The whisky was a flight of seven single malts from Diageo’s ever expanding portfolio. The comparative tasting was led by Dr. Nick Morgan, Scotch Knowledge and Heritage Director at Diageo, with the aim of exploring the subtle nuances between different flavour profiles – from delicate to smoky, and light to rich.
The second whisky, while still light, was decidedly more smoky – the Dalwhinnie 15 yo. In sharp contrast to the Glenkinchie, the Dalwhinnie was created in one of the highest distilleries in Scotland. It is the only distillery allowed to use water from Lochan an Doire Uaine, part of what goes into creating its uniquely clean taste.
Then we graduated on to a heavily smoky Talisker 10 yo. It’s almost overpowering until you mellow it out with a drop or two of water, which I know some will be horrified at but it really does help to bring out the flavours. In this whisky you would expect to find that rich sweetness of dried fruit as well as a slight pepperiness.
The last two we sampled were both from Lagavulin, the 16 yo and the Distiller’s Edition. Created on the Isle of Islay from heavily peated barley and mineral water, both are smoky and complex due to the prolonged distillation process. The 16 yo was very rounded with a profile that reminded me of sweet smoked paprika. I imagine it would make a very good BBQ rub, that is, if you’re not too precious about using sipping whisky in cooking. The Distiller’s Edition, while still smoky, was a lot more mellow having been aged in Pedro Ximinez casks as well as the American Oak casks.
And as it was 69 Colebrooke Row, it wouldn’t be right to end the evening without a couple of cocktails. The Sterling Soda was the Lagavulin 16 yo shaken with lemon juice, barley water and vanilla cream soda then served in a tall Collins glass. The Lagavulin Liquorice Whisky Sour was the Lagavulin 16 yo shaken with lemon juice and liquorice syrup served in a coupette. Paul A Young has also created a special Lagavulin Liquorice Whisky Sour chocolate, with a gorgeous shimmery finish, to accompany the drink. And a very fine match it was too.
That just leaves enough room for one last cocktail before my long journey home, a rhubarb and hibiscus Bellini that got me savouring for hours. I suppose that explains why I am always the last to leave – the savouring.