Birth Year Whiskies

I’m going to be 50 this year. Yes, I’m that old and I don’t know how. Oh, I know the real answer but I don’t feel almost 50, although I feel 70+ some days, and it seems just yesterday I was celebrating my 40th by planning a trip to Vegas (cocktails, food, shows and day trips to unforgettable places, including Death Valley. Where I was also told that ladies don’t drink whiskey – oh yes, they do!) and felt that I was so very old but 50 is quite something and I’m going to mark it with a birth year whisky – 1971, the year of decimalisation.

I didn’t think that I’d make it to 50. I once had to ask a consultant if I would, as I needed to make plans for my dogs (two chocolate Dobies back then) and know if it wouldn’t be wise to adopt any more (four greyhounds since then). And my consultant told me that no, I wouldn’t reach that vast age… I’d be run over by a bus. I have obviously been very nervous around buses ever since! I asked because I have half of a condition where you don’t live to 50 if you have it in its purest form,. Luckily, it’s combined with another form which means I spend extra time on the sofa drinking peated whisky for pain. Fortunately, I love peated whisky.

Does that mean I want a peated for my 50th? Actually, no. My taste, like my choice of music, is broad. Looking at my SMWS bottles, I realised that I have more fruity Speyside than maritime Islay and, whilst I have distilleries that I prefer, I’m open to anything – within my budget and that’s the catch. I don’t have a spare £37,500 for The Macallan’s Red Collection 50-year-old which is the wrong year, anyway.

I discussed a bottle split when talking about this with my mum but she wisely pointed out that that would mean I wouldn’t get to keep the empty bottle. And that’s important to me, I want a bottle to open and drink, not collect or admire on the shelf, still stoppered. That’s also a factor in my budget. I didn’t expect to make it to 50, especially last year when I struggled to breath with Covid and turned blue, the colour I was born when they didn’t know if I’d make it to 18 months, let alone 50 years. I was fine after that as my heart recovered but knowing the story of my early days meant I’ve always appreciated life and marked birthdays in style. It’s another reason why this birthday is so special and I want a memento of it. That empty bottle will be kept and treasured but I will share at least a dram of it with another friend who is celebrating their half century this year. We’re from an old and rare vintage.

I thought about it carefully, I could buy a 1971 miniature from auction. Actually, I probably have some in the box under the sofa and on shelves in the cocktail cabinet but that wouldn’t be a 50-year-old dram as in one bottled in 2021. Whisky-Online have a Glenfarclas The Family Cask 1971-2014, again not a 2021 bottling but it might be what others want and there is something special about seeing the year listed so clearly on the bottle https://www.whisky-online.com/products/glenfarclas-1971-2014-the-family-cask-147-one-of-438-bottles-html?_pos=1&_sid=498ddeffd&_ss=r. And please hurry to Master of Malt as, at the time of writing, they only have one left of the Balvenie 47 Year Old 1971 (cask 2855), The Balvenie DCS Compendium Chapter Four for a mere £21, 841.32 – I absolutely love the all-important 32p at the end but at least there’s free delivery! Both out of my budget and the wrong year but still very tempting https://www.masterofmalt.com/whiskies/balvenie/balvenie-47-year-old-1971-cask-2855-the-balvenie-dcs-compendium-chapter-four-whisky/?srh=1

A friend suggested that I started a GoFundMe so I could have what I wanted but, to be honest, whilst I’d absolutely love an incredible aged bottle for my 50th, it’s a pandemic and others need far more vital things. But, if you are feeling generous, please donate to Drinks Trust (https://www.drinkstrust.org.uk) which is helping those involved in the drinks industry, including whisky, in these very difficult times when this blog post is, I admit, frivolous. But it’s also a time when we need to think ahead, to have something exciting in the diary and to dream of better things which, for me, is a dream bottle. It’s how I’ve got through the last almost 50 years, think of better times, escape the harsh reality of this time and have a dream, something which makes you happy. Life, like whisky, is meant to be cherished and enjoyed.

I saw a 50-year-old Armagnac for £200 recently and was tempted but I really want a whisky. One which has quietly matured through all the landmarks of the last 50 years, including the drought, Silver Jubilee, first woman PM (politics aside, that was huge for me, the idea that women could actually be elected), wars, the disbanding of the USSR and the fall of the Berlin War, creation of social media (which, whilst it has its issues, huge ones, is a good thing. It’s how I’ve met most of you, after all), the London Olympics and a pandemic. We need to mark those big years because, no matter what, we made it. And I do love excuses to pour a great dram!

I’d love to know what bottles are being produced this year. Realistically, I’m probably going to buy a grain (I adore grain whiskies – I did cave and buy the SMWS 16-year-old Invergordon, Delightful, Dreamy mentioned in a previous blog post) but some of you have much larger budgets than I have so let’s see what’s available. Please join me in my journey as I try to discover the perfect whisky to celebrate such a big year, tell me about what 1971 50-year-old whiskies you know about or about your own birth year bottles.

And Happy Birthday to all turning 50 this year. Hope we can all celebrate properly when the world is opened up again – and toast each other at a whisky festival.

Let’s talk 50-year-old whiskies here, on Facebook (https://www.facebook.com/Quaffed or https://www.facebook.com/fi.shoop.900/) or Twitter (https://twitter.com/FiShoop)

Southwaves Radio Drink Advent Calendar

Southwaves Radio Drink Advent Calendar 2015

 Last year, I created a whisky Advent calendar (https://quaffed.wordpress.com/2014/12/04/whisky-advent-calendar-2014/) which I wrote live every day after my dram. It was huge fun and a great way for us all to discover new whisky – and share old favourites.

But I accept that, shockingly, not everyone loves whisky. I have over 100 different varieties at home from all over the world, not just Scotch whisky and not just single malts. There were also some glorious blendeds in the Advent calendar last year but, this year, I wanted to be more inclusive and so I created a Drink Advent Calendar which was on Southwaves Radio three times a day.

I was meant to write it up daily but life doesn’t always run smoothly and that’s why you’re getting it all here in one go – so much easier to read…

So, 25 days, 25+ drinks and a fabulous way to celebrate the festive season. The best part? You don’t need it to be Christmas to enjoy them.

Join me for the Cocktail Hour on www.southwavesradio.co.uk every Thursday at 9pm, repeated Sundays at 8pm for great music – and fabulous drinks!

Happy New Year!

1^st December – WhistlePig Straight Rye Whiskey

I started with a classic, a Manhattan, and the quality ingredients have made this a favourite of mine. Sadly, Santa didn’t hear my plea for another bottle of WhistlePig Straight Rye Whiskey but I really want more. It’s got creamy vanilla with butterscotch, crème brûlée, oak, peat and a warming hint of orange. It’s a fantastic American whiskey.

A great Manhattan needs a quality vermouth and there was only one choice for me – Belsazar Red Vermouth whose fruit brandies add extra depth. There’s plum, passion fruit, cherry, orange and brandy. It’s the perfect marriage with WhistlePig Straight Rye Whiskey.

This marvellous Manhattan is warming, and tastes of the smell of Yule log, there’s plum, cloves and Port, it’s fruity and jazzy. You can just imagine drinking this in a shadowy New Orleans bar, listening to jazz – and it tastes of Christmas. The perfect start to the Southwaves Radio Drink Advent Calendar.

Manhattan
25ml WhistlePig Straight Rye Whiskey
25ml Belsazar Red Vermouth
Large dash of Angostura Bitters

Pour into a tumbler, swirl – and enjoy.

2^nd December – Tanqueray London Dry Gin

The drink of the day? Tanqueray London Dry Gin. I love G&T but there are times when I want a change and my special Gintly Does It cocktail is incredible and so refreshing. Perfect for lunch or parties.

Tanqueray London Dry Gin is a great cocktail gin. It’s a big gin so stands up to other drinks but also offers a sublime G&T with its juniper and lemon taste and is very smooth. It’s my main go-to gin for parties as it offers something for everyone. Try it in Gintly Does It which I created especially for the Advent calendar and have enjoyed drinking ever since.

I love Qcumber which combines cucumber with sparkling water – perfect on its own or with gin. It’s a great addition to any cocktail cabinet or for designated drivers/non-drinkers. So refreshing.

Gintly Does It
25ml Tanqueray London Dry Gin
15ml Rose’s Lime Cordial
250ml Qcumber
Dash of Jerry Thomas’ Own Decanter Bitters

Pour into a cocktail shaker containing ice, stir, drain into a tumbler and enjoy.

Two musts for any cocktail cabinet (or shelf) – Rose’s Lime Cordial (fresh limes are often too harsh for cocktails) and The Bitter Truth Cocktail Bitters Traveler’s Set (sic) which includes Jerry Thomas’ Own Decanter Bitters, Creole Bitters, Orange Bitters, Original Celery Bitters and Old Time Aromatic Bitters. Keep an eye on Amazon’s Lightning Deals where they often appear at a discounted price.

3^rd December – This is Not a Luxury Whisky (Compass Box)

I love whisky and I love this whisky in particular. It’s by Compass Box and the name is a pun based on a painting of a pipe entitled This is Not a Pipe by René Magritte. It’s a blended whisky and is fantastic quality and so smooth.

On the nose, there’s lavender, buttery fudge, oak and chocolate. When you taste it, there’s cherry, Christmas cake, burnt sugar and mocha. This gives way to smoke and it is superb. It’s butch and stands up well to meat – it’s crying out for being enjoyed with slightly charred barbecue sausages or just enjoyed neat.

4^th December – New Amsterdam Vodka

Parties need food and this is one of my favourite party foods – which involves drink. New Amsterdam Vodka’s a great choice for making Bloody Mary Tomatoes. It tastes of rye and lemon. It’s a crisp, smooth vodka with no bite so an ideal cocktail vodka. You’ll see it used on another day.

Bloody Mary Tomatoes
Punnet of cherry tomatoes (or more depending on the size of your party)
2 chillies, if using fresh, deseed them
50ml sweet sherry (I use Harvey’s Bristol Cream)
½ a lemon, sliced
5 dashes of Worcestershire Sauce
2 dashes of Tabasco (no more unless you want it very spicy as there’s already chilli in this party food)
2 dashes of Bitter Truths lemon bitters
Top with New Amsterdam Vodka

Make this in a jar with a lid the day before a party. Pierce every tomato three times with a cocktail stick. Don’t use a fork as you don’t get the same depth and they won’t absorb the alcohol as well. Put them in a jar and add the rest of the ingredients, top with the vodka so every tomato is covered. Cover with the lid. Stir every few hours and top with more vodka if the levels go down so the tomatoes are always covered.

On the day of the party, remove the chillies and discard them. Transfer remaining ingredients into a bowl with a spoon for serving. Save any liquid left to turn into Bloody Marys. Expect your guests to want to take any remaining Bloody Mary Tomatoes home!

And, to make Bloody Mary:
25ml Bloody Mary vodka mix from above
200ml tomato juice
Celery stick, to stir
Olives or capers, to garnish

Pour the liquids into a tumbler, stir and add the capers or olives, if desired.

And what a great way to take your vitamin C and part of your five-a-day (NB medical advice from non-medical personnel like me is best enjoyed for what it is!).

5^th December – Trenet Absinthe

Oh, this cocktail needs to come with a health warning. It’s so potent – but so good! Death in the Afternoon was meant to be a drink-album match with Benjamin Clementine’s At Least for Now. This is my favourite part of my Cocktail Hour Show on Southwaves Radio (www.southwavesradio.co.uk), every Thursday at 9pm and repeated on Sundays at 8pm. I match a drink to an album where the drink complements every song and adds to the enjoyment of listening to it. Every song has to work or I have to start all over again – Death in the Afternoon jarred with a couple of the songs but was too good not to share elsewhere and it became an Advent calendar drink.

It’s a classic and credited to Ernest Hemingway whose 1935 advice is best not followed in its entirety, ‘Pour one jigger Absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly.’ Three to five? You’ll fall off your chair. This stuff is strong!

Absinthe was blamed for driving people insane and banned. When the green fairy, as it’s popularly known (think Kylie Minogue in Moulin Rouge if you must) was allowed to be sold again, people got excited, bought it… then had no idea what to do with it because, well, it’s a strange drink. You can just pour it on a sugar cube and enjoy it that way. I don’t recommend drinking it neat because I had a single sip – and my tongue went numb. For hours!

But Death in the Afternoon is a great cocktail. It’s strong but fun and a real talking point. Just don’t do a Hemingway and drink five of them!

Death in the Afternoon
25ml Trenet Absinthe
125ml Lanson Champagne

Pour the Absinthe into a Champagne flute, top with Champagne (you can also use pink cava for a pearly pink finish). Wait for the cocktail to become cloudy before drinking it.

6^th December – Highland Park Cocktail Kit

I love cocktail and I love whisky – combine the two to make an Old Fashioned Cocktail using Highland Park Dark Origins. Highland Park have created a fun cocktail kit in a tin which makes two Old Fashioneds and was designed to be used when travelling. It contains a small bottle of aromatic bitters, two packets of cane sugar (like takeaway sugar packets), a dinky spoon with a muddler bar on the end for crushing the sugar and a linen coaster (and why not!). Perfect for serving with a 50ml miniature of Highland Park Dark Origins to make two Old Fashioneds. On the plane or train. Just fabulous!

Why Highland Park Dark Origins? Because it makes a Smoky Old Fashioned. It’s 46.8% and, on the nose, it’s got butterscotch, peat, seaweed and grass. This is one of the few whiskies I drink with a few drops of water because you get heather and lavender notes in addition to the complexity of the dram – peat, bonfire, bacon, hay and pepper. This gives way to chocolate, sherry and spices. It’s a wonderful whisky and perfect in an Old Fashioned.

It’s smooth, chocolaty, rich, warm and there’s coffee, Black Forest Gateau and extra cherry. Despite the sugar, it’s not sweet but gently fizzes on the tongue for a few minutes. It’s glorious! Some mixologists delight in using smoke effects, I just love being Old Fashioned.

Smoky Old Fashioned
1 packet/1 tsp cane sugar
½ tiny bottle/3 dashes of Aromatic bitters
25ml Highland Park Dark Origins Whisky

Pour the sugar into a tumbler or Old Fashioned glass (as a short tumbler or rocks glass is also known), add the bitters and crush with the bar of the muddler spoon, add the Highland Park Dark Origins Whisky and stir with a spoon – use the linen coaster for added finesse!

7^th December – Fireball

This is one of my favourite cocktails and I created it just for you. I blame my Vegas friends who keep talking about dancing on tables after drinking Fireball. It made it sound so much fun and rather dangerous. An irresistible combination when sitting on the sofa, watching it rain in soggy Sussex but I didn’t just want to serve Fireballs neat, I wanted to create some magic and that’s just what I did.

Fireball’s £13 from Tesco and Sainsbury’s – a rare occasion when the Amazon Lightning Deal was actually more expensive than buying it in the supermarket. It’s a blended whiskey and cinnamon liqueur and, at 33%, it’s a heady mix but tastes of innocence – with a bite. Think cinnamon sweets and bubblegum, it’s the taste of childhood but with added alcohol.

Briottet make some of the best liqueurs around. I love their fruit liqueurs, especially their Crème de Pêche for Bellinis but their Salted Caramel Liqueur (Liqueur de Caramel à la Fleur de Sel) is fabulous!

This drink is heavenly but with a snap from the Fireball. It’s a Fallen Angel – smooth but watch that bite!

Fallen Angel
25ml Fireball
25ml Briottet Liqueur de Caramel à la Fleur de Sel or use Bailey’s if you can’t get any

Pour into a tumbler, stir and feel all your troubles just float away for a while. It’s innocent wickedness in a glass. Sublime!

8^th December – Laphroaig Select

I love peaty whisky and Laphroaig is one of my favourites but this is something else – it’s Laphroaig Select and, oh, so soft. There’s peat and bonfire on the nose and the mouth is full of leather, bacon, very smoky peat and more smoke. It’s just so sexy!

It’s distilled in different casks – sherry, oak and bourbon which are absorbed and add flavour. Perfect for lovers of peaty whisky.

9^th December – Brockmans Gin

One of my absolute favourite gins, Brockmans Gin comes in a sexy black bottle which is just designed to be stroked. It’s so tactile and as for the gin itself… it’s the only gin I drink neat and is full of berries. It’s perfect in cocktails and you’ll see it again in the Advent calendar. Perfect for parties – I’ve had to buy another bottle because it’s just fantastic! Everyone needs Brockmans Gin in their life, even people who might not normally drink gin or only drink sloe gin. It’s berryful of flavour with strawberry on the nose and tastes of raspberry, strawberry and blueberry.

At this time of year, we all seem to buy or be given Port, often from M&S. Don’t just drink it neat, add it to cocktails. It’s got blackberry on the nose, is smooth and tastes of blackberry wine as it crawls up the glass beautifully. It’s a great, quaffable Port and also ideal mixed with brandy if you have a cold.

Or add it to Brockmans Gin and my favourite make of Vermouth, Belsazar Red Vermouth, to make a fabulous Ruby Cooler which is full of berries, melon and so very refreshing.

Ruby Cooler
40ml Brockmans Gin
20ml Belsazar Red Vermouth
20ml Marks & Spencer Ruby Port
Large dash of Fee Brothers Cranberry Bitters
Top with dry ginger ale

Use a Martini glass, pour the ingredients into the glass and top with ginger ale for a wonderfully flavoursome Ruby Cooler.

10^th December – Flaming Heart Whisky (Compass Box)

I love the label of this blended whisky. For anyone refusing to contemplate any whisky that isn’t a single malt, you’re missing out. Compass Box do a great range of blended whisky and Flaming Heart (ABV 48.9%) is their 15^th anniversary edition, created to celebrate 15 years of Compass Box whisky.

It’s such a moreish whisky – light on the nose with vanilla, peat and almond with a wonderfully warming taste of cinnamon, peat, coffee, oak and marzipan. It lingers with an aftertaste of crème brûlée and jam.

11^th December – St Germain Elderflower Liqueur

This is a party favourite which I make by the jug-load. I also make a mocktail version of it for those who can’t or don’t drink.

I love the Art Nouveau-style of St Germain Elderflower Liqueur’s bottle. You can just mix it with white wine or Champagne but I love turning it into a gintastic cocktail. If drinking on my own, I use Hendrick’s Gin which is a beautiful gin with rose and cucumber botanicals and its floral mix works so well with the elderflower liqueur but, if making for mixed company, I always use Tanqueray London Dry Gin which is fuller and deeper.

Radio Gingin
15ml St Germain Elderflower Liqueur
25ml Hendrick’s or Tanqueray London Dry Gin
200ml dry ginger ale
Large dash of Rose’s Lime Cordial
3 dashes of Angostura Bitters

Pour the ingredients into a tumbler with ice in it, stir and enjoy.

Radio No Gin (mocktail)
1 tsp Rose’s Lime Cordial
250ml dry ginger ale
3 dashes of Angostura Bitters (NB contains alcohol so don’t use if someone is strictly non-alcoholic)

Pour the ingredients into a tumbler with ice in it, stir and enjoy.

12^th December – Blackdown Artisan Spirits Christmas Pudding Vodka

Blackdown Artisan Spirits are a Sussex-based company and use ingredients grown in the South Downs National Park. Their Christmas Pudding Vodka (ABV 29.9%) is crying out to be made into a Christmas Pudding Martini, especially using the fruit bandy-based Belsazar Red Vermouth. It’s the colour of tea and is very smooth. On the nose, there’s cinnamon, nutmeg, allspice and fruitcake. It smells of Christmas.

The taste is also all things Christmas with brandy, cherry, nutmeg and Christmas cake. It isn’t obviously a vodka (added in case people say they don’t like vodka) as it’s very smooth and there’s so much going on and it’s wonderful – thick, warming and like a liquid and very alcoholic dessert. Don’t just save it for Christmas!

And it deserves more than one cocktail today – or you could just drink it neat.

Christmas Pudding Martini
25ml Blackdown Artisan Spirits Christmas Pudding Vodka
10ml Belsazar Red Vermouth

Santa Special
But don’t just stop there if you want to celebrate in style. Use the above as a base, then, for pure Christmas magic, add:

10ml Tamova Salted Caramel Vodka Liqueur from Aldi

13^th December – Hoxton Gin

This is an incredible gin, I love it! The bottle states, ‘Warning! Grapefruit and Coconut’ because Hoxton Gin is like no other gin, it contains exotic botanicals which will appeal to non-gin fans but even gin purists should give this a go as it’s an exceptional gin and far more complex than it sounds. You won’t be bopped on the nose with grapefruit which is what had made me hesitate to try this gin before.

There’s heavy juniper on the nose, that classic gin ingredient, then the coconut comes through and, yes, it bops you on the nose but it sings of paradise.

I don’t drink this gin neat, unlike Brockmans, but turn it into a classic G&T and the ginger and grapefruit harmonises with a gentled coconut adding an exotic feel. The rich scent of coconut lulls you and there’s still the comforting taste of juniper in the background.

Hoxton’s Gin & Tonic
25ml Hoxton Gin
200ml Fever-Tree Tonic Water
Strictly no lemon slices

Add ice to a collins glass, pour in the gin, then the tonic water but don’t even be tempted to throw the balance by adding a slice of lemon. You won’t need it, just soak in the taste of a sun-stroked beach and enjoy!

14^th December – Midori

Midori is an emerald green liquid and one of those strange bottles that you see on the shelf and wonder what on earth you do with it. Well, you could simply add it to Champagne or do what I do and make a Tokyo Tea – also called a Toxic Tea because of the vibrant green colour. Think Ghostbusters slime colour. Pretty? No but a great party favourite and I often take a 1l bottle of it with me to parties where it’s always enjoyed.

WARNING: This is the most alcoholic cocktail I make. Unlike a bar I went to at the MGM in Vegas, I make mine the traditional way, not with sugar syrup and that means 7 parts of alcohol and no dilution. Yes, 7 parts but it’s guaranteed to make you smile for hours. Just ensure that you have a designated driver or handy taxi.

Tokyo Tea
2 parts Midori
1 part Tanqueray London Dry Gin
1 part New Amsterdam Vodka
1 part Matusalem Platino Rum
1 part Bols Triple Sec
1 part tequila

 15^th December – Beinn Dubh Whisky

Possibly the sexiest whisky ever! Beinn Dubh (pronounced, badly, Bee-in Doo) means Black Mountain and this is a black whisky. Finished in charred Port casks, it’s a single malt (ABV 43%) from the mountains of Cairngorm and comes from Speyside Distillery. It’s the colour of espresso with toffee on the nose.

The taste is beautiful and incredibly deep – sultanas, peat, seaweed, chocolate, toffee, Port, Black Forest gateau and even Christmas cake. The long finish is of Christmas cake and it’s a fantastic dram. I want more!

 16^th December – Bitter Truths Violet Liqueur

Another one of those strange bottles you see on the shelf or in the Amazon Lightning Deal. I also use Lejay-Lagoute Parfait Amour Liqueur which has violet and orange. Both are great for mixing with Champagne or gins like Hendrick’s – or, as here, Brockmans, for an exceptional Violet Martini.

The Belsazar Dry Vermouth is an exceptional vermouth and its fruit brandies give it an additional depth and flavour. It turns Martinis into something more magical with more complexity – definitely a cocktail cabinet essential.

The Violet Martini is bursting with flavour, it’s so full of berries which complement the violet liqueur. The latter can be overwhelming and topple the balance so start off with 5ml and build up if necessary. Perfect for anyone who, like me, loves Parma Violets. This is one of my favourite Martinis as its bursting with flavour and so, so moreish.

Violet Martini
25ml Brockmans Gin
25ml Belsazar Dry Vermouth
5-10ml Bitter Truths Violet Liqueur, to taste

Mix the ingredients in a Martini glass and swirl. Start with 5ml (1 tsp) of Bitter Truths Violet Liqueur, then add more if needed. I don’t use cocktail shakers and ice for this particular Martini.

17^th December – Dark Horse Cabernet Sauvignon, 2013

What a revelation. This Californian wine has to be one of the best red wines I’ve ever had and I also love their very buttery, elegant Chardonnay.

It’s a great label with a stylish font and I love the fact that the horse logo is even on the cork – a great gift for horse lovers.

There’s chocolate on the nose with lawnmower (grass and petrol) in the background. It has the typical Cabernet Sauvignon notes of blackberry and Black Forest gateau but with so much more than that and all perfectly balanced – walnut, oak, high notes of pine, mace, bergamot and even pipe tobacco and violet but all rolled into the most glorious, smooth mix. It is an incredible wine and I can’t recommend it highly enough. Dark Horse Cabernet Sauvignon is glorious!

It’s not heavy so not like the big butch Australian reds but it is rather sexy and very, very elegant. Perfect for dinner parties or just on its own when relaxing. I want some more!

18^th December – Sputnik Rose Vodka

A beautifully smooth vodka which tastes of rose. You can drink it neat or, do what I do and make a Rose and Lychee Martini. If you can’t find the fabulous Sputnik Rose Vodka (available on Amazon), use New Amsterdam Vodka and add more rose syrup or, for a subtler taste, rose water which is sold in the cookery aisles of supermarkets or in health food shops.

Buy pink rosebuds from Chinese supermarkets or pick them from your garden – just wash them carefully first. I get the tightly curled dried buds from Chinese supermarkets which I also add to jasmine dragon pearls for a fabulously elegant and flavoursome tea.

This is one of my favourite Martinis and another great drink for parties. Use less lychee juice if you want a stronger drink.

Rose and Lychee Martini
30ml Sputnik Rose Vodka
20ml Belsazar Dry Vermouth
5ml rose water or, for a sweeter mix, Monin’s Rose Syrup
80-100ml lychee juice
3 rosebuds, to garnish (if desired)

Pour into a cocktail shaker which is full of ice, drain into a Martini glass and top with 3 rosebuds if you want to make it look all glam. That’s how I first encountered it at Ping Pong Dim Sum in London – and I’ve loved it ever since. Small confession, I never use the rosebuds when making it for myself at home but add it to the drinks at parties as people love that magic touch.

 19^th December – The Ardmore Legacy Whisky

You’ve probably realised by now that I like my whiskies big and butch (like good rock music) – okay, with some more delicate, fruity ones thrown in for balance but, given the choice, give me peat. Please!

The Ardmore Legacy Whisky (ABV 40%) is a beautiful dram with a surprisingly delicate nose of hazelnut and honey but don’t be fooled, this is a big and beautifully butch whisky. Just the way I love them.

It’s so smooth with peat and bonfire, oak, heather and cinnamon. This gives way to honey and lavender. Don’t add water as it harshens it. There’s so much going on, you’ll probably want more than one dram just to appreciate it. That’s my excuse, anyway.

It’s a velvet kiss – smooth and embracing. Absolutely delicious and, at around £30, surprisingly affordable for that much complexity and pure genius.

 20^th December – Lost Blend Whisky (Compass Box)

One of the first whiskies I reviewed over a decade ago was Compass Box and they have a great range of blended whisky. I’m a huge fan.

The Lost Blend has a story. Its name is based on the 1907 short story by O. Henry and there are three different labels, showing commonly lost items such as shoes and keys. I’d lost my shoes (again) when I recorded this segment for Southwaves Radio and did it barefoot. I needed that label to help me find them!

It represents a lost blend by Compass Box, Eleuthra and blends three different whiskies, two unpeated Highland whiskies (Clynelish and Alt-a-Bhainne) and one of my favourite Islay single malts, Caol Ila.

There’s orange on the nose, surprisingly so as you’d expect that more from a Speyside dram. But it’s the taste that won me – peat, coffee, seaweed, almond, oak and vanilla. This is a whisky which benefits from a few drops of water which softens it and adds heather to the mix.

A most alluring whisky.

21^st December – Macallan Gold

I’ve been a huge fan of Macallan ever since they sponsored the Dagger awards many years ago when I worked for a crime-writing magazine and we were given free drams. Whisky and books? Yes, please!

The Macallan Gold (ABV 40%) is a quaffable whisky and perfect in whisky cocktails. There’s orange, vanilla and honey on the nose and the taste is creamy with orange, honey, cinnamon, oak and apple.

One of the ultimate comfort drinks for me is Drambuie. I had some in Vegas years ago when a drain cover hadn’t been screwed down so jumped up and attacked me in the street outside a casino. Shaken, I staggered inside and ordered a Drambuie and the lovely barman at Bill’s bar in Harrah’s poured me a Drambuie, expressing surprise that a woman would actually order any type of whisky (albeit a whisky liqueur) and drink it neat. I still get people expressing surprise when I order whisky which is a shame as, like great rock music, drinks shouldn’t be segregated by gender.

Drambuie’s been going since 1745 but always makes me think of the 1970s which is when I first drank it. I was precocious like that! There’s honey, heather and orange on the nose with liquorice, mead, orange and cinnamon on the tongue – it’s warming and tastes like a big hug. Just be careful about cleaning the neck when drinking it as the sugar content means the lid can get stuck down if not cleaned properly. Incidentally, just use hot water to open it if that ever happens to you.

Anyway, when you combine Macallan Gold and Drambuie, you get the classic Rusty Nail cocktail. The balance of the two drinks works perfectly, especially when you use orange bitters. It’s smooth and warming with chocolate, orange, honey, floral notes and mace. A great winter cocktail.

Rusty Nail
25ml Macallan Gold
25ml Drambuie
2 drops of Fee Brothers Orange Bitters

Combine the ingredients in a tumbler and swirl – or use a cocktail shaker with ice, then drain if you prefer your whisky on the rocks. I don’t but you can always add whisky stones straight from the freezer if you don’t want to use or don’t have a cocktail shaker. Great way of cooling whisky without diluting it if that’s how you want to serve it. I opt for rock-free every time.

22^nd December – Absolut Mango Vodka

This is another of my party regulars in Mango Martini form and it’s full of vitamin C so it must be good for you… Okay, so that’s my version of science but it tastes great and is very easy to make. I make 1l of it for every party and there’s never any left. In fact, I often have to make more because this is a very refreshing, moreish cocktail.

Shop around for Absolut Mango Vodka, it’s often on special offer in supermarkets and is a regular on the Christmas gift scene in miniature form if you want to try it before committing to the regular sized bottle.

Mango Martini
40ml Absolut Mango Vodka
25ml Belsazar Dry Vermouth
80-100ml mango juice

Pour the ingredients in a cocktail shaker full of ice, shake and drain into a Martini glass. For a stronger version, use 80ml mango juice.

Or, for a Raspberry Martini, replace Absolut Mango Vodka with Absolut Raspberry Vodka and mango juice with raspberry juice drink. Incidentally, their Citron Vodka is fantastic in a lemony Bloody Mary.

23^rd December – Tanqueray Rangpur Gin

As you can tell, I drink medicinally. Peaty whisky for pain, gin for arthritis and brandy mixed with Port to fight colds. And this is historic, it’s not just me who does it. One of my favourite cocktails is a Gimlet, a classic drink invented by a surgeon to ensure that sailors took lime juice so they didn’t get rickets. Yes, British sailors had to drink alcohol to stay healthy. Where can I sign up?!

I love Tanqueray Rangpur Gin in a Gimlet. The extra citrus flavour comes from the gin itself through the botanicals of Rangpur lime leaves – not an actual lime but a lemon-mandarin orange mix. It’s also known as the Canton lemon or mandarin-lime, just to confuse everyone even more. This is a great alternative to G&T and a great short gin cocktail.

Always use Rose’s Lime Cordial instead of fresh limes as the balance is gentler. Fresh limes can be too acidic and harshen the cocktail. Incidentally, the classic balance is equal parts but I find 3/2 works better, especially when using a citrus-based gin like this.

Gimlet
30ml Tanqueray Rangpur Gin
20ml Rose’s Lime Cordial

Add ice to a tumbler, pour in the ingredients, stir, enjoy and, if you’re anything like me, repeat!

24^th December – Lanson Champagne

It’s Christmas Eve and you must drink Champagne to celebrate. They’re the rules! You can drink it neat or turn it into a classic cocktail. Black Velvets are one of my naughty cocktails and they need to come with a health warning after I found myself Morris dancing with two half-bottles of wine up Lymington High Street after having more than two. Stick to just two Black Velvets – or avoid Morris dancing.

I first saw this cocktail in a black and white film. The heroine had seasickness and, as she leant perilously over the cruise liner’s railing, was told that a classic cure for that malady is a Black Velvet. Yes, she fell for it.

I use Lanson Champagne – a beautifully dry Champagne with gooseberry, lemon and hay. It’s my go-to Champagne. Just as well as I always have a bottle or two in my fridge…

The other ingredient? Guinness. Full of iron and vitamin Bs, this used to be given to pregnant women in hospital and I often take it as a tonic when I’m run down and have low iron levels. I know, great excuse!

It’s a heady mix and works so well. Slightly too well in my case but what a great way to celebrate, well, anything, really. Merry Christmas Eve, it’s about to get merrier.

Black Velvet
1 part Lanson Champagne
1 part Guinness

Pour the Lanson Champagne into a Champagne flute to the halfway level. Pour the Guinness on top over an inverted spoon or a turtle if you have one – a drink-divider used for layering and sold in cookshops. That way, the Guinness floats on the Champagne.

Except, that’s a bit of a faff, just pour both drinks in the Champagne flute at the same time and at the same rate. Perfect way to mix them, too.

 25^th December – Sparkling Gold Cuvée

Happy Christmas! You deserve two drinks because it’s Christmas and the first one is wonderfully gimmicky but surprisingly good.

It’s a Sparkling Gold Cuvée which has 23 carat gold flakes floating in a sparkling wine which is slightly sweet (think cava as opposed to Champagne) with gooseberry, lemon and honey.

I bought it for my mum as a treat after tasting it at Ardingly’s Spring Fair and it comes in a great gold ingot-style cardboard presentation box. Great to see the gold floating in the sparkling wine and it’s lovely neat or as a cocktail, just make sure not to mix anything too dark with it or you’ll lose sight of the gold flakes – so not a good choice for a Black Velvet. But a great gift for any celebration.

And now for something else… Blue Christmas Cocktail

Inspired by Elvis’ Blue Christmas, this is a colourful cocktail and so tasty. Fentiman’s have a great range of drinks and I love their Wild English Elderflower which is just crying out to be mixed with Hendrick’s Gin with its rose and cucumber botanicals. It’s a floral delight and just needs one extra flower – violet. That’s where the blue comes in and the flavours blend perfectly for a very elegant, refreshing and blue cocktail. Merry Christmas!

Blue Christmas
275ml Fentiman’s Wild English Elderflower
25ml Hendrick’s Gin
Dash of Bitter Truths Violet Liqueur

Pour the ingredients into a Champagne flute, stir gently and enjoy!

And that’s it, 25 days of the Drink Advent Calendar for Southwaves Radio – and you! And, if you’re still thirsty, join me for music, views reviews and mixing on the Cocktail Hour at 9pm Thursdays, 8pm Sundays.

 

 

 

 

 

 

 

 

 

 

 

Whisky Advent Calendar 2014

I’m allergic to chocolate (it’s been over 20 years since my last Bounty – yes, my chocolaty tastes are stuck in the 1980s) and so my Advent calendars are always a bit of a challenge. This year, I decided to put my own together using 25 different drams.

They’re mainly Scotch single malts but there are other nationalities and a few blended thrown in for good measure. I review the whisky daily and share my views – recommendations are always welcome. My problem here is limiting it to just 25!

None of the reviews have been paid for but I am always happy to accept review whisky – feel free to contact me if you represent a whisky company or specialist outlet.

Whisky
I’m a purist so the whisky is always drunk neat – no ice, no water, just whisky.

December:

Christmas Day
And this is it, the last day of my whisky Advent calendar and Santa delivered a huge sack today with plenty of different whiskies to try but a request to finish the calendar with this one – Kilchoman Machir Bay. A 46% ABV Islay, single malt whisky from a relatively new distillery, served in a beautifully squat bottle. Big Peat shows that you can’t judge a whisky by its packaging but Kilchoman’s is very stylish and good quality which creates a good impression, especially with its flat-top wooden stopper – a great gift whisky.

Peat, smoke, oak and grass on the nose and the taste hits you – a smooth, beautifully peated dram with butterscotch, gooseberry, sherry and vanilla. The aftertaste is a lingering sherry and vanilla with a hint of leather and seaweed. It reminds me slightly of Laphroaig, another Islay peaty offering. This is a whisky to savour, it’s better than an everyday choice.

It’s a really good choice to finish the 25 different drams and something new which celebrates classic Scotch whisky traditions. Yes, you can get whisky from around the world but I’ll always love a good Scotch, especially from Islay or Speyside.

And who knows what next year will bring – I’ve got more than 25 completely different whiskies to taste next Christmas or maybe I’ll look at Port, rum, vodka or Gin. For me, whisky is the perfect countdown to Christmas – no water, no ice, just pure whisky.

Wishing you all a very merry Christmas and a happy, healthy and whiskied 2015.

24
I had an early Christmas present this Christmas Eve – a bottle of English Whisky single malt, from the St George’s Distillery in Norfolk, non-aged and, in this case, sold through Marks & Spencer’s which accounts for the rather bland style of labelling on the back. It’s 43% ABV and the colour is a weak tea. I’ve been looking forward to trying English Whisky for a while, especially after Wales’ Penderyn Whisky was such a revelation. But, before I can taste it, I have to work out how to open it – no handy V-shaped section to pull in the foil near the image of St George slaying the dragon as is quite common amongst whisky producers.

The nose is a little musty with brown sugar and cinnamon, not as sharp or rich as most of the whiskies reviewed here. Give the nose time to brew, it opens up to toffee and boiled sweets. It’s smooth, surprisingly so after the nose took time to develop. Butterscotch, candy floss, popcorn and nuts. The aftertaste is oaty with a hint of tea and custard creams.

I’m pleased I’ve tried it and it’s a decent everyday whisky. Nothing special with the exception of it being made in England and, to be honest, it will get lost amongst the better whiskies north of the border but I’ll happily drink the rest of the bottle. It’s smooth and gentle, not overly flavoursome but an easy drink and, sometimes, that’s exactly what you need in a dram. I just expected better from a country whose ales are so impressive.

And we’re almost there, just one more whisky to finish the Advent calendar – and it will be a Scotch. See you tomorrow and wishing you all a very merry Christmas. I hope Santa brings you some whisky.

23
Sticking to one of my favourites: Singleton of Dufftown, a 12-year-old single malt from Speyside. It’s a rich, smooth, well-balanced whisky with plenty of flavour.

Sea on the nose – a fresh, salt smell with a hint of lemon, moss and smoke. There’s a medium-light maltiness, crisp apple, ginger, nutmeg, hazelnuts, sherry, golden syrup and marshmallow. The aftertaste is a heavier, sharper malt which lingers on the tongue, almost biting it in eagerness but mellowing out to the taste of the sea, oak and berries. It’s a fabulous whisky which competes with heavier, peaty offerings from Islay such as Caol Ila – very different from the lighter Balvenie Doublewood, another Speyside whisky.

The bottle is lozenge-shaped, reminiscent of a giant hipflask. The flat surface has a feel-good factor that’s easy to pour and makes it stand out on the shelf – it’s an ideal gift, as well as a wonderful whisky – a step above everyday drinking.

And this is one of the few whiskies where I poured a second dram. It’s definitely a whisky to sip slowly and enjoy.

Just two days before Christmas and I’m down to choosing my last two whiskies but always knew that Singleton would be making the cut. I’m lucky enough to be getting some new bottles of whisky as gifts, including two  different Singletons – Spey Cascade and Tailfire.

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Tonight’s whisky Advent calendar is one of my favourite blendeds and I’ve been saving the last dram of Big Peat for a special occasion. I had great news today so this is the perfect time for celebrating.

One of my favourite specialist drinks retailers is Harvey’s in Lewes. They don’t just sell their own beer but have a great selection of other drinks, including whisky and they recommended Big Peat. I have to admit that I wouldn’t have even considered it without their recommendation. Not because it’s a blended as I have a good selection which sit comfortably alongside my single malts. What put me off is that it looks cheap and nasty. The matt label even has a big air bubble where it hasn’t been put on properly and the box and presentation let down an otherwise high quality dram.

This peaty taste of heaven is from four Islay distilleries – Port Ellen, Caol Ila, Bowmore and Ardbeg, two of which I’ve already included in my calendar and I’m a huge fan of Islay whiskies. It’s a heady 46% ABV and even has a batch number on the bottle – #42 in this case, showing that it’s a small batch whisky. It’s a vatted malt and a beautiful marriage.

The first thing to mention about the whisky itself is that it’s very pale – more Pinot Grigio than whisky. The nose is so masculine and, dare I say it, sexy – leather, shoelaces, peat and even egg sandwiches. I love egg sandwiches so this is a positive scent – it’s not heavy sulphur or geysers.

And the peat whacks you right between the eyes, giving way to leather, liquorice, espresso and the sea. It’s not a subtle whisky, it’s not a gentle whisky – it’s so butch but in a good sense. Don’t get me wrong, it’s not rough. You won’t grow hairs on your chest or rip your throat tasting it but it is an all-embracing, peaty yell. Yes, I love this whisky and it’s so different from the rest of the whiskies reviewed here.

The aftertaste is gentle, surprisingly so. The peat gives way to espresso and chocolate with a hint of berry. It’s delicious.

I have a feeling it’s a bit of a Marmite whisky (apart from the aftertaste which I could enjoy on its own) – avoid if you don’t like peat because this is a proudly descriptive big peat drink. I just wish I still had more of it on my shelf.

21
It’s Penderyn tonight, a Welsh whisky. I’m on my second bottle of this and it opened with a satisfying pop and that lovely glugging sound which I find as electrifying as hearing a jackpot in Vegas. It starts with a heady nose of lemon and boiled fruit drop sweets. The taste is a whoosh of caramel, softening to a latte and rich vanilla fudge with heather honey and sherry. The latter thanks to its finishing in Madeira casks.

The aftertaste is slightly weaker than I’d expect from such a full-flavoured whisky but it’s got cinnamon and pine.

I enjoy Penderyn – ever since I was sent a free bottle to review back in my days of editing a food magazine and it’s a pleasant, everyday addition to my whisky shelf. I wouldn’t have it as my only whisky, though. I’m a Scotch woman at heart but love the Japanese whiskies I’ve drunk and I’ve got my eyes on a Taiwanese whisky for the New Year.

And there are just four days to go. I won’t be including an Irish whiskey (note the spelling – that ‘e’ always feels like a typo to me) as I only have Jamesons here which is a pleasant, everyday dram but can’t compare to many of those included in this year’s Advent Calendar. Rumour has it, Santa is bringing me some other Irish whiskies this year.

Four days and just four more whiskies, one of which will be one of my favourite blendeds as I’ve been saving the very last dram for a special occasion – and what better way than to celebrate the countdown to Christmas with you!

20
I’m off to Japan tonight with Nikka Whisky from the Barrel, a Japanese whisky from Nikka Whisky who have two distilleries: Yoichi and Miyagikyo. This is one of their blended whiskies, using both malt and grain, with a heady 51.4% ABV.

The nose is very different from the rest of my Advent calendar choices so far – it’s pear drops, oak and cherries, and very open. The smell is almost so good, you don’t want to drink it, just inhale. I actually spent longer sniffing this than any of my other whiskies.

It’s a very full-flavoured whisky which reveals more with every sip. Pear, gooseberry, oak, butterscotch, vanilla cream topped with nutmeg, plus marzipan with a hint of smoke. The aftertaste is black coffee and almond. This is a revelation for those who think whisky should only ever be Scotch and single malt. Despite such a complex array of flavours, it’s very smooth.

My one complaint is that it comes in a dinky 50cl bottle which, as it’s very more-ish, can become expensive quickly, especially as, price-wise, the smaller bottle is similar to a 70cl Caol Ila. The stylish box is mainly in Japanese so I can’t tell you anything about the age of the whisky – something for the distiller to consider in future, I hope.

It’s an attractive designer bottle with its squat top. Pleasant to hold and pour, it just needs to be bigger. And I would have had a second dram had I not had two other, pain-related drams earlier today (Glenmorangie at a friend’s and Talisker at home). If only whisky were prescribed on the NHS as it really is a most effective painkiller.

Tomorrow’s whisky is also a non-Scotch. I just wish my English Whisky isn’t waiting for Santa to deliver it as I’d have liked to include it here. I’m working out whether next year’s Advent calendar will be 25 different whiskies from any featured here or whether to change to gin, vodka or rum. Gin is the most likely – but why not tell me what you’d like to see in future?

19
Sticking to an old favourite for tonight’s #whisky Advent calendar – Caol Ila (aged 12 years). A fabulously peaty whisky without bashing you on the nose with the peat – the balance is perfect. There’s also mince pie and espresso on the nose. It’s a light whisky, despite the peat, with tastes of crème brûlée, pine, lemon meringue pie, apple, pear, the sea and tar. The aftertaste is smoky, plus some distinct notes of Earl Grey tea (bergamot).

It’s very smooth with an appealing oiliness to it – not mouth-coating but lubricating. There’s a reason this is one of my favourite whiskies as it’s so satisfying. This isn’t an everyday whisky, although I drink it as though it is. It’s very special and a great present if trying to choose a whisky for others.

A confession: I’ve just had to drink two drams of Caol Ila as the first dram was the last of a bottle and, just in case, that was an issue, I quickly opened a new one.

18
Tonight’s whisky is the 1995 Dalwhinnie Distillers’ Edition (bottled in 2011), a single Highland malt whisky. I love Dalwhinnie but The Distillers’ Edition is new to me and only arrived this morning thanks to an Amazon Lightning Deal. Did you know that they have special short-term discounts on bottles of whisky at around 7pm most nights? I almost wish I hadn’t discovered this as I’m hooked! I bought Drinks by the Dram whisky crackers in tonight’s deal…

A rich Christmas cake and clementines on the nose with a waft of roasted coffee beans. Peat, jasmine, clementines, heather honey, fudge, dates and chocolate make this a beautiful, full-flavoured whisky. It feels too good for everyday drinking, every mouthful reveals something new. The aftertaste is a swirl of flavour, dominated by sherry, thanks to its double maturation, the first in oak casks, the second in Oloroso casks, and also a taste of Cointreau (other orange liqueurs also available).

Quick note on the packaging, the foil is sharp – I wasn’t impressed to cut myself before I even opened the bottle! The cork was also a very tight fit so this particular bottle might be best decanted.

This is near the top of my list of favourites in the whisky Advent calendar so far and I had to have a second dram – just to see which new flavours developed, of course.

17
I’m very excited about tonight’s whisky Advent calendar. It’s a Macallan Batch 2 from That Boutique-y Whisky Company which work with the top distilleries to create small batched whisky, served in artistic bottles. Only 350 bottles of this batch were ever released and they’re very collectable.

Citrusy Christmas cake on the nose. The whisky is smooth and peaty with caramel, chocolate, vanilla latte, a hint of jasmine, and more of that wondrous Christmas cake. The aftertaste is pure honey. It’s very more-ish – warm, soft and mouth-coating. It’s a hug in a glass.

It’s a beautiful whisky and the bottles of this company are worth buying just for the cult designs, not just the superb whisky within. I’ll definitely be buying more of this range if I’m lucky enough to find them.

16
Today’s Advent calendar whisky comes with a story attached. It’s a 12-year-old Bowmore, another peaty Islay whisky but the peat, in this case, is light. It’s got orange, vanilla and a bit of smoke on the nose. The taste is smooth with gentle peatiness, caramel, coffee, oak, vanilla and golden syrup before fading away to leave an aftertaste of orange blossom honey. It’s a very good whisky… which leads me to my tale.

Growing up, my dad, who was not the least bit ‘manly’, let me know that the whisky decanter in the corner cocktail cabinet was his. It was ‘for men’. I was allowed to drink sherry from at least the age of 7; wine and Champagne, too – well, we are European in England, even if some choose to think of us as an isolated, island race. My American friends are shocked that we grew up drinking but it was normal and alcohol was appreciated, not binged. It still is.

I tasted my first whisky by accident because of this. It was my paternal granny’s funeral and my uncle had poured what I assumed to be glasses of sherry when we all trooped back to his house. Being me, I chose the largest glass – and discovered that the sherry was, in fact, whisky. It was Bell’s which can’t compare to Bowmore but I still have a soft spot for it because of that memory.

Fast forward a couple of decades and dad has died but the whisky decanter still remains. Being a helpful daughter, I tasted it for mum so she could clean its rather grubby but beautiful decanter. And… I can’t even begin to explain both the shock and utter disgust I felt when I realised that dad, who’d boasted that whisky was only for men, couldn’t even drink it neat or slightly diluted but had hugely diluted the entire decanter!

Not just his own glass but the whole lot.

What was worse was that he would proudly offer this to family friends, real men who played rugby and understood the rules of cricket. Real men who might choose to dilute their whisky a little but only in their own tumblers.

There was just a hint of peat left and the other tastes had virtually disappeared but it really tasted like slightly peaty water. It was appalling. My dad killed a 12-year-old Bowmore! I can’t bring myself to pour it away but the Bowmore I tasted today was the real thing – from the same bottle as that butchered, diluted decanter. I can only apologise to the distillers who made a beautifully smooth, lightly peated whisky for the ghost whisky in the decanter. Poor dad!

15
Tonight’s choice is a 1993 Tullibardine which stresses it’s a ‘single Highland malt… of majestic qualities’ – their italics. But does it live up to the ‘fine, rare, smooth & mellow’ description of its very talkative front label? I can never resist a whisky that the distillers describe as ‘eminently quaffable – nor have I seen a label with such proud claims but it’s a decent dram.

The nose is smoky with lemon and floral gums behind it. It’s a bit sneezy, to be honest. But it’s definitely quaffable – banoffee pie, popcorn, vanilla with a double hit of oak. The aftertaste is caramel and a hint of bonfire.

I’m getting near the end of the bottle and I’ll miss it, even though it’s a smooth and mellow, fairly light, everyday whisky. Ideal for unwinding at the end of a long day.

14
And it’s back to the 1970s tonight for Logan’s De Luxe Whisky from the White Horse Cellar. It’s 70˚ proof and a blended whisky ‘from the oldest and most famous distlleries’. De Luxe is their spelling – two separate words – and it’s a 1970s whisky from my mum’s cocktail cabinet. It comes in a rectangular bottle with ridges which makes it stand out on the shelf, although the branding is surprisingly subtle. It doesn’t scream White Horse.

It’s a working whisky with heavy peat on the nose and some apple pie. The taste is surprising but that might be down to changing tastes amongst whisky drinkers, it lacks the butchness and depth of some more modern whiskies – it’s very light but with a wham of peat and opens up beautifully to vanilla, oak, caramel, liquorice, bonfire and lemon meringue pie.

Despite being so peaty, it’s very gentle and smooth and the aftertaste of sherry is appealing. I’d buy more of this if it were readily available. It’s an easy, everyday whisky. Almost too easy.

Warning: this is the type of drink that will creep up on you unawares as it doesn’t taste as alcoholic as it is so you could get caught out pouring one too many.

13
It’s an exciting and unusual choice tonight as I was allowed to help myself to whisky from my mum’s cocktail cabinet so expect a few 1970s whiskies to come – starting with Haig Dimple. This has got a fabulous dimpled bottle and the taste is as appealing as the bottle. It’s a blended, unaged whisky with burnt toffee, apple and smoked oak on the nose with a smooth, light and peaty whisky to taste. There are orange, cardamom, cinnamon, caramel and vanilla notes with an underlying bonfire taste which gives way to an aftertaste of crème brulée.

It’s a well-rounded whisky, with lots of complexity. Vintage bottles such as this are still available from specialist retailers. Expect to pay around £100-200 for a bottle or buy modern versions, such as the 15-year-old which featured in the cult TV series, Breaking Bad, according to Master of Malt, one of the retailers who sell Dimple. In America, it’s known as Dimple Pinch but with the same distinctive dimpled bottle.

12
It’s a cold night so perfect for a Christmassy-feel whisky. Tonight is Glen Orrin Special Reserve, aged 30 years, from Aldi. This was the sell-out whisky last year, despite being around £50 for a blended. You’re getting a lot of age for the money.

It’s a thick whisky, almost a cross between cough mixture and Christmas pudding but so much better than that sounded! Orange and toffee on the nose, then orange, cinnamon, vanilla and oak. It’s not a subtle drink but full of flavour and fairly smooth with no harsh afterbite. It fades gently to crème caramel.

A good whisky for those who prefer their drink to have an appealing sweetness. It’s not big and butch, neither is it complex but it works.

As an aside, I’m a huge fan of Aldi’s drinks section and will be blogging about their wines in the New Year. I’ve stocked up on their Minarete Ribera del Duero today, a big fruity red. Perfect with lamb or on its own. More on that next year.

11
Ballantine’s aged 17 years blended whisky tonight. Lemon pie and butterscotch on the nose, smooth coffee, caramel, a hint of sea water and apple pie with vanilla cream to taste. Opens up to burnt toffee.

Price compares to a good single malt and causes confusion for those who look down on blended. There are some excellent blended whiskies out there and, for me, Ballantine’s is one of the best.

10
It’s a classic tonight with 15-year-old Glenlivet, the French Oak Cask Reserve. Refreshing melon and banana on the nose, cinnamon toast, toffee, honey and chocolate. A gentle, smooth whisky with real fruitiness. The aftertaste is caramel and apple. The oak is subtle but adds to the finish of this quality, everyday dram.

9
Staying with Speyside for tonight with The Glenrothes Select Reserve, a single malt using whisky from different years. I love the bottle, a beautifully bulbous one which looks very touchable and distinguishes itself from classic whisky bottle – just as Hendrick’s does from other gins. It stands out which is a great ploy in a busy market but it’s let down by the squeakiest cork I’ve ever heard. I actually flinched opening this one and will probably just decant the rest of the bottle to avoid not just the sound but the tight squeeze which made it hard to open. But that’s a problem with the bottling, not the contents.

I love the nose – vanilla latte, followed by matching vanilla and coffee taste, cinnamon and orange, plus a well-balanced undertone of liquorice. It’s very Christmassy, then drifts off gently; a very mellow whisky. It’s enjoyable, inoffensive, a lovely open whisky but doesn’t quite match the promise of its appealing bottle. That said, I wouldn’t say no if someone offered me another bottle. This is a staple of my whisky shelf but as a very pleasant, everyday whisky. Neighbouring Balvenie Doublewood is in a different league.

8
Tonight’s whisky Advent calendar is Balvenie Doublewood (aged 12 years). Sherry and jelly babies on the nose, tasting of redcurrants, toffee, vanilla, honey and oak. Beautifully smooth and welcoming, a light and open whisky with a gentle tangerine aftertaste.

The Doublewood in question starts with being aged in whisky oak casks before being matured for a few months in sherry oak casks which gives the whisky a gentle and smooth richness, the vanilla taste enhanced with a fruitiness and an undercurrent of oak.

I’m loving my 25-dram whisky Advent calendar but tonight is the first night I’m pouring a second dram. I might be having a word with Santa!

7
Back to Scotland for tonight’s #whisky Advent Calendar with Bunnahabhain (aged 12 years). Jelly babies and strawberry on the nose. Goes down smoothly with a kiss of peat, coffee and burnt toffee, giving way to molasses and a hint of rum. A great everyday whisky, especially for those who want some peat but not too much.

Possibly the hardest whisky to spell but one of my regular drams. Also available as miniatures – so perfect for popping into a Christmas cracker!

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Off to Australia for tonight’s #whisky Advent calendar for Sullivans Cove French Oak Cask which came in a four-whisky box from Drinks by the Dram – a great way to discover more unusual whisky without investing in a whole bottle. Santa, please note, this is the perfect present for whisky drinkers. As their French Oak Cask currently has a two-month wait, it might be the best way to buy the whisky at the moment.

Sullivans Cove is an award-winning distillery based in Hobart, Tasmania. Knowing it’s Australian, I’m expecting a big butch, hit you in the face whisky, heavy on the oak as the name suggests. I’m also expecting it to be worthy of the World’s Best Single Malt Whisky from the 2014 World Whisky Awards, as well as numerous other titles. Interesting to go beyond my usual Scottish and Japanese whiskies with the odd Welsh, English and Irish whiskies thrown in for good measure.

Petrol on the nose with clementine at the back, it bites as it goes down with a heavy punch of oak, giving way to vanilla, cinnamon, pear drops and molasses. The aftertaste is almost a whisper of Christmas cake which disappears quickly.

Interesting but I expected more Portiness from the cask and a longer finish. I need to try it again but I won’t be putting my name down on the waiting list, I prefer my whisky to have less of a punch.

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Tonight’s Advent calendar whisky is a blended Scotch – Monkey Shoulder which combines Balvenie, Glenfiddich and Kininvie. It’s got a very open taste, bursting with flavours including vanilla, oats, butterscotch, oak, butter and honey.

It smells of pear drops, goes down smoothly then bites back a little but it’s a very more-ish whisky and, if (unlike me) you ever dilute your Scotch, this would be perfect for a hot toddy.

I also love the name which is in honour of a common injury amongst workers at the distillers. From turning the barley, apparently. A tempting buy just for the curved shape of the bottle with the monkeys on its shoulder but the contents are definitely for drinking – unlike Crystal Head Vodka where the eye-catching skull bottle isn’t even worth opening.

A very enjoyable, everyday whisky.

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Day 4 of the whisky Advent calendar and I’ve opened a new bottle – Talisker Storm. Richer, more intense than Talisker, which is one of my everyday favourites. It’s warm and smooth with a wealth of peatiness, pear drops, clementine, toffee and apple.

The taste hurtles towards you. This is not one for those who prefer their whisky to whisper at them. It’s a shouter, with almost overwhelming peatiness but a fun addition to my whisky shelf. I’ll definitely drink it again but will stick to Talisker for quieter evenings.

Update: The lingering aftertaste lasted for over 45 minutes which was far too long. Take a mint after 10 minutes if you don’t want to go round smelling of a distillery all evening.

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Today’s whisky Advent calendar is 13-year-old Speyside, a Glenkeir Treasure with liquorice undertones, warming honey and a gentle peatiness. It’s exclusive to The Whisky Shop where it’s sold in casks, buyers just choose their bottle size.

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Tonight’s Advent calendar whisky is Highland Park, aged 12 years. Peaty oomph with toffee and marmalade. Lingering aftertaste which turns bacony in the mouth.

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Okay, my homemade Advent calendar starts today – a different dram of whisky for the next 25 days. Today’s was provided by mum this morning, a rare blended Scotch for me but it’s been chosen by my local brewery in Lewes: Harvey’s Lewes Blend Whisky. It’s an eight-year-old whisky.

Very light with a bite but orange notes, a hint of caramel and a lingering, slightly burning aftertaste. Not peaty but a hint of smoke. Have to admit that this isn’t a bottle I’d buy again, just a bit too sharp for my tastes. It’s disappointing that no information about the distillery/ies is included on the bottle of this blended whisky.