Dear CÀRN MÒR SOCIETY Members!
Quite some time has passed since the CÀRN MÒR SOCIETY of Austria has had its last Tasting.
The expectation of our members to learn about novelties persists unlimited. This does not make life easier but challenges have to be met!
In Sherry casks matured whisky is loved by some but also rejected by some – but who of the whisky lovers knows Sherry and its history?
We have invited Reinhard Pohorec to introduce you to the En Rama (non filtered) Sherries of Equipo Navazos, an independent bottler of Vintage Sherry. CÀRN MÒR buys for its own production Sherry casks from Equipo Navazos.
“Equipo Navazos Sherry” is rated by Parker in the high nineties which should make the acquaintance with the Sherry even more interesting.
As additional surprise we will present to you a bottling limited to 66 bottles only – the MÒR SOCIETY of Austria Tullibardine 1989.
We invite you on
Thursday, May 15th, 2014, starting 18.30 o‘clock,
to the restaurant
“EssKultur” (www.ess-kultur.at)
Marxergasse 14, 1030 Wien
for the
6. Pre-Market Release Tasting
Equipo Navazos Vintage Sherry meets CÀRN MÒR Single Malt
We shall commence the tasting with 3 different Equipo Navazos Sherries accompanied by culinary delicacies. Peter Weginger and Reinhard Pohorec are already engaged in a lively discussion. Rumour tells it will be fish, patè, meat and a sweet surprise.
Then a whisky tasting follows with 7 Single Malts bottled by CÀRN MÒR (please see Line Up).
~~~
Number of Participants: 35
Contribution per Person € 45,-
Important:
Please transfer the contribution of € 45, – to the account IBAN: AT02 2011 1300 0106 5720, account Nr. 300010-65720, with Erste Bank AG, BIC: GIBAATWWXXX, BLZ 20111, Recipient: Gillespie & Partners GmbH, Kantgasse 3, 1010 Wien, adding the reason for payment and your „name Name (John Sample) and Càrn Mòr Tasting“. In addition please also register by sending an e-mail to office@gillespiepartners.com.
We look forward to meeting you latest on May 15th, 2014.
Thomas Gillespie
EQUIPO NAVAZOS
LA BOTA DE AMONTILLADO (37)
D.O. Jerez – Xérès – Sherry
Hijos de Rainera Pérez Marín
Sanlúcar de Barrameda
LA BOTA DE MANZANILLA (42)
D.O. Manzanilla Sanlúcar de Barrameda
Bodega: Miguel Sánchez Ayala
LA BOTA DE PEDRO XIMÉNEZ (36)
D.O. Jerez – Xérès – Sherry
Rey Fernando de Castilla
Jerez de la Frontera
CÀRN MÒR Strictly Limited Edition
Speyside 1997 (46 %, HH, 16 Years, 582 bottles)
Blair Athol 1998 (46 %, HH, 15 Years, 736 bottles)
Dailuaine 1999 (46 %, HH, 14 Years, 653 bottles)
BEINN A’CHEÒ – Dailuaine 1997, Hogshead – Cask # 4237 @ 52.9 %, 302 bottles – 18 Years
CÀRN MÒR “CELEBRATION OF THE CASK”
Auchentoshan 1989, Hogshead – Cask # 4905 @ 54.1 %, 103bottles – 24 Years
Longmorn 1988, Hogshead – Cask # 17159 @ 54.9 %, 170 bottles – 24 Years
CÀRN MOR Society of Austria Bottling 2014 Tullibardine 1989, Hogshead Cask Nr. # 1958, Opitz Homok Finish – @ 53.4%, 66 bottles – 24 Years
On May 15th the last tasting before summer time took place. Thank you, who could make it and join the event.
The experiment to combine a sherry and whisky tasting during one evening was appreciated. Especially the scope of the sherry – “extra dry (dry as a bone)” to “extremely sweet” was surprising.
Reinhard Pohorec conveyed not only a short historical survey regarding the sherry culture but also explained the complex production techniques and procedures. All participants emphasised the excellent quality of the sherry of Equipo Navazos – no surprise that these sherrys are ranked by Parker in the high 90ies. As Reinhard Pohorec pointed out precisely: “Sherry has the best Price/Quality ratio of all spirits!”.
For the first two – a Manzanilla and an Amontillado both approximately 15 years old – the Chef of the restaurant EssKultur, Peter Weginger composed matching food; sardines in the style a la Sardinia with air cured wild boar ham and shrimps with fresh salad.This was followed by a stew of lamb in the Cape Malay style, SouthAfrican speciality, and an asparagus risotto as side dish. Astonishing how the sherry withstood the spicy food and displaying all flavours. The freshness and lightness of bothe sherry were despite their age quite a surprise.
Cooling winds drifting from the Altlantic Ocean right through the bodgeas provide this unmatched touch of “saltiness” characterising the Manzanilla. Very different to the Amontillado being firmer and heavyset – and ideal match to a spicy dish. Why is it that a sherry so often is categorised as a spirit or aperitiv instead as wine (or at least as a fortified wine)?
The sherrys were followed by two single malts. Following the tradition of the CÀRN MÒR tastings as a minimum two whiskys are poured and tasted at the same time. This makes it so much easier to compare them.
The Speyside 1997 with his intense “fruityness” and the Blair Athol 1998 were fighting for the audience’s grace. The Speyside was the tight forerunner although some in the audience favoured the powerful Blair Athol.
The next pairing providede a direct comparison of a non-chill filtered with no colour added single malt bottled at 46% vol. with a single malt bottled at cask strength with 52.9 % vol. – Dailuaine 1999 @ 46 % versus Dailuaine 1997 @ 52.9 %. A few drops of water added to the single malt bottled at cask strength – what a demonstration how you “open” a whisky. Amazing the changes that took place – suddenly the Dailuaine 1997 displayed herbs and traces of sweetness with vanilla deriving cask’s from the white american oak. According to the attendants – a draw.
The protagonists in the next act were some slightly older animals – Auchentoshan 1989 and Longmorn 1988. The Auchentoshan is a typical representative of the “classic style” – a showcase preferred by the Morrisons up to the very year they sold the distillery to Suntory. A classic Lowlands single malt with the ingredients so typical – the triple distillation providing elegance and lightness and displaying in the nose all these grassy and flowers notes.
The Longmorn by contrast represents a powerful Speyside single malt full of complexity and weight. Thze audience despite the fact they tasted both more than once could not make up their mind who would be the favourite.
Finally – the CÀRN MÒR SOCIETY of AUSTRIA bottling 2014 – a Tullibardine 1989. A special feature was the second maturation in a barrique casks containing Homok (a Hungarian style sherry) for some 8 years produced by Willi Opitz. A Homok is a fortified wine made of grapes quite common in Austria – Welschriesling, Scheurebe and Gewürztraminer. The oxydation during the fermentation provides the sherry-like character. Immediately after the Hoomok was extracted from the casks it was transferred to Scotland. At Morrison & Mackay the Tullibardine was put into the cask for a preriod of 3 months and then bottled. 66 bottles were selected for the CÀRN MÒR SOCIETY of AUSTRIA.
Especially complex in the nose – almost confusing. After some time a whole array of flavours appear. Herbs and sweet wooden notes dominate. On the palate full and abundant ending with a long and warm finish.
The finale or the digestive after all these single malts – “Sweetness in a Bombshell” – a 30 year old Pedro Ximenez, the whisky producer’s most beloved sherry as this sherry provides the so much sought after sherry casks. This sherry is not dark – it is virtually black with a touch of green. In the glas very oily – in the nose raisins, plums and figs. Only on the palate this sherry finally explodes. Not to be believed but all the “single malt lovers” were first surprised and then thrilled. The cheese served with this Pedro Ximenez was the perfect match.
This is how a pleasuracle and exciting evening came to an end. We do hope that the audience had just as much fun as we had ourselves.
Looking forward to seeing you in autumn.
Thomas Gillespie
