14 April 2015

13/04/2015 April outturn and steak night at the SMWS

It is that time of the month already. MS tags along, though he is not feeling well and leaves us straight after the steaks. He still has time to try 41.64. Again. :-)

JS has had two drams by the time MS and I join her. I eat my steak prior to any dram.

35.128 11yo d.2002 A tropical tango of taste (60.5%, SMWS Society Single Cask, 2nd Fill ex-Bourbon Barrel, 239b): nose: fudge and custard, roasted barley, overly-baked bread, then grape juice and a lot of alcohol. Mouth: tickling, with the bitterness of green plants and a sweet-and-sour touch of pomelo juice. Finish: warming, with soda bread and sourdough. Average. 6/10

72.43 10yo d.2004 Bunsen burner and burnt capacitors (59.8%, SMWS Society Single Cask, 1st Fill White Wine Hogshead, 262b): nose: very meaty, this. It smells of sherry and wine-marinated meat. Mouth: wine and wine-marinated meat. Not very subtle, nor complex. Finish: dark-chocolate liqueur pralines. The finish is slightly redeeming, yet it is not my weapon of choice.  Water does not change it much. 5/10

73.69 22yo d.1992 Dark side eclipsed by sweet joys (52.9%, SMWS Society Single Cask, Refill ex-Sherry Butt, 620b): nose: wood varnish and marinated meat again -- this one is not my thing. Maybe some damp earth too. After a while, it turns to saddle and beef skin. Mouth: varnish, game casserole with too much wine. Finish: more action, at last, with notes of plant sap. It is mostly mulled wine, vermouth and sangria, however. 4/10

46.30 14yo d.2000 Flowers and chocolate for Churchill (58.6%, SMWS Society Single Cask, Refill ex-Bourbon Hogshead, 267b): nose: dairy smells (boiling milk, melting butter), the cheap seats of a car parked in the sun, hyacinth leaves. Mouth: bitter. Not pleasant. Finish: long, invading, with a mix of plant juice and lemon detergent. Not my thing. 4/10

50.63 24yo d. 1990 Boozy buccaneers! (58.3%, SMWS Society Single Cask, Refill ex-Bourbon Barrel, 126b): nose: brioche, vanilla-flavoured dough and lots of hot spices. Mouth: warm and herbaceous, almost metallic -- that will be the verbena. Finish: warm and metallic, with notes of verbena. 7/10

123.14 9yo d.2005 Playful spices buzz the mouth (57.4%, SMWS Society Single Cask, 1st Fill ex-Bourbon Barrel, 225b): nose: ethereal, with just a drop of flower sap. Mouth: discreet, with notes of flowers and orchard fruit. Finish: it becomes bitter, for a second, then lets orchard fruit emerge -- sweet apples, pears and peaches. This is probably the best 123 we have had at the Society, for the last few years. 7/10

3.206 15yo d.1997 Dark and mysterious (56.9%, SMWS Society Single Cask, Refill Sherry Butt, 445b): not sure where this one comes from -- we had 2.239, last month! Nose: gouache. crayons, all sorts of paint thinners and brushes. Farmyard action then starts taking place -- ploughed fields, manure and all. Mouth: rather gentle and balanced, though still big and drying. Lichen and moss. Finish: a cowboy in a ranch, wearing leather chaps. Lots of earth and ash, with a faint splash of raspberry jam. 7/10

7.113 24yo d.1989 'Takes you to another place' (51.7%, SMWS Society Single Cask, 2nd Fill ex-Port Barrique, 147b): this one is not part of the outturn, but we spot it on the shelf and decide to try it all the same. Turns out it is a bottling for Denmark. Nose: perfume, rosewater, orange rinds. Mouth: easygoing, pulpy orange juice. Finish: caramel at first, then waves of fruit radiate, one after the other. Good, this. 8/10

129.6 6yo d.2008 Peated candy (58.9%, SMWS Society Single Cask, 1st Fill ex-Bourbon Barrel, 243b): nose: pungent peat, hay stacks and powerful alcohol. Mouth: diced, dried pineapple, muesli-style, with loads of peat, of course. Finish: peat smoke, dried pineapple cubes and barley. Best Kilchoman in a while, this. "I like that it's not one extreme or the other, it's a marriage. It's like a Loyd Grossman sauce," says JS. 7/10

Not a particularly good day for me. It seemed like the poorest outturn in many months and I was not very available, mentally. The steaks were better cooked than last time, yet I think the Saturday formula suits me better.

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