The Ted Perez drink of the week is the Rusty Nail. The Rust Nail, which is a combination of Scotch whisky and Drambuie, is a classic cocktail that was invented in the late 1950's by Norman MacKinnon of New York's 21 Club. It's most commonly enjoyed on the rocks, however, it can also be ordered straight as a 'Straight Up Nail'. The origin of The Rusty Nail's name has been rumored ever since its invention. Some say it was originally stirred with a rusty nail while others have tried to rename it entirely [one west coast-based barman tried to rename it the Knucklehead, but it never took off.
Beyond it's roots as a classic American cocktail, the Rusty Nail is also an official IBA [International Bartenders Association] cocktail that is used in the annual World Cocktail Competition [one of only eleven cocktails in it's category - After-Dinner Cocktail/Sweet]. Due to this, the Rusty Nail is one of the most noticeable and frequently ordered drinks made by professional bartenders.
Unlike most cocktails, the Rusty Nail is 100 percent liquor. As such, it's important to choose a quality Scotch whisky since it will be providing the bulk of the cocktail's depth and flavor. The addition of Drambuie is only incorporated as a sweetener and counterbalance to the biting, hot taste of the Scotch. With this in mind, Ted Perez + Associates carefully selected a diverse range of Scotch whiskies that range from traditional choices like Johnnie Walker Red Label to single malts from craft distilleries like Lagavulin. The cocktail is a simple 2 to 1 combination of Scotch whisky and Drambuie.
Johnnie Walker Red Label
Johnnie Walker is the most distributed brand of Scotch whisky in the world reaching sales of over 130 million bottles a year. Johnnie Walker was started in 1820 by John 'Johnnie' Walker when he decided to start selling whisky in his grocery store in Ayrshire, Scotland. After his death in 1857, his son, Alexander Walker, helped establish the label as a widely recognized brand. The Red Label scotch [the most popular in their lineup] is a blend of around 35 grains and malt whisky that's distilled in Kilmarnock, Ayrshire, Scotland.
Taste: Flavor was a bit harsh on the palate, even with the addition of the Drambuie. Flavor profile was very robust with malts and grains. Finish lingered with a little smokiness and saltiness. Interesting flavor, but not an immediate favorite.
Gordon Graham's Black Bottle
Gordon Graham's Black Bottle is a blended Scotch whisky that was first distilled by three brothers named Charles, David and Gordon Graham. The company was started when the Graham brothers moved to Aberdeen, Scotland to pursue work in the blending industry. Their proprietary blend gained so much popularity that they launched their own brand in 1879 [their first office was located in the heart of Aberdeen's commercial quarter on Union Street].
Taste: Fresh and fruity nose. Immediate impression was that it's much smoother than the Red Label with a distinctive smokiness. There was also a slight sweetness that was brought out by the Drambuie. Finish was long and strong with additional smoke.
Lagavulin
Lagavulin single malt Scotch whisky has been distilled at Lagavulin on the island of Islay ever since John Jonston and Archibald Campbell constructed the distillery in 1816. Their standard single malt is 16 years old.
Taste: With the first sip, a powerful peat-smoke taste was detected [almost like leather]. Rugged sweetness and smoke stuck around in a lingering aftertaste. Smooth but strong in flavor.
The Glenlivet
The Glenvivet Distillery makes a single malt Scotch whisky of the same name in Moray, Scotland. It was founded in 1824 and is the oldest legal distillery in the parish of Glenlivet. Their Scotch whiskey is the best selling single malt whisky in the United States as well as the second biggest selling single malt brand in the world with distribution above 6 million bottles per annum.
Taste: Aromatic nose. Tasting yielded a medium body with smooth, firm flavor [notes included vanilla and a slight fruitiness brought out by the Drambuie]. The warming, oaky finish was long but mild. Overall a excellent, lasting flavor profile that wasn't too strong.
Oban
Oban single malt Scotch whisky has been brewed at the Oban Distillery in Argyll, Scotland for over 200 years. Partly germinated barley is dried in a kiln where a light peat smoke is added to give the malt a distinctive characteristic. The result is a smoky, malty dryness in flavor and finish.
Taste: Very nice, light sweet aroma with a hint of licorice. Moderately smooth taste with a malty rye flavor and a little smokiness. Medium body leads into a sweet, dry finish. There was also a hint of spice in the aftertaste.
Verdict
In general, all five labels of Scotch whisky tested favorably. Some were a bit harsher or the palette while others maintained a mellow flavor profile from beginning to end. Ranked from favorite to least favorite:
- Lagavulin Single Malt: The powerful flavors of smoke and leather gave an excellent, full mouth feel. Also, this version was surprisingly smooth.
- The Glenlivet: The French oak barrels that were used gave this Scotch excellent flavor. The Drambuie's sweetness made for an excellent pairing.
- Oban Single Malt: Great, even overall flavor profile that balanced smoke and malt with a little spice in the aftertaste.
- Gordon Graham's Black Bottle: This Scotch also provided a distinctive smoke flavor, but lacked slightly in sweetness [the only sweetness came from the Drambuie]. Finish was not as smooth as the rest of the sip.
- Johnnie Walker Red Label: Although the most common Scotch for mixing cocktails, the Red Label was a little harsh with a distinctive 'bite'. Flavors of smoke and malts were interesting, but not too distinctive.