Thread: Scotch/whiskey of the day

I must have been good this year ? Nevah had this Scotch before .

Originally Posted by nessmuck

I must have been good this year ? Nevah had this Scotch before .

This makes me regret having been so bad throughout the year.

It is time for my first review of the year, and the subject is Whisky. More specifically, Barnburner Whisky from Maverick Distillery in Oakville. Who? Well, if I said Tag #5 Vodka, would that ring a bell? Because it is the same company making both. I have to admit, there is not a lot of information to be had about Barnburner. The website is "still fermenting" despite their Vodka having been around for a number of years, and attempts to contact them via social media and e-mail have gone unanswered. Nevertheless, I have a glass of whisky and a keyboard in front of me so lets get started. The label states it is double aged in bourbon barrels. This is one of my unanswered questions. Barnburner is a blend of Corn and Rye Whiskies, crafted in small batches (as per the label), non-chill filtered, and bottled at 41.6% abv. The spirit is oily in the glass with thick tears.

The nose brings aromas of caramel and sweet apples, a hint of vanilla and spices. There is also a touch of raisin to be found here.

The first sip is very sweet, to the point of overpowering the palate. There is a slight bitterness of vanilla toward the end and an unfinished warming feel. Another sip . . . caramel toffee, vanilla, warming rye spice towards the medium length finish, and just a hint of oak tannins as you swallow.

Water seems to bring forward the vanilla flavours and some of the rye spiciness noted previously. Unfortunately it tends to make the sweet corn/apple flavours a bit cloying.

All in all, Barnburner is not going to set your palate alight. But, at $35.00 in the LCBO, it is not going to burn a hole in your wallet, either. Taken neat, it is a nicely flavoured whisky that is very approachable to someone looking to start exploring whisky. Unfortunately, there are many questions I would have liked to have had answers to before telling you about it. C'est la vie.

Originally Posted by Orville

It is time for my first review of the year, and the subject is Whisky. More specifically, Barnburner Whisky from Maverick Distillery in Oakville. Who? Well, if I said Tag #5 Vodka, would that ring a bell? Because it is the same company making both. I have to admit, there is not a lot of information to be had about Barnburner. The website is "still fermenting" despite their Vodka having been around for a number of years, and attempts to contact them via social media and e-mail have gone unanswered. Nevertheless, I have a glass of whisky and a keyboard in front of me so lets get started. The label states it is double aged in bourbon barrels. This is one of my unanswered questions. Barnburner is a blend of Corn and Rye Whiskies, crafted in small batches (as per the label), non-chill filtered, and bottled at 41.6% abv. The spirit is oily in the glass with thick tears.

The nose brings aromas of caramel and sweet apples, a hint of vanilla and spices. There is also a touch of raisin to be found here.

The first sip is very sweet, to the point of overpowering the palate. There is a slight bitterness of vanilla toward the end and an unfinished warming feel. Another sip . . . caramel toffee, vanilla, warming rye spice towards the medium length finish, and just a hint of oak tannins as you swallow.

Water seems to bring forward the vanilla flavours and some of the rye spiciness noted previously. Unfortunately it tends to make the sweet corn/apple flavours a bit cloying.

All in all, Barnburner is not going to set your palate alight. But, at $35.00 in the LCBO, it is not going to burn a hole in your wallet, either. Taken neat, it is a nicely flavoured whisky that is very approachable to someone looking to start exploring whisky. Unfortunately, there are many questions I would have liked to have had answers to before telling you about it. C'est la vie.

Do they say how long it's aged for? From what you described it sounds like it's probably pretty young and double barrelled to flood it with sweetness from the bourbon barrels in an attempt to cover it. I had a bottle from a Norwegian distillery where they'd done the same thing but with sherry barrels, the second one being a really tiny barrel to to give the wood influence more quickly. It wasn't bad, but was a bit over sherried and had a fiery rawness in the throat because of it's youth.

Oh it's young . . . and "sourced". Disappointingly, my attempts at getting some clarity from them went unanswered. But here is something MUCH better . . .

Tonight's review is Lot 40 100% Rye Whisky, Cask Strength, from the 2018 Northern Border Collection. This year's version is only 11 years old, as they did not have sufficient quantities of the 12 YO to make enough to satisfy demand. Next year will be back to a 12 year age statement, so this year's bottling is somewhat unique. It is also bottled at 58% abv, and leaves incredibly thin tears within my glencairn.

There is cinnamon on the nose, but hints of caramel and mint (?), as well. Rye bread bitterness underpins those aromas, along with black pepper and cloves. Everything seems a little crisper on the nose . . . more defined almost. There is an oaky quality, as well, that is subtle. It's as if these aromas are all waiting their turn for the taster to find them.

The first sip is a blast of sweet caramel and spicy pepper notes, that set the tone immediately. This is not last year's Lot 40 CS. This one wants you to know it is a high test whisky from the outset. After the initial wave subsides, your palate is met by a warming cinnamon tide that brings cloves and dill to the back of the tongue. A taste of vanilla washes back, and the next wave brings some oak char, a touch of dark fruit and a warm glow in the chest. The finish is of medium length and dry, a perfect table-setter for your next sip.

Water turns the caramel notes into a smooth butterscotch. Rye's bitter airs disappear, leaving the pepper scent a tannic leathery aroma. On the palate, water brings the cinnamon to the forefront, quickly supplanting the butterscotch's buttery smoothness with a tingly heat. Vanilla is a little bitter in aspect with water. A drawn breath finally reveals that touch of mint noted on the nose, presenting a cool burn on the tongue.

This year's version, also aged in Virgin Oak barrels, is another standout whisky from Dr. Don Livermore. I think this is a more lively bottling than last year's 12 YO offering, but I think it would be an enjoyable evening of sipping to try and determine which I prefer.

It's been one hell of a season...



Not pictured is a pappy 12 year my aunt won for me on Monday...

all those full bottles is a sad picture,, seems to me Kyle, that you better get busy.

They wouldn't be unopened at my house!

That's an old picture. All bottles we're opened on New year's Eve. Except the pappy, that's getting sold. Looking for my first house this summer and I can't justify drinking a $100 bourbon that I can sell for $1000...

Ok I’m primarily a bourbon guy. Y’all know I like my Knob Creek. And I still drink a lot of Woodford plus the bottle of jack. So I’m wanting get a very good single malt without breaking the bank. By that I mean for me getting into keeping s couple bottles and consuming I’m saying let’s stay under 200 a bottle 150 even better. There are some of you who are more familiar with these offerings who may get just as good a scotch for far less.

So give me some choices that a bourbon guy like me can transition over to a single malt and have a good starting point without getting something that might turn me off. Plus I want to be able to offer to guests without embarrassing myself. Let’s stay away from the strong peats to start with. That may be an acquired taste. So Orville jump on in here and all you other Scotch guys. Tc