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Loch Dhu - the black scotch

c
Chefpaulo Jun 5, 2008 04:58 PM

Maybe 12 years ago, a friend brought me a bottle of Loch Dhu - a black scotch. And I mean black. It was the color of tar but very flavorful. I've never seen it in the U.S. since. Has anyone seen it, tried it or know what makes it black? I've always felt that it was like drinking sweet asphalt and must have been a carcinogen. Hey, but I'm still here. Any thoughts or experiences?

  1. sku Jun 6, 2008 05:31 AM

    Loch Dhu is sort of like the Edsel of Scotch whiskies. It was released by the now closed down Mannochmore distillery around 1996-1997 to great fanfare, but most people thought it tasted terrible. The dark color was said to come from a special charring process used on the barrels.

    Because it was such a flop, many people discarded their bottles and it's now a big collectors' item, so if you have an unopened bottle, as some collectors say, "Sell it, but don't ever drink it."

    There is a new black whisky being marketed called Cu Dhub which is supposed to be a similar style. It is made by Speyside Distillers but I don't know the source of the whisky.

    2 Replies
    1. re: sku
      z
      zin1953 Jun 6, 2008 06:33 AM

      It DID taste terrible!!! ;^)

      1. re: sku
        ted Jun 6, 2008 08:00 AM

        I still have part of a bottle in the back of the cabinet. I tried a couple of independent bottlings of Mannochmore around the same time and decided I didn't like their stuff in general. And the Loch Dhu definitely gives you the "that's just wrong" reaction.

      2. c
        Chefpaulo Jun 7, 2008 05:44 AM

        Many thanks to all for your input. My friend still has unopened bottles so he'll be thrilled to hear the background and current collectors' status. And yes, ted, my reaction, too. Like those dyed chicks they used to sell at Easter. Just plain wrong.

        3 Replies
        1. re: Chefpaulo
          ted Jun 7, 2008 12:12 PM

          At least you can put peeps in the microwave and watch them blow up.

          1. re: ted
            d
            dcscotchchick Jun 11, 2008 03:24 AM

            Or use them in smores.

            1. re: ted
              c
              Chefpaulo Jun 12, 2008 04:07 PM

              Umm...not those, ted. I meant the live ones. Maybe it was before your time but Woolworths used to sell live baby chicks that were dyed pink, green and turquoise as Easter novelties for 25 cents. That was just plain wrong.

              Blow up all the marshmallow peeps you want.

          2. d
            dcscotchchick Jun 11, 2008 03:27 AM

            Interesting. So is it a single malt? Is it considered a whisky because of the way it's distilled? It sounds so unlike most whisky's I've had. It even seems out of character compared to the peaty stuff.

            1 Reply
            1. re: dcscotchchick
              sku Jun 11, 2008 11:36 AM

              Yes, it is a single malt. The only difference in preparation, as far as I know, was some special method of charring the barrels prior to storage which gave it the dark color.

            2. t
              tomsal Aug 2, 2008 12:43 PM

              I had heard that a charred oak cask was used, I thought it had a smokey taste. I check older liquor stores when I come across them, no luck.....yet

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