. But I’ll give it a shot. Continue reading

Coming Soon…

Coming Soon

This month will see the continuing transformation of this blog into a whisky and food blog. I’ve been reviewing restaurants on a more or less weekly basis for some months now, and going forward you can expect to see regular cooking posts as well. I enjoyed the two cooking posts last month—it was a nice throwback to when I spent most of my time online on a few food forums. And even though the world needs another food blogger even less than it needs another whisky blogger, this is a long-dormant itch that I suddenly need to scratch again. Who knows, it may go away. In the meantime, however, the number of whisky reviews each month may drop a little bit more to make room—the fact that I will be posting more about food doesn’t mean I will be posting more often.

But whisky will remain the emphasis. And on the whisky front, December is going to be sherried whisky month on the blog: lightly-sherried malts; mildly-sherried malts; intensely-sherried malts; malts matured for the full term in sherry casks; malts finished in sherry casks: I will not discriminate (except against non-sherried whiskies). You should feel free to nominate ones that you’d like to see reviewed: the list below is much larger than the number of slots I have for whisky reviews. Continue reading