April 29th, 2009
After 30 years of drinking whisk(e)y, I’ve noticed that many of the scotch drinkers I know don’t drink bourbon. And even more bourbon drinkers are loyal to bourbon. The aren’t really interested in scotch.
I like all whisk(e)y–as long as it tastes good. (It is my job, after all.) But most of the whisk(e)y drinkers I know are in one camp or the other. Or they are drinking something else completely, like Canadian whisky, Tennesse or Irish whiskey.
Where do you stand? And why?
April 25th, 2009
It’s 85 degrees here in lovely Pennsylvania. Summer showed up early this year.
I’m having a party later on. I’ll be starting with some beers, but will probably work my way to whisky (or whiskey) later on. I’m contemplating what to have.
What’s your warm weather dram? Do you go with a lighter whisky, or do you just say “To hell with it” and still drink your cask strength Laphroaig?
April 24th, 2009
Here are two new rye whiskeys from High West. They are completely different from each other. I’d like to see a marriage of the two styles.
High West Rocky Mountain Rye (Batch #2), 21 year old, 46%, $130
Made from a mash containing 53% rye and aged in used barrels. The relatively low rye content, along with being aged in used barrels means this is one soft, smooth rye whiskey. Gentle mint, green tea, cinnamon, nutmeg, roasted nuts, glazed fruit and candied corn, all lie on a bed of vanilla and caramel. I tasted a “work in progress” sample last year which showed more oak. This expression is much better. Not as complex or dynamic as the flagship “Rendezvous Rye” from High West (Which I rated a 95 in an earlier review here), but I could drink this stuff all day long.
Advanced Malt Advocate magazine rating: 89
High West Rocky Mountain Rye (Batch #1), 16 year old, 46%, $80
Made from a mash containing a whopping 80 percent rye. The antithesis of the 21 year old reviewed above. This is one bold rye whiskey which gets more powerful as it develops on the palate. It’s crisp, clean and very spicy (cool mint, hot cinnamon), with molasses, caramel, honey, golden raisin, kiwi, coconut shavings, and a dusting of cocoa. A lighter-weight whiskey when compared to High West’s flagship Rendezvous Rye, but this whiskey throws a mean punch!
Advanced Malt Advocate magazine rating: 86
April 21st, 2009
Lombard “Jewels of Scotland” (distilled at Brora), 1982 vintage, 50%, $200
Bottled in 2004, but just recently put in circulation here in the U.S. (Very strange.) It’s worth the wait. It’s fresh (even at 22 years old), appetizing, spicy, and briny. There’s a sweet foundation of vanilla wafer and caramel, with a slightly oily texture. White pepper, seaweed, mustard seed, lime, gherkin and teasing gin botanicals add complexity. Spicy, salty finish. A vibrant, dynamic expression of the shuttered original Clynelish distillery. Quite stunning, actually. Find yourself a bottle before they’re gone!
Advanced Malt Advocate magazine rating: 95
April 19th, 2009
The Daily Telegraph says that Brown-Forman has hired investment banking gurus to look into this possibility. Full story here.
Brown-Forman has, of course, Jack Daniel’s, Woodford Reserve, and Old Forester whiskeys in their portfolio. Bacardi has, among others, Dewar’s and Aberfeldy.
The article also notes that they are considering selling off individual brands. It also explains why a merger between the two makes sense.
It certainly is a dynamic time in the drinks industry.
April 17th, 2009
I was sent a pre-release sample of the 2009 edition of Four Roses Single Barrel. It will be released officially in June. Keep in mind that these are single barrels and will vary slightly from one barrel to the next. Having said this, if the other barrels taste as good as this one, you’re in for a treat!
Four Roses Single Barrel (2009 Limited Edition), 58%, $80
Deeper and darker than some Four Roses, but with plenty of bright, lush sweetness. Notes of toffee, honey-drenched nuts, and ripe summer fruit. Nicely spiced, with cinnamon, nutmeg and dusting of mocha. I just love the honey influence. A well-balanced whiskey, with all the flavors taking turns to shine. Great integration of flavors too! One of my favorite Four Roses single barrel bourbons, which will grown on you with every sip.
Advanced Malt Advocate magazine rating: 90
April 15th, 2009
I had the opportunity to try one of the most recent Wasmund’s Single Malt Whisky from the Copper Fox Distillery in Virginia and was impressed by how improved the whisky was compared to the earlier releases. If you haven’t tried the Wasmund’s recently, you might want to if you have the opportunity.
I spoke with Rick Wasmund, Master Distiller, and he also explained a new concept he is introducing: the Wasmund’s Distillers Art series. Basically, he is selling two different pure spirits (unaged). One is single malt spirit; the other is a rye spirit (2/3 Rye, 1/3 Barley). The spirit is being sold at 62% ABV!
Then, they are also selling 2 liter barrels which you can buy and age the spirit in it until you are ready to drink it. (Of course, you can always drink the spirit without aging it too! I tried both spirits and they tasted pretty good.)
Rick also told me that he’s aging a rye whiskey for release later on this year to compliment his flagship single malt release. So, interesting stuff coming from the Copper Fox distillery these days.
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