Thread: Scotch/whiskey of the day

I recently came across the moto guzzi while poking around online. Bookers is a bit out of my price range, but I've been enjoying them with Wild Turkey 101 mixed 2-1. I'd definitely recommend it for an interesting twist on a Manhattan.

This Thirsty Thursday we will be revisiting Rye. Not the Canadian staple, however. Tonight, off the recommendation of my Whisky Neighbour, I am sampling some Sazerac Straight Rye, bottled at 45% abv. Now, in case you've forgotten, "straight" means that there is at least 51% Rye in the mashbill. This spirit is aged six years before bottling, and the tears are microscopic inside the glass.

Aaaahh, Rye . . . welcome back. Floral notes greet the nose right away, but they are followed by peaches, which is a new aroma for me. But it's the only thing that makes sense citrus and pith, with a touch of sweetness. Finally, the baking aromas come to the fore . . . bread, nutmeg, and a hint of pepper. It all sets up nicely for that first sip . . .

Wow . . . while most of the aromas are familiar, the first sip took me by surprise. The pithiness of the nose bursts on the palate, only to be pushed aside by cinnamon and pepper notes. The pepper's spicy tingle starts to take firm hold, but starts to lose ground as caramel and fruit flavours come back. Not so much peaches, as on the nose, more like canned fruit cocktail, syrupy sweet. Interestingly, the Rye spice that is so familiar in Canadian Whisky returns for a medium length finish, along with notes of clove and nutmeg.

Water really seems to tame this spirit. Less heat, more sweet. Vanilla notes make an appearance, as does a hint of bitter chocolate. The floral character of the Rye takes the stage for a shorter finish.

This just has to be a high Rye Whisky, I am guessing far more than just 51%. This spirit is sometimes referred to as "Baby Saz" because it's longer aged cousin is part of the Buffalo Trace Antique Collection. This version has me VERY interested in sourcing a bottle of that. This younger version is more than enough to keep me happy until I do.

In Dublin tonight across from the Jameson original whiskey manufacturing site.

Looking for some suggestions on whiskeys to try while over here?
Something we cannot get back home ideally.
Cheers men. See y’all in a week.

Originally Posted by Orville

A rainy Malted Monday brings me back to Islay before I finish off a bottle of Laphroaig Quarter Cask without having posted a review. Quarter Cask is aged in standard ex-Bourbon barrels (Maker's Mark) for about 5 years before being transferred into smaller American Oak "Quarter" Casks for several months to accelerate the maturation process. It is then bottled at 48% abv. This whisky is Non-Chill Filtered (NCF). The spirit coats the inside of my glencairn in an oily film that takes about 20-30 seconds for tears to form.

Nosing is (surprise) a tarry smoke, like fresh paved asphalt. There is a briny sweetness like salted caramel which is very enticing. I have learned to allow Islay malts to develop their aromas, and that patience pays off with notes of leather, nuts, and, believe it or not, dill. It's like standing near a pickle jar.
In contrast to these airs, the first sip is honey sweet, with briny smoke quickly rushing in to remind you this is an Islay malt. After the initial blush, you will find vanilla and dark chocolate. There is, buried deep on the palate, just the slightest hint of bananas, before the earthiness of the peat and peanuts take over. Rising spice warmth leads to a drying oaky finish that fades into the smoky air which lingers in the mouth as you breath it in. For such a relatively young Scotch, it offers a fair bit to experience.

A few drops of water, now and, as the smoke clears, a creamier dram awaits. Still a burst of sweetness to begin, but now the flavours resolve more like a banana split, with chocolate sauce over vanilla ice cream. There are even chopped peanuts to be found. The finish suffers somewhat, both in being briefer, and offering less of that smoky beach fire reminder.

I think how you enjoy this whisky will depend on your preference for Islay Malts. A desire for peat smoke and brine can best be served neat, while a desire for more expressive flavours can be found with added water. Either way, this is a bottle to keep on the bar.

Funny-I just finished a bottle of QC, one of my favorites. I know I'm a heretic, but I like it with an ice cube; it really brings out the sweetness in this intensely flavorful dram. Right now, I'm sipping Knob Creek as we wait for Florence to pass over. So far it's been pretty uneventful, though we've got a big sweet-gum tree down in the back yard from the high wind-we'll see what tonight brings.

This Whisky Wednesday finds me sampling another American Rye. This time out it's Bulleit Rye, made from a mashbill of 95% Rye, and 5% Malted Barley. Bottled at 45% abv, it is oily and viscous in the glass, with tears showing slowly.

Nosing brings out spicy notes, as well as citrus and other fruity aromas. There is pepper, apricot, and green apple peels. There is really not much else of note. It is very straightforward in it's approach.

Similarly, the first sip is no nonsense, as well. Right off the bat one tastes black pepper, with the sharpness of green apple following closely behind. Underneath is a sweetness of fruit . . . cherries, and the earlier mentioned apricots. As the Rye warmth rises in your chest, a mild vanilla quality comes with it and, finally, the baking spices which are the hallmark of the grain. The finish is not long, ending with oak/leather tannins.
The addition of a little water really ramps up the sweet fruit flavours, leaving the pepper spice notes as a mere tickle on the tongue. Other than this change, there really is no other effect to be gained by it's presence.

So, what to make of this? This is a very approachable whisky, and a great introduction to Rye as a primary ingredient. But it is very basic in it's profile, and left me hoping for more, especially after last week's experience. That said, it is an excellent value for the dollar, and would likely do nicely in your favourite cocktail, as well.

My brother in Kentucky grabbed a bottle of Angel's envy cask strength. My uncle in Virginia grabbed me a bottle of old Fitzgerald bib 9 year. This fall bourbon hunting season is off to a good start, considering I didn't get squat in the va abc lotteries last month. 9 varieties of bottles and over 20 entries for each one, no winners.

Just returned from Ireland with a new appreciation for Jameson Whiskey, and pot still whiskey in general.
Toured the distillery, got my tasters pedigree and enjoyed learning all the steps in the triple distilling process.
Had Johnny Walker Black, Jack Daniels, and Jameson in a three way blind tasters test whilst there. The Jameson 7 year old went down smoother every time, for me.
Tried the test,,repeatedly, with water palette rinsing, and always found the same results.
Much to my surprise, and pleasure along the trials..
Had to bring a few back I don’t find at home.

The proper twelve is a new release from fighter Colin Macgregor in a partnership with Bushmills, the cold brew is a Jameson coffee liquor drink, and the 12 year old speaks for itself.
All made it home safely I’m happy to report.
Sine Metu!

Good deal, Mike-I too enjoyed some Irish whiskeys while in Ireland (Jameson definitely included), and Johnnie Black is a reliable classic blend. The Jack Daniels (at least in its regular bottling) should probably be reserved for cleaning razor pivots-ymmv as we say.

This Thirsty Thursday sees a return to Canadian soil for some local Whisky. Forty Creek Double Barrel Reserve is a blend of Corn, Rye, and Barley whiskies that are aged separately in seasoned oak, but then blended before being put into ex-Bourbon casks for finishing. The whisky is bottled at 40% abv and is rather unusually thin inside my glencairn. Tears bead slowly and run into the bowl in thick streaks.

Nosing brings caramel and vanilla bean. Brown sugar is to be found, as well as some almond paste. A hint of citrus mixes with rye spices, and there is a leathery quality to be found underlying those spicy notes.

The first sip is creamy and smooth, butterscotch ripple ice cream. Vanillin notes start to make their presence felt next, but they become subdued by warming spice notes . . . pepper, cloves. Just as the vanilla begins to return, soft oak tannins come forward, along with more caramel toffee notes. That caramel sweetness lingers, drying with the tannins, until a drawn breath brings a sharp citrus peel finale to a medium long finish.

Unusually for me, a second pour was required in order to see what water does to this spirit. Even before sipping the nose has become a sweet explosion of sugar, butterscotch candies, and candy apples. The taste now leans more heavily towards bourbon, sweet corn and toffee, with undertones of vanilla. the spiciness is subdued but still noted.

If you have friends who are reluctant to drink their hard liquor neat, pour them two fingers of this, and add a tablespoon of water. Or just throw in an ice cube. That will set them up for a wonderful experience, and might be a gateway for them to expand their horizons a little. This whisky suffers not one little bit from it's standard strength bottling. Though I cannot help but wonder what a stronger version might hold for the enthusiast.

That sounds very interesting, I will try to get my local package store to get me a bottle. I prefer a higher abv as I like mine on a couple cubes...but this may be one to refrigerate for me.