Monthly Archives: August 2012

Arran, Autumn, Let's celebrate!, Springtime

Arran’s devilish new limited release: The Devil’s Punch Bowl

 

Islands Region – 52.3%ABV – $129 – this stuff is selling out quickly – limited to 6,660 bottles.  Yeah, that’s right.  6,660 bottles.

If I were giving out packaging awards today, Arran’s Devil’s Punch Bowl would win it in a heart beat.  Hands down, this is some of the coolest packaging for a whisky in a *LONG* time.  And it’s not absurd awesome, just awesome-awesome.

Dude!:

And in the open position:

All up close and personal-like:

Even closer and even more personal:

Booga-booga!!

And here is the whisky make up (which, to be honest, is the most important part of the packaging):

Have you fallen in love yet?  Yes or no, here’s my review of the whisky:

On the nose — Classic Arran components:  Fresh apples (though brighter here compared to other Arran whiskies), salty (though slightly less salty than many Arran whiskies) and a touch pungent.

Quite bright, punchy and alive yet a touch buttery.

A strange thought comes to mind: Not sure why but this reminds me a bit of the Macallan 15yo Fine Oak (I rather like that one).  Hmm…

Now a touch of peat sneaks up on me.  Burnt things hither and thither; all natural-like and woody.

Burnt sugar over medjool dates (the sherry components start to come through).  Hint of cherry stones…  A solid whisky so far!

On the mouth — Pow!  Bam!  Kaboom! and other 60’s Batman punch and kick sounds.

Bright and sharp yet not at all hot.

Firm peaty backbone.

Grilled apples, salted.  More burnt sugar.  Honied yet oh, so peppery.

Peppered apple sauce.  A nice mouthfeel.

Finish — One of my favorite Arran characteristics: a good, long finish.  This one is peaty and peppery with a bit of honey and sugar.

In sum —  Well, not what I expected.  Granted, I didn’t know what to expect as I chose to not read reviews or learn too much about this whisky.

On the rare occasions when they do peated whiskies, Arran doesn’t peat much beyond 20ppm.  Knowing this, I guessed correctly that this would not be a peat monster.  I had heard some off-comments about this whisky in that people expected “more”.  Maybe some (due to the whisky name and packaging) expected a fire blast or peat monster.

Me?  I think it’s a well constructed whisky that packs a wallop.  It’s deliciously tasty, invigorating and of great quality.

Well done, Mr. MacTaggart, you devilish dude you!

Special thanks to the good folks at ImpEx for the ample sample!

***But, can I have your whisky? Please?!***
Catoctin Creek, Springtime

Catoctin Creek Roundstone Rye – Cask Proof!

 

Virginia, USA – 58%ABV – $65 – **KOSHER CERTIFIED RYE WHISKY**

We’re about to journey into the land of FUN…  “What kind of fun?” you might ask…  Single cask, cask strength rye whisky from Catoctin Creek.  (Yes, Catoctin Creek spell “whisky” the same way most of the world does; without the “E.”)  For a whisky geek like me, I think this is a $hit ton-o-fun!

So, what’s the make up of this concoction from Catoctin?  Well, you may have heard the term “mash bill” before.  If not, a “mash bill” is basically a mixture of grain(s) that distillers use when making a beer (or wash) that will then get distilled into spirit.

As far as rye goes, most rye whiskeys are made from a mash bill that has about 51% rye grain (the legal minimum to call said whiskey a “rye” whiskey) and the balance is often rounded out with corn, wheat and barley.  Some distillers use a higher percentage of rye grain but Catoctin Creek is one of a handful of distilleries that use 100% rye grain.  What’s more is Catoctin uses only organic certified rye grain.

Zero the Kosher Kat approves of this whisky!

What’s more-more is, even though the owners are not Jewish, Catoctin Creek one of a very few American distilleries that have their whiskeys kosher certified.

Here’s a video regarding Catoctin Creek and kosher certification:

Now, on to the tasting!

On the nose — Very youthful and a touch one dimensional in scent at first but after just a minute or so, it opens up.  I mean it *really* opens up.

Fresh spring-scented fabric softener sheets notes mix with very light key lime pie filling.

Rye and citrus notes to be sure but I also detect pencil shavings and school-house pencil end erasers.

It’s evident the spirit character shines with not too much wood influence – an interesting play on rye whiskey compared to most brands out there – unique.

Fresh granny smith apples and apple sauce (home made, no sugar added, no cinnamon added).

Rye bread, lightly toasted with fresh, un-melted butter.

The addition of water seems to bring out more of the springy floral element but doesn’t change much else.

On the mouth — Aggressive attack filled with orange jujubes and baby aspirin notes.  No, these are more than notes – pretty damn spot on (especially with the jujubes).

Spring-like again in flavor but with a focus on woodsy leaves from last autumn and new growth chutes.

Great mouth feel and, though aggressive, not really “hot” in any way.  It doesn’t need water but I’m going to add a bit any way.  Just for fun.

Adding water makes the mouthfeel massive & thick (like drinking Lou Ferrigno).

There is also a touch of spice now; right along the sides of the tongue.

**Caution, do not add too much water here.  Initially I brought the whisky down to 50% ABV but in a 2nd sampling I brought it down to 54% (or so) and that was just right.  Too much water and some of the flavors become elusive/shy.  Just a touch brings out the mouthfeel but keeps the flavors generally intact.

Finish — A long, citrusy finish.

In sum —  When going into this rye, forget what you know about the spirit in general.  This will be a new experience.

I really enjoy their standard 40% ABV version of this rye whisky but tasting this in cask proof makes this whisky shine like a rye diamond.  A wonderful springtime whisky.  Fine whisky – kudos to the Catoctinians on this one!

Special thanks to Scott H for the sample!

In a few more years, Kilchoman, this might be *really* good!

Kilchoman Sherry Cask Release – 2012 bottled at 46%

 

Islay region – 46%ABV – $79 – only 100 cases allocated to the US!  This is already sold out in all of the UK shops I’ve checked.

Following Kilchoman’s success story as the months and years go on is a very fun ride for a whisky geek like me.  And really, they go from success to success with a seeming ease

Kilchoman is Islay’s youngest distillery (as many of you know) and the tiny island’s first new distillery in over 124 years.  If that’s not pressure on this small farm distillery, I don’t know what is.

Thankfully, Kilchoman has a great team on their hands as was evident when I visited them back in March of this year.  You can read about my visit with Kilchoman here on the Jewish Whisky Company/Single Cask Nation blog – the post penned by Seth Klaskin.

So here we are today, again following the Kilchoman story line from start up and now getting ever closer to that 10 year mark. (They opened in 2005 so they’ll turn 7 years old in 2012.)  And for today we have their 5yo sherry cask release, bottled at 46%ABV.

On the nose — Peat smoke upfront however, it’s somewhat abbreviated and what follows is a good deal of black licorice (salted licorice at that).

Citrus sweetened green cabbage.  Now *that’s* an odd yet fun note!

More medicinal than expected given Kilchoman’s usual sweet peat profile and the fact that this whisky is from sherry casks.

Some notes of canvas sneakers (slightly loved).

A very promising nose.  The black licorice-like quality is quite nice.

On the mouth — Window putty and fresh caulking.  Somewhat artificial/industrial in flavor.

Slightly sweet yet very drying/tannic from the start.

A touch hot given the strength – it tastes closer to 50-55%ABV or more.

Unripened banana, hints of softening strawberry.

Better yet, Starburst artificial strawberry flavor (subtle though).

Finish — Long finish, the window putty and caulking notes last for a while as does the unripened banana element.

In sum —  This is the first time I’ve tried a 100% sherried Kilchoman.  Comparing this to the others I’ve tried,  I think I more prefer the 1st fill bourbon matured ones or the releases that were a mix of ex-bourbon and sherry (E.G.  the Kilchoman Machir Bay which is just lovely).    I was not really able to connect with this one as I would have hoped.  However, a lot of people out there will enjoy this one for sure. (In fact they already have, seeing as this has completely sold out in the UK and EU where most of the bottles have gone.)  It does show promise for future.  I look forward to trying more sherried Kilchoman.

Special thanks to the good folks at ImpEx for the sample!

A World of Discovery, Autumn, Cold Winter, Lost Spirits, Need To Bundle Up

Lost Spirits “Leviathan I” American heavily peated single malt whiskey.

 

California – 53%ABV – $55 (solid pricing for single cask, cask strength whiskey!)

Today I’ll be sharing some details on a new American whiskey called “Leviathan I” and the distillery that produces it; Lost Spirits Distillery.  If you’ve not heard of Lost Spirits before, don’t feel bad.  Most folks have not heard of them.  They waited quietly and patiently for their whiskey to mature before they made any large public announcements about their distillery and whiskeys.

Before we start with the whiskey, let’s start with the bottle and the fact that it’s got a wine cork rather than a whisk(e)y bottle cork with the plastic top (see right).  If you’re like me, you save your whisk(e)y bottle corks – you may need one after opening this bottle.

Now, onto the distillery owners.

Bryan and Joanne, owners of Lost Spirits in Monterey County California, came back to their native Cali-roots after a good stint with another distillery they owned; that one in Spain where they made Obsello Absinthe and Port of Barcelona Gin.

Not only did Bryan and Joanne up and move back to California to open a whiskey distillery, these good folks built their still entirely by hand.  Two people, four hands, one giant still with a big dragon head attached:

Yeah, that’s right.  A dragon head.   And what’s more is that the still is located outside… not confined in any building. I’ve not seen anything like this before and I doubt you have either.  Located outside and with a dragon head, it’s like this whiskey is distilled atop the Misty Mountains (where the spirits go now).  Brilliant: 

Now let’s talk about the actual whiskey itself.  This is peated American single malt.  Bryan and Joanne have sourced Canadian peat to peat their California barley to 110ppm.  Then they mature the whiskey exclusively in late harvest “Botrytised Cabernet” casks.  This type of Cabernet, as Bryan taught me, is basically a somewhat Sauternes-like wine.  If you frequent my blog then you know I’ve got a “thing” for Sauternes matured whiskies…

What’s more is every single release of theirs will be release as a single cask, cask strength bottling.  (*Swoon*)  It’s as if they had whisk(e)y geeks like me in mind when the designed this stuff!

Kudos to Bryan and Joanne for doing something so unique in the world of American whiskey!  It just goes to show that craft distilling in the US is growing; not only in the number of US craft distillers but also in the styles of whiskey and the way they produce it.

Now, to taste the Leviathan:

On the nose — Lost Spirits?  More like wild, crazy, wacky spirits.

I would have have never pegged this for malt whiskey.  I’d perhaps more assume this were a Mezcal. (In fact, it’s quite like the Tobala Del Maguey Mezcal I reviewed last year.)  Smoky yet not smoked (if that makes sense), phenolic/carbolic.

Screeching tires on sticky black tarmac.

Wine influence is quite noticeable after a few minutes.  Pungent and sweet red wine reduction and then hints of red wine vinegar.

The sweetness then dissipates to reveal charred swamp ash and an intense bitterness that evolves into what I’d swear is the scent of Manchego cheese.

Like I said, this is wild stuff.

On the mouth — Massive mouthfeel, sweet grape jam flavor to start but this is followed by tropical fruits such as mango and papaya.

Some malty quality comes through but this is still quite Mezcal-like.

Speaking of malty, I’m reminded here of a smoked porter flavor.  I love smoked porters.

I can taste the burning swamp ash.

Very salty/briny if you take the time to notice – a fine quality.

Finish — Like a smoked madeira or some red grape desert wine.  The finish goes on and on.

In sum —  Read the label – 110ppm (phenols rated in parts per million) peated malt whiskey.  Now forget what the labels says.  Do not go into this thinking you’re going to taste an Islay like whisky.

Like any and all spirits, you should go into a dram of this with the mind wide open.  If you do you’ll find that it’s a well crafted whiskey.  It’s not an every day whiskey, for sure, but it’s sort of “yum” in a glass if you ask me.

I’d suggest drinking this when you have time outside (fishing or hiking) or after a moment of completion – maybe once you’ve climbed to the top of that mountain.

Really enjoyable whiskey!

Special thanks to Bryan and Joanne for the sample!

Autumn, Cold Winter, High West, Interviews, Takin' It Easy

An interview with David Perkins, the man behind High West Whiskey – part II of II

 

Video interview with David Perkins of High West – Part II of II: wherein David continues to take us through his new whiskey “Campfire” (my review of Campfire can be found beneath the videos) we discuss peat, blending and he then gives us a virtual tour of High West’s Distillery and award winning restaurant.

You can see Part I of this interview here.

I think the above intro basically tells all.  I hope you enjoy the balance of this interview as much as I enjoyed interviewing David:

And now the fourth and final video:

And finally, my review of High West’s Campfire whiskey – a blend of Bourbon, Rye whiskey and peated Scotch whisky:

High West Campfire – 46%ABV – $50

On the nose –  Spicy and bright nose. Hints of pine resin and toasted rye bread.  Brown spices and a touch of shoe leather.  Honey and chai.  Approachable/easy.  Joyful.

New charred-oak & subtle spice, jasmine & sandalwood.  Some citrus spice laced with just a hint of smoke as a backbone.

Given the name of the whiskey, not as much smoke on the nose as you’d expect.

On the mouth – Forceful attack with big spice upfront.  A nice mouthfeel.   Toast and blueberry jam (notes I love to find with heavier toasted barrels).

Nutmeg, cinnamon and some orange zest.  Floral with citrus spice, like a rye IPA.

Smoke all around the edges, like burning twigs mayhaps…

Wonderful toasty and vanilla spice (chai) on the sides of the tongue.

Finish – Long and spicy (with the spice staying toward the back of the tongue).

In sum — A warmer upper for sure.  This is a whiskey with a very “American” attitude however the addition of the Scotch whisky to the blend offers depth and dimension that many bourbons can’t provide.

Kudos to David Perkins for putting in some extra sweat equity in creating a truly different whisk(e)y experience.

Thanks, too, for the sample!