Speyside Region 41, 1975 (Whisky-Fässle)


Okay, after Monday’s Ben Nevis 19, 1996 from Cadenhead, here’s another whisky released in 2016 by an indie bottler. The bottler in this case is the German outfit Whisky-Fässle. The whisky is much older, distilled in 1975 but it’s not said where it was distilled. I haven’t looked around to see if there’s any nudge-nudge, wink-wink out there about the identity. It is said to be a classic 1970s-style fruit bomb which might lead people who bought bottles to hope it’s a Longmorn or Caperdonich. But if it were either, I imagine the bottler would trumpet that. So either a distillery like Glenfarclas which suppresses indie use of its name or a less marketable name. Anyway, there were a number of these 1975 casks released last year, I believe—which suggests a parcel was unearthed somewhere and snapped up by various indies. It’s also curious to see the cask specified as Fino. Granted, I have far less experience of this stuff than many, but I don’t think I’ve seen that level of specificity marked on many casks put away in that period. I was tempted to buy a bottle when it was available, but the price—north of 300 Euros—took quick care of that. I’m glad though to have the opportunity to taste it via a bottle split. Let’s see what it’s like.  Continue reading

Kohlrabir Torkari


In North India kohlrabi is known as knol khol, ganth gobi and monj (in Kashmir where it is a staple). I’d never associated it with Bengali cooking and indeed when I posted a picture of this dish on Twitter a few days ago, I said that kohlrabi isn’t used in Bengali cooking. It turns out that it’s not as unusual as I’d thought; it’s just that it’s not cooked in my extended family. It’s known as olkopi in Bengali—the “kopi” part is a reference to the cauliflower family (cauliflower is phool-kophi/kofi in Bengali, where “phool”=”flower”; cabbage is “bandha-kofi” where “bandha”=”tied”); I’m not sure what “ol” refers to there. The lesson, as always, is to not trust my generalizations about Indian cuisines too far. You can trust this recipe though as it’s quite good. Continue reading

Pho Tau Bay (Minneapolis)


In the last year I’ve posted a number of reviews of Vietnamese restaurants in the Twin Cities and environs. There are two major thoroughfares in the area where the best of these can be found. One is University Avenue in St. Paul (home to Trieu Chau); the other is Nicollet “Eat Street” Avenue in Minneapolis. I’m yet to cover University Avenue in any detail but have already posted write-ups of two Vietnamese restaurants at the north end of Eat Street (Pho Hoa and Pho 79). Close to the middle of the street is the one that’s the most popular one of them all, Quang. This is not a review of Quang but of the restaurant that is at the very south end, the very end of Eat Street: Pho Tau Bay. It’s not exactly unknown but it’s also not talked about as much as it should be when it comes to Vietnamese food in the Twin Cities. Here’s a brief write-up.  Continue reading

Ben Nevis 19, 1996 (Cadenhead)


After a few very untimely reviews let’s do a couple this week that were bottled closer to the present—just last year, in fact (they’re not available any more either but you can’t have everything). First up, this Ben Nevis 19, 1996 bottled by the usually very reliable Cadenhead in their Small Batch series. I bought this at auction in the UK and the bottle did not come with the dangling paper thingy that contains all the cask details on these releases (is there a name for those things?). The label does say “Small Batch” but Whiskybase tells me there were only 222 bottles released. So, was it actually a single cask? Hard to see how you could blend two or more casks and arrive at so few bottles—unless only a part of the vatting was released here. Anyway, I bought it because ex-bourbon Ben Nevis can offer the tropical fruit that I so love in single malt whisky at a younger age than most distilleries, and because the last Cadenhead’s Small Batch ex-bourbon Ben Nevis from 1996 that I bought was just excellent (as was the last ex-sherry Ben Nevis from 1996 that I bought). I am happy to say that my hopes were not dashed on the shoals of reality.  Continue reading

Glendullan 12, 1999 (G&M for Binny’s)


Jim Murray has apparently deemed a Glendullan to be the best something or the other. This is not that Glendullan. This is also not the Singleton of Glendullan, the 12 yo from that distillery that used to be the most ubiquitous, or more accurately, the only ubiquitous Glendullan in the US. No, this is a single cask bottled by Gordon & MacPhail for Binny’s in 2012 or thereabouts. In other words, this is an extremely untimely review: I doubt anyone at Binny’s or Gordon & MacPhail even remembers this whisky. But that’s what I’m here for: to make sure we never forget these one-off releases from Scotland’s third and fourth tier distilleries, to resist the relentless pressure of the now. Or maybe I just randomly review whatever’s at hand. Can you tell that I have nothing to say about this distillery, which mostly produces for Diageo’s blends? I’ve only ever reviewed one other—a Cadenhead’s release from a couple of years ago that was nice enough. Let’s see what this one is like.  Continue reading

Tomatin Cuatro, Blended + Musings


If you’ve been reading along for the last week you’ve probably noticed that I posted reviews of the four releases of Tomatin Cuatro (Fino, Manzanilla, Oloroso and PX). Of these I liked the PX release the best. Though I didn’t dislike any of the others, I didn’t find them to be particularly distinctive. I didn’t find the Fino and Manzanilla to be particularly sherried either, for that matter, in the way that we normally think of sherried whisky. It could be argued, however, that their dry, yeasty qualities might well be expressing the character of Fino and Manzanilla sherry quite well. The Oloroso and especially the PX casks were more in line with what whisky drinkers expect when they see the words “sherry matured/finished”. But because Tomatin does not clarify the kind of wood these casks were made of, it’s not clear if the greater stereotypical sherry influence of these two releases is down to the type of sherries these casks previously held or if it’s because these two releases had their second maturation in European oak while the other two were re-racked into American oak casks after the first nine years. Without this information it’s a little hard to come to any meaningful conclusions about the effect of aging in casks that had previously held different types of sherry.  Continue reading

Joy’s Pattaya Thai (Richfield, MN)


There is no Thai food of any kind in our little town, decent or otherwise. This has meant going all the way up to University Avenue in St. Paul anytime we have a big Thai craving. Our attempts to find plausible alternatives to these long drives to On’s Kitchen or Bangkok Thai Deli have so far led us to Thai Curry House in Burnsville (decent), Spice in Savage (not good) and Taste of Thai Yai in Apple Valley (somewhere in between). Accordingly, when Joy’s Pattaya Thai in Richfield was recommended in February by an occasional reader as a good option for Thai food in the southern suburbs of Minneapolis, I filed it away. My mental filing system being what it is, we only just ended up going there for the first time this past weekend. Here is an account of what we found.  Continue reading

Tomatin Cuatro 4: PX


And so, the last of the four whiskies in Tomatin’s Cuatro series: the PX. For those who came in late (salute yourself if you get the comics reference), I’ve previously reviewed the Fino, the Manzanilla and the Oloroso releases in this series. All were distilled in 2002, matured for 9 years in ex-bourbon casks and then re-racked into the specific sherry casks for the last three years. I didn’t find too much difference between the Fino and Manzanilla releases; which makes sense, as Fino and Manzanilla sherry are not that far apart, and so the odds that nuances between them would extend to whiskies double matured for three years in ex-Fino and Manzanilla casks were slim to begin with. The Oloroso had darker, leafier notes, more reminiscent of what we’ve come to think of as sherry cask notes, and I expect this PX cask will be similar: both Oloroso and PX sherries are made “oxidatively” and have more in common with each other than they do with Fino or Manzanilla sherries. Anyway, let’s get to it.  Continue reading

Tomatin Cuatro 3: Oloroso


With this, the third in Tomatin’s Cuatro series from a few years ago, we move to what should be a more richly sherried profile. At least that’s what we’ve been trained to think by Oloroso sherry cask releases by various Scottish distilleries. Oloroso sherry, as you probably know, is made differently than Fino and Manzanilla. For Fino and Manzanilla the layer of flor (or less poetically, film of yeast) that forms on the top of the maturing wine is not disturbed, which results in a paler and drier style of sherry. For Oloroso (and Amontillado) the flor is killed when the wine is fortified, resulting in a darker and richer, “oxidized” wine. When most whisky drinkers think of sherry character in single malt whisky it is Oloroso we are thinking of.

It is, of course, also likely that we attribute to Oloroso/sherry character is actually down to maturation in European oak. What the Fino and Manzanilla entries in the Cuatro series have suggested is that three years of double maturation in what are likely also American oak casks may not impart a very heavy sherry influence. Will that be true of the richer Oloroso sherry as well? Let’s see. Continue reading

Desi Vibes (Delhi, Spring 2017)


No, I am not reviewing a sex toy store in Delhi. Desi Vibes is a north Indian restaurant chain with three outlets in the Delhi area: in Connaught Place, in Defence Colony and in the hellhole that is the Sector 18 Market in Noida, which is where I ate. As to whether these are three outlets operated by the same people, or if one or a couple are franchises, I do not know. I also do not know which is the original. You may remember,  from my reviews of meals in Delhi in January 2016, that the wildly popular Punjabi by Nature‘s original restaurant is in Sector 18 in Noida as well. Desi Vibes is not located very far away from Punjabi by Nature and is close to the erstwhile location of Golconda Bowl Express. Its menu is not very far away from Punjabi by Nature’s either.  Continue reading

Tomatin Cuatro 2: Manzanilla


On Monday I had a review of the first in Tomatin’s Cuatro series of sherry cask releases: the Fino. That post has all the relevant information on the series but if you haven’t read it and are too lazy to click, here’s the crucial bit: all four releases are of whisky distilled on the same day and aged for nine years in ex-bourbon cask and then then re-racked into Fino, Manzanilla, Oloroso and PX casks for another three years each. Unlike the regular 12 yo, these are at 46%. I did not find much overt sherry influence in the Fino release—as such I’ll be surprised to find very much of it in this Manzanilla version. The two sherries are broadly similar—Manzanilla is basically a regionally constrained version of Fino (it can only be made in a particular part of Spain).

Let’s get to it.  Continue reading

Tomatin Cuatro 1: Fino


The Tomatin Cuatro series of whiskies was released just about three years ago. Accordingly, I am reviewing those whiskies now. Ol’ Jas’ mention of the series in the comments on my review of the regular Tomatin 12 got me thinking about them and I decided to buy the lot for my local group’s September tasting.

You probably know the details of the series: all of the whisky was distilled on the same day in 2002 and matured for nine years in ex-bourbon casks. At that point it was transferred to Fino, Manzanilla, Oloroso and PX casks respectively for another three years.  In theory, the series allows whisky geeks to see the differing effects of maturation in four different kinds of sherry casks. In practice, of course, it’s not clear how much of this can in fact be accomplished. Continue reading

Outstanding Achievements in the Field of Sales Excellence


It’s been a long time since I’ve annoyed a lot of people, which is a bit of a branding problem when you write a blog titled My Annoying Opinions. I’m afraid I’m not going to be entirely true to my branding in this post either, as I will not be offering any opinions here. Instead, I’m going to ask you, my readers—the few, the embarrassed—to share stories of the most ridiculous things you’ve ever been told or heard being told by someone trying to sell your or someone else a whisky. Could be a salesman in a shop, a distillery employee, a tour guide, a “brand ambassador”, a buyer, a marketer, an importer, an industry blogger or a bartender. You don’t have to name names (especially if doing so might open me up to legal action). And to be fair to everyone else let’s try to keep the citation of David Driscoll blog posts to a minimum.  Continue reading

Caol Ila 20, 1995 (Signatory for K&L)


Here’s a whisky review on a Thursday for a change. And it’s another Caol Ila—roughly the same age as the previous Caol Ila I reviewed, but distilled just about a decade later. This was bottled by Signatory for K&L in California. As I am generally a sucker for bourbon cask Caol Ila, I was intrigued by it when it was announced, but the high asking price ($150 or so) took care of that. Fortunately (for me, at least), Florin (Slovenian supermodel and future First Lady) purchased a bottle and shared samples with a few of us—see Jordan D’s review of a sample from this same bottle from a year ago. Jordan didn’t care for it overmuch, and nor did Florin (see his comment on Jordan’s review). But there are others who rave about it. Anyway, the easiest way to find out is to pour the sample and drink it. Here goes.
Continue reading