Tastes
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Invergordon 1973 42 Year (The Exclusive Malts)
Single Grain — Highlands, Scotland
Reviewed September 13, 2017 (edited September 30, 2017)Disclaimer: this review isn't for the listed Invergordon, but for 2 separate samples: a young 9 year old sample, independently bottled by Battlehill, and a 44 year old, independent bottling by Maltbarn. This is a combination of 2 separate reviews and will be a pretty long read. Turn back now if you aren't settled in.... To kick off our third round of Scottish distillery samples in a more exciting way, I decided to try the "official" Invergordon sample I supplied beside the extra sample my friend Pranay generously added. This isn't a comparison, but more of a case study in generations of Invergordon's single grain whisky. The 9 year old along side a rare, 44 year old sample. Up first is the older, much rarer 44 year old from German independent bottler- Maltbarn. This one is a slightly darker, amber than the much younger 9 year old. No surprise there. The nose is heavy charred oak. Heavy char- almost burnt. It's a bit of a shock after huffing its younger sibling. Yet, right on cue, those same cereal notes and toasted marshmallow notes appear. This time, though, they bring some berry sweetness instead of vanilla. It's a bit of a surprise. This one smells delicious and decadent. On the palate, there's the same initial blast of oak cask notes. This one seems like a more traditional, American bourbon. Lots of spices and significantly drier than its counterpart (the 9yo). Cinnamon and pepper spices and heat, with a similar fig and nutmeg finish. Speaking of finish, this one takes on all the typical, oak barrel notes while still being short and not really hot at all. I get the impression that the barrels used weren't of the highest quality but that long slumber extracted everything that was available and ultimately turns this one into a more complex dram. I think I could spend more quality time with Scottish grain whiskies and not feel "shorted" by any means. These siblings play well together and paint a beautiful picture of what's possible when aged properly. Blends be damned- I'd like to have these on hand when I really want something a little different, but I don't feel like experimenting with crazy blends or heavy flavor bombs. I just want to sip and get happy. 4 stars. Next up is the newer stuff- the 9 year old, independent bottling from Battlehill that comes in at a cask strength of 58%. It's a very pale yellow and smells of candle wax and cereal box marshmallows. There's hints of vanilla, figs and nutmeg. Even at 58% there's no evidence of ABV at all. The youthful, lightly charred oak provides an interesting backbone here, too. On the tongue, there's an initial blast of oak and pepper spice that's short lived and fades into a freshly opened box of Lucky Charms cereal, with the marshmallows! The vanilla and honey sweetness helps temper the burn as it fades into a sweet wheat and malty finish. It's more oily than I expected but rather short. I really expected a lengthy and hot finish because of the ABV, but I guess that's the joy of grain whisky. It's pretty smooth overall. It's really non-offensive, but with little to no depth, which is why it's mainly used for blending I suppose, but it's still surprisingly enjoyable. Liquified, Saturday morning cereal- with a kick. 3.75 stars. I like this more than I probably should, haha. To sum them both up- they are equally enjoyable for how simple they both are. This was one of the more enjoyable side-by-sides I've been able to do, not just on our "tour", by in general. A big thanks to Pranay for providing the oldest sampled whisky I believe I've had to date. This couldn't have played out any better. Cheers, thanks for sticking around and reading my novella. -
I purchased a fifth of Jim Beam Bonded for my trip last week simply to enjoy a few strong bourbon & Cokes after golf. This bottle runs $25 and the 100 proof provides a slightly better "bang for the buck" over the regular JB. I returned home with just enough to make one more cocktail and to sample a dram for this review. The nose is still mostly sweet, candied corn and charred oak. There's a little vanilla and butterscotch there, as well. The palate is pretty harsh and IMO this should only be used as a mixer. It's peppery, oaky and pretty hot. Those three flavors drown out almost everything else. The finish is kinda short, astringent and harsh. Not a single redeeming quality here. Just dump it in your favorite mixer of choice and enjoy the extra 10% from the ABV to "get the job done" a little quicker. Otherwise, I'd avoid it.
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Kilchoman Sanaig (2016 Edition)
Single Malt — Islay, Scotland
Reviewed September 9, 2017 (edited February 10, 2018)So, after many delays and unforeseen issues, I have finally finished the 30th sample from me and my friend's second round of scotch samples. It's a good thing, too, as our third round of samples is supposed to ship next week. I saved this one for last because it represented what I hoped would be one of the best of the round, and possibly one of the best of the entire tour for me. This is the NAS, peated whisky from Kilchoman. The 2016 Sanaig comes in at 46% ABV, has no color added and is non-chill filtered. It was supplied on the tour by Scott from Long Island, NY. I was also able to sample this along with their other NAS juice, Machir Bay. The bulk of the Sanaig was finished in Oloroso sherry casks while the Machir was left in American oak. So, this one should have and was significantly sweeter. Sweet and peat work much better IMO, so I expected a lot from this one. It delivered. It's a bright, golden yellow in the taster and produces thicker, sticky legs on the glass when you spin it, while releasing a pleasant aroma of tropical fruits, sweet toffee and BBQ-esque smoke. When you dive in closer the earthy elements of peat and sea salt provide that strong, island backbone. They meld together quite well and create a wonderful nosing experience similar to Lagavulin and Highland Park. The palate is surprisingly luscious: more tropical and orchard fruits, plums and sweet raisins along with a healthy dose of chocolate coat the tongue until the smoky peat and warming alcohol settle in and let you know you're sipping whisky from the Scottish isles. The slightly higher ABV is actually the saving grace here because it really comes in at the perfect time to push away the sweetness. There's a bit of harsh pepper and oak here that give a hint to the fact this stuff is somewhat youthful, but it's not overpowering nor is it offensive. It just reminds you that you are drinking younger stock. I've had a few reservations about NAS whisky since the market is becoming somewhat flooded with them, but this is one of the better ones. The finish is all Island whisky: earthy peat, brine and smoke that's long and warming. I pick up the chocolate again here, too. That's the scariest part of this one because it makes you want to drink more. It could easily turn a night time dram into a late night session, lol. Overall, what excites me the most is that Kilchoman clearly has some great master blenders at their disposal and they are making quality stuff this early in their career. I wish I had a time machine and could travel forward about 15 years to taste some of their aged and blended stock. I have a feeling they will become one of the big dogs on not just Islay, but in all of Scotland. They haven't reached Ardbeg or Lagavulin status, but they are well on their way. Buy and try with confidence, guys. This is solid single malt Scotch. 4.25 stars. Cheers, my friends. -
Knob Creek 9 Year Single Barrel Reserve
Bourbon — Kentucky, USA
Reviewed September 8, 2017 (edited February 4, 2018)I found this bourbon at a local steakhouse while on my annual, fall golf trip to Myrtle Beach, SC. When the waitress told me I could get a double pour for $11 I tossed my keys to one of my non-drinking, hacker friends and commenced to getting downright toasted. "Would you like to chase it with something?", she added. I don't mind if I do- Beam & Coke, por favor... Of course, I didn't jot down notes because my friends would never let me live that down so this review is based mostly from hazy memory. If I add notes like cow's blood or charred meat those had to be leftover from the 18oz porterhouse and not the whiskey. It was a very dark amber in the highball glass (so not proper there in South Carolina), but it made some serious long legs that squirmed quickly back down into the glass. The 120 proof will make sure of that every time. There was a strong hit of charred oak and cinnamon wafting up along with the heavy burn associated with such a monster ABV. The palate was heavy on the vanilla and typical burnt oak barrel that slowly sizzled my taste buds from front to back after only a few seconds. The first big sip caught me off guard and I gasped for breath before I remembered that I need to take better care when exhaling from such a strong whiskey. The ensuing sips seemed calmer after I exercised more restraint, especially on the breath out. I was able to contain the pepper and cinnamon flavors and really tell how surprisingly smooth it was. I even picked up on some sweet honey/vanilla this time. The finish is just as you'd expect from such a beast of a bourbon. Burn, burn and then a little burn to round things out. The only way to describe the length is to say that I still tasted it even after a healthy slug from the Beam & Coke. It hangs with you. The oak spice kept things dry and hot, but it's smooth enough to not be offensive. Overall, a wonderful bourbon that's brash enough to let everyone around know you're drinking a powerful whiskey, but just smooth enough to let you maintain some civility and not make those same people think you just drank battery acid. I believe this bottle runs $45 here in Virginia and that's not bad for what you get. Solid 4 stars. Cheers. -
Colonel E.H. Taylor, Jr. Four Grain Bourbon
Bourbon — Kentucky, USA
Reviewed September 1, 2017 (edited January 18, 2020)I was able to land this rare bottle of E.H. Taylor SKBW Four Grain through the state of Virginia's limited edition bottle lottery system. I won the ability to purchase it for $70, which at the time seemed rather expensive, but looking online tonight I see that it's going for $300-400 at several online retailers. Perhaps I shouldn't have opened this one so quickly. Anyway.... It's Bottled In Bond, meaning it's a perfectly rounded 100 proof. It's copper colored and smells fantastic. There's a bit of rye spice up front with a nice, sweet candied corn aroma that pushes through when you inhale deeply. Oddly enough, there's no presence of heat on the nose, even for 100 proof. The malty and sweet aspect keep the rye in check, which is a plus to me. I'm not a big fan of rye whiskey. On the tongue, the initial sweet corn and smooth wheat flavor meld perfectly through mid sip, where the rye spice makes an appearance as it mingles perfectly with the vanilla and oak tannins. There's just enough bite on the back of the tongue- pepper, charred oak and vanilla. It rounds out a near perfect whiskey pour. The finish is exquisite- even to a Scotch snob like myself. It's long and warming. Oak, rye and sweet corn. A slow exhale really pushes everything forward and finishes the experience wonderfully. My bourbon loving friends brag about Pappy, Weller and EH Taylor being the epitome of American whiskey and I will confess that it's pretty damn good for the Scotch lovers out there, as well. I could sip this one all day. 4.75 stars. It would be hard for me to justify the current price of $300+, but for the $70 I paid I feel like I stole it from my local liquor store. Cheers, my friends. -
The Glenrothes Bourbon Cask Reserve
Single Malt — Speyside, Scotland
Reviewed August 28, 2017 (edited January 18, 2020)This is another whisky from our group distillery tour that was supplied by my buddy, Ryan. The Glenrothes Bourbon Cask Reserve is a replacement for their older Alba Reserve. It's blended down to the standard, minimum 40% ABV and was aged in first and second fill American oak casks. It's a pale, yellow in the tasting glass and leaves behind very skinny, short legs when you give it a twirl. The nose is lightly toasted oak, vanilla and candle wax. There's also a yeasty, baked bread note. The palate is just as boring. Oak barrel spices that are muted by vanilla and juicy berries. Mouthfeel is thin and dry, while slightly warming. It's an attempt at being non-offensive to all tastes. Sadly, it's closer to a weak, American bourbon than a single malt scotch. The finish is medium length with a dry, charred oak aftertaste. Those in our trade group have probably noticed by now that Ryan is a big time bourbon fan and all of his samples to this point are of him obviously trying to buy scotch that's as close to American whiskey as possible. This leads to a lot of one-dimensional, uninspired malts IMO while also keeping us somewhat diversified. I think the rest of us would drown our group in sherry, peat and port wine finished stuff. While I can appreciate that it also leads to me giving some lower scores as well. I've only had a 50ml sample pack from Glenrothes: 1998/2001/Select Reserve. Based on this sample and those, I can't see buying much from these guys. They are just "too light" in most aspects for me, as a scotch fan. I hate to give this a low score but it's just boring stuff. I'm glad to be able to mark this one off on the tour, but that's about it. 2.5- 2.75 stars. Cheers. -
Tobermory 15 Year
Single Malt — Islands, Scotland
Reviewed August 28, 2017 (edited December 14, 2020)This is the second dram I purchased at my local, big ticket whiskey bar yesterday. I picked this one in hopes it would play well with my dinner entree: a fancy, baked macaroni & cheese bowl piled high with smoked pork BBQ....I love it when a plan comes together. The Tobermory 15 is a peated, sherried single malt from the Isle of Mull. It's aged in Gonzalez Bypass Oloroso sherry casks, is non-chill filtered and comes in at the Tobermory/LeDaig house identifiable 46.3% ABV. That number is rumored to be the same on almost, if not all of their whiskies to help hint to the distillery at blind tasting events/competitions. That's either dirty or clever depending on your feelings about whisky competitions, lol. It's a worn penny, dark copper in the glass that looks thick and oily, while not making any legs when you spin it. It stayed glued to the walls of the Glencairn. The nose is raisins and smoke, cigar box, and honey while also being eerily reminiscent of liquified Kraft vanilla caramel candies. Strangely enough, it's different on the palate: after the smoke there's spice cake, chocolate creme and oak spice that really overpower the sherry aspects. It's actually a good thing that it does, IMO, as the nose was just too sweet. It was significantly drying as well and the finish was long, spicy and somewhat harsh. There was a lingering nuttiness that played well with my food pairing. Overall, I'm sure the smoky cheese/BBQ food changed some of the whisky's profile, but damn they worked really well together. I may have to buy a full bottle at some point just out of curiosity and I had to pay another hefty price for this pour at the bar ($21), but it was a great total experience. I'd recommend this one for sure. 4 stars. Cheers, my friends. -
Auchentoshan 18 Year
Single Malt — Lowlands, Scotland
Reviewed August 27, 2017 (edited October 10, 2017)I went out for a semi-fancy dinner with some friends today, coincidentally it was held at the biggest whiskey bar in Richmond, Va. It's called Big Whiskey Grill and it has one of the best bourbon and scotch menus in town. Unfortunately, it's also quite expensive with even some of the most mundane scotches costing a ridiculous amount. I decided I would try to keep my bill as low as reasonably possible, while still finding a couple of drams of something new (and interesting) to me. Up first, lowland single malt, Auchentoshan 18 year old. It's triple distilled, non-chill filtered and comes in at 43% ABV. The look is toffee or dark gold, and it created some thin, oily legs that formed and fell slowly down in the Glencairn. I'm not sure how long the bottle has been open, but I was probably only the second or third pour from it. The nose was initially very sweet, caramel corn with some oak and alcohol notes. It was pleasantly floral and became even more so after some time in the glass. The waiter asked me twice if there was something wrong because I must've swirled and sniffed it a dozen times before finally taking a sip. My friends also questioned (and tested) my patience... It was surprisingly young tasting, at first. Lots of lovely oak spice greeted me with the initial sip and became heavily earthy and floral before drying my mouth rather quickly. The overall mouthfeel remained thin throughout the entire sip. Pleasant enough, yet forgettable. The finish was pretty short with a little bit of a burn. Flowers and oak dominate even though it stays pretty smooth. The warmth stays in the mouth causing a drying sensation that, while not offensive, isn't very inspiring either. It's a solid, lowland style malt that fits the mold. The 18 years doesn't help or hurt it in my opinion so that makes the 2oz price of $22 seem high. A solid 3.5 stars. Cheers. -
Macduff 1999 14 Year Old Particular (Douglas Laing)
Single Malt — Highlands, Scotland
Reviewed August 19, 2017 (edited December 18, 2019)This was my third of three in our second round of distillery samples. This was an independent bottling that came from Duncan Taylor, as part of their Octave series releases. It's 14 years old and was offered at a cask strength of 54.6% ABV. The Macduff distillery is currently owned and operated by Bacardi. The official name is Glen Deveron due to its location next to the River Deveron, in the Scottish highlands- where they get their water source. Right now they have 3 official distillery releases: a 16, 20 and 30 year old single malt. All of their independent bottle releases use the name Macduff because Bacardi protects the Glen Deveron name for the core releases. Only about 10% of the whisky is saved for these bottles, while the rest goes to blends for Dewars and William Lawson. The nose is heavily sweet. Cereal grains, honey and bread really keep the oak and vanilla in check. It's not very hot despite the high ABV- that's a sign of just how sweet it smells. Overpowering. It's a similar experience on the palate. Sweet honey and vanilla that feels thicker than I expected. It lingers on the tongue for a bit until the heat and oak pepper begin to wreck an unexpected smoothness. This leads to the worst part of this malt- the finish. While it's a little hot, it only lasts for a short time before turning thin and dry on the tongue. The heat follows the liquid down and I found that made it harsh. If the initial nosing and sipping experience hung around I'd probably give this one higher marks than I hoped for, but the rough, one dimensional finish has me searching for cocktail recipes to help empty the last 1/3 of the bottle. I paid well over $100 for this bottle and there's no way it's worth that. I can name 2 dozen bottles I'd rather have, but hey, it's another distillery we can mark off on our Scotland tour. 3.25 stars. Cheers, friends. -
Laphroaig Cairdeas 2017 Cask Strength Quarter Cask Edition
Single Malt — Islay, Scotland
Reviewed August 17, 2017 (edited August 26, 2022)I've been looking forward to reviewing this year's Laphroaig Cairdeas ever since it was announced. I've been a bit of a harsh critic of several of Laphroaig's Feis Ile festival releases as of late, but this one had me licking my chops considering I absolutely love their core, NAS Quarter Cask offering. Here's a bit of info on this year's special, festival release: it's obviously bottled at cask strength 57.2% (versus the normal 48%), it's still non-chill filtered with no additional color added and it's made primarily, if not exclusively, from 5 year Laphroaig stock. I couldn't find any info on whether there's some older malt used, but this seems on par with the regular Quarter Cask. I also sampled this beside said QC juice and it's significantly lighter in color and produces less pronounced legs when swirled in a Glencairn tasting glass. ("Legs" are usually an indicator of the separation of water and alcohol in a whisky and the fact there are less here would be expected since this Cairdeas is cask strength- AKA no water added to dilute the ABV). The lighter color probably means it spent less time in the QC casks to make it available in time for the 2017 festival. The nose contained quite a bit of hickory smoke and freshly churned butter. I was surprised how sweet this one smelled as opposed to the normal QC. The higher ABV also hid the usual smoky character behind a wall of harsh, unyielding sweetness and heat. Even after 20-25min it remained hot, oaky and dry. I actually gave this one a few vigorous shakes in an effort to infuse air into and break down this semi, one dimensional wall, but it still held on and left me perplexed. The palate really screams burnt embers. It attacks your tongue and even when you try to manage a controlled exhale to take the burn away, you can't. The smoke is hidden until the very end of the sip and plays second fiddle to the ABV's presence. On the lengthy finish you finally get that Laphroaig smoke. The oak spice settles in as well and there's a long salty, dry ending that affects the total experience in a way that I'm not really familiar with when it comes to Laphroaig. The oily mouthfeel is nowhere to be found. I'm kind of shocked that an increase of just 9% in ABV has this much affect on the usual Quarter Cask malt. Overall, I'm confused. I don't hate this stuff, but I don't love it either. It's not a typical Laphroaig, which some folks will say is the purpose of the festival releases. I get that, sometimes, and can really appreciate that. It's very interesting because it's so different IMO. I hope that letting some air into this bottle will allow for some subtle changes over time and maybe when I come back around it'll surprise me again. As it is, it's still a solid whisky, I guess I just expected a more perfect QC and instead I got a new take on that exceptional malt. 4-4.25 stars. Cheers.
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