tasting session advice

For those without single malt experience it's nice to have whiskies with essential flavors that are clearly distinctive, as opposed to subtle nuances. The first time people try any kind of substance (e.g., red wines, bourbons, Louisiana boudin) they usually are first struck by aspects of its general uniqueness (which can be hard to grasp or categorize), and only over time do taste impressions start to differentiate themselves more finely and groove themselves into familiar avenues of perception. I haven't had the Glenfiddichs, so one of them might fit, but I'd probably go with:

Good list, but not in that order, I hope :-)

I agree, but I would put the Dalwhinnie before the Glenmorangie. Its much lighter. And I also agree on the LA boudin. I tried quite a lot the couple of times I was there. But liked the Mamou small store home made one best.

Peace,

Jock

The Step-We-Ceilidh Band.

Sounds good - thanks for the advice all. It's a nice rounded selection (DWH) and I agree about the Dalwhinnie 1st (Jock).

I was wondering, though, if the Ardbeg and Caol Ila are a bit similar and whether the Talisker may be a step into the Ardbeg rather than the CA. Actually, my 1st thought was to start with the Arran as it's very light but, in retrospect, it may be a bit astringent. It's a shame I don't have any Hghland Park left, that's a nicely balanced bit of everything.

I think I might give the boudin a miss (I had to look it up, I assumed it was a drink!).

Well, the a'bunadh is a lovely sherried malt. Dessert, perhaps? But I don't think I'd hide it behind the power of the Ardbeg.

I would suggest sorting them by region, and serving the Highland and Speysiders first. Follow up with the Islays and Islanders. I would also serve them in order of maturity, though not necessarillly in order of age. Serve the crisper, cooler, shorter finishing whiskies first, then follow up with the longer and hotter mature ones. This way nobody will be too shocked and lose confidence, and they will be able to detect the subtler differences in the whiskies which are more similar to eachother as they'll be drinking them right next to eachother.

I hold these kinds of gatherings often and ask my guests to make tasting notes for my website. They don't usually object since the whisky's free :) It's alot of fun to discuss what everyone's tasting and finding in common.

Colin.

Yes that sounds like a sensible plan. Talisker leading into Ardbeg rather than Caol Ila. Not that Caol Ila and Ardbeg are that similar, but regionaly the tastes are a bit different with Talisker. Good idea.

Its a shame they dont ship boudin. Not that it would go well with a SMW tasting night. Just thinking of it makes me mouth water.

Peace,

Jock

The Step-We-Ceilidh Band.

Thanks again for all the advice. One final question - what nibbles? I think dark dark chocolate or oatmeal cookies ought to be on the list but is the anything m ore substantial that might support the tasting?

Sounds good. How do I get an invite?

RD

Save the nibbles till after the tasting. Oatmeal cookies are OK or even sliced dry French bread. After the tasting is done you can invite people to take another dram of whatever was their favourite and then have them enhance it with whatever enhances it. For example if you have a new perfume spray bottle. Nice and clean and unused, then put some Talisker in it and take a slice of smoked salmon and spray it with the Talisker until dripping wet. Straight down the hatch. A great favourite. Or if you feel adventurous, deep freeze a small amount of Dalwhinnie for at least 24 hours before your tasting event. Then put out a bit of dark chocolate ice cream and smother it with the deep frozen Dalwhinnie. Have the people eat it straight away. The Dalwhinnie will become syrup like as a result of freezing it and the people wont taste the alcohol due to freezing. It will only taste sweet. BUT after its downed, the flavour and odour will all come together with the chocolate ice cream. A delicacy fit for a king.

Peace,

Jock

The Step-We-Ceilidh Band.

Last November I went back to Mel's Quick Stop just south of Mamou on the road to Eunice, and their link was indeed one of a kind; the firm rice predominated, but the link was dry and tight, the casing crisp and wrinkly, and there was enough pork/liver flavor to keep the aroma coming over the rice. I also stopped at T-Boys Slaughter House, which is on the narrow country road that goes east, then southeast toward Opelousas, and they have a VERY livery link with lots of spice. No bad options. Back in Lafayette, Marcellos' Wine Market (where they speak Italian behind the counter--an odd juxtaposition to the French heard in cajun country) has a nice selection of whiskies (though nothing near Wisconsin prices) and Belgian beers. Brought back a carry-on full of boudin from Billy's in Opelousas and Billeaud's in Broussard (plus dry ice).

Avoid milk fats entirely because they coat the mouth and eliminate vast specta of flavors. Forget anything with big aromatics like currys and boudin because they will totally confound subtleties in the whiskies. Minimize sugars of any kind because they will obscure the natural sweetness in the whiskies. (I think that eliminates just about everything except for Carr's Tablewater Biscuits.)

This is getting off topic. But hey, it all sounds very good. Mel's Quick stop is wonderfull. I loved their Boudin. I have also played music in Freds Lounge in Mamou at 7AM and drank beer with the locals at that time in the Saturday morning. These Cajuns know how to party.

Peace,

Jock

The Step-We-Ceilidh Band.