Tasting in Malaysia.
In the capital of Malaysia I have visited The Whisky Bar Kuala Lumpur. This is probably the best place in town to enjoy a respectable single malts.
This was my second visit to this place. The first time I went there a few years ago, by the way of my birthday. I remember I have presented myself Port Ellen 1979 Douglas Laing Old & Rare Paltinum on that occasion. Interestingly it was my first whisky from this distillery. I did not write the tasting notes, but in my mind there is still left that it was quite peaty and ashy ;).
Those fond memories caused that also this time I had to visit The Whisky Bar.
Whisky selection is really rich and also available on the website of the bar – a cool solution if you do not want to spend hours on the site over the menu. After selecting, the drink is served in Glencairn and for volunteers there is water with a pipette and ball of ice. Such a set looks very nice and proffesional.
I decided to continue the tradition of trying single malts for the first time in The Whisky Bar Kuala Lumpur, so the choice fell on Glencadam 21 years old. Natural color, unchillfiltered and 46% ABV – as it should be.
N: at the beginning quite alcoholic and sharp, but it passes quickly, immediately there are notes of metal, mineral, a touch of sulfur, immature fruits, intense apples and pears, after a while it smoothes, there are more green apples and vanilla, also the smell of wet earth;
T: slightly warming and sweet, after the first phase a lot of apples and ripe pearas comes in, or rather staying in local climates I should say ripe dragon fruit, then a bit of ginger and traces of bitterness;
F: medium long, fruity (mostly apples) with a touch of bitterness.
Very good whisky, though slightly less typical. I was positively surprised here by the intensity of green apples and original metallicity.
Laphroaig 25 years old was the next. Unfortunately, the presentation leaving much to be desired, because of coloring, chill filtration and minimum ABV. Well, after all this is still Laphroaig ☺.
N: surprisingly quiet and gentle, over time, and here passed 25 years the effect of peat is getting weaker, on the other hand, too much is not happening here, at least initially, peat in this case is only just a graze, develops a little over the time, smoked notes come in interspersed with delicate sweetness, such as the in the fudge, shyly fruits appear: grapefruit, tangerine peel, peach – yes, after a certain time it is better – also with notes of white chocolate, after the addition of a drop of water: more fruits and sweetness, vanilla, a touch of smoked mackerel, in the distance, fishing boats and nets, but in my opinion too far away … ;).
T: here I am more at home of Laphroaig, but first I have fruits – grapefruit, orange, orange peel, and then peat after that ash, with the addition of a drop of water a little more fruity with ginger;
F: quite long, with a drop of orange juice, traces of ginger and grapefruit.
In The Whisky Bar Kuala Lumpur, you can also try a variety of drinks, and enjoy a delicious lunch. What we did.
If you are in Kuala Lumpur, visit The Whisky Bar. Very good food, an impressive selection of single malts and to top it all, nice and helpful staff. I greet you.