Christmas Party 2004

As time goes by the christmas season has started and of course we couldn't allow it to pass by without having a christmas party. Since it has been a long time ago we have had our last real whisky tasting, Stefan took great pains to organise a SMWS-tasting in this course.

The party took place in our own member room at Weisers and Norbert had managed a luxurious and very delicious buffet and some very nice wines. For bringing the people into the right mood we opened a bottle of Pittyvaich (Flora & Fauna).       

After the canny dinner we finally got to the sweeties we all were waiting longingly for. Right, Ralf? Since I got there a bit late he pushed me through the whole dinner.

There were seven green bottles on the table.  

1. Bladnoch, 50.13, March 1992-October 2003, 11 yrs, 56,2 %, A changeling

2. Craigellachie, 44.15, March 1982-September 1999, 17 yrs, 58,8%,

3. Linkwood, 39.42, June 1990-March 2003, 12 yrs, 58,2 %, Honey and burnt toast

4. Glen Mhor, 57.13, December 1981-July 2003, 21 yrs, 62,5 %, Moulin Rouge

5. Scapa, 17.26, March 1990-June 2003, 13 yrs, 61,4 %, Unusual and delicious

6. Caol Ila, 53.67, February 1990-June 2003, 13 yrs, 56,6 %, Wright’s coal tar soap

7. Ardbeg, 33.51, May 1994-October 2004, 10 yrs, 59,9 %, Big boy in the kitchen

Since many of us had drank a bit too much of the delicious red wine, they didn't take the first three whiskies as serious as you could have expected it. But on the other hand there was more just for Stefan and me! Thanks so much!!! We also had the poetical tasting notes from the SMWS, which contribute to exhilaration at Stefan's recitations. Here some extracts:

50.13: With water it changes substantially bringing up curios mechanical scents - Hornby Double O trains, light oil, bakelit, electrical sparks.

44.15: The first nose remaindes us of workships (wood, glue, rubber), then apple and pear crumble. The flavor is icing-sugar sweet to start, balanced by a slightly smoky bitterness at the back of the tongue, like chewing ivy leaves.

39.42: Silage and farmyards were mentioned. ... and a finish like the caramelised edge of a roast gammon.

57.13: Certain members of the Panel were able to identify a "tart's parlour" aroma complex. This whisky has a lively mouthfeel, like popping "space dust" and with a white pepper finish.

17.26: ... ginger cake and a wisp of smoke. It also has cough syrop with aromas like menthol, Vicks and Friar's Balsam. The reduced nose develops into pear tart with fudge sauce.

53.67: With some charcoal, there's also a promise of Puff Candy. Water brings up footbath medicinal phenols, with plastic buckets, Plasticine and hot sand.

33.51: Smoked applewood cheese, charred pizza base, pancetta and olive oil. Water takes us from the kitchen to the farmyard - cut hay and udder wash (don’t ask!). Water brings out grass, putty and oily engines.

Of course we didn't agree all the time but that's not new in this business.

That was the end of the "official" part of the evening, but we still sat there till the late evening hours drinking "barley" art of the evening, but we still sat there till the late evening hours drinking "barley" and babbling.