A Muddled Thought

A few weeks ago we wrote about Dalmore King Alexander 1263 which is a scotch that’s comprised of several different barrelings ranging from Mediterranean Madeira drums,and Matusalem Sherry butts from Spain, to Port pipes from the Douro and sweet Bourbon barrels from Kentucky.

During the original process of reviewing this product, the question came up would a scotch of this caliber and in this price range(that of $200) work in cocktails or would it be considering wasting a beautifully produced spirit.

After tasting the Dalmore King Alexander 1263 and figuring out how all the flavor notes intertwined with each other, we came up with the following recipes.

A drink fit for a King named Alex
1 ½ oz Dalmore King Alexander 1263
½ oz Grand Marnier
½ Remy 1738
Absinthe Rinse-Use Lucid
Orange Zest

The 3 Second Kick
1 ½ Oz Dalmore King Alexander 1263
½ Oz of Milagro Anejo Tequila
½ Oz of Black Strap Rum
3 Dashes of Averna
2 Dash of Orange Bitters
Muddled Jalepeno
Note:The name of the drink comes from the reaction that occurs about 3 seconds after you have a sip. The jalepeno sets in with a bit of a kick.

Following up working with the Dalmore King Alexander 1263, we decided to see how the results would turn out working with the Dalmore Gran Reserva.

While the King Alexander 1263 is created using a combination of six different barrelings, the Gran Reserva is created using a combination of only two, giving it a differently flavor profile than that of the King Alexander. Using a combination of 60% scotch that was aged in sherry wood, and 40% scotch that was aged American White Oak creates a spirit with a unique flavor profile that includes notes of toffee, and sherry with a smooth finish.

After tasting the Dalmore Gran Reserva, again we decided to see what cocktails would work with this spirit as a main component.

A Few Heated Words
(This was a play on the the infamous “Last Word”, and Phil Ward’s “Last Ward”)
1 ½ oz Dalmore Gran Reserva
½ Maraska
½ oz Velvet Falernum
3 Dash of Whiskey Barrel Bitters
1 Dash West Indian Bitters
¼ Oz Green Chartreuse
Muddled Ginger
Place in metal mug or shaker
Light Drink on Fire once it’s been placed in mug.
Pour back and forth several times as you would with a Blue Blazer.
Pour results into mug.
Top with 5 dashes of chocolate bitters.

Note: For presentation purposes I’d prefer a coupe glass, however after about ten minutes the drink began to get cold and lose something.

Angry Connery
1 ½ oz Dalmore Gran Reserva
¼ Canton Ginger Liquor
¼ Campari
2 Dashes Peychaud Bitters
Muddled Blueberries
Shake with Ice
Serve in old-fashioned glass with one large ice cube.

Kanpai is the Japanese equivalent of the english word cheers. Which is exactly what you’ll say after that first sip of whiskey from the Suntory family.

The Suntory Distillery was established in 1923. Suntory founder Shinjior Torii had the vision to create a whisky that embodied the spirit of Japan and was suited to fit the environmental conditions of Japan. Using a pot still based system* in which the flame is applied directly to the distillation system, this allows Suntory to develop whiskies with a wide range of flavors from a light whisky to a heavy whiskey. While Suntory does use traditional pot still distillation methods, it does have some unique characteristics that its competition, that of Scotland and Ireland lack such as utilizing the pure waters of Kyoto which allow for the notes of honey that are a segment of the flavor profile. In addition, Suntory uses a combination of American, Spanish and Japanese oak to create it’s unique flavor.

So you’re probably wondering okay sounds like the process behind Suntory Yamazaki Whisky is similar to how distilleries produce their products, but does it taste any good?

Well actually yes. We took a look at both the 12-year and 18-year varieties of single malt Suntory Yamazki scotch.

12-Year Old Yamazaki

The 12-year exhibits notes of sweetness and heavy barley on the nose. When moving on to tasting it neat, flavors of oak, malt, barley banana and even the occasionally notes of toffee and nuts show themselves. Once a splash of water is applied, the sweetness that appeared while nosing the scotch comes out even more followed by mellow tones of butter, and mild notes of honey. Oddly adding water also gave this scotch a bit more heat, which is something we’ve not come across before, though while it did have an additional kick once a splash was applied it didn’t lose any of the original flavor. This scotch seems suited more for the experienced scotch drinker, rather than serving as an introduction to scotch for someone.

Rating- 8 out of 10

18-Year Old Suntory Yamazaki

In total opposition of the 12-year Suntory Yamazaki is the 18-year which between the two bottlings is the preferred option. While this might come off predictable in choosing the more aged of the two options, the reasoning behind this is due to the more balanced profile that the 18-year exhibits. Starting off with the nose that displays hints of honey, cherry that occasionally shows itself and a pleasant sweetness that just calls you to taste it. When taken neat the 18-year has a body that holds flavors of sweetness, mild vanilla and notes of oak. Upon adding water, some notes of berry begin to blossom. Additional mild notes of coffee then join alongside these notes of berry. Unlike some other whisky’s that are of similar age, the 18-year Suntory Yamazaki finishes very smoothly, and not harsh. These flavors and smooth finish make this a great introductory whisky to introduce any beginner to the world of single malts.

Rating 8.5 out of 10

A Glass of Suntory Yamazaki with a proper Japanese Ice Cube.

If enjoying a Japanese scotch on ice, the best style of ice to use according to the Japanese are ice spheres.

Don’t worry unlike some other Japanese innovations, you can purchase these within the US.

As pictured above, these can be purchased via the Museum of Modern Art’s store.

Follow this link for more information:

Moma Store Ice Spheres

*Pot Still –In a pot still distillation system, heat is applied directly to the pot that contains the mash. By utilizing this distillation method it allows for the vapor to condense with the alcohol and create a richer spirit. This process is usually repeated twice. Once this is complete, the spirit (in this scotch) is placed in barrels to develop age, which then results in a change from a clear to a darker brown spirit.