Tastes

Decided to dip into my box of samples tonight and came up with a curious one indeed. Sent to me by the ever so generous @LeeEvolved from his home state, Virginia Distilling Co. is producing American single malts, but this is not a single malt. Brewer’s Batch (batch 001) is a blend of their own single malt and a single malt sourced from an undisclosed Highland distillery in Scotland. Bottled at 46% ABV, natural color of a pale straw and its unknown if there is chill filtering, but I suspect there is some. This was finished in casks that held a Wee-Heavy ale from a local brewery. Those casks were first used to age the distillery’s whisky. A bit of a circle there. The nose is vibrant and fruity, intensely fruity even. Raisins and grapes, a definite sherry cask profile from the Highland scotch. Apricots, oranges, brown sugar, vanilla, toffee. Beautiful oaky notes, rich but not too sweet. The ale influence is quite minimal, but it is detectable in the form of an herbal/citrus hop aroma, which is mostly covered up by the sherry. Lemon and grapefruit, faint cocoa powder and barrel char. After a little more time in the glass the sherry really diminishes and the ale cask becomes more dominant. This brings a sourdough and slight mineral note. More time is not a friend to this whisky. The palate is a bit rough on the arrival, showing it’s youth. Green oak, a touch sour. Grape skins, light raisins, bright citrusy notes most likely from the ale cask finish. The sherry is well integrated with some sweetness and fruits. Oak tannins, light ginger, barrel char. Like the nose, time in the glass is not good for this whisky. Oxidization seems to really kill the sherry and brings on the youthful roughness. More time in the cask is needed. A medium bodied mouthfeel that is slightly oily, tongue coating and mouthwatering. The finish is medium long, a bit sour, light sherry and citrus, dry. This whisky was pretty darn good out of the gate, but struggled to cross the finish line in one piece. I don’t think an open bottle would hold up well to long periods of oxidization. At $65 this pretty pricy for what you get, but those scotch casks can’t be too cheap. I think this is a good starting point and subsequent batches should show improvement. 3.5 Cheers

So I love Game of Thrones (come on GRRM and finish Winds of Winter already!!) and I am trying to land all of the recent bottles released by Diageo to celebrate the upcoming final season. Michigan hasn’t released anything yet except this bottle from Johnnie Walker. Bottled at a strange 41.7% ABV, chill filtered and has colorant added making it a golden straw color. Among the unnamed grain components, Cardhu and Clynelish are named on the bottle as being the malt components. White Walker is recommended to be consumed straight out of the freezer (when the message “Winter is Here” appears on the bottle) so that’s where I started. Nose from the freezer: strong green grapes and green apples, lemons, oranges. Weak oak and vanilla, strong grain alcohol notes. Not much to detect, but what’s there is not good. Palate from the freezer: harsh grain alcohol, bitter. Some malty notes, sour oak. Spicy ginger or turmeric, coconut and vanilla. Really, really horrible stuff. At this point I could drink no more so I let it sit a while to warm up to room temperature. Here’s what I found. Nose at room temp: coconut, light oak and cinnamon, ginger. Almonds, cherries and orange oil. Very malty/yeasty, herbal, floral and grassy. Strong candle wax, the Clynelish component is really prominent, but always overshadowed by the young, harsh grain alcohol. A bit buttery and more oranges. Palate at room temp: strong grain alcohol. Light citrus- orange and lemon. Light oak, coconut, ginger, almonds and pepper. Malty biscuits, fairly waxy. Much better than when cold, but still subpar. A light bodied mouthfeel that is creamy, oily and mouthwatering. The finish is medium length with grain harshness, coconut, vanilla, waxy, oak and pepper. Well, I wasn’t expecting to be drinking Black Label when I picked up this bottle, but I also wasn’t expecting to be smacked with something worse than Red Label either. At least Red Label has some smoke to it to make things a little interesting. No smoke to be found here. Out of the freezer this is undrinkable garbage (and that’s how they recommend it!). At room temperature it’s ok, but would never be something I reach for, ever. I can say that it is well hidden in Coke/Pepsi, but at $42 that’s far too much for a mixer. At room temp I score this as a 2.25, but out of the freezer it’s a 1(and I think that’s being generous). So taking the average brings this to a 1.5. Avoid this unless you plan to never open it and just use it as a decoration. Cheers

Angel’s Envy was the first bottle of bourbon that I ever owned when I started my whisky journey. I got it 3 years ago for my birthday and blew through it so fast I didn’t bother taking notes. I remember loving it though. I opened this bottle about 2 months ago after the sudden passing of a Detroit radio icon. Mike Clark of the Drew and Mike show was a legend in Southeast Michigan and he loved Angel’s Envy, so to honor his memory I cracked open my bottle when I got home the day he passed. This is a NAS expression but from everything I’ve heard it’s 6-8 years old. Finished in port barrels, bottled at 43.3% ABV, chill filtered and natural color of a medium dark copper. This is bottle 927 from batch V30 in case anyone was interested. The nose is very sweet, but not cloyingly so. The port influence is right up front with lots of red fruits. Apples, red grapes, nectarines, raisins and black cherries. There is a strong oaky backbone, barrel char and lots of corn comes through once the fruitier notes subside a little. Brown sugar, vanilla cream, some rye, mint and dill. Dark chocolate but not too bitter, honey roasted almonds and pink bubblegum. Slightly musty with a bit of a chalky/mineral note at times, but not very often in the whole development over time. Peanut brittle, toffee and a little maple. Nutmeg, cinnamon and ginger with more buttery corn coming through. More fruits come and go, plums, blackberries and candied pineapple. The palate is sweet and spicy, but definitely leans more to the sweet side. Oak and corn are up front and very prominent. Dark chocolate, wood spice, cinnamon, clove, nutmeg and ginger. Nutty- pecans, peanuts and almonds. Brown sugar, maple and a light vanilla. Not as fruity as the nose, but the fruits are there in the form of apple skins, grape jelly and orange oil. A light bodied mouthfeel that is a bit thin but mouthwatering. The finish is medium length with oak, corn, maple, fruity and sweet. I love this bourbon. It’s not even close to the best or most complex I’ve ever had, but it’s easy sipping, approachable, fine for friends that might happen by and want a dram, but also can be pondered over and dissected should the mood hit you. I’ve never mixed it, but it’s decent over ice. A tad pricy at $45 but those port pipes aren’t cheap so I can accept it. The port notes are not dominating the experience, but rather play off of the corn and oak notes. I loved it 3 years ago and I still love it today. 4.25 Cheers

I was putting together an online order from Master of Malt (back when they still shipped to the US) and needed a lower cost bottle to help justify the shipping cost and I landed on this bottle of Yamazaki Distiller’s Reserve. It was a little under $70 and not available in the States so I jumped on it. Bottled at 43% ABV, is most likely chill filtered and most likely has colorant added making it an amber gold. This is matured in a combination of American, European and Japanese Mizunara oak. The nose is light and delicate, but very floral and fruity. Chamomile, orange & cherry blossoms. Tangerines, apricots, oranges, peaches and cherry cordials. Lemons, almonds, strawberries, vanilla buttercream, mint, mint chocolate, honey and barley sugar. Quite malty at times. A whiff of earthy peat, faint leather and barrel char. Coffee, coconut, lime and raspberries- lots of raspberries. Some briny seashells, earthy red wine, cinnamon. Lovely Mizunara oak, red and green grapes and more vanilla. A little wood resin and a light caramel note at the bottom of the glass. Super complex, but sadly not overly impressive. The palate has plenty of oak and wood spices. Almond paste, raspberries, peaches and cherries. Red wine, semisweet chocolate, cinnamon, coconut and vanilla. Light floral notes and very light, earthy peat. Even though this is a single malt, I got a very grain-like creaminess and even harshness. This really takes the enjoyment down for me. A light to medium bodied mouthfeel that is creamy, mouth coating and dry. The finish is medium short with vanilla, coconut, raspberries, cinnamon, oak and red wine. Dry. The nose on this one is incredibly complex, especially for a NAS, but it’s just not that engaging. It doesn’t pop. The fact that the palate has an unavoidable harshness doesn’t help matters at all. I really did enjoy the nose in the sense that it challenged me to dig deep to find all the hidden notes (plus it’s quite elegant). In the beginning it screams Japanese, but as things progress it takes on more of a scotch feel, then works it’s way back again. I’m hoping the 12 year will treat me better than this NAS. 3.5-3.75 Cheers

I was truly happy to have received a bottle of this U.K. exclusive bottle of GlenDronach 8 year old for my birthday from my good friend @LeeEvolved I opened it on my birthday back in October and have been enjoying it these last few weeks. The Hielan’ is bottled at 46% ABV and is non chill filtered and natural color of yellow gold. Matured in a combination of sherry and bourbon casks, which is a departure from the full sherry maturation that GlenDronach is famous for. Let’s see what Mr. Billy Walker can do with 8 year old stock. Before I get into the nosing notes, I have to put everyone on notice that this is what I call a “slow breather”. This must be breathed in very slowly to truly absorb everything that is going on. Breathe in too fast and it’s all a jumble. Some whiskies I’ve found must be nosed rather aggressively to get the best experience, but not this one. Rich, dark and fruity sherry greets you on the nose. Apricots, honeyed dates, raisins, figs, and tangerines. Cinnamon, buttered pancakes drenched in syrup. Intense oak that shifts from elegant to sharp and spicy and then back again, with enough wood spice to balance out the sweetness. Milk chocolate, salted caramels, full on sherry with almost no trace of the bourbon casks. Creamy vanilla, grassy, almonds and hazelnut. Red berries and chocolate oranges. The bourbon notes start to show after some time to breathe in the form of mint, fennel and more cinnamon. This is immensely complex for its age and makes me wonder if any casks were used that were significantly older than 8 years. The palate is spicy, a hallmark of the GlenDronach profile. Strong black tea and dark sherry notes. Chocolate, anise, dark caramel. Darker fruits like dates, raisins, prunes, grapes and black cherries. Red wine notes, spicy oak and a faint bourbon feel. Cloves and cinnamon, heavily toasted nuts, ginger and apricots. The palate is a bit harsh at times which reflects on its youth, but I have to say it is most enjoyable. A medium to full bodied mouthfeel that is creamy and transitions from mouthwatering to dry. The finish is medium length with sherry, oak, wood spice and is dry. The spice lingers on for quite a while. This may be an 8 year old scotch, but it is not a young scotch. I suspect 12-15 year old stock is being added to a majority of 8 year old stock. The bourbon maturation is a new dimension for GD (that I know of anyway) and I think it adds some depth. It’s a real shame that this isn’t available outside of the U.K., and for a ridiculously low price of around $36 I’m not sure why anyone wouldn’t buy this by the case. GlenDronach has become one of my favorite Highland distilleries and The Hielan’ is a feather in their cap. Thanks again Lee, I don’t need to tell you how good this was. The occasional harshness on the palate hurts the score a little, but it’s still a solid 4. Cheers

Deanston 12 year Sherry Oak is not the same as the standard 12 year. This one is a Taiwanese market exclusive that I won at auction. The only info I have on the maturation is “finished in sherry casks”, so I don’t know what the primary maturation casks were (I suspect a mix of bourbon and sherry), or the length of the finishing period (I suspect 6-12 months). Bottled at 40% ABV, chill filtered and most likely has colorant added making it a beautiful ruby red. Wow, talk about sweet. The nose is super sweet with intense sherry. Lots of sweet fruits, raisins, dates, grapes, plums, prunes. Brown sugar and vanilla, toffee, milk chocolate, honey and toasted oak. Fresh grainy bread, spiced fruitcake, this stuff is like a cavity riddled Christmas in a glass. Light oranges, pears and apricots. Banana bread and some sulfur after a while, but the sulfur notes are minimal at best and completely innocuous. Some may find this stuff over the top sweet, but it’s just right for me. Like the nose, the palate is super sweet. Sherry, toffee and lots of honey. Raisins, fruitcake, nutmeg. Spicy chocolate which helps to balance out the sweetness (a little bit), a slight bitterness from a walnut note. Oranges, dried mango and apricots. Sticky sweet and syrupy. The palate definitely goes over the top and is most certainly a desert dram. Light to medium bodied mouthfeel that is a bit watery and dry. A medium length finish that is sticky sweet with fruitcake, sherry, sulfur and is quite dry. Far too sweet for an everyday dram, but after a light meal when you want ice cream or pudding, this would make a fine choice. I can say this though, the Taiwanese must have one hell of a sweet tooth if this is indicative of the type of scotch that sells there. I really did enjoy the nose on this one and could spend the entire night nosing it. The palate is where it hits a snag. Other than a little spice and bread, it’s all sweet, sweet, sweet. Hammer price was $44 and even after my buyer’s fees and shipping I still think it was a good price for what I got. 3.75 Cheers

Getting back to my sample pile, I picked up a peated Glenturret...no not today, Copper Dog?...not in the mood for a bourbon. Ah, Glenkinchie Distiller’s Edition looks good. A nice Lowland malt is what tonight calls for. I reviewed the 12 a while back and I remember enjoying it. Let’s see what a year in Amontillado sherry casks can do. Like the 12, this is bottled at 43%, is chill filtered and has colorant added making this a solid amber. The nose has very nice, if not somewhat subdued, sherry. Apples, raisins, vanilla and sherry soaked oak. Lots of caramel and toffee, then the Amontillado sherry really starts to come through with a little more time in the glass. Chocolate oranges, cocoa powder, nutmeg, almonds and hazelnut. A mild tobacco note and some cinnamon. A very light mineral note that’s buried way down deep along side some mint. Some florals and black tea, grassy. Lightly honeyed and malty, some weak coffee. The bottom of the glass reveals a bit of a sourdough note. Quite complex if the right amount of patience is applied. A lovely sweet and spicy sherry arrival on the palate. Somewhat bitter dark chocolate, chocolate sauce. A little more bitterness comes out but it’s never in danger of being too bitter. Walnuts and hazelnut, oranges and tangerines, but caramelized. Vanilla, Earl Grey tea, honeyed apples and pears, some cinnamon and nutmeg. The palate is nowhere near as complex as the nose, but no less enjoyable. A medium bodied mouthfeel that is silky smooth and oily at times, mouthwatering. The finish is medium long with sherry, chocolate, hazelnut, wood spice and is dry. Looking back at my tasting notes of the 12, it would seem that this is the same stuff with chocolate poured all over it, and I’m not complaining. It’s not blow you away good, but it is incredibly solid. A bit on the pricey side, but that’s Diageo for you. Time is really needed here to let the flavors develop and evolve enough to fully appreciate them. Very flavorful for a Lowland malt. Thanks to @LeeEvolved for the sample. A solid 4 Cheers

I found a little time to get into my backlog of samples tonight. Ok, I delayed cleaning up from dinner and putting away my hunting gear, but I swear I’ll do it before it’s time to brush my teeth and go to bed. Anyways, this sample came to me by way of my good friend @LeeEvolved from the great state of Virginia. We are both fans of Tomatin because of their outstanding value for money. Cù Bòcan is their limited line of lightly peated (15ppm) single malts that feature quality casks. The Virgin Oak expression uses just that, virgin oak casks. Bottled at 46% ABV, non chill filtered but does have colorant added making it a honey gold. The nose is peat smoked fruits on a fresh cut oak skewer, young and vibrant. Green pears, dried pineapple, cinnamon and very oaky. The peat is working in concert with the oak and fruits and never takes over, fairly well balanced even if it is young. More peat than smoke. Plenty of vanilla, some green grapes, coconut, apples. Malty/ yeasty biscuits, heavy breads. Water tames things a bit, more vanilla and coconut come through, less peat. Possibly some white chocolate. A spicier arrival than expected on the palate after the fruity nose. Very spirit driven, youthful and it shows. Black pepper, toasted oak, peat and slightly ashy. The fruitiness of the nose is almost lost under the sheer power of the palate. The smoky side of the peat starts to show, along with some citrus- lemon and orange. Vanilla, pears and apples. Water helps to manage the spice level, but brings even more of the strong oaky character to the foreground. A medium bodied mouthfeel that is very dry and tongue coating rather than a full mouth coat. The finish is medium long, very oaky with some peat, quite dry. While it’s obvious this is a young whisky, this may be the very profile Tomatin was going for to properly embody the specter of Scottish legend that is this whisky’s namesake. The peat is neither overdone nor underplayed, it’s just enough to add depth and character to their otherwise mild house style. At roughly $45 this seems a bit pricy for what I would wager is 6-8 year old stock, but the fact that it is a limited run of peated malt coupled with virgin oak casks may help to justify that cost (the 12 year old can be found for around $35). Personally I found this a bit too rough to really enjoy as a sipper, but it’s nice to see something on the bolder side coming out of the stills and warehouses at Tomatin. 3.5 and a thanks to Lee for the sample. Cheers

Boy oh boy, life sure has been crammed full of things to keep me away from whisky these past few months. I’ve had plenty to drink, but precious little time to sit and properly review a dram. So I found some time today to review a famous Irish whiskey. I picked up a bottle of Redbreast 12 on Thanksgiving morning to share with my wife’s family. They are all about 1/4 Irish, but that’s what they identify as so I figured I’d go Irish with them. They usually stick to Jameson so why not help them to stretch out a bit. Redbreast 12 is fully matured in Oloroso sherry casks, bottled at 40% ABV, chill filtered and most likely has colorant added making it a honey gold with some red/copper hues. This is a single pot still whiskey, meaning it’s a mash of malted and un-malted barley, distilled in a pot still. The nose starts with fresh cut green oak and sawdust. Very grain forward, heavy barley notes. Then, like an explosion of citrus, a wave of orange marmalade, orange rinds, apricots and tangerines hits you full force. Creamy vanilla, pecans and some honey. There is a slightly sharp metallic note that I’ve found in every Irish whiskey I’ve had, but it’s not too bad here. Sweet, with enough wood spice to put things in balance. Nutmeg and cloves and buttered biscuits. Light sherry, apple skins, grapes and faint raisins. After letting it sit a while there is caramel, butterscotch, peanut brittle and light maple. The palate is full of orange marmalade, oranges & cream, vanilla, oak and toasted coconut. Slightly sharp, but that could just be the wood spices, clove and nutmeg. Toffee, apple skins, red berries and some sherry sweetness. A vague nuttiness, honey, slightly floral. Fairly malty, like buttery biscuits. A light bodied mouthfeel that is very creamy and mouth coating. The finish is medium length with oranges, coconut and cereal malt, semi dry. While my experience with Irish whiskey is very limited, this has to be the best one to date. In some ways it comes across like a young Dalmore with an extra helping of oranges. I paid $70 for this bottle, and while it is good, it’s not THAT good. There are much better options in the scotch world for less. I will say that this is a very friendly, easy drinker. I set aside 4oz for myself for long term storage and possible future trades, and 4oz for a friend, leaving 2/3 of the bottle. Well that 2/3 was gone in 3 days between me and my in-laws...and they didn’t have all that much of it! I’ll give this a solid 3.75 Cheers

Searching through my big pile of samples I came across a recent bottling (2017) of Ardbeg 10 year old that was sent to me by @LeeEvolved. My first experience with this classic Islay malt was several years ago and I didn’t have nearly the palate I do today, so I poured it with much anticipation. Bottled at 46% ABV, non chill filtered and natural color of a pale straw. The peat smoke is apparent from feet away on my table, the excitement builds! Big citrusy peat smoke. Lemons and limes, tar, creosote. Sweet smoked meats, brisket and ham. Briny, a green olive note with some lapsang souchong tea. Vanilla custard, toffee and a bit of brown sugar. Grilled plums and apricots, anise, pickled ginger, black licorice and a faint root beer note. Ashes, almonds and menthol. Some mineral notes like seashells after a while in the glass. Huge peat smoke on the palate, a very spirit driven whisky. Rubber, tennis balls, ashes/soot, charred oak. Sweet vanilla and custard. Lemon and lime and even a distant grapefruit. Brine, smoked ham and brisket. Lapsang souchong, almonds, mineral notes of seashells, gravel and a bit chalky. Medium to full bodied mouthfeel, oily, creamy, mouthwatering and mouth coating. A medium long finish that is smoky, peaty with vanilla, a slight bitterness and dry. Oh so good if you are a peat head like me. This is classic south coast Islay. For the price, ABV and presentation, it’s hard to find any faults here. Big smoke, big flavor, low price (about $53 in Michigan). The finish leaves a little to be desired, but I’d take it any day. Perfect on a cold night when you want to breathe fire. 4.25 and a thanks to Lee for the sample. Cheers