Ardbeg 19 Traigh Bhan Batch 3

 

I am so happy to have received our shipment of this limited-release Ardbeg. A bottling born during what was a global lockdown, this is definitely one for the history books. Leave it to Ardbeg to create something so delicious in the midst of such an uncertain time.

 

The third batch of this extremely rare 19-year-old is inspired by the “Singing Sands” of Islay, Traigh Bhan beach. When the wind blows there, the sand is whipped around creating a sound that is almost like voices.

Ardbeg 19 Years Old Traigh Bhan Batch 3 - 46.2% 70cl

To make the whisky, casks – American oak and Oloroso sherry – taken from the deep, dark corners of Ardbeg’s warehouse are brought into the light of day. Then the whisky is matured in these casks which creates a wonderful balance. Changes are subtle from batch to batch. Overall, in this incarnation, you will be getting, on the whole, a spicier dram (which certainly suits me!).

 

As the distillery maintains: “In Ardbeg Traigh Bhan Batch 3, faint waves of scented woodsmoke mingle with sea spray and pine resin. Decidedly more spicy than previous batches, wisps of aniseed toffee and cayenne pepper follow on the breeze, while citrus laps over notes of fresh lilies. With a splash of water, waxy notes and charcoal flow into droplets of classic Sherry and linseed oil. A rush of rich, sappy textures is followed moments later by classic, sweet smokiness. Tarry rope and treacle toffee plunge the palate into the second wave of soot and aniseed twists. Smoke bobs on the horizon, while smoked brown sugar, walnuts, and spices gently dissolve away. A long, unhurried finish carries bitter almonds and clove in its wake, before slowly drifting away.”

 

The great whisky sage, Dr. Bill Lumsden, adds: “Batch 3 is an extraordinary dram. Different from its predecessor in far more than just taste, this 19-year-old is a first for Ardbeg and a collector’s dream.”

 

For all the fancy packaging that can accompany an Ardbeg release, you can rest assured that the liquid accompanying the pretty wrapping is top-notch. Like almost every limited edition from Ardbeg, the collectors are sure to snap up quickly what is available. So grab this, and other fantastic Ardbeg releases, on our site. You’ll be able to find some rare options if you look now.

Elijah

Bulleit Bourbon Cocktail and Recipe

 

Grilled Chicken Thighs with Pomegranate Molasses & The Shade Maker

We thought we would do something a little different with this week’s cocktail. So, what’s better than just a great cocktail? Answer; an equally delicious meal to accompany that cocktail! The recipe I have for you here comes from the fine folks at Bulleit Bourbon, and it seems that they also have great chefs on hand! I made this the other night and it was so delicious. For me, the chicken caught my eye. Moreover, you don’t need to follow the recipe, line for line.

First the cocktail.

The Shade Maker

 

Ingredients:

 

  • Bulleit Bourbon (one part)
  • Unsweetened coconut milk (one part)
  • Pineapple juice (one part)
  • Simple syrup (a half-part)
  • Fresh lemon juice (a three-quarter part)
  • Ice (12-14 ounces/340-400 grams)

Instructions:

Combine all ingredients in a blender and then blend at a high setting.

Now for that meal.

Grilled Chicken Thighs with Pomegranate Molasses

Ingredients:

  • Four chicken thighs
  • Four tablespoons of Cajun spice mix
  • A pomegranate (or just the seeds if easiest)
  • Two tablespoons of olive oil
  • Fresh green beans
  • A half-cup of hazelnuts (for toasting)
  • A quarter-cup of molasses
  • Water (one eighth of a cup)
  • Salt (a teaspoon)
  • Garlic (a half teaspoon, chopped)

Instructions:

  • If needs be, remove the pomegranate seeds.
  • Preheat the grill.
  • Season both sides of the chicken thighs with Cajun spice mix.
  • Grill the thighs for five to seven minutes on one side on a medium-high heat, then turn the chicken and cook for a further four to five minutes.
  • Add hazelnuts to a non-oiled pan, then toast for two to three minutes while the chicken thighs are cooking.
  • Add molasses, water, and half of the pomegranate seeds to the saucepan with the roasting hazelnuts. Bring to a boil and reduce by half, which should take about five minutes.
  • Remove the toasted hazelnuts from the pan and break them up. (NB: A tip from Brian Jupiter also known as “Chef Jup”: use the widest part of your knife to push down on half a dozen nuts at a time using the bottom of your palm).
  • Remove the chicken thighs from the grill when cooked through, then set aside to rest.
  • Add green beans to the pan used for hazelnuts, and sauté them with ga Then add the remaining pomegranate seeds and toasted hazelnuts, cooking everything for five to six minutes.
  • To plate up, place the green beans down first, with the chicken thighs next, on top. To complete, drizzle with pomegranate molasses.

 

Yamazaki 18

There are quite a few whiskies and different spirits over which people just drool. In my opinion, some are not worth all the hype. Indeed, you could say the same about much of our world today. Moreover, much is subjective. That all said, this 18-year-old whisky from Yamazaki is one that definitely lives up to heightened expectations. It is far from a budget whisky, but ,if you are looking for something for your top shelf, this is an amazing contender.

Yamazaki is Suntory’s flagship single malt, from Japan’s first and oldest malt distillery. Not only does the distillery, located in an idyllic location of south-western Kyoto at the foot of a mountain, contain so much history, the whisky could be a bottled version of Japan’s soul. The natural waters and environment are, together, a whisky-making utopia.

This Yamazaki is both rich and delicate. The balance achieved in this whisky is incredible, with deeply rich fruits and dark chocolate leading you into a long, drawn-out, malty-spice finish.

If you’re looking for a beautifully-crafted treat, this might be one for you. An exciting dram for any occasion.

Falcon pipes: inspired by the cloud and engineered to perfection

Kenly Bugg was an Indiana-based engineer who few might remember today. We do because in 1936, inspired by the clouds above him, he invented a pipe – the Falcon – that would revolutionise the industry. His design featured an aluminium body that was both light and also offering high-quality heat dispersion. The bowl he consequently crafted out of briar wood and then docked onto the aluminium body created a chamber called the “Humidome”. Smoke reaching this chamber cools down and creates droplets of humidity that sit at the bottom. Unscrew the bowl while smoking and you have the clean, dry smoke for which Falcon Pipes are renowned.

From prototype to production, the first Falcon came to the market in 1940. At the same time, the Second World War was unfolding, which meant heavy restrictions on the manufacturing of non-essentials products. The relatively small number of Falcon products made, as a result, were sold solely through American Armed Forces “Service” outlets.
With peace, the wider world was able to access the Falcon range thanks to George Hunt, whose Diversey Machine Works, took over the name. Sales of Falcon pipes steadily increased thanks to Hunt’s efforts at managing the signature designs. By 1954, sales in America of Falcon products topped six million and two years later, after a long legal battle, the patent rights passed to Hunt.
The year before this, in 1955, Falcon pipes finally arrived in the UK. David Morris, chairman and managing director at A. Lewis LDT, caught sight of a Falcon pipe during a football match at Wembley and organised a test run in the UK, which was a great success and cleared the way for domestic production.
At first, licensing problems limited the sales of Falcon pipes in Britain. In 1962, Morris purchased the world distribution rights (excluding North America) and a Falcon factory in Shepherd’s Bush was soon producing 10,000 pipes a week. A year later, production moved to Brentford, to accommodate the high demand, and by the end of the decade this was servicing global appetite for Falcon pipes, including North America, the rights for which Morris finally secured.
A final innovation in 1977 allowed Falcon users to detach their mouthpieces and insert a filter. The Alco Universal Filter Pipe arrived two years later. This was a pipe designed for the first-time pipe smokers, featuring a new mouthpiece with a grooved bite. Falcon pipes are interesting to own, especially if your tobacco of choice is aromatic. They are slim, light and highly customisable. Once you have a frame, you can change the bowl, depending on the occasion. I’ve seen briar bowls lined with meerschaum, or 100%-meerschaum bowls for an extra-dry smoke. I personally own a couple of Falcon International pipes, which never disappoint and are a statement pieces that will always be noticed. Head over to our selection, and you will see for yourself.
Enjoy choosing a new pipe, whether your first or adding to a collection.

Until next time.

Christian

A delightfully-solid Kentucky Rye

Sometimes the struggle to find the most sought-after whiskey is real. Michter’s 10 Year Rye falls into this category, as the distillery usually struggles to meet demand for what is a wonderful golden liquid. It takes a great amount of time and effort to create something special for which customers will keep coming back, time and again.Michters 10 Year Old Single Barrel Kentucky Straight Rye Whiskey - 70cl 46.4%

Michter’s is continuing to strive for operational growth every year, across multiple locations. Michter’s Springfield Farm has increased in size from 145 acres to 205 acres, which will, in time, allow a greater harvest of grain for distillation. Supplies are improving. Meantime, grab this 10 Year Rye whenever you can.

Michter’s President Joseph J. Maglioccon, maintains: ”I believe that this Michter’s 10 Year Rye release showcases how terrific American rye whiskey can be. It was really challenging, 20 years ago, to sell rye whiskey, but the whiskey Press, as well as supporters in the restaurant and the retail segments of our industry, have done wonders to power rye’s resurgence.”

It’s fun to see how rye has boomed in recent years and I am all aboard for the ride. So it’s great to see what the industry comes out with each year. Mitcher’s 10 Year Rye is a Kentucky-style rye with a wonderful balance and richness that comes from having a good amount of corn in the mashbill. This is a strong release with deep-toasted vanilla, with sweet floral undertones, carried along by charred oak and cinnamon spice.