The FEW Rye Whiskey (750 ml no-roll travel tankard)

Tasting notes: 
     Crushed rose stems under golf shoes and stiletto heels.  Fresh rye, like a wet-hopped IPA but in this case, a wet-ryed whiskey.  Cornmeal biscuits with Smithfield ham.  Green pepper on a grilled arugula salad.   In short, the nose is nothing if not aromatherapy designed to induce crippling nostalgia.  Once I steady myself, I find note of a pinewood sauna set in the littoral zone near Bolungarvík.  (Note to self: submit t-shirt design to Café Press that says “Beachcombers do it littorally.”)  Where was I?  Oh, yes, the nose.  There’s an echo of youth, but I’m totally down with with.  It’s young like Young MC on “Bust A Move,” which is to say timeless.  Also celery sticks, the expensive kind held up to expensive microphones in a plush recording studio to simulate bone crunches in a noir action thriller mystery.  The mouth proves what the nose only promised: this does not need to be watered down like some ryes, or used exclusively in mixed drinks.  However, if this were to be the feature spirit in a cocktail, we would add equal measures of rye, green chartreuse, and crème de menthe, then quail eggwhite froth dusted with moustache clippings (from a new pair of Malteser scissors), and a dash of Angostura bongwater, which is much harder to find in the States than you would think.  (Note to self: Send one of those portentous cease and desist letters to the Malteser Company; try to convince them that the “’-eser” root is Indo-Semitic for “Impostor.”)  Where was I again?  Oh, yeah, the finish.  Bill was so taken with the whiskey that during the finish he said “Dolphin through a hoop at SeaWorld.”  We wanted more from him, something to put it into context, but that was all he had.  And Stephen and I knew it was enough.  The FEW Rye has verve.  Not your father’s rye or your mother’s vanilla, but awfully close to your great-Aunt’s patented Anti-Aging Whisky Salve™: you never laid eyes on it, but she always reeked of it and seemed much happier for it.  
  
  

Rating:

--On the scale of self-referential acronyms--
The FEW Rye Whiskey is “For Ever Winning”--Yes, we’re aware that "forever" is one word, but the vintage label recalled Stephen’s fondness for “to-morrow” and similar locutions during his days as a Williamsburg hipster. 

                                                                             --John
   

--Our thanks to Paul Hletko and FEW Spirits for the sample!
 

Suntory: The Art of Japanese Whisky event in New York City (Stephen's review)

    Earlier this week, I had the distinct pleasure of attending a one-off tasting event at the Noguchi Museum in Long Island City, NY put on by The House of Suntory Whisky and chefs David Bouley and Isao Yamada of Bouley and Brushstroke restaurants, respectively.  This collaboration between the House of Suntory and the two Michelin-starred restaurants was nothing short of extraordinary, especially given that the whole event occurred amongst Isamu Noguchi's sculptures in a clean, open museum interior and a gorgeous Japanese rock garden outside.

     Suntory's global brand ambassador, Mike Miyamoto and chef David Bouley introduced the whisky tasting and an "interpretive kaiseki-style food-pairing menu."  Of course, at the time, I had no idea exactly what was meant by that last bit.  Shortly thereafter, however, I came to understand that whatever else it entailed, it apparently also meant elegant and delicious.  It was also the best pairing of food with whisky I've ever experienced.  Easily.
     The event began with a tasting of three whiskies at standing tables in the sculpture garden: the Yamazaki 18, the Hibiki 21, and the Hakushu 25.  The last of these I'd never had, and of course I found myself comparing it to the Hakushu 12 (which they had served us in a great highball as we walked in). 

To put it in very general terms, the Hakushu 25 is to the Hakushu 12 as the Laphroaig 18 is to the Laphroaig 10--only the level of subtlety is much higher in both of the Hakushu expressions.  Oh, and I learned that it's pronounced more like HOCK-shoo (emphasis very much on the first syllable).  Now, go back and re-read this paragraph and pronounce "Hakushu" correctly this time.  Good.  Well done.

     With that Hakushu 12 Highball, the chefs paired a canape of green apple meringue with smoked salmon roe, trout roe, and white truffle honey, and also a small plate of press sushi with Sansho pepper and bamboo shoot, served with kinome leaf.  Inside, Suntory U.S. (East) Brand Ambassador Gardner Dunn hand carved huge ice balls for a drink termed--interestingly enough--the "Hibiki Ice Ball."  Paired with that big bag ball o' ice drenched in Hibiki 12 were...well, I'll come back to that, because those two were my favorites of the night.  Also inside was a station devoted to making a drink called the "Yamazaki Mizuwari," which blended Yamazaki 12 with a little water and (much smaller pieces of) ice.  With that drink, the chefs paired a canape of wild mushrooms with toro and a foam of spring garlic and coconut as well as a small plate of organic wild duckling with Nevada dates and Canadian wild rice and topped with kumquat.  I enjoyed the duckling plate quite a lot, but I think that in my case, the multinational character of the dish pleased me (would've been even better if they'd specified that the duckling was Chilean), as did the word, "kumquat."  Really, how do you beat "kumquat"?!?

     I'll tell you how: you pair an oddly named drink with two of the better dishes of the night.  Of course, I'm talking about the eponymous Hibiki Ice Ball and the canape of Wagyu beef jerky served with watercress and sesame.  Let me just let that sink in for a second.  Yep, that's right: jerky made from Wagyu beef.  I mean, who does that?!?  Unbelievable, both in concept and execution.  I had at least three.  And since at that point in the night, a waiter called Jean-Luc was serving them, I immediately deemed him the very best of the servers (and my favorite).  More on him later.   

The small plate paired with the Hibiki Ice Ball was Chawan-Mushi, a Japanese egg custard served with a rich dashi broth.  Now, let me be clear: I am not a fan of egg custard, egg curd, or really any other way of cooking eggs--other than scrambled (and even then, there's a lot of Tabasco involved).  That said, not only was the Chawan-Mushi exquisitely presented (see the pic to the right), but it was fantastic: so silky and creamy and light, and beautifully contrasted with the strength of the broth flavor.  And paired with the Hibiki, the two dishes highlighted the breadth of good stuff the whisky has to offer: the custard complemented the spice and backbone of the Hibiki, while the beef complemented its balanced, creamy mouthfeel.  Amazing all around.

     And as if all of that weren't enough, there were desserts.  At some point, we were directed toward truffles, only to find my favorite man in black that evening, Jean-Luc, having shifted from Wagyu beef jerky to whisky truffles.  Seriously? It may have been just a coincidence, but the man had an uncanny knack for showing up with exactly the thing I was looking for at the moment he showed up.  Thank you, good sir: you materially improved my evening, and on that evening, that was no small feat.
     Besides the whisky, the food, and the interesting people I met at the event outside of the whisky industry, I was pleased to meet Allison Patel, the young whisky innovator behind Brenne, the French whisky finished in Cognac barrels (ahem, ahem...samples, please...ahem, ahem).  Meeting and chatting with Neyah White, the U.S. Brand Ambassador (West) for Suntory, was another treat.  And of course, I loved catching up with Brand Manager Yoshi Morita as well.

     I also had the great pleasure of meeting a few whisky bloggers with whom I'd chatted online.  It was awesome meeting Joshua Gershon Feldman, the mind behind The Coppered Tot blog (pictured right), as well as the wonderfully pseudonymed G-LO and limpd from the It's the Booze Dancing site (pictured below).  See "Whisky Links" in the column to the left for links to their sites.  There's a LOT of great information and fun on their sites, and their whisky geek-dom is developed enough that I had many moments talking to them that left me acutely aware of the fact that I am still, like it or not, an Impostor. 
 










     The event itself had a similar effect on me--that is, when I finally stopped basking in the glow of it all and realized how inadequate I was as either a whisky expert or a journalist.  Having two whiskies worth roughly $1000 each (the Hakushu 25 and the Yamazaki 25) on offer at the bar didn't do anything to diminish that feeling, either.  Interestingly, having them on offer also did nothing to diminish my interest in going back to the bar to drink more of each.   
 



                                                                        --Stephen
  

The Old Forester Birthday Bourbon 2012 (100 ml party favor)

Tasting notes: 
     The nose on this bourbon presents with lots of cherry and lots of heat.  There are also notes of vanilla extract evaporating off of an orange, if the orange is the size of the sun, collapsing in on itself until it in-densifies down to a tiny cherry of hydrogen and helium in the proper proportions and at the proper temperature.  In other words, a nose of cosmic proportions.  On the mouth, it's a red velvet cake presented to you on your birthday, and one that is so good, you wouldn't think twice of consuming it in your birthday suit (same goes for the whiskey itself).  While the mouth isn't as full and round as the nose, it drills into the palate expertly and sets up a perfectly balanced platform there.  Think of an off-shore oil rig, only it's spouting ultra high quality vanilla ice cream.  And it's shaped like a petit four (and tastes kinda like one, too). A petit four spouting great vanilla ice cream?  Now that's a birthday treat if I've ever heard of one.  The mouth eases into the finish with what seems to be light, straight goodness adulterated ever so slightly with a touch of really good rye. Think Donna Reed jokingly trading dry barbs with Jimmy Stewart between takes on the set of It's a Wonderful Life (you can't create great sap if you take it too seriously at the time). The finish blossoms into a re-creation of that birthday celebration I held for myself that year I was stuck on a deserted island in the Pacific: volcanic dust, cane sugar, beach sand, molting horseshoe crab ("Here, let me help you out of that shell."). Ah, those were the days.  In other words, this is truly a birthday bourbon for all occasions.
  
  

Rating:

--On the scale of sitcoms about people deserted on an island--
The Old Forester Birthday Bourbon 2012 is Gilligan's Island--Whether your preference is Ginger, Mary Ann, the Professor, the Captain, or even Gilligan (can't include the Howells here: they're insufferable), there's something for everyone.  And it's much funnier than Lost.

                                                                             --Stephen
   

--Our thanks to Andrea Duvall and Brown-Forman for the sample!
 

The Glenlivet 15 The French Oak Reserve (750 ml Party Starter (and Finisher) Barrel of Wholesome Fun for Soccer Moms)

[A little over a year ago now, Bill wrote a review of a mini of this whisky.  Recently, we received a sample bottle and worked up a full set of notes on the basis of which Bill wrote up a new set of tasting notes.  But since the vebmeister never got around to publishing Bill's original review, we're publishing both here, new one (full bottle) first and older one (mini) second.  Leave us a comment and let us know which set of tasting notes you like better!]

Tasting notes:
     Ze Glenlivet 15 Ze French Oak Reserve noses like papaya-flavored Robitussin™ specially formulated for children in Costa Rica and ze Dominican Republic. Instead of "papaya," ze British say "paw paw," as does Baloo ze bear, which is not surprising since Rudyard Kipling was British—even though he was born in Mumbai. (Ze older I get, ze more confusing categories become.) Nosing as smooth as Brancusi's L'Oiseau dans l'espace (Bird in Space) and as moistly-fruited as a still-life painting executed in a steam room by Delacroix.
     On ze mouth, lentil dal with apricots served à la tandoor, vidalia onions, charred lemon slices, and coriander.  [John: Bill, please explain to our readers HOW YOU GRILL SOUP!]  Smooth and thick, a bit of ze burn on ze lips: Think of kissing cayenne-coated Corian™ kitchen counters. Some Skor Bar™ at the back of ze throat, giving way to ze muskiness of down pillows slept on by the young Cameron Diaz. Or Junot Diaz, I always get ze two of them confuzzled. Ze dried and styled hair of a St. Bernard in ze tack room of a royal Swiss château after ze doggy ran off mimeographs for a missing skier.
     Ze finish is robin feathers somehow coupled with highly attenuated lemon syrup used in cocktails that call also for cinnamon sticks. Very round without being voluptuous, but still bringing ze sexy. Curvaceous, circular, and toned like ze hot person at ze fitness club you surreptitiously scope out from ze elliptical trainer.


  

Rating:

--On ze scale of movies with ze actors speaking with preposterously bad French accents--
Ze Glenlivet 15 Ze French Oak Reserve is Monty Python and ze Holy Grail--Too many classic lines to write here, so I'll settle for "I'm French! Why do you think I have this outrageous accent, you silly King!"

  

                                                                            --Bill

Tasting notes:
     Before tasting this, I confess that I felt some, well, reserve at the thought of a fine Glenlivet whisky languishing for an extended finish in French Oak. I do loves me some white Bordeaux wine--especially coupled with fresh-catch brook trout almandine garnished with grapefruit-papaya relish--but inflicting that on scotch? Really? And while the French have generally been enemies with the English since the Norman Conquest of 1066, were the Scotsmen behind this idea, thinking along the lines of "the enemy of my enemy is my friend"?  
     Fortunately, as soon as Drammeister Stephen unscrewed the lid of our 50ml nip, my fears were assuaged and allayed, massaged and acupunctured: They quickly deflated under the upswelling butterscotch hot air balloon whose basket was made from the wood of Pinocchio's nose while he was explaining about all the weapons of mass destruction stored in über-secret bunkers and redoubts in Pleasure Island. Or maybe a special toffee space shuttle created for adults by Willie Wonka, piloted by a miniaturized Oompa Loompa who recently bathed in vat of dark chocolate and almond dust.
     The mouth is so very, very smooth, it's like surfing on a koa wood surfboard sanded and polished by a Big Kahuna while listening to a band of daemons playing ukeleles and Hawaiian slack key guitars as they orbit around your head. The syrupy legs are like the spit-up of cherubim who overly indulged at a heavenly banquet--that is, if cherubim eat. And spit up. Imagine further ambrosia spiced with elderberries, lingonberries, and tiny tart wild blueberries speckled, like dew, with pixellated grains of gulab jamun. As much as I enjoy the normal mapping of my senses to my brain, this expression unleashes a crazy synesthaesia, like an old-time phone operator hysterical with joy, plugging in cords and cables to all the wrong sockets, and yet finding that the surprising connections led to marriages, mutually beneficial deals, and the reuniting of estranged children with their parents. (Mom? Are you reading this?)


  

Rating:

--On the scale of improbable alliances--
The Glenlivet 15 The French Oak Reserve is Bono (not Sonny Bono, but Mr. U2) and former Senator Jesse Helms--One wants peace, love, and universal harmony, and the other, well, I'm not sure what Jesse Helms wants, but based on his voting record, I don't think it's the same thing. Nevertheless, a toast to the two million AIDS sufferers in Africa saved by this unusual partnership. Slàinte!

  

                                                                            --Bill

Our thanks to Craig Bridger and The Glenlivet for the sample! 

  
 

The Wemyss Spice King 12 (50 ml Vasco de Gama mini)

Tasting notes:
     From the start, we see this dram has aged some since we saw it last.  On the nose we pick up notes of aftershave from the Vermont Country Store.  For a laugh, I pantomimed daubing it behind my ears only to look over and see that Bill had poured the bulk of his measure onto his chest, and was now rubbing it in a seductive figure eight while muttering to himself.  Yes, I thought to myself.  They really put the Spice in Spice King.  On the mouth it’s a freshly sanded pinewood derby car wiped down with a tack cloth made by Frederick’s of Hollywood.  A milk caramel.  Apple cider blasted by an espresso machine steam wand into a creamy, buttery froth.  An orange studded with cloves made into a morning star for an especially festive Renaissance “faire.”  The mouth is fast and light, but the finish lasts longer than we expected.  Fat free hazelnuts dried in the smoke of a bamboo fire tended by a Red Panda.  No, the fire is tended by that shearling-jacketed monkey that walked up to IKEA and into Internet stardom.  And does he ever have a way with fat free hazelnuts.  There is much to like here, but being bottled at 40% does take a little away from the impact of this balanced and winning dram.  We recommend a bloodless coup and the rank of Spice Undersecretary.

Rating:

--On the scale of job titles that can be randomly generated--
Wemyss Spice King is Human Group Representative--This one is funny and has the wide applicability/appeal characteristic of this dram.  The others are frighteningly realistic.  Go ahead.  Generate a new title now.
 
   

                       --John, Dynamic Paradigm Architect at The Malt Impostor

--Our thanks to Karen Stewart and The Wemyss Malts for the sample! 
 

Boston Whisky Cruise 2013 is May 18th! Get our discount code!

We attended the Whisky Guild's Boston Whisky Cruise a couple of years ago and had a complete blast.  OK, that's a complete understatement.  But then again, we are masters of understatement and subtlety.  Well, let's just say we're very pleased to be attending this year's Boston Whisky Cruise.  Check out the lineup of malts on offer here.  Once you've read that, then consider: Whisky. Lots of Whisky. Whisky people.  Lots of whisky people.  Master classes and great food.  And it's all on a boat.  ON A BOAT!  With awesome views of Boston Harbor!  Awesome views you probably won't take the time to see, because...well...Whisky! Whisky people! Great food!  ON A BOAT!

VIP tickets get you in at noon, while regular tickets get you in at 1 pm, sail time is 1:30-3:30, and the Cruise concludes at 3:30 pm.  Your ticket price includes the buffet lunch and all whisky tastings.  Regular tickets are $95, and VIP tickets are $115.

Use our proprietary, exclusive discount code for the Boston Whisky Cruise and receive 15% off your purchase.  Use the code:  "impostor" (without the quotation marks) during checkout.

Call 877-3-WHISKY x107 for further information about this and the Whisky Guild's other events, or visit their website at www.whiskyguild.com.  Like them on Facebook and receive a special pour from the Whisky Guild Private Collection -- www.facebook.com/whiskyguild

More details:

May 18, 2013

Spirit of Boston Cruise Ship

200 Seaport Blvd., Boston, MA

VIP Hour - 12:00pm - 1:00pm

Main Boarding - 1:00 - 1:30pm

Sail Time - 1:30 - 3:30pm

Check out the video on YouTube! http://www.youtube.com/watch?v=yjd2hQAZTt8

BUFFET LUNCH will include:

Fresh Salads
- Garden-Fresh Salad Station - A fresh assortment of mixed Greens, ripe Tomatoes, crisp Cucumbers, dried Cranberries, Garbanzo Beans, Sunflower Seeds, shredded Cheese, Croutons and bits of real Bacon, served with a choice of a Balsamic Vinaigrette or Ranch-style Dressing
- Classic Potato Salad Chopped Potatoes, crisp Celery, diced Onions and sweet Pimentos, blended with a Dijon Mustard Mayonnaise
- Italian Pasta Salad Imported Pasta tossed with Green and Red Bell Peppers, and Sweet Onions in an herbed Italian Dressing
- Chef’s Daily Selection Fresh Salad creation from our Chef

Entrées
- Tilapia Fillet with Lobster Cream - Fresh Tilapia Fillet baked and topped with a rich Lobster-Sherry Cream Sauce
- Herb-Marinated Rotisserie Chicken - Lightly-seasoned Chicken baked to perfection in a traditional blend of Herbs and Spices
- Apricot-Glazed Pork Loin - Jerk-seasoned Pork Loin, simmered in our Chef’s sweet Apricot Glaze with Rice Wine
- Three-Cheese Pasta Al Forno - Imported Pasta baked with Mild and Sharp Cheeses, and topped with seasoned Bread Crumbs

Accompaniments
- Garlic Smashed Potatoes - Hand-mashed Baby Red Potatoes, blended with roasted Garlic and light cream
- Local Harvest Vegetables - Seasonal medley of locally-sourced Vegetables, hand-cut and lightly steamed and seasoned

Desserts
Fresh selection of Cakes, Bars, Pastries, Cookies and Seasonal Fruit
A variety of Fresh Breads and Butter will be offered.
Menus are subject to change without notice.

ALL TICKET SALES ARE FINAL - WHISKY GUILD IS REGRETTABLY UNABLE TO REFUND OR EXCHANGE TICKETS FOR ANY REASON.


Come join us there!  We look forward to seeing you there!

Slàinte!