Tastes

Compared to the Dickel 15 Single Barrel at 42.2% ABV that I just tasted, the Resilient 15 comes in at 53.5% ABV. The nose starts with a mix of rich butterscotch pudding, chalky fruit flavored vitamins and antique furniture store then dark chocolate Reese’s peanut butter cups followed by fruits of sautéed cinnamon apples, baked pears and tangerine orange that transitions to cloves, spearmint, old leather and polished mahogany with high ethanol burn. The taste is a medium mouthfeel starting moderately sour and bitter with chalky fruit flavored vitamins and freshly lacquered wood then dark chocolate covered peanut brittle followed by fruits of pickled jalapeño, baked cinnamon apples, and orange sports drink that transitions to cloves, spearmint and polished mahogany with high ethanol burn. The finish is medium length with dark chocolate covered peanuts, apple streusel, a light chalky orange, cloves, spearmint, leather and polished mahogany. That extra 10.3% on the Resilient has really amplified those traditional bourbon notes on the nose and taste with a richer mouthfeel but still has that moderate sour and bitter start along with some new spicy flavors that I didn't find in the lower proof version with a longer finish of those fruits, nuts and spices. A regular Dickel 15 will run you around $60+ and the Resilient appears to run $80+, but for the extra money this gets you pretty close to a Barrell 15 product. You could almost call these a poor man's Barrell 15 and I think this bottle of Resilient is actually better than Barrell's 2021 15 release. Thanks @ContemplativeFox for sharing this tasty treat.

Apparently, the single barrel program by Dickel can range from 40-52% ABV and this one came in at the lower range with 42.2% ABV. The nose starts with a creamy mix of chalky fruit flavored vitamins and antique furniture store then dark chocolate Reese’s peanut butter cups followed by fruits of sour apple, poached pears and tangerine orange that transitions to cloves, spearmint, old leather and polished mahogany with medium ethanol burn. The taste is a thin mouthfeel starting slightly sour and bitter with chalky fruit flavored vitamins and freshly lacquered wood then dark chocolate covered peanut brittle followed by fruits of apple jolly rancher, baked pear tarte and orange sports drink that transitions to cloves, spearmint and polished mahogany with light ethanol burn. The finish is short with dark chocolate covered peanuts, baked apple pie, cloves, spearmint, leather and polished mahogany. This is a well-executed whiskey that manages to bring in traditional bourbon notes with that chalky Dickel flavor and old oak that veers toward a slightly sour and bitter start on the taste before quickly correcting to find its path with those same notes from the nose before finishing short. Sadly, this was bottled at 42.2% ABV and is quite thin on the palate that makes those flavors lighter than I prefer and could have really used a few more percentage points to help intensify them. These appear to be selling for around $60 and I think are a great VFM that allow for customers to experience what a 15-year-old whiskey can taste like without having to spend an absurd amount of money. A huge thanks to @jonwilkinson7309 for the generous sample.

This is a mix of two casks # 2818 and 2822 that were distilled on 25 October 1995 and bottled on 21 April 2021 at 60.3%. On the first nose of this, it's extremely hot but after a healthy dose of water the ethanol calms down and starts to reveal some of the notes. The nose starts with a mix of gooseberries, mango chutney and charred whole wheat toast followed by lemon pith and moderate floral notes then prunes, earthy dark chocolate and grapefruit juice that transitions to ginger, cloves and ashy oak with high ethanol burn. The taste is a medium mouthfeel starting with an ashy and sour mix of gooseberries, salted mango and burnt whole wheat toast followed by violets, vanilla extract and grapefruit pith then dark chocolate cocoa powder dusted prunes and lemon zest that transitions to ginger powder, black pepper, cloves and overstepped black tea with high ethanol burn. The finish is medium length with lemon pith, gooseberries, cloves, ginger and burnt whole wheat toast. After being able to try a sample of Fettercairn OB 28-year-old which costs $600+ for a bottle, I had spotted this IB at TWE for $150 and thought I had a deal of a lifetime with a 25-year-old age statement and 60% ABV, how could I go wrong. Alas this is not the polished treat of the 28 and is a mix of sour and bitter fruits, moderate floral notes and over steeped black tea that didn't come together well even after 25 years.

The nose is very light starting with a mix of mild sour astringency, floral and light hay then lightly sweetened breakfast cereal with golden raisins followed by fruits of tangerine, grapefruit zest and lemon juice that transitions to a mild smoke, ginger, and light oak spice with light ethanol burn. The taste is a thin mouthfeel starting with a mild sour and bitter mix then Honey Nut Cheerios with golden raisins followed by dark chocolate and fruits of tangerine, grapefruit pith and charred lemon that transitions to powdered ginger, fresh gauze and light ashy oak spice with light ethanol burn. The finish is short with tangerine, grapefruit pith, ginger and light ashy oak. Overall, this is an easy sipper with a mix of sour fruits, floral, hay and light oak, but it’s just so thin that the flavors are just so light and watery. When I first started drinking this was a perfect introduction that I really enjoyed but my tastes have now gravitated towards cask strength versions that I likely would have found overwhelming when starting out. These appear to be selling at $75+ around me and that’s far too high of a price for a light easy sipper. Thanks @ContemplativeFox for the generous sample.

The nose starts with a rich earthy rye forward mix of pine needles, spearmint and light fruits of pineapple, apricot and pomegranate seeds in the background then a butterscotch creme brûlée topped with candied fennel seeds followed by fruits of bananas foster, Morello cherry jam and tangerine orange that transitions to a trickling stream washing over stones, cracked black pepper, candied ginger and fresh cut hickory burning in an open fire with high ethanol burn. The taste is a viscous mouthfeel starting with a moderate bitter rye spice that fades to a mix of rich butterscotch pudding along with earthy rye forward flavors of charred pine cones, spearmint, wintergreen and medium fruits of canned pineapple chunks, apricot jam and diced sugared strawberries before a trickling stream washing over river stones followed by fruits of caramelized bananas, stewed cherries and candied orange peel that transitions to cracked black pepper, juniper berries, candied ginger and fresh cut hickory burning in an open fire with high ethanol burn. The finish is long with charred pine cones, tangerine orange, grilled pineapple rings, raspberries, rich butterscotch pudding, spearmint, leather and polished oak. This is a big, bold and creamy rye that the flavors are dialed up to an 11 and you really need to buckle in for. The nose is so rich with the rye front and center with the finishes of Martinique rum, Madeira and apricot brandy adding light fruity notes to enhance the complexity but not overpower that old rye base which carries over to the taste with a mouth coating olive oil viscosity but stumbles slightly out of the gate with a moderate bitter spice before finding its way with an incredible balance of old rye with those fruity finishes coming out more but still in the background of those rye notes and finishes long and creamy with those high rye notes, citrus and old polished oak. Comparing the normal Seagrass to the 16 isn’t really a fair comparison as the normal Seagrass seems to focus more on the fruit flavors while the rye plays a supporting role, but with the Seagrass 16 it’s the opposite with the rye flavors front and center and fruits playing a supporting role. The choice would depend on if you prefer a sweet or savory rye as both are expertly composed and delicious. A better comparison is another savory rye of Lock Stock and Barrel 18 in which the Seagrass 16 makes the Lock Stock seem thin, youthful and lacks the complexity that those finishes have provided to the Seagrass 16. At $250+, this is an expensive treat but can easily beat any Whistlepig Boss Hog at twice the cost and is one of the biggest, boldest and complex ryes on the market, if not the best.

The nose starts with a fruit forward mix of dehydrated apricot, boozy sparkling pineapple juice, and raspberry jam with a rye flavor in the background then the rye takes center stage with freshly baked pumpernickel bread with whipped cinnamon honey butter on top followed by bananas foster, brandy soaked cherries and orange marmalade that transitions to candied ginger, charred pine cones and light oak with high ethanol burn. The taste is a medium mouthfeel starting with a moderately sweet and sour fruit forward mix of apricot jam, grilled pineapple rings and raspberry sorbet with a slightly bitter rye flavor in the background then the rye takes center stage with freshly baked pumpernickel bread with whipped cinnamon honey butter on top followed by a banana split with sour cherries, toasted walnuts and candied orange peel that transitions to candied ginger, pine needles and light oak with high ethanol burn. The finish is medium length with charred pine cones, dark chocolate syrup on top of a banana split with sour cherries, walnuts and a moderate rye spice. I didn’t know what to expect out of this one, but this is an incredibly well balanced blend with the flavors of the rye, Martinique rum, Madeira and apricot brandy all working together to create a fairly complex and sweet whiskey. This seems incredibly fruit forward and sweet with the rye playing in the background while rum, brandy and Madeira bring in bold fruit notes that take a break every now and then to allow that rye to come through and remind you that it’s a rye whiskey. At a price of $90, this is an incredibly fun fruity take on rye that I think most would enjoy and great VFM.

The nose starts with barbecued shrimp with a squeeze of lemon on top then poppyseed muffins followed by floral notes of orange blossom and honeydew that fade to earthy high percentage dark chocolate with dehydrated cherries, toasted almonds and orange zest that transitions to vanilla creme brûlée, cloves, black pepper, capers and light oak with high ethanol burn. The taste is a medium mouthfeel starting with a moderate bitter and sour oaky spice that fades to smoked crispy pork belly with a tangy barbecue sauce then lemon poppyseed muffins followed by earthy high percentage dark chocolate cocoa powder on toasted almonds, maraschino cherries, and charred orange that transitions to vanilla creme brûlée, cloves, black pepper, capers and moderate ashy oak with high ethanol burn. The finish is medium length with smoked brisket, dark chocolate covered bacon, charred lemon and orange, capers and mild ashy oak spice. This is a wonderful blend of Lagavulin barrels that brings flavors of smoky meat, ocean brine, citrus, florals and moderate oak with a main flaw of those moderate bitter and sour elements on the taste, but still just a fantastic dram to sit back and contemplate. A huge thank you to @PBMichiganWolverine for the generous sample of this one.

When I first opened the sample and poured it, it was straight alcohol and sour red berries, but after a healthy dose of water to calm it down and some time, the flavors began to emerge. The nose starts with a mix moderate peat, sun soaked hay, floral and slightly soured red berries then a campfire next to the ocean that fades to the background of diced and sugared strawberries on Angel food cake, cherries jubilee and canned peaches that transitions to seaside rocks with ocean waves crashing over them, leather and mild oak with high ethanol burn. The taste is a medium mouthfeel starting with a tangy barbecue sauce fruit flavor then a mix moderate peat, burning hay, dried wild flowers and slightly soured red berries before a moderate smoke from a campfire next to the ocean that fades to the background of strawberry pie, maraschino cherries and caramelized peaches on vanilla gelato before transitioning to a cavernous minerality, leather and mild oak with high ethanol burn. The finish is medium length with a strawberry balsamic reduction, vanilla pound cake, lemon pith, burnt hay, black pepper and moderate oak spice. This is a fun one that manages to bring in flavors of red berries, orchard fruit, tangy barbecue sauce, farmy funk, sea spray, smoke and minerality that all work well together with a great balance, but it shows it’s youth with a slight astringency. I think this could have used a few more years of aging to really polish off any of those flaws, but it’s still a very delicious whisky. At $170+ near me, I don’t think there is any value to be found here as there are plenty of other options to be found for far less. A huge thank you to @ctbeck11 for the generous sample.

I’ve only had one other Auchroisk expression that was 10 years old and was a youthful aggressive sherry bomb that didn’t work for me. I saw this one online and decided to give the distillery another chance with an older expression that was matured in a refill sherry butt for 27 years that was distilled on 15th August 1990 and bottled on 25th July 2018 at 53.7% ABV. The nose starts with a moderately sour mix of smashed gooseberries, green grapes and ashy old oak then dark chocolate cocoa powder dusted raisins followed by a pith melody of grapefruit, lemon and lime that transitions to dusty old books and worn barn floors with high ethanol burn. The taste is a thin mouthfeel starting with a moderate sour mix of smashed gooseberries, green grapes and ashy old oak then dark chocolate cocoa powder dusted prunes followed by a pith melody of grapefruit, lemon and lime that transitions to dusty old books and worn barn floors with high ethanol burn. The finish is medium length with bitter pithy fruits of grapefruit, lemon and lime, ashy oak and chalky dark chocolate cocoa powder. This is a mix of sour pithy fruits, light sherry influence and old oak that is thinner than I’d expect for the 53.7% ABV. I played around with some water to see if that would improve the sour fruits, but no matter how much water I added, they remained just as strong as the full strength. Overall, not a terrible drink, but I think the Auchroisk character just isn’t for me at any age.