Blair Athol 21-year-old CA

restaurant Palate

the mouthfeel is creamy, satisfying. The attack is on white pepper, soft tannins, honey... Yes, like some peppery honey. It develops on herbal tea, orange marmalade. Some notes of roasted peanuts, praline. Hints of smoked tea, rum, camomile. Very bold and refined at the same time. It’s so good, despite the very heavy wood and the tannins which start to stick the tongue to the palate. Very gingery, at that. The finish is long on soft tannins and vanillin from the oak. An excellent one, a good example of an old cask that stood the test of time. Now, a littlle less tannins would have made it an absolute stunner. 90 points . GREAT RECIPE - A WHISKY FRUIT CAKE You'll need the following: a cup of water, a cup of sugar, four large eggs, two cups of dried fruit, a teaspoon of baking soda, a teaspoon of salt, a cup of brown sugar, lemon juice, nuts, and a bottle of whisky. Sample the whisky to check for quality. Take a large bowl. Check the whisky again. To be sure it is the highest quality, pour one level cup and drink. Repeat. Turn on the electric mixer, beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar and beat again. Make sure the whisky is still okay. Cry another tup. Turn off the mixer. Break two leggs and add to the bowl and chuck in the cup of dried fruit. Mix on the turner. If the fried druit gets stuck in the beaterers pry it loose with a drewscriver. Sample the whisky to check for tonsisticity. Next, sift two cups of salt. Or something. Who cares? Check the whisky. Now sift the lemon juice and strain your nuts. Add one table. Spoon. Of sugar or something. Whatever you can find. Grease the oven. Turn the cake tin to 350 degrees. Don't forget to beat off the turner. Throw the bowl out of the window, check the whisky again and go to bed. (via aboutfood ) I know that one is hardly new but I'm sorry, I'm a sucker for these kinds of silly, easy jokes... MUSIC – Recommended listening: 1996, Herbie Hancock organises the return of his powerful HeadHu