Tastes

In Hartford in business which means I must go to Vaughan’s and get myself a Guinness and Cod & Chips only to top it off with a small but respectable set of whiskies. Straw, pineapples, toffee, bananas and orange zest with a metallic overtone hovers as you take in the aromas. I noticed the same metallic note as with Teeling’s Small Batch. This may caused by the way the rum cask mixes with the unmalted barley (just an uneducated guess). The body is unexpectedly heavy for an Irish whiskey which are typically lightweight. This arrives with a sugary palate. Brown sugar, creme brûlée, butterscotch are the first flavors to arrive. A bit of tropical pineapple and coconut slide in after the sweetness. From there, the spicy side kicks into gear. Spicy cinnamon and white pepper prickle the tongue. The tropical rum notes are detectable on the finish. Oak tannins dry the palate with a pinch of lemon zest and ginger. The flavors fade quick but the oak dryness lasts. This is a simple, sweet, fun whisky. Much akin to Teeling’s Small Batch but with more weight (and slightly cheaper). There is a definite youngness to the spirit which is kept somewhat in line with the sweet, rum finish. The extra few points in alcohol give it a good sense of gravity, uncommon in most Irish Whiskey’s that are typically bottles at 40%. Find a pour and go have some fun with this Dew. [86/100][Tasted: 4/11/18]

Note: This review is for the independently bottled Bladnoch 26 year old from That Boutique-y Whisky Co The nose opens with orchard fruits, honey, vanilla and sweet bourbon. Let it sit a bit longer and confectionary sugar and malt works it’s way in to the mix. It really begins to bloom and becomes fuller given time. Vanilla cream, dried grass/hay, honeydew. A lightweight nose. These aromas (for me) evokes images of warm spring day in a grassy field. Arrives with a tingle on the tongue in a medium-light body. A fruity and sweet palate that delivers caramel apples, pineapples, coconut, melons, marshmallows. Like the nose, this benefits immensely with time and becomes sweeter and softer. There is a bit of lemon zest and fresh ginger which provides a gentle spicy zing at the finish. Caramel faintly brings as it draws to a close. Drying oak brings this to the end eliminating or dominating the closing flavors. A bright, fruity dram with complimentary sweetness. Very akin to it’s nearby Irish mates in terms of sweetness, fruitiness and mouthfeel. Perfect almost as a cordial, closing out a rich meal or a spicy medium-bodied cigar. The cost though and the lack of exposure (at least near me) is prohibitive. All said, thanks to @PBMichiganWolverine for the sample and providing me the opportunity to sample. [88/100][Tasted: 4/8/18]

This has been sitting in the collection from the SDT and the named has intrigued me. It must good, it has British in the name. Somewhat regal. Grain alcohol, ginger root, vanilla and dried pineapples. I couldn’t get much more out as the strong sense of alcohol is all I could really discern. Not off to a good start. I gave this a fair amount of time to settle down, but to no avail. Ouch! Paint thinner, grain alcohol, pinch of vanilla and , butterscotch sweetness. Wasabi spice prickles the tongue. Stir in some apples and apricots. As it starts the finish, an old weathered oakiness comes into play. (Rewardingly) short, dry and bitter. Adding water probably would have helped, and admittedly, not enjoying this far, was somewhat looking to move on. This is one of the harshest, if not the harshest whiskies I ever encountered. Sand paper and fire with a touch of sweetness. A young presence, though its marked as an 18 year. This was a rough one with very little to enjoy. Sorry @LeeEvolved, this is one that I am glad I tried and learned not to do so again. [68/100][Tasted: 4/7/18]

The weekend begins. A pour of Benrinnes 17, cask #9631, that has been provided to the SDT. This round has given way to some non standards and hard to finds. The nose arrives initially sweet, as vanilla cream soda. As it starts to open, the Speyside qualities come forth. Light brown sugar, honey, ripened apples or pears with some tropical pineapples. A pinch of cinnamon and ginger spice provides an edge or keel for the sweeter aromas. A solid opening that prepares the palate. The palate arrives spicy sweet. As time moves on, the sweetness is enhanced. The palate embodies the aromas with orchard and tropical fruits, brown sugar, ginger root. These flavors are encased in a medium light body. An oakiness comes forward as it delivers the finish. That oakiness is slightly drying and briefly crescendos with ginger and wasabi. The finale is slightly bitter oranges, though not with overtly. An enjoyable dram from nose to finish. It stays the course and is balanced with spice and sweetness. Solid. Is this worthy of a high price tag? No. But finding a dram may be worthy for the ride. Thanks @LeeEvolved for that ride. [87/100][Tasted: 4/6/18]

Machir Bay was my introduction To Kilchoman and I was shocked by the quality within the 4 year youthfulness. Since then I have been a fan. Having several samples and bottles, they have produced more quality whisky than not. Now, thanks to @Telex, I can try one more. The peat aromas are not smokey but earthen and boggy soaked in a salty-sweet maritime brine. Maraschino cherries, Challah bread vanilla’d French Toast in maple syrup, and cigar tobacco. The palate is sweet but not overly done arriving in a medium weighted body. Sweet BBQ sauce on smoked baby-back ribs with citrus zest. A fruity, raspberry jam fills the body of the palate as it draws to the finish. The finish is drying and with a touch of peat, marmalade and Concord grapes though it’s somewhat short in length. A very enjoyable dram. Easy to sit back and sip. This is perfect as a perfect after dinner cordial following a rich meal given its sweet, light nature. Kilchoman is proving themselves as quality distiller. If only the price was more approachable (but nowadays I find myself saying that about every whisk(e)y. Again, thanks @Telex for bringing this to the group. [89/100][Tasted: 3/31/18]

First order: Invergordan/Battlehill 9 Year Friday evening. Time to catch up on Homeland and Billions from the DVR. Pour me a sample sit back and taste. Ahh, Friday’s. The nose somewhat odd and different. Dominated by paraffin wax and cardboard. Sherry notes of figs or dates surface with honey and vanilla. A light caramel sweetness flashes with burnt marshmallows creating a funky, earthy undertone that detracts from the whisky. A grainy cereal (oatmeal/Irish oats) supports the few available flavors. This finishes with oak drying tannins and vanilla wafers and tangerines that is somewhat short. The 9 year was bland and thin of flavor and fullness. Rough and harsh and lacking in any real substance. [80/100][Tasted: 3/30/18] ———————————- Second order: Invergordan 44 Well, it’s Saturday night and part two of the Invergordan 44 supplied by @PBMichiganWolverine through our little tour group. These have been sitting around for awhile and now, I am finding more time to catch up on these whiskies (bringing up the rear) The nose is more bourbon than of scotch and would almost be hard to discern is a blind nosing. rich brown sugar, cinnamon, caramel, cherries, vanilla, corn grain, oak, creme brûlée. It’s almost akin to a Four Roses, and that is not a bad similarity. A lovely nose and almost do not want to move on from here. The palate senses, from the nose, to expect a thick and syrupy fluid. The draw into the palate confuses the brain because the body is air thin. Again, more bourbon-esque than scotch. Silky smooth and sugary sweet. Brown sugar, vanilla, cinnamon and nutmeg spices. Bakers chocolate comes forward to and delivers the finish. Oak, ground cinnamon nutmeg and oranges round out journey. Once again, more bourbon/grain than scotch/cereal. The is a nice dram from start to finish. Sweet, balanced, soft. The only true criticism I have is, due to the time it must have spent in the bourbon cask, I would not qualify this as a malt. But I would not turn it down if it comes my way again. [89/100][Tasted: 3/31/18]

C&S barreled version of distiller Dufftown was provided to the SDT by @PBMichiganWolverine. The previous reviews weren’t so upbeat and positive. How would it be for me? Aromas are muted by a heavy wood notes and alcohol. What it partially blocks are honey, white fruit, apricots and cinnamon, cereal, like cinnamon toast. The body is thin. The palate explodes with a blast of high heat. Once the fireball subsides, the cinnamon spices/cinnamon hots roll over about the tongue. The oak tannins and high alcohol suck all moisture from the palate. For the briefest if moments, vanilla and butterscotch sweetness can be detected. As the brevity of flavors flash past towards the final delivery, the orange bitter works it's way in to the start of the finish. The finish is all wood and oranges rinds that is long lasting and warming. Water manages the wild nature of the dram. But the addition washes out everything it touches and the whisky becomes drab and dull. The fireball explosion is the most memorable about this whisky. The aromas and flavors exists but they are jumbled and thrown about, ever so brief. This is one that requires work and tenacity and unfortunately whisky sipping should not be a chore. This one challenges the sense for sure. [82/100][Tasted: 3/30/18]

Tormore. Who is Tormore? I have never seen or heard much of anything about them. But I have a chance to taste this off-the-beaten-path whisky thanks to @Telex as part of the whisky trading group (all through the startup energies of @LeeEvolved). And the likes of @Generously_Paul and @PBMichiganWolverine). What a fantastic team of players...And now onto the whisky... The nose is needs time and patience to start to reveal itself. A good twenty minutes or more ( which is fine by me since tonight I am just parking myself on the couch). Fruity and sweetness. Apples, pears, apricots cocktail within a syrupy medium of toffee, vanilla, honey and white sugar. Leather, cereal and faint wisps of oak come through though with extreme patience. First draw is a kick to the palate. Once acclimated, oak with sherry notes (dates and mixed nuts) and the first discernible flavors. Tropical notes of coconut and pineapples with demerara sugar and vanilla. This is all delivered in a medium light body. The oak drying factor is on the high scale sucking all moisture from the palate. Orange bitters fade out and close the curtain. This one took me a great deal of digging, patience and analyzing. All through that, I enjoyed this one. The nose and palate and strong but it falls short on the finish (though many whiskies fall short here). This is worthy to seek out because how many Tormore’s do you find? But it’s also a pretty good dram. [87/100][Tasted: 3/24/18]

Another week. Another Friday night and now winding down. Catching up on Homeland and another SDT sample. This one provide by @Telex. The nose is sweet, tropical and fruity. Honey, juicy fruit gum, pineapples, coconut, cinnamon apples, mango, vanilla, caramel , bananas. Faintest hint of ocean salt: a maritime quality. A good nose that conjures images of a tucked away beach with tiki umbrellas. (A nice escape from this crazy, cold, wintry spring) The palate is a stark contrast of the nose. The thin bodied spirit comes on dry and spicy (like a sunburn from that tucked away beach). Drying oak tannins, crushed black pepper spice mixed with honey and ginger. The palate is bitter and woody dry like chewing on a toothpick. The ginger from the palate carries over. The nose is the strength of this dram; unsupported by the palate and finish which somewhat disappoints the overall experience. Maybe as an 18 year, this whisky would provide a better experience by toning down some of the woodiness. Or maybe finished is a port or bourbon cask to sweeten the palate (this is open for debate). Not a bad dram. The potential is there for something more. [84/100][Tasted: 3/23/18]

I recall when and where I first had an Octomore. It was back in 2013 at Jack Rose Saloon and the pour was the 5.1/169. I was really discovering how much I loved the peaty scotches and it was suggested I try it. Needless to say, every part of the night was rememberable. Since then, I have not had an Octomore until now through @Telex graciously providing me a sample. And on this cold night, perfect for a nightcap. The nose is peaty, though not overpowering. Sea spray on a winters gray day. Sulphur and ozone mixed with vanilla and brown sugar. A small hint of fruitiness of Granny Smith apple and apricots. A deep, rich sooty smokey arrival that’s Cayenne peppery hot. A syrupy brown sugar sweetness with lemon tartness swings around once the pringly sensation subsides. The pins and needles sensation swings right back around with the peatiness towards the finish. A long lasting ashy finish with lemon zest and salted caramel. Peat-smoke as advertised is what you get. Not overly complex. Packaged in a youthful and spry body keeps it somewhat erratic and energetic. Throw a few more years on this (would venture this is about 8 years) and this will make a top notch whisky. I love Bruichladdich and peated whiskies are what I enjoy most. However, I can grab a Lagavulin 16 or Ardbeg/Laphroaig 10 for a fraction of the cost of this scotch and still enjoy a great peaty scotch. That being said, this is worthy of a pour for those “peat heads”. [88/100][Tasted: 3/16/18]