Distillery Visit - Lagavulin Distillery Scotland

Over spring break, I went to visit a few of my closest friends in England. We then took a road trip up to a small town with a port called Kennacraig. From here, we drove onto a ferry and made our way over to the Isle of Islay, arguably the home of drinking whiskey recreationally! We toured two distilleries on our short trip up the island. Lagavulin and Caol Ila, we will be looking at the time spent at Lagavulin for this blog, though!

The Lagavulin was a 10-minute drive from our hotel (granted, there were 4 police officers on the island, and only one was on duty at a time, so it was more like a 3-5 minute drive)! The photo above was taken the day before our tour when I and my friends found an abandoned castle ruin and explored it for some amazing scenery.

Distillery Tour

After fooling around for a bit with the lovely staff, we made our way to start the tour, starting with the furnace where they used to roast their barley before they needed to scale up production!\

These were peat-fired furnaces, which give scotch its distinctive smokey flavor and aroma. After the grain was roasted, it was then passed through a series of pipes and flowed into a large mill. These mills were engineered so well by the man who made them he actually put himself out of business due to the fact that there was hardly any maintenance that needed to be done on the machines! 

Sadly I didn't get a photo of the mill, but I got a photo of one of my friends next to the mill maker's sign! 

After the grain was milled and the inside of the barley was separated from the skins, they were then sent to what was called the mash house, where they make a mash by adding really hot water to the barley and then agitating it for a few hours.

They take some of the excess water to be used in the mashing and washing process again to give it a good foundation to work upon! (Hence why the water in the next picture is so brown!)

Once this mixing was complete, the liquid is then moved over to their large American oak vats, where they are allowed to ferment. Allowing the yeast to break down the grain and produce alcohol

These vats were massive and were almost 3 stories tall!

Once the fermentation is complete, the liquid is moved over to the distilling towers, which looked straight out of something Willy Wonka would have made.

This is where the alcohol is pulled out from the rest of the liquid and contaminants. What surprised me about these towers is how different they are per distillery. They all follow the same premise and style, but some of the other towers we viewed were much taller or wider, allowing for more contact with the still and allowing for the stills to be more efficient. Though the most interesting part about it to me is that these companies keep them the way they are for stylistic reasons. They have been using these for years, so changing the stills may actually end up changing the product that people know and love!

Here's a funny photo I took as they were rushing us out of the distillery area, as they had a set photo area due to the number of fumes being produced!

After this, we head outside to go back to the main area to get a whiskey tasting done! We also got to get another view of part of the castle ruin that we had explored the day prior!

Whiskey Tasting

They served the whiskey at room temperature, which was slightly cold as the wind on the island was crazy! Though they also provided us things such as water to make sure that we were tasting the whiskey how we wanted to taste it! Our whisky flight consisted of three different scotches:

• A single malt 8-year-old
• Their description of this whiskey was that was more of a beginner whiskey, Lending to notes of things like pepper as well as their signature smoke
• I found that this whiskey was a little too muted for my taste, and I honestly only really got the pepper and smoke, nothing else, not much nuance! 
• A distillers exclusive 
• They told us that the way that this whiskey is chosen is that they get everybody that works at the distillery to blind taste test three whiskeys, and they choose their favorite; they aren't provided with the age, the proof, or anything; they solely have to make up their mind about which tastes the best!
• I found that this whiskey was absolutely delicious and that it had a wonderful sherry-like flavor, very smokey but not to the point where it overshadows everything else. It also had a delicious finish of more spices, compared to the only pepper of the 8 yr
• Single malt 12 year
• This was another seriously nice whiskey, though it didn't beat out the Distillers edition. This whiskey had, again, the signature smokey flavor that was amplified by an almost salty flavor reminiscent of sea air. Most of the smoke came on the finish and was absolutely delightful

Overall I really enjoyed this tour. It opened my eyes to the world of alcohol production and gave me such a fond experience, getting to go on this extremely tactile tour was amazing, and getting to smell the different aromas that are all around the distilleries was an experience in itself! 

My closest friend (pictured smiling next to the Porteus sign) and I have already started planning how we are going to get back to Islay in a few years to join them at their whiskey festival! Excited to head back and experience the rest of the distilleries!

Dinner - I got Wagyu Beef!

Welcome to another wine dinner blog. The three wines acquired to accompany the 3-course meal were:

Course one: Roasted Potatoes and Proscuitto

Wine 1: Hungarian Furmint

• Name: EVOLUCIO
• Variety: Furmint
• Region: Tokaj
• Country: Hungary
• Vintage: 2021
• price: $15
• Label Description: Tokaj, Hungary/Rich & elegant, floral with white peach/Pair with Salads, sushi, or white meats

This wine was chosen for this first course as it is a dry white wine similar to Riesling with high acidity. This was important as it paired herb roasted potatoes. They state that their wine goes well with herb-crusted meats, so I thought, why not match it with herb-roasted potatoes

First-course contents:

• Roasted fingerling potatoes
• Freshly sliced prosciutto

Personal tasting notes

The wine in general: This wine was incredibly interesting to me. The main taste that I got when first tasting was gasoline, though not in a negative way, more in the way of when you are filling your car, and it's a smell that is almost irresistible; you keep going back for more! Under the gasoline, you get heavy notes of fresh peaches.

The wine with Potatoes and Proscuitto: This wine paired beautifully with the potatoes, though the most immediately noticeable thing I noticed was, when eating it with the salty potatoes and prosciutto, the taste of gasoline is completely gone, tasting mostly of peaches and pear. Which was absolutely delicious!

Second Course: Pan-Seared Wagyu Top Sirloin

Wine 2: Californian Petit Sirah

• Name: Ridge
• Variety: Petite Sirah (97% Petite Syrah, 3% Zinfandel)
• Region: Marlborough
• Country: United States
• Vintage: 2018
• price: $63
• Label Description: This is our tenth vintage of petite sirah from lutton estate. The majority of the fruit comes from the clay-rich soils at Lytton west. Here, petite sirah thrives, producing small-berried clusters with intense color. All of the grapes were destemmed but left to ferment as whole berries to manage tannins and enhance fruit. THis full-bodied wine will age nicely over the next fifteen years

This wine was chosen for this course as it not only pairs well with the flavourful steak, but it will also help with the fatty nature of Wagyu steak, with the acidity still making it through the heavy intramuscular fat the herbs in the potatoes and chicken. Though it is also extremely light, so it doesn't overpower anything only adds to it

Main course contents:

• Reverse Seared Wagyu Top loin
• salt
• pepper
• Maple Salted Cauliflower
• Vanilla infused maple syrup
• oil
• Smoked Salt
• White rice

Personal tasting notes

The wine, in general: This wine was insanely full-bodied. The main note I got on the nose was surprisingly leather normally, I can't find that smell in the red wines that I have tasted, but here it was quite prominent. On the taste, I got notes of mint, rose, as well as graphite (again, not in a bad way, was just super surprised as these are subtleties that I normally can't sus out) 

Wine with the meal: This wine brought out all of the best characteristics of the steak. Initially, I had paired this wine with the wagyu in hopes of cutting through the fat and making the wagyu easier to consume and less rich; but to my pleasant surprise, this wine did not do that at all, it kept the steak tasting insanely rich, but brought up the beefy flavors to compete with the heavy intramuscular fat! This was an amazing experience with steak and wine!

Third course: Flourless chocolate cake

  Wine 3: Reserve Porto

• Name: Six Grapes Reserve Porto
• Variety: Port
• Region: Duoro
• Country: Portugal
• price: $20
• Label Description: The six grapes symbol has always been used by Graham's to classify its wines on a scale from one to six; six Grapes, therefore, denote the highest quality. SOurced from Graham's four key estates, the grapes with most concentration, structures, and brightest fruit are selected. Six Grapes is a full-bodied wine with rich black fruit flavors and fragrant cherry and ripe plum aromas. The perfect accompaniment to dark chocolate desserts. No need to decant. Once opened, enjoy within 4-6 weeks

Personal tasting notes

The wine in general:  This wine is different from other similar wines I have tried whose main notes were things like dates and raisins. This wine was much fruitier though it kept the classic toasty flavour as well as a bit of vanilla on the nose.

Wine with the meal: When drinking this wine with the chocolate cake, the wine actually made the chocolate taste so much more creamy even though it is only dark chocolate. THis brought out a lot more of the toasted flavors as well as a lot of vanilla.

This meal was absolutely amazing!

Me and the Furmint!

Thank you for reading!

Tasting - Alvear Pedro Ximenez Solera 1927

 

Name: Alvear Solera 

Variety: Pedro Ximenez 

Region: Montilla

Country: Spain

Year: 1927

Price: $34

Winery review: "Deep mahogany tents; appealing nectar with a bold vinosity and traces of chocolate and prunes; very fragrant with a pleasant fruitiness. Raisiny in the mouth, silky smooth in texture. Light-bodied sweet wine, plenty of character "

Wine Folly: According to page 170 of wine folly, Pedro Ximenez falls under the category of sherry, A fortified wine. They can range from dry to extremely sweet and boast a medium body as well as a medium-high acidity. Looking more into PX itself, It is stated that PX is the sweetest style of sherry, having upwards of 600 g/L RS. These wines are also a deep brown color with fig and date flavors.

My review: I WAS EXTREMELY EXCITED to have my own bottle of this. It is genuinely some of the best desert wines that I have tasted. Ever since I was allowed to taste this bottle at the vintage cellar, I had bugged them non-stop to make sure they call me if they got bottles in. This wine had intense notes of freshly made toffee warm out of the pot, roasted figs, and even a hint of coffee. The texture was what surprised me most when I first had it. It was almost syrupy, with the viscosity of fresh maple syrup (not that American stuff that is as thick as grease). This wine, though a small bottle, I feel I will cherish it and be drinking it for the next few years!

Tasting - Emotions De La Tour Blanche

 

Name: Emotions De La Tour Blanche 

Variety: Sauvignon Blanc

Region: Bordeaux/Sauternes

Country: France 

Year: 2017

Price: $26.99

Winery review: "Château La Tour Blanche is ranked as Premier Cru Classé in the 1855 Classification of Sauternes. The estate is the property of regional government of Aquitaine (the French state) and home to the La Tour Blanche School of Viticulture. Although La Tour Blanche represents essential instructive support for the students, the estate is entirely managed independently by professionals from the wine-growing sector to help preserve the expected level of quality for a classified property of Sauternes. Emotions de La Tour Blanche is a second label, the name of which references the various emotions Sauternes evokes."

Wine Folly: According to page 164 of wine folly, Sauternais is a group of dessert wine regions in Bordeaux that make wine with Semillon, Sauvignon Blanc, and Muscadelle grapes infected with a fungus called Botrytis Cinerea. You should be spending around 37 dollars, and it can be kept in a cellar for up to 30 years!

My review: This wine was delicious, granted it has been sitting in my fridge for a few weeks since its original opening, but I feel it is still wildly complex with tastes of pineapple, peach, and passionfruit, as well as the flavors of ginger (Without the spice completely). I tasted this wine with my girlfriend, whose family has long lived just a few minutes away from the region. She shared the same sentiments about this wine, and we both came to the conclusion that this wine was wonderful! Next time I drink this wine, I think that I will aim to pair it with a fruit tart of some sort, maybe even a chocolate tart with a raspberry or blueberry compote.

Tasting - Cook's California Champagne

 

Name: Cook's California Champagne

Variety: Champagne 

Region: California

Country: United States 

Year: 2021

Price: $12.99

Winery review: "Cook's tradition of making exceptional quality Champagne began in 1859. Over 150 years later that tradition continues. Our Brut combines crisp fruit flavors of apple and pear with toasty yeast notes and floral nuances"

Wine Folly: According to page 94, Champagne is the most iconic sparkling wine; it is made with chardonnay, pinot noir, and Pinot Meunier. Stating that they age for more than 3 years. One issue here is that the wine is from California, so it technically cannot be called Champagne. Though it does impart some similar flavors, which are citrus, apple, and cream.

My review: This wine was not the best champagne I have tasted, and I suppose it is unfair to even compare the two, as this is technically not even Champagne. I had this wine ice cold as recommended, though it was scary getting it that cold in the freezer as I don't have a champagne bucket. On tasting, you do get the heavy apple and pear, as well as that floral note on the back end. One thing that I did notice was the pricing; Wine Folly mentions you should be looking to spend around $52 dollars, whereas I spend $12.99. This isn't a wine I think I would buy again, though if I were making mimosas, I think that this would be a good affordable option!

Tasting - Apothic Merlot

 

Name: Apothic Merlot

Variety: Merlot

Region: California

Country: United States 

Year: 2020

Price: $11.99

Winery review: "Legend says the Merlot grape was named after the little black bird that used its clever wit to steal fruit from the vines. Inspired by this story, our winemaker crafted our Apothic Merlot with untamed notes of blackberry and vanilla, and a plush, velvety finish that soars at first sip."

Wine Folly: According to page 131 of wine folly, merlot is "loved for its boisterous black cherry flavors, supple tannins, and smoky or chocolaty finish. It is often found in Bordeaux blend with Cabernet Franc." They also say that it tastes good alongside things like roasted foods such as pork shoulder, roasted mushroom, or braised short rib. They say that you should consume this wine between 60-68 degrees, so slightly below room temperature, and that you should spend around 15 dollars. Going into more specifics, a California Merlot states that it should give notes of sweet cherry, sugar plum, baking chocolate, vanilla, and even desert dust.

My review: I had this wine on its own and decided to not decant it. I had it slightly chilled. This wine was a medium-body dry wine getting a lot of black fruit notes, as well as a hint of vanilla. This wine was something that I normally wouldn't have picked up (considering I bought it from a gas station). It was also medium acidity. I also got a mineral herbal taste on the back end of the wine as well 

Tasting - Flowers Chardonnay

Name: Flowers

Variety: Chardonnay

Region: Sonoma County

Country: United States 

Year: 2021

Price: $41

Winery review: "Our founders Joan and Walt Flowers were among the first to plant atop the mountain ridges poised majestically against the Sonoma Coast. Amidst the cold and rugged conditions, our chardonnay enlightens with a stunningly pure and vibrant character. At Flowers, we believe in crafting distinctive and complex wines that truly reflect a sense of place. With this bottle, we are pleased to share layers of bright citrus-fruit and coastal minerality that are expressive of the Sonoma COast"

Wine Folly: According to page 96, Chardonnay is "One of the world's most popular grapes, Chardonnay is made in a wide range of styles from sparkling Blanc de Blancs to rich, creamy white wines aged in oak." Also, stating that you should get notes of apple, starfruit, pineapple, vanilla, and butter; that it should be chilled and can age between 5 and ten years

My review: As I normally do with these tastings, I had this wine on its own. Though it was still a very pleasant experience. On the nose, there was a lot of citrus peel. After tasting, you can get lots of tropical fruit flavors, as well as a crisp acidity, as well as the minerality that the winemakers mention on the back of the bottle excerpt. I think next time I drink this wine or something similar I will attempt to try it with something like lobster!