Tastes

I get a combination of French Vanilla cream and apple on the nose, and of course that rich, savory peat smoke. The palate is meaty, and still has a sweetness, but that vanilla from the nose doesn’t really show up. Instead there’s a gentle chili spice that persists on the finish, and it leaves a nice pleasant bitterness behind. It may not be the most nuanced Laga release, but it’s pretty damn delicious, and the nose is outstanding.

This dram is super aromatic, with cinnamon-dusted apples jumping out on the nose. Wood spice shines as well, and pursues on the palate, where it’s met with brown sugar, sweet tea and a spicy quality as well. The finish is very dry, much more so than other WR releases, but that cinnamon apple from the nose comes back out, and lingers nicely. If you don’t mind the dryness at the end, then this is a very interesting drink.

As is so often the case with Rye, this dram is quite spicy. But unlike a lot of ryes this is very well balanced. The nose is very floral and sweet in addition to that spice. There’s even some fruity notes hidden underneath. The palate on the other hand is very rich, and has a light tobacco note and some herbal qualities as well. A little molasses maybe as well, accounting for a gentle sweetness. Overall, it’s a damn good rye, one of my favorites in fact. And it’s approachable, even for those who don’t typically like rye whiskey’s as much.

Noticeably and significantly different than other WR releases, this whiskey’s nose is incredibly vibrant. There’s sweet chocolate notes, some herbal qualities, and a touch of dusty old pine. On the palate, it’s just as lively. The fruit and the chocolate are there, but there’s also a really pleasant grassy quality, and even a little mint. It would almost be hard to guess that malted barley is the dominant grain, because there are some oaky grassy qualities that suggest off-the-beaten-path bourbon (probably due to the high % of corn in the mash bill) and even some slight herbal notes that hint towards rye. But the hidden fruit notes make it a really unique and fun drink, that I have to say I like even better than the classic bourbon.

The nose is far more interesting than the classic. It’s got more depth and richness. There’s still the dried fruit and cocoa, but there’s also toasted vanilla, cherry, caramel and definitely a heavy oak presence. Maybe even a faint raspberry note as well. On the taste, the wood tannins work their magic, not overpowering, but making the whole whiskey much more full-bodied. It’s nutty, sweet, a even little bit spicy. The sweetness is also rounded out very well on this, making it significantly better than the classic WR. Overall, it definitely feels like the extra barrel finishing had some really positive effects. Even though it’s more expensive, the Double Oaked is definitely better by enough of a margin to justify spending the extra $20.

A classic bourbon for sure. Rich dried fruits, cinnamon and vanilla on the nose, but the most prominent note is cocoa. Almost like a cocoa powder, it’s strong on both the nose and on the palate. Finish is smooth and warm. The high-rye mash bill also lends a gentle spice across the board. Overall, it’s pretty full-bodied, and also pretty sweet even for a bourbon, but not in an unpleasant way. If you’re a bourbon fan, it’s a perfect daily drink, and would make a nice bourbon for newcomers to start with as well.

Wow! Got that classic Irish fruity note, but what I didn’t expect was that dark, rich sweetness. There’s almost a toasted marshmallow note that coats the palate suuuuper gently, and it’s complimented by that strong barrel spice on the back end. The more you drink it, the more that spice comes forward, until it eventually dominates, but that buttery sweetness never fully goes away. Incredibly smooth finish, goes down almost like water. As far as Irish blends go, this is pretty hard to beat, especially for a daily go-to. Side-note: Definitely add a couple drops of water. Opens those fruity notes right up and rounds out the spice just a bit. Much better in my opinion.

Super pale color and a very oily texture. It’s got a super light nose, very floral and delicate. The same can be said of the palette except for an almost candy-like finish that reminds me of taffy. Just a subtle cocoa note as well. Overall, it’s one of the better examples of inexpensive Japanese craft whiskey.

The primary differences I notice between this and the Reserve are a more balanced nose and a much longer, smoother finish. On the palate, both whiskies share similar sweet notes, mainly caramel and cinnamon, but the Ocean Aged has more of a bitterness that persists on the finish, and a touch more salt as well. For the most part, I think the Ocean thing is just a touch on the gimmicky side, though there are some noticeable effects. I have to say though, for the price difference I don’t think it’s all that much better than the Reserve.

Incredibly heavy peat, just the way I like it! The nose is salty and briny, but also sweet and buttery. On the palette, easily one of the smokiest whiskeys this legendary distillery has ever released. Way more smoke than on the nose. But that smoke is packaged in a delicious set of flavors. Burnt rubber smoke and heavy charred oak jump out at the front, but give way to a gentle vanilla sweetness and a salty finish that you got to preview on the nose. This full-circle quality gives it so much character. Definitely not for the faint-of-heart or fair-weather peat fans. It’s big-league smoke, but it’s also damn delicious.