Four Roses Small Batch Bourbon
Bourbon — Kentucky, USATasted April 18, 2019Nose: initially woody (light and oaky), with light spice, vanilla, light caramel and later as it breaths sweet red berries dominates and then rye on the nose. Yum! Body: very smooth Palate: mild spice, mild and easy, light floral and later sips with citrus and oranges Finish: rye, cherry-very nice. A little short but the rye is nice. Note: this is very nice, so smooth and easy, very subtle but flavorful. Very pleasant. More complicated and interesting than 1782 bottled in bond but not as bold as Jefferson or pappy 15
1792 Bottled in Bond Bourbon
Bourbon — Kentucky, USATasted April 18, 2019Nose: cherry, oak and berries, caramel, later almost a floral and honey Body: smooth and light (thin) Palate: light caramel and spice, light vanilla and honey, this is just light. Finish: takes a second to kick in then it’s mild and long’ish with late rye bread. Before the rye is a little light cherry and with the rye is a vanilla cream (nice!) Note: this is nice and sweet and good. I like it but it doesn’t set my hair on fire. I really like the late rye bread!
Glen Garioch 12 Year
Single Malt — Highlands, ScotlandTasted April 18, 2019Representing the eastern highlands Nose: nutty, syrupy wine, oak and fruitiness Body: smooth and medium Palate: sherry, fruit, light earthiness, hints of bourbon spice Lines’s (I love that), faint distant smoke Finish: short to medium with oak at the end. Sweet sherry light smoke Note: I didn’t taste much peat, maybe in the form of its smoke but it’s very lovely. A neat mix of fruit and smoke but fruit wins the day.
Ledaig 10 Year
Peated Single Malt — Islands, ScotlandTasted April 18, 2019Representing isle of mull Nose: sweat peat, smoke, salt, faint caramel. Faint band aides and iodine but subtle not overpowering. Also faint spice Body: medium, smooth, very inviting Palate: smoky, light charcuterie, light sweetness but all kicked off with iodine. Finish: long with a way at the end rye bread. Nice and warming, chocolate and smoke. Also cigar flavors late. Charred wood (oak?), smoked fish Note: this is a good peat malt, I’m not a big big peat guy but this is delicious. A really nice balance of big peat with sweet and smoke, I really like this one.
Single Malt — Highlands, ScotlandTasted April 17, 2019Representing northern highlands Nose: dry raisin, sherry, caramel notes, light oak, hints of chocolate, floral (heather), melon fruits. Really sugary and Sweet nose. Body: smooth, enveloping, so easy medium body Palate: bourbon-y sweetness, creamy, medium spice, oak, apricot, malt Finish: long, warming with milk chocolate, vanilla, toffee, espresso Note: whoa, delicious, so smooth and easy drinking, creamy chocolate notes but a little spice is nice. A beautiful hybrid bourbon and sherry. So we’ll put together and super good
BenRiach Curiositas 10 Year
Peated Single Malt — Speyside, ScotlandTasted April 17, 2019Representing speyside lossie river Nose: mellow, sweet peat, hints of caramel, sherry, dried apricot, moss, hint of oak, vanilla cream, great nose Body: smooth, pleasant, sweet, MJ notes honeyed (?) Palate: the start at first go round was weird, like a metallic burnt nut. Prickly on the tongue. MJ notes big peat, smoke with fruit, but I taste burnt peat with sweet. Finish: just keeps going with late spice and warm and lingering, nice finish. Note: long, smoky finish. Kind of like a tamed down islay of sorts. Billed as a 19th century classic speyside malt. Definitely distinctive. Sweet, smoky but without vanilla and caramel which the nose suggests should be there. MJ notes a nose of charcoal, soot (I see that), but I think I taste it too. In total I appreciate the sweet and smoke and burnt buts it’s one I’d share if talking about historically peated speysides and comparing peat/smoky from sweet drams. Good not great. Would be more my style without the burnt and with more vanilla. A second taste I mixed with glenglassaugh revival and it was just weird. It didn’t reduce the weird revival nose but it did cut down on the curiosity metallic start. Either way that mix isn’t the answer for glenglassaugh. I think I like the curiosity’s more though head to head. Third tasting I put in roughly ten drops of water and it changed the whiskey for the better. It opened up with much more vanilla and bourbon character which I like. Sweet peat still is the overall character and that weird metallic taste is still there but tamed with water. Like the box says it’s best tasted with a splash of water and they’re not lying.
Henry McKenna 10 Year Bottled in Bond Bourbon
Bourbon — Kentucky, USATasted April 16, 2019Nose: vanilla, caramel, toffee, molasses, pretty standard fare Body: medium, oily Palate: spicy, caramel, vanilla, spicy & hot Finish: long, warming Note: this is FULL bodied, hot, sweet and tasty, hard to imaging this won best bourbon at 2019 San Fran world spirits competition. Good but head scratching why this is felt the best. But the price is right.
GlenDronach Revival 15 Year
Single Malt — Highlands, ScotlandTasted April 16, 2019Representing the east highlands Nose: fruit, dark cherry and chocolate. Oak sneaks out. Dark raisin from the sherry (?) light apricot and more fruity with time. Maraschino cherry sneaks out in time. And late hits of pepper. Body: smooth, medium Palate: whoa. Oak and chocolate and dry fruit, it’s sweet but more like dark chocolate sweet as opposed to milk chocolate sweet. The initial impression is unique. Mild spice. Hint of orange cream. Finish: long with dark chocolate and cherry, like a cordial. Note: whoa. I think I felt late heat coming out of my ears. There is a lot going on here. Got a hint of glenglassaugh revival in hint of orange on the palate but it’s very subtle and good when light. Got a little more oaky and sherry-ie at the end which isn’t my style as much but it’s so mature it works. Almost a little hint of smoke or char at the end. Very good.
Benromach 15 Year
Single Malt — Speyside, ScotlandTasted April 16, 2019Representing speyside findhorn river Nose: malty, light peat and smoke, oak, orange cream, caramel sneaks in later. Later more sweet fruit. Sweet and smoky. Mmmm later a little burnt caramel. Body: smooth, firm, medium and oily Palate: yum! Starts with oak, fruitcake and vanilla cake. Slight cinnamon spice Finish: Love love love the late smoke, reminds me of a springbank 15 in that manner. Medium, warming. Note: really well balanced fruity sherry nose with sweet bourbon and smoky finish. This is excellent! Really easy to drink but has complexity that slows you down to appreciate it. Yum. 9/12/20: update won whiskey of the year 2020 whiskey exchange, 2018 gold medal spirits spirits selection, 2018 world whiskey awards best scotch speyside single malt
Single Malt — Highlands, ScotlandTasted April 15, 2019Representing speyside deveron river Nose: oak, wood, cream, distinctive, sweet, like a cream puff, ?acidic?, winey (red), I think the acid is really orange & citrus mixed with red wine. I don’t care for it. Very distant caramel. The nose is better from a distance. Body: smooth and creamy Palate: orange stands out, then oak and caramel sweetness. It’s different. Finish: woody, way late an orange twangs which I thought was amazing. Later still bready, more orange cream, nice bourbon sweetness, not very warming though. Note: first sip had a lot going on. The nose had me a little concerned (the acid) but I think it is a strong orange nose. Overall I appreciate this dram but it’s not my style. The taste is better than the nose. I was excited for this one and a little let down it’s ok not good or great. Certainly interesting. It has scored so highly but I think that must be the novelty of the flavor which again I appreciate its different but I don’t like different in this case. A second taste mixed with benriach curiositas was a no go. A third taste was different perhaps as the bottle breathed the weird red wine cream tamed down and it was more like a 3.25 than a 3. It was just better