The Tasting Panel magazine

NOSE-ABLES Shackleton's Own Scotch M Karl's Korner acKinlay's Rare Old Highland Malt Whisky, a faithful reproduction of explorer Sir Ernest Shackleton's scotch of choice on his 1907 Nimrod expedition to Antarctica, was officially introduced to the U.S. market this fall at a festive party at—where else?—New York's Explorers Club. Dubbed "The Enduring Spirit," it's a recreation born of a bottle of the original scotch found in the ice under a hut in Shackleton's abandoned camp. "According to international treaties, all Antarctic artifacts must remain in Antarctica," says Whyte & Mackay and its legendary Master Blender Richard Paterson. "So, working with the New Zealand Antarctic Heritage Trust, Whyte & MacKay had a single crate flown to Christchurch, and then a single bottle flown to Scotland for evaluation before returning it. From that bottle we mixed blend after blend from our reserves, before finally settling on barrel number 1907—of all barrels!—to make the final blend for release." An almost exact replica of the original in all aspects but age, MacKinlay's will have limited U.S. allocation, avail- able from Shaw-Ross International Importers (SRP $200). Soft, elegant, slightly smoky on the palate, and with a good bracing heat in the finish to help ward off any chill, it's sure to be a hit this winter. —David Ransom MacKinlay's Rare Old Highland Malt Whisky is a faithful reproduction of Sir Ernest Shackleton's scotch. www.enduringspirit.com Each month in 2012, we'll take you into the mind of Wente Vineyards' Fifth-Generation Winemaker Karl Wente, who muses on everything from wine and food, to yoga and music on his blog. This month, to kick off our Year of the Anniversary, Karl pays homage to his family's roots, with 2012 ringing in a century of greatness for Wente Vineyards. Look out for more on this milestone in an upcoming issue! Versatility Plus "Mill Six is more than summertime twist, it is a liqueur of great versatility," Laurie Walsh, VP of Sales and Marketing for Enlightening Brands, comments. "Currently, we've seen it blossom in traditional warm-weather drinks such as our newly created Harvest Martini—a blend of apple cider, honey, fresh lemon juice and cinnamon. Mixologists and chefs have already begun to use the liqueur in their new and exotic creations." In my own tasting of Mill Six, I enjoyed the active citrus aromas rind that stayed persistent and bright. On the pal- ate, the jazzy lime-like flavors gave the liqueur fine focus and shape. This would pair very well with mildly spiced Thai cuisine and provide a pleasing lift to the often used chilies, ginger, lemon grass, mint, basil and cardamom. —Wilfred Wong www.millsix.com 54 / the tasting panel / january/february 2012 2012 will mark the 100th anniversary of the Wente Family bringing Chardonnay to America. In 1912, my grandfather Ernest Wente brought Chardonnay cuttings from Montpellier, France to California. His plantings and experimentation with Chardonnay began a chapter in California wine history that contin- ues today. Our family is understandably proud of the fact that at any given moment, somebody is asking a sommelier or specialty wine retailer for a recommendation for a good Chardonnay, and if the answer happens to be a California-grown Chardonnay, chances are it's coming from a vineyard planted to a "Wente clone" of Chardonnay. Today, Chardonnay is the top-selling varietal in the U.S., and nearly 80% of all California's Chardonnay originated from clones cultivated by my family. For more from Karl, visit www.wentevineyards.com/blog. PHOTO: JOHN MONTGOMERY PHOTO: PETER DAYLE

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