Whisky tasting with Weekend Post and Bunnahabhain
This title only goes to an elite order of whisky experts from around the world, whose members must be closely involved in the industry for a minimum of five years before they may be nominated as "keepers” of the Quaich. And they have to be keepers for a further 10 years before they will be considered for induction as "masters” of the society.
Islay malts are said to have a smoky character derived from the barley having been treated with peat. Islay scotch can also have a "TCP-like” flavour, Pierre said.
Bunnahabhain’s is not as heavily peated as some of the others and this distillery has now also embraced the practice of non-chill filtration. Chill filtration is a process in which the whisky is chilled to nearly 0°C and passed through a fine filter before bottling. The idea is to take out some of the oily compounds produced during distillation so the whisky does not become cloudy in the bottle when it is chilled or when you add ice to your glass. However, some distillers have abandoned this "cosmetic” process as they believe chill filtration has the unfortunate downside of removing some of the unique and intrinsic flavours of the whisky.
Then came the true high point of the evening – a tasting of Bunnahabhain’s 12, 18 and 25-year-old un-chillfiltered whisky followed by some classy canapes from Squires and a much anticipated lucky draw for a R900 bottle of 18-year- old. This was won by Helen White who was so delighted she practically did a Highland dance on the spot.