Harviestoun 'Ola Dubh' 16 & Highland Park 16

Is there a better way of relaxing after work on a cold evening than with a bottle of imperial stout? Yes, of course there is; you can relax after work with a glass of impy stout that's aged in whisky barrels to enhance the flavour. Or, even better, get yourself the aforementioned bottle, and get yourself a glass of the whisky that was the previous inhabitant of the barrel... Now that's got to be the way to do it.

Harviestoun's 'Ola Dubh' 12 was one of the highlights of my first blogging year, and Orkney's Highland Park is a whisky that usually features in many people's 'must try' lists - something I'd agree wholeheartedly with. For someone like me who only occasionally delves into very peaty whiskies Highland Park in general has long been a destination of choice - complexity through the peat without going so far as making it the whisky's raison d'être. It was great to get hold of different versions of both a whisky and a beer I've really enjoyed in the past - whisky geek heaven and beer geek heaven rolled into one!

Highland Park 16 was 'crafted exclusively for travel retail' so it was never widely available on the UK's whisky shelves. It was withdrawn in 2010, only featuring as part of their range for a little under five years.*  Presumably during or after the five years or so of release the guys at Harviestoun nabbed a few of the barrels to age the Ola Dubh version of their Old Engine Oil, and the Ola Dubh 16 is the result.

The beer... It's got a lot more power than I remember the 12 having, this time the whisky really hits you - even more surprising given I was drinking it alongside the whisky itself! However those whisky notes die off pretty quickly in a finish that reveals more of the smoke and coffee notes.

The whisky... It's got loads of citrus-fresh aromas; sweet orange dominates but there is spice, nuts and sherry too. On the palate it's more floral, with more bite than I was expecting from the nose - in a good way. It's a rich, self-indulgent whisky with a smoky bonfire finish. It's very accessible, and it makes you want to go back for more, and more...

Probably not the most detailed tasting notes I've ever written, but this was all about the combination - and what a combination - grab both if you get the chance!

Harviestoun 'Ola Dubh' 16; 8% abv. £4.50 (33cl) from The Whisky Shop
Highland Park 16 is still available from The Whisky Exchange at £60.75 for a litre at the time of writing - the mini was £7.95.

* From the Highland Park website entry.

Nottingham Whisky Tasting with Phil Huckle

Note: This is a post I wrote for the Whisky Shop's W-Club blog so it might come across as being a bit 'worky.' I thought others might like a look though so here it is.

Here in Nottingham we were lucky enough to have another visit from a whisky ambassador last week [edit: 15/2]. This time it was Phil Huckle, who represents Pernod-Ricard's whisky portfolio in the UK.

Pernod-Ricard, in the form of Chivas Brothers, are the country's second biggest Scotch Whisky company; owning an impressive nineteen malt distilleries (although some are closed and others mothballed). Their flagship brands are Ballantine's and Chivas Regal and it is these that keep their single malts available. Once again, as I mentioned in my notes on the previous tasting with Colin from Diageo, this is a company whose international success, particularly in Asia, is allowing them to provide more specialist products in the form of Single Malts. Where there is a distinct difference with Diageo is in the character of the malts from distilleries that they own, as I hope this little cross-section illustrates.

First stop was Orkney, and in a way you'd think that was odd, given the character of most of the whiskies from the islands of Scotland are a little robust for preceding drams from Speyside. Scapa, however, is unlike many of its island cousins, which is perhaps why it fits in snugly with the rest of Chivas Brothers' range. If you're expecting the heathery peat of its big neighbour at Highland Park you'll be surprised, but Scapa translates as 'boat' and it is still very much an Orkney Islander. Its smooth, bourbon cask influenced, sweet elegance is complemented by a distinct briny note, showcasing its island origins. Depth of character comes at least in part from the last remaining Lomond still - specifically installed to create a whisky more suited for the light Ballantine's blends. It's perhaps fitting that one part of the somewhat chequered past of this distillery details its rescue from fire by local sailors - you can only imagine what a thirst was worked up that night.

Most of Chivas Bothers' malt distilleries are on Speyside, and this one, the 'hidden jewel,' is one of them. Longmorn, like Scapa, is another malt that isn't that common, and another one that fits snugly into Chivas' portfolio of light, fruity whiskies - and a key malt in a signature blend, in this case Chivas Regal, along with Strathisla. It's mainly first-fill bourbon aged, giving it almond and spice notes but with a fuller body than the Scapa. It lead nicely on to the Chivas Regal 18, which Phil described as a 'Speyside' blend. In this Pernod-Ricard's flagship blends are hugely different from Diageo's Johnnie Walker, which wears its west-coast malts on its sleeve, they're all about smooth, fruity sweetness and delicacy rather than power and smoke. With the continuous still allowing larger volume production Chivas Regal came to prominence as the phylloxera louse decimated Cognac's vineyards in the late 19th century; it was they that were supplying Balmoral Castle with a luxury spirit to keep Queen Victoria's royal court parties going. This success continued through the 20th century when the 25 year old blend became the first luxury scotch, and through association with Frank Sinatra, among others, Chivas Regal 12 gained a global reputation.

Next up were two very different whiskies from Glenlivet in the 18 year old and the cask-strength 'Nàdurra.' Glenlivet was the first legal distillery on Speyside, opening a year after Robert Peel legalised distillation in 1823. George Smith, the founder, was something of a pioneer, and his light, floral, lantern-still distilled whisky was much copied, not just in terms of style, but in the name too; at one point there were 27 'Glenlivet' distilleries, hence why it is now 'The Glenlivet.' Other distilleries were allowed to keep the name but only in a hyphenated form; even giants like Macallan once carried the suffix. The Glenlivet 18 is roughly two-thirds bourbon and one-third sherry matured and while it keeps that light Speyside character the sherry casks add a layer of complexity. Expect spicy cloves, cooked apple and fruit cake making up a rich, luxurious whisky. The Nàdurra is a different proposition again. Translating as 'natural' it is bottled at cask-strength without chill-filtration and really shows off both its Glenlivet/Speyside fresh green apple character and its bourbon cask vanilla oak.

The final dram was once again from Speyside, but was a very different beast. Aberlour A'bunadh is a personal favourite whisky of mine, and this batch, number 42, certainly didn't disappoint! It's an attempt to re-create a Victorian whisky that they found in the distillery while doing some building work. Bourbon casks weren't available back then, and so this is 100% matured in Oloroso Sherry and bottled without chill-filtration at cask-strength. If you stay away form Speyside, thinking the region's single malts are a little shy and retiring then this would be the one to convince you otherwise - it's big and fiery, with spicy symphonies rather than spicy notes, all backed up with soft, juicy raisins and sultanas to cushion the blow. 

Once again it remains to thank Phil for making the trip to Nottingham and making another tasting another success. Thank you, and hope to see you again!