The Day After The Night Before... Greenwich Hospital Porter

Today I made the compulsory post-Christmas march into town armed only with my wallet and a sturdy leather bag. There was only one purpose to my mission – to raid the supermarkets of their discounted festive foodstuffs. A solitary day after Boxing Day and Marks & Spencer’s is transformed into an Aladdin’s Cave of smoked salmon, turkey crowns, duck pate, Stilton and knock-off Buck’s Fizz. With a suitably empty freezer you could live off Christmas food for another month for the price of a single week’s food shop; apart from the obvious drawbacks of turning your liver into Fois Gras, being riddled with gout and pushing your belly beyond the final stud on your belt and into extra-orbital space. This aside it is incredibly satisfying to know that the rich and delicious food you are stuffing in and around your mouth is a third of the price it was three days ago.

Whilst I was eyeing up half-price gammon joints and weighing up the cost against a juggernaut of a salmon terrine, my eyes fell upon an interesting specimen hidden amongst a confusion of Cava and pre-mixed Champagne cocktails. This specimen was a bottle of Greenwich Hospital Porter aged in Islay whisky barrels for four months. A London Porter from the guys at the Meantime Brewing Company is always a treat, but to have some whisky cask influence is always special. A few months ago I tried a glass of their epic Grog. This special release was a combination of eleven malts and one hop variety, aged in Islay whisky casks and bottled at a steamy strength. Aside from the fun of ordering a pint of Grog over the bar, the beer was sensational. So I was excited to try the Hospital Porter.

Greenwich Hospital Porter
6% - Aged in Islay whisky barrels – Brewed at the Meantime Brewery
Nose: Fairly oaky with rich malt notes and Brazil nuts, underneath is a faint suggestion of peat.
Palate: Light body with oak and charcoal notes with.
Finish: Apricot, dry malt and roast chestnuts.
Overall: Not the most spectacular porter I’ve tried but enjoyable nonetheless. There is a curious ashy quality and a fine nuttiness but I would have enjoyed more body and length.

Peatreek Whisky Mince Pies

Ready to go in the oven.

Despite being snowed under at work, like a Glenfiddich Cask in 2010, I have found time to embark on a little experiment. My theory was that whisky is an ideal accompaniment to any Christmas cuisine, then I hypothesised that mince pies may be an excellent example of this. Mincemeat has brandy or rum stirred through it so why not whisky?

The base of my mincemeat was Bramley apples, medium cider and soft dark brown sugar. Then enhanced with some lemon zest and juice, almonds, raisins, currents, and a spice combination. Once this had stewed and cooled I stirred through a generous dose of whisky. The choice of whisky was a no-brainer, only the Compass Box Spice Tree would do. Its cardamon, clove, nutmeg and cinnamon flavour profile would perfectly harmonise with the mincemeat.

The first lesson I learnt was that although the mincemeat tasted fantastic (I apologise for the vanity, but it really did), it didn't taste overly whiskyfied. Maybe the Spice Tree complimented the mincemeat too well? So my next move was to make whisky butter. Now I make rum butter (one part butter, one part light brown sugar, a little Nutmeg and complete saturation with rum) to go with Frei Kirk. Frei Kirk is a Scottish Christmas pudding from a recipe passed down through my Dad's side of the family. The recipe is a secret so I am forbidden to divulge it here, although please feel free to drop by my flat on Christmas day for a taste. So my plan was to substitute the rum for the Spice Tree and by jingo did it work. I separated the lids from the (cooked) mince pies and spread the whisky butter over the mincemeat before replacing the lid. What I was left with was a mince pie with a distinct whisky flavour that didn't overpower the mincemeat but added more depth and warmth to a Christmas staple.

I am now thinking of stirring whisky through the pastry instead of water, maybe some Bowmore Tempest (Batch 3), who knows?

Peatreek Whisky Mince Pies & Butter
ABV Unknown - No Age Statement - Baked at Peatreek HQ
Nose: Pastry
Palate: Stewed apple, spice, sweet butter and Scotch Blended Malt Whisky.
Finish: Moreish!
Overall: The start of further whisky-food-combinations.

Winter Is Coming... Glenrothes 1985 and Aberlour A'Bunadh Batch 36

Me with the snow lady

As I step out my flat I am confronted with a slight chill. A chill that has long been covered with unseasonably mild and balmy weather. The sky is grey and misty, the day is getting shorter and Christmas is perpetuating itself across the land. It appears winter is here. With that I nip back inside to grab my summer jacket (I seem to always be a season behind in both fashion and temperature). Winter is a very exciting time for all drinkers out there, alcoholic or not. Winter promises hot chocolate, mulled cider and wine, dark beers, warming lemony concoctions, cognac, champagne celebrations, large meals with copious amounts of wine, and of course whisky. Furthermore with all the food and celebrations to come this seasons drinking needs military planning. Christmas for example is a challenge of cost and quantity. I have to start the day with Buck's Fizz, G&T before the meal, white wine (I'm resisting Corton Blanc with great difficulty) with the starter, and red with the main (I'm considering investing in a hideously excessive double magnum). There needs to be whisky or cognac after and the day must close with a bottle of port. Boxing Day is another challenge; perhaps beer? Sherry? Pub anyone? Even before Christmas there is mulled wine to make, German Christmas markets with their alcoholic wares to sample and much more. This is why I am an advocate of planning my season's drinking well in advance.

This of course brings me on to whisky. Undoubtedly in the next few months I will blog a lot about Christmas and whisky but there is one important decision to be made now, and that is the whisky I'll turn to when I just want a quick drink. I have nailed this down to two options. The Glenrothes 1985 and the Aberlour A'Bunadh. The attraction of these two whiskies is that being sherry cask they have warming wintry notes that perfectly match the season. The question is which one?

Glenrothes 1985
43% - Distilled 21/7/85 - Bottled 31/5/05 - 20 Years Old
Nose: Raisins and a hint of dark chocolate leading a rich and satisfying burnt Christmas cake character that lends a rich and intense twist to this dram.
Palate: Thick, burnt raisins replace the Christmas cake here, with a little dried banana lingering at the back.
Finish: Sweet almost bourbon like with kiwi fruits at first then lots of port and chocolate!
Overall: A Christmassy malt indeed, the presence of port, chocolate and Christmas cake is promising indeed. This is my second Glenrothes, and a vast improvement on a disappointing Rattray bottling I'd tried previously.

Aberlour A'Bunadh Batch 36
60.1% - No Age Statement - Oloroso Cask
Nose: A vinous edge almost cognac-like, there is stewing mincemeat beneath sprinkled with cinnamon and nutmeg, then at the back there is a sherried chocolate ganache.
Palate: Syrupy and spicy, Christmas pudding and intense dried fruits.
Finish: Bitter dark chocolate, a hot flash of Oloroso culminating with orange rind and demerara sugar.
Overall: Such a great sherry cask whisky at a fantastic price. Although high in alcohol (that I enjoy) it could also take plenty of water (almost itself again) if a softer drink is required. Furthermore I have a cold and can't smell a thing, this says a lot about the intensity of this whisky. This has to be the winner purely on price points alone. The Glenrothes is great, phenomenal even, but for a day-to-day whisky the A'Bunadh is much more versatile. A fantastic pair of whiskies!