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 Rumble In Penge

The Ridley nursery barely had room for a cot

Surprisingly, my first week of self-imposed paternity leave has been incredibly easy going (famous last words)  Little Lois Ridley, now seven days old has been sleeping and feeding well (with the occasional grizzle) and in-between naps, I have found the time to not only re-catalogue my whiskies, but to also compose a soothing baby sound track in the style of the great early 60's electro pioneer and wizard musician, Raymond Scott.  

Analogue soundscapes await baby Lois.  

Digging out my ancient Korg MS10 analogue synth, a Watkins Copicat tape echo and other antique sonic gizmos, I have been trying to tap into a soundscape that transfixes a baby, stimulating their ears, yet soothing them at the same time.











Scott released several masterpiece long players (which you can still get hold of) including a suite of recordings in 1964 designed to help parents bring their new babies into the world. 'Soothing Sounds For Baby' was released in collaboration with the Gesell Institute of Human Development and you can check the various recordings out here:  and here.

So far, my own project has had some success, albeit making the composer fall asleep several times at the keyboard, which I take to mean the principles also apply to big babies, like my good self.

If you happen to be passing Caskstrength Towers any time soon and hear some outer-worldly sounds, rumbles and sophoric drones emanating from the nursery, you'll know i'm at work, or have just hit the keyboard randomly in a heavy slumber.

Speaking of rumblings, several kinds have reached us at Caskstrength this week.  Firstly the news that Bruichladdich looks to be up for sale and that Cognac giants Remy Martin are in advanced discussions with the distillery owners.  Whether this means more cognac finishes is anyone's guess, but it demonstrates the significant position the Islay distillery are in after ten years of hard work building up their somewhat formidable reputation.

Secondly a brand new 'Rumble' has just hit our desks.  Balcones distillery, the Texas-based craft operation lovingly run by Chip Tate are becoming well known for their experiments in flavour, casting the net wide when it comes to new ways to produce innovative spirit.  This version of Rumble follows on from the one we were first bowled over by at Whisky Live London back in March.

For those of you who aren't familiar with this genre defying spirit, have a glance at our review here.  Rumble falls between the categories entirely -  in fact, as Chip likes to call it - the 'Spirit of Texas' is not a whisky (as it contains no cereal and is made predominantly from sugar) but is not technically a rum either, as its other key ingredients are wildflower honey and Mission figs. So it's somewhere in-between mead, brandy, rum and whisky -  the latter comparison coming from the already formidable woody complexity it has gained, despite its tender age.

This new batch of Rumble will hopefully be available in the UK shortly through a well-known retailer and well worth seeking out if you fancy a step in the direction of the deep south... it's not quite The Dukes Of Hazzard but it sure do taste purdy...

Balcones -  Rumble -  Cask Reserve -  Batch RCR12-1 - 58.1%      

Nose: Beguiling stuff. At first some sweet brown sugar, followed by chopped hazelnuts, vanilla pipe tobacco, dried coconut, milky coffee and chocolate covered dairy fudge.  It could so easily be a well aged whisky, but just has something different up its sleeve. Make no mistake, this is hot and needs a little dash of water to calm it down, but when you do, furniture polish, dried figs, rich Oloroso sherry, brittle caramel and something slightly mossy hit the nose to great effect.  

Palate: Very sweet at first- think over-muscovado sugared espresso and you're close.  With time on the palate, the coffee notes increase, alongside some brandy/Armagnac dryness, more vanilla and an anise/clove backdrop.  Again, the addition of water really broadens the palate, but make no mistake, this is powerful stuff. 

Finish:  The sweetness gives way to lingering coffee, with woody spices and dark honey.

Overall:  I really don't know where to place Rumble.  It performs so well as neither a rum, whisky or brandy, yet has the desirable qualities of all of these in abundance.  It is a beast of a drink and will catch a few people out on the palate, but it has opened up a wealth of possibilities in the cocktail world and as a sensational sipper.  Chip, hats off again for your latest rumblings.... 

Celebrating The Dark Days

Occasionally here on Caskstrength we venture into other spirits, as seen a few months ago when National Absinthe Day was observed by our cousins across the Atlantic. We also featured a brief history of rum and some of the more interesting aged bottlings on the market.

As many of you rum aficionados will know, the 31st of July has a dark and unfortunate significance in the world of rum. In fact, 2010 marks the 40th anniversary of what is known as Black Tot Day - the fateful day when legislation forced an end to the daily issue of British naval rum to our sailors. It was seen as simply an outdated custom, given the fact that the modern fighting fleets functioned on a greater degree of computer control and having a load of tipsy sailors in charge of potentially lethal arsenal of warheads at the touch of a button might have dire consequences. Shame. So as the last tot was issued on HMS Belfast, the remaining stocks of Royal Navy rum was effectively impounded and placed in bond, seemingly never to see the light of day again. Until now that is.

Speciality Drinks, headed by Sukhinder Singh managed to painstakingly track down all of the remaining naval rum stocks - some stored in stone flagons and the rest in traditional firkin barrels. The rum they discovered had taken on a spectacular quality, a proportion of it dated from the 1940's, possessing a wonderfully rich character.

Their next challenge was to produce a marriage of the rums - the origins of which could be traced back to Guyana, Jamaica, Barbados and Trinidad.

So, 40 years to the day in which the last rum tot was drained from its copper drinking vessel by an inevitably distraught sailor, the rum - now bottled as Black Tot was re-launched on HMS Belfast, (now a floating museum) and we got to sample a little piece of liquid history.

At 11.30am, after a short tour of the lower decks of the Belfast, the Bosun gathered the assembled guests with the shrill blast on his pipe and the order of "Up Spirits!" and the rum was duly measured out, while the splendid (and more than able shipmate) Mr Dave Broom regaled us with a few historical naval stories. Rather than cut the rum down with water to a traditional tot measure (effectively an 1/8 of a pint) we dived straight in for a full on 'gulper'.... Permission to taste sir!!!

Black Tot - Last Consignment - British Royal Naval Rum - 54.3%

Nose: An initial earthiness, followed by thick polish notes, mahogany furniture, some burnt caramel and then creamy fudge. It's powerful, intense and certainly easy to lose yourself. One of the richest noses to a rum we've discovered.

Palate: Peppery woody notes blend effortlessly with a slight waxiness, then into a rich demerera sweetness. At first it smothers the tongue with a silkiness, but then bites you with its firey ABV- this is a rum which has to be respected. Given time in the glass, a note of Camp coffee develops, with a seriously spicy undertone giving an extra level of complexity. Pretty extraordinary.

Finish: The lingering notes of sweetened Arabica coffee remain on the palate and you're in for a very lengthy finish indeed.

Overall: This rum reaches a new level in the spirit's heritage and is aimed at the super premium end of the market- but coupled with its inevitably high price (£600) you are drinking a true piece of naval history, which is unlikely to ever be repeated again- not unless we return to the traditional ways of sailing the high seas. until then...'GENTLEMEN....SPLICE THE MAINBRACE AND STANDFAST THE HOLY GHOST!!'

A Rum old time in the Caribbean...

How much fun have we been having lately. Some top draw whiskies, gins, Absinthe Day and more recently, with the advent of some sunny weather (!) we fancied a little foray into the dark and sweetly flavoured treats of wonderfully aged rums.

In readiness, I dusted off my Malacca cane and slightly weather beaten Panama hat to begin my pursuit of some of the world’s finest rums. (That is, after a cup of tea and a nice chat with this young lady...)

For the past several hundred years or so, rum has embodied a true sense and spirit of controversy, rebellion and adventure. From a time when pirates sailed the high Caribbean seas, out-running naval fleets with their illicit contraband, to the prohibition wars of the 1920’s and the revolutionary epoch in South America, other than oil, perhaps no single commodity has left such a lasting impression on the worlds trade routes. Indeed, rum is one of the most prolifically produced and widely adapted spirits and as a result, can be seen as a drink that defies both class and standing. Aside to its proliferation around the world, the Caribbean islands are often viewed as the spiritual home to rum and it is here that we begin our bittersweet journey into the spirit’s production heritage and beguiling legacy.



For over 3 centuries, rum was considered the backbone of the British Naval fleets and a steadying influence for many of our greatest nautical heroes. Since 1731, the Royal Navy issued a daily "tot" of rum to all their sailors, the equivalent of around half a pint, with the measure being doubled in times of battle or celebration. This procedure can actually be traced further back to 1655, where the term ‘Grog’ was first used (a stiff measure of crude, un-matured rum, mixed with sugar, water and lime) being deemed a suitable remedy in the prevention of Scurvy. Several popular brands of rum have grown as a result of the nautical association, the most enduring being Pussers (originally a corruption from the word ‘Purser’- the naval officer originally responsible for the ships stores)



The fateful day of July 31st, 1970 will be forever etched into the minds of every naval veteran when the navy ended the daily rum issue to their sailors. Across our entire naval fleet, this date has now become known simply as ‘Black Tot Day’ This summer will see the 40th Anniversary of Black Tot Day, so we will be wearing our armband in sympathy.

So here's a collection of recommendations from us (and our new friends above) for you try out, if you fancy a different taste on your next spirits voyage...

Appleton Estate Reserve- 8 Year Old Rum 43% - (Jamaica)

Nose: Very earthy on the first nosing. Roasted vegetable notes, mixed with a slight bourbon’esque floral/vanilla sweetness and an aroma of Java coffee and toffee, topped with chopped hazelnuts.

Palate: Dark chocolate, with some drying spice notes. The sweetness is immediately apparent, but more citrusy with orange notes.

Finish: Rich sugar sweetness and Demerara notes linger on the palate.

Overall: A solid, all-rounder of a dark rum. What it lacks in complexity, it makes up for in drinkability.

El Dorado Special Reserve -15 Year Old - 43% -(Guyana)

Nose: Now this is a little different. Wow. Very rich, with deep dark woody notes, Cigar box fragrances (cedar and dark tobacco leaf), sweet molasses, honey and hints of toasted oak and a fine spiciness. Absolutely wonderful.

Palate: Extremely smooth on the first sip, with a touch of sweetness, the extra maturation gives this a silky mouthfeel. The tobacco notes are still present. With a returning spicy backbeat.

Finish: A great mouth-coating sensation, with further touches of that spice, drying oak and dark sugary notes right at the end.

Overall: A very well balanced and luxurious rum and one of the best i've tasted. I could sip this for hours- Joel, bring me my Humidor!!

Rum Sixty Six- Family Reserve – 12 Year Old – 40% (Barbados)

Nose: Much spicier than the others, Sixty Six has more in common with an aged bourbon on first nosing. Dusty books, overripe bananas, with an underlying nuttiness (esp. Brazil nuts) Left in the glass, the spice develops into aromas of flat cola, and dried raisins.

Palate: Superb mouthfeel, with a great floral note, followed by ginger biscuits, sweetness of Demerara sugar, and a slightly lemon’y citrus flavour.

Finish: More lingering spice but this time with a further hint of tobacco and reflections of the cola.

Overall: Lighter than the El Dorado, but slightly weightier and spicier than the Appleton. Another solid, well sippin’ rum indeed.

for more info on the Caribbean rums, check out www.truerum.com