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Garnheath

Carn Mor Celebration of the Cask Garnheath 1974 (70cl 50.8%)

€323.05 $379.93 £295.00

Malt

Cereal, floral notes, nuts

The malted barley from which single malt is made has a distinctive flavour of its own, which can often still be clearly tasted after many years of maturation. In comparison to rye or the corn of bourbon, it is quite a savoury flavour, an ideal canvas for the multifaceted influences of different wood types which make single malt Scotch so diverse. Similar flavours often found in single malt are those of nuts, such as almond and hazelnut, and a floral or grassy aroma much like that of the Highland meadows where the barley is grown.

These malty flavours are often strongest in the bold and powerful Highland drams, where cask type and still shape are aimed towards emphasising the natural kick of the barley. The influence of Oloroso casks often imparts that same nuttiness that is so distinctive of the sherry itself, meaning that this set of flavours may be found in both young whiskies (where the barley has yet to be swamped by the influence of the cask) and in certain older expressions (when matured in Oloroso casks).

Scotland’s favourite single malt, Glenmorangie Original, is perhaps the archetypical example of the light and grassy style that is one possible embodiment of this flavour profile. Its bolder Highland brethren, not least those of the Eastern Highlands like Glen Garioch, Royal Lochnagar, and Glencadam, proudly bear the stamp of their grain. It is also present in many of the Speyside whiskies which play down their fruity elements in favour of something more bold and meaty, such as Benrinnes or Mortlach. The flavour pairs well with many common cigar flavours, such as grass, nuts, or toast.

Wood

Sherry casks, cedar, mahogany, cigar box

Whisky, by definition, is a grain spirit aged in oak casks - and it is the influence of this wood that produces they greatest variation of flavour. Different species of oak result in different flavours, while the previous contents of the cask has a major impact on the style of the resulting Scotch. A whisky may spend anything from three years to thirty years in wood - in some extreme cases even longer than that. Yet there are only certain cases where the resulting spirit can be said to ‘taste of wood’.

The most obvious example is when the whisky has been aged for an exceptionally long time. Conventional whisky wisdom claims that any period of ageing beyond about 25 years is wasted or even detrimental, because the spirit begins to taste more like the wood it is stored in than anything else. As a result, subtleties of flavour built up over years of maturation will be lost as the wood takes over. A certain amount of woody flavours may be desirable, however, not least because it implies that a whisky has spent a considerable amount of time ageing and has likely reached the peak of its complexity. For this reason, single malts over 25 years of age are relatively scarce (not to mention expensive), but often in high demand.

The wood of the cask imparts tannins to the spirit inside: tannins are a compound that produce a dry or astringent flavour, as found in red wine, unripened fruit, black tea…and heavily oak-influenced whisky. This means the flavours in question may be found in whisky aged in wine-influenced casks, such as those which have previously held sherry, port or red wine, as opposed to bourbon; therefore it is not always necessary for a whisky to have been aged for a very long time in order for woody flavours to be apparent. Notes of mahogany, cigar box cedar-wood or varnish are relatively common among the more savoury styles of single malt, such as complex Speysides or some Islay whiskies.

Wood is also a common flavour in many cigars, which can be expected to pair well with a woody whisky: Romeo y Julieta and Montecristo are both excellent examples, while Fonseca and Diplomaticos are good choices among the lesser known brands.

Earth

Tobacco, leather, fungus, rubber, light peat

Single malt Scotch whisky has generated tasting notes varied enough to put the world of wine to shame. Entire books have been published that try to do nothing but describe the taste of whiskies. This huge variation of flavour means that, if you try and condense the entire project of tasting notes to just 10 possible flavours, you will inevitably have to make some compromises. As a result, the set of flavours we have encompassed under the term “Earth” include virtually anything that is savoury or unusual, although they may not have much in common with one another. It is therefore more open to interpretation than our other flavour guides.

By “Earth” we seek to include under one umbrella all the flavours produced by light - not excessive - peat smoke: the aroma of pipe tobacco or cigar smoke, the scent of freshly dug soil, the dry smoke of a hearth fired by wood or inland peat; it may also include the distinctively savoury notes of rubber, leather or fungus that inexplicably make their way into some of the more complex single malts.

For example, peat is present in some classic favourites like Dalwhinnie or Highland Park in such small quantities that it is not at first recognisable as the same flavour that marks the peat beasts of Islay. Many of the older Lowland malts contained a thin streak of peat smoke - it remains to a certain extent in Glenkinchie, while those who are familiar with Rosebank or Littlemill will recognise a rubbery or glue-like characteristic. A medium peating level, used in many Highland or Campbeltown malts, may result in a very distinctively earthy flavour when it is lacking the saltiness that marks those of Islay: Ardmore or Blair Athol, for example, are still a good way removed from Laphroaig or Ardbeg, despite their relatively high PPM, simply because their peat source is dry and inland.

The savoury characteristic of earthy flavours goes well with the leathery or grassy side of certain cigars: the dryness may go well with a Bolivar or a Punch, while those whiskies balanced with a little sweetness might pair well with Montecristo.

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Cask type: Bourbon barrel
Cask Number: 313225
Distillation Date: 14/02/1974
No. of bottles: 144
Bottling Date: 01/06/2015

Product Info

Cask type: Bourbon barrel
Cask Number: 313225
Distillation Date: 14/02/1974
No. of bottles: 144
Bottling Date: 01/06/2015

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Robert Graham uses reputable courier services and we ship worldwide. Within the UK we aim to deliver within 2 working days. International delivery times vary depending on destination. After your purchase has been processed, you will receive an email notification with your delivery tracking number.

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Note: Regrettably we cannot ship cigars or any other tobacco products to the USA and Canada.

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