Tastes
-
Bombay Sapphire Premier Cru Murcian Lemon
London Dry Gin — England
Reviewed May 10, 2023 (edited March 20, 2024)We enjoy Bombay Sapphire gin in many cocktails. My wife and I are both fans of it in a martini, although we can to lean towards different vermouths. It's also outstanding in a White Lady, a Bee's Knees, or any other cocktail that can benefit from a gin that's slightly softer than a full London Dry. There was zero hesitation when we saw this premium expression of our house gin hit the market. On the nose the lemon is forward and orange takes a back seat. Lemon elements really make the orange a bit obscured. In comparison to the regular Bombay Sapphire, the fruitiness is significantly more present. The standard bombay sapphire expresses more spices. On the palate the Bombay Sapphire standard expression is soft, slightly leaning towards juniper with notes of licorice, cardamom, and soft floral elements. In contrast, the Premier Cru takes all of that and turbocharges it with a citrus party. The lemon is there in spades and the orange makes a solid appearance on the taste buds. There's no mistaking the citrus fruit DNA of this distillate. This is an excellent gin, particularly with Fever Tree elderflower tonic water. That's a great combination!. This is also very good with soda and a blood orange wedge as a garnish. Perhaps not surprisingly this also makes a very worthy Martini and loves a lemon twist garnish. It's fruity, but it does hold up well in partners with Dolin dry vermouth, a couple drops of orange bitters, and a drop of saline. I have to look at value on this particular expression. The Premier Cru carries a rather steep price penalty over the standard expression. I believe this bottle set me back something north of $30 and that's too much. It's very good but must be weighed within the context of its value proposition. Overall, I like it and I would recommend it if you already enjoy sapphire or would just like to take a shot at something new. It probably won't be replaced on my bar as there are other expressions I like a bit better that hit the wallet a bit softer. BSPC is positioned against Tanqueray 10 - they are similar in price and both claim a crafted, citrus bias. I think the BSPC is taking a shot at the special releases from Hendricks. I've had almost all the Hendrick's available domestically, and I've enjoyed 10. I would likely take Orbium, Neptunia, Lunar or Flora Adora over this, and maybe the T10 too but its been too long for me to say that with certainty. I'm a full-throated fan of the Hendrick's special releases, To me they tend to take gin to a new flavor destination as a temporary "experiment" in flavors. That's fun. I'm a bit more reticent to crow about this one. It is very good, but unlike something like Neptunia or Flora Adora it's really a relatively safe and moderate expression and I believe a permanent line extension. It doesn't break new ground, but does give a very high polish to spaces that may have already been explored within the gin world. I'm glad I bought it and I'm glad to know I can get it again but I'm not in a hurry to do so. Recommended if you haven't tried it, if you like Sapphire and if you like citrus forward gin.35.49 USD per Cocktail -
I'm not generally a vodka guy. It's not that I don't like vodka, but more along the lines of I don't (or didn't) find it interesting. That is until I recently made a Cajun Martini. My wife and I have likely consumed more vodka in the last 30 days (since first batching this cocktail) than we've drunk in the 12 months before that all together! There's no surprise that inspired me to take a closer look at vodka. First let's define a Cajun Martini. Here's the whole story - https://www.liquor.com/cajun-martini-cocktail-recipe-5218591 The short version to make a 750ml batched cocktail - put 450ml of vodka in a jar with a big, ripe, fresh jalapeno pepper that has been washed and cleanly split in half from stem to end with just one cut. Let the pepper infuse into the vodka for 6 to 8 hours or so. Strain the pepper out and bottle the infused vodka. Add 175ml of Martini & Rossi dry vermouth (this expression has a bit of an oregano note that some folks don't love in a Martini, but it works perfectly in this recipe, imho). Add 100 to 125 ml of distilled water to the batched drink and keep it in the freezer. Serve up in a chilled glass with a spicy pickle as the garnish. So far we've batched this drink with Smirnoff Blue, Sobieski and Luksusowa. To get a better idea of the nature of each vodka we also sampled them neat and neat/freezer-chilled. Here are our thoughts about the Sobieski. This is a Polish vodka made from rye. It was recommended to me by a vodka martini drinking friend who liked it more than Tito's. Trying those two side-by-side left me agreeing that, while the Tito's had a bit of lemony citrus, the Sobieski had better "roundness". On the nose this vodka had a very slightly citrusy note. While the Sobieski didn't have the forward ethanol note of Smirnoff Blue, it was hot. My wife called it "very sharp". As with the other vodkas evaluated, the icy cold freezer pour offered up no aroma beyond slight alcohol. On the tongue this vodka doubled down on being sharp with a bit of a bite. The citrus was in play, though it was behind the peppery aggressive nature of the vodka's rye ancestry. Mouthfeel was rich, but not quite to the level of the Luksusowa. The freezer chilled sample was very thick and rich with a silky finish that left a slightly bitter finish. Sobieski is the yin to Luksusowa's yang, but the differences are slight. My wife chose the Smirnoff as her favorite of the three with the Luksusowa in second place when tasted neat. I chose the opposite and had the Luksusowa as my first choice and the Smirnoff was my second place. We both agreed, however, that the Sobieski offered the best Cajun Martini. Now the problem here is that we have a pretty small statistical sample, having made precisely three batches with Sobieski and one each with Smirnoff and Luksusowa. The difference could well have been the differences in the pepper, which seriously swamps the differences in vodkas. But we both agreed that the Sobieski tended towards a sweeter, "greener" and more vegetal take on the batched cocktail, but we've enjoyed each batch with enthusiasm (and chips with salsa). I like and recommend Sobieski vodka. It's very mixable, good in a Vesper, excellent in a Cajun Martini and at least acceptable in every other vodka application I can think of. I'm not going to become a vodka fanatic and I doubt I'll ever have more than a handle or two hanging about for cocktails. That said, I have a renewed reason to at least pay a bit more attention to those bottles; we'll be drinking a lot more vodka as the sweet, vegetal freshness and slight capsaicin heat of the Cajun Martini keeps us entertained poolside for the foreseeable future.13.99 USD per Bottle
-
I'm not generally a vodka guy. It's not that I don't like vodka, but more along the lines of I don't (or didn't) find it interesting. That is until I recently made a Cajun Martini. My wife and I have likely consumed more vodka in the last 30 days (since first batching this cocktail) than we've drunk in the 12 months before that all together! There's no surprise that inspired me to take a closer look at vodka. First let's define a Cajun Martini. Here's the whole story - https://www.liquor.com/cajun-martini-cocktail-recipe-5218591 The short version to make a 750ml batched cocktail - put 450ml of vodka in a jar with a big, ripe, fresh jalapeno pepper that has been washed and cleanly split in half from stem to end with just one cut. Let the pepper infuse into the vodka for 6 to 8 hours or so. Strain the pepper out and bottle the infused vodka. Add 175ml of Martini & Rossi dry vermouth (this expression has a bit of an oregano note that some folks don't love in a Martini, but it works perfectly in this recipe, imho). Add 100 to 125 ml of distilled water to the batched drink and keep it in the freezer. Serve up in a chilled glass with a spicy pickle as the garnish. So far I've batched this drink with Smirnoff Blue, Sobieski and Luksusowa. To get a better idea of the nature of each vodka I also sampled them neat and neat/freezer-chilled. Here are my thoughts about the Luksusowa On the nose this vodka had a slightly sweet, slightly loamy note. This is a potato vodka and maybe its the power of suggestion, but I got less of a refined chemical vibe from this than I did from the Smirnoff Blue that was also included in this side-by-side tasting. There was an alcohol note to the nose but it wasn't nearly as sharp as the Smirnoff, although I wouldn't call this fragrant by any stretch of the imagination. As with the other vodkas evaluated, the icy cold freezer pour offered up almost no aroma. On the tongue this vodka retained its earthy, slightly sweet character. The mouthfeel was more oily than either the Sobieski or the Smirnoff, particularly in the freezer chilled sample. It had a silky finish and left a slightly sweet note that quickly decayed to a soft bitter finish. I would still consider this neutral but in the same way that alabaster white is still neutral, but not nearly as neutrally sterile as arctic white. My wife chose the Smirnoff as her favorite of the three with the Luksusowa in second place when tasted neat. I chose the opposite and had the Luksusowa as my first choice and the Smirnoff was my second place. When it comes to the Cajun Martini there's a monkey wrench in the gears as we both liked the Sobieski best! More about that in the upcoming review of that brand. I can recommend this vodka and I think this might be the one I'd enjoy most in a "traditional" vodka martini (5:1, dash of orange bitters, garnished with a twist). It is very subtle, but there's a bit of personality there that can make it interesting. Plus its an inexpensive way to compare a potato vodka to a rye vodka, to a multi-grain vodka (and maybe more to come). I'm not going to become a vodka fanatic and I doubt I'll ever have more than a handle or two hanging about for cocktails. That said, I have a renewed reason to at least pay a bit more attention to those bottles; we'll be drinking a lot more vodka as the sweet, vegetal freshness and slight capsaicin heat of the Cajun Martini keeps us entertained poolside for the foreseeable future.16.99 USD per Bottle
-
I'm not a vodka guy. At all. It's not that I don't like vodka, but more along the lines of I don't (or didn't) find it interesting. That is until I made a Cajun Martini. I've consumed more vodka in the last 30 days since first batching this cocktail than I'd had in the 12 months before that combined. That inspired me to take a closer look at vodka. First let's define a Cajun Martini. Here's the whole story - https://www.liquor.com/cajun-martini-cocktail-recipe-5218591 The short version to make a 750ml batched cocktail - put 450ml of vodka in a jar with a big, ripe, fresh jalapeno pepper that has been washed and cleanly split in half from stem to end with just one cut. Let the pepper infuse into the vodka for 6 to 8 hours or so. Strain the pepper out and bottle the infused vodka. Add 175ml of Martini & Rossi dry vermouth (this expression has a bit of an oregano note that some folks don't love in a Martini, but it works perfectly in this recipe, imho). Add 100 to 125 ml of distilled water to the batched drink and keep it in the freezer. Serve up in a chilled glass with a spicy pickle as the garnish. So far I've batched this drink with Smirnoff Blue, Sobieski and Luksusowa. To get a better idea of the nature of each vodka I also sampled them neat and neat/freezer-chilled. Here are my thoughts about the Smirnoff On the nose this vodka delivered ethanol and not much else. There was a dominant alcohol note and maybe a very slight hint of black pepper and of lemon rind but those required some teasing to get to and disappeared in the freezer-chilled sample. On the tongue this vodka was a bit hot with notes of black pepper and slight citrus. I noted a rich mouthfeel and overall thought it was quite neutral compared to the other vodkas we tested in this side-by-side comparison. My wife chose the Smirnoff as her favorite of the three with the Luksusowa in second place when tasted neat. I chose the opposite and had the Luksusowa as my first choice and this was my second place. When it comes to the Cajun Martini there's a monkey wrench in the gears as we both liked the Sobieski best! More about that in the upcoming review of that expression. I recommend this vodka as a solid, somewhat boring and generally average sample of the liquor style. I'm particularly interested in using this for infusions as its higher ABV may be helpful in wringing out every bit of flavor in my experiments plus I think it might stand up a bit better in complex concoctions. At the end of the day none of this is leading to a love affair with vodka, but the sweet freshness and slight capsaicin heat of the Cajun Martini will keep me entertained poolside for the foreseeable future.19.99 USD per Bottle
-
It's been said a bit of fragrance clings to the hand that gives flowers. I like gin, and I like big, bold flavors. I like the unusual and this is the crest of that hill. Rarely am I taken so far from my expectations as this drink has taken me. I like the Hendricks special releases and they all have been quite enjoyable, but this is simply an exercise in "so you think that's all of it". This is what happens when you try to get all Spinal Tap with a fragrant elixir. This is so goddam flowery that you'll think you're drinking a cocktail made from potpourri. Fragrant and perfumy doesn't even begin to describe the zip code where this exists. This is gin turned up to 11 on the botanical and flower scale. I've tried this gin neat, on ice, with varieties of tonic and in a martini. This is unlike any gin I've have before. It's not easy to like, but it is easy to love. It is the single most floral gin I've ever tasted. It's complex, rich, layered and requires patient contemplation to reveal its reason for appreciation. My wife isn't a fan, but I like it! Juniper and coriander are there for sure, but they are in the background. Rose, chrysanthemum, dendrobium, and pansy take the foreground. This is a full on flower garden in bloom, and it works. Neat or on ice this is a delicious sipper. In a martini with a properly delicate vermouth like Dolin or Noilly Pratt this is an explosion of springtime on the taste buds. With soda and garnished with a wedge of ruby grapefruit this is a perfect Sunday brunch cocktail. I had this with Fever Tree Elderflower tonic - way too much of a good thing. Don't go there. With Indian tonic and a blood orange slice this redeemed itself as a tall drink. This is a polarizing gin. You'll love it or you'll hate it. You won't be neutral, and that's okay. This is a big flavor and very far from the usual. Clearly Ms Lesley Gracie has decided to leave the pasture of safe and expected and taken this to a new level. This is an 11 on the 1 to 10 scale of the tasteometer - it's louder and, therefore, better. You're probably not having 2 in a row, but I'm guessing if you like intense you'd like to have one every now and then. I know I do. What I'm thinking next is 'can this gin go where only a few liqueurs go?' This is as herbaceous as a St Germain, Benedictine or Chartreuse liqueur but without the sweetness. This gin needs to be in a cocktail designed to take advantage of its fragrant nature. I'll be working on it, and if you get any ideas please share! I think this is worth every penny of the $38 price tag even though I doubt I'll be getting a back-up bottle. It's a special release and it should be enjoyed the way flowers are enjoyed. In the words of W Somerset Maugham, "Nothing in the world is permanent, and we’re foolish when we ask anything to last, but surely we’re still more foolish not to take delight in it while we have it." Enjoy this while we have it.38.99 USD per Bottle
-
Fighting Cock Kentucky Straight Bourbon (NAS)
Bourbon — Kentucky, USA
Reviewed March 26, 2023 (edited January 9, 2024)I purchased this on impulse at TW for the princely sum of $18.99. I had no idea which distillery produced it (Heaven Hill), or what its history was (competitor to Wild Turkey 101). I just liked the bottle and it was cheap enough to not care if it turned out to be a... turkey. I've had a few pours from the bottle, but this afternoon decided to sit down with this and the WT101 side by side. Tasted neat from a pair of nice looking shot glasses. After a few minutes rest the FC gives up some sugary caramel. slight ethanol, damp barrel and a hint of dark honey. There's a slight bitterness and a note of old banana peel. In comparison, the WT101 has a more sugary nose that is really not sweeter but equally sweet with a different personality. Its brighter with notes of caramelized sugar, vanilla, baking spice and over-ripe cherries that are starting to sour. The WT smells like a "stronger" drink even though its slightly lower in proof. On the palate the Fighting Cock is slightly creamy with good mouthfeel. It opens with nougat and caramel, dries and shows a bitter turn to the young barrel note and finishes with a confident note of black pepper and ginger. All together a really great showing for a bargain bourbon. The WT101 leans into the cake frosting, vanilla and sugary notes, delivers some fruit and rye elements mid palate and runs towards a nice ginger and pepper finish with a smooth taper to a slightly bitter-sweet close. Its close. Really close. I love the WT101 and its always in my house by the handle. But this Fighting Cock has its charms and is about 15% cheaper than a 750 of the WT. In my market I'm not sure if it is as widely available as WT as honestly I've never looked for it and never noticed. I'll notice in the future. This is a great change of pace and is equal to the bird on the tongue while saving a few bucks. I'm adding a quarter point bias for value as this really balances between a 2.75 for taste and a 3 for price. BTW, I have tried this neat, on ice and in a Manhattan. In the latter this was excellent with Cocchi di Torino sweet vermouth and a couple drops of Angostura bitters. It is a very good mixer bourbon.18.99 USD per Bottle -
Tasted neat from a grappa copita after several minutes of rest. This has a very mild but pleasant nose. I get a wildflower honey, ripe apple flesh, some tart apple skin and a nice lack of ethanol. If one inhales through the mouth and nose some tropical elements emerge, primarily banana and slight kiwi. It's very pleasant and inviting. Not at all challenging, but still entertaining. On the tongue this whiskey offers a bit less of a panoramic experience. Starting with a soft, almost velvety mouthfeel there is a foundation of sweet fermented grain that is accented by vanilla & floral honey. There's a slight citrus note to the back palate with a bitter finish of green banana peel. A soft blush of pepper keeps things from being too soft. This is nice. It's very easy to sip, entertaining but not challenging. It's not complex. It shows all its colors pretty quickly, but it also is very accommodating. Served in a soda highball this was refreshing and well balanced. On ice it's overly tamed, I think. I rate on a bell curve scale. Most production whiskies should score between 2 and 3 with a peak of 2.5. To rate above 3 it would have to show notable value or taste. To rate above 4 is exceptional. I think this is a bit better than average, so it deserves at least a 3. I like this a bit more than Tullamore D.E.W. and I scored that as a 2.5 - right in the middle of the curve. As good as it is, Writer's Tears is also more than twice the price of the Tully. It is an easy sipper, and an okay value. This is tasty neat and adaptable to some cocktail use, but at 80 proof it is a bit spineless. I think for taste this gets a 3.25 balanced against a value of 2.75.39.99 USD per Bottle
-
Colkegan Single Malt Whiskey
American Single Malt — New Mexico, USA
Reviewed February 11, 2023 (edited February 14, 2023)Tasted neat from a grappa copita after several minutes of rest. This is a "sample" from a DTC subscription received as a gift. The nose of this whiskey is very shy. Faint apple skins, cooked cereal, ethanol. On the palate this is peppery and sour simultaneously. There's a bit of dried apple, an echo of jalepeno against a background of cereal. I'm finding it hard to tease out any specific flavors, but more importantly I'm not really encouraged to go searching. This is a pretty unremarkable whiskey. I need to be fair to this one. It reminds me of the Suntory Toki Japanese whiskey. I found that one also a bit on the boring side sipped neat. It was better with soda in a highball and I suspect this may be also, but I'm unlikely to find out as I don't see a bottle in my future. -
FEW American Straight Whiskey
Blended American Whiskey — Illinois, USA
Reviewed February 11, 2023 (edited October 14, 2023)Tasted neat from a grappa copita after several minutes rest. This is s a "sample" from a DTC subscription service received as a gift.. On the nose this whiskey has an immediate presence. I got notes of cedar and mothballs, green apple skin, and grape jelly. Quite a lot going on and its good. Mouthfeel of this is acceptably rich, but not up to the hints it gave on a swirl. On the palate this is young and spicy. Cedar, menthol, wood tannin all appear early. The flavor is drying and finishes with a slight tartness that hints at bitter lemon pith. There's a sweet note that rides above all of this, holding it together. This is an interesting whiskey,, but like Lot 40 I think this will be a love it or hate it pour. I like it and I'd definitely have another pour but I don't think it's ultimately good enough to make it to regular rotation. -
Westward American Single Malt
American Single Malt — Oregon, USA
Reviewed February 11, 2023 (edited February 13, 2023)Tasted neat from a grappa copita after several minutes rest. This is a "sample" from DTC service received as a gift. The nose is grassy, with notes of burnt caramel, honey and fresh sawn wood. All togerher this presents a very faint and delicate nose. The flavor is richer than the aroma. Brach's butterscotch hard candy, cedar wood, and slight menthol. The finish is short and drying. Overall a nice malt whiskey. A bit thin and not particularly complex but well balanced and satisfying.
Results 21-30 of 262 Reviews