Tastes

I've been looking out for this one for a while, but in my experience, E.H. Taylor is quite rare in New England; if you're lucky, you might happen upon the Small Batch. The wife and I were in Narragansett Rhode Island last month, killing some time waiting for a dinner reservation, so we decided to check out Pier Liquors (blessedly, she enjoys liquor stores almost as much as I do, although her preferred drams are rum and pisco). I walked in and headed right over to the whiskey section (of course) and a large selection of E.H. Taylor tubes immediately caught my eye. Most carried the orange Small Batch script, but two were accented with a cherry red font - the Single Barrel! I grabbed both and immediately bolted to the rum section to show the wife my trophies. I normally don't buy two bottles of something that I've never tasted, but in this case I didn't get burned - it's a winner. The nose is beautiful - sweet and smooth like an ocean breeze. The palate is all of that wrapped around a spicy center. I found that it benefitted a lot from having a few weeks to breathe after opening - my first sips were a bit hot and strong on the spice. Several weeks later it had balanced out wonderfully.

This is a whisky that I've wanted to try for a while now, and I finally had the chance on a recent NYC swing at the Copper Still in Chelsea.  I found the Yamazaki 12 to be a classic Japanese whisky in most respects - sweet, floral and pretty.  But there is one oddity that I'm not sure I can get past - I found a strong bubblegum note on the palate.  It wasn't just a fleeting thing - it was there throughout.  Interetingly, I searched the reviews here and elsewhere, and while a handful of people found bubblegum on the nose, I didn't find any other comments about it on the palate. Overall, I like this whiskey - it's smooth sweet, and very pleasant.  But I'm struggling with the idea of paying $100+ for a whiskey that reminds me of something I bought for 25¢ a pack in fifth grade.  Perhaps another tasting is in order...

The first time I tried the HP10, I didn't love it. In hindsight, my disappointment sprang from the fact that it didn't quite seem like HP to me, lacking the dark fruit and lovely peat of the 12 and 18. Having just tried it for the second time, my opinion has changed. The HP10 is different, but very good in its own right. Yes, it's lighter and more citrus in nature, but the interplay between the smoke and the fruit is classic HP. It's also somewhat complex. Most interestingly to me, the combination of fruitiness and oak give it a note that comes straight out of Speyside. This may never be my favorite HP, but it's interesting, enjoyable, and a bargain to boot.

Some time ago, I found myself in the whiskey shop at Heathrow Airport. While admiring the Talisker display, I was approached by a salesman, who asked where I was headed. "Home to Boston," I told him. He pointed to the display and said, "Talisker is very nice, and maybe you'll get a good price, but can I give you a sample of something else I think you'll like that maybe you can't find at home?" The answer was obviously "yes", and I followed him to the bar-like area in the center of the room. Once behind the counter, he pulled out a bottle of Caol Ila 12. I knew it was readily available in the US, having seen it on more than one liquor store shelf. But I had yet to try it. A few sniffs and a sip later, his belief that I would like it was affirmed. In fact, I loved it. Sold. I've often wondered why the Caol Ila 12 doesn't get more accolades. It certainly doesn't get trashed, but it doesn't seem to get the same love as some of its Islay bretheren. In my opinion, it deserves it. I left that day with my first liter of the 12. I also went back to the Talisker display and grabbed a 10 and a Dark Storm, as well as a Chita Single Grain. All in all, a excellent layover!

I put this one on my "buy" list well over a year ago, but I never saw it in a store and I didn't get around to an online order. In the meantime, I found the other Savage & Cooke offering, Slaughter House, on a shelf at one of my preferred liquor establishments, so I bought it. In short, I thought it was good but not great, so I bumped the Straight Edge from the buy list. It turns out that was a mistake. I recently had an excellent visit to The Copper Still in Manhattan, and they had Straight Edge. Still curious, I ordered a pour. My favorite bourbons are usually smooth, a bit sweet, with some vanilla/caramel and limited spice. Straight Edge squarely hits the mark. Unlike the Slaughter House, the wine barrel finish is almost imperceptible on the Straight Edge, and certainly doesn't cover up any of the lovely bourbon flavors. It's not complex, but that's part of the appeal for me. I suspect that most fans of wheated bourbon will like this, and I also agree with other commenters that it's a great option for people who are usually put off by the intensity of straight spirits.

I rarely find myself having a significant disagreement with Distiller's reviewers, but in this case, I can't believe we were consuming the same whiskey.  I took a picture of the bottle at the bar, and I definitely was drinking the 2018. But my experience was much more consistent with the Distiller review of the 2017. Anyway... This was the second of three whiskeys that I sampled at the awesome Flatiron Room in Manhattan. I've been building up my collection of whiskeys at home, so when I try a whiskey I inevitably ask myself of it's something I want to buy. Of the three Kilchomans I've tasted prior to the Loch Gorm, both the Machir Bay and Sanaig were nice, but fell just short. The 2008 made the cut. The Loch Gorm definitely qualifies as a purchase. It's bold, peaty and reasonably complex.   Although the notes are similar to the 2008, the 2008 seems to play with the volume at 5, whereas the Loch Gorm is at 8 or 9. 

I've never seen a bottle of the 12 in the wild, but I'm planning to start scouring once the Diageo releases the 2019 bottles, as recently announced.   In the meantime, I had the opportunity to try the 2018 at the wonderful Flatiron Room in Manhattan.  I love both the 16 and 8, and I was curious to see which one the 12 was more like.  After tasting it, I say that it about equally similar to both.  Like the 8, it is a bit rowdy, with a strong but controlled amount of ethanol (due to the youth of the 8 and the higher proof of the 12)  It also shares some of the lighter notes of the 8.  But it also has a richness and fullness similar to the 16. A very nice dram overall, and one that I think will be enjoyable for fans of either the 8 or 16. 

I"m not crazy about high-rye mashbills, but I was able to obtain a sample and I needed to see if it was worthy of all the hype. I appreciate this whiskey. The rye is strong, which means that it's a bit bitter on my palate. But there's some citrus as well, and nice oak on the finish. Well balanced and reasonably complex.