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Martedi 18 Giugno 2019

Octavius bar at THE STAGE Piazza Gae Aulenti 4 Milano

WHISKY & CAVIAR

JUNE OUTTURN WHISKY - DINNER

            

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=== AL BAR ===

Reverse Fanciulli - rivisitato dalla ricetta originale del Old Waldorf Bar Days di Albert Stevens Crockett del 1931
- 93.107 Flexing the Mussels 7yo - Cynar 70 - Lillet Mix - dashes di Assenzio & Bitters

 

=== AL RISTORANTE ===

53.291 Sweet Puff of Smoke / 10yo
  Insalata di lattuga di mare, salicomia, bietole selvatiche, funghi di prato
Calvisius Ars Italica Oscietra Classic

44.107 Cinnamon Scented Syrup / 15yo
Carpaccio di cervo marinato al rabarbaro, rapette lingotto di Caviale Calvisius

37.115 A Robotic Woodsmit / 16yo
  Lombetto d agnello, kumquat e ciliegie di Vignola all'anice stellato

39.175 The Chocolate and Wine Diet / 29yo
Sorbetto di banana fermentata, uva passa australiana
Calvisius Siberian Royal
 

Chef: Elias Caschili

 

=== LE BOTTIGLIE IN DEGUSTAZIONE === 

                                   

 

 

 

 

- YOUNG AND SPITELY

CASK NO. 93.107
Flexing the mussels

The evocative aromas of rock pools welcomed us alongside dried kelp before clean shellfish delivered sweet oysters and musselsin a white wine sauce. Salted popcorn and fresh tuna became balanced by cherry tomatoes and burnt toffee whilst a dash of freshly squeezed lemon brought a lively tingle. The tingle crept towards ginger ale and chilli fudge on the first taste but later with the soothing sensation of cloves. Sweet flavours appeared with honey on charcoal and ginger biscuits that mingled with salted liquorice. The dry fruit of Barolo red wine created a dry complexity, incorporating dried herbs and asparagus before driftwood and ham combined on the finish.


Glen Scotia - 7 YEARS 59.6%
Date distilled 21st December 2010
REGION CAMPBELTOWN
1ST FILL EX-BOURBON BARREL
1 of 237 BOTTLES

 

 

 

- DEEP, RICH AND DRIED FRUITS

CASK NO. 44.107
Cinnamon scented syrup

Gratifying and satisfying sweet aromas presented us with toffee apples and honey on crumpets with layers of juicy fruit that began with spiced red berries. Spices distilled down to cinnamon and nutmeg over rhubarb crumble, as rum punch hinted to-wards banana, kiwi and melon, perhaps blended into a fruit smoothie. Richer notes beckoned leather bound books and rye bread with maple syrup on the palate, which with a dash of water became black cherries on a dark chocolate cake. Ginger marmalade combined with bramble jam and spiced venison kebabs with a lasting sense of sawdust that remained through to the finish. After spending 14 years in an ex-bourbon hogshead this was transferred to a 2nd fill charred red wine barrique for the remainder of its maturation.

Craigellachie - 15 YEARS 58.8%
Date distilled 6th November 2002
REGION SPEYSIDE
2ND FILL EX-CHARRED RED WINE BARRIQUE
1 of 272 BOTTLES

 

 

 

 

- SWEET, FRUITY AND MELLOW

CASK NO. 37.115
A robotic woodsmith

The panel found this a rather funky example at first. Overripe tropical fruits such as mango and guava danced haphazardly with mint chocolate and Grand Marnier. There followed notes of chocolate covered coffee beans and fermenting fruits; cough syrup and strawberry wine. Water brought out vanilla fudge, play dough, cough syrup, sone fruits, pickles and toffee apples. The neat palate was immediately full of cola cubes, life leaf, roasted beetroot, raspberry jam, perry, kumquats and star anise. With a touch of water the darker fruits came to the fore with cassis, blackcurrant cordial, throat lozenges, elderflower jam, gorse flower, brown bread and orange cocktail bitters. This curious and compelling dram was transferred to a Moscatel cask after 14 years in a bourbon hogshead.

Cragganmore - 16 YEARS 56.4%
Date distilled 11th June 2002
REGION SPEYSIDE
1ST FILL EX-MOSCATEL HOGSHEAD
1 of 237 BOTTLES

 

 

- OLD AND DIGNIFIED

CASK NO. 39.175
The chocolate and wine diet

Aromas intrigued the senses with the complexity of aged Riesling wine bound by delightful oils that suggested linseed and brazil nuts. Fruit-driven fancies incorporated baked apple tart and cherry liqueur with multiple scoops of rum and raisin ice cream with a praline sauce. The opulence expanded further into coffee and cocoa powder served alongside almonds and hazelnuts. Tantalising spices introduced nutmeg on roasted orange skin whilst banana skin merged with fermenting apples on an orchard floor. With water, an interesting duality positioned us between the dry depth of oloroso sherry and the raisined sweetness of Moscatel wine,touching on dates before rounding out with bitter chocolate. After spending 26 years in an ex-bourbon hogshead this was trans-ferred to a 1st fill Pedro Ximinez hogshead for the remainder of its maturation.

Linkwood - 29 YEARS 49.1%
Date distilled 16th October 1989
REGION SPEYSIDE
1ST FILL EX-PX HOGHSHEAD
1 of 225BOTTLES

 

 

- PEATED

CASK NO. 53.291
Sweet puff of smoke

The initial nose neat was like caramelised roasted peanuts followed by a green salad with tangy lemon vinaigrette and salty, nutty Pecorino Romano cheese. A lively sweet puff of smoke, combined with a tangy grapefruit tart topped by toasted coconuts and chopped pistachios, entertained us on the palate neat. Very maritime when we added some water; a historic Clyde puffer steaming out of the harbour as well as fresh seaweed washed onto the shore, and to taste - still the intense sweet peat smoke, a hot bowl of oyster mushroom and mussel chowder. In the finish fairly dry, slightly salty with a teasing hint of bitterness, as found in very dark chocolate. 

Caol Ila - 10 YEARS 60.2%
Date distilled 1st September 2008
REGION ISLAY
RE FILL EX-BOURBON HOGSHEAD
1 of254BOTTLES

 

 

              

 

 

 

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                                       Ultimo aggiornamento: 13 -10 - 2019

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