Russell's Reserve 6 Year Rye
Rye — Kentucky, USATasted September 25, 2021Poured neat in a Canadian Glencairn. Aroma is wood heavy with hints of toasted marshmallow. Flavor is closer to a high-rye bourbon than many other ryes I’ve had. A bit spicy in the finish but overall not very assertive.
Angel's Envy Bourbon Finished in Port Wine Barrels
Bourbon — Kentucky, USATasted August 11, 2021Nose is vanilla, orange, and marshmallow. Palate consists of the usual bourbon notes of vanilla and brown sugar but add to that a tannic wine and mulling spices. This would do really well at Christmas dinner. Ling oaky finish with hints of raisin.
Teeling Single Malt Irish Whiskey
Single Malt — IrelandTasted June 16, 2021Neat in a glencairn at Refuge Bourbon Bar. Aroma is dominated by malted cereal with hints of peach. Flavor is cultured butter and Werther’s candies. Full mouthfeel and a clean finish.
High West Campfire
Blended American Whiskey — (bottled in Utah), Multiple CountriesTasted June 5, 2021Neat in a glencairn, rested five minutes. Nose is smoke forward, followed by ethanol, peaches, and grilled meats. On the palate the smoke is much more subtle, with warming spices being the most prominent, along with brown sugar and hints of asparagus (yep). It has a medium body and a long finish that tastes of barrel char.
Ragged Branch Signature Bourbon
Bourbon — Virginia , USATasted May 31, 2021Neat in a glencairn. Aroma is hard to pin down, but mostly leather and something akin to aftershave. The palate is a bit of clove and oak. Finish is short. This not bad, but not terribly complex or deep, either.
Springbank 10 Year
Peated Single Malt — Campbeltown, ScotlandTasted May 26, 2021Tasted side-by-side with Talisker 10. Neat in a glencairn, rested 10 minutes. Nose is damp wood, grasses and cereal, low tide funk. Palate is spicy and drier than the Talisker, with cultured butter, herbs, machine oil, lavender, and iodine. Medium body with a long, piquant finish.
Woodford Reserve Double Oaked
Bourbon — Kentucky, USATasted May 25, 2021This one is surprisingly layered, which I’ve only come to appreciate after spending some time with it. Neat in a glencairn, rested about 10 minutes. The aroma is heavily spiced, chai tea with hints of vanilla and overripe banana. The palate is like a sampler tray at a bakery: at first it’s a Christmas spice cookie, followed by banana nut bread, and finishing with a mildly sweet oatmeal raisin cookie. Medium to full bodied with a slightly tannic finish.
Aberfeldy 12 Year
Single Malt — Highlands, ScotlandTasted May 21, 2021Poured neat in a glencairn; rested 10 mins. Aromas of malt and sweet corn cereal. Flavor is not so sweet as the nose suggests, with golden raisins and porridge up front, followed quickly by cinnamon and a hint of ash. Medium bodied with a longish dry finish. Not the most complex whiskey on the shelf, but definitely a value at $35ish.
Bruichladdich The Classic Laddie Scottish Barley
Single Malt — Islay, ScotlandTasted May 15, 2021Batch #18/427 Shocked I hadn’t reviewed this yet. Poured neat in a glencairn. Aromas are buried under ethanol, but are of cereal, sorghum, warming spice and fresh straw. The palate is also cereal heavy with notes of honey and a suggestion of brine. It has a nice, round mouthfeel and a long floral finish.
Glenmorangie Lasanta Sherry Cask Finish 12 Year
Single Malt — Highlands, ScotlandTasted April 16, 2021Neat in a tulip. Aroma is cherry, invert sugar, and something vaguely resinous. Flavor is dry persimmon, plum, and hints of smoke. Medium body, short, dry finish.