The importance of the water source for distilleries is well-known and crucial for style and quality. How special, then, for a distillery to have access to the melted snow from Mt Fuji, but only after those waters have spent fifty years filtering their way down to an aquifer 100 meters below the Distillery, for its sole use.
Malt lovers immediately fall into one of two camps: one does not enjoy the peaty, smoky, seaweed notes that whisky from Islay usually offers. The second group loves those characteristics. No prize for guessing where Ken Gargett falls. But what about Ron Swanson and Lagavulin from the Scottish island of Islay?
Fans of Japanese whisky will be all too aware that the better offerings are extremely hard to find. Once a curiosity, then mainstream, and more recently highly awarded and much sought after (okay, now subject to a feeding frenzy), the stuff is as rare as an honest politician. So grab whatever you can whenever you can!
At the 2016 World Whiskies Awards, Teeling Whiskey was awarded “World’s Best Irish Single Malt” and then in 2019 “World’s Best Single Malt.” Ken Gargett takes a look at (and a few drams of) a couple of the company’s wonderful whiskeys and explains what makes them so exceptional.
What does Tasmania’s Lark Rare Cask Series Para100 Whisky taste like? Ken Gargett reports an immediate impression of an array of nuts, caramel, apricot kernels, quality chocolate, raisins, dark berries, and a hint of a Christmas pudding doused in maple syrup with unabridged power. A wonderful whisky, not for the fainthearted. For him it’s 98. But the price might make your eyes water, even if the whiskey’s rarity precludes it.
Japanese whisky distillery Mars Shinshu is still working to establish its house style. “Searching for its soul,” distillery manager Koki Takehira calls it, and he is off to a wonderful start. At this stage, the whiskies appear to be from the elegant and complex end of the spectrum, and there is a gentle sweetness, more so than found in most Japanese whiskies. Ken Gargett takes us through the history of Mars Shinshu and shares tasting notes of a few of the whiskies.
Glenfiddich Grand Cru is a malt that is finely crafted and utterly superb according to Ken Gargett. Whether it offers value for money is up to each individual, but he thinks that there is no question that it’s a really lovely whisky with some unexpected notes.
The Alberta Premium Cask Strength Rye was judged “World Whisky of the Year” for 2021; however professional opinions range from “a joyous experience” to “threatening to trigger the gag reflex.” Ken Gargett throws caution to the wind and shares his thoughts on this opinion-splitting Canadian rye here.
What does Tasmania’s Lark Rare Cask Series Para100 Whisky taste like? Ken Gargett reports an immediate impression of an array of nuts, caramel, apricot kernels, quality chocolate, raisins, dark berries, and a hint of a Christmas pudding doused in maple syrup with unabridged power. A wonderful whisky, not for the fainthearted. For him it’s 98. But the price might make your eyes water, even if the whiskey’s rarity precludes it.
At the 2016 World Whiskies Awards, Teeling Whiskey was awarded “World’s Best Irish Single Malt” and then in 2019 “World’s Best Single Malt.” Ken Gargett takes a look at (and a few drams of) a couple of the company’s wonderful whiskeys and explains what makes them so exceptional.