Tastes

If you like your bourbons hot, spicy, and high proof, this one's for you. Did I mention it's spicy? Oddly, I added a few drops of water, which only to seemed to make it spicier. While ita not exactly my cup of tea (glass of whiskey?), there's a lot here that I can appreciate. The only other bourbon that I've had that manages to avoid tasting like a small blowtorch at this ABV is William Larue Weller.

When it comes to whiskey, different always intrigues me, and "Corsair Quinoa" is the epitome of different. Quinoa is a mild grain, so I suppose I shouldn"t be surprised that this is a very mild whiskey. The smell and taste of quinoa is clear on the nose and palate. There's a non-descript sweetness on the nose that partially carries over to the palate. I also picked up a slight note of spearmint. But identifying specific flavors was a challenge due to the overall muted nature of the whiskey. This certainly was not a case of the alcohol surpressing other flavors - that was muted too. Overall, this is a perfectly pleasant and highly inoffensive dram. But it's low key to the point of lacking character. Even if I'm in the mood for something "light", I prefer to have an additional dimension included, like a bit of fruitiness. Nevertheless, the intrigue continues after the tasting is done. What would this be like at a higher ABV, or cask strength? What would happen if it was aged longer, or finished in an interesting barrel? Would the quinoa get drowned out, or would it shine more? Perhaps I'll buy a bottle just to stare at it and contemplate...

Interesting - the buckwheat gives it a unique flavor. I'm not a huge fan of rye whiskeys, and this is lot like a strong rye - spicy and bitter (although definitely not an astringic bitter). There's also a strong note on the nose and palate that I can't place. Perhaps it's a woody note, but it's different than any wood note I've experienced previously. Based on a previous comment, I spent time nosing the empty glass. It was exceptional - a cross between caramel and campfire, which is odd, since I didn't get either on the palate. I gave it a 3.5, because strikes me as a well crafted whiskey, even though it's not my favorite - too bitter. But I'd recommend it highly to rye lovers.

Quite unique. The cherry wood gives it a strong sweet and rounded taste. The smoke is present, but far less prominent than I expected given the name. But it's a pleasant smoke, particularly on the finish. This is probably a young whiskey, but the three barrels round it out so nicely that it has an older demeanor. I tried this on two consecutive nights, and liked it better on night 2. I think it's unique enough that i needed a second glance.

The nose is fairly nice, not powerful, but peat, fruit and honey. But unlike the 10, which I find has a great sweet offset to the peat, the sweetness virtually disappears for me on the palate. I'm left with a smoke that is strong ash and burnt rubber with a mild barbeque note and ethenol. Admittedly, that makes it sound worse that it is, but I'm glad I experienced this one in a two ounce sample as opposed to taking a chance with a bottle. Part of the problem is that I (like most people, I suspect) immediately compared it to the 10, and the 10 is a gem in my book. Granted, the Select runs about $10 less in my market, but paying an extra $10 is a no-brainer for me in this case.

I've always liked good smoky and sweet drams, so this one intrigued me. It's not like anything I've ever tried. The fire is here - peat and spice. This the first peated Speyside I've tried, and it does seem a bit different than Islay peat. There is sweetness, although I've always felt that run finishes are nice but not as powerful as Sherry or port. The finish goes from peat to a grapefruit bitterness. Overall, I like it. It's not perfect, and it tastes like the malt is still young. But there are some nice things going on, and overall it works for me. And the price is right - I picked up a bottle for $39.

A number of years ago, I went out for drinks with colleagues from work, including a colleague from Ireland who I knew loved whiskey. At the time, I was a bourbon enthusiast who had only scratched the surface of Scotch. My Irish friend got to the bar before me, and had a drink in hand when I arrived. I asked him what it was, and he offered me a sip. Holy smoking peat! I had never tasted anything like it. Peaty, obviously, but also a familiar vanilla (undoubtedly from the barrels) and some nice sweetness. "Wow! What is that?" I asked. "Laphroaig 10," he said. I immediately walked over to the bar, ordered a Laphroaig 10, and the rest is history. This whiskey is an assault on the senses, but also a thing of beauty. It started me on a long exploration of Scotch (peated Scotches in particular), and it still is a staple of my collection.