The coming shortage on Scotch Whisky

[mookien]

While classic single malt is a product of Scotland, one would think that other distilleries in other parts of the world would be producing something in the same style. Don't I remember seeing a reference a while back on the forum to a single malt style whisky made in Canada?

There is also a "Clear Creek Distillery" in Portland, Oregon making single-malt scotch. For details see ...

http://clearcreekdistillery.com/whiskey.html

[ForresterModern]

There is also a "Clear Creek Distillery" in Portland, Oregon making single-malt scotch. For details see ...

http://clearcreekdistillery.com/whiskey.html

Technically not a Scotch whisky as it is not aged its first three years in barrels on Scottish soil (a specific requirement), which is why they call it simply single malt whiskey, although as described it has all the other makings of a peaty Islay scotch and supposedly tastes like Lagavulin. They even play on that saying that it is scotch in every way except that Oregon (presumably where it is distilled and barreled and aged) is not Scotland

Sounds quite interesting though. Thanks Mookien. Another one to consider for the collection maybe someday.

[Ian_G]

I remember being introduced to Yukon Jack many years ago and used to buy it in the US when visiting.

Info lifted from Wikipedia
"Yukon Jack is a honey-based Canadian whiskey advertised as the "Black sheep of Canadian Liquors". It is a 100 proof (in USA) or 80 proof (in Canada) drink.Yukon Jack is produced by Heublein Inc. In 1987 Heublein Inc. was bought out by Diageo. Yukon Jack is made in Valleyfield, Quebec. Bottles available for sale in the US are imported and then bottled in Hartford, Connecticut.

The taste is sweeter than comparable american whiskys drawing from the honey it is brewed with but then has a rougher bite then say Jack Daniels."

Just another option

Ian

[Really a McQueen]

Technically not a Scotch whisky as it is not aged its first three years in barrels on Scottish soil (a specific requirement), which is why they call it simply single malt whiskey,... They even play on that saying that it is scotch in every way except that Oregon (presumably where it is distilled and barreled and aged) is not Scotland.

About the only think missing (from what you might find in Scotland) in that part of Oregon are the midges.

[Dale Seago]

There are several American single malts listed here:

http://en.wikipedia.org/wiki/List_of..._malt_whiskeys

Oh, and Australia. Sampled one at the Pleasanton Games from Tasmania. I don't recall who produced it but I really liked it. Great flavor and nicely smoky -- but the smoke was from the use of eucalyptus instead of peat.

http://en.wikipedia.org/wiki/List_of...ralian_whiskey

[creagdhubh]

Gotta have my 15 year Dalwhinnie...

[mookien]

Technically not a Scotch whisky as it is not aged its first three years in barrels on Scottish soil (a specific requirement), which is why they call it simply single malt whiskey, although as described it has all the other makings of a peaty Islay scotch and supposedly tastes like Lagavulin. They even play on that saying that it is scotch in every way except that Oregon (presumably where it is distilled and barreled and aged) is not Scotland

Sounds quite interesting though. Thanks Mookien. Another one to consider for the collection maybe someday.

Thanks for the correction. I often use "scotch" generically, but shouldn't. I would even call my corn liquor, laced with carbolic acid and oak, "scotch", while "Horrific Hooch" might be more descriptive.

Never having tasted McCarthy's, I cannot vouch for it, but I want to try it someday. If it truly tastes like Lagavulin, I would probably not like it, because I do not care for peaty whisky unless the peat is "controlled/corralled" (ie diminished) by other flavors, as is superbly done in Auchentoshan Three Wood, for example.

By the way, at your recommendation, I bought a bottle of Aberlour A'bunadh (Batch No. 37 - 2011). It is not "too peaty" as I feared, but instead has a unique rich molasses/liquorish/caramel flavor that blends nicely with the sherry. I like it, but for me it is definitely an after-dinner malt to be sipped slowly. I prefer the 16-yr. old for all-around drinking, like at breakfast. Thanks for pointing me to it.

[English Bloke]

... The best thing with the Akevitt is that the Asian market doesn't know of it's existence...
Skål!

Ahhhh, but we do

I was doing a bit of internet research recently and stumbled across a Malt Buff with a blog who, much like Mookien's moonshine, suggests a method of turning bad whisky into better whisky by transferring it to a kilner jar, throwing in a stick of oak and a teaspoon of maple syrup and leaving it for a fortnight... Apparently the slight hint of sweetness mixed with the infused oakey flavours fools the palate into believing you're supping something good.

I was tempted to experiment but then I looked at my assembled small collection of proper whisky delectables and thought, why bother?

[mookien]

Gotta have my 15 year Dalwhinnie...

One of my favorites, too, in part because the distillery is only 8 miles due east of the Ardverikie House - home of Hector MacDonald in MOTG. So when I drink a glass, it always brings back fond memories of the show.

[O'Searcaigh]

Okay people, every time I see "The coming shortage of Scotch Whisky" come up again on "recent posts" I feel a panic set in and think I'd better go down stairs, get out my shot gun and protect the two bottles I have left in my cabinet -- and just when I learned to REALLY REALLY enjoy a good single malt, weened from rums, bourbons and American whiskeys ... can't go back. BTW: all you more experienced aficionados, what's your favorite beer? I got some Belhaven Scottish Ale recently -- good but doesn't ring my chimes. Looking for a creamy smooth full bodied brew