by Phillip Horvey
- Name: Derby
- Ingredients: Blended Whiskey, Sweet Vermouth, Cointreau, lime juice
- Recipe: 1 1/2 ounce Mackmyra Mack Whiskey; 1/2 ounce Sweet vermouth; 1/2 ounce Cointreau; 1/2 ounce sweet lime juice
by Phillip Horvey
Paired with the Port Ellen, we also tasted another Islay Scotch – the Caol Ila 18-year
Located on the eastern coast of the Islay region in Scotland just across the straight from Jura, Caol Ila can trace its roots back to 1846. However, the current large-production distillery, sitting on the site of the original distillery, was completed just over 40 years ago. Expansion was warranted as Coal Ila positioned itself to a supplier for outside blenders. Not surprisingly, it is now owned by Diageo.
Caol Ila is often known as one of the more approachable Islay whiskies, which are known for their extreme smoked peat character. Caol Ila’s offerings, however, often soften the harsh smoke with floral, peppery and fruity notes. Because of this softer approach to smoke and peat, much of Caol Ila’s production is used by Diageo in other branded blends (like Johnnie Walker) or sold to outside blended scotch producers.
by Dr. Stephen Benson
Often overlooked due to its Scottish neighbors, Irish Single Malt whiskey is rich in variety and quite delicious. The art of distilling in Ireland goes back more than 1,500 years. It is thought that Irish monks traveling back from the Far East brought the art of distilling back with them. The general rules for Irish whiskey are that it has to be distilled in Ireland, distilled to less than 94.8%, and aged for at least three years in wooden casks. There is a burgeoning microdistillery movement in Ireland that only serves to raise the bar in the years to come. Slainte!