Falmouth Beer Festival

Princess Pavilion

Melvill Road

Falmouth

Cornwall

What serendipity that the organisers of the Falmouth Beer Festival, back in October, should decide to hold their annual gathering on the same weekend I was visiting my parents in Cornwall! Now, enough joking around, here are the beers*:

Pennycomequick (4.5%) (on the pump pictured top): A Cornish stout of distinction from Skinners, smooth and malty.

Cornish Blonde (5%): Another suppable Skinners beer - wheat one this time - from the redoubtable Truro-based brewery.

Spingo Special (6.5%): From the Blue Anchor Brewery in Helston, Cornwall. Unforgettable blue cheese aroma with an intense, complex malty bittersweetness on the palate.

Choice fact: This beer was brewed for the first time to celebrate the marriage of Prince Charles and Diana. Special indeed.

Grandma's Weapons Grade Ginger Beer (5.5%) (above): From Wheal Maiden Brewery in Cornwall. Almost flat, cloudy in appearance. Supplies a fiery gingery kick, with a slightly syrupy sweetness on the finish.

Leveller (4.8%): From the Springhead brewery in Nottinghamshire. This one was dark and smoky with a toffee finish.

Rock Own (4.4%): Balanced and biscuity. Thanks, Sharp's.

Sam's Sweet Cider (6%): My token cider came from Devon's Winkleigh - a faint fizz, very appley and nicely sweet but not a great deal going on.

* Due to my less than intact tasting notes I've included a mix of programme notes and my own observations. The point is, I liked them.

Callooh Callay

65 Rivington Street

London
EC2A 3AY

It was the start of London Cocktail Week (I know, I'm a bit behind with my posts), so I met up with the London Cocktail Society in a London cocktail bar to drink London cocktails.

The Society - a recently established circle of imbibers, who meet at a different bar each month - had secured the use of Callooh Callay's secluded and sumptuous Jubjub Bar. There, top mixologist Sean Ware offered up an array of delightful drinks on a London theme, including the following:

The Ale of Two Cities (pictured above)

42 Below Feijoa, Punt E Mes, nettle cordial, malt syrup, Granny Smith apple juice and bitters.

- A brilliantly cheeky cocktailian representation of a classic British drink. I had to stop myself gulping it down like a pint of Pride. Feijoa, btw, was described to us as tasting of agave, pineapple and a subtle TCP essence. So now you know.

Hot Gin Punch
A twist on a Victorian winter warmer, party starter punch, combining the curious flavours of Hendrick's Gin, Madeira Wine, winter spices, pineapple, citrus and honey.

- It used to be safer to drink punch than water, we were told. Safety first.

The Avenue (left)
Four Roses small batch bourbon, Laird's Apple Jack, passionfruit nectar, orange flower water and syrup.

- Popular around the Art Nouveau era. Tasted great.

Clayton's Special Cocktail

Clayton's Kola Tonic, Bacardi Superior rum, citrus syrup.

- First seen in print in the Savoy Cocktail Book in the 1930s. Clayton's Kola Tonic, described as Coke for grown-ups, used to be made in Battersea, apparently. These days they make it in Barbados.

I may have to go back to this Shoreditch bar to check out its standard drinks menu. Cheers.

Whisky Squad #8

Belatedly, or perhaps just in time (to whet the Squad's appetite for next week's meeting), I bring a brief account of Whisky Squad 8: Movember.

Movember is the month when men grow moustaches in aid of men's health (and against prostate cancer). Whisky4Movember, part of the Movember family, was set up to unite mo-growers and whisky lovers for the good of humanity. Not content with just drinking the stuff, Darren and others at Master of Malt went giant leaps further and organised some special bottlings to celebrate - and raise funds for - the cause.

Here are those we tried - including a couple of bonus bottles thrown in for good measures...

Whisky4Movember - Mo’land (pictured top)
Blended lowland Scotch malt whisky. 40% abv. 10-year-old.
Smooth, biscuity, Manuka honey flavour with a woody aftertaste.

Whisky4Movember - M’Orkney (right)
One of last year's Movember bottlings. Spooned Orcadian malt whisky. 40% abv. 11-year-old. Sherry cask. (See the end of this post for an explanation of a spooned malt).
Aroma of oak, vanilla and fruit. Sweetish taste but with dryness. Tangy. ID'd as Highland Parkish.

Whisky4Movember - Smo’key
Blended Islay Scotch malt whisky. 40% abv.
Peaty Ardbeggian nose. Oily, citrusy taste. Could do with a little more oomph, perhaps.

Each of the Movember bottlings cost £34.95, with £8 from the sale of each bottle going to fight prostate cancer. Buy them here now.

In addition to the W4M bottlings, Squaddies were treated to some helpings of the following whiskies:

Dalmore 15yo
Highland single malt Scotch whisky. 40% abv.

Aroma of fudge and chocolate. Taste of oranges, cherries, sherry-richness, a little sweet. The (added) rich caramel colouring does influence one's perceptions.

Smokehead 18 Year Old Extra Black (left)

Islay single malt Scotch whisky, 46%.

Ardbeg without the Ardbeg name, someone noted. The Extra Black is older than the standard 10. Goes for £84, this one.

Nose of mild peat, nutty like pistachio. Taste of BBQ, with a sweet peaty tang.

Apologies to Billy for 'borrowing' his photos (our shadowy whisky attic was a little dark for my camera). Read his post here.

Tequila Sunrise

Despite my best efforts, tequila is still lacking when it comes to cocktails. The Margarita is king (queen?) and always will be, but the Sunrise is probably the best known alternative.

It's served with an attractive rainbowish (or perhaps sunrisey) thing going on, with the heavier grenadine sunk at the bottom (pictured top), bleeding into the orange.

It's also pretty much the only alcoholic drink with orange juice I like (fine, apart from this one), since juice should properly be a thing of goodness for breakfast rather than a vehicle for revelry, IMO.

If you can get hold of some fresh oranges to squeeze, so much the better. And if you like your drinks sweeter, up the grenadine. It's probably a good idea to serve with a straw to imbibers can mix the orange and grenadine to even out the sweetness as they go.

Tequila Sunrise

60ml (2oz) Tequila

120ml (4oz) Orange juice

7.5ml (0.25oz) Grenadine

Slice of orange or wedge of lime to garnish (if you like)

Fill a highball glass with ice, add tequila and orange juice and stir until mixed. Carefully pour the grenadine down one side of the glass so it sinks to the bottom.

Ale Assemblage

Ales I have been imbibin'...

Smoked Porter (5.4%). Cask.

A one-off collaboration between Dark Star, Sussex's finest, and Colorado brewer Odell, which recently entertained me with a Malteser-like wheat beer. Imbibed at the Cask in Pimlico, this was "a deep red porter with a hint of smoked malt"; really tasty, some coffee flavours, a bit of smoke and plenty of malt, with a slightly sweet finish.

Agave Wheat (4.2%). Bottle.

A real interesting one, this one, from the Breckenridge Brewery in (where else?) Colorado - a wheat ale brewed with agave nectar, from which tequila is made. It pours a dark gold colour, with plenty of bubbles, and has that clean, wheaty aroma. It tastes of cereal, with a honeyed, almost caramel sweetness, while remaining smooth, light(ish) and refreshing.

Nightlight Mild (5.7%). Bottle.
A brilliant bottle-conditioned dessert beer from Elmtree Beers, in Norfolk: black as the night, fractionally on the sweet side with a balancing liquorice thing going on. I've always been a little mystified by the various categories of ales, but I gather mild - which once denoted a beer's unaged character - now suggests a malty rather than hoppy personality. "Suitable for vegans and vegetarians", this one, and 500ml long.

Sneck Lifter (5.1%). Cask.
A beer I'd never heard of, nor seen, prior to taking a punt on it in a Birmingham pub. Glad I did - this dark beer, from Jennings Brewery in Cumbria, was packed with flavour, like a creamy pint of coffee.

Aloe Vera

Continuing my foray into odd soft beverages (see here, here and here), I'd like you to meet Aloe Vera. Aloe, lest you don't know, is a fleshy water-storing plant known as a succulent, and a member of the lily family. As a drink, it's supposed to be great for the skin, and digestion, and it's big in parts of Asia and South America. The bottle above, branded Aloe Vera King, was manufactured by OKF Corp, imported by Korea Foods Co, and bought at a branch of top sushi shack Wasabi. It poured almost clear, with bits of jelly-like fruit pulp floating about in it. The aroma was brilliantly weird - perfumed, fruity, and, er, shampoo-ish. The taste reminded me of lychee, pear and cucumber - slightly sweet, but not sugary, and very quenching.

WS#7: Berry Bros & Rudd

Berry Bros & Rudd is the oldest family-owned wine and spirit merchant in the world, having operated a shop in London's St James's Street since 1698 (bet the rent's gone up a little since then). Usefully, the premises includes around two acres of cellar space, enough to hold 30,000 bottles - with another 6.5m bottles (don't count 'em) stored in an out-of-town warehouse. While wine might be the money spinner, BB&R is evidently quite serious about its whisky, and as well as selling the usual array of big-name spirits, it also offers an acclaimed series of "Own Selection" bottlings too.

Whisky Squad's (very) rough guide to BB&R's bottling process:
 [1] Buy a cask from a distillery, often without having tasted its contents first.

[2] Age the whisky, tasting every few years until it is "ready" (an elusive state of near-perfection that can take decades to reach).
[3] Bottle the cask naturally (no chill filtering - just a sieve to catch the splinters).
[4] A cask-strength bottling generally provides a crop of no more than 600 bottles (making them quite special in their rarity alone).

[5] Sell for between £30 and £165 a bottle.

For Whisky Squad #7, we were joined by BB&R's spirits expert Rob Whitehead, who introduced us to a few special samples of the company's own bottlings.

Tasted blind with the help of Rob's whisky socks

BB&R Aberlour

14yo (distilled 1994, bottled 2008), 46% abv. £35.20.
An almost colourless "breakfast malt", good for beginners.
Nose: Apple, sweet fruit.
Taste: Sherbert fizz, with mint, nutty biscuits and honey; nice'n'smooth.

BB&R Bunnahabhain
12yo (distilled 1997, bottled 2009), 55.3%. £46.85.
Again, barely no colour, but plenty going on.
Nose: Peat with medicinal notes.
Taste: Briney smoke, acetone, dry with a beautifully long finish.
In a blind tasting, this tricked us all, since the usually barely-peated Bunna was so heavily peated here (part of the stuff they make for Islay's Black Bottle blend) there was little chance of any of us guessing its identity. That said, once its provenance was revealed, my next sip did suggest a distinctly Bunnahabhainish quality, in common with the 18-year-old we Squadded a few months back at WS#4. This one was well received.

BB&R Glen Mhor
26yo (distilled 1982, bottled 2009), 46%. £71.50.
From a "silent still" - a closed distillery - in the Highlands. Glen Mhor shut down in 1983 and is now, somewhat tragically, a Co-Op supermarket.
Nose: Apples (again), peach, vanilla.
Taste: A tiny measure of peat, creamy, oily mouthfeel, dry, fruity, spicy.
This lovely whisky was aged in a sherry cask. Whatever the cask imparts into the spirit, we learned, comes from the wood (a particular type of European oak, Quercus Robur, in this case) - and not its previous contents. Any traces of actual sherry would have had only a minimal effect on its flavour.

BB&R Invergordon
39yo (distilled 1971, bottled 2009), 47%. £95. More here.
A single grain whisky of dark-reddish intensity, made with unmalted barley.
Nose: Cherries, cola bottles, milk chocolate, coconut.
Taste: Dry, oaky, sweet vanilla. Like a savoury, more refined bourbon.
Interestingly, since grain whisky is distilled at 95% abv, it has basically no character as a new make spirit, which means where flavour is concerned the wood is everything. This one was aged in a fresh bourbon barrel (used to hold bourbon just the once, before being emptied and shipped over from Kentucky) and was heavenly. While plenty of Squaddies were taken by the Bunna, this one was my favourite of the evening. Doing a bit of research later, I realised I've tried it before, at the Whisky Lounge in Brighton earlier this year. Alas, at £100, it's a little out of my budget - maybe I'll wait for the Boxing Day sales.

BB&R St Magdalene
26yo (distilled 1982, bottled 2008), from another silent still (this one closed in 1983, and is now an apartment complex). Triple distilled, as lowland malts are wont to be, and aged in an old, fourth-fill sherry butt (meaning this is the fourth lot of whisky it's held since its sherry days were done).
Nose: Vanilla.
Taste: Dry, wood, chalky, fizz, cucumber, grass.

Special thanks to Rob from BB&R for leading an engaging and informative session. I have a feeling we'll be dragging him back to The Gunmakers for another before too long.