Single Cask Nation Arran Pinot Noir

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While I do enjoy the consistency of distillery release bottlings, I find the uniqueness of independent single cask bottlings a bit more alluring these days. It is true that independents can be hit and miss but for me it is a gamble I am willing to take. The Single Cask Nation is a new independent bottler that set up much like the Scotch Malt Whisky Society, in that you are able to access their bottles through being a member of the “Nation”. This independent bottler was started by Joshua Hatton, Jason Johnston-Yellin and Seth Klaskin. The independent bottler category is pretty competitive these days for which casks they are able to procure. This is my first sample of the Nation’s bottlings so let’s see how they did…

Single Cask Nation Arran Pinot Cask #6
1st Fill Ex-Bourbon Cask for 8 years
Ex-Pinot Noir Cask for 4 years
54.8% ABV

Color: Light copper

Nose: Very fragrant, initially a touch of steel – something metallic, an interesting combination of charred oak and fragrant sweetness, ripe apples, bubblegum, a layer of dark red fruit – strawberry jam, maltiness and freshness are not lost though, hints of salty air.

Mouth: First thing that came to mind was: Fun! The interplay between the two casks was a bit of a high wire act but the result was very well balanced. Initially the red fruit sweetness then switches to the traditional notes of bourbon cask and maltiness. It is not over powering neat I am happy to say. A nice sweetness (not cloying), strawberry jam, vanilla. I really liked the layering of flavors. With water: it got a little medicinal – cough syrup and I picked up some tannins.

Finish: Medium, malty with a touch of red fruit.

Again, this was a fun one to try. This is a perfect example of what I like in single cask expressions. You chose wisely Nation!

*Disclosure: this sample was provided to us by the Single Cask Nation*

2 Comments

Filed under Arran

2 responses to “Single Cask Nation Arran Pinot Noir

  1. Totally agree! While I don’t recall my exact tasting notes, I do remember really liking this one. It was also the first time that I picked up a pineapple note in the nose. Such a wonderful multi-layered tasting experience!

    Cheers!
    G-LO

  2. While it is often said that “taste is subjective”, there are quantifiable taste characteristics (like bitter , sweet , salty or sour ) that can be perceived and measured as low, moderate or high—such as measuring the sweetness of honey or the saltiness of oysters. Flavors, such as butterscotch, char and strawberry, are more personal and can’t be quantifiable. Flavors are either perceived to be present or not. The perception of flavors is linked to our sense of smell, while tastes come from the sensory glands of the taste buds . Though individual sensitivity to the different taste “senses” can vary, wine experts will often recommend pairings based on these more objective measurements rather than the more subjective concept of “flavors”. In wine there are three basic tastes-bitter, sweet and sour. These three tastes can each be identified with a primary component of the wine-tannins (bitter), residual sugar (sweet) and acidity (sour). A fourth component, alcohol, is identified in wine tasting with a perception of “heat” or hotness in the back of the mouth and is the primary factor influencing the body of the wine. The residual heat of the alcohol can be considered in food pairing with some ingredients minimizing the heat of the wine while some will accentuate it.

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