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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
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=== LE BOTTIGLIE IN
DEGUSTAZIONE ===
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- 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
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- 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
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-
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
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- 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
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-
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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