Laphroaig

My Favorite Whiskies of 2015

Spirits-based websites and blogs generally post a Top 10 list or Holiday Gift Guide at the end of the year.   I did the same in 2014, but this year I’m changing things up a bit.  Reflecting back on the past year, I came up with a listing of whiskies that I not only thoroughly enjoyed, but ones that I found were memorable.  These cover both American and Scotch whiskies, regular offerings and limited editions.

Except for the top spot, these are listed in no particular order.

The year is not over yet.  I’ve got some potentially incredible whiskies waiting to be tasted.  Who knows if they’ll make this humble blogger’s list of favorite whiskies of 2016.  Until then, Sláinte!

What’s the best whiskey you’ve tasted this year?

 

 

Thanksgiving Cocktail Ideas

Turkey time is almost here.  To help celebrate my favorite holiday, I thought I’d share some cocktail ideas from Knob Creek, Basil Hayden, Laphroaig and Cruzan Rum.

KC_Old Fashoined Holiday

Photo courtesy Knob Creek

Knob Creek® Old Fashioned Holiday (recipe by Celebrity Chef Michael Symon)
Ingredients:
1 1/2 Parts Knob Creek® Rye Whiskey
1/2 Part Cinnamon Syrup
1/2 Part Lemon
1 Part Wild Ale (like Jolly Pumpkin Artisan Ales®)
1 Egg White
Nutmeg for Garnish

Method: Combine all ingredients in a bar tin without ice. Shake for 20 seconds. Add ice and shake for another 20 seconds. Double strain into chilled lowball glass and garnish with grated nutmeg.

Cruzan® Sparkling Honey Diamond

Photo courtesy Cruzan Rum

Cruzan® Sparkling Honey Diamond

Ingredients: 

1 1/2 parts Cruzan® Estate Diamond® Dark Rum 
3/4 part Lime Juice
3/4 part Honey Syrup
Sparkling Wine 
 
Method: Combine rum, juice and syrup over ice and shake for 15 seconds. Fine strain into a chilled champagne flute. Top with sparkling wine.
 
Laphroaig_Montgomerie Smoked Cider
Laphroaig® Montgomerie Smoked Cider
Ingredients:
1 1⁄2 parts Laphroaig® 10 Year Old Single Malt Scotch Whisky
3 parts apple cider
1 part fresh lemon sour

Method: Build over ice in order. Garnish with a lemon wedge.
 
Basil Hayden's Spiced Cocoa

Photo courtesy Basil Hayden

Basil Hayden’s® Spiced Cocoa
Ingredients:
2 parts Basil Hayden’s® Bourbon
1/4 part Nocello® Walnut Liqueur
2 parts Spicy Hot Cocoa* (see recipe below)
2 Chili Peppers (for garnish)

Method: Pre-heat mug by filling it with hot water – discard water after 30 seconds. Add Basil Hayden’s® Bourbon and Nocello® Walnut Liqueur to the heated mug. Add the spicy hot cocoa and gently mix together. Garnish with chili peppers.

 
Spicy Hot Cocoa*
Ingredients:
1/2 Tbsp. Unsweetened Cocoa Powder
1/2 Tbsp. Sugar
Pinch of Salt
Pinch of Cayenne Pepper
1/4 Cup Water

Method: Mix dry ingredients together, add hot water and stir until dissolved.

Laphroaig 15-Year-Old Single Malt Review

Laphroaig_15YO_BottleImage

Laphroaig is celebrating its 200th anniversary this year with a few special releases.  One of them is this 15-year-old expression.  It used to be a whisky in their core range, but that was a few years ago.  Now, for a limited time, fans can pick up a bottle.  I won’t be comparing this to the old bottling, as I’ve never had the old bottling.

Right out front is that peat smoke, but it’s not as dominant as in the 10-year-old Laphroaig.  Instead, it’s a bit mellower and sharing some space with a pineapple note, along with some toffee, citrus (orange) and a vegetal note.  This carries over onto the palate.  It starts off with sweet pineapple, followed by peat smoke, vanilla, seaweed, orange peel and salt.  The medium finish is reminiscent of smoky fruit.

I’ve got to admit, the tropical fruit note threw me a bit off and the smoke was kept in check.  It was sort of like eating a smoked ham.  You know, the kind with the pineapple on it.  It really grew on me by the third or fourth sip.  It’s a nice whisky, overall.  I’m thrilled to have been able to taste Laphroaig 15-year-old.  Now, to find my own bottle…    Recommended!

8/10
(Note: A small review sample was provided by Beam Suntory.)