Two BIG milestones for Diving With Pearls

Judging by Google's two blog metric resources, Diving With Pearls has surpassed either 50,000 pageviews or 120,000 pageviews.  I'll go by the former, since the latter likely includes the swarm of spambots that circle this page every day.

To my human readers, THANK YOU!  Thank you for visiting and returning.  The online universe is enormous, I am very grateful that you choose to stop by this little corner of it to see what's going on.

To those who have found this site via Google searches for Johnnie Walker Black Label, Chivas Regal, Talisker Storm, Glenfiddich 12, Katy Perry's boobs, Justin Bieber, surprised kittens, Barack Osama, or Hankey Bannister, welcome!  Most of those subjects will never be posted about again, sorry. :(

A lot of change is going on here in my offline life.  I have resigned from my job.  There's about a week and a half left of it before I start a new chapter.  I'm committing to my writing career full time (or part time once I get a part time paying job).  While that may provide more flexibility for the blog, my financial means will be changing a little bit.  This is part of the reason I've reduced my whisky bottle purchases to 2-or-so-per-month for the last three months.  Now I have to stick to that approach.  Speaking of which...

After last week's Clynelish reports, this blog finds itself awaiting WHISK(E)Y #200.  Whisky #100 was a fun one in that it had allowed me to see how a single malt and its drinker changes over a year's time.  Whisky #101 was just plum serendipitous.  Number 200 will be something a little different.

With finances being a little tighter and whisky prices continually bloating will this blog see whisky 300?  ABSOLUTELY!  400?  Probably.  Going forward, I'm going to keep trying to group the reports into Taste Offs or verticals or themes since that's more educational (and fun) for you and I.

I'm sticking to my intention of easing non-whisky subjects back in, but, frankly, at the end of a difficult day I don't want to talk about anything but whisky and sleep.  (There's a joke in there somewhere about a sleep blog being a real snooze, but I won't go there.)  I'm excited to see what the new life will bring and I promise to write about my new successes.  My best wishes to all of you!  Stay tuned for #200...

1997, Clynelish, and I

In 1997, I got laid for the first time.  I got my first car.  Watched my first porn (talk about vintage!) from end to end.  Got drunk for the first time.  Fell in love with silent cinema.  To me it was the sunset of my childhood.  It was 1998 that overthrew everything, when I was crushed and rebuilt for the first time.

But that's all romance.  Many other great and terrible things have happened to me before and since.  The actual years really don't actually demarcate the real experiences, they just provide ways to label elusive time.

Despite the three previous posts about independently bottled 1997 Clynelish, I have no grand conclusions.  Yet it is possible that there's a link between Clynelish and I.  In order to get there, let's first try to quantify online Clynelish reviews:

Whiskybase with its crowd-sourcing has the largest sample size.  Though Whiskyfun and the Whisky-Monitor occasionally overlap, it's clear that Serge has reviewed more Clynelish than the rest of his Malt Maniac crew combined.  Though they may look different, the tables above actually say very similar things:

1.)  1997 Clynelish doesn't score much higher than the vintages around it.  With the largest sample size of the listed distillation years it averages impressively between a strong B to a low B+.  But then again, the other Clynelishes do as well.
2.)  There seems to be quite a number of different 1997 Clynelish releases (the "Whisky Count" fields), the most by a bit if you sum the tables up.
3.)  Look below the 1997s.  Look below the red lines.  Watch how the amount of Clynelish releases quickly dwindle to nothing.

Back to these points in a moment.

Of the '97s, I have tried 6 so far (Go, Me!).  They range from decent to great.  But, quite frankly, Clynelish tends to put out consistently decent to great whisky each year in its watered-down, filtered, and colored official 14-year-old form.  What the independent bottlings allow us to do is purchase Clynelish from someone other than the drinks giant.  They also sometimes give us the ability to try 'Lish in its original strength.  Those are indeed benefits, the former for the sake of capitalism, the latter for a less restricted experience.  But I'm not convinced that the indie bottlings are significantly better than the Diageo one, nor am I convinced that 1997 was a consistently tremendous year/vintage for Clynelish.

As noted in the above charts, 1997 does seem to have been the last year the indies received a ton of Clynelish barrels from Diageo.  After that, it appears as if Diageo (and related blenders) cut short the outflow of Clynelish to other sellers.  So could this be another case of 1997 being viewed with wistful fancy?

With Diageo rushing into building new distilleries and cranking up production in existing ones, it's doubtful the conglomerate will allow someone else to sell its best assets soon (or ever).  So, when it comes to 1997 Clynelish, there has been a lot of it and much less from following years.....and it's good just about every year......so is its vintage really any better than others?  Is the Clynelish distilled in November 1997 really better than the stuff distilled in February 1998?  I'm not sold on that.

Admittedly, I didn't do this Clynelish Taste Off correctly.  I should have had a dozen samples spread out over the surrounding years.  Though that isn't within my means, it would have provided clearer results.  But, at the same time, I never expected to come to these conclusions.  I had thought I'd just rave about the four '97s and move on.  They were all good, at least one was great.  Yet the regular 14 year old 46% ABV Clynelish from Diageo is great as well.

Independent bottlers provide variety, expansion, and an opportunity for consumers to give their business to companies much smaller than giants like Diageo.  They do this for 1997 Clynelish like they do it for '89 Blair Athol, '95 Imperial, '94 Miltonduff, '91 Auchentoshan, '90 Glentauchers, '89 Jura, and hundreds of other distillery vintages that may or may not be well-regarded.  When looking at that first table above, you should focus on the 86 in the Whiskybase Whisky Count column.  That represents 86 separate releases of 1997 Clynelish.  If not for the indies, there would be only one Clynelish for us to try.  Perhaps that potential lack of freedom (not the idyll of vintage) is the most important element to take with us.

Single Malt Report Taste Off! Four 1997 Clynelish (The Second Two)

Yesterday, I posted about the first two 1997 Clynelish (both 14yrs).  Next, I paired up the two '97s that were matured for fifteen years before bottling:

WHISKY #3
Distillery: Clynelish

Independent Bottler: The Bonding Dram

Age: 15 years (1997-2012)

Maturation: ex-bourbon hogshead
Cask number: 5733
Limited bottling: 265

Region: Northern Highlands

Alcohol by Volume: 55.7%

This cask was chosen by a number of whisky geeks then bottled by The Bonding Dram (who also owns whiskysamples.eu) to celebrate the company's fifth anniversary.  While the Whiskybase shop, mentioned yesterday, isin the Netherlands, The Bonding Dram is an online-only shop based in Belgium.  Unlike Whiskybase's Archives, The Bonding Dram does not make a habit of releasing their own bottled malts, so this Clynelish was something out of the ordinary for them.

Sniffed (with pinkie extended) neatly from a 30mL sample bottle via a Glencairn glass
Color - Light gold
Nose - Honey, vanilla, and tropical fruit right up front, along with a surprising flash of sulfur.  Quite a bit of buttery American oak; lots of vanillins. Chocolatey rum with dulce di leche along with he familiar controlled honey/flower/pepper/wax note of official Clynelish. Still some barley in there, side by side with lemon juice and roasted potatoes.
Palate - A dusty pepper that's almost smoke-like. Ripe bananas and vanilla.  While the nose was full of oak, here there's more spirit; not sure it's the ethyl or tannins that are very drying.  Flower blossoms progress to cocoa.  Dirty gin martini with two olives.
Finish -  Sweetens up here.  A hint of citrus and vanilla.  Grilled corn, cocoa, and salt.  The olives and herbs from the gin martini. That pepper/smoke note also brings with it a light pleasant bitterness.

I'm fascinated by the pepper/smoke note.  I've found it in the official 14-year, which is supposedly made from non-peated malt, leaving me wondering "Is this smoke? Is it char? Is it pepper? Is it the desiccation of my liver from a lack of hydration?" No answer to be found, yet.  Dig the dirty martini note, though.

Availability - All gone too

Pricing -  around $95 (minus VAT, plus shipping)

Rating - 86

For more info on this malt, here's an enthusiastic vid from Whisky Rambler Mark Dermul:

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WHISKY #4
Distillery: Clynelish

Independent Bottler: Master of Malt

Age: 15 years (1997-2012)

Maturation: refill ex-bourbon hogshead
Limited bottling: 255

Region: Northern Highlands

Alcohol by Volume: 56.1%

Master of Malt (MoM), the well-regarded UK online liquor retailer, released this bottling last year.  They have expanded their own indie bottling lines quite a bit and I hope to review at least one more of their whiskies this year.  (One random disclaimer:  While I've had a number of excellent shopping experiences with MoM and recommend them highly, HOLY MOLEY have their shipping rates jumped within the last couple of months.)  Anyway, this was the last '97 Clynelish dram I scooped up and the last one sampled.

Prodded neatly from a 30mL sample bottle via a Glencairn glass
Color - Amber with a little gold
Nose - Lots of bananas! Bananas in caramel, banana creme pie, banana toffee?  Thyme or maybe oregano.  Big oceanic note as well.  Plaster.  Sweaty socks.
Palate - A little on the hot side, but also very thickly textured.  Black pepper and butterscotch.  Fudgy rum and caramel.  A perky floral burst becomes very herbal.
Finish - Most Clynelishy here.  Peppery wax with herbs in the back.  Salted caramels.  That pepper/smoke note.  Dried savory herbs in the distance.

If you like bananas in your whisky you'll likely like this more than I.  Bananas aside, this is the most challenging of the four.  There's the industrial chemical note that develops in the nose after some time and while the ABV is only incrementally higher than the others, the ethyl is much sharper on the tongue.  It's not bad stuff though.  I'd take a difficult Clynelish over a good blend any day.

Availability - All gone too, but they have a new 16yr '97 out now

Pricing -  around $115, new edition is 10GBP cheaper

Rating - 80

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The American oak is much more present in these two than the previous two.  The Bonding Dram version is a bit of changeling, always something else with every sip and sniff.  Meanwhile the Master of Malt sample is very focused on its attributes, especially all the bananas in the nose.

My preference of these four whiskies is actually in the order in which I tried them.  They each had their own personality, but at the same time had characteristics that tied them back to the classic officially bottled Clynelish.  I wish I could officially recommend these but they have all sold out since I bought them!  Apparently the word about '97 'Lishes has gotten out.

In the next post, I'm going to attempt to pull these thoughts (about whisky and beyond) together into some conclusions or maybe some more questions...

Single Malt Report Taste Off! Four 1997 Clynelish (The First Two)

Sometimes I can drink 4 one-ounce cask strength whiskies and take legible tasting notes.  Sometimes I can't.

Okay, usually I can't.  And in this particular Clynelish instance, I wanted to make sure I'd be able to compare and contrast whiskies, yet also have the sensory wherewithal to discern subtleties.  So I split the Taste Off up over two nights, two whiskies at a time.  Night 1 would be the two 14 year olds.  Night 2 would be the two 15 year olds.

The three whiskys I'd purchased as samples were each bottled by a European retailer I'd used in the past.  The fourth whisky was from the cask strength 750mL I'd bought blindly here in California; it was also bottled by an independent, though one a little larger than the other three.

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WHISKY #1
Distillery: Clynelish

Independent Bottler: The Archives

Age: 14 years (1997-2011)

Maturation: ex-bourbon hogshead (likely refill)
Cask number: 4634
Limited bottling: 160

Region: Northern Highlands

Alcohol by Volume: 53.9%

The Archives was started by the Whiskybase Shop, a Netherlands retailer (which sells hundreds of bottles other than just their own) that also oversees the massive Whiskybase database website.  The Archives releases tend to be in small quantities (as they are a small business), but have spanned a couple dozen distilleries, so they provide plenty of whisky choices.  But the best ones do sell quickly, especially when good online reviews start rolling in.  This was the first of the Clynelish samples that I'd purchased, about six months ago.  Their samples are relatively cheap though also only 20mL in size.

Studied(?) neatly from a 20mL sample bottle via a Glencairn glass
Color - Very light, almost clear
Nose - SOMEONE PUT JASMINE IN MY WHISKY. It's actually very pretty.  There's the Clynelish wax, but a sexy wax? There's lychee, citron rind, and musty tropical fruit, but there's still lots of barley malt in there.  Bell pepper as opposed to the often-smelled dried peppercorns.  With some air: apple pie, sugary lychee syrup, orange pixie-stix, and almond paste develops.  What a nose!
Palate - Floral honey shows up first in a salty, grassy, brisk, malty palate.  An umami note as well.  Maybe some of that wax too.  Flower petals and Juicy Fruit gum.
Finish - More savory than sweet, though clover honey sits on the side.  As does the Juicy Fruit, butterscotch, and flower petals.  But, still, significant umami.

A bee-u-tiful nose leads the way here.  In fact that's what I remember most about this entire Taste Off two weeks later.  I was hoping to get in on a bottle of this, but they sold out by the time I did the tasting.  Phooey!!!

Availability - All gone

Pricing - $85-$95 (minus VAT, plus shipping)

Rating - 91

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WHISKY #2
Distillery: Clynelish

Independent Bottler: Berry Bros. & Rudd

Age: 14 years (1997-2011)

Maturation: probably refill ex-bourbon hogshead
Cask number: 4659-4661

Region: Northern Highlands

Alcohol by Volume: 55.5%

Doing business in the same shoppe since 1698, Berry Brothers and Rudd is Britain's oldest wine and spirits retailer.  They've supplied the royal family with booze since George III and, happily, are currently bottling whisky, rum, and cognac for the rest of us.  As for the U.S. part of "us", though I can't say this with 100% certainty, I do believe that the only American retailer to sell BBR's liquor is the Total Wine & More chain.  I picked up a bottle of this 14-year cask strength Clynelish at the start of the year, after which Total Wine totally sold out of it in California.  But as of a couple weeks ago, they've put this year's batch of BBRs on the shelves.

Sampled neatly what remained of my 750mL bottle via a Glencairn glass
Color - Very light amber
Nose - Flower blossoms in Spring. Can one smell tart? Citrus rind and tropical fruit.  Sweet corn. Salted pretzels, chocolate-covered orange candy, and a puff of fruity esters.  A teeny bit of vanilla and caramel after about 30 minutes.
Palate - Starts tart then progresses to a mild sweetness.  Brown sugar, pie crust, and maybe milk chocolate.  Sticky hearty salty malt with a little black pepper.
Finish -  Bold and heavy.  Savory like gravy.  Salt and fresh cut grass meets head on with lots of citrus and floral sweetness.

Though I didn't take notes, when watered down to 46% ABV it tastes quite a bit like the official 14-year bottling.  I can no longer test this because my bottle is gone, down this hatch.  As mentioned above, it sold out in Total Wine's California stores early this year.  But there is a new 15-year on the shelves, marked up $10 from the previous release.

Availability - All gone in CA, though there is a new 15yr
Pricing - $70 (the new 15yr is $80)
Rating - 88

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I discovered immediately that these two whiskys had more in common than just their distillery and age.  These are both balls-out malt releases.  Very little oak and no peat to hide behind.  Yet they are no longer young and coarse, as the refill casks did their part in maturing the spirit without contributing much interference, resulting in very Clynelish Clynelish.  They are winners both, though I slightly prefer the Archives first due to its lovely schnoz.

Tomorrow, the next two 1997 Clynelishes...

The 1997 Clynelish vintage?

If, like me, you're a frequenter of Whiskyfun, you may have noticed Serge referring to specific years of specific distilleries as if they were of a vintage, like wine.  Many of the vintages he references are far beyond my whisky budget (specifically those of the early '70s).  But there is one vintage that, for now, remains within reach: 1997 Clynelish.

(source)

Now, can distilleries have good vintages and bad vintages, like wine regions?  The overwhelming response I've read is: NO.  For wine, grape growth and sugar content are directly affected by climate.  Barley can also be affected by the weather, but a whisky is also greatly influenced by spirit cuts, yeast strains, oak casks, the former contents of those casks, and maturation conditions.  Also, compared to fermentation, the distillation process is less gradual, more violent, turning all of the sugars into alcohol.  In wine, some of the sugars from the grape juice remain in their simple sugar form, allowing much more of the grape characteristics to influence the final nose and palate.

The wine industry and its peripheral businesses are all about the grapes.  On the other hand, as discussed previously, almost no one in the whisky industry talks about their barley.  Couldn't there be some barley crops that are better than others, yielding better sugars for distillation?  Well, maybe, but the barley for Scotch whiskys aren't sourced from one region.  Bordeaux wine comes from grapes grown in Bordeaux, Champagne from Champagne.  A lot of barley for Scotch whisky is sourced from outside the country, sometimes from as far as Russia -- possibly a reason for the hush-hush attitude by the industry about their barley.  So, except in rare cases, the grain for your favorite single malt's origin isn't necessarily from one consistent locale.  Thus the climate probably doesn't influence the final product in a consistent manner.

But, what if there are unusually large proportions of good independently bottled whisky coming from one distillery in one particular year?  Different bottlers, different casks, different warehouses, all resulting in consistently good stuff?

I still think that starting with great distillate is one of the keys to a good single malt.  That's why we all have our favorite distilleries.  The fermentation time, the yeast, where the cuts are made, and the still shapes result in a product we reach for first in the stores.  Yet things change, whisky changes.  Distillery managers, processes, yeast strands, barley sources, and ownership change.  Isn't it possible that some years are better than others?

Serge likes Clynelish distilled in 1997 (see here, here, here, here, and here to name just a few). Mr. Valentin knows more about whisky that most of us, and probably more so than a number of professional spirits writers.  Two of the original PLOWED members recently expressed to me their love of that same vintage as well.  So I thought I'd give a few indie '97 Clynelishes a try.  The good news is there seems to be a good amount of that vintage to be found at European retailers.  Much more than the '98s or '96s.  Was Diageo feeling particularly generous that year?  Did they overproduce?

I first tried a pair of '97 Clynelishes -- from James Macarthur and Exclusive Malts -- at group tastings in Orange Country.  The first was bottled at 45%, the other was single cask, cask strength.  Both were very very good.  That inspired me to go out and buy a bottle of a different indie '97 blindly (from a US retailer!).  That one was also of considerable quality.  Since that one was at cask strength, I then bought single cask samples for three other indie bottlers.

Four recent 1997 Clynelishes, all bottled by independents, all at full strength.  Let's see what happens...

Single Malt Report: Ledaig 16yr 1997 Blackadder Raw Cask

(Peatin' Meetin' post #3b)

Ah, this one was fun to pour for the folks at my Peatin' Meetin' whisky table.  Despite its strength it was drinkable, and considerably different than most of the other whiskies around.

If you live in The States and frequent your local whisky retail paradise, you may see a Blackadder bottling or two.  Picking up the bottle, you'll notice three things.  Firstly, it's pretty expensive.  Secondly, the ABV is often very high.  And thirdly, if it's a Raw Cask bottling, there's a bunch of barrel char flakes floating around at the bottom of the bottle!  You can even sort of see the black stuff in the picture below.  When Blackadder says "Raw Cask", they mean "Raw Cask".  No filtering of any kind, including chunks of stuff.  It's sort of a ploy, but it sort of works.  I mean, I'm the first person to fall for the romance of char or sediment in my booze.

So when I was pouring this bottle of Tobermory's peated malt Ledaig (led-chig), I enjoyed showing off the high ABV and black chunks because no other bottle had it.  Plus I love Ledaig.  For now I'm in the minority on that one, but hopefully their current new official bottling will win over more fans than the old ones.

This whisky, of course, is not bottled by their owners, Burn Stewart.  Instead it's being brought to us by the aforementioned Blackadder.  So, since Ledaig can be a zany whisky and single casks are always their own beasts, let's see how this goes...

Distillery: Tobermory
Brand: Ledaig

Independent Bottler: Blackadder (Raw Cask)

Age: March 24, 1997 - April 2013 (16 years)

Maturation: Hogshead
Cask number: 80027
Limited bottling: 104

Region: Isle of Mull

Alcohol by Volume: 60.8%
Chillfiltered: No
Colored: No

NEAT
Color - Apple juice gold
Nose - First, one must get underneath all that alcohol.  Then there's subtle wood smoke, baked fruits (pears, apples, pineapples), hot cereal, a pinch of moss, and perfumed feminine musk (note to self: stop trying to explain this characteristic to a woman, you fool).
Palate - Hot cereal (think oats, farina, or cream of wheat) with a dash of brown sugar, along with strong malt with some spice at the end.  After catching some air, some peat veg shows up.
Finish - BIG.  Menthol, musk, malt, peat smoke, and oats.  But not necessarily in that order.

WITH WATER (around 45-46% ABV)
Nose - Ah, here's the Ledaig that I Le-Dig! Sometimes odd, sometimes bracing, sometimes scrumptious, always Ledaig: Vinegar. Butryic perfume (if that's a thing). Those baked fruits. Vanilla extract. Industrial fluids. Anise. Menthol. Red Hots (candies). And it all works.
Palate - Sweet & spicy peat, honey on a sweet potato, and cigar ash. Much more sugary now. Makes me think of a drier odder older Laphroaig QC, if that makes any sense.
Finish - Long, sweet, and spicy. Cigars and a Caol Ila-style beach bonfire.

In my opinion, one doesn't ride the Ledaig choo-choo if one expects the car to stay on the tracks.  If you're looking for a peaceful trip, catch another ride, man.  ---metaphor switch--- While I can't say this Ledaig has a balanced or consistent storyline, the entertainment value rates very highly.

It does take some level of craft mastery to create something like this.  And despite the love-hate relationship whisky drinkers have with Ledaig, Tobermory hasn't stopped cranking the stuff out.  Thank goodness.  In turn, Blackadder picked out an enjoyable cask here, though a little water goes a long way with the whisky inside.

Availability - Some continental European specialists

Pricing - $120-$130 (minus VAT, plus shipping)

Rating - 90

Single Malt Report: Bunnahabhain 14yr 1997 van Wees The Ultimate

(Peatin' Meetin' post #3a)

Even though Bunnahabhain's regular malt is said to be unpeated, everyone from Serge and the Maniacs to Charlie MacLean have said there is a faint whiff of peat or smoke to it.  Last year in Vegas, I had a glass of the official 12 year and certainly caught a phenolic whisper -- though I haven't found it again since.

In 1997, the distillery did do a trial run of heavily peated (35-40ppm) malt to see how it would result or perhaps jump into the peated Islay market.  They officially bottled it for the Feis Ile for a couple of years, but also let a quite a number of casks go out to independent bottlers.  Each year, thanks to those indies, a few more single cask bottlings of that 1997 run hit the retail market.

Here in The States, there are a few Singatory Unchillfiltered bottlings of it and at least one Murray McDavid.  Overseas, specifically in the continental European market, there are considerably more offerings, such as today's single cask, cask strength version coming from the Dutch bottler, van Wees.  Trying one (or more!) of these indies was a part of my whisky journey I've been looking forward to.  Happily, I found this bottle at Peatin' Meetin' and was able to escape with a 30+ mL sample to take home with me.

Distillery: Bunnahabhain

Independent Bottler: van Wees (The Ultimate)

Age: Dec 11, 1997 - Dec 7, 2012 -- five days away from 15 years

Maturation: Hogshead
Cask number: 5560
Limited bottling: 292

Region: Islay

Alcohol by Volume: 54.2%
Chillfiltered: No
Colored: No


NEAT
Color - Light amber
Nose - Wow, very young and brash.  A combo of mossy shoe polish and smoldering plastic hits first.  Then some white vinegar and tiny whiff of vanilla.  Finally, new car smell!
Palate - Cigars, chocolate, bananas, grassy peat, and heavy ash.  Lots of ethyl.  It's very raw, not much oak, like a naked mossy astringent Ardbeg......which isn't necessarily a bad thing.
Finish - Woody smoke, pencils, hot grassy peat take the lead.  Sugary sweetness shows up at the tail end, as well as a bit of vanilla.

WITH WATER
Nose -  Starts to feel a little more organic.  Black pepper, dried ginger, wasabi, chalk, plastic toys, cardboard.  It's also kind of beachy (sand, seaweed, ocean shallows).
Palate - Gets even more mossy.  A little caramel, maybe some more vanillins, a pinch of cinnamon and a pinch of soil.
Finish - Peat moss, wood smoke, ocean, and vanilla.

This tastes and smells very young, much younger than one would expect from its age.  And very little oak presence as well, so this must have been either a much-used (or worn-out, to be less polite) hogshead or a very lightly charred one.  I know I rarely request more oak, but while this is a fun crisp malt, it would be tremendous with a first or second-fill American oak barrel.  The peat and spirit are very good and could probably compete easily with the rest of the island's heavy hitters.  There's good potential here, so there will definitely be more reports on the '97 Bunnies.

[For a little postscript: Bunnahabhain began peating batches of malt again in 2003.  These batches resulted in the Duty Free Cruach-Mhona and the more widely available Toiteach bottles.  These are decent whiskys, but they're still a little young.  Can't wait to see how these develop or if they'll be allowed to...]

Availability - Some continental European specialists

Pricing - $70-$80 (minus VAT, plus shipping)

Rating - 82