Laphroaig Triple Wood

What would be better than Laphroaig's fine whiskey aged in bourbon and then quarter casks? A final finish in European oak that formally housed sherry. For those who have savored Laphroaig before in its rawest form (usually ex-bourbon barrel aged), it is a lightly colored, but hefty dram. The Triple Wood, which is now available in the US after a time in duty free stores, is still quite a hefty dram, but it does bring some real elegance to the party. The color is still light, almost golden straw, which indicates that the liquid is not spending tons of time in the sherry casks. The unadulterated nose is richly sherried, with a mix of pungent seaweed, camp fire, and even Walkers Beef Crisps (sorry for those who don't know these, but it was a clear note on the nose and unmistakable for any other). There are some light floral notes underneath as well. The mouthfeel is full and rich, with a fiery flavor of hot cinnamon and nuts.

Once I added the water, the bourbon influence came forward and sherry-sweetness retreated. I get more vanilla, some smoke (though subtle) and cooked shrimp. I also get cedar box and old ask tray. The taste still has some fire, but a little less heft. The finish is long and somewhat tannic. A wonderful addition to the Laphroaig line.

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The Thanksgiving wines

We opened two wines for dinner. The Domaine Drouhin was one of the remaining survivors of our 2004 trip to Oregon. It did not disappoint, with rich cherry and cedar and a long finish. I thought it had a port-like nose. The Roger Sabon had a bit more acidity that I thought balanced the heritage turkey well. Both needed a while to open up but were magnificent once they did.

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Virginia wines

We opened a couple of bottles of Virginia wines for dinner and dessert tonight. Barboursville makes a wide array of excellent wines, as does First Colony.

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Steam does the trick

I conducted a little experiment with my sourdough this week. The small baguette on the left was baked without steam whereas the boule on the right was treated to steam injection (I use a cast iron pan preheated in the oven and add ice cubes after putting in the dough). The difference with comparable baking times is clear. They both taste great by the way.

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Glen Grant 16 Year Old

Glen Grant is an interesting dram -- it's normally seen as a much younger whisky, particularly in Italy where I have heard it is sold as a 5 year old and is the top seller. The 16 year old is a departure from the normal in age, but not in flavor profile. It is very much the typical Glen Grant, with sweet biscuit and orange peel on the nose. Bottled at 43% abv, the mouthfeel is very round and easy drinking. In fact, I would advise against adding water to your glass; it seems perfectly balanced to be consumed at its bottle strength. The finish is long and only slightly tannic, like the aftermath of eating a few almonds. This is a well-crafted, smooth and satisfying dram that would be ideal for those who like a lighter, yet mature scotch.

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Fresh from the oven

I love the color on the sourdough I got this time.

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Bowmore 17

This Bowmore is only available in duty free, which is a shame given how good it is. I can't compare it to the eighteen except to say they are comparable but different. As you can see from the pic, there's not much left in the bottle. There's sea-spray and sea salt alongside the orange peel and taffy. This is a complex but comforting dram worth seeking out on your next trip oveseas.

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