So, first rule of Scotch club…

Hey there, time traveller!
This article was published 27/02/2016 (3858 days ago), so information in it may no longer be current.

The David Fincher-directed 1999 film Fight Club spawned a famous idiom: you don’t talk about fight club.

Well, the same rule applies to my Scotch club. The first rule is you don’t talk about Scotch club — and you certainly don’t write about Scotch club in the paper.

Last week I mentioned I was going to write about whisky leading up to Friday’s Winnipeg Whisky Festival, which takes place at the Fairmont Winnipeg. The fest’s main event is sold out, though, so there’s no point talking too much about that (although there are tickets for Wednesday and Thursday’s ancillary events via winnipegwhiskyfestival.com).

Then I thought I’d write about Crown Royal Northern Harvest Rye, as it had seemingly made its way back to Winnipeg in decent quantities a few weeks back. But as of my writing this column, it was once again sold out.

So, despite the aforementioned rules, Scotch club it is. I consider it a chance to advocate whisky lovers and those curious about the drink start their own similar “secret” organization.

Our Scotch club (we mainly focus on Scotch whisky, although sometimes Canadian and Irish whiskies and American bourbons are thrown into the mix) was started by a ragtag group of casual lovers of the drink — both men and women. There’s no pretentiousness, and our collective whisky knowledge ranges from total rookies with a love of the drink to whisky buffs with some prior education (I reckon I fall somewhere in the middle). We’ve got a couple of books on whisky in our proverbial clubhouse, including Michael Jackson’s (not that one) seminal Whiskey: The Definitive World Guide, but we never get bogged down with too much technical research.

About once a month we arrange to meet (via a private Facebook group) in the finished loft space above the garage of the West Broadway home of, uh, Rick — name changed to protect the host’s identity.

When we started Scotch club, each member’s initial admission was one bottle of the stuff. As supplies dwindle and new products hit Liquor Mart shelves, we pitch in and restock.

One key component to our Scotch club is food. Typically something’s either on the barbecue or in a deep fryer, and there’s plenty of other snacks. Food’s an important component of Scotch club — tasting many high-alcohol whiskies on an empty stomach isn’t a good idea (it’s also a good way to see how different whiskies pair with different foods). We also make sure we have lots of water on hand, both for mixing with the whisky (so you can still taste the flavours without all the kick) as well as for staying well-hydrated.

It just so happens Scotch club is going on a field trip tonight. If you see us, I’ll deny everything.

uncorked@mts.netTwitter: @bensigurdson

I stopped by Scotch club HQ and tried some of our whiskies side by side — always a great way to compare and contrast. Since I consider myself an enthuisiastic novice, no star ratings this week.

Auchentoshan Single Malt (Dalmuir — $59.99)

A modest, caramel and toffee-driven nose makes the 12-year-old Auchentoshan pretty approachable; there’s no peat here. The smoothest of the whiskies tasted, the caramel and vanilla notes from 12 years in bourbon and Oloroso sherry casks are front and centre, with modest spice/pepper notes and a long, slightly sweet finish.

The Balvenie DoubleWood Single Malt (Speyside — $94.99)

Spicy wood and caramel notes show well on the nose of this malty 12-year-old whisky, aged first in traditional whisky casks and then sherry casks (hence the name). It’s a touch smoky on the palate, with nice peppery notes working well with vanilla, spice, malt and modest orange peel and a long but smooth finish.

Talisker Single Malt Scotch Whisky (Carbost — $94.99)

There’s a decidedly smoky, almost meaty component to the nose of this 10-year-old Isle of Skye single malt, with some caramel and vanilla undertones and a capitvating hint of sea salt/brine/iodine as well. It’s a fairly lean, slightly reedy whisky, with lemon rind, saline and peppery notes giving it focus and the peaty, smoky notes bringing depth. It manages to be both remarkably complex and highly approachable.

Bowmore Darkest Islay Single Malt Scotch Whisky (Islay — 92.99)

Slightly darker in colour than the other whiskies sampled, this 15-year-old Islay whisky isn’t as peaty as some others I’ve tried, but there’s a nice dollop of smoky peat to go with the caramel and toasted-nut notes nonetheless. It’s a powerful dram — it’s 43 per cent alcohol by volume — but it manages to balance the not-too-sweet caramel notes, the saline/peaty component and the alcohol level with some finesse.