Anna and I celebrated the unofficial first anniversary of our first date last night at The Brandy House in Monroe (our actual anniversary is December 15, but Friday was the first night our schedules meshed this week). Anyways, after dinner, we ventured over to their bar for a few after dinner drinks, which brings me to the next installment of What’s On Tap? I began with a single malt scotch, then bourbon and then another single malt to finish.
First up: Dalmore Cigar Malt. This is something I’ve wanted to try ever since I first tried the Dalmore. Like many Scotch Whiskies, it had a robust peaty smell, enough to make Anna rear back. But like the other Dalmore single malts I’ve tried, the taste was almost buttery, with a hint of sweetness, yet still a little bite from the peat. All scotches from The Dalmore are considered Highland malts. Not something I would regularly buy a bottle of this, but it is supposed to pair well with a cigar, and that was something I was missing. So maybe I’ll give it another shot and next time have a cigar with it.
Next up, what I consider to be old faithful. Always in my top three, but likely my favorite bourbon, Woodford Reserve. Considered a Small Batch Bourbon Whiskey, Woodford is the official bourbon of the Kentucky Derby and their distillery is one of the official stops on the Kentucky Bourbon Trail. It has very sweet, but strong smell, so strong that as soon as the bartender placed the glass in front of me Anna remarked that she could smell it from a few feet away. However, it’s a very smooth drink, which allows even non-experienced consumers to enjoy the complexity of this whiskey. The tasting notes vary from wood, to vanilla, to floral notes, with a hint of spice.
Last, but certainly not least, I tried the Glenfiddich 12 year old single malt. This is something I’ve been looking forward to for quite awhile now, as the Glenfiddich is considered a heavyweight in the world of Single Malt Scotch. It is considered a Speyside malt, and as such had characteristics of other single malts from that region. It had a slighty sweet, but underwhelming smell, and a very peaty taste, yet much smoother than The Dalmore. Even Anna remarked it wasn’t as offensive to her nose as the other two whiskies, as they can both be somewhat overwhelming to non-whisky drinkers. A very easy-drinking whisky, the Glenfiddich was truly representative of the Gaelic translation for whisk(e)y, “water of life”.
Glossary of Terms:
- Whiskey – a distilled alcoholic beverage made from fermented grain mash (think wort from the first posting of What’s On Tap?). Different grains are used for different varieties, including corn, barley, malted barley, malted rye and wheat. What separates whiskey from other distilled spirits (thereby making it whiskey) are the grains used and the fact that it’s aged in wood barrels. Other spirits may use similar grains or may be aged in wood barrels, but not both.
- Whisky – what the Scots call whiskey
- Single Malt Scotch Whisky – Scotch Whisky produced from only water and malted barley at a single distillery by batch distillation in pot stills.
- Highland & Speyside Malts – two of the Single Malt distilling regions. Highland Malts are produced in the Highland region of Scotland (let the Highlander jokes begin). Speyside Malts are distilled in Strathspey, the area around the River Spey in Moray and Badenoch and Strathspey. Typically, the region in which a whisky is distilled does have some effect on it’s smell and taste, as the differing climates affect the whiskies differently.
- Peat – an accumulation of partially decayed vegetation matter (i.e. grass, dirt and plants in turf form) which is used instead of wood as the fuel source for the fires which heat the malt (barley, yeast and water – i.e. young whisky). Much like the wood used in a barbecue imparts flavors to the meats, peat imparts flavor to the whisky.
- Bourbon Whiskey – an American whiskey, made primarily from corn and named for Bourbon County, Kentucky (although it can be made anywhere in the United States). To be called bourbon, a whiskey must meet a strict list of requirements mandated by the United States Congress on May 4, 1964. Bourbon Whiskey has been named both “America’s Native Spirit” and the official drink of the United States by the United States government.
- Small Batch Bourbon Whiskey – bourbons that are positioned for the upper-premium market, and have been growing in popularity recently as a reply from bourbon producers to the enormous success of single malt scotch whiskies. Small-batch bourbons are typically aged from six to nine years but more limited series are also available (aged up to 23 years). Some of these whiskies are made by larger distilleries in order to capitalize on the premium market (for example, Jim Beam produces Basil Hayden’s, Knob Creek, Baker’s and Booker’s), but many are small batch simply due to limited production, whether it be self-imposed or not. Examples of those distilleries would include Woodford Reserve, Maker’s Mark and Four Roses.

