Tastes

I'm always interested in trying distilleries I haven't tasted before and anything different. Usually it's a different wood finish or something. This was a 2 for 1. A distillery I hadn't tried and an independent UK bottling of a Texas bourbon....long story short it works perfectly. The nose screams Dr pepper on steroids (which I really dislike) but then the casking and blending BBR used seems to change it into a brown sugar cinnamon type thing which still tastes a bit like it's cherry but it isn't. It's confusing as my mind says I should dislike it but I don't. Perfect mouthfeel, balance and nice finish. Even more interesting is the story behind the distillery Ironroot Distillery. To quote "Our philosophy is heavily influenced by the history of our Texas town, Denison, where local viticulturist T.V. Munson helped save the French wine industry from destruction with his Texas “iron” grape roots. His efforts forever linked Denison to Cognac, France and inspired us to learn brandy distilling techniques. We apply those French traditions to Texas corn to make some darn good whiskey." $60 a bottle great VFM.

Hmm this is a dram that definitely shows the skill of the master blender. Yes it's a single cask but comparing this to the blended Very Rare expression the latter comes out on top. It's more well rounded. The usual vanilla, honey etc going on.

One part of me was really hoping it would be as great as the 18 year, my wallet was hoping it wasn't as I'd spent waaay to much recently on spirits. With regret the latter won out. 4 years to much in my opinion. Whilst very good it's slightly over oaked and even with loads of time and some water, the finish is shorter and slightly bitter. It reinforces my opinion that in general I think most whiskey seems to peak around the 15 - 18 mark and even younger if peated. Oh well I have a 22 year moscatel being delivered tomorrow which should console me (one that did push through the 20 year mark nicely). I might soon crack the 17 year Solstice 2nd Edition open so I can see if it's worth buying another one whilst still in stock.

Odd to think in 1964 my dad was still training to be a catholic priest (spoiler alert he quit before he was ordained) and my mum was still at school. I wasn't even a twinkle in either of their eyes. It was that year this dram was distilled and laid to rest surfacing again in 2016 in the hands of D L who bottled it. I have no idea if anyone back then even knew it would be in a barrel for over half a century, which when you think about it is pretty fundamental to knowing what type of barrel and aging policy you will apply. A single refill hogshead was used. This grain distillery complex built in Dunbartonshire in the 1930s was the biggest of its time, and also housed the Inverleven and Lomond malt distilleries. Its whisky was mostly reserved for the Ballantine’s blend, and was never bottled as a single grain. The distillery was the home of the ‘Scotch Watch’, a 100-strong gaggle of Chinese white geese introduced by Hiram Walker in 1959 to protect Dumbarton’s whisky stocks from intruders. The birds became something of a tourist attraction and were even used to advertise the Ballantine’s blend. When Dumbarton finally closed in 2002, the geese stayed put, though 10 years later the remaining seven birds were finally retired and sent to live with an existing flock at Glasgow Green. The dram is a very nice one considering it's grain. Butterscotch, shortbread. Lovely balance and viscosity. Finish is a bit short and slightly grainish but again, even taking into account the potential monitoring and tasting process throughout it's lifetime, given 51 years ago they picked a barrel not knowing how long it would be laid down for it's impressive judgement..or very good luck. Nice way to hit the 700 mark.

Thought I'd have a crack at a swiss distillery which has been around for a bit now. Blurb for this is its a Swiss single malt whisky brand which was created in 2007, but the family behind it has a history in brewing and distilling that stretches back for over a century. In the year of 1857, Jakob Baumberger returned home as a newly graduated master brewer, and founded a distillery at his father's farm. Three years later, he took over the local brewery and continued his work. The distillery was based in an old grain store in the village of Langatun, situated about 30 miles north-east of the capital, Bern. Shoot forward to the present day and his grandson, Hans Baumberger III, has continued the story, producing Langatun whisky as well as rum, vodka and liqueurs. Whisky production has been relocated to the Kornhaus in Aarwangen - demand grew slightly too large for the original distillery. All I can say to that is eh? Maybe I got a poor batch but this stuff is underwhelming. Waxy mild vanilla honey...I tipped most of it away.

I quite liked this effort. Could be that I was offered a dram by the father of my daughter and sons friends when I was picking them up from a playdate. Tea, coffee and then whiskey was offered and I jumped at the latter. Good bowmore characteristics come through albeit at a low abv. Beats a tea or water!