The Balvenie - 17yo peated cask

What an exciting day!!! The Good people at Balvenie distillery sent 10cl sample bottle of their new product for me: The Balvenie 17yo peated cask. I feel so lucky to be among the first to get taste of this innovative Whisky.

This is what happened: The master distiller David Steward bought some heavily peated barley from local producer. Made spirit out of it and stored it in oak casks. After few years the liquid was transferred to another set of casks. And, here is the interesting thing, usually smoky flavour of whisky comes at the start of proceedings. What Mr. Stewart and his team did next was that they took batch of 17yo. Balvenie, filled the empty casks that had previously had that heavily peated spirit. They left the Whisky there for few months. And end product was highly unusual but excellent tasting Balvenie Whisky.

The Whisky I have been tasting today still has the distinctive honeyd sweetness of Balvennie but with added punch of smoky oak from the casks it was finished in. It is one of those that one would feel proud to offer to a good friend. Its unassuming and once you have it in your mouth there is really no need to talk about it as the taste is to such perfection that it explains itself. Balanced harmony is overwhelming.

You know the feeling when you are with someone you just met and it feels like you two have known each other for years. Well, that's how drinking this feels. I have only positive things to say about the product. Truly recommended.

NOTES:

Nose: Very balanced, nothing really over powering. Peaty smokiness is definitely coming in first but quite equal to, floral, honey, species and subtle hints of liquorish, green grass.

Taste: Smokey oak is dominant at start, very sweet caramel and honey finish with hints of spice and nuttiness at end.

Finnish Whisky - Teerenpeli 6yo

If there is one country in the world that you would think does not do whisky, I bet you would think Finland. They are more known for hard vodka drinking traditions, silly past times and Sibelius. Some people in Mediterranean countries may have seen them drowning few pints of lager, but wine and Whisky never.

I was recommended Teerenpeli chain of restaurants for their excellent selection of beers they brew. And I have to admit, the Teerenpeli beer and lager range is fabulous at least. What I was more impressed was their own brand of Whisky... Or the future of it.

Teerenpeli 6yo is first Finnish Single Malt. 2008 they realised 5yo and logically 2009 6yo. The restaurant I walked in was in central Helsinki. Swanky looking joint with good selection of malts. Without much of thinking I went for the kill and ordered the bad boy in the picture.

Nose: Fruity, Blackcurrant with hints of marmalade, tobacco and leather polish

Body: Mild to Medium

Taste: It really needs few more years in maturation for all the promise of nose to develop in to taste. The over all verdict is of Sweet Woodiness with lots of hints of good things to come. Cannot wait till next release.

Pairing Single Malt and Cigar

Pairing Single Malt and Cigar is easier than you would think. Cigars are put in to three main categories: Mild, Medium and Full bodied. You can easily do the same with whisky.

The simple but important rule is that you find a pair which doesn't try to over power each other. If you pour dram of your best 15yo oak cask MacAllan and pair it with Montecristo Nro 2, the poor whisky has no chance. Your first drag of the Cigar will kill and eliminate everything of the whisky.

But if you choose something similar in power. Like Hoyo de Monterey Corona you'll be surprised how well they blend together. Both have Chocolate, nuts and woodines as part of main characteristics. The flavor will blend in your mouth to something that dreams are made of.

Recommended pairings:
MILD to MEDIUM -----------MacAllan 10yo - Hoyo de Monterey (Corona)
MEDIUM ---------------------Glenfiddich 18yo - Romeo & Julieta (Pelicosos)
MEDIUM to FULL -----------Talisker 10yo - Montecristo Nro 2
FULL BODY ------------------Lagavulin 16yo - Partagas serie D nro 4

Whisky Sauce with peppered beef

For the peppered beef do as you have always done. It is important that the beef is as you like it.

For the new potatoes I recommend butter and chives.

I don't think that Whisky is as natural cooking ingredient as Brandy but it is still if correctly used absolutely divine. In Scotland you can get marmalade's, mustard's, spreads and sauces and pretty much anything with whisky but I believe it is best served in sauce.

Ingredients for the sauce:

• 50ml whiskey
• 1/2 tsp of balsamic vinegar
• 150ml double cream
• black pepper
• Salt

Method:
1. Pour whisky into sauce pan and set it light (this burns some of the alcohol and gets rid of any bitterness)
2. Pour in the cream and seasoning.
3. Put half a spoonful of good quality balsamic vinegar to support the whisky flavor.

Let simmer till consistency is to your taste.

Serve and enjoy