It’s about time I go through some of my bookmarks and notes from the last couple of weeks (or even months) and share some of the articles and more about or at least mentioning Islay. Hopefully you’ll find something of interest to read and possibly share:
To start with travel writer Peter Irvine shares his favourite spots on Scotland’s loveliest islands, which of course includes Islay and Jura. They are spots 6-9, the Paps of Jura, Geese at Gruinart, Carraig Fhada Lighthouse and the Machrie Hotel.
Uproxx (which seems to be a music, film and lifestyle website) writes about a whisky-centric trip to Scotland with a few stops on Islay. The Islay stops are Bowmore Hotel Lucci’s Whisky Bar and Kilchoman distillery. Also an honourable mention for Ardbeg and Lagavulin distilleries. Not to forget plenty Islay pictures.
As I eluded to yesterday, today marks the start of a new chapter in my life, even though I don’t know yet where it will lead me. All I know is that over the coming weeks I’ll be looking for new career opportunities, while also aiming to use the opportunity for a few other changes. But at the same time there are some constants, including my love for Islay and some annual rituals/traditions:
This morning I got up early and left for my morning walk before dawn, on the return leg I saw a lovely colourful New Year’s day first dawn of the year sky over one of the West Berkshire fields I pass on my route. When I returned home I got the oven going for some fresh “New Year’s Day bread”, one Hemp Hearts bread and one fruit bread. Then it was time for one of my New Year’s Day traditions (mentioned on this blog before eg in 2020 and in 2018), the New Year’s Day concert from Vienna with a dram of Islay single malt whisky and my New Year’s Day brunch.
The whisky is the same as for Christmas, the Kilchoman Single Cask 11 Years Old Bourbon Cask. The brunch is the aforementioned Hemp Hearts bread, scrambled eggs and some smoked salmon. The salmon “slowly smoked for 12 hours over oak & whisky cask chippings”, so I’m imagining they were Islay whisky cask chippings.
The concert has now reached the encores with the famous Blue Danube, so I’m going to finish now and wish you all a happy and healthy New Year 2022!
From what I’ve heard it’s been a lovely sunny day on Islay today while it’s been mostly cloudy with quite a lot of rain in West Berkshire where I am. Still, I managed to get in a 10 miles exercise walk along the Kennet and Avon Canal in 2 hours, 28 minutes and 55 seconds. As a reward I’m treating myself to an Islay and Scotland treat tonight:
One of my Islay standards, the good old trusted Laphroaig 10 yo. Together with some Scottish strawberries (from Angus if I remember correctly). What’s your treat tonight?
Happy Easter 2021 (even if it’s a bit late). Had a nice afternoon walk in the sun in West Berkshire earlier, spotting around 30 Mute Swans in a field as well as several Red Kite along my route, which was a mixture of well known (to me) paths and a new path I hadn’t been on before. Now, about 45 minutes after sunset and with the last light of the gloaming slowly fading away, it’s time for a well deserved Islay Easter dram and some chocolate:
I picked the Bruichladdich distillery Port Charlotte MRC: 01 2010, one of my favourite Islay single malts. The “standard” Port Charlotte 10yo is one of my regular go to Islay whiskies, this one I think is the even better (and unfortunately pricier) version for special days.
For the chocolate I’m treating myself to a Lindt Lindor dark chocolate 70% minimum Easter egg with some dark chocolate truffles. While on a chocolate per ££££ basis these Easter eggs are a bit of a rip off compared to regular chocolate bars there is something strangely satisfying about breaking up a chocolate Easter egg and eating the crumbled chocolate, so it’s something I’m treating myself to once (or twice, Christmas is similar) a year.
I hope you’re having a nice Easter with whisky, chocolate and Easter walks in the sunshine. What’s your treat this Easter?
On my journeys to Islay I usually stop at Fyne Ales to buy some of their beers and if available some meat. For obvious reasons that isn’t happening at the moment and hasn’t happened for a while. I’ve previously ordered some of their beers online, last week I decided to add something else, some meat.
I ordered a Venison Sizzle Box, which was dispatched and arrived this week, just in time for this weekend. The box includes steaks, burgers and sausages. Of course I also ordered some of my favourites beers, namely some Jarl, Avalanche and Easy Trail.
While most of the box went into the freezer for later consumption I kept one of each for a “Fyne Venison Weekend” this weekend. I started with the steak, which turned out very nice. Lean yet juicy, very tender. Great taste. Tomorrow I’ll have the burgers and I’ll finish on Sunday with the sausages.
If it hadn’t been for the Coronavirus I would have been out and about this weekend, warming up for the Islay walking week in a week’s time. But obviously neither of that is happening or will happen. So I thought I should have at least some treat. During my last shopping trip I decided to raid the Easter egg aisle even though the chocolate is vastly overpriced in comparison to a normal bar of the same chocolate. But I found something I thought a bit different. Yesterday evening I decided to let some of my Twitter followers pick which one of two Bruichladdich valinches I should open. Here’s the outcome, here’s what I enjoyed today:
The whisky is a Bruichladdich Port Charlotte heavily peated Islay single malt, SHC: 01, 2006. Cask 2134, first fill sherry. Distilled 4/Oct/2006, aged 11 years. My bottle is number 918 of 1,134.
The chocolate is a “single origin dark chocolate teardrop”. Or to be precise, “an intense dark chocolate decorated egg in a golden shimmer using Fino De Aroma cocoa beans sourced from Colombia”.
I’m not going to bore you with tasting notes, my taste buds aren’t developed enough to do much good there. But I can say the whisky tastes fantastic, nice and fiery (that’s as far as I go). The chocolate is nice as well, although I didn’t taste anything different with the golden shimmer (which if I interpret the ingredients list correctly isn’t real gold anyway, but Iron Oxide and Titanium Dioxide. Sorry to disappoint you on that side).
Oh, and for those of you interested in the result of the poll, the SHC won with 17 votes out of 29. If I remember correctly it had an even higher lead earlier on, but the VOC pulled back a bit in the later stages (the poll was open for about 13-14 hours). I haven’t decided when yet, but there’s a good chance the VOC will also be opened at some point during or shortly after the lockdown.
An Gleann was founded by Jane Mitchell almost 15 years ago as a small cottage business on the Rhinns of Islay a couple of miles outside of Port Charlotte on the road to Portnahaven. As the name says, they make tablet, a Scottish speciality. Being on Islay there’s of course a connection to the famous Islay whisky with the Whisky Connoisseur series. I hope you’ll find something you like.
Happy New Year! The new decade is under way, although some things haven’t changed: Same as the last two decades or so I’m starting my new year with a brunch with an Islay single malt while listening to the New Year’s Concert from Vienna. Here’s what I’m eating and drinking today:
This is what is (or as I’m writing this mostly was) on the table:
May be a slightly unusual combination, but this is what I’m enjoying on Christmas Eve 2019: A Laphroaig Càirdeas Triple Wood with some Hickory Smoked Nuts (Almonds, Cashew and Macadamia). Just because I can and because I like it.
And that is pretty much all for tonight. Only thing left to say is: Merry Christmas to you, your family and friends and whoever you’re celebrating with!
Happy New Year! Regular readers might remember that I kind of have a New Year’s tradition, listening to the New Year’s Day Concert from Vienna with a wee dram of Islay single malt whisky. Last years I had some whisky chocolate nibs, this year I decided to have some smoked salmon on fresh home made bread. Earlier today I made some fresh bread (a hemp hearts and walnuts wholemeal bread) which I’m now eating with some smoked salmon:
The whisky is the Laphroaig 10yo cask strength batch 04, which I had opened for my 10 years Twitter milestone (with New Year’s Day in mind). A rather lovely dram, going down very nicely while the Radetzky-Marsch is playing as I type this.