Devious Vattings Vol. 3

by Oliver Klimek on August 23, 2009

This is the last part of my little adventure of marrying Scotch with unusual partners.

So far we have seen that it is not advisable to strive too far away from whisky territory. This is why I intend to reapproach it in the last session.

1. Highland Park 16 and Nordhäuser Doppelkorn

An aged Island whisky combined with a fresh grain spirit from Germany

Nose: Weak, a faint smoky fruityness

Palate: Smooth, rather sweet and slightly fruity.

Finish: Long and fruity.

Overall: This really tastes nice! Sweeter than the Higland Park alone but very drinkable.I would rate this only one or two points lower than the HP 16, if at all.

2. Bowmore 12 and Rittenhouse Rye 100 Proof

Now it’s up to whisky vs. whiskey!

Nose: Surprisingly weak, a distant whiff of fruity smoke.

Palate: Sweet, spicy, fruity, smoky, it’s all in there!

Finish: Medium long and fruity

Overall: Nose and finish are not very noteworthy, but the taste is excellent. The two whiskies complement each other almost perfectly

Not to my surprise, this session was the most sucessful. It should be mentionend that Nordhäuser Doppelkorn is actually almost a grain whisky. It is double distilled from malted barley and rye and bottled at 38% as a blend of spirits with up to two years of oak maturing. So what I produced with the Highland park was not very far away from a blended whisky. And it was better than most blends I’ve ever tasted!

I really don’t know if anyone has ever tried to sell a vatting of Scotch and US whiskey comercially. Perhaps the legal restrictions of US and UK law would even make that impossible. But I think it would have the potential of selling quite well. (Note to bottlers: If you decide to pick up my idea, I’d be happy with just 1% of the sales). I am conviced that it would work with a good bourbon as well.

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