Tastes

The nose starts with powdered sugar dusted strawberries, mango smoothie and dusty leather-bound books then dark chocolate covered toasted coconut, sweet pipe tobacco, hay and seaside rocky minerality followed by sautéed cherries, orange zest and grilled pineapple that transitions to light baking spices and polished antique mahogany furniture with low ethanol burn. The taste is a medium mouthfeel starting with powdered sugar dusted strawberries, mango smoothie and dusty leather-bound books then a moderate bitter and sour spice that quickly fades to dark chocolate covered espresso beans, freshly lit cigar, toasted marshmallow and seaside rocky minerality followed by sautéed cinnamon apples, orange blossom and apricot that transitions to light baking spices and polished antique mahogany furniture with low ethanol burn. The finish is long with sautéed cinnamon apples, sour cherries, mango, coconut cream pie, freshly lit pipe tobacco, seaside rocky minerality, hay, dusty leather-bound books and polished antique furniture. For 29 years old, this is an incredibly fruit forward dram with the red berries and creamy tropical fruits dominating with the old oak in the background along with light earthy spices, farmyard and seaside rocky minerality. It has a beautiful balance of sweet, earthy, salty and sour flavors that flow well together but suffers from a moderate bitter spice that throws the balance off ever so slightly and the 44.1% ABV providing an excellent mouthfeel with rich flavors, but likely could have used a few more percentage points to make the flavors bolder. At a price of $600+ per bottle, this is a fantastic whisky that I’m happy to have tried a sample of but not one that I’d be looking to buy a full bottle of as there are plenty of other options I like just as much or better for less.

The nose rich with bold flavors starting with coffee rubbed smoked brisket, lemon gelato and burning hay bales then toasted marshmallow, dark chocolate covered almonds and seaside rocky minerality followed by sautéed cinnamon apples and candy peach rings that transitions to ginger, popsicle sticks and gauze bandages with high ethanol burn. The taste is a rich creamy mouthfeel starting with a mild spice that quickly fades to pear tarte, coffee rubbed brisket and charred lemon then dark chocolate mocha, burning hay and seaside rocky minerality followed by sautéed apples and nectarines that transitions to ginger, black pepper and gauze bandages with high ethanol burn. The finish is long with dark chocolate covered candied bacon, espresso, light ocean brine, burning hay, sautéed apples, candied lemon peel, ginger, popsicle sticks and gauze bandages that lingers for minutes. Just like the 11.1 this needed around 20 minutes to open up as the ethanol overpowers the flavors when first poured but with time and a few drops of water those intense and rich flavors emerged with earthy spice rubbed smoked meats leading followed by a candied citrus, hay, ocean brine and mild spices that carries over to the palate with a better balance than the 11.1 with a lighter spice and sweeter fruits that finishes long with candied bacon, earthy spices and sweet creamy fruits. At around $250+, this was a splurge bottle that I felt justified the cost after @ctbeck11 was kind enough to share a pour of it with me and I’d recommend anyone interested to try it before buying.

The nose rich with bold flavors starting with sweet smoky barbecued ribs, vanilla creme brûlée and tangerine orange then dark chocolate covered almonds, hay and seaside rocky minerality followed by caramelized apples and grilled peaches that transitions to ginger and gauze bandages with high ethanol burn. The taste is a rich creamy mouthfeel starting with a moderate spice that slowly fades to caramelized pears, sweet smoky barbecued pork belly, vanilla custard and charred orange peel then dark chocolate covered espresso beans, burning hay and seaside rocky minerality followed by sour apple candy and lemon zest that transitions to ginger, black pepper and gauze bandages with high ethanol burn. The finish is long with charred barbecued ribs, light ocean brine, burning hay, sautéed apples and gauze bandages that lingers for minutes. This is an intense peaty dram that is likely not for everyone that requires patience as the nose and palate are overpowered by ethanol until it rests for around 20 minutes which allows for the ethanol to mellow and the flavors to be more discernible. After some rest and a few drops of water, the flavors are bold and rich with smoked meats leading followed by a creamy sweet citrus, light earthiness, hay and ocean brine that lingers long after each sip. At the price of $200+, this is one I'd recommend trying before you buy as I really like it but a few of my friends have described it as a fight club style scotch with a mean peated uppercut that had them tapping out after the first sip.

The nose starts with cherry brandy, dark chocolate and polished leather then candied pecans, hay and a seaside rocky minerality followed by raspberries, blackberries and orange gelato that transitions to mild baking spices and freshly lacquered oak furniture with high ethanol burn. The taste is a rich and creamy mouthfeel starting with a moderate spice that slowly fades to cherries jubilee, dark chocolate mocha and polished leather then candied pecans, hay and a seaside rocky minerality followed by raspberries, blackberries and charred oranges that transitions to mild baking spices and freshly lacquered oak furniture with high ethanol burn. The finish is long with candied orange peel, raspberry pie, blackberries, seaside rocky minerality, leather and Black Forest cake. For just being 9 years old, this has come together incredibly well that the flavors are bold and rich with a mix of berries, hay, seaside minerality and well-aged oak that suffers from a mild youthful astringency that could have used some additional aging to polish out. After trying a few of Bruichladdich’s experiments, I’ve found that they don’t always work out well for my palate but this one turned out fantastic and I hope Bruichladdich does more Rivesaltes cask matured whiskies and possibly even a peated version. A huge thanks to @PBMichiganWolverine for the generous sample.

The nose is incredibly shy and takes some work to pull out notes which starts with a mild vegetal flavor, lemon zest and hay then cocoa powder and dehydrated oranges followed by faint fruits of sour green apple, lychee and nectarines that transitions to ginger, cloves and light oak with no ethanol burn. The taste is a medium mouthfeel starting with a moderate bitter spice followed by melted plastic, gooseberries and hay then cocoa nibs and orange pith followed by grapefruit, lychee and white peaches that transitions to ginger, cloves and ashy oak with medium ethanol burn. The finish is medium length with grapefruit pith, orange juice, used coffee grounds, and mild black pepper. This is a rather disappointing dram that the aromas are so faint that it comes across as a light vegetal and oaky air that requires time to really pull out the other notes. On the palate, the flavors are much more pronounced but it’s youthful with bitter and sour notes that never really come together before finishing bitter with sour citrus and a mild pepper spice. Thanks @ContemplativeFox for the generous sample.

The nose starts with an effervescent mix of lemon lime soda, gooseberries and tangerine orange then slightly charred hay, vanilla custard and a seaside rocky minerality followed by cinnamon apple streusel, kiwi and caramelized peaches that transitions to light baking spices, candied ginger and driftwood with low ethanol burn. The taste is a medium mouthfeel starting with a moderate spice that slowly fades to caramelized peaches, gooseberries and lemon lime zests then lightly charred hay, orange custard and a seaside rocky minerality followed by sour apple candy, cherries jubilee and red grapefruit that transitions to light baking spices, candied ginger, leather and polished oak with medium ethanol burn. The finish is medium length with sweet creamy orchard fruit, charred hay, mild pepper spice, seaside rocky minerality, leather and polished oak. This is an easy sipping and refreshing dram that the flavors are subtle with a mix of sweet and sour citrus, light smoke, seaside minerality and oak spice that are incredibly well-balanced but suffers from a slight astringency and moderate spice. I’d be interested in tasting this in a few years with some additional age to hopefully polish out those sour fruits and intensify the flavors, as this is already very tasty at just 8 years and could be incredible with just some additional time. Thanks @ContemplativeFox for the generous sample.

The nose starts with gooseberries, charred hay and slightly soured milk then a seaside rocky minerality and cocoa powder dusted prunes followed by lemon zest, grapefruit and charred orange peel that transitions to ginger, cloves and driftwood with low ethanol burn. The taste is a thin mouthfeel starting with a moderate bitter and sour spice that slowly fades to gooseberries, charred hay and Greek yogurt then a seaside rocky minerality and cocoa powder dusted prunes followed by sour lemon candy, grapefruit pith and charred orange peel that transitions to black pepper, ginger, cloves and driftwood with medium ethanol burn. The finish is short with sour lemon candy, charred orange peel, hay, mild black pepper, light seaside rocky minerality and driftwood. Overall, this is an average whisky that the initial aromas out of the glass were a strong astringency with sour berries and funky milk as if you were flambéing gooseberries with vodka and your significant other managed to release a large formula burp out of your freshly fed child right into your face. After a few minutes, the aromas settle down and aren’t as off-putting with the astringency softening but never fully fades along with sour berries, a smoky farm funk, sour citrus and wet wood that carries over to the palate with a spicy start that eventually fades to similar notes on the nose and finishes short. Thanks @ContemplativeFox for the generous sample and opportunity to try this one.

The nose starts with barbecued shrimp, charred hay bales and caramelized pears then dark chocolate covered raisins, dehydrated cherries and light florals followed by a light flinty minerality, persimmons, gooseberries and blackberries that transitions to black pepper, popsicle sticks and freshly open gauze bandages with medium ethanol burn. The taste is a medium mouthfeel starting with creamy orchard fruit before a moderate peppery spice that slowly fades to grilled crab legs, burning hay bales and sautéed apples then cocoa powder dusted prunes, sour cherries and light florals followed by a sea side rocky minerality, persimmons, gooseberries and blackberries that transitions to black pepper, popsicle sticks and freshly opened gauze bandages with medium ethanol. The finish is medium length with charred hay bales, caramelized apples, dehydrated cherries, blackberries, candied ginger, black pepper and gauze bandages. Overall, a really delicious dram that combines flavors of grilled seafood, hay, creamy sweet caramelized fruits along with light minerality, sour berries, moderate pepper and light oak, but the fruits veer more into the sour territory than I prefer along with a moderate spice that throws off the balance for me. At around $70 near me, I think this is fairly priced and would be an incredible smoky treat for anyone that isn’t as averse to sour flavors as me. This is a great start to my little exploration through a few of Bruichladdich releases and a huge thanks @ContemplativeFox for the generous sample.

For this release, Bardstown sourced a 12 year old MGP bourbon then collaborated with Chateau de Laubade to acquire some of their Gascon oak Armagnac barrels to finish the bourbon for 18 months before it was deemed ready and bottled at 59.2%. The nose starts with musty grapes, dusty leather-bound books and cavernous minerality then cocoa powder dusted prunes, cigar wrappers and candied pecans followed by caramelized pears, dehydrated figs and cherry pie filling that transitions to spearmint, cloves, ginger and freshly lacquered antique furniture with medium ethanol burn. The taste is a rich oily mouthfeel starting creamy sweet orange that fades to musty grapes, dusty leather-bound books and cavernous minerality before a mild spice that quickly fades to cocoa powder dusted prunes, freshly lit cigar and pecan pie followed by caramelized pears, fig jam and cherries jubilee that transitions to spearmint, cloves, ginger and freshly lacquered antique furniture with medium ethanol burn. The finish is long with freshly lit sweet pipe tobacco, flinty minerality, caramelized pears, Morello cherry jam, musty grapes, spearmint, cloves, dusty leather-bound books and freshly lacquered antique furniture. This is a stunningly complex and rich bourbon that the combination of old MGP with those Armagnac casks has created a musty, earthy and cavernous forward dram that the traditional bourbon notes of creamy citrus, roasted nuts and mild rye are secondary but all the flavors work in near perfect balance to create a unique experience of earthy, sweet, savory and spice that finishes long and lingers for minutes after each sip. For me, this is the best bourbon that Bardstown has ever created and was a bargain at the price of $125 when I bought it. Unfortunately the secondary seems to have gone nuts over this one and isn’t worth the mark up, but I did see this in a few bars in Kentucky for a reasonable price and would recommend anyone to give it a try if they can find it for a justifiable price.

This is the last sample of my blind series that was generously provided by @Bourbon_Obsessed_Lexington The nose is rich starting with pecan pie, apricot jam and dusty leather-bound books then dark chocolate covered toasted marshmallow and sweet pipe tobacco followed by caramelized apples, morello cherry jam and orange blossom that transitions to light spices of spearmint, candied ginger, cloves and polished mahogany with high ethanol burn. The taste is a medium to full mouthfeel starting with pecan pie, apricot jam and dusty leather-bound books before a moderate spice that slowly fades to cocoa nibs, toasted marshmallow and sweet pipe tobacco followed by caramelized apples, morello cherry jam and charred orange peel that transitions to light spices of spearmint, candied ginger, cloves and polished mahogany with high ethanol burn. The finish is medium length with anise, sweet pipe tobacco, caramelized apples, maraschino cherries, spearmint and polished mahogany. This is a phenomenal bourbon and a hell of a finale for this little series that has an old dusty wood character that runs throughout the experience with a nice balance of rich sweets, creamy citrus and mild rye. Now I just need to find out what this is and if it’s still possible to get a bottle as this has been my favorite of the 5 samples. Time to find out and this tasty dram turns out to be………. Knob Creek 15 year Corks and Barrel Pick 120 proof!!!! Wait, Knob Creek has cask strength single barrel 15 year store picks?! I’d only ever seen the 15 year releases at 50% and this one is far better than the 15 year (2020) version that I had. I’ll have to keep an eye out next time I’m in Kentucky and hopefully can find a bottle to bring home. Thanks so much Lex for taking the time to set this up and sharing all these great whiskeys with me.