Tastes
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Served neat from a full bottle into a Glencairn. The nose is a familiar island whisky, but somehow polished and briny at the same time. The spice and brine is equally offset by sweet floral notes. Reminds me somewhat of Spanish brandy, just mildly peated. Lush and thick mouth-feel, with a very mild spice that starts soft, yet never fully dies. The citrus zest and spice are reminiscent of lemon mentholated candies (made with real lemons) from Southeast Asia. The citrus and spice keep riding, picking up some clove and floral herbs for the ride. The aftertaste is somewhat bittersweet, like a caramel-mochacchino brewed with heavily roasted Peruvian coffee. While I am normally a fan of sherry-bombs (port pipes count, too), this holds it's own as a digestif. It's not as intense or complex as the NAS Ardbegs, yet it is far more refined, while still retaining the attention getting character. At this price point, there are other options that I would probably spend money on first, but this will definitely be revisited after this bottle runs out. What a way to bring in the new year!150.0 USD per Bottle
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Angel's Envy Bourbon Finished in Port Wine Barrels
Bourbon — Kentucky, USA
Reviewed December 31, 2019 (edited January 4, 2020)52.0 USD per Bottle -
Laphroaig Triple Wood
Single Malt — Islay, Scotland
Reviewed December 26, 2019 (edited August 23, 2020)Second tasting, served neat in a Glencairn, from a nearly full bottle. Nose and palate are as a I remember, with some blackberry that I don't recall. Mouth-feel is definitely as thin as I remember, but flavors are more cohesive and well-balanced. Finish is on the short side, be t it's good while it lasts. While it is definitely no Uigeadail, it stands on its own quite well. I would compare it to a college hookup. The fling doesn't last long, and there is little substance, but it's a fun ride that makes the weekend enjoyable, if forgettable. -
Served in a Glencairn glass, neat, from a full bottle. Cashews and smokey dark meat, with moderate peat on the nose. The palate starts off with strong iodine/brine, and while the smoke is present, it doesn't overpower like the 10yr. Mouth-feel isn't thin like the Triple Wood, but isn't viscous like an Ardbeg Uigeadail. The sweetness pokes through like sun through storm clouds, in the best way possible Prunes, apricot, with ginger beer and cinnamon spiciness round out the entry. The oak comes through strong enough that I would wager there is some old (18+ years) whisky blended for character. The finish is on the longer side, but the finish is where things unravel, as it were. The smoked meat really shines here, but the dark chocolate and burned butterscotch notes clash with the iodine/medicinal character, leading to an artificial impression that is somewhat jarring. The heat is more than I would expect for a non-cask-strength offering, but nothing excessive. A good dram, but does not stack up to the NAS offerings from Ardbeg. However, I must disclose that I did not do a concurrent tasting. Also, while I did everything I could to cleanse my palate, dinner was sweet/sour with lots of citrus and some botanicals, so I will need to reevaluate another day. Bottom Line: Ardbeg NAS drams still reign supreme in my cabinet, although I think the Triple Wood is the better buy by a wide margin, compared to the Lore, despite the thin mouth-feel of the TW.
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Aberlour A'bunadh
Single Malt — Highlands, Scotland
Reviewed December 24, 2019 (edited January 4, 2020)New bottle (batch 62), served in Glencairn glass. Neat unless otherwise stated. Smell is promising, with lots of Sherry, although the alcohol is more prominent than was in the Tamdhu BS#2 I sampled alongside. The entry isn't quite as viscous or lush as the Tamdhu, but isn't offensively thin, either. Taste is Sherry upfront, but that fades to vanilla and dried apricots. The malt strain and roast/distillation process must be similar to that used by Balvenie, because there are some distinct similarities (more on that re: finish). Ginger beer spice and sharpness overtake the Sherry, followed by plantains, a la bourbon. The finish is dominated by the wood, and the finish is a bit more burn than spice, but not bad for a neat cask strength dram. Very reminiscent of Balvenie's doublewood series, of which I am not a fan. With a dash of water to bring the ABV down to ~48%, the nose sweetens, and the profile sweetens, but the oak spice also intensifies. This is what I would describe as the result of an unholy union between Jack Daniels Single Barrel Cask Strength and Balvenie 17 Doublewood. If I didn't know better, I'd swear this was aged in both Sherry and Bourbon first-fill barrels. Compared to the Tamdhu Batch Strength #2, the A'Bunadh lacks complexity, smoothness, and cohesion of profile. One is greater than the sum of it's parts, the other is less. Still a fine dram, though.95.0 USD per Bottle -
Tamdhu Batch Strength Batch 002
Single Malt — Speyside, Scotland
Reviewed December 24, 2019 (edited November 11, 2020)Bottle open several months, about 75% full. Served in a Glencairn glass, 1.5 oz pour, neat. I've been on a Islay kick the last month or two, and it felt good to come back to Speyside. A Sherry bomb, to boot! It does, however, continue the trend of my apparent affinity for barrel proof drams. The nose is ALL Sherry. Pure dessert. There is an oak hint, so there is some old-ish whisky here, but the core is probably 10-12 years old. Entry is sweet and smooth, especially for the ABV. Mouth feel is thick, full, and lush The profile starts with Sherry, then dried fruits lead way to walnuts, then a milk chocolate that morphs into dark chocolate. The chocolate profile is reminiscent of dried tobacco that is kindling. Finish warms up, with a lot of spice, and even some burn on the finish, although the burn didn't appear until near the end of the glass. It would be prudent to add a few drops of water to bring the ABV down to ~50%, but I couldn't bring myself to do it. TLDR: Complex, very approachable, and addictive. I am heartbroken I cannot get may more of this, and it's unknown when or if Batch Strength #4 will be available in my area. Pity, this is one of my favorites, and possibly the best bang-for-the-buck cask proof Sherry bombs on the market.105.0 USD per Bottle -
Laphroaig Triple Wood
Single Malt — Islay, Scotland
Reviewed December 14, 2019 (edited September 11, 2020)The following tasting was done in a comparison of Ardbeg Uigeadail and Ardbeg Corryvreckan. The triple wood was tasted and nosed first, and then I when back and forth between the three. The triple wood was a newly opened bottle, the Uigeadail was ~45% full, the Corryvreckan 67% full, both opened several months earlier. The nose hints at the sweetness that is to come, but with plenty of peat. I remember the Uigeadail having a similar profile, but it now is just sweet in comparison. Oddly, the Corryvreckan seems downright muted, albeit slightly sweet. The entry is all Sherry sweetness. Dates, prunes, and raisons dominate. Of note is how thin the moithfeel is, especially considering the ABV and pedigree. The smoke and peat slowly build, transitioning gracefully from the Sherry to hickory smoked pulled pork and brisket. Yum. The finish has a somewhat jarring shift from the rich and savory Sherry/BBQ elements to burned rubber. But this IS a Laphroaig, so I would be disappointed if I didn't get punched in the mouth. But this is the problem. The overall flavor profile is muted in comparison to the Uigeadail. It might be the power ABV (48% vs 54.2%), or it might potentially be the difference in age of these NAS bottlings. As an aside, the alcohol was barely even detectable until well into the finish, which also leads me to believe that there is some relatively old whisky in the blend. However, the Corryvreckan was the most subtle of the three, albeit with the most oily and thick moithfeel, and the flavors that are there are complex and come on like a hurricane. I think the Uigeadail is superior in every way, but perhaps this isn't quite am apt comparison. A symphony to the Triple's ballad. The Corryvreckan isn't a correct comparison either, for many of the same reasons, but also due to profile. The triple wood lies somewhere between the two Ardbegs in terms of sweetness/peat, but lacks the mouth-feel, complexity, and boldness. In any event, while a fine dram, I doubt this will be a permanent addition the rotation, but I wouldn't think twice about ordering at a bar or pub. -
Jack Daniel's Gentleman Jack
Tennessee Whiskey — Tennessee, USA
Reviewed December 12, 2019 (edited December 14, 2019)Bottle has been opened for many months, a little more than half full. Nose is overwhelmingly sweet.....artificial banana nut bread? Entry is even sweeter. I had been struggling to place the familiar sytnhetic taste, but then it finally dawned on me. It's a dead ringer for banana Laffy Taffy. There is some vanilla, but it, again, tastes artificial. Brown sugar tries to make an appearance, but has been mostly filtered out. It is even more mellow than I remember, without any burn (full disclosure: I've been on a heavy cask-strength kick for all spirits the last two months before this tasting). Only trace remnants of alcohol develop, but don't start until long after the aftertaste dissipates. This is definitely a mixer, and not even a great one at that, but is perfectly non-offensive in a pinch. Given the very low ABV, I would STRONGLY advise against adding water or even ice. However, soda-based cocktails (i.e. "Jack-'n-Coke") could work beautifully, if that's your thing. This could also be a very approachable bourbon/spirit for those that are new to drinking anything with an ABV >20% (spirits served neat). -
Plymouth Navy Strength Gin
Navy-Strength Gin — England
Reviewed December 5, 2019 (edited October 4, 2020)Disclaimer: all comments refer to sample served neat, no water added, unless otherwise noted. Light grapefruit, lemon, and lime zest on the nose, and continues on entry. Juniper makes a sudden appearance, fades in intensity, yet still lingers end-to-end. Remains thick and sweet throughout, BUT....the light and laid-back taste profile betrays the high-ABV. While the burn is admirably low for the ABV (or I'm just used to cask strength spirits), the copper still alcohol signature comes through stronger than expected, and clashes with the otherwise sublime palate. The spice/sweetness ratio is acceptable. With a dash of water, the flavors muted, while the copper/ethyl mix came through. While I am not one to drink anything on the rocks, that is the way to go for this spirit. The flavprs were still attenuated, but so were the offending characteristics. As a mixer, this would be hard to top -
More oak on the nose than the "other" Tennessee whiskey, but with the signature banana and vanilla notes expected from Bourbon. It's nearly as smooth on entry as Gentleman Jack (unlike its more expensive Kentucky counterparts). Sweet, but not overly sweet, unlike its competitor (all variations). Moderately balanced (although not as well executed as the more high end Kentucky offerings), with equal parts charred oak and banana spice, with notes of caramel, and a hint of chocolate covered cherries. The finish warms with a white pepper that is surprisingly dry, given the sweetness on the beginning/mid-pallate. I would compare this to JD Gentleman Jack (or even single barrel), relatively speaking, as the difference between hot wings using real peppers/chiles vs artificial spicing. This could join Naked Grouse as a budget daily drinker, except Maker's Mark cask strength is FAR superior while being close to the same price. However, the MMCS is high ABV, and the Dickel is Smoove, and would make good cocktails.
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