The Yamazaki 12 Year Old Single Malt Japanese Whiskey (Suntory Limited)

I'd read in some trade magazine a while back that the Japanese were trying to break into the whiskey markey; I thought this interesting at the time, but as time marched on I never saw any examples their homegrown product in any of my local retail shops. I figured this meant that the movement never really took off or that whatever was being produced just wasn't quite ready for export.

Then I found The Yamazaki.

In their words: ...

In my words:
On the nose... alcohol. Lots of it. It sears the sinuses it's so strong. Beneath this you can catch faint whiffs of butterscotch, dried pears and figs, and a hint of oak.

Where did the alcohol go? Did I lose it? No, there it is again, searing my palate this time. There's an oakiness that follows up the burn and some more dried fruit hiding around the edges.

What do I say? I wanted to like this whiskey; in fact, I was quite excited just to have found it. Unfortunately, The Yamazaki comes across as amateur hour. As my friend MisterBen put it, "this is a whiskey for people who like sake." Which is fine, I like sake, too, but not in the form of a 12 year old whiskey. Why put all that effort into making a shooter?

To be fair, I tried to give The Yamazaki every possible chance. I let it breathe for various allotments of time. I tried it with a variety of chasers. With none of these things did the profile improve or even change.

I would say that The Yamazaki needs more time, but I couldn't even begin to tell you how long that should be. The stench and taste of alcohol are just that overwhelming. Apparently Suntory makes an 18 year old whiskey as well, a fact that vexes me to no end. Is the difference between the 12 and the 18 dramatic and positive? Or will I be paying more money for yet another bottle of antiseptic?

Domaine du Moulie Madiran 2004

I'm a huge fan of the grape Tannat, which seems to make me something of an anomaly in the wine world. Tannat is one of the most tannic (hence the name) grapes produced, yet I find its dark fruit flavors and overall pugnaciousness in mouthfeel to be irresistible.

For the most part you find Tannat lower down the list on big blends (Big House Red and Rose being two examples). Bonny Doon used to import a fantastic Madiran called Heart of Darkness; with the reboot of the winery however, this one fell by the wayside. My local "Mom and Pop" wine stores don't carry any Madiran at all, and the "Big Box" wine store carries only this one.

This is the second vintage of Domaine du Moulie and I have to say that my feelings on this vintage were mixed.

In their words: ...

In my words:
This one has a powerful nose; horse sweat, blackberries, spearmint, and chive are all jockying for pole position. They're joined by a hint of green pepper and a the faint aroma of very wet mud. The palate follows the nose, with the addition of black cherry Kool Aid flavors. The acidity is extremely ripe and racy; once this passes some very chewy tannins set in. The finish is of medium length.

This bottle was something of a disappointment; last year's vintage was an altogether different wine. The 2003 was bigger, brawnier, and more engaging on the palate. The 2004 seemed more than a little thin and unbalanced.

Jura Origin 10 Year Old Single Malt Scotch

I'm going to play it pretty coy with this one; otherwise you would be seeing me gush quite shamefully.

In their words:
Origin is the 10 year old that started the Jura odyssey. It carries the traditional Celtic symbol for birth, beginning, and the forces of nature. It tells of a passion rekindled, a distillery reborn and a remarkable whiskey forged by turbulent seas and windswept landscapes. For the people of Jura, Origin is, without question, the water of life.
Slumbering a full decade in quiet contentment, this beguiling spirit has a lingering taste of warming gentle oak, caramel, soft licorice and roasted coffee beans. To be leisurely savored.

In my words:
This is a beautiful beverage. On the nose you have peat, caramel, honey, oak, chunky peanut butter, and cream; on the palate the honey and caramel are prime. The mouthfeel is creamy and smooth, with a long, lingering finish that is ripe with nuttiness and just a hint of pine.

This would make for a great introduction to the world of Scotch; it's balanced and approachable, yet still possesses a great deal of sophistication. It also proved to be a fantastic pairing with earthier styles of tobacco (cigar and pipe, to be specific).

Traveller's Tales #2: Los Angeles (!)

So... I didn't expect to be back in L.A. quite so soon. It was a quicker trip than normal, but I did manage to stop by the pub and sample two very nice beers.

For your consideration:

Fischer Amber Ale

In their words: ...

In my words:
This is what beers like Budweiser (for example) could be if only they aimed a little higher. On the nose Fischer is crisp and clean, with the aromas of malt and spring water; on the palate you'll find some wheat blended in with the malt. The flavors hit the sides of the tongue and the front roof of the mouth before settling in to faint, but long, finish. This Bier d'Alsace would be a great summer brew, well chilled, right out of the bottle.


Samischlaus Classic (Bottled 2008)

In their words:
Brewed only once a year on December 6, Samischlaus is aged for 10 months before bottling. This specialty is perhaps the rarest in the world. Samischlaus may be aged for many years to come. Older vintages become more complex with a creamy warming finish.

In my words:
Brewed at the Castle Brewery in Eggenberg Austria, Samischlaus is definitely one of a kind. The nose was ripe and tart with a prominent yeastiness; beneath that is a layer of dried figs and cherries, and lactose. The immediate taste is very tart and dry, with a bit of back palate bitterness. The beer became more balanced as it breathed, with a rich maltiness and overtones of dried fruit (mainly cherries and apples). The finish was soft, but not necessarily creamy; it was also very, very long. This is a very smooth brew considering its fourteen percent ABV.

The 2008 seemed to be in mid-transformation; I would give it more time in the bottle. In a couple of years it should be just right.

The Kraken Black Spiced Rum

Isn't funny how regional dialect dictates what you call a carbonated beverage?

So... Because I don't drink pop anymore, rum tastings haven't been a priority on my list. This is a shame, because there are some fantastic rums out there, and not all of them are only fit for spiking an easily mixed cocktail. My goal, as of late, has been to find some rums that are ideal for sipping and will offer some kind of competition for the fine scotches I enjoy.

Here's my opening salvo in this battle.

In their words:
The Kraken is imported rum from the Caribbean blended with natural flavors. Named for a sea beast of myth and legend, The Kraken Rum is strong, rich, black and smooth.

In my words:
I'll be honest and say that this rum walks a fine line between the realms of sipping and just being a mixer. On the nose it's molasses balanced with warm spice, caramel, and a powerful aroma of residual sugar. The palate follows through on this, with the addition of a smooth finish that leaves a warm spike on the tip of the tongue and the roof of the mouth. The Kraken is pretty thick in the mouth feel, so if you're sipping, be prepared for that (I realize that some people can be put off by a syrupy consistency).

Great packaging (a la Herman Melville). The color is fantastic; black in bottle, but with a rich molasses color in the light.

I tend to prefer to dark rums, so this was a risk on my part. I was pretty pleased; I think the average rum drinker (i.e. the rum & coke or Mojito lover) would find this appealing addition to their liquor cabinet, although the color might throw off the presentation of their cocktails. For the genteel sipper, this might be a bit rowdy and immature.