Tastes

Settling down this Friday. It’s been some time since I actually sat and sampled. Courtesy of @PBMichiganWolverine and my ample backlog of samples, deciding what taste is not a problem. Just the thing we call time. The color shows as lightly golden. Peat is very detectable and forward, but doesn’t dominate the dram. In the subtle peat, sweetness is all around: Vanilla pudding, honey, butterscotch, maple syrup. Of course there is a mix of orchard and tropical fruits. Peaches, pineapple, pears, dried apricots. There is a slight youthful quality detectable to the nose which I would guess to be 8 or 9 years. In a oily, medium weighted body, the youthfulness is also detectable on the palate which provides a edginess of cinnamon and pickled ginger. Amongst the prickly sensation, the sweeter side takes root. Butterscotch, vanilla, sucrose, within a cereal. As you chew, hold or swirl, the sweetness turns bitter leading towards the finish. That finish is lemon oil with charcoal or soot. The citric bitterness fades rather quickly ultimately leaving the palate dry, woody and sooty. All in all, an average with a nice bouquet but lacks a memorable or unique characteristics. The rum finish adds a sweetness that provides some dimension to the body. However, It’s not one I would actively seek out. Worth a try but maybe not worth a buy. [83/100][Tasted: 7/12/19]

I first experienced Benromach through the 10 year and found it to be a well crafted, flavorful dram. The Peat Smoke was good but not equal to the 10. Now the Imperial was provided through a generous pour by @Telex. This is one I have not seen in my region and appreciate the opportunity to finally taste. Some research details that this was cashed 80% ex-Bourbon, 20% ex-Sherry & 12 month Oloroso cask finish. All served at 117 proof. The color is a yellowish brown. There is a faint leather opening and mustiness that greets the nose. This pattern holds for a fair length. And then the sweetness arrives. Butterscotch, apple crumb pie with cinnamon and caramel drizzle. Buttered whole wheat toast and roasted, glazed walnuts. A full and busy nose, but it’s not disjointed. The body is thick and velvety and slides in indiscreetly and then explodes with a potpourri of flavors: spice, sweet, mineral or earthiness and wood. Brown sugar, caramel, cream soda, vanilla, cinnamon, ginger, oak, oak char, toasted coconut, oranges and apples. A touch of water brightens the nose and the caramel and sugar comes forward. The sweetness on the palate is also amplified and the spiciness squelched. However, the weightiness and thickness of the body is diminished. An oaky dryness coupled with traces of caramel and brown sugar provide a long finish. Oak char, tobacco and mint are detectable and all flavors ride out to a deep, warm finish. This really needs time, lots of time, to lure the aromas and flavors. The high proof provides some weight and beefiness to the malt. It’s sweet enough to enjoy after a meal and may pair well with a cigar given the spice and sweet. The addition of water provides a sweeter dram and provides and opportunity to enjoy this in two variations, depending on your mood. A beefed-up 10 Year. Quite well crafted; quite tasty; quite good. [90/100][Tasted: 6/21/19]

“Another Saturday Night” and this time I am home. Catch-22 on Hulu. Winds are sweeping. So, I shall pure myself this Cambletown malt which was sampled to me by longtime whisky friend @PBMichiganWolverine. This was triple distilled, bottled at a sold 49.3% and aged in French Oloroso casks for 14 years (if my facts are sound). Sounds clean and sweet. A nice Burnt Sienna color in the glass. There’s an introductory light Demerara sugar nose. Raisins, over-ripened plumbs, pecans, cinnamon and worn, aged leather. Behind the sweet and fruit is an earthy dampness: petrichor. The palate is prickly and sweet. White pepper, tobacco (an unsmoked cigar) and ginger provide the prickly nature. Maple syrup, milk chocolate, vanilla and salted caramels provides the sweetness. There is a seesaw of prickly to sweet and back to prickly as you keep chewing and swishing. The flavors are all packaged in a medium body. The palate remains tingly for a spell and softens. Orange peel, leather, caramels, blueberries wrapped into a charcoaled woodiness which fades to a long oaky dryness with traces of tobacco. This dram has an interplay of fruit, sweet and gentle spice, through all the stages changes yet remains the same. This Hazelburn has one of the more complicated finishes. A solid, full flavorful whisky. [90/100][Tasted: 6/15/16]

So, it’s National Bourbon Day, so a bourbon it shall be. Barrel has not been a whiskey I have experienced but thanks to @PBMichiganWolverine that will no longer hold true. This one holds is bottled at cask strength, packing some weight behind it at 123 proof. A rusted amber colored spirit fills the glass. Once the alcohol fumes begin to dissipate, there is a bright, cereal, sugary, fruity sweetness. Buttered whole wheat toast, cornbread with maple syrup provide the foundation of the aromas. Rum, vanilla, toasted marshmallows and dark brown sugar provides the aromatic sweetness. Mashed bananas, apples, red grape skins, black cherries join in and provide the fruity notes. There is an initial punch on the palate by the high proof which begins to desensitize. Once the palate falls back into balance, a sweetness takes hold, but not overtly so. A velvety, creamy texture delivers vanilla, dark honey and caramel. The rum is detectable and adds to the sweetness. Chocolate covered strawberries, raspberries and raisins fruitiness comes through in mid palate. At the fade towards the finish, a good balance of baking spices take root: cinnamon, cloves, nutmeg. The final swirl of sweetness and spice deliver the finish. The grape fruitiness makes its presence in the finish. Grape jam with added sugar, like grape Kool Aid. Cola, charcoal and a woody dryness takes root and rides out to a long and dry palate. A subtle warming takes hold and all is right with the world. An impressive dram. It reminds me somewhat of Jefferson Groth Reserve. The velvety nature I found as the binder of all the flavors and is the quiet player-principal; the fruit, sweetness and spice interplay, balanced within the velvety texture. The high proof is masked, again, in the soft texture. A well crafted spirit with a well balanced aromas and flavors. A wonderful bourbon that is worth the efforts to seek and taste. [92/100][Tasted: 6/14/19]

This seemed to be a long week. But it was a typical by ordinary measures. It just to take longer to get through. But here I am pouring the New Riff. Graciously presented to me by @PBMichiganWolverine This was distilled in fall of 2014 and bottled in the fall of 2018. Bottled at 50% with a blend of 65% corn, 35% rye and 5% malted barley. A high rye bourbon with some punch is a perfect pour tonight. Amber-copper in color. A light and sweet vanilla nose greets you. The rye side is quite apparent providing a bit of spice. Cinnamon and nutmeg along with worn leather rubbed with dill and coriander. In due time, as the alcohol dissipates, caramel, toffee and cherries interplay with the spice. The initial sip paves the way, slightly numbing the palate. Once acclimated, glazed pecans with caramel and vanilla are delivered in a medium body. The black pepper, cinnamon with a dash of nutmeg come through, tingle and keeps the sweetness in check. A good interplay and balance at work. The finish retains that spice and sweet interplay. Toffee, dark chocolate, licorice, brown sugar, cinnamon, spearmint all remain for a fair length. Drying oak brings the palate to the ultimate finish and remains dry for quite a spell. Water thins the body and seems to do little else. The sweetness and spice seems to remain unchanged and unaffected. A nice bourbon with a good play of sweet and spice. The high proof is unnoticeable and this is an easy sipper. This is a whiskey that grows in complexity over the stages. The finish is more complex then then palate which is more complex than the nose. A nice easy drinker that comes through older than it truly is and sips quite easily. Thanks @PBMichiganWolverine again, for the “generous” sample. [88/100][Tasted: 6/8/19]

Alright, alright, alright! A house to myself on this Friday evening. Weather is good. Yankees v Red Sox (I am a suffering Mets fan however), GoT catching up and a pour of A119 I have graciously received from @dubz480 I have been anxious to sample this after reading glowing review after another. Perfect night for a bourbon and this one seems to fit the bill. The color is a ambered-copper and quite rich. Candied corns initially greet you. Though high in proof at 135.2%, the alcohol notes are well contained. After some time, the nose sweetens most prominently. Deep brown sugar slightly burned), vanilla, caramel. But there is a fruity side as well. Canned cherries, strawberries, grape soda and toasted coconut. Add a dash of autumn spice of cloves, nutmeg and cinnamon for good measure. Quite a busy nose. Quite good. As this enters the palate, weighty and chewy, all is immediately and briefly anesthetized. Once the numbness fades, the flavors are detectable. Vanilla, brown sugar, dark chocolate, (real) maple syrup, which all briefly stay sweet. The sweetness dampened, spices emerge. Ground cinnamon, black pepper, chili powder and nutmeg. All rich and deep. Once the liquid is no more, the lingering effects remain semi permanently. Leather, oak, caramel, milk chocolate, mild hints of charcoal and dried tobacco, like an unsmoked cigar. Adding a good dose of water rounds those spicy, jagged edges and softens. The sweetness is dulled but the baking spices remain and prominent. Maybe too much water was added, but this is more vibrant unaltered. However, whatever dose of water you may add, it takes a good fifteen minutes plus to really fuse. An absolute gem and wonderful bourbon. Comparatively, where Bookers is more woody and dry, this has a more dominant sweetness. This bourbon is approachable, easy sipping and packs a solid set of aromas and flavors. Drink this, but not too much, albeit quite easily possible, after hours where you have some quiet time. It will not disappoint. A must try/have. You can easily find this at a relatively bargain price. I just grabbed a Batch B518 for $59. I may have to grab another. (By the way, Yanks beat Red Sox 4-1 and Mets are leading Diamondbacks). [93/100][Tasted: 5/31/19]

A beautiful day comes to an end on this Sunday. Outdoor work, smoker completed its job on the ribs and chicken. Now just on cruise control and poured this sample provided by @PBMichiganWolverine Tamdhu is generally unfamiliar territory for me so let me get started. The color is a golden amber. A lightweight nose that carries fresh diced apples with orange peel with dashes of cinnamon. Apricots mixed with dry oatmeal with vanilla, honey and cocoa powder. The mouthfeel is on the thin side. What come through on the palate is faint but sweet and fruity. Raisins and apples with vanilla, caramel and brown sugar are forefront. There is a spicy side the comes off youthful which follows the sweeter side. Cinnamon, cloves, ginger, black pepper. It finishes with oak spice, strawberry jam, plumbs, orange bitters that lasts a fair medium length. Nothing fancy here. A dram that is decent. It lacks a distinctive quality. It is nothing that you may find yourself yearning to coming back or would seek out. A social drinker and not a sophisticated sipper. [84/100][Tasted: 5/26/19]

It’s been a while since I sat and tasted (drank, for sure, but not tasted). Amassed quite a bit of samples that I really need to work. Starting the long weekend with this sample provided by @dubz480 and one that I have been looking forward to as I like Speyburn: affordable, decent taste and quality and relatively accessible. The color is light golden yellow, similar to Golden Raisins. A fruity nose starts the journey with a mix of orchard and dark fruits. Apples and pears with plumbs, raisins, black cherries. A walnut or pecan quality exists faintly in the background. As more time passed, the nose sweetens with butterscotch and milk chocolate with a sprinkle of lemon zest. Soft and sweet. It arrives soft, spicy, sweet almost simultaneously. The softness is as silky and creamy in a medium body. Ground cinnamon and ginger provide the spiciness. The sweetness comes in the flavors of fruits: Concord grapes, applesauce, vanilla, butterscotch The finish is drying and slightly oaky with lemon oil, grape skin and a sprinkle of cocoa powder all lasting a fair length. A dram with a good aroma, subtle sweetness and spiciness that is inoffensive, enjoyable yet complex enough sip and enjoy slowly. Maybe even as a summer sipper. Thanks @dubz480 I will seek this one out. [87/100][Tasted: 5/24/19]

So, I was a lucky winner to sample this rare treat of a scotch. Furthermore I had the privilege of sharing this experience with a guest which was @PBMichiganWolverine. It was a great pleasure to finally meet you after five or so years of just corresponding through email and Distiller. Some background, as we learned from the brand ambassador. This particular scotch was distilled and barreled on 12/22/1962. This, at the time, was all produced on site: Malting, distilling, etc. There were only two stills in operation. The barrel was left sitting for 51 years, more so out of experimentation than anything else. Most, if not all, the was used for blends, mainly Old Smuggler (which no longer uses Craigellachie). The whisky, 51 years later, was poured into a glass container to prevent any further angel share loss. This was done mainly out of necessity as the ABV was at 40.8% and with a loss of 2% per year in the Spey region, would had meant reclassification. Anything below 40% cannot be sold as scotch. The distillate was poured into a refilled bourbon hogshead casks. This one and only cask was finally unleashed to a lucky few to experience. The sample provided to me (us) was from bottles 6 and 7 of only 51 bottles produced. Light in color light amber (what I could determine is the dim setting) The nose was sweet and tropical fruity, mainly pineapple. A caramel sweetness always hovering and surrounding. A musty note ever present which provided a quality of maturity. As Pranay stated, like musty old library books. That musty, earthy quality embodies itself of the palate. Like damp hay in an old Northeastern barn. Not unpleasant by any means. Lemon polish or lemon oil all within a leather rich, meaty, peppery body. Very well balanced and surprisingly quite lively for an old man. There is a tingly finish of cinnamon and ginger which ultimately gives was to and oaky, woody dryness that seems to last forever. I think it’s still there. A wonderful, mature whisky and a wonderful opportunity. I will probably never experience anything remotely close to this in age ever. A great thanks to Craigellachie by sharing this instead of retailing or auctioning. A great whisky. A lucky experience. Thanks @PBMichiganWolverine Glad I was able to share this opportunity with you. [Tasted: 5/9/19]

Sitting here on a dreary Friday evening binge watching and trying to catch up on GOT. What better way to enjoy this free time then to sip a scotch. A sample provided by @LeeEvolved that is a sherry finished NAS bottle #3 bottled at a fair 43% and bottled on 9/29/2018. Light amber in color with golden a hue. Sherry aromas are immediately apparent. Slightly nutty of almonds and/or walnuts with the sweetness of dates. Butterscotch, Demerara sugar, vanilla. An artificial grape note is present, but faintly with orchard fruits. A decent nose, soft, sweet and light. The palate is light and thin. Initially sugary sweet but not overly so. Butterscotch and vanilla cream. That sweetness turn quickly spicy and bitter. Oaken spice, cracked black pepper, cloves and ginger provide the spice notes. The bitterness begins at the fade towards the finish. The bitterness is slightly citric of lemons and oranges rinds. It fades quickly to woody and tannic dryness which seems to last fairly long. A solid beginning which starts sweet and devolves to a spicy dryness. It holds potential to be something better. This has been unleashed a few years too early. Decent but it’s nothing I would actively seek out. [83/100][Tasted: 4/26/19]