Thursday, March 05, 2009
"Barbeque Sauce" 1990
Wemyss Vintage Malts
Single Cask Speyside Single Malt Whisky
Pronounced "weems", Wemyss Vintage Malts is William Wemyss whisky blending company based in Fife, Scotland. Wemyss' ties to the whisky industry go back to the 1800s when the famed Haig distilling family built their first distillery on family land (source).
The company's aims ring familiar in the Scotch Whisky world: "By using the aromas and tastes of the individual whiskies to uniquely identify each bottling, the consumer is able to easily understand what style of whisky is being purchased." Previous attempts (Jon, Mark and Robbo?) to sell whiskies based on flavour profiles have not been long-term successes, but the idea has never been criticised as much as the execution. Perhaps Wemyss can work out the bugs and we'll all be drinking "Apples and Pears", "Smoked Sausages", and "The Almond Tree" before long.
After making lasting impressions on whisky lovers across the world with Douglas Laing and Dewar Rattray, Susan Colville (the artist formerly known as Susan Webster) has brought her knowledge and experience in the area independent scotch whisky bottlers to Wemyss. I thank her for sending over the drops and look forward to seeing her at WhiskyLIVE NYC.
Sour berries and sweet chocolate sauce over pistachio ice cream. Floral, grassy notes take you on a walk through meadows and a meaty sherried note with a vinegar-like tang brings you into a Spanish kitchen.
The taste is initially all apples and cinnamon but things evolve into sourdough, fresh mozzarella, and red wine. Indeed, the Spanish kitchen has turned Italian. Caramel and marmalade linger in balance and the finish eventually brings toffee and a touch of coffee.
An enjoyable Speyside dram that mixes elements of the great outdoors with the dark corners of culinary creation.
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