Tastes

The nose starts with a mix of gooseberries, baby formula and very light farmyard funk then some light smoke, earthy minerality and prunes followed by sour apples, lemon pith and orange zest that transitions to ocean brine, soft vanilla and light peppery oak spice with light ethanol burn. The taste is a thin mouthfeel starting with a mild bitter spice that slowly fades to a mix of gooseberries, baby formula and very light farmyard funk then charred hay bales and sea side rock minerality followed by sour apples, lemon pith and grapefruit that transitions to ocean brine, soft vanilla and light peppery oak spice with light ethanol burn. The finish is short with lemongrass, sour apple, ocean brine, charred hay bales and ashy oak. This is my first Kilkerran and I was hoping for something similar to a Springbank profile, but this comes across to me as more of a watery Springbank. The flavors are very light with an odd milk flavor along with sour fruits, mild farmyard notes and ocean brine. Overall, it's not a bad dram, but this comes across as just slightly better than average for me. A huge thanks to @Richard-ModernDrinking for the generous sample.

The nose starts with a punchy mix of earthy dark chocolate, burnt caraway seeds and butterscotch pudding then a jalapeño vegetal spice followed by fruits of dehydrated figs, sautéed apples and orange zest that transitions to spearmint, cloves and fresh cut pine with high ethanol burn. The taste is a viscous mouthfeel starting with a high bitter, sour and peppery spice that slowly fades to a dark chocolate cherry mocha and charred pumpernickel bread with whipped honey butter followed by fruits of dehydrated figs, sour apple candy and orange zest that transitions to spearmint, cloves and over-brewed black tea with high ethanol burn. The finish is medium length with dark chocolate cherry cordial, espresso, charred jalapeños, candy apple and campfire ash. This is an interesting one from Balcones that the rye is front and center with a rich bourbon base, but the balance is off with an overwhelming bitterness and some spicy vegetal notes that I’m not particularly enjoying. At $60+, I don’t think I’d be a buyer of this one and would rather opt for their Blue Corn Bourbon. Thanks @soonershrink for providing the generous sample of this one.

The nose starts with a mix of soft smoke, lemongrass and a hot asphalt road next to the ocean then dark chocolate covered candied bacon, hay bales and sea salt vanilla taffy that fades to fruits of persimmons, lychee and mango that transitions to candied ginger and fresh opened can of tennis balls with medium ethanol burn. The taste is a medium mouthfeel starting with a moderate sour, bitter and peppery spice before fading to soft citrus and floral notes then tangy barbecued short ribs, burning hay bales and sea salt vanilla taffy that fades to fruits of persimmons, lychee and mango that transitions to candied ginger, spearmint and fresh opened can of tennis balls with medium ethanol burn. The finish is medium length with dark chocolate raisins, lemon zest, Granny Smith apples and light ash from a campfire from the night before. Overall, this is a great blend by Compass Box that brings in some soft smoke along with a nice balance of the citrus, meats and ocean brine, but the taste starts with a higher bitter, sour and peppery spice than I’d prefer before finally allowing the notes from the nose to come through and finishes on the ashy side. Side by side with No Name 1, the No Name 1 seems sweeter with a lighter peat profile whereas the No Name 3 has bolder flavors with zesty fruits but leans towards an ashier profile. I don’t think I can pick a winner between the two and am going to rate them as equals. Thanks @ctbeck11 for providing a generous sample of this one.

The nose starts with a mix of toasted marshmallow, waxy sweet citrus and a campfire next to the ocean then tangy barbecue sauce on top of baby back ribs followed by light florals, freeze dried apples, orange starburst and Bosc pears that transitions to cloves, fresh grated ginger and gauze pads with medium ethanol burn. The taste is a medium yet creamy mouthfeel starting slightly bitter with ash and a moderate black pepper spice that slowly fades to a mix of light floral notes, toasted marshmallow and lemon custard then tangy barbecue sauce on top of barbecued shrimp followed by sautéed apples, orange zest and grapefruit that transitions to cloves, fresh grated ginger and gauze pads with medium ethanol burn. The finish is medium length with moderate ashy campfire ashes, creamy citrus fruits and chalky dark cocoa powder. This was an excellent blend by Compass Box greets you on the nose with a wonderful combination of creamy sweets, waxy fruits, barbecued meats and spices that carries over to the palate but unfortunately veers towards a higher spice profile to start that fades back to the flavors on the nose with barbecued seafood and slightly soured fruits that finishes on the ashy side. Side by side with a Talisker 15, the No Name seems thin, youthful and has a higher spice whereas the Talisker comes across as creamier with a better balance. A huge thank you to @jonwilkinson7309 for the generous sample.

The nose starts with a mix of dusty old leather bound books, moderately sour citrus and light powdered sugar followed by prunes and dark chocolate cocoa powder then fruits of grapefruit, red grapes and apricot that transitions to anise, cardamom, and polished old antique furniture with light ethanol burn. The taste is a thin mouthfeel starting with a mix of dusty old leather bound books, golden raisins and light powdered sugar followed by prunes and dark chocolate cocoa powder then fruits of lychee, apricots and sour apple that transitions to powdered ginger, cardamom, and ashy oak with light ethanol burn. The finish is short with golden raisins, cocoa powder, sour apple, lemon zest, cloves and ashy oak. Alas, this is yet another tale of older not always being better that manages to bring some enjoyable dusty old oak notes, but the nose is overwhelmed by those sour fruits with a chalky earthy flavor that carries over to the taste where those sour notes are intensified with a watery mouthfeel that thankfully finishes short to get rid of those sour and chalky notes. These appear to be selling for around $400 at Fine Drams which seems like a deal compared to the astronomical price of $1800 at TWE. This is an easy pass at either of those prices and I'm thankful I just had a sample of this to try as I'd much rather have many other Scotches priced under $100 than this one.

The nose starts with a mix of light smokes of peat and mesquite, sweet florals and charred meats with a squeeze of lemon on top then bacon wrapped dates, black tea leaves, and chocolate pecan pie followed by dehydrated figs, caramelized peaches and sautéed apples that transitions to a barbecue spice rub, Cowboy boots and polished mahogany with high ethanol burn. The taste is a medium mouthfeel starting slightly bitter before quickly fading to a mix of moderate smokes of peat and mesquite, sweet florals, grapefruit juice and charred meats with a squeeze of lemon on top then bacon wrapped dates, black tea leaves, and chocolate pecan pie followed by dehydrated figs, caramelized peaches and sautéed apples that transitions to a barbecue spice rub, Cowboy boots and ashy oak with medium ethanol burn. The finish is long with chocolate covered bacon, fresh figs, bit-o-honey candy, toasted marshmallow, apple pie, ruby red grapefruit and espresso that lingers for minutes. This is another fantastic example of the creative minds from Balcones. From the first nosing of it, you realize you're in for a treat with a mix of smoke, meats, sweets, citrus and oak that leans on the sour side, but still a blast to smell. The taste stumbles at first with a bitter note that quickly fades to the same flavors found on the nose with a higher smoke and sour citrus that finishes long and pulls you back in for another sip. Side by side with regular Balcones Peated, the Sauternes cask seems to have lightened the flavors and also added some sour fruits and a light bitter spice to the mix. The regular peated for me is far richer and better balanced, but this is also no slouch and is just slightly below the regular peated. At $100, I think this is a must buy that will make any fan of Balcones happy. Thanks so much @soonershrink for the generous sample of this one. I'm going to need to go buy a bottle now to explore this one further.

Batch 003 is a 5-whisky blend comprised of an 18-year rye aged in ex-tequila barrels, an 18-year rye aged in ex-Speyside scotch casks, a 21-year corn aged in used American oak, a 17-year rye aged in Hungarian oak and a 25-year corn also aged in Hungarian oak that was bottled at 55.1% with a mash bill of 64% rye, 32% corn, 4% malted barley. Let’s see how this one came together. The nose starts with a lime juice drizzled over a veggie mix of grilled portobellos, asparagus and fried yucca that quickly fades to mix of blood orange flavored buttercream frosting, tropical fruits and candied fennel seeds then freshly baked pumpernickel bread followed by lemon meringues, ruby red grapefruit, and cinnamon caramel apples that transitions to a light minerality, black pepper and pine needle covered forest floors with high ethanol burn. The taste is a medium mouthfeel starting with lime zest over grilled vegetables of portobellos and asparagus before fading to creamy and sweet tropical fruits that then veers into a moderate sour and bitter spice that then fades to butterscotch candy, blood orange soda and wintergreen gum then fresh baked pumpernickel bread followed by lemon meringue, ruby red grapefruit, and sour apple candy that transitions to a light minerality, black pepper and pine needle covered forest floors with high ethanol burn. The finish is medium length with charred pine cones, grilled asparagus, portobello mushrooms, canned pineapple chunks, Granny Smith apple peel, candied ginger, spearmint and smoked butterscotch caramel. Overall, this is a complex rye that combines those tequila vegetal notes with earthy rye along with creamy sweets, tropical fruits, and sour citrus but leans heavier on those earthy bitter notes than I’d prefer and would have liked the earthiness dialed down to allow more of those fruits to shine through. Side by side with Batch 1, the flavors are very similar but the tequila cask adds some interesting smoky and vegetable notes, but those tequila notes also increase the bitterness in the profile that overpowers some of the fruity notes found in Batch 1 and seems less balanced. At $135, IMHO, I just don’t see the value in this one and there are plenty of better ryes out there for less.

The components of this whiskey are an impressive line up. It starts with a 16 year rye aged in Hungarian oak, then a 17 year rye aged in ex-Speyside scotch casks and finally a 20 year corn whisky aged in refill for 13 years and then transferred to a level-2-char virgin oak for 7 years then the three were blended and bottled at 57.1% with a mash bill of 66% rye, 30% corn, 4% malted barley. Let's see how it all came together. The nose starts with a mix of blood orange flavored buttercream frosting with a background of tropical fruits and candied fennel seeds then toasted pumpernickel bagel followed by lemon zest, ruby red grapefruit, and sautéed apples that transitions to a light minerality, black pepper and pine needle covered forest floors with high ethanol burn. The taste is a medium mouthfeel starting with creamy and sweet tropical fruits before quickly veering into a moderate sour and bitter spice that then fades to butterscotch pudding, blood orange soda and wintergreen then fresh baked pumpernickel bread followed by lemon zest, ruby red grapefruit, and sour apple candy that transitions to a light minerality, black pepper and pine needle covered forest floors with high ethanol burn. The finish is medium length with charred pine cones, grilled pineapple, sour apple, candied ginger, spearmint and butterscotch pudding. Overall, this is a delicious whiskey with very well aged components that brings in interesting flavors of creamy sweets, tropical fruits, sour citrus and earthy forest rye, but the balance is slightly off with a higher bitter spice and the citrus leaning more on the sour side than I'd prefer. At $125, I'd rather buy another Alberta Cask Strength Rye for $80, but I tend to have a lower tolerance to bitter and sour flavors than most and can easily see this being a favorite of someone with a higher tolerance to those flavors than me.

The nose starts with a soft sweet smoke of grilled citrus fruits dusted with powdered sugar and chocolate covered raisins then grilled octopus with a tangy glaze and sea salt followed by dehydrated apricots, charred lemons and creamy orange sherbet that transition to powdered ginger, gauze and Popsicle sticks with high ethanol burn. The taste is a medium mouthfeel starting with a soft sweet smoke of grilled citrus fruits dusted with powdered sugar and chocolate covered raisins before a moderate smoky spice that slowly fades to crispy pork belly with a tangy barbecue sauce followed by dehydrated apricots, charred lemons and creamy orange push pop that transition to candied ginger, cloves, leather and mild ashy oak with high ethanol burn. The finish is medium length with dark chocolate covered raisins, candied bacon, mild sea salt and light campfire ashes The nose is a fantastic combination of sweet citrus, smoky meats and sea spray that carries over to the taste but veers towards a higher spice than I'd prefer before finding its path back to those smoky meats and creamy citrus that finishes moderately ashy with the sherry notes really coming out on top of candied bacon. A huge thanks to @PBMichiganWolverine for the generous sample of this dream dram as I never thought I'd even be able to taste a Feis Ile Lagavulin in my lifetime.

The nose starts with a mix of dusty old leather bound books, cream cheese frosting and orange zest then a sweet powdered sugar dusted chocolate torte and toasted walnuts followed by cinnamon spiced apple streusel and baked cherry pie that transitions to spearmint, cloves and polished antique furniture with high ethanol burn. The taste is a medium mouthfeel starting with a mix of dusty old leather bound books, cream cheese frosting and orange zest then a spicy mocha and almond croissant followed by cinnamon spiced apple streusel and baked cherry pie that transitions to spearmint, cloves and slightly bitter oak spice with high ethanol burn. The finish is medium length with red hot candy, sautéed caramel apples, cloves, spearmint, dusty leather bound books and polished mahogany. This manages to bring in those traditional bourbon notes with old oak and a high rye spice that is well balanced but leans towards a mild bitter oak and higher spice than I'd prefer. It's still an incredible bourbon that I'd be happy to drink any day and was a great VFM bottle at $70, but sadly all the flippers have grabbed these up and are pricing it at $600+ today. Thankfully @soonershrink was kind enough to provide me with a sample to try this one as I'm not trying to feed the flippers anytime soon.