Tastes

Stop number 57 on the SDT is Caol Ila. This Islay distillery produces a massive 6.5 million liters of whisky per year (more than any other Islay distillery), 95% of which is destined to be used in Johnnie Walker blends. The other 5% is released as single malt scotch. Caol Ila shares the same DNA as Lagavulin. They use the same barley, peated to the same 35ppm. The only differences are the stills and the casks. This 12 year old is bottled at 43%, is chill filtered and has colorant added making it a golden straw color. The nose starts off with sweet peat smoke, not overpowering at 35ppm, but not exactly light by any means. Grilled lemons and lovely vanilla buttercream frosting. Salty seaweed and brine. Lightly toasted oak, slightly marshmallowy with a light sherry feel. Citrus and orchard fruits, apricots, pears and a faint key lime. After some time in the glass more savory notes appear. BBQ meats, smoked brisket with an orange peel garnish. New leather and sweet pipe tobacco. White chocolate covered pretzels. Slightly medicinal with iodine and bandaids, but nothing on the level of a Laphroaig. To quote John Cleese, oh yes, it’s very nice. The palate is a little less complex than the nose, but no less enjoyable. Smoke and damp ashes. Charred meats, smoky BBQ sauce. Orange peel, olive brine and pepper. A light lemony note and dried apricots. A little of that medicinal note creeps in towards the end. Classic Islay in every way. A medium bodied mouthfeel that is creamy and mouthwatering. The finish is long, smoky, ashy, dry and becomes slightly bitter. After shoveling 4 inches of snow, then doing it again because another inch had fallen in that time, a nice smoky Islay was just what the doctor ordered tonight. When I first tried this one I was worried because all I got was smoke and lemons. Glad I gave it a few weeks time to oxidize a little as it brought out all those classic Islay characteristics. Sweeter than most of its south coast brethren, but no less part of the same family. Bought this 1L bottle at duty free for $62 which makes it a very good value for money. Were it not for the bitterness in the finish I would have easily given a 4.25, but as is it’s a strong 4. Now if you’ll excuse me, I have to go shovel another 3 inches. Cheers

Stop number 56 on the SDT is Tomatin. Tomatin is a Highland distillery known for producing good single malts at a spectacular price. This 12 year old is a cask strength, single cask hand picked by the liquor super store Ace Spirits in Minnesota. Cask number 1833, bottle number 24 of 210. Distilled in 2002, bottled in 2014. 53.1% ABV and being cask strength I would venture a guess that it is non chill filtered and natural color. This is a light golden straw. I’ve tried 3 Tomatin 12 year olds before, the older sherry finished version, the newer “Bourbon and Sherry Cask” version, and the limited French Oak version. Let’s see how this one compares. Heavy floral notes dominate the nose, so much so that I immediately likened it to a barrel aged gin. Light oak, pine and a lemony citrus. Seriously gin-like. Vanilla custard, very light butterscotch and toffee. A candy like sweetness emerges, but its weak and covered in flower petals. After a good long while in the glass some sherry notes appear in the form of a maple syrup like sweetness. A tad nutty with some pears and cinnamon. Decided to add water to see if the higher ABV was masking everything I remember from the standard 12. Water adds more sherry oak and fruit and some honey comes in, but it does nothing to tame the heavy floral notes. Like the nose, the palate has a huge floral hit up front. Again, very gin-like. Peppery sherried oak and a lemon/pine citrus. Cinnamon, pears and little bitterness. Water drowns out everything but the floral and pine notes, making it feel even more like a gin. Medium to full bodied mouthfeel. A light oiliness, mouth coating and mouthwatering. The finish is quite short, floral, a touch bitter and dry. This is so very different than the other 12 year olds I’ve had from Tomatin. It’s also a disappointment as far as cask strength scotches go. Hard to rate this one as it doesn’t really feel like a scotch. More like a scotch-gin hybrid. Well priced for a single cask, cask strength though at only $43, which is only $10 more than their standard 12 version, but it’s just not what I’m looking for in a scotch. A solid 3. Thanks for the sample Lee, it was a unique experience for sure. Cheers

Based on some pretty solid reviews, I grabbed a bottle of this straight rye from Jack Daniels. This is not the single barrel version, as the local liquor store I was at didn’t have it. Bottled at 45% ABV, this is a natural color of dark copper and it is most likely chill filtered. Strong rye and oak on the nose up front. The ever present bananas and walnuts found in all JD whiskies soon takes center stage. Caramel corn, candy corn and toffee move in, never quite overtaking the bananas. Mint and dill in just the right amount for my tastes. It’s somewhat bitter and I got a metallic note and oddly enough a whiff of chlorine which faded fast. Sweet and spicy. Buttered rye toast. More and more bananas and walnuts. A fairly sweet palate with bananas all over the place. Walnuts, corn, rye and oak. Mildly spicy. Dill, caramel and butterscotch. A rather simplistic palate, but I’m guessing this is a fairly young rye. Medium bodied mouthfeel, a little thin feeling and dry. Medium long finish with, you guessed it, bananas, walnuts and rye. As much as I don’t want to admit it, this is a good whiskey. I’ve had the Old #7, Gentleman Jack, Single Barrel and that weird cider stuff and in my opinion, and it’s just that, this is the only JD worth drinking neat. It’s pretty good with a little ice too. It’s not too complex, but it’s good in its simplicity. Like all JDs though, it’s a bit overpriced. Paid $30 for it, but I think it should be sub $25. As it is, it’s still worth buying. My hat’s off to you on this one Mr. Daniels. 3.75 Cheers

Stop number 55 on the SDT is Glengoyne. This Highland distillery sits just north of the Highland/Lowland borderline. The warehouses where the maturation takes place however, is actually across that border in the Lowlands. Coming in at 43% ABV, this 12 year old single malt is natural color of amber gold and is non chill filtered. The nose seems rather strong for 43%. Very fruity and malt forward. Oranges, apricots and green grapes. A light sherry influence with raisins and dates. Quite a bit of heather honey and barley sugar. A little vanilla but not much. Warm wood with a touch of sweet pipe tobacco and pickled ginger. A small amount of milk chocolate and salted caramels. After the first sip I’m able to pick up on mango/papaya, followed up by a quick hit of mint. A very typical Highland style nose, done fairly well. A somewhat restrained arrival after the nose promised something a little stronger. It tries to make a big showing but falls a little short. Perhaps another 3% ABV would have done the trick. Very fruity. Oranges, apricots, raisins. Oak and cardboard with a little toasted coconut feel. Heather honey and barley, salted caramels and a touch of pepper. Even though this is unpeated and the barley is completely air dried, I detect a faint wood smoke. Probably just my mind playing tricks on me. Light to medium bodied mouthfeel. A bit thin, but quite mouthwatering. A fairly long finish that is fruity, honeyed and dry. A bit of everything going on here except peat. A quintessential Highland malt. Fruity, spirit driven with the casks doing the navigating. I would give this higher marks if it was but a bit stronger. This really has the potential to be great. At the price of $54, it’s a pretty good value for money for a 12 year old. As is, I would not buy a full bottle as it’s pretty middle of the pack. Clean and well put together though. Thanks to @Scott_E for the sample. 3.75-4. Cheers

DISCLAIMER: This review is for the 11 year old from Exclusive Malts, not the 10 year Flora and Fauna. Stop number 53 on the SDT is Auchroisk. This Speyside distillery is relatively young having been established in 1972 with production starting in 1974. It’s primary purpose is to provide blending components for J&B Rare. It went through a few name changes in its short lifetime. From Auchroisk, to The Singleton, back to Auchroisk, then to The Singleton of Auchroisk, then back to Auchroisk. The name means shallow ford across the red stream in Gaelic. This 11 year old (distilled in 2003, bottled in 2015) comes by way of the independent bottlers at Exclusive Malts. It’s from a single refill sherry cask (cask #6), is one of only 269 bottles released, and bottled at cask strength of 56.4% ABV. It’s a natural color of dark copper and I suspect it is non chill filtered. Spicy oak and warm sherry fill the nose and immediately suggests a powerful palate to follow. Salty, minerals, and earthy. Intense vanilla and toffee, a huge sherry nose. Brown sugar, heavy barrel char, tobacco. Sweet syrup, nutmeg, clove and cinnamon. Herbal, black tea, chalky dry clay and slightly minty. Fruity, but in a very generalized way. Stone fruits mostly but the higher ABV blocked any hope of discerning them further. I dare not add any water because it is perfect as is. A strange pencil eraser note showed up for a moment after I let it sit covered up, but it was gone soon enough. A superb nose, truly. Hot sherry on the palate, as I predicted upon first nosing. Wonderful oak, barrel char, charcoal and tobacco. Sweet syrup, grilled stone fruits, seems to be plums and cherries mostly. Mineral notes, salty, earthy and black tea. Powerful, but again I dare not add water in fear of ruining the only 2 oz I may ever have of this wonderful scotch. Full bodied mouthfeel, oily, mouthwatering, hot but not even close to the worst I’ve experienced. A long finish that is full of sherry, oak, tea and fruits. An incredible Speyside single malt, one of the best I’ve ever had. Intense flavors while still being approachable. Add water if you must, but a little may go a long way here. Another of the few examples (at least that I’ve tried) of a successful independent bottling of a single malt. A spicy sherry bomb that commands your respect. A real shame that only 269 bottles were ever released. If you like the style and happen across one, just buy it. A big thanks to @LeeEvolved for picking this one up for the tour. 4.5-4.75 rounded up to 5 for lack of half stars. Cheers

Stop number 52 on the SDT is Dalwhinnie. This Highland single malt is one of the 6 Classic Malts of Scotland, and the last one that I have tried. Bottled at 43% ABV, and as most, if not all, Diageo products, it is chill filtered and has colorant added making it a yellow gold in color. The nose is thick with honey and malted barley. Quite fruity with apples, oranges, pears, raisins and a faint hint of dried cranberries. Quite sweet smelling. A very light mint/menthol note and light green oak. A little wood spice, cinnamon or ginger, vanilla. Plum and apricot jam. A touch floral, think heather honey. A little salty, seashells and a general minerality to it. Some sherry like sweetness, although I’m not sure if there are any sherry casks at work here. Overall light, but well put together. A light arrival on the palate, then an explosion of flavor. Bitter fruits like orange peel, lemon peel, apple skins and bitter nuts. Think that thin skin on walnuts if it gets stuck in your gums and you have to use your tongue to get it out and all that bitterness that’s involved. Heather honey, malty, black tea, vanilla and oak. Medium bodied mouthfeel, creamy and mouthwatering but turns dry. A long and bitter finish. Walnuts, orange peel, honey and tea. This is at the same time what I expected and not what I expected. The nose was typical Highland/Speyside, but the palate surprised me with its power, especially at only 43%. The bitterness in the finish really hurt this one in my opinion. It would have been a 4, but the finish drops it to 3.75. Having now had all of the Classic Malts I would rank them thusly (and this is just my opinion): 1) Talisker 10, 2) Lagavulin 16, 3) Oban 14, 4) Cragganmore 12, 5) Glenkinchie 12, 6) Dalwhinnie 15. Now before you roast me over the fire for taking Talisker over Lagavulin please know that those two were neck and neck. I just find the Talisker to be better balanced and more approachable. Thanks to @Scott_E for the sample. Cheers

I’ve been adding reviews to Distiller from the Barreled app that I’ve been using for a few years now to try and even them out. Tonight I posted the review for my 150th whisky and I made it for this wonderful Piece of Japanese artwork. This marks my 150th whisky reviewed on Barreled, so to celebrate the occasion I decided to review a top shelf whisky. Hibiki 21 is a blended Japanese whisky aged in a combination of American, European and Japanese oak. Bottled at 43% ABV and I have no info currently regarding any chill filtration or colorant. This pours a beautiful deep amber. The nose is so very different than anything I’ve ever had before. Incredibly floral and savory. It’s like cherry blossoms wrapped up in undercooked bacon. Reminds me also of a cherry sausage that is made at one particular supermarket in northern Michigan. Marvelous polished oak. Floral honey. Sherry notes start to creep in. Warm apple and pear pies, raisins and sweet syrup. Warming wood spices and a baked potato covered in butter. Vanilla, caramel and molasses. Towards the end it takes on a slightly grassy note. Truly enigmatic and wonderful. The palate starts full on sherry. Cherries, syrup and a thin layer of smoke. Old oak sanded smoothed and rubbed with orange oil. Vanilla, floral honey and chamomile. Buttery biscuits and a far off roasted corn note. Dangerously drinkable. A light bodied mouthfeel, but so silky smooth and mouthwatering. A medium long finish with sherried oak, orange oil and vanilla. So smooth and flavorful without even a hint of alcoholic harshness. Sweet, savory and, again, smooth. Fully matured and layered with complexity. “Sadly”, I was only able to review a 1 oz sample instead of a 2 oz, but I would have been happy with a 1/4 ounce. I wish I could find and/or afford a full bottle, but at today’s prices and availability I doubt that will happen. Still it was a superb whisky deserving of its many accolades. A big thanks to @PBMichiganWolverine for getting that big promotion at work and celebrating by opening this rare whisky and providing me with a sample. Thanks buddy. 4.75 Cheers

Barreled review from December 2016. Another review from the brother in laws Canadian home bar. This whisky is 90% rye, not sure what the other 10% is but I would guess either corn or wheat. This one is 45% ABV, a copper amber color that I'm sure has colorant in it and probably chill filtered. Rye bread a plenty on the nose and again I get some baked fish. It's an odd sort of sensation to get fish on the nose of a whisky. There is some vanilla and cinnamon as well. Nicer than the Canadian Club I had just before this, but not remarkably so. Very light fruitiness in the background. Remarkably smooth palate that is spicy at the same time. Rye bread, and a bit floral. A hint of vanilla in there as well. There is something that gives a cooling sensation reminiscent of mint or menthol without the taste of either. Hard to describe further than that. Granted my knowledge of ryes is limited, with almost no American ryes under my belt, but I could see myself buying a bottle of this if I felt like a rye. I know it's a blend and therefore engineered to be smooth and easy to drink, but it's good. I don't believe it's whisky of the year good, but good nonetheless. 3.5

Review from February 2016 from Barreled Certainly lives up to its name. By far the darkest scotch I've had. Does not seem to be too heavily peated and I actually picked up more smoke on the cork than the whisky. Figs and raisins dominate the nose. Very sweet on the palate with some oak coming through. More smoke and a 46% bottling over 43% would have really helped, especially considering the price. Still a complex and good single malt, but just didn’t do it for me. Give it time in the glass. First dram was not as good as the second a month later.

Barreled transfer from November 2016 Regardless of the "Premium Extra Aged" label, this is the regular base level Canadian Club. This is a blended Canadian whisky with no age statement. It has a dark amber color that appears to be heavy with added colorant. It no doubt is chill filtered and comes in at the legal minimum 40% ABV. The nose is harsh and immature. There is an initial blast of fennel that fades to overly sweet. Pancake syrup, butterscotch, oaky vanilla, toffee and caramel. There is also some honey. The sweetness screams inevitable hangover. The palate is overly sweet as well. Heavy butterscotch and syrup. Not very complex at all. There is also a metallic taste that again tells its lack of maturity. The mouthfeel is slightly oily, not bad. The finish is medium length and very sweet with a mild spice. This is definitely a mixing whisky and not meant to be consumed neat. The value is one of its only great qualities. I bought a 200mL bottle for the whopping price of $3.48 before taxes. Can't really knock that. If you are looking for a cheap mixer, this will do the job nicely. 2.25 If you are a fan of Canadian Club I urge you to try Forty Creek. It's like a small batch, craft version of CC. Much better quality and still very affordable.