Distilled: Our New Book, Out Today!

Writing is a wonderful thing. But, as with the apocryphal ‘tree in the woods’, if no one reads your words, have you really written anything at all?

When, in 2008 we decided to start Caskstrength.net, it was to create a journal wherein we could keep a record of all the whiskies which had been shared with us, and we were sharing with other people... little did we know of the journey that it would take us on. The blog was not designed for mass readership nor praise, but a simple account of the joys of whisky, wrapped up in some irreverent ramblings.

As we approach our 8^th year of writing this blog, we are constantly humbled by the figures we see when we check our stats. To have a monthly readership which would fill every seat at Old Trafford and still leave queues outside is always mind-boggling, and makes us want to dedicate our entire time to writing posts.

However, the rigours of everyday life always get in the way and, being self-employed and full-time in the drinks business, writing our blog (which carries no advertising and therefore no income) can often slip down the priority list, in favour of actual, real work.

But writing is very much in our veins (along with a sizeable proportion of alcohol too, usually...) and about 18 months ago we decided we wanted to write a book dedicated to the wider world of distilled drinks. After working up a concept we were commission by Octopus Books to start writing, and it gave us a wonderful opportunity to explore and visit some of the world’s finest spirits producers.

As a result we are pleased to announce that today is the official publication date of our new book, ‘Distilled’, a guided tour around the wonderful world of spirits.

Broken down into chapters on gin, vodka, tequila & mezcal, rum, brandy, whisky and a host of other spirits, the book is akin to a Lonely Planet Guide: think of distilled spirits as a city, and the different styles as the suburbs. The book gives a history of each of the different suburbs, as well as an idea of the production values involved. It references some of the major brands in the overviews, but focuses on smaller, undiscovered producers. Each section comes with an interview (or two) with a ‘maverick’, someone making interesting expressions of their chosen distillate, and a ’10 To Try...’ of unusual offerings from that category. Oh, there are also a few nice cocktails in there to make as well.

Out on MitchellBeazley, the fab publisher which also releases Dave Broom’s wonderful books, you’ll get change from fifteen quid in the UK for a copy, and you can buy it:

here, here, here and here

or simply head down to your local book shop where you should find it in stock. If you’re outside the UK, you can still order it from your local webstore, and do look out for it in the shops too as different territories have different release dates.

But we couldn’t leave it there. We like to try and do things a little differently here at Caskstrength.net so in the lead up to the release of the book, we made some short videos (very short...) of the magic of making drinks. From grain magically appearing as liquid in the glass, to ‘three click cocktails’, you can check out the videos here, with an example of one (magic maturation) below:

All that remains for us to say is ‘thank you’. If no one reads these posts, we might have well not have written them. And if no one reads our book, then the tree which fell in the forest to make it, might as well have not have bothered making all that noise. We hope you enjoy reading Distilled as much as we enjoyed writing it.

Cheerio,

Joel & Neil 

A Dram With A View... London's Best New Bars

Every so often, from Berlin to New York, a bar will suddenly arrive without fanfare or expectation and completely change the landscape of drinking that the city has to offer.  From the gloriously speakeasy themed PDT (Please Don't Tell) in the aforementioned NY, to London's Purl and sister bar The Whistling Shop, both subterranean Dickensian palaces of science and flavour, the art of the bartender has perhaps never had a safer pair of hands over the last 3 years.

Recently, Caskstrength has been tasked with undertaking some bartender training on the mixability and vitality of the blended Scotch whisky category and speaking to the groups of bartenders from across the globe what's clear in particular is that right now, London appears to have the edge when it comes to the variety of great bars offering exemplary service and a wide variety of innovative drinks.  Last week we had the pleasure to visit arguably one of London's most exciting new bars, NOLA (named after the abbreviation of New Orleans, Louisiana) run by the wonderful Dan Priseman, a man who has never looked more at home serving simple classics given a subtle sprinkling of the Deep South.

A wonderful Hurricane-inspired drink from NOLA

NOLA isn't a huge bar -  probably with a capacity for 30 guests or so, but what it lacks in size it more than makes up for in panache and for those in search of a perfect Ramos Gin Fizz (which comes with the proviso that the bartender must be on the verge of passing out before the drink is properly shaken) there really isn't anywhere else to consider.  They even have a fabulous cigar terrace and a frighteningly  well-put-together collection of sticks to enjoy.  Hola, NOLA, we salute you!  

But for the sheer scale of what makes London one level ahead of the pack in the bar stakes, one only needs to look up to the skies and to The Shard, London Bridge's newest and most captivating landmark- in particular the 31st floor.  For those of you who know little of London's latest swathe of tall buildings to divide opinion like no other, The Shard is the daddy of them all, and currently carries the lofty title of Western Europe's tallest building.  From the underneath, the scores of tourists eager to travel to its summit seem more than happy to part with the £25 per person it costs to take an elevator to the very top.  But amazingly, about 99% of them fail to spot the obvious goldmine of a drinking opportunity. Venture around the corner from all the queues and you'll find another entrance with a single lift containing just one button for the 31st floor.  Now given that The Shard has 72 floors, you'd think that being less than half way up was a little like popping to watch the latest blockbuster film and deliberately missing the action packed cliff-hanger of an ending. But after stepping out of the lift and strolling into the Aqua Shard bar, you'll reconsider the meaning of the phrase 'no half measures'.  Because here, half way is definitely the right way.

The smile on your partner's face as they see the location they'll be enjoying several cocktails for the next few hours is absolutely priceless, for in our opinion, Aqua Shard outshines any other high rise bar in the world, without question.  Don't believe us, then see below...

Hello London...

But of course, location isn't everything. But when you have a view this good, you'd be gloriously happy just drinking tap water.  A quick perusal of the menu reveals that Aqua Shard specialises in a small range of classic inspired cocktails, with Harry's Cocktail (featuring Monkey 47 gin, Antica Formula, absinthe and garnished with an olive and fresh mint) - about as perfect a drink as one can imagine when presented with such an impressive vista of London's skyline.  Aqua have an entire menu based around gin-based cocktails and also one dedicated to tea-infused creations, with the Persephone's Cup comprising of Buffalo Trace bourbon, Moscato, hibiscus tea syrup, some bergamot and lavender bitters all aged in a small white oak barrel.  It's gloriously floral, yet mouth-wateringly rich and just goes to show how manager Manuel Soro has risen (at least 31 floors...!) to the sky high challenge of making Aqua Shard London's most exciting place to drink.  Just make sure your guests have a head for heights...

For more information on both bars visit:  www.aquashard.co.uk and Nola-London.com

The New Frontier In Gin - Burrough's Reserve

Desmond Payne -  Mr Gin

Here at Caskstrength, we're used to the importance of wood in developing the supreme character in a spirit. From lengthy maturation in an ex bourbon barrel, to short periods of extreme finishing in sherry, port or wine- the type of cask and its quality will of course have a profound effect on the spirit it holds.

Recently, there has been a trend for ageing more traditional white spirits in oak too - something we have cast a slightly quizzical eye over.  Just blithely sticking a spirit into an oak cask won't give you the results you're looking for- take our word for it.  We received a brilliant kit from the Wasmund distillery last October, which included a charred, unused two litre cask and enough new make spirit to start a small house fire.  It began to mature very quickly -  in fact after a month, it was beginning to take on a mellowed, round character.  

But after Christmas, things went quickly down hill, to the point that the spirit was virtually undrinkable, such was the power of the oak.  It now resides in our office and due to the fluctuating temperature, there is so little left in the cask,  the liquid resembling a very dark woody monstrosity.  

So subtlety is very much the key when it comes to using oak wisely, especially when your spirit is traditionally clear.  

Two companies put out aged gins last year: Master Of Malt aged its Ampleforth's gin for apparently six months in small 50 litre casks, with the results working out well.  Alongside them, French distiller Citadelle oak aged its excellent gin, releasing it in vintages and allowing consumers to experience the different subtleties between them.  

Both of these pioneering products have been followed up by arguably one of the biggest players in gin, a sign that what was previously seen as a relatively novel product is perhaps about to hit the mainstream.  

Burrough's Reserve is a brand new gin from the Beefeater distillery, which is situated near the Oval cricket ground (and a stone's throw away from Joel's house.)  It takes its name from the distillery's founding father James Burrough and is distilled using a tiny still (No.12) which looks positively cute next to the mammoth copper behemoths which impressively hiss away in the still house.  

But the real magic happens when master distiller and all-round ginmeister, Desmond Payne takes the spirit and places it into a specific type of cask- namely those previously filled with Jean de Lillet.  For those of you not familiar with this name, Lillet is the name behind one of the finest vermouths in the world, which was used in the famed Vesper cocktail, as consumed liberally by one James Bond. For Desmond, the idea of 'resting' a gin was an exciting prospect, but one which was fraught with pitfalls.  To age a gin in something that had an actual relevance with gin was his challenge, which meant not just reaching for any old used bourbon barrel or sherry hogshead.  Instead, he looked for a cask that would enhance the botanical balance in Beefeater and not dominate it - and the choice of Lillet casks was an inspired one.  If you haven't tried Lillet in a Martini or other gin cocktail, we urge you to get down to a retailer now and buy a bottle -  it is unlike any other vermouth -  and then you'll begin to understand its significance in the resting process here. 

What results is a gin that has taken on a slightly darker hue in colour and a spirit that Desmond hopes will be sipped neat, like a whisky or Cognac.  But what does it deliver on the nose and palate? We tried the gin both frozen down and at room temperature and the results were remarkably different -  the colder temperatures bringing out more of the citrus notes and classic gin botanicals.  But at room temperature...

Burrough's Reserve -  Oak Rested Gin -  Batch 01 - 43%

Nose: Immediate notes of vanilla custard, sweet creamy coconut, a touch of white pepper, Amalfi lemon zest, fresh pine and a softer, buttery biscuit note.  

Palate: The botanicals deliver wonderfully, with juniper leading the way, followed by a gentle spice note, more lemon zest and a little liquorice, then comes the oak influence, with more vanilla notes and a slight maltiness. 

Finish: Lingering notes of lemon zest, juniper and a creamy vanilla all coat the tongue, but leave the mouth feeling refreshed and vibrant.  

Overall: This works as a sipping spirit, without a doubt and the influence of the oak, is restrained and perfectly balanced.  Whether it will change the way we consume gin is debatable, but as a category defining moment, Burrough's Reserve has achieved a great deal in a short space of time.  My next plan is to try this at the heart of a Martini, where I think it will excel.  

It's Gin O'Clock People... Caskstrength Gin Tasting Class at the SouthBank Centre

After all the peated shenanigans of our recent visit to Islay, coupled with three solid days judging whisky this week at the IWSC Awards (we lost count at around 150 or so) our palates and tiny minds are a little shot.  So we thought the only way to counteract any ill-effects of whisky exposure was to dive headlong into white spirits instead... the Obi Wan to whisky's Vadar if you will.  

And with this in mind, we bring you news of a rather exciting gin tasting workshop we're hosting at the Southbank Centre in London on Wednesday 10th July. 

Caskstrength, In Association with The Southbank Centre Presents:

A Journey Into the refreshingly exciting world of premium gin!

Join us for an internationally flavoured journey into London's quintessential and best loved spirit, gin.

Experience how gin is made, discover the myriad botanicals that go into giving gin its unique flavour, try six outstanding premium gins from around the world as well as learn the secrets of making the best gin and tonic and perhaps the most iconic cocktail of all time, the classic gin Martini.

The evening promises a real experience into how gin took control of the City of London back in the 18th Century and how the thirst for gin has developed internationally over the past decade, including everywhere from the Philippines to Spain.

We'll also be joined by a Very Special Guest Gin Expert on the evening too, so it promises to be a botanical packed bonanza!

The event starts at 6.30pm and tickets are available to non members of the Southbank Centre, priced at £40 or £70 for two.  Numbers are limited, so get your skates on!

Let us know if you'd like to come along and we'll hook you up with the Southbank Centre or alternatively, feel free to Book Tickets Here:

TTFN!

The Most Adventurous Advent...

I. Love. Christmas. 

In the run up to Christmas, every company seems to roll out 'ideal' whisky related gift ideas:  whisky books, that haven't sold very well throughout the year are now re-badged as the 'perfect gift for dad', in addition to repackaged or newly released whiskies - some actually reflecting the festive flavours and aromas we associate with Christmas.     Recently, we reviewed a rather wonderful Mature your Own Whisky kit from the Copper Fox Distillery, which, in our opinion is about as perfect a Christmas present as we can think of, assuming that boredom and the brooding cabin fever of staying with the in- laws doesn't lead to just drinking the immature newmake spirit after a couple of days.

But all these pail into comparison next to the latest work of genius from Master Of Malt.  Not only have they solved the tricky problem of counting down the days to Christmas, but they've also come up with the gift-that-keeps-on-giving for every big kid on the planet.  Move over chocolate-filled advent calendars... here's the whisky-filled advent calendar.

The premise is so deliciously simple.  24 doors, each one with a different 3cl individual wax sealed Drinks By The Dram style miniature.  And behind one of the doors (maybe the 24th?) is a measure of 50 year old whisky.

Yes, this is perhaps the most expensive advent calendar in the world (£149) (ed... actually not, as it would seem Harrods once released this gratuitously opulent monstrosity) but it's a total no-brainer, for the sheer brilliance of a dram a day in the run up to Christmas...imagine the anticipation of just what's behind each of those malt-filled doors of joy...

And for those who aren't keen on whisky (why are you reading this blog??!) MOM have put together a gin-based advent calendar too.  

Gents, we salute you.  Festive idea of the year, hands down...

For more information on the whisky advent calendar, visit Master Of Malt.  But get your (ice) skates on... there's only 19 says left till 'door one'... ;-)

Professor Ampleforth's Cask-Aged Gin

Curiouser and curiouser.  The mysterious packages that seem to arrive through the door at Caskstrength towers.  This month we've been exploring some other spirits alongside whisky and this rather unique little number caught our eye.

It is from the burgeoning labs run by the wonderfully eccentric Cornelius Ampleforth (aka Master Of Malt's Ben Ellefsen) and takes the gin category to yet another dimension.  This unusual range of spirits (which included the original Bathtub Gin, an Old Tom gin and the downright crazy Rumbullion.  The Bathtub bottling exuded all manner of wonderful botanicals, compounded, rather than redistilled in spirit.  It gave the gin a slight tint, hinting at times gone by and tasted absolutely tremendous.  There's been some snobbishness about compound gins in the past, but we say b****cks to that, if it's done with all the finesse (and probable irresponsibility) as Mr Ampleforth.

Hot on its heels, comes a Cask Aged Gin.  The lab has obtained some 50 litre octave sized casks, which will have previously held both bourbon and sherry.  Banging the gin in for a little snooze (apparently 6 months) has resulted in this -  certainly the first cask aged gin we've come across - and looking very much like a young whisky.

Those of a nervous white spirit disposition, look away now. We're about to destroy all that you believe in... ;-)

Professor Cornelius Ampleforth's Cask-Aged Gin - Batch 1 - 43.3%

Nose: The great news is that this experiment has whole-heartedly paid off. Notes of juniper, dry, musty cassia bark, coriander and citrus peel burst through, alongside a slightly buttery, sweet vanilla note. Nothing is overpowering. If this has been in a cask for six months, it hasn't dominated the spirit, just given it a nicely rounded note. It seems less spirity than other gins and a bit 'fatter'.  Lovely.

Palate: Oh, this is where all the cask influence has gone - methinks from something that might have held an Oloroso sherry?  Really spicy and meaty, with cloves, some Moroccan lamb (seriously...) lemon peel, some bay notes and lots of rich, oily mouth coating vanilla.  This will make a very unusual Martini, but a great one, none-the-less.

Finish: The juniper notes return to the palate as it dries out, alongside, citrus zest, a touch of cardamon and a whisker of dry wood spice.  

Overall: If you happen to like blended whisky (hmmm, anyone? ;-) ) and a quality gin, then this is going to be right up your street.  It doesn't overstep the gin category totally, still retaining its aromatic balance, but offers something a little more alongside it.  

Fathers Day - Suggestions for your Papa this weekend

There are always plenty of options for what to get your Dad this Fathers Day. From a pair of socks in Sainsbury's through to a Bentley Continental, one thing that is sure to have an impact is a bottle of booze. So long as your dad doesn't have designs on being the next George Best, that is.

Whisky is the obvious choice, however you may want to look beyond malts in to rums, gins and Congacs as well.

We chosen drinks which we feel represent great value for money but are also a little "off the beaten track" from what you may find in your local Waitrose or, RIP, oddbins.

Here is a selection which either of us would be proud to give to our wonderful Fathers, this coming Sunday. Click on the links in bold to purchase:

Scotch:

Our first pick is the Glenrothes 1985. Situated in the town of Rothes, down the road from Dufftown, this vintage delivers great burnt oranges and rich wood flavours. It represents some of the best maturing stock Speyside has to offer. £66.25

For something totally unusual, with packaging to boot, try Shackleton's Whisky. A limited edition offering from Whyte & Mackay, this is recreation of the whisky found frozen in the Antarctic and it seems the guys back then had great taste in whisky, as this tastes pretty darn good. £97.95

Black Bull 40. So, yeah, a 40 Year Old Blended Whisky for just over £100. Exactly. And it tasets bloody fantastic too. Honestly, you'd be daft not to. We bought a bottle three weeks ago and it's all but gone now... £116.00

Irish Whiskey:

The two main pics for us here come from opposite sides of the boarder. Starting in the North, try the Bushmills 1608, made using crystal malt which lends a toffee note to the dram, this will draw admiring gazes from whiskey lovers who come over for dinner and know their Irish. £52.75

From the South, try the Single Pot Still Irish Whiskey Red Breast 15 Year Old from the chaps at down at Midleton. The always reliable Redbreast 15 Year Old hits the spot for us and is a real premium product. £67.75

American Bourbon:

Four Roses Single Barrel. Quite simply our favourite bourbon around at present and also at a great price point. £35.59

Japanese Whisky:

Our two picks here are a blend in the Hibiki 12 and a single malt in the Nikka Whisky Straight From The Barrel.

The Hibiki has risen in value over the last few years and availability has become increasingly scarce and quite rightly so for such an amazing blend. Matured in plum wine casks, this whisky is rich and fruit in the truest sense of the terms. £42.25

The Nikka has moved out of my living room and in to my bedroom, becoming the bottle which I have a nip of with a book over bed time. Equally as appealing for it's looks as it's rich and powerful taste. £26.25

Rum:

Ron De Jeremy - To put this very simply... your dad will know who he is. There will be bonus points for associating yourself with the great man. To say this has a very long finish is an understatement. £28.95

Cognac:

Looking over the English Channel in to France, a good choice in Cognac is the Hine Cigar Reserve. Robust enough to withstand a big fat stogie, or a wonderfully aromatic Montecristo No. 4 this Cognac is a superb meeting of spices and elegant floral notes. We suggest lighting up with your dad and enjoying a generous measure... father and son/daughter time just got even better. £65.75

Gin:

And finally, back in the UK our highly recommended gin would be No.3 from the chaps down at Berry Bros & Rudd in St James. Quintessentially English, this is the favoured gin for martinits at Dukes Hotel. Recreate the 5 star experience by washing a martini glass out with a good vermouth, taking No.3 out of the freezer and topping the glass up to the brim. Just don't put 5 Star on the stereo. It will ruin the mood somewhat... £29.95

London (gin) Calling....

Continuing our foray into other spirits this month, we fancied a crack at one of London's oldest and most formidable mistresses- Madame Geneva.



There are perhaps fewer drinks that can unequivocally sum up two drastically opposing views of our great nation better than gin. Indeed, this clearest of spirits carries with it an air of louche sophistication; of lavish evenings spent in the company of Indian Princes, the far-reaching arms of our greatest colonial conquests and a beguiling aromatic charm, which seduced the wealthy and privileged ranks of our upper classes. But before this slightly hazy vision of hedonistic happiness came into being, a very different image of gin prevailed.

Barely a few decades after its introduction to our shores, London was gripped by one of the worst epidemics of alcoholic dependency, chiefly caused by the widespread availability of this cheap, plentiful and often deadly elixir. With its sovereignty under threat, Britain needed to take severe action and gin became one of the first targets in the firing line. So just how did we come so close to losing everything, yet eventually grace gin with such high regard, that it has now become such a quintessentially British drink?

The story of gin began back in Holland in the early 17th century when the 'Father of Gin', Dr. Sylvius, developed a medicinal tonic using Juniper infused alcohol. Its popularity across Holland led to the drinks adoption into the field of battle where, it is claimed, British soldiers first encountered Genever (or Geneva) when fighting against the Spanish in the Dutch War of Independence. The phrase "Dutch courage" is believed to have derived from the drinks heady, yet medicinal qualities and returning soldiers bought back quantities of Genever, where it found further popularity in London.

Its popularity had spread enormously by 1694, when anyone wishing to set up production of a spirit still simply needed to post a notice of their intention to distil ten days before doing so, leading to the emergence of hundreds of crude and often dangerous spirit stills. The spirit’s crude recipe often omitted Juniper altogether and on occasion, all the more sinister ingredients took its place including ‘oil of Vitriol’ (sulphuric acid) and Turpentine’. The thousands of dram houses around the murky backstreets of London began advertising their gut rotting, yet effective wares in the most simple of ways: "Drunk for a penny, dead drunk for two pence and straw for nothing".

So how did we get from this.....



To this??

Well, fortunately a few people got the recipe right and today, we have some truly sensational gins. Here are just a few:

Jensen Old London Gin - 43% abv:

Jensen's is a return to the original older styles of gin that were prevalent around the 1940’s, focusing on the traditional flavour of juniper and a minimal balance of classic botanicals, including Coriander, Orris root, Angelica and Licorice.

Nose: An intensely dry aroma, with the juniper giving off a musk like character of the older gin brands, followed by a more elegant creaminess.

Palate: Bitterness, leading into a very dry, but zesty note, working extremely well with Fentimans tonic.

Overall: Simple, effective and classic styling from this excellent London style gin.

Berry Bros & Rudd- No. 3 London Gin - 46%

A brand new gin, painstakingly created by Berry Bros and featuring a classic balance of botanicals -including Spanish orange peel, Angelica, Cardamon pods and Moroccan Coriander, as well as Juniper.

Nose: Superb crispness and an immediate zing from the Juniper and Coriander. The higher strength really helps to lift the botanicals.

Palate: Lots of summery citrus notes, from the orange and grapefruit, held firmly in place by the more spicy notes of the Cardamon and slightly peppery Juniper. The Coriander gives an added warming kick on the finish.

Overall: A really exceptional gin, making one of the best Martini's i've had in a long time. The citrus aromas and flavours really wake up the senses. (BTW...I always prefer lemon peel as a garnish, opposed to an overly salty olive!)

Hayman’s Old Tom Gin - 40% abv:

Old Tom, described as the ‘gentle cousin’ of London Dry gin, is a style produced by Hayman’s, one of the oldest and most enduring gin brands still around today. Its recipe is based on the slightly sweetened traditional Old Tom gins, partly taking their name from a traditional wooden serving hatch shaped like a cat, found at some dram houses and gin palaces, which the drinker would receive a shot of gin directly into the mouth.

Nose: Very musky and vegetate, with some wonderful woody and aromatic notes, ginger, dark chocolate and coffee aromas.

Palate: Rich mouth feel from the additional sugar, with a sweet syrupy flavour. Notes of lemon zest and anise are present, giving a nicely balanced, old-fashioned style.

Overall: Hayman’s Old Tom would make an excellent Martinez cocktail, the precursor to the original Martini, with 1 part gin, 2 parts sweet Vermouth (seek out Antica Formula), a dash of bitters and 2 dashes of Marschino Liqueur.

Sacred Gin - 40% abv:

Sacred Gin is a micro distillery gin produced by Ian Hart in Highgate, North London, using 12 different botanicals including Juniper, Cardamom, Nutmeg, and Boswellia Sacra (commonly known as Hougary Frankincense) from which the product name is derived. Sacred is the first micro distillery of its kind in the United Kingdom.

Nose: Lots of spices including cinnamon, white pepper, and a bitter dry note from the Frankincense. Left in the glass, a fresh red berry note comes through. Powerful and elegant at the same time.

Palate: Very light mouthfeel, with minted lamb notes, rosemary and some sea salt. Very fresh and summery.

Overall: Despite its heavily flavoured botanical balance, Sacred are producing some excellent gin and this will compliment any zesty cocktail well, such as a Tom Collins.

Also worth seeking out are Pink 47, which despite the shocking bottle, is actually a reasonable gin.

For more info on the 18th century gin craze of London and the effects it had on its citizens, listen here to Patrick Dillon's extraordinary account, aired on Radio 4's Women's Hour.