I was recently asked if I would like to try a sample of the Syndicate 58/6 which is a blended whisky, this is quite the award winner having won gold at the IWSC in 2012, 2013, 2014 and 2015. So what is the Syndicate 58/6? It is a blend which contains 18 single malt whiskies and 4 single grain whiskies. The quality has been maintained over the 12 years by operating a “Solera” system*, when the additional 12 year old whiskies are added, they are rebounded with the older stock. Therefore this been still contains small quantities of the original 1958 blend. I was sent this sample by Douglas Laing, ooh! and some chocolates – can’t forget them.
The blend has also been “married” and finally matured for up to 2 years in 4 year old Oloroso sherry casks.
*Solera is a process for ageing liquids such as whisky, by fractional blending in such a way that the finished product is a mixture of ages, with the average age gradually increasing as the process continues over many years. The purpose of this labor-intensive process is the maintenance of a reliable style and quality of the beverage over time…
The nose is sweet and you do get the warm hint of sherry, caramel and dark muscovado sugar. Soft hints of vanilla, honey and orchard fruits and also some orange. Delicate spices come through on the nose too. The palate delivers a very smooth mouth feel, yet it is rich and flavourful, caramel and apple come through. I did try a sip with the flipping brilliant sherry finished (Scotch whisky) dark chocolate truffle and they were fab together. The finish is lovely on this whisky, an easy drinker.
Thanks for the opportunity to try this Douglas Laing.
I was very lucky to have received a lovely email inviting me to a series of online Whisky & Cocktail tastings on Instagram etc.…what a treat!
This time however it was to be on Facebook with another of Douglas Laing’s Remarkable Malts – The Epicurean.
May 8th arrived and I’d signed up to Facebook…
We all said our hellos and started to sample The Epicurean along with a few ginger biscuits. Even though mine had turned soft they were still a lovely treat alongside the whisky. The Epicurean itself had a lovely light colour with a light fragrant and fresh nose with vanilla & fresh grass and orange freshness too.
The palate was smooth, a sip with a gentle bite. There was the softness of juicy peaches and burnt sugar adding some depth. A spicy warmth to it.
We made two cocktails that evening. First was the horses head. This consisted of:
A few drops of Angostura bitters (yes, from that adorably dinky little bottle)
Ginger Ale and ice – and had my local shop had any in stock, lemon which would have created the horses neck.
This was a lovely refreshing cocktail. I’m a bit hit and miss when it comes to ginger, but this was lovely.
We then moved on to the second cocktail, the Appleyard.
Cloudy apple juice
I poured this into a very large glass and added a cocktail umbrella – as one does… what a deliciously moreish cocktail. Light and definitely one for a warm summers evening…should we get one.
A huge thanks go to Hannah, Jan and Douglas Laing for another wonderful tasting.
I was very lucky to have received a lovely email inviting me to a series of online Whisky & Cocktail tastings on Instagram…what a treat! This was to include two whiskies which I had been eager to try, Timourous Beastie and Big Peat.
March 21st quickly arrived and after a quick trip to Tesco for ice cubes, I was ready to go.
It was great fun interacting with everyone and making two cocktails up as we went along, the first was an Old Fashioned using Timorous Beastie, Angostura Bitters (cutest teeny bottle ever) with ice, and the second the Smoky Whisky Sour with Big Peat. This was made using the sugar syrup, lemon juice, some powdered egg white and Big Peat. I have to say this cocktail more than hit the spot, the smokiness of the whisky against the sour of the lemon and the sweetness of the syrup was an absolute delight!
Thanks to Jan and Douglas Laing / Remarkable Malts for a wonderfully tasty and memorable evening…