tag:blogger.com,1999:blog-3101162324715983722.post4940658279155531888..comments2024-03-16T11:28:41.525-04:00Comments on Diving for Pearls: North British 50 year old 1962 Alambic Classique, cask 12042Michaelhttp://www.blogger.com/profile/02288790197865570681noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-3101162324715983722.post-37380230352121084752021-11-06T16:07:54.199-04:002021-11-06T16:07:54.199-04:00The kind of stills used for bourbon and grain whis...The kind of stills used for bourbon and grain whisky may have an influence as well. Bourbon stills tend to be single column with doublers vs. the double column Coffey style used for grain whisky, which is going to give a lot more separation. Of course what we really need for the sake of comparison is grain whisky where they put the spirit pipe at the plate with roughly 80% ABV output and to age it up for a few years in new oak.Jordanhttps://www.blogger.com/profile/06448702693643593156noreply@blogger.comtag:blogger.com,1999:blog-3101162324715983722.post-62391000440931191402021-11-03T16:20:53.209-04:002021-11-03T16:20:53.209-04:0094.5% - that's vodka by another name. Wow, th...94.5% - that's vodka by another name. Wow, they really pushed it to the limits of the law. Call it "barrel-aged vodka" and no jury of your peers will convict you. Good call back at you!<br /><br />I remember some years ago being intrigued about why single grain Scotch tastes so different from bourbon so I did a little digging - the distillation proof was my explanation (and yes, there's KY vs Scotland aging and new vs old oak but that didn't convince me).<br /><br />I fell for the single grain con a few times before, and while I was not prepared to buy another bottle soon, your trenchant review nailed that coffin shut.Florinhttps://www.blogger.com/profile/14445344658258056628noreply@blogger.comtag:blogger.com,1999:blog-3101162324715983722.post-29215520482714580752021-11-02T22:26:58.982-04:002021-11-02T22:26:58.982-04:00Ugh. I vurped seeing "coconut, banana". ...Ugh. I vurped seeing "coconut, banana". That's right up there with Cutty Sark's turpentine note as my least favorite characteristic. Invergordon is the guiltiest of that style. So yeah, I guess the absence of the coconut-banana note was a win for this North British and me.<br /><br />According to the defunct Scotchwhisky.com, North British's spirit comes off the column at 94.5%, so yeah it is Scottish light whisky. Never thought of that. Good call!Diving for Pearlshttps://www.blogger.com/profile/02373371259792882112noreply@blogger.comtag:blogger.com,1999:blog-3101162324715983722.post-84436471060375742462021-11-01T12:46:09.718-04:002021-11-01T12:46:09.718-04:00Thanks for calling out the con!
Another revealing ...Thanks for calling out the con!<br />Another revealing fact is that American bourbon and rye have to be distilled to no more than 80% ABV, whereas, if memory serves, Scotch single grain is allowed up to 95%. So while technically not vodka or neutral spirit (>95% ABV), Scotch single grain corresponds to American light whisky. You don't read a lot of fan reviews of light whisky, or see it sold for $xxx.<br /><br />Also, you called it some years ago that single grain is all coconut, banana, and not much else (that's a rough citation) - I'm surprised you didn't mention those notes here.Florinhttps://www.blogger.com/profile/14445344658258056628noreply@blogger.com