Tastes

So, I figured I would jump right into some local culture. Looking for a rye for a Manhattan or Old Fashioned mixer while sipping from a local distillery (and the wife liked the bottle for the eventual decorative lights in a bottle), I picked this up. This particular rye, per the label, is “100% rye whiskey made with Scottish yeast and finished in Syrah wine barrel.” Additionally, it’s bottled and 90% abv. All promising. The color is a rich amber with a light purple hue. It opens with a sweet grape wine, dill-infused nose. Pumpernickel and raisin, maple syrup bread with wisps of vanilla and milk chocolate. A sweet nose, surprisingly so for a rye. The body is extremely thin. Expectations from nose, one would envision a rich and heavy palate. The sweet grape jam greets you but then segues into black pepper spice with vanilla, caramel. All along the the palate, the grape jam has enough presence all along the ride of the peppery-sweetness, right to the finish. The grape sweetness stays throughout. Oak dryness, not overtly. The first time any wood quality is introduced followed by a small bite of the black pepper. This is on the cusp of being a quality dram. The wine finish of Syrah adds a pleasant sweetness. Comparatively, has qualities similar to Sagamore Port Finish or High West A Midwinters Night Dram. A tall order. However, this is not exactly in the same league. AA vs the Majors. As a sipper, it’s fine. As a mixer, it may work best in a Manhattan because of the wine finishing. However, for the price, there are better and cheaper options out there. [84/100][$55][Tasted: 11/25/22]

A quick hit tasting. My neighbor had received this bottle and as a nightcap after a good meal and conversation, and several pours of whisky during dinner, we poured. The nose is vanilla, apples, apple crumb pie, cranberry, French toast, maple syrup. Palate is sweet, saccharine. Vanilla bean, honey, white pepper, crème brûlée, milk chocolate, cookie batter Short and sweet finish. As a medium priced whiskey, sweet and tasty. A liquid dessert. I found it on par and slightly better than Crown Royal. Definitely a bottle for someone with a sweet tooth. [85/100][Tasted: 10/23/22]

Travelled to the office out of town. With a group, grabbed a burger and a whiskey. I selected as an after dinner nightcap. Limited notes given the non-ideal tasting conditions. Quick hit notes: N: Vanilla, baking chocolate, maraschino cherries, leather, butterscotch, cola, apple pie. P: Medium bodied palate which delivers bitterness of dark chocolate, earthiness of leather and tobacco and sweetness of caramel and cola and spiciness of wood and ground cinnamon F: Barrel char, black pepper, wood spices and cinnamon. A rich pour full of opposing and complementary flavors. A bit of water opens the straight pour and gives it room to breathe. A worthy, good pour. I will seek again. [90/100][Tasted: 10/4/22]

When you hear the name “Ardbeg” you know what you typically call in for: peat, pepper, brine and sweetness (summarily). The palate, like a Pavlovian response, begins to salivate and begins to ready the dynamics. I am now ready for this eight year treat. What you would expect on the nose would be a dominant smoke/peat, heavily phenolic aroma. The phenols are present but dialed back. Sooty coal, dark chocolate, with a mix of lemon oil, black pepper, confectionery sugar. Maritime brine and sherry notes, that contribute figs and dates, hover and surround the other notes. Slightly dominant ethanol which interfere with the other notes. For a 50.8% abv, there is no bite, pins and needles, or numbness. The depth and breadth of flavor is small and narrow. Coal tar lays the base. Lemon peel, earthy leather. A subtle vanilla sweetness keeps the earthiness in bounds. What remains is cigar ash, black licorice, dark chocolate and did I say cigar ash? Which rides out for an eternity. I think the descriptions above summarize the pour. Mainly, the lack of range which surprises me. The Cory, Ugi and even the 10 are explosive, dynamic and broad. This one leaves me wanting more because I wasn’t provided more. It’s decent in general. But a passable pour. It posses nothing to make it stand out or differentiate itself. Stick with the Ardbeg core and you won’t be disappointed. Thanks @PBMichiganWolverine for the sample. [85/100][Tasted: 9/24/22]

“Send in the virgins!” cask finished whiskey. Reading more about this and this is more than the than a Hungarian finish. Take their Irish blend, 75/5 + 20 (Grain and malted) plus 20 North Ireland malted. Starts in ex-bourbon casks, then finished is Sherry butts. Blended with another Irish single malt aged in ex-bourbon. All this is finally finished in Virgin Hungarian Oak. A lot of blending and mixing; hence the experiment. Does all that experimentation over ten years produce an outstanding or worthwhile whiskey? I don’t know yet. As I was prefacing this tasting with these words, the pour has been opening. A gentle fruity sweetness on the nose. Apple crumb pie with a dusting of cinnamon. A La mode vanilla bean ice cream right alongside. Ethanol vapors do obscure the nice aroma. Toasted coconut and orange (but that artificial type like a lollipop or Italian ice), and fresh pears. Earthy, worn leather. Deep in the recesses is cedar grilling wraps and honey drizzle. Unlike the gentle aroma, the palate is harsh and biting because of the strength at 52.5%. That artificial orange coats the palate with cinnamon and clove. I struggle to extract other flavors as it may need water to loosen up. Well, water definitely softens the raw bite and becomes a bit more approachable. Caramel apples, burnt marshmallows, grilled pears, walnuts. Towards the fade into the finish, maraschino cherries flavor appears, almost out of nowhere. It offers a nice little twist. That artificial orange transforms to oranges (like the common pub Old Fashioned with the muddled orange and cherry) as it forms finishes. Oak, charcoal and back to that earthy leather. A nice balanced finish that you hope won’t fade quickly and rewardingly is doesn’t. The nose is one of the better noses. The cask strength, raw whiskey shields the hidden flavors. Water really does this a favor. An un-Irish Irish whiskey. I do get a sense that this whiskey is restrained and holds more flavor that needs to be pushed out. Maybe it’s more time finishing needed. Or maybe it’s just me unable to identify those other flavors. But what I can taste or detect is good, with a touch of water. Thanks @PBMichiganWolverine for the generous sample. [86/100][Tasted: 9/16/22]

Wow, two weekends in a row with a reported tasting. I think they call that a trend. I’m a fan of Bunna. I have a bunch in my collection. The 12 is a nice, light, phenolic sip. The 18 is excellent (all in my opinion). This sample was graciously provide by @PBMichiganWolverine Tonight, watching the Mets v Phillies and a documentary on Teddy Roosevelt (quite good, by the way). The nose has the almost unmistakable Bunna profile: rubber tires, caramel sweetness and maritime sea-spray. A light and lofty fruitiness: apples, Red raspberry jam and golden sultanas. A dusting of baking cocoa powder on pecans. The streams steady on the sweeter side, but it light and floaty. Unlike the sweet nose, the palate is prickly, hot and with a spice kick. That crescendos and intensity, but begins to settle down. Almonds and walnuts form the flavor foundation supporting the light flavors of red raspberry and sultanas, cinnamon, nutmeg, cloves and ginger root. Wood, ginger and baking cocoa, white pepper and charcoal finish. They holds on for a medium-long time with slight tingling on the tongue. Bunnahabhain has a knack for creating whisky that usually above average to great. This is a decent scotch but lacks a boldness, variety and balance that anchors a great whisky. This is a drinkable whisky and enjoyable. It just doesn’t have enough of any particular quality to distinguish itself or make it unique. A good, lightly sweet sipping scotch. May even pair well with a mild cigar and a Mets game (Mets won 7-2; #LGM). Thanks @PbMichiganWolverine for the sample. [86/100][Tasted: 8/19/22]

I have seeing a bunch of Bruichladdich reviews recently so I would jump in somewhat. Pulled this sample I received sometime back curtesy of @PBMichiganWolverine. I have no idea (yet) what is Rivesaltes . However, I do know I am a fan of Bruichladdich make. A unique redish-brown. A color, for those who recall, the Crayola 64 pack box with the built in sharpener;. there was always this crayon which name I always thought had a cool and the color in engrained in my mind: Burnt Sienna. This very closely matches that color. Aroma initially is all Grape jam/jelly. As it settles, apples/Blueberry/cherry pie form. Throw in crushed almonds, wood, ethanol with a earthiness like rich soil or fresh sod. This arrives hot and spicy from the strength and punch it’s packing. Water will be a necessity. However, while unadulterated, a subtle sugary sweetness of grape jam A healthy dose of water mutes the aroma a bit and slightly enhances the grape jam. The palate accepts more easily. That grape jam flavor turns more to strawberries and sweetness. White pepper is more detectable than the previous hot and spicy punch. Wood rides the palate out, drying for a good length. Cherries and almonds as well. Ultimately, the palate is left with a aged leather. As it really digs in, you can clearly get that Bruichladdich profile. And as Devo says, “It’s Good” as Bruichladdich usually is. A woody, fruity earthy pour. It’s has some nice flavor to it and somewhat unique. You can sense there is something more wanting to bust out but it’s been restrained. More flavors and aromas. Maybe a bit more aging in the cask(?) to extract some more from the cask. Regardless, a nice little pour. [88/100][Tasted: 8/12/22]

Batch 27 (not sure if they all say Batch 27) I spent the past week at the yearly beach house rental on Fire Island sipping from this bottle that I received as a birthday gift a few years ago. I would sip this while smoking a cigar. Now back to “civilization”, it was time for a formal review in laboratory conditions. An opening on the nose of lightly toasted white bread with a thin spread of orange marmalade. That white bread turns to sourdough bread with vanilla-honey and toasted coconut and confectionery sugar. As it sits, warm maple syrup aromas over buttered Brioche French toast brings a pleasant breakfast aroma. Arrival on the palate is slightly spicy and tingly in a creamy texture body. Orange and cinnamon flavors, white pepper with sweet toffee, milk chocolate (think Heath Bar), Gala apples and mushy Grape Nuts cereal. The finish is medium-short leaving the palate with wood spice, vanilla, orange and lemon zest with a pickled ginger prickle. As I have been tasting in a Glencairn, I have found that this is actually two different scotch’s. The first, when nosing and tasting is spicy and citrusy. Given ample time, it becomes buttery and sweet. The latter is preferable and more enjoyable. Pour and give it fifteen minutes or so and enjoy. Patience is rewarded. A bit more depth in flavor and a richer finish would push this in a higher echelon. But, for $30 or so, it works. A very good blended malt at a great price. [86/100][Tasted: 8/6/22]

Back in the 80’s when hair was big, collars were worn upright, and cocktails were exotic (Pina Coladas, Bay Breeze, Alabama Slammers, Kamakazis), whenever we went out to a club or bar I would often get a Sloe Gin Fizz. I was introduced to it by someone, now, long forgotten. Sweet and sour with bubbles. Now, it has finally come together: my world of yesteryear merging with my more straightforward whisky sipping. I would never have thought to try the mix the two. But, here we have it. Now, let me put “Take on Me” on the stereo, watch Top Gun and rekindle my days of yore with some whisky. A nose that lures, entices, and confuses. It is a unique and odd combination of aromas that individually provide nice aromas. But when combined, leave you scratching yet wanting another sniff. Take Red Licorice and cedar saw dust, mix in dill and ginger ale and place in a cellar next to old musty library books. As odd as it sounds, you are drawn to smell again. You can’t help yourself. A draw onto the palate, what starts off as seemingly easy grows intensely hot. Once the intensity begins to diminish, you can begin to detect some flavors. Sweet grenadine which then morphs into cherry NyQuil mixed with Ginger ale. As it starts to fade, it begins to turn bitter and spicy with lemon oil and black pepper. Water is needed to cool it down a bit. Dropping an ice cube on this hot summer evening, water draws out a brown sugar and vanilla qualities and tones down the cherry dominance. Definitely an improved whiskey with water/ice. That bitter, peppery finish fade continues and ultimately what’s stays on the palate with a flavor of cherries and cedar wood. This remains for a fair length finally leaving the palate woody and dry, like chewing on a toothpick. The nose is like nothing similar to anything I have encountered before. The unique aroma that s definitely the strongest segment of the whiskey. The cherry flavor from the Sloe Gin is well infused. However, it does dominate and smothers the other flavors and may mask some that aren’t strong enough to break through. It is definitely young and vibrant and the added punch in abv is always good. It’s good but and would grab one if I happened to see it on a shelf. But I wouldn’t seek it out in particular. Thanks @PBMichiganWolverine for the ample pour. [86/100][Tasted: 7/23/22]

I had this buried amongst the samples (and I am finding the time to tackle the backlog). Perfect evening for a Campletown whisky. Will this be good being a work in progress or a botched experiment? Only one way to know. Oh! the pains we must endure for the greater good. After an initial alcohol blast, the nose slowly settles in revealing vanilla cream soda and cherry pie. Though those two aromas are inviting and rich, any other aroma is difficult to discern. Being patient, the candy with juice (I had to lookup what they are called: Nik-L-Lips) are sensed along with apples, pears, apricots and honeysuckle. Viscous and dense, the arrival is surprisingly sweet; candy-like. Salted caramel, milk chocolate, dark chocolate. Prickly as it settles on the palate with fresh ginger root and wood spices rides and fades to the finish. Water only sweetens the whisky making it almost too sweet. It’s natural state provides for a better balanced dram. A slightly woody and dry palate remains with hints of char, white pepper and unsweetened dark chocolate. My second Kilkerran thus far. The 12 year was fantastic. This WIP is a respectable pour. I would drink this repeatedly and with gusto. What holds it back from being a breakout star is that the spotlight is centered on sweetness and does not have a supporting cast. Depth of flavors would push this over to a higher level. Comparatively, to me, this is a borderline Irish whiskey closer to Green Spot, which makes sense given its proximity. Though it may sound overly critical, that is only that it holds potential to become a greater whisky. Hence, I surmise, a Work In Progress. Thanks @Telex for the sample from ages back. [88/100][Tasted: 6/24/22]