Tastes
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Elias and Molly gave me a bottle of this as a parting gift; it was one of their favorites from their distillery tour in Ireland. It was also one of the first (and most memorable) Irish whiskeys I've tried, so it's an incredible treat to have a whole bottle to explore. The nose is an array of manuka honey, rain-soaked heather, spicebread, and chamomile. The palate strikes sweet at first — warm cocoa brownies, butterscotch, and baked red apples. Also at play is that "floral depth" that I recognized even as a rookie. (Is it from the grain? The triple distillation? Both?) With time and aeration, the nose becomes a bit grassier and the palate somewhat saltier. The grassy aroma is akin to that of a sunlit farmhouse — sweet, pleasant, timeworn. Despite the overall sweetness of this whiskey, I find a gently oily mouthfeel. The finish ties all these notes together beautifully, and the dried glass boasts oak and chamomile. A remarkable Irish.
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Longmorn 16 Year (Discontinued)
Single Malt — Speyside, Scotland
Reviewed February 9, 2017 (edited February 24, 2019)This was my birthday dram... And I'm so glad it was. The nose is simply stunning: vanilla tobacco, dried fig, golden raisins, heather, nutty. On the pungently oaky palate, there are toasted and salted nuts, pistachios, shortbread, fresh ginger, and overripe cherries. At first this malt's mouthfeel is honey-sticky, but it becomes more drying as time goes on. The finish—the finish!—is long, leatherlike, antique, and luxurious. The richly malted aftertaste remains long after the gentle warming sensation has gone to your core. This is undoubtedly a star of Speyside. -
Under the peat, the nose gives way to cinnamon and other earthy spices (turmeric is the only note I could discern, but there was more there), red pepper flakes, apricot jam, and just a hint of berries. The palate is notably sweeter than the nose, with grilled peaches, those smoky-sweet chiles pasilla, blackberries, and yes, glazed ham (my wife's astute observation). All of this is supported by a foundational mossiness. The mouthfeel is oily, but lightly so, and the finish is of medium length. A gentle dram, but incredibly complex nonetheless. Dry glass: peaches, sandalwood. Paired with Dijon crusted pork chop with apples, beer onions, and roasted red potatoes at Brocach. Thanks to the Johnsons for taking us out for our anniversary!
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Glendalough Single Malt 7 Year
Single Malt — Ireland
Reviewed January 11, 2017 (edited January 12, 2017)Smells like tropical fruit, hay, toffee, and vanilla. The palate is sweet and rich, with more development of what is found on the nose. For a younger malt, this dram carries its weight. A nice everyday Irish. Cheers Josh! -
Maker's Mark 46 French Oaked
Bourbon — Kentucky, USA
Reviewed January 11, 2017 (edited January 12, 2017)A more pungent nose for a bourbon, with an oily and smoky palate that eventually opens up to the more standard sweetness you might expect. Ends with lots of spice. All this makes for a unique, complex glass. Thanks for sharing Josh! -
Balvenie Single Barrel 12 Year
Single Malt — Speyside, Scotland
Reviewed December 26, 2016 (edited December 25, 2020)In the glencairn, the whisky is pale gold, like midwinter sunlight. The newly uncorked whisky's first and most obvious aroma is that of unripe, green banana. Further in, I discern hard cider, fresh pineapple, light vanilla, and desert lime. The palate reminds me of a Gose; and like the beer, this single malt tastes salty and yeasty, while its maltiness is sour. More patience reveals sage, banana cream, and lemon poppyseed bread. The midpalate is toasty and malty, and the finish is wonderfully salty, warming, and elevating. The aftertaste adds to the panoply of flavors hints of espresso and cinnamon. This dram has an astonishing complexity and is one I'm so glad to have the whole bottle to enjoy. Also, Kory and I often wait to open new bottles till we're together, and we never share notes till we feel comfortable with our initial judgments. We both put 'unripe banana' as the first note for this one. So contra the naysayers, no, beverage tasting isn't just subjective nonsense. -
Knob Creek 9 Year Single Barrel Reserve
Bourbon — Kentucky, USA
Reviewed December 25, 2016 (edited April 29, 2018)Dang. So much bourbon tasted this Christmas. Some may worry that I'm switching sides, but those who know my heart know better. Nonetheless I'm enjoying this. On the nose: maple, tobacco, and apricot preserves. The palate brings incredible spice and heat; vanilla extract, charred oak, pepper, decaying leaves, hazelnut, praline, and the taste of the musty air in an old barn. The mouthfeel is resinous and boasts a mouthwatering minerality; you're licking it off your teeth for the next minute. The aftertaste is of tobacco ash and rich oak. Paired with some wonderful Johnson company and a marvelous bowl of... guacamole. -
Old Forester Classic 86 Proof
Bourbon — Kentucky, USA
Reviewed December 25, 2016 (edited August 12, 2017)Maybe a decent standard bourbon, but for me just a reminder of why I can't get into bourbon more. Red cinnamon candy, cherry Tootsie Pop, spicy wheat, cough syrup, cough syrup, cough syrup. -
Kory and Ashlyn surprised me with this for my grad school acceptance. (Tears, crying, warmth.) On the nose I find butterscotch, nutmeg, vanilla, light mint, and barrel spices. On the palate there's melted butter, vanilla buttercream frosting, red velvet cake, and fresh herbs such as tarragon, basil, and crushed mint. The finish is wispy, light, and pleasant, while the aftertaste is of maple and spices. This is my first bottle of bourbon, and I couldn't imagine a better one to have on the shelf. This whiskey is light and straightforward, but it's sure of itself. Four stars for value and craft that speaks for itself.
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