Aberlour 16yr


This the whisky that started it all. It was a gift from my father on my 34th birthday. I was surprised at first as I had only just mentioned in passing that I was starting to journey into the grand world of whisky, and on top of that he had ventured past his habitual mainstay of Oban 14yr. I was genuinely surprised and appreciative.


Taking the bottle out and looking at its amber glow I relished the anticipation of my first new experience in good, I mean proper good whisky. The amber glow draws you in and calls out to be poured. Once poured the “water of life”  lets loose a complex bouquet with evident traces raisins and floral notes belying the rich full velour taste to come.


Once the whisky reaches the palate a few immediate impressions are made. It fill your mouth and coats it with a pleasant fullness that does not overwhelm the senses but rather invites contemplation.

Caught in an introspective moment

Within resides the result of properly selected aging barrels, with two types of casks that play well together. The oak and ex-bourbon casks let the front end of the taste be a slight oak and that develops into the charred bourbon releasing some vanilla flavours, this is all rounded out by the creamy roasted barley


The finish is just as good as the nose and the palate. Leaving you with just a hint of honey.


Dalmore 12yr


It’s a little early for Christmas time but just smelling this whiskey makes me think of the Hollidays,  right from the start, I get a strong whiff of fruits,  oranges and Grand Marnier as well as a strong scent of sherry, presumably from the sherry cask in which it’s been aging in for the hast couple of years before bottling. Fruit cake is the best way I can describe the full bouquet.

imageThe palate is distinctly less powerful, and quite neat in the mouth. One would think that there would be flavours that would come out and mingle, however it remains a pleasant mix of the sherry and the and orange with some spice and a mellow burn.

Dalmore 12yr

As for the finish, there is very little, you won’t have to wait long to get the initial kick back from a new  , it leaves a  lingering but a nicely sweet feel in the mouth.

Overall it is pleasant, not smokey at all and it’s whisk(e)y, so worth giving a try.


Tasting Notes

Scotch and whiskey notes/reviews are traditionally broken down in three sections: nose, mouth/palate and finish. This is a perfectly reasonable and widely used descriptive device, which I will do my best to use.


I consider that there are two types of reviewers, there is the expert, an encyclopedic source of knowledge  able to recite in Gaelic all the crags and moores used to source peat across all the land. I don’t fit that mould.


I am your friend who is super excited about that new bottle he got for Christmas/my birthday or  a kind consideration from friends who are awesome. I want to be your friend who may know a little more about the preferred  drinks of men and women with a distinguished of palate. I will take the time to savour and describe my experiences.

Cropped image from a wonderful supper at @RestarantPark

Cropped image from a wonderful supper at @RestarantPark


Here’s to you for joining me on this journey.

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Further Exposition

So a little about myself seems to be in order.
#Jatoba's bottom shelf
I’m in a career pivot period in my life. I was bitten by the whiskey bug as recently as my 34th birthday when my father gave me a 16-year-old Abelour, the smooth mouthful left such a positive impression that I became the easiest gift receiver (no whisky is scoffed at).

I am now trying to expand my palate, which bridges my other interests; food, and really I mean, well cooked attentioned and lovingly made food. This could be either accomplished by myself or most likely by a professional chef. I do have some experience with food in the restaurant industry as a career busboy working in various upper level restaurants in Montreal. I have also completed one semester at the Cordon Bleu for what it’s worth.

Mostly, I rely on my opinion, and of those around me when experiencing either new, revisited or old refreshing adventures.

That being said this blog will concentrate on my love of whisky

I also like coffee.


#newblog #scotch #whiskey #whisky #reviews #food #coffee #imo

A New Endeavour

Welcome to FWC(Food_Whiskey_Coffee),

These are my musings, observation, on food, whiskey and coffee but mostly the food and the booze.

There will be a lot of pictures from things that I have eaten at restaurant to my own creations. There will also be many, many pictures of whisk(e)y bottles, poured drams and pretty glasses.

I hope you find your way here again