Tastes

Japanese Whisky's are always a treat. When you can get your hands on a rare or tough to find sample, sit back and enjoy. @PBMichiganWolverine , thanks for providing the group with some great and tough to find spirits. Slowly take in on the nose, and the aromas of apricots, oranges, rosted nuts comes through while, oddly enough, rubbing alcohol. As the alcohol fumes dissapate, a host off additional aromas of plumbs, cocoa powder/bakers chocolate pull through. Slight sherry notes are in there, but, for me, not so obvious. Slowly take it onto the palate and the fluid is dense and oily. Earthy and mineral is the base of this dram. Celery is tucked in the back, but it's there. From there, a potpourri of disparate flavors swirl on the tongue. Oranges, cedar, black pepper. Vanilla and honey comes in for a glimpse as it fades to the finish. A long finish that has some orange bitters. The palate remains with cedar, ginger and is slightly salty. Deep and soul warming. Water dampens the sharpness, softening the intensity but mutes the robustness. This preferrable without water or maybe just a drop or two. The sharpenss and bitterness, for me, diminished the full enjoyment. It lacks a sweeter counter balance to the sharp spiciness, which would make this an exceptional dram. This may sound harsh(er) considering it's a great whisky. However, I am only pointing out the one small area where I found lacking that would take this to greatness. Give it a good lengthog time to open and you will be greatly rewarded. [88/100][Tasted: 11/3/17]

It's that time of year where the leaves turned, the air is crisp and a smokey dram fits the mood. I was anxious to sample this and thanks to @Telex, through our tasting group, I was provided that opportunity. Bunnahabhain is often overlooked when seeking out an Islay, but they do create some well-crafted spirits, in my opinion. A light, sweet peat and smoke waste no time greeting you on the nose. The sweet smoke is infused with a winter maritime brininess. As the smokiness starts to soften, fruit notes of apples, pears and toasted coconut with honey create a inviting sweetness. A black pepper spicy arrival is wrapped in a medium-weight body. Honey, honeydew melon with a touch of vanilla are exposed to the palate. The smoke is constant throughout, but it does not overwhelm and supports the fruity, sweet side. The finish starts off with a bit of tingle on the tongue. Cigar ash and soot and woodiness with a skosh of honeyed sweetness remain on the palate. As the list bit of flavor fades, some lemon zest comes through. A nice, long lasting finish. The whisky, for me, conjures an image of a New England seaside winter with chimney smoke in the crisp air (whisky has a way to create images and transport me to that place...sorry for the sappiness). This feels slightly young (8 year-ish sensation) given the spicy kick. This compares to that of Machir Bay, for reference purposes. One that is worthy to pull out on that crisp evening and slow down time. [Dry Glass: Damp chimney][88/100][Tasted: 11/4/17]

This review is actually for the 20 year old Linkwood bottled by Signatory and has been provided to me from the ever generous @PBMichiganWolverine. It's not too often I get to sample whiskys greater than 15 years, so I was extremely curious. The nose is light, with a wood oakness. Somewhat malty with a fruity side. Apples and lemon with honey and heather. The nose is intriguing, yet simple. Hmmmm. The draw is hot and spicy. Is this really a 20 year old? It feels more like a 7 year. The palate is somewhat bland, shockingly. There is some flavor, but does not want to come out, and a good dig is required. When you do work for it, vanilla, honey and walnuts is what can be found. The finish is long and dry. Lemony bitter with a hint of oak. A disappointing experience and had high expecations given it's age. Very much a hot and young whisky feel. Not much to sink into and a somewhat dim experience. [80/100][Tasted: 11/2/17]

Well, it's another Saturday night and Game 4 of the World Series is in full swing. Another sample presents itself. This one being supplied by Pranay, and very much looking to sit back and take the game and the whisky all in. The nose is pure Bananas Foster: Vanilla ice cream, brown sugar and cinnamon. Enough said. Sweet and light as you take the first sip. Light brown sugar, vanilla and cinnamon spice (Bananas Foster quasi-realized). As the dram opens, other flavors are drawn out: Tea, honey and apples. A slight tingle on the tongue keeps the palate active as it starts to fade. The finish is unlike everything the nose and palate just experienced and spins things right-round. Mixed nuts, oak, and lemoms with a touch of white pepper. Nice and long without any real harsh bitterness. This is a dessert in a glass. Sweet and enjoyable. Not overly complex; a refreshing simplicity. A perfect after dinner scotch cordial. [85/100][Tasted: 10/28/17]

Glenfiddich and I have not really seen eye-to-eye. The general profile has never really grabbed me, save the 15 Year Solera. Through our sample group, I have the luxary of tasting things I would probably never purchase. Hence the benefits of tasting groups, to find those surprises or be surprised by the ones you would expect to be great. This one is intriguing: 19 years and sherry aging. The nose is floral and fruity. Cherries and pears, vanilla and honey. A unique (for me) note of suede with some straw ground the whisky giving with an earthiness. Nutmeg and cinnamon are delivered in thin and soft body. A touch of vanilla-honey sweetness work their way through. Oddly, over time, root beer notes are found as it opens. It takes a good and fair amount of time, and only for a glimpse as those notes eventually transform to brewed tea. The finish is short. Oak and mixed nuts with a slight honey and ginger and cinnamon zing. A nice, easy whisky that is not flashy but easily enjoyable. A simple sipper. However, it just did not grab me. For a 19 year, sherry-aged whisky, my expectation bar was set high. I would not refuse this, though I would not actively seek this out either. [Dry Glass: Melted caramels][85/100][Tasted: 10/27/15]

Sitting a Vaughun's finishing up and, after taking an earlier account of their stock, I saved this one for after my dinner and to soak in Game 2 of the World Series. This is a fresh fruitbowl of apples, pears and pineapples. Given time, soft faints of charcoal appear and the sweeter vanilla notes. A simple, delicate nose. This arrives soft and creamy. A mix of differentiaing flavors is intriguing and pleasant. Orange creamsicle is the foundation flavor and supports the additional flavors of toasted coconut, ginger spice and apples. A touch of an oakiness begins as it fades to the finish. A long lasting finish is welcoming as the diversity of flavors come through. A citric lemon and orange bitters, countered by sweet coconut and pineapples; somewhat pina colada-ish. A bit of ginger zing keeps the palate awake. A drying woody sensation remains on the palate, akin to chewing on a toothpick. As always, a touch of water smoothes and softens the zingy palate. It also happens to draw out more of the tropical notes. I preferred this with just a smidge of water. Quite refreshing. The tropical notes conjure a summer beach sunset on an soft sandy beach. This is a perfect whisky to compliment that image (hopefully a reality for someone; namely me). [88/100][Tasted @ Vaughan's, Hartford. 10/25/17]

Sitting in my favorite Hartford Irish bar enjoying fish and chips and enjoying game two of the World Series. Peeked onto the whisky self and immediately recognized the strangely shaped black bottle. Being a big fan of the "old school" Highland Park, this was the opportunity to sample the "new school" product coming out of the Orkney Islands. The nose has the Highland Park light rubberish smoke. Working the nose, a low-tide maritime brine blends into the smoke producing a slight funky nose (funk in the George Clinton style). Give it some time and the fruit and sweet come through. Caramel apples and toffee arrive along with toasted almonds. The palate is thin and soft. A mix of sweetness and spice blend with vanilla, brown sugar, ginger and cinnamon. A touch green apples come through along a mineral quality. The finish is medium-short in length with wood, lemon citrus with a tinge of ginger. As I was tasting and thinking about this whisky, the constant thought in my mind is that this just seems like a watered down Highland Park 12. As others have mentioned, that I read, this is akin to Johnnie Walker Black. I admit I was somewhat disappointed and had higher expectations. Maybe to keep the HP followers in line with their current marketing strategy with the reduction of their age-statement whiskies, and to apease them with an affordable product, they produced Magnus since their other NAS whiskies are, in my opinion, overpriced. It's not a bad whisky. It's just lacking a boldness. I think one would be better served shelling out $10 to $15 more for HP12 (at least while it still exists). [84/100][Tasted @ Vaughans: 10/25/17]

I pick this up for the Scotish Distillery Tour as I was interested in Glen Moray, never being privy to it prior. The local spirit shop has several of the Glen Moray styles, aged and NAS, but I was curious about this particular bottling. Mostly being intrigued by the Port finish. A few soft rolls in the glass and some nosing and you are introduced to fruity aromas. Fruit cocktail (like the Dole canned fruit cocktail) is what I am reminded and reminisce on first nosing. A bit more time, and other fruity aromas of apples and dried pineapple come through. Cereal notes come through with some banana (banana bread) over time. A touch of leather can be detected and adds a touch of depth to the lightweight nose. Like the nose, the mouthfeel is exrremly lightweight. A slight zing of ginger wakes the palate. Once past the zing, a sweeter side of the dram arrives with barley sugar, vanilla, honey and orange creamsicle. A touch of blueberry, oddly, is detectable adding to the fruit nature. The flavors on the palate are short lived. As I would expect, a tinge of red wine-like notes arrive on the finish, though, again, rather faint. The zing transforms itself from ginger to white pepper. Some almond nuttiness and a bit of lemon citrus bitterness round out the short finish. What comes through with this whisky is a sense that it has been watered down. Like when you go to that dive bar and get a drink and the liquid in the bottles that was used has been added with water to stretch the length of the spirit. The flavors want to burst and are on the cusp, but are restrained. That could be because of worn out casks with little life left (pure speculation here, though). All that said, it is not that terrible. It is sweeter than I expected and has less wine influcence than I would have thought. Overall, though, a bottle can be found for approximately $30 and I have had much worse for more money. [82/100][$30][Tasted: 10/7/17]

I purchased this almost a year ago and have not been able to get to this until recently. The Machir Bay was eye opening as to what Kilchomann can do, especially being so relatively young. With the same roots as it's brethren, the influence of an Oloroso sherry cask proves to be curious comparison. A opening on the nose is sweet and maritime salty. The smoke is there, but it duck and dodges. The combination of sweet, salt and smoke is somewhat akin to a smoked glazed ham. Over a fair amount of time, the tropical fruity notes; an ambrosia: marshmallows, pineapples, coconuts. Rich, smokey, spicy, earthy and sweet. That is the rush of flavors and textures on the palate in the initial first sip. Cigar, brown sugar and caramel are the primary flavors. Trace amounts of wood/oak keep the palate slightly dry. Drawing more sips over time, black pepper/lemon pepper spice and bittersweet dark chocolate blend amongst the other flavors. Still, though, the youngness can be detected, but it's not so obvious. Finally, you are left with a long finish that is drying, along the lines of a red wine with cigar ash and the bitterness of orange and chocolate. This is a warming sipper perfect for those damp, cool, autmun days. Smoke plays a supplemental role to the flavors around it. A touch of youngness is revealed but almost in the afterthought. A bit more time and age and this may be a powerhouse amongst the likes of Lagavulin, Ardbeg or Laphroaig. [$62][90/100][Tasted: 9/30/17]

My first single malt was The Glenlivet 12 and it just opened a another world of scotch to me. Glenlivet has a special place in my scotch heart. I have been somewhat pleasantly surprised by the Nadurra line. Of course, I enjoy a peated whisky and was curious to try this and was able to do so thanks to the sample provide by Paul in the SDT. The nose definitely reveals the peated roots of the whisky with a mild and sweet smoke. Granny Smith apples, honey and vanilla notes, almost the standard Glenlivet base, is mixed in with the smokiness. That first sip brings a high prickly heat due to the 61.5% ABV. Once you work your way past the blast, the peat/smoke comes to the surface, which is not intense nor weak but finds a nice middle of the road. A creamy brown sugar sweetness is nicely blended complimenting the smokiness. As it starts to fade, a cinnamon and ginger spice is revealed and becomes increasingly intense right into the finish. What remains only lasts for a short amount of time. The palate is left with toasted coconut and oak with a touch of bitterness with some hints of ginger and cinnamon. Adding a healty dose of water is definitely necessary to diminish the dragon breath from the ABV. The water intensifies the brown sugar and ginger-cinnamon combination along with the woody characteristics. This is a nice, sweet, spicy scotch that uses peat smoke as cameo player. It's there but, but plays a supporting role in whole experience. Use water liberally and it only improves. The $90 pricetag of this whisky makes it cost prohibitive, where one can enjoy the tried and true standards or Ardbeg, Laphroaig or Lagavulin for almost half the cost. [86/100][Tasted: 9/23/17]