Sherried, Peated, 10 years old, and a decent price at our government liquor rip off store..... What else can you ask for??
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Sherried, Peated, 10 years old, and a decent price at our government liquor rip off store..... What else can you ask for??
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After a terrible experience with a bottle of Indian made "whisky", I will be back to the real thing on Monday.
No . . . I hear that is actually a real whisky, as opposed to a blend of Scotch, Indian Malt whisky, and "grain spirits".
I try to avoid saying mean things about whiskies in my reviews, recognizing that other people's palates may be different from my own . . . but do not EVER buy Antiquities from the LCBO.
This Malted Monday finds me relaxing at home for the holiday, with a glass of Tomintoul 16 YO Single Malt. This comes from the Speyside region of Scotland, and bills itself on the label as "the gentle dram". Tomintoul usually crafts malts for blending, but is now establishing itself under it's own bottlings, too. The whisky is aged exclusively in ex-Bourbon casks, bottled at 40% abv. The tears are incredibly thin inside the glass.
Nosing brings brown sugar and cereal, also apple skin. Oddly, it is pear and not apple that comes next, softer and rounder orchard sweetness, and a touch of malt loaf. It is all very light on the nose, with little to no ethanol tingle whatsoever.
Well, it lives up to it's billing, the first sip is indeed gentle on the palate, almost too much so. It takes a moment for raisins to make themselves known, along with cocoa. there is a very shallow vanilla presence, which is quickly surpassed by flavours of caramel and heavy bread. There is some nuttiness towards a short finish. Throughout it all is a pleasant warming spice feel. Sadly, it never truly resolves itself to be identified.
Water brings out more of the chocolate and vanilla flavours, as well as some added caramel sweets feel. think Werthers Originals. It's not a bad profile, it just seems a bit weaker.
Overall, this is a pretty inoffensive dram, and I think that therein lies a bit of a conundrum. While this might make a fine base for a blended Scotch, with it's simple and steady profile, I'm not sure it has enough of it's own character to stand on it's own merits. Still, if you know someone who is "looking to try Scotch", then this would be the one I'd serve first. It shows off some of the character, without being so bold as to scare anyone off.
The perfect blend of heavy metal and whiskey?
https://blackenedwhiskey.com
Infused with the dolcet tunes of Metallica, this is a must :rock:
Sold a razor this week, so more whisky $$$, to wit . . .
This Thirsty Thursday I thought I would acknowledge the coming hockey season with a review of Wayne Gretzky's Ice Cask Canadian Whisky. Aged in ex-bourbon barrels and finished for four months in Gretzky Estate Ice Wine barrels, this bottle intrigued me enough during a tour on Father's Day that I picked up a bottle. With training camps about to open across the NHL, it seemed the right call. The whisky is thick and oily in the glass. Tears form quickly and run fast.
The nose is sweet, hints of cinnamon and spun sugar are topmost. There are also raisins and a whiff of peanuts to be found. Having recently visited the CNE, it makes me think of the food building and some of the baked treats on offer there.
The sweetness carries over to the palate. It is a thick caramel sweetness, initially, with a sharp citrus quality (grapefruit?) that keeps it from becoming cloying before the cinnamon starts to warm the palate. There is a rich chocolate feel that follows, and the familiar spiciness of Rye finally asserts itself towards the finish. That finish is a good medium length . . . oak tannins drying and that nutty feel makes an appearance towards the end.
Water now, and that caramel sweetness is now a thick butterscotch toffee. The Rye spices come forward with waters influence, though not in an overpowering way. More just the assertion that this is a rye forward whisky in composition, even if the ice wine cask does tend to have it's say off the top.
All in all it is a very interesting take on Canadian Whisky, I would be very intrigued by how an older spirit might take to the finishing method but, for now, this version will suffice. I am definitely going to be trying out a couple of cocktail recipes with this one.
I enjoy your reviews, Orville-Do you or any of you other guys ever watch the reviews by Ralfy or The Whiskey Bitch? My whiskey tastes are pretty much identical to hers, I have found.
I subscribe to several youtubers, and have thought of entering the fray myself. These reviews are from my FB page, "In the Spirits". Ralfy is fun to watch. Locally, there is a guy named Rob who posts as "Whisky in the 6". My problem is that once I start watching a vid, it's like Alice through the Looking Glass and, soon enough, I've pissed away an hour or two. I do not really try to find anyone whose tastes match mine. I look for a decent style of presentation. If I see something that intrigues me, I buy some, and off we go.
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.
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.
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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.
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. Attachment 295474
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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.
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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.
I like the higher proofs, too. this one does not seem to suffer from the lower abv, though.
I find it almost tacky how Makers Mark has gone to a twist off lid.
Yep, only good whiskey is reserved for corks.
I have not seen this up here yet!
Very disappointing.
Was inspired while away to build a new chandelier for the front hall.
Below, the inspiration.. will be a work of love acquiring the raw materials, hehe.
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Re: CORKS. The wine industry has proven that synthetic corks work better than natural, and that screw tops provide a better seal for preserving the nectar within. Other than for looks, there really is no reason to continue to use "corks". Now, science aside, I still prefer that "pop" that comes with opening a new bottle.
I didnt know the science behind it, makes sense. I have always associated the cork sound to quality. Makers Mark is a good, just disappointed me a bit. I imagine its a little cheaper to produce. A few cents every bottle adds up long term.
[QUOTE=Orville;1841291]Re: CORKS. The wine industry has proven that synthetic corks work better than natural, and that screw tops provide a better seal for preserving the nectar within. Other than for looks, there really is no reason to continue to use "corks". Now, science aside, I still prefer that "pop" that comes with opening a new bottle.[/Q]
Norway are starting to use synthetic corks for spirits. Same size and shape as your typical whisky cork, but made of plastic. So far I've only seen it on a bottle of gin and the whisky I got from the same distillery had a wooden cork, but that was three-ish years ago and the gin was purchased recently. I'm not sure why they've chosen the plastic corks, it could be for a better seal, but a white plastic cork also fits the colour scheme of the gin bottle better. The distilery has only been open for about six or seven years so they're not bound by the same tradition as the Scottish whisky distilleries are. The distillery is Agder Brenneri if anyone's interested.
Whisky Wednesday has me back on Islay for a sampling of Port Charlotte Scottish Barley Heavily Peated Islay Single Malt. That's a bit of a mouthful, but explains exactly what's in the bottle, which is a 50% abv spirit with NAS, aged in Euro oak and ex-Bourbon casks. The whisky is oily, thick on the glass, and forms slow tears.
The nosing is smoky and peaty, as befits a whisky with 40 ppm worth of peat phenols. There is also the salt air to be found here. A little citrus brightens things if you wait, then ashes. It's like each waft of smoke heralds a new aroma. There is caramel and an earthiness waiting to be discovered. Finally some oak lingers long enough for me to find it.
The first sip is sweeter than expected, with little of the salinity common to Islays of my experience. The candied sweetness belies the smoke that is the bedrock on the palate. There is iodine, too, followed by vanillins. And then comes the maritime character so indicative of Islay. Salt and smoke take hold in the middle and remind you that this is still a traditional Islay malt. Moving towards the finish, there is apple and orange peel, spicy pepper notes, and tannic leather feel. Through it all, that smoke lingers, like the aftermath of a raging bonfire, seeping it way into everything about this spirit. Delicious.
Water now, and the spirit is now butter smooth caramel, with hints of cocoa powder. Less fruitiness to be found, and the medicinal qualities are more subdued. Through it all the peat smoke remains and, as it finishes, a lingering burnt rubber note that catches the breath.
Bruichladdich is moving towards a more provenance oriented usage of the term "Islay". If this bottling is an indication of where they want to lead, then I think I will follow. They are putting the more traditional Islay brands on notice, and it's hard to argue with their message, particularly when it arrives like this.
My Thanksgiving is already one for the books . . .
One of the most enjoyable things about this little hobby is the interesting opportunities that arise with respect to unique bottlings or tastings. I have been lucky enough to experience a few, and happy to have been able to include some friends along the way. Whisky, after all, is meant to be enjoyed with others.
Last night my wife and I had friends over for drinks, as part of Thanksgiving weekend. One of our friends is Bob. Bob's grandfather was a General Manager for Corby's Distillery, in Corbyville, ON. He retired in 1977 and, upon his retirement, he was gifted a single barrel of Rye whisky, dating back to his year of hiring (1942). These bottles (I'm told there were 216) were shared among family and close friend over the years. Fast forward a few decades, and Bob's Father passes away earlier this year. At the reception after the funeral, some of the last bottles of this collection are brought out to celebrate the life of the family patriarch.
Last night, Bob brought over the last shot of his bottle, and I was allowed to partake in something truly unique. Collectors talk about "unicorn bottles", or rare casks, but how many people ever get to sample whisky that was never put out for commercial sale? Well, last night, my friend Dave and I did just that. We drank the last ounce of a completely unique Rye Whisky, and this is what we found.
The whisky was a deep amber in the glass, like brass or red gold. It was fairly viscous, too, sticking to the inside of my glencairn before running back down the sides.
The nose did not present the expected floral characteristics of Rye. Whether this was the result of oxidation over a few months, or from the long aging in the barrel I do not know. What did present was a waft of brown sugar and toffee, with a fair bit of oak backing it up. There was a lingering spicy quality in the air as well.
On the palate, I was treated to caramel (think MacCormick's hard toffee candy), followed by a slowly building note of white pepper to warm the chest. The oak tannins lead into a short drying finish that is highlighted by a note of dill. There was not enough left to bother with water, but this whisky was so smooth as to render the idea superfluous. It was truly wonderful to taste. One last note, the pictures will not show you what proof this whisky was bottled at, another nod to it's provenance as a truly "private" barrel. It was a rare treat to be given the opportunity to sample it before it was gone.
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Had a Dram ...on this cool evening..
Neil Bates :- Very pleased with this new purchase @ sub £100.....one of my new favorite drams, will definitely get another bottle to drink with Captain Bishty.
https://douongngoainhap.com
Iwasaki straights, Jnats, and oh yes, Suntory Yamazaki 12 year old single malt.
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This Malted Monday has me back in harness with a review of Tomintoul's Peated Single Malt Scotch Whisky. It is not common for Speyside Glenlivet Malt's to be peated, so this NAS bottling will be an interesting departure. ,It is bottled at 40% abv and the tears develop slowly and thinly in the bowl.
The peat is immediately present on the nose, as one would expect, but it is not as heavy as, say, in an Islay Malt. The peat here is part of an ensemble cast, rather than given top billing. The sweetness of the malted barley comes through easily, like warm cereal after a chill night. There is a touch of treacle, too. There is also a floral presence here. It's very well balanced, if somewhat laid back.
The first sip has the typical peaty flavours comingling with the sweet treacle from the nose, neither getting an upper hand. The smokiness of the nose is a nice presence on the palate, while the barley keeps everything in check until some of the other flavours can manifest. There is a pepper note underlying things, and oak tannins curling in with the smoky peat. There is an earthy nut quality towards the finish, which is longer than expected. Through it all, the smoke never leaves or fades, staying with you to the very end of a long finish. For a NAS Scotch, this is surprisingly flavourful, even at 40% abv.
Water now, and the smokiness retreats somewhat, leaving the more medicinal qualities of the peat to struggle with the sweeter notes. It tends to lose the balance it had when served neat, and so I would not recommend it other than as such.
I was not honestly expecting too much from this bottle, and I have to admit to some chagrin at the quality on offer. Further, if you are already a Scotch enthusiast looking to find a way into the mysteries of peated Malts, this would be a fine introduction.
Snagged this in the va abc lottery today!Attachment 297374
And also one of these too!!!!!Attachment 297377
I missed out on the Birthday Bourbon lotto up here.
November 2nd is All Souls Day, and so it is particularly appropriate that I am reviewing the another member of the 2018 Northern Border Collection, Gooderham and Worts 11 Souls. This whisky is named for the 11 children that William Gooderham adopted after their parents perished during the voyage to Canada in 1832. Within each bottle you will find a blend of 11 unique whiskies, comprised of 4 different grains (including at least 3 different types of Rye), two different methods of distillation, and multiple barrel types (new, used, ex-bourbon). In short, there is a LOT going on here. According to Master Distiller Dr. Don Livermore of J.P.Wiser's, this is the most complex whisky he has created to date. The whisky is bottled at 49%abv, and is oily in the glass, with streaky tears.
Orchard fruits on the nose first, roasted almonds and honey follow. Some floral notes, as well as vanilla fudge and toffee drift by, and there is cereal and brown sugar, too. The longer it sits, the more there is to find. The last thing I note is some citrus peel.
Creamy toffee coats the palate, and a perfumy air inhabits the mouth. There is dried fruit that is supplanted by a warming glow of spices and vanilla. Nutmeg and cloves come next, with a slight bitterness. Not enough to be unpleasant, but it leads one towards a nice firm oak-laden finish that dries the palate in preparation for more.
Usually, I make a point to add water to the whiskies I review, but I am not going to do so now. In my eyes, there is nothing to be gained from diluting this spirit, and everything to lose by muddying it's flavours. As I said at the beginning, there is a lot going on in this glass, and I am going to sign off now and enjoy the rest of the evening in sorting it all out. Dr. Livermore likes to say that Canadian Whisky does not have to take a backseat to any other type and, with this bottling, he backs up that statement in full measure.
Old Forester 1920 Prohibition Style Bourbon. At 115 proof, at bit much neat, but an ice cube settles it down a bit, and opens it up.
Blind buy upon suggestion from Total Wine sales person instead of the Bonded version, same price. No regrets.
This Thirsty Thursday we are wandering into the Highlands of Scotland, to review Glenfarclas 12 YO highland Single Malt. Glenfarclas is one of the few remaining family owned distilleries in Scotland. They also used direct-fired stills instead of steam heat. It is a little old-fashioned, but there is something to be said for a traditionalist point of view. The Whisky is 43% abv and the tears take a bit of time to develop inside the glass.
The nose is light, and the sherry influence is obvious from the start. There is also a nice subtle smokiness, with oak tannins underneath. Honey, almonds, and a kind of paint thinner aroma round out the scents I could detect.
Tasting brings honey to the palate, along with a thick "chewy" character. Again, traditional sherry casks making there presence felt. There is an undertone of tobacco leaf. Caramel and vanilla toffee pass by to remind one that bourbon casks were used to round out the flavour profile, and there is a strong character of date squares leading into a medium length finish.
Water brings more of the bourbon character to the fore. A slight tinge of coconut can be found alongside some grassy flavours. Caramel apples replace the date squares noted earlier, though the cereal quality remains in effect.
All in all, this is a wonderful Scotch. There is nothing that makes this dram a true "stand out". But, at the same time, there is a lot to be said for an honest Whisky that delivers on the promise of solid flavour at a reasonable cost, a whisky that takes the word "workmanlike" to heart. In short, while this is not something to serve to guests if you are looking for a reaction, it is absolutely the kind of dram to serve to friends and family for a quiet night by the fire.