The Jewish Single Malt Whisky Society

This just came across my desk here at the JSMWS HQ:

“Subject: Sneaky peek at The Scotch Malt Whisky Society’s Spirit Cellars whisky selection engine (launches on Friday)

It’ll not be launched until Friday Sep 10, but if you log on to www.smws.com/the-spirit-cellars just now you’ll see how widgets like Moodbot, Flavour Bandit, Phrenology Lab and Palate Equaliser will help users select the right, single cask, single malt whisky for them. It’s just got bottles available to UK members at the moment but will be rolled out across the world in due course.

As you probably know, the Society has an Outturn of around 20 new bottles a month and an ever-changing catalogue of available whiskies. Even the most dedicated malt whisky enthusiast is going to need some help finding their way round this incredibly diverse collection, so The Spirit Cellars was born.

It’s a bit of fun, but it’s got some serious technology and research running it. The complex tasting notes of each of the Society bottles are run through advanced algorithms developed for the computer dating industry and this is the first time the software has been used in the UK. The Spirit Cellars also runs using live stock data so users can buy their matches should they wish.

The Spirit Cellars is an organic beast and will evolve at the suggestion of its users. If users can think of a widget that’ll help them, the Society will look in to developing it.”

Not only am I a whisky dork (and a big fan of the SMWS) but I am a technology geek as well.  I’ve fiddled around with some of these tools (after having visited www.smws.com/the-spirit-cellars) and I was pretty impressed by what they’ve got going on so far.

As you know, I focus in on suggesting malts by mood or season and to have access to cool widgets that do the same thing for the SMWS bottles???  Very cool.

Campbeltown region – 57% ABV – $90 | £41 | €49

Starting tomorrow I will begin a kosher whisky series (in celebration of the Jewish new year).  Before that series started, I wanted to end this year with one of the better Campbeltown malts out today – Longrow 10yr 100 proof.

Longrow, for those who do not know, is Campbeltown’s heavily peated whisky.  If you’ve not yet tried a whisky from Campbeltown, that needs to change, STAT.  Maybe this can be your first.

On the nose — I initially purchased this whisky because of Dr. Whisky’s notes on it and I have to say that, with regards to the nose on this one, I agree with him — Salt n’ peppa, limes and Thai food (specifically Ming Com – good Thai places will have this dish but most, likely will not have it on their menu).

Lemons.

Salted grapefruits.

Fantastic peat smoke backbone that many may miss.

On the mouth — Vanilla bean ice cream.

Saltier than most Campbeltown malts I’ve had – wow (I can almost feel the salt crystals growing on my teeth – an obvious exaggeration but, damn, this is salty stuff)!

Orange creamsicle minus the orange.

Thick-ooey-and-chewy whisky goodness.

Earthy smokey notes.

Finish — Looonnnggg, this whisky has staying power (the Dirk Diggler of  Scotch whisky).

In sum — Fun and bright.  A great summery aperitif whisky that is unlike most whiskies out there.  If you want something that’s not the hum-drum, seek this out.  This is also one of those great “hey, check this one out” type whisky like, perhaps, the Master of Malt 26yr Bowmore.  Not due to flavor, due to uniqueness.

How to launch The Arran Malt 14 Years Old (both historically and, in style!):

1. Duty pay a 25 litre cask and remove it from the warehouse of the Isle of Arran Distillery

2. Transport the cask by boat from Lochranza to Glasgow (on rough seas of course!)

3. Transport the cask by horse & cart to several famous Glasgow whisky pubs

4. Open the cask in the Oran Mor Whisky Bar at 6.30pm after being piped round the bar

5. Serve free drams to 200 thirsty fans of The Arran Malt

6. Pick up an empty cask the next morning……late the next morning!

Click here see some great film footage of this historic event.

One of the questions we’ve been asked most often this week has been “what’s the point of drinking new make spirit?”  Well, it’s a great way to better understand the evolution of a whisky from still to cask to bottle.  ”But you don’t get to follow a single distillation,” says you, “you’re just getting an approximation of distillery style.”  Well, aren’t you a smarty pants!  If you’re one of the many readers who has been thinking along these lines this week we’ve got great news for you.  The very best way to enjoy the development of spirit is to regularly taste from a single cask.  If you’re Gerry Tosh or Richard Paterson you get to do this whenever you like.  If you’re Jason or Josh, not so much.  So we’re both very excited to say that we’re now shareholders in a single cask of Glenglassaugh.  We get to visit the cask whenever we want and every year, on the anniversary of the filling of the cask, we receive a small sample of the spirit in order to chart its progress.  We could even have visited the distillery and filled the cask ourselves before returning in the future to bottle it, too.  Doesn’t that just sound like a lot of fun?

Our little darling !

A few months ago our two respective societies (The Jewish Single Malt Whisky Society and the Single Malt Whisky Society of the Palouse) bought a Glenglassaugh Octave: 50 liters of new spirit aged in a smaller than normal cask (think along the lines of Laphroaig’s Quarter Casks) for between 3 and 7 years.  Because of the smaller cask size the spirit is expected to mature quicker than spirit held in the larger casks.  We had a choice of peated or unpeated spirit and, being the chaps we are, chose the peated version.  As mentioned in our Peated Spirit Drink reviews the barley is peated to 30ppm.

The Octave of peated spirit cost us $900, including storage.  Split among 20 shares, our members (and a good friend of both blogs, Gal Granov of Whisky Israel) were able to invest $45 for at least three bottles of aged Glenglassaugh (the final tally of bottles will depend on the strength at which we bottle from the cask!).  We then need to bottle the whisky, pay duty on it and ship our bottles to the US.  It’s our hope that all of that will cost our shareholders another $45 or so.  If all goes according to plan, the hardest part might be designing our own label!

If this is the type of thing that interests you, and you have a group likely to have fun with an investment of this sort (don’t expect to make money, do it just for the fun of it and for the opportunity to follow the evolution of a single cask of spirit), then we recommend looking into it further.  Details and relevant forms can be found here.

And if you find yourself visiting your cask at the distillery one day please take the time to say hello to the JEWMALT/SMWSP Octave…

L’chayim/Slainte/Cheers!

Joshua & Jason

Highland Region – 44.6%ABV – 750ml or 700ml outside of the US (with crystal decanter with 2 cut crystal glasses in a wooden gift box)– $2525.00 | £1400 | €1680

After having tasted the 26yr Glenglassaugh, I could not resist in tasting my sample of their 40yr cask strength whisky (a big, huge, ginormous thanks goes out to Alan for the sample!) – an IWSC trophy winning whisky!

This whisky will be available in the US through Purple Valley Imports (well, through stores who have access to the whiskies they import).  And actually, as I am told to understand, there will only be one bottle allocated to the US for the fair price of $2525.00 (suggested retail price).

You can also get this bottle through Master of Malt and other purveyors of fine spirits in the UK.

I’m not going to blather on any longer, I just need to taste this fancy juice:

On the nose – Youthful nose filled with cherry tarts and fresh citrus notes (think Mineola oranges).

Quince jam – maybe with a bit of strawberry mixed in??

Hot soy latte.

Licorice twists.

Brown sugar oatmeal & fresh oats.

Oaken church pews.

More coffee notes – like lightly roasted, fresh ground beans.

Finally some garlic.

On the mouth – Like liking the inside of a humidor thats got Acid “Liquid” or “Kuba Kuba” cigars (oh, to taste that smell!  Ab-Fab!).

That quince jam from the nose is back and along with it came some gorgeous honey and perhaps some fennel seed.

Cinnamon and indian spices (you name it, it’s in there – wow!).

Finish – The spice remains throughout and a nice fizziness lasts a good long while.

In sum – Ok, my birthday is coming up (sort of).  Remember this date: December 6th!  If you feel so inclined to buy me a bottle of this masterpiece, I thank you.

Truly exquisite.  Layer upon layer of goodness.  Immensely complex and not what I’d expect from a whisky that is older than me (by four years) – youthful yet wise.

One to share with the closest of friends who happen to be whisky geeks/lovers.  One to impress the father-in-law with.