| Nectar D'Or |
Emerson said something about a winter Idyl...judging from the text and the length of the epic poem, I think most of us can understand the feelings he tried to evoke. I figure, with the oncoming snow and the beleaguring sense of “self” that comes with seasonal depression, there’s got to be something out there to evade it altogether. Though I think Ralph’s feelings were sort of ambivalent, I can vouch for that too. I can’t say for sure if there’s anything I can do to pull you out of the inextricable period between December and February, but I can try. Like the change in seasons, people’s tastes, wants and crankiness will prevail. Overall, the time spent figuring out what to do about it, tends to overtake the entire idea of what it means to wait for springtime. Fussiness, inability to cope with icy roads, snow-days and the overheated homes of relatives, all contribute. Though when you’re inundated with downy flakes, don’t refer back to me as the saint bernard who lovingly trots to you when you’re stuck in the after-effects of an avalanche; both personal, or climactic. At least, consider me a seller of fineries who gets the blood flowing to the proper extremities.
Why not use Scotch? With a little ice, a little water, (not tap) if necessary, and some dispensable income, you can have an easy winter. Attention! I’m not associated with any medical practice whatsoever, but I recommend not going with my advice on how to stay warm and healthy during snowstorms. I, if anything, have been told that in an emergency situation, you’re better off keeping your core temperature at stasis, than to have your fingers and toes brimming with plasma...as correlated in the practice of drinking too much liquor that is. Nonetheless, it’s good to have all the proper warming accessories available: jackets, gloves, scarves, etc. I mean, that’s obvious, but you don’t want to lose any one appendage on my behalf. Forgive the rant though, since what I’m really trying to emphasize, are the niceties of the port, sherry and sauternes casks when it comes to single malts. “What?” you reply, but don’t worry...despite the lack of theme, and the fact I can’t guarantee that you’ll feel cozied by a peaty scotch, the stuff warms me up just fine when I think about them.
With more than a couple of chances at a good guess, you might already know what’s to be tasted in scotch that’s aged in any of the proper barrels that I mentioned previously; all of which, have all been used in the production of the most recognizable fortified wines. Take port for example, a rich, ruby-to-tawny colored one that lends traceable nuances of raisin and candied nuts into your single malt. Whereas, with the sherry wood, you can afford, generally, a full-bodied whiskey that implies caramel, with a chance to develop some creamy overtones. Glancing at Sauternes, the wine is soft, floral and honeyed on its own, but using the oak is going to harmonize and balance that traditional citrusy profile. It’s an equilibrium that has more sway with notes of orange blossom and gooey, spiced cakes. It might seem unreal, but the proof is there if your palate can manage it.
| Port Cask |
Perhaps the most noted producer in any attempt to use unconventional ageing standards is “Glenmorangie.” Banking on twelve years to age some of the most delectable scotch available on the market, the well-practiced trifecta of their wine cask maturation processes is probably one of the best. Their “Nectar D’Or” a.k.a, Nectar of Gold, is perhaps why Sauternes is equally famous for their aperitifs, as they are for creating fantastic single malts. Some argue that this is the only scottish producer that has taken a highland specialty and actually imparted flavors commonly found in french white wine. Though rough in comparison, it’s still a damn good product. Think ginger, meringue, nutmeg and lemon syrup....how enthralling. The port cask is just as nice, recalling damson, fruitcake, plum skin and a touch of something like pfeffernuse...I’m not kidding, it’s like a Germanic cookie with a higher proof. The Sherry, is nominally, the most interesting, given its nod to creme brulee, burnt orange and the interpretive peatiness that pushes through like five spice powder blended with a little extra Sichuan pepper.
I can’t say whether or not the Scottish know how to keep humans warm with a barrel and a couple of stills, but they give me that lusty, heat bearing sensation that can only be transposed by good scotch. To each, the idea of a “Single Malt” is only best described by the lone producer, and the one and only malt of the barley grain that is the basis for the distillation, the ageing and the unending excitement. Now, I have heard that a little soda can make old uses for the stuff reappear, but I wouldn’t dare nowadays to even think of putting anything extra inside my glass other than some water from the local streams in which the Scots need to create their most valuable export. Curling up with a glass of port, sherry, or a little nip of Sauternes may be more practical, but when there’s a cold front ahead, your liquor cabinet passcode should read:
12-15-18-20-25-30
Brian Maniotis
Westchester Wine Warehouse Team
Visit us @: westchesterwine.com
No comments:
Post a Comment