Tastes
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Rhetoric 22 Year Bourbon
Bourbon — Kentucky, USA
Reviewed February 10, 2017 (edited November 1, 2020)What a nice bourbon to open up a post-work, day-drinking session. When working the graveyard shift you have to adjust your Happy Hour to a more appropriate time: 9-11am. Sadly, no bars around my town understand that, so I have to take matters into my own hands. A big thanks to Ryan for saving me a sample of this elusive whiskey. This is the third Orphan Barrel whiskey I've had the pleasure of trying and I've got say right up front- they were all good, but this one is damn fine. It's spent a measly 22 years in the oak (measly by Scotch standards, lol). It's a deep copper color and smells heavily of oak and vanilla. On the tongue, it's quite oily and very woodsy. The rye is really tamed well by the barrel notes and the long rest has smoothed this thing out wonderfully. The flavor isn't muted at all it's just heavy oak, vanilla and rye. Typical rye whiskey, just very velvety and delicious. The finish is long, warm and a bit spicy. I'm not a big bourbon guy, especially rye whiskey, but I feel like this one is well worth the hefty price tag. If you buy one, though, don't put it away in your closet- drink it. Fantastic juice. 4.5 stars. Cheers, my friends -
Glenfiddich 15 Year Solera Reserve
Single Malt — Speyside, Scotland
Reviewed February 6, 2017 (edited January 18, 2020)I've had this bottle open for a few weeks and have slowly been pulling drams from it on nights before or after I tried new stuff. I would take an extra pull when I craved that "one more dram" before finishing up. This was what I reached for, I just never got around to a proper review. So, after a bit of a delay and over half the bottle gone, here we go... This Glenfiddich 15 is the Solera Reserve and not the normal 15 year old. This employs a solera tun at the distillery which, if I'm grasping the concept properly, takes the normally aged juice and finishes it in this special "never fully emptied" vat. As the fresh whisky is added at the top, it slowly flows down through several casks, mixing with leftover and constantly aging product until reaching the lower racks, where it is eventually bottled. Since the solera tun is never fully emptied it mixes fresher whisky with older whisky. Scotch labeling laws prevent GF from marketing as older stuff, but there's definitely older stock in the tun. This is either a marketing gimmick for a "special release" or a way for GF to slowly blend in younger whisky that mixes with the older stuff to make a more stable flavor profile for the brand as a whole. That's kind of neat, I guess. It's a beautiful new penny copper color in the glass, slick and oily with a very muted nose. Toffee and vanilla with a bit of toasted nuttiness, but not very lively. On the tongue it's a sweet caramel and vanilla with lightly spiced oak cask. It's incredibly smooth, albeit dull. The finish is a bit hot for just 80 proof, but still smooth and actually lingers for a good bit of time. That's the best part of this one IMO. The finish makes it a fulfilling dram as an after dinner aperitif in place of a rich or slightly heavy dessert. I'm also assuming this process will slowly be utilized with younger and younger whisky as a way to make it taste more and more like it's older siblings. I guess eventually there will be a 12 year solera offering while sneaking the price upwards claiming it's another special release. Very sneaky, GF. As is, this bottle was $60 on the shelf here in Virginia. It's tasty, I'm just not sure it's worth the slightly elevated price tag. Your mileage may vary, though. Cheers, my friends. -
Glenfarclas 25 Year
Single Malt — Highlands, Scotland
Reviewed February 2, 2017 (edited July 10, 2019)After a disastrous first round of golf in 2017 I need something to lift my spirits and get that sour taste out of my mouth. Perfect time for a well-aged single malt. I believe my good friend, Paul M, has supplied me with just the juice to do the job: Glenfarclas 25. Thanks again Paul, for the very generous sample. I've had a few GFs to this point, but nothing this old. Based on my previous samplings I can't really say I'm a big fan of this distillery, but they do put all their finer offerings well into the hands of the scotch "everyman" with lower costs for finely aged scotch. I believe a bottle of this 25 year old can be had for just a tad over $150. Good luck finding another whisky this old for that price. It's a beautiful golden yellow in the taster but doesn't really offer up much leg action as it's a bit oily and just clings to the sides when it's spun. The aroma was mostly American oak spice, cinnamon with a well-rounded roasted nut aroma. I've let it set almost 30 minutes and I do get vanilla and toffee as well. Nice. The palate isn't very complex- oak spice and vanilla that washes away with even more wood spice and pepper. The finish is long and a bit bitter. It's significantly smoother than the 10 year old I recently reviewed, but that has to be expected given the extra time in the cask. I even poured an ounce of the 10 year old just for a reference point here. Overall, Glenfarclas has never been considered an exciting dram IMO and the tradition continues with the 25 year old. It has really benefitted from the extra time, but I think they need to use better quality casks or work with their stills to tweak the flavor profile. And there's the rub- better casks and better still design would also erase the price point and take them back to the drawing board, which at this point can't be on their radar. They are obviously perfectly fine offering well priced single malt to the masses. Cheers to them for that and cheers to everyone that gets to taste their hard work without breaking the bank. -
Octomore 07.1/208 Scottish Barley
Single Malt — Islay, Scotland
Reviewed February 1, 2017 (edited February 24, 2019)It's time for a wonderful whisky tasting flight from the fine lads at Bruichladdich, on the island of Islay. I'm enjoying the Wee Laddie Tasting Collection from these guys, which contains 3 200ml (8oz) samples of their core offerings: Classic Laddie, Islay Barley, and Port Charlotte Scottish Barley Heavily Peated. To run the entire gamut I've also opened a bottle of Octomore 7.1, in a valiant effort to go from unpeated all the way to the most heavily peated whisky in the world. Bruichladdich Octomore Edition 07.1: this is the final Octomore released under Master Distiller Jim McEwan. He decided to go out with a bang after 52 years with the highest ppm Octomore yet- a mind-blowing 208ppm! That's 5x higher than the Port Charlotte I just drank. This bottling comes in at a cask strength of 119 proof and spent 5 years in American oak. It's a bit darker than all the other whiskies (despite being younger) from the flight and slides down the taster glass like syrup over pancakes. I believe I could use this as engine oil in my truck long enough to get to and from my local watering hole when I go on a bender. The nose is unrelenting: smoke, worn leather, tobacco and earthy barnyard hay. It's impossible to detect any subtle flavors at all. I kind of expected smoke to waft from the bottle when I popped the heavy cork. Drinking this beast is incredible. There's tons of smoke, but damn if it isn't unbelievably smooth- a tad unexpectedly sweet and nutty. To be cask strength, I think it would be a crime to add water. It isn't needed to cool it down, nor do I think a drop or two of water would open up a damn thing. This is about peat, smoke and briny, Islay air. You'll take it in as it is and you'll be happy about it. No whining allowed. This is Islay peated scotch that makes no excuses and wouldn't back down to anything else on that wind swept Isle. It may not be for everybody, but any single malt Islay fan should definitely step up to the plate and give an Octomore bottling a go at least once in their lifetime. I absolutely love this juice! Cheers, my friends. -
Port Charlotte Scottish Barley
Single Malt — Islay, Scotland
Reviewed January 31, 2017 (edited January 13, 2018)It's time for a wonderful whisky tasting flight from the fine lads at Bruichladdich, on the island of Islay. I'm enjoying the Wee Laddie Tasting Collection from these guys, which contains 3 200ml (8oz) samples of their core offerings: Classic Laddie, Islay Barley, and Port Charlotte Scottish Barley Heavily Peated. To run the entire gamut I've also opened a bottle of Octomore 7.1, in a valiant effort to go from unpeated all the way to the most heavily peated whisky in the world. Onto the Port Charlotte Scottish Barley Heavily Peated. As the name implies, this one is peated to a level of 40ppm. It's non-chill filtered and (again) comes in at a rounded 100 proof. It's a straw yellow in the tasting glass and really sticks to the walls of the glass instead of getting all leggy. On the nose, there's a nice salty peat presence that overshadows most everything. There's a significant charred barrel presence here and even a hint of lemon if you really get down in it. But that peat, oh baby! To say that my heart resides on Islay isn't just a cheesy line, it becomes more and more true with every peated whisky I drink. On the tongue, there's a balance of peat and briny sea salt that evolves into a burnt and smoky campsite fire. The zesty lemon peel helps keep things from feeling heavy as the finish rolls through with more earthy peat and toasted oak. It's very smooth and mouth watering. More more more. Overall, this is a brilliantly balanced whisky that isn't overwhelmed by high phenolic levels of peat and that makes it work so damn well. The true definition of an Islay whisky. Cheers -
Port Charlotte Islay Barley
Single Malt — Islay, Scotland
Reviewed January 30, 2017 (edited January 13, 2018)It's time for a wonderful whisky tasting flight from the fine lads at Bruichladdich, on the island of Islay. I'm enjoying the Wee Laddie Tasting Collection from these guys, which contains 3 200ml (8oz) samples of their core offerings: Classic Laddie, Islay Barley, and Port Charlotte Scottish Barley Heavily Peated. To run the entire gamut I've also opened a bottle of Octomore 7.1, in a valiant effort to go from unpeated all the way to the most heavily peated whisky in the world. Okay, let's continue on to taster #2... Islay Barley is another unpeated single malt that was distilled using only barley that was sourced from different farms around the island. It's non-chill filtered, no color added and comes in at a familiar 100 proof. It's a deeper, golden yellow in the glass and makes a lot of skinny legs in the Glencairn tasting glass when you twirl it a bit. The nose is eerily similar to American bourbon: there's vanilla, oak and corn sugar that floods the senses right away. I'm not getting much else. The first sip is vanilla, toffee and a faint floral dryness. The oily feel of the Classic Laddie isn't present here. This tastes like a quality, American bourbon without all the alcohol kick. This finish is spicy and quick. There's not even much lingering heat. Overall, it's a bit boring and one dimensional for a scotch. It seems fairly young as well and doesn't leave much of a lasting impression. I'd say it's in between 3 and 3.5 stars. Cheers. -
Bruichladdich The Classic Laddie
Single Malt — Islay, Scotland
Reviewed January 29, 2017 (edited July 5, 2019)It's time for a wonderful whisky tasting flight from the fine lads at Bruichladdich, on the island of Islay. I'm enjoying the Wee Laddie Tasting Collection from these guys, which contains 3 200ml (8oz) samples of their core offerings: Classic Laddie, Islay Barley, and Port Charlotte Scottish Barley Heavily Peated. To run the entire gamut I've also opened a bottle of Octomore 7.1, in a valiant effort to go from unpeated all the way to the most heavily peated whisky in the world. I have a feeling my head isn't going to be thanking me in the morning, but I must do this because of science. Science, people. First off, for those of you not familiar with the Bruichladdich family here's a brief intro and a bit of info on how to determine what you should expect from these guys. Any whisky branded as Bruichladdich is completely unpeated, so if you think you taste peat in them you are only imagining it. The Port Charlotte branded bottles are considered heavily peated and the Octomore is, well, like licking a peat bog and then sipping whisky. An earthy, smoky campfire in your belly. Catch my drift? Okay, let's begin... First up is the Classic Laddie. When you spot the pastel blue bottle you've found it. It's golden yellow in color, is non-chill filtered and comes in at a hearty 100 proof. The nose is sweet vanilla, honey with a hint of citrus and sea spray. It isn't intense and you could close your eyes, inhale deeply and transport your consciousness to Islay. Seriously, try that. The initial sip is incredibly soft and light. A bit of orchard fruit and cereal malts, with a quick bite of citrus just as the heat from the higher proof kicks in and smacks your tastebuds to attention. The finish is oily, kind of long with a steady burn that dissipates into a salt water taffy flavored stickiness. The entire sip is actually kind of sensual. Who doesn't dig that? Overall, this could become a welcome staple in my home bar. Just a truly enjoyable dram. A solid 4 star starting point in tonight's flight. Cheers, my friends. -
Laphroaig PX Cask
Single Malt — Islay, Scotland
Reviewed January 28, 2017 (edited February 28, 2018)Well, I can tick another bucket list scotch off my list after last night. A new friend from New Jersey, give it up for Mr. Pranay B, sent me this travel exclusive beauty. What do you get when you take Laphroiag 10 year old and run it through a quarter cask and finish it in Pedro Ximenez sherry casks? Laphroiag PX Cask. The big problem is you have to live near or travel to international lands to find this bottle. Lucky for me, I made friends with a few people that do. The PX Cask is the international cousin to the Triple Wood, in that it goes through 3 casks before hitting the bottle and finally onto store shelves. It's 96 proof, which is higher than both the regular 10 YO and the QC. It still has those wonderful legs and fills the room with signature smoke once it's resting in the taster. When you deeply inhale you get the glorious sweetness from the PX casks. Now, I know what you're thinking..."Lee, dumb ass, the Triple Wood finishes in Oloroso sherry casks and the PX finishes in Pedro Ximenez sherry casks. Surely there can't be that much of a difference." Stop right there, don't call me Shirley, and you are so wrong. It makes a (Donald Trump) huuuuge difference. Trust me. Though, I am still a bit of a dumb ass, I'm definitely in love with this scotch. The palate is everything you want from an Islay scotch: peat, campfire coals, sea spray and tobacco. The sherry cask finishing really shines about mid sip as everything just mellows and turns sweet on you. Great stuff, but then again, I didn't expect anything less. The finish may be the only spot where I find anything to nitpick. The higher proof makes it wash away a little bit rougher than I'd hoped for. There's just a bit of harshness and burn that, perhaps, wouldn't have been there had it rested a bit longer in the sherry cask or been blended down to 86 proof. It doesn't ruin anything, mind you, it just causes me to stop and wonder "what if?". Either way, it's a wonderful scotch that I wish was sitting on shelves locally because I'd take this over the Triple Wood and Quarter Cask all day long. Maybe one day it will or should I get my lazy ass on a plane and see a few places before I depart this rock? It would make a great souvenir over a snow globe or $20 t-shirt. In closing, I highly recommend grabbing this when you are near the border or overseas. It's a great whisky. Cheers, my friends -
Lagavulin 12 Year (2016 Special Release)
Single Malt — Islay, Scotland
Reviewed January 25, 2017 (edited July 22, 2017)Well, for this year's Burns Night celebration I've decided to pop open the 2015 Lagavulin 12 year old cask strength and do a comparison with the 2016 version. Up next is the fresher vintage- the 200th Anniversary 2016: it's 115.4 proof and is also non-chill filtered. It's an even lighter straw color in the glass but seems a tad more oily than its predecessor. It still makes some nice, sexy legs in the Glencairn, too. The lemon and orchard fruits aren't as prevalent in the 2016 like the 2015- this one is more of your traditional Lagavulin. Sea spray, peat smoke and bacon. There's a hint of pine needles on the nose. It's amazing in it's own right, it just doesn't seem as lively as the 2015. On the palate, there's the typical charred oak, salted caramel, vanilla and black pepper spice. It is noticeably sweeter than the 2015 and is an excellent change of pace when doing them side by side. The big ABV is still all up in your face, as well. The campfire fades a bit quicker and the finish is shorter, too. The burn subsides and leaves you ready for another taste. It's equally as amazing as the 2015. Great stuff. These two examples of the 12 year old cask strength are wonderful. I think I prefer the 2015 just a tiny bit more because of the lively citrus notes on the nose. They are both solid 5 star drams and excellent examples of Lagavulin single malts when they are at their very best. Again, Happy Burns Night 2017, my friends. Thanks to my friend, Pranay, for providing this delicious sample. It allowed me an amazing chance to review both vintages side by side. It really was a win/win for me. -
Lagavulin 12 Year (2015 Special Release)
Single Malt — Islay, Scotland
Reviewed January 25, 2017 (edited November 15, 2018)Well, for this year's Burns Night celebration I've decided to pop open the 2015 Lagavulin 12 year old cask strength and do a comparison with the 2016 version. Up first is the 2015: it's 113.6 proof and is non-chill filtered. It's a light straw color in the Glencairn glass and produces tons of long, supermodel-like legs when you give it a spin. There's a zesty lemon zing along with the typical Lagavulin smoke wafting up from the taster. A slight aroma of orchard fruits is hidden underneath the smoke but you really have to put your nose as far down in the glass as you can to catch it. Excellent. On the palate, it's Lagavulin in all it's Islay glory: charred oak, savory peat smoke, cinnamon and black pepper spice. The big ABV is all up in your face, as well. It's a serious bonfire still smoldering well into the finish. Speaking of finish, there's a nice earthy pine and menthol that's a great precursor to one final blast of campfire smoke. It's a long, warm finish that really satisfies. Amazing dram, as usual. This is Lagavulin at its best. All the sea and smoke with a fantastic kick from the cask. My favorite Lagavulin to date. Happy Burns Night 2017, my friends. Cheers.
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